Hot Eats and Cool Reads: 2012

Dec 31, 2012

Linguine with Chicken, Tomatoes and Spinach Pesto Recipe

An easy and delicious pasta recipe that'sperfect for Sunday dinner or even a holiday meal! Linguine with Chicken, Tomatoes and Spinach Pesto Recipe from Hot Eats and Cool Reads!



A few weeks ago, I posted the recipe for spinach pesto. This pasta recipe is one of the meals I used the pesto with. This pasta recipe turned out great and it's so easy to make if you already have the pesto prepared. It would be a great weeknight meal! Enjoy!!



Linguine with Chicken, Tomatoes and Spinach Pesto

by Sheena
Ingredients
  • 8 ounces linguine
  • olive oil
  • 1 large chicken breast cut into bite sized pieces
  • 3 garlic cloves, minced
  • 1 cup grape or cherry tomatoes, sliced in half
  • 3 heaping tablespoons spinach pesto
  • parmesan cheese
  • salt and pepper
Instructions
Cook pasta according to package directions. Rinse and set aside.
Season the chicken breast with salt and pepper. In a large skillet, saute the chicken and garlic in some olive oil until chicken is cooked through. Add tomatoes, saute for another 2 minutes. Toss in the pasta and pesto and heat through. Top with parmesan and serve!
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An easy and delicious pasta recipe that'sperfect for Sunday dinner or even a holiday meal! Linguine with Chicken, Tomatoes and Spinach Pesto Recipe from Hot Eats and Cool Reads!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
New Years Black Eyed Peas

Dec 28, 2012

Shrimp and Crab Dip Recipe




Happy Friday everyone!! Today's recipe is so delicious, I can't wait to share it with you. This Shrimp and Crab Dip is so easy to make and so much better than store bought! I brought this dip to Christmas at my Dad's house, and it was a huge hit! The black olives are a great addition, and add a perfect flavor to the dip. I found this recipe while browsing through a church cookbook I picked up at an antique shop or garage sale. I swear church cookbooks have the best recipes!! This recipe was no exception! 

If you still need a recipe for your New Years celebration, this is the one! You will not be disappointed! Enjoy!

Shrimp and Crab Dip (print recipe)

What you need:
8 imitation crab sticks
1 1/2 cups cooked shrimp
1/2 cup onion
1 cup celery
1/2 cup black olives
1 1/2 cups shredded cheddar cheese
3/4 cup mayo

Directions:
Put crab, shrimp, onion, celery and black olives in a food processor and chop. In a bowl, mix the shrimp and crab mixture, cheddar cheese and mayo until combined. Refrigerate for 2 hours. Serve with crackers. 

Recipe source: 125th Anniversary Cookbook from The First Lutheran Church, Fergus Falls, MN

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Super Saucy Lasagna

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Weekend Potluck at The Better Baker
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for my Boys
Tasty Thursdays at Mandatory Mooch
Show & Share Wednesday at Semi Homemade Mom
Wednesday Extravaganza at Hungry Little Girl
Whimsy Wednesday at The NY Melrose Family
All My Bloggy Friends at Love Bakes Good Cakes

Dec 26, 2012

Baked BLT Dip Recipe

This easy and fabulous Baked BLT Dip recipe is sure to be a hit at your next get together. Layered with bacon, lettuce, tomato, and cheese, this appetizer brings together the classic BLT flavors everyone loves.


BLT Dip


Baked BLT Dip in Casserole



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Dec 19, 2012

Sparkling Apple Cider Punch Recipe




This punch recipe is so perfect for the holidays! I just love the combo of flavors, and the longer you let it sit, the more the lemon flavor comes out. It's so refreshing and also super easy to make!! My 5 year old Ella absolutely loved it! I'm sure your family will as well! You could also swap the ginger ale for some champagne or sparkling wine to make it into a New Year's celebration cocktail! Enjoy!

Sparkling Apple Cider Punch (print recipe)

What you need:
6 cups water
2 cups sugar
4 cups grape juice
6 cups apple cider
8 cups ginger ale
3 lemons, sliced

Directions:
Heat water and sugar in a large pot until sugar is dissolved, about 5 minutes. Stir occasionally. Remove from heat. Add grape juice, apple cider, and lemons. Refrigerate until cold and add ginger ale when serving.

Recipe source: Or So She Says (slightly adapted)

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... on year ago:
Cinnamon Sugar Pretzels

This recipe was shared at:
Beverage Blog Hop at Katherine Martinelli
Weekend Potluck at 4 Little Fergusons
Tasty Thursday at Fantastical Sharing of Recipes
Work it Wednesday at High Heels and Grills
Full Plate Thursday at Miz Helen's Country Cottage
Creative Thursday at Michelle's Tasty Creations

Dec 18, 2012

Restaurant Review: Cafe Blue Heron in Cadillac, Michigan




My sister, Step Mom and I took a trip to Traverse City, Michigan last summer from Grand Rapids and needed somewhere along the way to eat breakfast. After Shannon found Cafe Blue Heron and Bakery while browsing online, we decided it had to be the place to stop. The menu looked delicious and I really loved that they use local farm fresh eggs in their breakfast. This restaurant is located in a cute area in Cadillac and the inside is so cozy. The fresh flowers between the booths added a special touch and I loved the ceiling.


Cafe Blue Heron is also a bakery and everything in their display cases looked fabulous. I would've bought something, but it was almost 100 degrees the day we went, so it never would've survived hanging out in the car all day.


I decided to order the Tuscan Omelet. It was the best breakfast at a restaurant I've ever had. The combo of ham, caramelized onions, fresh basil and white cheddar in the omelet was perfect and it had so much flavor. It was incredible. Breakfast also came with some outstanding fried potatoes, homemade grilled sourdough toast, freezer jam and fresh fruit. The potatoes were so flavorful and the waitress explained they are soaked in oil and seasonings for awhile before they are fried. However they were made, it was on point. I also loved the grilled sourdough toast and freezer jam. You can tell everything was so fresh and they use great quality ingredients. I was more that satisfied with everything.


My sister decided to order the Pesto Scrambler which is scrambled eggs with pesto and melted asiago cheese. The meal included potatoes, toast, jam, fruit and a side of you choice of meat. These eggs were also amazing and pesto is a great addition. The meal was perfect.


My Step Mom ordered the breakfast special of the week which was the Applewood Smoked Bacon and Spinach Omelet. It came with the same sides my omelet did. She thought the flavors were great, but needed something more like cheese. It was a little on the bland side. She was happy with her meal overall.

I highly recommend this restaurant. I was super impressed and the food was top notch. I really wish I had a restaurant like this in my area. I could see myself owning a restaurant just like this. Make sure if you are ever in the Cadillac area, you stop here! You will love it!!

You can find Cafe Blue Heron at:
304 N Mitchell
Cadillac, MI 49601
231-775-5461

Their website is here and Facebook page is here!

Dec 17, 2012

Red Velvet White Chocolate Chip Cookies Recipe

Perfect holiday cookie for any Christmas celebration! Use green food coloring for green velvet!



I've never been much of a cookie baker, but with Christmas right around the corner, my daughter and I have been trying alot of new cookie recipes. I found this recipe browsing online recently and I knew it would be so perfect for the holidays. I just love the flavor and texture of these cookies. The white chocolate chips add a perfect touch. I suggest splitting this batch in half, or making a second batch using green food coloring instead of red for "green velvet" cookies. Then you can have a mixture of both colors. They are so perfect for the holidays! Enjoy! 


Red Velvet White Chocolate Chip Cookies

by Sheena
Ingredients
  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon white vinegar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons red food coloring
  • 1 1/2 cups all purpose flour
  • 2 1/2 tablespoons cocoa
  • 1 teaspoon corn starch
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup white chocolate chips plus extra for garnish
Instructions
Preheat oven to 375 degrees.
Mix butter and sugar in a bowl with an electric mixer until fluffy, about 2-3 minutes. Add vinegar, mix until combined. Add egg, mix until combined. Scrape down sides of the bowl. Add vanilla and red food coloring, mix until combined.
To the butter mixture, add flour, cocoa, corn starch, baking powder and salt. Mix on low until combined. Stir in the white chocolate chips.
Line the cookie sheets with parchment paper. Roll dough into ping pong sized balls and place on cookie sheet about 2 inches apart. Bake for 9-11 minutes. When you take the cookies out of the oven, gently press a few white chocolate chips tip side down, into the top of the cookies for garnish.
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If you liked this recipe, follow the Hot Eats and Cool Reads Board on Pinterest here!

On the blog... one year ago:
Candy Cane Chocolate Chip Cookies

Dec 12, 2012

Spinach and Walnut Pesto Recipe

This post contains affiliate links. I make a small commission for each purchase at no cost to you! Thanks for supporting Hot Eats and Cool Reads!

A delicious change on regular pesto! Earthy, delicious and budget friendly! Great in pasta, appetizers or casseroles!

A delicious change on regular pesto! Earthy, delicious and budget friendly! Great in pasta, appetizers or casseroles! Spinach and Walnut Pesto Recipe from Hot Eats and Cool Reads



I love looking through vintage cookbooks. 

My Aunt Linnea gave me a whole stack of Southern Living Annual Recipe Cookbooks and while I was browsing through the one for 1983, I found a recipe for Spinach Pasta. 

Dec 10, 2012

Collard or Turnip Greens with Smoked Turkey Leg Recipe

This side dish is the perfect addition to your Sunday soul food dinner! 

Collard or Turnip Greens with Smoked Turkey Leg



This side dish is the perfect addition to your Sunday soul food dinner! Serve with fried fish or chicken, mac and cheese, cornbread and sweet potato pie for a tasty comfort food meal! The smoked turkey leg adds the most amazing flavor to these greens!



This post contains affiliate links. Hot Eats and Cool Reads may receive a small commission for purchases made through these links at no cost to you! Thanks for the support!


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Dec 9, 2012

Book Review: Life As We Knew It by Susan Beth Pfeffer




Summary from Goodreads:
Miranda’s disbelief turns to fear in a split second when a meteor knocks the moon closer to the earth. How should her family prepare for the future when worldwide tsunamis wipe out the coasts, earthquakes rock the continents, and volcanic ash blocks out the sun? As summer turns to Arctic winter, Miranda, her two brothers, and their mother retreat to the unexpected safe haven of their sunroom, where they subsist on stockpiled food and limited water in the warmth of a wood-burning stove.

Told in journal entries, this is the heart-pounding story of Miranda’s struggle to hold on to the most important resource of all--hope--in an increasingly desperate and unfamiliar world.


My thoughts:
I loved this book from start to finish. Written in diary form, Miranda tells her story starting with the day when a meteor hits the moon and knocks it off it's axis. This causes the moon to be closer to earth, and triggers worldwide natural disasters and extremely cold temps. There are food shortages, people dying everywhere and the flu makes it's round too. How do you survive with little to no electricity in a world that's technology driven?

This book is the first in a 3 book series. The storyline makes you think what if, and that alone makes you want to keep reading to see what happens next. I highly recommend this book to anyone, even though it's aimed toward a young adult audience. 

I rate this book 5 out of 5 stars!

Dec 8, 2012

Creamy Cranberry Salad Recipe

This delicious salad is a tasty dessert for Thanksgiving or Christmas! Plan ahead, this salad requires prep the night before and the day you serve! So unique and always a hit!

Creamy Cranberry Salad


This delicious holiday salad is a tasty dessert for Thanksgiving or Christmas! In addition to the cranberries, this salad has apples, orange juice, pecans and any flavor red jello! We used raspberry and it was delicious! Homemade whipped cream and cream cheese is the perfect addition to the cranberries. This is always a hit at any gathering.


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Dec 5, 2012

Big Crunchy Sugar Cookies Recipe




Ooh, ooh, ohh! I love me some Christmas cookies! I figured since it is the beginning of December, I really need to get a move on making some goodies for Christmas. I just got Gooseberry Patch's "Big Book of Holiday Cooking" cookbook from the library and oh man, are there some fabulous recipes in this book. I had to put it on my Amazon wishlist because there are too many great recipes I want to try, and there's no way I can make them all before this book has to be returned. There are so many different types of recipes in this cookbook. Great for the holidays and anytime of the year. You will not be disappointed!

These cookies started off being pretty messy! In my rush of getting the dough together, I started dumping the sugar in with the butter while the hand mixer was running. Bad idea. I had sugar flying all over the kitchen. Have I mentioned baking is not my friend? 

Thankfully these cookies turned out amazing! They are so thick and soft. I just love the crunchiness from the sugar on the outside. Both my daughter and I give them 2 thumbs up! Your family will love these! Thanks to Gooseberry Patch for sharing such a wonderful recipe!

Big Crunchy Sugar Cookies (print recipe)

What you need:
1 cup butter, softened
1 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
assorted decorating sugars

Directions:
Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar, beating until smooth. Add egg and vanilla, beating until blended.

Combine flour, baking powder and salt. Gradually add to the butter mixture, beating until just blended. Shape dough into a ball, cover and chill for 2 hours.

Divide dough into 3 portions. Work with one portion at a time, and store remaining dough in the fridge. Shape dough into 1 1/2 inch balls, roll ball in decorating sugars. Place Place 2 inches apart on parchment lined baking sheets. Gently press and flatten each ball to 3/ inch thickness. Bake at 375 degrees for 13-15 minutes, until edges of cookies are lightly golden. Cool 5 minutes on baking sheets, remove to wire racks to chill. Makes 1/1 2 dozen.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Hootenanny or Oven Pancake

This recipe was shared at:
My Turn for Us
Christmas Blog Hop at Katherine Martinelli
Holiday Cookie Party at Dash Recipes
Whatcha Whipped Up at DJ's Sugar Shack
Wonderful Food Wednesday at At Home Take 2
Wednesday Extravaganza at Hungry Little Girl
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour Me with Love
Weekend Potluck at The Country Cook
Foodie Friday at Simple Living
Creative Thursday at Michelle's Tasty Creations
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursday at Mandatory Mooch
Homemade by You at Pincushion Creations 

Dec 4, 2012

Book Review: The Escape Artist by Diane Chamberlain




Summary from Goodreads:
Susanna Miller may have lost legal custody of her beautiful eleven-month-old son, Tyler, but that doesn't mean she is giving him up. Even if her ex-husband, Jim, an attorney, and his new wife, Peggy, have every advantage to offer a child, Susanna knows the two of them cannot be as caring, loving, and devoted as she has been. Defying a court order to give Tyler to his father, Susanna runs away, seeking a new start for her child and herself. She changes her name, dyes her hair, and leaves Boulder, Colorado, without a word to anyone, not even the man she loved before she knew Jim. Linc Sebastian has been her best friend since childhood. Linc knows Susanna better than anyone. But she can't risk his help now. Two thousand miles from home, she seeks anonymity in the lovely eastern town of Annapolis, Maryland. Lonely, frightened, and unsure of whom to trust, she meets Adam, a troubled local artist with secrets in his own past. Although drawn by his kindness, she cannot forget Linc and the special love they will always share, even if they never see each other again. As she tries to forget her past, Susanna discovers that starting a new life is more dangerous than she thought, and that the unpredictable has an alarming way of working itself into your world.

My thoughts:
I've never read a Diane Chamberlain book that I haven't loved. She is such a talented author, and has a way of writing that makes you want to read more. This book was no exception. As a Mom, I felt so bad for Susanna losing custody of her son, especially when she was a good Mom, but didn't have the funds to fight like her cheating ex husband did. I really don't blame her for taking off and starting a new life somewhere else, even though it wasn't easy. There is nothing like a Mother's love for her child and sometimes you do whatever possible to keep them close. This book also has a love story. Susanna chooses to leave the love of her life, Linc when she takes off without even saying goodbye. The struggle they both go through is hard, but their love is strong and maybe someday they can be together again. This is a page turner from beginning to end and I really liked the story.

I rate this book 4 out of 5 stars! 

Dec 3, 2012

Scrambled Egg and Avocado Tostadas Recipe

This post contains affiliate links. HECR will make a small commission from purchases through these links at no cost to you!

This breakfast can be ready in 15 minutes! Great for busy weekday mornings or add it to your weekend brunch!

Cheesy Scrambled Egg and Avocado Tostadas Recipe from Hot Eats and Cool Reads! This breakfast can be ready in 15 minutes! Great for busy weekday mornings or add it to your weekend brunch!





I'm on a HUGE breakfast kick lately!! 

Of course, I've been eating it for dinner and not breakfast, but it's still so, so good either way! 

Nov 28, 2012

Buttermilk Cornmeal Pancakes Recipe from The Back in the Day Bakery Cookbook



















When I first saw The Back in the Day Bakery Cookbook online browsing one day, I knew I had to check it out. Luckily my local library had it, and I was able to request it. This cook book has over 100 recipes, both savory and sweet. 


















I decided to try these amazing Buttermilk Cornmeal Pancakes since I'm not a fan of regular pancakes. They turned out so delicious!! The flavor isn't too sweet and I just love the texture that the cornmeal adds. I served them with the Mixed Berry Syrup that I posted last week. My daughter loved them so much, she ate all of the leftovers that day. Some other recipes in this cookbook that caught my eye were Mexican Hot Chocolate Shortbread Cookies and Roasted Chicken and Vegetable Cobbler. Can't wait to try them! Enjoy!

Buttermilk Cornmeal Pancakes (print recipe)

What you need:
1 1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon fine sea salt
2 tablespoons sugar
2 large eggs, lightly beaten
2 1/2 cups buttermilk
1 stick of butter, melted 
butter for serving
mixed berry syrup

Directions:
In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar.

In a large measuring cup, whisk together the eggs, buttermilk and 6 tablespoons of the melted butter.  Whisk the wet mixture into the dry, until just combined.

Heat a skillet over medium high heat. Grease the hot skillet with remaining 2 tablespoons butter. (I used less) 

Pour 1/4 cup of the batter onto the hot skillet for each pancake, making 4 at a time. After 2-3 minutes when bubbles start forming, lift pancake up halfway to with a spatula to check if it's golden brown. If so, flip each pancake and cook about 2 minutes more until golden brown. Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Serve with butter and mixed berry syrup.


 

*In accordance with the FCC guidelines, if you make a purchase from the Amazon link above, I will receive a small commission at no cost to you for the referral.* 

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Slow Cooker French Dip Sandwich

This recipe was shared at:
Work it Wednesday at High Heels and Grills
Show & Share Wednesday at Semi Homemade Mom
Wednesday Extravaganza at Hungry Little Girl
Cast Party Wednesday at Lady behind the Curtain
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Mealtime Monday at Couponing & Cooking
Foodie Friday at Simple Living
Weekend Potluck at The Better Baker
Linky Party at Foodie Friends Friday
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch

Nov 26, 2012

Pineapple Sweet and Sour Chicken Recipe

Need an easy weeknight dinner? Look no further! This tasty recipe is a 30 minute meal and is great for work lunch the next day!

Pineapple Sweet and Sour Chicken


Need an easy weeknight dinner? Look no further! This tasty recipe is a 30 minute meal and is great for work lunch the next day!


This post contains affiliate links. Hot Eats and Cool Reads may receive a small commission for purchases made through these links at no cost to you! Thanks for the support!


Looking for more recipes, books, food and travel fun? Follow me!

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PIN THIS RECIPE

Nov 24, 2012

Salmon and Pasta with Lemon Dill Sauce Recipe

A delicious and easy meal that's great for any night of the week!


A delicious and easy meal that's great for any night of the week! Salmon and Pasta with Lemon Dill Sauce Recipe from Hot Eats and Cool Reads


 


 This Salmon and Pasta with Lemon Dill Sauce turned out to be such a delicious pasta dish. It's quite easy to prepare, and it would be perfect for any day of the week. You can serve it with a salad, or any veggie side for a complete meal. I hope you enjoy this as much as we did!


Salmon and Pasta with Lemon Dill Sauce Recipe

by Sheena
Ingredients (3-4 servings)
  • 1/2 pound bow tie pasta
  • 8 ounces salmon fillets, thawed (seasoned with salt, pepper and dill weed)
  • olive oil
  • 3 cloves garlic, minced
  • 1/4 cup onion, finely diced
  • 1/3 cup chicken broth
  • 1/4 cup white wine
  • 1/2 teaspoon dill weed
  • juice from one lemon (about 2-3 tablespoons)
  • 1/2 teaspoon lemon zest
  • 1/2 cup cream
  • 2 tablespoons fresh parsley, minced
  • salt and pepper as desired
Instructions
Preheat oven to 375 degrees. Place seasoned salmon in a greased glass baking dish. Bake for 15-20 minutes, or until fish flakes easily. Flake fish into bite sized pieces. Cook pasta according to package directions. Rinse and set aside.

Meanwhile in a large skillet, heat some olive oil over medium heat. Saute garlic and onion for about 5 minutes, or until tender. Add broth, wine, dill weed, salt, pepper, lemon juice and zest. Bring to a boil, reduce heat and simmer for about 5 minutes. Add cream and parsley, simmer for about 3 more minutes. Add pasta and salmon, and toss to coat. remove from heat and serve.
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A delicious and easy meal that's great for any night of the week! Salmon and Pasta with Lemon Dill Sauce Recipe from Hot Eats and Cool Reads


If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

Kitchen items you may need: (affiliate links)





Other posts you may enjoy:

Nov 22, 2012

Mixed Berry Pancake Syrup Recipe



We love fruit. You can always find some type of fruit in the fridge, freezer or sitting out on the counter at our house. I decided to try out a new pancake recipe, and just knew homemade berry syrup would be the perfect topping for the pancakes. 

I really love how this syrup turned out. It's easy to make, and you can't beat the wonderful flavor. It's great for topping waffles, french toast, pancakes, cheesecake or ice cream. This is a must for any of our breakfasts from here on out. Enjoy!! 

Mixed Berry Pancake Syrup

What you need:
2 cups mixed fruit (fresh or frozen, thawed)
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice

Directions:
In a medium saucepan over medium heat, combine fruit, sugar, water and lemon juice. Bring to a boil, reduce heat and simmer for 15 minutes or until juice has thickened into syrup. Stir occasionally while cooking and smash berries with the back of the spoon while stirring. Serve over pancakes, waffles or ice cream!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Caramelized Baked Chicken Legs or Wings

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