For this weeks Abby’s Kitchen Bytes, Abby Freethy, made breakfast sandwiches with a twist.
Cathy Speronis was in for this month’s Cookin with Cathy, and in honor of National Crown Roast of Pork Day and National Cereal Day, Cathy made Crunchy Herbed Baked Pork Chops.
Chef Brian Ross was in to give us ideas for a 5 course Valentine’s Day dinner.
For this weeks Abby’s Kitchen Bytes, Abby Freethy, made Duck Confit Toasted Pasta.
For part two of Cooking with Cathy, Cathy showed us how you can make heart shaped cupcakes with using a regular cupcake pan and liners.
Cathy Speronis, was in for this month’s Cooking with Cathy, She made some Red Velvet cupcakes with a Valentine’s Day theme.
Hannaford dietician Mary Lavanway talks about eating for a healthy heart.
Gerry “Big G” Michaud from Big G’s in Winslow shares some recipe ideas for the Super Bowl.
Jackie Conn from Weight Watchers talks about Wintervention!
For this weeks Abby’s Kitchen Bytes, Abby Freethy, made Coconut Macaroons.
Hannaford dietician MAry Lavanway talks about some simple substitutions for weight loss.
For this weeks Abby’s Kitchen Bytes, Abby Freethy, made a Grilled Vegetable Sandwich.
In the second part of this month’s Cooking with Cathy, Cathy Speronis had Joy and Wayne play the “Grub Game” from Woman’s Day.
Cathy Speronis was in for this month’s Cooking with Cathy segment and she taught Joy and Wayne how to juice.
2 eggs 2 cups extra finely granulated sugar 1 1/4 cups milk 1 1/4 cups of mild extra virgin olive oil 3 3/4 cups flour 1 teaspoon baking powder Directions: Preheat the oven to 350 degrees F.
For this weeks Kitchen Bytes with Abby, Abby Freethy, showed us how to make a puff pastry cheese appetizer.
Hannaford Dietician Mary Lavanway joined Caitlin Burchill on TV5 News at 5 with some tasty holiday recipes and some crafty ideas to trim your Christmas tree with.