It wasn’t any cheaper to make soda myself, but it was fun, and definitely a great alternative to commercial soft drinks. Plus, the variety of flavors you can create is endless.
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!
When a hunter friend of ours had his freezer that was packed with venison go out, he decided to bless us with some of the thawed hunks of meat. Knowing my family would never be able to eat it all before it went bad, and that it wouldn’t be safe to re-freeze the raw venison, I decided to take the opportunity to experiment with my new pressure canner. And I was pleasantly surprised to find how easy it was to can my own meat!
I beg you, make these. And while you’re at it, double the batch. ‘Cause if your home is anything like mine, they won’t make it through the night!
Though I’m still trying to acquire a taste for deer roasts and stews, I absolutely love deer jerky. If you’ve never made it, you have to give it a try.
The tender portion of the garlic scape can be chopped and used like an onion scallion in recipes and it offers a delightful mild garlic flavor. They are excellent in soups, stir-fries, pesto…
Try these light, fluffy, heavenly rolls as part of your family’s Easter feast this year!
Growing up, it was our absolute favorite snack for evening movie watching. It is not crunchy like caramel popcorn, but you eat it warm, sticky and gooey…
Soup is the great improvisational dish of the kitchen. Think of it as jazz. Make sure to follow Irish country cook Bee Smith’s tips on making fabulous soup.
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