Author name: Frieda Evans

I made this cake back in January. The weather started turn extra dreary and I often daydreamed about warm weather, that translated into pineapple coconut cake. I bought a can of not crushed pineapple. I spent about 5 minutes chopping it myself. Save yourself 5 minutes and buy crushed if you want your cake laced […]

The idea was to make a soup with a few favorite comfort foods in one bowl. I shouldn’t tell you that after just one spoonful, my husband said this reminded him of Chef Boyardee. Coming from him, an unabashedly honest lover of Wonder Bread and Ragu pasta sauce, that is a compliment. Music to my

This is a leaner, healthier version of a perennial kid favorite – chicken fingers! The “ranch” dipping sauce also received a makeover. I used thick, tangy Greek yogurt in place of mayonnaise to create a creamy dipping sauce with a bit of zip.

I default to eggs for dinner when we need something protein-rich and super fast. The kids are unpredictable when it comes to the permissible level of green in their eggs, so I will often make their eggs plain and add something green on the side. I love the addition of fresh ricotta to this recipe.

Brussels sprouts often get a bad rap. However, if you cook them in a way that showcases their natural loveliness, you might convert some haters. I tried to make these brussels sprouts on Christmas, but I accidently overcooked them because I was doing too many things at one time. I whipped up a second batch