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Let me know if any of this sounds way out of line - am trying to plan for New Years Eve, making a few things, buying a few but want to do as much as possible ahead of time. Any ideas are appreciated! thinking of making baked cheese dips - Mississippi Sin and a cream cheese based spread with...

Confession time...I never entertain on a level of more than 3 or 4 folks at a time and I need to have an open house or New Years Eve party - new house, lots of invitation paybacks...so thinking 20-30 folks in and out. I have menu ideas worked out, but that's the easy part...not being a very...

It's just going to be hubby and I for T-day this year and I've been debating whether to go out or cook in, am thinking of roasting a couple cornish hens - has anyone brined them? I'm assuming I could do it for 3 hours or so then roast as usual - had good success with a chicken last week. The...

I was making a vinaigrette for spinach salad last night - balsamic vinegar, olive oil, country dijon mustard....when I had a flash of inspiration - pulled out a jar of Cherry/red pepper jelly and added a good dollop to the mix - it was very good!!! - jelly had just enough pop from the peppers...

I have this 4# roast thawing in the fridge - I've been stuck in the crock pot cycle for years and it's time to do it different....is this a good roast to start my oven roasting experience? It was less than $2/pound, so I'm not loosing a lot whichever way I do it! Next question - temporarily...

I have long had a dream of opening a small store front and sell home made entrees [maybe sides, maybe not] at a reasonable price, say 2 choices each day, then a freezer of 4 and 8 serving entrees to be thawed and reheated. I've been experimenting for years with the cooking for a month recipes...

I've read so many posts about brining chicken - I've got to try it. I have a chicken thawed in the fridge, would like to have it done by 5:30 - I think I read that brining for ~2-3 hours would be adequate. The other thing, I want to cut out the backbone, smoosh it flat to roast - just cause...

This recipe is probably 100 years old....and still as good today as it was when I was in grade school [not saying how long, but long enough!] it's better the 2nd and 3rd day and was excellent last night with some corn bread dressed up with bacon, corn, serrano pepper and green onion! Courtland...