How to bake pork chops with rice in the oven in one skillet, a simple satisfying meal. Baking pork chops and rice yields tender, fall-apart chops and tasty rice. This is the very first meal I ever cooked, memorable for reasons good and bad! An Old-Fashioned One-Pot Dinner, True Comfort Food. High Protein. Weight Watchers Friendly.

An unusual fruit salad, savory and sweet at the same time. This easy recipe takes familiar ingredients like fresh fruit, almonds and cilantro and turns them upside down. Start with your favorite fruit – so far I've tried grapes, mango and apples – and then just stir in the rest, including a touch of salt, a key ingredient. There you go, fruit salad in a whole new way! Real Food, Fresh & Flexible. Simple Healthy Dessert or Breakfast Salad. Not just easy, Summer Easy . Budget Friendly. Weeknight Easy, Weekend Special. Easily Scales from Grape Salad for One or Two to Grape Salad for Big Groups. No Added Sugar. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly.

The Recipe: My forever-and-forever favorite recipe for banana bread, rich with banana flavor, very banana-y. (That's thanks to very ripe bananas, even my favorite "black bananas"!) It calls for whole-wheat flour and wheat germ, so the recipe is even half healthful. But what really makes this banana bread special? Poppy seeds and those bright-red cheery cherries! And now there's also Christmas Banana Bread with tart fresh cranberries. Consider making banana bread a new seasonal tradition. The Conversation: Are super-size portions the reason we're putting on pounds? Nutrition experts cite super-size portions as one reason why Americans put on pounds. I recently purchased a baking pan that cuts the portion size of quick breads in half – kinda magic, just like that! The pan holds the same volume as a standard bread pan but is shallower and longer, about twelve inches long, allowing for more slices. The longer size is especially perfect for rich quick br

Kitchen Parade celebrated its 50th anniversary in 2009 with a collection of my mother's favorite recipes, even her very own columns. In 1959, my mother Shirley started writing Kitchen Parade for our family newspaper in a small town in northern Minnesota. She was a young wife and new mother then, also a home economist and city girl finding her place in a small town. Week in, week out, she wrote her Kitchen Parade column for twelve years and only stopped when our family moved away. After my mother's death in 2002, I resurrected Kitchen Parade in my own style, and later began publishing here online KitchenParade.com . If there's one thing to know about my mother, it's that she loved a party! So in 2009, to celebrate Kitchen Parade's 50th anniversary, I featured many of Mom's favorite recipes, including – it was fun! – some from her very own columns published in the 1950s, 1960s and 1970s! Readers learned to watch for these special recipes – Kitchen Parad

Erin go braugh, me lassies and laddies. Tis time for a wee muffin, perhaps with a cuppa tea? So fire up the oven, you'll be sittin' down in no time, happy to bite into a hot bit of bread with just a touch tad of caraway but plenty-for-sure, of dried fruit. ~ Skip Straight to the Recipe ~ COMPLIMENTS! "My mother was an Irish immigrant and ... always dressed up [soda bread] for the holiday by adding dried fruit ... This recipe was really a wonderful throwback to a very long time ago." ~Ann Silicone: A Culinary Disappointment. My vote for the biggest cookware scam in recent history? Silicone. How many of us rushed out to buy crayon-colored sets of those rubber-like Bundt pans, muffin trays and then – after a few disappointing tries – whisked them off to Goodwill? All that promise, all our money. What a waste. So here’s my own list of silicone duds, along with the only two pieces of silicone left in my kitchen which, surprise, I really love. Si