Friday, September 11, 2020

Sweet potato Sausage Hash

 With my husband's current allergy issues, he can no longer eat a lot of his favorite breakfasts.  My friend, Jenn, made this delicious recipe for us when I had a baby and simply replaced the pork sausage with turkey sausage.  We were amazed at how delicious this different combination of ingredients tasted!  We added a bit of maple syrup on top as well.


1 lb pastured sausage

1 medium onion, chopped

2 medium-sized sweet potatoes

coconut oil

salt and pepper, to taste

rosemary, to taste

4 eggs

maple syrup to taste

Directions: Brown sausage. Transfer to a plate.

Reduce heat to medium-high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.

Heat 1 Tbsp coconut oil over medium-high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.  Add sausage and onions to the cast iron skillet and stir everything.

Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.

Saturday, May 23, 2020

Oatmeal Pie

My daughter had a fun school assignment where she had to find 5 civil war recipes and try one of them.  She chose Oatmeal Pie and we were totally amazed at how much it reminded us of pecan pie.  It was absolutely delicious and rich and it just really surprised us!  Apparently during the civil war, pecans were too expensive so they came up with this amazing recipe that tastes incredibly similar.  We really enjoyed it.  Her recipe actually called for corn syrup, which I try to avoid, so I searched for a similar recipe without it and found this one from 12 Tomatoes and decided to save it!


  • 1 1/4 cups brown sugar, packed
  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup milk
  • 1/2 cup sugar
  • 3 large eggs, beaten
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 unbaked pie shell
  • vanilla ice cream, optional

  • Directions:
    1. Preheat oven to 350º F and line a pie dish with unbaked pie crust.
    2. In a large bowl, stir together brown sugar, oats, sugar and salt, then stir in milk, beaten eggs, butter and vanilla extract. Continue stirring until fully combined.
    3. Pour mixture into pie shell, then place in oven.
    4. Bake for 45-50 minutes, or until pie is cooked through. 
    5. Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.
  • Friday, May 15, 2020

    Easy Brownie Pie

    My daughter made this recently and we all loved it.  It is super rich and best eaten with vanilla ice cream or a least a glass of milk.  Thanks Love From the Oven for such a yummy recipe!

    • 1 ready made refrigerated pie crust
    • 1/2 cup butter
    • 2 ounces unsweetened chocolate , coarsely chopped
    • 1 cup sugar
    • 3/4 cup all-purpose flour
    • 2 eggs
    • 1 teaspoon vanilla extract
    • dash of salt
    • 1 cup semi-sweet chocolate chips

    • Place Pie crust in a pie pan and set aside.
    • in a medium saucepan, melt butter over low heat. Add chocolate, stirring until completely melted.
    • Remove from heat and stir in sugar. Add flour, eggs, vanilla and salt. making sure all ingredients are mixed in well. Stir in chocolate chips.
    • Spread mixture into pie crust. Bake in a preheated 350 degree oven for 25 minutes, until top has a crust and sides are firm. Remove from oven and let cool completely.

    EASY white queso dip (like from a Mexican restaurant!)

    My husband recently was diagnosed with allergies to soy, beef, chicken, pork, and peanuts.  This basically means that there are very few restaurants where he can safely eat.  One thing that he has missed the most is the white queso dip that he loved from Mexican restaurants.  I have tried out many, many recipes trying to make a soy-free queso and finally stumbled upon the easiest recipe that my husband absolutely loves!  We left out the jalapenos because we don't like it super spicy and thought it was perfect.

    1 pound deli white American cheese
    1 cup whole milk
    4 oz. can diced green chilis
    4 oz can jalapenos (we left this out but if you like spicy, pour it in!)

    Directions: Pour milk into a small pot of stove and turn on medium-low.  Break up American cheese into chunks and add to milk, slowly warming and stirring til melted completely.  Add can of diced green chilis and jalapeños if desired.  Enjoy with your favorite tortilla chips!

    Wednesday, July 17, 2019

    Gigi's Overnight Brunch Casserole

    This is always a favorite and I make it for Sunday mornings a lot because I do all the work on Saturday and let it chill til the morning.  I think sausage is the best meat to use but any of them work nicely.

    1 pound sausage or bacon or ham
    1/2 pound grated sharp cheddar cheese
    8 slices of bread
    3-4 eggs
    2 cups milk
    1/2 tsp. salt
    1 tsp. dry mustard
    dash of pepper

    Directions: Use a greased 9x13 casserole casserole dish.  Place bread as liner in bottom of dish.  Layer cheese, then meat. Sprinkle these evenly over the bread.  Mix together eggs, milk, salt, mustard, and pepper.  Pour over casserole.  Chill over night.  Bake at 350 for 30-35 minutes.

    Mark's favorite Sausage Gravy

    My husband orders sausage gravy almost every time he eats breakfast at a restaurant.  I used to think that something like that would be too difficult to make correctly but I finally got up the nerve to try it.  And guess what?  This recipe is super easy!!  It has never failed me.  I usually double the recipe and then freeze part of it for later and it always heats up nicely.  If I have time, I will make biscuits, but I most often serve it over sourdough toast and my husband loves it just the same.

    1 pound bulk sausage
    3 cups milk
    1/3 cup flour
    pepper to taste

    Directions: Brown sausage in skillet.  Stir in flour til dissolved.  Add milk.  Cook until it begins to bubble, stirring regularly.  Reduce heat and allow to simmer, stirring until thickened, about 2 minutes.  Season with pepper as  desired.

    Mom's snickerdoodles

    We all love these cookies!   And my girls really enjoy rolling the dough in the cinnamon/ sugar mixture!
    1 cup butter, softened
    1 1/2 cups sugar
    2 large eggs
    2 3/4 cups flour
    2 tsp. cream of tartar
    1 tsp. baking soda
    1/4 tsp. salt
    3 Tbs. sugar
    3 tsp. cinnamon
    1 tsp. vanilla extract

    Directions:  Preheat oven to 350.  Mix softened butter, sugar, vanilla, and eggs well in a large bowl.  Combine flour, cream of tartar, baking soda, and salt in a separate bowl.  Blend dry ingredients into butter mixture.  Chill dough and chill an uncreased cookie sheet for about 10-15 minutes in the fridge.  Meanwhile, mix 3 Tbs. sugar and 3Tbs cinnamon in a small bowl.  Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.  Coat by gently rolling balls of dough in the sugar mixture.  Place on unglazed cookie sheet and bake 10 minutes.  Remove from pan immediately.

    Saturday, March 17, 2018

    Easy and Quick Pizza Dough

    We often make pizza because it is one of the few meals that all 7 of us love.  If I haven't had time to soak my grain the day before to make the healthier version, I give my girls a treat and let them make this delicious 15 minute pizza dough.  Crispy on the bottom and soft on the top, it is just so delicious!  I double the recipe and let them each make their own big pizza the way they like it and then they can have leftovers to take to school for lunch.  Thanks to Homegrown in the Valley for such a delicious and easy recipe!

  • 1 1/2 tablespoons yeast 
  • 1 teaspoon honey
  • 1 cup warm water (110 degrees)
  • 2 1/2 cups unbleached flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

  • Instructions
    1. Whisk yeast, honey, and warm water together in a bowl. Cover and let it stand about 10 minutes. It should be frothy, like the first picture. See how much the yeast loves honey? Sugar can also be used.
    2. Stir in flours, salt and oil. I do this with my dough hook in the Kitchenaid but you can kneed it by hand.
    3. Move dough to a floured surface, cover with a towel, and let it sit for 5 minutes.
    4. Now you can either use your dough as is or if you have a few more minutes, shape it and let it sit again for another 5 minutes or so to let it develop a little more flavor.
    5. Bake your crust in the oven at 450 degrees until it starts to brown, then add your ingredients and continue to bake until the cheese is melted.

    Read more:

    Monday, February 12, 2018

    Papa Eric's Waffles

    The girls love Papa Eric's waffles more than any other so I finally remembered to ask him for the recipe.  I didn't try to make it healthier by soaking the batter because I was afraid I would ruin the recipe, but I did use half whole grain flour and half unbleached all purpose flour, and I also substituted my sucanat for white sugar and used half butter and half coconut oil for the oil.  (I tripled the recipe and didn't want to use up my stash of either oil at once.)  My girls agreed that they were the best waffles we had made and I freezed half of them for easy breakfasts on school mornings.

    1 3/4 cups flour
    2 tsp. baking powder
    3 tsp. sugar
    1/2 tsp. salt
    3 egg yolks beaten
    1/3 cup vegetable oil
    1 1/2 cups milk
    3 egg whites beaten stiff

    Directions: Measure dry ingredients into mixing bowl. Blend.  Combine egg yolks and milk.  Stir into dry ingredients.  Stir in cooking oil. Carefully fold in egg whites.  Do not over-mix. Pour approximately 2/3 cup batter onto preheated grid.  Close and bake

    Sunday, October 1, 2017

    Lemon cream punch

    When we ran out of sherbet at my daughter's party, we had some lemonade leftover as well as some sprite and vanilla ice cream.  My mother-in-law added them to the punch bowl and everyone agreed is was amazing!  I wish I had actual quantities to write down, but I don't.  I just wanted to add it to the blog so we can remember to try it again soon.

    I would guess:
    1 1/2 cups lemonade
    1 1/2 cups sprite
    1 pint ice cream

    Sherbet punch

    My daughter requested this punch for her birthday and it was a quick and delicious punch!  Everyone loved it!


    • 1 tub of lime sherbet
    • 1 2-liter Sprite
    1. Grab a punch bowl. 
    2. Spoon the sherbet into the punch bowl.
    3. Pour the Sprite over the sherbet and stir.
    4. Enjoy!

    Quick and Easy Vanilla Custard

    When my girls do swim team in the summer, they are always hungry and I try to find nutrient dense recipes to fill them up.  This custard is both delicious and healthy.

    1. Whisk together arrowroot and gelatin in a small bowl.
    2. Into a medium saucepan, pour milk, egg yolks, maple syrup, and sea salt.
    3. Sprinkle the arrowroot mixture over its surface, and whisk again to combine.
    4. Cook over medium heat for about 10 minutes, stirring CONSTANTLY until the pudding begins to thicken. It will start to steam first, which is your sign that the custard is almost done.
    5. Once thickened, remove immediately from the heat.

    Thursday, September 28, 2017

    Cheesy Garlic, Sausage, and Bacon Pasta

    My husband absolutely loves it when a recipe contains more than just one meat.  And I love anything with a cream sauce.  So this recipe makes us both happy!  I got the idea from this recipe, but the whole carbonara process seemed too time consuming to try out with a fussy baby on my hip so I just added some flour and cream to the bacon and sausage drippings to make a normal cream sauce for the pasta and it was delicious!  But I'm sure actually making it as carbonara wold be wonderful as well so feel free to give yourself more time than I did and try it out.

    • 3 Tablespoons of flour
    • 1 1/2 cup of heavy cream
    • 1 1/2 pound of spaghetti - cooked
    • 1 lb of sliced smoked sausage
    • 1/2 pound of bacon - after cooked cut into pieces
    • 1- 2 teaspoon of minced garlic *depending on taste
    • 1 cup of grated Parmesan Cheese
    • 1 extra cup of Italian blend cheeses* (can be the mixed bag style in stores)
    Fry bacon and use drippings to brown sausage. Reduce heat and add garlic to simmer with sausage.  Add a few tablespoons of flour to create a roux and mix well.  Add cold cream and stir til the sauce thickens. Add Italian blend cheese.  Add bacon and pasta and combine.  Sprinkle Parmesan on top and serve.

    Soaked crepes

    My girls love crepes.  I love them because they contain lots of eggs to fill my girls with protein.  Most of my girls put cream cheese in the middle and pour syrup over top.  If we have fresh berries, we add those as well.  I use this recipe with my freshly milled spelt flour by soaking the flour overnight in the milk with a bit of apple cider vinegar added to make it healthier.  I usually triple this batch to have some to freeze for busy school mornings.

    • 3 eggs
    • 1⅓ cup milk
    • 1 cup flour
    • ¼ teaspoon salt
    • 3 tablespoon melted butter, cooled
    • 1 tablespoon vanilla
    • 1 tablespoon sugar
    • *sugar for sprinkling

  • In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.
  • Mix well with a wire whisk until well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.
  • Heat a 8" non-stick skillet to medium heat.
  • Use a paper towel to lightly grease the pan with butter.
  • Pour ½ cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
  • Sprinkle about a ½ teaspoon of sugar over the crepe and roll them up, or fold them into fourths.
  • Keep them covered with tinfoil to keep them warm until they’re ready to serve.
  • Serve with fresh berries, powdered sugar, whipped cream or nutella!
  • Mini quiche muffins

    Karis has really gotten into cooking lately and one of her favorite meals is mini ham and cheese quiche muffins.  She even makes her own crust.  She got her crust recipe from Genius Kitchen and her filling recipe from here.


    1. Mix flour and salt with fork.
    2. Beat oil and water with whisk or fork to thicken.
    3. Pour into flour and mix with fork.
    4. Press into 9" pie crust.
    5. Fill with quiche mixture and bake at 400F until done.
    6. NOTES: I've never made this with canola oil.
    7. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
    8. This recipe is not suitable for baked pie crust shells.
    9. It makes a nice, flaky crust that's suitable for everyday use.
    • ½ lb. ham, cubed
    • 1 cup fresh milk
    • 5 eggs, beaten
    • 1 cup shredded sharp cheddar cheese
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    1. Preheat the oven to 350F.
    2. Arrange the pastry dough on a round baking dish.Blind bake for 12 to 15 minutes.
    3. Meanwhile, combine the beaten egg, salt, pepper, milk, and cheese. Mix well.
    4. Add the cubed ham to the egg mixture and stir.
    5. Remove the baking dish from the oven. Pour the entire mixture in the baking dish.
    6. Place it back in the oven. Bake for 35 to 40 minutes at 350F.
    7. Remove from the oven.
    8. Serve. Share and enjoy!

    Summer Bounty Sausage Casserole

    I stumbled upon this recipe when looking for a yummy but different way to enjoy our home-grown tomatoes and zucchini.  I wan't sure if my husband would like it since casseroles aren't his favorite, but both times I made it recently he raved about all the different flavors inside.  He wanted me to make sure I kept the recipe for next summer!  Thanks, Carrie, for such a winner!  The only thing I did differently was to make my own cream sauce instead of canned mushroom soup.  And I can never put just one clove of garlic in... I probably used at least 5!

    • 1 lb . Ground Italian Pork Sausage
    • 2 c . Finely Diced Zucchini
    • 4 c . Cooked Rice, (white brown or long grain)
    • 1 c . Diced Fresh Tomatoes
    • 1 Clove Garlic, minced
    • 10 oz . Cream of Mushroom Soup or homemade cream sauce
    • 1/2 c . Low Fat Chicken Broth
    • 1 c . Part Skim Shredded Mozzarella Cheese

    1. Preheat oven to 350 degrees F.
    2. Start by preparing your rice. Depending on which kind you use this can take any where from 5-20 minutes. I used instant white rice so mine only took about 5 minutes.
    3. While the rice is cooking, brown the sausage in a skillet on top of the stove until it is cooked through and no longer pink; then drain off any excess grease and place in a bowl.
    4. Add the remaining ingredients minus the cheese to the bowl and mix well.
    5. Place the mixture in an oven safe casserole dish, sprinkle with the cheese and bake for 30 minutes.

    Sunday, March 12, 2017

    Leah's Paleo fudge

    My friend Leah posted this yumy recipe and I just had type it out so I could remember it!

    1/2 cup melted coconut oil
    1/2 cup natural peanut butter (we use almond or sunflower butter)
    1/2 cup cocoa powder

    1/4 cup honey or maple syrup
    1/2 to 1 tsp vanilla

    Mix together until smooth (I use my food processor). Put into muffin liners (I used miniature ones here), and freeze/refrigerate

    Karis' favorite strawberry oatmeal bars

    • Karis made these wonderful bars from Pioneer Woman for a "how-to" presentation at our homeschool co-op.  They immediately became her favorite bar recipe!

    • 1-3/4 stick Cold Butter, Cut Into Pieces
    • 1-1/2 cup All-purpose Flour
    • 1-1/2 cup Oats (quick Or Regular)
    • 1 cup Packed Brown Sugar
    • 1 teaspoon Baking Powder
    • 1/4 teaspoon Salt
    • 1 jar (10 To 12 Ounce) Strawberry Preserves
    Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish. 

    Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. 

    Bake until light golden brown on top, about 35 to 40 minutes. Remove from the oven and let cool in pan. 

    When cool, cut into squares and serve. Yum!

    Sunday, February 5, 2017

    Karis's Favorite Toffee Cheesecake

    Karis made this for my dad's birthday and it is probably one of the best cheescakes I have ever eaten!  She got it from a Philadelphia Cream Cheese book.

    2 pkg. cream cheese
    1/2 cup packed brown sugar
    1 tsp. vanilla
    2 eggs
    1 cup chopped toffee bars, divided
    1 graham cracker crust

    Directions:  Mix cream cheese, sugar, and vanilla on medium speed until well blended.  Add eggs; mix until blended.  Stir in 3/4 cup of the chopped toffee bars.  Pour into crust.  Sprinkle with remaining toffee bars.  Bake at 350 for 35-40 minutes or until center is almost set.  cool.  Refrigerate at least 3 hours.

    Thursday, January 19, 2017

    Easy Addicting Corn

    My family loved this recipe! Thanks Budget Savvy Diva!


    • 1 Bag of Frozen Corn - 16 oz
    • 2 Tablespoons of Butter
    • ⅓ Cup of Parmesan Cheese
    • ¼ Teaspoon of Garlic Powder
    • ½ Teaspoon of Pepper
    • ½ Teaspoon of Paprika


    1. Over Medium Heat Melt Butter In A Medium Size Skillet.
    2. Add frozen corn ( do NOT add extra water)
    3. Cook for about 5 -7 minutes - stir every 2 minutes. Add seasoning keep stirring till all corn is well coated.
    4. Add cheese - stir for about 10 seconds
    5. and you are DONE! Enjoy!

    Pioneer Woman's Chili!

    I love the flavor of this recipe from The Pioneer Woman!
    • 2 pounds Ground Chuck
    • 3 cloves Garlic, Minced (optional)
    • 1 can (12-14 Oz. Size) Tomato Sauce
    • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
    • 1/2 teaspoon Salt
    • 1 teaspoon Ground Oregano
    • 1 Tablespoon Ground Cumin
    • 2 Tablespoons Chili Powder (more To Taste)
    • 1 can (14-ounce) Kidney Beans, Drained And Rinsed
    • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
    • 1/4 cup Masa (corn Flour) Or Regular Corn Meal
    • 1/2 cup Warm Water
    • Individual Bags Of Fritos
    • Grated Sharp Cheddar Cheese
    • Diced Red Onion (Optional)
    Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. 

    Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. 

    Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. 

    Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!