Chili Recipes

Recipe: crockpot baking

Recipe: crockpot baking

Crockpot Baking

Crockpot baking is very simple. The supplies needed are a crockpot (naturally) and a 1-, 2- or 3-pound coffee can. A double thickness of paper towels may be used as a cover for the can.

Most recipes require that the can or manufacturer’s insert be greased with solid vegetable shortening. Cans should only be half full of batter. This will allow for rising. Heat needs to be well circulated. This is done by allowing a little space all the way around the can. If a metal rack is not available to put under the can in the crockpot, foil may be crushed to 1-inch thickness to allow for heat movement. High is the best setting for crockpot baking. Lifting the lid during baking is only allowed near end of baking time to check for doneness. Any earlier peeking will let necessary heat escape.

Use pot holders or folded paper towels to remove can or insert from crockpot. To more easily remove cake or bread from can, open bottom with can opener and push food out.

Crockpot Testing and Converting

Testing a Crockpot

The food safety concern surrounding any crockpot is its ability to reach a temperature above 140 degrees within four hours. Since bacteria grow rapidly between the temperatures of 40 and 140 degrees, it is of great importance that food not to be in that range for more than four hours in order to limit this growth.

To determine if your crockpot is reaching this temperature, you will have to experiment on a day when you are home. Prepare a recipe and check to see if the temperature rises above 140 degrees within four hours on the LOW setting. It would be better to prepare a thick food, such as chili, gumbo or stew, because this would take longer to reach the temperature as compared to a thin food, such as chicken noodle soup. Quickly take the temperature, because it will drop rapidly when the lid is opened. If the temperature does not reach 140 degrees within four hours, there is a problem with the crockpot, and it should be thrown away.

Preparing Food

When cooking meat or poultry in the crockpot, make sure it is completely defrosted and cut into small pieces. These appliances were not made to help thaw or cook large pieces of meat or poultry. If unthawed meat/poultry or large pieces of meat/poultry are placed in the crockpot, they will not reach 140 degrees quickly enough and possibly result in a foodborne illness.

If you cut up the meat/poultry and vegetables the night before, make sure you store them in separate containers in the refrigerator to limit bacterial growth and to avoid cross-contamination. Because vegetables take longer to cook in the crockpot, place them on the bottom and the sides. Add the meat, then the liquid, such as broth, water or sauce. Fill the crockpot no less than half-full and no more than two-thirds full. Lift the lid only occasionally to stir the food and check for doneness.

While it is safe to cook food on LOW all day, it is suggested, if possible, that you place the setting on HIGH for the first hour to help the temperature reach 140 degrees as quickly as possible.

Power Outages

If the power goes out while you’re not home, you will have to throw the food away. If it goes out while you are at home, finish cooking the food on a gas stove top or grill or in a gas oven. If the food is completely cooked and the power goes out, it will be safe to eat for up to two hours.

Storing Leftovers

Any leftovers should be placed in shallow containers and in the refrigerator within two hours after cooking is completed. Although it is not advisable to reheat leftovers in a crockpot, you can place foods that have been reheated to 165 degrees on the stove top or grill or in the microwave or oven in a preheated crockpot.

Converting Recipes

Many preparation steps are not necessary when using a crockpot. For example, vegetables do not need to be sautéed or browned. In addition, all ingredients can be added at the beginning of cooking with the exception of milk, sour cream or cream, all of which should be added during the last hour of cooking.

Liquids do not boil away as they do in conventional cooking. You may need to reduce the liquid by half. There are exceptions to the rule – such as soups and recipes with long-grain converted rice (1/4 cup liquid per 1 cup of rice).

Crockpot Conversion Chart

The following table provides a conversion from conventional cooking times to slow cooker cooking times.

Conventional Cooking Time: 15 to 30 minutes
Crockpot Cooking Time: 1.5 hours on HIGH – 4 to 8 hours on LOW

Conventional Cooking Time: 30 to 40 minutes
Crockpot Cooking Time: 3 to 4 hours on HIGH – 6 to 10 hours on LOW

Conventional Cooking Time: 50 minutes to 3 hours
Crockpot Cooking Time: 4 to 6 hours on HIGH – 8 to 18 hours on LOW

NOTE: Most uncooked meat/poultry and vegetable combinations will require at least 8 hours on LOW.

Chili Recipes

Helpful Cooking Tips For The Eager Beginner

Helpful Cooking Tips For The Eager Beginner

A lot of people think cooking food is a difficult task to accomplish, but this is not the case. Cooking is quite simple if you follow instructions and have the proper knowledge. The article below contains many tips that will assist you in cooking your favorite dishes and eliminating the stigma of difficulty.

Preparation is a very important part of cooking. You want to make sure you have every item you might need. You also want to make sure you have all the supplies you might need. You don’t want to be in the middle of a dish and find out you are missing something important.

When sauteing ingredients in a fry pan ensure that you don’t overcrowd the pan with too much food. Trying to cook too much at once will only lower the temperature of the pan and lead to steaming instead of browning. It is wiser to saute the ingredients in two separate batches, if necessary, and this will maintain the quality of cooking.

Soup is for all seasons! When we usually think of soup, we think of a hot bowl of chicken noodle when we are sick or a piping hot bowl of chili on a cold winter night. But don’t forget about soup in the summer, too. There are a lot of easy recipes for refreshing cold soups like gazpacho and fruit soups to enjoy during warm months.

Put salt on your cutting board. It can be difficult to cut herbs on your cutting board. They tend to go all over the place. To keep this from happening, just sprinkle a little salt on your cutting board before you begin. This will work to keep them from slipping around.

Here is a good cooking tip to use when making meatloaf or meatballs. Take a portion of the meat used for the meatballs or meatloaf and fry it in a pan as if it were a hamburger. Doing so will allow you to test the meat before you make the loaf or a batch of balls. You will be able to taste the seasoning in the meat and adjust it before you produce the final result.

If you have used entirely too much salt in your soup pan, all you have to do is add a raw potato into the mixture. One whole potato should suffice, unless you went way over board, then add two. This will help absorb some of the extra salt in the pan and save your dinner!

Flour or any other dry goods stored too long, tend to attract bugs and make them either hard to use or not suitable for cooking. Lay a whole bay leaf in the container (and possibly also in the cupboard) and your goods and storage areas will be bug free forever.

As previously stated in the article above, many people think cooking is difficult, but that is not true. Cooking is simple when you have knowledge and instructions present. If you remember the tips in the above article when you are cooking your dishes, you will have an easy time.

Chili Recipes

Choco-Related Recipes Using Chocolates from Everywhere

Choco-Related Recipes Using Chocolates from Everywhere

In a nutshell, French chocolates are known for their subtle taste and intricate chocolate designs, while the Swiss are known for their share of chocolates that have the distinctly known milky, smooth texture. The Swiss even have massive manufacturing companies that distribute these favorite treats all over the world. The Belgian chocolates, on the other hand, are known for their flavorful taste and inventive designs ideal for concocting choco-related recipes. Remember, the Belgians were the ones who revolutionized the praline and nougats that we love?

These three have very distinct taste, and for chocolate lovers out there who know them by heart, I am certain they will have neither qualm nor difficulty telling each apart. Really, it should not matter where these delectably enjoyable goodies of sweetness come from; the only sensible thing to know is that we can enjoy these fabulous creations wherever they come from. After all, they are still the same chocolates that we love, and they will always give all chocolate lovers the same tingly and delectable sensation bite after bite! Try these two chocolate-related recipes and see the goodness of chocolates in every kind of recipe!

BRANCHUMS’ CHILI with Chocolate

1 lb. beef stew meat, cubed
½ lb. pork, cubed
4 tbsp. oil
1 ½ c. onions, chopped
1 c. green pepper, chopped
2 tbsp. of minced garlic
1 tbsp. of chili powder
1 ½ tbsp. salt
½ tsp. of thyme
½ tsp. of cumin
1 ½ c. of water
1 (8 oz.) can tomato sauce
½ oz. unsweetened chocolate
1 (30 oz.) can kidney beans
3 c. chopped rind


1. Brown the bite size pieces of beef and pork cubes in 3 tablespoons of oil.
2. Add rest of oil, onion, green pepper and garlic.
3. Cook until soft but not browned.
4. Stir in chili powder, salt, thyme and cumin. Cook 1 minute.
5. Add water, heat to boil.
6. Reduce heat to low, cover and simmer 45 minutes.
7. Stir in tomato sauce and chocolate.
8. Simmer uncovered 25 to 30 minutes or until thickened.
9. Serve chili on bed of beans and rice.


3 lb. rump of veal or bottom round roast
3 tbsp. of olive oil
2 cloves of crushed garlic
1 tbsp.of flour
1 bay leaf
1 c. of water
1 lg. of sliced onion
1 1/2 tsp. of salt
1/2 c. dry of white wine
1/2 tbsp.of vinegar
1 tbsp. of grated bitter chocolate

1. Brown the meat in olive oil in a fireproof casserole or Dutch oven.
2. Add the garlic and onion and cook until they are soft.
3. Blend in some flour and salt and stir until smooth.
4. Add the remaining ingredients except for the chocolate.
5. Cover and simmer gently for about 2 1/2 to 3 hours.
6. Remove meat, add chocolate to sauce and cook until thickened and smooth.
7. If much liquid has cooked away, you may add water to make about 2 cups.
8. Add salt to taste.

Surprising as it can be, these delectable dishes using a wide array of chocolates from places al over the world were born from many years of experimenting in the kitchen. The nutty, creamy flavor of bittersweet chocolate is perfect for any kind of dish you might want to concoct as of the moment. Try these chocolate-related recipes at home and make it a family recipe everyone in your family will truly surely love!

Chili Recipes

Camping Recipes 101

Camping Recipes 101

Spending the holidays on the outskirts of the metropolis is not just all about an exciting adventure, it is also about food… food… and much more food. You need to feed your brain in order for you to think of more thrilling activities for the entire family and make that trip definitely worthwhile.

* Camping recipes for meat lovers
Big Winne Taters and Beans
Ingredients: 1 large can of reeds German potato salad, 1 big frozen lima beans and 1 pound of Polish sausage
Preparation: Cut sausage into ½ to ¾ inch pieces. Put everything in a pot, slam the lid on and heat.

Chili- Tamale Casserole
Ingredients: tortilla chips, jar of tamales, can of chili, minced green onion, minced peppers, sliced ripe olives, shredded cheddar or jalapeño jack cheese
Preparation: Crumble tortilla chips in a microwave safe casserole dish and top with unwrapped tamales, cut into 1-inch chunks. Top this with a can of chili and heat in a microwave for about 5 minutes. Top with minced peppers, onions, ripe olives, and cheddar cheese. Return to the microwave for 1 minute to melt the cheese.

* Camping recipes for fish enthusiasts
Butter Onion Trout
Ingredients: fresh trout, 1 tablespoon of butter, 1 sliced onion, salt and pepper
Preparation: Clean the fish. Leaving the fish whole, stuff the insides with butter, salt and pepper, and as many onions as will fit. Place stuffed trout on buttered foil and wrap up. Place over fire for 7-10 minutes.

Crispy Shore Lunch
Ingredients: fish fillet, oil, Canadian beer, 1 bag of salt and vinegar chips
Preparation: Soak fish in beer. Crush the salt and vinegar chips. Coat the beer soaked fish with the crushed salt and vinegar chips. Deep fry in very hot oil, until the fish turn to a golden color.
* Camping recipes for breakfast eaters
Fresh Morning Donuts
Ingredients: 2 cans of biscuits, 2 cups hot oil, 1 cup powdered sugar and 1 cup cinnamon sugar
Preparation: Open a can of biscuits and take each one separately and poke a little hole in it. Place in hot oil until one side is a little brown. Use wooden tongs and flip them over to brown the other side. Take them out and drain on a paper towel. While still warm, place them in powdered sugar or cinnamon.

Sunrise Spuds
Ingredients: instant mashed potato flakes, grated or powdered cheese, dehydrated onion, pre- cooked bacon bits and Ziploc bag
Preparation: Measure out 3/4 to 1 cup of potato flakes into a Ziploc bag. Add cheese, onion, and bacon. Seal the bag airtight. Slowly add hot water and stir until a consistency of mashed potatoes is achieved.

* Camping recipes for dessert fanatics
Peachy Keen
Ingredients: 1 sandwich size baggy, 1 graham cracker, 2 tablespoons of canned peaches and 2 tablespoons of whipped cream
Preparation: Crush graham cracker inside of baggy, add peaches and whipped cream.

Can’t Get E’nuffs
Ingredients: coconut cookie bars, peanut butter, chocolate bars and roasted marshmallows
Preparation: Spread peanut butter on a coconut cookie bar. Place piece of chocolate bar on top of peanut butter. Place roasted marshmallow or spread marshmallow crème on top of chocolate bar, and top with a coconut cookie bar.

All of the above camping recipes only takes a little amount of time to make because the most important here is, munch and munch.

Chili Recipes

Best Recipes (7)

Best Recipes

This recipe is a marriage made in nacho heaven! Zesty barbecue sauce enhances the hearty flavor of chicken, chili beans, and melted cheese.
1 ½ cups cooked chicken, chopped
2/3 cup barbecue sauce
8 cups corn tortilla chips
1 (15 oz.) can chili beans in sauce, undrained
1 (2 ¼ oz.) can sliced ripe olives, drained
1 cup plum (roma) tomatoes, chopped
3 cups Colby-Monterey Jack cheese, shredded
Preheat oven to 450 degrees.
Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with foil.
Mix chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat.

Chili Recipes

Fresh Juice Loaded With Vitamins? It’s Easier Than You Think! (5)

Fresh Juice Loaded With Vitamins? It’s Easier Than You Think!

More people than ever before have discovered the great health and fitness benefits of juicing fresh fruits and vegetables. In order to get the most out of juicing it is important that you educate yourself, and learn about the different juices and the health benefits they provide. This article contains a number of juicing tips.

If you must use non-organic fruits and vegetables in your juicing, peel it. It is not safe to ingest the skin even if you clean it well. Heavy metals and other dangerous things can permeate the skin, meaning cleaning won’t actually remove it. The skin of fruit and vegetables is very good for you, so you are much better off buying organic and including its skin in your juices.

Wheat grass is only usable by us when it has been juiced. We physically can’t process the fibers when it is in plant form. Learning to enjoy wheat grass will provide your body with benefits from nourishing your kidneys, providing vitalization to your skin and body, and removing toxic metals from your body’s cells.

One great way to get kids involved in juicing is by having them pick the fruits and vegetables you use! You can take them to a farm to choose their own apples, or to a farmer’s market. Give them each $5 and let them pick whatever they’d like to try. Have them choose one or two ingredients and then you can supply the base, like leafy green vegetables. Don’t ever say they chose the wrong thing, just use less of it so no one will notice if it’s not tasty.

There are many spices available that help boost your metabolism and get your body burning fat, so include powders like chili and cumin in your juice if you’re looking for weight loss or maintenance. You can also juice garlic and onions as they help your body battle the fat too!

The best way to prepare your fruits and vegetables for juicing is to follow the instructions in your manual. After cleaning, you then need to cut the produce into pieces small enough to fit into the machine. You will also need to remove larger, hard pieces, such as peach pits.

Juicing naturally creates a good amount of nutritious pulp. Many people just throw this pulp away, but they shouldn’t. Keep your pulp, as it can be used in many of your favorite recipes. Adding valuable fruit and vegetable pulp to your recipes increases the fiber content. It also adds additional vitamins and nutrients to your favorite foods.

As was stated in the beginning of this article, huge numbers of people have discovered juicing as a way to improve their health and fitness. The key to juicing is to understand the different benefits of juicing various fruits and vegetables, so that you can consume the juices that are most beneficial to you and your needs. Apply the advice from this article to ensure that you get everything you can from the juicing lifestyle.

Chili Recipes

Regional Cuisine – New England Clam Chowder

Regional Cuisine – New England Clam Chowder

Sea air, crisp apples, the brisk, spice of fallen leaves – there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those marvelous treats for the senses are popular dishes from appetizer to dessert that you just won’t find – or at least won’t find quite the same way – anywhere else in the country. If you doubt it, there’s always an ad that was popular this past autumn – after the Red Sox won the World Series. In it, a man was explaining, “Son, when you live in New England there are three basic truths… clam chowder is white…”

And the other two truths don’t matter. We New Englanders take our clam chowder seriously. Up and down the New England coast throughout the autumn, nearly every town and township has its Chowder Festival. Throughout the six states, restaurants cook up pots of chowder from their best recipes and compete to be named Best Clam Chowder. The granddaddy of all New England Chowder Festivals is held in Newport, Rhode Island, where dozens of area restaurants compete for the title of ‘America’s Best Clam Chowder’.

It’s a simple enough dish, but like chili in Texas and crab cakes in Maryland, every cook has their own special twist on the recipe. There are the basics: clams, potatoes and milk. From there, it’s every chef for himself. Some swear that clam chowder without salt pork is just potage. Others insist that clam chowder can’t be made without onion. Chefs nearly come to blows over whether heavy cream should ever be used and why a butter and flour roux is a better base than clam liquor. Secret recipes abound – and everyone has their favorites.

My own personal favorite is the thick, creamy, eat-it-with-a-fork variety of clam chowder served at Legal Seafood and Au Bon Pain in Boston. Rich and laden with chunks of potato, meaty bits of clam, onions, garlic and salt pork, it’s a meal rather than an opener for one. Served with a slab of homemade bread slathered with butter, it’s guaranteed to raise your cholesterol level and please your taste buds for hours.

While many chefs cry sacrilege, others believe that fresh corn adds the perfect touch of crisp sweetness to the rich broth and pungent bits of clam meat. Corn isn’t the only bone of contention when it comes to this regional specialty. Purists insist that the only real ingredients in clam chowder are clams, water, milk, onions, potatoes and butter. They argue whether chowder should be made with mussels or littlenecks (if you’re in Maine, it’s littlenecks – in Connecticut, mussels. Anywhere else – it varies), whether to add the clam bellies or just the necks, even whether clams should be steamed ‘virgin’ or with garlic, wine or beer.

Whether you like your chowder thick or thin, with or without corn, flavored with salt pork or bacon or something else entirely, there is one thing on which all New Englanders agree – clam chowder is white. We’re not sure what it is that they serve in Manhattan – but it’s not clam chowder.

Chili Recipes

A Delicious Look at Cuban Food

A Delicious Look at Cuban Food

The Internet is a great resource for food lovers. You can find everything from recipes to home delivery of gourmet meals. International foods are a real treat that you can explore and enjoy.
In this article, we will explore Cuban food and offer you an easy recipe. There is a wonderful variety of Cuban food available such as coffee, fruits & jellies, rice dishes, sauces, spices, teas, meats, seafood, desserts, cookies & crackers.
Explore the tastes of light and dark coffee and cappuccino; Café Bustelo, Café Pilon, Café El Pico and several others.
Mango and Guava are used for a variety of fruit dishes and jellies such as Conchita Guava Shells, La Cubanita Mango Cream and La Fe Guava Paste.
Rice dishes are very popular, including those produced by Goya; Paella Dinner, Rice & Black Beans, Rice & Pigeon Peas and tasteful Yellow Rice.
Several sauces and spices add variety to the meals. Brands include Badia, Batey, Conchita and Goya. There is a little bit of everything to add additional flavor to your meals.
Teas are a favorite in the Cuban food line; several varieties from Chamomile to Mango are available.
Even meats can be purchased, Goya Chorizos (sausages), Pamplona Mussels in Brine, Pamplona Octopus in Oil and Sauce.
For dessert, there is Goya Flan, Majarete and Tembleque . Enjoy a variety of Gilda and La Estrella crackers and cookies with a cup of your favorite coffee or tea.
Declare an International Food night and include the Cuban dish below.
Spanish Sausage and Peppers
1 Goya Chorizo Sausage
Olive Oil
1 Pepper (Your choice of sweet, red, cayenne, chili, etc.)
Sherry vinegar
Fresh parsley, roughly chopped
Chop sausage into bite size chunks. Put olive oil into a frying pan and fry sausage on high heat. Let the fat from the sausage come out into the oil. Cut the pepper into bite size squares. Turn the sausage and add the pepper to the pan. Add a splash of vinegar and the parsley and then mix everything. Skewer pieces of sausage and pepper with toothpicks and put onto a warm plate and serve.

Chili Recipes

Simplify Your Life With These Cooking Tips 2

Simplify Your Life With These Cooking Tips

When it comes to cooking, you are extremely comfortable with your skills and love the food that you make, but for some reason not everybody that eats your food feels the same way. Follow some of the tips provided, and you will find that you will be able to improve on your already honed skills.

Try making stir fry. Stir fry is the perfect dish for inexperienced cooks – or for anyone who just wants to make something quick. Stir fry is simple to make. It isn’t even necessary to follow the recipe. If you mess up while making stir fry, you can almost always fix your mistake without losing anything.

To keep salt in shakers fresh and dry, add uncooked white rice to the shaker. The rice will absorb any moisture from the environment instead of the salt, and stops the salt from dissolving or caking. Rice is not noticeable in a glass shaker and is too large to be shaken out with normal use.

If you want to make banana bread and do not have any bananas on hand but have a baby try this! Banana baby food is a great alternative. Two small jars of banana baby food equals about one cup of mashed bananas. Baby food is easy to store and will not go bad.

Add some pizazz to your breakfast eggs with this unique sauce. After making them sunny-side up, use sherry or wine-vinegar to de-glaze the pan. Pour the liquid over the eggs for a delicious and interesting twist to the same old usual egg dish. Eggs made this way are great for dinner too.

Soup is for all seasons! When we usually think of soup, we think of a hot bowl of chicken noodle when we are sick or a piping hot bowl of chili on a cold winter night. But don’t forget about soup in the summer, too. There are a lot of easy recipes for refreshing cold soups like gazpacho and fruit soups to enjoy during warm months.

Use butter in your cooking instead of margarine. It naturally mixes better in your recipes and contains dairy products rather than vegetable oil so contains health benefits as well. Dairy products are higher in healthy fats and will provide more flavor and natural texture to your food than margarine will.

Do not feel as though you must follow every recipe to the letter. While cook times and techniques are less flexible, you can often leave out ingredients that you don’t like, especially spices or other non-essential ingredients. You can also add ingredients that you think will be more pleasing to your or your family’s palates.

To make applying butter to corn on the cob easier and less messy, melt the butter in a bowl or cup and place it on the table with a pastry brush. Your dinner companions can add as much or as little as they like, without the need to pass around a droopy stick of butter.

In conclusion, you need to know that there is always room for improvement when it comes to cooking. Even if you may love what you do, your style might be a bit too personalized. Follow the advice that is in this article, and you will find people drooling every time you cook.

Chili Recipes

Comfort Food Trends Bring Us Back to our Roots

Comfort Food Trends Bring Us Back to our Roots

Comfort food. It even sounds warm and welcoming – like cuddling up by the fire on a cold winter day. Comfort food trends have seen a real resurgence in recent years and our desire for comfort food seems to be holding strong. So what is comfort food? Generally it’s the food we have good memories about, the food we think of when we hear the word homemade, and that reminds us of simpler times.
The list of favorite comfort foods can be different for each of us. While homemade macaroni and cheese and meatloaf with mashed potatoes have been staples for many of us, for some of us comfort food may include a delicious cheesy lasagna, or yummy sweet potato pie. We all tend to love the food that takes us back to our roots – the foods we grew up with.
Some Of Our Top Comfort Food Choices Were Found To Be:
Pasta sauces
Pot pies
Mashed potatoes
Potato salad
Macaroni and cheese
Biscuits and scones
Beef stew
Fruit pies
Chocolate chip cookies
Why the increased desire for comfort foods? It seems to be a combination of things. People are busier and more stressed than ever. The last few years have also resulted in many of us feeling less safe in the world. We want to feel warm and safe again, the way we did when we were young and the world seemed simpler.
Comfort food trend watchers say that we are craving the foods we grew up with. People want to enjoy their homes and entertain at home. We’re expressing an interest in cooking everything from easy party food recipes to BBQ to slow cooked roasts with all the trimmings.
We also want to experience different tastes, sometimes tastes from around the world, sometimes the familiar foods we love, with twist or an extra bit of pizzazz. So we have things like garlic mashed potatoes, 4 cheese macaroni and cheese and thin crust gourmet pizzas.
We’re also a population that is becoming more aware of health and making healthy food choices. With aging baby boomers creating a bulge in our populations, healthy lifestyle trends are front and center. We want fewer calories but all the taste, healthier eating with the comforts of our favorite foods. So where does this leave us? How do we combine comfort food trends with healthier lifestyle trends?
As much as we love our comfort foods many of us now look for ways to turn them into healthier choices, with a lower fat content and fewer calories. We tweak those great recipes from the past so we maintain (or sometimes even improve) the taste but forgo some of the fat, unhealthy carbs and sugar content. And while most of us are still eating our favorite comfort foods, maybe it’s just a little less often. We might decide to share that piece of amazing cheesecake so we get the taste but not the pounds.
We’re going back to our roots – but with a nod to healthy food choices and a few wonderful, tasty twists along the way.