Tag: easy recipes

Dowless Casserole: Recipes from The Verandas Bed & Breakfast

Dowless Casserole: Recipes from The Verandas Bed & Breakfast

This breakfast casserole from Wilmington’s one of the oldest bed and breakfast inns, The Verandas, is deceptively simple. With its elegant presentation, Dowless Casserole will delete your breakfast guests. It is perfect for Easter brunch, or a special Mothers Day breakfast.

Diana’s Pastelillos de Guava y Queso

Diana’s Pastelillos de Guava y Queso

In the islands, tropical fruits are woven through the menus, from cooling summer beverages, to spicy fruit-laden salsas and wonderful filled pastries, like pastelillos de guava y queso.

The Best Tea Bread from The Verandas: Banana Bread-Pudding Loaf

The Best Tea Bread from The Verandas: Banana Bread-Pudding Loaf

This tea bread – dessert loaf, breakfast bread – is the most delightful banana bread we’ve ever had. So moist it’s truly a combination of banana bread and bread pudding.

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Tomato and Basil Soup

Tomato and Basil Soup

The first day of 60 degree temperatures in Wilmington, and we’re are thinking about soup and sandwiches. Specifically tomato basil soup. Nothing is more satisfying to both cook and to eat on a lazy weekend Sunday than a lovely, creamy soup like this super easy 

Chow Bella Cooks Signature Suga di Compagna

Chow Bella Cooks Signature Suga di Compagna

Susan Jalbert, owner of Chow Bella Cooks, was gracious in sharing her signature Suga di Compagna, a red sauce – or gravy – to be served over pasta. Susan learned the base recipe in Italy, and tweaked it to perfection. Simple to prepare, it will 

Pecan Cheesecake Pie

Pecan Cheesecake Pie

The pecan cheesecake pie is a wonderful combination of two favorite desserts: pecan pie and cheesecake. If traditional pecan pie is on the too-sweet side for your taste in desserts, this is a super option because the cheesecake layer moderates the sticky sweetness you would expect from the pecan pie topping. Serve with whipped cream, and you’ve got a very special dessert for the holidays.

Simple to make, there are four quick steps.

  1. Toast 2 cups of pecan pieces in a 350 degree oven for about 10 minutes. Watch to make sure that you don’t over cook them.
  2. Prepare a 10″ pie crust. Place in a pie plate, and make a nice high, pinched edge on your crust.
  3. Cream cheese layer: beat 8 oz softened cream cheese, 1 egg, 1/4 cup sugar, and 2 teaspoons vanilla until well combined. Pour into the pie shell. Bake at 350 degrees for 15 minutes.
  4. Pecan pie layer: Beat 2 eggs and 1/2 cup sugar until combined. Add 1/2 cup light corn syrup, 3 tbsp melted butter, 2 teaspoons vanilla and 1/4 teaspoon salt. Whisk until blended. Lay the toasted pecans evenly over the baked cream cheese layer. Gently pour the sugar mixture over the pecans. There is a lot of liquid, which is why you need to make a sturdy high edge on your pie crust! Bake 35-40 minutes at 350 degrees. The pie should be set in the center.
  5. Cool. Serve the pecan cheesecake pie room temperature or cold.
Easy Roasted Chickpeas

Easy Roasted Chickpeas

This is a wicked easy appetizer or snack, and they’re packed with protein and flavor. I make a big batch (double or triple this recipe) and break it into single servings, ready to grab-and-go in a snap. Ingredients: 1 can organic chickpeas 1 T white