I'm so glad you asked this question. I have wondered this myself and it prompted me to actually do the research! A few years ago I started baking all of my cookies on cookie sheets covered with parchment paper. I got hooked because my cookies would evenly brown and clean up was a cinch. However, I didn't like to continually "waste" parchment paper.

As allergies to dairy products continue to rise, so do the choices for alternatives. My favorite dairy alternative is definitely Almond milk. *Blue Diamond Almond Breeze brand to be specific. This non-dairy beverage made from almonds has a smooth and creamy flavor that far surpasses such choices as rice and soy milk.

Gingerbread houses, cookies, cupcakes, yep, it’s definitely that time of year. Time to slather on the frosting! It’s tempting to just throw a can of frosting into your cart at the store but before you do take a look at the list of ingredients.

Now don’t turn your nose up at it just because it says “sweet potato.” Canned sweet potatoes (also known as yams) have given this delicious and nutritious vegetable a bad rap. Full of flavor, rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C…

A few weeks ago I made this recipe (my own personal creation!) and as my 6 year old son was slurping it down I said “There’s a secret ingredient in that pudding.” Pretty sure that I had hidden some unknown treasure in his pudding he excitedly asked “What is it? Tell me, tell me!”

Have an abundance of zucchini on your hands? Freezing it is can be a good option! If you are using a large zucchini cut in half length-wise and take a melon baller (scoop) and scrape out the middle. This part contains the seeds and the majority of the water that a zucchini retains. Once you’ve done this shred the zucchini. If it seems really wet then you might want to wring it out a bit. Measure into 1 or 2 cup portions and throw it in the freezer!

So many quick breads are basically cake without the frosting. This lemony zucchini bread makes a healthy snack or dessert for the whole family! The original recipe was published in Taste of Home magazine years ago and I have tweaked it to make a healthier, more lemony version. Enjoy!

Cheesecake is a family favorite and with berries in season it’s the perfect excuse to whip one up! Although sometimes touted as tricky to make this simple and creamy cheesecake is a recipe that I’ve come to rely on. My kids love it and because it’s relatively low in sugar, high in protein and quite filling it makes for a great dessert option!