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    one 3-4 lb corned beef
    Half a cup of ketchup
    Half a cup of brown sugar
    Quarter cup white vinegar
    Quarter cup of mustard
    2 tablespoons oil


    This is a family favorite. It’s so easy to make and delicious.
    Put corned beef in a pot, covered with water and simmer for
    approximately three hours until fork tender.
    In a small bowl mix together the glaze.
    Poor glaze over corn beef and bake in 350° oven, uncovered for
    half an hour.



    1 minute roast split
    2 cans whole
    Mikee garlic stir fry


    You know me – I’m all about the easy!
    This minute roast is the easiest most delicious recipe ever.
    Guaranteed 100% percent
    3 ingredients and done.
    Whenever I get a minute roast I always ask the butcher to split
    it for me – that means the cut it horizontally and take out
    the middle vein.
    Preheat oven to 350. Drain potatoes and place in bottom of
    pan. Put meat on top. Drizzle with sauce. Cover tightly.
    Bake for 2 hrs.



    1 tablespoon extra-virgin olive oil 
    1 cup chopped yellow onions
    3 garlic cloves, smashed
    2 heaping cups chopped carrots
    11⁄2 teaspoons grated fresh ginger
    1 tablespoon apple cider vinegar
    3 to 4 cups vegetable broth
    Sea salt and fresh black pepper
    1 teaspoon maple syrup, or to
    taste, optional


    Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt
    and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed
    garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes
    more, stirring occasionally. Stir in the ginger, then add the apple cider vinegar, and then add 3 to
    4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the
    carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth.
    Taste and adjust seasonings. Add maple syrup, if desired. Recipe easily doubles and freezes well



    1 box yellow cake mix
    1 (3.4 ounce) package instant vanilla
    pudding mix
    1⁄2 teaspoon ground nutmeg (you can
    totally leave out if you don’t have or
    don’t like nutmeg)
    1⁄2 teaspoon ground cinnamon
    1 cup applesauce
    1⁄4 cup vegetable oil
    4 eggs
    1⁄2 cup water


    Applesauce cake – sounds weird right? But trust me – this cake is so moist and delicious
    – no one needs to know that it starts with a cake mix! Easy to make and delicious. Make
    it for Shabbos this week- you won’t regret it.
    Preheat oven at 350 degrees F. Spray bundt pan with baking spray
    In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add
    the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Pour
    into prepared pan.
    Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the
    center comes out clean.