Recipe of the Week – Peppermint Bark Recipe

peppermint bark recipe

This is my December indulgence: Peppermint Bark Recipe! It’s ridiculously easy, and I am absolutely addicted to it. I have to give it away as soon as I make it or I would end up weighing more than Santa. It’s a great Christmas gift and fun to make with children. They love smashing the candy canes.


1 pound dark chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint candies, such as Starlight mints


Line a 13 x 9 inch pan with foil.  Set aside.

In top of a double-boiler or in microwave (I used the microwave), melt dark chocolate chips.  Spread into prepared pan.  Refrigerate until JUST ABOUT set, about 15-20 minutes. The just about part is important as this will help meld your chocolate together.

In top of a double boiler or in  microwave, melt white chocolate chips.  Stir in peppermint extract.  Spread on top of dark chocolate.  Sprinkle with crushed peppermint candies.

Refrigerate until set, about an hour. Remove from pan and break into pieces.  Store at room temperature.

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Recipe of the Week :: Vegetarian Chili Recipe

Here’s a perfect recipe for a cold winter evening: Vegetarian Chili Recipe! It’s healthy and easy and very, very good… and if you prefer meat in your chili, we use browned crumbled Italian sausage.


1 3/4 cups organic vegetable broth
1 cup chopped onion
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powderrecipe of the week: vegetarian chili
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 can (15.25 oz.) gold and white corn (drained) — optional –

Add during the last 1/2 hour of cooking:
1/2 cup reduced-fat sour cream
2 ounces shredded Monterey Jack cheese with jalapeño peppers or very sharp cheddar (about 1/2 cup)
1/4 cup chopped fresh cilantro


1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.

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Recipe of The Week – Classic Peanut Butter Cookie Recipe


We delight in coming up with recipes for folks on special diets. This wonderful peanut butter cookie recipe is now a favorite at our Hershey bed and breakfast. We started making these peanut butter cookies for vegans, but they are so good that everyone loves them. They are crispier than the standard peanut butter cookies — Oh so wonderful with a glass of milk!!




1/2 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 teaspoon vanilla
1 cup flour
2 teaspoons baking soda


Preheat oven to 375F.
Combine margarine and sugars until blended. Add vanilla and peanut butter until smooth.
In a separate bowl, mix dry ingredients, and then mix them into wet ingredients.
Roll into balls and place on cookie sheet. Make criss-cross marks on top of the cookies with a fork.
Bake for 10 minutes.

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Recipe of the Week–Pumpkin Spiced Pancake Recipe with Apple Cider Syrup

pumpkin spiced pancake recipe


Our pumpkin spiced pancake recipe with homemade apple cider syrup is one of our favorite fall breakfast recipes. Guests and family always ask for them. What a perfect start to a crisp autumn day!



2 1/3 cups Original Bisquick® mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
¼ cup vegetable oil
2 Tbl. brown sugar
1 tsp pumpkin pie spice
2 eggs


Heat griddle or skillet over medium heat or to 350°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. For a special treat, we use heart shaped pan cake molds and sprinkle the pancakes with confectioners sugar just before serving. Frank is convinced they taste better cooked in the molds.

Apple Cider Syrup:

½ cup white sugar
1 Tbl. corn starch
1 tsp. cinnamon
1 cup apple cider
1 Tbl lemon Juice
2 Tbl. butter

To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

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Recipe of the Week – Jane’s Gingersnap Cookie Recipe

Gingersnap Cookie Recipe: From our Westwynd Farm Cookbook


Here’s a fall treat from our cookbook: Jane’s Gingersnap Cookie Recipe. These are the perfect cookie for a brisk autumn day. We just got some spiced cider for the Keurig… so my afternoon plan is a mug of cider, cookies, and a book by the fire while wait for you to arrive… such hard work!



¾ cup shortening
1cup sugar
¼ cup molasses
1 egg
2 cups flour
2 tsp soda
1tsp cinnamon
½ tsp cloves
½ tsp ginger
¼ tsp salt
coarse sugar


Cream shortening and sugar. Add molasses, blend in. Add egg, blend. Combine dry ingredients. Add to mixture & blend. Form into balls and roll in coarse sugar. Bake in upper 1/3 of oven at 350 about 8 -10 minutes, depending upon size, your preferred crispness and your oven. Enjoy!

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Recipe of the Week — Chicken Corn Soup Recipe

Chicken Corn Soup Recipe
Chicken Corn Soup. Here is a quick version of our famous local favorite. It’s the perfect comfort food for a blustery day and so easy. We’re sure you are going to love our chicken corn soup recipe!


  • 1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts
  • 3 qt. water
  • 1 lg. onion, diced fine
  • 2 stalks celery, diced
  • 1 tsp. ground white pepper
  • 1 tbsp. salt
  • 1/2 tsp. celery seed
  • 2 1/2 c. whole kernel corn (yellow or white)
  • 2 c. cream corn
  • 1/2 can condensed cream of celery soup. (I add the whole can).



  • In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed.
  • Bring to a boil, then lower heat and cook for 2 hours.
  • Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat.
  • Dice the chicken meat and return it to the pot.
  • Add the kernel corn, cream corn and condensed celery soup to the pot.
  • For a traditional taste, you can also add some chopped hard boiled egg just before serving.
  • I also sometimes add a little parsley for color and sour cream as I serve it  –just because we like sour cream
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Recipe of the Week – Iced Pumpkin Bars

hershey bed and breakfast


Our leaves are just starting to turn, and the air is crisper. It’s definitely pumpkin season, and these bars are the perfect autumn treat. We like them with a cup of hot spiced cider.



Ingredients for Bars:
4 eggs
1 c. oil
2 c. flour
2 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 2/3 c. sugar
1 (16 oz.) can pumpkin

Ingredients for Icing:
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. softened butter
2 c. powdered sugar

Beat together eggs, sugar, and oil, and pumpkin until fluffy.
Mix flour, baking powder, cinnamon, salt, and soda; add to pumpkin mixture. Spread on greased and floured cookie sheet.
Bake at 350 degrees for 25-30 minutes. Spread icing on when cooled.

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Recipe of the Week – Peanut Butter & Jelly Bars

peanut butter bar recipe



Just like the very best peanut butter and jelly sandwich, but so much better! Kids will love it! But we saw quite a few guys taking more than one. We used some of our wonderful grape jam, but any preserve will do.




1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups preserves
2/3 cup salted peanuts
2/3 cup peanut butter chips

Preparation & Instructions:

Preheat oven to 350°F. Butter and lightly flour a 9-by-13-inch baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.
In a separate bowl, sift flour, baking powder, and salt.
(I did not sift, and it was just fine). On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup dough.
Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into bars.

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Recipe of the Week – Concord Grape Sorbet

Hershey bed and breakfast


… And the grape harvest continues. Here’s a fun sorbet recipe we made today. The perfect treat for a warm fall day. Now I am off to pick more grapes.




2 1/4 lb. concord grapes, stemmed
1/3 cup water
6 Tbsp sugar
4 Tbsp red wine


1. Combine grapes and water in a saucepan. Cover and cook, stirring periodically, for about 4-7 minutes until the grapes are soft and juices are dark purple.
2. Remove from heat and press the grapes through a fine mesh strainer to extract all of the liquid, about 3 cups total.
3. Add the sugar and wine to the grape juice. Stir until the sugar has completely dissolved.
4. Chill the mixture thoroughly and freeze in ice cream maker of choice

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Recipe of the Week – Concord Grape PIe

hershey bed and breakfastHershey bed and breakfastHershey bed and breakfast


We have a true bumper crop of Concord grapes this year. Frank and our grand daughter Katie picked buckets yesterday and hardly made a dent.

We’ve been making lots of juice and I am about to make some jam but so far the hands down favorite has been this wonderful grape pie. It’s a bit of work to prepare the grape filling but definitely worth it! See the ingredients below:

hershey bed and breakfast

5 cups Concord grapes
1 cup white sugar
1/4 cup all-purpose flour
2 teaspoons lemon juice
1/8 teaspoon salt
1 (9 inch) pie shell
1/8 teaspoon salt
(9 inch) pie shell
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter


1. Preheat oven to 425 degrees F (220 degrees C).
2. Squeeze the end of each grape opposite the stem to separate skins from pulp. Set skins aside. Place pulp in a medium saucepan, bring to a boil, and cook, stirring, for 1 minute. Press through a strainer or food mill to remove seeds.
3. Combine pulp, skins, sugar, flour, lemon juice, and salt. Pour into pastry shell.
4. Combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
5. Cover edges of pastry with foil. Bake at 425 degrees F (220 degrees C) for 15 minutes. Remove foil, and bake 20 minutes more or until golden brown. Cool on a wire rack.
6. Enjoy warm with vanilla ice cream!

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