By Allison Frahn Rice pudding. Is it a breakfast or a dessert? I say both! It is sweet enough to eat as a dessert, but I eat it for breakfast just like I would a bowl of oatmeal or cream of rice. It has such a great chewy texture with the sticky rice and … SEE MORE

  By Allison Frahn If you aren’t a huge fan of fish because you don’t love the taste or texture, give these fish cakes a try. Through the process of grinding the fish and incorporating it with various seasonings and spices, it provides an entirely different experience. These Seared Salmon Wild Fish Cakes combine the … SEE MORE

  By Allison Frahn There’s something about a nice big hearty bowl of oatmeal that warms my soul. I just love the taste, the smell, the texture, and the satiety and energy that it provides; what a great way to start my day. I tried a variation by baking it and now I’m hooked. There … SEE MORE

  By Allison Frahn I first prepared this dish to use my leftover turkey and loved it so much that I started making it frequently. As with most casseroles, it is super easy to prepare as everything gets combined into one baking dish to cook. It is bursting with the savory flavors of the onion … SEE MORE

  By Allison Frahn Oatmeal cookies have such a versatile base which allows for a variety of ingredients to be added to change up the flavor. You’ll typically see chocolate chips, nuts, various fruits and spices added to cater the cookies to the bakers liking. In this recipe, not only do I add cranberries and … SEE MORE

  By Allison Frahn Drunken noodles? Yes, this is a real thing! It is a popular take-out dish from the streets of Thailand! Formally known as Pad Kee Mao, drunken noodles are a savory and spicy dish consisting of peppers and fresh basil in an oyster sauce-based sauce. The name literally translates to “stir-fry drunkard,” … SEE MORE

  By Allison Frahn I love to make varieties of stuffed squash as they are so delicious and versatile. I tend to make zucchini squash more in the warmer months and winter squash varieties in the colder months. Butternut squash is one of my favorites for stuffing with all sorts of ingredients, as it’s sweet, … SEE MORE

  By Allison Frahn If you’re like me, when it comes to French Toast – the thicker the better! It’s extra delicious, but the only issue is that with that comes extra carbs and extra calories. While it’s okay to have the “real thing” on occasion, I tend to get hooked on something I love … SEE MORE

  By Allison Frahn You might be thinking what in the heck is Cowboy Caviar? Well, this beautiful salad originated in Oklahoma and now there are hundreds of variations. The fundamentals are a colorful mix of beans, corn, and peppers with a zesty kick from jalapenos. This salad is so versatile, as it has so … SEE MORE