I can’t even come up with words to properly convey my feelings for tzaziki. Cool, creamy, and fantastic with everything from vegetables to steak. It’s incredibly easy to make, and incredibly easy to customize to your own taste.

Ingredients:

• 2 cups plain yogurt (this can be regular yogurt or Greek yogurt, fat free or as fatty as you’d like, as long as it’s plain)
• 1 cucumber, peeled and seeded
• 1 or 2 pinches of salt
• 1/4 cup fresh mint
• 3 cloves of fresh garlic or 1 tablespoon of pre-minced garlic from a jar

Click to continue reading Recipe: Tzaziki

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These Sausage Ball appetizers are great for entertaining. They come together quickly, freeze well, and can be baked up in a snap.

Ingredients:

• 3 cups baking mix (I use Bisquick)
• 2 cups shredded cheddar cheese
• 1 pound ground sausage (any kind), uncooked

Click to continue reading Sausage Ball Recipe

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Some people can take or leave oyster crackers. Often overlooked when they arrive with your soup or salad, I say that these little hexagonal nuggets of salty, starchy goodness are completely underrated. This recipe, passed to me by my mom via her godmother, has been not only a party hit but a comfort food when I’m craving something savory.

Click to continue reading Ranch Oyster Crackers Recipe

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With all of the crazy holiday and national recognition days out there, we love when there is one we can get behind whole-heatedly. Today just happens to be such a day, what with it being National Corn Fritters Day and all. I mean, is there anyone out there who doesn’t enjoy these incredible morsels of yellow goodness?

In all seriousness, today is National Corn Fritters Day, so we’ve got a recipe for Southern Style Corn Fritters for you. Check it out after the jump.

Click to continue reading Happy National Corn Fritters Day!

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While we are in the middle of salad week, don’t think we forgot about all those tasty salads that have nothing to do with lettuce. In fact, here is a recipe for Italian Tomato Cheese Salad - perfect for use an an hors d’oeuvre or first course:

Italian Tomato Cheese Salad

• 2-3 tomatoes, sliced thinly
• 6-8 ounces cheese (mozzarella, baby Swiss, or havarti), sliced thinly
• olive oil
• salt (optional)
• 1 teaspoon fresh basil, minced

Slice the cheese to the size of each tomato slice.  Place the tomato and cheese slices in three rows down a plate, alternating tomato and cheese.  Drizzle with a little olive oil, and salt lightly if desired. Sprinkle minced basil over the salad. The dish may be chilled or served at room temperature.

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