If you’ve been reading my posts for any amount of time, you know that one of my favorite things to do is to take two great flavors and mix them up together (I’m looking at you, bacon and chocolate!). And two of my all-time faves are sweet roasted beets and creamy, dreamy goat cheese. So just in time for tailgate/Thanksgiving/holiday season, here is my latest concoction ~ swirled beet goat cheese! Ready to swirl up your cheese plate? Let’s make it!
I am helpless in the face of a good breakfast sandwich, and also helpless in the face of a good grilled cheese sandwich, and you’d think that would be reason enough for me to figure out a way to put both of them together in a best-of-both-worlds breakfast grilled cheese sandwich. And yes, it was all I hoped and dreamed it would be. But there was another, even more important reason, and it’s all about friends. Ready to hear the reason, and to rock your breakfast world? Let’s make it!
As you probably know, if you asked me what my favorite flavor was, I would say bacon. (Yes, I consider bacon a flavor.) But if you asked the Southern husband, I am betting that lemon would be in his top three, if not Number One altogether. So every now and then I figure out a lemony treat to make for him, and in this case it turned out to be these cute little lemon cheesecake bites. Lemon cheesecake, lemon topping, lemon lemon everywhere. He was one happy camper! So if you have a lemon-lover in your life too, let’s make them!
I can take no responsibility for that gloriousness of a carrot cake in that picture, because that is my mama’s best carrot cake. Rich and moist and frosted with a buttery cream cheese frosting that is what I imagine clouds must taste like, if clouds have a taste. We love this served on a plate painted with bunnies for Easter dessert, but I would happily eat it on any day of the year. Ready to bake up this classic treat? Let’s make it!
There is so much to love about this recipe for Mama’s Cream Cheese Pound Cake that I hardly know where to start! First and most importantly, it is coming to you not from my kitchen but from my friend Robyn’s…she is one of my best blogging friends and her beautiful Add A Pinch site has always been one of my inspirations. Second, it’s from her brand new, absolutely beautiful cookbook of delectable, easy Southern recipes, which I can’t stop reading over and over for all kinds of reasons (more on that below!). Third, I have three copies of this gorgeous, gorgeous cookbook to give away!
And last but certainly not least…this cake. Oh, this cake…a simple and simply scrumptious pound cake that was one of the first things Robyn learned to cook with her mama. It’s comfort food in cake form. It’s perfect. Let’s make it!
Hot Mexican Cheese dip is delectable any time of year, but since today is Cinco de Mayo, it is practically a requirement that you make and eat this today. It takes all of 20 minutes, and that includes the amount of time it is going to take you to tear open a bag of your favorite tortilla chips. So grab the sangria, head into the kitchen and let’s prepare ourselves properly for a spicy and delicious Cinco de Mayo!