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About Me

Hello and welcome! I'm so glad you've come for a visit. I'm Sherri Jo, kitchen adventurer extraordinaire! Ha! Okay, not really... but I do love to be creative and try new things in the kitchen. Cooking and feeding everyone around me is my favorite pastime, hands down. I spend the majority of my time thinking about, dreaming of and working with food. (And eating it too, of course!) Whether I am cooking up an old family favorite or developing a newfangled concoction, you can most always be sure to find me among my pots and pans with a spoon in my hand and a recipe in mind.

Outside the kitchen, I'm the Mother of 3 amazing children. Two teenagers and a tween. They are my life. Not a single day goes by that they don't surprise me with just how wonderfully unique and special they each are. I'm incredibly blessed to be their Mom. I have tattoos, listen to everything from rap to rock, love the Green Bay Packers, am a voracious reader, think Harley Davidson motorcycles are divine and can play the bodhrán. I tend to be an eclectic soul. I'm a little of this and a lot of that. I love to laugh, I cry while watching sappy movies and have been known to throw around a naughty word now and then. I love with all my heart, I am fiercely loyal and try my best to do good within a world that can sometimes be a difficult place to navigate.

My children are the reason I started this blog back in 2008. One day I wanted to make my Grandmother's recipe for potato doughnuts and realized it had never been recorded, since she had always made them by memory. That day I decided to make sure the family favorites that my children are growing up with are documented, so that they can continue on with our traditions, if they chose to. Since then it's grown into a way for me to connect with others who share my passion for food and feeding their loved ones. I love hearing about folks using my family's recipes and enjoying them with their own families. It's so fulfilling to know that what I share here inspires people to become creative and daring in their own kitchen.

My views on food and cooking are such that I aim for homemade as much as possible but I am not against using ready made, boxed, canned, frozen or pre-packaged items now and then. There is a time and place for fast and easy meals when you have a family to take care of. Sure, scratch cooking is always best but I'm not going to fret about using a can of cream of mushroom soup or a boxed cake mix in a pinch. I love vegan and vegetarian cooking, though we are most definitely an family of omnivores. We love ethnic and exotic cuisines as well as good old fashioned American comfort food.  Our family motto is "try it, you might like it" when it comes to most things in life.

Thank you for stopping by and spending some time connecting with me. I'd love to be able to connect with you, too... feel free to follow me on Facebook, Twitter, Pinterest and Instagram by clicking on the "Social Media" tab at the top of this page. If you'd like to send me an e-mail, you can do so by clicking the "Contact Me" tab above. While you're here, if you're still hungry and looking for more, take a look at some of my favorite food blogs by clicking on the "Food Blogs I Love" tab. You're sure to find something that hits the spot and fills you up there.

Popular posts from this blog

Easy Cheese Danish

- See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05



Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and …

Peanut Butter Banana Bread

Ingredients:
4 very ripe bananas, mashed
1/2 cup creamy peanut butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Method:
Preheat the oven to 350°F. Mash bananas in a large mixing bowl with a fork until fairly smooth. Add in the peanut butter, sugar, egg, and vanilla and combine well. Add in the cinnamon, baking soda and salt and mix again. Lastly add the flour, mix well. Pour the mixture into a buttered 4x8 inch loaf pan. Bake for about 1 hour. When a toothpick inserted into the center of the bread comes out clean, the bread is done. Cool on a rack. Remove from pan and serve! Makes one loaf.

Kitchen Notes:
If you don't like peanut butter, you can make this into a more traditional banana bread by substituting 1/3 cup melted butter, margarine or applesauce (keeps the bread moist without the added fat) for the PB.

Variations my family likes:
1/2 cup of shredded coconut.
3/4 cup well drained and…

Amish Style Ham Salad

Amish Style Ham Salad
Ingredients:
1 pound chopped ham (I run it through my food processor)
1/2 cup onion grated
1/2 cup sweet pickle relish
3/4 to 1 cup shredded sharp cheddar cheese
2 Tablespoons dijon mustard
1/2 to 1 cup mayonnaise (start with 1/2 cup and add more until it is the consistency you like)
1/2 teaspoon black pepper

Method:

1: Chop the ham by hand into a very tiny dice, or used your food processor or hand grinder.

2: Grate or chop onion.

3: Add ham, onion, pickle relish, cheddar cheese, mustard and mayo. Combine well.

4: Add black pepper, mix and taste.

5: Correct seasoning to your preference. Add more mayo, more pepper...until you get the consistency and taste you like.

6: Cover and refrigerate for a couple hours before serving.

Makes 12 (ish) servings.