Here are five tips to creating smoothies that are healthy, satisfying, and, of course, delicious.

USE FROZEN FRUIT. Not only will frozen fruit make your smoothies thick and frosty, but it is the most nutritious and cheapest way to go. Many assume fresh fruit is healthier, but because it is picked before it ripens, (so it doesn't rot before reaching store shelves), it isn't as fully enriched with all the nutrients nature provides. Frozen fruit is picked at the peak of freshness before it is frozen, helping to preserve its nutrients. Also, fresh fruit often costs more than its frozen counterpart. Compare the price per pound of your favorite fruit, both fresh and frozen, and see for yourself.

ADD PROTEIN. Whey protein is easy-to-digest and contains all the essential amino acids. Of course you can also use milk or yogurt: non-fat, low-fat, or full-fat, it's up to you and your dietary needs. Use almond milk or soy milk for a non-dairy alternative.

TRY COCONUT WATER. If your smoothie is too thick and needs some thinning, skip the sugary fruit juice and try adding coconut water, the liquid from young coconuts, which is rich in potassium and electrolytes.

THROW IN AN AVOCADO. Bananas are a common addition to smoothies because they add sweetness, body, and nutrients—but they're also high in sugar. Instead, toss in a quarter or half an avocado to get loads of potassium, B-complex vitamins, antioxidants, and fiber. And while avocados are high in fat, they contain oleic and linoleic acids that are effective in lowering LDL cholesterol and increasing healthy HDL cholesterol.

POWER UP WITH "SUPER FOODS." Blueberries, citrus fruits, red or black grapes, kiwi fruit, and spinach: All of these foods contain potent antioxidants called phytochemicals, which have been shown to protect against cancer, cardiovascular disease, cataracts, and offer protection against carcinogens. And don't be afraid to add the spinach. Many report that with everything else blended in, you won't even be able to taste a handful of fresh spinach leaves—but your body will thank you for the extra punch of nutrition!

Channel your inner Laura Ingalls Wilder to make this great-smelling hostess gift.

Pomanders have a beautiful citrus-spice smell and will not rot because
of the cloves inserted into the fruit.

A LASTING GIFT? Decide whether you want the pomander to last forever or just for the season. For the fruit to keep, the cloves must be stuck quite close together, without any large blank spots. If you strive for less-dense design, note that the pomander will only last through the holidays.

FOR 2 BALLS, YOU’LL NEED:
2 oranges (or try apples, lemons, or limes). Make sure the fruit is blemish- and cut- free.
Bamboo skewer
At least 1/4 cup of whole cloves
Spice mixture (see recipe)
4 feet of festive ribbon
SPICE MIXTURE RECIPE:
3 tablespoons ground cinnamon
3 tablespoons ground cloves
3 tablespoons ground nutmeg
3 tablespoons ground ginger
3 tablespoons orris root powder

MAKE MAGIC. Combine the spice mixture ingredients. Wash and dry oranges thoroughly. Feel free to mark your design with a Sharpie on the orange first. Use the skewer to poke several holes at a time, then stick the cloves, stem sides down, into the holes. You can also insert the cloves without using a skewer, but it is easier on the fingers to use the skewer. Roll cloved oranges in the spice mixture when completed and set in a cool, dry spot to dry. Drying takes at least 2 weeks. Once dried, tie a ribbon around the ball or stem for hanging or display a group of pomanders in a decorative bowl.

Have some fun with the kids making these tasty treats.

Caramel apples are one of the quintessential fall treats. The sweetness of the caramel mixed with the crispness of the apple and the saltiness of the often-used toasted nuts all mix together for a unique, all-American taste.

HAPPY APPLES. When making caramel apples at home, you have some options for the caramel. Melt purchased caramel candies for dipping or make a homemade caramel from ingredients including brown sugar, butter, and vanilla. Homemade caramel generally results in a softer, creamier coating.

THE HOMEMADE WAY. Line a baking sheet with waxed paper and coat with nonstick cooking spray. With a small knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. In a medium saucepan bring 2 cups brown sugar and ½ cup water to a boil over high. Reduce to medium-high and simmer until caramel is golden brown, about 8 minutes. Remove from heat and whisk in ½ cup heavy cream. Be careful; mixture will be very hot and will foam up. Transfer to a bowl and let cool 5 minutes. This will make enough caramel for 6 apples.

THE FUN PART. Dip apples into caramel, swirling to coat. Dip into any extras you’ve prepared, such as toasted nuts, chopped oreos, sprinkles, and/or shredded toasted coconut. Be creative! Transfer to baking sheet. Remember, caramel apples are always best eaten the same day they are made!

Spend a little extra time with tomatoes to reduce liquid and do away with the chewy, sometimes bitter skin.

PEELING. Wash the tomato thoroughly and remove the stem. Using a paring knife, slice a very shallow X in the bottom of each tomato. Prep a bowl of ice water. Place tomatoes in boiling water. Keep the fruit submerged until skin starts to curl (about 20–30 seconds). Transfer tomatoes immediately to the bowl of ice water. When cool, peel skin, beginning with your hands; remove the trickier parts with a paring knife.

SEEDING. Halve the peeled tomatoes side to side, not top to bottom. This keeps all the seeds inside. Now gently squeeze each tomato half so the seeds and excess liquid drip into a bowl. Another option is to use a small spoon or your finger to remove the seeds. The
latter method often helps retain the tomato’s shape. Strain out the seeds and use remaining tomato juice to enhance sauces, soups, and even beverages.

FILLETING. To create tomato “petals,” first quarter peeled tomatoes lengthwise. Hold one of the ends and cut out the seeds and inner core with a paring knife. Set the remnants aside for another use. The pretty petals can be used to create an elegant visual (under a scoop of cottage cheese, for instance) and are ready for dicing.

Choose the right grilling technique for the best tasting food!

DIRECT METHOD. The direct method is cooking food directly over an even heat source (either  gas or charcoal). Use this method for cooking any foods that take less than 25 minutes to cook, such as seafood, pork chops, boneless chicken breasts, burgers, and veggies. Always turn the food halfway through grilling time to expose both sides to the heat.

INDIRECT METHOD. For indirect grilling, foods are not cooked over a direct source of heat. For a charcoal grill, move the hot coals to one side of the grill or place them on opposite sides with a space in the middle. Put a drip pan on the other side or in the center between the coals. Place the food over the drip pan. Place the cover on the grill. For a gas grill, leave a side or center burner turned off after the grill preheats. Place the food over this burner. Place the cover on the grill. This method is great for foods that need to be cooked a long time, such as a whole turkey, ribs, and larger cuts of meat. Food does not need to be turned halfway through grilling time.

EARLY BIRD. The best time to hit farmers’ markets is as soon as they open. Not only will you beat the crowds, you’ll also find the best produce and goods offered. If you can’t be there at the beginning, look for deals that are often made at the end of the day.

CHOOSE THE BEST. Select the exact produce you want—and make sure it’s the best in the bunch. A useful rule of thumb: Look for the vegetables and fruits with the most robust color. Especially with fruit, stay away from those with bruises or wilted leaves. For asparagus, choose firm stalks with tightly closed heads. Another tip: Ask if you can taste the produce before you purchase.

KNOW YOUR MONTHS. So you’re set to make Grandma’s famous strawberry shortcake but can’t find any strawberries because it’s early May. Check out this handy list from DesMoinesFarmersMarket.com to see what’s in season for the coming months.

Does your spaghetti always end up sticky? Try our foolproof method.

KNOW YOUR NOODLE. Pairing the right sauce with the right pasta can make or break your dish. A general rule is the thicker the sauce, the wider noodle you need to use. Choose sturdy tube and ridged pastas for chunky sauces. Use angel hair and other delicate strands with a light olive oil sauce. Ribbon pastas are perfect for creamy butter and hearty meat sauces. Baked pastas are a success with penne and ziti and other tube noodles. Shells, orecchiette, and other fun shapes capture thick, textured sauces (think macaroni and cheese) and are also nice in pasta salads.

COOK CORRECTLY. Start with 4 to 5 quarts of water per pound of pasta to ensure the noodles have plenty of room to move around. Be generous with the salt; 2 tablespoons per 4 to 5 quarts should be perfect. As soon as the water comes to a rolling boil, add the pasta all at once and immediately stir it. This prevents any sticking and helps submerge any long strands. Occasionally stir the noodles as they cook. Always check the package; cooking times will vary. When the pasta is al dente (a bit firm to the bite), drain pasta in a colander. Once the pasta is in the colander, do not rinse it; simply shake the excess water off. Rinsing will remove the starchy coating on the pasta that helps the sauce adhere to the noodles. Add your perfectly cooked noodles to your sauce and eat up.

Reinvent last night’s dinner with these creative tips.

LOSE THE BORING. We’ve all choked down the chili for the third day in a row in order not to waste it. Go beyond blah leftovers and enjoy your meals! Most leftovers can be made into a delightful new dish. But if you are just tired of the dish and don’t want to see it again soon in any form, freeze it and reheat when you’re more in the mood.

Some ideas for adding new life to leftovers:

CHILI. Top baked potatoes, hot dogs, burgers, and even spaghetti with yesterday’s chili. Replace the meat sauce in lasagna with the spicy soup. Use chili to fill enchiladas. For a quick snack dip, heat one part chili with two parts cheese!

MASHED POTATOES. Make potato pancakes by adding 1 beaten egg and a little grated Parmesan or Asiago cheese to 2 cups mashed potatoes; form into patties and fry in vegetable oil. Save time when making a chowder by using leftover mashed instead of raw potatoes. 

CHICKEN. Last night’s chicken offers endless possibilities. Dice it up and add to macaroni and cheese for a protein kick. Shred what’s left and make quesadillas. Mix with a bit of mayo, halved grapes, a bit of celery, and walnuts for chicken salad. Throw it in with mixed veggies and cooked rice for an easy stir-fry. 

RICE. Rice pudding is a perfect use for leftover rice. For an easy entrée, saute it in a skillet with some eggs and leftover veggies for fried rice. Stuff hollowed-out green peppers with beans, cheese, and extra rice for a fun twist.

A spectacular risotto takes time, but the result is so worth it!

TRADITION OF ITALY. Risotto is a traditional dish that originated in northern Italy
several centuries ago. The basic ingredients for risotto have remained unchanged: short-grain rice, hot stock, onion, butter, wine, and Parmesan cheese. Short-grain rice (such as Arborio) was introduced to Italy and Spain by the Arabs during the Middle Ages.

TIMING IS EVERYTHING. The first thing to remember about risotto is that although preparation is time-consuming, the dish is worth the wait. A basic risotto recipe:

1/2 small onion, chopped
3 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
4 cups hot chicken stock
1/4 cup grated Parmesan cheese

Saute onion in 1 tablespoon of the butter and the olive oil until translucent. Add the rice; stir to coat each grain. Cook about 1 minute. Add the wine. When the wine has evaporated, raise the heat and start gradually adding the hot chicken stock, about _ cup at a time. (Keep the stock simmering in a separate pan.) Stir gently and constantly; as it cooks, the rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock for 20 to 30 minutes.

The rice has completed cooking when the grains are tender but still firm to the bite. If you run out of stock, simply add hot water until the rice is finished cooking. The last step to basic risotto is to turn off the heat and mix in the remaining butter and the Parmesan cheese. A key secret: Eat right away because the rice tends to continue cooking.

ADD-INS. Because arborio rice easily absorbs flavors, ingredients such as seared scallops, sauteed wild mushrooms, cubed butternut squash, peas, asparagus, and shaved black
truffles are tasty additions. Stir any of these in with the butter and cheese and enjoy!

Start a fun tradition with the kids. Just don’t sneak too many M&Ms!

GLUE IT. The first step is to make the glue for holding the gingerbread house together. Sift 5 cups powdered sugar into a bowl. Stir in 3 egg whites until the mixture is the consistency of peanut butter. The consistency is key. If it’s too thin, the candies will slide; too thick and the candy won’t stick.

CONSTRUCT IT. Once the glue is made, put the house together. Use graham crackers and let your imagination (and your helpers’ creativity) run wild. Simply spread the glue on the cracker edges to cement the sides together.

DECORATE IT. Buy a variety of small, colorful candies and place in different bowls. Now simply dip one side of each candy in the frosting glue and adhere it to the walls of your home. Encourage  creativity; the arch of a candy cane makes a fun door, and licorice can provide a cool roof.

Impress your guests with a homemade crust that’s literally easy as pie!

THE RECIPE.
1 ½ cups all-purpose flour
1 ½            teaspoons sugar
½ cup vegetable oil
2 tablespoons milk

Put flour and sugar in a 9-inch deep-dish glass pie pan. Mix together in measuring cup vegetable oil and milk. Measure accurately. Mix liquid into flour/sugar mixture with a spoon. Pat in the pan and prick with a fork. Bake as usual for any recipe. Recipe from Shirley Arledge.

TRICKS OF THE TRADE. There are endless ways to make a piecrust. Don’t be afraid to explore additions and substitutions. A pinch of salt can enhance the flavor of the crust, and a little more sugar will make the crust even sweeter and aid in browning. For a healthful spin, try using half whole wheat flour and half all-purpose white flour, or sprinkle a bit of wheat germ into the mixture. Pinches of autumn spices such as cinnamon, nutmeg, or cloves can go a long way. Even a dash of bourbon or cold brewed coffee adds some zing.

GUIDELINES. A recipe for baked goods needs to be followed exactly. No ingredients can be added at the last minute, so everything needs to be just right before the treat goes into the oven. There are no such rules when it comes to making something like a marinade. There are only guidelines. If you always start with three main components, you’ll be on the right track.

THE TRIFECTA. Acid, oil, and seasonings should make up your basic marinade. Deciding what ingredients to use depends on the protein you’re preparing. For instance, red wine is often enjoyed with a New York strip, so why not make the acid base of your marinade a nice Merlot? Add a couple tablespoons of olive oil, then consider how you want your meat seasoned. Garlic, onion, and ginger are classic, flavorful choices.

FIND INSPIRATION. Consider the theme of meal you’re preparing. Are you going south of the border? Get inspired by the pitcher of margaritas and use tequila, lime, and some cilantro. Chicken marinated in soy sauce, ginger, and rice vinegar will add some Asian flair to your night; served with rice and steamed veggies, it’s better than takeout.

OTHER ADDITIONS. Get creative after you’ve mastered the basics. Asparagus and broccoli taste even better in a mayonnaise-based marinade. Some chefs swear by the tenderizing effect of yogurt when cooking chicken and lamb. And don’t always rely on seasonings for flavor. Try flavored oils such as walnut and hazelnut for a layered taste.

EXTRA TIPS. Help the flavors of the marinade penetrate by pricking the meat deeply before soaking. If you want a hint of sweetness, add with caution—the sugar may burn faster than the meat can cook. In a hurry? Shorten the marinating time only if you cut the food into pieces. Red meat can stay in a marinade for up to two days, but be sure to place it in the refrigerator. One day, or 24 hours, in the refrigerator is a good amount of time for poultry. Between 30 minutes and two hours will do the trick for fish, vegetables, and other tender foods, but watch the time carefully. If they marinate much longer, they’ll go from tender to mushy.

DOWN THE MIDDLE. Using a large chef’s knife, cut avocado in half lengthwise. Twist the two halves in opposite directions to separate. Tap the knife firmly into the pit and turn like a doorknob to remove.

BEYOND GUACAMOLE. Avocado is so versatile! Arrange slices on top of burgers, potatoes, and egg sandwiches; dice up and add in to mac and cheese, fruit smoothies, or your favorite gazpacho.

Add some pizzazz to your glass to take the enjoyment of that refreshing beverage up a notch.

ICE CUBES. Add fresh blueberries, raspberries, and a fresh mint leaf to each section of an ice cube tray and fill with water. Freeze and let the fun begin! Also try food coloring, edible flowers, or a splash of vanilla. If you’re making punch for a party, freeze some of it as ice cubes and the punch won’t dilute. Ice cube trays come in all sorts of shapes these days. Have fun!

DECORATE THE RIM. Use a wedge of watermelon, mango, or even pineapple to add color and a sweet treat. Just slice a little slit into the piece of fruit and slip over the edge of the glass.

COAT THE RIM. Dip the rim of a glass in water or use a wedge of fruit to moisten the rim. Carefully dip in a shallow bowl of coarse sugar or salt. Use colored sugar to add some flair.

STICK IT. Skewer fruit on swizzle sticks. Get creative: Cut soft fruit such as honeydew with a small cookie cutter to make fun shapes. Use a veggie peeler to slice wide strips of fruit; weave accordion-style onto the sticks. Add a piece of fruit and mint leaf to the top of the stick. For savory or salty drinks like margaritas, play around with cucumbers, pearl onions, and cheese-stuffed olives for the same effect.

FOR SHAKES OR ICED COFFEE. Melt semisweet chocolate chips and place in a small plastic bag. Cut off a corner and pipe a thick, fun design on waxed paper. Let it stand until set and gently peel off. Top your drink with whipped cream and insert your chocolate creation. Or simply grate chocolate over whipped cream for a classic yet tasty treat.

It’s time to break out the bright yellow rubber gloves and attack our down-and- dirty-checklist.

THE OVEN. If you aren’t blessed with a self-cleaning oven, mix a paste of baking soda and water. Coat the inner walls with the paste and let stand overnight. In the morning use a plastic spatula to remove it (wearing your trusty gloves!).

MICROWAVE. If there are stubborn stains, try boiling a glass of water in the microwave. The steam should help loosen the stains.

LINENS. Add lemon slices to a large pot of water; bring to a boil. Turn off the heat, add your linens, and soak for an hour. Launder as usual!

THE PANTRY. Take everything out of the pantry, wipe down the shelves, and discard all products
that have expired.

CAST IRON SKILLETS. Use a soft sponge and coarse salt to scrub the skillet. The salt acts as a natural abrasive and lifts oil and bits of food. Rinse away salt and wipe dry.

THE SINK. Pour baking soda with warm water and lemon peel down your disposal to freshen the drain. Throw some ice cubes in there, too, and turn it on to help sharpen the blades.

THE FRIDGE. Wipe down shelves, discard old food, and replace your boxes of baking soda
in both the freezer and the fridge.

LOOK UP. See your ceiling? Yes, it’s time to wipe it clean. May as well do the walls, baseboards,
and moldings, too!

A little extra care will help your wooden cutting board last.

CLEAN IT. When you’re ready to clean your wooden cutting board, wipe both sides down with a damp cloth and a mild antibacterial soap. Never submerge a cutting board in water because eventually it can crack and warp; also keep it out of the dishwasher. Rinse with hot water, wipe with a clean cloth, and allow it to dry in an upright position.

DEEP-CLEAN IT. Every three weeks give your wooden board a little extra love; sprinkle coarse salt over the surface of the board and rub the board with a halved lemon for about five minutes. Lemon is a natural astringent and sanitizer, so this method will take away any stains and leave a fresh, clean smell. Rinse with hot water for 15 seconds. Let dry in upright position. Undiluted white vinegar works, too. Just leave on overnight and rinse in the morning. 

MAINTAIN IT. If the board is made from butcher block, keep its finish looking great by oiling it. About once a month, heat a small amount of mineral oil in a pan and apply it to the wood with a lint-free cloth, moving with the grain of the wood. Reapply more after the wood soaks up the oil. Continue until the wood stops absorbing the oil, then wipe down any extra. Allow the board to dry overnight before using.

Keep food easy to find and at its freshest with these guidelines.

UPPER SHELF. This is the perfect spot for milk and juice. Try to keep the shorter items in front and the taller items in back.

MIDDLE SHELF. Keep small containers-salsa, butter, and soda, for instance-that you use more often here.

BOTTOM SHELF. Place leftovers, eggs, and packages of meat here. Keep
the meat on a baking sheet to catch any leaks.

CRISPERS. Veggies and fruits can lose moisture quickly, so store them here. Often fridges will come equipped with a cheese bin to keep the smells away from other foods.

DOOR SHELVES. Things that aren't going to spoil, such as mustard, ketchup, and jam, should go inside the door because this is the warmest part of the fridge.

Turn meat and potatoes from subtle to sublime with our basic gravy recipe, tips, and more.

DYNAMIC DRIPPINGS. When roasting, add flavor to the drippings by setting the bird on cut-up carrots and onions in the roasting pan. Discard the veggies after cooking. If you haven’t had good luck getting enough drippings from the roasting, add a little chicken broth (or even apple cider) to the bottom of the pan. Some gravy recipes call for leaving the browned meat bits to add flavor; others say leave them out because they cause lumps. Choose the variation your family and guests like.

THE BASICS. When roasting is finished, pour the drippings into a large fat separator, then pour the fat into a glass measuring cup.

In a medium saucepan combine 1⁄4 cup of the fat (if there is no fat, use 1⁄4 cup melted unsalted butter instead) and 1⁄4 cup all-purpose flour, stirring and pressing out lumps with a wooden spoon.

Over medium heat, slowly pour the drippings into the flour mixture, stirring constantly to keep it from lumping until it’s thick and bubbly. Cook and stir for one minute more, then season to taste with salt and pepper.

THIN GRAVY? If the gravy isn’t thick enough, simply add a thickener such as equal parts unsalted butter and flour or cornstarch and water. Add just 1 teaspoon at a time; no one wants jellylike gravy!

VARIETY IS THE SPICE OF GRAVY. Shake up your gravy with these additions: 2 tablespoons brandy plus 1 tablespoon fresh herbs such as sage and/or thyme, or add a little lemon juice with roasted garlic.

Keep your coffee tasting great with monthly coffeemaker cleaning.

WHY? Over time, residue and hard-water deposits build up in coffeemakers, leaving your coffee tasting unpleasant. If you use your coffeemaker at least four times a week, clean it at least once a month for best-tasting results.

HOW? Mix together equal parts white vinegar and water. Fill the water reservoir with this combination and turn on the coffeemaker. Turn it off after it’s cycled several cups through and let the vinegar mixture sit for 45 minutes to an hour. Start the machine again to complete the cycle, discarding the vinegar mixture afterward. Run regular water through the coffeemaker a few times after this so the vinegar odor disappears. If the coffeemaker you are cleaning has not been cleaned on a regular basis, you may want to make another full pot of the same white vinegar and water solution and cycle it through again. Clean the carafe and filter basket in the top rack of a dishwasher.

Be health-minded. Before you start whipping up your summer salad, take a minute to properly wash your greens.

• The first step may seem obvious but is often overlooked: Wash your hands. Use warm water and soap for at least 20 seconds. Then clean your knives, cutting boards, counters, and plates with soap and water as well. Stay away from sponges; use clean cloth towels instead because sponges tend to stay wet and harbor the bad stuff like bacteria. But if you just love those sponges, be sure to stick them in the dishwasher when they start looking grim. 

• Now you can safely begin cleaning the lettuce. Start by removing the outer leaves. Using a cool stream of water, wash the produce with the spray nozzle on the faucet. Remove any dirt, sand, and potential bacteria by thoroughly cleaning the produce with your hands. Forget soap or any special solutions—cool water is perfect. 

• Wrap the lettuce in a damp paper towel and store it in a plastic bag in the fridge for up to one week, ideally in the veggie crisper. The FDA recommends keeping your refrigerator at 40°F or below.

You don’t have to sacrifice flavor or tenderness by grilling less-expensive cuts of beef, says the Iowa Beef Industry Council.

1. Cook all beef cuts at low to medium temperature unless otherwise stated.
This ensures that the outside won’t char before the inside is properly cooked.

2. Less-tender beef steaks are best if cooked to medium (160°F) doneness or less. Use an instant-read thermometer.

3. Watch beef carefully during grilling. Grilling time can vary with the cut of beef, position on the grill, weather, temperature of the coals, and degree of doneness desired.

4. Determine doneness by making a small slit near the bone and checking color. Insert the thermometer horizontally.

5. Allow steaks to rest in a warm place for 5 to 10 minutes for juices to set.

6. Marinating economically-priced tender steaks for flavor increases their
tenderness. Marinades are seasoned liquid mixtures that add flavor and in some cases, tenderize as well. They must contain an acidic ingredient or
natural tenderizing enzyme, such as lemon juice, yogurt, wine, or vinegar. —CM