web analytics

It’s time for a birthday celebration!!

My friend Carrian from Sweet Basil is turning 30 tomorrow, so she has lined up a whole week of great giveaways!! I’m happy to be participating in 2 of those giveaways – this one today, and another great giveaway on Thursday. But make sure you click over to Carrian’s blog every day this week for a chance to win some amazing prizes!!

Get Cookin Giveaway

Today’s giveaway is the perfect prize package to get anyone into the kitchen. You have a 10-piece Copper Stainless Steel cook set from Anolon, a 5-piece knife set from WUSTHOF, and 4-sided box grater from Microplane. You can’t tell me that you don’t want to win them all!!

Just enter using the Rafflecopter below, and make sure you head over to wish Carrian an happy birthday!

a Rafflecopter giveaway

Individual breakfast casseroles are infused with fresh orange and maple for a breakfast dish that can be made ahead of time. Perfect for special company or a holiday morning!

Orange-Maple French Toast CasserolesThis post has been sponsored by The American Egg Board

Easter talks and festivities are finally in full swing around here. Easter morning will be here before I know it, and as usual, I have lists of things I want to do/try before the holiday comes. It’s more fun every year as my kids are getting older and better able to understand and participate. We will be having lots of fun this year!!

One of our favorite traditions as the kids have gotten older is dying Easter eggs. I always looked forward to it as a kid, and I hope that my kids have great memories of afternoons coloring eggs and Easter egg hunts as they get older.

This year, the American Egg Board is making Easter easier on all of us with everything from tips for the perfect hard boiled egg to all kinds of egg-centered recipes you can serve up on Easter morning or for Easter dinner.
Read the rest of this entry >>

Creamy and rich, this Lemon Cheesecake has a cookie crust and is topped with a tart lemon curd.

Lemon Cheesecake on Taste and TellPhotos Updated April 2014

Originally posted January 18, 2008 – I have been dying to remake this cheesecake and rephotograph it for years now, and with springtime in full force, I thought this would be the perfect time. It’s just as perfect as I remember, and is in my top 3 favorite cheesecakes. It’s smooth and creamy and full of lemon flavor. It would make a great addition to your Easter table as well!

Don’t let this not so great photo turn you away – this was one of the best cheesecakes I have ever had!! Even looking at it right now is making my mouth water – remembering how good this cheesecake was.

The good thing about choosing cookbooks like The New Best Recipe as the cookbook of the month is that there are both sweet and savory recipes to choose from. And with 1000 recipes to choose from in this cookbook, I had to choose at least one sweet one. When I was browsing through after receiving this book, I came across this recipe for a lemon cheesecake. I couldn’t help but stop and read it – I absolutely adore cheesecake, and have eaten it many times, but I had never tried a lemon cheesecake. And I’ve been on a bit of a lemon kick lately – everything that has looked good to me this past month has been lemon flavored!!
Read the rest of this entry >>

Hard-boiled eggs are filled with deviled ham for a great Easter version of deviled eggs.

Deviled Ham and Eggs on Taste and Tell

Every once in awhile, I’ll have an idea come into my head that I get super excited about. Something that I don’t think I’ve seen anywhere else. An original.

Only to find out that your idea isn’t quite as original as you thought it was.

A lot of times, when I have an idea, I’ll just go with it. But sometimes, I hit the web and search to see if there is something similar.

A few weeks back, I was brainstorming recipes that I wanted to make to bring to you all for Easter. One of my favorite things to make this time of year are deviled eggs, (a great way to use up those eggs from the Easter egg hunt!!). I was also trying to think up ideas of ways to use up leftover ham, because we always have leftovers. Especially when I make a ham for just my small family.
Read the rest of this entry >>

The perfect combination of sweet and savory, this ham is glazed with a mixture of cherries, brown sugar, mustard and cinnamon.

Cherry and Brown Sugar Glazed Ham on Taste and TellThis post has been sponsored by Jones Dairy Farm.

I’m pretty lucky.

I have an amazing family, and when it comes to holidays, it’s usually about as low stress as can be for me. There is no way my entire family would comfortably fit in my house, so I’m off the hook for ever hosting any holiday celebrations. So usually, we just get invited and get to bring a side dish or dessert for the meal.

Which makes things pretty easy. Not to mention that I come from a family of great cooks, so the meal is always amazing, even when/if I decide to try a new recipe last minute that doesn’t quite work out as planned. (I really should know to stick with tried and true recipes when I’m serving to a crowd!!)
Read the rest of this entry >>

Coconut French macarons are sandwiched with strawberry buttercream in these light meringue cookies.

Strawberry Colada Macarons on Taste and Tell

As with most things, my blogging journey has taken many twists and turns over the last 7 years. When I first started, my blog was really just a place where I could review and talk about the recipes that I had made. That’s why – if you go through the first few years of my blog, you will find a sprinkling of recipes that I didn’t love or that I had problems with.

Today, it’s more about bringing you the best of the best. If we didn’t love it, it doesn’t make it on. There is testing and changing and perfecting.

Somewhere in the beginning/middle years, I decided that I needed to start challenging myself. That’s when the Daring Bakers came in – and with a monthly challenge – I was stretched and challenged and learned something new every month. But ever since I stopped those monthly challenges, I haven’t been as diligent in trying new things. New recipes? Yes. Working on the skills that I had already tried but needed to perfect? Yes. But branching out and trying something completely new? Not so much.
Read the rest of this entry >>