I don’t have any Calphalon cookware, but I have friends who do. Both of them absolutely rave about it. Since I happen to be in the market for a double burner grill, I’m thinking about giving this one a try.

Even though it’s just my husband and I, I sometimes have my son and/or nephew over on the weekends. (I wish I could say EVERY weekend, but my son is 18 and typically too busy to fit us into his schedule.)

This contemporary griddle would be perfect for bacon, eggs, hash browns, ham, pancakes, french toast, all kinds of sandwiches, hamburgers, hot dogs… the list goes on!

It’s big enough to use a glass lid as a cover when cooking bacon or anything else that has a tendency to really splatter.

It has a LIFETIME warranty and won’t chip, peel, flake or crack. This double burner griddle is oven safe up to 450°, as well. However, it isn’t scratch resistant. So, care should be taken, in regard to storage.

Yes, this griddle is a bit on the expensive side. But, when you consider the length of the above mentioned warranty and the fact that you will never have to buy another one again, it’s a more than terrific deal!

Honestly, I’ve wanted an Aerogarden since they first came out. Now, looking at all the neat accessories and seed kits that have come out since then, I want one even more.

(The seed starter kit is a WONDERFUL idea! Hubby and I are going for a totally heirloom garden, next year.)

This is probably a good time for me to interject that it’s not going to be long before I’ll have to get another blogging job to pay for all of the things I want because of this one.

With the weather getting colder, here in Michigan, I am so tempted to order one. I think it’s the perfect time to bring a bit more greenery, not to mention yummy herbs and veggies, inside.

There are several types of Aerogardens available… including a ‘space saver’ model. (Yippee!)

There is also a much larger variety of seed kits to choose from. They include: cherry tomatoes, chili peppers, green beans, snow peas, south of the border herbs, Japanese herbs, Italian herbs, many different kinds of lettuce and a whole lot more.

From the reviews I’ve been reading, I’ve learned that many people are so pleased with these gardens that they’ve purchased multiple units. It just keeps getting better and better, doesn’t it?

With the holidays fast approaching (they’ll be here sooner than you think) there’s no better time than now to pick up a whipped cream dispenser. Until today, I never realized that they are so easy to use. They would make an excellent gift for the avid baker, in your life.

Fresh whipped cream is SO much better than the store bought stuff! Some people practically consider it a meal in itself. Compared to the ‘old fashioned’ way of whipping cream, using the dispenser and charger is a snap. Ain’t technology grand?

Cost-wise you don’t save that much when you make your own whipped cream. It averages out to about 10% less. BUT, when you consider the taste and the fact that you can easily flavor it with syrups such as Monin or Torani the lack of big savings is certainly worth it.

To make the whipped cream:
Fill dispenser with heavy cream plus 2 T. powdered sugar (to half way point). Replace screw top.

Place charger into holder. Screw charger onto dispenser until nitrous oxide is released. Shake the dispenser a few times and you’re good to go.

Hold dispenser upside down and squeeze handle to dispense whipped cream. How totally cool is that?

I’ve always wanted to make my own maple syrup. Not the kind that requires a yard full of maple trees and sap harvesting skills, the kind that you make in your kitchen with a few simple ingredients.

I recently ran across the following recipe that I am anxious to try. I’m sure it won’t totally live up to the authentic stuff. But, I’m hoping that when I serve it in my syrup dispenser, reminiscent of those used in pancake houses, my hubby with be impressed.

4 c. white sugar
¾ c. brown sugar
2 c. water
1-1/2 t. burnt sugar flavoring
1-1/2 t. butter flavoring
1-1/2 t. maple flavoring

Mix all but maple flavoring, in a medium saucepan. Cook on medium heat until mixture comes to a boil. Reduce heat and simmer an additional 10 minutes. Remove from heat.

When cooler, add maple flavoring. When completely cool, transfer to large glass container with tight fitting lid and refrigerate.

I plan on experimenting a bit with the finished product. Since I love flavored syrup, I’m going to add a bit of strawberry or blueberry flavoring to my dispenser, as well. Heck, I might get even MORE creative and try something along the lines of chocolate or orange flavoring.

I never liked Brussels sprouts as a child. Honestly, I didn’t start eating them with any frequency till my late 20s. Now, what seems like a million years later… I can hardly get enough of them.

No one can specifically pinpoint when Brussels sprouts came to be. It has been suggested that it was 16th century Brussels Belgium, where they remained a local crop until WWI.

It’s interesting to note that almost all of the ‘little cabbage look-alikes’, purchased in the US, are grown in California. (Move over California raisins!)

Brussels sprouts are not only great as a side dish they make a tasty, not to mention nutritious, snack as well. They are high in Vitamin C and rich in fiber. (When you are dieting, fiber rich foods are a good choice because they are quite filling.)

Pregnant women should consider adding these yummy veggies to their menu, because they are high in folic acid. One cup contains approximately 94mgs.

Brussels sprouts are easy to prepare. Prior to cooking they should be soaked in a bowl of cold water, to remove and dirt or small bugs that might be hiding in the leaves. Discolored leaves should be removed.

My preferred method of cooking is simply boiling them in water, till tender. I add salt, pepper and a bit of garlic powder.

Uncooked sprouts can be refrigerated for roughly 10 days… even longer if stored in Debbie Meyer GreenBags.

Photo by: x-eyedblonde

A flavor injector is SUCH a handy little tool. It’s really a must, for every kitchen… and it doesn’t take up space. (I’m mentioning this fact for those of you who have a very small kitchen and a hubby or significant other who cringes every time you mention buying anything kitchen related.)

There are basically two types available. The first type injects liquids such as marinades and puddings. The second type can be used to inject foods like olives, small cheese cubes, cloves and fruits. The possibilities are virtually endless.

Honestly, I’ve wanted one of these for a long time. Every time I see a picture of a pork roast that has been jazzed up with ingredients like whole garlic cloves, cranberries and black olives, I can’t help but drool.

You can mix up your own marinades or sauces and inject almost any kind of meat, with them. I bet barbeque sauce never tasted so good!

Even though I don’t have one of these yet, I’ve read enough reviews to suggest that you spend the extra money and purchase a ‘heavy duty’ model… one that is basically constructed of stainless steel parts. At the very least, make sure it has a steel needle. Obviously, it’s going to last A LOT longer that way.

(I realize the one pictured isn’t stainless, but it was the only one available at the time of this writing.)

My dad recently gave us his rotisserie oven. He doesn’t feel like cooking much, anymore. So, it was just taking up space in his kitchen. Lucky for us… we love it! Our Ronco is an older model than the one pictured, nevertheless it is still wonderful.

Due in part to the rising cost of food and everything else, we eat a lot of chicken. Before we got the oven, I frequently cooked it in the crock pot. Now, it’s a different story.

A rotisserie produces the juiciest bird you will probably ever eat. (Unless you happen to overcook it.) Even better, when cooking a whole chicken, there is very little prep work involved.

You simply rinse and pat dry. Secure the legs with the provided ties. Season and then place on the spit. What could be easier than that? (OK, the crock pot might be a TAD easier, but the extra couple of minutes you spend on this are definitely worth it.)

When you purchase the Ronco Rotisserie Oven, you receive a complementary nonstick food basket (great for cooking hamburgers, chops and even veggies), rubber B-B-Q gloves, plenty of food ties and the loading/carving base.

You’ll be amazed at all the things you can do with this appliance. If your dad has one that is just taking up space in his kitchen and he doesn’t offer it to you… beg him for it. You’ll be glad you did!

It’s never too early to start your holiday shopping. In my opinion, there is no better gift than an Easy Bake Oven, for the little Chef Shopper on your list. I guarantee that they’ll love it as much as I loved mine!

(Shhhh… don’t tell my husband, but I’m thinking about buying a vintage model for him. It’s something that he wanted, as a kid, but never received.)

Each oven comes with 3 mixes, 2 baking pans, 2 cooking utensils, 2 warming cups, pan pusher, instruction booklet and a partridge in a pear tree… just kidding!

There are tons of extra mixes available, everything from Chips Ahoy cookies to Cinnabon cinnamon rolls to Oreos to soft pretzels & cheese to a whole lot more.

Of course, if your little baker is on a budget you can forgo the pre-made mixes and whip up your own. Performing a search, using your favorite search engine, will bring up many different recipes.

As an example, I found a recipe for Easy Bake Pies:

1/3 c. pie crust mix
4 t. water
2 T. filling (can be things like canned pie filling, jam, pudding, etc.)

Mix crust mix with water. Divide in half. Roll out one half and place in greased and floured pan. Fill with pie filling. Roll out second dough ball and cut into strips. Place on pie, in lattice pattern. Bake 25-30 minutes.

It’s apple harvesting time here in Michigan. It makes me wish I lived smack dab in the middle of an orchard. There are so many DELICIOUS things you can do with apples, you are really only limited by your creativity.

Today, I ran across this video for Paula Deen’s Fried Apple Pies. Apparently, her Grandma used to make these, quite often. (I apologize that you have to click on the link to watch it, but there was no way for me to embed the video.)

I’ve made fried pies, in the past, but I never thought to use refrigerated biscuit dough for the crust. What a time saver! Not to mention a life saver, if you have a problem making pie crust from scratch.

She cooks down both Cortland and McIntosh apples, mixed with a bit of butter, sugar, cinnamon, nutmeg and lemon juice.

The next step is to roll out her biscuit dough, into large circles. She uses Hungry Jack Golden Layer biscuits.

When apples are cool, spread over one half of circle. Fold dough over, in a moon shape. Crimp edges with fork. Fry in hot oil, till golden brown. Dust with powdered sugar, before serving. YUM!

(For best results, fry in a large pan such as the T-Fal Chicken Fryer. Read my review, today.)

Photo by: Thom Watson

My husband and I just had an interesting conversation about poached eggs. OK, call us old weird… but it happened.

We both love them. We never make them. In our house, scrambled eggs always seem to win out. I’m not quite sure why?

While searching for poached egg tips, I ran across these nifty little Poach Pods, made by Fusionbrands. I think these are SO cute. Can you say lily pad?

They are made out of silicone and heat resistant up to 675°. They are non-stick (what silicone bakeware product isn’t?) and dishwasher and microwave safe. Clean-up consists of a swish of soapy water.

Preparation is just as easy. Simply boil a pot of water. Spray pods with cooking spray and crack one egg into each. Place pods in water and simmer till eggs are desired consistency, approximately five minutes. (They will cook faster if you cover your pot.) Remove pods from water with slotted spoon.

There is nothing like a poached egg on a piece of buttery toast that has been made out of homemade bread. If you love cheese, place one slice on the hot toast before topping it with the egg.

Do you have a yummy poached egg recipe you’d like to share? My husband will be forever grateful.