Debut of Indiana Cooks Podcast

Hello and welcome to the Indiana Home Cooks blog, in support of my Indiana Home Cooks podcast. Please check out the debut episode here.

If you have suggestions or ideas about the show, please let me know.  Leave a comment here at the blog site, or email to

Here are the recipes discussed in Episode 1:

Oreo Truffle Pops
40 Oreo Cookies (whole)
1 pkg (8 oz) cream cheese, softened
4 pkg (4 oz each) Baker’s semi sweet chocolate, broken into pieces, and melted
48 4-inch lollipop sticks*

Put Oreos in a food processor and process until you have crumbs.  Reserve about 1/2 cup of the crumbs to sprinkle on finished truffles if desired.  To the remaining crumbs, add the cream cheese and mix well until. Refrigerate mixture for one hour or until firm.

Shape mixture into 48 truffle balls (1-inch diameter).  Put them on a wax paper lined cookie sheet and freeze for 1-2 hours until very firm.  (This can be done several days in advance if desired.)

*When ready to coat the truffle balls, remove from freezer and let stand about 10 minutes.  Dip stick into melted chocolate and then into the truffle ball.  When all balls are skewered, put them back in the freezer to firm up again.  

Once firm, dip truffle balls in melted chocolate and place on wax paper lined cookie sheet.  Sprinkle on crumbs if desired.   Refrigerate 1 hour or until firm.  Store in the refrigerator.

*If you prefer truffles without the sticks, just skip the skewering step and dip the balls in melted chocolate.  A toothpick makes dipping easier in that case.

Marinade for Chicken (from

Strawberry-Jalapeño Salsa
1 medium lime
2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
2 C diced strawberries (1/2-inch)
1 small can pineapple bits
1/4 C minced red onion
2 T minced cilantro
2 T minced jalapeño (removed seeds for less heat)
1 tsp sugar

Zest and juice the lime.  In a medium sized bowl, combine the lime zest and juice with remaining ingredients.  Cover and refrigerate up to one hour before serving.  

Quick Pickled Peppers & Onions
1/2 C thinly sliced mini bell peppers (combination of red, yellow, orange)
1/2 C thinly sliced onion (can be red, yellow, or white)
1/2 tsp kosher salt
1/2 tsp sugar
1/4 tsp pepper
Dash of dried red pepper flakes (to taste, for heat)
3/4 C white vinegar

Combine salt, sugar, pepper, and dried pepper flakes with vinegar and whisk until sugar and salt dissolve.  Put vegetables in a shallow bowl.  Pour vinegar mixture over veggies.  Add water, if needed, just to barely cover vegetables.  

Cover and refrigerate about an hour before using.  Add to sandwiches as a topping or put in salads.  Leftovers should be kept in an air-tight container or jar up to two weeks in the fridge.  You can vary the amount of seasonings to taste.

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Author: Susan Mintert

I'm an Indiana home cook and host of the Indiana Home Cooks podcast, where we share the stories of people who cook, eat, and drink in the Hoosier State.

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