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I said it before and I’ll say it again, no one wants to power up the oven if they don’t have to. This is true whether it’s in the heat of summer or the middle of winter. Why do it if you don’t have to, am I right? It makes the house hot, it makes you miserable… keeping it to a minimum is best especially down south where it’s sweltering hot and we have very long summers.

That’s why I love recipes like this. Not to mention it has my favorite flavor combo – chocolate mint! Not many desserts have that fresh and light taste that’s also indulgent. It’s like those little mints you get at the end of your meal eating out. I’ll tell you what, you give me anything chocolate and mint and I’ll be your best friend for life. That is absolutely no joke! We’ll be buds.

Recipe and photo courtesy of Betty Crocker.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS

Quick Tip: These bars are even better after they’re refrigerated for at least an hour.

Do you ever see a picture of a cake and think, “Woah, I need to eat that now!” Maybe it’s just me, but that’s what happened with this cake. It looked so moist and the tropical flavors of banana and coconut have just got to be a winning combination, I thought. I was so right! The cake was everything the picture promised and more. I love almonds anyway so that addition was amazing, but I’ve never had such a moist and delicious cake. Hands down, new favorite right here!

Spinach is one of the best leafy greens to eat. Not just because it’s good for you but because it’s delicious! Almost every day I make a salad with fresh spinach, cranberries, some sort of nut and a light dressing. I recently was brave enough to try it creamed and I felt like I’d wasted years turning up my nose to it, because it was phenomenal. While it looked unappetizing to me as a child, I had no clue that that creamy mixture had so much goodness in it. It really is a true comfort food.

I’m always looking for something new to make, while still sticking with my favorites. I figure I can switch it up now and then in little ways so that the family still eats. If it were up to me, though, I’d always be making new things. This potato dish allowed me to make something new that was also tried and true that everyone in the family loves. Everyone got to be satisfied!

This is easily the dip I B-line to when I walk into a potluck or party. If there’s guacamole I am there, dipping away happily with my tortilla chip or veggies. I just love my avocados! It’s also good on sandwiches, in salads, and on it’s own. Yes, I will just sit there with a spoon and a big smile on my face and dig in. That’s how much I love it! The first time I ever had it was in Mexico. I went for an entire summer at the age of 16. Since then, to the moment I made this, I have not had it so “spot on” as far as flavor.

Whenever we go out to eat, which is rare, I love ordering an appetizer. My two favorites are stuffed mushrooms and bruschetta. I actually never thought of how simple these are to make at home, and honestly they are the perfect size to share and make as a complete meal. when I found this recipe I went out very soon after to find the perfect mushrooms for stuffing – it was an exciting trip! I came home with some great mushroom caps that I knew would be the perfect size, washed them up and got to stuffin’.

Reuben sandwiches aren’t an acquired taste. Everyone that tries them loves them, and that’s that! If you’ve never had one, you owe it to yourself to just take a bite and see. The marbled rye bread, layers of thin sliced corned beef, sauerkraut and Swiss cheese are an undeniable combination that should have you drooling about now, especially if you’ve ever had one of these babies before. There’s just nothing like it!