Whole Wheat Cereal Cookies

Posted on April 23, 2012 by Cindy Kerschner


I was tempted for a while now, to try an old recipe my Mom had marked in her favorite cookbook. It was for Wheaties Cookies. I was never a Wheaties fan, although I used to eat a lot of Total back in the day. Anyway, I adapted that recipe (thanks to my foodie penpal) and I was pleasantly surprised! Move over oatmeal, make room for wheat flakes again!

Whole Wheat Cereal Cookies preheat oven to 375

1/2 cup unsalted butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 cup flour
1/4 teaspoon Baking Soda
1/4 teaspoon salt
1 1/2 cups cereal (Uncle Sam’s, Wheaties, Total)
2 teaspoons cinnamon
1/2 cup white chocolate chips
1/2 cup chopped walnuts
Cream butter and sugar together. Mix in egg. Stir in milk.
Sift together flour, baking soda, cinnamon and salt. Add to creamed mixture. Stir in chocolate chips and walnuts.
Chill dough for 30 minutes.
Drop by teaspoonful onto ungreased cookie sheet and bake at 375 for about 10 minutes. Cool and enjoy!

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Shrimp Florentine

Posted on April 20, 2012 by Cindy Kerschner


Shrimp Florentine
I love shrimp and spinach together and now I can love them more! Florentine in cooking has come to mean, “with spinach” but it actually means recipes that represent the Florence region of Italy. Florentine dishes–whether meat, poultry, fish or seafood–typically use spinach with Mornay sauce with Swiss or the dish is served on a bed of spinach. I opted to use Parmesan instead of Swiss but the Swiss is equally good. The little extra lemon gives it a fresh taste.
1/2 lb shrimp, Peeled and deveined
1 12-oz bag frozen tortellini
4 cups fresh baby spinach
1 cup 2 percent milk
1/4 cup white wine
2 Tablespoons cornstarch
1 Tablespoon butter
1/2 cup Parmesan or Swiss cheese
2 Tablespoons lemon juice
2 Tablespoons olive oil
Salt and pepper to taste
Cook tortellini according to package directions, drain, set aside.
While tortellini is cooking, sauté shrimp, spinach, lemon juice and oil in a large skillet over medium-high heat for about 5 minutes or until pink and no longer clear. Reduce heat to low.
In a 2-quart saucepan, whisk together cornstarch, mlik and salt and pepper. Add butter. Cook over medium, stirring constantly until thickened (about 5 minutes). Remove from heat. Whisk in cheese.
Pour sauce over shrimp, toss to coat. Add tortellini, toss to coat. Serve and enjoy!

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Candied Flowers Made Easy

Posted on April 15, 2012 by Cindy Kerschner



Candied edible flowers add a lovely touch as garnish to baked goods, salads and appetizers. Violets, Johnny-jump-ups, and Pansies are in season now. Violets have a delicate, pepper taste alone. Candied they sparkle and add a sweet, crunchy texture to your dish.

Candied Violets

If you are serving edible flowers, there are a few rules to follow:
1. Make sure the species is safe for human consumption. Check with your local county agricultural extension office for a complete list.
2. Know your source. Flowers need to be free of pestcides, and/or herbicides.
3. Control the amount per serving. Introducing new foods can cause gastric distress for some people.
Candied Violets
Fresh violets rinsed and pat dry
1 egg white
castor (super fine sugar)

Gently coat all exposed area of the flower with egg white. Sprinkle with sugar. Repeat adding egg and sugar until completely covered.


Place finished sugared flowers between wax paper and store in a cool dry place for one to two days or until hardened.

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Easy Skillet Turkey Reuben

Posted on April 14, 2012 by Cindy Kerschner


I like the traditional Reuben with corned beef but using turkey is a nice change. I’m not a big bread eater, so I use a layer of potatoes instead.
This fast and easy dinner can be ready in 15 to 20 minutes. The secret is using quick cooking thin sliced cutlets, pre-sliced canned potatoes and your favorite bottled Thousand Island dressing.

1 lb thin sliced turkey cutlets
1 can sliced white potatoes,drained
2 cups cold packed sauerkraut, (not canned)drained
1/4 cup Thousand Island Dressing
1/4 lb sliced Swiss cheese
2 Tablespoons olive oil
2 Tablespoons butter or margarine
1 Tablespoon dried parsley
In a large skillet, add oil and place turkey in a single layer. Brown turkey on both sides over medium-high heat (about 2 minutes per side).
Slide turkey to one side. Add butter and potatoes. Quickly brown potatoes on both sides (about 2 minutes per side). Mix turkey and potatoes together. Top with sauerkraut.
Spread a thin layer of dressing over sauerkraut. Add cheese in a single layer.
Sprinkle with parsley. Cook until turkey is no longer pink, cheese is melted and flavors blended (about 5 minutes).

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