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Tuscan risotto with kale, mushrooms, and walnuts

This classic dish gets upgraded to main meal status with the addition of hearty mushrooms, Tuscan kale, and crunchy walnuts. It’s so easy to prepare, and better yet, you can have this elegant vegetarian dish ready in about 35 minutes. This traditional method of making risotto involves standing at the stove and stirring for around 18 minutes. It might seems a little labor intensive compared to low-fuss pastas, but to achieve the signature creamy texture risotto is known for, it’s well worth the effort. If you’re not vegetarian, and if you want to serve this as a side dish instead, consider pairing it with your favorite chicken Marsala for a tasty Italian combo. This Tuscan risotto with kale, mushrooms, and walnuts will easily be your new favorite go-to recipe this fall and all year long. Tuscan risotto with kale, mushrooms, and walnuts Serves 4 Ingredients 5 cups vegetable or chicken…

Football whoopie pies are a total touchdown for game day desserts

Football season has officially kicked off, so bring on the food! These football-shaped whoopie pies will score points for being delicious as well as adorable. They’ll be the MVP of your tailgating table. Note: If you’re making these in the off season, or if you’re shorter on time, you can, of course, make this recipe without forming cookie batter into footballs.  Football Whoopie Pies Makes about 48 cookies, or 24 gobs Ingredients For the cookies 2 cups all-purpose flour 2/3 cup cocoa 1/4 tsp salt 1 tsp baking soda 1/2 cup hot water (in a large glass) 2/3 cup milk 1/2 cup shortening 1 cup sugar 1 egg 1 tsp vanilla extract 1 tsp butter flavoring For the filling 1/4 cup butter, softened 1/2 cup shortening 1 tsp vanilla extract 1 tsp butter flavoring 3 cups confectioners’ sugar 2 tbsp milk (if necessary) Directions Preheat oven to 350ºF. In a…

Pumpkin and sage stuffed shells

The best thing about fall? The food, OF COURSE! While summer is the season for fresh fruit and farmers markets, fall is time for casseroles, crock pots, and delicious comfort foods. Which takes me to my latest recipe… We had two days of fall-like weather last week and already I’m inspired to break out the pumpkin! These pumpkin ricotta stuffed shells would be a perfect addition to your holiday spread, or anytime you want a savory, seasonal dish to share — this recipe makes a lot of shells! The fresh sage and nutty Romano cheese are the perfect way to accent that rich pumpkin flavor. Plus, the light pumpkin taste in the sauce makes this dish truly something different. You’re going to love this this seasonal switch-up on an old classic. Note: Get 100% pumpkin puree (I like Libby’s brand). Other pumpkin blends can sometimes come with fall spices mixed in…

Shark attack cool kids “cocktail”

Straight out of the deep blue, sip this cool kids cocktail as you watch things heat up during Shark Week. This fun themed drink is perfect for kids or adults. Feel free to substitute the soda with a lower sugar option like tonic, or throw in a few peach rings or Lifesavers to turn your glass into a full-on ocean scene. Shark attack kids cocktail Ingredients Sprite or lemon-lime soda Lemonade Blue sports drink (Like Powerade or Gatorade) Gummy sharks Ice fun straw Directions Fill pitcher, bowl, or individual glasses with ice. Then pour in 1/3 Sprite, 1/3 lemonade, and then 1/4 or less blue sports drink (mostly to give it some color). Add gummy shark below, in, or above the ice. Serve with a fun straw. Now get back to Shark Week! ALSO TRY: Easy life preserver donuts will save you during Shark Week. Follow us on Instagram.

Sandy Bottom Shark Bark

Take a big bite out of Shark Week with this fun and festive Shark Bark. (It’s also great for ocean-themed or shark birthday parties, too!) The “sandy” Ritz cracker bottom tastes like delicious toffee. The swirly water layer is made with melted white chocolate. And if you like a little bloody realism to your Shark Bark, add a few drops of red food coloring! Top with big, blue gummy sharks. Then crack into pieces for an incredibly delicious, totally jawsome dessert! What you will need: cookie sheet spoon parchment paper space in your refrigerator for cookie sheet oven set to 375ºF. Sandy Bottom Shark Bark Ingredients Ritz crackers (about 1 1/2 sleeves of standard size box) 1/3 cup butter 3/4 cup brown sugar 1 1/2 packages white chocolate chips blue food coloring red food coloring gummy sharks Directions Preheat oven to 375ºF. Line cookie sheet with parchment paper. Place Ritz…

Easy life preserver donuts will save you from hunger during Shark Week

What’s just as important as sunscreen at the beach? Snacks at a shark party! The 31st annual much-anticipated Shark Week begins this Sunday at 8 p.m.. The fintastic lineup is primed to deliver more than 20 hours of all-new shark stories and remarkable insights into the underwater world of these mysterious creatures. And as you come face to face with some of the most unique shark species in the world and learn about all-too-important shark conservation, don’t forget you’re going to work up an appetite! These cute life preserver donuts will save you from spending all of your time in the kitchen making overly detailed shark themed snacks. You can make the donuts, frost them yourself, then add the red striping, OR you can buy them already iced and just take one easy step! Most grocery stores sell white icing donuts without sprinkles. If you can’t find them, another easy…

Sweet and tart Southern lemon icebox pie

Lately, my flavor of choice for just about anything is lemon. Come spring, I crave that tart, cool flavor. This cheery lemon icebox pie is the perfect ending to a backyard barbecue, fish fry, or Easter dinner. But don’t get me wrong — I most enjoy it for breakfast the next morning. You will too — don’t judge. So, what makes lemon ice box pie different from lemon meringue pie? The latter is usually made with a lemon custard filling, while the former is made with a mix of citrus juice and sweetened condensed milk. And of course, one is topped with whipped egg whites formed into sky-high meringue peaks, and the other more commonly sweetened with a dollop of whipped cream. If you’re still unsure, know that you could actually use this recipe to make a killer key lime pie, just by swapping out the fruit. If you’re a fan…

Easy Tomato Basil and Gnocchi soup

Need to thaw out from the winter weather? This recipe combines two of the most delicious cold weather comfort foods on the planet — pasta and soup. A big bowl of this filling soup and you’ll be toasty for hours. What’s even better? It’s ready in less than a half hour. Seriously. A food this delicious that’s also ready in about 25 minutes — you’re going to fall in love with this recipe. If you’re not familiar with gnocchi, you can usually find them in the pasta section at any well-stocked grocery store. They’re often vacuumed-packaged and sold next to the boxed pastas. They might also be in the frozen foods aisle near the ravioli and stuffed shells. So what are they? Confession, this description might be a bit biased because I LOVE gnocchi. They’re these pillowy puffs of pasta with a slightly chewy texture, never tough, always just the…

The Best Broccoli salad for dinners, potlucks

This creative broccoli salad combines veggies, fruits, nuts and dairy with a crumbling of turkey bacon for a delightful side dish that everyone will enjoy. It’s the perfect make-ahead meal that can store in the fridge for up to three days — and I swear, it gets even tastier with a little bit of time. What really makes this broccoli salad great is the tart and sweet Greek yogurt dressing brightened up with a splash of apple cider vinegar. And, of course, crunchy turkey bacon takes any dish to the next delicious level. If you wanted to make a more decadent version, feel free to use mayonnaise and real bacon instead, or save some time by using pre-cooked bacon bits — the kind usually found in the salad aisle. *Note: If you’re going to make ahead, hold off on adding the bacon, apple chips, and almonds or you’ll lose the…

Lemon lovers puff pastry tart

I confess. I have a serious thing for lemons: on my clothes, in my decor, and definitely in my desserts. The more tart lemon flavor in foods, the better. At this point in my addiction, I’m just a step away from biting directly into the bitter fruit to get my fix. Yesterday I had a hankering for something lemony and sweet but rather than fuss with meringues or cakes, I decided to get right to the good stuff. I had a puff pastry in the refrigerator and handful of lemon (because, of course!), so I got to work. This easy tart takes nearly no time. Very thinly slice two lemons and remove their seeds. Coat both sides of the slices in sugar, and arrange on top of the pastry puff. I also scored about a 1/4″ edge around the pastry to help give it a crust to grab on to.…