ARLENE COCO'S PRAIRIE KITCHEN Valentine's Day Treat- Chocolate Avocado Mousse
Looking for a unusual treat for your sweetheart on Valentines Day? This silky smooth mousse made from ripe avocados will fit the bill for a unique taste for your love.
It's raw diet friendly, vegan a... Posted on 2/7/13 at 9:03 AM
STAFF BLOG SUE DOEDEN'S ALL ABOUT FOOD Layers of Chocolate, Strawberries and Cream
When I pulled out the pocket folder filled with recipes I've gathered from cooking classes I've attended over the years, I was surprised to see that some of the recipes dated back to 1984. That was t... Posted on 6/10/12 at 9:27 AM
CHEF JEFF Carrot Cake
Carrot cake is one of those desserts that people almost always associate with cream cheese frosting. In fact, there are those who think it wouldn't quite be right to have the former without the latter... Posted on 1/18/12 at 4:19 PM
MISS SIMPLICITY German Kuchen Bars
Every once in awhile you come across that recipe that you make again and again because people wow over it. This is one of those recipes. If you grew up with any sort of German heritage, you have had... Posted on 7/13/11 at 5:54 PM
CONFESSIONS OF A FAT GIRL Baked apple sweetness
I think I wrote about my baked apples before, but I am writing about them again because I tweaked the recipe a little bit and now, made them into mini apple pies...kind of.
I made these little apple p... Posted on 11/8/09 at 10:05 AM
Despite temperatures hovering around 20 degrees below zero, CherryBerry Dickinson, a self-serve frozen yogurt bar, opened Thursday and had sold out of some flavors and toppings before the weekend hit and Dickinson warmed up.
I headed straight to my recipe file when I heard a recent news report that Minnesota strawberries are ripening earlier this year. Growers are expecting a sensational strawberry season, with predictions in some parts of the state that picking could begin as early as, well, right now.
What was the absolute favorite thing you ate in 2011? When Amy Ephron, publisher of an online food magazine called “One for the Table,” asked me that question, I didn’t hesitate before answering. I have no trouble recalling the favorite food I ate in 2011.
I am an Extension agent with the Expanded Food Nutrition Education Program with NDSU Extension Service. I make a crustless pumpkin pie using dry milk, so you can get the great taste of pumpkin without all the calories of the crust.
The U.S. government is about to leverage nearly $3 trillion into the economy to get it moving again, but none of that money will do any good if the recipients don’t spend or lend it. But this is the U.S. government. It knows people. It has ways.
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