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Also known as the ‘Green Dream' this beverage is a refreshing, non-dairy smoothie that contains fresh spinach and has 25% fewer calories and 30% less sugar than the full-sugar version.
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This is a white chocolate version of a classic mocha. No reason to head to the cafe--stay in and use your home espresso machine to brew up this delicious espresso drink.
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This no-cook overnight oatmeal, made with oats, chia seeds, Greek yogurt, and fruit, is a hearty, on-the-go breakfast option for busy school mornings.
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A thick sweet coconut-flavored pudding with sweet kernels of corn and topped with toasted coconut, maja blanca is a favorite dessert of the Philippines. It's so thick and firm that it's served in slices.
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This rich hot chocolate is spiced up with a pinch of chili powder.
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This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These no-bake, peanut-free, chocolate macaroons made with oats and coconut are also known as 'Frogs and Haystacks'.
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A yummy breakfast casserole with potatoes, bacon, egg, and Cheddar cheese that's quick to throw together and great for guests.
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This easy family-pleasing chocolate pie uses a prepared graham cracker pie crust, instant pudding mix, cream cheese, and whipped topping.
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This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.
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Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.
Ingredients: cornmeal, flour, sugar, salt, egg, shortening, milk
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Weekend brunch gets a whole lot sweeter with gooey caramel rolls on the table. Six simple ingredients are all you need!