I recently received a press kit from McCormick & Co. containing several full-size seasonings and extracts.
It's full of ingredients for spring cooking, tips for entertaining, recipes and tips for dyeing eggs.
Even though it's still snowy, I looked at my front door yesterday and realized I should switch out my wintery wreath.
Spring is creeping closer, even though it's snowing in Champaign this morning.
To celebrate March 1, I thought I'd collect some rhubarb recipes from around the Internet. Click on each photo to go to it on Pinterest, and then again to go to the original recipe. I can't wait for the tart treat to be in season.
It seems like many people I know are expecting babies soon, or expect to be expecting in the near future.
Today, I'm going to feature the recipe I also used in my Meg Makes print column - a recipe for Mom Crego’s Chocolate Mayonnaise Cake with Peanut Butter Frosting.
Please note - the recipe in the paper left out the size of cake pan to be used. You should bake it in a 9-by-13 pan. I apologize for leaving that out.
I know I can't be the only person who forgets a food item at the back of her fridge and then wonders what the heck that smell is.
This morning, I rediscovered such an item and Rob disposed of it in our outside trash can. But, it was too late. A terrible smell wafted through our kitchen. And because our house is small, I knew it wouldn't be long before the whole place stank.
I have fond childhood memories of my mom making tuna bumsteads, which are open-face tuna-salad sandwiches with cheese melted on the top.
As an adult, I appreciate them because they're warm and hearty, and can be made in 10 minutes or less. Sure, it's not exactly an elegant meal, but that's OK with me.
A recent birthday gift of some wonderful, heavy-duty cookie sheets had Rob reconfiguring our vertical kitchen storage this week.