Category Archives: Recipies

Fruity Baked Oatmeal

Fruity Baked Oatmeal

This fruity baked oatmeal uses fresh or frozen blueberries, peaches and tart apples to really bring out the taste of this baked oatmeal dish.  Serve this for breakfast or let the family have an afternoon snack that you will feel good about feeding them.

Wanting something for your sweet tooth?  Add some ice cream or whipped topping and you have a great dessert.  These fruity baked oatmeal bars are delicious anytime of day or evening.

Fruity Baked Oatmeal

3 cup quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs lightly beaten
1 cup milk
1/2 cup butter melted
1/4 cup honey
1 tart apple chopped
1 peach chopped
1/2 cup blueberries

Preheat oven to 350 degrees.  In a large bowl combine oats, brown sugar, baking powder, salt and cinnamon.

Combine eggs, milk, butter and honey.  Add to dry ingredients and mix.

Stir in apple, peach and blueberries.

Pour into an 8×8 inch baking dish coated with cooking spray.

Bake for 35 to 40 minutes.  Knife should come out clean.

ENJOY!  Amish Pancake Recipe  Brown Sugar Honey Baked Oatmeal  Oatmeal Packets Master Mix

Tomato Bacon Jam

Tomato Bacon Jam

Do you love bacon well here is a perfect dip or use it as a topping.  Super easy to throw together.  Makes a wonderful dip or better yet use the Tomato Bacon Jam to top a hamburger, brat or what about a hot dog.

1 1/2 pounds tomatoes
1 pound of bacon cut into 1 inch pieces
1 large yellow onion chopped
1/3 cup packed brown sugar
3 Tablespoons water
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper

Slip the outside skin to your tomatoes by placing them in boiling water for a few minutes.  Plunge them in cold water and remove the skin and core.

Cook bacon.  Remove and drain on paper towels.

Using 3 tablespoons of bacon grease saute the onion until soft.  Add back in the bacon, tomatoes, brown sugar, water, apple cider vinegar, mustard, paprika and red pepper.

Reduce heat and simmer for about 40 minutes or until mixture thickens.

Transfer everything to a blender or food processor and pulse 4 or 5 times.

Store in airtight container in refrigerator up to 5 days.

Summer Time Fruit Drinks

Summer Time Fruit Drinks

During the hot summer months the taste of freshly made fruit drink always hits the spot.  Cold, refreshing, cooling and the taste of fresh fruit makes everything that much better.

Here are some homemade drinks to satisfy your thirst.

TIP:  Pour these into ice pop molds and hand them out.  They won’t last long.

Creamy Pink Lemonade

1 cup lemon juice
1 1/2 cups sugar
1 1/2 cups (1/2 and 1/2)
5 cups water
1 cup raspberries
1 teaspoon vanilla

Puree raspberries using blender.  Add rest of the ingredients and stir.  Serve cold.   Refrigerate up to 3 days.

cantaloupe Refresher

1 cantaloupe cup into pieces
1/2 cup sugar
6 cups water

Blend cantaloupe until smooth.  Add sugar and stir.  Pour into pitcher.  Add water.  Stir until well mixed.  Serve cold.

Watermelon Refresher

4 cups watermelon slide into pieces
1/2 cup sugar
6 cups water

Blend watermelon until smooth.  Add sugar and stir.  Pour into pitcher.  Add water.  Stir until well mixed.  Serve cold.

Strawberry Delight Drink

5 cups strawberries
1/2 cup sugar
6 cups water

Blend strawberries until smooth.  Add sugar and stir.  Pour into pitcher.  Add water.  Stir until well mixed.  Serve Cold.

Blueberry/Raspberry Swirl Bars

Blueberry/Raspberry Swirl Bars

Here is a wonderful summer treat to make ahead and take to those family gatherings, potlucks and BBQ.  Make this anytime of the year.  Comes together pretty fast and makes a 9×13 pan full of mouth-watering berry flavor deliciousness.


2 1/4 cups graham cracker crumbs
1/3 cup sugar
9 tablespoons unsalted butter

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking dish.

In a medium bowl, combine graham cracker crumbs, sugar and melted butter.  Press mixture into bottom of pan.  Bake for 7 minutes.  Cool completely.

Blueberry sauce  and  Raspberry sauce

1 cup fresh blueberries
1/4 cup water
3 Tablespoons sugar
1 Tablespoon light corn syrup
3/4 teaspoon cornstarch

In a saucepan stir together blueberries, water, sugar, corn syrup and cornstarch.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat to low and let mixture cook and thicken for around 5 minutes.  Remove from heat and let cool.

Repeat with the raspberry sauce same as you did with the blueberries.

Cream filling

2 (8 ounces) cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup sour cream
3 cups heavy whipping cream

Using your kitchen aid or mixer add cream cheese and confectioners sugar.  Mix until combined.
Add sour cream and mix well.
Add whipping cream.  Start off slow and gradually increase speed of mixer until it thickens.

Spread half of cream filling onto prepared crust.  drizzle with half the blueberry and raspberry sauce.  Top with remaining cream fill.

Spread rest of the blueberry and raspberry sauce on top.  Take a knife and swirl into the cream mixture.

Freeze until firm.  Let stand 15 minutes to soften and serve immediately.  ENJOY!

Blueberry/Raspberry Swirl Bars


Pearl Barley How to Cook/Recipes

Barley How to Cook/Recipes
Barley How to Cook/Recipes

Barley has been overlooked for years.  What is Barley?  Barley is a healthy high fiber, high protein grain.  Cooked barley has a chewy texture and nutty flavor, similar to brown rice.

Pearl Barley is most commonly used.  Now you can find quick cooking or instant barley which cuts down on soaking or cooking time.

Barley can lower cholesterol, reduces risk of coronary heart disease, Type 2 diabetes and colon cancer.

How do I cook Barley?  To cook barley cover 1 cup of barley with 2 cups of water or any type of broth vegetable, chicken or beef.  Bring to a boil and lower to simmer for around 30 to 40 minutes.  Most of the liquid will be absorbed.

Pre-soak Barley.  Cover barley with water or broth and let soak from one hour to over night.  Cooking time is reduced by around 15 minutes if you pre-soak.

What do I do with barley?  Add barley to soups and stews.  Substitute barley in place of rice.  Serve with curry and stir fries.  Eat barley in place of oatmeal for breakfast.  Add some brown sugar, maple syrup to barley and enjoy a warm breakfast.

Here are two wonder dishes using Pearl Barley.

Vegan Barley Casserole

3 Tablespoons butter
1 onion chopped
2 celery ribs chopped
1 cup mushrooms sliced
1 bell pepper chopped
1 cup pearl barley
2 cups vegetable broth (or any type of broth)
1/8 teaspoon salt and pepper

Melt butter in a large skillet.  Add onion, celery, mushrooms and peppers.  Stir and cook until soft.  Add pearl barley, salt and pepper.  Stir to combine.

Pour in broth and bring to a boil.

Pre-heat oven to 350 degrees.  Pour into casserole dish.  Cover dish .  Bake 30 minutes.  Uncover dish and bake for 15 more minutes.  Most of the liquid will be absorbed.

Barley Risotto

2 garlic cloves minced
1 Tablespoon olive oil
3/4 cup mushrooms sliced
2 teaspoons soy sauce
1/2 cup barley
3 cups vegetable broth ( any kind broth)
1/3 cup ricotta cheese
1/8 teaspoon salt and pepper

Soak barley for an hour or over night.  Drain any left over water off of barley.

In a pan bring vegetable broth to a boil.

In a large skillet add garlic and olive oil.  Cook for 1 minutes.  Add mushrooms and cook until soft.   Add salt and pepper.

Add barley and boiling vegetable broth to skillet.  Cook until almost all the liquid is absorbed.  Should take 20 to 30 minutes.  Stir often so doesn’t stick.

Stir in risotto.  Mix and serve.  ENJOY!



Spinach Facts/Recipe

Spinach Facts/Recipe

Spinach is one of the healthiest vegetables out there.  Cooked or raw, spinach has a mild flavor.  Extremely easy to grow in your garden.  Watch that is doesn’t bolt during the hot summer months.

Toss spinach in salads, smoothies, and soups or add to egg dishes, pasta dishes and the list goes on.

Six reasons to add this super veggie to your diet.

  1.  High levels of vitamin K and magnesium.  Promotes good bone health and helps regulate blood sugar levels.
  2. High levels of potassium.  Helps reduce blood pressure and cut the risk of stroke and death from heart disease.
  3. Tons of Vitamin A.  Hair and skin stay hydrated.
  4. Add spinach to your diet helps lower the risk of asthma.
  5. Zeaxanthin and lutein help prevent age related vision problems such as cataracts and macular degeneration.
  6. Spinach greens helps slow age related decline in brain function.  You can than nutrients like folate found in spinach.Keep Spinach fresh:  Store spinach loosely packed in a sealed plastic bag in the refrigerator.  Should keep for around 4 days.  Wash spinach just before using, other wise it will spoil if you wash it first and then store

Spinach and Mushroom Saute

2 teaspoons olive oil
2 cups fresh sliced mushrooms
2 cloves garlic minced
4 hand full of spinach or 6 ounce bag of spinach
salt and pepper to taste.  (optional)

In a large skillet heat oil.  Add the mushrooms and saute for 3 minutes.  Add garlic and cook for another minute.

Add spinach by the hand full.  Cook and stir until wilted.

Season with salt and pepper and ENJOY!  Gnocchi with Peas Sautéed Fresh Green Beans





Gnocchi with Peas

Gnocchi with Peas

Crispy on the outside and pillowy on the inside these pan toasted gnocchi are pure comfort food.

Extremely fast and easy to throw together.  Make this in a nonstick skillet it is a one pan wonder.  Makes the perfect side dish with anything and everything from chicken, pork and beef.

1/4 cup butter, divided
1 16 ounce package potato gnocchi
1 Tablespoon minced garlic (1 large garlic clove)
2 teaspoon chopped fresh thyme
1 1/2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can peas drained
1 Tablespoon lemon juice
Parmesan cheese for sprinkling

In a large nonstick skillet melt 2 Tablespoon butter.  Add the gnocchi and turn the heat up to medium to high.  Cook 10 minutes stirring occasionally.

Add garlic and thyme and continue to cook for 2 minutes.  Gnocchi should be lightly brown.

Add chicken broth, salt and pepper.  Reduce to a simmer and cook until reduced by half.

Add peas and lemon juice and remaining butter.

Cook for another minute.

Top with parmesan and serve.  ENJOY!


Monster Cookie Snack Mix

Monster Cookie Snack Mix
Monster Cookie Snack Mix

Looking for a new snack mix to try out.  Here is the perfect solution Monster Cookie Snack Mix.  This was a huge hit around my house and the best thing it only takes 10 minutes to throw together and 30 minutes in the oven.

Needing something that will go a long way for those football and Halloween parties.  I wasn’t going to mention Christmas don’t forget to add this to your list of delicious snacks to make.  Make a batch and give as a gift.  Seriously this is a make and take snack for anytime.

3 Cups Rice Chex cereal
5 Cups Cookie Crisp cereal
1 box peanut butter granola crushed
1 cup peanuts salted or unsalted (I used unsalted)
1 1/2 cups raisins
2 sticks of butter or 1 cup
1 cup packed brown sugar
1/3 cup corn syrup
2 cups M&M or 1 regular bag
1 cup chocolate chips

Monster Cookie Snack Mix
Monster Cookie Snack Mix

Preheat oven to 300F degrees.  Line a large rimmed baking sheet with parchment paper or use a silicone baking mat.

In a large bowl combine cookie crisp, rice chex, peanut butter granola, peanuts and raisins. Mix to combine.

Min a  medium saucepan combine the butter, brown sugar and corn syrup.  Bring to a boil and boil for 4 minutes.

Immediately put hot mixture over the cereal mixture and stir to combine until evenly coated.

Pour mixture onto baking sheet and spread out.

Bake for 30 minutes, stirring every 10 minutes.

Allow the mixture to cool and break into pieces.  Add the M&M’s and chocolate chips.  Toss to combine.

Store in an airtight container at room temperature.  ENJOY!


Amish Pancake Recipe

Good Old Fashion Pancake Recipe

Stop purchasing those boxes of pancake mixes in the store.  Everything you need to make great pancakes is sitting in your pantry.

Play around with different flours.  Whole wheat is our favorite.  Don’t over look buckwheat, oat flour or go wild and experiment with different flours.

This pancake recipe is easy to throw together, yet so delicious.  The pancakes rise and are light and fluffy.


1 1/2 cups flour (your choice)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1 egg

Add all the dry ingredients to your bowl and stir.  Add the milk and egg.  Stir until combined.

Heat your frying pan or griddle.  Pour 1/4 cup pancake mix for each pancake.  Brown on both sides.  Makes around 8 pancakes, depending on how big you make them.  ENJOY!  Homemade Maple Syrup  Pioneer Maple Syrup made from corncobs



Irish Stew

Irish Stew

Searching for  something new and different to make those family dinners extra special.  Ever tried making Irish Stew?  This is one of my favorite dishes and my wonderful daughter can make this with her eyes closed.  I always ask her to make this dish when we visit.  Yes I can make it myself, for some reason it always taste better when I don’t have to do any of the work.

5 pounds boneless beef chuck roast cut into 1 1/2 inch cubes
1/4 cup flour
1/2 teaspoon salt and pepper
1/4 cup vegetable oil
1 large onion diced
2 cloves garlic crushed
1/4 cup tomato paste
1 teaspoon water
1 bottle of Irish Stout or 2 cups beef broth
1 teaspoon thyme
1 cups carrots sliced
1 cup peas

Mix flour, salt and pepper in a bowl.  Dredge meat through flour mixture until coated.

In a large skillet heat 1/4 cup oil and brown meat.  Remove browned meat.

Cook sliced onion and crushed garlic in skillet until lightly brown.

Stir in water with tomato paste.  Pour over onions and garlic.  Simmer for 5 minutes.

Transfer everything to a dutch oven.  Add meat, thyme, Irish stout, carrots and peas.  Stir to combine.

Cover and simmer on low for 2 hours.

Serve over mashed potatoes.  ENJOY!