Christmas day! Christmas morning, actually. So many families are hosting family members in town from afar, and a hot and cheesy breakfast casserole easily feeds a crowd. Video! How to Make Sausage Breakfast Casserole Make Ahead Breakfast Casserole You can assemble it the night before and just plop it in the oven in the morning. This way you, the cook, can enjoy the festivities of the morning with your guests instead futzing about in the kitchen....

You have to have one recipe that is practically as easy as ordering pizza, after all. This is mine. Video: How to Make Sausage Rolls What Kind of Dough to Use for Sausage Rolls Most neighborhood pizza restaurants are happy to sell you freshly made dough, so ask for a ball along with your pizza the next time you’re there. You can also look for balls of dough in the refrigerated sections at the grocery store, or if you have time, make your own....

All it takes is a few scallions, basil, parsley, Parmesan cheese, pine nuts, and a few other simple accouterments to create a spread that can be used to dress up dinner on the fly or made ahead and used all throughout the week. With its bold flavor and blendable texture, scallion pesto can easily transform a typical everyday dish into a gourmet delicacy. History of Pesto Originally from Genoa, Italy, pesto traces its name to the Italian word “pestare,” which means “to crush or pound....

Now that I’ve discovered how easy it is to make, I think mom and I are doomed. Before, we at least had to make the effort to drive a few miles to get our fix. Sigh. Well at least I’ll have someone to share it with when I make a batch! Speaking of which, this must be one of the easiest things in the world to make. All you really need is raw sesame seeds, sugar, and honey....

Video: How to Make Shrimp Gumbo Good Gumbo Starts With Good Roux My college roommate (from Metairie), my brother’s girlfriend (from Biloxi), and my parent’s neighbor of 35 years (New Orleans), have pretty much all told me the same thing, “My mother used to take out an old penny and sit it next to the pot. ‘You’re done when the roux is the color of this penny.’” Now, these women certainly did not have the same mother, but they shared the same story....

I like serving this saucy dish over cauliflower rice. Leftovers are really good too, so even if I make this dish for just my husband and me, I make the whole thing and save the leftovers for the next day. So when you combine these two - shrimp AND a stir-fry recipe, truly, what’s not to like? It’s one of the recipes that I make regularly for my family. Everyone likes it - yes, even The Picky Eater....

Can you freeze fresh basil pesto? Yes! Pesto can be frozen in an airtight container for up to 6 months. For small portions, divide the pesto up into an ice cube tray and place in the freezer. Once the pesto cubes are frozen, transfer them to an airtight container for longer storage. How long will fresh basil pesto stay good in the fridge? Pesto will stay good in the fridge in an airtight container for approximately 3 to 5 days....

Also, this is usually the time of the year when many of the end-of-year holiday parties start to happen. So whether you’re hosting one this year or want to be an extra helpful guest, then this recipe for honey mulled wine is sure to put everyone in a festive spirit. New to Meal Planning? Start here! Need More Meal Planning Ideas? We Have You Covered!

I am trying to combat this problem by planning more meals that I can make from the pantry items I keep on hand. This week’s meal plan uses items I always keep stocked in the house, so dinner is within arm’s reach! New to Meal Planning? Start here! Need More Meal Planning Ideas? We Have You Covered! 

New to Meal Planning? Start here! Need More Meal Planning Ideas? We Have You Covered! 

According to my farmer friend Ben Scholl, whose peaches I so adore, those are called “sink peaches.” Aptly named. But sometimes, you buy more peaches than you can rightly consume in a reasonable amount of time, and you need to do something with them. You need to make this Skillet Peach Crisp with Ginger and Pecans. And you need to share it, because otherwise you might consume more of it than you rightly should in a reasonable amount of time....

Serving sandwiches for dinner always seems a bit naughty. Eating your sandwiches at the table over a large piece of baking paper, with cheese melting out the sides, onions and peppers dropping onto the paper, and rich, beefy sauce dribbling down your chin? Well that’s just downright ill-mannered. It is fun though… ..and so delicious! The fact that my kids are allowed to put their elbows on the table, lick their fingers and basically look like they’ve just dunked their heads in their dinner makes this a family favourite....

You ever find yourself in that conundrum where you have a craving for chocolate chip cookies, but don’t want to turn on your oven? I’ve got your solution. These chocolate chip cookie bars are an easy and oven-free solution to your craving problems. It’s a cross hybrid between a blondie and a chocolate chip cookie. I used a combination of white chocolate chips and mini chocolate chips, but feel free to use whatever combination you’d like!...

I came to love kheer during Jewish holidays growing up when my grandmother would make it. For this recipe, I break from tradition and use rice cereal instead of whole grains of rice, resulting in something different, but familiar. I just prefer the creamy texture. I use a slow cooker to keep it simple, and I flavor the pudding with two kinds of almonds and oranges because they remind me of my grandmother....

While often served in a hamburger bun, it’s just as good when served in lettuce wraps! This recipe was inspired by two of my family’s favorite dinners - pulled pork and pulled chicken. Looking at the chuck roast in my fridge one morning, I thought to myself, why not try the same concept with beef? Combine the meat with homemade barbecue sauce and let them cook away in the slow cooker....

A reader from Alaska mentioned to me that instead of fried with corned beef or ham, the way he likes his potatoes in the morning is as smoked salmon hash, potatoes cubed and fried with onions and mixed in with flakes of hot smoked salmon. Great idea, yes, please! I love them with a runny egg and extra sour cream. Cook, using a metal spatula to scrape the bottom of the pan and turn the potatoes over every 2-3 minutes, until the potatoes are mostly browned and cooked through, about 15-20 minutes....

Growing up our family of six overwhelmingly loved breast meat and we ate turkey year-round. I remember my father carving the holiday turkey, dutifully asking everyone, “white or dark meat?” Operating on the ignorance of my young palate and since it looked like the inside of a chicken nugget, I responded, “white meat.” I got the turkey breast while the dark meat (the thighs and legs) went to Dad. Fast forward a few years, I know why Dad loved the flavorful dark meat of turkey thighs, but I’ve also learned how to make the white meat of the turkey breast compete on flavor and texture....

I’ve been lovingly caring for the sourdough starter I made a month or so ago. I mastered the art of general bread making - with a little help from Mr Hollywood - about a year ago (it was a happy day for me when my dough addicted husband declared my bread delicious. I’d had far too many ‘hmmm it’s okaaaay’ comments!). So I thought I’d up my game and try some artisan bread....

My grandparents would often use this time to drink tea in our garden and prep vegetables that they had picked during the day. My grandfather grew corn, my grandmother was an expert corn shucker, and I’m fairly certain that I was too. This creamed corn linguine takes me back to one of those late summer early fall evenings. The pasta sauce is made with both creamed and whole fresh corn, smoked cheddar, adobo peppers, and heavy cream....

I love making soup. As well as feeling virtuous for making something homely and healthy, it usually gives me the opportunity to use up the wizened old pieces of veg that are knocking about. I’m sure they sit there (in my little world where I believe vegetables have feelings), thinking they’ve got no chance of being picked compared to the handsome crunchy specimens they’re sharing a shelf with. However the sad fact is, those pieces will probably sit there until they’re wrinkled and waiting to be made into soup too....