Thursday, November 15, 2018

Crispy-top Thanksgiving Sweet Potatoes

Original recipe from family. Perfect for hour Thanksgiving spread!

  • 3 lbs (about 4 large) sweet potatoes, cooked 
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1 cups milk
  • 2 eggs
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1/2 cup chopped walnuts
  • 1/2 tsp. ground cinnamon
  1. Preheat oven to 375. Grease a 9x13 casserole dish.
  2. Mash sweet potatoes while hot. Add sugar, butter, cinnamon, allspice and nutmeg; mix well. In the bowl of an electric mixer, beat in milk and eggs; whip well. Turn into casserole dish.
  3. Combine flour, sugar, butter until crumbly.  Mix in walnuts and cinnamon.  Sprinkle over the top of the yams.
  4. Bake 35 to 40 minutes. 

Blogger Tricks

Saturday, March 24, 2018

Peach Cobbler

Pictured: peach cobbler in the dutch oven, ready to be cooked!

Original recipe from family.

  • 1/4 c softened butter
  • 1/2 c sugar
  • 1 c flour
  • 1/4 t salt
  • 2 t baking powder
  • 1/2 c milk
  • 2 (15 oz) cans peaches (or fruit of choice) OR 2 c chopped fruit and 1 c juice 
  1. Preheat oven to 375. Grease a 9x9 pan.
  2. In a medium bowl, cream butter and sugar. Add sifted dry ingredients and milk and stir until smooth. Pour into prepared pan, smoothing to cover.
  3. Pour fruit and juice over all.
  4. Bake in oven 45-50 min, or to desired consistency. 
  5. Serve with ice cream!
Dutch oven cooking over fire:
  1. Start fire and grease a 2-quart dutch oven (or bigger). 
  2. Mix ingredients as above and pour into prepared pan, smoothing to cover. Top with fruit and juice, then cover with lid.
  3. When coals are hot, dig out a spot for dutch oven. Place over hot coals and place hot coals on lid.
  4. Fire baking time will vary. Check at 30 minutes every 10 minutes until desired consistency. Serve with optional canned evaporated milk (but only in absence of ice cream).

Wednesday, November 15, 2017

Hash Brown and Spinach Crustless Quiche

Original recipe from All Recipes. Makes a great breakfast or dinner!

  1. Preheat oven to 350. 
  2. In a medium cast iron skillet over medium heat, warm olive oil. Saute vegetables until tender.
  3. In a medium bowl, whisk eggs, milk and seasonings. Mix in cheese, then pour over vegetables.
  4. Place skillet in the oven and bake 45 min or until no longer jiggly.

Thursday, November 9, 2017

Rhubarb Pie

Original recipe from me.

Perfectly sweet and tart dessert!


  • pie dough for top and bottom
  • 5-6 c rhubarb, chopped and skinned
  • 1 T orange or lemon juice
  • 1 c sugar
  • 1 t cinnamon


  1. Preheat oven to 425.
  2. Roll pie dough thin and place in pie pan.
  3. In a medium bowl, toss rhubarb with orange or lemon juice. Sprinkle sugar and cinnamon over all, shaking and mixing to coat. Pour into pie dough.
  4. Cover with top layer of dough, making a lattice if desired. Bake 15 min.
  5. Decrease temperature to 350 and bake 30 min more.
  6. Serve hot with vanilla ice cream. Enjoy!

Saturday, October 28, 2017

Potato Soup

Original recipe from All Recipes.

  • 1 T olive oil
  • 2 stalks celery, diced 
  • 2 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 8 potatoes, peeled and cubed 
  • 4 cups broth, or enough to cover potatoes 
  • 1 c milk 
  • 1/2 t salt
  • 1/4 t pepper
  • cheddar or Parmesan cheese to taste
  • sour cream to taste
  • bacon bits to taste
  1. In a large pan over med heat, warm oil. Add onion, celery, and carrots and saute. Add garlic, saute a minute longer and then add flour and combine. 
  2. Add broth one cup at a time, mixing well between each addition. Add potatoes and salt/pepper to taste. Bring to a boil and simmer 8-10 minutes or until potatoes are desired consistency.
  3. Add milk, stir to combine. Serve with optional cheese, sour cream, and/or bacon bits.

Saturday, October 14, 2017

Broccoli Cheese Soup

Original recipe from Gimme Some Oven.

  • 2 T olive oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 T flour
  • salt and pepper to taste (~1/4 t each)
  • 2 cups broth
  • 2 cups fresh or frozen broccoli, chopped small
  • 1 c milk
  • 2 cups shredded cheese
  1. In a medium pot over medium heat, warm oil. Saute onion and garlic. Add flour, salt, and pepper, and stir to combine.
  2. Slowly add broth 1/2 cup at a time. Add broccoli and bring to a simmer, cooking until tender (about 10 minutes). Add milk to "cool" soup slightly. Turn heat to low.
  3. Sprinkle cheese over soup while it is not boiling. Let it melt, then gently stir it in. Serve immediately or bring soup to desired temperature to serve. 
  4. Goes great with dutch oven bread

Monday, August 7, 2017

Basic Cheesecake

Original recipe from Food Network.

Pictured: favorite cheesecake topped with broken blueberries.

  • 1 recipe graham cracker pie crust
  • 2 squares cream cheese, or 16 oz
  • 3 eggs
  • 1 c sugar
  • 1 pint sour cream
  • 1/2 t lemon juice
  • 1/4 t vanilla

  1. Press cracker crust into spring form pan. For a firmer crust, bake for an optional 10 minutes at 350.
  2. Preheat oven to 275. 
  3. Beat cream cheese in electric mixer until smooth. Add eggs one at a time, beat until smooth. Add sugar slowly. Beat until smooth. Add sour cream, juice, and vanilla, until well-mixed. Pour over crust.
  4. Bake 80 min or until thermometer inserted reads 160. Let cool in oven to prevent cracking. 
  5. Top with whatever you love: hot fruit topping, caramel pecan topping, broken berries, apple butter, freezer jam, any ice cream syrup, etc.

Sunday, August 6, 2017

BBQ Baby Back Ribs

Original recipe from All Recipes

Pictured: what remains of three pounds of baby back ribs, smothered in our favorite BBQ sauce.

This is Mark's birthday dinner every year. It makes him very happy. 😋

  • 3 pounds baby back ribs, trimmed 
  • salt and pepper, to taste 
  • 1/2 cup water 
  • 1/2 onion, sliced
  • 1 clove garlic, minced 
  • 2 c barbecue sauce
  1. Season ribs with salt and pepper.
  2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  3. Cook on high for 4 hours (or low for 8 hours).
  4. Transfer to grill and coat with barbecue sauce. Sear/smoke to desired crispness. Serve with extra sauce!
  5. Alternatively, preheat oven to 375 degrees F (190 degrees C).
  6. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbecue sauce.
  7. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.