Category Archives: Spring/Easter

Veggie Crescent Pizza

Everyone loves pizza, right? This “pizza” is a little different because it’s made with refrigerated crescent rolls for the crust. And instead of a tomato-based pizza sauce, this has a cool and creamy Ranch-flavored filling. It’s a cold-style pizza (the crust is the only thing that’s baked), with toppings of fresh veggies and cheddar cheese that go over the filling, making this a great appetizer or snack for the warm weather seasons!

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Lemon Filled Cupcakes

If you’re a lemon-lover, this is an easy and yummy dessert you can make! Lemon treats are great for spring and summer, and everyone loves cupcakes, right? These Lemon Filled Cupcakes are extra yummy because they have a sweet filling which gives them even more wonderful flavor! And these cupcakes are really easy to make—they’re made with cake mix and purchased frosting!

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Spinach-Mushroom Quiche

I am a big fan of quiche, and it’s been awhile since I made one, so it was definitely time to bake one up! And the nice thing about this recipe is that it makes TWO quiche, so you can serve one right away and save one in the freezer for later! This is a veggie quiche, with spinach, mushrooms, and some chopped onion, along with eggs, Swiss cheese, sour cream, and Half & Half to give it a wonderful taste and texture. This is also made with deep dish frozen pie crust shells, which makes it a little easier and quicker to put together!

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Zucchini-Mushroom Pasta

If you’re growing zucchini in your garden this summer (or if you have friends who share their garden bounty), here’s a delicious pasta recipe you can use it in! This recipe, in addition to zucchini, has mushrooms, green onions, and cherry tomatoes, all sauteed in minced garlic, butter, and olive oil. It’s also flavored with some fresh chopped basil and Provolone and Parmesan cheese—lots of great savory flavor!

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Blueberry Cornbread Muffins

If you’re a fan of cornbread and cornbread muffins, here’s a spring-and-summery version you can enjoy, made with fresh blueberries! The blueberries give this slightly-sweet made-from-scratch cornbread a great flavor. And the corn kernels help make the muffins good and moist. There’s buttermilk mixed into the batter too, for a little extra zing. What’s not to love about these tender and tasty muffins?

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