Live Cooking Demo: The Secret to Perfect Hash browns

Every dish has a “secret” that makes it easier, better, “error proof” and hash browns are no different! Check out my upcoming Facebook Live Cooking Demonstration to find the secret to perfect hash browns. Saturday, June 13, 2020 at 4pmPT/7pmET.

Grab something to write with to take notes!
❤️ Tips always appreciated ❤️

For more like this, check out my on-demand webinars (first one’s free!)

Join my newsletter at:


Homemade Pop Tarts

Picture of my delicious pop tarts!

Homemade “Pop Tarts” are really just pocket shaped jam pies. They are so easy to make and a fun project with kids. You can make the pie dough days, weeks, or months in advance. Just store in freezer until two days before you need it, and thaw in fridge.

Here’s a short video. Subscribe to my YouTube channel to be notified when the longer video is posted later this week.

Pie Crust Dough

This recipe is good for savory or sweet pies. Makes two crusts.

  • 2.5 cups all purpose flour level (see GF option below)
  • 1 tsp salt
  • 1 tsp sugar
  • 16 tbl cold, unsalted butter cut in pieces (see vegan option below)
  • ¼ – ½ cup ice water

Combine flour, salt, sugar in food processor**, add butter and pulse until crumbly with pea size butter, sprinkle with water and pulse until it holds together, do not use too much water.  Form into disc shape (makes it easier to roll out), wrap in parchment paper, and refrigerate one hour minimum (so the fat is cold which gives you a crispier crust). If you are going to put it into freezer, put in plastic bag and write the date on it. I’ve used dough that’s been in the freezer for months. If you want to do this GLUTEN FREE or VEGAN, use a mixture of 70% millet flour to 30% tapioca flour and use coconut oil instead of butter.

**If you don’t have a food processor, you can chop ingredients together by hand using a pastry cutter, but I find this gives you a chewier crust. As always, use the best ingredients you can. I’m obsessive about using butter from pastured cows such as Kerrygold.

To make Pop Tarts

  • 2 pie crusts
  • 1/2 cup your favorite jam
  • 1 tablespoon cornstarch
  • 1/2 a lemon (optional)
  • 1/4 cup powdered sugar (optional)

Roll out dough in rectangular shape, then cut into rectangles about 4 inches wide by 12 inches long. Mix 1/2-cup of your favorite jam with 1 tablespoon of cornstarch with maybe a squeeze of lemon juice to offset the sweetness. Spread it onto HALF of the rectangle, leaving 1/2-inch around the edge, then fold the rectangle over to create a packet. “Crimp” the edges with a fork. Bake at 400 for 18 minutes or until golden. Allow to cool. If you want, mix a little powdered sugar and water together to create icing, and drizzle on top COOL pop tarts and allow to dry.

Podcast Episode #16, 6/6/18

Listen to my podcast on Itunes or elswhere (see links below)

About Episode #16

On this episode, I’ll talk about the “Platinum rule.” It’s a simple but profound variation on the golden rule, and an insightful way to think about your interactions with others. Then you’ll hear the second half of my chat with Four-time Emmy winner, and travel show host, Mickela Mallozzi about why she loves to travel alone and we’ll hear all about her new podcast. Then I’ll share with you my FAVORITE pool toy; it’s inexpensive, surprising, and delightful!

Some helpful links:


Find out about my new cooking webinars at I have a FREE introductory webinar you can check out.

If you find my information interesting or useful, please become a patron at and check out my great thank you gifts.

SUBSCRIBE to my podcast and submit questions to

New podcast most Tuesdays.


Podcast RSS feed


Google Play

Download the FREE and easy Anchor.FM app to do a voice “call in” or send questions to