
Easy How-To: Make Your Own Potato Flakes
Because we NEVER eat the whole bag of potatoes before they become something from a horror movie that gives me nightmares when I look into the potato box, I dehydrate a lot of spuds in various forms.
Because we NEVER eat the whole bag of potatoes before they become something from a horror movie that gives me nightmares when I look into the potato box, I dehydrate a lot of spuds in various forms.
This week’s recipe, Fresh Grilled Fruit Mix, is a simple one that requires little ingredients and little time, and of course, the grill.
As we grew up, Mom kept this homemade brownie mix on hand in a big, clear, airtight jar because we liked it better than the box stuff.
As a newlywed, I have been attempting to cook more often for my husband. I try to create unique, healthy and flavorful dishes and it’s been quite the adventure.
Gluten-free, white sugar-free and packed with protein and superfoods, this homemade power bar will put any packaged one to shame. Perfect for breakfast or snacks.
Author and blogger Kathy Harrison explains how to use a two-step pectin for no-fail jam and jelly making, and suggests other yummy preservation techniques.
Chutney is a well-loved relish here in Ireland, and is popular throughout the British Isles. Why not introduce it to your family? It’s easy to make.
Why does everything seems to taste so much better when cooked over a campfire? Maybe it’s that smoky, slow-cooked flavor, or maybe it’s just the fresh air.
No one can deny that bacon is still, well, HOT. What’s more, it makes five of your favorite foods even better – write-home-worthy, if you will.
9 veggies to grill, plus cooking times and 5 simple, amazing sauces to brush on before and after grilling. YUM!
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