I love these tangy mashed potatoes. The flavor is bold enough to stand up to all the other great Holiday flavors. Give them a try this year and see if they don’t quickly become a Thanksgiving favorite.
To make it festive, cut up some chives, green onion, dill or parsley and sprinkle it over the top of your mashed potatoes.
- 8 baking potatoes, peeled and quartered
- 1 (8 ounce) package cream cheese
- 1 (1 ounce) package ranch dressing mix
- 1 cup sour cream
- ½ cup butter
- Start by peeling the potatoes and cutting them into chunks.
- Bring some water to a boil in a large pot. Add a generous pinch of salt and the potatoes. Cook them until they are tender. Depending on the size of your potato chunks this should take about 20 to 30 minutes.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or for smoother mashed potatoes use a hand mixer.
- Using the hand mixer, cream the cream cheese and ranch dressing mix together. Stir this mixture as well as the butter and sour cream into your mashed potatoes and serve.
Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.
If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.
There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.
I love the flavors of fall, but am not quite ready to give up on summer either. Why not combine two of my favorite fruits as we transition from late summer into fall – Apples and Peaches. I love how the sweet fruit flavors combine in this sweet and spicy chutney. I love serving this with grilled chicken. The jars of preserved chutney also make a great holiday gift. Just add a piece of fabric and a bowl over the lid and you have a pretty homemade present.
- 8 apples
- 12 peaches
- 1 onion
- 1 pound raisins
- 1 pound brown sugar
- 2 cups cider vinegar
- 1 tbp ground ginger
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- Peel the peaches, remove the pit and dice them into small chunks. Do the same with the apple and onion.
- Put all ingredients (including the fruit and onion) into a large pot and bring the mixture to a boil. Reduce the heat and slowly simmer everything for 2 hours. All the fruit will be tender and the chutney will start to thicken.
- Pour the mixture into sterile jars. Tap each jar on the counter (carefully) to release air bubbles. Process in your canner according to the manufacturer’s instruction for 10 minutes. Or store the jars in the fridge and use your chutney within a few weeks.
You can easily cut this recipe in half for a small batch of chutney. The recipe as is makes about 7 pints of chutney.
I remember the first time I had this salad. It was at a family cookout and I loved it. It took me a few different tries to come up with a version just like it. It’s since become a favorite. I’ll make it when I know we’ll cook something on the grill for dinner. I can have this ready and waiting in the fridge while we hang out in the backyard.
This recipe is also very flexible. You can leave out the bacon if you’re serving vegetarians. Add some sliced almonds or chopped pecans or use cranberries instead of raisins. I’ve even had a version that had pineapple, bacon and cheese that was delicious.
- 4 cups broccoli
- 6 bacon strips
- ½ red onion
- 1 cup raisins
- ¼ cup of grated cheddar cheese
- 1 cup mayonnaise
- 2 tbsp white vinegar
- ¼ cup sugar
- Salt and pepper to taste
- Start by frying up the bacon. Allow it to cool on some paper towels (to catch the grease) and crumble it up. Set it aside.
- Peel and chop the red onion finely, and then set it aside as well.
- Boil some water in a large pot and add a good dash of salt. It will help season the broccoli and keep it nice and green. Cut the broccoli into small florets and boil them in the water for 2 to 3 minutes. Drain them and run cool water over them to help cool them down.
- Put the cooked broccoli, bacon, cheese and raisins into a bowl. In a small bowl or a mason jar, combine the mayonnaise, vinegar and sugar. Add salt and pepper and pour the dressing over the veggies.
- Cover the salad bowl and let it sit in the fridge for at least 4 hours before serving.
I love spaghetti squash. It’s healthy, filling and a great pasta substitute. The only problem with it is cooking it. It cooks faster when you cut it in half, but it’s pretty hard to do. After trying to do it myself and almost losing a finger, I now have my husband do the cutting if I’m roasting the squash. Of course that requires him to be around when it’s time to get the squash started in the oven, which doesn’t always happen.
Instead I started cooking the whole squash in the crockpot. It’s quick and easy and the slow cooker won’t heat up your house the way the oven can. Here’s what I do…
Get out your large crockpot and place the squash in it. Add a cup of water, close the lid and cook it on low for 8 to 10 hours. Carefully remove the squash using oven mitts and put it on a large plate or cutting board. Using a large, serrated knife, cut the cooked squash in half. Remove the seeds and set them aside. They can be roasted later just like pumpkin seeds. Use a fork to rake out the “noodle-like” strands of cooked squash.
Top your fake pasta with your favorite pasta sauce and serve. It’s also a great side dish with a little butter and pepper.
Tracy Roberts over at Moms In A Blog is putting together a sweet little Kindle ebook called Cooking from the Pantry: The Busy Mom’s Guide to Creating Fabulous No-Fuss Meals in 30 Minutes or Less and I get to show you a sneak peek.
Here’s a quote from the ebook:
Organization Isn’t The Problem
I am a:
- Online Business Owner
- Keeper of My Home
- Homeschool Teacher
Those things keep me pretty busy. There are things I choose not to focus on because other things are more important. For instance, I’d rather sit on the floor playing with my kids than sweep or mop it.
I am not an overly organized person. That doesn’t mean I don’t have structure to my day, it simply means that I don’t take the time to do extensive meal planning, cut coupons or spend a ton of time at the grocery store.
I do, however, cook pretty good meals that my family likes to eat in less time than it takes to watch an episode of your favorite TV show.
I suppose you could call it a system of sorts that I fell into based on the foods I was cooking that actually got consumed. You know the drill. Figure out what’s working (or what they’ll eat) and do more of that.
After a bit, I realized the same items kept cropping up on my list so I was able to just stock up on items as needed and when they went on sale I bought extra because I knew I’d be using them.
Can you relate? I know I can. In fact, I couldn’t wait to get a few of her yummy sounding recipes so she agreed to share one of her family’s favorites.
Simple Chicken & Dumplings
- 1 bag Individually Quick Frozen (IQF) Chicken Tenders (or whatever chicken you’d like to use)
- 1-2 medium Onions, Chopped (We like onions)
- 1 can Evaporated Milk
- Chicken Bullion
- Carrots (optional-I add them because the kids will eat them.)
Add a stick of butter to a large pot, melt.
Add bag of chicken and chopped onions. Cook until chicken is browned and most of the butter is gone.
Break up chicken into pieces/shreds. I just use the wooden spoon I’m cooking with. Now, add enough water to cover the chicken. Add bullion, to taste. I use a powder since it disolves better. Add the can of evaporated milk. Adjust water levels & bullion, if needed to create the amount of servings you need.
Mix Bisquick with water and follow the instructions on the box for dumplings, if you prefer to roll them out. More often than not I just do drop dumplings (like drop biscuits). I mix the Bisquick & water together and then drop into the pot of boiling soup.
Add carrots, if you’d like and then cook until thickened.
Once thickened to your liking, dinner is ready to be served.
Perhaps I can get her to share a couple more of her recipes to tide you over until the ebook is ready. In the meantime, please enjoy and let me know what you think.
By the way, you can use the recipe for my Homemade Biscuit Mix instead of Bisquick.
I remember my mother adding an apple when she was cooking red cabbage. The sweetness added some nice balance to the meal. When I first came across this traditional Irish recipe, I was reminded of my mom’s German cooking. This baked cabbage was an instant hit at our house. It makes for a great side dish during the colder months.
- 1 head of cabbage, chopped
- 2 C apples, peeled, cored and sliced
- 1/3 C sugar
- 1 C bread crumbs
- 6 T butter, melted
Preheat your oven to 350 F.
Boil your chopped cabbage in water for about 4 minutes. Drain it and set it aside.
Spray a 2 qt. casserole dish with a non stick cooking spray.
Layer half of the cabbage into the prepared casserole dish. Layer half of the apple slices over the top of the cabbage. Sprinkle half the sugar over the top of those 2 layers. Spread half of the bread crumbs over that.
Repeat the layers again ending with the last of the bread crumbs. Pour the melted butter over the top of the entire casserole. Cover tightly and bake for 30 minutes.
Remove the cover and continue baking an additional 15 minutes or until heated through.
St. Patrick’s Day gives us all an excuse to have some fun and eat delicious comfort foods.
Just thinking about corned beef, cabbage & soda bread give me goose bumps. Those classic Irish dishes are among some of my favorite but it’s fun when you can find new recipes that make your tummy happy.
Since St. Patrick’s Day is just around the corner I thought it would be nice to put together some recipes and crafts and create a kindle ebook to celebrate.
You’ll find delicious Irish food along with a bunch of crafts that your family will enjoy creating together.
And remember, with all Kindle ebooks, you don’t need a Kindle to download them. Amazon makes it easy to put right on your computer, laptop, or other e-reader or device. And the price is right, too!
So you’ve bought a big bag of Kale and now what? You’ve added it to your favorite smoothie and enjoyed it as a yummy avocado and kale salad, but there’s still half a bag or more leftover. Whatcha gonna do? Make kale chips of course. I shared my favorite recipe with you a few days ago. It was a simple version seasoned with just a little salt.
I’m about to bake up another batch of these yummy chips and did a little research into different seasonings. I came across this video on making salt and vinegar kale chips. I love this particular flavor combination in my regular chips so I had to give it a try. My kale bites are sitting on the counter right now. They’ve been drizzled in vinegar and I’m waiting for it to dry (as per the recipe below) before I move on to the next step in the recipe. Yes, it takes a little more time, but I’m sure it will be well worth it.
What’s your favorite seasoning or flavor combination for kale chips?
One of my favorite new vegetables is Kale. It’s awesome in soups and stews, sauteed like any other green and I’ve even added it to my smoothies in the morning. You can also make some great healthy Kale chips.
Kale is often found either sold by the bunch or in a large bag (washed and cut into bite-sized pieces). I have bought both types and usually go with whichever kind ends up being cheaper.
Kale is considered a superfood. It is low in calories and full of fiber, iron, calcium and Vitamins K, A and C. In other words, it’s just smart to eat … especially since it’s very affordable. One of my favorite side dishes is a simple Kale salad made with Avocado and lemon juice as the dressing. It’s healthy and fills you up. From here, you can add any other veggies you like. I almost always add chopped cucumber, but bell peppers, tomatoes etc are great additions as well.
- 2 cups of kale
- 1 ripe avocado
- ½ lemon
- ½ cucumber
- 1 yellow bell pepper (optional)
- Wash your kale and cut it into bite-sized chunks. You can also used the pre-prepped kind that comes in a large bag at the grocery store. Put the Kale into a medium-sized bowl.
- Cut the avocado in half, remove the pit and cut it into small chunks. Put them into the bowl on top of kale.
- Squeeze the juice from the lemon into the bowl as well. Add some salt to taste.
- Use your hands to mash the avocado up and mash it into the kale leaves. Kale leaves are sturdy, so don’t be afraid to mash it up like meatloaf.
- Cut the cucumber and bell pepper (along with any other raw veggies you like) into small chunks and stir them into your kale salad. Serve immediately.
I never thought I would want to try making Kale Chips. It just seemed like such an odd recipe. But, not only did I try them, I liked them, and now I am hooked on them!
A while back, I started seeing recipes start popping up all over the place for Kale Chips. Since I cook kale quite often in soups, stews, or even just sauteed in a skillet as a side dish, I finally thought, “Why not?” So, I gave Kale Chips a try and now they are one of our favorite snacks; and not just me, but my husband and daughter have grown quite fond of them, as well.
The nutritional value is tremendous, which makes this recipe appealing right from the start. But, add in how cheap kale is and I just can’t see a reason NOT to make this snack.
And the best news is they taste great! With just a bit of natural tartness, they don’t need much more flavoring. I just sprinkle on a bit of kosher salt after they come out of the oven. Of course, a light sprinkle of grated Parmesan cheese is nice, too.
I hope you’ll give this recipe a try. It took me a while to convince myself that the recipe would work and that it would taste good. Now I make Kale Chips several times a week and they never last long enough even to cool off! Enjoy!
- 1 bunch kale
- 1 Tbsp olive oil
- kosher salt
- optional: other seasonings such as grated Parmesan cheese, red pepper flakes, or herbs
- Preheat oven to 300 degrees* and get out a large baking sheet. (*Oven temperatures vary. Be sure to watch your first batch carefully, and then adjust temperature according to your oven.)
- Wash the kale.
- Cut the leafy part of the kale off of the stems; discard the stems.
- Cut the kale into pieces about the size of a quarter. Try to keep all the pieces as close to the same size as possible.
- This part is very important – thoroughly dry the kale. Use a salad spinner if you have one. If not, dry with paper towels or with the ‘swinging towel’ method where you bundle the kale inside a clean towel and swing the towel around in big circles.
- Place the dry kale in a big bowl, drizzle on the olive oil, and mix with your hands until the kale is coated. Don’t use too much olive oil or the kale will get soggy instead of crispy.
- Dump the kale onto the baking sheet and spread out into as much of a single layer as possible.
- Bake in preheated oven for about 10 minutes. Then, using tongs, pick the kale up and flip it around and over as much as possible.
- Slide back into oven and cook an additional 10 minutes, or until the kale starts to get dark in color and begins to crisp.
- Again using tongs, toss the kale around once more. They should be crispy enough to remove from the oven, but if not, you can let them bake for another 5 minutes, more or less.
- Remove the baking pan and toss them around again. The kale chips will actually get crispier once they are removed from the oven and you toss them around.
- Salt lightly, taste, and add more seasoning if desired.
- Serve as snacks or toppings for soups, stews, or casseroles. You can also mix in with quinoa, rice, or pasta dishes.
Once you get the process down, you’ll be making Kale Chips more and more often, and finding lots of ways to use them. But, like I said, they rarely last long enough to make it to another dish in our house. Truth be told, they rarely make it off the baking sheet!
Give these nutritious snacks a try and be sure to come back and comment below with your thoughts.
Got this recipe from my mom. My husband really loves it for a quick supper. It can easily be adjusted to serve more.
For 2 servings:
Dice up a little onion and put in frying pan.
Wash and thinly slice 2 medium potatoes and add to onion.
Thinly slice 2 hot dogs and add to pan.
Add a little salt, and pepper and cook until potatoes are done.
It’s good plain, or with ketchup if you want.
When strawberries are in season, I am always on the look-out for new recipes to use this family favorite.
We have plenty of regulars, even another strawberry freezer jam, but this recipe offers a little surprise – pineapple. The flavors complement each other so well, and the texture is incredible.
If you’re looking for a new freezer jam to make with your strawberries, give this one a try. I think you’ll be pleased.
- 1 to 2 pints fresh strawberries, washed, drained, and hulled
- 2½ cups fresh pineapple, peeled and finely chopped
- 7 cups sugar
- 2 pkgs (1¾ oz) powdered pectin
- 1 cup cold water
- 4 pint size freezer containers with lids
- Place strawberries in a large mixing bowl and crush them with a potato masher. You’ll use between 1 and 2 pints to get the 2½ cups needed for jam, depending on the size of the strawberries.
- Measure out 2½ cups strawberries and place in a separate bowl.
- Add the pineapple to the measured strawberries.
- Slowly add the sugar and stir until well combined.
- Place the cold water in a saucepan over medium heat and add the pectin.
- Stir continuously until water begins to boil; boil 1 minute, then remove from heat.
- Pour the water mixture into the fruit and stir well to combine; continue stirring 4 minutes.
- Pour into pint canning jars or freezer containers; cover.
- Let stand at room temperature for 24 hours, then put in freezer.
- Jam will be just fine in the freezer for up to 6 months.
- When ready to serve, remove from freezer and allow to come to room temperature, about 1 hour.
- Always cover and refrigerate any uneaten portions; use within 3 to 4 weeks.
This post was shared with us from Living So Abundantly. I thought I would post it in the Articles section as well as the Frugal Tips section and the Recipe section so it would be easy to find.
Having been blessed with buckets and buckets of tomatoes this year, I embarked on a mission myself to find ways to use up tomatoes in assorted ways. What resulted was a little cookbook available on Kindle. You can click on and take a look right here: The Tomato Cookbook – Tomato Recipes From Soup To Grilled
On with the instructions for peeling tomatoes from LivingSoAbundantly.com.
First, remove the top of the tomato with a paring knife.
Slice an “x” on the bottom of the tomato.
Immerse the tomato into boiling water with a slotted spoon for 3-5 seconds; remove.
Using the slotted spoon, immediately immerse the tomato into an ice bath; remove in 3-5 seconds.
Easily peel off the skin, and this is what you get. So easy!
Why would I want peeled tomatoes? Salsa, of course! You can also make homemade spaghetti sauce, too.
There are so many uses for peeled tomatoes.
What’s your favorite use?
For pictures of the process, be sure to click on the link for the Living So Abundantly website.
One of our readers was looking for a recipe for stewed tomatoes with dumplings. The following is the recipe a commenter suggested, but I tweaked it a little (major difference is reducing the sugar quite a bit.) You can also use fresh tomatoes, diced up with liquid from the tomatoes reserved. If you do, you may have to add a little water (or broth) to the stew to make up for the liquid that you would have from the canned tomatoes. If you have basil or oregano handy that would also be tasty.
Comment in the space below if you try this recipe and let us know what you think.
- 1 (14 oz size) can diced tomatoes
- 1 tsp sugar, more or less to taste
- ¼ tsp Kosher salt
- ¼ tsp black pepper
- 2 Tbsp butter
- ½ cup biscuit baking mix*
- 3 Tbsp milk
- In a soup pot, put the diced tomatoes (along with all liquid in can), add the sugar, salt, black pepper, and butter, stir.
- Put on medium-high heat and bring mixture to a gentle boil, then turn down, cover, and simmer slowly for 15 minutes or until creamy and bubbling hot, stirring often.
- Prepare the dumplings in a separate bowl by mixing together the dry biscuit mix with milk until just combined – don’t over mix – the dough should be slightly lumpy.
- Uncover pot and divide the biscuit dough into 4 sections and drop onto the tomatoes. Cover pot and continue simmering slowly for 10 minutes – do not peek! Uncover and test dumplings for doneness by inserting a toothpick into a dumpling; it should come out clean.
- Spoon into 2 bowls, each bowl getting 2 dumplings.
*Can use prepackaged biscuit baking mix or you may want to make your own homemade biscuit mix.
I wanted to share an email I got from a reader that has an amazing way to use up zucchini. Please read – I can’t wait to try it. Thank you, Roxanne, for sharing this great tip!
Hello there. Just had to tell you how much I enjoy your books, your tips, and your newsletters. This one is devoted to tomatoes, but I wanted to share something with you that I’ve done several times now. Its not the tomato, rather it is the zucchini! Those big honking, large as a baseball bat zukes that got that way because they were hidden by the large leaves actually provide a cheap ingredient that you would never suspect was made with the zucchini.
Apple butter. Yes – apple butter. I clean them the same as you would cantelope; i.e. skin and seeds removed. I cut into halves or quarters and then slice about 3/4″ thick into crescents. Follow your favorite apple butter recipe and enjoy. I’ve also done “mock apple crisp” using the same methods. The zukes take on all of the seasonings and the texture is pretty much identical.
Roxanne Loehrig – Aurora CO
Thanks again, Roxanne. Now I’m hoping I get one of those buckets of zucchini mysteriously show up on my doorstep soon.
There is nothing better in the morning than a nice cup of tea and a piece of toast that has homemade orange marmalade spread all over it. The good news is that making this fruit spread is a lot easier than you may think. Give it a try … I think you’re going to love it.
I first started playing with marmalade recipes when I started reading a lot of English novels. Just hearing about the tea and toast made me want to sit there with my book and enjoy the same treat. I bought a jar of marmalade at the grocery store, but didn’t care for it much. This homemade version is much better. It also makes for a nice afternoon treat.
- 6 large sweet oranges
- 3 cups water
- 6 cups sugar
- ½ cup lemon juice
- Prepare 4 half pint jars and lids by sterilizing them, keeping them hot, and get your hot water bath canner ready.
- Prepare the oranges by washing them well (removing any stems), thinly slice into circles, then quarter, discarding seeds as you do.
- Put the orange slices and water in a large cooking pot over medium-high heat and bring to a boil, boiling for 5 minutes, stirring frequently.
- Remove from heat and let sit out overnight in a cool place.
- The next day, put pot over medium-high heat and bring to a boil, continue at a rolling boil for 1 hour, stirring frequently.
- Remove from heat and let stand for 4 to 5 hours in a cool place.
- Add the sugar, stir to dissolve, then put pot over medium-high heat and bring to a boil.
- Stir frequently while you continue boiling the mixture until it forms a jelly texture.
- Test with your cold metal spoon for doneness by dipping the spoon in the liquid and removing. When jelly no longer drips from the spoon and slides off slowly in a sheet instead, it has jelled properly.
- Remove the pot from the heat and stir in the lemon juice.
- Ladle hot mixture into hot, sterilized jars, leaving about ¼ to ½ inch headspace in jar. Apply the lids and process in hot water canner for 10 to 15 minutes (adjusting for altitude.)
- Remove from heat, let sit for 5 minutes, then remove jars to a towel covered counter, leaving plenty of room in between jars for air circulation.
- Let sit undisturbed for 12 to 24 hours.
This recipe was adapted from one featured in the Homemade Jelly and Jam Recipes Kindle book. Grab your copy today for more jelly, jam and marmalade recipes.