A no-bake creamy cheesecake pie. The crust is made with ground almonds and the cheesecake filling is topped with a barely sweet homemade blueberry pie filling. We cooks love to elicit moans of approval, this one's not to be missed! ~ Skip Straight to the Recipe ~ The Donut Diet The Donut Diet, that's what I call the way my 90-year old father eats since he came to live with us almost four months ago now. Sure, he eats meat, vegetables and fruits with considerable gusto. But really, it's only the sweets that give real pleasure. His Donut Diet started with actual donuts from old-time bakeries across St. Louis. Yes, we'll drive 20 miles for a good donut! So far, we'll drive out of our way for: The Donut Stop in Lemay Ferry and St. Charles (oh! the peanut butter donut!) Old Town Donuts in Florissant and Cottleville Bakers Dozen in Overland (oh! the c-i-n-n-a-m-o-n twists!) Fenton Old Towne Donuts in Old Towne Fenton near the river (famous for its b...

An easy vinaigrette, bright and vibrant, just fresh-squeezed orange and lemon combined with the earthy spice called cumin. Orange and cumin are a magical combination! Real Food, Fresh & Fruity. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Low Carb. Naturally Gluten Free. Not just vegan, Vegan Done Real . Great for Meal Prep.

My Canadian grandmother's special recipe for raisin sauce that's spiced with cinnamon and ginger and always-always served with the Easter ham, the Christmas ham, the Sunday ham. (You get the picture. That said, my favorite way to use Spicy Raisin Sauce is drizzled over a ham steak for an easy weeknight supper!) It's a "found" recipe: old-fashioned and 21st-century perfect, both at the same time. Traditional Sauce for Ham Special for Holiday Occasions But Easy Enough for a WeeknightSupper. Spiced Not "Spicy". An Old Family Recipe from My Canadian Side. Budget Friendly. Great for Meal Prep. Potluck & Party Friendly. Easy DIY. Vegetarian & Easily Converted to Vegan. Naturally Gluten Free.

The Recipe: A hearty, meaty soup that's almost thick enough to call "stew" but remains somehow, soup, still. It's a wintery, filling soup, packed with root vegetables and earthy mushrooms and the addictive nuttiness of barley. The Conversation: Restoring a kitchen mojo. ~ Skip Straight to the Recipe ~ Let Your Mojo Go? What do you do when you lose your kitchen mojo? Do you just let it go? wait for it to return? fight to get it back? order pizza? :-) My mojo loss skews toward indecision. Like all of us, I suppose, I prefer to cook from the pantry and the freezer, with any luck, dinner will be quick and healthy. But as a blogger, there's another dimension: old recipes which need new pictures or new recipes that need work before they're ready to share. So there I am, stuck in a mire of hungry indecision, too many choices, too many limitations. To jump start dinner, I ignore my files, knowing that sooner than later, some recipe will pop up, usually...