Sugar & Spice by Celeste

First of all, thanks to everyone who entered my latest giveaway from White Lily, in celebration of National Biscuit Month.  The winner of this awesome prize is: Comment #28: From: Anonymous said... 28 My favorite type of biscuit is any kind with apple butter on it! :)  -Maranne CONGRATULATIONS!  :)

Did you know that it's National Biscuit Month?  Pretty awesome, huh?  What do you say we celebrate by making a mouth-watering, ridiculously delicious white chocolate bread pudding.  BUT - This isn't just any old bread pudding.  It's made with made-from-scratch buttermilk biscuits, which give it an incredible texture and presentation.   In fact, my father-in-law is a self-proclaimed bread pudding expert, and he deemed this bread pudding one of the best he's EVER had...That's serious stuff, folks!  :) Trust me, there will be audible OOHs and AHHS when you pull this baby out of the oven.  The biscuits are cut in half and arranged prettily in a pie plate, only to be topped off by fresh raspberries and then smothered with a creamy white chocolate mixture that you'll want to take a bath in.   Um, yes, please! After you finish licking your plate from the goodness that was the biscuit bread pudding (it won't last long!), take a minute to e...

Zucchini and yellow squash are veggies that I cook often, but I'm definitely guilty of slicing them into boring little pieces and cooking them the same old way time after time.  Never had I sliced them into pretty, thin ribbons as this recipes calls for.  It takes a wee bit of extra effort, but the resulting dish is fun and delicious. A good vegetable peeler is key here.  Also, the thinner the zucchini/squash, the easier they are to slice. For this healthy side, the squash ribbons are tossed with either baby spinach or fresh arugula, parsley, a squirt of vibrant lemon juice, and olive oil.  It's the perfect flavor-filled side dish to make while summer is winding down.  Plus, there's no cooking or heat involved! Bon Appetit, my friends! Squash Ribbon Salad Adapted from:  Southern Living magazine, August 2013 Ingredients: 1 pound zucchini 1 pound ...

After an impromptu trip to the farmer's market last weekend, I had a bag full of gorgeous heirloom tomatoes, grape tomatoes, fresh okra, and a few additional yummy findings.  Okra and Tomatoes is one of my very favorite summer side dishes, and this recipe from Southern Living was a fresh take on a classic, plus the perfect way to utilize my farmer's market loot. The original recipe called for 1 large green tomato, but I substituted with 2 medium heirloom tomatoes instead.  I absolutely adore heirloom tomatoes...they are so hard (if not impossible) to beat! This version is packed with great flavors, which are complemented by fragrant basil and parsley.  I'm trying to use up as much of this delicious summer produce as I can...while it lasts!  Are you doing the same? Bon Appetit, my friends! Okra and Tomatoes Adapted from:  Southern Living magazine, August 2013 Ingredients: 8 ounces fresh okra ...

This is an EASY-CHICK-PEASY , light and fresh side for those last sweltering weeks of summer.  There's no heat involved with the preparation of this dish, which is always a blessing when its nearly 100 degrees outside. The flavors are bountiful and fresh - chickpeas, red bell peppers, fresh herbs and feta are the stars of this show.  They are brightened up with a spritz of fresh lemon juice, a drizzle of olive oil and a dash of salt.  A little minced shallot also makes an appearance. If you're looking for a healthy and easy side that's flawless for summer, look no more.   Bon Appetit, my foodie friends! Chickpea & Feta Salad Adapted from:  Southern Living magazine, August 2013 Ingredients: 1 (15.5 oz.) can chickpeas, drained and rinsed 2 red bell peppers, diced 1 small shallot, minced 2 tablespoons f...

I don't know what it is, but I've seen recipes for "burst" tomatoes in pasta several times lately.  It's like the culinary fairies were trying to send me some sort of subliminal message.  When I came across this fabulous looking recipe in the August issue of Southern Living magazine, I thought, "That's it!  I have to try this!"   Burst tomatoes sound fancy and elaborate.  The truth is, they are simply mixed with olive oil and freshly minced garlic and placed underneath the broiler until they "burst" and become beautifully charred.  The process only takes 5-10 minutes. Other than that, all you have to do to enjoy this delicious dish is cook the pasta and mix the remaining ingredients in a large bowl.  Easy peasy. I used a gorgeous yellow heirloom tomato for the additional tomato the recipe calls for.  It added a beautiful contrast of colors that made Brad and I want to dive right in.  I adore heirloom tomatoes this time of yea...

Lately, I've been loving granola.  I can't get enough of it.  I love sprinkling it over greek yogurt and fresh blueberries for a healthy, yummy snack.  Or, it's equally as mouth-watering by the handful. So, I got to thinking...Why don't I come up with my own recipe for the crunchy, satisfying goodness that is granola?  This recipe was the fabulous result.  It's perfectly sweet, thanks to a combination of light brown sugar and wildflower honey.  Sliced almonds, roasted sunflower kernels, and sesame seed also make an appearance.  Plus, a smattering of ground cinnamon only adds to the wow factor. If you're a granola fan like me, you will really love this recipe!  It comes together easily and is ready in a flash.  Store it in an air-tight container, and you've got a snack that will last for days (if it doesn't disappear faster!). Bon appetit, my friends! Homemade Granola Ingredients: 3 cups old-fashioned oats 3/4 cup light b...