Cooking Method: Baking

Hash Brown Casserole

I made this Hash Brown Casserole, which is a copycat Cracker Barrel recipe. However, I did not use any condensed canned soup. Every single person at the table said WOW this is so good. I was told to keep this in my rotation!

By Leslie Blythe

Hot Pimiento Cheese Dip

Hot Pimiento Cheese Dip is a classic Southern dish that is perfect for parties or game day. It is made with cream cheese, mayonnaise, cheddar and jack cheese, pimientos, and scallions, and it is baked until it is bubbly and golden brown. Serve it with crackers, chips, or vegetables for a delicious and easy appetizer.

By Leslie Blythe

Asparagus Tart with Fromage Blanc & Comté

It was 10 years ago that I was diagnosed with breast cancer. I am cancer-free and intent on staying that way. During all the chemo and radiation, I asked my friends to send me recipes so that I could keep blogging every single day… Why I thought I had to keep doing it is crazy. I now blog when I want to! This recipe is from one of my best friends Jessica. She knows more about me than anyone, which is rather frightening (for her)!

Guest blogger Jessica (Denver, CO). Spring has not sprung yet here in Colorado, but we’re doing our damnedest to pretend that it has. So I broke out this great recipe, loosely adapted from an Epicurious recipe, to brighten up a recent dinner with out-of-town guests. It was just delicious.

By Leslie Blythe

Peanut Butter, Scallion, and Bacon Canapés

We used to be members of the California Club in downtown Los Angeles. They often served these peanut butter and bacon canapés that were our favorite. Peanut butter and bacon are a classic combination, and the scallions add a nice freshness and crunch. The combination of salty and sweet flavors is really addictive. I will admit, the recipe sounds extremely strange, and when I made these, they disappeared in less than 5 minutes! My husband insists that the Cal Club version was lots of butter, then peanut butter, then bacon on toast.

By Leslie Blythe

Baked Bacon and Leek Risotto

I found this recipe on Sainsbury's website. I have completely changed it. Yes, Baked Bacon and Leek Risotto is much easier to make than stovetop risotto. The oven does the hard work of cooking the rice, so you don't have to stand over the stove stirring constantly. This dish is also less likely to overcook, as the oven will keep the risotto moist and creamy.

By Leslie Blythe

Tortuga Rum Cake

I made this Tortuga Rum Cake. It has a combination of almond and all-purpose flours, which makes the cake moist. You pour rum syrup over the cake while it's warm so the syrup soaks into the cake. Rum cakes are very popular in the Caribbean and were made available by the Tortuga Rum Company, Ltd, which was the first rum maker in the Cayman Islands in 1984. They then used their rum to make the famous Tortuga Caribbean Rum Cake in 1987. You can order them online, but it's easy to make your own.

By Leslie Blythe

Egg Boats

I often have random leftover ingredients from various catering events. These Egg Boats are a product of that. I used goat cheese, but you can use your favorite cheese.

By Leslie Blythe

Twice-Baked Goat Cheese and Thyme Soufflés

Soufflé sounds a lot more intimidating than it actually is. These Twice-Baked Goat Cheese and Thyme Soufflés are easy and you can make them the day before and finish them in the oven. Served on a bed of dressed greens, this makes a rather elegant starter that will impress your guests.

By Leslie Blythe

Roast Beef Sliders

These roast beef sliders are delicious! Slices of roast beef, caramelized onions, and cheese are layered between sweet Hawaiian rolls, which get a savory butter sauce on. Oh, and there is also au jus to dip them in! These are great for parties. Your guests will reach for seconds before they finish their first bite!

By Leslie Blythe

Sheetpan Layerless Lasagna

Giada De Laurentiis came up with this easy Sheetpan Layerless Lasagna. If you like crispy edges, this is it. By putting it on a sheetpan, it creates more crispiness. I love the fact that you don't have the tedious task of layering. You can make it ahead of time and refrigerate until it's time to serve - pull it out of the fridge about 30 minutes prior to baking.

By Leslie Blythe