Monday, October 6, 2014

Classic Hamburger Vegetable Soup

This recipe was given to me years from a lady in Kentucky, it is  definitely a comfort food if you live in a area  prone to long cold winters. This soup recipe is very  easy and  does not lack in flavor

Makes 8 quarts.

1 -  pound ground beef
1 - large yellow  onion  diced
1/2 -  head of  cabbage roughly chopped
2 - 28 oz. cans of diced potatoes drained
2 -  15 oz. cans sweet corn drained
2 - 14.5 oz. cans cut green beans drained
2 - 12 oz. bags  frozen peas and carrots
1 - 64 fl. oz. tomato juice
64 fl. oz. water
1/3 -  cup chopped  parsley
olive  Oil
salt and  pepper to taste

In a 10 qt. stock  pot, over med. heat,  drizzle a teaspoon  of olive  oil in the pan and add the ground beef  crumbled up, when the meat is about halfway cooked, turn  the heat up a little and add the diced onion. Stirring  often till the meat is browned and the onions are soft. While this  is cooking be  opening the can  vegetables and drain off the water. 
Next add all of the canned vegetables and the frozen ones, all of the tomato juice, parsley, salt and pepper and start stirring and turn the heat up to high.  When mixed add the water, I  use the empty tomato juice can or bottle to fill up with water, then  add the cabbage and stir, Once this comes to a boil, turn  down to simmer  put a lid on cook for about  2 hours. After 2 hours do a taste to see if  it needs more salt and pepper, Cook longer if needed, when the cabbage in the soup is soft it is done.  Vegetable  soup is  always better the next day!

To Freeze:
When soup is completely cold, ladle it into freezer containers and it is  ready for the freezer. When your  ready to eat it, just  thaw  it out and dump into a  sauce pan and heat slowly on med./low  heat and serve.

Monday, September 22, 2014

Amish Apple Butter

I have  been making this little  recipe for years. Its very simple! It is a canning recipe.

You can also make applesauce with this recipe also by leaving out the allspice and cloves. I  dont  put  my apples through a sieve, I like my applesauce chunky.

Friday, July 11, 2014

Irish Roasted Honey Glazed Root Vegetables

These honey roasted veggies are so amazing and so sweet. I wish I would have had this  recipe when my kids were little, they would have been begging for me to fix them.


3 med. size turnips thick sliced
5 carrots peeled and sliced
2 large parsnips peeled and sliced
1/4 cup olive oil
1/4 tsp. black pepper
1/4 tsp salt
 3 tbsp. honey


Preheat the oven to 350 degrees. Peel and cut the  parsnips  and carrots  into 1 inch slices, and slice the turnips into 1/2 inch inch slices .
In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and  mix till coated.  Spread  the vegetables on a baking sheet in a single layer and bake for about 30 min.  and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork.  Remove  and place on a platter (optional you  can sprinkle with dried parsley flakes) and serve  hot.  Serves  4

Thursday, June 26, 2014

Smoked Gouda Mac and Cheese

1 1/2 cups shredded Cheddar
1 cup shredded smoked Gouda
1 box med pasta shells cooked and drained
1/2 stick butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
pinch of cayenne pepper
Kosher salt and freshly ground black pepper   to taste                                                                  
Melt the butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you loose the floury taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes until thick and will coat the back of spoon. Season the sauce with freshly grated nutmeg, cayenne, salt, and pepper. Then add in your cheeses and stir until melted into the sauce. Stir in your cooked pasta and dumped into lightly greased baking dish 9x13 bake at 350 until bubbly and lightly brown around the edges.

Saturday, June 21, 2014

Philly BBQ Brisket on Texas Toast Sandwich

Makes 4  sandwiches

Ingredients :
2 -  cups chopped cooked BBQ  Brisket  * See notes  below for Brisket recipe
8 -  slices of Texas toast
4  -  sliced Provolone cheese
1 - med. yellow  onion thinly sliced
1 -  green pepper thinly sliced
olive oil


  Preheat oven to 350*

In a med. skillet put a couple of tablespoons of olive oil, sliced onion and sliced pepper  in and  sautee` till soft and remove from heat.

Butter the Texas  toast and place  the 8 slices on a baking sheet, put in oven till  golden on the bottom and take out of the  oven and flip them over , leave  them on the baking sheet,  put the onion  and pepper mixture on 4 of the slices and a dab of  butter on the other 4 slices and  place back in the oven for about 10 min. remove from oven, then put the Provolone cheese on the pepper and onions  and put back in the  oven till cheese is slightly melted, Remove  from the oven put the top on the  sandwich and serve.

* Notes

Sunday, June 15, 2014

Chess Squares a` la mode

Chess Squares are very rich in flavor but perfect with a cup of coffee!

1 box yellow cake mix
1/2 cup (1 stick) butter, melted
3 eggs
4 cups (1 lb box) powdered sugar
8 oz cream cheese, softened
Vanilla Ice Cream
Butterscotch Ice Cream  topping

Preheat oven to 300ยบ and spray a 9×13 dish with  butter spray.
Mix together cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Then mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 minutes. Pour on top of crust.   Bake for 40-50 minutes until top is golden brown.
 Let  sit for about 15 min. before cutting into  squares.
Place one or two squares  in a bowl and a couple of scoops of ice cream and  drizzle the top with Butterscotch Ice Cream topping and serve.
* The butterscotch flavor pairs perfectly with the flavor of the Chess Squares.

Monday, June 9, 2014


Delicious and healthy!  
makes 8 small  pancakes or 5 med size as shown

4 Eggs
3 Tbsp melted coconut Oil
1/4 cup buttermilk  * batter thickens as it  sets  add more buttermilk if  necessary
1/4 cup Coconut Flour
1 Tbsp Sugar
1/4 tsp  Salt
1/4 tsp Baking Powder

In a large bowl whisk together eggs, oil and buttermilk until well combined.
In a separate bowl sift coconut flour, sugar, salt and baking powder.
Add dry to wet and thoroughly mix until there are no lumps.
Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

Blueberry Syrup recipe
1/2 c. sugar
1 T. cornstarch
1/3 c. water
2 c. fresh or frozen blueberries

In a saucepan over medium heat, combine sugar and cornstarch. Stir in water gradually. Add berries; bring to a boil. Boil, stirring constantly, for one minute, or until mixture thickens. Serve warm, or pour into a covered jar and keep in the refrigerator for several days. Makes about 2-1/2 cups.