• Strawberry Pie

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  • Reuben Sandwich

      This is my favorite time of the year when it comes to making Reuben Sandwiches. Corned beef is so expensive, however, they usually go on sale around St. Patrick’s Day. That’s when I like to stock the freezer. Reuben’s are my … Continue reading

  • Pineapple Upside-Down Cake

    My mom made Pineapple Upside-Down Cake many times when I was growing up. It was always one of my favorites. I don’t know if it is because of the taste or the fascination of baking a cake upside down. My … Continue reading

  • Baked Beef Taquitos

    Taquitos are another one of my favorite foods to make and eat. They are fun and easy to make. I make a lot of them at once and freeze them. I take them out of the freezer, microwave them in less … Continue reading

  • Green Beans With Bacon

    Fresh green beans are delicious just as they are but add bacon, onion, salt and pepper and they become amazing! I always have bacon cooked and chopped in my freezer thanks to my husband. I just let him know when my … Continue reading

  • Giant Chocolate Filled Cookie

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  • Packet Potatoes

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  • Cheesy Breakfast Burritos

    I love making food that can be put into the freezer for an easy and quick hot meal. I keep my freezer stocked with a huge variety of food like Burritos, Pierogies, Egg Rolls, Pot Stickers, Crab Rangoon and so … Continue reading

  • Shrimp Egg Rolls

    This was the first time I have ever made egg rolls of any kind. I can’t believe how much fun they were. They always looked so intimidating to me and now I wish I had tried them sooner. I will show … Continue reading

  • Jam Diagonals

    I have been making these sliced cookies filled with jam and topped with lemon frosting for years. This recipe was given to me at my wedding shower many, many years ago. The guests were asked to write on a recipe card … Continue reading

Hot Or Cold Asparagus Soup

I know it is warm outside and not really soup weather, however, this soup needs to be made when the asparagus grows in our garden………..when it’s free! It is the best tasting Asparagus Soup I have ever tasted and I make it every year. I tore this recipe out of a magazine years ago and have modified it into this recipe. It is delicious hot or cold. I freeze it in single serving containers so that I can enjoy this all year long. Once frozen, all I have to do is thaw it in the microwave, whisk and repeat until it is hot. It tastes like it was just made fresh. Once frozen, I have used it up to a year old and it still tastes delicious!

Eight ingredients for this delicious soup!


Start by washing a bunch of asparagus.


Hold the bottom and the middle of each piece of asparagus. Gently bend and where it snaps, you use the top section. Now this doesn’t mean you have to waste the bottom section. It only means the bottom section has a tougher skin. Use your vegetable peeler and peel off that tough skin and then you can use the stalk however you want. I’m just spoiled with having a big asparagus bed and my husband doesn’t like asparagus so I throw away the bottom section. Now, if I had to pay for asparagus, I would use all of it!

Using a sharp knife, cut off the tips. Cut the top sections into 1/2″ pieces. If you are not going to be freezing the soup, set the tips aside. If you are freezing your soup, throw them in the pan too.


Melt butter in a large heavy bottom pan. Add onion and asparagus and cook on medium heat for about 5 minutes or until onion starts to get tender. Add salt, pepper, chicken broth and potato. Bring to a boil. Turn to a simmer and cook until the potatoes are tender.


Using an immersion blender, or food processor, blend soup until there are no more chunks left. Simmer another 5 minutes. Remove from the heat and let sit for 5-10 minutes.

Add the heavy cream and using a large spoon, stir until thoroughly combined.


Add 1 Tbl water to a small bowl along with the asparagus tips. Cover tightly with plastic wrap. Microwave on high for one minute.


Ladle soup into bowls and add asparagus tips to each bowl.

Hot Or Cold Asparagus Soup



4 cups 1/2″ pieces of asparagus

4 Tbl butter

1 medium onion, diced

2 – 14 oz cans chicken broth

1 medium potato, peeled and diced

1/2 tsp salt

1/4 tsp white pepper

1/2 cup heavy whipping cream


Wash asparagus, cut off the tips and set tips aside. Snap asparagus in two by holding the bottom and middle of each piece. Save the top pieces and cut into 1/2″ pieces. Cut asparagus until you have about 4 cups. If you find you need more asparagus, peel the tough skin off of the bottom pieces you snapped off and use them. In a large heavy bottom pan, melt butter. Add onions and asparagus. Cook over medium heat until the onions are tender, about 5 minutes. Add chicken broth, potato, salt and pepper. Bring to a boil and simmer until potato is tender. Using an immersion blender or food processor, blend until smooth. Let sit for 5 minutes. Pour heavy whipping cream into the soup and stir with a large spoon. Place asparagus tips and 1 Tbl water into a small bowl. Cover tightly with plastic wrap. Microwave on high for 1 minute. Ladle soup into the serving bowls and add asparagus tips to each bowl.


Chocolate Ice Cream

I just love coming up with new ice cream recipes. Everybody here has their favorite flavor. Although I use my Cuisinart Ice Cream maker to make mine, you can use my recipes and make them in your freezer as well. It will take a little more work but will taste the same. It may not have the same exact consistency, not as smooth and creamy, but still very good! Once you make your ice cream liquid, let it cool down by setting the pan on a plate of ice. Stir and pour into a covered freezer container. Place the container in the refrigerator for at least 6 hours or overnight. Remove ice cream liquid from the refrigerator, stir, cover and place it into the freezer. Stir every 30 minutes. You will notice the outside edges will start to freeze and crystalize first. You want to stir that back into the rest of the ice cream, breaking up any crystals. The crystals that form are what keeps the ice cream from being smooth and creamy. Keep stirring every 30 minutes until the ice cream is all the same consistency. Store in the freezer for additional 4-6 hours before serving. Scoop into a dish, add your favorite topping and enjoy!

Chocolate Ice Cream



3/4 cup cocoa

1 cup sugar

1-3/4 cup half-n-half

3 cups heavy whipping cream

1 Tbl vanilla extract

1/4 tsp kosher salt


In a medium, heavy bottom pan mix all of the ingredients. Place on a burner over medium heat stirring constantly just until the sugar is dissolved. Do not let it get hot or boil. Cool pan on a plate of ice. Cover and refrigerate at least 6 hours or overnight. Pour liquid ice cream mixture into your ice cream maker and follow manufactures directions. Once it turns into ice cream, place it into a freezer container for at least 4-6 hours before serving. Top with your favorite toppings and serve.


Grilled Chicken Sandwiches

I’ve created a monster by purchasing my husband a grinder attachment for my Kitchen Aid mixer. He finds it very easy to use and loves the results! I have to admit, I do too. Today he wanted to make grilled chicken sandwiches for dinner so we put our heads together and came up with this recipe. We are very pleased with how they turned out, moist and flavorful. We will definitely be making these again!


Only eight every day ingredients for a delicious sandwich.


In a large bowl, mix all of the ingredients and form into six patties.


Grill the Chicken Patties for 5-6 minutes on each side or until the internal temperature reaches 165 degrees.


Grilled Chicken Sandwiches



4 Tbl butter, (2 Tbl & 2 Tbl)

1-1/2 lb ground chicken, (we ground 2 very large chicken breasts)

1 egg, slightly beaten

1/2 cup plain bread crumbs

2 tsp Old Bay Seasoning

1/2 tsp pepper

1 tsp salt

1 small onion, diced small

1/4 tsp garlic powder


Brush all of the insides of the buns lightly with 2 Tbl of butter. Grill until golden brown. In a large bowl mix all of the ingredients, except the butter. Form into six 1/4 pound patties. Melt 3 Tbl butter in a large grill pan over medium heat. Add chicken patties cooking 5-6 minutes each side or until chicken reaches 165 degrees. Add to the buns with lettuce, mayo (we use Miracle Whip) and tomato. Bacon and cheese would be a great addition too.


Air Fryer Home Made French Fries

How many of you have ever wondered if the Air Fryer really works or not? I know we did. I got so tired of hearing my husband comment on the Air Fryers that I finally said “If you don’t order one I will”. He ended up asking for one for his birthday. Since it was his birthday gift, it just wouldn’t be right for me to use his gift….right? So this is another one of those “his” appliances so it is only right that I let “him” do all the cooking in it. I guess I am just an old fashion type of cook. With that said, the food always looks so good on the infomercials. I never liked frying anything in grease. I even bake my French Fries in the oven and have for years. Now don’t get me wrong, I am by no means a healthy cook, I cook for taste! Although I love kitchen gadgets, the Air Fryer just wasn’t sparking my interest. My husband has only made French Fries and Chips in our Air Fryer so far. I am in food groups on Facebook and they all swear by the Air Fryer. Their food looks amazing too. I’m sure I will break down and try making something in the Air Fryer myself soon. Below is what our Air Fryer looks like.


It cost us around $150.00 if my memory serves me right. It uses 1 tsp of vegetable oil per potato when making French Fries.


It is very simple to use. Wash your potato and slice into the size of French Fries you would like. This was two medium potatoes that he cut thin. Add 1 tsp vegetable oil per potato.


Put your French Fries into the basket of the Air Fryer, place basket into the Air Fryer unit, turn on your Air Fryer, set the timer and you are done! Let me tell you……delicious! I also like that you can keep them warm by leaving them inside the fryer while you finish the rest of your meal.


So, for me, I give this appliance a thumbs up.

Air Fryer Homemade French Fries



2 potatoes

2 tsp vegetable oil

salt to taste


Wash and cut your potatoes. You can peel the skin off or leave it on like we do. Bake at 370 degrees, preheating not necessary, for 20 minutes for thin cut fries. Season with salt or your favorite seasonings and serve.


Amish Style Chicken & Noodles

This is an Amish Chicken & Noodles recipe we found years ago and we have adapted to our taste. I find this especially good because it makes a large batch. We make it the first day with homemade mashed potatoes. The second day we eat the leftovers without the mashed potatoes. This is another one of my favorite meals. Very easy to make but it takes a little longer for prepping and worth every minute!


Only nine ingredients in this great tasting dish!


Boil your noodles and drain, set aside.


Cube the chicken breasts and dice the onion. Cook in butter until chicken is no longer pink and onion is tender.


In a large pan, whisk soup and milk until smooth. Add vegetables and bring to a boil cooking until vegetables are tender. Turn to a simmer, add noodles, salt and pepper, chicken & onion. Simmer until hot.


Boil diced potatoes, drain, mash with 1 Tbl butter, splash of milk or cream, salt and pepper to taste. Serve with chicken & noodles mixture.


Amish Style Chicken & Noodles



4 medium chicken breasts, boneless & skinless, cut into 1″ cubes

1 medium onion, diced

3 Tbl butter

3 cans cream of chicken soup

1 soup can milk

16 oz wide noodles

8 oz frozen mixed vegetables

salt and pepper to taste

splash of milk or cream

salt & pepper to taste


In a frying pan over medium heat, cook the chicken and the onions in 2 Tbl of butter until the chicken is no longer pink and the onion is tender. In a large pot cook the noodles until tender then drain. In a large pan whisk the soup and the milk until smooth. Stir in the vegetables, salt and pepper to taste. Bring to a boil over medium heat until veggies are tender. Turn to a simmer and add the chicken/onion mixture and noodles. Simmer until warm. Boil the potato cubes until tender. Drain the water and add 1 Tbl butter, a splash of milk or cream, salt and pepper to taste. Mash the potato mixture. Serve noodle mixture over the mashed potatoes.


How To Make Half A Recipe

How many times do you want to make a recipe but you just know you will have to throw half of it away because it is way to much? Or better yet, one recipe is just not quite enough but 1-1/2 of that recipe would be perfect. Here is a simple chart to help you do just that!

Instead of using:                      Use:

1/4 cup………………………………2 Tbl

1/3 cup………………………………2 Tbl & 2 tsp

1/2 cup………………………………1/4 cup

2/3 cup……………………………..1/3 cup

3/4 cup……………………………..6 Tbl

1 Tbl…………………………………1-1/2 tsp

1 tsp…………………………………1/2 tsp

1/2 tsp………………………………1/4 tsp

Corn Casserole/Bread

Corn Casserole is a great dish to make for a home meal, brunch or any type of “bring a covered dish” get together. It can be whipped up in a matter of minutes. You can cook it a little longer, as I did, to make it more of a cornbread consistency or you can cook it less for a more corn casserole type dish. I could see adding jalapeños to this too! It came out perfectly golden brown and delicious!


Only six ingredients are needed for this dish.


Place all of the ingredients in a bowl.


Stir well combining all of the ingredients. Pour into a 2 quart casserole dish.


Bake in a preheated 425 degree oven for 45 minutes.


Cut into serving size pieces and serve warm with butter.

Corn Casserole



1 – 8.5 oz box of Jiffy Corn Muffin Mix

2 eggs, slightly beaten

1 cup sour cream

1/2 stick (1/4 cup) melted butter

1 – 11 oz can Niblets Corn, drained

1 – 14.75 can Cream Style Corn


Preheat oven to 425 degrees. In a large bowl, stir together all of the ingredients until completely combined. Using cooking spray, lightly spray a 2 quart casserole dish. Pour mixture into the casserole dish. Bake uncovered for 45 minutes until the top is golden brown for a cornbread like consistency or less time if you want a pudding like consistency.


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