Author: Jenny Tremblay West

We all do it. We rush through our day and at dinnertime, we throw food in the oven and slap dinner on the table – only to hurry through the…

Mexican Wedding Cookies 1 cup (2 sticks) butter, softened ½ cup powdered sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup pecans, toasted, coarsely ground 1½ cups powdered…

Spinach and Cheddar Cornbread Bites 1 package (8.5 ounces) cornbread/muffin mix 1/2 cup grated Parmesan cheese 1/8 teaspoon garlic powder 2 eggs 1/3 cup milk 3/4 cup shredded sharp cheddar…

Teach your kids to respect others’ food choices and end food bullying at school.

Reaching into your pantry and grabbing an old jar of dried herbs to top off that special dish you created can quickly muddle your mood. When you opt for fresh…

So you’re not touring Europe, visiting the birthplace of civilization, checking in with our southern neighbors, or traveling to Thailand this summer? To explore the world in a less extravagant…

Skip the Takeout! Whether you live on a farm or in the city, have a gourmet kitchen or a quaint kitchenette, you realize the importance of sitting down together for a…

Pecan Clusters Arrange 48 pecan halves, plus a few broken ones, on a parchment-lined baking sheet. Toast in a 350-degree oven for 8 to 10 minutes. Remove from oven and…

Cornbread Dressing Place ½ cup butter in a 13×9-inch pan; heat in oven at 425 degrees for 4 minutes. Stir together 3 cups self-rising white cornmeal mix and 1…

Meatball Sliders Preheat oven to 350 degrees. Have a lined baking sheet ready. In a large bowl, mix 2 pounds of ground beef (or ground turkey) with 2 eggs, ¾…

Lima Bean Hummus In a medium pot, add 12 ounces thawed baby lima beans and cover with about an inch of water. Bring to a boil, and add a large…

Zucchini Pasta Boil 6 quarts water (add 1 tablespoon of kosher salt when boiling). Slice 4 zucchini very thinly. Cut them lengthwise down the center, and lay flat-side down to…