Welcome to my recipe blog. If you love down home country cooking then you'll find a home here. I hope you enjoy the recipes as much as I do. I also have some great survivalist and camping recipes. Check them out. Please feel free to comment, and if you've tried a recipe, I'd love to hear how it turned out.

Tuesday, November 25, 2014


2 cans sweet potatoes, drained
2 tbsp. cinnamon
1/2 c. coconut
1 c. brown sugar
1 tbsp. vanilla


1/2 c. butter
1/2 c. brown sugar
1/2 c. pecans, chopped
1/2 c. marshmallows

Mash potatoes. Mix cinnamon, coconut, sugar and vanilla; stir in with the potatoes. Put in a buttered dish. Bake at 350 degrees for 30 minutes. Prepare topping and pour over after it has baked. Melt butter; mix in sugar and spread over top of the potatoes. Sprinkle nuts on top along with the marshmallows. Bake 15 minutes longer at 350 degrees.
Serves 6 to 8.

Monday, February 10, 2014

Easy Chicken Parmesan


4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all.
Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes.

Wednesday, February 5, 2014


1 pkg. Hungry Jack Hash Brown Potatoes

2 c. (8 oz.) shredded cheddar or American cheese

1 tbsp. instant minced onion or 1/4 c. chopped onion
2 c. milk

12 oz. can roast beef with gravy or 1 1/2 c. cut-up beef and gravy

10 3/4 oz. can condensed cream of mushroom soup

4 oz. can mushroom stems and pieces, drained

Preheat oven to 350 degrees. Using 1 tablespoon shortening or butter,

grease 12x8-inch baking dish or 2-quart casserole.

In large bowl, combine all ingredients; blend well. 

Pour into greased dish. Bake, uncovered, 40-50 minutes or until potatoes are tender.

Thursday, September 12, 2013

Cheesy Hamburger Hashbrowns Casserole

1 lb. hamburger meat
1-2/3 cups hot water
3 tablespoons margarine or butter
1 cup dehydrated hashbrowns
1/2 cup cheddar cheese
3 tablespoons dehydrated onions
salt and pepper to taste

Brown hamburger meat in 12-inch non-stick skillet; drain.

Stir in water, margarine, onions and Potatoes.

Heat to boiling over high heat, stirring constantly, until margarine is melted.

Reduce heat to medium-high; press potatoes and beef evenly.

Cook uncovered, without stirring until liquid is absorbed and most of bottom is brown.

Salt and pepper to taste.

Flip hashbrowns once liquid has absorbed.

Sprinkle cheese over top and let melt.

Remove from heat. . Serve immediately.

Tuesday, July 30, 2013

Smoked Sausage Casserole


1 package smoked sausage
1 can green beans
1 onion (chopped)
1 can mushroom
1 can potatoes (sliced)


Slice smoked sausage in bite size pieces.

Put smoked sausage in frying pan.

Brown sausage.

Add chopped onion and saute until onion is tender.

Add green beans, mushrooms, and potatoes.

Heat through and serve.

Monday, July 29, 2013

Slow Cooker Peach Cobbler


4 cups fresh or frozen sliced peeled peaches
1/4 cup sugar
1 cup Original Bisquick mix
1/2 cup sugar
1 cup milk
Ice cream or whipped cream

Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.

In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.

Cover; cook on low heat setting 3 hours or until cobbler is set in center.

Serve cobbler with ice cream.

Wednesday, July 10, 2013

Gravy Baked Pork Chops

4 (1 1/4 inch thick) pork chops
 salt and pepper to taste
 1 tablespoon butter
 3/4 cup milk
 1/4 cup water
 1  can condensed cream of mushroom soup

Preheat oven to 350 degrees

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake at 350 degrees for 45 minutes.

Sunday, June 23, 2013

No-Cook Refrigerated Pickled Peppers

2 lb. peppers
1 small dried chili pepper pod for each jar (optional)
1 teaspoon minced garlic
3 1/2 cup water
2 1/4 cup vinegar
6-7 tablespoon pickling or Kosher salt

Slice, core and seed peppers. Pack into jars.

Add pepper pods and garlic.

Dissolve salt in water. Add vinegar and fill jars.

Ready in about 7-10 days.

Monday, May 20, 2013

Easy Seared Steak


1  New York strip steak
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil


Season the steak on both sides with the salt and pepper. Rub both sides with the olive oil and set aside.
Heat a medium heavy-bottomed frying pan (not nonstick!) over high heat until very hot but not smoking, about 3 to 4 minutes.

If the pan gets too hot and starts to smoke, take it off the heat to cool a bit.

Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.

Easy, simple and delicious!

Wednesday, April 24, 2013

Hamburgers with Sauteed Peppers and Onions

Hamburger patties 
Green peppers, coarsely chopped 
Onion, coarsely chopped 
Butter or oil 
Salt, pepper, garlic powder, Spicy Seasoning Salt or any seasoning of your choice

Cook the hamburgers as desired. Meanwhile, heat some butter or oil in a large skillet.
Add the peppers and onions and saute until caramelized.
Season to taste.
Serve the pepper mixture over the hamburgers.

Sunday, April 14, 2013

Easy Baked Chicken Dinner

4-8 chicken breasts, bone in or boneless
1 can cream of celery soup
1 c. brown rice
1 pkg. frozen mixed vegetables

In a serving baking dish lay defrosted chicken pieces side by side.
Spread 1 can of cream of celery soup over chicken.
Cover with foil and bake at 350 degrees in oven for one hour. 
On the stove,  prepare rice and vegetables as directed. Serve all 3 items on each plate using chicken cream for gravy as requested.

Thursday, April 11, 2013

Japanese Beef and Vegetables

1 lb. very thin sliced round steak
2 tbsp. peanut oil
1 to 2 pkgs. frozen Birds Eye Japanese vegetables (not stir-fry)
1 to 2 tbsp. soy sauce

Slice steak on diagonal and brown in oil. Cook about 5 to 10 minutes and add frozen vegetables. Add soy sauce and stir. 
Cook for 10 minutes.
Serve over rice.  Simple and easy!

Wednesday, March 13, 2013

Creamy Cajun Chicken Pasta


2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.

Monday, March 11, 2013

Chicken Fried Steak


4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g.
2 cloves garlic, minced
3 cups vegetable shortening for deep frying

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste


1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

3. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Friday, February 15, 2013

Easy Basic Muffins

2 cups all-purpose flour, or 2¼ cups pastry flour, sifted
½ cup granulated sugar
1 Tbsp baking powder
½ tsp salt
1 cup whole milk
1 tsp pure vanilla extract
1 large egg (or 2 medium)
4 oz butter (½ stick) or shortening


Preheat oven to 400° F.

Combine the flour, baking powder and salt.

Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.

Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.

Thoroughly grease and flour a muffin pan.

Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.

Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to over mix the batter, or the resulting muffins will be too hard.

Gently pour the batter into the prepared muffin pan and bake immediately.

Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.