Iced Coffee Un-Recipe


With humidity today, our “feels like” temperature is 101 degrees.

Yep, summer is definitely here in the Midwest!

Once summer comes, even drinking hot coffee in the morning feels wrong to me, as I try to stay as cool as possible from morning to night, so of course, iced coffee becomes the order of the day!

This isn’t even a recipe – I almost feel bad calling it so – but perhaps this will inspire you to skip Starbucks and try your own at home! Here’s how I do my iced coffee…

I actually make it the night before – I throw a k-cup (or two) into my Keurig and brew a cup of coffee, then pop it into the fridge overnight (be sure to use a sturdy plastic or paper cup, not glassware!).

Then, in the morning, out it comes to be doctored (for me, a bit of french vanilla creamer), then poured over ice, and voila! Done! The whole process takes about 30 seconds…perfect for those bleary first few minutes of the day!

For fun, be sure to experiment with flavored syrups, sugars, creamers, or heck, throw some whipped cream on top!




Snowy Hamburger Stroganoff


Sometimes, on a snowy Sunday, you just crave some stick-to-your-ribs comfort food. When I think of comfort food, one of the first things that pops into mind is hamburger stroganoff, even though my mother never made it. When I was a kid, my best friend Megan and I were rooting around for an after school snack at her house, and we happened upon leftover hamburger stroganoff on rice in the fridge, made by Megan’s mother Lynn.

Even completely cold, it was so delicious and so different from anything I got at my house, and I fell completely in love. As a “grown up”, I do prefer it warm, but I still savor that instant taste memory – and think of that afternoon every time I make this recipe now.

So, without further ado, Lynn’s Hamburger Stroganoff!


Lynn’s Hamburger Stroganoff

  • One pound of browned ground beef
  • one can of cream of chicken or cream of mushroom soup
  • a handful of mushrooms (fresh or tinned, it all works)
  • sour cream to taste
  • sliced onions, if you desire
  • 2 tablespoons of flour
  • garlic salt to taste
  • salt and pepper to taste
  • fresh parsley

Brown and drain the ground beef (brown with sliced onion and mushrooms, if you desire, but it makes it so much better!), then add the flour to the beef and incorporate. Next, add the undiluted tin of cream soup and mix well. Season with garlic salt (I toss in garlic powder too, just for fun), salt and pepper, and mix well. Finally, slowly add sour cream until you have the taste and consistency you like best. Garnish with fresh chopped parsley.

Divine over simple white rice!

Epicurean Breakfast


I love breakfast.

I mean it.

I REALLY love breakfast.

I’m a big fan of eggs and bacon, sausage and hash browns, anything that’s yummy protein-y goodness in the morning.

And every once in a while, breakfast needs to be a TREAT.

A few Sunday mornings ago, I whipped up this rather decadent delight – I hope you enjoy!


Decadence on Toast

  • one perfectly poached egg
  • A few slices of fantastic applewood smoked bacon – go for the good stuff!
  • A few spears of roasted asparagus
  • one mashed avocado, seasoned to your own tastebuds
  • one thick slice of hearty farm bread

Toast your toast, roast your asparagus and your bacon (400 degrees for 19 minutes is my own oven’s sweet spot for perfect bacon) on the same cookie sheet to save on dishes, mash your avocado while the bacon crisps, and then poach one egg to put right on top. When you break the egg and the golden yolk hits all that delicousness underneath? Bliss.

Scotch Eggs Recipe

For years, we had a tradition in our family of just having a buffet table of “nibbles” for Christmas Eve. That way, no one was stuck in the kitchen for the festivities, and we could just graze and nibble for the entire evening.

It is one of my fondest memories.

With the passing of my mother, many of our Christmas traditions has fallen by the wayside, but at least her recipes haven’t – and one of my most often requested “nibbles” was for Scotch Eggs.

Now that I have made them, I understand one they were a “special treat” – they can be a bit…laborious.

But when you bite into one – whether served warm or cold – oh, but it is good. I made these for Johnna and some friends, and despite their very American palate, they agreed that these were a thumbs up.

In memory of my beloved mother, a recipe for Scotch eggs…


Scotch Eggs

  • 2 pounds of pork sausage (I use Bob Evans)
  • Several cups of dried seasoned breadcrumbs – Panko is also great
  • 8 hard boiled eggs
  • 1-2 eggs, beaten
  • 1 cup of flour
  • A tasty mustard, for dipping
  • Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Hardboil eggs using whatever method you prefer. Be sure to cool then peel them!
  • Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
  • Deep fry until golden brown, or pan fry while making sure each side is well cooked . Then, bake in the preheated oven for 10 minutes to “finish” them.
  • Note: I’ve been known to just deep fry and leave them at that – they still turn out great, but your breadcrumbs may end up pretty dark.

Serve warm or cold – they are divine dipped in mustard.

Cream Cheese Crack Recipe


It’s happened to all of us, right?

A few folks swing by the house, and being the good host or hostess you are, you want to feed them.

But you don’t exactly have time to whip up mini quiches or piggies in a blanket…

In that case, this recipe is for you! Courtesy of my friend Megan, she turned me on to this deliciousness, and also how ridiculously easy it is! Plus, you probably have the ingredients sitting right in the pantry…

Granted, the recipe name isn’t the sexiest, but one taste, and you’ll understand it! Tasty deliciousness…

Cream Cheese Crack Recipe

  • 1 brick of cream cheese
  • a big, healthy glug of olive oil (I do about a cup or so)
  • a bunch of Italian seasoning (this is all too taste, but for me, more is more)
  • several cloves of garlic, minced
  • crusty bread, crackers, or any sort of bread-like delivery system

Place the cream cheese in a bowl or lipped container and allow to come to room temperature for easier spreading. In a separate bowl or glass, pour your olive oil in, then season liberally with the Italian seasoning. Toss in the minced garlic and whisk all three together. Simply pour the oil over the top of the cream cheese and allow it to hang out in that delicious pool of Mediterranean goodness. Served best with crusty bread, but anything will do!

(Photo found on the internet)