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Steph's Sweet and Sour Meatballs recipe

Steph's Sweet and Sour Meatballs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Slow cooker beef

These meatballs are great! I came up with them on a whim one night while searching through my pantry trying to answer the age old question, 'What's for dinner?' My family LOVE these! For dinner, I like to serve them with a side of steamed rice to go along with the meatballs. I hope you enjoy!

32 people made this

IngredientsServes: 4

  • 1 (425g) tin pineapple pieces, drained with juice reserved
  • 1 tablespoon soy sauce
  • 5 tablespoons cider vinegar
  • 7 tablespoons dark brown sugar
  • 1 tablespoon cornflour
  • 450g beef mince
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons milk
  • 50g dried breadcrumbs
  • 2 tablespoons minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 green pepper, chopped

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar and brown sugar together in the slow cooker. Whisk the cornflour into the mixture until dissolved.
  2. Mix the mince, egg, Worcestershire sauce, milk, breadcrumbs, onion, salt and pepper together in a bowl; form into 2.5cm balls.
  3. Heat a large frying pan over medium heat; cook the meatballs in the hot pan until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green pepper.
  4. Cover and cook until the meatballs are no longer pink in the centre, about 1 hour.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (26)

by shiatt

Super easy and delicious! I doubled the recipe (except for the pineapples) and replaced the other 1/2 of the called for pieapple juice w/oj. I also used fresh onion in my meatballs and added granulated garlic and a few drops of liquid smoke and 1/4c of bbq sauce to them as well. I did also reduce the milk called for and trust me, they were still PLENTY soft. My husband thought the house smelled great when he walked in the door and was more impressed when they hit his mouth. It was too simple but I still relished in the praise! ;O) Thanks for the recipe!-24 Aug 2009

by momo

I made this tonight and it was great! The only thing I would do differently next time is to reduce the amount of milk. I think it was too much liquid in the meat mix... I used ground pork tonight and it worked well, too! I would make this again-12 Aug 2009

by Cathy G.

Very good meatballs but I thought it kind of pointless to put in the slow cooker. I boiled the sauce ingredients in a large frying pan and after rolling the meat balls I browned them in the oven, then added them to the sauce to simmer for 20 minutes. The only thing I would do differently next time is double the sauce ingredients to make sure I have enough to serve over rice. A delicious recipe.-08 Sep 2009

Steph's vegetarian breakfast: Buttery thyme mushrooms with poached eggs and creamy goats cheese

Breakfast is my favourite meal of the day. As much as I love bacon, sometimes I just crave a vegetarian breakfast.

How could vegetarian be good over bacon, you might ask? Well, if you love buttery mushrooms, creamy goats cheese or feta and poached eggs, you will LOVE this breakfast as much as I do.

Buttery thyme mushrooms with poached eggs and creamy goats cheese

2 eggs
50g butter
Fresh or dried thyme leaves
2 - 3 mushrooms (I use cup mushrooms. If you use a different kind, you want about a small handful)

1. Slice the mushrooms. Melt the butter in a small pan (with a tiny bit of olive oil to stop the butter from burning), adding the thyme leaves and mushrooms. Turn the pan to a low heat, turning the mushrooms regularly. Once golden and your mushrooms are soft, they are ready. So keep an eye on them as you work through the next steps.

Steph's interview

Interview by Laurence

We interviewed Steph!

"Never stop trying new recipes! Cooking is about having fun and enjoying all different types of food."

Hello Steph, so tell us.

When did you begin your blog and what inspired you to start it?

Believe it or not, Steph's Kitchen actually started as a way to rescue my friends from constant foodie snaps on Facebook! I simply created a Facebook page so I had a place to upload my pictures and share recipes I found with friends and family. Gradually more and more people started to follow the page, and more questions came asking for my recipes. The blog Steph's Kitchen soon followed, giving another home to my recipes outside of my hand written recipe book.

If you could go back in time, what is the one piece of advice you would give your younger self as they started out on your blog?

Make your life easier and blog ahead! I was so excited I quickly posted my first recipe without thinking about what would be the next one. I would definitely tell past Steph to calm down and plan ahead for readers!

What is your favorite dish of all time?

I don't think many people would have heard of it, but my favourite dish would have to be Pineapple Meatballs.

It's pretty much meatballs in a sweet and sour sauce, which you serve on rice. I have very fond memories of my Mum making it for us as kids. I now make it at home by pure memory, sight and taste after she taught me the recipe many years ago. It's one of those family recipes you never physically see a recipe for - so who knows where it's from!

Your photos are great, in your opinion what makes a dish beautiful?

I know many people say 'you eat with your eyes'. In a way this is true, but for me a beautiful dish has flavours that just melt in your mouth and that you don't easily forget.

Do you have a secret weapon in the kitchen?

I don't know if it's a secret weapon, but I love cooking with garlic! I think it just adds such great flavour to savoury dishes.

What is your earliest memory involving food?

My earliest memory of cooking would be helping Mum in the kitchen when I was little. She'd give us cutting boards and little knives to cut up vegetables for dinner. My passion and love of food comes from my Mum - who is such a fantastic cook! My Mum is my first go to for any food questions (sorry Google!).

Are there any chefs that you admire in particular?

I have to admit I have one of those "ultimate dinner party" guest lists - and most of them are chefs! My absolute favourite chef would be Jamie Oliver for his passion for food and wanting to teach people to get back into the kitchen. For him it's all about the love of food.

If you could be a contestant or guest on any cooking show what show would you choose?

This is a tricky one! I watch (and am slightly addicted to) a lot of cooking shows. I think I'd go for a show called 'My Kitchen Rules' where as a couple or team of two you face off against other everyday cooks. Who would I take you might ask? I'd drag my Mum along!

Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)

I actually have a massive sweet tooth, so I've noted down to try the 'Strawberry and lemon cheesecake ice cream' recipe. I love, love, love strawberry cheesecake . adding it to ice cream, can you really go wrong?!

Any last words or message for our readers?

Never stop trying new recipes! Cooking is about having fun and enjoying all different types of food.

Thank you Steph for answering our questions and see you soon!
Published by Laurence - 26/07/2013

If you are a blogger, a chef, working in the food industry or have a website about food and cooking, and you would like to share with our community, please contact us!
We would be happy to feature you on our site.

Dan and Steph's fish fingers with sweet potato wedges

For a delicious spin on a takeaway meal, try these fish fingers with sweet potato wedges. They're coated in quinoa, panko breadcrumbs and sesame seeds for extra crunch.

Steph: Hi Everyone, Dan and Steph here once again. This week we are here to share with you a great recipe that we love cooking. And tonight we are cooking a heart healthy dish from the Heart Foundation and Coles Cook with the Heart Challenge.

Fish fingers with sweet potato wedges. It’s quick, easy and your heart will love it.

Dan: Ok guys first thing with our fish fingers and sweet potato wedges, pretty simple. We’ve got some beautiful fresh sweet potato. We’ve cut into wedges. We’re going to get them into a bowl. So we’re going to give them a good coating of this olive oil. Just spray olive oil. Put them on a tray. Hot oven. 220 degrees. 30 minutes.

Steph: Ok guys the sweet potato wedges are in the oven now we have to move on to our fish fingers. So we have some beautiful Sandy Straits Whiting here.

Dan: A little tip when crumbing is to make sure you have one hand that’s not dirty.

Steph: I can never do that one.

Dan: Here we go. Flour. Egg. Clean hand and then into the crumb. We’ve got some cooked Quinoa that’s been cooled, we’ve got some panko, we’ve got some sesame seeds and we’ve got some sweet paprika. We’ve finished crumbing our fish, and were going to put this in the same oven as the sweet potato, same temperature but for 15 minutes.

Steph: One more step to this delicious, yummy dish.

Dan: That’s right guys, so you cant have fish n chips without Tartare sauce. So today we are going to do a very healthy version. Instead of doing mayonnaise we are going to use low fat yoghurt. So very simple, we’re just going to dice everything super small, fine and then were just going to mix it through the yoghurt. So we just want to chop these up. Doesn’t have to be pretty just quickly dice it. We’ve got a few different kinds of pickles we've got the sweet, we've got the salty, we’ve got the sour. Cut some spring onions. Fresh parsley straight out of the garden. Quick squirt of lemon juice. Beautiful

Ok guys what I love about this dish is the fish has gone in, wedges have gone in, but they are both coming out at the same time so everything. Everythings cooked perfectly. Fish is cooked perfect, wedges are nice and golden. We've got our beautiful local Whiting that we are so happy to be able to showcase. A little bit of salad, a couple of lemon wedges and I don’t know about you but that looks pretty good to me. The best thing about it, its great for you heart.

Steph's Sweet and Sour Meatballs recipe - Recipes

I learned my version of this classic Chinese dish while living on Guam. One thing you'll notice is the sauce will not be that fake red color you're accustomed to seeing in the restaurants. Even though this meal requires plenty of time to prepare, it is well worth the travail. I like to serve this with my Guam Fried Rice.

Preparation Time: 2 Hours Serving Size: 6

  • 1 pound boneless pork center rib
  • 1 cup water
  • 1 small piece fresh ginger root, sliced
  • 1 tablespoon Kikkoman soy sauce
  • 1 egg
  • 1/2 cup cornstarch
  • 4 tablespoons peanut oil
  • 1 medium onion, cut into quarters
  • 1 medium green pepper, cut into strips
  • 1 clove garlic, minced
  • 1/2 cup pineapple chunks in water

Cut pork into 1 inch cubes. Place pork, water, ginger and 1 tablespoon soy sauce in a 2–quart saucepan bring to boil over high heat. Cover, reduce heat to low and simmer for 5 minutes. Remove from heat and let stand until cool while preparing Sweet and Sour Sauce.

Steph's Sweet and Sour Meatballs recipe - Recipes

One thing I have been doing for the past month, and wanted to share with others, is stocking my freezer with meals! When my sister-in-laws had babies I brought them a weeks worth of freezer meals as a gift to them and hopefully as a way to relieve them of one more task in their day. I think giving freezer meals to friends, family, and co-workers when they are expecting is an amazing gift and one that isn't often thought of. So I made sure to do it for myself. because I didn't just want a few meals. I wanted a fully loaded freezer (my husband can eat a lot. which you probably can't tell by looking at him! But he's not very handy in the kitchen.)

Why do I need so many meals?? Well I may be a tad of an over planner. but also because I don't have an actual "time off" date for post baby. If someone contacts me for an order and I feel up to filling it, I want to be able to fill it. So not having to worry about grocery shopping and figuring out meals opens up more time and energy to fill orders! Plus, my grocery bills will be a little lower since I have some meals already covered. What's not to love about that?

Below is a compiled list of what I have in my stand up freezer and how I froze/changed them to make them freezable. If you have friends, family, co-workers, are expecting yourself, or just want to stock your freezer for some busy weeks in the future, check them out! It can be intimidating to think of filling your freezer with meals. I like to cook, but most people dread the thought of just making supper. So break it up. If the meals were going to be going in the crockpot (didn't need any cooking ahead of time) I would throw a few of them together on a Sunday. If they were full meals that were done up until the point of going in the oven, or fully done, I would schedule them to be a supper one night. and then just double the recipe and freeze half/one. (This is how I did the majority of the meals). Each meals has a sticker on top saying what is is, how to finish it. in case my husband has to attempt to do it. and when it was made.

Stock up on "freezer ware" before starting. I got foil pans and lids in a larger quantity from Sams and used freezer friendly tupperware and bags for the rest.

What I stocked my freezer with:

Chicken Pot Pie Turnovers- These can certainly be assembled up until the point of baking, or even fully cooked (thaw and heat to eat), but of course when I made them for supper and went to freeze the extras. I ran out of pie crust. So in my freezer I just have the filling waiting to be put in pie dough and baked.

Taco Chicken Enchiladas- I like to have something "tacoey" -not a word, I know- almost every week so this is a great addition to my freezer meals. I assembled the dish in a foil pan with a lid, wrapped it in plastic and topped with a foil lid. All that has to be done is to finish the baking process.

Tex-Mex Chicken and Rice Soup- This is one of my husbands favorites! I fully made this soup and all that has to be done is for it to thaw and be reheated. We eat with Fritos on top. so good!

Cheesy Crockpot Tortellini- For this one I just froze the meat portion. To finish it up all I need to do is add tortellini (which cooks in only 3 minutes) and cheese once the meat thaws!

Chicken Broccoli Rice Casserole- This recipe was already in "freezer form" so all I did was follow the instructions on the website.

Slow Cooker Creamy Chicken Tacos- I know. another taco based dish. told you I liked them! I also add taco seasoning to this recipe. All I did was throw all of this in a freezer bag (uncooked). When I want the meal I can either thaw it or just pry it out of the bag frozen and plop it into the slow cooker.

Crockpot Minestrone Soup- Another one of my husband's favorites. Just like with the other soup, I fully made the soup so all that has to be done is to thaw and reheat. well..and add spinach in my case. I forgot to buy it when I made this meals, so I'll need to add it when I reheat the soup.

Black Bean and Corn Salsa Chicken- This website link doesn't seem to be working right now, but it's not too complicated. It's pretty much (all tossed in a freezer bag)..chicken breasts, black beans, corn, salsa, and taco seasoning. Then when you go to eat it, cook it in the slow cooker and make tacos. yes. tacos again!

Eggrolls- I like to throw a lot of things into eggrolls and bake them. It's healthier and they are cheap! For these ones I skip the shrimp and teriyaki (not my thing) and just do seasoned pork, coleslaw mix, and cheese. and bake them for 10-15 minutes instead of frying. I assembled these and they are just waiting to be cooked. Other things I like to put in eggrolls: taco seasoned beef or chicken (go figure!) ground beef, bacon, and cheese-or make cheese sauce for dipping chicken, onions and green peppers ground beef, green peppers, onion, and mushrooms, with cheese or white cheese dipping sauce scrambled eggs and sausage, or make sausage and gravy dipping sauce. I may add some of these versions to my freezer if I get time. or if I can find space in the freezer.

Cowboy Casserole (aka tater tot casserole)- My version of this is a little different (I use cream of mushroom soup, condensed cheese soup, and combine corn and green beans). I made this, again in a foil pan, up until the point of baking. So it's ready to be thawed and baked or baked, for longer, from the frozen state.

Ham and Cheese Tortellini- I fully made this dish all that needs to be done is thaw it, heat it, and top with cheese.

Slow Cooker Cheesy BBQ Bacon Chicken Sandwiches- again..this website is down at the moment. but I just threw chicken breasts, crumbled cooked bacon, and BBQ sauce in a freezer bag. To eat: cook in slow cooker and shred for sandwiches top with cheese (and more bacon if you want)

Pizza Casserole- If you have a big family or just like leftovers, this recipe is for you! It makes a lot of food! I made this dish up until the point of baking (in a foil pan). It just needs to be topped with cheese and baked off. It's also great because you can customize the "pizza toppings" to whatever you or your family likes.

Breakfast Corn Dogs- Warning. this one takes awhile! We LOVE these..I make the for supper (with scrambled eggs), not breakfast. but they take some time to make. So I made a huge double batch one night (one to eat, one to freeze) and stood over the stove frying corn dogs for what felt like hours. but they are so worth it! I fully made and froze them just need to be reheated.

Cream of Mushroom Soup- This isn't a meal, but an ingredient. I made a couple of batches of both cream of mushroom and cream of chicken soup. I hate, hate, hate using pre-made condensed soups. but they sure are quick, easy, and in a lot of recipes! It literally only takes minutes to make them from scratch. but who wants to add that one more step to a recipe when they are trying to get dinner on the table at the end of the day?? So make them ahead of time-cheap, easy, and way better for you.

Ground Beef Pot Pie- Like chicken pot pie, but with beef. I made this recipe up until the point of baking, wrapped it all up and froze it so it just has to be baked off.

Sloppy Joe Meatball Subs- For this recipe I used pre-made meatballs, but homemade sloppy joe sauce. I just mixed everything together and froze the meatballs in the sauce so I just have to reheat them and assemble into subs. I also froze my sloppy joe meat. (So my version of sloppy joe sauce with ground beef-froze and ready to be thawed and heated up for sandwiches)

Chili and Rice Casserole- This recipe was set up as a freezer meal already, so I just made and froze it as is.

Buttermilk Pancakes- This isn't the recipes I use for pancakes (mine is in my head) but I made a triple batch of pancakes, cooled them, wrapped them in three's, and froze them. I love pancakes and I guess I eat them three at a time according to how I packed them. so they are ready to be thawed and heated!

Chili- Also not my recipe (again mine is in my head), but everyone has their version of chili just make it and freeze it in freezer tupperware or a freezer bag so it can be thawed and heated.

Meatloaf- Once again, not my recipe (in my head), but just use this recipe or whatever your version of meatloaf is. Mix it up, put it in tinfoil loaves, wrap it up and freeze it for cooking. You could also bake it off ahead of time.

Pork and Onion Hand Pies- These too could be done with different meats. I made them up until the point of baking, but they could be finished so they just need to be heated.

Other recipes that aren't currently in my freezer, but are on my list for this week or this weekend:

Tater Tot Taco Bake- A taco version of tater tot casserole. so good! Make up until baking, freeze-then thaw to cook and top with whatever you like (lettuce, tomato, sour cream, etc).

BBQ Chicken Chili- In addition to taco stuff, I also love BBQ. I am tossing these ingredients into a freezer bag so be finished in the slow cooker.

Creamy Chicken Noodle Soup- this one is pretty much finished when you assemble it, just needs to "develop flavor" in the slow cooker. So I will put it all into a freezer bag to be slowed cooked at a later date.

Pot Roast- This goes against my dislike for prepackaged items, but it is really the best pot roast ever. so it's worth it. I'm just tossing everything in a freezer bag again for it to be tossed in the slow cooker later.

So that's what is in my freezer for after baby! Plus whatever else I can fit in before then! I hope you can find the recipes useful in your life as well. Thanks for another week of orders!!


Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.

Recipe Tips

This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead, cover and store in the fridge.

Ms. Stephanie's home-made bread . . .

Stephanie Morris, (Sudds), is a cousin in the Laurin clan. She is a beautiful young lady, with a beautiful husband and family, a near crazed American college football fan living in Louisville, Kentucky, and is, unquestionably, straight out remarkable in and around anything "kitchen".

Stephanie too has a wonderful sense of humor, her Mom's open-armed welcoming smile, and so much more . . . and she so reminds us of her Mother . . . ❤️ ❤️

Her grand-mother is our father's sister, Irene Warner. Her mother is Jill Warner, a favorite cousin we managed to share a closeness with prior to her succumbing to a long battle with cancer, who too possessed the best of a twisted sense of humor. She made us laugh, near hysterically, many, many times. And for numerous reasons far too many to mention, except love, it is fitting that Jilly's daughter, Stephanie, has taught us to make a delicious bread . . .

In large bowl combine 1 packet yeast with 1/2 tsp sugar with 2 1/4 cups warm water (110-115). Wait for activity.

Whisk together 3tbsp sugar/honey, a generous tbsp kosher salt and 3c BREAD flour.

Add 2 tbsp good extra virgin olive oil to yeast mixture and stir.

Add dry ingredients and beat until smooth.

Add 3 1/4 to 3 1/2 more cups of flour in 1/2 cup increments until you have a soft dough.

(I’m in my stand mixer for that and the remainder)

Knead, or dough hook, for 10 minutes.

Punch, divide in two and shape into loaf and rise again til doubled. (I always use proof settings my oven)

Tip - Bread flour makes a big difference from my perspective. I use Weisenberger Mill unbleached white bread flour.

Recipes from ICC Global Trade

This dip looks like a pizza and tastes like salsa paradise!


  • 1 (8 oz.) package of cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 dash of garlic salt
  • 1 (12 oz.) jar of Lancaster Fresh salsa (any variety)
  • Grated cheese, chopped onions, black olives, chopped tomatoes (add to taste)
  1. Mix the cream cheese with the mayonnaise and a dash of garlic salt and spread the mixture over a large plate. Cover the cream cheese base with the salsa within 1 inch of the edges.
  2. Sprinkle the additional ingredients on top. Serve with tortilla chips.

Main Dish - Wilbur Bud Chocolate & Black Bean Salsa Chili

This chili is our award-winning recipe!


  • 3 cloves Pickled Sweet Garlic, minced
  • 1 small onion, minced
  • 2 tbsp. extra virgin olive oil
  • ¾ lb. ground smoked ham (substitute ground beef or turkey if desired)
  • 4-6 pieces of cooked, chopped bacon
  • 4 cups of Steph's Black Bean Salsa
  • 1 cup Aunt Jean's Italian Spaghetti Sauce
  • 1 tbsp. paprika
  • ¼ tsp. crushed bay leaves
  • ½ tbsp. chili powder
  • ½ tsp. onion powder
  • 1 tbsp. flour
  • 1 tbsp. Stone Red Hot Sauce
  • ¼ tsp. liquid hickory smoke seasoning
  • 3 tbsp. Sweet (or Hot) Pepper Jam
  • ¼ cup Wilbur Buds (milk, dark or a mixture of the two)
  1. In a large sauce pan, saute chopped garlic cloves and onion in olive oil until onions are translucent.
  2. Add the meat, Steph's Black Bean Salsa, Aunt Jean's Italian Spaghetti Sauce, paprika, chili powder, onion powder, flour, Stone Red Hot Sauce, Sweet (or Hot) Pepper Jam and liquid hickory smoke seasoning, stirring well to combine.
  3. Bring chili to a boil and let simmer for ¾ to 1 hour (or until thick). Add the Wilbur Buds to the mixture and stir until melted right before serving.

Dessert - “PB-yo” Peanut Butter Yogurt Dip

This easy, fun and versatile recipe can be used as a dip or even enjoyed by itself.


  • 3 cups plain yogurt (Greek yogurt works well, especially if you want a thicker dip!)
  • 1 jar of Amish Peanut Butter Cream
  1. Combine ingredients in a small mixing bowl until well-blended. Drizzle additional Amish Peanut Butter Cream over top if desired.
  2. Serve with pretzels, cookies or celery sticks to dip. Or get creative and try with something else! This dish can be made ahead of time and stored in the fridge overnight or a few days before using.

Main Dish - Amish Style Chicken Parmesan

Amish goes Italian in this classic recipe.


  • 2 lbs. chicken breast pieces, pounded flat
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • ¼ cup shredded parmesan cheese
  • 2 eggs, beaten
  • 3-4 tbsp. olive oil
  • 1 (16 oz.) jar of Amish Spaghetti Sauce
  • 12 oz. shredded mozzarella cheese
  • Salt & pepper to taste
  • Basil and/or Italian parsley for garnishing
  1. Preheat oven to 350º F. Season chicken pieces with salt and pepper on both sides, then dredge in flour, shaking off any excess. Dip the floured chicken pieces in an egg wash and dredge them in the breadcrumbs until well-coated.
  2. Saute breaded chicken pieces in olive oil for 3 minutes on each side over medium heat. Transfer the chicken to a 9” x 13” baking dish.
  3. Top the chicken with parmesan and mozzarella cheese and bake for 5-10 minutes until the chicken is cooked through and the cheese is melted. In a medium sauce pan, heat the Amish Spaghetti Sauce.
  4. Remove the chicken from the oven and top with Amish Spaghetti Sauce and preferred garnishes.

Serve over spaghetti or Mrs. Miller's Homemade Noodles for a hearty Amish-Italian meal!

Dessert - Pennsylvania Dutch Cake & Custard Pie

It's a pie and a cake all-in-one!


  • 1/3 cup sugar
  • 2 tbsp. flour
  • 1 tsp. apple pie spice
  • 1 cup Homestyle Applesauce
  • 2/3 cup sour cream
  • 1/3 cup Blackstrap Molasses
  • 1 egg, beaten
  • ½ cup sugar
  • ¼ cup margarine or butter, softened
  • ½ cup buttermilk (or 1 tsp. lemon juce added to ½ cup milk)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 ¼ cup all purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda

½ cup powdered sugar 2 tbsp. strongly brewed Pennsylvania Dutch Cookie Flavored Coffee

  1. Prepare pie crust according to package directions for a filled one-crust pie.
  2. Preheat oven to 350º F. For the filling, combine the sugar, flour and apple pie spice in a medium mixing bowl. Slowly stir in the wet ingredients and blend well. Set aside.
  3. For the cake, in a small bowl, combine the sugar and margarine/butter. Beat until well-blended. Add the buttermilk, egg and vanilla extract and continue beating until mixture is smooth. Add the flour, baking powder, salt and baking soda mix well and spoon into pie crust.
  4. Carefully pour the filling mixture on top of the cake batter-filled pie crust. Bake for 45-60 minutes, or until the center of the pie springs back lightly and the top is golden brown. Meanwhile, in a small bowl combine glaze ingredients until well-blended. When the pie is done baking, drizzle the glaze over top. Serve slightly warm.

Dessert - Chocolate Covered Cherry Ice Box Cake

Cherries and chocolate and coffee make for a decadent dessert in this easy, no-bake recipe!


  • ½ prepared 10-inch angel food cake
  • 1 package Chocolate Covered Cherry Dip, prepared according to package instructions
  • 8 oz. cream cheese, softened
  • ½ cup sour cream
  • 1 (8 oz.) container of Cool Whip
  • ¼ tsp. almond extract
  • 1 jar of Cherry Jam
  • 1 cup Chocolate Cherry Flavored Coffee (chilled)
  • 4 oz. chopped Wilbur Buds (dark, milk or mixed)
  1. Tear angel food cake into bite-sized pieces. Put half into a 9” glass pan, spreading evenly.
  2. Spoon ½ cup of the coffee over top. Spoon half of the Cherry Jam on top of the coffee-soaked cake. Spoon half of the Cool Whip and prepared Chocolate Covered Cherry Dip Mix on top of the Cherry Jam. Sprinkle half of the chopped Wilbur Buds on top.
  3. Repeat layering the ingredients one additional time, using all the remaining ingredients and topping with the rest of the chopped Wilbur Buds. Refrigerate for at least 4 hours. Serve Chilled.

Dessert - Blueberry Peach Ice Box Cake

An easy, no-bake recipe. a sweet way to “chill” on a hot summer day!


  • ½ prepared 10-inch angel food cake
  • 1 package Fantastic Fruit Dip, prepared according to package instructions
  • ½ jar of Old Fashioned Peaches, drained and diced (reserve peach juice)
  • 1 pt. fresh blueberries
  • 1 small container of Cool Whip
  • 10 lemon snap cookies, crushed
  1. Tear angel food cake into bite-sized pieces. Put half into a 9” glass pan, spreading evenly.
  2. Spoon ¼ – 1/3 cup of the peach juice over top. Add half of the blueberries, peaches and Fantastic Fruit Dip and Cool Whip on top.
  3. Repeat layers of cake, peach juice, peaches, blueberries, Fantastic Fruit Dip and Cool Whip. Top with crushed lemon snap cookie crumbs. Refrigerate for a few hours or overnight before serving.

Dessert - Cinnamon Apple & Maple Muffins

Cinnamon and apples a classic combination with a touch of maple sweetness!


  • 2 cups New Hope Mills Apple Cinnamon Pancake/Muffin Mix
  • ½ cup sugar
  • ¾ cup milk
  • 1 large egg
  • 2 tbsp. vegetable oil or melted butter
  • ½ fresh apple, grated
  • ½ tsp. cinnamon
  • ½ tsp. vanilla extract
  • ¼ cup maple syrup
  1. Whisk the egg and add the remaining ingredients, except the maple syrup and stir, just until well mixed. Adjust consistency of batter with more milk, if needed – the batter should be a little thinner than regular muffin mix.
  2. Divide the batter equally into 12 well-greased or paper-lined muffin cups.
  3. Bake at 375º F for 15-20 minutes or until an inserted toothpick comes out clean. While still warm, poke holes in the top of muffins and drizzle maple syrup over top.

Makes 12 muffins or 24 mini muffins.

Dessert - Pumpkin Spice Peanut Butter & Jelly Muffins

So many flavors, packed into a muffin!


  • 2 cups New Hope Mills Pumpkin Spice Pancake/Muffin Mix
  • ¼ cup sugar
  • 1 large egg
  • 3 tbsp. vegetable oil or melted butter
  • 2/3 cup milk
  • ¼ cup Pumpkin Butter
  • No Sugar Added Blackberry Jam
  • Amish Peanut Butter Cream
  1. Combine all ingredients except jam and Amish Peanut Butter Cream. Mix until well-combined. Divide the batter equally into 12 well-greased or paper-lined muffin cups or 24 mini muffin cups.
  2. Top the middle of each muffin with ½ tsp. to 1 tsp. of No Sugar Added Blackberry Jam, depending on the size of the muffin (do not fill with too much jam!)
  3. Bake at 375º F for regular size muffins or 350º F for mini muffins for 15-20 minutes. Let cool and frost with a dollop of Amish Peanut Butter Cream.

Makes 12 muffins or 24 mini muffins.

Main Dish - Tootie Fruity Chicken

A delightful dinner for those who love fruit!


  • 4 boneless, skinless chicken breasts
  • 3 tbsp. garlic salt or garlic powder
  • 2 tbsp. olive oil
  • 1 (32 oz.) jar of Spiced Peaches
  • ½ cup feta cheese
  • 1 tsp. fresh parsley
  • 1 (12 oz.) jar of Cranberry Relish
  1. Season the chicken breasts with the garlic salt/garlic powder. Saute chicken in olive oil until just done – do not overcook! (about 15 to 20 minutes). Set aside.
  2. Drain and slice the peaches and cook in the pan drippings from the chicken. Add the feta cheese and fresh parsley.
  3. Slice the chicken and stir into the peach mixture. To serve, top with warmed cranberry relish.

Main Dish - Western Ranch Franks 'n Beans

This ain’t your typical beanies and weenies! Corn chips add a delightful crunch to this dish.


  • 3-4 beef hot dogs or smoked sausage, cut into ½ inch chunks
  • 1 (16 oz.) can of any style baked beans
  • ¾ cup Mild, Medium or Hot Salsa
  • ½ tbsp. lemon or lime juice
  • ½ – 2/3 cup corn chips, slightly crushed
  • ½ cup shredded cheddar or monterey jack cheese
  • 2 tbsp. chopped fresh parsley or cilantro
  1. Brown hot dogs in a small skillet.
  2. In a large bowl, combine hot dogs, beans and lime/lemon juice. Pour into a greased 8” shallow baking dish. Top with corn chips and bake at 375º F for 15-20 minutes or until hot.
  3. Sprinkle with cheese and continue baking until cheese has melted. Top with parsley or cilantro.

Appetizer - Very Red Beet Salad

Pickled, sweet and soooo good to eat!


  • 1 (32 oz.) jar of Pickled Sweet Baby Beets, drained and sliced
  • ½ small red onion, sliced thin
  • ½ stalk celery, diced
  • 1 cup finely shredded red cabbage
  • 2 scallions, chopped fine
  • ¼ cup Chef Tim's Sweet Balsamic Vinaigrette
  • ¼ cup Seedless Red Raspberry Jam

Main Dish - Italian Pasta Salad

A great dish for picnics and BBQs!


  • 1 lb. box of rotini pasta, cooked & drained (do not rinse)
  • 2/3 cup Chef Tim's Sweet Balsamic Vinaigrette
  • ½ (16 oz.) jar of Jake & Amos Marinated Mushrooms, quartered
  • 1 stalk celery, finely diced or sliced
  • 1 bunch green onions, finely chopped
  • 5 pieces Pickled Sweet Garlic Cloves, minced
  • 1 (16 oz.) jar of Pickled Sweet Cauliflower
  • 2/3 cup Jake & Amos Pimento Stuffed Olives, sliced in half lengthwise
  • 10 Jake & Amos Pepperoncini Peppers, sliced with stems discarded
  • 1 (16 oz.) jar of Jake & Amos Sweet Hot Pepper Strips, diced
  1. Combine all ingredients in a large bowl and mix well. Refrigerate a few hours or overnight.
  2. (Optional) Add Italian meats such as diced pepperoni, salami and/or shredded Parmesan, diced provolone or mozzarella to add some heartiness to the meal!

Dessert - Blueberry Applesauce Muffins

Applesauce makes these muffins moist and delicious!


  • 1 ¾ cup + 2 tbsp. all purpose flour
  • ½ cup sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg
  • ¾ cup milk
  • ¾ cup Blueberry Applesauce
  • ¼ cup (4 tbsp.) butter or margarine, melted
  • 1 cup blueberries, coarsely chopped
  • ½ tsp. ground cinnamon
  1. In a medium bowl, combine 1 ¾ cup flour, ¼ cup sugar, baking powder, baking soda and salt.
  2. In a smaller bowl, combine the egg, milk, Blueberry Applesauce and butter. Mix well.
  3. Add the wet ingredients to the dry ingredients, stirring until incorporated. Batter will be lumpy.
  4. Spoon the batter into 12 greased 2 ½ inch muffin cups in a muffin pan. In another bowl, combine the remaining ¼ cup sugar and cinnamon. Sprinkle evenly over the muffins.
  5. Bake at 400º F for 20-25 minutes, or until an inserted toothpick comes out clean. Remove from pan and cool on a wire rack.

Appetizer - Tex Mex Tart

Spicy, sweet and a unique way to use a pie crust.


  • 1 refrigerated pie crust, softened
  • 6 oz. (1 ½ cups) shredded Colby-Monterey Jack cheese blend
  • ½ cup roasted sweet peppers, drained and finely chopped
  • ½ cup mayonnaise
  • 1 (4.5 oz.) can chopped green chiles, drained
  • 1 dash (or to taste) Stone Red Hot Sauce
  • ¼ cup chopped fresh cilantro
  1. Place the pie crust on an ungreased baking sheet and press down flat.
  2. In a medium bowl, combine cheese, sweet peppers, hot sauce, mayonnaise and green chiles. Mix well.
  3. Spread the mixture over the crust within 1 inch of edge.
  4. Fold and flute the edges of the crust over the filling to form a border.
  5. Bake at 375º F for 25-35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand for 10 minutes. Cut into wedges and serve warm.

Appetizer - Pizza Deviled Eggs

A tasty twist on classic deviled eggs.


  • 1 quart jar of Jake & Amos Pickled Eggs
  • 1 package of Chicago Style Pizza Dip, prepared according to package instructions
  • 1 tsp. Stone Red Hot Sauce, or to taste
  • ½ cup fresh chopped parsley
  1. Drain the pickled eggs and cut lengthwise.
  2. Scoop out the yolks and mash them in a bowl. Add ¾ cup – 1 cup prepared dip mix and combine well.
  3. Spoon mixture into egg white halves or pipe on with a pastry bag. Refrigerate for a few hours for the flavors to blend.
  4. Sprinkle with parsley to garnish. Use leftover dip mix with corn chips, broiled over garlic bread or mixed into mashed potatoes. Yum!

Appetizer - Italian Potato Salad

Simple and full of flavor!


  • 5 red skin potatoes, boiled until soft and cut into bite-sized pieces
  • ½ red onion, finely chopped
  • 1 cup mayonnaise
  • ½ cup Jake & Amos pimento stuffed olives, halved lengthwise (reserve ¼ cup of the olive juice)
  • ¼ cup Jake & Amos Sweet & Hot Pepper Strips, chopped
  • ½ tsp. dried or fresh dill
  • Salt & pepper, to taste
  • 1 tbsp. Stone Red Hot Sauce
  • 1 tsp. garlic powder
  1. While still warm, mix potatoes in a large bowl with the other ingredients. Taste and adjust seasoning if desired. Keep refrigerated.

Appetizer - Cranberry Apricot Baked Brie

Creamy, gooey brie cheese pairs perfectly with fruity spreads.


  1. Slice the top of the rhind off the brie and place the wheel on an oven-proof serving platter.
  2. Spread a layer of the Cranberry Relish over top. Place the sliced rhind over top and spread with a layer of Apricot Jam.
  3. Bake at 350º F for 8-10 minutes, until cheese is soft and warm. Serve with crackers.

Appetizer - Festive Ham & Asparagus Rolls

Pickled asparagus makes this dish a tangy, delicious appetizer.


  • 1 (16 oz.) jars of Pickled Asparagus, drained (save the liquid for a great salad dressing or marinade!)
  • 1 lb. deli honey ham slices
  • ½ cup Cranberry Relish
  • ¼ cup Hot Horseradish Mustard
  • 4 oz. sharp cheddar cheese
  1. Cut asparagus spears in 1 ½ inch – 2 inch pieces.
  2. Roll 2 pieces of asparagus in a slice of ham, leaving both ends of the asparagus exposed. Repeat until you run out of asparagus and/or ham.
  3. Combine Cranberry Relish & Hot Horseradish Mustard together. Drizzle the sauce over the rolls and top with a small slice of cheddar.
  4. Place rolled asparagus on a greased baking sheet and bake at 350º F for 15 minutes or until hot.

Main Dish - Apple Butter BBQ Chicken Salad

Who says salads have to be boring?


  • 1 whole chicken (pre-cooked, skinned, deboned and shredded)
  • 1 cup (or to taste) Apple Butter BBQ Sauce
  • 3 scallions, chopped
  • 1 rib of celery, chopped
  • 1 (8 oz.) can of pineapple in heavy syrup (use only 2 tbsp. of the syrup)
  • ¼ cup chopped pecans (optional)
  1. Mix all ingredients together lightly, except the chopped pecans (if desired).
  2. Drizzle remaining Apple Butter BBQ Sauce over the mixture and top with the chopped pecans. Keep refrigerated.

Dessert - Caramel Pull-Aparts

Soft and sweet – the perfect dessert indulgence or comfort food snack.


  • 2 tubes refrigerated biscuits
  • 1 package Luscious Caramel Dip Mix
  • 2 tbsp. butter
  • ½ cup chopped pecans (optional)
  1. Place the Luscious Caramel Dip Mix in a large ziplock bag. Reserve some for sprinkling.
  2. Open the biscuits and cut into 4 pieces.
  3. Drop the biscuits into the ziplock bag full of dip mix and shake until well-coated.
  4. Place the coated pieces of biscuit loosely in a greased 9” pan and sprinkle the remaining dip mix on top.
  5. Dot each biscuit with butter. Sprinkle chopped pecans over top, if desired. Bake at 400º F for 20 minutes. Can be made the night before and refrigerated until ready to bake!

Dessert - Cherry Almond Bread Pudding

Sweet, soft, crunchy and decadent.


  • 3 eggs, beaten
  • 1 cup half & half
  • 1 package Cherry Almond Dip Mix
  • ½ cup sugar
  • 5 cups egg bread, leftover muffins or day-old doughnuts, cubed roughly
  • ¼ tsp. almond extract
  • ½ tsp. vanilla extract
  • 2 tbsp. melted butter
  • 1 pinch of salt
  1. Mix all ingredients together in a large mixing bowl.
  2. Let sit at room temperature for about 30 minutes so the dried fruit softens.
  3. Pour the mixture into a greased 9” square or round glass casserole dish.
  4. Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.
  5. Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.

Makes 9-16 servings or 24-36 mini servings.

Appetizer - Festive Sausage Appetizer

Sweet, tangy & savory – a perfect Thanksgiving appetizer!


  • 1 lb. smoked sausage or kielbasa, cut into slices
  • 1 cup Cranberry Relish
  • ½ cup Hot Horseradish Mustard
  1. In a skillet, brown both sides of the sausage slices.
  2. Combine the Cranberry Relish and Hot Horseradish Mustard in a sauce pan and heat until warm.
  3. Use toothpicks to dip the sausage rounds into the warm sauce.

Dessert - Pumpkin Butter Layered Crumble Bars

Easy to make, easier to eat!


  • 1 package (18.25 oz.) plain spice cake mix
  • 1 ½ sticks (12 tbsp.) butter, melted
  • 2 cups granola
  • ¼ cup honey
  • 2 large eggs, beaten
  • 3 cups Pumpkin Butter
  1. Mix all ingredients except Pumpkin Butter in a medium mixing bowl until well combined.
  2. Reserve approximately 1 ½ cups of the mixture for the topping. Transfer the remaining mixture to an ungreased 13” x 19” pan, pressing evenly until well-distributed.
  3. Spread the Pumpkin Butter evenly over the top of the crust and dollop pieces of the remaining crust mixture, scattering over the filling.
  4. Bake at 350º F until light brown and bubbly, about 40-45 minutes. When cooled, cut into bars.

Dessert - Vanilla Butterscotch Pumpkin

Trifle A delicious layered dessert, perfect for the fall.


  • 3 cups Pumpkin Butter
  • 1 box of Tastykake Butterscotch Krimpets, roughly cubed
  • 1 box vanilla instant pudding, prepared according to package instructions
  • 1 tub whipped topping
  • 10-12 snickerdoodle cookies, crushed (optional) *The recipe amounts can be adjusted to fit your trifle bowl or dish. Glass dishes work best to see the wonderful layers of flavor!
  1. Fold half of the Pumpkin Butter into the whipped topping and set aside.
  2. Place a layer of the Krimpets in the bottom of the trifle dish. Cover with a layer of vanilla pudding and then with a layer of the Pumpkin Butter mixture and dollops of the reserved Pumpkin Butter over the last layer. Continue in that order until the trifle bowl is filled.
  3. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  4. When ready to serve, uncover and sprinkle with crushed snickerdoodle cookies.

Dessert - No-Bake Pumpkin Cheesecake

Pumpkin and cheesecake are a match made in heaven in this easy recipe!


  • 1 package Harvest Pumpkin Dip Mix
  • 1 (24.3 oz) tub of Philadelphia “Ready to Eat” cheesecake filling
  • 1 “Ready to Eat” 9 in. graham cracker pie crust
  • Whipped topping, to taste
  1. Mix the Harvest Pumpkin Dip Mix into the prepared cheesecake filling.
  2. Pour the mixture into the graham cracker pie crust and spread evenly.
  3. Chill in the refrigerator for 2 hours or overnight.
  4. When ready to serve, spread whipped topping over top.
  5. For an extra treat, make our Luscious Caramel Dip and drizzle over the cheesecake, topped with whipped topping and sprinkle crushed gingersnap cookies over top.

Main Dish - Zesty Breakfast Casserole

Something different for breakfast that you can make ahead to start your day off right!


  • 12 eggs
  • 4 oz. shredded cheddar or swiss cheese
  • 1 lb. breakfast sausage
  • 4 cups Zesty Pineapple Mango Salsa
  1. Brown the sausage in a pan on the stovetop.
  2. Whip the eggs, adding half of the salsa to the mixture. Pour the mixture into a greased baking dish.
  3. Add crumbled, cooked sausage and shredded cheese evenly on top and bake at 350º F for 35-45 minutes, until firm.
  4. Top liberally with the rest of the pineapple mango salsa.

Dessert - Honey Apple Bread Pudding

A sweet treat to end your day or for breakfast, even!


  • 4 eggs, beaten
  • 1 ½ cups half & half
  • 1 cup water
  • ½ cup sugar
  • ½ cup honey
  • 1 package World's Greatest Honey Apple Pecan Dip Mix
  • 1 tsp. cinnamon
  • ¼ tsp. pumpkin pie spice
  • 4 tsp. melted butter
  • 1 tsp. vanilla extract
  • ½ cup golden raisins
  • 2 golden delicious or other soft cooking apple, finely diced
  • 5 cups egg bread, leftover muffins or day-old doughnuts, cubed roughly
  • 1 pinch of salt
  1. Mix all ingredients together in a large mixing bowl.
  2. Let sit at room temperature for about 30 minutes so the dried fruit softens.
  3. Pour the mixture into a greased 9” square or round glass casserole dish.
  4. Bake uncovered at 350º F for 40-50 minutes or until an inserted toothpick comes out clean.
  5. Serve warm or at room temperature plain or with any kind of caramel sauce, ice cream or whipped cream.

Makes 9-16 servings or 24-36 mini servings.

Appetizer - Cocktail Meatball Sauces

Mix and pour these sauces over homemade or store-bought meatballs for a spin on a classic party appetizer.

Spicy Apple Butter BBQ Meatballs

Sweet & Savory Cranberry Meatballs

Soy & Sesame Meatballs

Hot & Sweet Blackberry Meatballs

Appetizer - Seven Layer Salsa Salad

A great appetizer or unique vegetable side dish!


  • ¼ cup sliced olives
  • ½ green onion, minced
  • 1 small tomato, minced
  • 1 (16 oz.) container of sour cream
  • 1 (16 oz.) jar of Mild, Medium or Hot Salsa
  • 2 cups shredded cheddar
  1. Layer all ingredients in given order in a large glass casserole dish.
  2. Serve immediately with tortilla chips or cover and refrigerate for later.

Main Dish - Tomato Basil Garlic-Parsley Noodles

A quick and easy Italian dinner. Delicious by itself, with meatballs or served on the side with chicken parmesan.


  • 1 (14 oz.) package Mrs. Miller's Homemade Garlic-Parsley Noodles
  • 1 (32 oz.) jar Aunt Jean's Italian Spaghetti Sauce
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp. fresh basil, chopped
  • 1/4 cup grated parmesan cheese
  1. Cook the noodles in a large pot of boiling water to desired level of doneness.
  2. Heat the spaghetti sauce in a sauce pan, mixing in the fresh parsley and basil, stirring frequently.
  3. Drain cooked noodles and return to pot. Combine the tomato sauce with the noodles in pot and toss to coat. Sprinkle parmesan cheese on top and serve immediately.

Dessert - No-Bake Peanut Butter Cream Pie

A delicious treat that's a big crowd pleaser. So easy to make!


  • 1 (9 in.) graham cracker crust
  • 1 (12 oz.) jar Peanut Butter Cream
  • 1 (8 oz.) package cream cheese, softened
  • 1 (16 oz.) package frozen whipped topping, thawed
  • 1 package mini peanut butter cups
  • Chocolate syrup for drizzling
  1. Mix the peanut butter cream with the softened cream cheese in a large mixing bowl. Fold in half of the whipped topping until mixture is thoroughly combined.
  2. Spoon the mixture into the graham cracker crust and spread evenly. Drizzle chocolate syrup over the pie and store in the freezer for 1 hour.
  3. After an hour, spread the rest of the whipped topping and drizzle the top with more chocolate syrup. Garnish pie with peanut butter cups and store in the freezer for 1 more hour. Cut into slices and serve.

Appetizer - Barn Raisin' Buffalo Chicken Dip

A perfect appetizer for parties and events! Serve with corn chips and celery to dip.

Working at a Young Age

You may or may not know this about me, but in the case that you don't. I'll fill you in! My main degree is in communication technologies (journalism). For awhile I wrote for the local newspaper and wrote mostly opinion pieces. If you ever read them, you may know I spoke my mind and didn't hold back. Hmm. kind of like I do on here right!?

Sure this is a business blog. but it's still a blog. So I like to switch things up sometimes! I think writing about various topics also helps my customers get to know me a bit. Which is why I decided to do a bit of an opinion style post this week.

I think it's pretty fair (and obvious) that there is a major difference in working style and ethic starting in my generation and going down (or younger). Or maybe you'd prefer if I say there's major entitlement issues in the younger generations? Mine included. Now I'm no researcher or expert here, but I can't help but think that part of the problem is that the younger generation no longer has working as a priority.

Whether it's their own choosing, or their parents'. working just doesn't seem like a priority. Yet everyone still wants money and objects. So how does that work? Everyone just wants things handed to them or expects things to come easily. I have worked ever since I was 13. I started out working for my parents and have added and subtracted jobs as the years go on. usually holding down more than one job at a time. And I still do! Granted, I'm hardly ever at my parents' company anymore, but I do what I can while still making my own business my priority. (Running your business can feel like 4 jobs!)

Don't get me wrong. when all my friends were at the beach and I was going to work in the factory I wasn't always thrilled about it. I even threw some bratty teenage fits about it. But instead of just letting me do what I wanted all the time, my parents put me to work in order to get things I wanted. If I worked a certain amount I would get a day to go to the beach with friends or a trip to the store to spend my paycheck. But I had to earn it.

Now, I couldn't be more grateful to my parents for doing this. They have a work ethic most people could only dream of having, and I hope others can see their ways rubbed off on me. I will never forget the way it felt to buy my very first ipod (the ones that were like big bricks) with my paycheck. I don't use it anymore, but I can't make myself get rid of it because of that memory. Or the time I was determined to finish packing a certain amount of product and wouldn't stop until I had finished and my mom took me to the bookstore in Madison (big treat for me) to get books with my paycheck. Gifts might be nice, but knowing you earned something is the greatest feeling. I think getting to learn that feeling at a young age is a huge part of developing the way a person thinks, acts, and works as they grow up.

I say how a person thinks, acts, and works on purpose. I'm not saying if you don't work as a kid/teen you are going to be a terrible worker when you grow up. I'm saying it can shape aspects of how you think and act. Because believe me, I don't think you have to punch a time clock to be a hard worker. Stay-at-home parents work very hard!

I hear the argument all the time that "you are only young once". "you have your whole life to work, enjoy being a kid". or "you can't have a job and play sports, so play the sports." Why not? Like I said. I still got to go to the beach/be a kid. It just wasn't all day every day. It was a here and there and I still got to make summer vacation memories. I was also a cheerleader in high school and still held down several jobs, good grades, and a social life. Learning a work ethic and appreciation for where money comes from is just as valuable (if not more valuable) than "just being a kid."

Not trying to stir any pots here, just expressing my thoughts on how valuable I think working at a young age can be for kids. Maybe it's not even an "actual job". maybe it's helping out parents, grandparents, neighbors, etc.. whatever it is, I think there is deep value in kids doing more than "being a kid." And of course there are always exceptions to the rule there's always people who didn't work or have responsibilities as kids or teens and turn out to be amazing people, great workers, value work ethic, and not be entitled as adults!

Thanks for another week of orders and thanks for reading my winded opinion piece!

Watch the video: Εύκολη Συνταγή: Πατάτες Ογκρατέν Γίναμε Σεφ Εξαιτίας Του Κοροιναιού (December 2021).