Since it’s Memorial Day next week, I thought I would feature a really simple appetizer that looks and tastes like summer. You can’t go wrong using fresh garlic, basil, parsley and tomatoes. These Fresh Herb and Tomato Crostini start off your dinner or party right and are versatile to accompany any menu.

Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.

Since the buzz is that April 20th is “National Pineapple Upside-Down Cake Day,” I thought I would celebrate. The recipe for the cake part comes from Cooking Light, but I’m giving it a little twist (which is what I do best). I saw this cool, individual pan  (see below) to make individual Pineapple Upside Down Cakes. It gives this retro dessert new life. This pan is awesome and so fun and simple to use. Retro or not, this is a yummy dessert that everyone loves.

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My daughter’s Leigh’s favorite dessert is Petit Fours, and these remind me just like her: sweet, pretty and incredible! I thought for Easter and spring, I would offer this recipe from Land O Lakes butter that I use when I’m short on time. It uses a cake mix which really cuts down on the work. These are light and taste as good as they look.

Lots of you have been writing to me asking for awesome Easter dessert ideas so how about these Easter Cupcakes? This recipe comes from “The Pioneer Woman Cooks” cookbook, and it is fabulous. If you’re short on time, I have also included a “cupcake express” recipe to save you time. Either way, I just simply sprinkled mine with spring sprinkles, a perfect look for this time of year.

This week I had the opportunity to work with a new client, I Can’t Believe It’s Not Butter, as a spokesperson for their product on NBC 13 “Daytime Alabama”. This Stuffed Zucchini recipe was one of my favorites (especially since I Can’t Believe It’s Not Butter really brings out the flavor in fresh vegetables). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).

My kids really like this (especially my youngest, Zachary). He said, “This tastes almost like a vegetable pizza.” I have to admit. He was right.  So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!

Every year my sister, Julie, bakes with her college friend, Toby, and they make dozens and dozens of wonderful Passover desserts. I’m in awe when I go see what they have cooked up in the kitchen in just one day. They are always trying new Passover dessert recipes, but some have been passed to them by their other college friend, Elaine. Elaine’s mother, Joan May, told them about this recipe for Crescent Cookies a few years ago. Since then, this recipe has been a staple dessert on Passover in Julie’s and Toby’s homes.  Sometimes they dip them in chocolate, but I personally like them with a small dusting of powdered sugar. They are airy, light and so incredibly addictive. They taste nothing like a Passover cookie (no offense to Passover). They are great and only 5 ingredients. Thank you Toby, Julie, Elaine and Joan for letting me share this recipe with my readers.

I have made this Flourless Chocolate Torte for several years for my wonderful family for Passover. It’s been a treasured recipe that I haven’t shared. When I got a note from my friend, Robin, saying that her son’s birthday falls on Passover this year, I knew I had to give her the recipe. So here it is…..You can substitute bittersweet chocolate for semisweet or mix the two. It is really easy to prepare and only a few ingredients. Just take your time and follow the directions very carefully. I was in a hurry and unhooked my springform pan too soon (trying to make it to my son’s baseball game) and it came out looking like a chocolate souffle as seen above. Still wonderful and sinfully rich.

I love baking kid’s treats, and Easter is a perfect time to make delicious confections. These Shortbread Cookies make decorating cookies so fun! I love to use Ina Garten (Barefoot Contessa’s) recipe for Shortbread Cookies. I omit the chocolate instructions and use Easter egg cookie cutters. My daughter, Leigh, decorated these and had a blast making them. I used store-bought icing and sprinkles to make life a little easier.

Mandel Bread, or mandelbrot, is a crisp cookie that is similar in texture to biscotti. Since flour cannot be used during Passover, this recipe is made with matzo cake meal and potato starch (both can be found with the Passover section in your grocery). Mandel Bread with Chocolate Chips is really easy to prepare and always a family favorite on Passover. It’s great as a light dessert or even breakfast, dipped in coffee.