WendyWorks Recipes
We love sharing our favorite recipes with our friends!
WendyWorks Recipes

All of these recipes have been taste-tested by our agents, employees, or families!  If you would like to submit a recipe to share, please email us!  We would love to post it here.

Baba's Borscht

Baba's Borscht

This is a family recipe passed down from Wendy's mother.  Perfect for fall!

  • 3-4 fresh beets, peeled then shredded
  • 3 large carrots, shredded
  • 3-4 large potatoes, cubed
  • 1 can condensed tomato soup
  • 2 Tablespoons butter
  • 1 small head of cabbage, shredded
  • 1 small onion, shredded or chopped fine
  • large can (46 oz) V8 Vegetable Juice
  • dill

Combine beets, carrots, potatoes & soup into a large pot with 6-8 cups of water.  Bring to a boil, then simmer. 

In a frying pan, cook cabbage and onion in butter until tender.  Add to beets.

Add V8 juice, and dill to taste.  Simmer until potatoes are tender. 

Optional: serve with a dollop of sour cream on top

Rolled Sugar Cookies

Sugar Cookies

This recipe is simple and delicious! Decorate the cookies with your favorite frosting, or dip/drizzle with chocolate. Our testers even loved them plain!

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 5 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Shape dough into a log , cover with plastic wrap, and chill in the refrigerator for at least an hour.

Preheat the oven to 400 degrees. Cut off a section of cookie dough, while keeping the rest in the fridge until you're ready for it. Gently roll out the dough on a lightly floured surface until 1/4 to 1/2 inch thick. Thinner dough will produce crispier cookies, thicker dough will produce softer cookies. Cut dough into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 5-7 minutes in the preheated oven. Cool for a few minutes on the cookie sheet then transfer to a baking rack. Cool completely before decorating.

Chicken & Corn Chowder

 Our testers modified this recipe from Allrecipes.com.  Everybody loved it, and didn't want to share the leftovers!

  • 8 slices of bacon, diced
  • 4 green onions, chopped
  • 1 cup shredded cheddar cheese 
  • 1 onion, diced fine
  • 5 skinless, boneless chicken breasts, cut into cubes
  • 3 large potatoes, cubed
  • 3 cans chicken broth
  • 5 cups frozen corn
  • 2 teaspoons dried thyme
  • 3 cups heavy cream
  • ground black pepper to taste


 In a large pot, cook bacon until crisp. Remove bacon from pan and set aside. Drain drippings from pan, reserving 3 tablespoons of bacon drippings in the pan. Saute the onions in the drippings until tender, then add chicken. Brown chicken, then add potato cubes.

Add chicken broth to pot, then simmer until potatoes are tender, approximately 10 minutes. Add frozen corn and thyme, then simmer until corn is hot. Add cream and heat through. 

Serve with toppings of bacon, cheese & onions. 

Irish Soda Bread

Irish Soda Bread

In honor of St. Patrick's Day, a delicious, flaky soda bread recipe from Allrecipes.com!

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup butter, melted
  • 1/4 cup buttermilk

Prehead oven to 375 degrees F. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt & margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an "X" into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Easy Minestrone Soup


This is a delicious, filling soup that makes good use of the fresh garden produce available in the summer! The recipe is easy too, whether you want to cook it all day in the slow cooker or prepare it right before dinner.

  • 3 cups vegetable or chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white beans, drained
  • 1 (15-ounce) can red beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • 1 teaspoon each salt and ground black pepper
  • 2 cups cooked small whole wheat pasta
  • 1 medium zucchini, chopped
  • 2 cups chopped kale or spinach
  • grated parmesan cheese to taste

Slow Cooker: combine broth, tomatoes, all beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Thirty minutes before the soup is done cooking, add cooked pasta, zucchini and spinach (or kale). Cover and cook 30 more minutes. Remove bay leaves and season to taste with salt and black pepper. Serve, and sprinkle parmesan cheese on top.

Stovetop: combine broth, tomatoes, all beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Bring to a boil, then turn down heat and simmer until vegetables are tender, approximately 45 minutes. Add cooked pasta, zucchini, and spinach (or kale). Cover and simmer 20 minutes more, or until zucchini is tender. Remove bay leaves and season to taste with salt and black pepper. Serve, and sprinkle parmesan cheese on top.

Clam Chowder

Denman Island Clams

Wendy and Ford were on Denman Island for New Years, and they love to go down to the beach to get fresh clams. Ford makes his clam chowder with whatever looks and sounds good right then, but he found this recipe by Emeril Lagasse on The Food Network for you to try

  • 8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
  • 4  slices bacon, cut into 1/2-inch lengths
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 cup chopped bell pepper
  • 3/4 cup diced carrot
  • 1 1/2 tablespoons minced garlic
  • 3 bay leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 4 sprigs fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 cup chicken stock
  • 3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
  • 1/4 cup chopped parsley leaves
  • Freshly ground black pepper
  • Salt

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

Easy Guilt-Free Banana Chocolate "Ice Cream"

Banana Chocolate "Ice Cream"

This is a great way to use up bananas that are too ripe! Peel & freeze them before they become inedible.

  • 1 banana, frozen
  • 1 tablespoon cocoa powder
  • 1 tablespoon milk
  • 1 tablespoon sugar (optional)

Blend all ingredients together.  Add more or less sugar and milk, depending on the sweetness and texture you’re looking for.  Serves one, but is easily doubled/tripled etc.

Whole Wheat Pancakes with Fresh Peach Syrup


Delicious with the season's last peaches, or with canned peaches instead.

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cup milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla

Preheat a large frying pan or griddle on medium or medium low.

In a bowl, whisk together dry ingredients. Create a well in the center of the flour mixture, and add the eggs, milk, honey & vanilla. Stir wet & dry ingredients together. Batter will be lumpy.

Use a 1/4 measuring cup to ladle the batter on the warm pan. Flip each pancake when the tops are bubbly and the bottoms are golden brown. Serve topped with Fresh Peach Syrup. Yield: about 8 servings

Fresh Peach Syrup

  • 1 cup water
  • 1/4 cup white sugar
  • 4 tablespoons cornstarch
  • 2 cups sliced fresh peaches
  • 1/4 teaspoon vanilla extract

In a saucepan, bring water, sugar & cornstarch to a boil. Add peaches, and bring to a boil again.  Boil together for 1-2 minutes. Remove from heat & add vanilla. Serve warm. Yield: 2 1/2 cups

Carne Asada & Pico de Gallo

Carne Asada & Pico de Gallo

This marinade is amazing. If you'd like, serve with tortillas, guacamole, and pico de gallo. 

  • 3 pounds flank steak (or have your butcher thinly slice your favorite cut of steak)
  • 1/3 cup white vinegar
  • 1/2 cup soy sauce
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground white pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
Lay the flank steak in a large baking dish. In a medium bowl, whisk together all ingredients then pour over steak. Turn steak to coat, then cover with plastic wrap and let marinate for 1-8 hours.

Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas and pico de gallo (see below).

Pico de Gallo

  • 6 roma (plum) tomatoes, diced
  • 1/2 red onion, minced
  • 3 tablespoons chopped fresh cilantro
  • 1/2 jalapeno pepper, seeded and minced
  • 1/2 lime, juiced
  • 1 clove garlic, minced
  • 1 pinch garlic powder
  • 1 pinch ground cumin
  • salt and ground black pepper to taste

Stir everything  together in a bowl. Refrigerate at least 3 hours before serving.



Here's a much-loved family recipe! Perogies take a little bit of work, but are completely worth it.  They're great to make with a friend or two!


  • 1 cup water
  • 1 egg
  • 1 Tablespoon vegetable oil
  • 4 cups white flour
  • 1/4 cup sour cream
  • 1 teaspoon salt

Combine water, egg, and oil.  Add sour cream and salt, mix well.  Mix in flour. Don’t mix too much or it will become tough. Let the dough rest for 20 minutes.

Roll out on a lightly floured surface and cut into circles with a glass the size of your palm.  Fill half of the circle with filling, then fold over, creasing the edges with thumb and forefinger. There must be no flour or filling in the edge for it to stick properly – use a bit of water to moisten the edge if necessary.

Set perogies on a cookie sheet and cover with a tea towel so they don’t dry out.  If freezing perogies to be cooked later, put the filled cookie sheet directly into the freezer until the perogies are firm, approximately 3 hours. 

To cook (either fresh or frozen, no need to thaw if frozen), bring lightly salted water to a boil.  Add a few perogies at a time to the boiling water.  When they float, about 5 minutes later, remove them from the water with a slotted spoon.  Set in a frying pan with butter (and onions and/or bacon if desired) until golden but not crispy.  Serve plain, or with sour cream or gravy.  Makes approx. 4 dozen perogies.


  • 3 cups mashed potatoes + 1/4 cup shredded Velveeta cheese
  • sautéed mushrooms & onions
  • dried prunes, snipped in half
  • drained sauerkraut
  • ground beef or other meat

Turkey Pot Pie

Turkey Pot Pie

This recipe can also use leftover chicken meat, but our testers preferred the turkey version. The best way to use up holiday turkey leftovers! Modified from a recipe in the Better Homes and Gardens New Cook Book.

  • pastry for pie crust (see below)
  • 1 10-oz package (approx 1.25 cups) frozen peas & carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 2 cups chicken broth
  • 3/4 cup milk
  • 3 cups cubed turkey

Prepare pastry, set aside. Cook peas & carrots according to package directions; drain. In a saucepan cook onion & mushrooms in butter until tender. Stir in flour, salt, thyme & pepper. Stir until smooth. Add chicken broth & milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas & carrots and turkey; heat till bubbly. Pour turkey mixture into a 12x8 inch baking dish.

Roll pastry into a 13x9 inch rectangle. and place over the filled baking dish. Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes, or until pastry is golden brown. Serves 6.


  • 2 cups all purpose flour
  • 1/2 teaspoon salt or chicken bouillion powder
  • 1 teaspoon dried thyme
  • 2/3 cup shortening or lard
  • 6-7 tablespoons cold water

In a mixing bowl stir together flour, salt and thyme. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push to side of bowl, then repeat till all is moistened. Form dough into a ball.

Gluten Free Peanut Butter Cookies

Peanut Butter Cookies

These cookies are easy and delicious. It’s always a surprise when you tell people they’re not made with flour.

  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 1 egg

 Combine all ingredients. Drop by teaspoonfuls on a cookie sheet. Bake at 350 degrees for 8-10 minutes. Let set on the cookie sheet for a few minutes before removing to a rack to cool.

Sugar Cookie Bars

Sugar Cookie Bars

We found these cookie bars online at The Curvy Carrot, and they were a big hit with everyone! Absolutely delicious, and so much easier that rolling & cutting cookies when you're short on time.


  • 1 cup unsalted butter, at room temperature
  •  2 cups granulated sugar
  •  4 large eggs
  •  2 teaspoons vanilla extract
  •  5 cups all-purpose flour
  •  1 teaspoon salt
  •  1/2 teaspoon baking soda 


  •  1 cup butter; at room temperature
  •  1 teaspoon vanilla extract
  •  pinch of salt
  •  4 cups powdered sugar, sifted
  •  5 tablespoons milk
  •  food coloring, if desired

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl sift together flour, salt, and baking soda. Slowly add to butter mixture and mix just until combined. Grease a large rimmed baking sheet (a 13x18 or 10x15 jelly roll pan) or line with parchment paper. Gently and evenly spread out batter onto sheet.

Bake at 375 degrees F for 10-15 minutes (mine took more like 20-25 minutes), until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.

To prepare frosting, in a large bowl, beat butter until fluffy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreadable. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

Easy Chocolate Dripped Pretzels

Chocolate Pretzel

These chocolate dipped pretzels are very easy, but "so addictive"!

  • 2 cups chocolate chips (higher quality is better)
  • 1 tablespoon butter
  • 1 large bag pretzels
  • crushed candies

Put chocolate and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring completely each time. When the chocolate becomes easy to stir, approximately 2 minutes, stop heating and keep stirring. The residual heat should completely melt the chocolate without overcooking.

When the chocolate is smooth, dip the pretzels, sprinkle on crushed candies, and set on wax paper.  When all pretzels are finished, let set in a fridge or freezer for at least half an hour.

Molten Chocolate Cakes

Molten Chocolate Cake

These elegant individual molten chocolate cakes are easy to make and quick to bake.

  • 1 cup unsalted butter
  • 8 ounces semisweet chocolate chips, or bars cut into bite-sized chunks
  • 5 large eggs
  • 1/2 cup sugar
  • pinch of salt
  • 4 teaspoons flour
  • 12 regular-sized paper muffin cups
  • powdered sugar for garnish

Melt butter and chocolate in a microwave safe bowl for 60 to 90 seconds, stirring every 30 seconds. In a separate bowl, beat eggs, salt & sugar until sugar dissolves. Combine egg mixture and chocolate mixture and beat until combined and chocolate is smooth. Beat in flour until just combined.

Adjust oven rack to middle position and preheat oven to 450 degrees F. Line muffin tin with muffin papers, then spray liberally with cooking spray. Divide batter among muffin cups.

Bake until batter puffs out but center is not set, 8-10 minutes. Carefully lift cakes from muffin cups and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

Top each with powdered sugar and serve immediately.

Irish Potato Candy

Potato Candy

There really is potato in this classic Irish treat, but all our testers could taste was yummy coconut. They had a hard time putting them down.

  • 1 large potato
  • Pinch of salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 5 or 6 cups confectioners’ sugar
  • 5 cups sweetened coconut flakes

Peel the potato and boil it in water until soft. In a mixing bowl, mash the cooked potato with the salt and butter.  Let it cool completely, or it will melt the sugar.

Mix in the vanilla extract and 4 cups of sugar. Keep mixing in sugar until the mixture is stiff.

Mix in 2 1/2 cups coconut. Shape teaspoonfuls into small balls.  Roll the balls individually in the remaining coconut.

Chill until ready to serve.

Spring Green Salad with Poppy Seed Dressing

Spring Salad

This salad & dressing is delicious! We serve the dressing on the side, so you can add as little or as much as you'd like.

  • 1 bag mixed spring greens
  • 1 head romaine lettuce, chopped
  • 1 Fuji apple, peeled & chopped
  • 1 can mandarin oranges, drained
  • 3/4 cup cashew pieces
  • 1/2 cup dried cranberries

Put all ingredients into a large bowl and toss.

Poppy Seed Dressing

  • 1/3 cup sugar
  • 1/4 cup vinegar
  • 1/2 cup olive oil
  • 1 T. finely minced onion
  • 1/2 T. poppy seeds
  • 1 t. dried parsley flakes
  • 1 T. Dijon mustard

Put all ingredients except oil into a large bowl or blender. Whisk together. Drizzle olive oil into other ingredients while whisking quickly, until emulsified. (You can also mix this together by shaking it in a clean jar.) Pour over salad just before serving, and toss.

Pink Lemonade Pie

Pink Lemonade Pie

Our young reviewer says, "This was sweet and sour at the same time, and it was really, really good!"


  • 1 quart vanilla ice cream
  • 6 ounces frozen pink lemonade concentrate
  • 4 ounces of Cool Whip
  • 1 graham cracker crust
  • lemon or lime slices for garnish


   Mix together the first three ingredients, then pour mixture into crust.  Freeze for four hours, then slice, garnish, and enjoy!

Zucchini Brownies

Zucchini Brownies

This is a great way to use your garden bounty this summer! The batter is very thick, but don’t give up! Pat it down into the pan and give it a try. They are so good!

  •  1/2 cup canola oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease & flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and vanilla until well blended. In a separate bowl, combine flour, cocoa, baking soda and salt. Stir into the sugar mixture.  Fold in zucchini and walnuts.  Spread evenly into the prepared pan.

Bake for 25-30 minutes until brownies spring back when gently touched.  Cool completely.  You can sprinkle them with powdered sugar, frost with the recipe below, or eat them plain.

Chocolate Frosting

  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 cups confectioner’s sugar

Melt butter, then mix in cocoa powder. Let cool, then mix in milk and vanilla. Stir in confectioner’s sugar.  Spread over cooled brownies before cutting into squares.

Shredded Beef Roast

Shredded Beef Sandwich

This recipe takes time, but is very simple and delicious!  Shred it to whatever size you want, then eat as-is, or with your favorite BBQ sauce on a sandwich.

  • 3-4 pounds beef chuck roast, cut into 1-pound pieces
  • 4 cups beef broth
  • minced or crushed garlic, to taste
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried thyme
  • salt & pepper to taste

Preheat oven to 275 degrees. Combine all ingredients in a large dutch oven and cover with a tight fitting lid. Place in oven and cook until the meat is tender enough to shred with a fork, approximately 5-6 hours.

Transfer meat to a large bowl, and shred with two forks. Remove & discard large pieces of fat. Add 1/2 to 1 cup of the cooking liquid to the meat, and use the rest for dipping if desired.

Banana Bars with Brown Butter Frosting

Banana Bars

A delicious way to use up over-ripe bananas!


  • 1-1/2 c. sugar
  • 1 c. sour cream
  • 1/2 c. butter, softened
  • 2 eggs
  • 1-3/4 cups (3 or 4) ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

  • 1/2 c. butter
  • 4 c. powdered sugar
  • 1-1/2 tsp. vanilla extract
  • 3 tbsp. milk


1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4.  Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars

Spicy Plum Jam

spicy plum jam

 Making and preserving your own food is wonderful, but please make sure you follow all food safety guidelines. If you are new to preserving your own food, the National Center for Home Food Preservation is a good place to start.

 This spicy plum jam is delicious with cream cheese on crackers or bagels. Enjoy!

Hot Plum Jam

6 cups of pureed plums
6 cups sugar
2 cups water
6 tbps lemon juice
1 tbs butter
10 jalapeno peppers ( 5 seeded and deveined) all chopped

remove pits from plums
put plums in blender skin and all. Blend until smooth.
over med-high heat add pureed plums in medium sauce pan and all all the rest of ingredients Heat & stir constantly until temperature reaches 220 degrees and cook 8-10 minute longer (if you don't have a thermometer heat until reaches a rapid boil and cook for 8-10 minutes, should be about 30-35 minutes.)
scoop jelly on a spoon and let cool. Once cooled it should thicken up and create a skin-like skin layer
While jam is cooking, heat and sterilize canning jars, and the lids.
When jam mixture is done, add jam into heated sterilized canning jars. Add enough to leave 1/4 inch below the top. Clean the rim and add the lid and ring, then lightly tighten.
Place in the canner on the rack and cover to 2 inches over the lids with boiling water. Boil for 10 minutes and remove jars. Leave on the jars with air to circulate for 24 hours before removing the rings for reusing.

Delicious with cream cheese on crackers or bagels. Enjoy!

Red Beans & Rice (Meatless)

Red Beans & Rice

You can adjust the heat to match your tastes in this delicious, healthy meal!

  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 6 cups water
  • 2 bay leaves
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 2 teaspoons chicken bouillon powder
  • 4.5 cups water
  • 2 cups brown rice

Pick through and rinse beans, then soak in a large pot overnight.

In a skillet, heat oil over medium heat. Cook onion, garlic and celery in olive oil for 3 to 4 minutes.

Rinse soaked beans, then transfer to a large pot with 6 cups of water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, chili powder, paprika, cumin & chicken bouillon powder. Bring to a boil, then reduce heat to medium-low. Simmer for 2 1/2 to 3 hours, until beans are tender.

Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour. Serve beans over rice.

Strawberry Cream Pie

Strawberry Cream Pie


Absolutely worth all the extra effort. This pie is divine! Directly from Taste of Home

  • 1 pastry shell (9 inches), baked
  • 1/2 cup slivered almonds, optional


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, optional
  • 1/2 cup heavy whipping cream


  • 1/2 cup crushed strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 3 cups fresh strawberries, halved
  • Whipped cream, optional


  • Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
  • About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes.
  • Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

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