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Mini-makeovers deliver big home value

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P(Family Features) Kitchen and bathroom remodeling projects can significantly add comfort, improve functionality and increase the home’s resale value. Whichever reason drives homeowners to complete an improvement project, they need to pick one that also delivers a return on investment.

 

“Many homeowners believe that they need to take on a full-scale remodeling project in order to boost value or make the effort worthwhile,” said Chris Terrill, CEO of HomeAdvisor. “Not only is that not practical for many families’ budgets and time constraints, the truth is that smaller, more manageable projects can still provide a high ROI.”

 

Kitchen solutions

Recent data from HomeAdvisor reveals that updating the countertops and cabinets are among the top kitchen improvements homeowners are undertaking. Depending on the materials used, the projects average $3,459 and $5,853 according to HomeAdvisor’s Cost Guide. These projects are still just a fraction of a whole kitchen remodel, which averages around $22,200.

 

New appliances are an effective way to update and unify a room, and features such as built-in ovens, microwaves and storage for small appliances can make the kitchen appear less cluttered. When shopping, remember that regardless of upfront costs the best buy is the highest energy efficient product, for the best return on investment.

 

“A minor kitchen remodel is one of the best investments homeowners can make,” said Terrill. “Projects including refinishing the cabinets, updating the countertops, and installing new appliances all provide a high return without breaking the bank.”

 

Image courtesy of DesignMine
Image courtesy of DesignMine

Bathroom brush-up

Although typically the smallest rooms in the home, bathrooms can still make a big statement. Even the tiniest of bathrooms can be improved to increase value, function, and overall aesthetics without a complete overhaul. That is likely welcome news to homeowners unwilling or able to dedicate the $10,274 average price tag associated with a full bathroom remodel.

 

Installing a new shower or bath tops the list of bathroom renovation projects homeowners undertake. Free-standing showers and shower and bathtub combos are the most popular choices. The projects average $4,381 and $3,453 respectively and according to Terrill, most homeowners find the resale value worth the investment.

 

Updating the flooring is also a common small-scale project in the bathroom, with costs averaging $1,794. Installing a colorful tile floor is an especially appealing way to brighten up a dull bath, but if tiling the entire bathroom is out of the question, homeowners can still add flair with tile above the sink or bathtub.

 

“Regardless of the size and scope of the renovation project, one tool I find helpful is HomeAdvisor’s Cost Guide,” said Terrill. “This online resource helps homeowners get a better idea of the costs they can expect to incur when completing a project.”

 

For more information, visit www.homeadvisor.com/cost.

 

Source: HomeAdvisor

Image courtesy of DesignMine (bathroom)

The Covered Dish: Candied Jalapenos & Bacon Spread

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This past summer I wrote a simple recipe for candied jalapenos, alias ‘cowboy

candy’. They were extremely popular. Each time I demonstrated the recipe I

would rattle off 101 ways to use the candied jalapenos. Finally after the fact I

wrote a ‘real’ recipe using the cowboy candy. This week I am implementing them

into an appetizer/spread. But let’s not rule out placing these delights in potato

salad, deviled eggs, hamburgers and even jalapeno bread!

In this column I have provided the recipes for both the candied jalapenos and

the appetizer spread. If you don’t have time to do the jalapenos from scratch

you will certainly find many companies that sell them. In Kansas you will find

the ‘Campbell Garden Peppers’ and in Missouri I’ve located several, google them

on line and they will surface. In mid-Missouri check at Cockrill’s Mercantile,

in Columbia there’s a label called Papa Hart’s Pickles that produces the candy

jalapenos. In the Branson area visit Danna’s BBQ for candied jalapenos. It’s a

start at least!

Pile these yummies on a sandwich or on top of a bowl of chili for a swing of sweet

versus savory. As I stated earlier you are going to find a million uses for them. Oh

yes, be sure and choose the ‘heat’ level of preference. Jalapeno’s come in ‘hot’

and mild. I’m a weenie and I usually use mild. Have fun playing with the two

recipes and I’ll wrap up the column a bit early so we have plenty of space for the

two recipes together.

Don’t forget my culinary cruise in March 2015, visit the website www.

thecovereddish.com and look over all the details. I ‘promise’ you an exciting and

fun trip. Simply yours, The Covered Dish.

Candied Jalapeno/Bacon Spread on Pepper Sliders

1 1/2 (12 ounces total) cream cheese

2 tablespoons sour cream

1/4 cup chopped candied jalapenos, measure before chopping

4 strips cooked bacon, drained and crumbled

1/4 teaspoon seasoning salt

Yellow, green, red or orange peppers cut into 8 squares each

Soften cream cheese and stir in all remaining ingredients. Allow to set overnight

in refrigerator. Set out a few minutes before serving to allow cheese to soften.

Using a tablespoon scoop or other similar tool place a scoop of the jalapeno/

bacon spread on the pepper square.

This is a very colorful presentation and a good solution to additional

carbohydrates found in chips and crackers. Consider using peppers that match

the season like green, yellow and orange for fall and red and green for Christmas.

The spread could also be made into a basic cheese ball. Other dips and spreads

will work equally as well as the Jalapeno/Bacon on the pepper sliders.

Candied Jalapenos can be found in gourmet stores or you can easily make the

Jalapeno Turn-Arounds featured below. The longer the candied jalapenos set the

better they taste!

Cowboy Candy-Candied Jalapenos

(Pickled Jalapeno Turn-Arounds)

16 ounces of mild pickled jalapenos, drained & rinsed

2 teaspoons lemon juice

3 cups sugar

4 ounces roasted red peppers

Yield: 2 Half Pints

For canning purposes wash all jars ahead of time. Place jar flats in a pan of boiling

water. Set out tongs and clean towels.

Drain and rinse jalapenos in a colander. Place red peppers and jalapenos in two

half pint jars, packing within 1/2 an inch of the rim. Place the lemon juice and

sugar in a saucepan over medium heat. (Turn water on under the jar flats.) Cook

until a candy thermometer reads soft ball stage. Immediately pour into each jar

covering completely. You must work fast as this will get extremely sticky. Seal

each jar tightly.

For a hot water bath place the jars in a large stockpot and cover with cold water

about 1-2 inches from the top of the jars. Turn heat on medium/medium-high

and bring the pot to a full boil. Boil for only 10 minutes. Remove jars with tongs

from water bath and allow to cool. You should hear the jars ‘ping’ as they seal.

Should you use fresh jalapenos, (approximately 1 1/2 pounds) be sure and wear

rubber gloves. When the sugar and lemon juice come to a boil add the jalapenos

and fresh red peppers cooking on a simmer for about five minutes. If you cook

too long they get too soft.

If I were using fresh peppers I would consider adding about 1/2 teaspoon of

celery seed and about 1/2 teaspoon of turmeric to the mixture.

Allow the jalapenos to set for at least 2 weeks before they are used. The longer

they stay in the sugar base the better they get.

These can be implemented into many dishes from grilling to potato salads and

appetizers.

Kansas, from Land of Ahs to Land of Guffaws

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john marshal

Kansas is the Mother Shipton, the Madame Thebes, the

Witch of Endor, and the low barometer of the nation. When

anything is going to happen in this country, it happens first

in Kansas. Abolition, Prohibition, Populism, the Bull Moose,

the exit of the roller towel, the appearance of the bank guar-
antee, the blue sky law, the adjudication of industrial dispute

as distinguished from the arbitration of industrial differences

– these things come popping out of Kansas like bats out of  hell.

-William Allen White, 1922

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At the time, White had it right. Kansas was leading the

nation in more ways than we could count, showing the way to

abolishing child labor, recognizing workers’ rights, banning

the public drinking cup, expanding networks of paved public

roads, establishing a system of state universities, and more.

The source for inspiration began with the state’s early set-
tlers, who believed in humility and self-reliance; their faith

first carried the conviction that men were to share freedom,

not own it, and Kansas became the only state founded on a

moral principle – that slavery was wrong.

Within a generation, Kansas women were free to vote, and

to hold public office. In the city of Argonia, citizens elected

the first woman in the nation to serve as mayor.

Kansas led efforts to regulate railroads and challenge the

base evils of the Ku Klux Klan. Kansans were leaders in

breaking the huge corporate trusts that controlled banking, set

the price and supply of oil, manipulated the markets for steel

and the production of durable goods, including automobiles.

We became a major producer of oil. And heading into the

Second World War, Kansas industry turned to produce air-
planes and military hardware to aid our allies and, ultimately,

to supply our armed forces.

Recent decades saw the continued times of great govern-
ment achievement in Kansas. From an invigorated, post

World War II state in the 1950s, through the dramatic welfare,

tax and education reforms of the 80s and 90s, the men and

women in state politics believed fiercely in the advancement

of a common good.

This took form in the tangible and beneficial: a state self-
immunized against polio; a Kansas Turnpike, one of the

nation’s first super highway systems; hot lunches for schools;

flood control with lakes and reservoirs; statewide school

unification; a streamlined and unified state judiciary; our first

equitable (one-man, one-vote) legislative reapportionment;

ratification of the Equal Rights Amendment; enactment of not

one, but two national models for public school finance.

Kansas, known for leading policies, offered national lead-
ership: Eisenhower, Landon and Frank Carlson braced the

nation’s power structure; Bob Dole, Jim Pearson and Nancy

Kassebaum enlivened it. The Menningers led the reform

of care for the mentally ill. Administrators and scientists at

our universities were at the front of global advancements in

agriculture and medical research; our engineers improved

transportation in developing nations.

At home, across the nation and over the globe, Kansas had

shown the way: government would make a great difference in

peoples lives.

ALL THAT has changed. In less than the four years of a

gubernatorial term, the pride we once took in our government

has turned to embarrassment.

Have a look: A legislature dominated by the dogma of ideo-
logues and the jargon of political hacks. A governor obsessed

with an “experiment” that Kansas abolish its income tax,

determined that it become a state of little or no government.

A Capitol once magnificent, now little more than a cathedral

for the billionaire bishops Charles and David Koch, and their

straw front, the misnamed Kansas Chamber of Commerce.

In the past three years, legislators and Gov. Sam Brownback

have moved to dismantle the footings that supported benefi-
cence in Kansas government, and to sever the connections

among local, state and federal components.

Among the first calls to starve the government was the

governor’s rejection, in 2011, of $31.5 million in federal aid.

The money was to help establish a state health insurance

*

exchange under the Affordable Care Act and offer health care

to the uninsured.

A great budget sink hole now expands, the result of cutting

the state’s top two tax rates and allowing new loopholes for

big business. (Lower incomes continue to pay in full.)

The estimated budget deficit will approach $400 million by

the middle of next year and up to $5 billion by 2019.

Seeking money to stem the flow of red ink, legisla-
tors have raided the budgets of the State Parks, Insurance

and Transportation Departments, among others. City-county

revenue sharing has ceased. State funding for local teacher

salaries, classrooms and classroom supplies has been slashed;

aid to higher education, curtailed. Budget breakers have cor-
rupted medical care for the poor by turning the service over to

private companies, slashed welfare spending and closed local

offices in one community after the next.

Dramatic increases in local taxes are the bleak forecast after

continued cuts in aid to cities, counties and school districts,

their services already weakened by years of reductions.

Moodys and Standard and Poor, the nation’s top financial

rating agencies, have downgraded Kansas bond ratings. The

state is now a poor risk.

THIS AND MORE have come to national attention. The hoots

are loud, and getting louder.

“Characters, Cranks and Kansas,” “America the Clueless,”

“States Gone Wild,” are among the headlines in The New

York Times. The Week, a national newsmagazine, had this one:

“Kansas: The death of supply-side economics?”

Paul Waldman of the Washington Post, Paul Krugman of

The Times, and David Brunori of Forbes, have mocked the

madness of cutting taxes with no way to fill the growing

revenue gap. Waldman noted that Kansas’s job and income

growth lag woefully behind the nation’s.

Tax cuts are not the key to prosperity for all, Krugman said.

It didn’t work when George W. Bush tried it in Washington,

nor is it working in Kansas. “But faith in tax-cut magic isn’t

about evidence,” he said. “It’s about giving rich people and

corporations what they want.”

KANSAS WAS once governed by experienced and thoughtful

people who believed that government could make a difference

in people’s lives, help their communities ascend, lift the state

as a community.

Now look at us.

“I drove across Kansas recently on my way to Colorado and

got to see the state’s budget issues up close and personal at

various highway rest stops. Apparently conservative paradise

is a place where toilets are overflowing, sinks are broken, trash

is rarely emptied and toilet paper is a luxury. No thanks.”

That was a comment to The Times, following an article

headlined “Conservative Experiment Faces Revolt in Reliably

Red Kansas.”

Brownback hasn’t brought progress, he has brought embar-
rassment. His no-tax, supply-side ”experiment,” has not

meant prosperity, but pratfall – a tired vaudeville joke.

Kansas, where enterprise and progress once popped out…

“like bats out of hell” is now a study in folly. Where pride was

once the mainstay, we have become a carnival of rubes, easy

marks for the hucksters.

For all the decades since before statehood, Kansas has been

a place where citizens looked to improve their lives with lead-
ers who helped make strong communities and a stronger state

– not leaders who made us the butt of jokes:

How many Kansans does it take to screw in a light bulb?

None. They’re still waiting for electricity.

Or this: In some states they farm sod for new lawns. In

Kansas, the governor calls it a housing boom.

Yep. That’s us. That’s the governor’s legacy – all that

freedumb and independence, an experiment ending in farce

as we scrounge over the prairie, searching for Brownback’s

progress, asking permission to put up another sod hut.

*

*

– JOHN MARSHALL

Keep winter energy bills in check

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heating(Family Features) As winter temperatures drop, the potential for higher utility bills goes up. Taking steps ahead of the cold season can help you trim costs and make your home more energy efficient, keeping those utility bills in check even as the winter weather rages.

“Many homeowners just assume the winter season means their bills will go up as systems work harder to keep their home regulated,” said Francois Lebrasseur, marketing manager of water products for GE Appliances. “In reality, there are many steps one can take to improve energy efficiency and minimize the added expense that comes with extreme winter temperatures.”

 

remoteAccording to the U.S. Energy Information Administration, electricity costs are on the rise. Before winter weather sets in for your part of the country, take some time to assess your home for potential problem areas and improvements that can help lower your energy costs.

 

Lighting. Though turning off unneeded lights is a smart strategy any time of year, it’s especially helpful during the winter months when utility expenses can add up. New technology from GE Lighting lets you manage your lights away from home – handy if you’re gone for the day and realize lights were left on. GE Link Connected LED lights can be adjusted using an app on your smartphone. These energy-efficient LED lights also will come in handy if you’re away from home for an extended period or traveling over the holidays, as you can turn specific lights on to give the appearance that someone is home so you can vacation worry-free. If you replace a 60-watt incandescent light bulb with a 12-watt GE Link LED bulb, you would save $132 over the life of the bulb at an electricity rate of $0.11 per kWh.

 

Water heaters. Heat isn’t the only system that gets an extra workout come winter. Cooler house temperatures may require water heaters to work harder, so ensuring you have a model well-suited to your family’s year-round needs is key. In fact, heating water is the second source of energy use in the residential home after space heating and cooling, with standard electric water heaters costing the average homeowner $585 every year to operate. One energy-efficient option is the 50-gallon GE GeoSpring™ hybrid electric water heater, which can save the average household $365 every year (using 1514 kWh per year and national average electricity rate of 12 cents per kWh) compared to a 50-gallon standard electric water heater (using 4646 kWh per year), as based on a test comparison. GeoSpring also offers features such as vacation mode, which lowers the water temperature during a trip, then reenergizes itself the day before the homeowner’s return.

 

Thermostat. A programmable thermostat is easy to install and saves energy (and money) by automatically adjusting to pre-determined temperature settings. This allows you to drop the temperature during the day when no one is home, but have a comfortable environment ready when you arrive home from work each day. Depending on the model you choose, you can select numerous settings to adjust your indoor climate for various days to fit your lifestyle patterns. According to ENERGY STAR®, when used properly, a programmable thermostat can save as much as $150 a year in energy costs.

 

Air leaks. An airtight house is critical to managing your heat-related expenses. You take time to close windows and doors to prevent heat from escaping, but that’s only half the battle. Sealing cracks around those windows and doors, and other leak-prone areas such as the basement and attic, will help keep heat inside and costs down.

 

To protect your wallet with more seasonal energy-efficient savings tips and products, visit www.geappliances.com or www.gelighting.com.

 

Source: GE Lighting

Sweet ideas for holiday desserts

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(Family Features) The highlight of many a holiday meal, desserts are adored by young and old alike. This year, complete your festive celebration with delightful desserts that feature California Dried Figs.

 

Naturally sweet and available year round, figs easily add a touch of elegance to a variety of recipes. Dark purple Mission Figs have a soft, thin skin with a sweet, fruity taste, while Golden Figs are amber-colored with a firmer skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes.

 

Keeping holiday traditions

California Dried Figs are the perfect ingredient to star in your holiday recipes, especially for Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these “figgy” recipes.

 

Besides the sweetness that figs bring to the table, California Dried Figs are a healthy ingredient rich in dietary fiber, complex carbohydrates and such essential minerals as potassium, iron and calcium.

 

Learn more about Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs at www.valleyfig.com.

 

 

Fig, Lemon and Honey CheesecakeFig, Lemon and Honey Cheesecake

Servings: 12

Crust:

1          cup graham cracker crumbs

2          tablespoons granulated sugar

3          tablespoons butter, melted

1          cup chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

Cheesecake:

1 1/2    pounds (three 8-ounce packages) cream cheese, softened

3/4       cup granulated sugar

1/4       cup sour cream

2          teaspoons grated lemon zest

1 1/2    teaspoons vanilla extract

3          large eggs

1          lemon, thinly sliced (for garnish)

Sauce:

1/2       cup water

1/2       cup honey

1/3       cup fresh lemon juice

1 1/2    teaspoons cornstarch mixed with 1 tablespoon water

1          cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

 

Adjust oven rack to middle position and preheat oven to 325°F.

 

For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8–10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.

 

For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45–55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.

 

For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.

 

To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

 

 

Cheesecake Mousse with Fig Orange SauceCheesecake Mousse with Fig Orange Sauce

Servings: 4

Fig-orange sauce:

1          cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

2/3       cup orange juice

1/3       cup packed golden brown sugar

1          tablespoon orange-flavored liqueur or orange juice

1/2       teaspoon lemon juice

Cheesecake mousse:

3          ounces cream cheese, softened

1/3       cup powdered sugar

1/2       teaspoon vanilla extract

3/4       cup whipped heavy cream

Topping and garnish:

1/2       cup crumbled shortbread cookies

1/4       cup chopped, toasted pecans or almonds

Sprigs of fresh mint, optional

 

To make sauce, in small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4–5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2–3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.

 

To make mousse, with wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 of whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)

 

To serve, spoon mousse in bottom of 4 martini or champagne flutes. Smooth to even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

 

 

Caramel Fig Mini-CheesecakesCaramel Fig Mini-Cheesecakes

Servings: 12

1/2       cup graham cracker crumbs

1/3       cup finely chopped hazelnuts or pecans

2          tablespoons butter, melted

1 1/2    cups finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/4       cup caramel ice cream topping

3          tablespoons hazelnut liqueur or orange juice

1          pound (two 8-ounce packages) cream cheese, softened

1/3       cup granulated sugar

1          teaspoon lemon juice

1          teaspoon vanilla extract

2          large eggs

Thinly sliced figs

1/4       cup caramel ice cream topping

1          tablespoon hazelnut liqueur or orange juice

 

Preheat oven to 325°F. Line 12 (2 3/4-inch) muffin cups with paper cups.

 

Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve.

 

In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed.

 

Spoon figs over crusts and press firmly with back of spoon to even layer.

 

In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time.

 

Spoon cheese mixture into cups over fig mixture.

 

Return to middle of oven for 18–20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours.

 

To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes.

 

 

Fig and Goat Cheese Squares

Servings: 30

2          cups stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

1          cup water

1/4       cup lemon juice

1          cup toasted chopped walnuts

1 1/3    cups all-purpose flour

1/2       cup packed golden brown sugar

1/2       teaspoon kosher salt

1/2       cup butter, chilled and cut into small pieces

2          cups goat cheese, room temperature

2          large eggs

 

Preheat oven to 350°F. Grease or line 9-by-13-inch baking dish with parchment paper.

 

In medium saucepan, combine figs, water and lemon juice. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.

 

Place fig mixture in food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.

 

Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish. Gently spread fig mixture over prepared crust.

 

Beat goat cheese and eggs until smooth. Spread over fig mixture. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.

 

Source: Blue Ribbon Orchard Choice Figs and Sun-Maid Figs