TIP OF THE DAY: What To Use When You Don’t Have Pasta Sauce

[1] Got pasta but no red sauce or items that can be turned into it? Just check the pantry and the fridge (photo courtesy Good Eggs). [2] Check for fresh, canned or frozen vegetables and make Primavera with olive oil (photo courtesy Melissa’s). Bonus: some leftover chicken. [3] No veggies? No problem! Garlic, olive oil,…
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TOP PICK OF THE WEEK: Grandma Hoerner’s Apple Pouches

Grandma Hoerner’s is a company that makes Big Slice Apples, one of our favorite new snacks and toppings. Big Slice Apples were first cooked in Grandma Hoerner’s farm kitchen in Kansas in the late 1800s, made from apples straight from the orchard. Grandson, Duane McCoy, rcalling the wonderful big slices of cooked apples from his…
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TIP OF THE DAY: It’s Easy To Bake A Caribbean Rum Bundt Cake

[1] A rum cake bundt, heavy on the rum (photo courtesy King Arthur Flour). [2] The rum is poured onto the cake and sits overnight to sink in. This recipe adds cinnamon to the rum syrup (photo courtesy AlwaysOrderDessert.com). [3] Lots of rum syrup make this cake very moist (photo courtesy BrownEyedBaker.com). [4] This butter-rum…
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TIP OF THE DAY: Stop Apples, Bananas & Pears From Browning

What do these fruits have in common? Once sliced, they begin to discolor quickly. [1] Sliced apples (photo courtesy US Apple Association). [2] Sliced banana (photo courtesy Baby-Recipes.com). [3] Sliced pears (photo courtesy USA Pears). [4] Squeezing citrus juice on cut fruit is just one of 6 techniques (photo courtesy Texasweet).   Now that we’re…
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TIP OF THE DAY: French Toast With Pumpkin Swirl Bread

One of our favorite comfort foods is French Toast. It’s easier to make and clean up after than pancakes and waffles, and we like the eggy factor. We can eat it for any meal of the day. Yesterday we made our first Pumpkin French Toast of the season, using Pepperidge Farm’s Pumpkin Swirl Bread, a…
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