Cole slaw like KFC This slaw has more of a shred than a chop, but the results are pretty close to KFC’s. For Marlene B., who said: “My husband loves KFC cold slaw. You had it in the paper. I cut it out so I could make it and somebody in the house threw it out. I searched your website but could not find it. Could … Continue reading Cole slaw like KFC
When I get several requests for a recipe, I know it’s a hit. Like this crunchy, sweet, yet a bit salty, caramel corn with mixed nuts. I’m making more batches today to give away as edible gifts for New Year’s. And talking about New Year’s, I hope you have a healthy, peace filled, family and friend filled 2019! Best Caramel Corn with Mixed Nuts To … Continue reading Best Caramel Corn with Mixed Nuts (aka Cracker Jack Caramel Corn)
During the holidays, I had my girl friends over for lunch. Each of them brought a salad and I made the main entre, a grilled flat iron steak, served room temperature. Even though I didn’t specify what kind of salad to bring, they were all different! My friend Lainie brought a very unusual, winter fruit salad. Spicy and sweet and so refreshing. Since … Continue reading Spicy Fruit Salad and Pineapple Infusion
This week on the Sonrise Morning Show Matt Swaim and I chatted about the religious meaning of the 12 days of Christmas song. Did you know the 3 French hens stand for faith, hope and love? Pretty cool…I also shared this recipe – so addictive it’s known jokingly as Christmas “Crack”. I hope each of you has a wonderful holiday, filled with blessings of food, family … Continue reading Christmas “Crack” Toffee
This is for Amanda M., who said: “I am desperately looking for your cranberry holiday dip…” No kidding, once you taste this super easy appetizer, it will become a favorite. Daughter-in-law Jessie shared the recipe with me, but I can’t remember from whom she received it. As I always say, it’s not so important where a recipe originates, but what is important is that … Continue reading Baked Swiss Cranberry Dip – Fan fave!
Hah, an age old dilemma! I learned from Teri Gelter, daughter-in-law Courtney’s mom, to cook items that keep the heat in first, like pasta, potatoes, etc. Wrap them in a couple layers of foil (spray the inside of the foil if the food is in a pan so it doesn’t stick to the food), then wrap the whole thing in a couple bath towels. It … Continue reading Tips on getting everything on the table ready together
A couple of reasons for this, the main one being that you need to use high quality bar chocolate, not morsels, for both white and dark layers. (Now there are white morsels available made with cocoa butter – just found this out – but some experts still prefer the bar chocolate.) White chocolate should contain cocoa butter, NOT palm kernel oil. Palm kernel oil inhibits … Continue reading Peppermint Bark: Why are my Layers Separating?