A very easy eggplant parmesan recipe if you use jar sauce.
Final Verdict: I made this recipe three times in two weeks. Each time, it turned out great. The final time that I made it, I increased the recipe 6x and made a very large pan. The taste was still great. I also had the assistance of a 7 year old. She handled the egg was and I handled the batter. She loved it and I would have been exhausted without her.
BONUS: This recipe is definitely one that an aspiring young chef can help with.
Rainbow bagels look amazing and there are many recipes on the internet. However, I found a recipe that uses refrigerated biscuit dough, which eliminates the need to make the dough from scratch. It saves a lot of time. If you prefer to make the dough from scratch, Popsugar provides a recipe.
Final Verdict: Some of the kids liked them and some did not. I think it may have been the sweet cream cheese that did not appeal to one. The kids will have a lot of fun making these and as an adult, I thought it tasted just like a bagel and was delicious when hot.
These oat squares can be made in a matter of minutes and are not only healthy but delicious. The best part is, you can add fruit and nuts of your choosing to the recipe. I have tried dates, apricots, raisins, almonds, and peanuts. The kids love them too!
Final Verdict: A hint to make this recipe better is to toast the oats before use. Toasting makes them more crunchy. Instead of toasting the oats in the oven, you can use the microwave and cook in 2-3 minute intervals until you start to smell the oats. At that point, they are toasted. If you like chewy oats, skip the toasting. You can use rolled oats or steel cut. I have tried both and I find the steel cut oats to be a bit more filling. They also require a lot more chewing than rolled oats.
I spent years looking for a banana bread recipe that did not include sugar. Many recipes state “no sugar” in the title but when reviewing the ingredients, they add brown sugar, Agave, or honey. It is all sugar. So, imagine my delight when I found this Vegan Banana Bread recipe a few months ago.
Final Verdict: Great recipe with the addition of a 4th banana. Following the recipe as written results in a slightly dry product. The 4th banana makes the bread moist and delicious.
I am finally eating breakfast and it is wonderful to be able to make these egg cups on a weekend, freeze them, and have breakfast for a month.
Final Verdict: These are easy to make with the following modifications. Rolling out and pressing an entire piece of bread, minus crusts, makes the cup too full of bread. I take a drinking glass and cut two circles out of the bread and then, I roll the circles until they are flat. This seems to be the perfect amount of bread! Also, make sure to squeeze ALL of the water out of the spinach. This makes for a less watery bite when you dig in.
I finally found the time to shred potatoes and make these cups. They are delicious and great for freezing just like the toast and egg cups.
Final Verdict: These are very yummy and I like the taste a little better than the cups made with bread. All the ingredients are the same but the taste is better with the hash browns.