Adventures in cooking and baking.
This potica, a Slovenian nut roll (or povitica in Croatia) is a traditional bread served for Easter, Christmas, and other celebrations such as weddings.
Potica (pronounced po-TEE-sa) is made with a leavened sweet dough that is rolled out thinly and spread with a sweet or savory filling, and then rolled up and baked to create a delicious pastry.
This Chinese take out-style hot and sour egg drop soup is so good. It takes just minutes to make and tastes just as good (or better) than the the soup from your favorite restaurant.
This hot and sour egg drop soup is total comfort food. You can add more vegetables to the soup if you like, as well as play around with the mushrooms.
This wilted mixed green salad with bacon and blue cheese is a fabulous salad to bring to a family reunion or barbecue. Plus, it's a delicious way to get more dark leafy greens onto everyone's plate.
This salad will feed a crowd, and can easily be doubled. All you need is a really big salad bowl to toss everything together.
These baked beans, cooked from scratch in the Crock Pot for several hours in a sweet glossy sauce, are perfect for a barbecue or summer potluck served along with all of your favorite sides - think mac and cheese, country style potato salad, and broccoli salad.
If you are looking for a side dish that is easy, a crowd pleaser, and perfect for any season, you definitely will love these slow cooker baked beans.
Cut into this leopard print milk bread for a slice of stunning, tasty, and sweet bread with the faint flavor of chocolate and vanilla.
This leopard print milk bread is slightly sweet with a touch of vanilla flavor.
This cherimoya margarita is such a refreshing spring and summer cocktail. It's a tasty way to welcome your guests to a barbecue, potluck, or family reunion.
This margarita, with cherimoya syrup made from water, sugar, and the flesh of a fresh, ripe cherimoya, is such a treat.
These pancetta and asparagus tarts with feta cheese are super easy to make, and are perfect for appetizer, breakfast, or lunch with a leafy green salad.
These little tarts are a wonderful way to enjoy the asparagus at its peak. I picked up a bunch of fresh organic spring asparagus. The first thing I did was roast some with bacon and Parmesan cheese. Then, I made a delicious asparagus and tomato frittata.
