RECIPE: Churros With Three Chile Mole Fondue

Fondue with a south-of-the-border accent. Photo courtesy McCormick.   For Dia de los Muertos, celebrated today and tomorrow, serve something with a south-of-the-border theme. We’ve got an exciting chile mole fondue; use churros (South American crullers) for dipping. This recipe, uses three types of chilies—guajillo, chilies de arbol and chipotle—to give this Mexican-inspired dessert fondue…
Continue reading “RECIPE: Churros With Three Chile Mole Fondue”

RECIPE: Cheese Strata With Kale, Sausage & Caramelized Onions

Cheese strata with kale and sausage. Photo courtesy Eat Wisconsin Cheese.   Today is gray and chilly, perfect comfort food weather. We’re whipping up this cheese strata, which was created by Annalise of the blog Completely Delicious for Eat Wisconsin Cheese. It’s another way to use stale bread, although fresh bread works fine. Enjoy it…
Continue reading “RECIPE: Cheese Strata With Kale, Sausage & Caramelized Onions”

TIP OF THE DAY: Pudding Toppers, Pudding Party

Butterscotch pudding with brittle. Photo © Hannah Kaminsky | Bittersweet Blog.   Here’s a fun dessert idea, whether for a weekday family dinner or a pudding bar at your next party. You can make pudding or buy it. Making it is better and lots more fun. We’ve been spending more and more time with Puddin’:…
Continue reading “TIP OF THE DAY: Pudding Toppers, Pudding Party”