• Fruity treats straight from the freezer

    Summer is right around the corner. This time of year frozen treats are perfect, especially when fruit is involved.

    The summer season makes us all kids again. Many times we head straight to the freezer for a Popsicle or ice cream sandwich on a warm summer day. But frozen treats made with fresh fruit can be a better option. 

    These two frozen fruit recipes are so simple you can get the kids involved in treat making. With school days soon ending, activities to do with the kids are always a bonus. Getting kids in the kitchen can be a great idea.

  • Dash of Class: Strawberries in season

    Strawberries, I love them! I have such fond memories of going strawberry pickin’ as a young kid. When we got them home, Mom would make a strawberry pie and later make strawberry jam and preserves and freeze the rest in the freezer. We could eat on them all winter long.

    Later when I got married and Joey was old enough we would go picking, but I think Joey was picking more green than red berries. He wore out on us the first time we took him, but later he was a pretty good strawberry picker.

  • Dash of Class: It’s all about rhubarb

    I love rhubarb. As a kid growing up, we had a large bed of rhubarb and asparagus.

    I have tried growing rhubarb three times but I think last year was the most successful and despite the cold winter temperature, all four plants came up and I have cut enough to fix the Strawberry Rhubarb pie. Yum! It was quite the hit at the Derby Party along with Coconut Cream Pie and Bourbon Pecan Pie.

  • Kitchen Adventures: Fried ravioli, what's not to love?

    One of my favorite things to do is try a dish at a restaurant and then attempt to reproduce it at home. Sometimes I get pretty close; other times it’s a massive failure.

    On a trip to Olive Garden several years ago, I tried fried ravioli. It quickly became one of my favorites.

    A frequent stop on vacations in Gatlinburg is an Italian restaurant called Best Italian. One of its appetizers is the best fried ravioli you’ve ever put in your mouth.

  • Kitchen Adventures: A boneless chicken bacon treat is great for party flavor

    Food sometimes can be a tricky beast. A cook is sometimes torn between a dish looking good and tasting good.

    I tend to favor tasting good over looking good. Sometimes the most well-presented dish can have little to no taste and the ugliest thing on the plate is absolutely delicious.

    That is where this week’s recipe comes in. When it comes out of the oven it does not look beautiful, in fact, it could look slightly burned, depending on how you cook it. But the taste is delicious.

  • Angela Robinson is May’s One of Hardin County’s Finest Cooks

    I received a nomination for “One of Hardin County’s Finest Cooks” for a young lady, Angela Robinson, with a passion not just for cooking but creating meals.

  • Dash of Class: April recipe roundup has a pizza flair

    Here we are at the end of the month and I have some interesting recipes for you.

    If you love pizza and pasta, you will love the Breadstick Pizza, Pizza Bake and Pizza Burger recipes.

    The fourth recipe is one I served at Easter dinner and it was a big hit. If you love chocolate, you will triple love this one.

    Remember, if you have a recipe you would like to share, send it to me. Or if you have lost a recipe, let me know and I will search for you.

  • Kitchen Adventures: A new cookbook leads to exploration

    I have a lot of cookbooks, probably too many. But I like to go through them and ogle at all the yummy recipes, picking a few for experiments. That’s sometimes the best way to start a Kitchen Adventure.

    Do you want to take a taste of Italy, try something healthy or find a new sweet treat? The options are many, especially if you have a lot of cookbooks to choose from.

    Wherever your cookbook takes you it’s always fun to try something new.

  • Kitchen Adventures: Hot, melted-sandwich goodness

    Some days, there’s nothing like eating a good sandwich for dinner.

    At the end of a long work day, most don’t have the energy or appetite for a big meal with all the fixings. On those days, a sandwich with something tasty on the side hits the spot.

    The best sandwiches often are the ooey-gooey, hot, cheesy, melted kind. The perfect grilled cheese can be one of the best-tasting things in the universe. Add a little bacon and you’ve got the makings of something spectacular.

  • Dash of Class: Turn Easter leftovers into hearty dishes

    Usually, Easter leftovers are hard-cooked eggs with names written on them or decorated by children.

    There also might be eggs from egg hunts. Check those out carefully. If there are any cracks where dirt and germs could get into the egg, discard them.

    But for those of you who had baked ham, you might have so much that you get tired of ham sandwiches.

    The recipes I have for you today use leftover ham.