Last Christmas, my mother-in-law put a pot of soup on the stove while we were on the road coming to visit. A wicked snowstorm had just hit central Illinois, and she wasn’t entirely sure what time of day we’d finally materialize on her doorstep. She’d clipped a soup recipe from a magazine recently and decided it would simmer away nicely until we arrived ready to eat that day.
(Gracie has achieved nirvana and cannot be reached. Please leave a message, and she will respond after all of the brownies are gone.) These brownies taste just like Ben & Jerry’s amazingly fabulous “Chubby Hubby” ice cream, except without all of that pesky ice cream getting in the way.
Sometimes I get frustrated when I make ribs in the slow-cooker and all that contained heat ends up watering my sauce down to a thin broth. So, I set out last weekend with a package of beef ribs and a mission to myself — I wanted to invent a marinade that would hold up inside the Crock Pot and still be more than broth when it was time to serve the meat.
Yesterday, I decided to take the concept of a No-Bake and run with it. My four-year-old spends all weekend begging for one junk food or another, even when he knows it’s off limits. This recipe combines flavors Jamie associates with his favorite treats (like peanut butter and chocolate), but packs a protein and fiber wallop he wouldn’t be getting from a cookie. Grown-ups can equally benefit from trading in regular day-to-day indisgressions (like that 3 p.m. Snickers bar habit) for [ Read More ]
This is one of those meals that is appropriate at any time of day — some restaurants keep it on their breakfast menu, while others feature it as a lunch special. We’ve made it for supper many times at my house. It just works. A warm and melty union between French toast and ham sammies, I often serve it with a sidecar of salsa instead of the traditional strawberry jam. Something about the sweet and salty combination seems to just [ Read More ]
For a text-only version of this recipe and complete ingredients listing, click here. An American Institution. With powdered sugar on top. Coca-Cola has bragged for decades that their soft drink makes this chocolate cake the moistest of its kind. Actually, I’m betting it’s the half pound of butter in the batter, but who cares? It’s still delicious, and a bit of an American institution. And who doesn’t go for a chocolate bundt cake? Actually, I spent years afraid of making chocolate cakes — particularly [ Read More ]
To read more about making your own marshmallow fondant, I recommend clicking here for Peggy Weaver’s informative site. Space: The Fondant Frontier… For years, I thought all smoothly rolled, fondant-iced cakes had to taste bad. That’s because the only fondant icing I’d ever encountered was that horribly expensive, boxed, pre-rolled stuff that Wilton makes out of glycerin. Technically edible, yes, but who on earth would want to? This was before I discovered how easy it is to make your own [ Read More ]
The Red Kitchen Project is dedicated to creating delicious recipes that can be made solely from simple ingredients, available at low-selection, discount grocery stores like ALDI or Save-A-Lot.
