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CONTENTS page

1. 10 Tips to Snappy Quick Cooking 2

2. 10 Snappy Dinner suggestions 4

3. 10 MOSt POPULAR Recipes 6

4. 10 Food photography tips 19

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Do not copy or distribute without permission.

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10 Tips to Snappy Quick Cooking

1. COOK LARGE QUANTITIES When making a recipe, double or triple the ingredients. It takes very little additional time to make a double or triple batch and you’ll have additional meals for the week. Soups, stews, and even pasta are a few great examples of easy dishes to make in large quantities.

2. FREEZE If you have the room and the money, buy an extra freezer. When you cook in large quantities you can easily store the extra food in the freezer. Be sure to divide the food into single meal containers for easy thawing and cooking. Great tip for breakfast, is to make your favorite breakfast food ahead of time (pancakes, breakfast sandwiches/burritos, waffles, muffins, etc.). Place the food in a single layer on lined baking sheets then place in the freezer. Once the food is frozen, quickly place the food in a resealable bag. Freezing food individually on baking sheets will prevent the food from clumping together and you’ll also be able to defrost just what you want in no time.

3. SWAP Find friends or people in your area who are willing to swap meals. Have a party or coordinate a drop-off schedule. Cook one huge meal once a week, swap with 6 other families, and you’ll have dinner for a week! You could even come up with different themes or meal plans together. Or better yet, form a large group, make freezer friendly meals, cook enough for 30 meals, swap with 29 people, and you’re set for dinner for a month! Who wouldn’t love meals for a month?!

4. STORE STAPLES Keep your favorite staples on hand. Food such as pasta, frozen meat (chicken, shrimp, and pork freeze well as do others!), tortillas, sauces, and frozen vegetables are a few ideas of things I like to keep around. Make a list of your favorite staples and stock up. When in a pinch you’ll know you have something in the house and it might even save you some time grocery shopping!

5. STREAMLINE PREP Prep work every day can be time consuming. To make things easier, do your prep work for a few days or for the week all at the same time. Spend an hour cutting all the fruit and veggies you’ll need rather than having to cut and clean everything every day. Just be sure that the food will keep until you need it. You don’t want to

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have to throw away the food and start all over! Also, invest in some time saving kitchen gadgets or small appliances. Toaster ovens heat up faster than ovens for quick small meals. Blenders and food processors chop and blend quicker than by hand and they’re easy to clean.

6. PLAN Have a meal plan for the week. Write the plan down to help you organize and stick to it, and not to mention so that your family knows what you’re having and doesn’t ask every day. Figure out what prep work you can do ahead of time and thaw anything you may need in the fridge. Thawing ahead of time will speed things up when you’re ready to cook!

7. FIND EASY RECIPES Make a list of all the easy recipes or meal ideas that you enjoy. Having a list makes it easy to refer to every week. Look for recipes that have short cooking times, little prep work, and not too many ingredients. Some ideas that are quick include breakfast for dinner (“brinner”), Pasta with thawed frozen veggies mixed in, and fajitas/tacos using leftover meats and vegetables. Slow Cooker recipes are also great for busy days!

8. CUT WISELY Speed up your cooking times by chopping your vegetables smaller. Also, cutting or pounding meats into thinner pieces will reduce cooking times. Some things such as shrimp are also great because they only take several minutes to cook. You can also buy vegetables already cut, or thinner cuts of meat to help save prep time.

9. TURN UP THE HEAT Many recipes will tell you to cook things at 350-375 degrees F. For most meats and veggies you can crank up the heat to 400-425 degrees F. This won’t work for everything (don’t try this for baked goods!) but for plain meats and vegetables it generally works well. One of my favorite simple recipes is small chopped peeled sweet potatoes, tossed with a little olive oil and seasoning (I like salt/pepper or Caribbean seasoning) at 425 degrees for about 20 minutes. The potatoes are crispy on the outside, soft on the inside!

10. ORGANIZE Clean out your cupboards, pantries, and refrigerator/freezer. Get rid of things that are old or you don’t need. If you have things you don’t use very often, store them elsewhere for special occasions. Less clutter will help save you time looking for things when you’re in a rush cooking a meal. Also, keep cooking utensils and pots/pans near the stove so you can reach them quickly.

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10 Snappy Dinner suggestions

1. BREAKFAST: Quick and easy! Eggs and omelettes only take several minutes. Pancakes, waffles, and French toast are also great quick options. Stratas are egg casseroles and a great way to use up leftover meats, cheeses, and vegetables. Assemble stratas ahead of time then just pop in the oven.

Example: Mushroom Herb Stuffed French Toast http://snappygourmet.com/2011/10/19/mushroom-herb-stuffed-french-toast/

2. MEXICAN: Quesadillas, tacos, enchiladas, and Mexican inspired dishes are all easy to make. Make some quick taco meat or chop up some leftover meat and vegetables along with some tortillas (or taco shells), salsa, sour cream, and cheese and let everyone make their own. You can also roll the filling up in tortillas, place in a pan, pour some enchilada sauce on top, top with cheese, bake for a few minutes, and you’ll have homemade enchiladas in minutes. Quesadillas are also quick to assemble and bake in the oven or heat in a pan.

Example: Crunchy Mexican Tortilla Chicken http://snappygourmet.com/2012/04/03/crunchy-mexican-tortilla-chicken-giveaway/

3. SANDWICHES: Instead of an ordinary grilled cheese or panini, add some fresh vegetables (tomato and spinach are great), try different cheeses (Swiss, Provolone, or Gouda), add some meat (cooked shrimp, ham, or bacon), and maybe a spread (pesto, bbq sauce, or herb mayo) and you have yourself a whole new sandwich! Chicken salad (add nuts or dried cranberries) and club sandwiches (try some different spreads) are more ideas.

Example: Easy French Dip Sandwiches http://snappygourmet.com/2011/03/24/snappy-dinner-french-dip/

4. PASTA: Pick out your favorite pasta (regular, whole grain, or even spaghetti squash), add your favorite veggies (thawed frozen veggies work great), and a sauce (tomato, alfredo, olive oil, pesto, and butter & garlic are a few ideas).

Example: Mediterranean Feta Shrimp Pasta http://snappygourmet.com/2012/06/07/mediterranean-feta-shrimp-pasta-plus-edgeware-giveaway/

5. CALZONES/PIZZA: Get or make your favorite pizza dough, sauce (I love using cilantro pesto!), toppings, and cheese and have a pizza party! Calzones are easy to make, just fold the dough over and seal. Add a little ricotta cheese to either your calzone or pizza and be sure to make extra food to freeze.

Example: Spicy Cilantro Pesto http://snappygourmet.com/2012/06/05/spicy-cilantro-pesto-full-circle-giveaway/

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6. SOUPS/STEWS: With a little broth, cream, and/or canned tomatoes you could make a wide variety of soups or stews. Add your favorite meats and chopped vegetables, heat in a pot, and it is ready in no time.

Example: Shrimp & Veggie Egg Drop Soup http://snappygourmet.com/2011/02/15/shrimp-veggie-egg-drop-soup-quick-easy/

7. STIR-FRY: Cook your favorite meats (chicken, pork, steak, and shrimp are good options) or use chopped leftovers, favorite vegetables (fresh or thawed frozen), and a sauce (make your own or buy teriyaki, stir-fry, or even just soy sauce) and you’re all set. I love my Pineapple Teriyaki Sauce! Serve everything over rice, pasta, or even spaghetti squash.

Example: Pineapple Teriyaki http://snappygourmet.com/2012/08/15/pineapple-teriyaki-pork-cutlets/

8. SALADS: Set out an assortment of greens and different toppings and have everyone make their own. Different meats, veggies, cheeses, nuts, fruits, and croutons are great toppings. Quick and easy! Taco salads are also a great option.

Example: Chopped Italian Greased Pig Salad http://snappygourmet.com/2012/11/07/chopped-italian-greased-pig-salad-the-essential-james-beard-cookbook/

9. POTATO BAR: Cook some russet or sweet potatoes and have an assortment of toppings such as veggies, cheese, meats, sour cream, butter, and/or sauces. I love bacon, caramelized onion, and a little balsamic vinegar and olive oil on my sweet potato! As crazy as this sounds I love my apple-pearsauce on sweet potatoes too!

Example: Cardamom Apple-Pearsauce http://snappygourmet.com/2011/01/06/cardamom-apple-pearsauce/

10. CASSEROLES: What do you have on hand? Throw it together with some rice or pasta, cheese, and sauce, bake in the oven, and you’ll have your own custom casserole!

Example: Mexican Sausage & Cornbread Strata http://snappygourmet.com/2011/07/12/mexican-sausage-cornbread-strata/

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10 MOSt POPULAR Recipes

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Cake Batter Truffles

Truffles that taste like cake batter! No cake mix needed and they don’t take long at all to put together. Change the colors of the sprinkles and chocolate to fit the holiday or your special occasion.

Ingredients

⅔ cup unsalted butter, softened

1 cup granulated sugar 1 tablespoon vanilla 1 (14 oz.) can sweetened condensed milk 2½ cups all-purpose flour ⅛ teaspoon salt

½ cup sprinkles Melted chocolate [or about 2-3 (14 oz.) bags of

candy melts]

Instructions

1. Beat together butter and sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in vanilla, then condensed milk, flour and salt until just combined. Stir in sprinkles.

2. Form into balls about 1-inch in diameter, place on cookie sheets lined with wax paper, parchment paper, or silpats. Refrigerate about 1 hour or until firm.

3. Dip truffle balls in chocolate or candy melts then place back on cookie sheets and refrigerate until set. Drizzle more chocolate or candy melts on top if desired.

Makes about 5 dozen

SNAPPY TIPS: Make sure truffle balls are firm before dipping into melted chocolate or candy melts. Work in batches and keep some balls in the refrigerator while you’re dipping others. I like to melt my chocolate or candy melts over a double boiler when using it to dip so that the chocolate/melts don’t cool and harden before you’re done dipping. SNAPPY SUBSTITUTIONS: You can use any kind of small sprinkles or omit. Any variety or color of chocolate or candy melts should work ok.

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Buffalo Chicken Pasta Salad

Perfect side dish or main dish for dinner, picnics, tailgating, or potluck.

Ingredients

8 ounces uncooked pasta (such as mezze penne)

½ cup Frank’s hot sauce ½ cup olive oil 1 tablespoon lemon juice ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon celery salt 2 cups precooked chicken, chopped 1½ cups crumbled blue cheese 1 cup carrots, chopped 1 cup celery, chopped

Instructions

1. Cook pasta according to package directions to al dente. Drain and rinse thoroughly with cold water. 2. Meanwhile, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in

small bowl until well combined. 3. Place pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, and celery. Slowly mix in

dressing until desired amount. 4. Refrigerate until ready to serve.

Serves: 6-8 SNAPPY TIPS: You can serve this as a side dish or main dish and can be served hot or cold. It would even be great for a tailgating or picnic potluck! It’s mild to moderately spicy. If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce. SNAPPY SUBSTITUTIONS: Use any shape pasta you’d like. Instead of chicken, you could use precooked small shrimp (peeled and deveined) or leave out the meat all together for a vegetarian option. A little ranch flavored seasoning mix would also be good in the dressing. Red onions and/or scallions would also be a good addition.

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Cookies ‘n Creamtini

A tribute to a favorite ice cream flavor!

Ingredients

⅓ cup milk or cream ¼ cup Pinnacle Whipped Vodka 1½ teaspoons JELL-O Oreo instant

pudding mix Hershey’s chocolate sauce Crushed Oreo crumbs Whipped cream 1 mini Oreo

Instructions

1. Mix milk/cream, Pinnacle Whipped Vodka, and JELL-O Oreo instant pudding mix in shaker with ice. Shake for about 30 seconds.

2. Dip rim of glass in chocolate sauce, then dip rim into Oreo crumbs. Strain drink into glass. 3. Top with whipped cream and a mini Oreo if desired.

Serves: 1 SNAPPY TIPS: This recipe makes 1 drink, so multiple if you are serving more people. Crush the cookies in the pudding mix if any of the chunks are too big to fit through the strainer. SNAPPY SUBSTITUTIONS: Instead of Pinnacle Whipped Vodka, Pinnacle Chocolate Whipped Vodka or Pinnacle Cake Vodka would also be good.

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Buffalo Chicken Macaroni and Cheese

All the flavors of Buffalo Chicken Wings and Macaroni and Cheese combined in a slow cooker for a quick and easy meal!

Ingredients

1 (12oz) can evaporated milk 1 cup milk (fat free works fine) ½ cup buffalo style hot sauce (such as Frank’s) ¼ teaspoon garlic powder Salt & Pepper to taste 3 cups shredded cheese (such as white cheddar,

cheddar, or your favorite melting cheese) 1 cup finely chopped vegetables (such as celery,

carrots, and/or onions) 1 pound precooked chicken, finely chopped ½ pound small uncooked pasta (such as Barilla’s Pipettes) *see tips below Garnish (optional): chopped carrots, onions, celery; crumbled blue cheese; and/or shredded cheese

Instructions

1. Mix together evaporated milk, milk, hot sauce, garlic powder, and salt and pepper in slow cooker until combined. Stir in cheese, vegetables, chicken, and uncooked pasta until combined.

2. Cover slow cooker and cook on low for about 1 hour. Quickly remove lid, stir, cover again and cook another 30-60 minutes or until pasta is soft.

3. Garnish with chopped vegetables, blue cheese, and/or shredded cheese as desired.

Serves: 4 SNAPPY TIPS: Check on the slow cooker every now and then to make sure it’s not burning around the edges. Recipe and cooking time may need to be adapted for your particular slow cooker. I suggest using a small shaped pasta. If you want to use something larger or heartier (such as whole-wheat) I would precook the pasta before adding it to the slow cooker. You may want to adjust the amount of hot sauce based on how hot you like your food. SNAPPY SUBSTITUTIONS: You can also add crumbled blue cheese and/or Ranch seasoning.

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Better Than Sex Caketini

The ever-popular Is It Better Than Sex Cake turned into a cocktail with coconut, pineapple, and French vanilla!

Ingredients

¼ cup Pinnacle Cake Flavored Vodka ¼ cup pineapple juice ¼ cup coconut milk creamer 1 teaspoon French vanilla pudding mix Whipped cream Toasted coconut

Instructions

1. Mix vodka, pineapple juice, coconut milk creamer, and pudding mix in shaker with ice. Shake for about 30 seconds.

2. Strain into glass. Top with whipped cream and toasted coconut as desired.

Serves: 1 SNAPPY TIPS: This makes 1 drink, so multiple if you are serving more people. SNAPPY SUBSTITUTIONS: Instead of French vanilla pudding mix, you could use vanilla. Substitute your favorite coconut milk for the creamer if desired.

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Crunchy Chicken Stuffed Waffle Pops

Chicken and waffles all in one bite! A fun twist on a southern classic! Serve them as a main dish or appetizer.

Ingredients

Chicken:

3 pounds boneless chicken breasts 3 eggs 3 tablespoons milk Salt & Pepper 4 cups crushed corn flakes Wooden skewers

Waffle Batter:

4 cups Bisquick baking mix 2½ cups milk 2 tablespoons vegetable (or canola) oil 2 eggs

Dip:

1½ cups mayonnaise ⅓ cup maple syrup 3 tablespoons Dijon mustard

Instructions

1. Preheat oven to 425 degrees F. Line several baking sheets with parchment paper. 2. Cut chicken breasts in half lengthwise, then cut into thin slices. 3. Whisk together 3 eggs, 3 tablespoons milk, and salt and pepper to taste in large mixing bowl until

well combined. Stir in chicken. 4. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in

single layer on lined baking sheets. 5. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden

skewer into each piece of chicken. 6. Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or

spray with nonstick spray if desired. 7. Prepare waffle batter by whisking together Bisquick baking mix, 2½ cups milk, oil, and 2 eggs until

combined in a large mixing bowl. 8. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches.

Place in warm oven to keep warm if desired. 9. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with

chicken.

Serves: 8-12

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SNAPPY TIPS: While chicken is cooking, preheat waffle iron, prepare waffle batter, and prepare dipping sauce. Be sure to cut the chicken into thin slices so that you can close your waffle iron allowing the waffle batter to cook. SNAPPY SUBSTITUTIONS: Instead of maple syrup you can substitute honey. Instead of mayonnaise you can substitute plain yogurt.

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Buffalo Shrimp Bread Bowl Dip

A fun twist on Buffalo Wings with shrimp and made into a dip served in a bread bowl. The dip is great hot or cold!

Ingredients

1 large bread boule 1 (8oz.) package cream cheese,

softened 1 cup sour cream 1 cup shredded cheese (such as white

cheddar) ½ cup Frank’s hot sauce 1 (1 oz.) Ranch seasoning packet 2 teaspoons lemon juice 1 lb. precooked shrimp, chopped 1 cup finely chopped vegetables (celery, carrots, and/or red onion) Sliced green onion for garnish (optional) For serving: crackers, tortilla chips, crostini, carrot/celery sticks

Instructions

1. Preheat oven to 350 degrees F. Place several large pieces of aluminum foil on top of a large baking sheet.

2. Slice off top of bread boule. Remove bread and inside of top and bottom to form a large cavity. Place bottom boule on top of aluminum foil.

3. In a large mixing bowl, mix together cream cheese, sour cream, shredded cheese, hot sauce, Ranch seasoning, and lemon juice until well combined. Stir in shrimp.

4. Spoon dip into bottom of bread boule until you reach the top of the boule. Cover with top of boule. Wrap aluminum foil around bread.

5. Bake at 350 degrees F for about 1 hour. Remove from oven, stir in chopped vegetables (carrots, celery, and/or red onion), and top with green onion if desired.

Serves: 6-8 SNAPPY TIPS: Don’t overfill the bread boule. If you have extra dip you can heat it up in a small oven safe baking dish or refrigerate and serve cold. If you cook the boule too long the bread will get too soft and may break. The dip seems to get spicier as it cooks so if you are concerned about the spice level, reduce the hot sauce in the recipe and add more after it cooks to desired heat level. The dip is good hot or cold. SNAPPY SUBSTITUTION: You could substitute chopped precooked chicken for the shrimp. Instead of shredded cheese and/or ranch you could add crumbled blue cheese.

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Chunky S’mores Dipped Cupcakes

All your favorite s’mores flavors in a decadent cupcake!

Ingredients Cupcakes:

2¼ cup graham cracker crumbs (about 20 whole sheets graham crackers)

¾ cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt ¾ cup unsalted butter, softened 1 cup granulated sugar 3 eggs 2 teaspoons vanilla 1¼ cup milk

Frosting:

2 (16oz) containers marshmallow fluff 2 cups unsalted butter, softened 2 teaspoons vanilla ½ teaspoon salt 8 cups confectioners’ sugar 2-3 tablespoons milk 4 cups chopped chocolate (or chocolate chips or mini chocolate chips)

Chocolate Dip:

Melted chocolate (such as 3-4 14oz. bags chocolate candy melts)

Garnish (optional):

Graham cracker crumbs

Instructions

1. Preheat oven to 350 degrees F. Line a cupcake pan(s) with 20 paper liners. 2. Whisk together graham cracker crumbs, flour, baking powder, baking soda, and ¼ teaspoon salt in a

small bowl until well combined. 3. In a large mixing bowl, beat together ¾ cup butter and granulated sugar with an electric mixer on

medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1¼ cup milk and flour mixture until combined.

4. Spoon cake batter into paper liners. Bake at 350 degrees F for about 20-25 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cupcakes. Cool completely.

5. Meanwhile, prepare frosting by beating together marshmallow fluff and 2 cups butter in large

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mixing bowl with electric mixer on medium speed until well combined. Beat in 2 teaspoons vanilla and ½ teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time until frosting just comes together. Refrigerate frosting for about 30 minutes or until firmer.

6. Spoon or pipe frosting (see notes below) onto cupcakes to desired height. Refrigerate again for about 30 minutes or until frosting is firm (or freeze for about 15-20 minutes.).

7. When frosting on cupcakes is firm enough to turn upside down, melt chocolate. I suggest using a double boiler (rather than the microwave) so that chocolate stays warm and smooth while dipping cupcakes. Dip cupcakes in chocolate letting extra chocolate to run off before placing cupcakes on a baking sheet (or dish). Sprinkle graham cracker crumbs on top of cupcakes if desired while chocolate is still warm, then place cupcakes in refrigerator for a few minutes for chocolate to firm.

Serves: 20 cupcakes SNAPPY TIPS: You may have to work with the frosting a little. Depending on temperature in your house, humidity, etc., be sure the frosting is firm so don’t add too much milk and refrigerate or freeze frosting/cupcakes as necessary so that the frosting stays on the cupcakes. When I first made these, the frosting was a little thin, so I piled as much frosting as I could on them, then froze them, piled more on top, froze them, piled more, etc. then shaped the frozen frosting with my hands to form a cone shape. SNAPPY SUBSTITUTIONS: I used milk chocolate, but other types of chocolate would work well too.

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Orange Creamsicletini

The popular creamsicle frozen treat turned into a fun drink!

Ingredients

¼ cup fresh orange juice ¼ cup milk or cream 3 tablespoons Pinnacle Whipped

Vodka or Orange Whipped Vodka 1 teaspoon vanilla instant pudding mix Garnish (optional): whipped

cream/whipped topping, orange zest, and/or orange slices

Instructions

1. Mix orange juice, milk/cream, vodka, and pudding mix in shaker with ice. Shake for about 30 seconds.

2. Strain drink into glass and garnish as desired.

Serves: 1 SNAPPY TIPS: This makes 1 drink, so multiple if you are serving more people. SNAPPY SUBSTITUTIONS: You could exchange a little vanilla flavored vodka for the whipped vodka if desired.

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Mini Strawberry Shortcake Poppers

Miniature strawberry shortcakes with a surprise ingredient!

Ingredients

2 cups all-purpose flour ¼ cup granulated sugar, divided 1 tablespoon baking powder ½ teaspoon salt ½ cup (1 stick) cold unsalted butter, cut into

small cubes ¾ cup milk, divided 1½ cups defrosted whipped topping or

sweetened whipped cream 6 small packets strawberry Pop Rocks 1½ cups strawberries, chopped

Instructions

1. Preheat oven to 400 degrees F. Line baking sheet(s) with parchment paper or silpats. 2. Place flour, 2 tablespoons sugar, baking powder, and salt in food processor and pulse a few times to

mix (If you don’t have a food processor, follow directions below). 3. Add chopped butter to processor and process until just combined and small crumbs. 4. Drizzle ⅔ cup milk (reserve remaining milk) into processor through top while processor is running

and process until dough JUST comes together. 5. Place dough on floured work surface, pat dough to form a rectangle about ¾-in in thickness. 6. Cut dough into rounds about 1-inch in diameter (or see notes below about alternate shapes/sizes).

Reform dough as necessary with scraps being careful not to overwork dough and re-cut into rounds. 7. Place cut biscuits onto prepared baking sheet. Lightly brush tops of biscuits with milk and sprinkle

remaining sugar on top. Bake biscuits at 400 degrees F. for about 10-15 minutes or until golden brown. Cool biscuits on wire rack.

8. To assemble, cut biscuits in half horizontally. Place a dollop of whipped topping/cream onto bottom round, top with Pop Rocks, then strawberries, and cover with biscuit top.

Serves: Makes about 36 shortcakes SNAPPY TIPS: If you don’t have a food processor you can mix dry ingredients together in a large bowl, cut in butter with 2 knives, then stir in milk until just combined. If you don’t have a round biscuit/cookie cutter you can drop dough onto baking sheets or use a mini-muffin pan. Adjust baking time as needed. The amount of strawberries, whipped topping/cream, and Pop Rocks may vary depending on your personal preference. SNAPPY SUBSTITUTIONS: You can use any cut fruit in place of the strawberries, and any flavor of Pop Rocks. If you like your fruit or shortcake on the sweet side, add a little sugar to the fruit.

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10 Food photography tips 1. CAMERA: Contrary to popular belief, a fancy expensive camera does NOT mean you’ll automatically get great photos. You need to know HOW to use your camera whatever kind you have. Read your camera’s manual and learn about all the buttons and options it offers. Learn how to use manual settings rather than automatic settings for control over your shots. A DSLR camera is a great option if you can afford one as is a good quality lens, but you can also get great shots with a point-and-shoot camera or from your cell phone if you know how to use them correctly.

2. CLASSES: Take some classes to learn about the basics of photography. There are many inexpensive and free options out there. Try your local camera shops, local colleges, city continuing education classes, and online sites. As far as online resources, one of my favorite sites is creativelive.com. They offer a wide range of photography classes. Other online resources are clickinmoms.com and lynda.com. Youtube.com also has many short videos on photography topics.

3. BASICS: Learn the basics such as aperture, shutter speed, ISO, white balance, and focus points and how they work together. Many people always ask how to “blur” the background. To do this, you want to increase your aperture which means a lower number so something like f/1.8 will have a more blurred background than f/11. 4. STYLING & PROPS: You don’t need to buy expensive props. Look around your home, think outside the box, and see what you can come up with for background, props, etc. You can also buy inexpensive props at discount stores, antique stores, garage/tag sales, and some large retailers. Always check out the clearance areas! For backgrounds and “fake” napkins and tablecloths check out fabric stores in their remnant section. Look for simple glasses, plates, etc. to display the food. Let the food speak for itself without busy props. White is always a great option for serving dishes. You can also make “fake” tables and backdrops using a little paint and wood planks/boards from home improvement stores. Individual tiles from home improvement stores also make great “fake” tables and backgrounds. Scrapbook paper or a roll of art paper also works well for backgrounds. Homemade cutting boards can easily be made out of craft wood from craft stores with a little stain or paint. Also think about the ingredients in your dish, and use some for garnish and styling such as herbs and fruit.

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5. LIGHT: Light is so important, but that doesn’t always mean MORE light such as lamps and recessed lighting in your home. Natural light is generally preferred. Find windows in your home or take dishes outside. You can also use reflectors or foam board (white or black) to control light. If you are getting harsh light, clip a white sheet or shower curtain to the window. Try having your light source at different angles such as to the side of your food or behind your food for different looks. Many people like side lighting than use a reflector or foam board on the opposite side to direct light back on to the food for less shadows. Also be careful of surrounding colors and the clothes you are wearing because they can cast colors onto your food. 6. TRIPOD: I’ll admit I can be a little lazy in this category, but for food photography you really should use a tripod. As you learn about the basics above, you’ll be able to reduce your shutter speed with a tripod that can be difficult to do when hand holding your camera. You can also use a shutter release or the timer on your camera. Any kind of camera movement (such as your hands shaking even slightly) while taking a photo can cause blurry pictures. 7. ANGLES & COMPOSITION: Try taking a variety of pictures of the same subject. Try different angles such as overhead, straight-on, and three-quarters (slightly above at an angle). Try taking pictures close-up and from far away. Try taking vertical pictures and horizontal pictures. Also consider the rule of thirds which is imagining gridlines (like a tic-tac-toe board) across your photo and placing your subject at the crosspoints or along the lines. Some cameras also have the option of putting the gridlines on your screen while you shoot. 8. PRACTICE: The more you practice different techniques and settings the better you’ll become. Take photos at different settings and see what the differences are and what you like. Make notes on what changing a particular setting does to the photo. Practice using different windows in your home and see how different light changes your photos. 9. STUDY: Study food photographs and see what styles you like. Some pictures may be very bright with very little shadows and some pictures may be dark with harsh shadows. Maybe you like whimsical type pictures or maybe you like serious photos. Look through food magazines, cookbooks, food blogs, pro photography sites, and even food photography sites (Foodgawker and Tastespotting) to get ideas. 10. EDIT: Even some of the best photographers edit their photos. Many use Photoshop or Lightroom but there are many other options out there including Iphoto, Photoshop Elements, and the software that came with your camera just to name a few. There are also free and paid online photo editing sites. Two free ones that I enjoy and are easy to use are picmonkey.com and ipiccy.com.