Category Archives: Recipes

Nothing fancy, but they want fed.

What Can I Do?

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You hear that your friend or relative had surgery or an injury or is just plain sick.  You want to do something, but you just aren’t sure what to do.  I know I love having meals delivered and my family especially loves when someone brings a meal when I am out of commission.  So, you can take a meal for the family to enjoy and it doesn’t have to be anything too special. Remember, it’s the thought that counts! This week while my sister in law was recovering from elbow surgery, I made a dish that I thought even her queasy stomach might enjoy.  You might enjoy it too….just something quick & easy.  Take it to a friend or make it for yourself.  I think it’s a great idea for fall. (And, if it’s a dish that the kids won’t enjoy….order pizza!)

Creamed Eggs on Toast

  • 5 Tablespoons butter
  • 4 Tablespoons flour
  • 2 cups milk
  • 1teaspoon salt
  • 3 hard-boiled eggs, chopped
  • 3 -4 slices bread, to toast
  • butter

DIRECTIONS

  1. Melt butter over medium-high heat.
  2. Whisk in flour.
  3. When bubbly, whisk in milk a little at a time.
  4. Add salt.
  5. Continue to whisk til thick and bubbly.
  6. Remove from heat and add chopped eggs.
  7. Toast and butter slices of bread.
  8. Lay slices on individual plates and spoon on Creamed Eggs.
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Crock Pot Apple Butter

Thank you Mrs. Hall for sharing this recipe with Lori’s Second Grade Class in the fall of 1999!  I’ve used it many times and am always impressed with the results!

Crock Pot Apple Butter

8 C Applesauce (You can buy 2 48oz Jars!)

3 1/2 C Sugar

1/2 C Vinegar

2 tsp. Cinnamon

1 tsp Cloves

1 tsp Allspice

Put all ingredients in crock pot on high for 4 1/2 to 5 hours or until thick.  Leave lid off crock pot.  Stir occasionally as it thickens up.

It’s as simple as that!  Enjoy!

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Salted Caramel Sauce Makes the Mark!

We all see recipes on our computers and in magazines all the time and many times we try them….and many times, they do not turn out the way we hope.  However, I decided to give Sally’s Baking Addiction‘s recipe for Homemade Salted Caramel Sauce a try.  It was so simple I made two batches over the same weekend.  Great with Apple Slices or pretzels!

Ingredients:

1 C Sugar

6 TBS Salted butter, cut up into 6 pieces

1/2 C Heavy Cream

1 tsp Salt

Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

Once sugar is completely melted, immediately add the butter. (Careful: caramel will bubble when butter is added.)

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, add Heavy Cream while stirring. (Careful again:  may bubble or splatter at this stage.)

Allow the mixture to boil for 1 minute.  Remove from heat and stir in salt.  Allow to cool down before using.

Note: You can make this caramel sauce in advance.  Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator.  Warm the caramel up for a few seconds before using in a recipe.  This caramel is OK at room temperature for a day if you’re traveling or gifting it.

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Back to School Meals

When my son started Kindergarten over 20 years ago, I started a tradition that has stood up to the test of time.  Back to School Meals.  Each year, my kids get to select a meal for back to school.  We started with the youngest on the first day, the next youngest got to pick the second day, the third youngest and so on.  It was a huge help for me as a Mom to have someone else plan out the menu and it was always entertaining.

One year my daughter went with a Circle Themed meal.  Circle Soup (canned chicken O’Noodle Soup), Ritz Crackers and Oreos for dessert.  What a blessing that was for the hectic first day of school.  My son usually opted for Steak and Baked Potatoes with toppings and another daughter could be counted on for Chicken Breasts and Stove Top Stuffing.  And, if you happened to have a night that corresponded with a music lesson out of town, you got to pick the restaurant, another bonus.

I LOVE this tradition and plan to continue it until the only one returning to school is me and my “school” may equate to reading a new novel or attending a Drivers’ Safety Course for the elderly.  This year, my only two children at home did not disappoint.

Day #1 – K – chose Spaghetti with meatballs, tossed salad, garlic bread and Ice Cream Cake for dessert.  Day #2 – P –chose “Chicken on the Bone” (Chicken Drumsticks, I usually only buy chicken breasts), Mashed Potatoes out of a box, and peas and going out for ice cream for dessert.

Pretty simple requests.  Pretty decent meals and a lot of joy sitting around the table discussing the first days of school. Since my Ice Cream Cake is a hit with many people and is often what my kids choose instead of a traditional Birthday Cake, I thought I’d share the recipe.  This recipe is compliments of a Tupperware Catalog years ago!  (I believe you are supposed to prepare this recipe in a 12” Large Pie Carrier with a red seal.)

Cream Filled Chocolate Cookie Ice Cream Pie

1 16 oz pkg cookies (Oreos!)

1/4 C Butter melted

½ gallon Vanilla Ice Cream, softened

1 10 oz jar chocolate fudge topping

1 12 oz container whipped topping

Mix crushed cookies with melted butter.  Press into the bottom of a container (9×13 or 12” round.) Spread ice cream over top of cookies.  Pour fudge topping in even layer over ice cream.  Spread whipped topping over fudge. Garnish with chocolate curls or cookies if desired.  Put in freezer for at least two hours.

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Deep Dish Pizza

It’s what’s for dinner!!! This has been a family favorite for a long time!

Deep Dish Pizza

1 lb Ground Beef

1/4 C chopped Onion

1/4 C. chopped Green Peppers

1 (14.5 oz) Can tomatoes

1 Box (double size) Chef Boy Ar Dee pizza Mix

2 C Shredded Mozzarella Cheese

Brown meat; drain. Add onion and green pepper, cook until tender. Stir in tomatoes and the sauce from the boxed pizza. Simmer for 15 minutes. Prepare dough as directed on box. With fingers greased, press on bottom and sides of a greased 13×9 pan. Layer sauce mix and cheese. Repeat. Sprinkle Parmesan cheese from box on top. Bake for 20-15 minutes at 425 degrees. Let stand for 10 minutes before serving.

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I Love My Small Town – Chicora, Pennsylvania, USA

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Except for a few years in my twenties, I have lived in this small town my whole life.  At times it has seemed a little too small but when choosing where to raise my family, I chose here.  There are lots of reasons, but today one of them arrived to me in the mail. Our community holds Wednesday evening Lenten Worship services.  This is a multi-denominational/multi-congregational service where we mix up congregations, buildings and pastors.  I love these unique services where the Lutheran Pastor preaches from the Baptist pulpit to a congregation full of diversity. What  a blessing to attend with other church go-ers who don’t necessarily go to your church.  After this service, coffee and cookies are usually served with some socializing.  It’s a nice midweek break on these winter evenings. Though we don’t always stay for the cookies, last week we did.  I found a particular cookie that I really enjoyed and mentioned it to one of the ladies serving that evening.  She said she didn’t know what the cookie was called or who baked it.  I told her that if she ever met the baker, to let her know how much I enjoyed it.  She smiled and said she would. Today amid the pile of junk and other mail that didn’t really interest me, I received a small envelope.  Enclosed was a handwritten note (remember those?) and a copy of a recipe that looked like it was originally off of a mimeograph machine.  “Linda, The cookies were made by Roberta.  She copied the recipe for you and brought to church on Sunday.  Enjoy! Donna”  I sincerely appreciate a small town where its’ inhabitants take the time to copy a recipe and mail it to me….just because.  Just to be neighborly. I guess it’s not necessarily the small town I love, it’s the people in it.  Now, off to buy the ingredients to make my own Dream Bars! Thank you Donna!!

Dream Bars

Part 1:

1 1/2 C Flour

1/2 C Butter

1/2 C Brown Sugar

Mix together & pat out in pan.  9×12 inches.  Bake in 375 degree oven for 10 minutes.

Meanwhile mix together:

2 Eggs

1 tsp. Vanilla

1/2 tsp. Salt

1 C Chopped Nuts

1 C Brown Sugar

2 TBS Flour plus 1/2 tsp. Baking Powder

1 1/2 C Coconut

Spread over previously baked crust and bake for another 20 minutes.  Cut into bars.

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French Toast Casserole

On a cold, winter day, it’s always good to remember that we have a River House that we enjoy when the days are long and the sun is hot.  Each Friday & Saturday finds us cooking hot dogs and s’mores by the fire.  Each Sunday evening finds us with more leftover buns than you can imagine!  How does that happen?  Everyone who visits brings buns.  Hot Dog Buns, Hamburg Buns and extra bread for making Mountain Pies (which we often don’t even bother with.)  So, what to do with those leftover buns.  For the last few years, I’ve entertained myself by putting packages of buns in unsuspecting peoples’ cars.  (Another reason to lock your car!)  But, now, I will be keeping the buns to make this delicious recipe!  I tried it last night and it was a hit with the family.

French Toast Casserole (made with leftover buns!!)

1/2 C Melted Butter

1 C Brown Sugar

1 Loaf Bread (or your leftover buns!)

4 eggs

1 1/2 C Milk

1 tsp Vanilla

Melt butter and add sugar;  Spread this mixture in a 9×13 pan.  Beat Eggs, Milk and Vanilla.  Place half the bread/buns on the bottom of the pan.  Cover with 1/2 of the milk mixture; Layer more bread & top with remaining egg mixture.  Cover and Chill overnight.  Bake at 350 degrees for 45 minutes.  (covered for the first 30 minutes and uncovered for the last 15.)

Enjoy!

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