• 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.

  • Dash of Class: Topping off Easter dinner with dessert

    Here we are, five days from Easter Sunday. Most people use this as an occasion for a family dinner. Baked ham seems to be the favorite for most, but turkey, fried chicken, pulled pork or a chuck roast are close seconds.

  • Kitchen Adventures: A coconut cheesecake fit for an Easter dessert

    When you think of an Easter meal, a few constants come to mind such as ham, deviled eggs and an assortment of traditional side dishes.

    When I think of Easter dinner, some sort of coconut dessert is usually a must. A beautiful light and fluffy coconut cake with jelly beans on top is a favorite and coconut pie is absolutely delicious.

    Honestly, I only recently discovered a taste for coconut. As my tastes have changed with age, it’s become a  favorite flavor. And, I love the smell of coconut.

  • Kitchen Adventures: A different kind of popcorn

    Sometimes food can surprise you.

    A dish doesn’t turn out as well as you hoped. Sad surprise. Other times, you find that something you weren’t expecting to enjoy is wonderful. Glad surprise.

    The disappointment often happens when a dessert’s appearance is knock-your-socks-off special, only to find it did not really taste good at all. Or when I tried to make it, the result was a messy disaster.

    The surprising joy often happens when a simple vegetable turns into something fabulous.

  • Dash of Class: Sweet without sugar

    After numerous back-to-back columns with wonderful tempting dishes, a teaching colleague asked that I have a column with recipes that use a sweetener other than sugar.

    I can remember my Mom using saccharin to help with weight loss and I remember seeing it in the medicine cabinet. Saccharin since has confronted competitors. We now see on our grocery shelves stevia, Truvia, Splenda, Sweet n’ Low (saccharine); which seem to be the most popular sugar substitutes, but aspartame is used in many diet drinks, juices and even chewing gum.