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Easy Slow-Cooked Barbecued Pork Sandwiches


Here's an easy recipe to make when you're going to be away from your kitchen but want something delicious to serve to your family for supper. Serve on homemade Sourdough Rolls. Yummy!

3 pounds Boston Butt Pork Roast
1 package onion soup mix
1/2 cup water
1 teaspoon black pepper
2-3 cups favorite barbecue sauce (We like Sweet Baby Rays)

Place pork roast in large slow cooker. Sprinkle with onion soup mix and pepper. Add water. Cook on low for 6-8 hours until meat falls away from bone. Shred meat and pour barbecue sauce over all. Allow to cook an additional 40-60 minutes. Serve on warm buns. Serves 6-8.
Click here for a printable version of this recipe.

Mexican Cornbread

Here's a recipe my mom made for our family when we were growing up. It comes from my Uncle Steve. Enjoy! 



1 pound lean hamburger
1 large onion, chopped
2 cans green chili's
1 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon soda
1 cups milk
1 can creamed corn
2 eggs
1/3 cup oil
2 cups cheddar cheese


Preheat oven to 350 degrees. In skillet, brown hamburger. Add onion and green chili's and cook until tender. In large mixing bowl, combine cornmeal, salt, soda, milk, creamed corn, eggs, and oil. Pour half corn batter into a 9x13 baking pan. Cover with meat. Sprinkle with cheese. Pour remaining corn batter over meat and cheese. Bake for 30-40 minutes until golden brown. Serve with shredded lettuce, sour cream, and Homemade Salsa.  So good!
Click here for a printable version of this recipe. 

Gail Sattler's Mennonite Borsch


Gail Sattler lives in Vancouver, BC (Canada, eh!) where you don't have shovel rain, with her husband, 3 sons, 2 dogs, and a lizard who is more cuddly than he will admit. Gail is the author of over 40 novels and novellas, and when she is not writing Gail plays electric bass, upright acoustic bass, and piano. When Gail is not writing or making music, she likes to sit back with a hot coffee and read a book written by someone else. Learn more about Gail and her books HERE.


Gail's Newest Book Release: The Best Man’s Secret

Dave Ducharme is a man of mystery.

Dave’s heart is captured from the moment he lays eyes on Ashley Kruger. Too bad it’s while he’s saving her from a bank robbery! When Ashley is injured, Dave promises to stay close. He’s determined to take care of her – and to win her trust.


Ashley can’t believe she was rescued by such a gentle and handsome man. As she gets to know her dashing hero, hope grows that he may be the one for her. But when dangerous secrets from his past come to light, Ashley will have to choose between safety… and love.

Purchase the book HERE.

Gail's Recipe for Mennonite Borsch
(Also found in her August 2013 Book Release: A Path to Piney Meadows)

2 pounds beef (with soup bone)
2 carrots
1 medium sized head of cabbage, chopped
2 medium sized onions, chopped
2 cups canned tomatoes or 28 fluid oz. diced canned tomatoes
6 medium sized potatoes cut into squares
Dash black pepper - to taste
Salt to taste
1 bay leaf
a few springs of parsley and dill
1 cup chopped beets - optional (Real Mennonite borsch does not have beets, but Russian and Ukranian borsch does have beets - this is also to taste.)
Sour cream - for serving - if beets are used.

Cover meat with cold water and bring to a boil. Let simmer approx 2 hours, adding water to keep meat covered. One hour before serving, add chopped vegetables and seasonings. 
Potatoes may be cooked separately and added just before serving. When ready to serve take out the bay leaf, remove from heat and serve. (If you used the optional beets, many people add sour cream to their own serving, but many like it without. Again, it's to taste.)
Serves 8.

Chocolate Raspberry Layer Cake


Here's a recipe my daughter took to the county fair and won Grand Champion. It's quite yummy and would make a delightful addition to your Valentine's Day desserts. Enjoy! 

2 1/2 cups sugar
2 3/4 cups flour
1 cup baking cocoa
2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 eggs
1 1/2 cups strong brewed coffee, cooled

Filling:
3 tablespoons flour
6 tablespoons milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon raspberry extract
1/4 teaspoon salt
2 drops red food coloring
6 tablespoons raspberry jam

Frosting:
1/2 cup butter, softened
4 1/2 cups powdered sugar
1 1/2 teaspoons vanilla
3-4 teaspoons milk
1/4 cup raspberry jam 

Preheat oven to 350 degrees. Line three 9-in round baking pans with waxed paper and grease with baking spray. Set aside. In a large bowl, combine sugar, flour, baking cocoa, baking soda, salt, and baking powder. Combine the buttermilk, oil, and vanilla. Add to dry ingredients. Add eggs one at t time, beating well after each for a total of 2 minutes. Gradually add coffee to batter. Batter will be very thin. Pour batter into prepared pans. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes on wire racks. Remove cakes from pans and cool completely. 

To make filling: 
In a small saucepan, stir together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened. Remove from heat and let cool. In a large bowl, cream together shortening and butter until light and fluffy. Gradually add powdered sugar. Mix well. Slowly add cooled milk mixture; beat for 3-4 minutes until light and fluffy. Add extracts, salt, and food coloring. Chill in refrigerator for 30 minutes. 

Meanwhile, place bottom cake layer on a serving plate. Spread with 3 tablespoons jam. Place second layer on a waxed paper and spread with remaining jam. Allow to set for 30 minutes. Spread 1/2 cup filling over bottom cake layer. Spread to within 1/4 inch of edges. Place second cake layer over filling, then spread with remaining filling. Top with last cake layer. May use toothpicks to secure the cake layers from shifting.



To make frosting: 
In a large bowl, beat together butter, powdered sugar, vanilla, and milk until light and fluffy. Add jam and beat for another minute until thoroughly combined. Frost the sides of cake and then the top. Serves 20-24
Click here for a printable version of this recipe.

Chocolate Applesauce Cake

This recipe comes from my Grandma Swiler, and is a family favorite. Enjoy!

1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla
2 cups applesauce
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
2 tablespoons baking cocoa

Preheat oven to 350 degrees. In large mixing bowl, cream together sugar and shortening. Add eggs, vanilla and applesauce. In separate bowl sift together remaining ingredients. Add to creamed mixture and beat until combined. Pour into greased oblong pan. Top with 1/2 cup chopped nuts. Sprinkle over cake 3 tablespoons sugar and 1 cup chocolate chips. Bake for 35 minutes. Test with toothpick in center.

Click here for a printable version of this recipe.

Cookbook Preview ~ Generous Table

Generous Table by Heather Christo

Generous Table is a kind of “how-to kit” for people who want to be able to throw any type of party in their own home. Containing lists, instructions, menu options, and tons of photographs, it eliminates stress and confusion and removes the intimidation factor of presenting beautiful meals. Heather has taken all of the guesswork out of entertaining by offering ideas for table settings, flowers, and a menu complete with tried-and-loved recipes.

Generous Table is split up into four sections corresponding to the seasons. Each section features five sample menus for a variety of fĂȘtes from the most casual to the most elaborate, including Early Spring Dinner, Game Night, Southern Housewarming, and Snow Day Lunch, along with special events like showers, anniversaries, and birthdays. Every recipe, from Cheddar and Chive Scones with Red-onion Jam to BBQ Grilled Wild King Salmon with Apricot-mustard Glaze and Grilled Stone Fruit to Rustic Pear and Cranberry Crostata emphasizes fresh, seasonal ingredients. The book also includes Stylish Sidebars that tastefully correspond with each menu. In total, the book includes 105 recipes and about 20 sidebars with useful information such as “How to Set Up a Tasting Bar,” “Glittery Decorations for a Spooky Halloween Supper,” “How to Prepare a Brunch Ahead of Time.” Order the cookbook HERE.

Born and raised in a large family in Seattle, Heather Christo graduated from the University

of Washington as an Arts major, and promptly left for culinary school in San Francisco. She attended the California Culinary Academy, Le Cordon Bleu, and graduated with honors. She was able to win an apprenticeship at one of San Francisco's top French restaurants, which turned into a job as pastry chef. Heather soon returned to Seattle, where she opened her own catering company. She spent several years throwing spectacular cocktail and dinner parties as well as serving as private chef for her Seattle clients. When Heather married in 2006, she hung up her chef's coat to start a family, and began her blog HeatherChristo.com dedicated to great food and entertaining. Heather and her husband Pete have been blessed with two beautiful young daughters, Olympia and Colette. When you don't find Heather in the kitchen with her husband, girls and friends then she is puttering in the garden with the dog or writing her blog.

Mini Corn Dog Bites


Here's a fun recipe to use for appetizers. Kids especially like them! 

2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1 1/2 cups buttermilk
2 eggs
1/4 cup canola oil
6 hot dogs, cut into 1/2" slices

Preheat oven to 425 degrees. In medium bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar. Add buttermilk, eggs, and oil and mix until thoroughly combined. Pour tablespoons of batter into greased mini muffin cups. Set sliced hot dogs in center of each cup. Top with additional batter to cover. Bake for 12-15 minutes until golden brown. Serve warm. Makes 40-48
Click here for a printable version of this recipe.

Barbecued Meatballs

This is a delicious recipe we make for church potlucks or holiday parties. I hope you enjoy it!

4 pounds ground hamburger (I like to use ground venison, as it is a leaner meat)
1 can evaporated milk
2 cups quick oatmeal
2 eggs
1 cup chopped onion
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Sauce:
2 cups ketchup
2 cups brown sugar
1/2 teaspoon garlic powder
1/2 cup chopped onion
2 Tablespoons liquid smoke

Preheat oven to 350 degrees. In large bowl, mix ingredients together with wooden spoon or hands. Shape into walnut-sized balls. Place in greased oblong pan. Cover with sauce. Bake covered for one hour. 

Click here for a printable version of this recipe.

Black Bean Salsa


Here's a tasty appetizer to make for your family or gathering. Serve with corn chips. 

15 oz. black beans, drained
1 cup canned corn, drained
1 cup onion, minced
1/2 green bell pepper, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1 teaspoon chili pepper
1 teaspoon Tabasco sauce
1/4 teaspoon black pepper

In medium bowl, combine all ingredients and mix well. Cover and place in refrigerator overnight. Serves 6-8.
Click here for a printable version of this recipe. 

Country Biscuits


Once you try this recipe, you may never go back to canned biscuits. All three of my daughters have made these biscuits for the county fair and received purple ribbons.


3 cups flour
4 1/2 teaspoons baking powder
2 1/2 tablespoons sugar
1 teaspoon cream of tartar
1 teaspoon salt
3/4 cup shortening
1 egg
1 cup milk


Preheat oven to 450 degrees. In medium bowl, sift together flour, baking powder, sugar, cream of tartar and salt. Cut in shortening until it resembles coarse crumbs. In small bowl, beat egg and milk lightly. Add egg mixture to flour ingredients. Turn out on floured surface and knead 10-15 times. Roll out 1/2 - 1" thick and cut with biscuit cutter. Place in 11x14" greased baking pan and bake till golden brown 10 -12 minutes. Makes 24 biscuits. Serve with jelly and/or sausage gravy. They are especially good with Venison Stew. 
Click here for a printable version of this recipe.

Rebecca DeMarino's Grandmother Horton's Pippin Pie

Rebecca DeMarino lives in the Pacific N.W. with her husband Tom, and like her mother, grandmother and her ninth great-grandfather, Barnabas Horton, she loves to bake apple pie! When not writing or baking, she enjoys hiking, tracking down her family roots, and gardening. 

Her debut novel, A Place in His Heart, is a historical romance inspired by her ninth great-grandparents, Barnabas and Mary Horton, and is book one of The Southold Chronicles.

Rebecca's Newest Book Release: 
A PLACE IN HIS HEART 


Anglican Mary Langton longs to marry for love. Left at the altar and disgraced in her small hamlet, she is being pressured to marry the eligible son of the London milliner. Puritan Barnabas Horton, the town baker, still grieves the loss of his beloved wife, but he knows his two young sons need a mother.

With tender hearts, Mary and Barnabas take a leap of faith and wed. But when Barnabas’s secret plans to move his family to the New World to escape persecution come to light, Mary’s world is upended. How could she possibly leave her Papa and her dear sister? And will she ever reach the secret places of her husband’s broken heart?

Rebecca's Grandmother Horton's Recipe for Pippin Pie

Pie Crust:
2/3 cup lard or 
2/3 cup + 2 tablespoons shortening 
2 cup flour 
1 teaspoon salt 
4-5 tablespoons water

Filling:
¾ cup sugar 
¼ cup flour 
½ teaspoon cinnamon 
½ teaspoon ginger 
pinch of salt
6 medium Newtown Pippin Apples or any tart baking apple 
2 tablespoons butter

Preheat oven to 425 degrees. To make pie crust, c
ut lard into flour and salt until combined to the size of peas. Sprinkle in water, one tablespoon at a time, tossing with a fork until pastry leaves sides of bowl. Hint: use ice water. Gather into ball, divide in two and roll into two pastry rounds on floured board.

To make the filling: Mix together the dry ingredients in large bowl. Mince apples or slice thin. (Should equal 6 cups) Stir apples into flour mixture to coat. Hint: put apples and flour mixture into a large zip-lock bag and massage until coated. Line a 9” pie pan or plate (Hint: spray with canola oil) with pastry round. Pile apple mixture into pie plate, dot with chunks of butter. Cover with second pastry round, crimp edges to seal. Cut slits in top. Bake 40 – 50 minutes, until top is browned and juice bubbles from slits. Halfway through baking, brush cover (top crust) with rosewater and sprinkle with sugar. Hint: Cover edges with foil last 15 minutes of baking.

Lemon-Thyme Pound Cake


Here's a deliciously moist pound cake for you to try with some of your summer fresh herbs.

2/3 cup salted butter, softened
1 1/3 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon extract
3 eggs
2/3 cups buttermilk
2 1/4 cups cake flour
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon baking powder

Lemon Glaze:
1 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar on high speed for 2-3 minutes. Add lemon juice and lemon extract, and then add eggs, one at a time, beating well between each. 

In a small bowl, combine flour, thyme, salt, and baking powder. Add to creamed mixture alternately with buttermilk, until mixed well. Pour into a greased 9x5" loaf pan. Bake for 80-90 minutes until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan. Cool on wire rack. Cover with Lemon Glaze. Garnish with sprigs of fresh thyme. Makes 1 loaf.

To make Lemon Glaze, in small bowl, whisk together powdered sugar, milk, and lemon juice. Pour over warm bread. 
Click here for a printable version of this recipe.