This is just a brief overview on different techniques you can use to thicken certain dishes, usually things like sauces, gravies, and soups. I don’t want to get too into things here just because it’s a topic with a lot of information, so I just want to give you the most basic information. I’m sure,…

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This is one of my family’s favorite meals. Both kids and adults gobble it up every time I make it.  I love the combo of a savory spice rub combined with a sweet honey glaze. It’s pretty quick and easy too. You don’t have to think ahead about marinating because you’re just throwing together a…

Spicy Honey Chicken
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How’s that for an oxymoron? Chicken Thighs One of my most favorite Best Bite Quotes (yes I have more than one) is Kate saying, “I can tell you right now that I’m a breast girl and Sara prefers thighs” haha, still makes me giggle. I do like thighs, but only for certain recipes, and in…

The Skinny on Thighs
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Toasting coconut, like like toasting nuts, brings out natural oils and creates amazing flavor and a fuller dimension. Plus, it just looks pretty 🙂 There are a few ways to do it. You can do it on the stove top in a pan, bake it in the oven, broil it in the oven, or even…

How to: Toast Coconut
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For me, cinnamon sugar is one of those things where I have a hard time getting the proportions right. Too sugary. Too cinnamony. So when I found a “recipe” for cinnamon sugar, I kept it with my Treasures of Truth so I would never again wander down a path of unrighteous cinnamon overuse. It’s just…

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One of my favorite things to take to a summer pot-luck is a big basket of rolls or cornbread and a bowl of sweet, fluffy honey butter.And not to get all braggy braggy, but I don’t think I’ve ever taken it without at least half of the people there asking what my “secret” is!You’d think…

Honey Butter
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With Memorial day coming up, I’m sure lots of you will be out braving the grill so I thought I’d share one of the coolest tips about cooking steak. Admit it- how many of you have served up a steak that looks like it was attacked by Freddy because of all of the knife marks…

Great Tip: Testing Steak Doneness
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So babyback ribs. I love a good salad as much as the next girl, but my all-time favorite, special-night-out foods? Shrimp, a great steak, or ribs. Don’t worry, I’ve never attempted all three at the same time! I guess the good thing about ribs is that they’re generally too expensive to buy on a regular…

Babyback Ribs
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If I’m craving some sort of baked good and my cupboards are bare, this is my go-to comfort food.We make scones for breakfasts, brunches, desserts, all kinds of things.They are plain, and lightly sweet, with a light and airy texture.The mild flavor is perfect because they are best eaten while slathered with butter and some…

Basic Baked Scones
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I got this recipe from Allrecipes a few years ago when I was planning a brunch after my son was born. I love it because it makes two pies, so you can either feed a crowd, make one for your family and take the other pie to someone else (it makes a great post-baby dinner…

Quiche
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I have to tell you that when I started really cooking, one of the things I was most scared to make was pie crust. I’d only heard how hard it was, how bad tough, non-flaky crust can be, how careful you have to be, all that stuff. And I believed it. Wanna know a secret?…

Pie Crust
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Let’s cut the fat. I don’t expect a million (or even any!) comments on this post, and some of you may wonder why I’m dedicating a day to the subject, and are frowning because there’s not a fun new recipe up, but properly cutting in butter or shortening is crucial in making crusts, pastries, biscuits and…

How To: Cut in Butter
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