Good Morning Foodies!Next week is the beginning of EASTER HOLY WEEK! As we gather with family and friends, I like to think that we are creating great memories for the younger generation!You know as we get older, hopefully we become…
Good Morning Foodies!Today’s Menu:Delightful Mini Cheese BallsRosemary Roasted Lamb with Green Beans and PotatoesGrilled Eggplant Parmesan with Tomato MarinaraPumped-Up Corny CornbreadPeachy Divinity Icebox PieCool as a Cucumber BeverageToday I am sharing a GADGET is the MAGNETIC MICROWAVE SPLATTER COVER. My…
PUMPED UP CORNY CORNBREAD3 (8.5-oz.) boxes JIFFY Cornbread mix1 1/3 c. milk3 eggs1 (12-15-oz.) can Mexicorn, drained1 (12-oz.) bag shredded Mexican Blend CheesePAM1 stick butter, melted Preheat oven 425.Spray 11x13” baking dish with PAM.In a bowl, combine the cornbread mix,…
PEACHY DIVINITY ICEBOX PIE3 eggs¾ c. sugar4 t. unflavored gelatin¼ c. boiling water1 c. good quality peach preservesPinch of kosher salt1 c. heavy cream1 graham cracker crust2 fresh, sweet medium peaches, thinly slicedHomemade sweetened whipped cream, or store bought or…
GRILLED EGGPLANT PARMESAN WITH TOMATO MARINARA2 (1 lb.) eggplants¼ c. plus 3 T. olive oilSea salt3 T. fresh lemon juice1 large shallot8 (10”) wooden skewers2 pts. Cherry tomatoes2 large garlic cloves, halved1 t. balsamic vinegar1 t. dried crushed red pepper…
