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April

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Delicious Dill Pickle Deviled Eggs

Is there any party, picnic, or potluck that isn’t made infinitely better with a dish of deviled eggs? This old-fashioned appetizer is a staple at spring gatherings and certainly around Easter holiday dinners. This year, instead of the everyday recipe, serve a tray of these tangy dill pickle deviled eggs. This is why they’re called Deviled Eggs. They incredibly easy to prepare. Just hard-boil eggs, then mash the yolks with a bit of mayo, Dijon. Add a splash of pickle juice, finely chopped up Dill pickle, and some fresh dill, and you can take your deviled eggs to the next level. Here’s how to make perfectly hard-boiled eggs… or make hard-boiled eggs in an Instant Pot. Tip: Make sure your pickles are super finely chopped, or that you’re using a piping bag tip that the pieces can easily be squeezed out of. You don’t want to have to fight with a…

Is it safe to eat dyed Easter eggs?

You look forward to the tradition every year. You stock up on eggs, select your dyes, and pick a few patterns that will show off your creativity. Then for all of your efforts, you get to display your beautiful Easter handiwork on the table or as part of the big Easter egg hunt—but wait. Are those dyed eggs actually safe to eat? Well, it depends. It’s estimated that Americans dye more than 180 million eggs for Easter Sunday (read more incredible facts about eggs you never knew), so it would be a shame just to waste them. However, unless you set some parameters from the get-go, you’ll likely put yourself at risk for salmonella and eggs that end up in the trash. If you can answer “yes” to EVERY question on this list, your eggs are still safe to eat. If you answer “no” to one or more questions, it’s best…

2020 Lent specials and deals at top chain restaurants

It’s once again Lent and the season for seafood, and this year many chain restaurants are offering some serious specials and deals. In case you’re looking to grabs some grub between now and Easter, here’s a roundup of those national restaurants offering seafood specials. A&W The nation’s oldest fast food restaurant is offering new Pub-Style Baskets filled with either 16 crispy-fried shrimp, three pieces of crispy cod, or two Cod Sliders, served with fries and coleslaw. Find a location near you. Arby’s Arby’s is offering a new Fish ‘N Cheddar sandwich along with the return of their Crispy Fish Sandwich. Both are available for a limited time as part of the two for $6 fish sandwich deal. Bojangles’ The BoJangler dinner platter is back for the Lent season, while supplies last. The platter features a crispy-fried and seasoned Alaskan Pollock filet, with American cheese and tartar sauce served on a…

Cadbury Bunny Tryouts are back for 2020

Your pet has a shot at 15 minutes of fame this Easter. The Cadbury bunny has been the company’s mascot for years, but because “everybody wants to be the Cadbury Bunny”—as the iconic commercial declares—recently they’ve opened the casting call to more than just regular old rabbits. Last year, Cadbury hosted a tryout for the position and invited any species of animal to don a pair of fuzzy ears and see if they had what it took to be the next face of its festive chocolate Easter egg candies. A bulldog named Henri took top honors in 2019, but now the company is once looking for a fresh adorable face for 2020. Cadbury is encouraging all pet owners to enter to become the official Cadbury Bunny, and they’ve made the process simple. Visit the Cadbury website and submit a cute photo of your pet wearing bunny ears. No bunny eats…

Is white chocolate actually chocolate?

White chocolate is one of those polarizing foods like black licorice, Brussel sprouts and cilantro — you either love it or you hate it. But what actually is white chocolate, and can it really be considered chocolate? Let’s first look at chocolate in general Chocolate needs no introduction. You’ve had it. You love it in all its forms: bunnies, bars, brownies. But what makes chocolate, chocolate? Well, both the dark kind and the milk kind contain cocoa solids or cocoa powder — which give them their rich brown color — as well as the fatty cocoa butter — the fat that gives them their creamy mouthfeel. White chocolate just has cocoa butter — no cocoa. Both milk chocolate and white chocolate also typically include some amount of milk or cream powder, sugar, and sometimes vanilla or other add-ins. where does cocoa butter come from? Cocoa butter is the foundation of…

Where you can get freebies on National Pretzel Day, April 26, 2019

Love pretzels? Go carb crazy this Friday, April 26, 2019, on National Pretzel Day and score any (or all!) of these fresh-baked soft pretzel freebies from these national retailers. No one has to twist our arm! Auntie Anne’s From April 26 through April 28, 2019, buy any one pretzel and get an Original or Cinnamon Sugar Pretzel for free. Just download the coupon on their website, or download their app to find the coupon. If you’re feeling generous and want to bring pretzels to the office, Aunti Anne’s is also offering $25 off of and $100 catering order when you enter code “NPD25” at checkout. Code is only good April 26. Ben’s Soft Pretzels Ben’s is giving away a free soft pretzel when you make a donation of at $1 to the Intrepid Fallen Heroes Fund at participating locations. Philly Pretzel Factory No purchase and no coupons necessary. Just stop…

Thick or thin? The skinny on asparagus size

‘Tis the season for asparagus. And whether we get it from the grocer or our garden, it would be hard not to notice the size difference in asparagus stalks. So which is better, thick or thin? For a while “thin was in.” Skinny stalks were thought to be more tender and were even marketed as “gourmet.” Thicker stalks were passed over at the market because they were thought of as woody and tough. (Admit it. You assumed this, too.) But larger doesn’t actually mean tougher, and our association of “young” and “tender,” when it comes to asparagus, is incorrect. In fact, according to Penn State’s College of Agricultural Sciences, young asparagus puts a lot of energy into producing spears that can stand upright, so the younger plant is more likely to have more crude fiber per square inch. Whereas, if thick asparagus got a reputation as woody, it’s because home cooks…

Creamy asparagus, mushroom casserole

This creamy asparagus and mushroom casserole is the picture of spring side dishes. It uses up loads of that delicious, just-from-the-garden asparagus, fresh mushrooms, and leftover hard-boiled eggs. (Confession: My eggs had pretty pastel spots from getting dyed just days before, but this dish is a great way to make sure they don’t go to waste!) I’m a big fan of this casserole because it delivers such a big serving of vegetables, but it’s also so flavorful, I would eat it as a meal. The smoked paprika brings a lot of flavor to the white sauce, so take a few taste samples as you simmer the sauce and add more to your liking. Creamy asparagus, mushroom casserole Ingredients 2 bunches asparagus 8 ounces sliced mushrooms, with dirt brushed off 2 1/2 tbsp butter + 1/2 tbsp butter 1/4 cup onion, finely copped 2 tsp Dijon mustard 2 1/2 ounces shredded…

This is what those plastic recycling numbers really mean

Recycling isn’t always straight forward. You may have the best of intentions, but the various symbols, rules, and potential fines you can face for recycling the wrong stuff, would make anyone a bit annoyed. Further adding to the confusion, what can be recycled varies wildly from town to town. Then there is the seemingly elaborate number system, which is a mystery all of its own. But those numbers (you know, the ones surrounded by the universal triple arrow symbol for recycle) don’t have to be a mystery any longer, per Greenmatters.com. It turns out, plastics are assigned a number (1 to 7), which can identify the type of plastic resin present. Knowing what these numbers mean can help you sort your plastics and identify the ones that your local recycling plant will accept. Those numbers can also be valuable to you as a consumer because they can tell you if your…

April produce guide: What’s in season

You’ve given your thick sweaters and snow shovels the boot. It’s time to welcome spring and all the tender, young produce making its way to your dinner table this month. Spring is full of vibrant and delicious produce, so clear build your menu starting with these in-season produce. Not only will using produce in-season save you money, but it tastes better, too. It’s a win/win! Here’s what’s in season in April: Artichokes (Best Mar. – May) Artichokes come into season pre-holidays, around October, but they’re at their best from March until May. They may be time-consuming to prepare, but the tender leaves taste great stuffed or served with any number of dipping sauces. Asparagus (Best April – May) Arguably, the king of spring. Asparagus taste great raw, tossed in a fresh spring salad, but they’re also easy to roast, sauté, or even grill. Chives (May – June) Chives are one…