I’m sure I’ve mentioned before that there are very few things Josh and I fight about. Mostly because I’m always right 😉 Not surprising, the few times we fight, it’s always about food. Usually, it’s in the realm of “Kelly, we should eat more cheese/Ranch dressing or the merits of crumbly vs cakey cornbread. Lately, the new hot button item has been water chestnuts. If you’re not familiar with water chestnuts, they’re disgusting. Unless you ask Josh, in which case they’re delicious and add a fabulous crunch. Pfft, incorrect. In order to keep the peace, we have a Water Chestnut Policy. If  a dish contains water chestnuts that are large enough pieces to easily pick out, I get the dish as-is and scoop out the chunks to give to Josh. If they’re too small or...

I sit here writing this while enjoying my first Chestnut Praline Latte of the season. Somehow, Michigan was randomly selected as one of the places to product test last year, so I drank approximately 8 billion last year and have been impatiently waiting 9 months to be reunited with my one true love have another one. Starbucks is not paying me to say this (but they could if they really want to, I accept free lattes) and this is no way related to the rest of the post, I just thought everyone could use a public service announcement demanding they run and get a latte. I’d like to say this gravy is equally as exciting as a CPL, but I’ll be honest: it’s not. This gravy is something that comes together pretty...

About a year or so ago, I started baking from scratch almost all of the bread that we eat. Bread has always been one of my favorite foods, but the ingredients list on store-bought bread can be pretty scary. Making our own bread a great way to control the ingredients that go in, plus then we always have delicious, fresh bread. Constantly checking ingredients at the grocery store while still finding something that looks (and is) tasty is basically a full-time job, and I’d rather spend that time sitting on the couch while my dough rises. That’s also why I’m loving the revamped formula for I Can’t Believe It’s Not Butter, another favorite of mine. I have fond, fond memories of slathering ICBINB all over a blueberry muffin or a slice of...

Normally this is the time of year when I start winding down. True, everyone is busy with prepping for holidays, but all of my studies at work begin to wrap up, yard work comes to a standstill thanks to the eminent snow, and the cold air just makes everything slow. This year? Total opposite. My entire year was slow at work, so the tiniest uptick I’ve had makes me feel swamped. Plus, I just feel like I can’t get above all of the things I need to do at home. New cat, messy house, lack of motivation in the kitchen — I just can’t get it together. (Do I ever have it together?) Luckily, the idea for this recipe was basically handed to me.  Someone commented on my zucchini muffin asking if...

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time. My mom had always made some really strange, creative, delicious things by basically throwing whatever she felt like eating into a bowl. This has resulted in the weird mix of cream corn with spaghetti (delicious) and, notably for today’s post, a Swiss cheese and corn dip. Because she was always just throwing things together, it’s basically impossible to get the recipe from her years later now that I want to make them for myself. So I Googled. And Googled. And Googled. Swiss Cheese Corn Dip? Not a real...

If you know anything about me, it’s that I love carbs. And I have to imagine that it’s a universal truth. In my hometown, there’s this restaurant with pasta pizza. Aaaaaahmazing pasta pizza. Normally, I go for fettuccini alfredo pizza, because if there’s anything that’s better than carbs, it’s double carbs covered in a cheesy sauce. But for some reason, cheesy sauce just wasn’t on my mind this time; squash was. And meatballs. Delicious, delicious, meatless meatballs. So carbolicious pasta pizza got a minor carb reduction in the best way. Normally, I wouldn’t try to sell squash as a like-for-like pasta swap. but this actually passes. Like, the texture is pretty perfect. Apparently all it takes is cooking it three times, but trust me when I say it’s worth it. I...