Shepherd's Pie

Here's a recipe I often make when I want something quick and easy.

1 pound ground hamburger
1/2 onion, chopped
1 can cream soup (may use mushroom, chicken, or celery)
1 cup water
1 1/2 cups frozen mixed vegetables
salt and pepper
3 cups mashed potatoes
1 1/2 cups shredded cheddar cheese

In large skillet, brown hamburger. Add onion and cook until tender. Add cream soup, water, and frozen vegetables. Bring to boil and cook for 5-7 minutes. Season with salt and pepper to your taste. Cover mixture with warm mashed potatoes. Sprinkle top with shredded cheddar cheese. Allow to cook another 10 minutes. Serves 6-8. Enjoy!
Click here for a printable version of this recipe.

Cookbook Preview ~ Betty Crocker Lost Recipes

Betty Crocker Lost Recipes - Beloved Vintage Recipes for Today's Kitchen

Betty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren’t in today’s cooking repertoire—mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like “How to Throw a Hawaiian Tiki Party,” and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker’s history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients—think Beef Stroganoff, Chicken à la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks. Buy the book HERE.

Chocolate Crescents


Here's a delicious recipe to make when you're craving something special. 

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons instant yeast
2 1/2 sticks cold salted butter
1 1/2 cups ricotta cheese
12-24 - 3" chocolate sticks
1 egg, beaten
sea salt

In a large bowl, mix together the flour, salt, baking powder, and yeast. With a pastry fork, cut in butter until flour is crumbly. Stir in the ricotta cheese. Turn out onto a floured surface and knead 6-8 times. Divide the dough in half. 

Pat the first half into a square, then roll into an 8x10" rectangle. Fold the dough into thirds, like a business letter, then flip it over and roll again into an 8x10" rectangle. Fold it into thirds once more, then wrap in plastic and refrigerate for 60 minutes (or you may freeze part of the dough at this time for later use). Repeat with the remaining half of dough. 

When you're ready to shape the crescent rolls, remove the dough from the refrigerator and allow to set at room temperature for 10 minutes. Working with one piece at a time, cut it in half and roll the dough into a 9" circle. Cut the circle into 6 wedges. 

Place a chocolate stick at the base of each wedge and roll towards the point at the top. Place on a parchment-lined cookie sheet, seam-side down and flatten slightly. Repeat with remaining dough. Cover the crescents loosely with plastic wrap, sprayed with cooking spray and allow to rise for 60-90 minutes, until puffy. Brush with egg wash and sprinkle with sea salt if desired. Bake at 400 degrees for 16-20 minutes or until crescents are golden brown. Enjoy them at room temperature. Makes 1-2 dozen.
Click here for a printable version of this recipe.

Fried Apples

Here's a recipe that reminds me of apples served at Cracker Barrel. Enjoy!

1 2/3 cups apple juice, divided
3 Fuji apples, cored and sliced
2 tablespoons cornstarch
2 tablespoons brown sugar
1 teaspoon allspice
2 tablespoons butter

In a medium skillet, combine 1 1/3 cups apple juice and sliced apples. Simmer until apples are fork tender but not mushy, stirring frequently, about 5-7 minutes. Remove apples from juice and place in oven safe bowl.

Meanwhile, in a blender, combine the remaining 1/3 cups apple juice, cornstarch, brown sugar, and allspice. Blend until smooth. Stir mixture into hot apple juice and cook in skillet, stirring constantly to a rolling boil until smooth and thickened. Add butter and stir in until melted. Pour sauce over apples and serve warm. Serves 4-6. Delicious!
Click here for a printable version of this recipe.

Apple Recipes to Share

September has arrived along with some cooler weather!! Yay!

Here are a few apple recipes for you to make this fall for your family. Enjoy! 

See more Apple Recipes HERE.

Taco Soup


Here's a spicy soup to serve on a cold autumn night.

1.5 pounds ground beef
1 cup chopped onion
1/2 cup diced yellow bell pepper
15.5 oz. kidney beans
15.5 oz. corn
14.5 oz. diced tomatoes
14.5 oz. crushed tomatoes 
4 oz. diced green chilies
1 cup chicken stock
1 tablespoon Ranch Dressing Mix
1 tablespoons chili powder
1 tablespoon minced garlic
Salt and Pepper to taste
Grated cheese
Sour Cream
Tortilla Corn Chips

In a large stockpot, brown hamburger. Add onion and bell pepper and cook until tender. Add beans, corn, tomatoes, chilies and chicken stock. Stir together and bring to a boil. Add ranch dressing mix, chili powder, and garlic. Season with salt and pepper as desired. Cook for 20-25 minutes. Serve with cheese, sour cream, and corn chips. Serves 4-6.
Click here for a printable version of this recipe.


Here's a recipe I've worked long and hard on to get "just" right. I'm happy to report that this one pleased our family perfectly--with the exception of my youngest daughter who thought it needed more meat.

1 package active dry yeast
1 cups warm water (105 degrees)
2 1/2 cups flour
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt

In large bowl, dissolve yeast in warm water. Stir in remaining ingredients and mix well. Form into a ball and place in large greased bowl. Cover, and allow to rise for 30-40 minutes. Punch down dough and roll into 12x15" rectangle.


1/4 cup mayonnaise
2 tablespoons Creamy Italian Dressing
1 tablespoon minced garlic
1 teaspoon Italian seasoning
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup black olives, sliced
6 oz. Canadian bacon or ham
6 oz. pepperoni
4 oz. provolone cheese, sliced
4 oz. Swiss cheese, sliced
4 oz. Mozzarella cheese, sliced
1 egg, beaten
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley

Preheat oven to 400°F. In a small bowl, combine mayonnaise, dressing, and garlic, and Italian seasoning. Spread mixture down center of dough, about 4" wide. Sprinkle with onion, peppers, and black olives. Layer Canadian bacon and pepperoni, and then top with cheese slices. Gently fold sides of dough up and over to lap. Pinch seams together and fold ends of dough to seal. Carefully turn Stromboli over so seam is on the bottom. (I used a piece of wax paper for easier turning.) Brush with egg and sprinkle with Parmesan and parsley. Bake 30-35 minutes until golden brown. Let stand 10 minutes before slicing. Serves 4-6. Yum!
Wine Recommendation: Bogle Vineyard Petite Sirah 2010
Click here for a printable version of this recipe.

Country Chuck Wagon Dinner

Living in the country with horses and cowboys, I love a good chuck wagon dinner. It doesn't need to be authentic--out in the pasture cooked over an open fire. Just throw out a red checkered tablecloth, brew up some tea (or coffee), grab your guitar, and invite your friends! Here are some menu ideas for Chuck Wagon Dinner at your house! 

Sirloin Steak that's out of this world yummy.

Beef Bourguignon


Here's my take on Julia Child's recipe for Beef Bourguignon. Delicious! Serve over Garlic Mashed Potatoes and with Tangy Sourdough Bread.

2 teaspoons olive oil
8 oz. bacon, sliced
3 pounds beef for stew, cut into 2" cubes, dried with paper towels
kosher salt
Ground black pepper
2 carrots, sliced
1 onion, chopped
2 tablespoons flour
2 cups red wine (Beaujolais, Burgandy, or Chianti)
2 cups beef stock
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons parsley
1 teaspoon crushed thyme
2 bay leaves
2 tablespoons butter
1 tablespoon olive oil
20 pearl onions, peeled
1/2 pound white mushrooms, quartered

Preheat oven to 450 degrees. In a large Dutch oven, cook bacon pieces in olive oil over medium-high heat until browned, 8-10 minutes. Remove with a slotted spoon and set aside on a large plate. 

Add beef to hot Dutch oven and sear in remaining bacon grease. (Do not crowd the pan, but cook the stew meat in batches.) Season with salt and pepper. As the pieces turn brown, remove them with slotted spoon and place on plate with bacon, repeating until all meat is brown. 

Add the carrots and onions to the bacon fat and cook for a few minutes until lightly browned. Return stew meat and bacon to the pan and sprinkle with flour. Toss to coat. Place Dutch oven in preheated oven and cook for 4 minutes. Remove from oven and toss the meat and vegetables again, returning to the oven for another 4 minutes. 

Remove from oven and reduce the oven temperature to 325 degrees. Add the wine, beef stock, garlic, tomato paste, and herbs, stirring to combine. Cover and return to oven to cook for 3-3 1/2 hours. While the meat is cooking, prepare the pearl onions and mushrooms. 

Heat the bottom of a large skillet with butter and olive oil. Add the onions and mushrooms and saute for 6-8 minutes, stirring occasionally until slightly browned. Add to the beef stew when it has finished cooking in the oven. Serves 6-8.   
*Serve with a nice Beaujolais or Chianti wine.
Click here for a printable version of this recipe.

Blueberry Kuchen

Here's a yummy German coffee cake to srve to your family!

Crumb Topping:
1/4 cup sugar
1/3 cup brown sugar
1/2 cup rolled oats
1/2 cup chopped pecans
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons butter

Coffee Cake:
2/3 cups sugar

6 tablespoons butter
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup buttermilk
2 cups blueberries + 2 tablespoons flour

1/2 cup powdered sugar
1/4 teaspoon vanilla
1-2 teaspoons teaspoons hot water

Preheat oven to 350 degrees. To make crumb topping, in small bowl combine sugar, brown sugar, oats, pecans, flour, salt, and cinnamon. Cut in butter until crumbly. Set aside.

In large mixing bowl, beat sugar and butter until creamy. Add eggs one at a time, along with vanilla. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to creamed mixture alternately with buttermilk. Rinse blueberries and sprinkle with flour. Fold blueberries into batter. Spread batter into greased 9-inch square pan. Top with crumb topping. Bake for 50-60 minutes until wooden toothpick inserted in center of cake comes out clean. Cool for 10 minutes.

To make glaze, in small bowl combine powdered sugar, vanilla, and hot water. Mix until smooth and creamy. Drizzle over warm cake. Serves 9.
Click here for a printable version of this recipe.

Baked Baby Back Pork Ribs


Here's a delicious recipe to make on your Labor Day Holiday!

2 whole slabs pork baby back ribs
Dry Rub (recipe below)
1 cup beef stock

Dry Rub:
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon red pepper
1 teaspoon ground black pepper

To make the Dry Rub: 
In a medium bowl, combine cumin, paprika, garlic powder, onion powder, chili powder, brown sugar, salt, red pepper and black pepper. Mix well. Use in recipe below, and store unused rub in airtight container.

To prepare the Baby Back Ribs: 
Place a piece of heavy-duty aluminum foil, shiny side down on a baking sheet. Place one slab of ribs on the foil and generously sprinkle each side with the prepared dry rub. Pat the dry rub into the meat to season it. Fold the foil over the slab of ribs to seal. Repeat this process with the second rib. Refrigerate for 3-5 hours. 

When ready to bake, open foil and pour 1/2 cup of the beef stock in each packet. Reseal and bake for 4-5 hours in a 250 degree oven, until ribs are tender. Transfer the ribs to a broiler pan and brush ribs with the baking liquid. Place under broiler for 3-5 minutes until glaze caramelizes. Slice each slab into 2 rib portions. Serves 6-8.
Click here for a printable version of this recipe.

Cinnamon Applesauce

Need a way to use your fresh, new apples? Here's an easy recipe your family will enjoy.

4 pounds cooking apples, peeled, cored and sliced (12 cups)
1-1 1/2 cups water
2-3 teaspoons cinnamon
1 cup sugar

In large saucepan, combine apples, water, cinnamon and sugar. Cook until apples are soft, about 1 1/2 - 2 hours. May be chunky. Makes 6 cups applesauce.
Click here for a printable version of this recipe.