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Taste

  • Dash of Class: Fantastic finishes for turkey day

    Most people have their Thanksgiving menu planned and time schedule set, but just in case you would like to try something new this year, let me help you with some suggestions.

    But before I do, let me wish everyone a very happy Thanksgiving. I hope you can be with your family and maybe even your extended family before the day is over.

  • Kitchen Adventures: New life for leftover turkey

    Even with Black Friday encroaching upon Thanksgiving, the holiday is still mainly about spending time with family and a glorious feast of food.

    After the food fest is over the best part of the holiday arrives — leftovers.

    There’s just something about warming up leftovers the day after, sometimes several days after, that makes them taste even better.

  • Remembering veterans

    I didn’t think I would ever get writer’s block, but after writing this column for several years, it has happened. So today my column is going to return to what many of you have told me you enjoy, stories. I promise next week I will return with more recipes.

  • Making something out of nothing

    I know this situation probably happens to everyone who likes baking.

    Often, on cold and dreary gray-skied days, I get in the mood to bake something. Doesn’t something fresh out of the oven sound perfect on these kinds of days?

    But usually I’m not in the mood to go to the store for ingredients, partly because these days are also perfect for staying in your pajamas.

    Instead of looking for recipes and being disappointed because you don’t have the supplies, it is best to take another approach.

  • Dash of Class: Robby Waters is One of Hardin County's Finest Cooks

    It does my heart good to introduce another gentleman who has been nominated as One of Hardin County’s Finest Cooks. Robby Waters was nominated by April and Thad Jackson.

    Robby spent 10 years of his childhood in Decatur, Ala., where he was introduced to great barbecue, white sauce and Brunswick stew.

  • Kitchen Adventures: Google your way to a fun theme-party snack

    I love a party with a theme. There’s just something about tying everything together and making the food match the theme.

    A few months ago, I did this with an in-home catalog party. To make it fun, I went with a Hollywood theme. To make it extra fun, all the snacks I served were beefed up concession stand items.

    Most of the recipes have already appeared in a kitchen adventure.

  • Dash of Class: A ghoulishly good treat buffet

    Halloween is upon us and I hope you have your costumes ready and your treats ready for the little ones sure to ring your doorbell. But something else might be a little more pressing if you are planning a Halloween gathering. I have selected some snacks and beverages, from Taste of Home’s website, that will leave even adults shaking in their boots. Enjoy.

    Caramel Apple Dip

    1 package (8 ounces) cream cheese, softened

    1/2 cup packed brown sugar

    1/4 cup caramel ice cream topping

    1 teaspoon vanilla extract

  • Kitchen Adventures: A war of spaghetti

    There are times in the world of food that lines must be drawn and allegiances should be made.

    Times when talk of who has the best recipe comes to a climax and words become actions. The result, in this case, is a little something called spaghetti wars.

    This particular war was fought at Herb Jones Chevrolet, Buick, GMC in Elizabethtown.

    On one side of the war was Milka Pomey. From the former Yugoslavia, Pomey knew her mother-in-law’s recipe, which Pomey has cooked since 1974, would emerge victorious.

  • Dash of Class: Recipe Roundup

    Recipe Roundup is a week early this month to make way for Halloween recipes next week.

    The recipes I am sharing this month seem to be really good.

    The S’ mores Brownies was requested by Catherine Smith, mother of some of my former students.

    The Minty Meringue Drops recipe was one given to me as a thank you gift by friend Doris Campbell, who was the wife of my former English teacher, the late Shannon Campbell. Mike and I had made a large tin of bourbon balls for her son Jeffrey’s wedding reception in Florida.

  • So many things to do with pumpkin

    If you think the only things you can do with a pumpkin are carve it or make a pie then you’ve been missing out on some pumpkin deliciousness.

    Some of my favorite fall desserts come from a pumpkin and the possibilities are endless. My grandmother always supplies pumpkin pies for family gatherings, but sometimes I like to get a little creative.