Artichoke Hearts Topped with Swiss Asparagus Casserole Print Recipe By: Alice Morrow Artichoke Hearts Topped with Swiss Asparagus Casserole Ingredients 1 (14-oz.) can artichoke heart bottoms (usually about 6-8 per can), drain Alice’s Swiss Asparagus Casserole—See Recipe PAM Salt, black…
Alicia's Easter Bonnet Cake Print Recipe By: Alice Morrow Alicia's Easter Bonnet Cake Ingredients 1 box of your favorite cake mix 1-2 cans chocolate icing Kit-Kat candy bars Easter Colored M&M’s Ribbon Instructions Prepare cake mix following directions on box.…
Delicious Bacon Wrapped Stuffed Dates Print Recipe By: Alice Morrow Delicious Bacon Wrapped Stuffed Dates Ingredients Large Pitted Medjool Dates (package size depends on how many you want to stuff) Hickory Smoked Bacon Strips, cut in half, crosswise Crumbled Goat…
Cherry Tomato-Salmon Skewers Print Recipe By: Alice Morrow Cherry Tomato-Salmon Skewers Ingredients ¼ c. extra virgin olive oil, additional for brushing ¼ c. fresh lemon juice 1 T. Dijon mustard 1 T. finely chopped rosemary Salt and black pepper 1-2…
Mac and Cheese Carbonara Print Recipe By: Alice Morrow Mac and Cheese Carbonara Ingredients 1 T. olive oil 1” thick piece pancetta, cut in small dice 3 T. minced garlic 3 T. flour 6-7 c. whole milk 4 large eggs,…
Decadent Pots de Creme Print Recipe By: Alice Morrow Decadent Pots de Creme Ingredients 1 (12-oz.) bag semisweet chocolate chips 4 eggs, at room temperature 1 T. vanilla Pinch of salt 1 c. very hot strong coffee 1 T. brandy…
Pear Sangria Print Recipe By: Alice Morrow Pear Sangria Ingredients 6 oz. Pear Vodka (or regular vodka) 2 oz. freshly squeezed lemon juice 5 oz. pear nectar Champagne or a sweeter sparkling wine Thinly sliced pears, garnish Instructions In a…
Tangy Asparagus and White Bean Salad Print Recipe By: Alice Morrow Tangy Asparagus and White Bean Salad Ingredients 3 T. red wine vinegar 3 T. minced shallots 3 T. olive oil 1 T. Dijon mustard 1 lb. asparagus, trimmed and…
Maw-Maw's Crock-Pot Eggplant Lasagna Print Recipe By: Alice Morrow Maw-Maw's Crock-Pot Eggplant Lasagna Ingredients 1 lb. eggplant, cut into ¼” rounds 1 (15-oz.) container ricotta 2 large egg whites 3 T. chopped fresh basil 3 T. minced garlic 2 t.…
Pick-Sauté Spinach Print Recipe By: Alice Morrow Pico-Sauté Spinach Ingredients 2 large packs of baby spinach 1 (8-oz.) container pico de gallo ½ red onion, sliced Juice of 2 lemons Sea salt Targil’s Ground Four Peppercorn Melange Olive oil Instructions…