Baked Camembert

Do you remember when food blogs weren't nearly as plentiful as they are today? Back when I started blogging (August 2006!) th…

Apple Welsh Rarebit Recipe

A few years ago I received a shipment of SweeTango apples courtesy of the growers and used them to make an individual apple crisp…

Feta Salad with Blueberry and Grape

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com Salty Greek feta and sweet juicy berries and grapes are a …

Cheesy Chicken and Broccoli Pasta Bake

This is one casserole I make that Todd doesn't mind eating pasta in. Probably because it is off-set by plenty of broccoli, …

Gourmet Mac & Cheese

I can't say that I recall my mother ever making mac & cheese from scratch when I was growing up.  I don't think it …

Eileen's Hotdog and Corn Casserole

I have five children and all of them love to cook, and are great cooks.  No surprise there! I always had a very cooking friendl…

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream This decadent cauliflower gratin made with the King of cheeses…

Holiday Cheese Board – Finding Michele

After posting the long, and relatively complicated croissants video last week, I decided to take a little mental break, and do a…

Parmigiano Reggiano Biscuits

Parmigiano Reggiano Biscuits These biscuits made with the King of cheeses are so light and crisp, make lots because they are extr…

The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent

As I joked about in the intro, for something to be called a “Hot Brown,” and still become so wildly popular, is a true testament …

Harissa Carrot Ribbon Salad with Roquefort

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com Create an amazing side dish with this simple carrot salad …

Flaming Greek Cheese (Saganaki) – Burning For You

I usually try to squeeze in one more sexy dessert video before Valentine’s Day, but instead I opted for this show-stopping, and s…