We probably scrape more vegetables into the sink or throw more vegetables into the trash than anything else. It’s hard to get kids to eat them, and let’s face it; it’s hard to get most adults to eat them too.

The fact is, though, that vegetables are good for us, so as cooks we need to find a way to get people to eat them. Adults are usually glad to eat vegetables if you dress them up pretty enough, but kids aren’t so easily won over. They’ll eye you suspiciously if you even look like you’re going to approach them with something that even slightly resembles a vegetable.

The trick is to make the vegetables an ingredient in something that they like. Surround the veggies with yummy things and they might not notice them!

Here are two recipes that should help you with your vegetable offense strategy. [Read more...]

My mother should have saved her breath when she kept telling me “stop playing with your food!” It never took.

One of the things that I enjoy about cooking is that I can make my own rules. Of course, there are common sense rules that most of us follow like not putting ground beef in apple pie or not adding a cup of sugar to your spaghetti sauce, but otherwise it’s an imagination fest.

I like to play with old standards and make something new but still familiar tasting. Chicken oven-fried in ranch dressing mix. Cheeseburger wraps. Baked mashed potato balls.

Use your imagination to play with some old favorites. It’s fun! [Read more...]

We fondly call these Appeteasers here.

Refrigerated crescent dough forms the base.  Pantry staples and imagination create the fillings.  Refrigerated dough appetizers bake golden brown and are very enticing.  These work equally well for picky little humans and party guests.

Basic ingredients.

1 can refrigerated crescent dough, separated into 4 equal pieces
1 16 oz. package frozen spinach cooked, liquid removed and chopped fine
1 tablespoon butter
6 slices cooked crumbled bacon
2 tablespoons shredded parmesan cheese [Read more...]