College cooking Skills and tools every student should have

Teach them the basics
in the kitchen

Send your recent grad off to college with a little kitchen know-how. These basic skills and a few of the right tools will go a long way toward keeping your student from going hungry.

As we get ready to send our college students off, it's nice to know that they won't starve if left to their own devices in the kitchen. By teaching them these cooking basics and arming them with some essential tools, you'll never have to worry about their ability to make themselves a meal, even if it is macaroni and cheese from a box. Hey, that's considered gourmet food in college!

Not a cook? Check out these easy dinners for women who don't cook >>

Must-have skills

Who can't boil water? You'd be surprised! This might sound a little too basic, but the fact is that boiling water is the start to many meals. Make sure your college student leaves home with these cooking skills mastered.

Boiling water and beyond: Once they know how to boil water, your college student can make pasta, rice, potatoes, hard-boiled eggs and much more. It is the most simple technique, but varies from food to food. For instance, when cooking pasta, bring the water to a boil before adding it and return to a boil before starting the timer. For potatoes or hard-boiled eggs, bring cold water to a boil with the items in the pot.Roasting: Roasting is an easy technique to learn that doesn't require a lot of time in the kitchen. To make roast chicken, simply coat the pieces in a little oil, salt and pepper, throw it in a 400 degree F oven and walk away. After about an hour, you've got enough to feed one person for several days. The same technique can be applied to fish and other meats by modifying the time based on what you're roasting.Steaming: Steamed vegetables might not be at the top of their list, but it's an important technique to learn should your student ever decide to add a little green to their diet. To steam just about anything, fill a pot with a small amount of water at the bottom and bring to a boil. Place the vegetables in the pot (a steamer basket makes this even easier), cover and steam until tender. It's that easy!In a pickle? Learn how to fix common cooking mishaps >>

Must-have tools

Most college students won't have a fully stocked gourmet kitchen, but by supplying them with these essential tools, they should be able to handle almost any meal that they decide to cook.

A good knife: Your student doesn't need to have most expensive set of knives to display on the counter, but they do need one good, sharp knife. Go for an all-purpose knife, like an 8-inch chef's knife that can chop and slice almost anything. By keeping the knife very sharp, you shouldn't need an extra knife for things like tomatoes. (On that note, a sharpening steel makes a good accompaniment to the knife.)A plastic cutting board: Fans of wooden cutting boards might disagree, but plastic cutting boards are easier to care for and can be tossed in the dishwasher or left in the sink for a few days without risking ruin. Look for a large cutting board with nonslip feet for ease of use.Pots and pans: It's unlikely that your college student will be cooking a 10-course meal for 20 in the near future, so an entire set of pots and pans might be overkill. But they will need at least one good-sized pot for boiling water, making pasta, soup and heating sauces. A 3-quart pot with a lid will probably do the trick, but if they'll be whipping up extras for friends, a larger 5-quart pot is the way to go. Another must-have is a large frying pan or skillet for making pancakes, grilled cheese sandwiches and (hopefully) sauteing vegetables. Opt for a 12-inch pan with nonstick coating that makes it easy to clean and cook with.Spoons, spatulas and more: We all have a huge kitchen junk drawer full of unnecessary gadgets and tools that never get used. Don't send your student packing with all that extra clutter. Put together a small countertop canister with a wooden spoon, silicone spatula, pancake turner and whisk. These are the items that they'll reach for over and over again.Measuring cups and spoons: Even if they are just making that box of macaroni and cheese, they'll still need measuring cups and spoons. A four-cup measuring cup set and a set of standard spoons should keep them cooking with precision.Check out more essential kitchen tools every cook should have >>Watch: How to boil an egg

Today on the Daily Dish, our host shows you how to boil an egg the right way.

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The PLAN Can healthy foods be bad for you

Is it possible that many foods you thought were good for you, really aren’t? Discover how The Plan breaks it down.

What's the connection?Good food, bad health?"This isn’t a diet book or a program that tells you how or what to eat. You test foods and determine what is OK for you, personally, to eat. You’re making better food choices."

Despite what you've been told about the good food you should be eating — think salmon, oatmeal and Greek yogurt — they might actually be bad for you if you’re someone whose body doesn’t process them properly. According to Lyn-Genet Recitas, holistic nutritionist and author of The Plan: Eliminate the Surprising “Healthy” Foods That Are Making You Fat – and Lose Weight Fast, there are many people who feel negative effects from eating healthy foods. Constipation, bloating, trouble sleeping, migraines and even weight gain are just some of the conditions many people experience when they eat “healthy.”

The Plan is a 20-day program that can help you test and identify trigger foods that cause weight gain and inflammation. “The 20 days definitely get you primed for success," Recitas says.

Recitas found many people telling her that they were eating right and exercising, but they were still experiencing health issues and their weight wouldn’t budge. Sound familiar?

“The Plan actually came from tracking data like that,” says Recitas. “I began to notice that, for example, 85 percent of the people I worked with over the age of 35 were gaining two pounds after they ate black beans, and they were experiencing specific health troubles. I realized that had to be due to inflammation. We tracked these things and developed a protocol based on that information. We were able to help change people’s health dramatically. Weight loss was an added bonus.”

What irritates you?

According to Recitas, inflammation is what can cause not only weight gain, but also other health problems. “Since about 70 percent of our immune system is in our intestines,” notes Recitas, “this can affect a person on many levels.”

She explains that everyone is chemically unique. For example, maybe you can eat salmon or asparagus without any negative effects, but someone else can’t. The negative effects can be bloating or a dip in energy levels. That is the food causing inflammation in your body. “That’s basically your body telling you, ‘Please don’t feed this food to me,' " says Recitas.

The Plan is a program that helps people identify the foods that are friendly or unfriendly to their body. When a food causes problems, it’s considered to be a reactive food. “This isn’t a diet book or a program that tells you how or what to eat,” explains Recitas. “You test foods and determine what is OK for you, personally, to eat. You’re making better food choices.”

"If you decrease inflammation, not only will you lose weight but your health will improve."Phases of The Plan

Phase I of The Plan introduces you to a three-day easy detox cleanse. “This isn’t your typical cleanse,” explains Recitas. “As a woman, you’re eating about 7,000 calories over three days. You’ll likely find that you lose five to 10 pounds during this period.” If you’re wondering about counting calories, Recitas says, “Calories mean nothing. Weight and the state of your health are a chemical response to food. When you eat the foods that work for your chemistry, you just plug them in like variables and you'll feel better, and the weight will fly off.”

Phase II begins on the fourth day of The Plan, when you begin to introduce different foods into your diet (like wine, cheese and chocolate!). You'll test foods, from those considered the least reactive to the most reactive. Meal plans are provided for each day, and you slowly and systematically test the foods that you love.

During Phase III, you’re instructed on how to continue to test foods on your own until the end of your 20 days on the program. Recitas says you’ll lose about half a pound a day until you introduce a trigger food into your diet.

How can The Plan help?

About the author

Lyn-Genet Recitas has been studying holistic medicine for more than 30 years. She started her practice working with immune response and hormonal balance 20 years ago on the West Coast and has been running health centers in the New York City area for the past 10 years. For more information visit Lyn-Genet Recitas' website. Visit Hachette Book Group to buy The Plan.

What are some of the first things a person might notice after being on The Plan? “You’ll find your cognitive function improves, you’ll be less stressed, you’ll sleep better and your digestion will greatly improve,” explains Recitas.

What if you don’t really need to lose weight? “Because this isn’t a low-calorie diet, you actually go to your set weight and you stay there,” says Recitas.

“These 20 days are what get you primed for success,” notes Recitas. “People understand on an intuitive level that if you decrease inflammation, not only will you lose weight but your health will improve. This program will work for you as long as you keep eating foods that are appropriate for you.”

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Dress up your grilled cheese recipes

This is not your classic grilled cheese!

No more American cheese on white bread. These grilled cheese recipes take a classic and give it a big makeover. These sandwiches are great for lunch or even dessert!

Grilled cheese doesn't have to be boring. These two recipes take the savory goodness of soft cheese and pair it with the sweetness of fruit. Whether you eat them for lunch or dessert, these sandwiches are perfect for both.

If you are not familiar with fromage blanc, it's a fat-free fresh cream cheese. It's soft and spreadable and similar in texture to a thick yogurt. It's easily found in the grocery store, but you can substitute mascarpone or even whipped cream cheese.

Fromage blanc with raspberry preserves grilled cheese recipe

Yields 1 sandwich

Ingredients:3 tablespoons fromage blanc2 tablespoons raspberry preserves2 slices cinnamon raisin pecan bread2 tablespoons butterDirections:

Spread fromage blanc and raspberry preserves onto each slice of bread. Put sandwich together.Add butter to pan over medium heat and melt. Once melted, add sandwich and cook until bottom is toasted. Flip and cook other side until toasted.Enjoy immediately.

Strawberry, basil and goat cheese grilled cheese recipe

Yields 1 sandwich

Ingredients:3 tablespoons goat cheeseFresh basil leavesSliced strawberries2 slices bread2 tablespoons butterDirections:

Spread goat cheese onto one side of a slice of bread. Top with fresh basil leaves and one layer of thinly sliced strawberries. Top with other slice of bread.Add butter to pan over medium heat and melt. Once melted, add sandwich and cook until bottom is toasted. Flip and cook other side until toasted.Enjoy immediately.

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Reality TV star Kim Kardashian diagnosed with psoriasis

What Is Psoriasis?On Sunday night’s episode of Keeping up With the Kardashians Kim Kardashian was shocked to discover red, flaky patches of skin on her legs, which then spread to other parts of her body. She paid a panicked visit to her dermatologist Dr. Harold Lancer, who diagnosed the reality TV star with psoriasis, an autoimmune disorder in which the life cycle of your skin cells speeds up, leading to a build-up of dead cells on the surface of the skin and the aforementioned red patches. If you’re not sure what psoriasis is, we’ve put together some information about this common skin disease.What is psoriasis?

Psoriasis is the most common autoimmune disease in the country, affecting as many as 7.5 million Americans, Kim Kardashian now among them. Psoriasis occurs when the immune system sends out faulty signals that speed up the growth cycle of skin cells. As the cells rapidly build up on the surface of the skin, they form thick silvery scales and flaky, itchy, red patches. Psoriasis is not contagious, but it can be hereditary. Kardashian's mother Kris was diagnosed with psoriasis at the age of 30 – the same age as Kim. "I got it for the first time when I was exactly your age," Kris told her daughter on the show. "I cried myself to sleep for months."

Details and symptoms of psoriasis

Psoriasis most commonly occurs on the scalp, knees, elbows and torso, but it can develop anywhere, though not often on the face. Kardashian was distraught to see that the patches on her legs spread to other parts of her body. "People don't understand the pressure on me to look perfect," Kardashian said on the show. "When I gain a pound, it's in the headlines. Imagine what the tabloids would do to me if they saw all these spots."

Other symptoms of psoriasis include:Raised red patchesDry, cracked skinFlaky skin that resembles silvery scalesItching and sorenessThickened or ridged nailsSoreness or stiffness in joints

There are five types of psoriasis: plaque, guttate, inverse, pustular and erythrodermic. Nearly 80 percent of people with the disease have plaque psoriasis — the most common form — which appears as red, raised patches.

Health risks of psoriasis

Kardashian, like the millions of other Americans who live with psoriasis, is at increased risk for other serious health conditions, including heart disease, heart attack, diabetes, high blood pressure, obesity, low self-esteem and depression, not to mention just feeling generally ostracized if symptoms are particularly severe. Up to 30 percent of people with psoriasis also develop psoriatic arthritis, which causes painful swelling of the joints.

Treatment for psoriasis

There is no cure for psoriasis, but there are a variety of treatments that can help clear psoriasis for extended periods. The three main types of treatment include topical creams of varying strengths, light therapy and medications that are taken orally or injected. The type of treatment depends on the individual and the severity of the psoriasis. Someone who has red patches and dry, cracked skin over their entire body will need much stronger treatment than someone who just has a few scaly patches on their legs or torso. Your doctor can help find the best course of treatment for you.

Managing psoriasis symptoms

Along with using a topical cream or taking medication, there are some things you can do to help manage the disease. On the show Dr. Lancer recommended that Kardashian try slowing down her lifestyle because stress is a known trigger of psoriasis. Other triggers include overexposure to sunlight (small amounts daily can be beneficial but too much will worsen symptoms), alcohol, smoking, poor diet and injuries to your skin. It's important to do what you can avoid psoriasis triggers and commit to a healthy lifestyle (avoid alcohol and eat a healthy diet) and minimize stress as much as possible. Daily moisturizing with an ointment-type cream also helps, as does soaking in a bath with Dead Sea salts or Epsom salts.

At the end of Sunday's episode, it seemed as if Kardashian was coming to terms with her diagnosis. It's frustrating that there is no cure, but with the right treatment and lifestyle changes, the disease can be managed. For more information about psoriasis, visit the National Psoriasis Foundation.

Kim's diagnosis

In this clip from "Keeping up with the Kardashians," Kim Kardashian visits with dermatologist Dr. Harold Lancer and is diagnosed with psoriasis.

In this clip from "Keeping up with the Kardashians," Kim Kardashian visits with dermatologist Dr. Harold Lancer and is diagnosed with psoriasis.

Kim Kardashian diagnosed with psoriasis

 

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Photo credit: E! Online

Tonight's Dinner Lamb meatball kabobs recipe

Who Says Meatballs Have To Go With Spaghetti?Meatballs are usually served drenched in sauce with the pasta of your choice. But just because meatballs go with spaghetti like peas with carrots, doesn't mean they can't be eaten and enjoyed on their own.

Whenever I think of meatballs, they're always part of a pasta dish whether it be the classic spaghetti and meatballs or some sort of baked pasta. But every so often I don't want my meatballs drenched in sauce or accompanying a heavy pasta dish. Every so often I'd just like the meatballs all by themselves with a salad. Sunset magazine agrees. They believe that the right amount of spices coupled with the perfect kind of protein makes for a meatball that is the perfect entree all by itself. Adding a side of hummus and pita bread makes for the perfect family dinner any night of the week.

Lamb meatball kabobs

Serves 6

Ingredients:2 pounds ground lambZest and juice of 1 lemon1 teaspoon smoked sea salt1 teaspoon ground cumin1 teaspoon ground black pepper1/2 onion, finely chopped4 garlic cloves, minced1 cup breadcrumbs1 tablespoon olive oilDirections:

Preheat the broiler to high, line a baking sheet with aluminum foil and set aside.Mix together the lamb, lemon juice, lemon zest, salt, cumin, pepper, onion, garlic and breadcrumbs in a large bowl until well combined.Form the meat mixture into 15 to 20 balls and slide onto four skewers. Place on the prepared baking sheet and brush with oil.Broil the meatballs, turning once, until browned, about 12 to 15 minutes. Serve with warm pita bread and hummus.

More Tonight's Dinner recipes >>Other kabob recipes

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College basketball's best food traditions

College basketball's best food traditions

A good sports bar and a good game go hand in hand. Find some of the best places in the country to celebrate before, during and after a game.

Eat, drink and
watch basketball

College basketball is a game of tradition. Fans line up days before a big game to make sure they get good seats, they do the same chants, wave their arms in the same way and cheer the same way all in an effort to propel their team to victory. The food fans eat is also a big part of the tradition, whether before the game, at it or after it.

There is one small problem, though, with college basketball food traditions: the weather. It's cold outside and, while football breeds legendary tailgating and outdoor eating, college basketball fans are stuck indoors. Fortunately, the basketball arena itself or your local watering hole, restaurant or sports bar is there to be the cornerstone of your basketball eating traditions. Here are just a few of the more popular food destinations in great basketball cities.

Free State Brewery —
Lawrence, Kansas

Free State is a local microbrewery in Lawrence that's almost always packed full of hungry and thirsty Jayhawks. Known across eastern Kansas for its excellent ales, including the hoppy Ad Astra ale, Free State has been a Lawrence hangout for decades. It's located on one end of Massachusetts Street, a five-block area in Lawrence filled with restaurants, bars and eclectic stores, making it a wonderful place to grab a good dinner and a beer before catching a bus to campus, cheering the Jayhawks to another home victory and then returning for a postgame celebration.

Eskimo Joe's —
Stillwater, Oklahoma

Eskimo Joe's is an institution in Stillwater with a national reputation because of its simple, but always recognizable T-shirts with the Eskimo logo and sled dog logo. Eskimo Joe's is a multistory, multibar, multi-TV eating-and-drinking establishment that is perfect for Cowboy fans to get to before, during or after the game. The food is amazing, the drinks cool and the merchandise is legendary. Game days usually feature food and drink specials, and the atmosphere gives Cowboys and Cowgirls plenty of reasons to stay and party long after the drinking is over.

KFC YUM! Center —
Louisville, Kentucky

Perhaps eating KFC, Taco Bell and Pizza Hut during a game isn't the most gourmet of food traditions. Still, when you're at a stadium named after the YUM! brands (the owners of KFC, Pizza Hut, etc.) you know that you'll be able to eat well at one of the stadium's concession stands which will sell you a Taco Bell taco, a Pizza Hut pizza, etc. Plus, KFC YUM! Center is fairly unique in that not a lot of basketball arenas are sponsored by large food concerns. At the very least, the presence of so many YUM! foods means you'll never have to eat stale nachos and that weird yellow cheese.

Players Sports Bar —
San Diego, California

Players tops the list of the best sports bars in California, which is no small feat given the huge number of places where one can catch a game in the Golden State. However, San Diego gets high marks because of its proximity to one of the best emerging college basketball programs in the nation (San Diego State University). Players, though, gets high marks not for its local clientele, but for the fact it always keeps some of its large number of TV screens tuned to games from the Universities of Missouri, Texas, Illinois, and North Carolina, giving visitors and people who move to San Diego a little taste of home. Try their fried green beans and a burger when you drop in.

Walk-On's — Baton Rouge, Louisiana

Located within stumbling distance of LSU's Pete Maravich Center, Walk-On's is a local chain of sports bars named after three LSU walk-ons (two of who happen to be the bars' owners.)  Walk-On's is perfect for getting some postgame grub because of its proximity to campus and because it prides itself on being a center of food and fun for all LSU sports fans. Some of the fun may not be of the family-friendly variety, but that doesn't mean that the adventure seekers and college-students-at-heart won't find a great meal at the place voted Best Sports Bar by ESPN.

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Tonight's Dinner Tortellini with fresh tomato sauce recipe

Fresh Tomatoes Make A Light Pasta SauceFresh tomatoes, whether they're heirloom or Roma, make a wonderful hot tomato sauce. But raw and cold, the sauce has a freshness unlike your basic spaghetti sauce.

We're getting to the end of the heirloom tomato season. But there's still time to get a bunch and create the most wonderful tomato sauces and salads. And I plan on doing just that because tomato sauce made from heirloom tomatoes is one of my favorite pasta sauces. While I will use the occasional jar of tomato sauce when I'm in a rush, there's much more flavor in the homemade version, especially when I get to choose the tomatoes. And while I'm partial to hot tomato sauce, Fine Cooking suggested topping pasta with a cold tomato sauce made of freshly chopped tomatoes, basil and garlic. It was awesome! Yes, the sauce was cold, but combined with the hot pasta, it gave the whole dish a freshness impossible to find with either the jarred or the homemade versions.

Tortellini with fresh tomato sauce

Serves 4

Ingredients:1 pound heirloom tomatoes, cored and chopped3 ounces fresh basil, chopped2 garlic cloves, minced2 tablespoons olive oilSalt and pepper to taste1 (10 ounce) package tortelliniDirections:

Cook the tortellini according to the package directions, drain and set aside.Combine the tomatoes, basil, garlic, oil, salt and pepper in a medium bowl. Spoon the tomato mixture over the tortellini and serve.

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Egg salad three ways

Egg salad recipes

There is no need to eat plain egg salad after Easter. It's time to jazz up this old favorite! These three recipes will have you craving egg salad long after all your hard-boiled eggs are used up!

Easter is synonymous with dyeing eggs. However, after the holiday is over, you are stuck with dozens and dozens of hard-boiled eggs.

No longer will you fret about how you will use up all of these eggs. These three egg salad recipes will make your taste buds dance and have a little something for everyone -- tasty bacon, creamy avocado and spicy Sriracha.

Egg salad BLT recipe

Serving size 2- 4 sandwiches (depends on size of bread)

Ingredients:6 hard-boiled eggs (shelled)1/3 cup mayonnaise1/4 teaspoon kosher salt1/4 teaspoon ground pepper1/4 teaspoon Italian seasoning8 slices tomato1 cup baby arugula8 slices thick sliced bacon (fried or baked)8 slices breadDirections:

Add hard-boiled eggs, mayonnaise, salt, pepper and Italian seasoning into large bowl and combine, breaking up large pieces of egg with a fork. Cover bowl and refrigerate until cold.To assemble the sandwich, add 1/4 of egg salad on one slice of bread. Top with two slices of tomato, 1/4 cup arugula, two slices of bacon and top with the other slice of plain bread.Repeat with remaining sandwiches.

Creamy avocado egg salad recipe

Serving size 2- 4 sandwiches (depends on size of bread)

Ingredients:6 hard-boiled eggs (shelled)1 whole avocado (pitted)3-4 tablespoons mayonnaise1/4 teaspoon salt1/4 teaspoon pepperDirections:

Add ingredients into a bowl and stir and mash together until combined. Chill until ready to use.Make into a sandwich and top with baby arugula or eat plain.

Spicy Sriracha egg salad recipe

Serving size 2- 4 sandwiches (depends on size of bread)

Ingredients:6 hard-boiled eggs (shelled)1/3 cup mayonnaise1 tablespoon Sriracha1/4 teaspoon kosher salt1/4 teaspoon ground pepperDirections:

Add ingredients into a bowl and stir and mash together until combined. Chill until ready to use.Make into a sandwich or eat plain.

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Sunday Dinner Baked shells with winter squash

A Traditional Favorite With A Seasonal TwistHow did Sundays go from a day when you share a special meal with family and friends, to a day to squeeze in last minute errands and chores? Whether you're interested in bringing back a traditional Sunday sit-down dinner with your loved ones or just looking for new meal options, the Sunday Dinner main-dish recipe can help you bring it all together. From Martha Stewart, this pasta recipe is similar to a traditional "mac and cheese" dish that both kids and adults love. Perfect for a crisp fall Sunday meal, the addition of winter squash might make this a new seasonal favorite.

Consider this mealtime manners tip from Peggy Post, great-granddaughter-in-law of Emily Post, the noted etiquette and manners expert in North America:

A family-style dinner is when side dishes are passed around to each guest, moving clockwise, and each guest serves himself. When someone sitting directly across from you asks for a side dish at a family-style dinner, it should be passed to the right around the table.

Exception to this rule: If someone sitting to your immediate left requests a second helping of a dish, don't send the dish all the way around the table. It's perfectly fine to directly pass the dish to the left.

Baked shells with winter squash

Serves 6

Ingredients:Butter, for baking dish4 tablespoons olive oil2 large onions, halved and thinly slicedCoarse salt and ground pepper2 teaspoons chopped fresh rosemary leaves1 pound small pasta shells1 package (12 ounce) frozen winter squash puree, thawed1 cup grated Parmesan cheese3 slices crusty baguette, cut into 1/4-inch cubes (1-1/2 cups)Directions:

Preheat your oven to 400 degrees F. Butter a 9 x 13-inch baking dish.Heat 3 tablespoons of oil in a large skillet over medium-low heat. Add the onions and season with salt and pepper. Cover and cook until the onions are soft and release liquid, or about 15 minutes.Uncover and raise the heat to medium. Cook, stirring, until the onions are browned, or about 20 to 25 minutes. Stir in 1 teaspoon of rosemary.Meanwhile, cook the pasta in a large pot of boiling salted water, about two minutes less than the package instructions suggest. Drain the pasta and reserve 1-1/2 cups of the cooking water. Return the pasta to the pot.Stir the squash and reserved pasta water into the onions and simmer for about two minutes. Toss the squash mixture and 1/2 cup of the Parmesan cheese with the pasta. Transfer the mixture to a prepared dish.Combine the bread cubes with the remaining Parmesan, rosemary and oil. Season with salt and pepper. Top the pasta with the bread cubes and bake until golden brown, about 10 to 15 minutes.

This may be a new, cheesy and easy favorite dish for the winter season!Add a side dish or dessert to your Sunday Dinner

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Peekaboo pumpkin pound cake

A Surprise In Every Slice!There's a pleasant surprise baked into every slice of this fall-inspired pound cake — a pumpkin! Everyone will be asking, "How'd you do that?"

Peekaboo pumpkin pound cake with brown butter pecan icingIngredients:

For the pound cake

1 (14-ounce) box pumpkin bread mix1 (16-ounce) box pound cake mixOrange food coloring

For the icing

8 tablespoons (1 stick) butter3-1/2 cups powdered sugar3 tablespoons evaporated milk1 teaspoon vanilla1/2 cup chopped pecans (optional)Directions:1Prepare pumpkin bread

Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown).

2Bake and cut

Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.

Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

3Make pound cake

Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.

4Prepare icing

Meanwhile, prepare the brown butter pecan icing.

Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.

Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

5Ice cake

Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

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How to build a yogurt bar

New trend alert: Yogurt bars!

Yogurt bars are the new "must-have" at baby showers, wedding showers and weekend brunches. Learn how to make one here!

Yogurt bars make for a super fun treat to have at any shower, brunch or birthday celebration (and no, we're not talking about the frozen yogurt kind… though that would be fun, too!). They're healthy, offer plenty of variety and are still fairly unique. Best of all, yogurt bars are rather simple to put together with a little know-how. We've got plenty of tricks up our sleeves that we're sharing with you today with regard to building a perfect, one-of-a-kind yogurt bar.

1Gather the supplies

There are a few different ways to serve your yogurt, depending on how formal you want to go. For casual parties, simply serve in clear, plastic cups that hold between 10 and 16 ounces. This gives guests plenty of room to add toppings without making a mess. For more formal gatherings — such as a fancy brunch or intricate wedding shower — serve in glass or plastic flutes. You can use your own if you happen to have them or purchase plastic ones from a party store or your local dollar store. Other musts include:

Bowls for the toppingsSpoons for the toppingsSpoons for the guestsLabels2Make a sign and labels

The next step is to create a sign to hang over your yogurt bar. We love this spring mantel sign and you can easily adjust it to say "Yogurt Bar" instead of "Spring." Once the sign is complete, you'll need to make labels so your guests know which topping is which. Make sure to include whether or not the topping has nuts or any other possible allergens. You can create vintage labels on cardstock or simply handwrite the items on note cards.

3Buy the ingredients

Ah — onto the fun part! It's time to purchase the yogurt and a few different toppings. It's totally customizable — so feel free to make it healthier by serving mostly fresh fruit or a little less healthy by serving candy toppings and sweets! Here are a few suggestions to get started:

Two to four flavors of yogurt: Vanilla, Greek, strawberry and plainFresh fruit: Strawberries, blueberries, sliced bananas, peach chunks, raspberries and blackberriesDried fruit: Mango, pineapple, blueberries and raisinsNuts: Almond slivers, pecans and chopped walnutsGranola: Cinnamon-flavored, maple-flavored and originalSweets: chopped candy bars, chocolate chips, white chocolate chips, honey and sprinkles (match the sprinkles to the theme of the shower or brunch)

We also suggest making homemade whipped cream so guests can dollop a bit on top of their creations. To make, simply beat 2 cups of whipping cream on medium speed until peaks form, then add a few big spoonfuls of powdered sugar and a tablespoon of vanilla. Mix again until well-blended. Refrigerate until ready to serve.

Learn how to make your own yogurt >>4Set up everything

About one hour before the party, place any dry, nonrefrigerated items in proper bowls and place correct label in front of them. Set up all serving utensils on the table and hang up your sign. Thirty minutes prior to guests arriving, slice all fresh fruits and place in bowls, followed by placing yogurt in proper serving bowls. We recommend keeping these items refrigerated until the guests will be eating. Finally, make yourself a parfait and enjoy!

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3 Thanksgiving-inspired popcorn recipes

A fall twist on a classic snack

Forget about microwave popcorn bags! Making homemade popcorn is simple, inexpensive and delicious. These Thanksgiving-inspired versions take movie night to a whole new level.

It's always a great time to enjoy popcorn, but these fall versions add a special holiday twist! Enjoy them during movie nights or put them out as a fun appetizer at your next holiday party. You can certainly buy plain popcorn at the grocery store to use in these recipes, but popcorn is actually very easy to make at home. Unpopped kernels will stay fresh with your dry goods for quite some time, so this is both an economical and convenient way to enjoy popcorn. Check out these simple instructions on how to make foolproof air-popped popcorn at home.

Pumpkin caramel popcorn

Makes 15 cups

Ingredients:15 cups plain popped popcorn1-1/2 sticks (6 ounces) butter, cubed3/4 cup sugar1/4 cup light corn syrup1/4 cup molasses1 teaspoons pumpkin pie spice1/4 teaspoon saltDirections:

Preheat the oven to 225 degrees F. Line a sheet pan with parchment paper or a Silpat. Place the popcorn in a large bowl and set aside.In a medium saucepan over medium-high heat, bring the butter, sugar, corn syrup, molasses, pumpkin pie spice and salt to a boil. Stir briefly to combine the ingredients and then allow them to boil for three minutes without stirring.Remove the saucepan from the heat and immediately pour onto the popcorn. Stir until evenly coated.Spread the popcorn evenly on the prepared sheet pan and place in the oven. Allow to cook for one hour, stirring every 20 minutes.Remove from the oven and break into pieces (or enjoy as clusters). Serve popcorn warm or at room temperature.

Brown butter sage popcorn

Makes 15 cups

Ingredients:15 cups plain popped popcorn1 stick (4 ounces) butter, cut into pieces8 sage leaves1/4 teaspoon saltDirections:

Place the popcorn in a large bowl and set aside.Melt the butter over medium-high heat in a saucepan. Once the butter has melted, add the sage leaves to the pan. As the butter begins to foam and bubble, whisk it regularly.Continue whisking for several minutes until little brown specks begin to appear on the bottom of the pan. Once the butter has a nutty aroma, remove it from the heat and allow it to cool with the sage leaves.Once the butter has cooled to lukewarm or room temperature, remove the crispy sage leaves and allow them to drain for a moment on a paper towel. Chop the leaves and set them aside.Toss the browned butter with the popcorn. Add additional salt if desired. Garnish with chopped sage leaves.

Gingerbread popcorn

Makes 15 cups

Ingredients:15 cups plain popped popcorn1-1/2 sticks (6 ounces) butter, cubed3/4 cup sugar1/4 cup light corn syrup1/4 cup molasses1-1/2 teaspoons ground ginger1 teaspoon ground cinnamonPinch of fresh grated nutmeg1/4 teaspoon saltDirections:

Preheat the oven to 225 degrees F. Line a sheet pan with parchment paper or a Silpat. Place the popcorn in a large bowl and set aside.In a medium saucepan over medium-high heat, bring the butter, sugar, corn syrup, molasses, ginger, cinnamon, nutmeg and salt to a boil. Stir briefly to combine the ingredients and then allow them to boil for three minutes without stirring.Remove the saucepan from the heat and immediately pour onto the popcorn. Stir until evenly coated.Spread the popcorn evenly on the prepared sheet pan and place in the oven. Allow to cook for one hour, stirring every 20 minutes.Remove from the oven and break into pieces (or enjoy as clusters). Serve popcorn warm or at room temperature.

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Mediterranean quiche recipe

Date Night Dishes…
The Best GiftGive her the gift of relaxation this Christmas by preparing a surprise breakfast in bed. If your kitchen skills are lacking, she'll even appreciate a properly presented bowl of cereal or a few store bought pastries. It's the thought that counts and this thoughtful quiche recipe idea will score you a few points for sure.

Ladies, if you are reading this, step away but feel free to forward to the man in your life. This one is for the guys. After several long weeks filled with baking, decorating, shopping and doing all things thoughtful for everyone else, the lady in your life deserves a special treat. Sure, she'd love jewelry or that new handbag she has been eyeing, but what she'll really appreciate is some old fashioned pampering. If you are on a budget, this gift is even better. Get up a little early on Christmas morning and get to work playing Santa. Breakfast in bed, complete with a mimosa or two, will not only show her how much you appreciate all she has done to make the holidays brighter, but it will also save you one trip to the mall.

No need to get crazy with a four course meal -- all the extra noise may wake her up. Prepare a quiche, which you can even do the night before, with her favorite ingredients and pop it in the oven. Serve it with a side of fresh fruit and some hot coffee. A little relaxation on Christmas day will be the best gift of all.

Mediterranean quiche

Serves 4-6

Ingredients:1 pie crust6 eggs1 cup feta cheese, divided in half1/2 cup fresh spinach, chopped1/4 cup artichoke hearts, chopped1/4 cup roasted red peppers, diced1/4 cup Kalamata olives, diced1/2 cup diced tomatoesSea salt and pepper2 cloves garlic, pressed or finely choppedDirections:

Preheat oven to 375 degrees F.Prepare pie crust or use a store bought version and lay it in the bottom of a pie dish.In a large bowl, mix eggs, half of feta cheese, spinach, artichoke hearts, roasted red peppers and olives. Add salt and pepper and garlic and stir to combine.Pour mixture into the pie dish. If it is really full, place pie dish on a cookie sheet in case it spills over.Bake for 45 minutes or until the center is firm and doesn't jiggle when you take it out. If the crust starts to get too brown, cover with a piece of foil.When it is cooked, slice and top with diced tomatoes and feta cheese. Serve hot.

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Gluten-free goodie of the week Peppermint brownie cakes

Indulge In These Sweet Treats!This is a gluten-free dessert with double duty for the holidays: These little chocolaty cakes taste amazing and they look so festive displayed on a tray!

Courtesy of Betty Crocker, these treats incorporate additional gluten-free goodies to make this a decadent treat for anyone -- the York Peppermint Patties and candy cane crumbles scream holiday festivities! If you're looking to add even more flair to the look of these gluten-free brownie cakes, use red and green muffin cups with this recipe. These are a chocolate (and mint) lover's dream!

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Serves 12 people

Ingredients:1 box Betty Crocker® Gluten Free brownie mix1/4 cup butter, melted3 eggs12 mini York Peppermint Patties3/4 cup semisweet chocolate chips3 (2-inch) gluten-free candy canes, coarsely crushed12 baking cupsDirections:

Preheat your oven to 350 degrees F. Place paper baking cups in each of the 12 regular-sized muffin cups. In a medium bowl, stir the brownie mix, melted butter and eggs until well blended. Divide the batter evenly among the muffin cups.Place one Peppermint Pattie on top of the batter in each cup; press each pattie into the batter, about 1/4 inch.Bake 18 to 22 minutes or until the edges are firm. Cool for about five minutes, and remove the cakes from the muffin pan and place them on a cooling rack. Cool completely, for about one hour.In a small microwavable bowl, microwave the chocolate chips on high for about one minute (check and stir every 10 seconds). Stir until smooth. Drizzle the melted chocolate on each brownie cup. Sprinkle with crushed candy canes.

Paired with the taste of mint and the festive candy cane crumbles, chocolate makes this gluten-free dessert something everyone will enjoy this holiday season!

More gluten-free goodies to try

5 Gluten-free fall goodies
French-style macaroons
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Photo credit: Betty Crocker

5 Ways sugar hurts your health

Sweet Talk On HealthThough sugar is one of the most maligned foods, it continues to pervade -- in excess -- the American diet. Sugar is one of the major components in many, if not most, food and beverage products from obvious junk foods to so-called health foods, and even foods that aren’t considered a sweet. It’s up to you as the consumer to read labels and choose low-sugar foods, as well as to reduce your family’s intake of the sweet stuff. Here are five ways sugar hurts your health and why you need to limit your sugar intake.

5 Reasons to reduce your sugar intake Sugar hurts your heart

Research conducted at The Emory University School of Medicine in Atlanta shows that as the amount of sugar went up in participants' diets, so did their risk for heart disease. A diet high in sugar is associated with a reduction in HDL ("good") cholesterol. Further, according to the American Heart Association's scientific statement on sugar, a high intake of added sugar increases the risk of high blood pressure, high triglyceride levels, other risk factors for heart disease and stroke, as well as inflammation, which is also associated with heart disease.

Sugar promotes weight gain

Many foods that are high in added sugar are also high in calories. Consuming too many calories is the primary cause of weight gain and obesity. In addition, added sugars provide calories but no nutrients. Sugar-laden foods, particularly those that lack fiber, can cause carb or sugar cravings that keep you eating nutrient-poor, high-calorie foods and perpetuating a cycle of overeating and weight gain. The new Dietary Guidelines for Americans suggests drinking water instead of sugary beverages and limiting foods with added sugars as a means to promote health and healthy weight maintenance.

Sugar can lead to type 2 diabetes

Since consuming too much sugar can lead to weight gain, it can also increase your risk of developing type 2 diabetes. The American Diabetes Association recommends limiting sugar intake and opting for artificial sweeteners as a way to satisfy your sweet tooth, curb cravings and control your blood sugar. Limiting your sugar intake and monitoring your calories can help prevent, as well as manage, type II diabetes.

Sugar zaps your energy

That energy drink or specialty coffee may sound like the best solution to boost your energy, and you will get a surge of energy, but the high sugar content in these drinks is also going to lead to a drastic energy crash once the sugar (and caffeine) is out of your system. You'll end up more lethargic and even hungrier for something high in sugar or empty carbohydrates. Opt instead for whole foods with natural sugars, such as fruit, plain yogurt or even a raw trail mix for sustained energy.

Sugar is bad for your teeth

According to the American Dental Association (ADA), foods and beverages high in sugar can promote cavities and tooth decay. Sugar feeds the bacteria that produce acids that erode your tooth enamel. Frequent snacking or drinking of high-sugar items increases your risk of cavities and eventually dental disease because it repeatedly exposes your tooth enamel to these acids. The ADA suggests limiting foods with added sugars, brushing and flossing regularly and chewing sugarless gum for 20 minutes after meals to help prevent tooth decay.

More health and nutrition tips

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Celebrate National S'mores Day with s'mores-n-berry bars

You'll Want S'more!Break out the marshmallows, graham crackers and chocolate… and don’t forget the raspberries! Leave the campfire behind and make these s'mores-n-berry bars to celebrate National S'mores Day!

Who doesn't love a s'mores treat? They bring back childhood memories, they can create new memories, and, um… they taste amazing! But don't worry — you don't have to head to the campsite to enjoy them. This recipe for s'mores-n-berry bars is baked in the oven and has the added sweetness of fresh raspberries. What could be better?

S'mores-n-berry bars

Recipe courtesy of Grab a Plate

Serves 9

Ingredients:

For the crust

6 tablespoons unsalted butter, melted1-1/2 cups crushed graham cracker crumbs2 tablespoons sugar

For the brownie

1 package prepared chocolate brownie mix1 pint fresh raspberries, cleaned and dried1/3 cup vegetable oil2 tablespoons water1 egg

For the topping

2 whole graham crackers, broken into small pieces1/2 cup mini marshmallowsDirections:

For the crust

Line an 8-inch-square baking pan with foil so that it hangs over the edges, and preheat your oven to 325 degrees F.Use a medium-sized bowl to mix together the melted butter, graham cracker crumbs and sugar.Press the crumb mixture evenly on the bottom of the pan.Bake until golden, or for about 20 minutes. Remove and set aside.Raise the oven temperature to 350 degrees F.

For the brownies and topping

Meanwhile, use a medium-sized bowl and mix the brownie mixture together, then gently fold in the raspberries.Pour the batter over the graham cracker crust.Bake the brownie mixture for about 25 minutes, or until a toothpick inserted in the middle of the brownie comes out clean.Remove the brownie and place the oven on broil.Meanwhile, break the two graham crackers into small pieces and arrange them in a single layer on top of the brownie.Next arrange the mini marshmallows evenly over the top of the graham crackers.Place the brownie back in the oven for just for a few minutes, until the marshmallows begin to brown. Keep a close watch on them so they don't burn.Remove from the oven and cool completely.Remove from the pan using the overhanging foil and cut into bars to serve.

What s'more could you want to celebrate?

More s'mores recipes to try

S'mores ice cream pie
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