Garlic Mashed Potatoes


Here's a delicious twist on an old favorite. Serve with your favorite meat dish.

3 pounds Klondike Rose Potatoes (or Golden Yukon), cleaned and diced, skins on.
1 tablespoon kosher salt
1/2 cup butter
1/2 cup sour cream
1/4 cup milk
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon ground pepper

In large cooking pot, heat potatoes in salted water to cover. Bring to boil and cook until tender, about 15-20 minutes. Drain and return to pan. Add butter, sour cream, milk, garlic, salt, and pepper. Mash with potato masher until desired texture is achieved. Serve warm. Serves 6-8.
Click here for a printable version of this recipe.

Spring or Summer Picnic Ideas

It's starting to warm up outside. There's no better time to gather a big blanket and basket and have a picnic. Here are a few ideas for a fun picnic with your family.

Click HERE for more picnic ideas.

Cream Cheese Pound Cake


Here's a yummy recipe to try when you'd like something simple, yet scrumptious.

1 1/2 cups butter, softened
8 oz package cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon Princess Cake Flavoring
3 cups flour, sifted
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan. Set aside.

In large mixing bowl, cream together butter and cream cheese until well combined. Add sugar and mix until fluffy, 4-5 minutes. Add extracts and eggs, one-at-a-time, beating after each addition until well blended. Gradually add flour and salt, scraping sides until blended. Pour into loaf pan, tapping gently to remove air pockets. Bake for 60-70 minutes until done in center, testing with toothpick. Cool for 10 minutes before turning out on wire racks. Cool completely. Sprinkle with powdered sugar and serve with fruit sauce.
Click here for a printable version of this recipe.

Oatmeal Jammies


Here's a fun recipe when you want to dress up a favorite oatmeal cookie. Try it and see if you like it!

1 cup margarine, softened
1 cup brown sugar
1/2 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups old fashioned oatmeal
raspberry, strawberry, or blackberry jam

Preheat oven to 375 degrees. In large mixing bowl, cream together margarine and sugars. Add eggs and vanilla. In small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Add to creamed mixture until combined. Add oatmeal. Drop by rounded tablespoons onto greased cookie sheet. Make an indention in each with large spoon. Fill indention with jam of your choice. Bake for 8-10 minutes until edges start to turn golden. Cool one minute on cookie sheet. Remove to wire rack. Makes 4 dozen.
Click here for a printable version of this recipe.

Pegg Thomas' Chocolate Raspberry Custard Pie

Pegg Thomas lives on a hobby farm in Northern Michigan with Michael, her husband of *mumble* years. A life-long history geek, she writes “History with a Touch of Humor.” An avid reader and writer, she enjoys fiction stories threaded through historical events and around historical figures. Civil War and Colonial are her favorite eras. Pegg is a regular blogger at both and When not working on her latest novel, Pegg can be found in her garden, in her kitchen, at her spinning wheel, tending her sheep, or on her trusty old horse, Trooper. See more at 

Pegg's Latest Book Release: Embattled Hearts
from The Pony Express Romance Collection

Alannah Fagan grew up learning how to take care of herself in the Kentucky wilderness. But when her mother’s death leaves her with a brutal step-father, her only hope is escape. Together with Conn Fagan, her younger brother, she flees their westbound wagon train with no plan other than to survive. Stewart McCann is the middle son of a northern Virginia family with seven brothers. He moved west because he refused to take sides in the war. When a battered young woman and her brother take refuge at his Pony Express station, he finds himself in the middle of another type of battle. A battle for his heart. Buy The Pony Express Romance Collection HERE.

Chocolate Raspberry Custard Pie

This recipe evolved after I tried a couple of wonderful pies a friend made with her black raspberries.  I love chocolate and raspberry together - one of my favorite flavor combos - so I came up with this version using my red raspberries.

1 unbaked 9" pie shell
3 Hershey bars crumbled into the bottom of the pie shell
1 1/2 cups red raspberries on top of the crumbled chocolate

Whisk together and pour over chocolate and raspberries:
4 eggs
1/2 cup sugar
1 3/4 cups milk

Bake at 425 for 15 minutes, reduce heat to 350 and bake until middle is set, about 30 minutes more.  Cool completely and store in the refrigerator.  Unbelievably good!

Wild Rice Stuffing


Here's a yummy recipe when you want a little something different from stuffing.

1 pound mild bulk pork sausage

2 cups long grain or wild rice, cooked
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped gree
n pepper
1/2 cup butter
1 1/2 cups chicken broth
2 1/2 cups stuffing mix

In a large skillet, brown sausage and set aside. In a large saucepan, saute celery, onion, and green pepper in butter until tender. Add chicken broth and bring to a boil. Add stuffing and reduce heat to simmer and cook as directed on package instructions. Stir in sausage and rice. Serves 6-8.

Sausage Bean Soup


Here's an easy soup recipe my cousin Brenda shared with me. Great to serve on cool nights. 
Serve with skillet cornbread.

1 pound ground sausage
1/2 cup minced onion
2 stalks celery, diced
2 carrots, diced
salt and pepper
2 teaspoons thyme
1 quart chicken stock
1 teaspoon parsley
3 cans navy beans

In medium saucepan, brown sausage. Add next seven ingredients and bring to a boil. Add two cans of navy beans. Puree the third can and add to soup. Cook till vegetables are tender. Serves 4-6.
Click here for a printable version of this recipe.

Hot Cross Buns

 Here's a recipe we made last Easter that was quite tasty and a special treat on the table.

1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
4 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup milk
1/3 cup butter, melted
1 egg yolk
1 1/2 teaspoons vanilla
3 cups flour
1/2 cup chopped raisins
1 egg, beaten (egg wash)

2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon lemon zest
1 teaspoon vanilla

In large mixing bowl, mix together sugar, salt, nutmeg, cinnamon, ginger, and yeast. Add water, milk, butter, egg, and vanilla and mix until combined. Add flour and knead until dough becomes thick and shaggy. Stir in raisins. Continue kneading until soft and elastic, 5-7 minutes. Shape into a ball and put dough into a greased pan. Cover with plastic wrap and allow to rise until double, about one hour. 

To form the rolls, divide the dough into twelve equal portions. Tuck the edges of the dough under to make round rolls and place them seam-side down in a greased 9x14 inch baking pan. Cover with greased plastic wrap and allow to rise for 40-60 minutes until double. Brush the tops with the beaten egg. Bake in preheated 375 degree oven for 25 minutes. Allow to cool on wire rack. 

To make the glaze, in a small bowl, stir together powdered sugar, milk, lemon zest, and vanilla until smooth. Transfer icing to a plastic bag and make a small cut in the corner of the bag. Ice buns with a thick cross shape over the top. Makes 12 rolls. 
Click here for a printable version of this recipe.

Mexican Sour Cream Rice


This is a new recipe I tried and it is awesome, especially when served with enchiladas.

1 cup uncooked long grain white rice
1 (14 oz) can chicken broth
1 cup sour cream
2 cups shredded monterey jack and cheddar cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/3 cup salsa
Salt and pepper to taste

In in a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover and simmer for 20 minutes. Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole dish. In the large pot, mix into rice the sour cream, 1/2 cup cheese, corn, salsa and seasonings. Transfer to the prepared casserole dish and top with remaining cheese. Bake uncovered for 30 minutes until cheese is bubbly and lightly browned. Yum.
Click here for a printable version of this recipe.

Babara M Britton's Zucchini Bread

Barbara M. Britton was born and raised in the San Francisco Bay Area, but currently lives in Wisconsin and loves the snow—when it accumulates under three inches. She writes Christian Fiction for teens and adults. Barb has a nutrition degree from Baylor University but loves to dip healthy strawberries in chocolate. Barb kicked off her Tribes of Israel series in October with the release of “Providence: Hannah’s Journey.” Naomi’s journey, “Building Benjamin” launched April 1st. Learn more about Barbara and her writing HERE. 

Barbara's Latest Book Release: Love Grows Where God Grafts the Tender Shoot

Naomi desires to dance well enough to catch the eye of a wealthy landowner. Her father needs a substantial bride price due to the deaths of her brothers at the hands of the tribe of Benjamin. But when Benjamites raid the Ephraimite feast and capture young girls, Naomi is bound and carried from her home by Eliab, a troubled shepherd who needs a wife.

As Naomi awaits rescue, she finds Eliab has a strong faith in God and a just reason for abducting her. A reason that affects all the tribes of Israel. The future of the tribe of Benjamin hangs in the balance, but if Naomi follows her heart and stays with Eliab to rebuild his lineage, she must forfeit her family and become a traitor to her tribe. Buy the book HERE. 

Barb’s Zucchini Bread Recipe

3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
¼ teaspoon baking powder
1 cup chopped nuts—if desired

Blend eggs until foamy. Add oil, sugar, zucchini and vanilla. Add dry ingredients. You may sift them, but I don’t bother. Add nuts if desired. Mix together. Place in 2 greased bread pans (Mine are 5.5 x 9.5”). Pans should be filled to half. Bake at 325 degrees for one hour. Test with toothpick before removing from oven. Cool on wire rack.