Cooking with Barry & Meta
Homemade applesauce sweetened with red hots (cinnamon imperials) creates a rosy red filling that is sandwiched between a buttery oat streu.
An overnight marinade and the addition of onions while slow cooking, is the secret to this tender, tasty, pork that is so versatile.
In the past I made Candy Indian Corn "in the husk" but thought I'd change it up a bit .
This was one of our contributions to last weekend's K-State football tailgate.
Often referred to as Overnight Oats, they are jars of single serve oats with any number of flavor additives.
We first tasted Truffle Oil Mashed Potatoes at The Culinary Center of Kansas City .
Creamy pumpkin filling sandwiched between fudgy brownies—they were a BIG hit at Moose Creek Pumpkin Patch this fall.
This recipe is included in the Winter 2019 edition of KANSAS! Magazine.
This recipe was inspired by several recipes including Alton Brown's Best Ever Green Bean Casserole and Damaris Philips sheet pan green bean.
I tried to convince myself that I'd done enough baking for the holidays— Pumpkin Donuts , Pumpkin Cinnamon Rolls , several kinds of pepper.
This is festive holiday appetizer (or even lunch sandwich) I found on Food Network's The Kitchen TV show.
Roasting butternut squash creates caramelization that imparts an additional depth of flavor in the squash and creates this tasty soup.
An idea from Food Network that is perfect for condo or apartment cooking! Jeff Morrow made these on The Kitchen; I’ve noticed other recipes.
My idea of a dumpling is a fluffy biscuit-like ball that is dropped into broth, covered and cooked through.
This hearty chowder is perfect for cool weather and it reminds me of the creamed cheesy cauliflower my mom used to make for Barry.
Believe it or not, neither Barry or I had ever had Corned Beef and Cabbage so we certainly have never prepared this dish.
My sister Marla Payne discovered this recipe and it’s become one of her favorites.