| So, let me guess what you’re thinking: Hey, there’s already a breadstick recipe up on this blog, isn’t there? They’re nice, fairly dense, have a bit of a crust to them, not bad at all if that’s what you’re after. In that post, I talked about my “last meal” at Olive Garden, and how I wanted to recreate everything in it — breadsticks, salad with croutons, ravioli. I like the kind of breadsticks I made then, nearly a year ago now, but they just weren’t like the breadsticks from Olive Garden — soft, chewy, light. And I wanted to make breadsticks like those. |  |
We’re quite fond of granola at our house, but we routinely run into two problems: it’s kinda expensive and it tends to have a lot of sugar in it. This version is much cheaper, so when I’ve
got the time I make this instead of buying granola. It recreates what we like pretty well :D. I guess you could categorize this as a “copy cat recipe” for the Flax Seed Plus Granola, if you’d like.
| My grandmother used to make these whenever family was coming over for a holiday, be that Thanksgiving, Christmas, or Easter. When it was my Uncle Wim and his family coming over, she’d have to make them twice — he’d eat the whole pan before anybody else had a chance to grab any! |  |
This is the version of Greek Salad that my family makes, and that I particularly like. Of course, as with many salads, it’s functionally “to taste,” so tweak away if you like different
proportions :-). I’ve filed it as a side dish on here, but it can be a good main dish when you put it in a pita bread.
| Ah, zucchini bread. The staple of everyone who suddenly awoke one morning to a world awash in zucchini, or at least, or everyone so situated who likes zucchini bread. It’s good stuff, in any case, and very easy to make. In fact, my mother makes it 2 or 4 loaves at a time. |  |
This spaghetti sauce recipe is an old, old, old standby in my world. My mother apparently acquired this recipe from a natural food fair kinda place right after she and my father had decided to become vegetarians. It is a wonderful source of protein, easy to make, very tasty (I personally vastly prefer it to marinara sauce because it is much more flavorful and much more filling), and it freezes very well.
| This week, we have a guest spot for my oft-mentioned friend Ginny — she did so much of the work for these, it’s only fair she should get to gush about them. 🙂 Here she is! |  |
| Making these cookies with my family is one of my earliest memories. We’d all sit around the table and churn out massive quantities of dough factory-style during Advent, throwing in Dutch ovens to serve as additional mixing bowls. We’d make cookies with no chip, with chocolate chips, with mint chocolate chips, with white chocolate chips, with peanut butter and chocolate chips, with cinnamon chips (once, and I don’t recommend it — yuck). |  |
So Jocelyn may have been hoping her post on kolaches would prompt me to do the same, but nope, it’s hermuffins instead. I took one look at that post and thought, “Wow, has it really been so long since I made muffins? I want some!” Blueberry muffins were one of my first posts, but I hadn’t really done anything with muffins since then. I’d always intended to post more varieties of muffin, though, so here you go!
| You know, sometimes you just need chocolate. And sometimes that chocolate needs to be warm and gooey and have a good bite to it, and no matter how many times various family members tell you to just go make some hot cocoa, you just need brownies. |  |
