Wednesday, May 3, 2017

Southern Stewed Potatoes

  • 6-8 large potatoes (peeled and cubed, about 1-inch cubes)
  • salt and pepper
  • 2 tablespoons bacon grease (optional)
  • 1 pinch onion flakes
  • 2 tablespoons flour
  • ½ cup water
  • ½ cup milk
  • 3 tablespoons butter
  1. Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
  2. Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.
  3. After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
  4. Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
  5. Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
  6. Add more flour if you want it thicker, or more water if you want it thinner.
  7. Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.

Thursday, September 12, 2013

Peanut Butter Chocolate Chip Cookies

Made these tonight for the family...the batter was really yummy ! :)  And...the cookies were a hit!!!

These mouthwatering cookies are made with peanut butter and chocolate chips, a match that just can't be beat.


  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup chunky or smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips


Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°

Wednesday, July 10, 2013

Zucchini Pie from Real Simple Magazine

 I am going to try this tonight.  I read a lot of the reviews and how people changed up the recipe.  So I am going to include a few variations I think our family would like along with the original recipe.

Zucchini Pie



  1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
  2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
  3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

One of the other readers had also included a variation to make muffins which sounds good.  She says she freezes them for up to three days after making them. 


  • 1 1/2 cups grated zucchini
  • 2 tsp of onion flakes
  • 1 cup all-purpose flour
  • 1 cup grated provolone cheese (or mozarella cheese)
  • eggs, beaten
  • 1/4 cup vegetable oil
  • 4 tablespoons grated Parmesan
  • 2 teaspoons chopped fresh basil
  • 1 heaping teaspoon baking powder
  • 1 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1 1/2 cup to full cup of ham, browned sausage, and/or browned hamburger
  • Handful of diced pepperoni

Use silicone muffin tray and do not overfill.  Be sure to brown the muffins.  Not sure oven temp or length but I will be trying 375 degrees for about 15 minutes and then testing them to make sure done.  

Saturday, July 6, 2013

Savory Zucchini Venison Quiche

Tonight I tried a new recipe and it was a 5-Star Hit!!

 With the garden producing tons of zucchini I am looking for a variety of ways to use it. Plus we still have a few pounds of ground venison in the freezer and we need to use it up so that in several months we will have room for a fresh stock of deer meat. This recipe we had for supper but it would make a good breakfast dish as well. It doesn't take long and is also a good way to get some green veggies into those picky eaters we have in our family.

 Savory Zucchini Venison Quiche by Pam Martin 

 1 9" deep dish pie shell, pre-baked for 5 minutes
 1/2 pound of ground venison, browned
 1/2 pound of ground sausage ( I usually mix my two meats and brown together)
 1/2 tsp of onion flakes
 2 tbsp of parsley flakes
 1 tsp salt
 1 1/2 cup of shredded mild cheddar cheese
 3/4 cup of shredded zucchini (from my hubbie's garden)
 3/4 cup milk
 2 tbsp flou
r 3 brown eggs(straight from our chickens)

 Combine sausage, venison, onion flakes, parsley flakes, zucchini, flour, and cheese. Mix well. Pour into pie shell. Beat milk and eggs together and pour over sausage mixture in pie shell. Bake at 375 degrees for 35 minutes. Delicious!!

Home Grown Cooking

Hi! This is where I have decided to put our families favorite recipes so that I can have them all at my fingertips and can share them with my friends :)