Easter with Keller’s Creamery

Easter brings with it the heart of Springtime.  It’s a time to celebrate, and there is much symbolism in the flowers rising as well as having family or friends gathering for a feast.  Each year it has become a tradition to have certain necessities for our meal.  Wine and beer are the main drinks for us grown ups with a lightly carbonated juice for the kids.  Our table always pops with color.  For me the holidays aren’t about just making a plate look good, but the table needs to draw in the crowd as well.  My mother-in-law bakes a nice ham with some pineapple and maraschino cherries to accent it.  There’s usually a good green vegetable, potatoes, rolls, and coleslaw in the mix as well.  Being a baker’s daughter though, I can’t deny the bread, and can’t wait for the dessert. 

While planning how I’d decorate the table, I included a side bowl of jelly beans for the color, and after dinner taste.  When I found out about Keller’s Creamery Butter Bunny Sculpture, however, I knew I had to have that as well.  A regular stick of butter for the bread just wouldn’t do.  He may not be the Easter Bunny, but it’s one of the highlights of the table.  The kids even look past the jelly beans and dessert to the cute little bunny.  Just make sure they see it before you cut off the ears and start spreading him on bread. 

This year I’m making a butter cake using Keller’s Creamery.  I’m local to a Weis supermarket, which always has them this time of year.  Below is the recipe, which I hope you enjoy.  What Easter traditions do you have? Visit for more on Keller’s Creamery

Butter Cake Recipe:


3 cups all-purpose flour, sifted

2 cups sugar

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 cup buttermilk

1 cup butter, softened

1 tsp vanilla extract

4 eggs, room temp

Zest of one orange, for garnish optional

powdered sugar, for dusting top of cake

  1. Preheat oven to 325 degrees F.  Grease and flour a large bundt pan and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until well incorporated. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, baking soda and butter milk, then add the sifted flour. Spread the batter evenly into the Bundt pan. Bake for approx. 55 to 60 minutes or until a toothpick comes out clean. Cool for about 1 hour.
  3. Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.

This post is brought to you in partnership with Keller’s Creamery. All thoughts and opinions are my own.

Saffron Risotto with Shrimp


Some people hear the word risotto and they think that’s it’s just too complicated to cook. Well it really isn’t that complicated, but time consuming maybe. In the end you will not be disappointed. Risotto pairs beautifully with shrimp, fresh herbs and seasonal veggies. This dish will be perfect for your next gathering.

1 small shallot, diced
1-2 garlic cloves, minced
Salt & pepper, to taste
2 cups arborio
1 cup white wine, (Preferably Sauvignon Blanc)
6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons evoo
1 cup frozen peas
1 lb large to extra shrimp, peeled and deveined
Pinch of saffron
Zest of 1 lemon
1/2 cup fresh parsley, chopped


In a heavy large saucepan over medium heat. Add the shrimp seasoned with, lemon zest, salt and pepper. Cook until the shrimp for 2 to 3 minutes. Remove the shrimp from pan and set aside.

Add the butter to the pan. Add shallots. Cook until translucent about 3 minutes. Next add the garlic cook for 30 seconds. Add the rice. Stir until well coated and translucent (about 2 minutes). Add the wine. Cook and stir often, about 2 minutes. Add the broth and season with salt and pepper. Increase the heat and bring to a boil, stirring continuously. Reduce heat to medium low. Simmer for about 15 minutes until creamy.

Finally add the peas cook for 1 minute next add the shrimp back to the pan. Stir and add fresh parsley. Serve.




photo 2

 Frittata are such a fun little dish to make. You can add anything to the mix and it will turn out delicious. It’s super easy to make and doesn’t entail a lot of dish washing afterwards.  These are great for back to school lunches or leftover breakfast on the run.  I added some fresh tomatoes from our garden and parsley.  The additional flavors just came to me as I was preparing it. That’s how easy it is. 


6 large eggs

3 tablespoons whipping cream

Salt and Pepper, to taste

1 tablespoon extra virgin olive oil

1 tablespoon butter

pinch of sugar, for caramalization

1 Onion, sliced

2 Garlic cloves, minced

12 cherry tomato, sliced in half

2 cups of Asiago Cheese, sprinkle on

1/3 cups of Parsley, chopped


Preheat the broiler. Whisk the eggs, cream, parsley, salt and pepper in a medium bowl. Set aside. Heat the oil and butter in a nonstick ovenproof skillet over medium heat. Add the onions, pinch of salt and sugar saute until camailized, about 5 minutes. Raise the heat to medium-high. Add the tomatoes, a pinch of salt and saute 2 minutes longer then add garlic. Pour the egg mix over the tomatoes and onions cook for a 2-4 minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium low and cook until the frittata is almost done but the top is still runny, about 2-3 minutes. Place the skillet under the broiler. cook until golden brown on top, about 5-6 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate and Serve.

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Amalgamated Peppers (Say that five times fast)


While I was away this weekend doing Homemade Delish appearances, my husband & author, Rick Pipito, went to work taking care of the kids.  As a surprise, he wanted to make a nice dinner for me for a change.  Boy has he come a long way.  He calls this dish Amalgamated Peppers.  It is the perfect blend of Stuffed Peppers and Sausage and peppers.  Really tasty, and I kept wanting more.  He even plated it himself.  He wrote down the recipe, and here it is, the one that will keep your mouth watering.

Garden Tomato Sauce:

Chop up 8 nice sized tomatoes  (in this case it was from our own garden) and begin cooking them in a medium sized pot.  You want to slow cook them until the skin begins to fall off.  Add fresh Basil leaves (approximately 5 chopped up), and 4-5 garlic cloves. Throw in salt and pepper to taste, and a tablespoon of red pepper flakes. Finally, add 2 small cans of tomato paste to thicken it up.

Filling for Peppers:

Brown 1 lb of mild Jimmy Dean sausage in a pan.  With a wooden spoon, continue to chop this up so it is small and doesn’t burn.  When it is fully cooked, but not browned, remove from heat, and stir in 2 (5 oz cans) of unsalted corn.  Shred 2 cups of cheese (I used mild cheddar) and stir that in as well.

Preparing the dish:

Take the stem and seeds out of 3 large red peppers.  Boil the peppers for about 7 minutes.  Remove from pot, and immediately stuff them solid with the filling.  Place in a preheated oven on 375 degrees and bake for another 5 minutes or so.  Keep an eye on them.  You want the skin to just begin to wrinkle on the peppers.  When done, remove from oven and plate them by pouring the homemade red sauce atop them.

Enjoy!  This dish serves 3 adults.


BLPT Sandwich with Gorgonzala Cheese


If you love BLT’s you will love this little twist.  I present to you a BLPT, Bacon (turkey bacon in this case), Lettuce, Pear and Tomato.  I also decided to add some gorgonzola cheese.  I love cheese with fruit and even honey.  Okay so all you to do is pile it on and Toast it, grill it or even place it on a skillet. 


1 Pear, sliced

1 Tomato, sliced

Lettuce, leaf broken in half

Rye Bread, 2 Slices

Butter, spread on bread (optional)

1/4 cup of gorgonzola cheese per sandwich (you can add less or more)

Turkey Bacon ( or vegan and real bacon)


Spread some butter on rye bread and pile all your ingredients on. Place on Grill, Skillet or Toast to get a nice golden crispy color.  Cut and enjoy with some Sweet Potato Chips.