Lips Like Sugar Is What You’ll Get When You Enjoy a Slice Of This Yummy Ring Bread

Do you know the feeling when you try a new recipe, and as soon as it’s done, it suddenly gives you a flashback from your childhood? Well, it happens to me often, and this recipe certainly brought back memories. My mother used to bake a similar ring bread when I was just a little girl – but somehow I had forgotten all about it until I had my first bite of this!

This ring bread is made with a yummy apple filling, but you could most definitely switch that to another fruit if you happen to have something against apples. I love apples so I don’t think I’m going to be making a different filling any time soon – except maybe adding some cinnamon.

The best part about this is that you will be making this bread from scratch, instead of using store-bought pastry. Don’t get me wrong – there’s absolutely nothing wrong with store-bought, but once you’ve tried this you will notice the difference!

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Quick Tip: Drizzle with sugar glaze and you’ll get a dessert to die for!

You May Want To Keep The Whole Pie To Yourself

Have you ever heard of chess pie? No, it’s not a pie crust filled with Velveeta or slices of waxy cheese.

It’s a heavenly dish filled with fluffy mixed eggs, sugar, milk, flour, and cornmeal. I also said “chess” not “cheese” hehehe! This pie is truly something special and you gotta try it as soon as possible. In my opinion, chess pie is a checkmate! Even my children liked it and they typically do not care for new things. When I said “chess pie” to them my youngest replied, “checkers?” LOL!

One of the greatest things about this chess pie is how easy it is to make. You simply whip the ingredients together and bake it in the oven for x-amount of time and there you have it! Total yumminess! I am in love with this pie and will continue to make it time and time again. Are you ready to make my favorite recipe? Let’s get to it!

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Quick Tip: This chess pie is excellent all by itself. Yum!

How To Cook Breakfast Without Having To Cook At All

My husband is the type of person who immediately silences the alarm in the morning, jumps out of bed, gets dressed and can get ready for work within 10 minutes. I am the opposite. I can get out of bed right away, no problem, but I need some time to let my brain adjust to the fact that I’m not sleeping anymore, haha! I would say it takes at least an hour and a few cups of coffee before I can say I’m awake.

This is why it’s sometimes a little difficult to make breakfast for the both of us; I’m not awake yet when he needs to eat, and when I’m awake he has already left for work. Fortunately, I’ve come up with a great solution! I make breakfast in the slow cooker, and using the timer he always has a meal prepared even if I’m still out of it.

This slow cooker pancake recipe is one of our most recent favorites. I had never thought of making pancakes in the crock pot before – I usually just made breakfast casseroles or oatmeal, but ever since I first tried this, we’ve had in in our breakfast menu pretty often!

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Quick Tip: For blueberry pancakes; add only a little bit of syrup in the batter. Pour batter in the slow cooker and sprinkle fresh blueberries on top.

Pumpkins are versatile vegetable-fruit. I think it’s the reason why there was once a debate if it’s really a fruit or a vegetable. They can be made into soup (creamy pumpkin soup is the best!). They can be made into vegetable stew (they taste good with okra and coconut milk). They can be made into cakes. And they can be made into pies. Its texture makes it one of the best main ingredients for pies. It easily blends well with other ingredients, creating a soft and creamy mixture.

I used to hate pumpkins when I was a kid, but not because of its taste. I used to be quite affected by the Halloween pumpkin stories that I couldn’t look at them as food. Of course, when I grew up and realized that pumpkin faces were simply carved and they’re not really heads of dead people, I appreciated pumpkins more. I have to say though that pies are my favorite type of pumpkin dishes. The natural sweetness of the pumpkin and the additional flavors just make pumpkin pies irresistible. I usually eat a pumpkin pie with a bit of whipped cream on top. It’s one creamy taste after another and I have no regrets.

Photo courtesy of Cook Diary. Recipe courtesy of Recipe Lion.

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Quick Tip: Serve with a cup of tea.

Hey, everyone! So, with summer quickly approaching, I’m starting to get excited about fresh strawberries and all the yummy things that can be made with them. I have a wild strawberry patch in the woods behind my house and in a few short weeks, they’ll be ready for picking!

If you’re like me, you love a good strawberry pie recipe. This recipe is more than just “good,” it’s AMAZING. You see, unlike so many other strawberry pie recipes that contain a butter crust, this one incorporates a salty pretzel layer of flaky goodness. I love the flavor combination od this dessert, and I’m positive that you will, too!

Recipe and photo courtesy of Ree Drummond.

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Quick Tip: What goes great with strawberry pie? A dollop of Cool Whip!

There is just something about crepes that are so indulging, maybe it is the fancy French name or the beautiful presentation on your plate. Whatever it is is, these lovely breakfast treats are incredibly versatile, with filling options ranging from fresh fruit to caramel cream, and even coffee mascarpone.

This recipe provides directions for the crepe shells themselves, and once you have that down you can customize your crepes however you like! It makes about 10 crepes that are 9 inches in diameter, so you have enough for a delicious Sunday morning breakfast for your  family!

Recipe and image courtesy of The Girl Inspired

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You probably have never heard it called this, but this dessert is kinda like a strawberry meringue parfait.  It’s lighter than most desserts, and doubly delicious.

This is a quick, weekday dessert that’s also la lot lower in fat than a cake or a pie.  This recipe serves 7-8 and is ready in 15 minutes max.

Recipe and photo courtesy of Yummy.Ph

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