Blueberry, Hill-Country Cakes

July 31, 2011

I don’t know anyone that wouldn’t devour one of these.  Buttery, cakey goodness surrounded by a crunchy exterior – and who can forget about the blueberry suprise inside.  Yum in every bite. You could easily do this in a 9X13 pan, but I like the look of the individual portions I get out of the […]

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Fresh Margaritas

December 13, 2008

I do not know about you, but I am tired of all the expensive drink mixes that leave me underwhelmed. Who said that cocktail mixology from scratch was difficult never had the satisfaction of enjoying an excellent libation. My sister and I call them Margo’s and in an effort to educate the planet on how […]

Gluten-free, Nut-free Honey Granola

March 5, 2013

I have so many friends that have gluten and nut allergies that it was time for me to start creating recipes with them in mind. I love crunchy, granola-topped Greek yogurt drizzled with honey, so I wanted to make granola using Savannah Bee honey my favorite. This granola is made using Bob’s Red Mill Gluten-Free […]

ross sveback giardiniera slaw

Giardiniera Slaw

November 25, 2014

Constellation of Virgo

August 27, 2009

The Virgo character is precise, refined, and a lover of cleanliness, hygiene and order. Conventional, with a rather reserved manner. They are usually observant, shrewd, critical, and patient. Supporters of the ‘status quo’, and conservative in all areas of life. Virgos are undemonstrative due to a coolness in their nature. Very selective, and non committal […]

Greek Edamame Salad

October 15, 2012

OPA!  It’s time for refreshing, light salads.  Here I paired fresh summer vegetables with a Greek Feta Vinaigrette, I happen to only use Girard’s for this.  Nothing could be easier – make it the night before and let the flavors meld overnight.  It is essential to use amazing ingredients for this dish, the kind you […]

Adirondack Chair

August 14, 2009

The Adirondack chair or Muskoka chair is a type of chair favored in rural, outdoor settings. The precursor to today’s Adirondack chair was designed by Thomas Lee in 1903. He was on vacation in Westport, New York, in the heart of the Adirondack Mountains, and needed outdoor chairs for his summer home. He tested the […]

Ross Sveback Donut Muffins

Donut Muffins

January 30, 2015

Quick and easy, not to mention fun. These are best when consumed that day. One basic recipe lets you decide how you want to finish them off – three options are below. I jse vegetable shortening in threcipe because it is what my grandmother used to make her donuts. 6 tbsp. shortening 1/2 c. sugar […]

ross sveback linens 101

Linens 101

November 25, 2014

ross sveback gray tablescape

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 […]

Smothered Cube Steak

May 7, 2011

Nothing could be easier and more economical than this dish.  Cube steak is a great way to feed your family without breaking your wallet, in today’s economy they average $1 per person at my local market.  They key to this dish is to set your oven at 200 to keep the cooked steaks warm while […]

Baked Pumpkin Donuts

January 3, 2015

Pizza Waffles – ACTIVATE!

August 23, 2010

Take two of life’s most delicious things and put them together. I am inspired by Superfriend’s Wonder Twins, Zan and Jayna (those of you who are of my age demographic). Zan could tranform himself into any form of water, and Jayna could become any animal she chose. All they had to do was touch their […]

Cooking TVP

January 4, 2015

Cooking 101 – butter and oil

July 15, 2009

Put butter into a cold pan to melt so they heat up together. If you put butter into a hot pan, the dairy solids will burn quickly thus making it taste bitter. Alternatively, put oil into a hot pan as it will become hot enough in a matter of seconds for you to cook your […]

vanilla bean eggnog

Vanilla-Bean Eggnog

December 13, 2012

Nothing says the Holidays like made-from-scratch eggnog.  Mine is loaded with vanilla beans, 1/2 & 1/2 and spirits to keep the season bright. I’d say this recipe serves 24 people, yet that all depends on who is consuming this delicious libation. 18 eggs, separated 2 c. sugar + 1/3 c. measured out for later 12 […]

Vacation to India at home – अच्छा खाना

April 19, 2009

Today’s fare took us to exotic India with its’ tantelizing spices and flavors. Chicken breasts marinated in a mixture of buttermilk, orange zest and ginger – then coated in flour and curry powder – deep fried to a golden brown. Joining this delicious main course is corn, married with roasted chiles, toasted fennel, cumin and […]

A look back at the Citrus Class…

February 9, 2009

I held the citrus class this last Saturday and it was a fantastic class. The butcher block was set with Buffalo China restaurant dinnerware and yellow linens. I also had a bowl of citrus to sample. Guests tried kumquats, honey tangerines, blood oranges and ugli. Dishes were mise en place’d to expedite time. The conversation […]

ross sveback taco pasta salad

Taco Pasta Salad

November 25, 2014

Chipotle Chicken & Corn Pasta Salad

April 17, 2013

Here is an interesting twist on your pasta salad menu, chipotle peppers in adobo are paired with oven-roasted corn to bring some fresh flavors to your family. For the chipotle peppers in adobo, the recipe calls for one, de-seeded pepper so I remove one and slice it open. Not all of these peppers have seeds […]

ross sveback spicy artichoke dip

Spicy Artichoke Dip

December 25, 2011

I love to take a classic and put a twist on it, here I took my traditional artichoke dip recipe and added a can of water chestnuts and mild green chiles to it – giving it cruch and a kick!  Super simple, but I do use my mini Cuisinart to chop up the artichokes and […]

Rainbow Tiered Sprinkles Cake

Sprinkles Cake

June 22, 2012

I made this cake for my nephew’s birthday since I have been obsessed with tinting lately and figured a cake laden with sprinkles was sure to be a hit. I used my basic vanilla-bean white cake recipe and tinted six layers the various colors of the rainbow (bottom – up) red, orange, yellow, green, blue […]

Antique Copper Rolls Used To Make My Faux Bois Dinnerware

October 30, 2010

I wanted to share with you a photo of the antique copper roll used to make my faux bois dinnerware collection.  This dates back to when it was originally produced back in 1892 in England.   Amazing that this hand-engraved metal object produces such beautiful transferware.  I personally would use this as an object d’art in my […]

Bacon-Wrapped Endive

April 8, 2012

This is a fairly easy appetizer to make, the only tedious part is wrapping the endive.  The bitter endive pairs well with the salty, smoked bacon.  I sprinkle it with fresh-cracked pepper before putting it in the oven and finish it off with sea salt before serving.  I do use thick-cut bacon as it stand […]

Gratin of onions

October 22, 2011

2 large yellow onions (peeled and sliced into 1/4 inch slices)1 tablespoon olive oilsalt and pepper to taste1 tablespoon thyme (chopped)1 cup of heavy cream1/4 cup of white wine1/4 cup of parmigiano reggiano (or gruyere) Directions:1. Spread the onions onto a baking sheet and drizzle them with olive oil.2. Season with salt and pepper and […]

ross sveback peanut butter jelly bread

Peanut Butter and Jelly Bread

September 2, 2011

What could be more fun that taking this classic sandwich and making it into an actual loaf of bread!  The loaf itself is infused with creamy, peanut butter with a swirl of raspberry jam.  Soft or toasted, this is sure to bring out the kid in everyone!  This recipe is for the Breville Bread Maker, […]

ross sveback bacon fingerling potato phyllo pizza

Bacon & Fingerling Potato Phyllo Pizza

February 5, 2011

Remixing how you look at food to create something new is how I live my life.  Here I have taken the pizza and recalibrated the ingredients into a whole new direction.  The fingerling potatoes used here were a gourmet variety by rpespud which has fingerling yukon gold, purple and red potatoes. 1 – 16 0z. […]