Tasty Recipe Box

I am so excited to announce the formation of a brand new Facebook group! “Tasty Recipe Box” is a NEW recipe sharing group for people who love to cook, love to bake and love to eat! Anything and everything food related can be talked about and shared there. Please – I encourage you – to post recipes, share and encourage each other with kitchen tips and tricks, share pictures, ask questions, invite your family and friends, spread the word and above all else – have fun! I love collecting recipes – cookbooks – hearing, seeing and sharing new recipes – and this new space is perfect for that! I have invited a lot of you – who I think will enjoy the group – if not just opt out. If you did not get an invite – join us by searching for “Tasty Recipe Box” in the Facebook group search engine. Here we go!!! 




The announcements today just keep coming! Guess what!? My cookbook – originally scheduled to be released September 27th, has been MOVED UP and will now be released on SEPTEMBER 9th!!! I am so excited about this! WhooHoo!!!

If you have not preordered your copy there is still time! Send $15 total (this includes shipping and handling) via check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. 

You can also pay online through “PayPal”. My account there is blaisejdx@gmail.com If you’re interested in 4 or more books, I will drop the shipping and handling charges. 

Please include your mailing address and to whom you would like the book(s) autographed. 

Thank you so much for those who have already preordered! 

Just a few more days!!! 


Blaise the Baker: Cookbook 

I am SO EXCITED to announce that my cookbook has been COMPLETED!!! I have been working on this project for 2 1/2 years! All the recipes have been tested multiple times by my recipe testers, family members and myself. I have categorized my recipes, and they have been typed and formatted. 

My cookbook has taken several new turns since I first started working on it, but each and every new turn and new opportunity that presented itself to me, opened up a clearer path for me in how the finished cookbook ultimately should be. What is included in the cookbook will be some of my most popular “Blaise the Baker” recipes, some of my most popular “Chew This” column recipes, as well as TONS of NEW recipes that I have not published anywhere else! 

It has been a learning experience, and a growing experience and I am thankful for that. What is next? Deciding on HOW I want it published. I am working with a couple of agents as well as working alongside several friends who have walked this same path before. 

Currently there are two main publishing houses that my work has been submitted to. I am also thinking about self-publishing and working with friends who have been and worked in that area as well. Right now my options are OPEN, and I am looking to see what the best fit for ME will be. 

Decisions will be made soon – so stay tuned right here, on my blog as well as on my social media. I am so excited about this and I am so thankful for all of you who have taken this journey with me. 

As soon as things are decided, and I know more about the future of my cookbook (including the title – I have a couple different ideas) I will update everyone. STAY TUNED FOR MORE and thank you all for the dedication, support and feedback.




From the very beginning, I had a very clear vision about what I wanted. Things happened, some things changed, but my ultimate vision never has. Good things take time, and I want anything and everything I work on to be good – better – my best. I am so excited for my upcoming projects and I can not begin to thank you all enough for your dedication and support. Stay tuned for things new and exciting. Thank you so much for everything! The best is yet to come… ❤️xo


Cooked to Death Green Beans

This is a recipe from my Grandma Barbra that has been enjoyed by everyone in the family for several years. The secret in this delicious side dish, is the boiling. You must boil these for 1 hour – 60 minutes – no less. You can not just walk away and leave these either. You need to keep a close eye on them, because you will need to add about 5-6 cups of water, to the beans, over the course of the hour they are boiling. Believe me though – they are out of this world incredible!

You can use fresh green beans, frozen or canned. Just use the same amount of fresh beans, to canned or frozen. Also make sure you use the beef bouillon cubes for this recipe. They are what some consider “old-fashioned” cooking – but that is really all that will work here, for this particular recipe.

Cooked to Death Green Beans Blaise the Baker

Cooked to Death Green Beans

4 (14.5 oz) cans cut green beans
2 beef bouillon cubes
Black pepper

Empty contents of cans into a large pot over medium heat. Do not drain the cans of green beans. If you are using fresh or frozen green beans, add 3-4 cups of water to the green beans in the pot.

Add black pepper to taste and the beef bouillon cubes, then stir.

Increase the heat to high and allow beans to boil for at least 1 hour – 60 minutes.

When ready to eat, reduce heat to medium and then serve.


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Cookbook Corner – Extra Virgin

Time for a new “Cookbook Corner”! 

Extra Virgin Cookbook Blog

“Extra Virgin” By: Gabriele Corcos and Debi Mazar

You might recognize Gabriele and Debi from their hit cooking show “Extra Virgin” on “The Cooking Channel”. I have been a fan of their show since day one, and I credit it for helping me expand my vision of what true Italian food is and what true Italian food is all about.

A lot of people get wrapped up in “popular” cooking methods or the “must have ingredients” of the moment – but not this adorable Italian couple! Their cooking is rustic, straight forward, easy and delicious.

As soon as I received my copy of “Extra Virgin” the cover blew me away. I was not quite sure what the dish on the cover was…but I knew I wanted to try it! It looked delicious…and encouraged me to flip through the book until I found the recipe. (“Heirloom Tomato and Burrata Caprese” page 22).

The pictures throughout the book are absolutely gorgeous (and aside from the delicious recipes) the perfect excuse (if you need an excuse) to buy the book…

After marking down the cover picture recipe to try, I flipped to the back and looked under “desserts”, as I usually do with cookbooks. And…I was not disappointed!

“Almond Cookies” (page 234), “Carnival Fritters” (a personal favorite and page 236), “Coffee Granita” (page 247), “Tiramisu” (one of my all time favorite desserts and page 248), and “Lemon Sorbet” (page 256) were all marked with a couple executed to perfection!

The cookbook is beautifully put together with chapters divided up into perfect categories – each with wonderful and rustic recipes! Categories are: Appetizers, Pastas and Sauces, Risotto, Soups, Salads, Meat, Fish, Vegetables, Pizza, Panini, Desserts and Drinks.

The “Guacamole” recipe (page 28) is amazing alone, but even better with the “Baked Beet Chips” (page 29). Tip: Wear gloves when handling beets…and be careful because they stain EVERYTHING they touch…

Another wonderful (and simple, rustic) recipe can be found on page 59 – “Fake Sauce”. It’s delicious, chunky and very flavorful. The “fake” part comes from the lack of meat in the recipe…which is perfect for vegetarians. The sauce is very versatile and delicious when served with any form of pasta…but also just as delicious when served with your favorite crusty bread.

The chapter on “Risotto” has been flagged for me to try just about every single recipe. I love making risotto and find the whole process relaxing…but I have not had the chance to try any of these recipes yet…but look forward to when I can!

“Grilled Tuscan Chicken” (page 143), “Beef Stew with Polenta” (page 155), “Grilled Endive with Gorgonzola and Sage Oil” (page 186), and all of their rustic pizza recipes are perfect examples of the type of cooking that fills this book! They are simple, rustic, flavorful and couldn’t be easier!

I highly recommend this cookbook for those of you who want to know and experience more “true and rustic” Italian cooking. There’s no hype here – just truly simple and delicious Italian cooking…

To buy the book please click here…

To visit their website, blog and learn more about the cookbook (including recipes) as well as their TV show, please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.


Sour Cream Noodle Bake

I have heard of “Noodle Bakes” for years from my Grandma Barbra and also recently while leafing through some of my old Church cookbooks that I have bought over the years. Each and every one of them are unique to the person making them. Enter Ree Drummond (The “Pioneer Woman”) and her version of the noodle bake, which she calls her “Sour Cream Noodle Bake”. Her recipe is very much similar to one of my favorite recipes for the noodle bake, which I found in an old 1980’s Church cookbook. Is it safe to say that the 80’s was the “Generation of Casseroles”?!

A lot of people do not care for casseroles anymore – but I can not see or understand why. Casseroles can be delicious and easy to make. Let’s bring back the casserole! 

The following recipe is my version of the ever popular dish…

Sour Cream Noodle Bake Blog

Sour Cream Noodle Bake

1 pound ground beef
1 15 oz. can tomato sauce
1 teaspoon salt
2 teaspoons freshly ground black pepper
8 oz. egg noodles
1/2 cup sour cream
1 1/2 cups small curd cottage cheese
1/2 cup sliced green onion
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 cups grated Sharp Cheddar cheese

Start by preheating your oven to 350 degrees. Spray a large baking dish (I used a 9 x 13 baking dish) with non-stick cooking spray and set aside.

Brown ground beef in a large skillet and the drain most of the fat.

Add the can of tomato sauce to the browned ground beef along with tablespoon of fresh basil, tablespoon of fresh parsley, teaspoon of salt and teaspoon of pepper. Stir together and simmer mixture on low for about 30 minutes.

Next, cook the egg noodles until al dente. This should take about 8 minutes. Drain the noodles and set aside.

In a bowl, combine sour cream and cottage cheese. Stir together and then add teaspoon of pepper and sliced green onions to the mixture. Add this to the cooked egg noodles and stir.

When you are ready to assemble (and the pasta sauce has simmered about 30 minutes) add half the noodle mixture to the baking dish. Next, top with half the meat mixture – spread out evenly over the noodles. Then sprinkle on half the grated sharp cheddar cheese. Repeat until the final top layer is a layer of the rest of the sharp cheddar cheese.

Bake for 30-40 minutes. The cheese will be melted and the inside middle, hot.

Leftovers (if you have any) are even better the next day…


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