Sharon Murphy

Preheat oven to 400°F. Combine the first 8 ingredients in a bowl. Lightly grease a 12-in. sheet of aluminum foil with olive oil. Lay out two rows of sage leaves down the center of the foil. Overlap the ends of the leaves. Take half the pork mixture. Form it into a log on top of……

Serve as a side dish with any roast dinner or eat them cold the next day with jam and clotted cream. The secret to Yorkshire puds is hot, hot oil. Preheat the oven to 375°F. Add 1 tsp. of vegetable oil to each cup of a 6-cup muffin pan and put it in the oven……

Preheat oven to 350°F. Add first 8 ingredients to an ovenproof dish. Mix well. Bake for 60 min. Add pumpkin mix and vegetable stock to a big saucepan. Bring to a boil and simmer for 10 minutes, stirring occasionally. Stir in milk until incorporated. Cook on medium high for 5 more min. If the soup……

Harvested more succhini than you know what to do with? Think dessert! Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside. Shred the zucchini with a box grater. Pat the shredded zucchini with paper towels, removing as much water as possible. In a large bowl, mix butter, eggs, milk, and……

Crisp Topping Filling Preheat the oven to 350°F. Grease a 9 × 13-in. baking dish. Using a spoon, your hands, or a mixer, combine all the topping ingredients in a big mixing bowl until everything is incorporated. Set aside. In another bowl, whisk the eggs and cornstarch. Add vanilla, yogurt, and honey and stir. Fold……

When life gives you lemons, you know what to do. Grated ginger and fresh basil leaves make this the perfect summer tonic. Add the ginger and honey to a small bowl. Pour 1 cup boiling water into the bowl and stir until the honey dissolves. Set aside for 15 minutes. Then strain the liquid, removing……