I regularly make Whole Wheat Banana Muffins. They are healthy and delicious. We eat them for breakfast and can easily pack them in the lunchbox for school. But when the season of fall arrives I like to switch them up a bit and make Whole Wheat Pumpkin Muffins. We all love them just as much as the banana muffins and it gives us all the feelings of fall.
I have been waiting to get my hands on my mom’s old cookbook. It was in storage for a couple of years while they got settled here in Florida. Now that I have it, I may not give it back.
The school year is definitely going to be different this year. Are they going or not? Online? Who knows! I think I have one going and one online. But with that being said I’m going to need to have some healthy breakfast options available.
Gather the ingredients and assemble…
I dream about being in an ice cream shop back in the 50’s wearing a Pink Ladies Jacket and dancing the jitterbug.
A perfect Easter meal for me would start with an appetizer of Stuffed Mushrooms and an Italian Salad. The main course would be Lasagna Rolls. Of course ending with Grandma’s Ricotta Pie.
Strawberry Apple Pie🍓🍏🥧
This is such a light, delicious pie perfect for this time of year.
First of all, you’re welcome for this one! I’m a coffee lover and this is one of those cakes that pairs perfectly with a hot cup of coffee. This recipe is from my mother-in-law. She worked in a bank 35 years ago. She had a customer(I assume that is Annie), that owned a yarn shop…
This is best hot out of the oven with salted butter. You can heat it in the oven or toaster the next day for breakfast with a cup of coffee☕️.
I had some items in the pantry and was itching to make a quick holiday treat. I had vanilla flavored almond bark and thought what is easier than that? Really nothing. It’s so fun and such a nice treat to give away around the holidays. We made it with some hot cocoa and enjoyed it on our visit to a holiday light show.