Browsing category: Cooking & Baking from Scratch
Breaded Potato Sticks with Cheese & Herbs
This recipe for breaded potato sticks with cheese and herbs is a new one for me that I tried for the first time yesterday. These potato sticks are SO good! They are crunchy, with the herbs, cheese, and potato making just the right blend of flavors.
Roasted Chickpeas (Garbanzos) For A Healthy Snack
For an inexpensive, HEALTHY snack that’s relatively quick to make, you can’t go wrong with roasted chickpeas. You really don’t need a recipe for making these. Flavor them with your favorite combinations of herbs or spices…
American Chop Suey, New England Style
When I was a child, American chop suey was my very favorite thing to eat, and even now it is often my first choice when I’m looking for a tasty, quick, and easy something to make for dinner.
When the One Cup Measure Doesn’t Measure One Cup
It didn’t take long for me to realize that my new measuring cups for dry ingredients weren’t giving me accurate measurements.
My Favorite Recipe for Divinity Fudge
The sweet tooth gene skipped a generation with me I think, because I am definitely not a fan of candy in general and fudge in particular. I do, however, like divinity fudge, and we usually make a batch for Christmas each year. My sons used to call it “cloud candy.”
Making Gingerbread Boys
This recipe was sent to me by a reader who lives in Germany. She wrote that she always makes these gingerbread boys every Christmas, not for her children, but for her husband of forty-three years.
Easy To Peel Hard Boiled Eggs
If you’ve ever struggled to peel a hard boiled egg or ended up with a greenish yolk, try this… Start with eggs that have been refrigerated for several days (more than a week is best). NEW EGGS WILL NOT PEEL EASILY.
How To Make Sweet Pickles One Jar At A Time
Reader question… “I am wondering if you have a recipe for sweet pickles that I can make and keep in the refrigerator like with your dill pickle recipe.”
9 Tips For Baking Better Cookies
Measure all ingredients carefully and use the appropriate type of measuring cups. For dry ingredients, use nested cups with a flat top edge so you can level them off with a knife.
Crockpots, Slow Cooking Dried Beans & Phytohaemagglutinin
Reader question… “A neighbor told me this morning that I shouldn’t be using my crockpot to cook dried beans.”