serves 6
You might need to buy:
- wooden pop sticks
- Baker's Angel Flake Coconut
More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.
ready in about 20 minutes;
serves 6
You might need to buy:
- half-and-half
- Table salt and ground black pepper
From Meg
ready in about 45 minutes
You might need to buy:
- seasoned bread crumbs
- skim milk
- crushed red pepper flakes
- Italian seasoning
- garlic salt
- sea salt
- extra lean ground beef
You might need to buy:
- dried onion flakes
- dried parsley
- onion powder
- turmeric
- celery seeds
- ground pepper
This potato soup can be done two different ways. It just depends on your preference. #1 is to puree the entire batch and then stir the bacon in. #2 is to puree half the batch and then add the bacon. The second way is the chunky soup version. Either way works, and both ways taste delicious.
serves 8
You might need to buy:
- minced garlic
- chopped onion
- heavy cream
- chopped cooked bacon
- cheese
ready in about 25 minutes
You might need to buy:
- unsalted butter
- Confectioner’s sugar
- freshly squeezed lemon juice
from a RS Newsletter
ready in about 40 minutes
You might need to buy:
- apple cider
- cinnamon sticks
- orange
- whole cloves
You might need to buy:
- softened butter
- roasted garlic cloves
- cracked pepper
You might need to buy:
- softened butter
- pureed pear preserves
- finely chopped fresh rosemary
You might need to buy:
- softened butter
- finely chopped toasted pecans
- light brown sugar