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This week’s recipe is rather a show stopper. Especially when you tell people what it is. I have to smile at people’s reactions when I tell them I’ve made a FIVE POUND apple pie. There’s always the stop-to-make-sure-they-heard-that-right face and then the “Wow!” as they let it sink in. I have fun “wowing” people with my food :-) Yes; a full 5 pounds of apples go into this pie. It’s my special pie. The one I make when I want to perform a true culinary labor of love for someone. This pie takes the better part of half a day to make- more if you make the pie crust yourself. DO NOT let that put you off! The majority of that time is cooking, cooling, and baking time. Making the pie is really easy; it’s just that the preparation takes time. But sometimes the very best things take a lot of time…

Start with a whole bunch of apples and a few other ingredients:


Now, the original recipe that this idea came from had a whole convoluted list of steps- most of them unnecessary. I’m not sure if the lady was just trying to make it sound like she was positively slaving away over the pie to get a pat on the back or if she really, truly thought that making a pie had to be that difficult. People tend to think that pie making is complicated, but it really isn’t. In fact, a pie is one of the very simplest things to bake. There’s no raising of dough or tiptoeing around the house because  you don’t want what’s in the oven to fall. You make the filling, make the crust if you don’t want to buy one (another process that’s touted as difficult, but that’s another post), put the former into the latter, and bake until done. So, while this particular recipe has a couple of extra steps compared to a “regular” apple pie, I’ve simplified this process to be as easy as it can get. In that vein, let’s get started!

The first step is peeling, coring, and slicing the apples. Make sure you have a big bowl of acidulated water for your apples to go into so they don’t rust (turn brown). All that means is water with acid in it. If you have lemon juice, use that. Orange or lime juice works too. If you don’t have any of those, you can use apple cider vinegar. For 2 liters of water use a tablespoon of whichever acid you happen to have on hand. So, I peeled and cored my apples- cutting them into halves so I could use a melon baller to cut the core out…


But I totally cheated with the slicing part. I’ve wanted a food processor for YEARS. As in, since I left home at 19. I’m 36 as of this writing. So when I found an insanely wonderful deal on the food processor I’ve wanted since I first saw it, I went to my husband and asked pretty please. Being the wonderful man and biggest fan of my food that he is, he said yes! So today, for the first time, I used my beautiful, brand new Kitchenaid food processor!


That is absolutely a dream come true. Yes; I’m a food nerd. I accept that. :-)

So now that the apples are sliced and ready, the hardest part of making the filling is over! Drain the apples well and put the whole batch into a frying pan or pot big enough to hold them along with the butter, sugar, and spices.


Cook them until they are just beginning to soften. You want them to have plenty of crunch left, but they should be partially cooked.


Once the apples are cooked enough, turn off the heat and take them out of the pan with a slotted spoon. Make sure you drain as much of the liquid off of them as you can. Put the apples slices into a colander over a bowl (or, in my case, the pasta insert that goes into my stock pot) and set it aside while we deal with the leavings in the pan.


We’re going to cook this down into what amounts to caramel. Don’t panic; this step is very easy, it just takes some time. Turn the burner back on and bring the apple liquid to a fast boil.


Give this a stir every couple of minutes and continue to cook at a fast boil until the liquid begins to thicken. Check the bowl that the apples are over a couple of times to add any more collected liquid into the pan. Thickening the liquid can take upwards of 8-10 minutes. Just keep an eye on it.

This is pretty much there:


At this point you should stay with the pan, stirring continuously. Lower the heat a bit so that you get a steady boil instead of a fast boil. You’re looking for larger bubbles that are a little slower to pop. Keep cooking and stirring until you end up with the consistency of the caramel topping you would put over ice cream.

Now you can turn the heat off (so the caramel doesn’t burn) and add the vanilla and heavy cream…


Turn the heat back up to medium low and boil the caramel until it’s nice and thick again. You should be able to scrape the spoon along the bottom of the pan and leave a nice clean path:


Add the apples back into the pan and discard any liquid that may have accumulated in the bowl under them. Stir the apples to coat them in the caramel and let the pan sit until the apples are at room temperature. You’ll need to stir them every 4 or 5 minutes to keep the cooling process going. You’ll notice that the apples have quite a bit of liquid in them again and that’s ok. We can fix that:

IMG_20151117_122356142Cornstarch to the rescue! Once the apples are at room temperature, sprinkle them with 3-4 tablespooons of cornstarch. Stir the apples well to mix the cornstarch into the liquid and you’re set! The sauce will be very cloudy, but that will clear up once it’s cooked.


Do not, I repeat: DO NOT try to add the cornstarch while the apples are hot!! Anyone who has tried to make gravy by adding cornstarch directly to the hot drippings and broth can tell you that doing so will only end in gluey lumps of cornstarch. So do yourself a favor and wait until the apples are cooled to add the cornstarch.

Before the pie is assembled, mix up the egg wash. This is what you’ll brush over the top of the pie to give it that nice, shiny top crust that you find in restaurants. You can mix the egg with a tablespoon of water, but using heavy cream instead will give you a slightly thicker, and much richer wash. Take my advice: use the cream.


Mix the cream and the egg VERY well; you don’t want streaks of egg white on top of your pie.

Now put your bottom crust in your pie pan and add the apples to it. I like to mound them slightly in the middle; it gives the pie a very classic shape and, since the apples are already cooked, you don’t have to worry about them getting cooked all the way through or the apples shrinking as the pie bakes, leaving a disappointing hollow cavern under the crust.


Take your top crust and put it over the pie pan, crimping the edges to seal the top and bottom crust together.


I do a simple roll under and crimp, but if you want to do something fancier, have at it. The pie will be all the more impressive for it!

The next step is to brush on the egg wash. You don’t want it pooling all over the place, but do brush the egg wash on with a fairly heavy hand.


With a sharp knife, cut some vents into the top. You could cut shapes, but I stick with simple, classic slits. Just make sure you vent the pie somehow, or the top crust won’t survive and the steam won’t be able to escape and you’ll have runny filling.

Wrap the edges of the pie with aluminum foil or put a pie shield on it and into the oven it goes at 400 degrees. My pies usually take a total of 70-80 minutes, but that will vary by oven. After the first 40 minutes, check the pie. It should still be fairly light but beginning to brown. Go ahead and uncover the edges and continue baking it. At the one hour mark check it again. It should be browning well now and you should be getting a little bit of bubbling from the filling. For the pie to be done, it needs to be uniformly browned and the filling needs to boil for at least 10 minutes.


Isn’t that a beautiful color?! That deep, rich, glossy color comes from the egg wash. The crust would be dull and pale without it- not unlike the pre-egg wash photo above. My crust buckled a bit, though, and I can tell you why: I made the mistake of making the top crust too tight. I know; it sounds funny, but it’s true. I didn’t make sure the middle had enough dough before crimping the outside. I should have laid my crust over the top, run my hands over the mound in the middle, and then crimped the edge. The crust shrank as it baked (naturally), so it separated. It really doesn’t matter though; I’m not entering it into a beauty contest and the taste far outweighs any homeliness the pie may posses!


This is not a super sweet, gloopy, apple-esqe flavored pie. The sauce to fruit ratio is very nearly perfect and the flavor is absolutely, without a doubt APPLE. At least 95% of the filling you see above is actual, honest to God fruit- not some fruit flavored, sugary gel with a few pieces of apple in it. This is a prime example of everything an apple pie should be. And once you’ve tasted it, you may never want a piece of any other kind of apple pie again. And that’s ok; you know how to make your own now! So go ahead; make this pie and wow your family and friends. I think you’ll find it just as fun as I do ;-)

The Recipe:

5 Lbs Apples (Honeycrisp or similar firm fleshed, sweet-tart apple)

6 T Butter (salted is preferred, but unsalted will work too)

1/2 C Brown Sugar, packed

1/4 White Sugar (add extra if the apples are too tart)

1 t Cinnamon

Large Pinch Nutmeg

1/4 C + 1 T Heavy Cream, Divided

1 t Vanilla

3-4 T Cornstarch

1 Egg

2 Ready Made Pie Crusts or Enough dough to make a double crust pie

The Method:

*Fill a very large bowl about halfway with cold water. Add the juice of half a lemon, lime, or orange. OR add 1 T Apple Cider Vinegar.

*Peel, core, and slice the apples to about 1/8 inch, keeping them in the water as much as possible to prevent rusting.

*In a pot or frying pan large enough to hold the apples, melt the butter over medium high heat.

*Add the apples, sugars, and spices and cook, covered, for about 10 minutes. The apples should be starting to cook through but still have plenty of crunch.

*Remove the apples with a slotted spoon to a colander or other strainer set over a bowl.

*Bring the liquid from the apples to a fast boil and hold it there, periodically adding any accumulated liquid from the bowl under the strainer.

*Once the liquid begins to thicken, lower the heat until you get a moderate boil; the bubbles should be a bit larger and pop more slowly than before. Hold this boil until the sauce has reduced to the consistency of the caramel sauce that goes over ice cream.

*Shut the burner off at this point and add the vanilla and the 1/4 C of heavy cream.

*Turn the burner back onto medium low and boil the caramel until it is once again thickened as in the last step.

*Take the pan off the heat and stir in the apples.

*Cool the mixture to room temperature. This may take a couple of hours.

*Preheat the oven to 400 degrees.

*Sprinkle cornstarch over the filling and mix well to incorporate.

*Whisk the egg and 1 T heavy cream very well and set aside.

*Prepare a 10 inch common depth or 9 inch deep dish pie plate with a bottom crust.

*Pour the filling in and place the top crust over it, making sure to secure it (run your hands over it to smooth it) from the middle outwards before crimping the edges. Make sure the edges are sealed.

*Brush the egg wash over the entire top of the pie. Don’t skimp on this step.

*Cut steam vents into the top crust.

*Wrap the outer edge of the pie plate with foil (make sure it doesn’t rest on the crust) or cover with a pie shield.

*Bake the pie until beginning to brown.

*Remove the foil or shield.

*Bake until uniformly brown and the filling has bubbled for at least 10 minutes. May take 70-80 minutes total bake time.




I’m not really one for food fads. I was tired of the make-every-food-rainbow-colored fad in super short order, the macaron fad got boring pretty quickly, and if I see one more carb dish “made over” with cauliflower (yuck!) I swear I’ll scream. However, I have to say that I am totally on board with the pumpkin trend. Every year I look forward to pumpkin season. Not because I can finally have pumpkin flavored things, because I make those year round. No; I look forward to it because canned pumpkin gets cheaper and I can stock my pantry for the year. And, now that I have my own basement with my own pantry shelves, I plan to go a little stock up crazy. It’s already begun; I have eight 15 ounce cans and three 29 ounce cans of pumpkin on my shelves. And these pancakes are a prefect way to use some of them up!

Start with your basic pancake ingredients, plus pumpkin and spices…


Basically, all you’re doing is mashing the recipes for pancakes and pumpkin pie together! So combine all of your wet ingredients, including the pumpkin. Oh! I’m hoping that by now you know that you should NEVER crack eggs on the side of a bowl, dish, or pan. Not only can it make a mess, but you’re almost guaranteed to end up with shell in your finished product, and when you bash the shell into the inside of the egg you’re also introducing any bacteria or debris that was on the outside of the egg into the inside- of the egg and then of you! So please; ALWAYS crack your eggs on the counter or another flat surface and pry them apart to empty them.

Ok- you’ve got your wet ingredients well mixed, now combine all of the dry ingredients in a large bowl. The amounts I’m working with here make a large batch- enough to have leftovers to freeze. I got 24 pancakes out of this batch, using 1/3 of a cup of batter for each pancake. You could halve the amounts, but you’d end up with half a can of pumpkin in your fridge and unless you already have an idea of what to make with that, it’s easier (and less wasteful) to just make the full batch. So get your biggest bowl and combine the dry ingredients completely. Make a well in the middle, like so:


That will make mixing in the wet ingredients easier. You want to make sure everything is incorporated, but not perfectly smooth. If you wanted to add something like nuts or chocolate chips, now is the time to do so. You’ll end up with a big bowl of orange…


Now drop the batter onto a hot griddle or pan using a 1/3 cup measure. (By the way; that will make nice, big pancakes that are about 3-4 inches across. To make smaller cakes, use a 1/4 cup measure. Or you could make mini pancakes by using a tablespoon measuring spoon.) This is a very thick batter that will result in beautiful, thick, puffy pancakes…



Cook the pancakes 3-4 minutes on each side, until they are a deep golden brown. Remove them to a platter or baking sheet and repeat until you’re out of batter. Then you can serve them up with whatever strikes your fancy! We’re pretty old fashioned in our house;


Plenty of butter and maple syrup for us! Well, for 3 of us. The girls prefer theirs the way their grandmom taught them to eat pancakes: lots of butter and a light sprinkling of sugar. Either way, these are some of the best pancakes we’ve ever eaten! And if you make the full batch (and your family doesn’t devour all of them at once), you’ll have some left to freeze for later. These warm up easily in the microwave in just a couple of minutes- perfect for busy week day mornings! Even the coldest, dreariest day brightens up a bit when you get to eat pumpkin pie pancakes for breakfast :-)

The Recipe:

4 C Buttermilk

1 15 oz Can Pumpkin Puree (not pie filling)

8 T (one stick) Butter, Melted

4 Eggs

5 C Flour

2/3 C Sugar

2 T Baking Powder

1 t Baking Soda

1 t Salt

4 t Pumpkin Pie Spice (OR a combination of 2 t cinnamon then ginger, nutmeg, and/or cloves to equal 4 t total)

The Method:

*Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool a bit while you see to the other wet ingredients.

*Combine the buttermilk, pumpkin, eggs, and butter in a small bowl. Stir until completely mixed.

*In a very large bowl, combine the dry ingredients until mixed completely. Make a well in the middle.

*Pour the wet ingredients into the well in the middle of the dry and mix until well blended but not completely smooth (that would overwork the batter).

*Heat an electric griddle to 325 degrees or a pan or stove top griddle over medium heat.

*Drop the batter by 1/3 cup measures (or 1/4 C for smaller cakes, or 1 T for mini cakes) onto the griddle and cook for about 3 minutes.

*Flip the pancakes over and cook another 3-4 minutes or until a deep golden brown.

*Remove the finished pancakes to a platter and continue until you run out of batter.

*Serve immediately or cool completely and freeze in an airtight container or zip top bag for up to 2 months.


I think most of us know that every region of America has it’s own “signature” dish. Texas has barbecue, New England has clam chowder, California has Mexican in the South and wine country in the north, and the Mid West has fried foods and roasted corn. But how many of you know about the “signature” dishes of the far Northern part of our country? Before I moved to South Dakota I had no clue at all. But I learned quick! South Dakota has chislic: small bites of marinated beef, lamb, or venison, grilled or fried and served with toothpicks and hot sauce to dash on each piece. It was on EVERY menu that didn’t belong to a national chain restaurant and everyone thought theirs was the best, naturally. Minnesota, being heavily Scandinavian, is big on lutefisk (pickled white fish) and other northern European treats. And, of course, Wisconsin has it’s cheese; specifically, fried cheddar cheese curds.  But there’s also a wider ranging dish that is ubiquitous throughout the eastern Dakotas, northern Minnesota, and northern Wisconsin: Hot Dish. Much like any other regional dish you’ll find, every person who makes it has their own rendition of it, all are a favorite of someone, and everyone thinks theirs is the best. The ingredients have surprising variation; some people use ground meat, some use cubed. Some use mashed potatoes on top, many use tater tots, and some even use white or wild rice in their hot dish and forgo the potatoes all together. But they are all known as hot dish because they all consist of meat in some sort of sauce, possibly with veggies mixed in, with some manner of starch, and without fail the dish is in casserole form. It shows up at every single pot luck function in at least one iteration because it’s expected to; it’s not a pot luck if there isn’t hot dish.

Being short on time and ingredients one afternoon, I set out to make my own version. I got the basics together and just started adding things as the ideas came to me. I do that a lot. We were pleasantly surprised with the results and it’s a regular feature in the cold weather menu rotation. Thankfully, I was able to remember what I put in the pan!

The ingredients are very basic and very inexpensive. If you can find a really good deal on ground beef or turkey, it’s even cheaper to make, so it’s also a really good broke food dish :-)


Yes; that’s canned cream of mushroom soup. This is a super easy dish that is very budget friendly. If you want to make condensed cream of mushroom from scratch, it will work really well in this recipe and the taste will be phenomenal. But for now, canned is fine.

So brown your ground beef, drain it well, and put it back into the pan you used to cook it. Add the white pepper, onion & garlic powders, the soy & Worcestershire sauces, then the soup. Stir everything together and see what you’ve got. It will be super thick, so we want to thin it out a bit. How much varies; add milk or water until the mixture is the consistency of a stew. I usually end up adding about 1/3 cup of milk but sometimes it’s a little more. Once you have the right consistency, heat the mixture to a boil and then transfer it to an 8×8 baking dish. Since I have all stainless steel cookware (which means it’s oven safe) I just spread the mixture evenly in the same pan. Now you can spread the tater tots over the top of the beef mixture. I prefer to use mini tater tots, but use whatever you like or can find.


Ready for the oven! Put the dish or pan in the oven, uncovered, at 400 degrees until the tater tots are golden brown and crispy on top. Usually that takes about 30 minutes in my oven.


See how the sauce bubbled up between the tots? That’s how you know it’s cooking properly. If your tots are brown and crispy but the sauce isn’t bubbling, the dish is cooking too fast. Cover it with foil, cook until bubbly, then you can take the foil off and crisp up the tater tots.


Hearty, tasty goodness that comes together fast! The whole thing is done in about 45 minutes and most of that is baking time. My favorite way to eat this is…


…with ketchup. This is basically a burger & fries casserole, minus the cheese soup that usually goes into it, so ketchup goes perfectly with it. The rest of the family prefers theirs with BBQ sauce on top; the smoky, sweet flavor it adds is great! Add a salad or some fruit to this and you’ve got a complete meal. Make a double batch and you’ve got an easy offering for the potluck table :-)

The Recipe:

1 Lb Ground Beef, Turkey, or Chicken

1 t Onion Powder

1 t Garlic Powder

1/4 t Pepper (I use white for just about everything, but black will work fine too)

1 T Soy Sauce

1 T Worcestershire Sauce

1 Can Condensed Cream of Mushroom Soup

1/3 (+/-) Milk or Water

Half of a 28 Oz Bag Frozen Tater Tots, or however many it takes to to completely cover the top of the meat mixture (I use mini Tots, but use what you like or can find)


The Method:

*Heat the oven to 400 degrees.

*In a medium skillet or high sided oven safe pan, brown the ground meat then drain it well.

*Put the meat back into the pan and add the rest of the ingredients EXCEPT the milk and the tater tots.

*Mix very well and add milk or water until a stew-like consistency is reached.

*Heat the mixture to boiling then transfer it to an 8×8 baking dish (unless you are using an oven safe pan or skillet- then you can leave it where it is).

*Layer the tater tots over the mixture evenly, making sure there are no large gaps.

*Bake the casserole for about 30 minutes, or until the sauce is bubbly and the tater tots are golden brown and crispy.

*Serve with condiments you would eat on a hamburger, or it’s also quite good plain.


So after being informed by my BFF that the print feature I added awhile back actually prints the entire blog post instead of only the recipe like I wanted it to, I have (with a little help from a more experienced blogger) figured out how to make only the recipe in each post printable. Yay! So from now on you will be able to print only the best part of each post: the recipe! And when I get time here and there I will go back and add the feature to all of my other posts (which number 72 as of today, so it may take me a little while to get it done). Thank you all for sticking with me thus far! <3

Ok, seriously; I cannot even begin to tell you how much I love this sauce! Remember when I told you that my husband loves my sausage gravy so much he wants to eat it in a bowl like soup? Well that’s me with this sauce. And I can do that because this sauce is actually good for you! I’ll get into how I eat it in a bowl later. But first, I’ll get right into the recipe…

This sauce is so ridiculously simple that you’re going to wonder why you ever bought sauce at the store. It’s incredibly inexpensive to make too! These ingredients hardly cost anything:


I suppose I should clarify: if you have all of these ingredients on hand, this recipe hardly costs anything. If you don’t have them on hand, you should. I’m perfectly serious. Go out and buy these ingredients if you don’t have them. The herbs will last you awhile and will allow you to make SO many other dishes! And having cans of tomato products on hand will allow you to easily and cheaply make your own sauces and soups without the cost and additives/preservatives the store bought stuff has. Ok, enough about that. Moving on…

So I have picky kids when it comes to onions. The girls like the idea of onions; meaning that they like the flavor that onions add to certain foods, but if they bite into a piece of onion then it’s game over. They won’t eat another bite for fear of getting another piece of onion. Any my son is just now starting to branch out beyond the realm of chicken nuggets and mac & cheese, so if he can see pieces of onions he won’t even allow the dish to appear on his plate. To combat this I got creative. Ok, sneaky. Same thing sometimes. Anyway, I grated the onion when I started playing with this recipe and it worked perfectly! Even I prefer it that way and I LOVE onions! So now I grate the onions on the small holes of the grater every time. When you grate the onions, do it on a plate or over a bowl to catch the juice as well as the pulp.


Now mince your garlic. You do not need a garlic gadget! Use your chef’s knife and hone your skill with it.

Holding your knife as usual, use your off hand to keep the tip of the knife on the board (putting your fingers on the TOP of the blade to steady it) and your dominant hand to do the actual mincing by lifting up and down while also working the blade back and forth over the pile of garlic. It’s MUCH easier than it sounds. You’ll get the hang of it pretty quickly. You’ll end up with a pile of minced garlic…


Super easy! And it only takes a couple of minutes. Now that those two things are done, all you have left is opening a can and measuring herbs and spices. How much easier can homemade get?! You do have to make a choice, though. You can use olive oil for this sauce and it will turn out amazing. But I use bacon fat to saute the onion and garlic and the slightly smoky flavor it imparts makes the sauce stellar. I recommend using bacon fat, but the choice is yours. So choose one or the other and put it into a large saucepan over medium heat. Saute the onion first, adding the juice as well. It may sizzle a bit, so be careful. Once the onion is beginning to turn golden, add in the garlic.


Let the veggies cook for another 2 minutes, making sure the garlic doesn’t begin to burn. Give it a stir every 20-30 seconds to prevent burning. The picture above is as dark as you want it to be; much darker and the garlic will turn bitter and ruin the sauce. Go ahead and add the tomato sauce and mix well. Add the brown sugar (sadly not pictured above), basil, oregano, thyme, white pepper, the smaller amount of salt, and the bay leaf into the pot.


SO much flavor going into this sauce! Give this a good stir to distribute the herbs, cover the pot, and bring the sauce to a boil. Back the heat down to a slow simmer and set a timer for 30 minutes. If you think of it, you can come back and give the sauce a stir. But even if you don’t stir it at all in that 30 minutes, the sauce will be fine. This is one of those wonderful times that you can set a timer and just let the sauce do it’s own thing while you go do yours.

Once half an hour has gone by, take the lid off and give the sauce a good stir. While it should definitely be a sauce, and as such should be pourable, it should still be a bit thick. It should not be runny or watery. If it is watery, let the sauce continue to simmer uncovered until it looks like this:


If your sauce was too watery after its covered simmer, it most likely means that the can of tomato sauce you started with was of lesser quality; they added too much water in the process of turning the tomatoes into sauce. That way they can use less tomato and make more money. In short; you got ripped off if you bought the super cheap “bargain” brand. Some bargain or store brands are great and work just fine. But then there are those that really do rip you off. Unfortunately sometimes it’s a matter of living and learning and figuring out which ones do and which don’t. So I usually go for the mid priced tomato products. Not the super fancy “premium” brand that costs a ridiculous amount, but not the super cheap “bargain basement” stuff either. Once again- moving on…

Assuming your sauce is the proper consistency, go ahead and give it a taste. Add more salt if you think the sauce needs it (I almost always do) and the red chili flakes if you want to use them. Remember that if you do use red chili flakes, let the sauce sit for a couple of minutes after you add them for them to take effect then give it another taste and readjust the seasoning if needed. If you want a spicy, arribiata type of sauce, go ahead and add the red chili flakes at the beginning with the herbs. But be warned: it will be SPICY! We like a little kick but still want to be able to feel our lips when we’re done eating, so I add just a little and only at the end.

Just like that, you’re done! And oh; the things you can do with this sauce! You can can this sauce in jars or freeze it in bags or containers. Or it will keep for about a week in the fridge. This amount makes one batch of lasagna or spaghetti with meat sauce for me. If I want to make pasta with no meat, I use what I need and save the rest (trust me; you’ll find a use for it). It’s perfect as a pizza sauce, but you can also make pizza fondue. Really; it’s one of my family’s favorite fun meals! Heat the whole batch of sauce in a fondue pot over low heat (if using an electric pot) or a couple of tea light candles if you’re using an old school fondue pot. Cut up your favorite pizza toppings and lay them out. If you want veggies that aren’t crunchy, saute them lightly before you set them out. I use cooked and sliced Italian sausage, ham, pepperoni slices (they’re easier to eat if they’re cut in half), and pineapple for a super easy spread of toppings. Cut some mozzarella into cubes (the block stuff will do but it won’t be nearly as good as the softer, “fresh” mozzarella you get packed in a little water) and some hot french bread into slices. Spear a cube of cheese and then your favorite toppings with your fondue fork and dip it all in the sauce. Slide the contents of your fork onto a slice of french bread and enjoy! I usually get 2 dips out of one slice of bread, so that helps fill up the hungry tummies gathered around the fondue pot :-)

OH! I said up above that I would tell you how I eat this out of a bowl… it’s so simple and SO good…


I make crustless pizza in a bowl. Stay with me on this! Put about half an inch of sauce in the bottom of a microwave or oven safe bowl then put some shredded or cubed mozzarella cheese in the sauce. Cover the bowl and heat it until the edges of the sauce are bubbly. Then add a few pizza toppings evenly over the surface. You don’t want to add a ton or the sauce won’t heat through well- just like real pizza. Cover the bowl again and heat until everything is good and hot. In all honesty, this is one of my favorite meals if I’m making something just for myself. But ONLY if I’m using this sauce. It’s just that good.


The Recipe:

29 Oz Can Tomato Sauce (plain, no flavoring added)

1 T Bacon fat or Olive Oil

1/4 Large Onion, Grated Fine

8-10 Cloves Garlic, Minced

3-4 t Brown Sugar (start with the smaller amount and add more if needed after the sauce is simmered)

1 1/2 t Dried Basil

Scant 1 t Dried Oregano

1/4 t Ground Dried Thyme (or about 1/2 t dried thyme, unground)

1 Bay Leaf

1/2-3/4 t Kosher Salt (start with the smaller amount and add more if needed after the sauce is simmered)

1/4 t White or Black Ground Pepper (or to taste)

1/8-1/2 t Red Pepper Flakes (or to taste)

The Method:

*Grate the onion (on the smaller holes) onto a plate or into a bowl to save the juice as well.

*Mince the garlic.

*Add the bacon fat or oil into a large sauce pan over medium heat.

*Once the pan is ready, saute the grated onion (with its juice) until it begins to turn golden brown.

*Add the garlic to the pot and saute for about 2 minutes, stirring often to prevent burning.

*Pour the tomato sauce into the pot and stir to incorporate the veggies.

*Add the brown sugar, basil, oregano, thyme, salt, pepper, and bay leaf. Stir well.

*Cover the pot and bring the sauce to a boil. Back the heat down to a slow simmer and leave the sauce to cook for 30 minutes. You could give the pot a stir a couple of times if you think about it.

*Once 30 minutes is up stir and check for proper consistency. If the sauce is too watery let it simmer uncovered until the right thickness is reached.

*Add the red chili flakes if you’re using them, more brown sugar, salt, and/or pepper to taste.

*Use as desired immediately, can, freeze, or store in the refrigerator for about a week.

Yes; you read that right: Maple Syrup Dumplings. As in soft, pillowy biscuit-style dumplings in a smooth sauce of maple syrup. Because sometimes it’s SO HARD to get out of bed with all of the not-so-great stuff you may have going on in life and you just need something indulgent and comforting for breakfast. Or because sometimes you get tired of the same old rotation at breakfast time and you need something easy but NEW to get your day started right. I would fall in the camp of the former. Right now things are just not as awesome as they should be. And while things are, in fact, improving, there are days that I have to argue with myself to get out of bed and take care of business. Those are the mornings that I try to make something fun for breakfast that will be a pleasant respite from “stuff” for my family and I. Maple syrup dumplings definitely qualify as fun!

When I was first told about maple syrup dumplings, I had the same reaction I imagine you’re having: “Wow- that has to be so sweet it will make my teeth ache!” But once I actually found a recipe and made it, I found out that it really isn’t as sickeningly sweet as it sounds. See, the sauce is made not only with maple syrup but water as well. So while it’s not something that you should eat all the time, it’s definitely worthy of an occasional spot on your breakfast table!

This dish is super easy to make and I would bet that all you’ll need to buy is the real maple syrup (unless you’re like me and try to keep it on hand). And you HAVE to use real maple syrup. If you can’t get any of the real stuff, make something else. If you try to use the fake maple syrup (the cheap “pancake syrup” you can buy in the plastic bottles in cute shapes) the dish will not turn out. The fake syrup doesn’t take well to cutting with water, at least flavor-wise. And it will be as sweet as you first thought when you heard the name of the dish. Just don’t try it; use the real deal!! Anyway, here’s what you need:


Once you get your dry ingredients mixed, you’re going to add the butter. The easiest way to do that is to use frozen butter and use a regular old box grater to grate it into the dry ingredients. Then all you have to do is stir and the butter will distribute, like so:


Set this aside for a minute and mix the maple syrup with the water in a large pan. If you don’t have a saucier like I do, use as big a sauce pan as you have or a soup pot. You could also use a very large skillet so long as you can cover it. One of key parts of this dish is having a tight fitting lid to make sure the dumplings cook through properly.

IMG_20150920_083502885_HDR Look at that deep amber color! It’s a thing of beauty :-) Turn your burner to medium high and bring the sauce to a boil. Just before it gets to that point, go ahead and add the milk to the flour and butter mixture. You may have to work a bit at getting the dough formed, but it only takes a minute. You should end up with something that resembles biscuit dough…


By now your sauce should be boiling. Drop the dough by the spoonful into the sauce. I try to get dough balls that are about the size of a golf ball, maybe a tiny bit bigger.


These will puff up quite a bit, don’t worry! Now put a tight fitting lid on your pan, lower the heat slightly to medium, and set a timer for 10 minutes (but don’t go far; you’ll need to keep an eye on things). You may notice…


That the sauce is bubbling up over the dumplings A LOT. That’s OK! It will do that for a little while. Eventually, though…


Things will calm down and the sauce won’t be bubbling as high. That’s when you need to back the heat down a little bit- but keep the pan at least at a fast simmer. When the 10 minutes are up take off the lid and check the dumplings.


See the dumpling in the lower part of the middle? I used a spoon to open it up a little and make sure it was cooked through. It should look like a biscuit inside with no raw dough. And the sauce… Oh, the sauce!



So thick and rich! The flour from the dumplings thickens the sauce into a velvety smooth taste of bliss! I usually give one and a half dumplings per serving with a good scoop of sauce over the top. It looks like a rather small serving, but a little goes a long way. If you want to add a little protein to this indulgent breakfast, bacon is a natural accompaniment. But I must say that as much as I love bacon, a mildly spicy breakfast sausage compliments the flavor of this dish perfectly. So go ahead; give yourself (and someone you love) a little treat for breakfast- you deserve it :-)

The Recipe:

1 3/4 C Real Maple Syrup

1 1/2 C Water

1 1/2 C Flour

4 1/2 t Baking Powder

1/2 t Salt

1/4 C Butter, Frozen and Grated

3/4 C Milk

The Method:

*In a large pot or pan/skillet with high sides, combine the maple syrup and the water. Set the burner to medium high.

*In a small bowl, combine the flour, baking powder, and the salt. Add the grated butter and stir until the mixture resembles coarse crumbs.

*Add the milk to the flour & butter mixture and stir until the milk is worked through and there is no more flour in the bottom of the bowl. The dough will be fairly stiff.

*Once the syrup mixture is boiling gently add the dumpling dough by the spoonful, making the dumplings just slightly larger than a golf ball (or about the size of an egg).

*Once all of the dough has been used, cover the pan with a tight fitting lid, lower the heat to medium so that the syrup continues boiling gently, and set a timer for 10 minutes.

*Once 10 minutes have passed, take the lid off and check the dumplings. They should be firm and there shouldn’t be any sticky dough left in the center.

*Serve immediately, storing any leftovers in the fridge.



So here we are in one of the coldest parts of the country, and we moved here willingly- happily even. Believe it or not, we wanted to move to northern Wisconsin. When my husband got his job with the railroad and it became very clear that staying in Colorado wasn’t going to be an option, we started very seriously researching places to live. And when we realized that we didn’t like South Dakota as much as we thought we would, we started taking trips to places we thought we would like. Turns out, northern Wisconsin just immediately felt like home. Some have called us crazy; “I mean, the winters there are awful!” they would exclaim. This is true. But they aren’t a whole lot worse than eastern South Dakota. And from what we’ve experienced in the last 2 months, the rest of the year more than makes up for the winters.

Now, having said that, I do have to say as well that I put a lot of effort into making sure my family is comfortable when it’s miserably cold outside. Sweat shirts, warm socks, hot chocolate, and hearty, piping hot foods that will stick with them for awhile. One of the easiest ways to get a hot breakfast into my family is to make farina for breakfast. You might know it by it’s brand name: Cream of Wheat. I know, I know; it’s old fashioned. Fuddy duddy. Incredibly bland and boring. At least, that’s what you think. But in all reality, farina is the perfect blank canvas for a surprising number of favorite flavors. Don’t believe me? Then read on; I’ll show you some fantastic ideas for jazzing up a classic hot cereal! (I’ll put the recipes at the bottom, giving amounts for 2 large servings.)

First, I want to take a minute to talk about the cereal itself. I use Bob’s Red Mill farina (also called creamy wheat on the package). I do like that it’s organic but, more than that, I like the finer texture of the finished cereal as opposed to the slightly coarser finish of brand name Cream of Wheat. I can also buy the Bob’s Red Mill cheaper on Amazon than I can buy the Cream of Wheat at the store (because we have Amazon Prime so our shipping is free), so that’s what I use. You can, of course, use whichever you like. Just make sure to follow the preparation directions carefully, because if you don’t you’ll end up with a lumpy mess.  Also, I cook mine with one part milk and 3 parts water to give the cereal a little more flavor and a little extra creaminess. You can use whatever ratio you prefer. So without further ado, let’s get down to the tastiness!

How about pumpkin pie for breakfast?? Well… I actually do serve pumpkin pie for breakfast on occasion. But if that’s not your thing, try this on for size! Make your normal batch of farina and add pumpkin, cinnamon, ginger, nutmeg, and brown sugar. Throw some whipped cream on top and you’ve got a bowl of pumpkin pie for breakfast that will fill you up and start your day with a smile!


Or how about a cinnamon roll for breakfast that won’t leave you hungry 20 minutes later? It’s super easy to make cinnamon roll farina! To your batch of finished cereal add cream cheese, brown sugar, vanilla, and cinnamon. That’s it! You can make an easy powdered sugar glaze to swirl over the top by adding a little milk to powdered sugar; that’s all glaze is. Or if you have some cream cheese frosting left over from something (like I did from my carrot cake), you can add a dollop to your bowl. This is my favorite way to eat farina!


Ok, so if cinnamon roll is my all time favorite farina flavor, this one is a close second. Two words: BANANA BREAD. Seriously! Banana bread hot cereal! I wouldn’t joke about something like this. Add mashed banana, cinnamon, nutmeg, some walnuts, and a little butter and you’ve got a bowl of warm banana bread. So comforting on a cold morning!


And here’s my kids’ favorite way to eat farina: french toast! This one was thought up when the kids and I were discussing all the different things one could do with farina. The thought struck me and after a couple of minutes I had a basic idea for the how to. I tried it a few weeks later and it was awesome. All it takes is adding sugar, vanilla, maple syrup, and eggs to the hot farina. You do have to temper the eggs first, though, or you’ll end up with scrambled egg farina and that’s just yucky. I’ll add those instructions below. Add a pat of butter and an extra drizzle of maple syrup and you’ve got a bowl of french toast tastiness. This is such a fun way to serve this old fashioned cereal!


Mmmmm…. those are some super awesome bowls of comforting yumminess!! And get this: you can make a big batch and reheat it as you need it! That’s right; you can make a double or triple batch and warm it up throughout the week. All you need to do is add a little milk as you microwave it to get it back to the desired consistency. That makes it an even better weekday breakfast! So go ahead and embrace an old fashioned classic; your stomach will thank you on the cold mornings to come!

The Recipe: Pumpkin Pie Farina

2 Servings Cooked, Piping Hot Farina

1/3 C Pumpkin Puree

1/4 t Kosher Salt

1/2 t Cinnamon

1/8 t Nutmeg

1/2 t Vanilla

Whipped Cream, Pecans, and/or Butter to garnish

The Recipe: Cinnamon Roll Farina

2 Servings Cooked, Piping Hot Farina

6 T Brown Sugar

2 Oz Cream Cheese

1/4 t Kosher Salt

1 t Cinnamon

1 t Vanilla

Whipped Cream, Glaze, Cream Cheese Frosting, Butter, and/or Nuts to garnish

For Glaze, if desired:

1/2 C Powdered Sugar

2-4 t Milk

The Recipe: Banana Bread Farina

2 Servings Cooked, Piping Hot Farina

1 Banana, mashed

1/3 C Brown Sugar

1/4 t Kosher Salt

1/2 t Cinnamon

1/8 t Nutmeg

1/2 t Vanilla

Butter and/or Walnuts for garnish

The Recipe: French Toast Farina

2 Servings Cooked, Piping Hot Farina (for this one I usually use half water and half milk to cook the cereal)

2 Eggs, Beaten

2 T White Sugar

1/4 C Maple Syrup (this is one time that the store bought pancake syrup will work fine if that’s all you’ve got)

1 1/2 – 2 t Vanilla

1/8 t Salt

Pat of butter and extra maple syrup if desired

The Method:

*To temper the eggs before adding to the cereal: Beat the eggs in a small bowl then add about 1/4 C of the fully cooked hot cereal a little at a time while stirring the eggs constantly. Once that’s done, you can put the egg mixture back into the pot and stir it in.

*Heat the pot of cereal to a simmer once again to ensure that the eggs are cooked through.

*Add the rest of the ingredients and stir well.





We are preparing to delve into the world of homeschooling this year. We’ve felt the need to homeschool for years but were never in a position to be able to until now. So we won’t have the hustle and bustle of trying to get out the door in time to meet the bus this year. However, that doesn’t mean there won’t be mornings that we need to get in the car and go somewhere earlier and in more of a rush than I’d like- especially since it’s a 40 minute drive from our little village to get anywhere. On those mornings it’s SO nice to have a breakfast that I can put into containers or baggies so we can eat it in the car. And it’s even nicer to know that this “fast food” is homemade instead of processed and super unhealthy. Try to get that out of the little packages of muffins from the store!

Since I like to make these as easy to eat as possible, I tend to make these into mini muffins. They’re easily popable that way and the crumbs are kept to a minimum. They are just as tasty as regular muffins, so use whatever kind of pan strikes your fancy. And speaking of fancy, these make great baby bundt cakes! You can ice them with a simple glaze and presto- you’ve got a pretty little dessert!

One of the great things about these muffins is that they use everyday items that are probably in your pantry and fridge as we speak…


The second great thing about these tasty little gems is how simple they are. All you have to do is mix your dry ingredients…


Then mix your wet ingredients well…


Then all you have to do is mix them together…



Ta da! Done! Now you just fill the liners and put the pan in the oven…



It doesn’t get much easier than that! From start to finish these muffins take about 20 minutes (depending on what size you make them). And if you don’t want chocolate chips in them, no problem; use whatever you like. Peanut butter chips (or half chocolate chips, half peanut butter chips), toffee chips, mint chocolate chips, dried fruit, your imagination is the only limit! Oh- and if you really want to make these a little decadent, whip up some cream cheese frosting and smear a bit on top of the muffins. That will brighten the dreariest day :-) And you can even make a big batch of these and freeze them for later. Then you can just thaw some on the counter overnight and have a quick breakfast in the morning. Or you can put a frozen muffin in your lunch bag and have a tasty treat at midday.

Autumn is fast approaching (thank goodness!!) and with it comes busier schedules. I hope this simple recipe brings a smile to your hustle & bustle the way it does to mine :-)

The Recipe: 

1 1/2 C Flour

1/2 C Sugar

2 t Baking Powder

1/2 t Salt

1 Egg

1/4 C Sour Cream (or yogurt; vanilla yogurt adds a nice, subtle flavor)

1/2 C Milk

1/4 C Oil

1/2 C Chocolate Chips (I use mini chocolate chips- especially if I’m making mini muffins)


The Method:

*Preheat the oven to 350 degrees.

*Prepare your muffin pan by either greasing and flouring each well or lining them with paper cups.

*In a medium bowl, mix all of the dry ingredients. Make a well in the center into which you can pour the wet ingredients.

*In a small bowl, whisk together all of the wet ingredients.

*Add the wet ingredients to the dry ones and stir until well combined. Don’t worry if there are a few lumps in the batter.

*Scoop the batter into the prepared pan. A small ice cream/cookie scoop works well for mini muffins.

*Bake 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

*Keep in an airtight container for up to 3 days. Or you can freeze in a zip top bag or well wrapped in plastic wrap and then foil for up to 2 months.


The last few days here in Northern Wisconsin have been just heavenly; highs in the low to mid 70’s, a cool breeze all day, and chilly nights to cool the house off to be ready for the next day (saving a ton on the AC bill). This is what I envisioned summers to be up here and I love it! It’s a very welcome break from the unusual heat that’s been hanging around and making a nuisance of itself. And it may return, so I’m going to make the most of these cooler days and get some things made to help when it’s too hot to do any real cooking. One of the items on that list is lemon garlic chicken breasts. There are 2 huge advantages to this chicken: 1) you can put it in a zip top bag with the marinade ingredients and put the whole thing in the freezer until you’re ready to use it and 2) it’s super versatile, which is always a plus! These chicken breasts can be served just as they are with some sides, they can be sliced and put over salad veggies, they can be made into a sandwich, or they can even be chopped up and made into a creamy, garlicky chicken salad with just a hint of zing from the lemon zest. They’re fantastic year round, but they definitely hold a special place in my summer line up!

To get started, here’s what you’ll need:


Yes; that is honey mustard salad dressing- and it can be any brand. When toying with the marinade the first time I made this chicken I found something really lacking in the flavor. I stood at the fridge after dinner that night, searching for something to add and my eyes settled on a bottle of honey mustard and the light bulb went off. I added some the next time I made this dish and it solved the problem perfectly! So the salad dressing is optional; the flavor doesn’t stand out in the finished dish. But there is definitely a lack of *pop* in the dish when the honey mustard is left out.

There are 2 options for the chicken breasts; you can either buy chicken cutlets, which are chicken breasts that come packed in thin slices (horizontally), or you can buy regular boneless, skinless chicken breasts and slice them into cutlets at home. The latter option is SUPER easy and is what I do most of the time. Here’s how you go about such a thing…



(**Note: The Humble Food Snob is still married! You can’t see it here, but the nail on my ring finger is very bad off. I had a wound on the side of my nail get severely infected over a month ago- I actually had to go to the emergency room in the middle of the night it was so bad. Thankfully I didn’t have my wedding rings on when it started swelling, so they are still intact. Now I’m STILL waiting for the swelling to go down completely so I can start wearing them again!**)


See? Super easy! Don’t worry about making the two slices exactly even- you won’t be able to. What you’re going for is two cutlets of comparable thickness so they cook evenly. It’s not brain surgery, so don’t fret if things aren’t perfect.

So now that you have the hard part done, I’ll give an explanation of why I have lemon zest in that picture up there instead of the juice. Did you know that the acid in lemon juice actually cooks meat instead of marinating it? It’s true. If you look up the recipe for ceviche (a popular Latin American dish of raw shrimp or fish with herbs and spices) you’ll see that the dish isn’t cooked in any way except by the citrus juice it’s steeped in. That citrus juice does the same thing to any other meat you put it on. With chicken that results in tougher meat that needs more tenderizer (basically salt) in the marinade. The easy fix for that is to use the zest instead of the juice of whatever citrus fruit you’re wanting to use. And aside from not cooking the meat, I prefer the zest to the juice because of how much more flavor you get from the oil in the zest. But certainly don’t throw the juice away! Zest your fruit then juice it and pour that juice into an ice tray. I put one tablespoon of juice into each compartment of an ice tray and when I need “1 tablespoon of juice” here or “2 tablespoons of juice” there I have them ready and waiting in the freezer. Very handy!

Next you’re ready to put all of this together. Whisk all of the marinade ingredients together and make your decision: cook the chicken today or freeze it for another time? If you want to cook the chicken today, pour the marinade over the breast slices in a pan or large bowl, cover with plastic, and put it in the fridge for up to about 8 hours.


If you want to put the chicken in the freezer for another day, put everything in a zip top bag, squeeze out as much air as you can, seal it, and into the freezer it goes! One bonus of freezing meat in marinade is that as it thaws the meat draws in more of the marinade and is more flavorful overall.

Let 6 hours or so pass…..

Now that your chicken has marinated properly, it’s time to cook it! We don’t have a grill just yet :-( I’m bummed about that, but the fact that the other things we’ve had to spend our money on are for a house that we own makes up for it :-) So if you have a grill or a fire pit (you can read more about easily cooking over an open fire here) by all means, use it!! But if, like me, you have to pan fry your chicken that’s ok; it still turns out wonderful!

Put your pan over medium heat and add just enough oil to cover the bottom. Since the marinade already has a good amount of oil in it, you’re just taking out a little insurance that the chicken won’t stick to the pan. If you’re using a non-stick pan you can forgo the extra oil all together. Once the oil shimmers, remove your chicken from the marinade and put it in to cook for 4-5 minutes. Carefully flip the chicken over and cook 3-4 minutes on the other side. You want to make sure that the chicken is cooked through and also that it has a nice bit of browning on it.


Once the chicken is done cooking, remove it to a platter and cover it with foil to rest for at least 5 minutes before serving to let the juices redistribute. If you couldn’t fit all of the chicken into the pan the first time around, go ahead and finish cooking the rest. Just make sure all of the meat has a chance to rest before serving.


Hopefully the weather in your neck of the woods is fair and pleasant and you’re enjoying your summer (or winter, depending on which half of the globe you’re on!). And I hope that you enjoy this chicken as much as we do- and in as many ways :-)

The Recipe:

2 Lbs. Chicken Breast Cutlets OR Boneless, Skinless Chicken Breasts sliced into cutlets

Zest of 3 Lemons

6-8 Cloves Garlic, Minced

2 t Italian Seasoning

1 t Kosher Salt

1/2 C Olive Oil

1/4 C Honey Mustard Dressing (optional, but recommended)

The Method:

*If needed, slice the chicken breasts into cutlets by running your knife horizontally through the chicken breasts lengthwise.

*In a bowl, combine the rest of the ingredients and whisk well.

*Put the chicken in a bowl or baking dish large enough to hold everything. Alternatively, you could put the chicken and marinade in a zip top bag and seal it.

*If making this dish for a later date, squeeze as much air as possible out of the zip top bag, seal, label, and put in the freezer for up to 2 months.

*If you plan to serve the chicken the same day, simply put it in the refrigerator to marinate for up to 8 hours. I usually do about 6 hours and it turns out perfect. The full 8 hours gives a stronger flavor. Take care in going past that though; the flavor gets overpowering.

*When ready to cook the chicken, grilling is preferable however not always accessible. To pan fry, heat a large frying pan over medium heat, covering the bottom with oil.

*Once the oil shimmers, add a few pieces of the chicken to the pan. Be careful not to overcrowd the pan.

*Cook on the first side for 4-5 minutes, depending on the thickness of your chicken cutlets.

*Carefully turn the chicken over and cook for another 3-4 minutes.

*Remove the chicken to a foil covered platter and let rest while the next batch cooks.

*Make sure all of the cutlets get at least a few minutes to rest before serving.

Hot damn; I’m bloggin’ again! I can’t tell you how many times in the last 6 months I’ve said to myself “I really want to blog… but I’ve got nothing.” You may ask “Why nothing?” To which I answer “because of the kitchen from hell with which I was making do.” See; when we moved to South Dakota I was in Colorado with the kids and my husband was in the Dakotas/Minnesota area working and it was almost impossible, as the new guy, to get time off to go look at places to live. So we went down to the wire and found the mobile home that would be ours with only a couple of days left before he came back to Colorado to get us. The mobile home was AWFUL but it was what we could get. Unfortunately, the worst part was the kitchen. My stove couldn’t boil a pot of water reliably (I’m not joking), the oven turned out to be incredibly finicky, and I had almost zero counter space. I literally had about a 3 inch width of counter space to work with most of the time, otherwise known as “the counter in front of the sink”. I’m perfectly serious; that’s all I had to work with. The tiny amount of counter to the right of the sink was constantly full of drying dishes and counter top stuff that could go NOWHERE else, the stove had hot spots over the pilot lights for the burners; if you weren’t careful, just setting something on the stove would melt it and I burned myself  a few times by forgetting those hot spots were there. All this to say that as the days wore on and I tried to cook and bake I was met with failure after failure. I’ve cooked in inadequate kitchens before. I started this blog cooking in one, in fact. But the kitchen in that mobile home was totally and completely unusable for anything beyond frozen pizza and what could come out of the microwave. I went back to buying nearly everything premade. Our budget suffered because that stuff is way more expensive than homemade and our waistlines suffered because it’s also far less healthy than what I make from scratch. I haven’t blogged because there was not a single thing coming out of that kitchen that was blog worthy. It was awful. It was depressing. AND IT’S OVER!!!

If you’ll notice, I have been using the past tense in my explanation. We’ve moved! Yes; again. But not only that… We’ve bought a house! It’s in beautiful Northern Wisconsin and in desperate need of interior updating (meaning it’s a very sound house, but the previous owners seem to have not updated the inside since the late 70’s/early 80’s), but it’s ours and at a crazy low price! That means we can afford to make the aesthetic upgrades it needs.


Yeah. Definitely needs some upgrading. But it’s actually MINE! I’m not borrowing it from family or renting it from a landlord. And, get this, the kitchen has crazy amounts of storage space! It may not look like much, but there’s plenty of counter space and very nearly my whole kitchen has been unpacked into it and I have cabinets and drawers left empty! Seriously!! I have never had enough space in my kitchen so this is amazing!!

But, the kitchen not withstanding, I still have a lot of work to do unpacking the rest of our stuff. This being the case, I’m trying to make sure I cook easy meals with as little clean up as possible so I can do what I need to do in the rest of the house. I’ll have plenty of time for kicking around the kitchen after our stuff is unpacked. So this week I’m re-sharing my recipe for Crock Pot Caesar Chicken. It’s quite possibly THE easiest recipe I have in my entire repertoire. It truly is almost as easy as ordering takeout, it tastes fabulous, and there is a very small amount of cleanup. It’s also versatile: serve it as a sandwich, a wrap, on a salad, or even just on Triscuits or crackers!

I’m hoping to start blogging regularly once again. But if I can’t make it every week for awhile, please forgive me. And thank you, from the bottom of my heart, for sticking with me thus far! <3

Crockpot (Slow Cooker) Caesar Chicken

Crockpot Caesar Chicken




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