Homemade Kolaches
By Kelly Bogard
As many of you know, we live in Waco not too far from a small community that, in the past couple of weeks, has been in the news quite a bit. The town of West, Texas is near and dear to our hearts.
In fact, I have written about the great people of West before. One of my favorite things about this town of less than 3,000 is their hospitality and food.
read moreBreakfast ‘Spring Forward’ Rolls
By Kelly Bogard
It’s finally here! We are getting our daylight back. Some people dread losing an hour of sleep this time of year, but I get so excited about it. The trade off to get the extra hour of sunshine is so worth it—in my opinion. It gives us extra time to work in the yard, fly a kite, take our kids to the park and just enjoy spring.
I love when we spring forward. I also am a big fan of Spring Rolls. So this week, I decided that I would take a turn from the traditional Spring Roll and make something to celebrate the extra hour of daylight we get starting on Sunday. And you all know how much I like breakfast.
read moreStuffed French Toast
By Kelly Bogard
There is this “love”ly holiday coming up called Valentine’s Day. It’s a day for people to show and share their love with those who mean the most to them. At my house, it also is my mother-in-law’s birthday—which is perfect because we do love her so much. What’s not so cool is the hoards of people we will encounter if we try to take her out for a nice meal.
Long lines and waits are not something that we like, especially with a three-year-old. Our solution is to make that day extra special by cooking a meal for her at home. This year, we may mix it up with a birthday breakfast of Stuffed French Toast.
read moreCream Cheese & Raspberry Coffee Cake
By Kelly Bogard
Are you ready for 2013? I know I am! Don’t get me wrong, 2012 was pretty good for the Bogards, but I love January 1. It’s like a new beginning. I let go of things I can’t fix and start new projects. I look forward to watching my daughter grow another year older and a little wiser, too. It is a pretty exciting time in my household.
read moreTexas beef from farm to fork
By Amanda Hill
Nothing makes my mouth water more than a steak—cooked medium, perfectly light pink in the center—for dinner. When I was approached to attend the Texas Beef Council‘s Farm to Fork event in Fort Worth a few weeks ago, I figured we’d be eating a lot of steak. My mouth was watering just thinking about it. Naturally, in the name of reporting, I agreed to attend.
I was right—we had delicious beef meals throughout the event. But we also learned a lot about the nutritional benefits of the 29 cuts of lean beef.
