I used the dark chocolate pretzel barkTHINS in this parfait recipe. After dinner I am always craving something sweet and this is a great alternative to the whole carton of ice cream!

In honor of National Nutrition month (March) I created a healthier version of a cookie with T-Fal and Carrington Farms.

These meatballs are great appetizers for cocktail party as they are a side dish or lunch. Also, they are good on their own and not fried if you want a healthier spin.

This milkshake is salty and sweet with a buttery undertone.

One rainy morning I was inspired by two over ripe bananas awaiting their fate. As they sat there looking sad and brown I saw the possibilities.

These Kale and Mushroom pockets are a lot like empanada’s. Anytime you can stuff pockets of dough with anything I think it is a winner.

Pierogies are perfect comfort food and are about to have their time to shine. People have been experimenting with different fillings, and they are starting to pop on many restaurant menus.

this weekend we gave in and decided to combine the idea of a rice krispie treat and a caramel apple. Thus the Apple Jack marshmallow treat covered in caramel was born with a couple of special helpers.

Tomatoes are one of my favorite things to eat and the season for them is just too short! I was inspired by a dish my friend made and was also looking for a way to spice a BLT sandwich.

While making the traditional candy Easter eggs Brian became inspired. I have to give him credit for this recipe.

One of the new emerging trends seems to be toast. Not just the slice of bread, but what you put on it. The January issue of Bon Appetit devoted a whole article to all the innovative ways you can top your toast.

I love recipes that are simple but fool people into thinking that you are so fancy! Take a simple side dish of roasted asparagus and wrap in some prosciutto.