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POPSUGAR Food is the go-to place for all things foodie, including everyday recipes, party plans, and food trends!

Published: Tue, 06 Dec 2016 14:12:10 -0800

Copyright: Copyright 1976-2016 POPSUGAR Inc. All rights reserved.

Shop Everything From Our 2016 Holiday Gift Guide Now!

Tue, 06 Dec 2016 13:45:00 -0800


Our annual LIVE Holiday Gift Guide show was full of picture-perfect goodies for everyone on your holiday shopping list - from your fitness-loving friend to your makeup-obsessed mom. If you missed the live show, don't fret! We have you covered with all the featured products right here, ready to be added to your shopping cart. Once you're done scoping out these products, be sure to check out the rest of our gift guides for a dose of gift-giving inspiration!

The Best New Trader Joe's Products From 2016

Tue, 06 Dec 2016 12:35:00 -0800


We've tried every new product that Trader Joe's has come out with this year to bring you only the best. Now, if a few of these products are no longer offered at your TJ's, you know what to do. Head on over to customer service and ask the manager to fill out a form to bring that product back! It's the most effective way for the store to listen to its customers. In the meantime, take a look at the most delicious new offerings from 2016 thus far!

- Additional reporting by Anna Monette Roberts

17 Pie Cookies and Bars For When You Don't Have Time to Bother With a Crust

Tue, 06 Dec 2016 12:30:00 -0800


You don't always have enough time (or patience) to bake a pie from scratch, and the good news is there are recipes for cookies and bars that taste just as good as a homemade pie, if not better. Plus, cookies and bars are automatically portioned and ideal for sharing at any holiday gathering, making your job a whole lot easier. Ditch the traditional pies for pecan pie cookies, apple crumble pie bars, and more hybrid recipes ahead.

Check Your Labels! 2 Million Pounds of Chicken Were Just Recalled

Tue, 06 Dec 2016 12:18:00 -0800


You might want to check your your food labels before relying on one of your tried-and-true chicken recipes for dinner tonight. National Steak and Poultry just issued a recall on nearly 2 million pounds of ready-to-eat chicken that have the potential to be undercooked. The recall originally included 17,439 pounds of chicken per its initial release on Nov. 23, 2016, but the most recent update expanded that total to include an additional 1.9 million pounds of product.

This recall includes a variety of ready-made meat products, from boneless, skinless chicken strips and breasts to diced and cubed chicken goods from popular brands like Hormel. Any of these items that were produced between Aug. 20 and Nov. 30, 2016, should be immediately thrown away. It has officially been labeled as a Class-1 recall, meaning that it is "a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death."

Check out the full list of affected products on the USDA website, and be sure to chuck your ready-made chicken in the garbage if there's a chance it is part of the recall.

13 Awesome Foods You Didn't Know You Could Get at Costco

Tue, 06 Dec 2016 12:00:00 -0800

There's always something new to discover at Costco. Besides the fact that there are so many ways to save money at Costco beyond the free samples, there are tons of products that you might not even realize are hiding within the packed shelves of the store. These are 13 unexpected, customer-approved groceries you'll want to keep your eye out for the next time you take a trip to Costco.


This Birthday Cake Lasagna Might Be Better Than the Real Thing

Tue, 06 Dec 2016 11:40:00 -0800

This birthday cake lasagna from No Bake Treats by Julianne Bayer is basically glorified icebox cake, but we're not really complaining! It calls for layering pudding, a cream cheesy filling, and whipped cream (all of which contain a hefty dose of vanilla cake mix for that true birthday cake flavor) between Belgian waffle crisps. As the "lasagna" sets in the fridge, the moisture from the fillings seep into the crisps, transforming them into a soft, cake-like texture, just like icebox cake. The big difference is that this recipe is a little more intensive - you will be making pudding and whipped cream from scratch. Even if you've only ever busted out Jell-O instant pudding and Cool Whip, don't worry; Julianne's instructions will guide you effortlessly to the dreamy, sprinkly reward of birthday cake lasagna. Related:Curb Your Cereal Cravings With This Fruity Pebbles No-Bake Cheesecake25+ No-Bake Cheesecake Recipes That Practically Make ThemselvesChocolate Cake, the Lazy Girl's Way Birthday Cake Lasagna From No Bake Treats by Julianne Bayer Notes My Birthday Cake Lasagna is carefully crafted for the ultimate cake batter experience. The cake batter pudding is combined with a cake batter whipped cream and cream cheese that is layered with Belgian waffle crisps. Every bite is loaded with sprinkles and cake batter filling. If you are unable to find the Belgian waffle crisps, graham crackers make a great substitute. This dessert is best when time is allowed for all of the flavors to come together; it is worth the wait! IngredientsFor the pudding: 3 large egg yolks, slightly beaten 2/3 cup (128 grams) granulated sugar 4 tablespoons (31 grams) vanilla cake mix 2 tablespoons (19 grams) cornstarch Dash of salt 2 cups (473 milliliters) heavy whipping cream 1/2 teaspoon vanilla extract For the filling: 2 cups (473 milliliters) heavy whipping cream 2/3 cup plus 2 tablespoons (99 grams) vanilla cake mix, dry 1/2 cup (113 grams) sprinkles 8 ounces (227 grams) cream cheese, softened For the layers: 11 ounces (300 grams) Belgian waffle crisps 3 tablespoons (43 grams) sprinkles Directions For the pudding: Measure out all of the ingredients for the pudding prior to starting. Place the egg yolks in a separate bowl. In a medium-size saucepan, combine sugar, vanilla cake mix, cornstarch, salt, heavy whipping cream, and vanilla extract. Heat the mixture on the stove top over medium-low heat, whisking constantly to dissolve the dry ingredients in the mixture. Once the mixture is warm (but not boiling), pour about 1/4 cup (59 milliliters) into the bowl with the egg yolks and whisk vigorously to temper the egg yolks. Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until the pudding starts to thicken. It will happen very quickly. Strain the pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 2-3 hours until the pudding has cooled and is firm. For the filling: Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the vanilla cake mix and continue beating on high speed until stiff peaks form. Next, gently fold the sprinkles into the whipped cream with a spatula. Separate out 2 cups (150 g) of the whipped cream for the filling and save the rest for the top layer of the dessert. Keep the whipped cream refrigerated while you are completing the remaining steps. Beat the cream cheese on medium-high speed[...]

Watch Our LIVE Holiday Gift Guide Show Now and Win Big!

Tue, 06 Dec 2016 11:40:00 -0800

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For the sixth year in a row, we're bringing our holiday gift guides to life with our 2016 LIVE Holiday Gift Guide show! Watch as our editors and celebrity guests show off their holiday gift picks for the season and give away insanely amazing prizes. We're hanging out with everyone from Karlie Kloss and Ayesha Curry to Ingrid Nilsen and Cassey Ho.

Need we say more? OK, one last hint on those giveaways: we're giving away a $2K+ handbag!



NO PURCHASE NECESSARY; VOID WHERE PROHIBITED. OPEN TO U.S. RESIDENTS, 18 AND OVER, ONLY. Please see Official Rules for more details. By entering you agree to the Official Rules, and the POPSUGAR Inc. Terms of Service and Privacy Policy.

30 Quirky White Elephant Food Gifts

Tue, 06 Dec 2016 10:58:00 -0800


Whether you're attending a white elephant party or looking for the perfect gift for your friend with a raging sense of humor, these goofy gag gifts will end your search. From mason jar shot glasses to a darling doughnut pool float, these gifts have got your shopping list covered.

Your Holiday Season Isn't Complete Without These Thumbprint Cookies

Tue, 06 Dec 2016 10:56:00 -0800


The holiday season isn't complete without thumbprint cookies, and we've got you covered with 20 must-try recipes. From chocolate thumbprints to hazelnut lemon curd thumbprints and everything in between, these cookie recipes are fun, festive, and totally crowd-pleasing. Fill everyone in your family with joy this December by baking up a batch of any of these party-worthy thumbprint cookies.

20 Homemade Snacks to Ward Off Between-Meal Hunger

Tue, 06 Dec 2016 09:00:00 -0800


Trying to survive between breakfast and lunch (and lunch and dinner) can be a near-impossible feat for many. But rather than turning to your office's supply of free chips and cookies, pack one of these 20 homemade snacks. Munching on these various veggie chips, beef jerky strips, and power bars will keep your belly full and your mind alert, so what are you waiting for?

20 Store-Bought Foods That You Can Easily Make From Scratch

Tue, 06 Dec 2016 07:05:00 -0800


Perhaps one of your culinary resolutions for this year is to make more things from scratch. If that is the case, we applaud you: making store-bought items from scratch is a great way to improve basic cooking techniques and understand what goes into the foods we know and love. Not only do you get to control what goes into your food this way, but the flavors are often fresher and bolder than their store-bought counterparts. Here are 20 homemade recipes that we think you should try.

Beware! There's a Recall on These 2 Trader Joe's Hummus Products

Tue, 06 Dec 2016 06:00:00 -0800


It seems like stores these days just can't seem to keep hummus on their shelves. Just weeks after Sabra's recent recall, the manufacturer of Trader Joe's, Bakkavor Foods USA, Inc., has issued a voluntary recall on two hummus varieties that "have the potential to be contaminated with Listeria monocytogenes." The affected products include Trader Joe's 16-ounce tubs of Mediterranean Hummus and White Bean & Basil Hummus, which were both on sale in 30 different states. Any of these products with "use by" dates up through and including Dec. 15, 2016, should be thrown away immediately or returned to the original store for a full refund.

The Mediterranean Hummus Snack Pack, which includes pita chips, was not affected by this recall. Though no illnesses have been recorded yet, it's best to curb your hummus cravings and toss yours in the garbage.

Baking Basics: 10 Tips For Beginner Bakers

Tue, 06 Dec 2016 05:00:00 -0800


Every baker must begin somewhere, yet the calculated science behind baking is not always simple and intuitive for some, especially cooks who prefer to improvise in the kitchen instead of following a recipe verbatim. If you're new to baking or have had rough (aka messy or burned) experiences in the past, here are 10 tips every beginner baker should peruse before firing up the stove.

20+ Rudimentary Recipes Every 20-Something Should Know How to Make

Tue, 06 Dec 2016 03:00:00 -0800


Who says you can't start resolutions before the year is over? We've compiled a list of 51 foodie resolutions to check off, including this compilation of beginner-friendly recipes to master.

Regardless of your skill level at the stove, it never hurts to go back to basics and focus on rudimentary recipes that are the building blocks for so many other dishes. These aren't too complicated or expensive, and once you master them, we reassure you that you'll use them over and over again. Here are fundamental dishes that every home chef should know how to make.

- Additional reporting by Anna Monette Roberts

Amazon Revolutionized Grocery Shopping - and No, It's Not a Delivery Service

Mon, 05 Dec 2016 17:38:00 -0800

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Amazon is eliminating checkout lines and making grocery shopping faster than ever with its newest business venture, Amazon Go. It's an actual grocery store that you walk into, browse and pick up items from shelves, and then . . . walk straight out without paying at a register. "Four years ago, we started to wonder, 'what would shopping look like if you could walk into a store, grab what you want, and just go?'" the narrator of the Amazon Go tutorial video explained.

How does it work? To enter the store, you just have to scan your Amazon Go app at the entrance. Amazon detects and records items automatically every time you pick something up or put it back down - you don't even have to scan the grocery items on your app. Once you walk out of the store, your Amazon account is charged and you'll receive a receipt on your app. "We used senior fusion, much like you'd find in self-driving cars," the video noted. Kind of like being charged for Uber or Lyft without swiping your card, the Amazon Go process allows you to leave the store as soon as you're done shopping, avoiding the checkout process altogether.

For now, the sole Amazon Go is located in Seattle and is only open to Amazon employees, but according to the company, the store will be open to the public in early 2017. If you (like me) delight in the idea of going grocery shopping without making small talk or waiting in long lines, let's hope this idea catches on fast.

I Tried Making Poke Cake For the First Time and Here's What Happened

Mon, 05 Dec 2016 17:00:00 -0800

One day, the Fitness senior editor, Michele Foley, stopped me in the hallway to tell me about poke cake. "Have you ever had it? It's the best. cake. I've. ever. eaten. Cherry Jell-O and yellow cake mix with Cool Whip as the frosting. Total Midwest appeal. It came out light and airy and the Jell-O gave it tartness." Poking a cake and filling it with Jell-O sounded terrible to me and boggled my mind that two seemingly opposite textures could EVER work out together. Nonetheless, if the fitness editor vouched for something so passionately, I couldn't blow it off! I had to conduct a group taste test. Despite my initial bias, I gathered the ingredients anyway and hoped for the best. I am the biggest fan of yellow box cake, even more than homemade cake, because it's moist and ultra vanilla-y without fail. The experiment started off happily. I whisked the cake mix, melted butter (I used Trader Joe's Cultured Salted Butter, because I was feeling fancy), and eggs together and transferred the batter to a buttered casserole dish. When I pulled the cake out of the oven, the air around me smelled like the '90s and childhood birthdays. I got drunk with nostalgia before my stomach tightened with the realization that I could screw up this perfectly good cake by dumping a whole bunch of Jell-O on top of it. As the cake cooled by the window, I turned my attention to the next step. At this time, I should probably admit that I didn't go for brand-named Jell-O. I opted for a raspberry-flavored jel dessert, since that's all my closest grocery store carried. I dumped the contents in boiling water, stirred it around, and tasted it, just to see how bad I was about to ruin my cake. Only . . . the naturally flavored jel dessert tasted like raspberry Sweetarts (if that ever were to exist) with no funny aftertaste. I relaxed a little. This experiment might go over well! I poked the cake a little too excessively on top, because I really wanted to let that jel dessert seep into the cake, even though Kraft recommends 1/2-inch intervals. Unlike Jell-O, which sets in the fridge, this product practically gels up within minutes. Despite my best intentions, as soon as I poured it over the cake, some of it seeped into the holes, but a lot of it set on top of the cake in a thin layer. I panicked, before thinking, "Whatever! I'm just going to ice this sucker anyway and see what happens." As I cut into the cake and took out the first slice, I did notice how moist the cake turned out. However, as you can see, this particular poke cake doesn't have the stunning fluorescent streaks that make poke cake recipes famous. I was devastated, but only for a second, because I took a bite and became a poke cake believer. First off, unlike most cakes, this one isn't sweet. It's light and refreshing, almost like you are eating clouds. Until, like me, you have two huge slices and need to loosen your belt a notch. There's no odd Jell-O consistency in the cake. All you get is the semisalty vanilla cake combined with the slightly tart raspberry flavor. The whipped topping (found in the freezer section of most groceries) offered more of a textural component than flavor; it's remarkably fluffy. Every taster at POPSUGAR gave it rave reviews, though there was one complaint and that's the cake doesn't have any textural contrast. If you need a little crunch in your cake, add some sprinkles on top! I may have missed out on the beautiful streaks this round. I'll keep practicing until I get that skill down, because I definitely intend to make this cake again and again. I'm convinced there's no better crowd-pleaser than this "recipe." [...]

30+ Fast and Easy Winter Recipes to Last You All Season

Mon, 05 Dec 2016 16:47:00 -0800


Instead of curling up on the couch and resorting to delivery, whip up one of these fast and easy Winter recipes you're guaranteed to love. From hearty soups to carb-filled comfort foods and seasonal side dishes, these doable recipes won't take you long to make but taste like they did.

This 4-Ingredient Peanut Butter Cookie Recipe Actually Works

Mon, 05 Dec 2016 16:00:00 -0800

When I first saw this video for Southern Living's four-ingredient peanut butter cookies, I couldn't conceal my skepticism. How could you possibly make cookies from peanut butter, egg, sugar, and vanilla extract alone?! It seemed suspiciously too easy, but I had to try it out! With so many friends and family members on gluten-free and dairy-free diets, I figured if the recipe did work, I could make a lot of people happy. Unlike other fussier cookie recipes, all the ingredients are dumped and mixed together, and due to the high fat content in the peanut butter, the dough balls can be shaped in a hot second without sticking to your fingers (or a spring-form scooper). As promised, the cookies bake up in 15 minutes tops. Allow them to cool before attempting to eat, or else you may end up eating a bunch of crumbs. I sprinkled a few with flake salt and topped a few others with peanut butter cups . . . and people didn't hate it. I used all-natural, no-stir, no-sugar peanut butter, because I love the gritty texture, but any PB will work with this recipe. Next time, I plan to try it out with crunchy peanut butter and chocolate chips. Related:A Little Love Goes a Long Way: Basic French MacaronsThe Only Chocolate Chip Cookie Recipe You'll Need For the Rest of Your LifeOur Top 25 Cookie Recipes Easiest (Ever!) Peanut Butter Cookies From Southern Living Notes Variations: Evenly press 1 cup of your desired addition, such as chocolate morsels, chocolate-coated toffee bits, or chopped peanuts, onto the top of prepared cookie dough on baking sheets; bake as directed. Peanut Butter and Chocolate Cookies: Divide peanut butter cookie dough in half. Stir 2 melted semisweet chocolate baking squares into half of dough. Shape doughs into 30 (1-inch) half peanut butter, half chocolate-peanut butter balls. Flatten gently with a spoon. Proceed as directed. Ingredients1 cup peanut butter 1 cup sugar 1 large egg 1 teaspoon vanilla extract Directions Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until combined; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. Bake at 325°F for 15 minutes or until golden brown. Remove to wire racks to cool. Information Category Desserts, Cookies Yield About 24-30 cookies Cook Time 25 minutes [...]

Get Dinner on the Table Fast With This Pork Chop Recipe

Mon, 05 Dec 2016 15:52:00 -0800

A home-cooked dinner can be prepared and on the table in 15 minutes, and this pork chop recipe proves it. I had a few pork chops thawing in my fridge from Butcher Box, a grass-fed meat-delivery service, and started dreaming of how I could dress them up. Rosemary and orange seemed comforting in this wintry weather, so I smothered the chops with orange zest and the minced herbs. The results do not disappoint. Be sure to aggressively salt each side of the pork chops, and whatever you do, don't move them around in the pan, so the exterior has a chance to crisp up and caramelize. Related:This Is How All Your Favorite Chefs Make Pork ChopsPork Chops With Sweet and Sour Glaze Orange-Rosemary Pork Chops With Sautéed Spinach From Anna Monette Roberts, POPSUGAR Food Ingredients2 tablespoons ghee or high-heat oil 2 pork chops, patted dry with paper towels Salt and pepper 1 small stalk rosemary, leaves removed and minced Zest and juice of 1/2 orange 1 pound fresh spinach, leaves only Directions Heat a large skillet over medium-high heat. Melt ghee or oil. Liberally salt and pepper the pork chops on both sides. Rub in minced rosemary and orange zest. Place pork chops in skillet and cook, undisturbed, for 5 minutes. Flip and cook for 5 more minutes. Plate each pork chop. Pour orange juice in pan and deglaze, scrapping up the browned bits. Add spinach to pan and cook until spinach wilts, about 1 minute. Divide spinach between plates, and pour pan juices on top of spinach. Serve immediately. Information Category Main Dishes Cuisine North American Yield Serves 2 [...]

Homemade Flavored Salt Is Inexpensive, Elegant, and So Easy to Make

Mon, 05 Dec 2016 15:30:00 -0800

This holiday season, treat your friends, family, and loved ones to a homemade edible gift. We've compiled 30 of our favorite edible gifts - including this recipe - so you can deliciously DIY. Salt is one of those essentials in any kitchen, and it can take any dish from OK to amazing with just a quick sprinkle! This holiday season, spend just a few hours making your very own flavored salts for an easy edible gift. The process is simple and the possibilities as to the flavorings are pretty endless. I made three different varieties including roasted garlic salt, meyer lemon salt, and shiitake salt. The roasted garlic and meyer lemon salts both took a little longer to make, but the shiitake one's incredibly simple and would work with just about any dried herb, from dried mushrooms to chili flakes to rosemary. When combining a salt with a flavoring that is a little more moist like roasted garlic or citrus, you will need to dry it out in the oven for a short period. I must admit out of my three, I fell in love with my roasted garlic salt; the flavor is more complex than your average garlic salt and is epic on french fries. The meyer lemon salt is more mild but perfect for fish, chicken, and basically anything that needs a hint of citrus. The shiitake version has a very distinct aroma and would be delicious sprinkled on a soup or any dish with mushrooms. To package up these easy to make salts, just grab easy to seal jars and tie a quick bow. Pick up a box of kosher salt at your local market and start concocting your very own flavored salts this holiday season. Roasted Garlic Salt From Lauren Hendrickson, POPSUGAR Food Ingredients 1 head of garlic 1 teaspoon olive oil 1 cup of kosher salt Directions Preheat the oven to 400ºF. Place the garlic on tin foil, drizzle with the olive oil. Wrap up the garlic and place in the oven. Cook for about 30-40 minutes until the garlic cloves are soft. Once the garlic has cooled, squeeze out the roasted garlic and stir in the salt. Using a fork or your fingers, gently mix the salt and garlic in large shallow oven-proof glass dish. Try to break up the salt as much as possible. Preheat the oven to 200ºF. Place the garlic salt in the oven to dry out about 20-30 minutes. Once the moisture has been removed and it has cooled, use a fork to break up the salt. Package in small jars. Information Category Other, Condiments/Sauces Yield About 1 cup salt Average( votes): Print recipe Meyer Lemon Salt From Lauren Hendrickson, POPSUGAR Food Ingredients 3 lemons (preferably meyer) 1 cup kosher salt Directions Zest three lemons in a shallow oven-proof dish. Mix salt in with the lemon. Juice one lemon into the salt. Mix the salt, lemon zest, and lemon juice. Be sure to use a fork or your fingers to break up the salt as much as possible. Preheat the oven to 200ºF. Place the lemon salt in the oven for about 20-25 minutes to dry out the salt. Wait for the salt to cool and use a fork or your fingers to break up salt. Package up the salt in small jars. Information Category Condiments/Sauces Yield About 1 cup of salt Average( votes): Print recipe Shiitake Mushroom Salt From Lauren Hendrickson, POPSUGAR Food Ingredients 1 ounce of dried shiitake mushrooms 1 cup of kosher salt Directions Using a powerful food processor, finely dice the shiitake mushrooms. Once di[...]

Kitchen Gifts to Satisfy Your Appetite For Westworld Until Season 2

Mon, 05 Dec 2016 15:03:00 -0800


Westworld season one may have ended, but that doesn't mean you or your loved one can't keep the spirit of the theme park and HBO hit alive with these mugs, whisky glasses, and more kitchen goods. You may find them nearly as satisfying as details from season two.

You'll Fall to Pieces Over This Bloomin' Pull-Apart Onion Bread

Mon, 05 Dec 2016 15:00:00 -0800

Gear up for the next time you host game day with this insane bloomin' pull-apart onion bread. Or, really, for the next time you go anywhere with humans that like food. No one will be able to resist the combination of garlic, butter, onions, and cheese when you bring this bad boy through the door! Bloomin’ Onion Pull-Apart Bread From Alyssa Noui, POPSUGAR Food Ingredients22-ounce bread boule 16-ounce Monterey jack cheese, sliced 1/2 cup crispy onions, lightly crushed 1 stick of butter, melted 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano 1/2 teaspoon black pepper 1/2 teaspoon salt 1/4 cup crispy onions, whole 1/4 cup green onion, sliced Directions Preheat oven to 350ºF. Slice the bread boule lengthwise and widthwise in 1 to 1 1/2 inch slices, stopping 1/4 inch from the bottom to create a cross-hatch design, and place the bread on a foil-lined baking sheet. Insert slices of cheese into each of the cuts, breaking off the excess cheese so it's not sticking out. Sprinkle crushed crispy onions into the nooks and crannies. Add spices to melted butter, and drizzle spiced butter evenly over the bread. Add half of the green onions and loosely cover with foil and bake for 20 to 25 minutes. Remove foil cover, add remaining crispy onions, and bake uncovered for an additional 10 minutes, until the cheese is melted. Garnish with remaining green onions. Information Category Appetizers, Breads/Crackers Yield 8 to 10 Servings Cook Time 30-35 minutes Average( votes): Print recipe [...]

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15 of the Best Food Gift Baskets That Make Shopping Easy

Mon, 05 Dec 2016 14:47:00 -0800


Food-related gift baskets are the best option when you don't quite know what to get that one person. Because who doesn't love artisanal snacks, gourmet chocolates, and cheese and crackers all tied up in a bow? For anyone left on your shopping list, opt for any of these gift-worthy food baskets and sets, from sweet to savory. They're so good you just might want to get one for yourself, too.

20 Fast and Easy Bacon-Enhanced Meals

Mon, 05 Dec 2016 14:30:00 -0800


What's the easiest way to take humdrum weeknight dinners from flat to fantastic in a flash? Add bacon, of course! Smoky, savory, and salty, this superstar ingredient adds depth of flavor like no other; keep reading for 20 fast and easy recipes that benefit from its addition.

A Quick Vegan Salad to Pack For Lunch That Doesn't Suck

Mon, 05 Dec 2016 14:27:00 -0800


After pumpkin spice season and Thanksgiving, I don't know about you, but I need a salad. I'm not the type of person who flocks toward raw greens, especially during the Winter season, so it takes a special combo of flavors to satisfy me. But I don't have a lot of time in the a.m. to fuss over a packed lunch. What I love about this salad is it can be assembled the night before (save for the avocado and the dressing).

Everything about this salad is light and refreshing. Romaine and cabbage add crunch and color. The tofu, avocado, and dates help give this salad some sustenance, and the sunflower sprouts taste unmistakably like the seeds, so this salad becomes easy to nosh on. Allow these measurements to be rough estimates of what you'll need. Layer the ingredients in the order presented in a reusable container or mason jar and head to salad nirvana:

  • 1 handful shredded romaine lettuce
  • 1/4 cup shredded cabbage
  • 1/4 cup sunflower sprouts
  • 1/2 avocado
  • 1/2 cup diced flavored tofu, like Wildwood Baked Savory Tofu, or whatever protein of your choice
  • 2 dates (to munch on post-salad or diced and sprinkled over the salad)
  • Salt and freshly ground pepper, to taste
  • Salad dressing or olive oil and vinegar, optional