Southwest Potato Salad

Photo of Potato Salad and Chicken

Southwest Potato Salad This was inspired by a salad I enjoyed at a barbecue restaurant in Dallas.  I had previously created the dressing recipe as a dipping sauce for fritters and always thought it would be a delicious dressing for other salads.  I’ve combined it with the elements I recalled from the potato salad I had enjoyed, and the result … Read More

Vanilla Panna Cotta & Rhubarb Strawberry Swirl Pie

Vanilla Panna Cotta & Rhubarb Strawberry Swirl Pie I love the silky texture of panna cotta and some point recently, I thought about what a nice contrast it would make with the crunch of a crust.  As my mind ventured, I thought about the tartness of rhubarb and what a nice contrast that would make against the creamy richness of … Read More

Nebraska Runzas

Little known outside Nebraska, the Runza is the state’s official sandwich.  The name Runza was created by Sally Brening Everett who, along with her brother, created first Runza Drive Inn restaurant in Lincoln, NE in 1949.  Her version of the name is thought to come from either an alternate name for the sandwich the “krautrunz” or lower German dialect term … Read More


A few weeks ago I went to my niece’s graduation from the University of Nebraska at Lincoln. We’re originally from Nebraska and a favorite part of going back to visit family is always indulging in the Czechoslovakian pastry known as a kolach. Saline County, Nebraska is home to a large Czech population that immigrated in the late 1800’s. Kolache (plural … Read More

Grandma Sehnert’s Applesauce Cake

Grandma Sehnert’s Applesauce Bars While this can be baked in round or square cake pans, my mom frequently made this cake as a bar in a 11×15 jellyroll pan.  It was a welcome surprise when I got home from school and frequently made an appearance when we went to a potluck.  Mom would spread these with a thin powdered sugar … Read More

The Louisville “Hot Brown” Sandwich

Open-Faced sandwich in a gratin dish

While not as famous as the Kentucky Derby, the “Hot Brown” is regionally famous dish associated with the same city as the run for the roses. Originally created by the chef of the Brown Hotel in the 1920’s, it is still on the hotel’s menu today. As a prominent setting in the city, the hotel’s dinner dances were a popular … Read More

Zebra Peanut Butter Bars

Zebra Peanut Butter Bars These easy no-bake bars go together quickly for those last-minute sweet tooth cravings! Yield:  1 9×13 pan Peanut Butter Layer: 16 graham crackers (or 2 cups graham cracker crumbs) 1 cup peanut butter (crunchy or creamy, or a combination of both) 1 cup butter, melted 2 cups powdered sugar Chocolate Swirl Layer: 1 ½ cups Semi-Sweet … Read More

Sweet & Sour Braised Red Cabbage

Red wine and red wine vinegar help to keep the cabbage a bright red. Yield:  6-8 servings 1 large red cabbage (about 2 lbs) 2 tablespoons butter 1 tablespoon sugar 1 large yellow onion, diced ¼” 2 large tart green apples, peeled, cored, and diced ½” ¼ cup red wine vinegar 1 cup beef broth ½ teaspoon Kosher salt 2 … Read More

Really Red Fruits & Vegetables

Fresh Picked Strawberries

Anthocyanin pigments are responsible for the bright red of a really ripe strawberry, the crimson color of a cherry, or the deep blue-black of plums. Anthocyanin pigments are sensitive to the acid-alkaline balance of recipes. When a recipe becomes more alkaline, these pigments will appear more of a blue color. As the dish is made more acidic, it will become … Read More