On a chilly (no pun intended) winter day, there’s nothing better than a rib-sticking bowl of chili. The chipotles really make this dish stand out, adding a lovely smokiness and a hint of spice. Cut-up pieces of beef chuck hold their shape and texture in this chili, making it a better choice than ground beef.
The first time I went to Santa Fe, I fell in love with green chiles. Every cook in New Mexico has his or her own version of green chile sauce, and it’s served at every meal—with eggs, burritos, roasted chicken, and in enchiladas, as in this recipe. The layers stack up pretty high in the slow cooker, but don’t worry; the ingredients will cook down and meld into one cheesy, melt-in-your-mouth dish.
Stuffed apples with organic peanut butter, raw honey, chocolate nibs and goji berries.
Enjoy a creamy almond treat with toasted almonds, almond butter, honey, sweetened condensed milk, and a hint of cinnamon. A nut lover’s delight!
A bite-size, super easy appetizer that all ages are sure to love!
For an icy snack, whirl up this mix of fruits and white grape juice. Using the ripest fruit gives the sweetest flavor. For honeydew melon, this means taking the paler, juicier part near the center of the melon rather than the green flesh closer to the rind. The banana should be especially ripe.
Indulge in the exquisite blend of rich, chocolaty brownie and creamy cheesecake in this delight.
A twist on traditional linguine, this recipe using delicious mushrooms offers a quick meal that can be made in less than a half-hour. It wonderfully suits a busy parent who still wants to provide a home-cooked meal.
A delightful blend of aromatic spices, black tea, and apple cider. Infused with cinnamon, cloves, and peppercorns, this brew captures the essence of fall.
Clear gelatin and fruit juice squares are a favorite for little ones to eat with their hands and grab the candy fish in the middle. Older kids can participate by stirring the gelatin and adding the fish.
