Amish Cookie Recipe

These are a much requested cookie in our house. Todd likes them with Pecans as well as Walnuts – so choose whichever you like.  They freeze, transport and mail quite well.  They don’t get super brown – so don’t overbake waiting for them to brown up!

In some cookies, it is okay to substitute margarine – but these just dont taste or turn out the same if you do substitute.  They’re not bad, just not as good…so use the real stuff.

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Cranberry Orange Scones Recipe

We are big fans of the cranberry/orange flavor combination – especially around the holidays.  The sweet and tart also lends itself to an amazing scone recipe – which I’ve adapted from a few I’ve used over the years into this one, which is easy to put together if you have a food processor!

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Dad’s Chili

Can’t believe I’ve not posted this recipe yet.  Daddy’s in town for a few weeks and I decided to make a pot of chili today.  I know the recipe by heart, but couldn’t believe I hadn’t posted it on the blog.  Chili is one of those things where everyone has their own version.  This is a good base – add and take away at will!

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Chorizo, Potato & Green Chile Breakfast Burritos

It’s hunting season again, and the guys asked for breakfast burritos they can heat up on the camp stove griddle or right over the campfire for breakfast, lunch or dinner while they’re in camp.  I cobbled together some ingredients and was pleased to hear that they are EXCELLENT additions to their camp staples of hamburgers and hot dogs.  There are different kinds of chorizo you can buy.  Some is cheap and breaks down into very finely ground sausage when you cook it – some is more expensive and browns more like regular sausage.  I’ve used both types – its all to your personal preference.

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Parmesan Meatballs Recipe

parmesan meatballs recipe

I love quick and easy weeknight meals that taste like you spent a ton of time on dinner.  I have made this parmesan meatballs recipe two ways – one from scratch like the recipe below – and the other using frozen store-bought meatballs.  Both are tasty – and there is NOTHING wrong with using good quality frozen meatballs.  It’s a nice shortcut and makes getting dinner on the table a breeze.

The trick with meatballs (and meatloaf for that matter) is to handle it gently.  Mix without squishing the meat and make your meatballs without packing the burger together.  This will guarantee a tender meatball.  If you wanted to get REALLY fancy – put a small cube of mozzarella in the middle of the meatball as you form it.

You can also get these to the “bake point” and freeze the whole pan.  This parmesan meatballs recipe is great to whip out and throw in the oven on a busy day/night.  I really like to cook mine in cast iron, if you do you can go from stovetop to oven in one pan.

This is a way to dress up boring meatballs and make something “fancy” without a lot of effort.
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V-8 Soup – Easy Vegetable Soup for the Freezer

This soup is one that is super easy to throw together and offers a great way to use up vegetables you might have over stocked on.  You can also supplement with frozen or canned if you feel the need.  Mom likes to add a can of black beans for added fiber and protein – I try to keep it LOW fat and low cal – so adding calories is not my goal.

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