I grew up loving Irish Potatoes. These heavenly confections of delight only came around, once a year. Around St. Patrick’s Day. As delicious as they may be, Irish Potatoes are very high in sugar! So, this year, I decided to create low carb Irish potatoes, with less sugar.
In fact, I opted for organic agave nectar, which has a very low glycemic index. And, unsweetened coconut. Don’t worry, they are still delicious. They are still the perfect sweet treat for St. Patrick’s Day!
I’m no different than most of the human population, hoping to start the New Year on a healthy note! The issue for me is that it’s harder to eat healthy during the winter months. (Right!?) Cold weather goes hand in hand with comfort food, and we all know that a cold and crisp salad is anything but comfort food. So, this past weekend I set out to create a warm winter salad that could bring us the best of both worlds. All the nutrition a salad would have with a comfort food feel. It’s delicious and warm and oh, so good!
Scott and I both love Mexican Food. It’s one of my favorite ethnic foods eat and cook. Recently, I made what you’d call a Mexican Lasagna. It had layers, sauce, and cheese. Similar to Italian style lasagna. But with soft tortillas, taco-flavored beef, and sharp cheddar cheese. Since I host a few holiday dinners at the house, it’s nice having some easy and delicious recipes like this one on hand!
Ok, here is why these are called EASY Holiday Cookies. (Secret, revealed.)
I use an already-made pie crust. Of course you can use a homemade pie crust if you prefer. But, my theory is, why do something that’s already done for you? These cookies are quick, easy, BEAUTIFUL, and oh so good.
They take about 10 minutes to assemble, and the kids love to help roll them up. I’ve been making these, in a pinch, for years. An easy crowd pleaser. Enjoy!
There are many reasons why FALL is a favored season. Aside from all the perks (breaking out the boots, picking pumpkins, and going on hay rides), it’s a great time to cook hearty, comfort foods, in the oven. Not to mention, there are limitless ideas to flavor just about anything with a little pumpkin spice. Today, I’m sharing my favorite fall recipes, that I’ve been making at home!
My mom originally made this recipe, and before that I had absolutely zero interest in salisbury steak. My only experience was serving it, as a waitress, in a diner, to maybe one out of a thousand patrons. Needless to say, it didn’t look very appetizing. I didn’t understand the concept of a salisbury steak. Was it a glorified burger? A miniature meatloaf? Why is it called steak, if it’s made with ground meat?