No bake cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extra-curriculars and dinner.
Plus, they included both cocoa and peanut butter, which is basically one of the best combinations ever.
Elise’s recipe for Slow Cooker Boston Baked Beans is fantastic. If you’re in a rush and don’t have time for the full version, it turns out that you can speed it up considerably by using an electric pressure cooker like the Instant Pot!
Instead of taking eight hours to cook, I can make these pressure cooker baked beans in just over two hours!
This post is brought to you in partnership with Frigo® Cheese.
Do you love desserts that combine sweet and salty? This rustic apple galette does just that – fresh, sweet apples taste even better when paired with a bit of salty, creamy Frigo Crumbled Blue Cheese.
Have you ever cooked with farro before? This wheat grain is chewy, nutty, and filling. It’s also not much harder to prepare than brown rice.
Mix cooked farro with some vegetables, as we’ve done here, and you have an easy side dish for dinner or even a light lunch for the week! Just add some chicken or a poached egg for a complete meal.
Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree?
In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).
While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake!
The classic margarita has a nobility that’s expressed by its simplicity—tequila, orange liqueur for sweetness, and tart lime juice.
Just three ingredients, harmoniously combined and perfectly balanced.