Blueberry Crisp

This recipe came from my daddy; I was so tickled to see it when I dug through an old pile of recipes.

My mother used to work for a certain travel agency, and they gave her 5 bajillion pads of paper with their logo, "from the desk of So and So", and then their slogan.
After she left that company, 30 years ago, she got to keep the paper. I think we still have unused pads of it!

So, imagine my surprise to come across a handwritten recipe from my Dad, on that particular paper.
It sounds silly, but it was such a nostalgia moment!
One of those things you never throw away, it is just too special.

Ingredients:

1 Pint blueberries

2 Tbsp cornstarch

1 Cup flour

¾ Cup sugar

10 Tbsp chilled butter (diced)

Directions:

1. Preheat oven to 400

2. Mix blueberries with cornstarch and 1 Tbsp sugar (taken from the ¾ cup)

3. Pour blueberry mixture into the bottom of a greased 9 inch pie pan

4. Blend flour, butter, and remaining sugar until crumbly

5. Pour flour mixture over blueberries

6. Bake for 30 minutes

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This recipe was shared with:
Monday: Flour me with Love, Tumbleweed Contessa, Kitchen Table Art, A Pinch of Joy, The Modern Mom Blog, Huckleberry Love, I Should be Mopping the Floor, Uncommon Designs, Jambellish, A Mama's Story, All Things Fee, The Chicken Chick, Boogieboard Cottage, Enchanted Homeschooling Mom, Skip to my Lou, Mom Favorites, 21st Century Housewife, Sew Can Do, Mom's the Word
Tuesday:  Pint Sized Baker, Cornerstone Confessions, Lou Lou Girls, My Joy Filled Life, Yesterfood, Mandy's Recipe Box, The New Mrs Adventures, Hope Studios, Kathe with an E , A Bowl Full of Lemons, Stone Gable Blog, Hope in Every Season
Wednesday: Recipes for our Daily Bread, Dizzy Busy and Hungry, Crafty Allie, My Girlish Whims, White Lights on Wednesday, Buns in my Oven, A Peek into my Paradise, Gingersnap Crafts, The Newlywed Pilgrimage          

Pumpkin Dip

I have a confession.
I feel very strongly about this.

Pumpkin is not a food!

I can't help it, it's just the way I am.

I have an aunt who feels the same way. At Thanksgiving, while everyone else is gobbling it down...we shiver in the corner.

That being said...

I really like this dip! There is enough spice between the dip and the cookies...and the sweet sugar, that masks the pumpkin taste for me.

My mother handed this recipe down to me. She made it all the time for functions. She was able to find cute little pumpkins to serve it in...me...not so lucky. OH WELL, a bowl will work!

This one time we were driving about an hour to friend's house.

Dad took a corner...and so did this dip.

Oh the mess!

Pumpkin everywhere!

That car smelled like pumpkin pie spice for the rest of it's "life".

Ingredients:

1 (15 oz) can pumpkin

1 (8 oz) package of cream cheese (softened)

1 Cup powdered sugar

1 Tsp vanilla

3 Tsp pumpkin pie spice

Directions:

1. Mix all ingredients together

2. Serve with ginger snaps

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This recipe was shared with:

Monday:  Flour me with Love, Kitchen Table Art, Feeding Big, Make Ahead Meals for Busy Moms, A Southern Fairytale, Pioneer Momma, A Pinch of Joy, Mom Favorites, The Modest Mom Blog, The Chicken Chick, Huckleberry Love, I Should be Mopping the Floor, Uncommon Designs, A Mama's Story, All Things Fee, Boogieboard Cottage, Enchanted Homeschooling Mom, Skip to my Lou, 21st Century Housewife, Sew Can Do, Mom's the Word

Tuesday: The New Mrs Adventures , Pint Sized Baker, Memories by the Mile, Kathe with an E, Cornerstone Confessions, A Bowl Full of Lemons, Inside Bru Crew Life, Lou Lou Girls, Time Warp Wife, Minivan Dreams, Mandy's Recipe Box, Hope Studios, Stone Gable Blog, Hot Momma's Kitchen Chaos, The Journey Back, Hope in Every Season
Wednesday: Recipes for our Daily Bread , Dizzy Busy and Hungry, Milk and Cuddles , Raising Homemakers, White Lights on Wednesday, Lemoine Family Kitchen, Buns in my Oven, A Peek into my Paradise, Ginger Snap Crafts, Mom's Test Kitchen, Crafty Allie, The Newlywed Pilgrimage
Thursday: Katherine's Corner, Sweet Bella Roos , Lambert's Lately , Sweet Haute , What's Cooking Love, Saving 4 Six, Miz Helen's Country Cottage, Embracing Change  
Friday: Play Party Pin , Pure Grace Farms, The Grits Blog, Happy and Blessed Home, Coffee with Us 3, Simple Nature Decor, Daily Dish , The Better Baker, Love Bakes Good Cakes, Thirty Handmade Days, City of Creative Dreams , The Diary of a Real Housewife, Craft O Maniac, The Girl Creative , Morsels of Life , Lady Behind the Curtain
Saturday: Beauty Through Imperfection , Six Sisters Stuff, Raising Memories , Belle of the Kitchen, 
Sunday:   A Peek into my Paradise , Three Mango Seeds        

Tomato and Feta Salad

This is something we ate a LOT of growing up. It is just the perfect summer salad and makes a great side dish to any meal.
Hubby tells me to make this whenever we have meat...especially steak. He thinks it goes best with steaks.

I do not like onion, so I leave it out. Hubby likes a little diced red onion with his, so I put it on the side when I put the salad out to be served.

When there is extra left over, save it. Eat it with a hunk of Italian bread the next day for lunch. Heaven!

Ingredients:
1 pint cherry or grape tomatoes, cut in ½ or ⅓
½ Cup feta cheese
¼ Cup Italian dressing
Red onion (optional)

Directions:
1. Mix all ingredients, serve immediately

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Insanely simple ingredients

Mixed and ready to go

This recipe was shared with:
Monday: This Gal Cooks, The Chicken Chick, Pioneer Momma, Kitchen Table Art, New Mama Diaries, Flour me with Love, Jam Hands, Make Ahead Meals for Busy Moms, A Southern Fairytale, A Pinch of Joy, Uncommon Designs, Jambellish, Boogieboard Cottage, Moms the Word, Feeding Big, All Things Fee
Tuesday: Cornerstone Confessions, Chef in Training, Inside Bru Crew Life, Pint Sized Baker, Memories by the Mile, My Joy Filled Life, Our Table for Seven, Mandy's Recipe Box, Kathe with an E, Sweet Silly Sara
Wednesday: Buns in my Oven, Crafty Allie, Lady Behind the Curtain, Dizzy Busy and Hungry, Wine and Glue, White Lights on Wednesday, Gingersnap Crafts, Sew Crafty Angel, Mom's Test Kitchen, Mostly Homemade Mom, The Newlywed Pilgrimage, Lemoine Family Kitchen
Thursday: Endlessly Inspired, Sweet Bella Roos, Sweet Haute, Lambert's Lately, What's Cooking Love, Saving 4 Six, Miz Helen's Country Cottage, Embracing Change, The Nourishing Gourmet
Friday: Mommy on Demand, The Grits Blog, O Taste and See, Hungry Harps, A Little Claireification, The Better Baker, Love Bakes Good Cakes, This and That, Craft Dictator, 30 Handmade Days, Angel's Homestead, Morsels of Life, Tales of a Kansas Farm Mom
Saturday: What's Cooking with Ruthie, Six Sister's Stuff, Simply Gloria, Sewlicious Home Decor, Raising Memories
Sunday: A Peek into my Paradise, Denise Designed

Mom's Brownies

These are the brownies I grew up on. They are gooey, chocolatey, and will completely ruin any diet you ever considered.

My mother and I have a life long brownie battle going. She feels all brownies should have walnuts, where as I feel like that is the most horrible thing you could ever do to such a food.

The solution?

Whoever made them got to decide. Sometimes one of us would be nice and make the batter half and half...sometimes.

I made a batch of them today and was amazed at how quickly I was transported back to my childhood!

The smell is just such a trigger. I don't mind....the 6 year old me doesn't have all these adult responsibilities. Being 6 again for a minute doesn't suck.

Ingredients:
8 oz unsweetened chocolate
1 Cup butter
5 Eggs
3 Cups sugar
1 Tbsp vanilla
1 ½ Cups all purpose flour
2 Cups chopped walnuts (optional)

Directions:
1. Combine butter and broken up chocolate in a microwave safe bowl
2. Microwave butter and chocolate for 2 minutes. Stir until smooth.
3. In a larger bowl, combine eggs and sugar. Beat on high for 2 minutes.
4. Add chocolate mixture a little at a time to begin with, and then add remaining.
5. Add vanilla, mix.
6. Add flour, ½ cup at a time.
7. Add walnuts (optional)
8. Pour into greased 9x13 pan.
9. Bake at 375 for approx 35 minutes.
10. Cool and cut into squares

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Ingredients

Choc-o-licious

Hamburger Soup

This has been a go-to easy soup in my family for generations.
The recipe isn't exact, but none of "those kind" ever are.
Tweak the seasonings until it is right for your palate.

I serve mine with a sprinkle of parmesan cheese on the top...mmmm...
Hubby and darling daughter like theirs with a dash of hot sauce.

Ingredients:
1 lb hamburger (browned)
6 Cups beef broth
1 small bag mixed vegetables
1 Large onion, diced
1 Cup small pasta (like pastina)

Directions:
1. Heat broth
2. Add frozen vegetables and onion
3. Season to taste (pepper, italian seasoning)
4. Add pasta and simmer 20 minutes

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Mmmm...my lunches for the next week!

Updated 2018

Kielbasa Saute

I just came up with this name, aren't I just clever?

My mom always made this as a quick (cheap) weeknight meal. Whenever we asked what was for dinner, we got "you know that kielbasa, cabbage thing!".
I will admit, I still find myself calling it that. Time for something a little more specific.

This is a great one pan meal. Quick cooking for the weeknights, but oh-so-filling.
Sometimes I throw this in the crock pot after it cooked to bring to parties and pot lucks, it always goes over well.

One of the best parts about this (as the one cooking) is that you don't have to take the time to peel the potato! You can if you want, but I find it easier to just wash and cut. The skin is where all the nutrients are and it helps keep the potato chunks intact.

I buy kielbasa whenever it is a great deal, so there is always one in the freezer. It defrosts on the counter (enough to cut) in about 30 minutes, so no "I forgot to take anything out of the freezer" excuse.

We always serve this with baked beans on the side. If we have some crusty bread too, all the better!

Hint: I LOVE it cold the next day for lunch too. No need to heat!

As far as how much of each veggie...it all depends on how many you are feeding. I always count on one baked potato sized potato per person and a handful of baby carrots per person.
Needless to say, the more (or less) you make, you might have to adjust the spices and vinegar.

Ingredients:
Kielbasa
Potato
Carrots
Onion
Cabbage
Italian Seasoning
Oil
Vinegar (white or apple cider)
Salt and Pepper

Directions:
1. Cut potato into bite sized chunks
2. Heat 2 Tbsp oil in large pan
3. Add potato. While potato is cooking, cut carrots
4. Add carrots.
5. Cut onion, cabbage, and kielbasa
6. Season potato and carrots with Italian Seasoning, salt, and pepper
7. Cook for about 5 minutes. Veggies should be starting to soften.
8. Add another 2 Tbsp oil
9. Add onion, cabbage, and kielbasa
10. Stir mixture together and cook another 10 minutes, stirring every so often
11. Add ¼ cup vinegar
12. Cook for another 10 or so, stirring every so often
13. Season to taste with more Italian Seasoning, salt, and pepper

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Just a couple ingredients, nothing intimidating

Oh how I wish this was a scratch and sniff screen!

Nana's Egg-A-Muffin

This is my Nana's go to breakfast when she had a lot of us grand kids hanging around. I think I can even remember having these for lunch or dinner every now and again.

It has to be made with Spam to have the same flavor. (it's actually the only way I will eat Spam). Hubby, of course, has to be difficult and refuse to even try it with Spam. He has ham. I need to come up with a new name for his sandwich because it stops being Nana's!

It is important to butter the English muffin after toasting so it has some "give" when you are biting into it. I forgot once, it was messy.

Some people like their Spam cut thick. I, personally, like mine thin so the edges get crispy.


Ingredients:
Spam
Egg
Cheese
English Muffin
Butter


Directions:
1. Toast English muffin, butter each side
2. Fry Spam until crispy
3. Fry egg, melting a piece of cheese
4. Assemble sandwich

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For the cheese, I love a soft cheddar, like Cooper or Hoffman's from the deli. I didn't have any on hand, so I used Kraft singles. They worked alright.

Fry the spam....

and the eggs....

Make sure the English is toasted AND buttered!

ENJOY!

Updated picture: January 2014

My deviled eggs

To anyone who isn't in my immediate circle of family and friends, I apologize for this posting.

Let me tell you a story....

My husband and I (was he even my husband yet, I can't remember) were hosting a party and he requested deviled eggs. OK, sure, no problem....
Except I didn't realize we were down on a few ingredients.
OK, don't panic...we are pretty kitchen savvy, we can handle this.

I grabbed a little of this, a little of that, made it to the desired consistency...and we have deviled eggs.

To say they were a hit would be an understatement.

That was the day all other deviled eggs died.

From that moment on, I have been required to bring them to every single function. At a MINIMUM of 2 dozen. Not 1 dozen cut in half to make 2 dozen. No, 2 dozen eggs, cut in half to make 48 eggs. Even then, there is always someone who complains that they didn't get any.

I have seen grown men shove small children out of the way to get to them.
There was an incident, on a boat, where we were tipping to the side and someone was more interested in saving the eggs from going over than worrying about the passengers.

We were invited to a party very close to a wedding we were attending. Someone at the wedding started getting irritated with me at the reception once he found out that I was too busy to make them for the party we were both attending.

I have come so known for my eggs, that anytime our group is together and they see eggs...they assume them to be mine.
This didn't work out well in my favor when someone brought some "healthy, cholesterol free" eggs to a party. I got a big "what the heck did you do so wrong?". Whoops, not mine!

Just as a magician never reveals their secrets, I won't either. Much to the annoyance of family and friends. This is my one and only NO SHARING recipe. Even when my daughter makes them with me, I hide an ingredient and add when she isn't looking. (I am horrible!)

My mother told me that I told her there was vanilla in them. I can honestly say there isn't.
Bad me though, I can't decide if she just imagined that, or if I lied to my mother.

Lesson: Do not lie to your mother!

So, there will be no recipe to go along with this post...just a little insight into my life.
How one missed trip to the grocery store changed my egg life forever!

I do wonder how family and friends are going to feel when I start trying different egg recipes I have been collecting from the net...I should probably make a batch of my own to go with them, to prevent myself from getting lynched.

Junk Salad (Macaroni)

Growing up, I had no idea there was any other kind of macaroni salad other than this one. My mother and all of my aunties made it the same way.

As I have branched out and tried new salads, I like them, but nothing ever compares to the old faithful.

Ingredients:
1 Box elbow macaroni
1 Cup Mayo
Italian Seasoning
Garlic Powder
Pepper
4 Pickle spears (diced)
¼ Cup pickle juice
2 Tomato (diced)
1 Cucumber (diced)
1 Green pepper (diced)
1 Can tuna fish (drained)

Directions:
1. Cook pasta, drain
2. Mix all ingredients
3. Season to taste

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Nana's Taco Dip

My Nana used to own a hotel in a touristy New England beach town. It was nothing huge, just a small place with shared bathrooms.
What brought people back year after year was the hospitality, which extended further than free coffee in the morning.

This hotel was located in a town with tons to do, fun for all ages until all hours of the night (well, maybe the all hours part was more adult than kiddie).
Every night though, anyone who was staying there would gather on the front porch. We would hang out, tell stories, sing songs, and eat this dip!

It was a good time for all, lots of incredible memories made on that front porch.



Ingredients:
1 block cream cheese (softened)
½ Cup sour cream
8 oz shredded mexican blend cheese
1 packet taco seasoning
Tomato (diced)
Lettuce (shredded)
Tortilla Chips 
* a cousin of mine makes this and adds olives.
* a layer of salsa can be added if you choose
Directions:
1. Mix cream cheese, sour cream, and add taco seasoning to taste. Spread mixture on the bottom of a plate
2. Sprinkle lettuce and tomato on top of cheese base
3. Sprinkle cheese on top of vegetables
4. Serve with tortilla chips

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This recipe was shared with: Gooseberry Patch

Baked Potato Salad

One day my mother and I decided to get some potato salad at the deli counter of our local grocery. We liked it, but figured we could come up with a better version on our own.

After many failed batches, this is what we came up with.

I am incredibly picky about my potato salad, this is the only one (to date) that I have found I like.

This salad is requested at many functions. In fact, I brought it to my boss' house for a cookout one year; the next work day he asked me for the recipe. To this day, he makes it all the time. He says now it's requested of HIM everywhere they go.

Ingredients:
8-10 Potato, washed
One bunch of green onions (chopped)
1 Tbsp mayo
½ Cup sour cream
1 ½ Cup bacon bits
2 Cups shredded cheddar cheese
Salt and Pepper
Garlic Powder

Directions:
1. Wash potatoes
2. Cut potato (with peels on) into 1 inch cubes
3. Boil until just tender, drain
4. Mix mayo and sour cream into potato
5. Add cheese, bacon, and green onion (reserving some for garnish)
6. Season to taste
7. If salad is too thick, add more sour cream
8. Garnish with left over bacon, onion, and cheese

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Ingredients

Hm, there are leftovers in the fridge...I think I need some now!

Split Pea Soup

I have an odd eater for a child.
She LOVES spinach, lima beans, tofu, cabbage, and pickled beets.
She does NOT like scallops and lobster however. This makes for a much smaller grocery bill!

When she was very little, she came to me and asked me to make her split pea soup. To this day, it's still her favorite. This recipe is the one we came up with together.
She is an awesome kitchen helper!

Ingredients:
1 (1 lb) bag of dry split peas
1-1 ½ Cups diced cooked ham
1 Chicken bouillon cube
1 small onion (diced)
½ Cup shredded carrots
2 Cloves garlic, minced
6 Cups water
Salt and Pepper to taste

Directions:
1. Rinse peas, sort thru to make sure there are no tiny rocks!
2. Add all ingredients to a big pot and bring to a boil.
3. Continue to cook for hours until peas create a “mush” and carrots are pretty well dissolved into the soup.
4. Season with salt and pepper.

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Split pea soup ingredients...minus the onion. Why do I always forget something!

Mmmmmm...

You can always add more broth if you would like it thinner

Mashed Potato Cakes

What to do with all those holiday leftovers?
This is a great way to use up leftover mashed potato. We make it for breakfast, or as a side dish for dinner.

My uncle was telling me this past weekend that my aunt had made these, but mixed mashed potato with leftover sweet potato. For you sweet potato fans, this might be a good option!

Ingredients:
2 Cups Leftover mashed potato
1 Egg
2 Tablespoons Flour
Vegetable Oil as needed
Optional: Bacon bits, cheese, green onion

Directions:
1. Warm about ½ inch vegetable oil in a pan
2. Mix all ingredients together. If it’s not thick enough, add more flour
3. Make patties out of the mashed potato mixture
4. Put patty in oil, cook until golden brown. Flip and cook other side

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