It’s so hot that I’m counting the days until Halloween. But since I’m also invited to a number of parties this summer, I’m off to make my favorite summertime appetizer: Pimiento Deviled Eggs. I hope you enjoy this next addition to the Kingsmill Courtships Rehearsal Dinner Menu series.
It’s time for fresh peaches and that means I’m serving Peach Crostini for lunch and dinner… or until all the peaches are used up. I hope you enjoy this next addition to the Kingsmill Courtships Rehearsal Dinner Menu series.
This is one of my favorite–and easiest–recipes for a Spring/Mother’s Day Brunch. It uses a French baguette, fresh strawberries and herbs, as well as a tasty cheese spread.
This year for Easter Brunch I’m making my favorite Deviled Eggs that all the very fussy eaters in my family love and devour!
It’s Friday and I’m making an appetizer for a small get together tonight. And since Spring is finally here, I’m making a homemade Red Pepper Hummus.
Today we’re serving a Chutney & Cream Cheese Appetizer at Clara and Jacob’s wedding in my current release Home for the Honeymoon. I hope you enjoy it!
Today, for Clara and Jacob’s wedding (the couple in Home for the Honeymoon, found in the Let’s Get Naughty anthology) we’re serving an update version of Spanakopita, a spinach and feta appetizer.
This month I’m sharing recipes from the Christmas Eve wedding I wrote about in Home for the Honeymoon, my novella in the bestselling Let’s Get Naughty anthology. And today we’re having warm Camembert with a cranberry orange compote.
The summer season has officially arrived and it’s time to do some outdoor entertaining. And this Black Bean Salsa is a great way to start!
It’s a month of graduations and book releases so that means backyard parties. And there’s no easier appetizer to make for lots of hungry kids than a Spinach Dip served in a bread bowl.
It’s week four of my DIY Christmas and today I’m making Sugar Ginger Pecans. My husband’s family is from Charleston, SC and this recipe (from my SIL) is a staple of every holiday cocktail party we attend when we’re in town.
For my third week of DIY holiday gifts, I’m making Sugared Cranberries. This recipe for Sugared Cranberries dates back to the early 1700s but has been updated with superfine suga
