"My chocolate covered cherry brownie bites are rich, fudgy, and filled with a sweet cherry center. Inspired by classic chocolate covered cherries, these treats are great for holidays, parties, or when you want a delicious chocolate dessert." Comment from Food Lovin Family
What a genius idea! Look at that photo!! I would love to try this recipe.
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"Potatoes au gratin is like the French cousin of classic scalloped potatoes—with lots of cheese folded in. (Truth be told, the names are often used interchangeably.) In this dish, thin slices of Yukon gold potatoes are layered in a baking dish, smothered in a creamy sauce, and then baked until tender. The result is a melt-in-your mouth potato side that will become your go-to side dish for everything from holiday buffets to weeknight suppers." Comment from Southern Living
You can never have enough recipes for Au Gratin Potatoes. Although I always make the boxed ones even if I know the ones made from scratch taste so much better. If you have the time, make them from scratch!
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"Southerners know: grits aren't just a breakfast food. Whether served alongside a breakfast casserole or a plate of short ribs, there's always a need for a good grits recipe. This one is elevated above the classic buttery flavor with Parmesan and Cheddar cheeses. It's rich and cheesy, but still knows how to play second fiddle to any great main dish." Comment from Southern Living
I can make a meal from a plain pot of grits, so a cheesy grits casserole is something I need to make.
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"Mini Ham & Cheese Biscuit Quiche Recipe – an easy, grab-and-go breakfast everyone loves! Soft biscuit crusts filled with ham, melty cheese, and a creamy egg mixture bake up golden and fluffy. Perfect for busy mornings, brunch, meal prep, or feeding a crowd. Make them ahead, freeze them, and reheat for a quick homemade breakfast anytime." Comment from Plain Chicken
Love these quick and easy mini quiches made with refrigerated biscuits.
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Click here to go to the Taste of Home recipe page.
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"I first made this recipe when attempting to make authentic French fruit tarts that could equal the ones I enjoyed during my visits to Paris and other parts of France. Julia Child’s famous cookbook, Mastering the Art of French Cooking, was my primary source for learning how to make creme patisserie, which is the french name for this creamy, thick custard filling that has a silky smooth texture and is sturdy enough to be piped in swirls.
You don’t have to be a skilled chef to master a simple French pastry cream. It uses super basic ingredients and is made in one pot on the stove, with excellent results every time.
This pastry cream is thickened with cornstarch and egg yolks, so it’s naturally gluten-free.
In many recipes, we use this pastry cream as is, although sometimes I like to lighten it up a bit by folding it into 1 cup of heavy cream that has been whipped with 2 tablespoons of powdered sugar and a little vanilla." Comment from House of Nash Eats
Never made it and would love to experiment with it.
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