Today’s Recipe: Cranberry-Pineapple Punch


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Today’s Recipe: Gluten-free Shortbread Cookies


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Today’s Recipe: Baked Eggnog French Toast


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Simple Soup for Supper: White Bean


White Bean Soup

Sauté 1 diced onion, 1 diced bell pepper, and 1 clove minced garlic in 3 T olive oil. Add 1 bay leaf and 1/2 t ground fennel; cook for 5 minutes. Add 1 diced Yukon Gold potato, 2 T white wine, 1 T lemon juice, and 2 cups vegetable stock; bring to a boil, then reduce heat and simmer for 15 minutes. Add 1 can (16-oz) undrained cannellini beans; heat for 5 minutes. Remove bay leaf; add salt and pepper to taste. Serves 4.


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Today’s Recipe: Orange-Rosemary French Sablé Cookies

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