Creative Living with Sheryl Borden

Tuesdays/Thursdays-12:00 Noon, Tuesdays-9:30 p.m., Saturdays-2:00 p.m.

Creative Living is designed for the active lifestyles of the 21st Century.  Topics range from the traditional areas of foods/nutrition, clothing and fashion, and home furnishings, to health and beauty, art, travel trends, computers and education.  There’s something for EVERYONE — men, women and children.


Nov 22, 2016


Makes about 24 small puffs

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons lard, vegetable shortening, or butter
1 1/2 teaspoons active dry yeast (optional)
1/4 cup warm water (110°F, 45°C)
about 1/2 cup milk at room temperature
vegetable oil for deep-frying

Rosemary Roasted Vegetable Enchiladas with Goat Cheese & Pesto

For the vegetables
8 oz. Brussels sprouts, halved
3 medium carrots, chopped
2 medium parsnips, chopped
2 zucchini, cut into 1/2 inch circles
1 small yellow onion, chopped
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs fresh rosemary, leaves removed


6 taco shells
3 cups vanilla ice cream, softened slightly
1 cup chocolate chips
1/4 cup toasted nuts, chopped
1/3 cup chocolate syrup
Powdered sugar

Gluten-Free Bittersweet Decadence Cookies

1/4 cup rice flour
1/4 teaspoon baking powder
1/8 teaspoon salt 8 ounces bittersweet chocolate chips
2 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup pecans
6 ounces bittersweet chocolate chips
2 sheets parchment paper