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Ah, Cookies!


My newest cookbook, COOKIES to die for! is here...
with hundreds of delicious recipes and John's tantalizing photos....!
This is a cookbook you'll definitely want to add to your collection and your "gift giving" favorites list.
Available NOW for preorder on Amazon, the book will be available early spring....YUM!

Click on BOOKS now and order your copy today.


Have Fun, Cook Something!

A frequent media guest and culinary instructor, Bev Shaffer is often heard saying,

"Whether you think cooking is a chore and just want to drool at some of my ideas or you love to cook, join me often on my website to see what's new, read my columns, have a food conundrum answered, or find out where I'll be appearing...and remember to enjoy your life (this is not a dress rehearsal!)."

Get started by clicking on your preferred links above...or some of the recipes below...


How about this Sausage Vegetable Soup...


In the mood for something sweet? How about this favorite recipe of mine for Cranberry Quick Bread...


Sausage Vegetable Soup

1 pound mild Italian sausage
1/2 cup chopped celery
1 cup chopped yellow onion
2 garlic cloves, pressed
3 cups water
2 cups diagonally sliced carrots
2 Tablespoons chopped flat leaf, Italian parsley
1 teaspoon dried basil leaves, crushed
2 3/4 cups beef broth
28 ounce can Italian plum tomatoes, undrained, cut up
2 cups uncooked rotini or fusilli pasta
1 1/2 cups sliced zucchini
salt and freshly ground black pepper, if desired

In a large, low stockpot (equivalent to a 6 quart Dutch/French oven), cook the sausage, celery, onion and garlic until sausage is browned and vegetables are tender; drain to remove excess fat.

Add the water, carrots, parsley, basil, broth, tomatoes and bring to a boil. Reduce heat, cover and simmer for 20
minutes. Add the pasta and zucchini; simmer for an additional 20 minutes or until pasta is tender. Season with salt
and freshly ground black pepper, if desired. Makes 4+ servings.

Bev's Cranberry Quick Bread

Chef's Note from Bev

If using frozen cranberries, coarsely chop in food processor with metal blade using on-off pulses.

1 cup granulated sugar
1 Tablespoon finely grated orange zest
3/4 cup water
1/3 cup orange juice
2 tablespoons canola oil, or light olive oil
1 large egg
2 cups unbleached, all purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups halved cranberries, fresh or frozen (unthawed)

Heat oven to 350F. Grease bottom only of a 9x5 inch loaf pan.

In large bowl, combine sugar, orange zest, water, orange juice, oil and egg; blend well. Add flour, baking powder, salt and baking soda; stir just until dry ingredients are moistened.

Gently stir in cranberries. Pour into greased pan.

Bake at 350F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. After 15 minutes, remove from loaf pan and allow to cool completely on a wire rack. Leftovers? Wrap tightly and store in refrigerator. Makes 1 (12 slice) loaf.