• The Best: Favorite Thanksgiving recipes

    I’m sharing again today two of my favorite recipes that I usually serve on Thanksgiving.

    The recipe pictured, 24-Hour Mashed Potatoes, originally came from Karen Himmelheber, who was stationed at Fort Knox several years ago and attended my church. Karen was a fantastic cook. I shared another of her recipes, the Frozen Bread Dough Coffeecake, a few weeks ago.

  • Taking time to be thankful for food and so much more

    Stay tuned for information on my cookbook, “Mama and Me,” to be delivered Nov. 28. Watch in this column and on Facebook for a list of signings in Elizabethtown and Glendale.

  • The Best: Give the gift of food this holiday season

    Some of my favorite gifts for Christmas – to give and to receive – are gifts of food. They’re generally inexpensive, yet they’re very special because they’re made by hand, and gifts made with your hands really do come from the heart.

  • Turkey, desserts worthy of new traditions

    It seems Thanksgiving has come upon me very quickly this year and it probably has something to do with getting a cookbook finished. I have written about alternatives to the usual turkey and pumpkin pie, but today I am going with the traditional family Thanksgiving dinner and some new recipes for pumpkin. Who but Butterball could you call on for a basic roasting turkey recipe? Of course, there is deep fried turkey, but the healthier choice is oven roasted.

  • The Best: Share the love with Amish Friendship Bread

    One of the most popular recipes I’ve ever run is for Amish Friendship Bread, which was first published in my column almost 20 years ago. The reason it’s called “Friendship” bread is because you share the starter. Once your starter has been fed and has completed a 10-day cycle, you use some, save some and share the rest with friends. Folks have told me that they have run into friends who gave them their starter years before, and they are both still making the bread. I love that.

  • Dash of Class: Alphabet journey continues with H, I

    Today we are back on a field trip through the culinary alphabet and we are up to the letters H and I. It is a stretch, but H is for honeydew melon and I is for Iceberg Lettuce. I told you it was a stretch, as those two probably should be L and M. However, I have recipes for each.

  • Dash of Class: Lisa Oliver is 'One of Hardin County's Finest Cooks'

    Recipe correction: The Apple Cream Cheese Bundt Cake recipe published Oct. 18 requires 1/2 stick of margarine in the cream cheese filling and 1/2 stick of margarine in the frosting. The recipe incorrectly listed 1 stick for each.

  • The Best: A simple coffee cake recipe

    The recipe featured today has really made the rounds since I first ran it in 2007. I originally got it from Karen Himmelheber who was stationed at Fort Knox and who attended my church, Radcliff Christian Church (Disciples of Christ). Karen was a fantastic cook, and you will get another one of her recipes in a couple weeks.

  • Dash of Class: Bring on the Halloween treats

    With less than a week until Halloween, are you ready with your treats? Are your younger ones having a party or going to a party? Today I have recipes that are not only easy to make, but fun to make and delicious.

  • The Best: Favorite dip recipes

    I don’t make dips very often, but when I do, it will always be one of my three favorite dips – Bulle Dip, Artichoke Dip or Knorr Spinach Dip.

    The recipe for Bulle Dip, aka Buffalo Chicken Dip, came from Tami Miller who works at Merle Norman in Elizabethtown. She got the recipe from her friend, Freddie Bulle of Glasgow, thus the name, Bulle Dip. This is a real favorite in the newsroom. Several of my coworkers have said it tastes like Buffalo Chicken in a dip form, so feel free to rename it Buffalo Chicken Dip.