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Taste

  • Kitchen Adventures: Simple no-bake cheesecake

    A simple no-bake cheesecake does not have to come out of a box.

    There are some easy cheesecake recipes that require few steps and ingredients that not only look great but taste great.

    A no-bake cheesecake with a chocolate chip cookie crust is one of those cheesecakes. Drool, if you wish, just from the description.

    The recipe calls for a crust that is basically a very large cookie. It suggests using your favorite chocolate chip cookie recipe but, since we are keeping it simple, use a tube of refrigerated cookie dough.

  • Kitchen Adventures: Summer sandwich satisfaction

    There’s nothing better in the summer than to come home from work and make a great sandwich with some sort of fresh vegetable as a side.

    A favorite sandwich is Italian grilled cheese. That might not be the name for it, but for lack of anything else to call the sandwich, we’ll go with Italian grilled cheese. It’s grilled and it has cheese and Italian ingredients, so the name fits.

  • Kitchen Adventures: The no-bake cookie debacle

    Hi, I’m Becca and I’m rubbish at making no-bake cookies.

    There should be a support group for this sort of thing. It’s frustrating and has been a lifelong dilemma with virtually no success.

    But no-bake cookies, specifically those made by the late Eula Wright, are a favorite, and it’s worth it to keep trying.

  • Dash of Class: Blue-ribbon sweets from the Hardin County Fair

    There is nothing like a county fair. As many would say, “It’s the greatest show in town.” Well, it was the only fair in town last week, and I hope you did not miss it. There is something for everybody.

    Last Monday, I judged the culinary arts contests. There were lots of different cakes, pies, candies and assorted baked goods. It was a delight, and since I know so many cooks in Hardin County, I asked the chairpersons, Dee Dee Cooper and Nan Filburn of Vine Grove Homemakers, to turn over the entry tags.

  • Dash of Class: Betty Richardson is one of Hardin County's Finest Cooks

    This month’s “One of Hardin County’s Finest Cooks” is a lady who goes way back in my life. She and my mom were band boosters at West Hardin High School while my sister, Carolyn, and her daughter, Diana, were in the Laker band. I also was in high school with her son, Michael, who is a year younger than me.

    Congratulations to Betty Richardson, who once lived in Howevalley, west of Cecilia, on Ky. 84 and now lives comfortably off U.S. 62 in Elizabethtown.

  • Dash of Class: Celebrate freedom with a guilt-free meal

    It seems every time you are back on track weight-wise, a family reunion or a holiday gathering or a night out on the town happens and your efforts to eat healthier are sabotaged.

    The Fourth of July, whether you celebrate Wednesday or this weekend, can be healthier by choosing menu items that are delicious but lighter. The menu I will suggest includes Grilled Chicken with Rosemary, Potato and Cheese Packets, Grilled Green Beans and Red, White and Blue Trifle.

  • Kitchen Adventures: Putting together a meal is easier than you think

    Several people have asked where to get ideas for meal planning and for simple meal ideas.

    Meal ideas often come from the Internet. Pinterest is a website that comes up in most food idea conversations, but it can be intimidating. There are so many delicious-looking dishes on the site. And after you save some on your profile, figuring out what you want to do with them can become daunting.

  • Dash of Class: June recipe roundup

    Here we are again at the end of the month and it’s time to share recipes that have been given to me or have been requested. One such recipe is Pineapple Au Gratin or what some people call Scalloped Pineapple. Julia McKinley is a friend of mine from Cecilia Homemakers. She shared the recipe she took to the annual Homemakers County meeting last month. Julia said several people asked for the recipe.

  • Kitchen Adventures: Celebrating with a touch of red, white and blue

    The Fourth of July is time for families and friends not only to get together to celebrate freedom but also to eat.

    Picnics and cookouts are everywhere on Independence Day and cooks like to add a little of the red, white and blue to food as well as décor.

    This can be done with colorful berries, a variety of colorful gelatin options, sprinkled or iced cookies or, with the help of some food coloring, cake.

    A red, white and blue cake looks great on a table with a patriotic theme.

  • State fair contests cook up creativity

    The News-Enterprise

    The Kentucky State Fair is calling all creative cooks.

    Registration is open for three ingredient-specific recipe contests.

    In the Ghirardelli Chocolate Championship, contestants are to create any dessert they like using a Ghirardelli premium baking product. The dishes will be judged on flavor, creativity and how easy it is to follow the recipe. Judges also want to know the tale behind the treat, inviting contestant to share their thoughts and memories.