Happy New Years Breakfast

Having a big breakfast for New Years is a tradition for many.  One reason may be the amount of drinks consumed the night before.  Another is the last opportunity to binge eat before one starts the diet for the new year.  Yet another reason would be you just want to start the new year right.  Our breakfast consisted of French Toast, scrambled eggs, bacon, sausage, ham, potatoes and fresh fruit.

The one thing I forgot to get?  Black eyed peas!!!!!!!!!!  My dad would be so disappointed!

Happy New Year to you all!  I pray that all of you have a happy and healthy 2017!

From my family to yours!

Glimpses of Our Food

Last week was a very busy week, but we still found time to cook, and so I wanted to show you some of the pictures I took to prove to you, that I still cook!  Wow, that sentence was a mouthful!


We had pigs in a blanket, made with homemade biscuit recipe.  No crescent roll package here.


Sausage Scalloped potatoes!  Can I just say, these were super yummy!  And yes, I will be giving the recipe this week!


Stuffed Lettuce leafs. We have an abundance of lettuce in our yard right now, and I am searching for new ways to use lettuce.  It is difficult to make an Asian inspired meal at our house since peanut and soy are huge allergies.  But I did whip something up with Worcestershire sauce.  I really enjoyed these and so did my husband.  My kids were a little puzzled, but two of the three embraced them when I allowed soy sauce for them.  Oh boy, they loved them, and yes,  I will do a little post on what I did for these as well.


This was a delicious cream of mushroom soup.  Awful picture, but truly delicious!


Again, another awful picture, but these were leftovers of the delicious pulled pork enchiladas we had.  A Hodge podge of ingredients, and so incredibly yummy!

I hope you guys have been cooking up a storm and I look forward to seeing what you have been whipping up!

This weeks menu will be posted tomorrow!



Wednesday Weekly-Pastries


Breakfast is crazy at my house!  It seems like the kids stand in front of the refrigerator and stare asking, “What is there to eat?”  So I took measures into my own hands this past weekend, planning out breakfasts that include healthy and a little bit of fun.  Now instead, they eat what is on the menu for the week, not taking forever to decide.  Although it may have seemed easier leaving it up to them, I noticed they were not making healthy choices, so I had to provide those choices for them.

Part of the fun was making cinnamon rolls.  But I did not just make plain old cinnamon rolls, I also replaced the standard filling with blueberry or strawberry preserves.  And, I left off the sugary frosting on all of them.  At first, my children were mortified, but they have realized they are still just as sweet without the added sugar.

The roll recipe I usually make, from my grandmother, seemed daunting for a Sunday.  Although delicious, it would have been a very long process.  So, I decided to open up the Record Book (my great grandmothers book)  and see if there was an  alternative.  I found her quick hot roll recipe, and thought that this looked like a great alternative!  The results are extremely delicious.  I will still use the more complicated one for days when I want to remember my dear grandmother, but for days when I want to get rolls quickly done, this is a great standby!

Here is the recipe (remember this was written in the 40’s):

Dissolve one package of yeast with two tablespoons sugar and 1 cup warm water.

Scald 1 cup milk with one tablespoon butter or oleo, and one teaspoon salt.

When milk is cool, add one beaten egg.  Then add milk mixture to yeast.

Stir in enough flour to make a soft but sticky dough. (I found this to be 4 1/2-5 cups)

Let rise one hour, then punch the dough down and stir with fork.

Let rise 20 more minutes, then shape into rolls. (this is when I rolled dough out about 1/4″)

This is a step added to make rolls:  Fill with cinnamon roll filling or your favorite fresh preserves. Then cut and place in baking dish.

Let rise until double in bulk.

Bake in moderate oven. (translation 375)

Bake 15 to 20 min.

I hope you all try this fun recipe!  Let me know how it goes!

Would love to know what you are cooking up!



Wednesday Weekly-Garden Overflow and A Cake

Joining Heather from Beauty that Moves
This past week in my kitchen has been so busy!  Since Oldest Bit and Mr. Bit were getting prepared for Scout Camp, I had to do a great deal of cooking preparations for them.  Because Oldest Bit has such severe nut allergies, he cannot eat the food the camp provides, so the rest of the troop made the decision to make their own food preparations so he would not feel left out.  Very sweet of them, but that means they came up with a menu, and I agreed to prep most of it.  Small price for a great troop.  They love biscuits, so many were made!

My garden is overflowing with greens.  Kale, Swiss chard, spinach and lettuce.  Busy making kale chips and freezing the others, except for the lettuce.  Trying to eat as much as I can and have given some to friends as well.

Finally, Little Bit took a cake decorating class with a friend of hers the other day, and had an amazing time.  You can tell she enjoyed decorating the cake as well as eating it!

Hope you all have had a great time in the kitchen as well!  Can’t wait to see what you have been up to!



Wednesday Weekly-Ham Dinner


Joining Beauty that Moves for their weekly kitchen blog hop!
Our Easter dinner went really well, and the menu I planned last week was carried out, except for cream of asparagus soup.  We instead had cream of mushroom.  It seems I waited to log, or stored it the wrong way, but the asparagus went bad.  Oh well, live and learn.  But oh my goodness the cream of mushroom was so delicious!

The highlight though was seeing my son make deviled eggs.  After we hunted Easter eggs, my son who loves to cook went into the kitchen and whipped up some eggs.  This was not even on the menu! I was so proud of him and happy to see that my kids are willing to create in the kitchen.

I hope all of you had a wonderful Easter dinner, and a great week of cooking!

Cannot wait to see your creations and pictures!



Wednesday Weekly-Planning Easter Dinner



Joining Beauty that Moves for this week in my kitchen blog hop!


I am so excited for Easter this year.  It is going to be warmer than usual, and much more of my grass is greener than it has been in the past few years.  Whenever Easter is in March, the weather is a toss up on warm or cold, snowy or sunny or sometimes everything in one day.

There is nothing as wonderful as waking up on Easter Sunday with the sun warm and glowing, going to church in cute spring dresses and then coming back home for a wonderful Easter dinner served outdoors.  The forecast says it will be 70 degrees on Sunday, so I am going to be ready!

I thought it would be fun to put a vintage spin on Easter this year.  I have so many vintage cookbooks and of course I have the wonderful Record Book, which are recipes from my great-grandmother, to help me plan a delicious menu.

Here is what I have for Easter:

The star of the show:  Baked Ham.  We have a nice ham in the freezer from the pig we had butchered in the winter.  SO excited to doctor it up with a recipe from m great-grandmother.

Soup:  Cream of Asparagus.  We have some nice asparagus growing in the field behind our house. Cannot wait to try this recipe from a 1950’s cookbook.

Side:  Au gratin potatoes.  Yummy!!!  This is another recipe from my great grandmothers Record Book.

Salad:  I have lettuce growing in my garden, and I am ready to make a lovely fresh salad with home-made dressing.

Finally Dessert:  Strawberry Shortcake.  Again from my great grandmother.

Since I cannot be with my entire family on Easter, I might as well cook their recipes!  Helps me to feel closer.

I hope you all have fun planning a spring dinner!




Wednesday Weekly: Beef Bourguignonne and Fried Potato Dumplings

I have had so much fun lately cooking out of old cookbooks and the record book.  This past week, I made yummy stuff like meatloaf, pork chops and so on using old cookbooks, but putting my spin on them.  It was so much fun! The one thing that I am realizing about vintage cooking is that you have to be willing to take the time.  It truly is an art form as well as a labor of love.

But I must say, that my absolute favorite recipes that I updated this week was a Beef Bourguignonne recipe and a Potato Dumpling recipe.  Yes these were served in the same dinner, and yes I know they are completely different cultures. Hopefully I will not have the German and French angry with me, but let me tell you, it is well worth it.  But that is the fun of cooking right?  You can mix and match and make it even more delicious.  And essentially, I do believe this is also what the vintage cook did as well.  Using what they had to make a delicious meal.

The Beef Bourguignonne recipe was from a family cookbook called Pat Hatfield’s Fabulous Recipes.  She would be my husbands great aunt, and apparently a very fine cook.


Oh, this recipe sounded delicious all on its own, but I of course added my own personal touch.  Here is the recipe, with what I did differently in parenthesis.

2 medium onions (no change)

1 1/2 pounds fresh mushrooms ( I used a little less than a pound

2 tbsp. shortening (I used 4 tbsp. butter to sautte and 2 tbsp.  olive oil then the same amount to cook the beef)

2 lbs round steak cut into 1 inch cubes. (I used stew meat 2 lbs)

1 tsp salt ( I used salt and pepper to taste throughout the process)

1/4 tsp marjoram ( I did not have any so I did not use it)

1/4 tsp thyme

Then here are the herbs I used and she did not:

1 tbsp. celery salt

1 tbsp. oregano

1 tbsp. basil

2 tbsp. crushed garlic

1 tbsp. onion powder

1 1/2 tbsp. flour

3/4 cup beef bouillon ( I used 4 cups beef stock)

1 1/2 cups burgundy ( I used a whole bottle of red wine. It was a huge pot of soup)

Cook and stir onions and mushrooms in hot shortening (or butter and olive oil) until onion is tender.  Remove and let drain on paper towels.  Brown meat in same skillet ( found I had to add the same amount of butter and olive oil as mentioned above).  Sprinkle all of your seasonings over the meat and stir.

Mix flour and bouillon; pour into skillet ( I put the flour over the meat and then added the broth)  Let boil for one minute.  Stir in burgundy ( or just pour the bottle in and then stir)  The liquid should always just cover the meat. If necessary add more bouillon and Burgundy.  ( I did not have to because I add it all at the beginning)

Cook for 1 1/2 hours.  Gently stir in the mushrooms and onions; cook uncovered for 15 minutes or until heated through. ( I added the mushrooms and onions before adding the broth and red wine and stirred them around with the beef so they could get all the yummy flavor.)

Serve with French bread. ( I did not, I served with potato dumplings, recipe down below.)

The next recipe, I took from “Recipes Around the World; A World of Good Eating”. by A New England Housewife from 1951.

Oh my goodness, time consuming, but so worth it.  I did the basics of the recipe but changed it in many ways.  Again the recipe from the book is down below, and what I changed is in parenthesis.


Kloesse- Potato Dumplings

9 medium potatoes (I used 11 because I had a mix of small and medium)

3 eggs, beaten

1 cup flour

2/3 cup bread crumbs (I used uncooked oatmeal)


1/2 pound butter ( did not use any, you will see why later)

1/2 cup bread crumbs ( did not use this amount, you will see why later)

1 teaspoon chopped onion (did not use, you will see why later)

1/2 tsp nutmeg ( did not use, hate nutmeg)

Press boiled potatoes through ricer onto towel and let stand a few minutes.  Place them in a bowl and add salt, eggs, flour and 2/3 cup bread crumbs. ( I combined my flour and oatmeal and then put into the potaotes.)  Mix thoroughly and then form into balls.  Drop the balls into rapidly boiling water to which salt has been added and cook for  3 or 4 minutes after they pop up to the surface.  ( I did not boil, instead I fried the potato dumplings in canola oil.  But before I did that I did a basic breading technique.  I coated the balls in milk, placed in flour, then dipped in beaten eggs, then again in the flour.  This is the reason why I did not use the sauce that goes over the dumplings, already fattening enough by frying them, but also, they were going into my soup.)

Melt butter in skillet and add onion, cooking gently until tender.  Add 1/2 cup bread crumbs.  Cook for a few minutes and then use this as the dressing for the dumplings.

Serve with sauer braten-sauerkraut or any good gravy. (Or in my case, place in soup)



Each one on its own was delicious, but when I added the fried potato ball to the soup, oh my goodness, a little piece of heaven here on earth.  I hope you try each of these recipes.  Time consuming, but so worth the effort.

Have fun cooking,


Linking up with Beauty That Moves This Week in My Kitchen Blog Hop