Sometimes the recipes I pull up on Pinterest are hits (the eight-can Taco Soup) while others are misses (we must never speak of potato soup again).
I made this “cobbler” once before and decided a week or so ago I wanted to do it again. There are only four ingredients, and supposedly it is Weight Watchers-friendly since I consumed a massively high-calorie, mega-sugar infused Starbucks Frappuccino over the weekend. I’m trying to be better.
(By the way, just say no to Vanilla Spice, especially when the spice is cardamom. Had I known cardamom was a cousin to ginger, I wouldn’t have ordered it in the first place. But, as usual, I digress.)
All you need to make the cobbler are two bags of frozen fruit (any variety of your choice or both the same), a box of yellow cake mix, and a diet Sprite (or 7-Up or Zero vs. diet).
This recipe is so easy and SO good. We serve it over cheddar cheese grits (grits from this recipe), use it in burritos, enchiladas, serve it over brown rice. We’re not really picky.
I got this recipe from my mom. . . . I’m not sure where she got it from.
To make pork chili verde, you’ll need:
4 lbs pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 anaheim chiles
2 jalapeño chiles
4 T garlic, chopped
1 lb tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 t ground oregano
3 t ground cumin
1 t salt (or more to taste)
1 T ground black pepper
Lightly grill the anaheims, jalapeños and the tomatillos on open flame until lightly charred. Remove from heat and place the anaheims and the tomatillos in separate Ziploc bags to sweat for 20 minutes. After 20 minutes, peel the char from the anaheims, split and remove the seeds and pith… read more »
I had one of those weeks last week when I was just about ready to dip everything in chocolate. Thankfully, my excuse was a Christmas party at my house. I spent most of my Saturday melting and dipping chocolate.
And believe me, I had plenty left over that I have been snacking on all week.
I’ve had to pace myself on leftovers. But these treats can keep in the fridge for a couple of weeks.
Oh, the secret lives of writers. Don’t you wonder how some of them celebrate Christmas? Well, we’ve asked a few of our recent authors to tell us their favorite Christmas traditions (and one even shares a recipe).
My favorite Christmas tradition is to invite my gal friends over to my home for a special Christmas brunch. I make sure my house is lit up with plenty of festive ambiance—glittering decorations, fresh flowers, music, and candles. I lay out all my very best china, which is a set of lovely tea dishes I’ve been collecting from stores and antique shops for many years. I serve my homemade chicken quiche, yogurt parfaits with fresh berries, and orange juice in Champagne flutes. Why do I go to so much trouble every year? These are my dear friends, and since women spend their lives serving others,… read more »
Hi, I’m Amy—founder and owner of Litfuse. If you can’t tell from my Instagram feed (I’m @sprightlyamyanne), I love trying new foods, and these pumpkin spice cinnamon rolls were a recent experiment. This is hands down my family’s new favorite comfort sweet! I started with a recipe that I saw on Dawn Stoltzfus‘ blog (from her new cookbook, A Farmer’s Daughter) and gave it a little “pizzazz” (as my daughter would say).
Pumpkin Spice Cinnamon Rolls
Make the dough:
2/3 cup milk
¼ cup salted butter
1 cup pumpkin, cooked and mashed
¼ cup brown sugar
1 tsp salt
2 eggs, beaten
2 tbsp yeast
4 cup bread flour
We’ve rounded up a list of some of our clients’ favorite fall recipes. We consider ourselves foodies here at Litfuse, and we’re always on the lookout for new must-try recipes . . . and these are now on our TBC (to-be-cooked) list!
I love autumn for many reasons—the chill in the air, the excuse to buy school supplies, and soup! Potato cheese soup is my family’s favorite, a recipe I’ve adapted from one published in our local newspaper. In a large pot, put 3 cans of chicken broth, 3 leeks (whites only, chopped), ¾ cup chopped celery, 6 medium potatoes (peeled and chopped), 3 cloves garlic, 1 tsp. white pepper, and salt to taste. Simmer for 25-30 minutes until vegetables are soft. Use a hand blender to puree the mixture in the pot. (A traditional blender or food processor can be used, but… read more »
I am not a one-Starbucks-drink kind of gal. I love trying out different items on the menu, and while I definitely play favorites sometimes, I find that the best drinks are usually the ones that I tend to skim over (no pun intended . . . even though I do like my coffee with nonfat milk).
So after trying a “London Fog” or “Earl Grey Tea Latte” (depending on which barista you talk to), I decided to make my own. Believe me, it was quite the quest in the kitchen attempting to perfect what I think is the perfect mix.
So to make your own London Fog, you’ll need:
Two Earl Grey teabags
8 ounces of steamed milk
4 ounces of hot water
The key to a great London Fog is two parts milk to one part water. First, let the teabags brew in the hot water for about three… read more »