You guys know your fast food! And yes, we goofed. We’d like to blame traveling and crazy schedules and the recent time change but, sheepishly, it was mostly doofus-ness on our part that led to the mix-up with Question 19. So we’re throwing it out (begone!) and it won’t factor into your score. Sorry for the confusion!
Here are the stats, answers, and winners.
3,455 people took the quiz.
929 people scored 100%!
The question most people (just about 100%) got right was…#7!
The question most people missed (only 57% got it right) was…#14.
The question we wish we did right was…#19.
What is the signature burger at Burger King?
• Quarter Pounder
• Double Double
“Where’s the beef?!?”
• In-N-Out Burger
Two all-beef patties, special sauce, lettuce, __________, pickles, onions on a sesame seed bun.
Which of the following is NOT a side dish at KFC?
• Cole slaw
• Mac and Cheese
• Green Beans
✓ Curly Fries
This fast food chain is closed on Sundays.
• Taco Bell
Which chain has Doritos Locos Tacos on the menu?
• Del Taco
• Jack in the Box
✓ Taco Bell
• Taco Bueno
Heavy cream. Is there any other ingredient that makes our dishes taste and feel so luxurious?
It’s easy to get confused about cream names; particularly whipping cream and heavy cream. Do you know the difference when you look at all the dairy products in the grocery store?
This isn’t something to stress over. Just remember it’s all about fat content:
Half-and-half and light cream can generally be used interchangeably. Likewise, whipping cream and heavy cream can usually be swapped in most recipes.
However, of all the dairy varieties, heavy cream, with its intense richness, wins when it comes to taste and texture.
Usually, when the season calls for lots of cooking and baking, I buy quarts and quarts of heavy cream to fancy up my recipes. However, I’m often left with leftovers that will go bad in the fridge if I don’t use quickly. Right?
Well, yes and no.
Because of the high fat content in heavy cream, it keeps much longer than milk or half-and-half. In fact, sometimes cream can last up to a month if you place it in the coldest spot in your refrigerator.
It may form small chunks of fat that must be...
Ladd and I were able to go to Colorado with the kids last week, and it was such a wonderful time. Ladd doesn’t get to go every time since ranch work takes precedence, so when we’re there together, I savor it. We don’t ski together because I want to stay married, but we do walk around Vail Village, look at houses we will never buy, and go to the candy store and pick up a piece of chocolate here and there. And here. And there. We also go out to dinner, just the two of us, at least once or twice when we’re there. We never used to be able to do that when the kids were little, but since we can now turn them loose (and they often like to go out to dinner by themselves, I just hope they don’t order rum and cokes), that means we sneak in a couple of date nights.
I love chicken Alfredo. I love stuffed shells. Ergo, I love Chicken Alfredo Stuffed Shells! That doesn’t mean I’m good at math or logic—it simply means I’m good at eating. This is a tremendously delicious baked pasta dish, and if you have all the ingredients at the ready, it’s really not hard to pull together! It’s also a great casserole to assemble ahead of time and keep in the fridge until it’s time to bake.
And it’s nice and rich, so it serves a good-sized family if you add in a salad.
Let’s make it together, friends!
The idea for this soup popped into my head one day.
“What if I combined chicken cordon bleu and soup?” I asked myself. The more I thought about it, the better it sounded. So I whipped up a batch, choosing the ingredient amounts off the top of my head. It was nearly perfect on the first attempt.
Only days after I made the soup for supper, Reuben wondered when I was going to make “that good soup” again. This is kind of a big deal. Reuben doesn’t ask for the same meal twice in quick succession very often.
This Chicken Cordon Bleu Soup has a creamy base tinged with the flavor of rustic mustard. It also has chicken, ham, Swiss cheese, chicken broth, milk, flour, onion, parsley, and butter.
Note: I used regular Swiss cheese the first time I made this soup, and it had a more distinct flavor than the baby Swiss I used. So if you like a stronger Swiss cheese flavor, use regular!
To make this soup, start by...
The new Spring issue of my magazine is now out! You can find it on newsstands everywhere, and I’m so excited. After we finished the Fall issue last year, I decided to take a deep breath and wait until this Spring to release the next one. I’m so glad I did, as I was able to really take the time to make sure the recipes, articles, and features were all as fun (and helpful) as they could be. This year we’ll have all four issues: Spring, Summer, Fall, and Winter/Holiday. I’m glad I took the time to recharge/reset!
If you have already sent in a subscription to the magazine, you should be receiving your Spring issue in the mail! If you’d like to subscribe by March 9 (today), you will still receive the Spring issue in the mail. Or if you’d rather pick this issue up at a newsstand and subscribe later, fine and dandy (as Grandma Helen used to say!)
Here is the link to subscribe! I’ll keep pouring my heart into every issue to make extra sure you love every page.
Wow, you guys know your medical stuff. Lots of folks did really well and the average score was a whopping 91%. Great job, everyone!
Here are the stats, answers, and winners.
2,864 people took the quiz.
1,010 people scored 100%!
The question most people (just about 100%) got right was…#15!
The question most people missed (but still, 76% got it right) was…#3.
When a word ends with -itis, what condition does it signify?
What is the largest bone in the human body?
Hematology involves the study of what?
What is the common term for patella?
• shoulder blade
• belly button
What is known as good cholesterol?
True or False: Hypotension is high blood pressure.
What kind of doctor might treat a patient with a thyroid disorder?
How many chambers does a human heart have?
Which is not a part of the eye?
There’s something so comforting about corn breads: cornbread, corn muffins, corn sticks. Don’t even get me started on hushpuppies.
These corn muffins are simply enough to whip up anytime. They’re perfect for breakfast, of course, but also great for a snack or to go with lunch.
The muffins themselves are soft with that unmistakable corn texture. I love it so much that I’m thinking I might add a bit of cornmeal to all of my muffin recipes. Not too sweet, with just a hint of vanilla and buttermilk, the muffins are delightful on their own—especially slathered in butter.
Piping in some blackberry jam makes these extra special and tasty. The tang of the jam plays beautifully with the mildly sweet muffin. It’s heaven.
Start by whisking the dry ingredients. And then, in another bowl, whisk the wet ingredients.
The wonderful thing about a Basset Hound is that they pretty much look like old men by the time they’re three months old, so you don’t have to bother with that whole “slow descent into old age” thing. It’s nice not to have to mess with all those emotions watching them slowly progress from young to old!
And speaking of emotions, can we just talk for a minute about how much I love this dog? First, let’s just get this out of the way—I’ve beat around the bush about this for long enough and I’m just going to say it: He is Charlie. I know that might upset some people because of course Charlie was beyond special and there will never be another dog like him. Except there is, and his name is Uncle Festus. I mean Henry. I mean Uncle Festus. I mean Henrietta.
I proposed last week to my family that we quit with all the pretense and just start calling him Charlie. They rejected this proposal outright, which I understand, but I just don’t want us to walk around acting like a miracle hasn’t occurred and Charlie hasn’t been reincarnated right before us.
The spring lovefest continues! I want to focus in on the new PW glassware that’s hitting stores this week. Well, it’s not hitting stores, as that would probably cause them to break, which would not be a desired outcome for glassware. What I mean is that the new glasses are appearing in stores this week, and they are positively lovely!
They’re Luster Glasses, and they have an iridescent shimmer that is just beyond gorgeous. I love my original Adeline pressed glassware, but there’s something about the way the light hits the luster that I am just in love with.
Happy Shimmering! Here’s where to find them:
My new spring line will start showing up in Walmart stores (and online) this week, and I have some photos to share. We shot some videos of the products at the Lodge last week (Henry makes a cameo; I’ll share it tomorrow!) and I was also able to have some still photos taken to capture the collection in all its springy, flowery glory.
Quesadillas are one of those foods that are so easy to make, yet so easy to get wrong. If you don’t know what you’re doing, you can end up with a quesdilla that’s burnt on the outside and still cold in the middle. Or one that’s nice and warm in the center but still soggy on the outside.
I’m here to show you how to make a quesadilla that’s perfectly melty with a wonderfully crispy exterior. I’m passionate about getting it right. Don’t get me wrong: even if you mess it up a bit, a quesadilla is still yummy. The flavors are there. But if you get it right, it’s die-from-happiness good.
Enough intro. Let’s get into making these!
The ingredients here are really simple: steak, onions, peppers, cheese. But when you combine them, it makes for a dynamite quesdilla.
First you’ll want to cook your steak. I chose a New York strip steak, but I have also used a sirloin steak, or you could use a flank steak...
Whew, that was a tough one! It was like boot camp for the brain. With added weights. And resistance bands. It was definitely big and bad, is what we’re saying. Kudos to everyone who played!
Here are the stats, answers, and winners.
1,659 people took the quiz.
270 people scored 100%!
The question most people (96%) got right was…#3!
The question most people missed (only 44% got it right) was…#20.
What is the name of the bear in The Jungle Book?
How many pairs of chromosomes do humans normally have?
The capital of Germany is
Dr. Seuss’ real name is
The currency in India is called ________.
Which planet on our solar system has the most number of moons?
The Seven Years’ War took place in what century?
The famous artist Pablo Picasso was born in
How many dots are there in 2 dice?
In my never-ending quest to blow all the surprises leading up to my Pioneer Woman Spring launch at Walmart next week (ha), here is CELIA, one of the new dinnerware patterns! I’ll show you more pictures and video next week, but this is definitely a highlight of the new spring collection and I’m absolutely loving it. What’s fun about it is that while it’s still colorful and covered in florals like the rest of the PW world, it’s darker and richer in color (the blue is beautiful!) and the florals are a little more casual and playful (and less literal) than previous PW patterns.
Can’t wait to use this dinnerware starting…well, as soon as humanly possible!
Marlboro Man and I were in town checking on The Boarding House the other day, and we decided to have an early dinner with Bryce, Todd, Kevin, and Treyvonne…
The two groups sat at separate tables, and Marlboro Man and I sat at yet another separate table right in the middle of the two, which was perfect because we had the choice of having our own conversation or, even better, eavesdropping on theirs. And as I listened, I could see why the teens opted to split up according to old versus young.
The old teens were discussing college applications, relaying recent things they’d read, and recounting funny/witty moments they’d experienced lately.
The young teens were saying things like:
I can bench press 180.
Hey, give me a bite of your mac and cheese.
I’ll trade you a chicken tender for a bite of your mac and cheese.
DUDE you WRECKED my mac and cheese.
Hey, give me some of your French dip.
DON’T DOUBLE DIP IN THE JUS, DUDE!
Hey, give me a bite of your chocolate cake or I’ll tell your mom you duct taped...
We are now going to talk about my favorite subject: chocolate! I’m convinced that a little chocolate every day is one of the keys to happiness. A few chocolate chips here, a chocolate chip cookie there = happy.
Chocolate can be found in all sorts of forms, from solids to powder to liquid, and all sorts of varieties, from milk to unsweetened. Remember when we talked cocoa powder? Today, we’re focusing on solid chocolate in a few forms and types.
Types of chocolate are determined by the total cocoa content in the chocolate: cocoa butter and chocolate liqueur. (Don’t worry. There’s no alcohol in the liqueur; it’s the ground cocoa nib.)
The “mildest” form of chocolate. Milk chocolate must contain at least 10% chocolate liqueur and 12% milk fat. You’ll see this most often in candy bars, not so much in baking.
Now we’ve hit the (semi) sweet spot. Semisweet is what you’ll find in the traditional chocolate chip cookie. It must contain a minimum of 35% chocolate liqueur.
Today, because it’s Wednesday, because the ice has melted and warmer weather is on its way, I’m giving away two (2) Kitchen Aid Artisan Stand Mixers in this gorgeous “Ocean Drive” color, which is really rocking my world. The prettiest blue on earth!
To enter, just answer the cupcake question in the giveaway box below.
Two winners will be randomly selected and announced Friday morning.