Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Mixed Bean Bake

This is a great dish to serve on a cool autumn evening around a bon fire. Add a wiener roast and smores and you have a wonderful October 31st meal.

  • 1 pound lean ground beef
  • 8 strips precooked bacon, diced ( you can prefry the bacon and dice it)
  • 1 large onion, diced
  • 1 cup chopped celery
  • 2 bell peppers chopped (colors of your choice)
  • 2 cups sliced mushrooms
  • 1/2 cup ketchup
  • 1/4 cup vinegar
  • 680 ml or 23 oz can tomato sauce
  • 2 - 14 oz / 598 ml cans baked beans
  • 1 - 14 oz / 598 ml can red kidney beans, drained and rinsed
  • 1 - 19 oz / 540 ml can black beans, drained and rinsed
  • 1 - 19 oz / 540 ml can chick peas, drained and rinsed
  • 1 tablespoon country Dijon mustard
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  1. In a large heavy dutch oven, brown the ground beef, bacon, onion until it is starting to actually "brown" on the bottom of the pan. You want it to begin caramelizing as this gives flavour.
  2. Add the vegetables and continue to simmer until they are wilted.
  3. Add the tomato sauce and the seasonings.
  4. Add the beans and bring to a simmer.
  5. Put on the lid and put it in a 350º oven for an hour.

Chili Con Queso (Mennonite Style)

  • 1 large brick of Velveeta Cheese
  • 2 cans of mushroom soup
  • 2 cups of medium or hot salsa (with all the cheese it isn't that hot when you use the hot sauce)
  • 1 farmer sausage, browned and crumbled, that is what makes it Mennonite, grin.
  • or 1/2 lb of ground beef and 1/2 lb of ground pork browned and drained, instead of farmer sausage.
  • a can of pork and beans or black beans may be added as well, that is optional, I didn't use it this time but it is good.
  1. Place all ingredients into a large crock pot and heat on high heat until melted through, then keep on low heat all evening.
  2. This makes a lot of dip, and left overs freeze well.
  3. Also the recipe is very easy to half if you would like to serve less.
  4. Serve with multigrain tortilla chips, or some cut up vegetables. 
  5. The leftovers make a delicious dressing for Taco Salad as well. 

Black Forest Kirschen (Cherry) Mousse

We had this dessert in a restaurant in the Black Forest area of Germany.
I loved the presentation and decided to try making it at home.

Personal note:
This looks complicated to make but most of the work is in the presentation.
I was making the dessert for friends who'd been in Germany with us and I wanted it to be as close to the the real thing as possible. It was fun to make and I will make it again
- perhaps for a dinner party or special celebration.
Alternately, you could spoon the mousse into dessert bowls or parfait glasses and top with a few cherries, whipped cream and shaved chocolate.
It certainly would be easier and would still make an attractive dessert.

Here's the recipe I came up with:

For the mousse: ( I doubled this recipe to serve 20)
  • 1 100 gram bar of good white chocolate (I used Lindt)
  • 1/4 cup milk
  • 1 package gelatin
  • 1/4 cup cold water
  • 1/2 package ( 4 ounces or 125 grams) cream cheese
  • 2 tablespoons powdered sugar
  • 1-2 tablespoon Kirsch (you can buy this at the liquor store)*
  • 1 tablespoon Maraschino cherry juice
  • 2 egg whites
  • 2 tablspoons sugar
  • prepared sour cherries (see below)
  • 1 cup whipping cream
  • 1/2 cup finely chopped dark chocolate, divided
*You could make this without the Kirsch, using a bit more cherry juice but if you want the authentic Black Forest dessert - you need to use the Kirsch.
Kirsch is also used in the famous Black Forest Cake.

For the Cherries:

You will need 4-6 cups sour cherries if you are surrounding the mousse with them, fewer if you use them as a topping. You can buy these already canned or, as I did, use frozen sour cherries. If using frozen, cook them using a 1-3 sugar syrup and 1 tablespoon of cornstarch mixed with a bit of cold water. Cook until the liquid turns clear. You don't want the cherry juice thick, so don't use too much cornstarch. When the cherries are cool, add 2 or more tablespoons of Kirsch to the juice and refrigerate for several hours.

Directions for making the Mousse:
  1. In a small saucepan over low heat, melt white chocolate in milk. Set aside
  2. In another small saucepan, sprinkle gelatin over cold water and heat over low heat until gelatin is dissolved. Cool slightly before combining with milk/chocolate mixture.
  3. Beat cream cheese with powdered sugar until smooth. Add Kirsch and Maraschino cherry juice and beat until well blended.
  4. Slowly mix chocolate/gelatin mixture into cream cheese mixture.
  5. In a separate bowl, beat egg whites until foamy and add sugar a little at a time. Beat until glossy peaks are formed .
  6. Fold egg whites into cream cheese/chocolate mixture.
  7. Whip cream and fold into mousse.
  8. Fold in 1/4 cup of the chopped dark chocolate.
  9. Spoon mixture into parfait dishes  top with cherries, a whipped cream rosette and a bit of shaved chocolate.
  10. OR for the fancier presentation, fill prepared tubes (see photos and instructions below) 
  11. Refrigerate for 4 hours before serving.

The hardest part of duplicating the presentation was trying to figure out how to form the mousse into a tube shaped "tower".
Apparently a person can buy special molds for this, however, there were none to be had in our town.
After a bit of brainstorming at a local cake supply shop,
this is what I came up with.

At the cake supply shop, I bought a silicone mat used to roll fondant on. 
Any thin mat with a slippery surface would work as well. 
I cut it into 4 10 inch squares.

Then I went to my local building supply store and bought a length of 2 inch white PVC pipe. 
I was serving this to 19 people so my husband cut it into 5 9 1/2" pieces for me. 
Each pipe needs to be 1/2" shorter than the liner you put into it. 
I ended up using a piece of parchment paper to line the 5th tube which did not work quite as well as the fondant mat. After washing and drying the pipe lengths, I taped a square of waxed paper at one end and rolled each mat to fit snugly inside each pipe. 1/2" of the mat should be sticking out of the pipe. This will aid in removing the mousse from the pipes.

After making the mousse (the recipe follows) I filled each pipe, tapping the bottom of the pipe on the counter two or three times to make sure there were no pockets of air between the spoonfuls. I then topped each with a square of waxed paper pressed lightly on to the mousse.

As you can see, I stood each pipe on end in a plastic cup 
and then refrigerated the mousse for 4 hours or so.

After the mousse firmed up and just before serving, I slid the mat out of the pipe and carefully unrolled it, using a bench scraper or spatula to remove the mousse "tower" from the mat. 
I then cut each into 4 2 1/4 inch lengths.

Standing each tower in the centre of a shallow soup or salad bowl we spooned the cherries and their juice around the mousse. 
Finally we piped whipped cream on the top and sprinkled the mousse and cherries with shavings of dark chocolate.
All the work was worth it - everyone loved it and were delighted to see this memorable dessert recreated.

Butterhorn Rolls

These rolls are a favorite at family gatherings, they are snatched up quickly. They are not difficult to make and definitely worth it.
I found this recipe in the 'Cooking with Grace' cookbook.
I made slight changes.
  • 1 cup lukewarm water
  • 1 tablespoon instant yeast
  • 1 cup milk
  • 1/2 cup oil
  • 1/2 cup sugar
  • 3 large eggs
  • 5 to 6 1/2 cups flour
  • 1 teaspoon salt
  1. Add the yeast, milk, and egg mixture to the flour mixture. Knead till smooth, soft but not sticky consistency, 4 to 5 minutes. I start with 5 cups flour, then add more as needed.
  2. Let rise in warm place until doubled, 1 1/2 hours.
  3. Knead down and let rise again till doubled, 1 hour. When short of time I have missed this step and they still turn out wonderful.
  4. Cut pieces of dough and roll into size of large pie crust approx 1/4" thick  Butter lightly.
  5. Cut into 8 wedges. Roll up each wedge, starting with wide edge and make sure that the pointed end is well tucked and pinched under the roll.
  6. Let rise again until doubled in size.
  7. Optional: brush with egg white or milk. Sprinkle with sesame or poppy seeds. 
  8. Bake at 400º for 10 to 12 minutes or until golden in color.
  9. Yield: 4 1/2 dozen

Roasted Garlic Croutons

These Croutons are almost not a recipe. . ..but when my family sees the bowl of homemade croutons ready for Caesar Salad . . . .they appreciate them. They can be made first thing in the morning and if you have too many .. .just put them in a zip loc bag for tomorrow's salad.
  • 1 day old store purchased baguette
  • 1/2 cup soft butter
  • 1 head garlic
  • olive oil to drizzle
  • 1 tablespoon finely chopped parsely (optional)
  1. Thinly slice the baguette .. about 1/4 inch thick .. no more.
  2. Slice off the top of the garlic bulb .. drizzle with olive oil. . about 1 tablespoon
  3. Wrap the bulb of garlic in foil and put in 350 oven for 30 minutes. Allow to cool.
  4. Combine cooled garlic and butter and parsely.
  5. Spread over the thinly sliced baguette.
  6. Place the pieces on a cookie sheet. . .and toast in oven at 325 until crisp.
  7. Allow to cool.
When I am in a hurry . .I combine several cloves of garlic with softened butter. . .it still is much better than purchased croutons. If I forgot to buy garlic. . .I lightly spread butter over the croutons. . or give them a drizzle of olive oil and a sprinkle of garlic seasoning and then toast them. (the day I took the picture. . .was one of the "a quick sprinkle of garlic seasoning days".
These work perfectly on home made Caesar Salad Dressing that Charlotte recently posted.

Meatballs in Spaghetti Sauce

These meatballs are cooked in the slightly simmering sauce. . they stay juicy and plump.

Serves 6

  • 1 cup day old bread cubes
  • 1 cup whole milk
  • 2 tablespoons olive oil
  • 1 medium red onion
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 2 hot Italian sausage links. . .casings removed
  • 3 tablespoons dried oregano
  • 1 cup grated Parmigiana Cheese
  • 2 large eggs
  • 1/3 cup freshly chopped parsley
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
Sauce Ingredients
  • 1/4 cup olive oil
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup of dry red wine
  • 2 - 28 ounce or 794 ml. diced tomatoes
  • 1 15 ounce jar tomato sauce with seasonings
  • 1 teaspoon salt ( do this to taste)
  • 1/2 to 1 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh basil chopped
Instructions for Meatballs
  1. Place the bread and milk in a small bowl and let it soak.
  2. Heat a heavy large dutch oven over medium heat. . .and then add the olive oil.
  3. Add the onion and stir until golden .. .remove from heat and set aside.
  4. In a large bowl, combine the beef, pork, and sausage meat. . .combine with your hands.
  5. Add the seasonings, cheese and bread and eggs and combine.
  6. Add the cooled onion and salt and pepper. . .and combine.
  7. Set aside.
Instructions for the sauce
  1. In the pot that you cooked the onion, add the olive oil and heat over medium heat.
  2. Add the onion and the garlic and stir a few minutes until wilted.
  3. Add the tomato paste, the tomatoes and the tomato sauce and the wine.
  4. Add the remaining sauce seasonings. . .the pepper flakes, the parsley and the basil and sugar and then the salt and pepper to taste. . .let it simmer a while first.
Adding the meatballs
  1. Using a large ice cream scoop, scoop up a portion of meat. .and with your hands shape into a ball. . .add to the sauce and repeat with the remainder of the meat. You can use your hands if you don't have a scoop.
  2. Keep the sauce at a very low simmer. . .this will keep the fat from separating out of the meatballs.
  3. Simmer for at least 1 1/2 hours so that the flavour of the meatballs and flavour the sauce. I couldn't believe how much different the sauce tasted after several hours.

Bread for the Journey

Seasons of Life

Have you noticed that every season has stormy scenes
as well as scenes of beauty and peace?
In our current season of autumn,
we often have very strong winds.
Winds strong enough to break tree limbs, blow the leaves from branches
dislodge anything that is not securely fastened down.
Yet, as in the photo above,
there are also times where there is colorful beauty mirrored in stillness.
Our seasons of life are like that too.
There are times we feel like everything is being torn from us,
the winds of unwelcome change come
sweeping relentlessly through our well ordered lives
and we look for hiding places, that elude us.
But God has promised,
His places of peace
and the beauty of His 'forever-with-us' Presence
is there if we just open our eyes to see.
Seasons come and seasons go...
every season is needful,
every season has purpose
and every season is ordered by the Lord.

2Co 4:8-10 "We are hard-pressed on every side, yet not crushed;
we are perplexed, but not in despair;
persecuted, but not forsaken;
struck down, but not destroyed—
always carrying about in the body the dying of the Lord Jesus,
that the life of Jesus also may be manifested in our body. "
"Father, we trust you in whatever season of life we find ourselves. We thank you that you have gone before and already know the season that will follow the one we are in now. Help us to rest in the places that You have provided and may we hold tight to Your unshakable promises, with faith in our hearts, no matter how fiercely the strong winds blow. May we proclaim Your Word that the victory is already ours because You have overcome the world!

Warm Caramel Bananas

This has been one of our favorite company desserts over the past few years, a recipe I pulled from a Kraft Canada advertisement some time ago. If you like bananas and warm caramel sauce, this one is for you!

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 1/2 cup sour cream
  • 3 medium bananas
  • 1/2 cup peanuts
  • 1 square semi-sweet melted chocolate, melted (optional)
  • whipped cream or premium ice-cream
  1. Melt butter in large skillet on medium heat. Add sugar and cook until melted, stirring occasionally. Reduce heat to low. Gradually stir in sour cream and cook 1 minute, stirring occasionally.
  2. Cut bananas in half lengthwise; cut each piece crosswise in half. Place banana slices, cut sides down, in skillet. Cook 1 minute or until bananas are softened, basting occasionally with the sauce in bottom of skillet.
  3. Spoon bananas evenly into four dessert dishes. Top with sauce. Add a dollop of whipped cream or a scoop of premium vanilla ice-cream. 
  4. Sprinkle with chopped peanuts.
  5. Drizzle with chocolate, if desired.
Note: To melt chocolate, microwave 1 unwrapped square chocolate in microwaveable bowl on MEDIUM for 2 minutes...stirring after 1 minute. Stir until chocolate is completely melted.


This is one of my husband's favourites.
 I don't think it is really a Mennonite specialty although it is very similar to Kielke.
 In Germany it is served alongside pork and schnitzel.
Spaetzle is wonderful served plain but is often served up smothered in mushroom gravy or fried with onions and bacon.
For those of us who have to watch our weight, a smaller helping is advised but do try them.
This is a Spaetzle maker.
 Prior to getting it as a gift from my Swiss neighbour, I placed a flat grater over my pot of boiling water and used a spatula to "wipe" the batter over the grater. 
 You could also use a colander with large holes, however the Spaetzle maker makes it much easier.You can find them at many kitchen stores.
Place the spaetzle maker over a large pot of boiling water. Fill the little square box with batter and then push the box back and forth over the grater holes allowing the batter to drop by little globs into the boiling water.

When the batter is gone, you let the spaetzle cook a few minutes longer and then drain and serve.

For the batter you will need:
  • 2 cups flour
  • 1 teaspoon salt
  • 2 eggs, slightly beaten
  • 3/4 cup milk
  1. Place flour and salt in mixing bowl.
  2. Add eggs to milk and stir into flour until a sticky batter is formed.
  3. Bring water to a boil in a large pot, add salt.
  4. Place batter by spoonfuls in spaeztle maker or colander and push batter back and forth allowing it to fall in small globs into the boiling water.
  5. Stir spaetzle in pot occasionally to keep them from sticking together.(I often add a little vegetable oil to the pot)
  6. After the batter is used up, cook a minute or two longer.
  7. Using a large colander, drain the water off and return spaetzle to pot.
  8. Add 3 large tablespoons of butter and stir.
  9. Serve.
  10. If you like, you can carmelize a chopped onion slowly in a tablespoon or two of butter and stir these into the spaetzle before serving.
* I usually double this recipe because my husband loves them fried with bacon and onions the next day. That's if there are any leftovers.
A double recipe feeds 7 to 10 people.

Blueberry Vinaigrette

We all love some fresh ideas around salads.  Here is a blueberry vinaigrette by Chef Dez who is one of our inspirational chefs here in the valley. I remember going to a cooking show a while back and this dressing has become one of my favorites throughout the summer months.
I'm sure we have all enjoyed fresh blueberries in our salads, but what about in the dressing?
Once again, take a salad bowl,  prepare your ingredients and pour the dressing over.

Blueberry Vinaigrette Dressing
  • 1 1/2 cups fresh blueberries
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  1. Place all the ingredients, except for the olive oil, in a food processor. Puree on high speed until thoroughly combined.  I used my hand blender.
  2. Add the olive oil slowly while the processor is still running. Makes approximately 1.5 cups of dressing.

Add to your favorite salad that uses fresh fruits.
  • a bowl full of romaine salad mix
  • 1 cup unsalted cashews
  • 1 cup shredded parmesan cheese
  • 1 cup fresh blueberries or use any other fresh fruit
Toss ingredients into a medium size bowl and add the blueberry dressing.  It's wonderful.

Homemade Caeser Salad Dressing

This dressing is excellent, very creamy and full flavored. I rarely buy dressing since I like to know what ingredients go into the food we eat. If you don't use it all it will keep for a couple of days in the fridge or you can half the recipe if you want.
I will post the original recipe and a low fat version. Both the recipes come from my friend Darcie.

Original Version:
In a blender put in the following ingredients;
  • 1 clove garlic
  • 1/2 cup olive oil or vegetable oil
  • 1/4 tsp of each, salt, pepper, dry mustard
  • 1 tsp of anchovy paste (optional)
  • 1 tbsp. Worcestershire sauce
  • 1 1/2 tbsp. lemon juice
  • 1 raw egg*
  • 2 tbsp. mayonnaise
  1. Wash and dry the amount of lettuce you prefer to use, Romaine is the best for a Ceaser Salad.
  2. Croutons
  3. Lots of freshly grated Parmesan Cheese
  4. There are options like bacon and boiled egg if you like those in your Ceaser Salad. 
  5. Fresh lemons for garnish and added flavor
* If you are concerned about using the raw egg you can omit it. I have made this recipe for 20 + years and it has always been fine.

Low Fat Version:
In a blender combine the following ingredients:
  • 1/2 cup of 1% cottage cheese
  • 1/4 cup skim milk
  • 1 1/2 tbsp lemon juice
  • 1 tsp. anchovy paste (optional)
  • 1 tbsp. Worcestershire sauce
  • 1 clove garlic
  • 1/4 tsp of each salt, pepper, dry mustard
  • 2 tbsp. Parmesan cheese
Whiz away until smooth and creamy, a good substitute for the full fat version.

Vegetable Lasagna

I do not remember where I got this recipe many years ago. I like this meatless option, but not everyone I cook for does, so I like to have it on hand for when a vegetarian dish is needed or serve it as a sidedish.


  • 1 tablespoon oil
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 2 cups mushrooms, sliced
  • 1 sweet red pepper, sliced
  • 1 - 28 oz (796 ml) can whole tomatoes
  • 3 cups broccoli, chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt, pepper to taste

  • 9 lasagna noodles (whole wheat -optional)
  • 1 carton (2 cups) cottage cheese or ricotta
  • 1 egg
  • 1/4 cup fresh chopped basil or 1 tsp dried basil
  • 1/3 cup grated Parmesan cheese
  • 6 cups (approx) grated mozzarella cheese

  1. Cook noodles according to pkg directions. Cover pot loosely with lid to drain most of the water, add some cold water to cover the cooked noodles while they stand.
  2. Cook onion, garlic, carrot, celery and mushrooms and red pepper for about 5 minutes. Add tomatoes (cutting through them with spoon) and seasonings. Simmer 10 minutes adding broccoli near the end. Set aside.
  3. In a small bowl, mix cottage or ricotta cheese, egg, basil and Parmesan.
  4. In a 9x13 inch Pyrex pan, layer 3 noodles, 1/2 the vegetable mix, 1/2 the cottage cheese mix and 1/2 of the mozzarella cheese. Repeat and finish with noodles and cheese on top. cover with aluminum foil and bake at 350° F for 30 minutes. Uncover and continue baking about 10 more minutes or until cheese is melted and bubbly.

Bread for the Journey

As shoppers, we all understand the relationship between
value and cost.
Did you ever consider that that formula also applies in other areas
of our life?
Could we understand peace if we never felt conflict?
Could we appreciate safety if we never felt fear?
Conflicting emotions fill my heart, when I look at the above photo
my husband took recently as he stood
near the top of Hope Mountain.
This little vulnerable pond, could so easily spill over
the sharp embankment threatening
to send it over the edge to the valley far below.
All it would take would be a slight crumbling
of the precipice's rim.
Yet, look how securely it nestles
into the spoon shape hollow it fills.
It seems oblivious to its precarious position.
I thought of how God holds us in the hollow of His hand,
even though the fears and evils of this world
lurk just at our life's edge .
We too can nestle, trusting Him with hope in our hearts - His love keeping us unafraid
in the midst of a frightening world around us.
Let these words speak reassurance to you today....
"He sets on high those who are lowly,
And those who mourn are lifted to safety."
(Job 5:11)

Cheesy Scalloped Potatoes

Scalloped potatoes are a great accompaniment to ham or sausage. If you want it to be a meal in one dish, just cut up left over ham and add to the potatoes before pouring the milk mixture over it. This recipe calls for cheese, but it is also good without.

Scalloped Potatoes:
-5-6 baking potatoes, peeled and thinly sliced
-1/2 cup finely grated onion
-1 3/4 cups milk
-2 tbsp flour
-2 tbsp butter
-1 tsp salt
-1/2 tsp pepper
-1 cup grated cheddar cheese

Peel and thinly slice potatoes into a large bowl. Cover with cold water and allow to sit for 10 minutes. Drain well. (this gets rid of some of the starch in the potatoes) Add the grated onion and cheese and stir to combine.
Put potato mixture into a well greased casserole or 9x13 pan. In a small sauce pan (or microwave) melt butter. Stir in flour, salt and pepper. Add milk all at once and cook, stirring constantly until it bubbles and begins to thicken.
Pour hot milk mixture over potatoes. The milk should almost cover the potatoes. If you need add a little extra milk.
Bake covered in 350º oven for 40 minutes. Uncover and bake for 15-20 minutes longer or until potatoes are tender.

Easy Bean Bake

I made this dish for a potluck at our church. It is quick and easy to put together and rarely are there any leftovers!
These beans are also great paired up with multigrain bread, buns, biscuits or as a side dish with grilled steak.
I usually make baked beans starting with raw beans that are soaked overnight and then cooked for hours in the oven on low heat. But every once in awhile I like to do this quick recipe.
Thanks Linda for the recipe.
  • 3- 398 ml(14 oz) cans of pork and favorite are deep-browned beans in tomato sauce
  • 1 medium onion, chopped fine and cooked till's quite okay to omit this, it will still taste wonderful
  • 1/2 cup brown sugar
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • Dash of Tabasco sauce
  • 1/2 cup barbecue sauce. I used a spicy sauce but any kind will do
  • 2 tablespoons parsley flakes
  • Optional: you can use crumbled bacon bits if you desire
  1. Mix all these ingredients together and pour into a roaster.
  2. Bake covered in 350º oven for 35 to 40 minutes so that they are heated through and the flavors have meshed.
  3. A crock pot works great too.

Frozen Chocolate Mousse Marshmallow Pie

My friend Jill sent me this easy smooth make ahead dessert. It is perfect for a holiday dessert . . .quick . . .easy and no bake.
  • 5 regular or 2 large . . .milk or dark chocolate bars.20 large marshmallows
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant coffee powder (optional and adjustable to taste)
  • 1/2 cup milk
  • 1 1/2 Cups chocolate Cookie Crumbs
  • 6 tablespoons melted butter
  • 2 cups whipping cream
  1. Combine melted butter and Chocolate Cookie Crumbs and press into a bottom and sides of a pie plate or just the bottom of an 8 inch spring form pan.
  2. In a large microwave safe bowl, pour the milk, add the salt and coffee powder (if using) the marshmallows and chocolate.
  3. Heat until melted, stopping the microwave every 30 seconds to stir.
  4. Once melted. . .stir well and refrigerate until cool.
  5. Whip the cream. . .do not add sugar.
  6. Fold in 1/2 the cream into the chocolate mixture.
  7. Spread into pan.
  8. Freeze until it begins to firm.
  9. Using a piping bag. . .garnish the mousse pie with the remaining cream and sprinkle with shaved chocolate. Freeze until ready to serve.
  10. Allow to thaw slightly before cutting.

Hazelnut Torte

This is a blender recipe, very quick and easy. I like those kind of recipes, don't you? This recipe comes from my home church, Sargent Ave cook book, submitted by Anna Epp. As usual I changed it up a bit, but will post the original and then tell you what I did. I didn't use the Mocha filling, instead I filled with with Nutella Whipped Cream. Are you drooling yet? Next time I will fill it with the Mocha filling and see which one we prefer.

  • 4 eggs
  • 3/4 cup white sugar
  • 2 tbsp flour (if you changed it to rice flour it is gluten free)
  • 2 1/2 tsp. baking powder
  • 1 cup Hazelnut filberts (mine were flaked)
  1. In a blender put eggs, sugar and beat on low speed until thoroughly mixed.
  2. Add flour, baking powder and nuts.
  3. When thoroughly blended pour into two 8 inch greased cake pans.
  4. Bake at 350 for 20 minutes (they do not rise very much)
  5. When cake has cooled for 10 minutes, remove from pan
  6. When cooled completely slice each cake in half to give for layers, or you may leave as is.
  7. Fill with Mocha filling and whipped cream or with the Nutella whipped cream. 
Mocha Filling:
  • 2 tablespoons soft butter, creamed
  • 1 cup icing sugar
  • 2 tablespoons strong hot coffee
  • 1 teaspoo. cocoa powder
  • 1/2 teaspoon vanilla
  1. Cream butter with icing sugar, coffee cocoa and vanilla.
  2. Spread between layers using filling and 1 cup sweetened whipped cream.
  3. Decorate with more whipped cream and chocolate shavings.
Nutella Whipped Cream:
  • 2 cups of whipping cream
  • Nutella to taste about 1/2 cup
  1. Whip the cream with the Nutella
  2. Fill the cake
  3. Decorate with more whipped cream and nuts or chocolate
If you choose to decorate the cake with the Nutella cream you I would recomment to put in a whipping cream stabilizer like Dr. Oetker's Whip It.  I didn't use the stablizer and found it to be too soft. It was still delcious, just not pretty.

Butter Tart Squares

We are celebrating Thanksgiving in Canada today, enjoying turkey with stuffing and serving pumpkin pie for dessert. Although there won't likely be room for butter tart squares on today's menu, they are a perfect all-Canadian fall treat. Butter tarts are unique to Canada, a rich shortbread crust with a creamy caramel raisin and nut filling. Here is a recipe for butter tarts made easy...the square version.

  • 2 cups flour
  • 1 cup butter
  • 1/2 cup granulated sugar
  1. Combine flour and sugar. 
  2. With pastry blender, cut in butter until crumbly. 
  3. Press into cookie sheet (10" x 15"). 
  4. Bake at 350° F for 15 minutes.
  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 4 eggs
  • 4 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 1/2 cup raisins
  • 3/4 cup coarsely chopped pecans

  1. Mix together butter and sugar.
  2. Blend in eggs.
  3. Add flour, baking powder, salt and vanilla.
  4. Stir in raisins and pecans.
  5. Pour over base.
  6. Bake at 350° F for 20 to 25 minutes or until top springs back when lightly touched.
  7. Allow to cool; then cut into squares.

If you can't finish off the whole pan at once, they freeze well and even taste great partially frozen!

Bread for the Journey

Jeremiah 29:11
For surely I know the plans I have for you, says the Lord, plans to bless you and not to harm you, to give you a future with hope!

It is the Canadian Thanksgiving Weekend, and it is a time to reflect on all that we are thankful for. Sure there are the usual things that we do not have any trouble acknowledging and thanking the good Lord for, like family, home, shelter, jobs, security, a peaceful country that we live in, and so forth.
But.... there is always a but.......can you be thankful in ALL THINGS?
Can you be thankful for going through a broken relationship? For a chronic health condition that has no cure and no end other than death? Are you thankful for depression or financial difficulties? There are so many things that can rob us of our joy.........are we thankful for that?
Crazy I know, to even ponder to "consider it pure joy to suffer".
I know for a fact that I find it very difficult to be thankful in tough circumstances, BUT I have come to be thankful for my assurance that God cares about me and my "stuff" even when I don't understand why.
The Lord knows the plans He has for benefit us, to give us a future and a hope!
It took me until I was in my early thirties to really except that truth in this verse for myself.
May I encourage you today that you are able to except this truth for your own life, even when it is difficult to be thankful.
Philippians 4:6 says........Do not be anxious about anything, but in everything by prayer and petition, with thanksgiving present you request to God.
The next verse comes with a promise........
the peace of God which transcends all understanding will guard your heart and your mind in Christ Jesus.
I believe that as we pray we need to thank Him for the answer even before we see them .
So please allow me to pray for you.......

Lord.......I thank you for all that have come to this place. May they find the encouragement that they seek, regardless of their story, whether it be one of joy or sorrow, that they can come before you with a thankful heart, knowing that you love them enough, to have their circumstances planned out for them. With humble thanksgiving I thank you not only for my life and ALL the "stuff""that has been bestowed upon me, but the precious life of the one reading this now with all their "stuff", knowing with confidence that you have a plan for their life, one with a future and hope!

Happy Thanksgiving Everyone

Marble Cake

I have this recipe from a neighbor I got together with for coffee many years ago. I love it because it’s so plain, but so moist . . . and very good with a cup of coffee.

  • 1 1/2 cup sugar
  • 1 cup butter, room temperature
  • 4 eggs
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • ½ cup baking cocoa
  1. Prepare a tube or Bundt pan for the whole recipe. For a small 9x9 inch pan, use half the recipe.
  2. Mix sugar and butter well, beating in the eggs, then the whip cream and sour cream.
  3. Mix dry ingredients, then add to batter alternately with milk, until smooth.
  4. Pour 1/2 the batter into greased pan.
  5. Mix the rest of the batter with cocoa and pour on top. You can just leave it or run through it with a knife (once around the circle in a tube pan).
  6. Bake tube pan at 350° F about 55 - 60 min. Small recipe about 35 – 40 minutes, until toothpick inserted in center comes out clean.
  7. Cool in tube pan for 10 minutes before removing. Dust with icing sugar when cool.

Beef and Mushroom Roulade

I find meat dishes the most difficult to photograph and this Roulade that has mushroom filling rolled into it is no exception.

You will just need to take my word for it. . the meat is tender and the flavour is a perfect autumn flavour. Though the recipe may seem long, it is a good dish to start the day before and finish early in the afternoon if you are having company for dinner. I had purchased thinly cut steak which is used for Roulade but wanted to fill it with something different. This is what I came up with. I served it for dinner with friends and it went over well.

Beef and Mushroom Roulade (serves 6 - 8)

  • a package of thinly sliced roulade steak .. .about 6 - 8 pieces
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar or marsala wine
  • 3 cloves finely chopped garlic
  1. Mix the marinade ingredients together and put the thinly sliced steak and marinade into a zip loc bag and refrigerate overnight.
Mushroom Filling
  • 24 ounces button mushrooms . . .sliced
  • 1 large diced onion
  • 1/2 cup garlic and herb cream cheese
  • small handful of chopped parsley
  • 2 tablespoons butter
  1. In a non stick frying pan, melt the butter and add the mushrooms and onions and saute until all the liquid has evaporated. Add the cream cheese and the parsley and remove from heat and allow to come to room temperature.
  2. Pat dry all the pieces of meat. Put a small amount of mushroom filling on each piece and spread it out as evenly as possible. Roll the meat up. . and tie at each end. You can see this done in the collage above. If you have extra mushroom filling, it can be used in the sauce later.
  3. Heat 2 tablespoons of olive oil in a frying pan on medium hot heat. Do not use non stick, you will not have the small bits of caramelized meat that makes the sauce so tasty. Brown all the pieces of meat on two sides and transfer them to a heavy casserole that has a lid.
  • 1/2 can of tomato paste
  • 1 can of low sodium chicken broth
  • 1/4 cup of garlic herb cream cheese
  • the remainder of the mushroom filling
  1. In the pan that you made the mushroom filling, add the sauce ingredients and stir just until combined over low heat.
  2. Pour sauce over the roulade rolls in the heavy casserole. Cover with lid.
  3. Put into a 325 oven for 2 -3 hours.
  4. If needed, you can add additional chicken broth if the sauce becomes too thick.
  5. Serve with garlic mashed potatoes.

Cornmeal Muffins

This recipe comes from my mother in law. Better known in our family as Johny Cakes. While my mom served faspa most Sunday evenings, my husbands mom would often make these muffins. They are a simple muffin we enjoy served warm with butter, jam and creamy honey.

Johny Cakes:
-1 cup flour
-1 cup cornmeal
-1/3 cup sugar
-3 tsp baking powder
-1/2 tsp salt
-1 cup milk
-1/3 cup oil
-1 egg

Stir dry ingredients together. Add the wet ingredients and beat just until all ingredients are blended.
Fill well-greased (I use PAM) muffin cups 2/3 full.
Bake at 400º for 20 minutes. Immediately run a small knife around each muffin and pull out of muffin cup onto a cooling rack. Best served warm from the oven. Yields 1 dozen Johny Cakes.

Ooey Gooey Chocolatey Puff Wheat Squares

If you like Puff Wheat Squares, you are going to love these.
I got the recipe from the cook book "The Best of The Best and More" from the Best of Bridge Collection.I tripled the recipe to serve a whole bunch of young  people and it made two big cookie sheets. One recipe is usually sufficient for a family and a few friends. It makes a 9 x 13 inch pan.
  • 1/2 cup butter or hard margerine (I like using butter)
  • 1 cup corn syrup
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 6 heaping tbsp. cocoa powder
  • 1 tsp. vanilla
  • 10 cups of puffed wheat (not found in the cereal isle at Super St*re but by the baking supplies like chocolate chips and nuts etc.)
  1. Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan.
  2. Bring to a boil. (Very important) Stir constantly on a low boil for 2 minutes. 
  3. Remove from heat and add vanilla.
  4. In a large bowl pour mixture over puffed wheat. 
  5. Mix well and press into a greased 9 x 13 pan.
  6. Wet hands work better than greased hands to handle the stickiness so just moisten them with a bit of water.
Resist the temptation to cut just a little piece for yourself, you'll nibble away at it til it almost gone. it is that good!

Caramel Apple Cake

Autumn and apples. They go together perfectly.  We have our favorite apple dishes at this time of year and one of them is caramel apple cake.  The apple cake is an old family recipe; the caramel icing is adapted from a recipe found in the 'Taste of Home' collection. 

Apple Cake:
  • 1 cup vegetable oil
  • 1-1/2 cups white sugar
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups coarsely grated peeled apples
  • 1 teaspoons vanilla extract
  • 1 cup chopped walnuts – optional

  1. In a mixing bowl, combine oil and sugars.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine dry ingredients; add to batter stir well.
  4. Fold in apples, walnuts and vanilla.
  5. Pour into a greased and floured bundt pan or 10 inch tube pan (or twelve mini-bundt pans).
  6. Bake at 350 for about 1 hour or until cake tests done (30 minutes for mini-bundts).
  7. Cool in pan 10 minutes; remove to a wire rack to cool completely. 
Caramel Icing
  • 1/2 cup packed brown sugar
  • 1/3 cup light cream
  • 1/4 cup butter or margarine
  • dash salt
  • 1 cup confectioner's sugar
  • chopped walnuts, optional
  1. In microwave oven (or top of double-boiler), heat brown sugar, cream, butter and salt until sugar is dissolved.
  2. Cool to room temperature.
  3. Beat in confectioner's sugar until smooth; drizzle over cake.
  4. Sprinkle with nuts if desired…or stir nuts into icing before spreading.
  5. Yield: 12-16 servings.

Bread for the Journey

John 15:1 - 2, 5, 7 - 8 

"I am the true vine and my Father is the gardener. He cuts off every branch in me that bears no fruit, while every branch that does bear fruit He trims clean so that it will be even more fruitful.
I am the vine; you are the branches. If a man remains in me and I in him, he will bear much fruit; apart from me you can do nothing.
If you remain in me and my words remain in you, ask whatever you wish, and it will be given you. This is to my Father's glory, that you bear much fruit, showing yourselves to be my disciples."

While traveling in Europe, we saw hillsides and valleys covered in terraced vineyards.
Great care was taken in looking after these vineyards so that they would produce the best fruit.

It reminded me of Christ, who used the image of a vine, branches and fruit to illustrate how
 our lives are rooted in God and how Christ, the gardener tends our lives
to produce fruit which will glorify Him.
He provides the fertile soil, the sun and the rain and prunes us diligently when needed.
May we remain rooted in Christ, the Vine and submit to God, the Gardener's pruning.


Pizza may be simple, but it is delicious. My friend Jan & I both use the same recipe for pizza dough, but not long ago I sat at her kitchen island as she showed me a new idea she had gotten from her daughter for the topping. I thought it was a clever idea, and would share it with you.
Pizza Dough:

1 1/4 cups warm water
-1 tsp sugar
-1 tbsp yeast
-2 tbsp oil
-1 tsp salt
-3-4 cups flour

Put very warm water in a bowl and stir in sugar. Sprinkle yeast on top and let stand for 10 minutes. Put oil, salt and 3 cups flour in a larger bowl and pour yeast mixture in. Stir together and then using your hands knead, adding as much of the remaining flour as needed to get a smooth soft dough. Roll out dough and place in greased pans. Allow to rise until doubled. (you can use all the dough in a large cookie sheet or use 2 smaller sheets to 2 pizza pans.)
Once the dough has risen (about 1/2 hour) spread with 213 ml size pizza sauce. (or any tomato sauce you have)
Tip: After greasing pans you can sprinkle with corn meal for a crispier crust.

Toppings: In the picture above you will see the Tupperware container filled with meat and spices. Pizza toppings can vary, but for this recipe Jan used a variety of deli meats. (for this size recipe use about 3-4 cups of chopped meat. Her daughter's tip was to buy any deli meat that you like and chop it up fine when you get home, add the following ingredients, and put in the fridge until ready to use, or freeze for later use. The flavors have time to really blend, and you have all the prep work done...and why not pre grate your cheese too.

-1 tsp oregano
-1/2 tsp garlic powder
-1 tsp basil
-1/2 tsp pepper
-if you want some heat add 1 tsp red pepper flakes
-1/4 cup Parmesan cheese
Shake the meat mixture together well.
On top of the pizza sauce sprinkle the meat mixture and then top with 2 cups of shredded mozzarella cheese. Before adding the cheese you can add pineapple, onions, olives, feta and peppers.
Bake pizzas in 425º oven for about 15-20 minutes.

Allow pizza to sit for 5 minutes before you cut into it. This allows the moisture in the toppings to settle. Jan completed the meal with veggies and dip. Your family will love it!

Monika's Salad

Monika is my sister. I love it when she brings this salad to family dinners! I cropped this photo from a family time at the lake recently . . . so it is "her" salad.


  • 1/2 bag spring mix pre-washed salad greens
  • 1/2 bag romaine and iceberg mix
  • green onions (personal prefference)
  • 1/2 cup fetta cheese (approx)
  • 1/4 cup real bacon bits (approx)
  • 2 small cans mandarin orange segments
  • 1 cup toasted almond slices (or caramelized nuts)*


  • 1/2 cup frozen orange juice concentrate
  • 1  -2 tablespoons wine vinegar
  • 1/3 cup olive oil
  • 1/4 cup soy sauce (optional)
  • 1 teaspoon sugar


Prepare salad ingredients in a large bowl. Set aside. Mix dressing ingredients well and pour on just before serving.

* When I make this salad, I don't add the soy sauce. I toast and caramalize blanched almonds by putting them in a Teflon pan on low to medium  heat, and stirring them for a few minutes. Then I sprinkle them with a few tablespoons of brown sugar and keep stirring until the sugar melts and sticks to the nuts. Warning: Don't walk away . . . keep stirring until done. Cool and sprinkle on salad.
This also makes a nice pre-dinner plated salad.

Giving Something Back!

Several weeks ago . . .

a group of us girls attended the local Mennonite Relief Sale.

For some time we had been thinking that we would like to thank you for all your encouragement .

This blog has been such a blessing to the Girls that post the recipes. . .
we want to be a blessing to you as well.

It seemed to us . . .that in offering a small token in return for your kind comments . . .

it should be something that is reflective of the crafts that women within the Mennonite community have been making for years.
It would be nice to be able to say that we've been crocheting in the evenings. . .
once our kitchens are sparkling. . .
but we haven't been. . .although Julie is offering to teach us how.

We saw this booth at the sale. . .

with the Granny's from Culloden Church selling the wonderful things they've made all year. . .

and we spotted the pot holders, tea trivets and dish cloths. . .

we purchased them to give away through out the coming year.

I asked them if I could take their picture. . .

holding the things they've made .. .

and they smiled. . .

and I did too.

I often look at the set of potholders that my own Grandma made. She was a tiny little Grandma that sat on a little stool in the evenings either reading my Grandpa the Rhundshau or crocheting beside him as he read the Mennonite Newspaper to her.

I was amazed when searching online for crocheted pot holders that the vintage style has become popular once more. There are vintage crocheted pot holders for sale and many patterns available online to crochet for yourself.

On the first day of each month. . .
one number for each day. . .Monday to Saturday. . .will be put in a tea pot.
On the first day of the next month. . .the secret day will be pulled from the teapot. .

and we'll go back to that day's post. . and put all that day's commenter's names in a tea cup.

We'll pick a name. . .and . . . .
the winner will be announced on the sidebar at the top of the page.
Anyone but the contributors of this blog are eligible to win.

November's Pot Holder Giveaway will arrive in time for your Christmas Tea.

If your name is selected. . .you will be asked to email us with your name and address and we'll pop it in the mail the next day!

The emails and comments we receive each day has blessed us more than you could ever imagine. . . .and we just want to give something back.

On behalf of all us girls. . .

Have a wonderful day!