August 7, 2016


The perfect midsummer salad.  Tomatoes and green peppers are in abundance at our local farmer's markets and produce stores.

This salad is made with locally grown and harvested tomatoes, peppers, and onions.

The olives are Pitted Kalamata Olives.  The cheese is crumbled Feta.

This is so quick and easy to make (and good for you!).

I made the salad dressing to drizzle over the top, and it couldn't be easier either.

For the dressing, I whisked together Extra Virgin Olive Oil, minced garlic (I used minced garlic from a jar), dried thyme, and red pepper flakes.  

The salad is one red tomato sliced, one yellow/orange tomato sliced (salt and pepper the tomatoes), three green pepper rings, around 1/3 of an onion sliced into rings, olives, and feta.  Use your own judgment on how much you would like on your salad.

After I put together the salad, I drizzled a teaspoon of olive juice over the salad, and then drizzled the dressing over that.

I served the salad with bread sticks, and the bread sticks taste great dipped into the salad dressing!!



August 3, 2016


This yellow cake with chocolate frosting was inspired by my chocolate sheet cake recipe, which I have made since the early 80's.

My recipe for this chocolate sheet cake is in a cookbook that was put together by a local church and sold as a fundraiser.

Those cookbooks have the very best recipes.

I have made this chocolate sheet cake recipe many, many times, and it is a favorite.

This cake is made in a jelly roll pan; so, it serves a lot of people.
Confession:  I like yellow cake better than chocolate cake.  For me chocolate cake with chocolate frosting is almost overkill; whereas, yellow cake with chocolate frosting (the fudgy kind) is the perfect combination.

Call me crazy, but it reminds me of a chocolate chip cookie!

I made this cake for a birthday party.

It was a light, moist cake with decadent, delicious fudgy frosting.

Try it.  I promise, you won't be disappointed.

Yellow Cake

2 cups all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of unsalted butter, room temperature
2 cups sugar
2 eggs, room temperature
1/2 cup buttermilk
1 cup of whole milk, room temperature
1 teaspoon of vanilla

Preheat oven to 350 degrees F
Grease and flour a jelly roll pan

Whisk flour, baking soda in a bowl and salt together.  Set aside.
Cream butter with a stand mixer or hand-held mixer on high speed for approximately one minute.

Add the sugar and beat for three minutes.  Scrape sides with a spatula, as needed.

Beat two eggs and stir into 1/2 cup of buttermilk.  Add to butter and sugar mixture in two additions until mixed.  Beat in the milk and vanilla extract.  (Scraping down sides and bottom of bowl, as needed).

Mix in the dry ingredients on low speed in two batches.

Spread batter into pan and bake for 20-25 minutes.

Cool cake completely before frosting.

Chocolate Frosting

1/2 cup of unsalted butter (1 stick), softened to room temperature
4 cups of powdered sugar, sifted
4 tablespoons of cocoa sifted with powdered sugar
A pinch of salt
1 teaspoon of vanilla
4 tablespoons of Half and Half

Using a stand mixer or handheld mixer, whip the butter until smooth.  Add in the powdered sugar in small batches.  Add in salt, vanilla and Half and Half until smooth and creamy.  

Frost cake and add sprinkles.

Serve to family and friends!!

July 23, 2016


I love going to the Farmer's Markets!  And we are totally blessed to have some great ones.  

Molly goes with us on Saturday mornings.  There are lots of other dogs there, and they have a great time greeting each other.

Besides fresh fruits and vegetables, there are many different vendors:  Some selling fresh flowers, floral arrangements, sweet treats, homemade breads, and homemade dog treats (which Molly and Gracie got a dozen, and they really like them).

It was hard work walking around in the heat and greeting other dogs and lots of people, too!!

Peaches are in season, and we bought some and had some given to us!  I paid it forward by giving some away, and I made this awesome Peach Pie.

I adapted my favorite Peach Cobbler recipe to make a pie.  

These peaches were so juicy that they soaked the crust, and this is what a close-up of a piece of the pie looked like:

My motto is it doesn't have to be beautiful to taste delicious, and this great pie really delivered a heaping helping of deliciousness!!

I usually only bake once a week because, well, we eat it -- all.   And we don't need to!

As we are all well aware, it only takes one little search on the internet to find a bunch of recipes for any pie that your heart desires.  

So you can do just that.  I always say a recipe is just a guide, and I often tailor it to my taste and to what ingredients I have available.

So, if fresh peaches are in in your neck of the woods, may this post be an inspiration for you to make a delicious Peach Pie!