Thanks for coming to my kitchen!

Most of my chef training came from the training my family has given me as I have learned to cook for some picky eaters and a couple of bottomless pits! It has been a fun journey and I want to share my experiences with you.
My daughter and I own a catering business and have cooked so many delicious things for our clients. Here I am sharing some of our best loved foods - at home and at catering events.
I like to keep things simple, using everyday food but I am a BIG fan of spice! I love hot and spicy stuff!
(Which is why I stay married to my wonderful hubby! LOL)
Try my recipes and let me know how it turns out!
And if you have a moment, check out our catering site to see what we do.
You will find us at:
Happy Cooking!

Wednesday, October 7, 2009


This is a family favorite for breakfast! You can serve these like we do: with yogurt and cool whip in the center, topped with homemade freezer jam or fruit and sprinkled with powdered sugar. Or you can make a meal with them and fill with whatever you think sounds good.
Easy to make once you get the hang of it!
I have also made this batter ahead of time and kept it in the fridge overnight, ready to make them fresh in the morning. You can also make a bunch of them, keep them in an airtight container in the fridge, ready to eat by any hungry after-school munchkin.

In a large bowl, mix together:
1 1/2 cups milk
1 cup flour
2 eggs
4 Tblsp. sugar
1 Tblsp. oil
1/8 tsp. salt
1 tsp. vanilla

Pour about 1/4 cup batter onto a greased 8-inch pan and spread thin around entire bottom of pan.
Cook until sides turn brown and center is not wet looking.
Turn and cook about 1 minute more.
Makes about 14 crepes.
Serve with any fillings or toppings you desire!

Saturday, October 3, 2009

Amish Friendship Bread

The day you receive the 1 cup starter your friend will advise you which day of the instructions to begin.


 (Starter: 1 cup milk, 1 cup sugar, 1 cup flour)

Day 1 – Do nothing.
Day 2 – Stir with a wooden spoon.
Day 3 – Stir with a wooden spoon.
Day 4 – Stir with a wooden spoon.
Day 5 – Add: 1 cup flour, 1 cup sugar, 1 cup milk
Day 6 – Stir with a wooden spoon.
Day 7 – Stir with a wooden spoon.
Day 8 – Stir with a wooden spoon.
Day 9 – Stir with a wooden spoon.
Day 10 – Add: 1 cup flour, 1 cup sugar, 1 cup milk
            On Day 10 – Make the Amish Friendship Bread

First, pour off three 1 cup starters. Save one for yourself and give the other 2 to two friends. Put in gallon size Ziploc bags and label day one. Make a copy of these instructions and staple to top of bag.

Pour the remaining batter into a large bowl and add the following ingredients:
1 cup oil
½ cup milk
3 eggs
1 tsp. vanilla

Mix and add:
2 cups flour
1 cup sugar
1 ¼ tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
½ tsp. baking soda
1 lg. box instant vanilla pudding mix

1 cup nuts, chopped

Pour into well greased and sugared loaf pans.
Bake at 350° for 40-50 minutes. (I did 55 minutes here at high altitude)
Cool 10 minutes (longer if glass) before removing from pans.

Creamy Garlic Mashed Potatoes

I got this recipe from my sister-in-law Manya who made it for us one Thanksgiving. Very rich and very yummy!
I have made it myself a few times but discovered once that you cannot use dried rosemary, it is very pokey and will not soften while cooking.

Wash, peel and cut:
          8 – 10 medium potatoes

Boil until soft.
Put in large bowl and mash.
In separate bowl, cream together:

          8 oz. pkg. cream cheese
          1 cup sour cream
          4 Tblsp. butter
          1 Tblsp. dry Ranch dressing mix
          3-4 garlic cloves, minced
          1 tsp. fresh rosemary (not dried)

Add to potatoes and mix.
Put mix in crock pot.
Heat on low for 2 hours.

Friday, October 2, 2009

Twisted Apple Crisp

This is a yummy way to use up all that zucchini you grew this summer...
And your family will never know the difference, REALLY!

In a bowl combine:
4 cups flour
2 cups sugar

½ tsp. cinnamon

½ tsp. salt

Cut in until crumbly:
1 ½ cups cold butter or margarine

Reserve 3 cups in a small bowl.
Pat remaining crumb mixture into the bottom of a 9 X 13” pan.
Bake at 375 for 12 minutes.

Meanwhile, for filling, place:
8 – 10 cups zucchini, peeled, seeded and cubed
2/3 cup lemon juice

in a saucepan. Bring to a boil.
Reduce heat and cook 6 minutes.
Stir in:
cup sugar

1 tsp. cinnamon

½ tsp. nutmeg

Cover and simmer 5 minutes. (Mixture will be thin.)
Spoon over crust. Sprinkle with reserved crumb mixture.
Bake at 375 for 40 minutes or until golden.

Top with ice cream or whipped cream.

Pineapple Pepper Jelly

This is a great jelly to use for appetizers. Put a little dab of cream cheese on a wheat thin cracker and top with the jelly. A spicy, sweet, tasty treat!

Makes about 8 half-pints.

In a blender, mix:
3 cups pineapple juice
3 -5 jalapeno peppers, cut up
Blend on high until peppers are chopped fine.
Transfer to a large stock pot and turn heat on high.
In a separate bowl, measure:
6.5 cups sugar
then add to pot.

1 half tsp. butter
(to keep from boiling over)

Bring to a full rolling boil, the kind that cannot be stirred down, stirring constantly.

2 (3 oz) packages liquid fruit pectin

(have these ready to pour and waiting in a bowl)

Bring to a rolling boil again and boil for 1 minute, stirring constantly.

Remove from heat. Skim foam if any.

Ladle into jars, filling to eighth inch from the top.

Process 5 minutes in water bath. (10 minutes more for high altitude)

Cool on towel, upright, until lids are sealed.