Czech Kolaches



  • 1-1/4 cups warm milk
  • 3/4 (.25 ounce) package active dry yeast
  • 1/4 cup white sugar
  • 1/4 cup shortening or butter
  • 1-1/2 teaspoons salt
  • 1 eggs
  • 1 egg yolks
  • 3-1/4 cups all-purpose flour
  • 1/4 cup fruit preserves
  • 1/4 c milk
  • 1 c powdered sugar
  • 1 T butter
  • lemon zest
  1. Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
  2. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
  3. Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
  4. Bake at 375 degrees F, on parchment paper,  for 15  minutes, or until lightly browned.
  5. Mix together milk (warmed), butter, lemon zest and powdered sugarto thick glaze consistency. Drizzle over kolaches once they have cooled a bit.

Don’t judge me, I love the glaze!!


Thick cut Pork Chops with Smoked Gouda & Bacon


  • 2 ounces smoked Gouda cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • ground black pepper
  • 4 (2 1/4 inch thick) center-cut pork chops
  • 1 teaspoon olive oil
  • salt to taste


  1. Preheat an outdoor grill for medium heat.
  2. In a small bowl, combine the cheese, bacon, and black pepper.
  3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick (I used skewers). Brush meat with oil, and season with salt and more black pepper.
  4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.


Ok, this is totally delish!!  The risotto I made to go with this was a simple thrown together recipe.  I always use a rice cooker, if you don’t have one I STRONGLY suggest you acquire one, they are a great time saver.  But I used equal parts of uncooked white rice, risotto and chicken stock and a clove of minced garlic (either dried or fresh) and a tablespoon of butter for flavor.  It can also be cooked on the stovetop.  **Locals, if you want to use my rice cooker to see if you like it, let me know I will lend it out to you….for a SHORT time:)**

As always, enjoy!!

Frosted Banana Bars

This is a deliciously moist bar and makes a full jellyroll pan.  Great for a potluck or when having guests over!


  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1 (16 ounce) container cream cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.