Category: <span>Josmo’s Cafe</span>

Mediterranean Orzo Salad

Mediterranean Orzo Salad

I’ve made this flavorful salad several times over the past few months. I use the fresh basil and parsley from my garden. It’s easy, keeps well, and seems to go with everything. Our guests welcome our offer to send them home with a container!


½ (16 oz package) of uncooked orzo pasta
½ pint of cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber (seeds removed)
1 cup pitted Kalamata olives, halved
1 cup finely diced Asiago cheese


1 tsp fresh garlic or ½ tsp garlic powder
¼ cup extra-virgin olive oil
¼ cup canola oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped fresh basil
2 tablespoons chopped fresh parsley


  1. Cook orzo according to package directions, about 9-10 minutes. Drain well. Rinse with cold water and drain well again.
  2. Combine orzo, tomatoes, red onion, cucumber, olives, and asiago cheese in a large bowl.
  3. Whisk together all the vinaigrette ingredients except basil and parsley.
  4. Reserve 2 tablespoons of the dressing to add right before serving. Drizzle the rest over the orzo salad and toss well. Add the basil and parsley and toss again.
  5. Refrigerate for a couple of hours to allow flavors to blend. Right before serving add the remainder of the dressing and toss well.

Recipe adapted from several mediterranen salad recipes.

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

Paula Deen

Southern chef maven Paula Deen made Ooey Gooey Butter Cakes a signature dessert at her restaurant The Lady & Sons. These buttery sweet bar cookies get better every day. The problem is they don’t last long! This is the basic recipe that is fabulous but feel to get creative with her variations.


  1. 1 (18.25-ounce) box yellow cake mix
  2. 1 large egg
  3. 1/2 cup butter, melted


  1. 1 (8-ounce) package cream cheese, softened
  2. 2 large eggs
  3. 1 teaspoon vanilla extract
  4. 1 (16-ounce) box confectioners’ sugar
  5. 1/2 cup butter, melted


  1. Preheat oven to 350°. Spray a 13×9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside.
  3. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners’ sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture.
  4. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.

Paula Deen Magazine

Grilled Potato Packets

Grilled Potato Packets

Serves 4.

In a medium bowl, combine:

Two medium russet potatoes – sliced ¼ inch thick – peeling is optional

½  medium sweet onion – sliced

Toss potatoes and onions with olive oil until all are lightly coated.

Add your choice of seasoning and herbs. Here are some we like:

  • McCormick Grill Mates Roasted Garlic & Herb
  • Fresh chopped garden herbs – rosemary, oregano, basil, parsley. Add a bit of salt and pepper with fresh herbs.
  • We buy wonderful hand-mixed spices from The Spice and Tea Exchange in Blowing Rock, NC. Our favorite for the potato packets is Tuscany Spice Blend.

Toss mixture with spices to completely coat.

Using two large pieces of non-stick foil, you’ll make two separate packets. Two packets cook more evenly and are easier to flip when on the grill. Place half the mixture in the middle of each piece foil. Fold the long sides to seal in the middle, then fold the ends and crimp well.

Place on the grill cooking 20-25 minutes, flipping after 15 minutes.

Be careful not to get burned from the steam when opening the packets to place in a bowl.

Note: We use this cooking method for vegetables as well. Sliced zucchini, yellow squash, onions, and cherry tomatoes make a great combination with the same seasoning selections.

Peach Bundt Cake

Peach Bundt Cake

2 cups sugar
1 ¼ cup canola oil
3 large eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3-4 cups sliced fresh peaches – peeled and thinly sliced – toss with 2 T of sugar if not sweet enough. Can add 1 tsp of cinnamon, if desired.
1 cup chopped walnuts or pecans

  • Preheat oven to 325 degrees.
  • In a bowl, mix together flour, baking soda, and salt. Set aside.
  • In a large mixer bowl, cream together sugar, oil and eggs. Gradually mix in flour mixture and vanilla. Mix on medium speed 2 minutes to blend thoroughly.
  • Stir in peaches and nuts.
  • Pour into well-greased Bundt pan. Batter will fill a 12-cup pan, but if smaller pan is used, pour the rest of the mixture into small bread pans or mini-bundt pans.
  • Bake large Bundt pan for about 60-70 minutes. Test with sharp knife until it comes out clean. Smaller pans take a less time.  Cool 10 minutes. Remove from pan and cool completely on rack. If desired, sprinkle with powdered sugar.
  • The cake is better if made the day before and allowed to rest overnight. Freezes well.

If desired, apply a confectioner’s sugar glaze over cooled cake.

1 ½ cups confectioner’s sugar – sifted
2-3 T milk or cream
½ tsp vanilla

Whisk together until smooth to desired drizzle consistency. Drizzle over cake.


Wilted Lettuce with Hot Bacon Dressing

Wilted Lettuce with Hot Bacon Dressing

This fabulous salad is sweet, tangy, and salty all at the same time! We love it! Great with homegrown spring leaf lettuce.

Serves 4


  • 8 slices thick-sliced hickory-smoked bacon
  • ¼ cup finely diced Vidalia onion (or another sweet onion)
  • ¼ – ½ cup sugar
  • ½ teaspoon salt
  • ¼ cup water
  • ½ cup apple cider vinegar
  • ¼ teaspoon black pepper

8 cups of clean and dry leaf lettuce in large salad bowl.


  • Cook bacon until crisp. Remove and drain on paper towel-lined plate.
  • Remove all but 3 tablespoons grease from pan.
  • Add onion and cook until softened.
  • Dice or snip the bacon into small pieces. Set aside.
  • In a medium bowl, whisk together sugar, salt, water, and vinegar.
  • Pour the mixture into the pan with the onion. Add the diced bacon and black pepper. Cook and whisk mixture until it boils.
  • Immediately pour the hot dressing over a variety of garden-fresh leaf lettuce. Toss well to wilt the lettuce.
  • Serve warm or at room temperature.

Berries Romanoff

Berries Romanoff

We’re back to entertaining at Josmo’s Café! During a recent V2 (guests fully vaccinated) dinner party, our friend Mary Beth came through with another outstanding dessert, perfect for spring. Mary Beth is from Georgia and served these wonderful berry parfaits with Georgia Peach Cookies from Byrd Cookie Company. What a treat!


1 16-ounce container sour cream

½ cup packed brown sugar

2 Tablespoons Kahlua or strong coffee

1 Tablespoon Grand Marnier or Cointreau

3 cups assorted fresh strawberries, blueberries, blackberries, and blueberries tossed with a bit of liquor and if the berries need to be sweetened add a bit of sugar

Mint sprigs for garnish

  • Combine sour cream, brown sugar, Kahlua and Grand Marnier. Cover and chill 4-24 hours.
  • An hour or so before serving, toss the berries with extra liquor and sugar (if needed)
  • Serve in a wine glass or parfait glass. Layer berries and sour cream sauce. Decorate with mint sprigs.

Dalgona Whipped Coffee

Dalgona Whipped Coffee

  • 1 Tbsp instant coffee (Instant coffee is what builds texture, so don’t substitute)
  • 1 Tbsp sugar
  • 1 Tbsp hot water
  • 3/4 cup to 1 cup milk (your choice), chilled or heated
  • (optional) ice cubes
  1. Combine instant coffee, sugar and hot water in a mixing bowl. Mix them well. Then using a handheld mixer (my Cuisinart immersion whisk worked great) whisk it on high speed until the coffee mixture forms a stiff peak (about 5 minutes).

If you don’t have any of these tools, you can whisk it manually by hand. It still works! Just whisk it about 400 times. ?

  1. For iced coffee, put ice cubes in a clear glass then pour in the milk. Scoop out the whipped coffee and put on top of the milk. Serve. Let each person mix the coffee mixture and milk together after admiring how pretty the drink is!

Note: If you want to make a large volume of whipped coffee, it can be refrigerated for a few days in an airtight container (without milk). It will dissolve eventually, but it stays stable for a few days at least.

Recipe from My Korean Kitchen


Cinnamon Twirl Cookies

Cinnamon Twirl Cookies

These crisp, not-too-sweet cookies are the perfect pairing with a cup of coffee.

  • 1 cup butter or margarine, softened (I only use butter)
  • 1 cup sour cream
  • 1 large egg yolk, room temperature
  • 2-1/2 cups all-purpose flour
  • Dash salt


  • 1 cup finely chopped walnuts
  • 1 cup sugar
  • 2-1/2 teaspoons ground cinnamon
  • Confectioners’ sugar


  1. In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight. (I suggest overnight.)
  2. Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle.
  3. Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar. Store in an airtight container.

© 2021 RDA Enthusiast Brands, LLC Taste of Home October/November 2019


TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min./batch + cooling


YIELD: 64 servings


Parmesan Chicken Tenders

Parmesan Chicken Tenders

Adults and children will both love these crunchy, moist and perfectly-seasoned chicken tenders. If you are lucky enough to have leftovers, they are great for lunch.

1 cup panko (Japanese-style breadcrumbs)

2 oz. parmesan cheese, grated (about ½ cup)
½ cup mayonnaise
1 Tbsp. Dijon mustard
1½ tsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1 tsp. black pepper
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
Cooking spray
1 lb. boneless skinless chicken tenders (about 8)

  1. 1.Preheat oven to 425°. Stir together panko and parmesan in a shallow dish. Stir together mayonnaise, mustard, parsley, salt, pepper, paprika, garlic powder and onion powder in a separate shallow dish.
  2. Insert a rack in a large-rimmed baking sheet; spray with cooking spray. Coat chicken tenders in mayonnaise mixture; gently roll in panko mixture, pressing to adhere. Place coated tenders on rack. Spray tenders with cooking spray.
  3. Bake chicken until cooked through and golden, about 15 minutes.

Serves: 4

Recipe by Ayesha Curry in People Magazine 2019



Winter Chicken Bake

Winter Chicken Bake

 This is an easy one-dish recipe is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes.


  • 1 sweet potato
  • 1/2 medium sweet onion, chopped
  • 1 medium apple – peeled, cored, and chopped (I used Fuji)
  • 3 carrots, peeled and chopped
  • 2 skinless, boneless chicken breast halves
  • ¼ cup barbecue sauce or more (I used Sweet Baby Ray’s Barbecue Sauce)
  • 1 cup dried cranberries


  1. Preheat oven to 375 degrees. Lightly grease a baking dish or line with non-stick foil for easy cleanup.
  2. Pre-bake the sweet potato in the microwave. After rinsing in water, pierce several times with a knife. Wrap in a paper towel. Bake in microwave on potato setting.
  3. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Drizzle barbeque sauce over the mixture and stir to moisten.
  4. Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks. Scatter into the baking dish. Sprinkle the cranberries over the dish.
  5. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.


Adapted from  Recipe by Cageincali