“Pies by Pro” is the title assigned to the article I wrote about Vivenne Pro for the Lawreance magazine.
I discovered this recipe years ago and recently reisurrceted it, making just a few changes and adjustments.
In an attempt to try to find a dessert that could be classified as "healthy," I discovered this gluten free, no refined sugar-added recipe a.
We mix this crunchy, nutty topping in with fresh fruit and yogurt for a naturally sweet ending to a meal or for as a yummy breakfast bowl.
Ideal for a “grab-and-go” breakfast or convenient for an everyday protein and veggie-packed breakfast or even lunch.
Thumbing through the March/April 2023 issue of the Food Network Magazine that arrived this week, Barry noticed this recipe and requested it .
Even though Facebook now sees fit to flood my feed with reels, I rarely pay attention to them.
A mayo free dressing is used to create a lighter version of the classic broccoli salad.
Featured on the cover of the February 14, 2023 edition of Cooking with Paula Deen magazine, this cake caught the eye of Betty Krenger.
Usually Barry makes the Kirby House’s Loaded Baked Potato Soup that uses a mashed potato base and is finished with twice-baked potato toppin.
Eye-catching, tasty and something different – it’s like eating eggs in a cloud! I’ve made a multitude of egg dishes but never Fluffy Eggs.
These make-ahead appetizers are not only tasty but very convenient to have on hand as they can be made ahead and frozen .
YUM! Barry just made this for lunch and it we both thought it was absolutely delicious .
A red cake filled with cranberries and nuts is the perfect addition to our Christmas offerings.
Yet another healthy-style snack for the holidays .
Tasty, easy, festive and healthy, too! Chocolate Covered Dates (stuffed with nuts) met this year's criteria for adding some healthy holiday .