Carsten and Kellan have fun in the kitchen making their very own slime.
Summer has arrived, and that means kids need things to do. My boys are thoroughly enjoying summertime, and so am I. I don't miss the hurried schedule of the school year and my hectic commute. Instead we are able to relax and make our own schedule each day.
Tempt those with a sweet tooth with desserts made with seasonal
ingredients. Zucchini bread and pumpkin bars are a real treat. It’s the
perfect time to try both as we are at the tail end of zucchini season
and the very beginning of pumpkin season.
Lessen the stress of a new school year with timesaving recipes. With new
teachers, new classes, and a new routine you can use all the help you
Macaroni and cheese is the ultimate comfort food. Think outside the box
and cook up a batch of creamy and cheesy homemade mac ’n’ cheese that
can be served as the main or side dish.
For me the ultimate taste of summer is Iowa sweet corn. My favorite way
to enjoy sweet corn is roasted on the cob, but there are so many other
ways to eat fresh, nutritious corn. Add it to a dip or soup for a
There’s nothing that tastes better than pairing a grilled burger, brat
or pulled pork sandwich with a cold pasta salad. Pasta salads are great
for picnics and upcoming tailgates. They taste best when they’re allowed
to sit overnight in your fridge so plan ahead.
Rio de Janeiro, Brazil, will host the 2016 Summer Olympics Aug. 5-21.
Over the course of 17 days, Olympic fans will cheer on world athletes
Enchilada casserole always hits the spot. It’s cheesy and spicy and
feeds a crowd. Why limit yourself to chicken enchiladas? Next time try
adding pork and black beans for a little variety.
In the summertime berries are bountiful whether they come from the
farmers’ market, local grocery store or your own garden. This season
take full advantage of the berries’ juicy sweetness and serve up summery
This Fourth of July dazzle your friends and family with a stunning
showcase of red, white and blue recipes. These three recipes can be made
in advance allowing you to join in all of the patriotic fun on
Zucchini may not be quite ready to pick in Iowa, but it will be soon.
It’s already on grocery store shelves and is a perfect summer vegetable.
I grew up eating homegrown zucchini fresh from my mom’s garden. My mom
sautés it with red onion and tops it with a sprinkling of parmesan
cheese. This is still my favorite way to eat zucchini, but there are
limitless possibilities for this green and yellow squash.
As soon as the weather warmed up, my boys began asking, “When can we
make S’mores?” Ah yes, S’mores — that ooey, gooey concoction of a
toasted marshmallow and a melted chocolate bar smooshed together between
two graham crackers. Sticky fingers and a sticky face sitting around a
campfire is the only way to eat a S’more.
When you’re all out of dinner ideas, try breakfast for dinner. It’s nice
to change up your dinner routine. Add a fruit salad and you’re all set.
Spring is in full bloom and with that comes seasonal spring vegetables.
Asparagus is one of my favorite vegetables. I have memories of going
asparagus hunting with my mom, Ann Wilson, as a child and a teen. She
had a hand-drawn map in her glove compartment of the best ditches to
look for asparagus. We would drive on gravel roads looking for asparagus
hoping other hunters didn’t get to it first. It was always a treat to
find a tiny asparagus shoot tender enough to eat as soon as it was cut.
I often see one-dish recipes and wonder if they actually turn out. I
recently put one of these “one-pot wonders” to the test. I love Swedish
meatballs, but it’s not something I make for my family. This is not an
authentic Swedish version with thick brown gravy and lingonberries, but
rather a traditional American take.
When a craving for Asian food hits look no farther than your own
kitchen. With a few steps you can serve your family a fake-out, take-out
meal at home.
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