The combination of toasted marshmallows, crispy graham crackers and melting chocolate is what makes s’mores a beloved summertime treat of so many. Classic s’mores are made over a campfire, but sometimes you really don’t want to start a fire just to make them. Sometimes when it’s raining, or you are just too lazy to start a fire, you can make a S’mores Cake from Kraft magazine instead.
How can a cookie with only four ingredients taste SO good? All I had the energy to do on last Friday was bake a batch of shortbread. It was definitely a sick day! But shortbread is a wonderful starting point for all kinds of sweet adventures: one part sugar, two parts butter, three parts flour, no leavening. Oh, flavor it with pecans or hazelnut and a little powdered sugar to top it off. Simplicity never tasted so good.
It’s Spring; a light food is more than welcome. But my belly craves gooey comfort food, so bust out your elastic pants, because this creamy, crispy, cheesy delight Tater Tot Casserole is going to make your tummy very happy. A cheeseburger in a pan, if you will. It hits the salty, sweet, and savory spots all at once and it’s also a very inexpensive meal to toss together. You’ll have this Tater Tot Casserole on the table in no time at all and your family will thank you.
Creamy. Cheesy. Pasta. Chicken. Basil. Artichoke Hearts. Sun Dried Tomatoes. What more could you want in a meal? Classic lasagna gets a modern twist in this delectable Parmesan, chicken and artichoke lasagna from Kraft Magazine . It all adds up to layer upon layer of decadence. So if you already love artichoke hearts and sun dried tomatoes, you will fall in love with this recipe. Delicious Rating: Did I mention this lasagna is delicious?
The other evening, while at one of our favorite local spots, we ordered classic Buffalo wings, they were deep-fried and coated in a thick, cheesy, garlicy sauce. In one word – Delicious, but as you may know i always trying to put a new twist on the classics, including burritos, tacos, and Buffalo wings, for a fresh dinner idea. By now, one would think I knew just about every basic thing in the kitchen, and yet every day I find myself learning something new.