Note from Crystal: I can testify that these are amazing! In fact, these were one of my favorite meals growing up. This is a must-try recipe. Trust me on that!
Guest post from my sister, Gretchen
This has been a family favorite recipe for years. The rich, creamy filling makes these pockets so delicious and filling.
After the amazing success I had with the Crockpot Refried Beans from my new favorite blog, Pennies and Pancakes, I decided to try her Bean & Cheese Burrito recipe, too.
Guest post from Brigette Shevy
This “recipe” is so simple that I don’t think it can even be called a recipe. However, these roll-ups are something fun and a little different to include in those back-to-school lunches. They also are an attractive, can’t-go-wrong addition to any table of finger foods.
Okay, so I know there’s a big debate over whether or not corn bread should be sweet or not. If you’re in the camp that says it should not be sweet, then this recipe probably isn’t for you.
But if you love a good piece of sweet, moist cornbread, you have got to try my World’s Best Honey Cornbread recipe. Because you know I don’t dub something “world’s best” unless I believe in all sincerity it is.
Guest post by Brigette Shevy
My family can’t get enough of these soft rolls. I love that they can be made up ahead of time and frozen (by the way, this recipe easily doubles) – making them so easy to include in a sack lunch. They are great fresh from the oven, at room temperature, and yep, even cold.
If I’m serving these for dinner, I’ll often include marinara sauce on the side. Dipping sauce is definitely not necessary; for quick on-the-go meals, we love them just the way they are!
Guest post from Michelle of The Willing Cook
Do you sometimes gaze at your co-workers deli-prepared lunch, wishing you could just have one bite? Sure it may have been a bit pricey, but all caution is thrown out because it looks so good.
Guest post from Brigette Shevy
These are a perfect lunchbox treat! They are so fast and simple to whip up, and they freeze perfectly. That’s assuming, of course, that they actually last long enough to make it to your freezer. Our family of five can go through an entire pan of these in… um, such a short amount of time that I’m not quite ready to admit it in public.
When I do manage to save a few of these away for my husband’s lunches, I cut them into bars and wrap them individually. I store them in a ziploc bag in the freezer, and pop them in lunches straight from the freezer (they thaw quickly).
I made Bean & Cheese Burritos for the freezer yesterday. These were so simple to put together — and quite inexpensive, too.
They aren’t anything spectacular and, if you’re a foodie, you just might be appalled that I’m posting such a crazily simple recipe. But I’m all about simple — especially when it comes to quick and easy lunches!
My friend, Angie, and I split a 25-pound bag of organic carrots from Azure Standard last week. It was only $10 for my share, so a pretty good deal for quality organic carrots.
I’m sure you’ve probably figured out by now that we’re chocoholics around here. It seems almost every other recipe I post has chocolate as one of the main ingredients in it.
So it only was natural for me to modify our family’s favorite banana bread recipe to add chocolate. Because everything’s better with chocolate.