Recipe: Squash Casserole Summary: This easy squash casserole is topped with cornbread crumbs and drizzled with butter which adds great flavor and a crispy topping. This casserole is even better as left overs. Ingredients 6-7 medium  or 3 large size yellow crooked neck squash 2 cans *cream of mushroom soup 8 oz *sour cream 1/2
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Recipe: Buttermilk Pancakes for Every Season! Summary: We love these buttermilk pancakes. They can be lowfat and your family will never know it. Diebetic in the family or just cutting back on sugar? Just use SPLENDA sugar blend without compromising taste or texture. We pick fresh blueberries in the summer and have blueberry buttermilk pancakes.
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  These nuts have a nice savory and sweet taste and then finish with a nice kick. Change it up to your taste by subbing in half of your favorite nuts or change it up all together.  These are so good to make for game time goodies, thanksgiving appetizers and in Christmas goodie bag gifts.
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Recipe: Pecan Praline Chicken Summary: Dijon glaze topped with a Pecan Praline Crust over Chicken. This savory yet lightly sweet pecan praline chicken is delicious with sweet potato orange cups and balsamic brussel  sprouts.

Recipe: Espresso Brownies Recipe REVIEW: These Espresso Brownies are courtesy of Giada De Laurentiis. A nice mocha coffee taste is hinted in the brownies and really comes through with the glaze. My Modifications: Reduce the Fat: egg substitute and canola oil.  I made my own espresso in our coffee grinder and saved $. Simply grind coffee beans to
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Recipe: Pumpkin Pie Dip Summary: If you like pumpkin pie, you will love this dip. Serve this dip with ginger snaps, apple slices or pear slices. Yummy way to bring in fall. Ingredients 8 oz cream cheese, softened (go low or no fat) 2 cups powdered sugar 1 (15 oz.) can pure pumpkin (not pumpkin
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Recipe: Cheese Cake ‘SIN’sation Summary: Cheese Cake with puff pastry that can be served as a dessert, dessert squares or even a breakfast pastry. This is my recipe that ALWAYS  has rave reviews. Double cream cheese mixture for a 9×13 size pan. Try this! This recipe has evolved. I originally started with canned crescent rolls
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Culinary Clique is a way for me to share what I have learned over the years in the kitchen. This span begins with my mom calling me from work asking me to start dinner to owning and operating my own studio kitchen business to a working mom desiring to keep family mealtime alive. I want
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I love to cook with fresh ingredients when I can. Here is a tip I discovered while running my studio kitchen. Peel fresh ginger root with the round end of a  spoon (keeps you from peeling off skin and works great). Then place the whole peeled ginger root in a plastic zip lock bag or
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