Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Monday, December 27, 2010

Shoepeg Corn Casserole

This is not my recipe.  I learned it from my mother-in-law.  This is my favorite thing she has ever made, well besides my husband.

Servings:  8 side dishes
Time:  Prep: 10 minutes, cooking: 45 minutes
Hardware:  Measuring cups, knives, cutting board, can opener, wooden spoon, large mixing bowl, and 8.5” x 13” glass dish

  • ½ cup finely chopped celery
  • ½ cup finely chopped green pepper
  • ½ cup finely chopped onion
  • ½ cup grated cheddar cheese
  • 1 cup sour cream
  • 1 can of French cut green beans, drained
  • 1 can of shoe peg corn, drained
  • 1 can of cream of mushroom soup
  • Cooking spray

  • 1 sleeve of Ritz crackers, crushed
  • 1 stick of butter, sliced thinly

  1. Preheat the oven to 350°.
  2. Spray the dish with cooking spray.
  3. Mix all the casserole ingredients together.
  4. Pour the corn mixture into the cooking dish.
  5. (The dish can be prepared to this point, covered, and refrigerated overnight.)
  6. Sprinkle the crackers over the casserole.
  7. Sprinkle the butter over the crumbs.
  8. Bake for 45 minutes.
  9. Allow the casserole to cool for 5 minutes before serving.

This is really tasty!

Tuesday, December 21, 2010

Chocolate Truffles

These are delicious and really beautiful.   And really easy to create.  So if you need to take something to a party, but don’t have much time, this is for you.  You can also place these in tiny muffin cups and then put a few of them in a little box or tin.  They make sweet gifts.

Servings:  30 truffles
Time:  Prep: 15 minutes, fridge:  2 hours  
Hardware:  Can opener, measuring spoon, double boiler*, wooden spoon, plastic container with lid

  • 1 ½ ~12 oz packages of chocolate chips
  • 1-14 oz can of sweetened condensed milk
  • ½ teaspoon of vanilla extract
  • Toppings:  crushed graham crackers, crushed vanilla wafers, chopped toasted nuts, toasted shredded coconut, powdered sugar, crushed candy canes, etc.

  1. Melt the chocolates and the sweetened condensed milk in the double boiler over low heat. 
  2. If you don’t have a double boiler, just place water in a pot and place a smaller pot in the water.  Make sure that no water gets into the chocolate.  It will seize up and be ruined. 
  3. Stir until all the chocolate is melted and then stir in the vanilla. 
  4. Allow the chocolate to cool.  Then refrigerate it in a covered plastic container for 2 hours. 
  5. Take the chocolate out of the fridge and allow it to return to room temperature. 
  6. Roll the chocolate into 1 inch balls.  Then roll the truffles in the topping of your choice. 
  7. You can change the flavor of the truffles by using different flavored chips (peanut butter chips, mint chips, butterscotch chips, etc.) You can also use extracts other than vanilla. 
  8. Store them in an airtight container for up to three days.

A little bite of wonderful

Monday, December 13, 2010

Black Forest Cherry Cake

This cake is not my creation.  I borrowed it from my friend Christoph and his mom.  However, it is too good to keep to myself.

  • 1 tablespoon butter, softened -> for cake pan
  • 6 tablespoons or 3/8 cup flour -> for cake pan
  • 10 tablespoons or 5/8 cup sweet butter
  • 6 eggs (room temperature)
  • 1 teaspoon vanilla extract         
  • 1 cup sugar
  • ½  cup sifted flour
  • ½  cup unsweetened cocoa
  1. Preheat the oven to 350° F. With a pastry brush or paper towel, lightly coat the bottoms and sides of three 7-inch round cake pans with soft butter (about 1 tablespoon). [ If you don‘t have 3 cake pans just use one and slice the cake after it is baked and cooled into 3 disks.] Then sprinkle 2 tablespoons of flour into each pan, tip them from side to side to spread the flour evenly, then turn pans upside down to remove excess flour.
  2. Slowly melt 10 tablespoons of butter in a small saucepan over low heat without letting it brown. Let it rest for a minute off the heat, then skim off the foam. Spoon the clear butter in a bowl and set aside. Discard the milky solids at the bottom of the pan.
  3. Combine eggs, vanilla extract and sugar in a bowl and mix on high speed for at least 10 minutes, or until the mixture is thick and fluffy. 
  4. Combine the ½ cup of sifted flour and the unsweetened cocoa in a sifter. Sift it over the eggs, folding it in gently with a rubber spatula. Finally, add the clarified butter 2 tablespoons at a time. Do not overmix. Gently pour the mixture into the cake pans , dividing it evenly. 
  5. Bake in the middle of the oven for approximately 10 to 15 minutes. (It is done when cake tester inserted in center comes out clean). Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then run a sharp knife around the edge of each cake and turn them out on racks to cool completely.


  • ¾ cup sugar
  • 1 cup cold water
  • 1/3 cup kirsch
  1. Meanwhile, prepare kirsch syrup in the following fashion: Combine sugar and water in a small saucepan and bring to a boil over moderate heat, stirring only until the sugar dissolves. Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat and when the syrup has cooled to lukewarm stir in the kirsch.
  2. Transfer the cakes to a long strip of wax paper and prick each layer lightly in several places with a fork. Sprinkle the layers evenly with the syrup and let them rest for 5 minutes.
Filling and topping:
  • 3 cups chilled heavy cream
  • ½ cup confectioners‘ sugar
  • ¼ cup kirsch
  • 1 cup drained and rinsed canned sour cherries
  • A few drops of red food coloring
  • Fresh cherries
  • Chocolate sprinkles
  1. After rinsing the cherries, make sure they are completely dry (you can use a paper towel) before further use. In a large chilled bowl, beat the cream with an electric beater until it thickens lightly. Sift the confectioners‘ sugar over the cream and continue beating until cream forms firm peaks on the beater when it is lifted out of the bowl. Pour in the kirsch and red food coloring.  Beat only until the kirsch is absorbed.
  2. To assemble the cake, spread the top of one of the three layers with a ½-inch-thick layer of whipped cream and strew the dried canned cherries over it leaving about ½ inch of cream free around the perimeter. Gently set the second layer on top of the cherries and spread with ½ inch of whipped cream. Then set the third layer in place. Spread the top and sides of the cake with the remaining cream.
  3.  Decorate the cake with some cherries and chocolate sprinkles on top.

Sunday, December 5, 2010

Cheesy Rice Casserole

This recipe is a quick, easy way to use leftovers.  The idea behind this dish is for you to use whatever you have available. 

Servings: 6
Time:  Prep: 5 minutes; Cooking:  30 minutes
Hardware:  A measuring cup, a wooden spoon, a can opener, a large bowl, an  8’ x 11’ glass casserole dish
  • 2 ½ cups cooked rice
  • 2 cups cubed cooked meat (ham, chicken, turkey, crumbled hamburger)
  • 2 cups cooked broccoli
  • 1 can cream of (broccoli, mushroom, celery) soup
  • Optional:  1~4oz can of mushrooms, drained
  • ¾ cup liquid (milk, cream, water, broth)
  • 1 cup shredded cheese (cheddar, Swiss, Colby Jack)
  • ¾ cup crumbs (bread crumbs, crushed chips, crushed crackers, crushed croutons)
  • 2 tablespoons butter-sliced

  1. Pre-heat the oven to 375°.
  2. Spray the dish with cooking spray.
  3. Mix all the ingredients expect the crumbs and butter.  Pour the mixture into the dish
  4. Sprinkle the top of the casserole with the crumbs. Dot the crumbs with sliced butter.
  5. Bake for 30 minutes or until bubbly.
Allow the casserole to cool for 5 minutes before serving.