Changing a classic recipe with some new and interesting ingredients.
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Linda Lou And Melissa
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Recent Posts- Antipasto Platters Made Easy October 1, 2017Whenever I’m doing an antipasto platter, buy the best ingredients I can find, I like to assemble them and dress a few of them. For example; the Bocconcini (mini mozzarella balls) I like to add flavorings, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and bread sticks, wrap with […]Linda Lou Hamel
- Two-Heirloom Tomato Salads October 1, 2017Heirloom tomatoes are in season right now, so I’m buying them fairly regularly. I have, two, really easy and delicious salads here that can be a main coarse or a side dish with any protein you like. The second one is completely vegetarian. Let’s talk about my first salad. Heirloom Tomato Salad With Bocconcini And […]Linda Lou Hamel
- Jumbo Lump Crab- Two Ways October 1, 2017Jumbo-Lump Crab!!!! Jumbo lump crab meat is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are really endless. I’m going to share with you my two favorite ways to enjoy crab. I’m using cilantro and chives, from my garden, for both […]Linda Lou Hamel
- Antipasto Platters Made Easy October 1, 2017
Coeur a la Creme With Blueberry Sauce
A French Style Cheesecake That's Sure To Stun
A Red Velvet Waffle With A Maple Cream Cheese Drizzle
Who wouldn't want to start their day with this dish!
Chocolate Bark Lollypops
A beautiful centerpiece for the holidays
Pumpkin Cheesecake With White Chocolate AndCandied Pecans
What you want after a great meal!
Let’s Dish!
"Strawberry Fields"
Strawberry Tart With French Pastry Cream
An Elegant Dessert For Entertaining
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EPCOT Food & Wine Fest 2013
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