Popcorn is a big favorite in our house, and I prefer to make it over the stove. I’ve shared my favorite stovetop kettlecorn recipe with you before but this olive oil and rosemary popcorn adds a slight twist to that. It would make the perfect snack for the big game without resorting to store bought or microwave packets.
Read on for the quick and easy recipe!
Every year growing up, I remember my mom making these Swedish cream wafer cookies. Awhile back I started making them on my own but have since had my dairy allergy worsen, and the final straw was last year’s batch. Mourning the loss of butter in my diet, I was determined to make these vegan-friendly and edible for me. After a very successful attempt (and lots of taste testing) I’m sharing my Vegan Swedish Cream Wafer Cookie recipe with you. Trust me when I say that Santa loves these cookies.
Today I’m sharing with you my favorite cranberry sauce recipe. It’s based on my favorite recipe for jam that I started making years ago. Each year I’ve made slight changes to the flavor and consistency, and this year I think is my favorite. It’s thick and not too sweet or tart.
Read on for the recipe and details.
I know that everyone raves about pumpkin in the fall, but it’s really not my thing. Lately I’ve been into this delicious spinach smoothie recipe my friend Judy shared with me. And lucky you, she gave me permission to share with you too! The taste is very mild, and it isn’t too cold to drink right away. It reminds me of a frothier version of green juice, and it’s only roughly 60 calories per serving.
(serves 4. 5 minutes total.)
2 Bananas (medium)
2 large handfuls of baby spinach
Juice of 1 Lemon (or a splash of lemon juice)