SHOP – Rainbow Sprinkles

April 16, 2013

16 oz. Rainbow Sprinkles for decorating your cakes, cookies or whatever else your crazy imagination can dream up. Available in a bag or packaged in a 18 oz. Weck Canning Jar Rainbow Sprinkles 16 oz. Rainbow Sprinkles in bag $6.00 USD16 oz. Rainbow Sprinkles in Jar $12.00 USD

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Oreo Cheesecake

May 18, 2009

So this is another one of those fantastic combinations. Oreo cookies combined with a rich, vanilla-bean cheesecake set on top of a oreo cookie crust. Once you have tried this, you will never go back. For the crust: 4 tablespoons butter (not margarine), melted 2 cups Oreo cookies, crushed fine (about 18 cookies) For the […]

ross sveback high protein bread

High-Protein Bread Recipe

June 10, 2012

I love to eat bread and remembered this delicious high-protein bread at the store, so I decided to try making it myself to see how hard it would be.  I did make this in my Breville Bread Machine as I figured it would be a little sticky to deal with, and since my gluten-free bread […]

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Spring Cashmere Acorns

April 3, 2012

Usher Spring in with these luxurious pastel acorns.  These are a perfect addition nestled in a bowl on your table, tied around a napkin or placed on a gift.  Handmade using found cashmere goods and topped with actual acorn tops from my oak trees.  I have these displayed on my Olivia Barry Spool Dinnerware as […]

Garlic Dill Pickles & Cipollini Onions

August 25, 2012

These remind me so much of my grandmother and how she used to spend the weekend making pickles. This recipe is elevated with the addition of garlic and cipollini onions. Having a helper to peel the onions and garlic makes light work of a tedious job. The rest is easy! This recipe makes 14 – […]

ross sveback roasted stuffed tomatoes
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Deep Dish Bridge Mix Brownies

June 25, 2013

I remember what a treat it was when my mother would bring home a bag of Bridge Mix, which they now call Deluxe Mix (Jelly Belly has the best) – I assume simply because people no longer really play Bridge anymore. Bridge Mix is a blend of Milk chocolate Lemon Crunch, Cashews, Cherry Pectin Drops, Malt Balls […]

SHOP – LUX NERO Soap

May 25, 2013

Decadent oil blended with a sandalwood swirl bring you Nero – a bar fit for a Roman King.  Warm, sensuous and earthy sandalwood balanced with sweet lavender.  Not too woody, like true sandalwood can be….’just right’  The perfect uni-sex scent.  And rest assured, this fragrance-oil version of sandalwood did not contribute to the harvest of […]

Christmas Funkin

December 8, 2009

Here I took a Funkin kettle gourd and painted with with a Christmas theme. Star cutouts add some visual interest and allow you to light it with a battery-operated flame to make it pop

My Grandmother’s Heirloom Recipe Box

March 2, 2009

Sometimes life just gives you a ‘high five’ out of nowhere to show you that you are moving down the right path. I stopped over to visit my mother yesterday and she had found my grandmother’s recipe box, which was filled to the brim with all the goodies I used to stand beside her and […]

SHOP – LUX LV Soap

May 7, 2012

Luxurious tangerine and marigold is blended with lemon verbena to create this soap offering.  As you have come to expect from our LUX collection it goes way beyond the aromatherapy experience.  Our soaps are naturally blended to take care of your whole body and  mind.  From the cleansing properties of citrus to the soothing powers of marigold – you will find immediate rejuvination […]

ross sveback no bake birthday cake cheesecake

Baking Mix

October 29, 2011

Why go to the store and throw away your hard-earned cash, when you can make this at home for a fraction of the cost.  Not only does it taste better, but you know everything that is in it – no strange ingredients. 4 1/2 cups all-purpose flour2 tbsp. sugar (granulated or brown)1 tbsp. + 2 […]

Italian Bean Salad with Farro & Orzo

March 30, 2013

This recipe could almost be a little too easy – need I say, if you can boil water…. The real only prep here is to boil up farro and orzo, as well as quarter up a pint of marinated mushrooms. The mushrooms are what you will find at the nice olive bars in your supermarket, […]

Omelets and Quiche

May 1, 2009

Omelets are made with beaten eggs that are cooked into a flat round and then rolled or folded. They can hold virtually any savory or sweet food, from artichokes and zucchini to peanut butter and jam. The filling and topping possibilities are endless, limited only by the cook’s imagination and refrigerator contents. Simply put, a […]

Tator Tot Hotdish

July 24, 2012

This is like going home whenever I make this dish.  It reminds me of my childhood, when life seemed simpler and I had less cares to worry about.  Meals such as this were meant to be economical and feed a big family. The ingredients are simple, and the dish is pure comfort.  Here I made […]

Funkin Autumn Beverage Idea

October 17, 2011

Looking for a creative way to offer ice cold beverages on your buffet or table? Why not use a funkin to do so. Here I have hollowed out the top of a pilgrim funkin, as it does not have a hole at the bottom. These are sealed all the way around, so they will not […]

Turkey 101 – Tom Vs. Hen

November 5, 2011

Hens are female turkeys, weighing in at 8 to 16 pounds. Male toms, which are now bred to yield a high proportion of white breast meat that American’s prefer, weigh in at 14 to 26 pounds. The size of the bird does relate to how old it is. Turkeys are labled young at the supermarket […]

ross sveback skillet spaghetti

Skillet Spaghetti

May 8, 2011

Spaghetti is comfort food, but I get sick and tired of messing up various pans to make what ends up being a one-pot meal.  Here I let the noodles cook in the pasta sauce and it ends up making an amazing presentation.  The key here is to let this dish sit for 15-20 minutes after […]

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Appliances 101 – Food Processor

June 11, 2009

  I know a lot of people scoff at the thought of owning a food processor. Most often times I hear ‘what do you do with it?’, or people with one say ‘I don’t make pie dough.’ I will readily admit that a food processor is not an appliance for the casual cook, unless you […]

Kitchen Sink Deep-dish cookies

April 3, 2012

Well, what can I say 2 sticks unsalted butter, room temperature1 c. sugar2/3 c. brown sugar1 egg1 tsp. vanilla-bean paste1 1/3 c. flour1/2 tsp baking soda1 tsp. salt3/4 c. chocolate chips1/2 c. butterscotch chips1/3 c. old-fashioned oats3 tsp. ground coffee1 oz. sea salt & black pepper kettle chips1 oz. pretzlesPLUS1/2 c. graham cracker crumbs mixed […]

Browned Onion & Madeira Gravy

August 18, 2009

This is a very British meal, bangers (sausages) and mash with browned onion gravy. You can alternatively use this over Toad in the Hole or Pot Roast as well. 2 Tbsp. butter 2 large onions, peeled and thinly sliced 1 heaping Tbsp. flour 1/3 cup Madeira, Marsala or red wine 1¼ cups Beef stock or […]

Orchid Cookies

March 18, 2009

My daughter and I were decorating cookies the other day and this was her second cookie she decorated. I’d say she is going to be a pro in no time. What a great cookie for a spring party, shower or little girl’s birthday. Pink royal icing covering the cookie with white sanding sugar to make […]

ross sveback lemon curd cake buttercream

Lemon Cake with Lemon Curd Buttercream

April 11, 2013

Lemon profusion is the perfect description of this dessert. A buttery, lemon sponge with fresh lemon curd nestled in between the layers, frosted with a lemon curd buttercream and topped off with a yellow-swirled vanilla-bean whipped cream. This cake has no levening aside from beating the eggs for five minutes to give you lift – […]

Slow Cooker Crouton Stuffing

October 24, 2012

Cooking a holiday meal can be a massive undertaking, and I find my oven is usually screaming for mercy the day of.  This year I decided to try an idea I have had in my head for a while to see if I could utilize my Cuisinart 6.5 qt. slow cooker to make my stuffing. […]

Collecting – Ironstone

March 31, 2010

I love Ironstone and am an avid collector of it.  To me, it has the durability of china with the casual lines that fit my lifestyle.  The pieces are always versatile and I tend to mix and match them together.  Ironstone china, a name of which well describes this hardy ware, was originally designed as an […]

Cherrycello

September 9, 2011

Once I had this, I knew there was a way to make it at home. Simple, easy and refreshing. You can easily translate this for any fruit of your choosing. I specifically use Everclear instead of Vodka since it is that much more effective in sapping every ounce of flavor out of whatever I am […]

ross sveback beef burgundy

Beef Burgundy

September 13, 2009

I love beef burgundy, but if you have ever made it – the prep time is 1 1/2 hours, then it needs to simmer for 3 hours. I wanted to find out if there was a way to cut down on the time without sacrificing too much of that all-day cooked flavor. I tried using […]

ross sveback black pepper ice cream

Black Pepper Ice Cream

November 25, 2014

Guinness Extra Stout Cheese Soup

January 19, 2013

I am a fan of Guinness Extra Stout, it has so much depth of flavor – it’s like meaty beer.   This is also why I love to cook with it because it adds so much to a recipe.  Beer cheese soup is a staple in the Midwest and with it being Winter, I wanted […]

ross sveback herbed goat cheese coins

Herb & Pepper Goat Cheese Coins

March 5, 2012

Appetizers should be easy, not complicated since you are making so many individual portions.  Here I simply sliced a 11 oz. log of goat cheese ten equal portions then pressed the flat sized into a mixture of fresh herbs and  medium grind, fresh-cracked pepper.  Don’t get frazzle about the goat cheese crumbling.  Make sure it’s […]