Featured Recipes

Featured Recipes Taly Crowe Featured Recipes Taly Crowe

Prosciutto Egg Cups

Prosciutto Egg Cups are the perfect grab-and-go breakfast—savory, protein-packed, and full of flavor. Each cup has a crispy prosciutto shell filled with creamy eggs, cheese, and veggies, baked to perfection. They’re easy to make, elegant enough for brunch, and ideal for meal prep or entertaining. A simple dish that always feels special!

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Featured Recipes Taly Crowe Featured Recipes Taly Crowe

Oven Cooked Bacon

Oven Cooked Bacon is the easiest way to get perfectly crispy strips every time—no splatter, no fuss! Just pop it in the oven, and in minutes you’ll have evenly cooked bacon that’s perfect for breakfast, sandwiches, or snacking.

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Featured Recipes Taly Crowe Featured Recipes Taly Crowe

Skillet Blueberry Pancake

Skillet Blueberry Pancake. The perfect blend of crispy edges and fluffy center, all baked in a buttery cast iron skillet. Bursting with fresh blueberries and finished with a dusting of powdered sugar, it’s an easy, crowd-pleasing breakfast or brunch that looks as good as it tastes. Serve warm straight from the skillet for a cozy, delicious start to the day!

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Featured Recipes Taly Crowe Featured Recipes Taly Crowe

Stewed Peaches

Stewed Peaches. One of my summer favorites. It’s quick, easy, and full of fresh flavor. As the peaches simmer, your kitchen fills with a sweet, cozy smell that makes you want to grab a spoon. I love serving them over pancakes, yogurt, or even ice cream. The lemon juice adds just the right brightness, and as the mixture cools, the sauce thickens into something truly delicious.

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Featured Recipes Taly Crowe Featured Recipes Taly Crowe

Lemon Curd

Lemon curd is sunshine in a jar. It is made simply in a food processor with fresh lemons, sugar, butter, and egg yolks. It’s smooth, tangy, and just the right amount of sweet. Once chilled, it’s ready to spoon over yogurt, swirl into cakes, or fill a buttery tart shell. Easy to make, hard to resist.

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