Saturday, June 18, 2016



Think you don't have time to make a classic, home-style pudding that your family will adore? Think again! We all have memories of great-tasting desserts from when we were kids. Start a whole new batch of memories baking with this dreamy, easy cobbler that you'll make time and time again.  
It's easy to rely on your slow cooker when it comes to main meals, but fewer people think of how versatile it is when it comes to dessert.  This recipe really draws the sweetness from the berries over the cooking time and it's the ultimate in minimal effort, high reward food preparation! 

1 can pre-made biscuit dough
6 cups blueberries
1/2 brown sugar
1 tbsp cinnamon
2 tbsp cornstarch/cornflour
1. In a large bowl, combine the blueberries, brown sugar, cinnamon, and cornstarch, stirring until the berries are coated evenly with the mixture, before transferring into your slow cooker.
2. Tear or cut the biscuit dough into quarters and place evenly over the blueberry mixture, before cooking on high for 2.5 - 3 hours.
 And that's it! When we said minimal effort, we really weren't kidding. This is just perfect served with ice cream or whipped cream.  You could ring the changes by substituting half of the blueberries for raspberries, or even sliced apples with a handful of raisins. Sweet, sticky fruit and crumbly biscuit under a spoonful of silky cream?  This really is the stuff memories are made of. 

Wednesday, June 15, 2016



  • 4 medium portabella mushrooms, stems removed and cut into 1/2-inch thick slices
  • 2 teaspoons dried oregano flakes
  • 1 1/2 tablespoons olive oil, or canola oil
  • 3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch thick)
  • 1 medium red onion, halved and sliced 1/4 inch thick
  • 1 cup reduced-fat Monterey Jack cheese, shredded
  • 1/2 cup salsa of your choice
  • 8 corn or flour tortillas
  • salt and pepper, to taste


Step 1
Preheat oven to 425°F. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
Step 2
Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
Step 3
Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about a minute. Or, you can warm them in a nonstick frying pan (use a little canola cooking spray if you like).
Step 4
Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.
© 2015 WebMD, LLC. All rights reserved.

Tuesday, June 14, 2016


Grilled Rosemary-Onion Potatoes

Grilled Rosemary-Onion Potatoes
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6


6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper


  • Heat 1 inch water (salted if desired) to boiling in saucepan.
  • Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
  • Heat grill to medium heat.
  • Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
  • Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.