Cranberries are one of my favorite fruits. Blame it on growing up in Wisconsin, or maybe their tart and tangy nature, or beautiful ruby color. Whatever the case may be, I love cranberries!

If you are looking for a great alternative to traditional cheesecake for your Holiday celebrations, I’ve got one for you. A dairy-free, egg-free cheesecake with a gluten-free pastry crust….and the filling? Well, fresh baked sugar pie pumpkin to start, then cashews, and maple syrup….but what else? Hint: it is also soy-free!

The sultry days of summer are upon us and refreshing, cooling foods seem to be the daily mainstay. Watermelon has a high water content and is naturally sweet making it perfect for sorbet. This recipe is very easy to make and does not require an ice cream maker.

Summer BBQ's, potato salad, layered jell-o salads, fireflies, and sparklers flashing through the humid July night sky....these are my 4th of July memories growing up in the Midwest.

Since layered jell-o salads just aren't in my cooking repertoire anymore I have devised something even more delicious...and good for you!