These delicious baked wontons are filled with an edamame (soy bean) stuffing and are sure to please! For a dipping sauce, I recommend spicy Chinese-style hot mustard, teriyaki sauce, or my personal favorite, Kraft™ Asian Toasted Sesame salad dressing.
This kohlrabi dish can serve as a vegetarian main course or as a side dish. It’s best to use medium-sized kohlrabi.
A blend of garlic, seasonings, and red wine combine to give you all the flavor of sausage, without the hassle of stuffing the meat into links. Makes a fantastic burger, topped with grilled peppers, onions and provolone cheese.
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I’ve always thought of this as a German schnitzel on a sandwich. It’s crispy and crunchy… tender deliciousness!
My daughter loves everything sour-vinegar and lemon in particular-so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Skip the mat-and-roll routine and keep sushi night simple with these easy-to-make and impressive-to-serve cups. For a wow-worthy party app, try this recipe in mini muffin cups to create perfectly poppable bites.
Enchilada sauce with portobello mushrooms and caramelized onions served with sharp Cheddar cheesy grits. I served it to mi hombre guapo and his response, ‘Make it again.’
Peaches and custard baked to a chewy, gooey perfection on a tender cookie crust. Can be made all year with canned peaches. Delicious hot with ice cream or alone cold.
Yummy biscuit cups filled with spicy beef mixture and topped with Halloween pumpkin faces!
This is a recipe I’ve had for years. It’s great served warm, but cooled to room temperature is good, too. Keep leftovers in the fridge, if you have any.