Catherine McCord

3 weeks ago | weelicious.com | Catherine McCord |Catherine McCord

These Peach and Ricotta Crostini are the ultimate summertime snack or appetizer! They’re light, creamy, slightly sweet and take just minutes to make with a few fresh, simple ingredients. There’s something magical about peach season. Every summer, when the “peach ladies” from Tenerelli Orchards return to our local farmers’ market, our family basically throws a party. It’s a full-on happy dance moment like we just won a car on a game show.

Dec 23, 2024 | weelicious.com | Catherine McCord

Looking for a simple New Year’s recipe that’s also delicious year-round? Slow Cooker Black-Eyed Peas are a classic comfort food—perfect for cozy dinners or as a side dish for any meal. This flavorful, hearty dish comes together with minimal effort. Just toss everything into the slow cooker and let it do all the work!Effortless Cooking: Minimal prep and no babysitting the stove! Looking for more slow cooker recipes that cook themselves?

Dec 5, 2024 | weelicious.com | Catherine McCord

Place the topping ingredients in a bowl and stir to combine. Preheat oven to 400° F. Cook pasta in salted water* for about 3 minutes less than package directions call for, until al dente, reserving half a cup of the pasta water. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk and bring to a boil.

Dec 2, 2024 | weelicious.com | Catherine McCord

Sift the flour, baking powder and salt into a bowl. In a separate bowl, using electric beaters or in a standing mixer, cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy. Add the egg and vanilla to the butter mixture and beat until incorporated. Turn the speed to low and slowly add the flour mixture until the dough comes together. Place the dough onto a piece of plastic wrap, parchment paper or wax paper and divide into two flattened round shaped discs.

Nov 9, 2024 | weelicious.com | Catherine McCord

Preheat the oven to 400°F. Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350°F. Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl. To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine. Pour half of the enchilada sauce into a 9×11 baking dish.