Have I ever told you I’m nuts about Rhubarb? Ever since I was little – we kids used to take the old blue Melamine sugar bowl (this is before we got the Corelle) and sit in the shade of our honeysuckle hedge and pull rhubarb, dip it in the sugar, and take a bite. And repeat. Sweet & tart. Just like this Sour Cream Rhubarb Coffee Cake.
Sour Cream Rhubarb Coffee Cake
I seem to be on a bit of a lemon kick, lately. To be more specific, a frozen lemon dessert kick. I recently posted a down-home family fave, a Frozen Lemonade Pie, and now I’m posting this more sophisticated Frozen Lemon Meringue Cake.
Frozen Lemon Meringue Cake
This Steak Chimichanga with Green Chili Verde Sauce is one of my favorite recipes, and it came from leftover steak. Who has leftover steak, anyway? I don’t know about you, but certainly not at my house, where steak is a bit of a rarity. At my folks’? Yeah. Quite frequently. A love of beef (they live in ranching country) and smaller appetites often lead to a bit of steak that could easily languish in the fridge.
Steak Chimichanga with Green Chili Verde Sauce
When the subject of crab dip came up at our house (still helping with the folks for a while), my step-mom, yes, the one who makes the Wayside Inn Carrot Cake, oh, that carrot cake, pulled out her recipes, leafed through the binder, and pointed out this hot, little number. It was her Aunt Lou’s Hot Crab Dip.
Aunt Lou’s Hot Crab Dip
Hello, and welcome! If it’s your first time here, I’m gonna tell ya I can be a little bossy, so hold on to your seats! I want you to try this Classic Vinaigrette. It’s a minute or two to whip up, basically no effort, and it will free you!
classic vinaigrette for savory or fruit salads