Skillet Fried Morels

Here's a recipe from my first time to cook and eat morels. My husband's uncle had found some in the woods and brought us some to try. They were delicious. Here's how I prepared them.

6 morel mushrooms, soaked in salt water for 1-2 days
1 cup flour
2 teaspoons seasoned salt
1 teaspoon ground black pepper
oil for frying

Pat mushrooms dry with paper towels. On a large plate, stir together flour, seasoned salt, and pepper. Dredge mushrooms in flour mixture.

In medium skillet heat oil. Cook mushrooms for 2-3 minutes on medium heat until golden brown on each side. Serve warm as appetizers. Enjoy!
Click here for a printable version of this recipe.

Sherrinda Ketchersid's Honey Cakes

Sherrinda Ketchersid is a lover of stories with happily-ever-after endings. Whether set in the past or present, romance is what she writes and where her dreams reside. Sherrinda lives in north-central Texas with her preacher husband. With four grown children, three guys and a gal, she has more time and energy to spin tales of faith, fun, and forever love. Learn more about Sherrinda and her writing at

Sherrinda's Latest Book Release: Lord of Her Heart  

Lady Jocelyn Ashburne suspects something is amiss at her family’s castle because her father ceases to write to her. When she overhears a plot to force her into vows—either to the church or a husband—she disguises herself and flees the convent in desperation to discover the truth.

Malcolm Castillon of Berkham is determined to win the next tournament and be granted a manor of his own. After years of proving his worth on the jousting field, he yearns for a life of peace. Rescuing a scrawny lad who turns out to be a beautiful woman is not what he bargained for. Still, he cannot deny that she stirs his heart like no other, in spite of her conniving ways.

Chaos, deception, and treachery threaten their goals, but both are determined to succeed. Learning to trust each other might be the only way either of them survives. Buy the book HERE.

Sherrinda's Sweet Honey Cakes

1 1/4 cups (175g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves , optional
1/4 teaspoon ground cardamom or nutmeg , optional
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil (or vegetable, safflower)
1/2 cup warm coffee or tea (mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag)
1/2 teaspoon vanilla extract
1/4 cup (25g) sliced almonds, pecans or walnuts, optional

Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside. 

In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix. 

Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely. 

The cake tastes better a day after it’s made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

Smoked Salmon Mousse with Cucumber Sandwiches


This May has been all about tea parties. Here's another fine recipe for a tea party sandwich.

8 oz. cream cheese
1/2 cup sour cream
1 tablespoons lemon juice
2 teaspoons minced onion
2 teaspoons dill weed
1 teaspoon prepared horseradish
1/4 teaspoon garlic powder
1/4 teaspoon salt and black pepper
7 oz. canned smoked salmon (Chicken of the Sea)
3 tablespoons capers
1 English cucumber, sliced thin
10 slices thinly sliced rye or pumpernickel bread, buttered

In a large mixing bowl, cream together the cream cheese until smooth. Add the sour cream, lemon juice, minced onion, dill weed, horseradish, garlic powder, and salt and pepper, mixing well to combine. Stir in the smoked salmon and capers. Cover and chill until ready to serve.

When ready to serve, layer mousse onto buttered pieces of bread and top with thinly sliced cucumbers. Top with another piece of bread or serve open-faced. Slice into quarters. Serves 20-40 small sandwiches.
Click here for a printable version of this recipe.

Memorial Day Menu Ideas


Memorial Day is almost here, which means it's time to get out the grill and enjoy the sunshine and fresh air. Here are a few menu ideas to help you celebrate this coming weekend. 

Tortilla Pinwheels

This is a recipe shared with me by my niece Sandy.

1 package cream cheese, softened
1 cup Picante sauce
1 cup shredded cheddar cheese
3 tablespoons minced black olives
4 oz. ground ham
5-6 flour tortillas

In medium bowl, combine cream cheese, Picante sauce, cheddar cheese, black olives, and ground ham. Mix well. Heat tortillas in microwave for 30-40 seconds to make pliable. Spread ham mixture to edges of tortillas. Roll and refrigerate for at least two hours. When ready to serve, slice in 1" pieces and secure with toothpick. Enjoy!
Click here for a printable version of this recipe.

Lavender Pistachio Shortbread Cookies

Here's a delightful recipe to serve with tea.

1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups flour
2 teaspoons food-grade lavender

2 cups powdered sugar
3 tablespoons milk
2 teaspoons vanilla extract
1/3 cup salted, roasted pistachios, finely chopped

In a large mixing bowl, cream together butter, powdered sugar, vanilla, and salt until light and fluffy, about 2-3 minutes. Add flour and lavender and mix just until combined. Press dough into 2 - 9-inch round cake pans lined with waxed paper. Flatten with hand to make a smooth surface. Using a sharp knife, score the dough into 16 wedges for each pan. Prick each wedge with a fork a few times. Refrigerate pan with dough until firm, about 30 minutes. 

Preheat oven to 300 degrees. Bake for 25-30 minutes, until lightly golden on the edge. Remove from oven and cool for 10 minutes. Using a sharp knife, cut through the score lines. Allow to cool completely in the pan. 

Meanwhile, prepare the glaze by whisking powdered sugar, milk and vanilla in a shallow bowl until smooth. Holding cookies by the edge, dip the tops into the glaze to coat. Place on a rack and when you have 4-5 done, sprinkle each with chopped pistachios. Repeat with remaining cookies. Allow to stand until the glaze is set. Store in an airtight container until ready to serve. May store at room temperature for 7-10 days.They also freeze well. 
Makes 32 cookies.
Click here for a printable version of this recipe.

Strawberry Lemon Fizz

Here's a delightful recipe to make for your family.

1/2 cup sugar
1/4 cup water
4 fresh mint sprigs
1 quart fresh strawberries, halved
2 lemons, sliced
3 limes, sliced
Ginger ale or sparkling cranberry apple juice

In medium saucepan, combine sugar, water, and mint. Bring a rolling boil. Cook for 2 minutes until dissolved. Allow to cool. Discard the mint.

When ready to serve, fill glasses with strawberries, lemon and lime. Drizzle with 1 tablespoon syrup. Add cold ginger ale or sparkling cranberry juice to each. Serves 4-6.
Click here for a printable version of this recipe.

Cookbook Preview ~ Platters and Boards

Platters and Boards, by Shelly Westerhausen

An inspiring resource for throwing unforgettable get-togethers: Platters and Boardsis the guide to entertaining with effortless style. Author Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.

With recipes and presentation ideas for breakfast, brunch, appetizer, antipasto, charcuterie, and cheese boards to share with friends and family. Makes an inspiring bridal shower, housewarming, or hostess gift. Celebrated cookbook author and food blogger Shelly Westerhausen is the author of Vegetarian Heartland and the founder of the blog Vegetarian Ventures. Fans of Cook Beautiful, The Art of the Cheese Plate, InStyle Parties, Magnolia Table, and Cravings will love Platters and Boards.

A visual cornucopia of a cookbook with 40 contemporary arrangements presented with gorgeous photography, easy recipes, and helpful tips including:

Tips on portioning
Guides to picking surfaces and vessels
Recommendations for pairing complementary textures and flavors
A handy chart featuring board suggestions for a variety of occasions from holiday parties to baby showers

Buy the cookbook HERE.

Lemon Curd

Here is a delicious topping to serve on your next batch of scones, or used in tarts or even a lemon meringue pie!

3 eggs
1 cup sugar
1/2 cup freshly squeezed lemon juice
1/4 cup butter, melted
1 tablespoon lemon zest

In a medium saucepan, mix together the eggs and sugar until combined. Stir in the lemon juice, melted butter and lemon zest. Cook over medium heat for 12-15 minutes until thickened and reaches 160 degrees. Allow to cool and refrigerate until ready to use. Makes 1 2/3 cups.
Click here for a printable version of this recipe.

Slow-Cooked Barbecued Pork Chops

Here's an easy recipe to make in your slow-cooker. Serve with Steamed Potatoes with Parsley or Corn and Macaroni Casserole. Delicious!

6-8 loin pork chops
1 cup ketchup
1/3 cup water
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons brown sugar
1 tablespoon minced onion
1 tablespoon prepared mustard
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon black pepper

Place pork chops in slow-cooker sprayed with cooking spray. In glass measuring cup, combine remaining ingredients, stirring well. Pour over pork chops. Cook on low for 7-8 hours, depending on your choice of tenderness. Serves 6-8.
Click here for a printable version of this recipe.

Mother's Day Brunch Ideas

Here are a few ideas for a Mother's Day brunch.

Weekend Brunch Casserole (love this recipe)

English Scones and Clotted Cream


Last month we hosted an English Tea Party for our youngest daughter's bridal shower that included traditional British foods. Here is the recipe for our scones and cream. Delicious! English scones are not like the big sugary scones in America (that I have here on my blog). They are more like a biscuit and so very delicious with clotted cream and strawberry jam!

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoons salt
3 tablespoons butter, cold
1 cup milk
2 tablespoons dried black currants, optional
1 egg yolk, beaten + 1 tablespoon milk (for glaze)
Strawberry jam
Clotted Cream, at room temperature (recipe below)

Preheat oven to 425 degrees. In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut the butter into little pieces  and add them to the flour mixture, rubbing the butter together with your fingers to break up the butter until the mixture resembles fine breadcrumbs. (I found this part of the recipe very relaxing and fun!) Add the milk and dried black currants and mix in, using just enough milk to make your dough come together. The dough may be sticky. 

Spoon the dough out onto a floured surface and knead 2-3 times to coat with flour. Press the dough into a round that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch circles. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones. Place the rounds onto a parchment-lined baking sheet. Brush each with the beaten egg and milk mixture for a glaze. Bake for 12-14 minutes until golden brown. Remove from oven and place them in a lined bread basket and cover with a tea towel to keep warm until ready to serve. *You may also freeze the rounds of dough after they are cut for use later. Just thaw and bake as directed. Makes 10-12 scones.

Clotted Cream
2 cups heavy cream (It's best if you can find cream that is "pasturized" and not "ultra pasturized". However, we were unable to find such cream and used Organic Valley Heavy Cream that has 6 grams fat and it did quite well.)

Pour the cream into a 12x12 casserole dish and bake in a preheated 175 degree oven for 12 hours. Carefully remove the dish from the oven and allow to cool. Then cover with plastic wrap and refrigerate for 8 hours. Drain the milk from the dish and then spoon what is left--the clotted cream, which has a thick skin on top and a creamy underside--into a dish. If desired, you may gently stir the clotted cream to create a smoother texture. Store the cream in the refrigerator for up to 10 days. Serve on scones at room temperature. 

*Use the leftover milk for baking or in your coffee. 
Click here for a printable version of this recipe.

Thousand Island Dressing

I'll always remember making Thousand Island dressing as a girl at my 4-H cooking meetings. Here's a similar recipe for you to enjoy.

1 cup mayonnaise
1/2 cup ketchup
1/4 cup sweet relish
1 tablespoon sugar
1 tablespoon lemon juice
2 teaspoons minced onion
1 teaspoon Worcestershire sauce
dash hot pepper sauce
pinch salt and pepper
2 hard-boiled eggs, finely chopped

In small bowl, combine mayonnaise, ketchup, relish, sugar, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper. Mix until thoroughly combined. Stir in egg. Serve over your favorite lettuce salad. Serves 10
Click here for a printable version of this recipe.

Molly Jebber's Mom's Easy Chicken Casserole

Molly Jebber’s award-winning books have been featured on Publishers Weekly’s Best Ten Recommended Reads, in USA Today’s HEA, RT Book Reviews and many other media sites. You’ll also find her on RWA’s Honor Roll. She tours and speaks about Amish history/traditions, writing, marketing, publishing, and about her books. She loves God, her family, friends. She enjoys swimming, golf, reading, and says yes to butterscotch pie and parasailing, but no to coconut and skydiving! Visit for a complete list of her books and speaking events.

Molly's Latest Book Release - Ellie's Redemption

Ellie Graber couldn't be happier working at Amish Charm—and making good on a precious chance to reunite with her Amish community. Grief over her mother’s death made her rebel and try the Englischer world, but now she’s home to start again. And quiet, thoughtful Joel Wenger is one of the few willing to understand her as their unexpected friendship develops into something much more . . .
But no matter how hard Ellie tries, Joel’s mother resolutely refuses to approve of her—much less accept her as a potential daughter-in-law. And as painful misunderstandings and a beautiful rival for Joel’s affections threaten to separate the couple for good, can they bridge the gap between distrust and faith to secure a lifetime of love? 

Molly's Mom’s Easy Chicken Casserole

Pam Spray
4 Chicken Breasts (cut and lay flat)
4 slices of Baby Swiss Cheese
1 can of Cream of Chicken Soup
1 jar of mushrooms (optional)
¾ cup of water
1 Tablespoon of Parsley
1 cup of Bread Crumbs
½ cup of butter (melted)
Salt and Pepper as desired

Spray bottom of glass dish with Pam Spray. Layer chicken. Place cheese slices on top of chicken. Mix soup, mushrooms, water and parsley together and pour mixture over the chicken and cheese slices. Cook in the oven for 45-50 minutes at 350 degrees. Remove dish from the oven and sprinkle bread crumbs and then drizzle with hot butter. Put back in the oven for 5-7 minutes.  Take out of the oven, sprinkle with desired amount of salt and pepper. This chicken dish goes with most of your favorite vegetable and potato side dishes.