Interesting fact

The Chinese used black pepper to cure cholera, Europeans used it as currency, and Attila the Hun demanded 3,000 pounds of the stuff in exchange for discontinuing his sacking of Rome.

New Cookbook for a Good Cause

My friend Shane Whybrew and his wife Kris are trying to adopt a child from Africa. They have put together a cookbook to help raise money. If anyone wants to support them in this, please contact me or reach Shane through the FAME organization, Indianapolis Ind.
The Blueberry French Toast is from Shane's book!

Blueberry French Toast (Overnight Prep)

1 loaf french or Italian bread, cubed
1 8oz pkg. of Philly cream cheese, cubed into small bits
2 c. fresh or frozen blueberries
8 eggs
1 1/2 c. milk
1/2 c. maple syrup
1/2 c butter, melted
Spray a 9x13 pan and place 1/2 the bread cubes in it. Melt the butter is a separate bowl and allow it to cool slightly. Over the bread in the pan place 1/2 the blueberries and all of the cream cheese. Cover with the remaining bread then the blueberries. In a big bowl mix syrup,eggs, milk and butter and pour over the bread evenly. Cover and let it sit in the fridge overnight. Next day bake at 350 degrees x1 hour (check at 45. min of baking and cover with foil if need be.) Dust with powdered sugar and serve with blueberry syrup. Yum!

Chocolate Chip Cookies

Chocolate Chip Cookies That I Had at Beth's

2 c. flour

1/2 tsp. salt

1/2 tsp baking soda

1 1/2 sticks unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

1 lg. egg + 1 egg yolk

2 tsp. vanilla extract

1 tsp. almond extract

3/4 c choc. chips (semi sweet)

3/4 c. white choc. chips

1/2 cup chopped nuts (your pleasure)


Heat oven to 325 degrees. Spray 9x13 pan. Set aside.


Whisk flour, salt & baking soda in a med. bowl. Set aside. In a mixing bowl place butter & sugars. Beat until blended and fluffy. Beat in eggs,vanilla & extract. Add dry ingredients until just combined. Stir in nuts & chips by hand. Place evenly in pan. Press down if needed to make it even. Bake 25 min. (or longer) until toothpick in center comes out clean. This dough can be made ahead and frozen.

Too Much or Dip It in Chocolate?

Humbling Picture

This is a picture of a "kitchen" in the village in Haiti where the money
we raised from the cook book went. The pink tub is a hospital wash
basin. Very humbling!

Farmhouse Cheddar Cheese Soup (Page 10)

4 c. chicken broth 1 large onion, chopped
6-8 oz. shredded sharp cheddar cheese 1 T. flour
2 c. chopped, peeled potatoes 1 c. chopped, peeled carrot
1/4 tsp. each-dill, dried mustard and 3 cloves garlic, minced
pepper Salt and pepper to taste
2 c. chopped cauliflower Ham is optional
3/4 c. milk

Combine broth, potatoes, cauliflower, onion, carrot, and garlic in a large pan and
bring to a boil.

Cover and simmer 15-20 minutes, until vegetables are tender.

Remove from heat and puree with an immersion blender.

Return pan to heat and gradually add cheese, dill, mustard, and pepper.


Stir until cheese melts.


Blend milk and flour until smooth and pour slowly into hot soup, stirring until well blended.

Enjoy! (This is served with Amish dill bread and garlic scape pesto butter)

This freezes very well!