Maple Crumb Muffins

My son absolutely loved these muffins when he was growing up. My husband and I also like them, but our son was the one who would regularly ask for them, and years later requested the recipe when he was out on his own. I use pure maple syrup so they are rather pricey to make, but maple flavored syrup or even honey could certainly be used with good results. This recipe did come from a special section on inn cooking that Woman's Day Magazine did years ago. This particular recipe came from the Vernon Stiles Inn in Thompson, Connecticut. I don't know if the inn is still open, but my family sure appreciates the chef's contribution to our breakfasts for all of these years. The muffins are cake-like in texture and rich, perfect for a weekend family breakfast. Blessings...

Recipe:

2 cups flour
2 tsps. baking powder
1/2 tsp. salt
1 egg, beaten
1/2 cup sour cream
3/4 cup maple syrup

1. Mix dry ingredients in medium bowl.
2. Whisk together egg, sour cream and syrup, and stir into flour mixture.
3. Spoon into 12 well-greased muffin cups.

Topping:
3/4 cup flour
1/4 cup sugar
1/4 cup melted butter

1. Mix ingredients together until crumbly and sprinkle over muffin batter.
2. Bake in a 400 degree oven for 20 - 25 minutes or until muffins test done with a toothpick.

Yield: 12 muffins
232 calories each

Baking with my Granddaughter on Vacation

While we were visiting our family two weeks ago my husband and I spent three days with our two youngest grandchildren while our son and daughter-in-love went away for a time of renewal. We had a wonderful time building our relationships with these two precious little ones. We don't get to spend nearly enough time enjoying them because of the distance between our homes, so this was a blessing.

My daughter-in-love shared with me that my granddaughter had asked about making cookies with me while we were there for our visit and, of course, I was thrilled for the opportunity, so we made Butterfinger Cookies. The recipe was posted on 9/25/2012, if you would like to check it out.

After I agreed to bake these cookies, I remembered that I did not have my recipe with me. This was an "oh, dear" moment for me; now what was I going to tell this four year-old child who was looking forward to baking cookies? I need to explain that I have never seen my daughter-in-love use a recipe card or cookbook, only her hand-held device via the internet. I've never used anything but a recipe card or a cookbook, so coming to my blog on our laptop for this recipe was a first for me. I post online, I don't cook using anything but the old-fashioned way that involves a piece of paper with writing on it. I came into a new age, and we got the cookies baked!

I've had this conversation about having a computer of some kind sitting on the kitchen counter with my niece and my daughter-in-love. A computer is cold, electronic and a machine; a cookbook is friendly and warm with lots of notes and worn pages. Some of my recipe cards go back to my childhood with childish writing and memories. I will never lose my love of cookbooks and time-worn recipe cards, but I do now acknowledge that I sure was glad for the computer when I needed it for my special time with my grandchild. Blessings.

Chicken and Black Bean Salad

The recipe for this tasty southwestern-flavored main dish salad is another one that comes via a reader contribution to a Taste of Home Magazine from many years ago. I am so thankful that I keep all of these old magazines with my notes from the times when I first tried the recipe. I have been rediscovering many recipes that I haven't made in years, and the rediscovery process has been fun.

I remember when we moved my mom and dad from one home to another many years ago and I came across boxes of old magazines that mom had saved, some going back to my teen years. I'm not there. I'll never forget mom telling my very irritated father that someday she just might want one of those recipes. You know, you just never do know. Some of the old recipes are the absolute best in all the world, especially for making memories around good old-fashioned comfort food. Blessings...

Recipe:

1/3 cup olive or vegetable oil
2 tbsps. fresh lime juice
2 tbsps. chopped fresh cilantro or parsley
1-1/2 tsps. sugar
1 garlic clove, minced
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 medium sweet red pepper, chopped
1/3 cup sliced green onions
1-1/2 cups cooked chicken strips (Southwestern-flavored chicken strips are wonderful in this dish, if you don't want to cook your own).
torn romaine lettuce

1. In a small bowl, mix lime juice, cilantro, sugar, garlic, chili powder, salt and pepper. Allow to sit while you prepare the remainder of the salad as this will allow for the sugar and salt to dissolve in the lime juice.
2. In a large salad bowl, combine the beans, corn, red pepper, green onions and chicken pieces.
3. Slowly drizzle the oil into the lime juice and spices while whisking to blend completely.
4. Pour the dressing over the salad and mix thoroughly.
5. Place torn romaine lettuce on dinner plates and top with salad. By doing it this way, if you have leftovers you won't have wilted lettuce in the salad. Cover the leftover salad and store in the refrigerator for another meal. Simple and delicious!

Yield: 6 cups salad

Trailside Oatmeal Treats

This recipe is a variation of a traditional treat; good old-fashioned oatmeal chocolate chip cookies. I got this recipe from my Mom many years ago when my Grandma was still alive and, I believe, I was still a teenager. Oh, goodness, that was a while ago! I remember, very clearly, being in the kitchen with Mom and Grandma when the cookies came out of the oven and the three of us enjoying a snack together. I can not remember if any of my siblings were around or not, probably not, as not one of them loved to be in the kitchen like I did. I was always under my mom's feet, so to speak, when it came to cooking. I do hope you are making memories with some wonderful kid-friendly recipes like this one and the children in your life. Blessings...

Recipe:

1-3/4 cups unbleached flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, softened

1/2 cup chunk peanut butter (we only eat creamy and it works great, as well)

1 cup sugar

1 cup packed brown sugar

2 eggs

1/4 cup milk

1 tsp. vanilla

2-1/2 cups uncooked quick-oatmeal (not instant)

1/2 cup semisweet chocolate chips

1/2 cup raisins, or more chocolate chips

 

1. Stir together flour, soda and salt; set aside

2. In a large mixing bowl beat butter, peanut butter and sugars until creamy.

3. Beat in eggs, milk and vanilla.

4. Stir in flour mixture and oats. By hand, stir in chocolate chips and raisins.

5. Drop dough by tablespoons onto ungreased baking sheets or baking sheets lined with parchment paper.

6. Bake in a 350 degree oven for about 15 minutes or until done. Cool on wire racks.  

Note: I don't have a clue how many the recipe makes for sure; I've never paid attention to that detail and I didn't write it down from Mom's recipe card. Oh, dear, but I do know there are 134 calories in each one, and worth every one!

 

Peyton and Snowball Cookies

Our son and his family, along with my Mom and my brother, came to our home for Thanksgiving this year. Saturday evening, after a dinner of pizza, our son and daughter-in-love went to a hockey game leaving our grandchildren with us. We were thrilled with the opportunity of having one-on-one time with them. My three year-old granddaughter loves to help in the kitchen and since we aren't together nearly often enough, I wasn't going to let this opportunity pass by. We headed to the kitchen as soon as the baby was settled, and began our project. Peyton called these cookies Snowball Cookies. You and I know them as Russian Teacakes or Mexican Wedding Cakes. The recipe is simple, but so messy, so for her to call them snowballs fit in with the "snow", powdered sugar, that was everywhere. After we were done and the cookies were cooled, I let Peyton choose a cookie tin from my collection so we could make a gift for her parents. I then got out some Christmas note cards and she chose one to sign for them. She was so excited about the gift we made for Mommy and Daddy, and Grandma was thrilled to have had the opportunity to make a Thanksgiving memory with her granddaughter. Blessings...

Recipe: 

1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
2-1/4 cups unbleached flour
1/4 tsp. salt
3/4 cup finely chopped pecans
additional powdered sugar for dipping

1. In a large mixer bowl, beat together butter, sugar and vanilla.
2. While mixer is running on low speed, slowly add flour and salt; mix until completely blended. Stir in nuts.
3. Heat oven to 400 degrees.
4. Shape dough into 1-inch balls. Place about 1-inch apart on ungreased baking sheet. These cookies do not spread while baking.
5. Bake 10 to 12 minutes or until set but not brown.
6. Roll cookies in powdered sugar while hot, cool completely on wire racks. When cookies are cool, roll again in powdered sugar.

Yield: about 40 cookies

Grandma's Dishes and some Family Memories

These lovely dishes belonged to my paternal grandmother. My cousin asked me if I would like to have a few pieces for memories sake, but I could not even remember my grandmother's dishes, so I asked her if she would send me a picture. Bless her heart, she simply boxed them up and sent them to me. This lovely gift arrived at my door a few months after my father's death this past spring. Her thoughtfulness touched me deeply, especially because of the timing in my life.

I spoke with my mom about grandma as a cook because I honestly could not remember having meals at my grandparent's home. I remember going regularly for visits, but not for meals. I had always remembered my mom telling me that my grandma was not a cook. She simply did not enjoy the kitchen. Mom shared some family history with me that helped me better understand my mom as a young bride of 17 just starting out.

One of the things that Mom readily recalled was the fact that Friday was Chef Boyardee spaghetti night and that this was what my father new of spaghetti. (My thought was, yuk!). So when Mom found a recipe for the real thing from scratch and put it in front of him one evening for dinner, my father's words were, "what's this?" and wasn't very happy with his new bride. This kind of response happened a great deal in my parents lives. Mom said that one of the things she heard often was, "this isn't how my mom made this". These are words that will take the heart right out of a young brides desire to cook.

There were a few other things that Mom remembered, but I won't bore you with those tidbits. The thing that is most important to me is that my mom loves to cook and is one of the best cooks in the world. She is a fighter and did not quit trying. She taught me that simple food that tastes good is what matters, that there is no place for snobbery or status in the kitchen, or at the table, and to make sure that there is plenty of food on the table. I still make some of the things that were a part of my childhood and that I learned to make while working with Mom in the kitchen. I have many happy memories of those days, and I can tell you that my father was my mom's greatest fans. Blessings...

Asian Cucumber Salad

When I was growing up my Mom regularly made a cucumber salad during the hot summer months. My Dad always grew Lemon cucumbers in the garden, and they were absolutely delicious marinated in a mild vinaigrette for dinner. Our family loved them. I can no longer get the Lemon cucumbers, but I have continued making the salad with the typical cucumbers found in the produce section of my market.

I found this version of the recipe with an Asian twist in our local newspaper and we really liked the change in flavor. Using the rice vinegar makes for a milder marinade with the cucumbers and I added sesame seed oil to make the flavor even more Asian. Blessings...

Recipe:

1 cucumber (about 9" long), peeled and thinly sliced
3 green onions, thinly sliced
1-1/2 tbsps. sugar
1/4 tsp. Kosher salt
3 tbsps. rice vinegar
1/8 tsp. sesame seed oil

1. Combine sugar, salt, vinegar and oil in a medium bowl; set aside while you prep the vegetables so the sugar and salt dissolve.
2. Whisk the dressing and add the vegetables; stir to combine.
3. Cover and refrigerate overnight for the best flavor.

Yield: 1-1/2 cups

Creamy Frozen Fruit Salad

This recipe goes back to when my husband and I were dating and I wanted to make him a meal. I discovered that one of his favorite casseroles at that time was tuna casserole, so I got out my Mom's cookbook and found a recipe that I continue to use today. But, in addition to a green salad, I wanted to do something fun, so I used this recipe for Creamy Frozen Fruit Salad that I found in a magazine. He liked the salad, so I made it often, then there were just too many salads to try and this one got forgotten until I came upon it in my file a few weeks ago. Goodness, it brought back memories of our early years together. The salad is rich and creamy with a very fresh taste created by the use of lemonade. It's great for a summer meal, Blessings...

Recipe:

1 pkg. (3 oz.) strawberry flavor gelatin
1 cup boiling water
1 can (6 oz.) frozen concentrated pink lemonade
1 8-oz. container Cool Whip whipped topping
1 can (16 oz.) sliced peaches, drained
1 can (8 oz.) sliced pears, drained

1. Chop fruit and set aside.
2. In a bowl, dissolve gelatin in boiling water. Add lemonade and stir until melted. Chill until slightly thickened.
3. Blend in the whipped topping until there are no white streaks left; fold in the chopped fruit.
4. Pour into a 9" x 9" pan, cover with plastic wrap and freeze until firm, about 4 hours.
5. Remove salad from freezer about 15 minutes before serving. Cut into squares and serve.

Serves 12

Strawberry Soup

When I was growing up, my Mom began a tradition in our family of allowing the birthday child to have a say in their birthday dinner. This was a tradition that I loved and carried on with my family. This recipe for Strawberry Soup was a favorite of my sons when he was a child, and was always requested. It is quickly prepared in the blender, and it is so good as a first course or as a light dessert. I do hope you will give it a try, blessings...

Recipe:

1 pint strawberries, 2 cups
1/2 cup white wine
1 tsp. lemon zest
1/2 cup sugar
2 tbsps. fresh lemon juice

1. Wash and hull strawberries; set 3 aside for garnish, if desired.
2. Place all ingredients in blender; cover and blend for about 1 minute. Scrape down   sides of container, if necessary, and blend a little longer to make sure mixture is smooth.
3. Cover and refrigerate until soup is well chilled.
4. Serve soup in small bowls garnished with sliced reserved berries, if desired.

Yield: 2 2/3 cups or about 3 servings
Note: White Chocolate Mousse with Berries is posted on blog post dated 4/11/12

Monterey Scalloped Potatoes

With Easter coming, I have fond memories of large family gatherings and wonderful food. My Mom's Easter dinners were always centered around ham and I love the tradition, so I do the same thing, even when it is only my husband and I sitting down to dinner together. One of the side dish recipes I added to our gatherings back in the 80's is this dish for potatoes. Our family loves it. It is a little bit more work than the updated versions that use packaged, frozen, hash brown potatoes, but if you have the time to give it a try, it is well worth the effort. The texture of this potato dish is much more like mashed potatoes; rich and creamy. We served it with prime rib for Christmas, barbecued chicken for the 4th of July, or family birthday celebrations. It goes well with any meat. I do hope you will give it a try for your next family gathering.

Recipe:

8 medium potatoes, peeled and cubed
1 bay leaf
1/4 cup butter
1 can cream of chicken soup
1 1/2 cups sour cream (lite works just fine)
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, sliced
1 1/4 cups grated sharp Cheddar cheese

1. Boil the potatoes with the bay leaf until barely tender. Drain and cool.
2. Grate the potatoes coarsely and place in a large bowl.
3. Stir in salt, pepper, green onions and 1/2 the cheese. Set aside.
4. Melt the butter in a medium sized saucepan and then stir in soup and sour cream.  
5. Pour mixture into potatoes and stir to combine.
6. Put mixture into a 9" x 13" baking pan and bake in a 350 degree oven for 30
    minutes. Remove from oven and sprinkle on remaining cheese. Bake 10 - 15
    minutes longer. 

Troy's Birthday Pie

My son has not wanted a birthday cake since he was introduced to "Chocolate Chip Pecan Pie", better known in our family as "Troy's birthday pie". He loves it, and so does anyone else I have ever served it to. This pie recipe is simple because it does not have a lot of steps and is mixed up in one bowl. Perfect for Easter or anytime, just ask my family! Blessings...

Recipe:

3 eggs
1 1/2 cups sugar
1/2 cup flour
6 tbsps. butter, melted and cooled for a few minutes
1 1/2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped pecans (I break them into pieces)
1/2 tsp. salt
1/2 tsp. fresh lemon juice
1/2 cup light corn syrup
1 unbaked 9 inch pie shell with very high fluted edge or use a 9-1/2 inch pie pan. The pie shell will be very full in a regular 9 inch pie pan and will boil over, so place foil on the rack below the pie to catch drips. I use the 9-1/2 inch size and it has never boiled over. Anchor Hocking produces a 9-1/2 inch pie pan, if you would like to purchase one.
1. In large mixer bowl beat eggs; add sugar, flour, butter, salt, lemon juice and corn syrup. Beat on medium speed for about 1 minute or until well combined.
2. Stir chocolate chips and pecan pieces in with a spoon. Pour into pie shell.
3. Bake in a preheated 350 degree oven for 45 - 55 minutes or until golden and set.
4. Cool on a wire rack until  room temperature. If the pie is too warm it won't cut nicely and will be a mess to serve.

Tip: Do check the pie after it has been baking for 30 minutes to make sure it isn't browning too much, if it is, cover with foil.

Creating Kitchen Memories at Thanksgiving

When our son, daughter-in-law, granddaughter and my mom were here for Thanksgiving we did lots of cooking and eating, as I am sure most families did. One of my favorite moments was when our two-year-old granddaughter helped me make waffles for breakfast Friday morning. The waffles we made are the same recipe that I have already posted, so I won't repeat it here, but I did want to share how wonderful it is to spend time in the kitchen with even the youngest in our families. They love to help and to be included. My granddaughter now knows exactly where to go to get my step-stool so she can help. I measure and she helps to pour the ingredients into the bowl. There was one little mishap. She is fast, and she picked up an egg and cracked it before I knew what was happening. She actually squished it in her hand, so there was a little egg to clean up from the floor and the face of the dishwasher.

So while my mom cooked sausage and my daughter-in-law set the table, my granddaughter and I got waffles ready. When it came time to eat our creation, she cleaned her plate. It is absolutely amazing how much better things taste when we help in the preparation, no matter what our age. We created another kitchen memory together, one that will always warm our hearts. This time together will be an encouragement for her of how very important she is in our family and in our lives. The kitchen is a great place to build relationships with our families and our friends. Have a wonderful week...

An Easy Recipe for Mud Pie

My husband and I recently had to make a week-long emergency trip to Modesto, Ca. because my father is in critical health. During this week there was a great deal of family time, hospitals, meetings with doctors, and all of the emotions that go along with this kind of family crisis. But, in the midst of all of this, I had some very special time with a niece that means a great deal to me because she is the only daughter of my now dead sister. Our niece spent a great deal of time with our family when she was growing up, and as a result, she and I spent a great deal of time together in the kitchen making memories together. One of her special memories was Mud Pie, so when she and I needed to plan and make an evening meal together because my mom was at work, we decided on Orange Chicken (see labels), mashed potatoes, salad and her old favorite, Mud Pie.

I did not make the long version that I use to make because of the constraints of time and energy. But, the quick version that I was able to throw together in a few minutes was very good, and she, and the rest of our family, loved it. Blessings...

Recipe:

1 chocolate cookie crust
1 half gallon coffee ice cream
1 large jar hot fudge topping
1 cup whipping cream
1 tsp. vanilla
1 tbsp. powdered sugar, or to taste
chopped nuts of choice

1. Fill cookie crust with all of the ice cream, smoothing surface. Cover with plastic wrap and return to freezer until ready to serve.
2. Whip cream with vanilla extract and powdered sugar until stiff peaks form.
3. Cut pie into 6 - 8 pieces
4. Top each serving with hot fudge sauce, chopped nuts and whipping cream.

A Surprise Visit

This past weekend we had the most wonderful little "package" show up on our doorstep after dinner. Our son and I spoke Friday morning, so I knew he was going hunting in Oregon over the weekend. He asked me if we would be home to receive a package sometime on Saturday, to which I replied positively. Little did I know that the package that he was talking about was our precious little granddaughter! What a blessing.

Sunday morning I made this quiche recipe that I'm sharing today. This recipe is one that I have been making since our son was a little boy and our family always enjoys. After breakfast I had a very special little kitchen memory created for myself by putting my footstool up to the counter for my granddaughter to stand on so she could help with dishes. She is two-years-old and got very serious about helping grandma by drying dishes. Drying a wooden spoon is a very serious task and a "picture" I will always treasure. My husband and I are very blessed...

Recipe:

Pastry for a 9" One-crust pie
1/2 pound bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese
1/3 cup minced onion (I've also used green onion with good results)
4 eggs
1 cup whipping cream
1 cup half-and-half cream (I use fat-free with good results, a few less calories)
Salt if needed, be careful because of the bacon
1/4 tsp. sugar
1/8 tsp. cayenne red pepper

1. Prepare pastry
2. Sprinkle bacon, cheese and onion in pastry-lined pie pan.
3. Combine remaining ingredients with a fork and pour mixture into pie pan.
4. Bake quiche in a 425 degree oven for 15 minutes. Reduce temperature to 300 degrees and continue baking for an additional 20 - 30 minutes or until table knife inserted 1 inch from edge comes out clean. Let stand for 10 minutes before cutting into wedges.

Serves 6 - 8

An Easy Fondue Recipe to Make With Children

While our granddaughters were visiting with us this past July, we spent a great deal of time creating memories together in the kitchen. This fondue was one of their favorite meals, and I love the ease of preparation when involving children. The twins were 10 years of age at that time, so they did very well with supervised time around the stove and with knives. We cut bread cubes, red potatoes and broccoli. We cooked the veggies until tender in boiling water and served them piping hot. I also had some sausage that I sliced and warmed through for dipping. What a fun meal for kids to help prepare, not to mention the wonderful time we had visiting as we worked, and then ate together. Our meal times with them were so special and the conversation created lasting memories for all of us. Blessings...

Recipe:

1/4 cup butter
1/4 cup flour
1/2 tsp. salt
freshly ground black pepper, to taste
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
1-1/2 cups low-fat milk
2 cups (8 oz.) shredded medium cheddar cheese
Bread cubes, ham cubes, sausage pieces, red potatoes, broccoli florets, mushrooms, and anything else to your liking.

1. In a saucepan, melt butter; stir in flour, salt, pepper, mustard and Worcestershire sauce until smooth.
2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Add cheese; cook and stir until melted.
4. Transfer to a fondue pot or slow cooker; keep warm .

Yield: 2-1/2 cups

Kitchen Memories

As I was looking for a particular measuring spoon the other day, I was reminded of all the different people I have had in the kitchen helping over the years. Some of my fondest memories will always be those that involve my nieces and granddaughters. My one niece, the daughter of my brother, and I, have only baked together one time. My first born niece, the daughter of my only sister, and I, spent hours in the kitchen together as she was growing up. My granddaughters and I just began this past summer; the twins while they were here visiting, and our littlest two-year old while we were visiting them in May. Our littlest one likes to push the buttons on the microwave to get it started or get something out of the cabinets, at her level, if needed. She loves to help and it was an absolute joy to have some time with her building our relationship.

The most important part of the time spent working together in the kitchen is creating the relationship, not the recipe. The connections with these precious little girls while we stirred, chopped, measured and talked with one another is what matters in the long run. Memories are built, bonds are created, and often conversations are started that will have lasting meaning in every life involved. The niece that is the daughter of my sister, is now 36 years old with six children of her own. She lives across the country from me so we don't see one another often, but we talk on the phone regularly. Since my sister is now dead, the relationship that my niece and I have is of great importance to both of us.

We never know how we might impact another life just by being available. Time spent working on a recipe together can create lasting memories and build a lasting relationship. The investment of our time into other lives is never wasted, and may be of far greater significance then we could ever imagine.

Sparkling Lemonade Punch

This recipe is for those who want something easy to prepare, kid- and adult-friendly, and very refreshing. Our granddaughters loved this drink and asked me to prepare it regularly when they were visiting. With summer heat still with us, this easy drink is great for those who might want something other than soda. It's as easy as two ingredients; now that is simple and inexpensive. Blessings...

Recipe:

1 2-Liter bottle of 7-up
1 12-oz. can of pink lemonade, thawed

Pour lemonade into large bowl. Slowly add 7-up; stir to combine.
Ladle lemonade over ice in tall glasses.

Yield: about 8 servings

Our Granddaughters Visit

My husband and I had the wonderful gift of two of our granddaughters coming for a visit this summer. These two little girls live in Tenn. and were so brave to fly across the country on their own. We will forever be thankful for this time with them.

While they were here, we wanted them to meet some of our friends. We had our neighbors over for dinner so the girls could get acquainted with some of the people in our lives. The girls and I then invited the mother and daughter over for lunch that week. We made two pots of soup and some brownies, yum! We had such a good time.

During this time we went to the Lavender Festival, something I had never done before. We cut lots of lavender and had our house smelling very fragrant, then the girls took the dried flowers and made sachets to take home. We also tried some lavender ice cream while at the festival. This isn't a treat I would ever spend $2.50 for a 1/4 cup on again. But, it was nice to try something very different.

Much more to every one's liking was our two trips to Miss Ellie's Cakes for cupcakes. Oh, my goodness, what a treat these things are! These beautiful cupcakes were also $2.50 each, and what a special deal they were. Well worth every cent. Miss Ellie's is a very welcoming place and the gentleman who waited on us is the daddy to Miss Ellie. This is a lovely family owned business that serves families well. Our granddaughters loved going.

We did so much more over the almost three weeks they were here, but mostly we cooked and baked together. We spent wonderful time together in the kitchen relating with one another and building our relationships. I love them dearly and can't wait until we get to do it all over again.