4 medium russet potatoes Nonstick cooking spray 1 teaspoon chili powder ½ teaspoon black pepper

Total cost (excluding labor): $29,574 Total cost (excluding labor): $34,333 Total cost (excluding labor): $30,050. Total cost (excluding labor): $24,811 Total cost (excluding labor): $24,235 Total cost (excluding labor): $36,090 Total cost (excluding labor): $25,094 Total cost (excluding labor): $30,306. Total cost (excluding labor): $35,854 Total cost (excluding labor): $26,708 Total cost (excluding labor): $29,498 Total cost (excluding labor): $24,155. Total cost (excluding labor): $39,557 Total cost (excluding labor): $22,445....

How to Freeze Zucchini No matter your preferred way to cut zucchini for freezing, you’ll follow the same four steps. Step 1: Cut Zucchini Using a sharp knife ($70, Bed Bath & Beyond), carefully slice the zucchini into whatever shape you like for freezing. Depending on how you’re planning to use the zucchini later, we recommend choosing one of these three cuts: Bite-size pieces or slices Shredded Zucchini Noodles cut with a spiralizer ($48, Target)...

Tips Prepare rolls as directed through Step 5, except do not let rise after shaping. Cover loosely with oiled waxed paper and plastic wrap. Chill at least 2 hours or up to 24 hours. Before baking let chilled rolls stand, covered, 30 minutes at room temperature. Uncover and bake as directed. **Tip: To use a 3-quart rectangular baking dish instead of a baking pan, lightly grease the dish. Reduce oven temperature to 350°F and bake 30 minutes or until golden brown....

1 8 ounce can pineapple tidbits (juice pack), reserving 2 tablespoons of the juice 1 cup peeled, chopped jicama 1 medium mango,peeled,seeded, and chopped 1 large tomato, seeded and chopped 1 green onion, chopped 1 fresh jalapeno chile peppers, seeded and finely chopped 1 tablespoon lime juice ⅛ teaspoon salt * If you can’t find Pickapeppa sauce, substitute 3 tablespoons Worcestershire sauce mixed with a dash of bottled hot pepper sauce....

½ cup frozen peas, thawed ½ cup snipped fresh flat-leaf Italian parsley ¼ cup snipped fresh basil ¼ cup snipped fresh mint 2 tablespoon water 2 tablespoon grated Parmesan cheese 2 tablespoon chopped shallot (1 medium) 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon ground black pepper Pinch cayenne pepper (if desired)

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Tips If you prefer to eat leftover cookies warm, place the chilled cookies on a cookie sheet and reheat in a warm oven.

¾ cup all-purpose flour ½ cup puffed amaranth 1 tablespoon pepitas 1 tablespoon sunflower kernels 1 teaspoon kosher salt ¼ cup vegetable oil ¼ cup water 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds 1 tablespoon chia seeds 1 teaspoon cumin seeds 1 teaspoon flaky sea salt

⅔ cup seedless, red raspberry preserves 1 tablespoon lemon juice ¼ teaspoon almond extract

½ cup brown sugar 1 tablespoon lemon juice 3 tablespoon water 3 tablespoon unsalted butter ½ cup sliced kumquats 1 tangerine, sliced and seeded ¼ cup cranberries

1 12 ounce package semisweet chocolate pieces ½ cup butter 1 8 ounce carton sour cream 4 ½ cup (1 lb.) sifted powdered sugar

Trained and experience bartender skilled in mixing cocktailsAuthor of two different mixology cocktail recipe booksFood and cocktail writer for Better Homes & GardensCocktail mixer and demonstrator