When I was little we used to get “chippers” at the bakery in the Sun Valley Mall. That bakery is no longer there, but it’s ok homemade is always better. They are bite size, crispy on the outside and soft in the middle, and oozy with chocolate. We tried many recipes to try to match ...
I had always been intrigued by the mix of flavors and textures of Chicken Cordon Bleu. But since I’m such a picky eater I was never brave enough to try it in a restaurant. I finally made it at home, and it came out great. It’s really much easier than you would think, and a ...
This is a Martha recipe, and is perfect when doing a variety of cookies. It’s a shortbread cookie with a chocolate filling. First we make the cookie. In the mixer beat together the butter and powdered sugar. ...
My brother and I are the two pickiest eaters that I know of, and this is our favorite. This recipe doesn’t use anything fancy, and no ricotta cheese, but it’s full of flavor. This is also one of those recipes that is great leftover. First get the spaghetti sauce cooking. ...
This recipe has evolved over time, depending on what we had in the fridge, what food mood we were in, and the time of year. Everyone loves to eat it and I love to make it because so much can be done ahead of time. The stuffing: The stuffing is the star ...
This is Karl’s all time favorite dessert, made famous by his mom Christine. I make it slightly different by omitting the cream cheese layer and using apricot instead. This is a great pie for berry season! Pie Crust: Start with the basic single pie crust. Cut together the flour and butter. ...
When we feel like a quick basic cake, this is what we make. We call it “Jake’s Cake” because it sounds good, and Jake (my brother) likes to help make it. The cake is a Betty classic, and the frosting is the same I always use on cakes. It is difficult to ruin this cake ...