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I usually butterfly them, roll up with cheddar, then wrap with bacon. Bake in oven at 350 till cheese melts and juice is clear. Squeeze a little lime juice over them and serve with rice.

I can't have the seasoning packs cause they are too salty. I go with cumin, chile, cilantro and lime juice. I usually have fresh cilantro on hand and keep a bottle of lime juice.

I've used it in tuna salad when I didn't have pickles to chop up. A little dill with EVOO and rice vinegar makes a quick salad dressing.

Locally we have in the mall a "Le Gourmet Chef" which is a dealer for OXO. Maybe I'll look up there after the holidays. Wally has some but they look flimsy.

I was getting mine from a local farm, but she went out of biz and now I'm looking again! I know there are a few of them on the web, but the shipping is outrageous!

I learned on Better Homes and Gardens, Cook it Right and Rumfords all back in 75ish. I have a couple hundred cookbooks now but pretty sure I don't have those originals anymore! Go figure! FWIW BH&G is on sale at the local Wally for under $20, so maybe I'll do a nostalgia buy. :wink:

Those Blueberry biscuits are quite good.

I second the "Betty Crocker" cookbook. It's fantastic for learning. Another good one is "Better Homes and Garden's" cookbook. Spend an afternoon at a Barnes and Noble and look at a few. Make sure they have a "beginner's" section. Once you get some familiarity with ingredients and terminology go...

Most of these jams can be made with some super syrup (1 cup sugar and 1 cup water brought to a boil) and add the berry. Simmer it down till it thickens and cool it in the fridge. I usually make some of this for pancake topping on Sunday mornings.

Definitely a cooking junkie! Love to get creative at home with the pantry, stove and chef knife. No complaints, so I guess I'm pretty good!!