Spring Herb Hummus Vegetable Garden


  • 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup tahini
  • 1/2 cup water
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh mint
  • 1 clove garlic, peeled
  • 1/2 teaspoon salt
  • 6 small carrots with greens still attached, or as desired
  • 6 sugar snap peas, or as desired
  • 6 fresh asparagus, or as desired
  • 6 radishes with greens, halved, or as desired
  • 6 small stalks celery hearts with leaves, or as desired


Prep Time: 20 M

  1. Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
  2. Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.



Crispy Golden Smashed Potatoes


Yields: 10

2 1/2 lb. sm. red potatoes (about 2-in. diameter)

Cooking spray

3 tbsp. melted butter

Finely chopped parsley, for garnish


Prep Time: 0:10

Total Time: 1:25

  1. In large saucepot, combine potatoes, 1 tablespoon salt and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat to medium-low. Uncover; simmer 30 minutes or until tender, adjusting heat to maintain simmer. Drain well.
  2. Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray. Place each potato on cookie sheet and, with stiff, wide spatula, gently press on it until crushed but still intact. Spray tops of potatoes generously with cooking spray. Roast 25 minutes. Spray potatoes once more with cooking spray. Broil on High 2 to 5 minutes or until golden brown and crisp. Sprinkle potatoes with 1/4 teaspoon salt and arrange on serving platter. Drizzle with butter and sprinkle with parsley.



Crispy Beet and Mozzarella Salad


Yields: 10

1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch-thick slices

3 tbsp. olive oil

1 English (seedless) cucumber, chopped

10 radishes, thinly sliced

6 c. arugula

3 tbsp. red wine vinegar

8 oz. fresh mozzarella, torn


Prep Time: 0:15

Total Time: 0:45

  1. Preheat oven to 450°F. In medium bowl, toss beets with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
  2. In large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper. Divide among serving plates; top with mozzarella.




Baked Ham with Root Beer Glaze


Yields: 16

1 fully cooked bone-in smoked half ham (7 to 9 pounds), not sliced

2 c. root beer

1 c. light brown sugar

3 tbsp. chopped peeled fresh ginger

2 tbsp. whole cloves

2 tbsp. grainy mustard

1 tbsp. lemon juice


Prep Time: 0:10

Total Time: 3:05

  1. Preheat oven to 325°F. Arrange rack in large roasting pan. With tip of knife, make long cuts from top of ham to bottom, cutting through tough skin. Make second set of cuts perpendicular to first set to form diamond pattern all over ham. Place ham, cut side down, on rack.
  2. In medium bowl, whisk root beer, sugar, ginger and cloves. Pour all over ham. Press 1 clove into center of each diamond on surface of ham. Cover with foil. Bake 11⁄2 hours.
  3. Uncover; bake another 1 to 11⁄2 hours or until ham has reached 140°F, basting every 20 minutes. Pour drippings from pan into medium bowl; whisk in mustard and lemon juice. Before slicing ham, remove and discard cloves. Serve ham with mustard sauce.



Deviled Chicks


Yields: 12

12 large eggs

1/2 c. mayonnaise

1/4 c. finely grated Parmesan cheese

2 tsp. Dijon mustard

3 thin slices carrot

24 capers, blotted dry

Dill springs for garnish

8 oz of Cream Cheese


Prep Time: 0:35

Total Time: 0:50

  1. In 4-quart saucepan, place eggs and enough water to cover. Heat to boiling on high, cover with lid; remove from heat. Let stand 12 minutes. Cool, then peel.
  2. Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Gently remove yolks; place in medium bowl. Mash with mayonnaise, Parmesan, cream cheese and mustard until smooth. Transfer to quart-size resealable plastic bag.
  3. Snip a small hole in corner of plastic bag. Pipe enough yolk mixture into each egg white to fill cavity and come about 1 inch above rim.
  4. Cut carrots into very small triangles. Stud yolks with capers for eyes and carrots for beaks. Top with egg white tops. Refrigerate at least 1 hour or up to 1 day.
  5. To serve, line platter with dill. Arrange chicks carefully on top.




Top Kitchen and Bath Trends from KIBS 2018: Fixtures, Faucets & Cabinetry

KBIS?  What the heck is KBIS?

KBIS is the Kitchen & Bath Industry Show. It’s the largest show in North America. It is held annually and for the last 7 or so years; It is held in conjunction with IBS, the International Builder Show. Now together under one roof, IBS and KBIS comprise Design and Construction Week with a mix of practical and sexy products in a range from self-cleaning toilets to the newest mouth watering collections from Ann Sacks Tile.  This year the major show was held in Orlando. FL with over 125,000 people were on attendance.


It really is back! Brass and Gold shine with finesse.

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Ombré isn’t just for hair. Kohler has introduced Rosegold & Titanium combo!


Twist on terrazzo

Tantalizing spots offering a whole new perspective on this gorgeous material.


Best in Design

Kallista 3 dimensional grid

Truly stunning when you consider the water flow engineering. Pause and think about. Right?

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Shield Spray from delta

Lessons the splash factor and targets those hard to get off spots. 


Thought Vessels were over? 

Well they are more bold and beautiful than ever. #kohlerdutchmaster blooms with envy.

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Art comes alive #kohlerartfulliving

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hip to be square

Wall hung toilets have great appeal.

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Pick a color! 

Every Finish is in vogue. What’s your favorite? 

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Not your grandma's aprons!

Aprons are HOT. Good for every style. Elkay is now providing options.

Think you may get tired of BLUE?  No problem!  Five minutes and few hundred dollars that can easily be changed to another option.


Wall hung toilets

Simply Stated – not just for commercial use. It’s sizzling hot for residential. Easy to clean, looks great, very modern. 

Savory Walnut Bourbon Balls

Makes 30-40 Balls


  • 6oz crumbled Feta Cheese
  • 8oz cream cheese
  • 4 Tbs. Bourbon
  • 1 Tbs Sun dried tomatoes, chopped
  • 1 tsp dried rosemary
  • Chopped toasted walnuts


1. Combine all the ingredients, except for the walnuts, in a food processor.  Blend until all ingredients are mixed thoroughly.  Remove mixture from the bowl and refrigerate for 1 hour.

2. Place chopped walnuts on a plate.  Scoop the chilled cheese mixture with a melon baller and roll in the chopped walnuts.  Place rolled walnuts on a cookie sheet and refrigerate. 

3. Serve with crackers or crustini.


Stuffed Dates


10 dates of each variety (Pecan Stuffed, Blue Cheese Stuffed, and Pistachio Stuffed)

  • 1-8oz box of pitted dates (Medjool dates)
  • 10 pecan halves
  • 6 slices of bacon or prosciutto; cut into thirds
  • 2 oz bleu cheese
  • 2 oz cream cheese
  • 2 tsp honey
  • 2 Tbs pistachios, toasted, chopped

Blue Cheese Stuffed – Stuff 10 dates with bleu cheese.  Wrap date with bacon and secure with a toothpick.  Heat a skillet and toast dates until cheese is gooey and the bacon is crisp.

Pecan Stuffed – Stuff 10 dates with pecans.  Wrap date with bacon and secure with a toothpick.  Heat a skillet and toast dates until the bacon is crisp.

Pistachio Cream Cheese – Beat together the cream cheese, honey, and pistachios until creamy.  Cut each date in half and pipe the cheese mixture down the middle.  Serve room temperature.


Swanky Grilled Cheese


  • 6 slices of good quality country white bread
  • 6 oz gruyere cheese sliced
  • 1 jar cranberry chutney
  • 1 stick butter, softened


  1. Lay out the bread to assemble the grill cheese.  Put about 2 oz of cheese on one set of bread.  Spread the chutney on a slice of bread and put together with the slice with cheese.  Butter both sides of the sandwiches and put in a heated sauté pan.  Cook until its golden brown and the cheese is melting.  Allow to sit for about a minute and cut into quarters.  If you would like, cut the bread into shapes, then make the grilled cheese.


No-Bake Energy Bites


  • 1 cup rolled oats
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup ground flax seed
  • 1/2 cup crunchy peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract


  1. Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

Recipe from All Recipes

Baked Dijon Salmon


  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Recipe from All Recipes



  • 1 (3 oz) package cream cheese
  • 1 c. sugar
  • 1 c. butter
  • 1 tsp orange juice
  • 3½ cups of flour
  • 1 egg
  • 1 tsp. Cream of Tarter
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt


Mix together & chill dough for at least 2 hours.

On a floured surface, roll dough to 1/8” thick.  Dip cutters is flour before each use.

Bake cookies @ 375 for 7 – 10 minutes (I do 8)

Let it cool

Mix some powder sugar & a little milk to proper obtain consistancy….
Add food coloring for desired color.

Maple-Apple Pecan Crunch Pumpkin Pie


  • 1 (15 ounce) can pumpkin
  • ⅓ cup sugar (see Tips)
  • 2 tablespoons honey or pure maple syrup
  • 1½ teaspoons pumpkin pie spice
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • 2 medium Gala or Jonathan apples or 2 ripe pears
  • ¼ cup water
  • ¼ cup coarsely chopped pecans or walnuts, toasted
  • 1 tablespoon pure maple syrup


Prep Time: 25 m Ready In: 3 h 10 m

  1. Preheat oven to 350°F. Lightly grease a 1- ½-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
  2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
  3. Meanwhile, core, quarter and thinly slice apples (or pears) and place in a large skillet with the water. Cook, covered, over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid.
  4. To serve the pie, arrange the cooked apple (or pear) slices atop the pumpkin. Sprinkle with pecans (or walnuts) and drizzle with maple syrup. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge; cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Recipe from eatingwell.com

Healthy Green Bean Casserole


  • 2½ pounds green beans, trimmed and cut into 1- to 2-inch pieces (about 8 cups)
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • 1½ cups fresh whole-wheat breadcrumbs (see Tips) or ½ cup shredded or crumbled cheese


Prep Time: 50m Ready In: 1 h

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss green beans in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
  4. When the green beans are done, remove from the oven. Preheat the broiler.
  5. Transfer half the green beans to a 2-quart, broiler-safe baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce.
  6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.

Recipe from eatingwell.com

Caramelized Onion & Apple Stuffing


Caramelized Onions

  • 3 tablespoons extra-virgin olive oil
  • 8 cups halved and thinly sliced yellow onions (2-3 large)
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ cup red wine
  • 2 tablespoons cider vinegar


  • 8 cups cubed rustic multigrain bread ( ½ inch; about 1 pound)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 cups diced celery
  • 1 cup diced onion
  • 2 medium red apples, chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1½ cups low-sodium chicken broth


Prep Time: 50m Ready In 1 h 45 m

  1. To prepare onions: Heat oil in a large skillet over medium heat. Add sliced onions, 2 teaspoons thyme and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until golden, 20 to 25 minutes. Add wine and cook, stirring occasionally and reducing heat if necessary, until the onions are deep golden brown, 20 to 25 minutes more. Add vinegar, increase heat to high and cook, scraping up the browned bits, until the vinegar evaporates, about 1 minute. Transfer to a large bowl.
  2. To prepare stuffing: Meanwhile, preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Toss bread with oil and pepper on a large rimmed baking sheet. Bake, stirring once, until crispy, about 15 minutes. Add to the bowl with the onions.
  4. Reduce oven temperature to 400 degrees .
  5. Heat butter in the skillet over medium-high heat. Add celery and diced onion; cook, stirring, until the onion starts to brown, 6 to 8 minutes. Add apples, sage, thyme and salt. Reduce heat to medium and cook, stirring occasionally, until the apples start to soften, about 5 minutes. Transfer to the bowl with the onions and bread. Add broth and gently stir until well combined. Transfer to the prepared baking dish. Cover with foil.
  6. Bake for 20 minutes. Uncover and continue baking until the top is crispy, about 15 minutes more.

Recipe from eatingwell.com

Chocolate Avocado-Chia Pudding


  • 2 medium ripe avocados
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsweetened dutch-process cocoa powder
  • 1/4 cup fat-free, plain greek yogurt
  • 3 Medjool dates (pitted)
  • 1 teaspoon vanilla extract
  • 2 tbsp chia seeds
  • 1/4 cup plus 2 tablespoons unsalted chopped almonds or walnuts


  1. In a food processor or blender, process all the ingredients except the almonds until smooth.
  2. transfer the puddling to serving dishes. Cover and refrigerate for at least 1 hour to allow the chia seeds to thicken.
  3. Just before serving, sprinkle with the almonds if desired.

Recipe from recipes.heart.org

Burger Soup


  • 1 lb extra-lean, ground sirloin
  • 1 chopped onion (about 1 cup)
  • 2 clove garlic (minced) or 1 tsp garlic (minced, from jar)
  • 1 15-medium canned, no-salt-added or low-sodium tomato sauce
  • 1 14 1/2 - oz canned, chopped, no-salt-added or low-sodium tomatoes
  • 4 cups low-sodium chicken broth
  • 1 16-oz packed, frozen mixed vegetables
  • 1/3 cup brown rice (uncooked)


  1. In a large pot, cook the meat, onion, and garlic over medium heat until the meat is done. Drain excess liquid. Add the tomato sauce, tomatoes, broth, mixed vegetables, and rice. Cover the pot, allow the mixture to come to boil, reduce heat, and cook 35 minutes or until rice is done.

Recipe from recipes.heart.org

Apple Bread Pudding


  • 1 Whole egg
  • 1 Egg White
  • 1 Cup Skim Milk
  • 2 Tbsp brown sugar blend
  • 1 Tsp vanilla extract
  • 1 Tsp cinnamon
  • 1/2 Tsp cloves or allspice
  • 6 Slices light, whole-grain cubed
  • 3 Medium Apples cubed
  • 1/2 cup of any one of the following: raisins, dried cranberries, fresh or dried blueberries, chopped walnuts, pecans or almonds


  1. Pre-Heat oven to 350
  2. Spray 9x9 baking dish with cooking spray
  3. In large bowl, whisk together egg, egg white, milk, sugar blend, vanilla, cinnamon and cloves.
  4. Add bread and apple cubes. Add fruit or nuts if desired. Mix well.
  5. Pour mixture in to prepared baking dish and bake in preheated oven for 40-45 minutes.

Recipe from recipes.heart.org

Tailgating Spicy Taco Cheese Ball

Prep: 15 min Cook: 2 h 15 min


  • 3/4 cup dried parsley

  • 4 cups shredded Mexican cheese blend

  • 1 (8 ounce) package cream cheese, softened

  • 1/4 cup mayonnaise

  • 1 (1.25 ounce) package hot taco seasoning mix (such as McCormick(R))

  • 1/4 cup pickled jalapeno peppers, chopped


  1. Sprinkle parsley in a shallow baking dish. Set aside.

  2. Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.

Recipe from Allrecipes.com

Autumn Cheesecake

Prep: 30 min Cook: 1 h 10 min


  • 1 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  •  2 eggs
  • 1/2 teaspoon vanilla extract
  • 4 cups apples - peeled, cored and thinly sliced
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans



  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
  2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
  3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
  4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.


Recipe from Allrecipes.com