At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Pastry wrapped Brie cheese is topped with raspberry preserves and pecans for a bite-sized appetizer.
Dietary Fiber: 1g
I have most often made this with the prepared phyllo cups in the freezer section. These are interesting and something different for guests to try, plus you can make them ahead and then pop them in the oven in batches if necessary so you can keep serving warm ones. They are a little gooey and flaky, but small enough that they're not too messy. Nice to keep these few ingredients on hand. Recommended for parties or for trying a few new appetizers with family before you serve them to others.
These were so delicious they almost didn't make it to the party. I was kept eating them on the way there: To make them even quicker, I used the pre-made pastry shells which are pre-baked so they only took the 5 minutes for the brie to melt. I will definitely make these on weekends just for me to snack on!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/717
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Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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