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Snow on the Mountain

Janna Shaw, a grandmother of 18, shares the secrets to creating memorable weekly gatherings for family and friends without the need for a fancy or big house. Janna discusses practical tips on working within the seasons of life, scheduling a "shop, chop, and drop" day, and how to serve a crowd with ease. From keeping meals in the freezer to taking advantage of disposable dishes, you'll hear many insightful tips! We're so glad you're here!

Snow on the Mountain

This is an old family recipe from my family AND my husband’s family. This recipe is great

because it can be stretched and tweaked to fit any crowd or done simply for your family. I triple or quadruple it for a large sabbath crowd. Rice is a great inexpensive recipe stretcher. You can do simple toppings or get creative and go all out. And of course, the ‘snow’ on top of this mountain is shredded coconut.



3 tablespoons butter

3 tablespoons olive oil

1 cup diced onion

1 cup chopped celery

5 garlic cloves, minced

½ cup flour (easy to use gluten free)

1-3 tablespoons curry powder (adjust to taste or to taste of crowd)

1 teaspoon dry mustard

½ teaspoon salt, or to taste

½ teaspoon pepper

1 teaspoon paprika

Dash cayenne pepper (adjust to taste)

1 ½ cup chicken or beef stock

1 cup coconut milk (or half and half)

3 tablespoons ketchup (can omit)

2-3 pounds chicken meat, cut or shredded into bite sized pieces

Shredded coconut


*Topping ideas-mandarin oranges, sliced almonds, pineapple chunks, green onions, colorful peppers, shredded carrots, chow mein noodles, salted nuts, raisins, hot sauce on the side if desired. Let your imagination run!


Serve with:

Caesar salad

Flourless chocolate truffle cake (see below) or panacotta (Panna Cotta with Berry Sauce (VIDEO) -



1. Combine and melt butter and oil in a large pan. Add onion, celery, and garlic and sauté

until tender. Add flour, stirring to combine.

2. Combine and add all the dry ingredients and stir till smooth over low to medium heat.

3. Add stock, coconut milk and ketchup, stirring in well. Add chicken. Bring to boil, stirring constantly. Reduce heat, simmer 30 minutes to an hour.

4. Serve over rice with your desired toppings.

Flourless Chocolate Truffle Cake



2 packs (8 ounces each) semi-sweet chocolate (like Bakers)

1½ cup butter

1 cup sugar

½ cup light cream or half and half

6 large eggs

2 teaspoons vanilla


1 cup chocolate chips

2 tablespoons butter

3 tablespoons half and half

2 tablespoons corn syrup

Serve with:

Vanilla ice cream or berries or whipped cream


1. Preheat oven to 350° and line a springform pan with foil. Grease with butter.

2. Heat chocolate, butter, sugar, and cream over low heat until shiny and smooth.

3. Remove from heat.

4. In a bowl, beat eggs and vanilla till frothy.

5. Whisk egg mixture into chocolate mixture.

6. Pour into springform pan.

7. Bake 45 minutes @ 350°. Cool completely.

8. Wrap in foil and put in fridge for at least 4 hours. (I make the day before and finish next day.)

9. Unwrap and place upside down on serving plate.

10. Prepare glaze and drizzle over top.

11. For glaze, melt together chocolate chips and butter. Add half and half and corn syrup. Stir till smooth and shiny.

12. Slice into slivers. Top with vanilla ice cream or berries or whipped cream.


Snow on the Mountain 2
Download PDF • 113KB
Flourless Chocolate Truffle Cake
Download PDF • 73KB

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