I know lots of people are scared of separating eggs, but it’s kind of like your kid choking on something or getting an epidural during labor–you just figure out what to do (well, hopefully you’re not doing your own epidural, but you’re just so darn grateful to get the drugs that you don’t mind asking…

How To: Separate Eggs
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Have you ever looked at the ingredient list for something and just known in the pit of your soul that your taste buds would love it?? That’s how I feel about this dressing. It’s fabulous on all kinds of things, especially salads involving chicken and avocado. I even used the leftovers, adding a bit more…

Honey-Citrus Vinaigrette
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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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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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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.  This recipe is a little different than most scone recipes.  They’re almost like a mix between a muffin and a scone.  They’re plain, and lightly…

Basic Baked Scones
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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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The public has spoken–faux rotisserie chicken it is! Don’t worry, my little pretties, we’ll have Texas Sheet Cake soon. So I’ll admit that one of my greatest fears in life is raw poultry; it all stems back to my mom telling me not to put my toothbrush on the bathroom counter when I was little…

Fauxtisserie Chicken
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Our Caramel Toffee Fruit Dip is simply another variation of the ubiquitous cream cheese fruit dip– perfect for a party because it’s so simple. That’s the trick when you have a party where you’re serving a lot of food; make easy, delicious food where a lot of it can be made ahead of time and…

Caramel Toffee Fruit Dip
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