My Grandma Randle always had graham crackers around her house. She had lots of treats, too, but those were definitely a controlled substance. The graham crackers, however, were fair game. My parents also always had graham crackers, even if they didn’t keep a lot of treats around the house. So maybe it’s a comfort food thing. In times of duress and boredom, I turn to graham crackers. Imagine my excitement when I found these graham crackers in Martha Stewart Living magazine....

It’s spring break week for us and we are at Disney for our 3x-delayed trip. (We were supposed to go in March 2020 and, well, that didn’t work out.) Yesterday was Hollywood Studios and all the fun Star Wars stuff, and today we’re tackling Magic Kingdom. We’re adding on a day at Universal for this trip, too, so we can enjoy the Harry Potter world. I’m SO stinkin’ happy we’re finally here and doing this trip!...

Hot summers and a chilled glass of frothy cold coffee or coffee milkshake isn’t that an ideal combination? The Best thing about this cold coffee recipe is you need just a few basic ingredients to make a perfect cold coffee and that too in the comfort of your home. Well, that’s why I am sharing with you my easy recipe to make homemade cold coffee with coffee foam at home....

I started writing a post today about a recipe involving Zoodles (zucchini noodles) but then as I got going, I realized that the post itself was suuuuper long because I spent so much time talking about the zoodles themselves. So I thought I’d split it up. If you read food blogs and follow food bloggers on social media, you have undoubtedly been introduced to the Spiralizer. I myself have been making zucchini noodles long before the Spiralizer hype, I simply used a vegetable peeler to make thin ribbons, or cut the zucchini by hand, like I did in this recipe....

Instant pot chicken thighs are great for meal prepping for busy weekday lunches as well. For another amazing variation, check out my instant pot short ribs recipe. Instant pot chicken thighs for meal prepping Sunday is my meal prep day. We sleep in a little, enjoy some brunch (a quick breakfast fried rice or a breakfast potato hash or French crepes or French toast for something fancy), and then I get to work prepping our lunches for the rest of the week....

I’m all about serving Tofu Tacos and Vegan Fish Tacos on Taco Tuesday, but these Jackfruit Tacos are really hard to pass up. Each one is filled with perfectly seasoned shredded jackfruit and topped with an easy avocado sauce. You’ll get creamy, tangy, smoky, and spicy flavors in every mouth-watering bite. Young jackfruit takes on flavor like a pro, making it the perfect vegan-friendly substitute for pulled pork or carnitas (just check out my Jackfruit Carnitas)....

This bread will pretty much ruin all other kinds of sandwich bread for you! The softest, milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! Why this recipe is so great! This is by far the softest, tastiest bread I’ve ever made and eaten in my life! Yet, it’s somehow a little chewy too.It’s addictive. Seriously.Very milky in taste thanks to an extra ingredient. This recipe is easy to follow and to adapt....

This post is not sponsored by JUST Egg. I truly just think it’s a great product! 🙂 It’s hard to believe this JUST Egg Omelette is made without any eggs at all! Fluffy, filling, and just so delicious, you may have to remind yourself that you aren’t eating real eggs as you dig into this recipe. JUST Egg is a company that really makes you feel good about where the future of plant based ready-made foods is heading....

4.41 89 Published Jul 26, 2023, Updated Jun 29, 2024 The sweet and spicy kale pad thai is one of those salads! It has all the flavor of pad thai and an awesome crunch, but no noodles! After purchasing this salad from the prepared foods section too many times to count, I decided I should probably try making my own version at home, which I’ve done with a couple other Whole Foods salads including the garlicky kale salad and the crackling cauliflower....

Meat (like a whole pig, for example) is wrapped in banana leaves and packed into the hot hole. It’s covered up and the smoky wood infuses flavor while the insulated heat slow-cooks. Kate’s short-cut version involves an easier-than-a-whole-pig pork roast and nothing but some salt, liquid smoke, and a slow-cooker which results in a tender, smoky meat without the fuss of digging that giant pit in your backyard and trying to locate banana leaves....

Speaking of kiwi, check this out: If you still want more kiwi instructions, check out this tutorial! And if mangoes stress you out, we have this post, but you also need to see this! (If cutting and peeling them stresses you out…if mangoes in general stress you out, this video will not help you at all.) Anyway. To make this, you’ll need a ripe mango (for a tutorial on how to pick and cut a mango, go here–don’t be like me the first time I bought a mango and bite right into it, not realizing the skin is thick and tastes like pine trees and that there’s a very large, cumbersome pit in the middle), some kiwi, 1/2 of a medium red onion, cilantro, a jalapeño pepper, some limes, and some kosher salt....

This traditional recipe for Korean BBQ Beef bears a strong resemblance to Sara’s Orange Thai Beef Skewers. And that’s good because I love the heck out of Sara’s recipe, so if you feel the same way about the orange beef ones, I bet you’ll love these ones as well. I just used a couple of sirloin steaks and made the marinade with stuff I had in the house: The recipe calls for rice wine, which might be hard to find....

making the dough Combine flour and salt in a medium-sized bowl. Add shortening in small cubes. Cut in shortening (room temperature) until you get pieces that are about pea-sized. Now, this is where it gets a little tricky, but don’t be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water....

These start out just like the lemon bars, with a quick shortbread crust. I added in just shy of a cup of coconut right along with the dry ingredients. I always use a cheese grater and grate my cold butter (straight-from-the-fridge cold) into the dry ingredients. Makes it super easy to crumble up! Press this mixture into a 9×13 pan and bake in the oven. While it’s cooking, you can mix up your filling of lime juice, eggs, sugar, flour, and baking powder....

What kind of pineapple do you use for Lime Cilantro Rice with Pineapple? I originally always made this recipe with a can of pineapple tidbits, but after so many of our readers commented they loved the crushed pineapple, I switched over and agree! It just kind of melts into the finished dish and adds sweetness and flavor without big chunks. People often ask if they can use fresh pineapple, and you certainly can, if you have one, but I actually prefer the canned....

Happy Thursday, my friends! We’ve had a great first week back at school - both kids are happy and getting settled in their new classes and I’m so relieved to see their BIG smiles each day at pick-up! I’m also relieved that we’ve got a 3-day weekend coming up for Labor Day. We’re beach bound tomorrow afternoon and I’m looking forward to hitting the beach with the kiddos and our chocolate lab Dixie in the morning, heading to the pool in the afternoon, visiting our favorite lunch spots and rocking on the porch with a beverage to watch the sunset after the kids go to bed!...

Our first Friday in December - and I’m sure I’m not the only one thinking it’s GO TIME! My in-laws are visiting this weekend, I’m taking M to see the Nutcracker for the first time, she’s got her first dance recital, I’ve got my annual girls gingerbread house party (for the adults only ) and I’ve gotta make some goodies for J’s preschool bake sale and Santa visit on Monday....

I share TWO ways to make apple pie crumble bars here – super easy version and my favorite apple pie bar version, with step by step instructions to make the BEST apple bars ever! Why these apple pie bars are a holiday favorite All the flavors of classic apple pie, but easier!. I share TWO versions of classic apple pie bars. A super simple, yet delicious apple pie bars recipe AND my favorite version which includes extra tips and techniques to make this classic dessert absolutely memorable!...

4.91 16 Published Sep 20, 2023, Updated Sep 18, 2024 These pancakes are a new favorite around our household! And they’re so easy to whip up. The night before you plan to make them just combine your rolled oats with a vegan “buttermilk” mixture and soak overnight. I recommend soaking for at least 8 hours, which gives the oats time to soften. The next morning, add your eggs, yogurt, maple syrup and dry ingredients, cook and enjoy!...

This is one of my favorite dips and dressings, especially since it only requires a handful of ingredients that you likely already have on hand. Plus, it’s super flavorful and definitely a crowd pleaser! If you really want to mix things up, try adding a little freshly grated lemon zest. You’ll need some mayonnaise (light mayo is fine), minced or grated garlic, red wine vinegar, kosher salt, and coarsely ground black pepper....