Recipe 40 from The Smitten Kitchen Cookbook by Deb Perelman Wow, let's just stop and recognize that I'm 40 recipes in! That's hard to get my head around. Have I really made that many?? Crazy. I checked today and I'm just a few recipes away from being half way through the cookbook. I also noticed… Continue reading Sweet Peas and Shells Alfredo Review
Recipe 22 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: So, I don't like modifications for baking because I don't always know what to sub out to still get the same result. So the biscuits will cost you 7 points if your dough yields 8 biscuits. And your topping will be 2 points… Continue reading Tomato Scallion Shortcakes with Whipped Goat Cheese Recipe Review
Recipe 5 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: you can eat one scone for 10 points or make a few modifications for 7 points. Swap out butter for ICBIN Butter and use Fat Free ricotta instead of whole milk. Back to the blogging! Feels like it's been awhile, but oddly enough… Continue reading Whole-Wheat Raspberry Ricotta Scones Review
I'm writing with a little sadness in my heart because as much fun as my party was yesterday, I have no pictures to prove just how amazingly lovely my table turned out. All that planning...pshhh...out the window... No worries...I'll just have to use some amazing writing to paint a picture for you.... The Menu Fruit… Continue reading Cookie Lee Party!
"Silky, chunky, sweet, and spicy - this autumnal soup with an Italian accent is full of texture and flavor contrasts, yet is surprisingly simple to make. It's a spectacular tribute to the season's abundance of golden butternut squash." Definitely their words...not mine! But it draws you in to the recipe doesn't it?! My mom made this… Continue reading Italian Sausage and Squash Soup