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Homemade Nilla Wafers (Leave the Box on the Shelf)
These sound delicious. I hate the way Nilla Wafers dissolve in pudding, and how impressed would dinner guests be to be served a HOMEMADE version! I'm totally trying these.
Dinner Tonight: Spaghetti con Sugi di Tonna (Spaghetti with Tuna Sauce)
I've made a variation of this for a while and I love it. I add lemon pepper to mine (or zest if lemons are on hand) and live off of it for several days.
Cook the Book: Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
I made this today with whole wheat bowties and it was really tasty! I had cottage cheese on hand so I used that instead of ricotta (I hit it with the immersion blender first to smooth it out). I also added parsley, but don't really recommend it (I bought it thinking I remembered the recipe called for it, then went ahead and added it since I paid for it).
As Lucy says, the lemon zest adds a sly zip that shouldn't be omitted.
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I loved my grandmother's standard dessert: jello topped with Cool Whip in individual glass cups. My brother and I would squish the jello between our teeth to reduce it to juice.
I probably would still love it, but Cool Whip's questionable chemical composition has caused its removal from my pantry.