Reliable, Trustworthy Reporting, Capturing The Heartbeat Of Our Community
Reliable, Trustworthy Reporting, Capturing The Heartbeat Of Our Community
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I’m not sure there is a food in the world that says “summer” more than watermelon. Although it’s early in the season, we eat it at Memorial Day cook-outs. The Fourth of July isn’t a proper celebration without this tasty treat. And we say good-bye to meteorological summer with a cold, crisp melon on Labor Day weekend. And don’t forget all those family reunions and backyard barbecues in between. For lots of reasons, I didn’t get to know my dad’s parents very well, but I do remember visiti...
This week I'm sharing a few cool treats designed with the Fourth of July in mind: They are all red, white and blue! And they are not only colorful, but created with kids in mind. Most are simple enough for the kids to make (with proper supervision, of course). All of these recipes were developed by Catherine McCord, author of "The Smoothie Project" and founder of the Weelicious website that focuses on homemade food and treats for kids. McCord, mother of three, says, "I created Weelicious way...
I love the sound of a sprinkler on the garden. The spit, spit, spit of water lets me know the day will warm up, corn will continue to grow in the fields and my garden will also thrive and surprise me with new blooms. It’s summer in Nebraska. Looking out my kitchen window, I can’t help but gaze a bit longer at some head turners. Pops of flowers, when in full bloom, are head turners. As the month of June unfolds, there were not enough peonies in my life. The early head turners are done and it’s ti...
It's no secret that grocery prices are on the rise. A trip to the grocery store is going to cost you more than it did a year ago. I'm not going to delve into the "whys" because, to be honest, I didn't do that well in my college economics class years ago, and I still don't really understand how it all works. Besides there are plenty of other places for you to find that info. I just want to help you find a way to continue to feed you and your family healthy foods, without having to raid the kids'...
I recently heard somewhere that burgers cooked in a cast iron skillet on the stovetop are better than burgers cooked on a grill. I’m not buying it. The “experts” say a skillet allows the patties to baste in their own juices as they cook and that’s a huge improvement over losing all-important moisture to the spatters that cause annoying grilling flare-ups. OK, that part I can get behind (and I’ll file the info for non-grilling season), but I still think burgers cooked on a grill are a summer trea...
I started my day looking out the kitchen window at the spring green of grass, iris, peony plants and the leaves on trees. May offers such a pretty green in the landscape. The early iris are blooming including an orange toned flag iris and a light peach iris. Buds have formed on others and the peonies are budded too. Two little bushes, little Henry sweetspire, haven't shown their leaves yet. If they don't soon, they will have to go. That will mean back to a nursery to find something to fill in th...
Many years ago (the exact number will remain a mystery), the very first food section I put together for the daily newspaper I was working for was all about strawberries. It was just about this time of year as May is National Strawberry Month, and I wanted to highlight one of my favorite berries. While a lot has changed over those years, one thing hasn't: I still love strawberries. Standing alone as the only fruit to wear its seeds on the outside, strawberries are loaded with nutrients. According...
The sun is shining and the temperature is above freezing. As I look out the kitchen window things are slowly greening up. A pot full of happy little pansies were added recently and they are showing off their faces on purple toned petals. A variety of birds are fluttering about the garden, traveling from feeder to feeder and landing on the bird bath for a quick drink. Oh, spring in the garden. I'm watching the garden as tulips and daffodils sprout up and shoot blooms. I'm anxious to hit the garde...
Need something quick to make and easy to transport to a family gathering, picnic or potluck? Dessert bars are the answer. They can be made ahead of time. They require no utensils to eat. Unlike cookies, they don’t need to be portioned, scooped out onto a pan and then baked in batches. They can be transported in the pan you bake them in. And they can be any flavor your want: Chocolate. Caramel. Blueberry. Pecan. Even marshmallow. Get creative and have fun. The mild heat and berry undertones of g...
Do you like the idea of decorating eggs for Easter more than the idea of actually eating them? What if you could do the decorating on something a little sweeter? I’ve got the answer to both questions: Easter Egg Cake Bites. That’s right — cake bites shaped — and decorated— like Easter Eggs. Give the crumbled cake filling a light lemony flavor with lemon extract. Easter Egg Cake Bites Cake bites: 1 package (15 ounces) white cake mix 2 teaspoons pure lemon extract Assorted food colors and egg d...
Thursday is St. Patrick's Day and - if you're like me - it snuck up on you this year. Maybe it was that hour of sleep we lost last weekend when we went to Daylight Saving Time. Who knows? But, while green beer always seems to be on tap for the occasion, maybe you're looking for a couple of last-minute snacks and quick supper ideas to help you celebrate all things Irish. Well, the luck of the Irish is with you ... you've found the pot of gold! The Idaho Potato Commission has a collection of...
A few weeks ago, I read somewhere that March is National Peanut Butter Month. "Aha!" I thought. "Perfect topic for a column sometime soon." But when I began doing research, I discovered that whoever wrote that was wrong. As far as I can tell, there is no actual National Peanut Butter Month, although November is recognized as National Peanut Butter Lovers Month. So while peanut butter doesn't get it's own month, people who love peanut butter do. They also get their own day with National Peanut...
My first Crockpot - a three-quart avocado green model with a non-removable crock - came to me in the early 1980s when a friend who had recently gotten married regifted one of her five new Crockpots to me. It wasn't in its original box (so it couldn't be returned) and we suspected at the time someone had regifted it to the newlyweds. I didn't care where it came from, I was just happy to have one. And the apartment in Lincoln where I was living at the time sported decades-old avocado green...
Some weeks ideas for this column come easy. Others, not so much. Sometimes they just come together. Other times, I sit in front of my computer, deadline on the horizon, and have no idea what I'm going to share. This week was different from either scenario. There is too much to choose from. With the big game on Sunday and Valentine's Day on Monday, I had a dilemma: Which one to choose as the focus for this column? Tasty tailgating snacks? Or a romantic holiday dinner to fix for your sweetheart?...
I don't remember the first time I had Mexican food. I don't remember the first time I ate in an "authentic" Italian restaurant. I do remember the first time I had Chinese. Growing up in a small town in western Nebraska in the 60s and 70s, what I knew about Chinese food was the kind that you bought in a can at the grocery store. I was not impressed. But when I was a senior at UNL, I was taking a night class at the University of Nebraska at Omaha and, once a week, three friends and I would drive u...
If I had been locked in a cave over the past few days with only Words With Friends on my phone to keep me occupied, I still would have known it was the New Year's holiday weekend. Even without my calendar app, Facebook or the Internet (except for the WWF connection), I would have known it was Jan. 1, 2022. How? Because all of a sudden every other ad that popped up between games was for NutriSystem or Weight Watchers. Marie Osmond and Oprah were working overtime. Because with the New Year comes...
There is a reason dips are a favorite when it comes to party food. More than one reason, actually. And with New Year's gatherings and bowl games on the calendar, this is the time to add a couple of new ideas to your recipe box. Dips are easy to prepare in advance, leaving the host free to spend time with guests. In fact, most dips (except for ones served hot), benefit from a day in the refrigerator, which gives the flavors time to develop. This is especially true if your dips involve any...
Can you believe it's Christmas? In some ways, 2020 has seemed like a very long year. In other ways, it seems to have flown by! If you are in need of some last-minute treats either for gifts or for guests, nut brittles and barks are always popular holiday treats. Here are some fun recipes to add to your collection and most are easy enough the kids can help.\This is a nuttier version of a basic brittle recipe. The results are impressive ... and the job goes fast using the microwave. Macadamia...
Last year I wrote a Christmas cookie article featuring some of my favorite holiday cookies I've made over the years. If you tried any of the recipes I hope you enjoyed them. This year I'm sharing recipes I found while going through my mom's recipe box. Some are clipped from newspapers or magazines. Others came from the coupon supplements found in the Sunday paper. A couple are on the packaging from the original product. What they do have in common is they all include chocolate in one form or...
I don't know about you, but I missed holiday parties last year. And even though it's still smart to be careful, getting together with family and friends is something we all treasure. Holiday appetizers have always been one of my favorite things to prepare. I love looking through cookbooks and recipe files, looking for just the perfect tasty tidbit to take to a party. But before we get to the menu, let's first set the scene. Decide on a theme or an anchor activity - gingerbread decorating,...
It's no secret I'm not a big fan of pumpkin pie. Especially pumpkin pie topped with whipped cream. I know for some folks confessing I don't like pumpkin pie is practically criminal, but it is what it is. It's not that I hate pumpkin pie, it's just not my first choice. If I have one piece a year (hold the whipped cream, please), I'm good. When it comes to holiday desserts, there are other choices for me. And I don't dislike pumpkin in general (but don't get me started on pumpkin spice!). Several...
Turkey basics If this is your first time preparing a turkey, here are a few pointers to keep in mind. These safety tips and recommendations come from the United States Department of Agriculture. Before you start cooking: Thaw the turkey, if frozen. If you haven't yet taken it out of the freezer, do it soon. Thaw it in its original package on a tray. Allow almost 24 hours for every 5 pounds of turkey. A 12- to 16-pound turkey will take 3 to 4 days to thaw in the refrigerator. If you forget to tha...
One of my family's favorite "comfort food" recipes most likely won't be in any of your cookbooks. For what it's worth, it isn't in any of mine either. It's a dish affectionately called "soupy taters," and my grandmother was making it more than an hundred years ago on her farm along the Niobrara River near Sparks, east of Valentine. It's pretty simple: Bacon or stew beef (I've made it with both), potatoes (duh), green beans, chopped onion, beef broth and salt and pepper. That's pretty much it. I...
If you're planning a Halloween party - whether for kids or adults - don't forget about beverages when choosing your menu. While it's easy to stock with fridge with orange Kool-Aid for the kids or something a little stronger for adults, why not create the perfect "spooky" drink for your guests? For devilish drinks, try these recipes from McCormick: Ghost Busted Cocktail: Black food color turns marshmallows into eyes while vanilla extract accents a simple syrup, cream and vodka cocktail. Rim the...
Pairing pears - Pears are good in salads, where they partner well with greens, especially the bitter ones, and be sure toss in a few nuts and goat cheese for creaminess. Try slices of pear with leaves of prosciutto for an appetizer, and pair them with blue-vein cheeses and nuts on a cheese platter. Surprise guests with sautéed pears as a garnish for grilled or fatty meats such as pork and duck. - Seasonal dessert menus welcome pears, too. Poach them in red wine, then serve with their reduced...
