I love my “swirly” bundt pan, but it’s a tad smaller than the average bundt and I always have leftover batter. This may not seem like an issue, but sometimes I don’t want to make extra cupcakes or little cakes. I just want One Big Bundt! So, after dropping a few subtle hints and finally telling my Mom that I was planning a heist and the prize was her Classic Bundt pan… Voila! She told me that one was on it’s way to me! Thanks, Mom! (sometimes, a girl needs to resort to extreme measures) Continue reading
Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes? They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.
When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato. She had a good question and I figured if she was wondering that, someone else would be too. Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around? Not very often, I’m guessing. Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them. All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed: THEY WORK BETTER! I kid you not, the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.
I wanted to flavor these biscuits with some kind of herb and dill was my first choice. If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.
Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist. They are a smidge denser than regular biscuits, but are by no means heavy. They are my new “go-to” biscuit. They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough. I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon! I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…
Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!
- 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
- 7 ounces all-purpose flour (about 1 ½ cups)
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons salt
- ½ teaspoon white pepper
- 2 large eggs + 1 yolk
- ½ cup light cream + 2 tablespoons for brushing on top
- 1 ½ sticks cold unsalted butter, diced
- 1 tablespoon dill
- Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
- In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
- In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
- Mix for a few seconds until it is combined.
- Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
- Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
- Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
- Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.
Thank you for spending a little time with me today 🙂
I met Rebecca Lindamood a few years ago at a food blog conference in Orlando. One day, we were talking about trading goods with each other (local food for local food). A few weeks later, much to my delight, a quart of Grape Pie Filling (p.31) shows up on my doorstep. I had never tasted grape pie filling before, so I wasn’t entirely sure what to expect. I was in for gastronomic bliss of epic proportions. If you pay attention to things I swoon about, you know THIS is at the top of my list. Think of the juiciest, “grapiest”, most luscious grape you’ve ever had. Now multiply that by 10. That’s Rebecca’s grape pie filling.
When there was talk of this book happening, I was beyond thrilled for my friend. Her food is amazing and creative. It is beautiful and yet, practical. As a former cook and Mom of 5 boys, she knows a thing or two about feeding people. I couldn’t wait to get this book and review it because I knew it was going to be one of my “go-to” guides for canning. I’ve made chutneys and jams, pie fillings and pickles, chow chow and pickled beans… and then they sit there. Sometimes I get around to actually using them and sometimes, I give it all away because I can only eat so much of it. Here’s where Rebecca saves the day: there is a corresponding recipe for all of the things you’ve just canned!!! I can’t even begin to explain my excitement about that!
After all, a beautiful jar of something sitting on the shelf doesn’t do anyone any good unless you know how to use it! -Rebecca Lindamood
If you or someone you know enjoys canning, get this book! There is something for everyone. It would make a great present for any occasion. Or just because it’s Tuesday. I can’t recommend it enough. It’s written in a way that makes it accessible for beginners and at the same time, appeals to experienced canners as well. The recipes are unique and so varied! Everything from the aforementioned grape pie filling to cardamom extract. Make the cherries in red wine syrup this weekend (while you can still get this little ruby fruit) and enjoy the fruits (see what I did there ;)) of your labor in the fall or winter when you use those cherries to make Filet Mignon with Red Cherry Wine Sauce! Make a batch of Ginger Peach Butter now, enjoy Peaches and Cream Baked Oatmeal later! The entire book is like this!!! Can you tell how much I love that? It’s brilliant!
My dream pantry is lined top to bottom with beautiful jars containing their jewel colored treasures. This book has me on my way to achieving that dream. Thank you Rebecca, for reintroducing me to my love of canning.
Here is an affiliate link to Amazon to make getting your book even easier!
I’m on a serious cherry kick lately. I can’t get enough of them… We have gone through almost 10 pounds in the last month because they always seem to find their way into my cart. You know, just in case I need more. I’ve been putting them in everything from cakes to oatmeal and this week, I decided to go a savory route. If you are unfamiliar with chutney, let me give you a quick description. It’s like a relish, it has sweet and sour ingredients, usually coming from sugar or fruits and vinegar. It is a blend of sweet and savory. It’s a great condiment to use with grilled meats or vegetables and this chutney went splendidly with a grilled flank steak.
Cherry season is nearly over, so don’t wait too long to grab a couple of pounds. I’ll be making another big batch before the summer is over to put up on the shelves so I can enjoy them long after they disappear from the stores.
- 1 1/4 lb. fresh cherries, pitted and roughly chopped (approximately 3 cups)
- 1/2 small red onion, diced
- 1/3 cup dried currants
- 1 clove garlic, minced
- 1 1/2 tsp. grated ginger
- 1/2 cup red wine vinegar
- 1 TB whole grain mustard
- 2 TB light brown sugar
- 1 tsp kosher salt
- 1 TB canola oil
- In a medium pot, heat oil over medium low heat then add onions and garlic. Cook until softened, but not browned (5 minutes). Add red wine vinegar and cook a few minutes more.
- Add in cherries, currants, ginger, brown sugar, mustard and salt.
- Simmer for 30 minutes, stirring occasionally, until cooked down and thickened.
- Cool completely then pack in an airtight container and refrigerate.
- I served this with grilled flank steak, but it would be a great addition to a cheese or charcuterie board!
This is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine.
You may have noticed that there is a new store in town. Safeway has recently opened and I was asked by the company to go check it out! Safeway is excited to provide the local community an unmatched experience in their new stores including savings programs, grocery delivery and many other new offerings.
We went in with our list, but we also had the app on my phone, which helped because I was able to see the items I had saved that were on sale.
Upon entering the store, there was a nice young lady at a table with store flyers and materials to sign up for their “Just for U” program. You can download the Safeway app to your smart phone and start saving. The offers are based on the app users’ purchase history and organized in a way that works for you, so you can save more on what you actually buy and use. You don’t need to present a card or clip coupons, once you have the app on your IOS/Android device, the Just for U savings tool provides access to hundreds of offers. Shoppers have the chance to find over $300 in weekly savings with digital coupons and personalized deals that are available through the just for U savings tool available through the Safeway app and Safeway.com.
Look at the size of that apple! (We bought two!)
This morning, I had groceries delivered. It was rather convenient, considering I was out of eggs and sugar. It’s also pretty easy to sign up and get it done. Click here to create a shopping cart for yourself. New customers get FREE delivery on their first order and they may also qualify for free or discounted delivery fees on subsequent orders. The delivery program offers one-hour delivery windows and a “Shop By History” feature that saves all previously purchased items for easy repeat purchasing. Their trucks are equipped with both refrigerated and frozen compartments, so frozen items stay frozen and refrigerated items are cool when delivered. The only downside to this for me was having to allow someone else to choose my produce. If you are picky about it, like I am, you might consider sticking to other items on your list and visiting the store in person to choose your fruits and vegetables.
My favorite thing about the new Safeway store is the bulk tea section. They have about a dozen different varieties of loose tea. I was partial to the Citrus Sunburst tea… When brewed, it is a beautifully deep shade of pink from the dried hibiscus. I’m working on a new recipe using this tea, so stay tuned!
I would be remiss if I failed to show you the wine aisle… Hello, Gorgeous!
There is also a beautiful flower section in the store. I snapped a shot of this orchid as we were leaving.
Now We’re Cookin’ with Gas!
Safeway has partnered up with Chevron to bring you even more savings! Earn gas rewards every time you shop at your local Safeway store. For every dollar spent, you start earning rewards… you could save up to .20 a gallon on gas. Enroll today at Safeway.com or download the Safeway app. Using the rewards could not be easier! I saved on gas yesterday, paying only $1.95/gal instead of $2.15/gal, thankyouverymuch… You can either enter your card number, or as I did, phone number because I didn’t have that info with me. The screen at the pump then asks if you would like to use your rewards & voila! Easy Peasy.
Comments submitted may be displayed on other websites owned by the sponsoring brand. #ad
This is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine.
All photos and content are copyright protected. Please do not use my photos without prior written permission. Thank you!
It’s summer, people and I am all about the stone fruit right now… particularly cherries. We’ve gone through 5 pounds in a week and a half. I’ve put them in baked goods, drinks, yogurt, etc. I must admit, this super simple libation might be my VERY favorite way to enjoy this ruby red fruit.
Summer drinks, particularly slushies, shouldn’t be overcomplicated. No one wants to spend an hour prepping ingredients for a drink that is meant to be sipped poolside in the summer sun. This little libation has 3 ingredients: blackberry soda, cherries and coconut rum. I feel compelled to warn you about one teensy thing… it goes down very easily and for a lightweight like me that means I’m on the train to “Tipsy Town” with only two drinks.
This cherry rum slushie has quickly become my favorite summer sip for a few reasons. First and foremost, it is delicious! The fact that it is only 3 ingredients and it comes together in roughly five minutes flat is a close second. The best reason – you can make a big batch and serve everyone at once.
Grab a bottle of coconut rum, some fresh cherries, call your friends and celebrate summer!
Fire up that blender!
- 8.4 oz blackberry soda, frozen in ice cube trays
- 1/2 cup coconut rum
- 1 cup fresh cherries, pitted
- Combine all 3 ingredients in blender until smooth.
- (about 30 seconds)
- I used Izze blackberry soda. They did not sponsor this post, I wasn't compensated in any way... We just like it.
Used in this recipe:
Did you know that July is National Blueberry Month? Let’s make a cake and celebrate!
Last week, I was flipping through an old book and 2 things fell out onto my lap: this recipe and an old black & white photo from a birthday party.
That’s the story of my life. I’m usually a fairly organized person, but little scraps of paper plague my existence. I find them everywhere. I mean, literally everywhere. I scribble down notes or ideas and shove them into a bag or toss them onto the dining room table or kitchen counter. I’m staring at a handful of them as I type this…
I’ve given this recipe a permanent home now, which makes me quite pleased because this cake happens to be one of my very favorite things in all the world. In my humble opinion, crumb cakes are absolutely one of the recipes that should be in everyone’s back pocket. A good crumb cake is a crowd pleaser. Have you ever met someone that didn’t like crumb cake? Me either.
It almost guarantees you’ll get another invite if you bring it to someone’s house. Ask my friends, I’ve taken it a few times 😉
This cake has a Very Generous crumb topping, which is mandatory in my book. The cake itself is surprisingly light, but sturdy enough to support a hefty amount of fresh blueberries. Get them while they are in season, because those plump little blueberries are best in the summer months!
- 1 1/2 cups AP flour + 1 tsp for blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla (preferably vanilla bean paste)
- 1/2 stick unsalted butter (4TB), softened
- 2/3 cup sugar
- 1 large egg
- 1/3 cup buttermilk (room temperature)
- 2 cups blueberries, washed and patted dry
- 1 cup AP flour
- 1/2 cup packed light brown sugar
- 1 tsp salt
- 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
- In a medium bowl- mix flour, sugar and salt. Using your fingers, work the butter into the mixture until you have large crumbs. Do not make them too small! Otherwise, the topping will not be crunchy, yummy chunks of buttery goodness on top of your cake... It will melt into the cake.
- Chill until you are ready to sprinkle on the cake.
- Preheat oven to 350°F.
- Butter and flour a 9x9 baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate medium bowl, cream the butter and sugar together until light and fluffy. Add the egg and beat until combined.
- Add 1/3 of the flour mixture, beat until just combined. Add 1/2 of the buttermilk, beat until combined. Repeat once more, ending with the last 1/3 of the flour mixture.
- In a small bowl, toss blueberries with the teaspoon of flour and gently fold into the batter.
- Batter is thick, so being gentle is important! Spoon batter into the baking dish and use an offset spatula if necessary to level the top.
- Sprinkle the crumb topping evenly over the entire cake and bake for 45 minutes or until tester comes out clean.
- Cool completely before slicing!
- This is a versatile cake, the blueberries can be swapped out for other berries (like blackberries!) or even stone fruits like cherries or peaches.
- It also freezes beautifully for those days when you need just a little something.
This is my first in a series of sponsored posts by Idaho® Potato! I’m thrilled to be working with them, they are the BEST! All opinions are my own.
Curry seems to be one of those flavors that people feel very strongly about. They either love it or they hate it, there’s not much middle ground. I’m in the “love it” camp. Just the smell of curry makes my heart flutter. A long, long time ago in a city far, far away when I was in culinary school, we would wander the streets of NYC and more often than not we ended up in an area of Manhattan that had lots of spice shops and Indian restaurants. I think that’s where my love of curry was born.
I suggest making this with a meaty fish like corvina or halibut. A delicate fish like sole would get lost in the aggressive flavor of the curry. That being said, the potatoes are really the star of the show. They absolutely make the dish. The crunchy outside and fluffy inside of the potatoes make it a perfect vessel to soak up that luscious sauce. The bright tang of the tomato combined with the heady, warm spiciness of the curry against the creamy flesh of the potato makes for a perfect bite.
It’s so good that I’ve considered making it vegan by omitting the fish, doubling the potatoes and adding in more peas, onions, chickpeas, etc.
A word on trial and error:
Cooking well takes practice. The more you cook, the better you get. You will begin to develop a feel for flavors that pair well (sometimes without even needing to taste it, you’ll just “know”) and even after you’ve been doing it professionally for 14 years, it’s not always perfect. See Below…
This was the first version. Do you see how yellow the sauce is? The curry was just a “pinch” too much. It overpowered the coconut flavor. I backed off just a half teaspoon the next time around and it was perfect.
Take risks, learn from mistakes… That’s the only way to develop your palate and learn. That statement also applies to so much more in life. It’s a pretty good mantra.
Chef’s Tip: How to get those potatoes SUPER crispy
- Soak the potatoes in cold water. This helps to remove some of the starch, which helps them to crisp on the outside and remain tender and fluffy inside. The water will become cloudy. I usually let them soak for 15 minutes and change the water once, then let them sit for another five minutes or so.
- Drain and pat dry with paper towels or a clean kitchen towel.
- Why does this matter? The excess starch can sometimes prevent the potatoes from cooking through before they begin to brown too much, leaving you with dark potatoes that aren’t cooked properly. Every restaurant I have ever worked in, potatoes always get a soak before frying so it stands to reason that if we are “oven-frying”, the same rules apply.
- 1.5 lb. piece of corvina, cut into 4 equal pieces
- 2 large Idaho® Russet Potatoes, sliced into 1/4" rounds
- 1 - 14.5oz can diced tomatoes, drained
- 1 - 13.5oz can coconut milk
- 1/2 cup frozen peas
- 1 tablespoon Madras curry powder (yellow curry powder)
- 1 clove garlic, minced
- 4 tablespoons cilantro, chopped
- kosher salt
- black pepper
- white pepper
- canola oil for frying and baking
- nonstick cooking spray
- parchment paper
- sheet pan
- Preheat oven to 425°F (218°C)
- Line sheet pan with parchment paper and lightly spray the parchment with cooking spray. This will help to ensure we don't have to pry the potatoes off, leaving our crunchy outside stuck to the paper.
- Soak potatoes (as described above), pat dry with paper towels and place in a large bowl with 2 tablespoons of canola oil. Toss to evenly coat potatoes and lay them on the parchment-lined sheet pan, put in the oven on the middle rack.
- Bake for 15 minutes, then flip potatoes over. Rotate the pan and slide back into the oven for another 10-15 minutes, until potatoes are crispy and cooked through. Sprinkle with a fat pinch of kosher salt while they are still warm.
- *Your oven may run hot or cold, so times may vary! Keep an eye on the potatoes after you've flipped them.
- Heat a large saute pan over medium heat and drizzle in 2 TB canola oil.
- Sprinkle both sides of the corvina with kosher salt and white pepper, place fish in the pan, good side down, and cook for 8-10 minutes. Using a fish spatula, carefully flip the fish over and cook for another 5 minutes. The time will vary depending on the thickness of the fish.
- Remove the fish and set aside. DO NOT CLEAN OUT THE PAN.
- Add in garlic and let it saute for a minute, then add in coconut milk, curry powder and tomatoes. Let the sauce cook down for 10 minutes over medium-low heat, then add fish back into the pan along with the peas. Season with salt and pepper to your taste. Simmer on low heat for another 5 minutes, until fish is warmed through.
- Place potatoes on the plate and ladle sauce over them. Place fish on top and sprinkle with chopped cilantro.
- Corvina varies in thickness, try to choose a piece that is fairly even from one end to the other. This will make it easier to portion into equal sized pieces and it will guarantee that the cooking rate for all the pieces will be the same.
- If you have one piece that is very thin and one piece that is very thick, the thin piece will be cooked through well before the thicker piece. In that case, put the thicker piece of fish in the pan first and let it get a head start on the thinner piece(s).
Used in this recipe:
Amazon Affiliate Links, I get a few pennies if you click on the above photos. I only promote what I actually use and love!
Has this ever happened to you? You buy a watermelon, a huge watermelon (because it’s finally in season and you’ve been craving it since October), and then you realize you are going out of town in a few days? I’m not naming any names, but you (I) know who you (me, again) are…
Not one to let food go to waste, this was no exception. Watermelon, meet blender.
It’s summer, people! What do we need?! Drinks!!! When do we need them?! RIGHT NOW!!!
A libation that screams summer. A drink that makes us think of lazy days, floating in the pool or feeling the sand between our toes. One that we have at backyard bbqs with friends and neighbors, watching the sun drop as the firepit glows with bright orange flames dancing around skewered, melty marshmallows. This is that drink.
This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
This week, I am partnering with Florida Milk to talk a bit about what they do as a part of my post. I happen to be a fan of farmers. I grew up surrounded by family farms, so I have an appreciation for them. I am also acutely aware that without them, food would be scarce to say the least.
When I moved to Florida a few years ago, I, like most people, really only thought of beaches or theme parks and not much else. But, did you know there are more than 130 dairy farms here and most of those farms are primarily owned and operated by second and third-generation farming families. They are hardworking men and women who care for their cows and the land, and they are leaders in their communities. Meet some of Florida’s Dairy Farmers here!
A few fun facts about Florida Cows
The majority of the dairy cows living in Florida are Holsteins (the black & white cows) and most dairy herds range in size from 150 to 5,000 cows. That’s about 123,000 dairy cows in Florida (with Lafayette and Okeechobee being the leading dairy counties) that collectively produce about 2.34 BILLION pounds of milk a year. That equates to 277 million gallons of Florida-produced milk at the grocery store.
I’m celebrating “Dairy Month” with one of my all-time favorite foods: Macaroni and Cheese. It has long been one of my comfort foods. Mac & cheese has been around for hundreds of years, so I’m sure it has been a comfort food for many. When I was a teenager, it was my favorite after school snack. You know the one – the box with the shockingly orange powdered cheese. I hadn’t yet learned how to make mac & cheese from scratch, so to my untrained palate it was gastronomic bliss! I have since learned the delights of real macaroni and cheese. Thankyouverymuch.
While I still enjoy plain macaroni and cheese (probably more than I should), I wanted to “fancy it up” a bit and add in sweet langostinos with a handful of crispy bacon. (Langostinos look like tiny lobsters, but are actually more closely related to certain species of crab.) Normally, I use extra-sharp cheddar in my mac & cheese because I like the pronounced cheesiness. However, when paired with the delicate flavor of langostinos, the cheese should complement and not overpower them so I went with a mellow cheddar. Feel free to add in other cheeses. Play around with the recipe, swap out one for another, try different combinations… just make sure you keep the same quantity. Cooking should be fun and creative, recipes like this are a perfect place to start experimenting.
Mac & Cheese is perfection. Pasta mixed with a creamy cheese sauce, topped with a layer of (even more) cheese & breadcrumbs and baked. It’s so simple and satisfying.
Enough talk, let’s get cooking…
- 1 lb elbow macaroni, cooked according to package instructions
- 5 TB. unsalted butter
- 4 TB. AP flour
- 2 C. whole milk
- 1 C. Half & Half
- 1/2 tsp. dry mustard
- 1 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2 C. shredded Cheddar cheese + 1/2 cup for sprinkling on top
- 1 1/2 C. langostinos, cooked
- 1 C. cooked bacon, chopped
- 2 TB. chives, chopped
- 1/4 C. seasoned breadcrumbs
- 1 TB butter, melted
- Preheat oven to 375
- In a small pot, combine milk and half & half. Heat until warm, cover and set aside.
- In a medium pot, melt butter over low heat. Add flour and whisk to combine. Turn heat up to medium and whisk roux for 2 -3 minutes. Add milk mixture and whisk to combine. Using a rubber spatula, go around the edges of your pan to make sure all of the flour gets incorporated.
- Continue whisking frequently until sauce has thickened, about 5 minutes.
- Add dry mustard, salt, pepper and 2 cups cheddar. Stir continuously until smooth and uniform.
- Spray or butter 9x13 baking dish, set aside. In a large bowl, combine: cooked macaroni, cheese sauce, bacon, langostinos and chives. Stir to combine.
- Pour into glass baking dish. Stir together 1 TB melted butter, breadcumbs and remaining cheddar. Sprinkle over macaroni and bake for approximately 20 minutes, until bubbly and browned on top. Remove from oven and let it rest for 10 minutes before serving.
- Langostinos are most often sold frozen, already cooked.
Pin it to your Pasta board!
Want to meet the cows, get recipes from the Florida Milk Kitchen (including a lavender milk bath!) and see what’s new on the farms? Check out Florida Dairy Farmers and keep up with Florida milk in the news and in the schools.
Here are more recipes from the folks at Sunday Supper featuring Florida milk:
Milk in the Morning:
- Blueberry Coconut Muffins by Take a Bite Out of Boca
- Lighter Breakfast Quiche by The Healthy Fit Foodie
- Spinach Artichoke Strata by Helpful Homemade
- Strawberry and Cream Breakfast Smoothie Bowls by Family Foodie
- Strawberry Orange Banana Sunrise Crepes by The Gold Lining Girl
Milk during the Day:
- Fettuccine Alfredo by Recipes Food and Cooking
- Hamburger Gravy by My World Simplified
- Homemade Mozzarella by An Appealing Plan
- Langostino Mac and Cheese with Crispy Bacon and Chives by Pook’s Pantry
- Margherita Penne Pasta by Life Tastes Good
- Simple Polenta Recipe by Healing Tomato
- Summer Corn Soup by Casa de Crews
- Sweet Onion Tart by Flour On My Face
Milk in Desserts:
- Boozy Hazelnut Frozen Hot Chocolate by GO Epicurista
- Cannoli Cupcakes with Chocolate Pistachio Crunch by The Crumby Cupcake
- Chocolate Eclairs by Love and Confections
- Hot Milk Sponge Cake with Blueberries by The Hungry Goddess
- Mini Bread Puddings with Whiskey Caramel Sauce by Dessert Geek
- Nutty Cookies & Cream Ice Cream by Family Around The Table
- Strawberry Milkshake by Desserts Required
- Southern Buttermilk Pie by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement