Search Recipes or Ingredients


German Style Meatballs

Many people celebrate Octoberfest with German food. Here is a family favorite we make for our annual German Dinner at church. Great with Bierocks and/or Spaetzel. 

2 lbs. ground chuck
1 package Lipton Onion Soup Mix
1 cup bread crumbs or crushed saltine crackers
1 bottle Heinz Chili Sauce
water (fill half of empty Heinz bottle)
1/2 cup brown sugar
1 - 16 oz. can sauerkraut, drained
1 can whole berry cranberries

Preheat oven to 325 degrees. In medium bowl, mix hamburger, onion soup mix, and bread crumbs. Shape into small meatballs. Place in greased oblong pan. In separate bowl, mix chili sauce, water, brown sugar, sauerkraut, and cranberries. Mix and pour over meatballs. Bake uncovered for 2 hours. Let set for 15 minutes and then stir. Serves 8-10

Wine Suggestion: Chateau Ste Michelle Dry Riesling

Click here for a printable version of this recipe.

Laura Hilton's Amish Baked Oatmeal

Laura V. Hilton is an award-winning, sought-after author with almost twenty Amish, contemporary, and historical romances. When she’s not writing, she reviews books for her blogs, and writes devotionals or blog posts for Seriously Write and Putting on the New. 

Laura and her pastor-husband have five children and a hyper dog named Skye and currently live in Arkansas. One son is in the U.S. Coast Guard. She is a pastor’s wife, and homeschools her two youngest children. When she’s not writing, Laura enjoys reading, and visiting lighthouses and waterfalls. Her favorite season is winter, her favorite holiday is Christmas. Learn more about Laura HERE.

Laura's Latest Book Release: The Amish Wanderer

Bethany Weiss has been fascinated by Silas Beiler since he spent a couple of years in Jamesport, Missouri, before he and his family moved to another Amish community. They hadn’t kept in touch, but she hasn’t forgotten the friendly young man who brought her lemonade and took her home once from a Singing years ago. When she finds a man sleeping in her family’s barn, like Jesus sleeping in the hay, she is stunned to recognize Silas. He’s left the Amish and is backpacking across the country. She talks him into staying, at least until after Christmas.

Silas’ family has never been happy living in one area for long, and their vagabond ways are wearing on him. He’s lived in Amish communities all over the nation, moving whenever his daed became disgruntled with the leaders, and he’s looking for some sense of stability. His intentions are to make it back to Pennsylvania and stay with his Englisch onkle and his family—and pursue an education. Will Bethany be the one to bring Silas in from the cold? Or will he continue on his way to his extended family and become Englisch? Buy the book HERE.

Laura's Amish Baked Oatmeal

This recipe was my Amish grandmother’s. She never measured, using a pinch of this and a pinch of that, so I played with it to get approximate measurements. It tastes like an oatmeal cookie. It stores well in the refrigerator and can be reheated in the microwave and served with milk. This has to sit overnight, so plan accordingly. It is well worth the wait, however!

1⁄3 cup butter
2 large eggs
3⁄4 cup brown sugar
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons vanilla
1 teaspoon nutmeg or 1 teaspoon cinnamon
1⁄4 teaspoon salt
1 cup milt
2 tablespoons milk
3 cups oatmeal (regular or quick) 

Grease 1 1/2 quart baking dish and drop in eggs and beat well. Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps. Whisk in butter and both measures of milk, then add oats. Stir well, and refrigerate overnight. Bake, uncovered, at 350 for 35-45 min, or until set in the middle. Serve hot with warm milk poured over. Makes six servings. (I like to sprinkle with fruit – usually bananas and walnuts – but other fruit works well too.)

Candy Corn Caramel Popcorn

Here's our latest twist on our favorite Caramel Popcorn Recipe, perfect for trick-or-treaters. Enjoy! 

1 cup brown sugar
1 stick margarine
1/4 cup corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon butter flavoring
4 quarts popped popcorn
1 cup Spanish peanuts
1 1/2 cups M&M's
1 cup Candy Corn

In large bowl, combine first five ingredients. Microwave on high for 2 minutes. Stir to combine. Microwave again on high until it reaches a full, rolling boil (approximately 1 1/2 - 2 minutes). Stir in vanilla and butter flavoring. Pour popcorn and nuts into a large brown paper bag. Pour sugar mixture over popcorn. Mix to coat well. Fold bag down and place in microwave. Cook on high for 1 1/2 minutes. Do this three times shaking bag vigorously between each heating. Spread on flat surface to cool. Sprinkle with chocolate candies and candy corn.
Click here for a printable version of this recipe. 

Oven Baked Fries

This is one of those mix and dump recipes, but here's my best guess on ingredients. This goes well with Sloppy Joes.

6-8 Russett potatoes, washed and sliced in wedges
3 tablespoons oil
2 tablespoons seasoned salt
1 teaspoon ground pepper

Preheat oven to 400 degrees. In medium bowl, combine sliced potato wedges, oil, seasoned salt, and pepper. Transfer mixture to greased baking sheet. Sprinkle with more seasoned salt and pepper if desired. Bake for 15 minutes. With metal spatula turn potatoes and bake for another 15-20 minutes until potatoes are golden brown and tender. Yum!
Click here for a printable version of this recipe.

Menu Ideas for a Cold Autumn Night

Need a few ideas for a chilly autumn supper? 
How about a hot bowl of Spicy Chili and a Cinnamon Roll?

Or perhaps you'd prefer something creamy and rich like Baked Potato Soup and 
some Apple Crisp topped with a scoop of Vanilla Ice Cream?

See more soup recipes HERE. 

Sourdough Oat Bread

Here's a yummy sourdough recipe to add to your collection. It's very tasty and fun to make in my cast iron kettle. This is a slightly adapted recipe found on King Arthur Flour. 

1 cup FED sourdough starter
1 cup warm water
3 1/2 cups flour
1 cup old fashioned oats
1/2 cup sunflower seeds
2 teaspoons salt
1 teaspoon instant yeast
1-2 tablespoons Artisan Bread Topping (or poppy seeds, celery seed, sesame seeds, etc)

In a large mixing bowl, mix together sourdough starter, water, 2 cups flour, oats, sunflower seeds, salt, and instant yeast. Add remaining flour and mix until combined. Knead for 5-6 minutes until smooth and elastic. Place in greased bowl and cover. Allow to rise until double 1-1.5 hours. Gently deflate and shape dough into a large round ball. 

Grease a large cast iron Dutch oven and place the dough into it. Cover and allow the loaf to rise until puffy, 1-2 hours. Just before baking, brush the loaf with 1 tablespoon melted butter and sprinkle with Artisan Bread Topping. Cover with the lid and bake for 35 minutes at 450 degrees. Uncover and continue baking until the bread is a deep golden brown, about 7-10 minutes. Makes 1 large loaf. 

Apple Cinnamon Scones

I love scones, so it's only natural that I would want to come up with a recipe that tastes and smells of "fall", my favorite season of the year. 

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sliced apples
1/2 cup half and half
1 egg, beaten

1/3 cup brown sugar
1/3 cup chopped pecans
1/2 teaspoon cinnamon

Preheat oven to 400 degrees. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture becomes crumbly. Stir in apples. Making a whole in the center of the mixture, add cream and egg. Mix together with a fork until mixture forms a ball. Place on a lightly floured surface and pat into an 8-inch circle. Slice into 8 triangles and place in greased scone pan or on cookie sheet lined with parchment paper. 

In small bowl, combine brown sugar, chopped pecans, and cinnamon. Sprinkle over scones and press sugar gently into dough. Bake for 15-17 minutes until golden brown. Cool for 5 minutes and serve warm with coffee or tea. Enjoy! 
Click here for a printable version of this recipe.

Octoberfest Recipes

Being Lutheran, our family always enjoys Octoberfest and German food. Here are a few of our favorite recipes to try this month.

Pork Schnitzel with Cream Sauce

Here's a delicious recipe to try for your next Octoberfest. Serve with Spaetzle. 

4 pork tenderloins
2 eggs
1 cup flour
1 cup breadcrumbs
1 teaspoon seasoned salt
1 teaspoon coarse ground pepper
Canola oil for frying

Cream Sauce:
1 cup chicken broth, divided
4 teaspoons flour
2 tablespoons vinegar
1 teaspoon dill weed
1 cup sour cream
salt and pepper to taste

In a shallow bowl, whisk together eggs and set aside. On a large plate, stir together flour, breadcrumbs, salt, and pepper. In a large cast iron skillet, heat enough oil to cover the bottom of the pan. Dip tenderloins in egg mixture and then dredge in flour mixture, completely coating on both sides. Cook in a hot skillet, frying on both sides 3-5 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a warm oven at 200 degrees. 

To make the cream sauce, heat 1/2 cup broth in skillet, stirring in remains from the fried pork. In a small bowl, whisk together flour and remaining broth until smooth. Pour into skillet and bring to a boil, stirring constantly. Cook until thickened. Add vinegar, dill weed, and sour cream. Sprinkle with salt and pepper to taste. To serve, pour sauce over pork. Serves 4.
Click here for a printable version of this recipe.

Cheesy Corn and Macaroni Casserole

Here is a favorite recipe from the Vogts' side of the family. Quite good for church dinners or family gatherings.

1 stick butter
1 cup whole milk
2 cups raw macaroni
1 - 14 oz. can creamed corn
1 - 14 oz. can regular corn, drained
10 oz. processed cheese, cubed
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees. In medium saucepan, melt butter. Add to that remaining ingredients and cook on low heat to melt cheese. Pour mixture into greased casserole dish and bake for 40 minutes, uncovered. Serve warm. Makes 8-10 servings.
Click here for a printable version of this recipe.