Author: Jean Reiland
Easy apple crisp — Mia Kouppa: Taking the guesswork out of Greek cooking…one cup at a time ™
Learn how to make an easy apple crisp that will become everyone’s favourite. You asked, and we are happy toContinue Reading
Fresh Sugar Pumpkin Pie — Angie’s Open Recipe Box
Nothing like fresh sugar pumpkin pie! Here is one without decorative leaves on top. Peeling a pumpkin is a pieceContinue Reading
Pizza with Fig Preserves, Caramelized Onions, and Chicken Sausages — Blake Newton
#sausages, #onions, #cheese, #italian, #food porn Pizza with Fig Preserves, Caramelized Onions, and Chicken Sausages — Blake Newton
ONE GIFT, ONE DOUGH, TWO RECIPES — Bewitching Kitchen
Last month my dear friend Louise sent me a wonderful gift: a box with many (and by many I meanContinue Reading
Whole Wheat Fig Bars — Judy Matusky, RDN, LDN — The Jackson Diner
If you’re a fan of the traditional Fig Newton cookie, you will LOVE these bars! They are soft, not tooContinue Reading
Whole Wheat Fig Bars — Judy Matusky, RDN, LDN
If you’re a fan of the traditional Fig Newton cookie, you will LOVE these bars! They are soft, not tooContinue Reading
Peach & Brie Grilled Cheese — Forks & Vines
You guys. This sandwich is summer time comfort food at it’s finest. Fresh peaches, melting brie, crispy buttered bread…. grilledContinue Reading
Time Is Ripe: How to preserve fall fruits from your farmers’ markets — kitchenmagic3.com
Canning, pickling, dehydrating, fermenting and freezing are five fine ways to enjoy produce off-season Pacific Coast Farmers’ Market Association You shouldContinue Reading
The Jackson Diner 