From scrumptous appetizers, to delicious main courses, to pies and other tempting desserts, golden brown makes it look (and taste) better. If we'd all just watch the oven for this fine, rich color, rather than going straight by a timer, undercooked or burnt fare would steadily become a trait of the past.I love to cook and bake. I don't know where I'd be without the tools to prepare both tried and true as well as unique, new recipes, or without my husband and friends, who most graciously taste test whatever comes out of the kitchen. This site was a gift from my husband, and its content is a gift to you. May you forthwith live by the motto that most foods should be cooked and baked until golden brown...
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Spinach Cucumber Salad
It'll make you love veggies all over.
Portabella Toast
A quick-n-easy appetizer...
Basil Tortellini
Another quick, easy budget recipe.
Peppered Steak Bites & Mushroom Gravy
Quick, easy and carries a kick.
Three Pepper Salad
Sweet & tangy, it beats the heat of summer.
Portabella Provolone
This meaty dish can serve as a side or a main.
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The Best Teas on the Internet -
Posted July 19th, 2007 in Shopping
Pomegranate Margaritas? -
Posted July 8th, 2007 in Blog, Reviews
A tasty twist, and probably cheaper than making at home...
Garlic Portabella Chicken -
Posted July 8th, 2007 in Recipes
A little twist to the standards...
Cascade 2-in-1 Action Packs, with DAWN -
Posted February 25th, 2007 in Reviews
No more grit and residue!
Spinach Cucumber Salad -
Posted February 24th, 2007 in Recipes
If it's tangy and spicy, and sports fresh veggies, I'm all for it.
Cheese Whiz again -
Posted February 24th, 2007 in Blog
Maybe I should have just kept my mouth shut...
Portabella Toast -
Posted February 24th, 2007 in Recipes
Crisp and tender meats meaty and tangy...
The Starbucks Tease -
Posted February 21st, 2007 in Blog
Okay, I'll admit it - I have an affinity for Starbucks' lattes and green tea frappachinos. So much that I keep stopping by our local Target.
Longhorn’s French Onion Soup -
Posted February 21st, 2007 in Reviews
Rarely will I find a French Onion Soup that's not too salty. At my latest visit to Longhorn, it was just the opposite.
Leftover Coffee -
Posted February 18th, 2007 in Tips, Quick Fixes
I never dump the rest of the pot. The next day I have a refreshing pick-me-up.
I Love the Wet Swiffer Pads -
Posted February 18th, 2007 in Tips
As with my kitchen, the majority of cleaning products in my kitchen are natural... baking soda, vinegar and lemon juice are the primary staples. But I get lazy like the rest of you...
A Pillowcase for the Kitchen -
Posted February 18th, 2007 in Tools
I'm in awe of what some people will spend on kitchen "necessities" that serve simple purposes.
Basil Tortellini -
Posted February 18th, 2007 in Recipes
This oh-so-tasty side dish is lightning fast to make and inexpensive, as well. Your guests will think they're in a fancy restaurant.
Spillover in the Oven? -
Posted February 12th, 2007 in Tips, Quick Fixes
I once dumped an entire pizza, top side down, in the bottom of the oven. Table salt was the logical "buster" of smoke, smell and hefty cleanup.
Mixes Revealed: Brownies -
Posted February 12th, 2007 in Reviews
There are dozens of options at the grocery store, but the average brownie mix contains several unnecessary "ingredients." Why not just make your own?
Peppered Steak Bites & Mushroom Gravy -
Posted February 11th, 2007 in Recipes
I love finding ways to serve up the last steak in the freezer. This quick and easy meal is also easy on the budget.
Three Pepper Salad -
Posted February 11th, 2007 in Recipes
This light and crisp salad is a great side to many meals. It also tastes great on it's own.
A Casablanca Picnic -
Posted February 11th, 2007 in Blog
Blankets, champagne, food, and the greatest movie of all time.
Salted vs Unsalted Butter -
Posted February 4th, 2007 in Tips, Quick Fixes
Got a recipe that calls for unsalted or salted and you've got the "other one"?
Kosher Salt is just better -
Posted February 4th, 2007 in Tips
Kosher salt. It's the first choice of many seasoned cooks. It looks better and it tastes better. But why do we really use it in just about everything?
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