Food + Drink

This is so easy to make, and has a pudding-like consistency that is very pleasant. The following recipe makes 6-8 servings. INGREDIENTS 4 large eggs, room temperature 2 Tbsp. brandy 1 (12-oz.) pkg. semi-sweet chocolate morsels 3 Tbsp.

I’m not sure where I got this recipe from originally, most likely off a box of cake mix. It’s pretty foolproof as long as you prep your bundt pan properly. The addition of the pudding and sour cream help make this a very moist cake.

In a shopping center anchored by a Kroger grocery store, across from a McDonald’s and a Dairy Queen, is a small Italian restaurant that serves some of the finest food we have ever enjoyed at a diva lunch.

This infused softened butter is great atop freshly grilled steaks or chicken, as well as spread on cooked vegetables or artisan bread. The following recipe makes about 1 cup.

These spring rolls are fantastic for a light lunch or dinner, accompanied by the cucumber salad.

This is a healthful, one-dish dinner that will surely become a summer favorite. This recipe has been adapted from The Herbal Kitchen, Cooking with Fragrance & Flavor, by Jerry Traunfeld.

This is a refreshing summer salad. Most likely, this salad was invented as a way to use up bread that was going stale. Note that the amounts are approximate.

The colorful restaurant Uncle Julio’s in the Village at Allen is hard to miss, with it’s towering yellow entry way and blue, pink and orange patio.

Recipe by the West Creek Supper Club. These easy treats can be made 2 or 3 days ahead and kept frozen until ready to serve. Makes 10 servings. INGREDIENTS 1 (16.5-oz.

Recipe created by the West Creek Supper Club. INGREDIENTS 1 dozen hard-boiled eggs, peeled & cooled ¼ cup finely chopped roasted red pepper ¼ cup canola mayonnaise ½ tsp. hot sauce ½ tsp. Worcestershire sauce kosher salt, pepper, to taste ¾ oz.