1 (14-ounce) can chickpeas, drained and rinsed ½ teaspoon salt 1 teaspoon cumin 2 cloves garlic, chopped 2 tablespoons lemon juice ¼ teaspoon sesame oil ½ teaspoon black pepper ¼ cup tahini sauce ½ teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil, plus...
1 (8-ounce) wedge Salemville Blue cheese 1 (4-ounce) wedge Stilton cheese with blueberries 1 cup fresh blackberries 1 cup fresh blueberries 1 cup blue-cheese-stuffed olives 1 cup Marcona almonds 1 bunch black grapes ½ cup blueberry preserves 1 cup pitted Kalamata...
This delicious Coconut Cream Pie by Shirley Byrd of Brandon won the Mississippi Magazine Recipe Contest in 2014, and I have enjoyed serving it ever since. It is so easy; the creamy filling is quickly prepared in the microwave. It is the perfect dessert for a supper...
2 cups frozen strawberries ¾ cup cranberry-raspberry juice 1 banana, chopped ½ cup strawberry flavored Greek yogurt Zest and juice of 1 lime ½ tablespoon Flax seed 2 tablespoons honey 2 large strawberries for garnish In bowl of a food processor fitted with a metal...
This is my absolute favorite chocolate cream pie. My sister-in-law Rita Black brings it to all our family dinners, and it is always the dessert of choice. This decadent pie is perfect for Easter when garnished with white, light, and dark chocolate-covered almonds...
