Stuffed Bell Peppers

Here is a yummy way to use your garden bell peppers. Serve with Garlic Mashed Potatoes. Delicious! 

1 cup water
1 chicken bouillon cube
1/2 cup brown rice
2 tablespoons butter
1 cup chopped onion
1/2 cup shredded carrot
1 tablespoon minced garlic
1 1/2 pounds ground hamburger
2 tablespoons fresh oregano
1 tablespoon fresh basil
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1+ cup barbecue sauce, divided (we like Sweet Baby Rays)
4-6 medium bell peppers
1/2 cup sharp cheddar cheese

In medium pot, bring water to boil. Add bouillon cube and rice and cook as directed on package. Meanwhile, in large skillet, cook onion and carrot in melted butter until tender about 4 minutes. Add garlic and cook another minute. Remove from skillet and set aside.

Preheat oven to 350 degrees. In large bowl, combine hamburger, oregano, basil, Worcestershire sauce, salt, pepper, paprika, and 1/3 cup barbecue sauce. Mix in cooked rice, onion, carrots, and garlic. Mix well. (You may use your hands if needed.)

Cut tops of peppers and remove seeds. Generously stuff peppers with meat mixture, filling 1" above tops. Place in square baking dish that has been drizzled or sprayed with olive oil. Bake for 40-45 minutes until meat has cooked through. Pour remaining barbecue sauce over each pepper and sprinkle tops with cheese. Bake for another 5-10 minutes until cheese has lightly browned. Serves 4-6.

Wine Recommendation: Raymond R Collection Merlot 2012
Click here for a printable version of this recipe.

Tanya Eavenson's Southern Buttermilk Biscuits

Tanya Eavenson is an international bestselling and award-winning inspirational romance author. She enjoys spending time with her husband and their three children. Her favorite pastime is grabbing a cup of coffee, eating chocolate, and reading a good book. You can find her at her website http://www.tanyaeavenson.com/
Tanya's Latest Book Release: The Rescue

Sometimes the path to freedom is found in an unexpected future.

Upon the death of her mother, Rosalind Standford’s life shatters, the pieces scattering to the wind when she is forced into a betrothal to a cunning banker. But when a telegram arrives announcing the man who captured her heart is on a train to Boston, Rosalind must hide her true feelings before the thin cord of her existence unravels the deadly secrets she keeps.

Cowboy Trent Easton returns to his roots in Boston society to find his childhood friend, the love of his heart. Instead he finds a broken woman engaged to a man close to her father’s age. Though she once rejected him, when Trent learns she’s in danger, he determines to do whatever it takes to keep her safe—even taking her to the altar in the black of night. But will his name and the remote wilds of his Texas ranch be enough to protect her? Or will freedom cost them their lives? But the book here: https://www.amazon.com/gp/product/B07TTVKJVY/



Tanya's Recipe for Southern Buttermilk Biscuits

Several years ago I had mentioned to my husband that I wished I knew how to make homemade biscuits for The Rescue (My heroine has a difficult time making them.) The idea took hold, and it wasn’t long before we started making biscuits together. Here’s the recipe. Hope you enjoy!

2 cups of White Lily Self-Rising Flour
7 tablespoons unsalted butter, chilled in freezer and sliced into thin slices
Large pinch of sugar
1 teaspoon salt
¾ cup cold milk

Place unsalted butter in freezer. Preheat oven to 410 degrees. Line baking sheet with non-stick parchment paper. Whisk flour, salt, and sugar together in a large bowl. Add sliced butter into the flour mixture and blend together with a pastry cutter until mixture crumbles. Make a crater in the center of the flour mixture and add in ¾ cup of milk. Fold flour over milk until it becomes slightly sticky to the touch, but don’t stir or overwork the dough. Add flour to work surface and then add the dough. Flatten with palm into a rectangle, folding the dough like a tri-fold brochure. Repeat this step 2-3 times. Palm dough on a floured surface about ¾ inch thick and cut out biscuits with cookie cutters. Place on lined baking sheet. Bake 10-15 minutes until tops are golden brown.

Homemade Fettuccine with Truffle Butter

Here's a delicious recipe when you'd like to serve something special to your family. Wonderful served as the second course (Primi) in a traditional Italian meal.

1 recipe for Homemade Pasta

1/2 cup heavy cream
1/3 cup black truffle butter (see recipe below)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Prepare Fettuccine as directed in a pot of boiling water with 1 tablespoon kosher salt. Meanwhile, heat the cream in a large skillet over medium heat and stir until it simmers. Lower heat to a simmer and stir in the truffle butter and season with salt and pepper. Drain the pasta and add to the truffle cream. Stir in Parmesan and drizzle olive oil over the top. Serve hot in bowls and garnish with more Parmesan. Serves 4.

Truffle Butter:
1/3 cup butter, softened
1 1/2 teaspoons truffle pate (purchase here)
3/4 teaspoon minced garlic
Freshly ground black pepper

In a small bowl, combine butter, truffle pate, garlic. Season with black pepper. Spread on crackers or serve with pasta. 
Click here for a printable version of this recipe.

State Fair Corn Dogs


I've always loved eating corn dogs at the state fair and finally decided to try my hand at a homemade version. These are pretty good. Taste them and see for yourself. My family loved them.

1 cup yellow cornmeal
1 cup flour
3 tablespoons sugar
1 tablespoon dried chives
1 tablespoon baking powder
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1 1/4 cups buttermilk
1 egg, beaten
1 teaspoon prepared mustard
dash of black pepper
12-16 Oscar-Meyer Beef Franks
cornstarch
Oil for deep-fat frying

In a large bowl, mix cornmeal, flour, sugar, chives, baking powder, seasoned salt, and onion powder. Add buttermilk, egg, and mustard. Mix well. Pour mixture into a tall glass for dipping.

For best results, pat dry the franks with a paper towel to remove excess moisture from them. Coat franks with a thin layer of cornstarch to help batter stick to franks. Skewer hot dogs with wooden skewers. (We used bamboo skewers but they were a little long and somewhat flimsy.) Dip franks in mixture, using a twisting motion as you raise it up. Allow some batter to drip off. Place in a 375 degree preheated deep fryer or electric skillet and cook until golden brown on both sides (about 2 minutes on each side). Drain on paper towels. Dip in ketchup and/or mustard. Makes 12-16 corn dogs. Yum!
Click here for a printable version of this recipe.

Cookbook Preview ~ The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook, by Annie Gray

The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. 

Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set —a period of tremendous change and conflict, as well as culinary development.

With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes.

The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room.
 
From the upstairs menu:

  • Cornish Pasties
  • Sausage Rolls
  • Oysters au Gratin
  • Chicken Vol-au-Vents
  • Cucumber Soup
  • Soul a la Florentine
  • Salmon Mousse
  • Quail and Watercress
  • Charlotte Russe
From the downstairs menu:
  • Toad-in-the-Hole
  • Beef Stew with Dumplings
  • Steak and Kidney Pie
  • Cauliflower Cheese
  • Rice Pudding
  • Jam and Custard Tarts
  • Gingerbread Cake
  • Summer Pudding
With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end. Pre-order HERE.

Pork Loin in Tomato Sauce



Here's a yummy recipe to make for your family, and a great way to use fresh tomatoes. 

3 tablespoons canola oil
2 pounds pork tenderloin, cut into 1/2" chunks with fat left on
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup chopped onion
4 oz. can diced green chilis 
2 1/2 pounds ripe tomatoes, cored and diced with juices
Toasted corn tortillas
Refried Black Beans (Recipe HERE)
Sour cream

Heat oil in a large Dutch oven over medium-high heat. Add the pork pieces and sprinkle with salt and pepper. Cook for 2-3 minutes, stirring to brown the meat. Add onion and cook until tender. Add chilis and tomatoes with juices. Mix well. Cover and reduce heat to low. Cook until meat is cooked through and tomatoes have cooked down to a mushy paste, about 60-90 minutes. Remove the lid and continue to cook until there is almost no moisture left at the bottom of the pot. Serve with toasted corn tortillas, refried black beans, and sour cream.
Click here for a printable version of this recipe.

Pork Burgers

Here's a yummy recipe to make when you crave something other than a hamburger. Serve with French fries or even German Cabbage on top. Enjoy!

1 1/2 pounds ground pork
2 tablespoons Southwest Mustard
1 tablespoon garlic, minced
1 tablespoon minced onion
1 teaspoon basil
1 teaspoon seasoned salt

In large bowl, mix together pork, mustard, garlic, onion, basil, and seasoned salt, until all are thoroughly combined. Form into 6 medium patties. Preheat skillet on high and spray with cooking spray. When hot, add patties and cook on each side for 2-3 minutes. Turn heat to medium low and continue cooking each side until done, another 6-8 minutes.
Click here for a printable version of this recipe.

Labor Day Menu Ideas

Labor Day is the last Summer Holiday before days turn long and the air turns cooler--A perfect time for one last BBQ with the family. Here are a few recipe ideas to celebrate your Labor Day.









Puff Breakfast Casserole


Here's a yummy breakfast to serve when you have company. 

Puff Pastry:
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs

Filling:
6 eggs, beaten
1 cup ricotta cheese
2 cups provolone cheese, shredded
2 scallions, finely chopped
1/3 cup diced fresh chives
8 oz. sliced Canadian bacon, quartered
1/4 teaspoon freshly ground nutmeg
salt and pepper to taste

Preheat oven to 425 degrees, with oven rack on lower rack. In medium-sized saucepan, melt butter. Add water and salt and bring to a boil. Add flour and stir vigorously until mixture forms a ball that doesn't separate. Remove from heat and transfer into a mixing bowl. Allow to cool for five minutes. Add eggs one at a time, beating with wooden spoon or mixer after each addition 1-2 minutes. 

In a large bowl, combine eggs, ricotta cheese, provolone cheese, scallions, chives, Canadian bacon, and nutmeg. Mix well. 

Prepare a baking dish with baking spray. Spoon puff pastry into dish and spread to edges, forming a puffy crust along the edges. Pour egg mixture into the center of the dish, spreading out to the edges. Season with salt and pepper. Bake until the crust is golden brown and the egg is set, 20-25 minutes. Remove from oven and allow to rest for 10 minutes before serving. Serves 8-10.
Click here for a printable version of this recipe.

Slow-Cooked Spaghetti Sauce with Sausage

Once I tried this recipe, I vowed never to go back to canned spaghetti sauce--ever again. I hope you'll enjoy it too. Serve with Cheesy Bread Sticks.

1 pound ground pork sausage, browned
2 - 14.5 oz. diced tomatoes, Italian style
1 - 14.5 oz diced tomatoes, regular
1 cup onion, chopped
1/2 cup mushrooms, chopped
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 bay leaf
1 tablespoon parsley, dried
1 tablespoon basil, dried
1 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper

In large skillet, brown sausage; drain and set aside. Saute onion and mushrooms in olive oil until tender.

In slow cooker, combine tomatoes, onions, mushrooms, garlic, Worcestershire sauce, wine vinegar, bay leaf, parsley, basil, oregano, salt, and pepper. Stir together. Add browned sausage. Cook on low for 7-8 hours. Serve over cooked spaghetti. Delicious! Serves 6-8

Wine Recommendation: Louis Jadot Beaujolais Villages 2012
Click here for a printable version of this recipe.

Jennifer Hallmark's Borscht


Jennifer Hallmark writes Southern fiction and has published 200+ internet articles and interviews, short stories in several magazines, and has co-authored three book compilations. Her debut novel, Jessie’s Hope, released June 2019.

When she isn’t babysitting or gardening, you can find her at her desk writing fiction or working on her two blogs.  She also loves reading detective fiction from the Golden Age and viewing movies like LOTR or Star Wars. Sometimes you can even catch her watching American Ninja Warrior. Learn more about Jennifer at www.jenniferhallmark.com

Jennifer's Debut Book Release: Jessie's Hope


Years ago, an accident robbed Jessie Smith’s mobility. It also stole her mom and alienated her from her father. When Jessie's high school sweetheart Matt Jansen proposes, her parents’ absence intensifies her worry that she cannot hold on to those she loves.

With a wedding fast approaching, Jessie's grandfather Homer Smith, has a goal to find the perfect dress for "his Jessie," one that would allow her to forget, even if for a moment, the boundaries of her wheelchair. But financial setbacks and unexpected sabotage hinder his plans. 

Determined to heal from her past, Jessie initiates a search for her father. Can a sliver of hope lead to everlasting love when additional obstacles--including a spurned woman and unpredictable weather--highjack Jessie's dream wedding? Purchase Jennifer's book HERE.


Jennifer's Beet Soup or Borscht

Today, I'm sharing my grandmother's recipe for beet soup or Borscht. I've taken this Russian/Polish soup and given it a country twist by adding potatoes and honey. It's a family favorite and best when made with fresh ingredients. Makes 8 servings


1 cup thinly sliced potatoes
2 cups thinly sliced beets
4 cups beef stock
2 tablespoons olive oil
½ cup chopped onions
2 teaspoons salt
1 celery stalk, chopped
2 large carrot, sliced
1 1/2  cups coarsely chopped red cabbage
black pepper to taste
1 tablespoon cider vinegar
1 tablespoon honey
Tofutti Better Than Sour Cream, for topping

Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.

Pour olive oil in a large skillet over medium heat. Stir in onions and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

Add potatoes and beets to the skillet. Season with black pepper. Stir in cider vinegar and honey. Cover, reduce heat to medium-low and simmer at least 30 minutes. Serve topped with sour cream, dill weed, or chopped fresh tomatoes.

Tortellini Garden Salad

Here's an easy salad to make this summer.

16 oz. three cheese tortellini, prepared as directed
1 cup cherry tomatoes, cut in half
1 cup mushrooms, sliced
1 yellow squash, sliced
1 cucumber, peeled and sliced
1/2 cup green peppers, sliced
1/2 cup minced onion

Dressing:
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
Grated Parmesan

In a large bowl, combine vegetables and gently stir in cooked and drained tortellini. In a small bowl, combine olive oil, vinegar, lemon juice, garlic, Italian seasoning and red pepper flakes. Pour over vegetable mixture. Season with salt and pepper. Cover and refrigerate for 30-60 minutes before serving. Serve with freshly grated Parmesan. Serves 6-8.
Click here for a printable version of this recipe.

Easy Barbecued Chicken Bites


Here's an easy recipe if you like barbecued chicken. Serve with Oven Baked Fries.

1 1/2 pounds frozen chicken tenders, cut into 1" chunks
1 cup flour
4 teaspoons seasoned salt
1/2 teaspoon black pepper
Canola oil for frying
Barbecue Sauce (We like Sweet Baby Rays)

Sift together flour, seasoned salt, and pepper in a quart freezer bag. Place chicken in flour and toss to coat well. Heat a large skillet with canola oil. Place chicken pieces in oil and cook for 3-4 minutes on medium heat. Turn and cook another 4-6 minutes until chicken is cooked through. Pour barbecue sauce over chicken (enough to coat well) and cook for another 5 minutes. Serves 4-6
Click here for a printable version of this recipe.

Shrimp Boil


I enjoyed my first shrimp boil at my mother-in-law's house one summer, when she dumped the scrumptious seafood right out onto a patio table lined with newspapers. It was delicious. I served this shrimp boil to my family this past summer and we LOVED it. I hope you'll enjoy it too! Serve with Hush Puppies, Fried Okra Bites, and Red Wine Sangria.

3 pounds small red potatoes
1 1/2 pounds kielbasa, sliced
4 ears of corn, husked, silked, and halved
1 cup large green olives, optional
1/4 cup seafood seasoning (recipe below)
3-4 pounds extra-large shrimp
1/4 cup coarsely chopped fresh parsley

Seafood Seasoning Mix:
1 tablespoon celery seed
1 tablespoon sea salt
2 teaspoons ground peppercorn melange (a blend of black, white, green, and pink peppercorns)
2 teaspoons paprika
1 1/2 teaspoons lemon pepper
1 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano

In large stockpot, bring 5 quarts water to a boil. Add potatoes, kielbasa, and seasoning. Cover and bring to a boil. Cook for five minutes. Add corn and green olives and cook for another ten minutes. Stir in shrimp and parsley and cook for an additional 2 minutes until shrimp turn pink. Remove vegetables and meat with a strainer and place in a large serving bowl or platter. Or spread out on a table lined with newspaper or freezer paper. Sprinkle with additional seasoning if desired. Serves 6-8.

To make Seafood Seasoning Mix, combine all ingredients in an airtight jar and shake to mix thoroughly. Keep sealed until ready to use.

Wine Suggestion: Robert Mondavi Sauvignon Blanc
Click here for a printable version of this recipe.

Peanut Chicken


Here's a delicious recipe to make when you're craving some Asian food. Serve with Egg-Drop Soup and Egg Rolls.

1/4 cup peanut oil
4 chicken breasts, cut into 1" cubes
1 cup sliced mushrooms
1/4 cup dark corn syrup
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons minced onion
1 clove garlic, minced
1/2 teaspoon freshly grated ginger
2 tablespoons cornstarch
3/4 cups dry roasted peanuts

Heat oil in a large skillet on medium-high heat. Cook chicken, stirring frequently until browned. Add mushrooms and cook until tender, 2-3 minutes. In a medium bowl, combine corn syrup, soy sauce, red wine vinegar, onion, garlic, ginger and cornstarch. Whisk together until combined. Pour over chicken and bring to a boil. Stir until it thickens, about 1-2 minutes. Add peanuts. Serve over rice. Serves 4-6.
Click here for a printable version of this recipe.

Southwest Bean Salad


Here's a heart-healthy salad, sure to satisfy every appetite.


1 pound chicken tenders, sliced 1/2" thick
8 oz. garbanzo beans (chickpeas), drained
8 oz. black beans, drained
6 mini sweet peppers, sliced
2 Roma tomatoes, chopped
1 avocado, sliced
1/2 cup green peppers, chopped
Spinach greens
Croutons
Creamy Italian dressing

Heat large skillet with 2-3 tablespoons olive oil. Cook chicken for 5-7 minutes until cooked through. Add beans and cook for 2-3 more minutes.

In large bowl, combine sweet peppers, tomatoes, avocado, green peppers, and spinach. Spoon chicken mixture over top and toss with your favorite salad dressing (I used creamy Italian) and croutons.

*You can also serve the cooked chicken and beans cold, if you prefer. Serves 4-6. Enjoy!
Click here for a printable version of this recipe.

Lillian Duncan's Banana Pancakes

Lillian Duncan is a multi-published author who lives in the middle of Ohio Amish country with her husband and a menagerie of pets. After more than 30 years working as a speech pathologist for children, she believes in the power of words to transform lives, especially God’s Word. Her goal is to write stories that entertain but also demonstrate God’s love for all of us. To learn more about her, visit www.lillian-duncan.com

Lillian's Latest Book Release: The David Years  


Nia Johnson has spent the past four years developing a closer relationship to God. She wants to believe she's still anointed to become a healer at Puzzle House, but as each year passes, she has more and more doubts.
Now that she's graduated from high school and is an adult, she is sure it's time to take the mantle of healing Rachel passed to her so many years ago. Nia thought her learning years—her David Years—were over, but the harder she tries to move forward, the more her destiny seems to elude her.

To celebrate the release of The David Years, I'm having a giveaway--actually TWO different giveaways! The grand prize is a $25 Amazon gift card and your choice of one of my ebooks. To enter that giveaway, CLICK HERE and follow the directions! I'll also pick FIVE lucky winners to receive their choice of one my ebooks (except The Sisters of Choice trilogy).  To be entered in that giveaway, go to www.lillian-duncan.com then leave a comment under one of THE DAVID YEARS posts.


Lillian's Banana Pancakes


Pancakes are usually a big no-no when trying to lose weight, but not these.

2 bananas
2 eggs
1-2 tablespoons self-rising flour (optional)

Mix the ingredients together until smooth. Cook like normal pancakes. Top with fruit or a sprinkle of confectioner’s sugar or no-sugar syrup. Adding the self-rising flour will make the pancakes more cakey.

Old-Fashioned Banana Pudding


Here's a recipe that takes me back to my childhood. Enjoy! 

1/2 cup sugar + 3 tablespoons sugar (divided)
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
4 large eggs, separated
3 tablespoons butter
1 teaspoon vanilla extract
4 cups vanilla wafers
4 ripe bananas, sliced
1/4 teaspoon cream of tarter
1 teaspoon vanilla

Preheat oven to 375 degrees. In a small saucepan, whisk together 1/2 cup sugar, cornstarch, and salt. Add in milk and egg yolks. Whisk together until well blended. Cook over medium heat, stirring constantly for 5-7 minutes, until thickened. Remove from heat and add butter and vanilla. Line a 9-inch square pan with half of the vanilla wafers.Top with half of the bananas and half of the pudding. Repeat layers with remaining wafers, bananas, and pudding. 

In a large mixing bowl, whisk egg whites on high speed with an electric mixer until foamy. Gradually add remaining 3 tablespoons sugar, cream of tarter and vanilla. Beat until stiff peaks form. Spread meringue over pudding, sealing to the edge of the pan. Bake for 7-10 minutes until meringue is golden brown. Cool for 30 minutes. Serve warm or chilled. Serves 6-8.
Click here for a printable version of this recipe.

Chicken Salad with Cranberries and Walnuts

Here's an easy salad to fix when you want something light and tasty. Enjoy!

1 pound chicken tenders, sliced 1/2 inch thick
Iceburg Lettuce
4 hard-boiled eggs, sliced
1/2 cup frozen peas, thawed
1 carrot, peeled and julienned
3/4 cup English walnuts
1/2 cup dried cranberries
cheddar cheese, grated
Cranberry Vinaigrette

Heat large skillet with 2-3 tablespoons olive oil. Cook chicken for 5-7 minutes until browned.

In large bowl, layer the following: Lettuce, boiled eggs, peas, carrot, walnuts, and cranberries. Add chicken and toss lightly with vinaigrette. Sprinkle with cheddar cheese. Serves 4-6.

Wine Suggestion: Chateau Ste Michelle Riesling
Click here for a printable version of this recipe.

Cookbook Preview ~ The Prairie Homestead Cookbook


Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table.

The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all―or even any―of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages.
These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like―staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle. Buy the cookbook HERE.

Sourdough Whole Wheat Hamburger Buns

Here's a delicious recipe to make when you want to make homemade hamburger buns. 

1 cup sourdough "fed" sourdough starter
1 cup warm water
2 eggs
2 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon kosher salt
1 teaspoon wheat gluten
2 teaspoons instant yeast 
2 1/2 cups whole wheat flour
1-1/2 cups all-purpose flour
1 egg yolk + 1 tablespoon water (egg wash)
Sesame seeds for topping

In a large bowl, mix with your kneading hook the sourdough starter, water, eggs, butter, brown sugar, salt, wheat gluten, and yeast. Add whole wheat flour, and 1 cup of all-purpose flour. Knead for 5-7 minutes until dough comes together, adding remaining flour as needed to form a firm ball. Place dough in a greased bowl and cover with plastic wrap. Place in a warm place to rise for 60-90 minutes, until doubled. Turn out onto a lightly floured surface and punch 2-3 times. Divide the dough into ten equal pieces. Roll each into a ball and flatten to about 1-inch thick. Place flattened balls on a baking sheet lined with parchment paper. Cover with a clean tea towel and let rise for another 30-40 minutes until puffy.Near the end of the rising time, preheat oven to 400 degrees. 

In a small bowl, combine egg yolk and water to make egg wash. Gently brush egg wash over the buns and sprinkle with sesame seeds. Bake for 15-20 minutes until golden brown. Cool on wire racks and slice before using. Makes 10 buns.
Click here for a printable version of this recipe.

Stir Fry Vegetables with Shrimp

Here's a delicious dish to serve your family. I could eat this stuff all week long. Enjoy!

10 oz multi-color bow tie pasta
1 tablespoon olive oil
1/3 cup butter
1/4 cup olive oil
1 green pepper, sliced
1/2 large onion, diced
7 button mushrooms, sliced
3 medium zucchini, sliced
2 tablespoons minced garlic
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
12 oz cooked shrimp, shelled
Parmesan cheese

In large saucepan, cook bow tie pasta according to package directions. Drain and toss with 1 tablespoon olive oil. Meanwhile, in large skillet, heat butter and oil. Over medium heat, cook green pepper, onion, and mushrooms for 2-3 minutes. Add zucchini and garlic and cook for another 3-4 minutes until zucchini is lightly browned, stirring frequently. Add garlic powder, onion powder, pepper, and seasoned salt. Add shrimp and cook for 2-3 minutes until heated through. When ready to serve, toss vegetables with drained pasta. Sprinkle with Parmesan cheese.
Wine Suggestion: Fancy Pants Pinot Grigio 

Adam Blumer's Soft Pretzels


Adam Blumer is the author of three Christian suspense novels: Fatal Illusions (Meaningful Suspense Press); its sequel, The Tenth Plague (Kirkdale Press); and the upcoming Kill Order (Lighthouse Publishing of the Carolinas). A print journalism major in college, he works full-time from home as a book editor after serving in editorial roles for more than twenty years. He lives in Michigan’s Upper Peninsula with his wife, Kim, and his daughters, Laura and Julia. Learn more about Adam HERE.


Adam's Latest Book Release - Kill Order


When he sleeps, the forgotten terrors of the past come alive.

Grammy-winning pianist Landon Jeffers’s brain cancer has given him only a few years to live. But when he sleeps, the forgotten terrors of his past torment him. When he wakes, shameful memories come rushing back. Desperate for answers, Jeffers discovers that a brain implant intended to teat his cancer is really a device to control him, forcing him to commit terrible crimes. Now he’s being manipulated by an evil crime syndicate and a crooked cop.


What if free will isn’t? What if your every move is predestined? If you kill, are you guilty of murder? Learn more about the book HERE.


Adam's Soft Pretzel Recipe

What’s my favorite snack? Here’s how to make delectable, soft, hot pretzels from scratch. Believe me, these pretzels melt in your mouth, and you’ll want to enjoy all of them with your family within 24 hours, if possible, while they’re fresh! Special thanks to my wife, Kim, for providing this recipe I love so much.

1 tablespoon sugar
1 tablespoon dry yeast (or one envelope)
5-6 cups flour
1 tablespoon salt
2 teaspoon oil
2 tablespoons baking soda
1 large egg
coarse salt

Soften yeast in two cups hot water (110 degrees) and let stand until it bubbles. Beat 1 cup flour into yeast on low. Beat in salt and 4 cups of flour until combined (about 30 seconds). Using a dough hook, knead 1-1/2 minutes or until dough pulls away from the sides of the bowl, adding 1/2 cup of flour or so if needed and knead another 30 seconds. Place 2 t oil in a bowl and place dough in the bowl, making sure oil covers all sides of the dough. Let rise one hour or until doubled in bulk. Divided dough into 16 pieces, keeping the pieces covered as you work on each pretzel. Roll each into an 8" rope and twist into a pretzel shape. Put on baking sheet and cover. Let rise 15 minutes. Using a large but shallow skillet-type pan, fill with about 2" of water and boil. When boiling, add the baking soda and 3-4 pretzels. Poach for one minute. Remove with slotted spoon and return to baking sheet. Beat egg with 1 T water and brush pretzels sparingly then sprinkle with coarse salt. Bake at 425 for just under 15 minutes or until golden brown. Cool on a wire rack and eat warm. Enjoy! Pretzels are best eaten the same day, but once they’re cool, you can store them in a Ziploc bag for a day or so.(Yield: 16)

Easy Summer Salad


Here's an easy salad to mix up for a cool side dish to serve with your next grilled dinner.

1 cucumber, sliced
1 large carrot, peeled and sliced
1 zucchini, sliced
1 stalk of celery, sliced
6 radishes, sliced
1 cup chopped red onion
1 cup sour cream
1 package ranch dressing mix
salt and ground black pepper to taste

In a large bowl, combine cucumber, carrot, zucchini, celery, radishes, and onion. In a small bowl, mix together sour cream and ranch dressing mix. Gently fold into vegetables to combine. Season with salt and pepper as desired. Refrigerate until ready to serve. 
Serves 4-6.
Click here for a printable version of this recipe.

Mediterranean Vegetable Salad

Here's a yummy recipe to try when you want more than a lettuce salad. Great with grilled pork loin or Grilled Chicken with Chili Sauce.

2 large tomatoes, chopped
6 mini sweet peppers, sliced
5 garden onions, sliced
1 zucchini, cut lengthwise in half, sliced
1/2 green pepper, chopped
1/2 cup Creamy Italian Dressing
2 tablespoons fresh basil
2 garlic cloves, minced
1 cup fresh Mozzarella Cheese

In large bowl, toss together tomatoes, sweet peppers, onions, zucchini, and green pepper. In measuring glass, combine dressing, basil and garlic. Pour over vegetables and toss to coat. Add cheese. Refrigerated at least 1 hour to marinate. Makes 6 servings.
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Summer Salad Ideas

Summer is the perfect time to serve light evening meals to your family. 
Here are a few salad ideas for you to try.









See more Salad Ideas HERE.

Sourdough Olive Flatbread

Here's a delicious recipe for when you want something extra special. Serve with a salad, grilled pork, chicken, or steamed shrimp.

1 cup "fed" sourdough starter
1 cup warm water
3 tablespoons dry milk
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons extra virgin olive oil
3 cups all-purpose flour
1/4 cup chopped black olives
1/4 cup chopped Kalamata olives
1 teaspoon crushed rosemary
1 teaspoon dried oregano

Topping:
3 tablespoon extra virgin olive oil
1 clove garlic, minced
course sea salt

In a large mixing bowl, combine sourdough starter, water, dry milk, yeast, salt, and olive oil. Add 2 cups flour and mix to made a soft dough. Add olives, rosemary, and oregano, adding the rest of the flour as needed to make a nice dough. Transfer dough to a lightly greased bowl and cover. Let rise for 60 minutes until double. Gently deflate the dough and shape into two 5" x 6" ovals. Lay out on a greased parchment paper. Cut decorative slits in the bread from top to bottom with some cooking shears. Pull the dough apart where the slits are, to allow for rising.

In a small bowl, combine olive oil and garlic. Brush garlic oil over bread and sprinkle with sea salt. Cover and let rise for 30-45 minutes. Preheat oven to 400 degrees. With a pizza peel, transfer bread to a hot baking stone. Bake for 15-18 minutes until golden brown. Remove bread from the oven and transfer to a wire rack to cool. Makes 2 large flatbread.
Click here for a printable version of this recipe.