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I enjoy cooking comfort food that is welcoming, and just plain yummy.  Along with my newest recipes, including my own homemade Mustard & Sage Country Sausage, Polenta Egg Cups wrapped with Prosciutto, and Mushroom & Cheese Brioche with Poached Egg, I am busy creating some wonderful new recipes. 

I have been testing these recipes out mainly on my husband Rich, who enjoys eating as much as I love cooking, along with some adventurous guests. My goal is to keep my recipes simple, yet elegant.  The best part is that most of my recipes can be made ahead of time. 

Your senses will be delighted by the artistic food design and presentation.  Wait until you taste my fresh Green & Red Tomatoes that are garden picked, and have a wonderful aroma.  I have paired my Confetti Breakfast Enchurrito with a salsa stuffed Grilled Avocado, and then you will cool down with refreshing Sangria Marinated Fruit, layered in between rich vanilla cream.  All of my sauces are made from scratch, and are perfectly seasoned, creamy and delicious. 

Cooking for my guests is personal, as it allows me to immerse myself in providing extraordinary culinary delights that my guests will always remember. Creating recipes is a very rewarding experience, and one that I am looking forward to sharing with my guests.  

I love my Cooker Lady logo!  This logo is very special to me, as my sister, MaryEllen, drew this logo for me in 1980 for my community newspaper cooking column.

MaryEllen is also responsible for creating my new Dunbar House logo, which is showcased so beautifully here on my website. In addition, I am very proud to say that through my sister’s artistic talent, and her use of warm inviting colors, beautiful lace borders and vibrant photos, that she has created this stunning website for me.

Tomato Fresca with Parmesan Crisp

Death-by-Chocolate Cookies

"Death by Chocolate" Cookies... mmmm.


I invite you to come and be pampered, and enjoy our delightful breakfasts and appetizers. Here at Dunbar House, our breakfasts are always made with love and served with pride.


All the best,

~ the Cooker Lady