Sweet Vettes splashed into spring with salads, salads, and more salads at this month’s event. Those signature mouth watering desserts were also served including hot out of the oven sweet potato pie and mouth watering apple pie served with New York vanilla ice cream. A wonderful crowd was in the house.

One of my most favorite times of the year to cook is Easter. Cooking is truly my passion, however cooking for holidays bring back special memories. I love the smell of holiday cooking. It brings back memories of my childhood when I would be in the kitchen helping my mother with whatever she’d trust my little fingers to do. Each year at Easter, I prepare the entire meal

Dinner was great at Sweet Vettes table. It was a beautiful and warm Sunday afternoon. My first guests arrived right on time at 2:30pm. The aroma filled the air with the smell of fried catfish. The meal was served on fine China by Gibson.

Sweet Vettes celebrated customer appreciation at this month’s event with ½ price meals ($5 each). Sweet Vettes chose Mexican cuisine featuring turkey Enchiladas, corn and a fabulous salad made of spinach leaves, cucumber, broccoli, cauliflower, mandarine orange slices, pineapple chunks, strawberries, glazed pecans, broiled chicken breasts and served with a honey/balsamic vinaigrette dressing.

December 2009 Dinner at Sweet Vette’s was again a success. I measure success by the invited guest comments and positive energy. It’s largely measured on how much they’ve enjoyed the meal and desserts. The menu consisted of baked chicken with whipped potatoes, collard greens with smoked turkey, corn bread and homemade cheese and macaroni.

As I sat in the Minneapolis St. Paul International Airport headed to Tennessee for Thanksgiving holiday, I dove into thought for broadening my search for a larger audience in delivering more Sweet Vette’s Desserts products.