Greek Yogurt Pound Cake

Strawberries are in season here in the Ohio River Valley, and this past week the kids and I went strawberry picking. This recipe makes the most moist, delicious pound cake with a classic crunchy top, and it is the perfect accompaniment to fresh strawberries. Enjoy!


  • 3 cups sugar
  • 2 sticks unsalted butter, room temperature
  • 6 eggs
  • 3 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup non-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract OR 1 teaspoon almond extract


  1. Preheat oven to 300ºF.
  2. In a large mixing bowl, cream sugar and butter together.
  3. To the creamed sugar, add one egg at a time.
  4. Sift together flour, salt, and baking soda.
  5. Add vanilla and lemon (or almond) extracts to the egg mixture.
  6. Begin to add Greek yogurt and dry ingredients alternating between the two, until fully incorporated.
  7. Grease and flour two 9-inch bread pans. Evenly fill pans with batter.
  8. Bake at for 1 1/2 hours.
  9. Remove from oven and place on cookie sheet until cool, then loosen and transfer to a platter to serve.



Cottage Cheese Chremslach with Cinnamon Apples

Chremslach with Cinnamon Apples

My oldest informed me that these were stellar, and I don’t mind admitting that they were rather delicious. Try them; try them you must!

Apple Cinnamon Topping

Serves: 4


  • 3 cups tart apples, diced
  • 1/2 cup of butter
  • 3 Tablespoon brown sugar
  • 3 Tablespoon honey
  • 1 Teaspoon cinnamon
  • 1 Tablespoon lemon juice


  1. Heat butter in a large sauté pan over medium heat.
  2. When bubbling, add the fruit and sauté 4 to 6 minutes, or until softened.
  3. Stir in all remaining ingredients, allowing to bubble for another two minutes and put set aside to cool on the counter.

Cottage Cheese Chremslach

Serves: 4 (3 pancakes each)


  • 4 large eggs
  • 1 cup lowfat cottage cheese
  • 3/4 cup milk (whole or low-fat)
  • 1 teaspoon salt
  • 1 cup matzo meal
  • Grapeseed or other acceptable Passover oil (or oil and 2 tablespoons butter for flavor), for frying


  • 1. In a bowl, beat together the eggs, cottage cheese, milk, salt, and sugar with a fork. Stir in the matzo meal. Let rest at room temperature for 10 minutes.
  • 2. Pour enough oil in a 10- to 12-inch skillet to cover the bottom by a scant 1/8 inch and place over medium heat. When the oil is hot, pour a scant 1/4 cup batter in the skillet. You want it to form a pancake about 4 inches in diameter. If it’s too thick to spread this much, add a little more milk to get it to the proper spreading consistency. The pancake should sizzle immediately. Fry until the first side is golden brown, 60 to 90 seconds. Flip the pancake and cook the second side, which should take only about 30 seconds.
  • 3. Transfer the pancakes to paper towels or a brown paper bag to soak up the excess oil and serve while still very hot.


THM: Quiche with Almond Parmesan Crust

photo (8)This crust recipe is adapted from a recipe I found on pinterest. The filling is my own creation. This is yummy and satisfying. It will be a {S} meal if you’re doing Trim Healthy Mama.

Almond Parmesan Crust


  • 1 1/4 cup almond meal/flour
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup butter,melted
  • 1 tablespoon water


  1. Place almonds in a food processor; process until the almonds resemble corn meal.
  2. Add Parmesan cheese, melted butter, and water and pulse to combine well.
  3. Press mixture into 9-inch pie plate. Bake in a 350°F oven for 10 – 12 minutes. Remove and let cool while filling is prepared.

Basic Quiche Filling


  • 10 eggs
  • 1/2 cup heavy cream
  • salt and white pepper to taste


  1. Pour filling into the almond crust, add whatever extras you want such as broccoli, spinach, cheese, sweet peppers, onions, etc.
  2. Bake in oven for 40-45 minutes at 325°F.

Remove and serve immediately.


This recipe for Hamantashen has been adapted from The Book of Jewish Food. I post this recipe with the full backing of my oldest son who said they were “fantastic”. I hope you’ll try them, and let me know if you, too, think they’re “fantastic”. Chag Purim Sameach!



  • 1 3/4 cups flour
  • a pinch salt
  • 2 tablespoons sugar
  • 3 drops vanilla extract
  • 10 tablespoons unsalted butter
  • 1 egg
  • 2-3 tablespoons milk
  • 1 extra egg for glaze (optional)


  1. In a medium sized bowl, mix together flour, sugar, salt and vanilla. Cut butter into chunks and then cut it into the flour mixture until well integrated, then add egg, mix and start forming into a ball. Add milk one tablespoon at a time to bind it into a soft ball. Place in plastic wrap and cool in refrigerator for 20 minutes.
  2. Remove from the refrigerator, cut into four sections. Put the other quarters back in the refrigerator.
  3. On a floured surface and with a floured rolling pin, roll out dough to 1/8-in thickness and then cut out 3-inch circles. Use the filling of your choice (I have used strawberry jam, nutella, and lemon curd) and fold over to form the triangle hat. Place on a cookie sheet, glaze with the extra egg, and bake for 15-20 min in 375 degree oven.
  4. Let cool and then remove with spatula.


Tex Mex Dip

Tex Mex Dip

This is my mother’s recipe, and it is a great dish for parties.

Sour cream mixture

Layer in 9 x 13 pan:

  1. 1 recipe homemade refried beans, OR 2 cans plain or jalepeno flavored bean dip
  2. Sour cream mixture
  3. 1 bunch green onions, chopped
  4. 3 medium tomatoes, diced
  5. 2 (3-1/2 oz.) cans chopped black olives
  6. 1- 8 oz. Pkg. Sharp cheddar cheese, shredded

Serve with round tortilla chips.

Homemade Refried Beans

This recipe presumes that you own and know how to use a pressure cooker. This is the best and fastest way I have found to cook dried beans. They come out tender and super yummy in a short amount of time. I don’t know about any other home chefs out there, but time is a precious commodity, so I try to make my meals quick and easy.

I own a Fagor, but you can use whatever pressure cooker you own, or if you don’t have one, you can try a crockpot version.


  • 3 cups dried pinto beans, rinsed
  • 1 onion, peel outer layer and cut off root end, leaving stem end
  • 1 bay leaf
  • 2-4 cloves garlic (I usually use 3-4 depending on how big they are, I love garlic!)
  • 1 1/2 teaspoons black pepper
  • 1 deseeded jalepeno (optional)
  • 1/2 tsp. ground cumin
  • 9 cups water
  • 1 to 1 1/2 teaspoons salt (to your taste)


  1. Place all ingredients in the pressure cooker except for the salt. Cook according to your pressure cooker’s recommended times. You can pre-soak for a minimum of 2 hours or not, just adjust times accordingly.
  2. Once your beans are done, remove excess liquid and set aside, in case you need to add any back. Remove the bulk of the onion and bay leaf, add salt, and use a potato masher to mix and get the refried bean consistency.

Serve over rice, in tortillas or use in your favorite recipes in place of the store bought kind.

Taco Seasoning

  • 1 Tbsp chili powder
  • 2 1/2 tsp paprika
  • 2 tsp cumin
  • 1 1/2 tsp onion powder or dehydrated chopped onion
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • dash a cayenne pepper (optional)

This recipe is good for 1-2 lbs of meat, or you can use half this recipe for blending with sour cream for Tex Mex Dip, which I will post soon.

For tacos meat, add the spices and 3/4 cup water to your browned beef, turkey, buffalo, or even try it on veggie crumbles.  Simmer on low for 5 min.  and serve with all your favorite taco fillings in tortillas or taco shells.


This is my favorite recipe for challah. It is modified from the original recipe from The Book of Jewish Food. I hope you’ll try it, and let me know what you think!

In a small bowl, mix together:

  • 1 tablespoon dry yeast
  • 1 ½ cups lukewarm water
  • 1 tablespoon sugar

In a large bowl, mix together:

  • 4 ½ to 5 cups flour (you can use half all-purpose, and half whole wheat)
  • ¼ cup sugar or honey
  • 1 ½ teaspoon salt

Make a well in the flour and add your proofed yeast and

  • ¼ cup vegetable oil (I use safflower)

Mix together wet and dry ingredients until it forms a ball, then turn out onto a flat surface and knead for fifteen minutes.

Place the dough in a lightly greased large bowl. Let rise for two hours, punch down and let rise again for another two hours, knead again, and then divide into two pieces to make two loaves.

Braid, cover with plastic wrap, and let rise for another hour, or until doubled in bulk, on lightly oiled baking sheet.

Brush loaves with one beaten egg or one egg yolk, Optional toppings include sesame seeds, poppy seeds, or sea salt (use whole egg if topping with seeds). Bake for 30-40 minutes at 350°F or until beautifully golden brown. Tap the bottoms of the loaves; they should sound hollow.