Category Archives: Recipes

Two Memory Busting Memorial Day Salads!

As I was searching for a new salad to try for Memorial Day weekend, I came across a couple that actually pulled me back into the past and brought a smile to my face.

I grew up in North Dakota in a town of maybe 40 people so let’s just say it was a rural environment. We grew most of what we ate and two things from the garden that seemed to be at every meal were cucumbers and dill. My Grandma was from Germany and her Cucumber and Vinegar cucumber salad was always on the table. Of course it had dill in it as well as the potato salad, the jars of canned dill pickles and on and on. To this day I love dill.

Photo Credit Platter Talk



So when I came across this salad I thought of my childhood and my Grandma. I cannot wait to make it this Memorial Day weekend and although it isn’t her recipe, I hope it is just as good and I know it will make me smile.

Creamy Dill Cucumber Salad

By Dan from Platter Talk


  • 2 large cucumbers thinly sliced
  • 1 sprig fresh dill washed and finely chopped
  • 2 green onions washed and thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1-2 tablespoons light mayonnaise
  • 1 teaspoon salt
  • fresh ground pepper to taste
  • 1 handful cherry tomatoes halved and seeded (optional)


  • Place cucumber slices in large colander and toss with salt.  Place colander over kitchen sink and allow to drain for 30 to 60 minutes
  • In small bowl, combine mayonnaise, sugar, and vinegar, mix well and set aside.
  • Place drained cucumber slices in large mixing bowl.  Add mayonnaise and vinegar mixture, along with remaining ingredients.
  • Gently fold with large wooden spoon.
  • Refrigerate for one hour before serving, covered and sealed.
  • Makes six servings



Photo Credit Everyday Mom Meals


I wasn’t looking for a “fluff” salad recipe (you know those salads that are more like desserts than salads) but this one popped up and again it brought me back to my childhood. Oh how I loved Creamsicle ice cream pops from the little general store. And I truly think every fluff salad back then had mandarin oranges. They were such a novelty. LOL. I am showing my age. So in honor of my childhood and all fluff salads…..this one is going on my list. Consider it a bonus!

Creamsicle Salad


  • 1 small box orange Jell-O
  • 1 small box instant vanilla pudding
  • 1 cup boiling water
  • ½ cup cold water
  • 1 (8-oz) tub Cool-Whip
  • 11 oz mandarin oranges, drained, reserve a few for garnish
  • 1 cup mini marshmallows, reserve a few for garnish


  1. In a large bowl, combine Jell-O and boiling water. Mix well to dissolve.
  2. Add cold water. Chill for 20 minutes.
  3. Whisk in pudding mix until smooth. Chill for 10 minutes, until thickened.
  4. Fold in Cool-Whip, oranges and marshmallows.
  5. Chill until set, about an hour.
  6. Garnish with extra oranges and marshmallows.

Kitchen Counter

Serves 4-6.

I hope you have a very blessed Memorial Day weekend creating new memories as well as reliving those from the past. A special thank you to military families who sacrificed so much and gave the greatest sacrifice. We love  you.

Pumpkin Spice Latte Bundt Cake!


This dessert is on my list for Thanksgiving Day!! I cannot wait to make it. Yes I will have traditional pumpkin pie available as well but who doesn’t like Pumpkin Spice Lattes and in a cake form!

Pumpkin Spice Latte Bundt:

Sugar Glaze:


Pumpkin Spice Latte Bundt:

  • Preheat oven to 350F and grease & flour two 6 cup Bundt pans (or two 8 1/2″ x 4 1/2″ loaf pans, or one 12 cup Bundt pan).
  • In a medium bowl, whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt.
  • In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
  • Add dry to wet and mix until just combined.
  • Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).
  • Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.

Serve with Sugar Glaze or a Flavored Whip Cream. Sprinkle with Pumpkin Pie Spice.

Recipe credit to Liv For Cake.

Happy Thanksgiving to you and your family!


It’s Rhubarb Season!

Whenever I think of Rhubarb I am taken back to my childhood, living in a town of 40 people with many rhubarb plants in our yard. Summer meant carrying a bowl of sugar to the garden, breaking off a stalk of rhubarb, brushing off the dirt and sitting down to dunk the stalk in the sugar and eating. Nothing better than right out of the garden.

Now I need to rely on the grocery store but I still think of my youth when I am working with rhubarb. I would make something with rhubarb everyday if I could. When I saw this recipe by ‘Chocolate With Grace’ on Facebook I knew I had to try it and I was not disappointed! The butter cream sauce is my new bowl of sugar for dipping. 🙂

AND this is the easiest cake I have ever made. I was skeptical when the ingredient list did not include eggs but no worries. Here is the recipe. Chop a little extra rhubarb like I did (both for in the cake and to heap on top) because hey, you really cannot have too much rhubarb!


Rhubarb Cake with Butter Sauce


For the cake

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 cups rhubarb diced (see note below about using frozen rhubarb)
  • 2 cups milk
  • 6 tablespoons butter melted

For the butter sauce

  • 1/2 cup 1 stick butter
  • 1 cup sugar
  • 3/4 cup heavy cream


  • Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined.
  • Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and cool
  • To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly.
  • To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.


To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.

Tangy Sweet Rhubarb Cake with Butter Sauce