In January, a pantry clean-out inspired a no-bake treat made with butterscotch chips, crispy chow mein noodles, and chopped nuts. The treat, reminiscent of childhood snacks, received high praise. The recipe involves melting the chips, mixing in the noodles and nuts, and setting them on a baking sheet to cool.
Cabbage is being celebrated as the vegetable of the year in 2026 due to its deliciousness, affordability, and versatility. A favorite dish showcases its flavor through slow cooking with ingredients like bacon fat, onions, and apples. The recipe can be prepared in advance and freezes well, serving 6-8.
This vibrant dish pairs well with spring rolls and complements various Asian meals. Key ingredients include red onion, grated carrots, cucumber, red bell pepper, mango, and herbs. A creamy peanut vinaigrette enhances the flavors. Prepared in advance, the salad remains delicious the next day, serving four as a side dish.
This festive appetizer features roasted beets, feta cheese, and pear on skewers, enhanced by fresh parsley. Each ingredient is cubed and arranged for an appealing presentation. The skewers can be prepared ahead of time and are perfect for vegetarian gatherings. One beet yields about ten skewers, making it easily scalable.
These warming spice biscuits featuring cinnamon, ginger, and nutmeg offer a festive twist for breakfast or tea parties. The recipe combines basic ingredients like flour and brown sugar, along with cold butter and buttermilk. After preparation and freezing, they are baked for a delicious, golden result, yielding twelve biscuits.
This blueberry-cardamom jam recipe allows for year-round enjoyment using frozen wild blueberries. The simple method includes combining ingredients, boiling, and canning the jam for short or longer term storage. The result is a flavorful jam reminiscent of pie, with an approximate yield of 6 1/2 cups.
This episode of my Rogers TV cooking show features speedy small-batch pickle recipes, which I consider essential for meals. Viewers can learn to make three quick and flavorful varieties: pickled carrots, small batch bread and butter pickles, and Lebanese-style quick pickled turnips, enhancing their culinary experience.
This recipe produces two dozen large cookies reminiscent of bakery treats. Key ingredients include flour, sugars, butter, eggs, vanilla, and chocolate chips. After mixing, the dough is frozen before baking at 350°F for 12-14 minutes, leading to chewy interiors and golden edges, enhancing their homemade allure.
The post celebrates cookies, highlighting their universal appeal and versatility. The author shares three favorite recipes: old fashioned molasses ginger cookies, peanut butter-bacon cookies, and small batch toffee-pretzel cookies. It emphasizes the convenience of having cookie dough ready in the freezer for fresh baking whenever desired.
After making pumpkin pie, I had leftover purée and created delicious mini cheesecakes using a ginger cookie crust. The recipe combines cream cheese, pumpkin purée, and various spices. It’s easy to prepare and yields 16 mini treats, perfect for utilizing leftover purée. Other recipes like pumpkin pie waffles are also suggested.
Constantly Cooking with Paula Roy 