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This is a list of all my posts in my blog.

Adam created this masterpiece so I cannot take credit.  I will take credit for thoroughly enjoying it!!


3 pound round or rump roast

1 onion, sliced

1 green pepper, sliced into strips

1 cup mild pepper rings, drained

1 quart diced tomatoes

1 1/2 cups water

2 Tbsp. garlic, minced

1 tsp. Italian seasoning

1 tsp. basil

1-2 tsp. salt

2 Tbsp. olive oil

2 cups shredded cheddar cheese (for topping)

hoagie or hard rolls

Giardiniera (optional for topping)


-Sear or grill roast to add flavor.

-In a crock pot, add onions, pepper, water, pepper rings, tomatoes, spices and salt.

-Add the roast and cook on low all day or on high for 5 hours.

-Shred the meat and return to crock.

-Place meat mixture on hard roll.

-Top with shredded cheddar and Giardiniera if desired.



Adam says this cake tastes like cinnamon/sugar doughnuts.  It is along the lines of a coffee cake.  We love the streusel topping.


3 cups flour

1 cup sugar

1 cup brown sugar

1 tsp. salt

1 tsp. cinnamon

1 tsp. baking powder

3/4 cup shortening

1 cup milk

1 Tbsp. vinegar

2 eggs, beaten

1 tsp. vanilla

1 tsp. baking soda


-Preheat oven to 350 degrees.

-Grease and flour a 9 x 13 pan.

-In a large bowl, combine flour, sugar, brown sugar, salt, cinnamon and baking powder.

-Cut in shortening until the mixture resembles peas and sand.

-Remove 1 cup of mixture and reserve for topping.

-Combine milk and vinegar to sour.  Set aside.

-To the large bowl mixture, add eggs and vanilla and mix.

-Stir baking soda into the soured milk.  Add to the large bowl mixture and mix well.

-Pour into prepared pan.

-Sprinkle the top with the reserved topping.

-Bake 35 minutes or until toothpick comes out clean.

Farmer Cake

Tis the season for apples.  I love this apple crisp!  Top it off with some vanilla ice cream and it’s a YUM!


-4 cups sliced apples

-1 1/2 cups brown sugar

-1 cup flour

-1 cup oats

-1 cup butter, softened

-1 1/2 tsp. cinnamon

-1 tsp. nutmeg


-Preheat oven to 350 degrees.

-Spray 9 x 13 pan

-Placed sliced apples in prepared pan.

-Mix remaining ingredients in bowl and sprinkle over apples.

-Bake 30 minutes.

-Serve with ice cream.

Apple Crisp

Can you believe we are almost through our first nine weeks of school?  Time flies when you’re having fun!  Here’s a few pictures of our first day.

Adrion-Grade 11

Remi-Grade 6

Me-Year 2 Teaching

I was sitting on my swing and looked at my garden and low and behold, there were at least 10 peppers hanging off the vine yesterday.  This is a great soup to use up those peppers and fill our tummies!


1 pound ground beef

3 large green peppers, chopped

1 cup onion, finely diced

1-29 ounce can tomato puree

1-14 ounce can diced tomatoes

4 cups chicken broth

1/2 tsp. garlic powder

1/2  tsp. black pepper

1 cup white rice


-In a large stockpot, brown beef.  Add peppers and onions.  Cook 5 minutes.

-Add diced tomatoes, tomato puree, broth, garlic powder, black pepper and rice.

-Bring to a boil.  Cover and simmer for 25 minutes.  Stir occasionally.

Stuffed Pepper Soup

Fall weather brings that chill in the air and it makes us hungry for hearty soups.


1 pound ground beef

3/4 cup chopped onions

3/4 cup shredded carrots

3/4 cup chopped celery

1 tsp. dried basil

1 tsp. parsley

4 Tbsp. butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup flour

2 cups shredded cheddar or cheddar jack cheese

1 1/2 cups milk

1/4 cup sour cream


-In a large pot, melt 1 Tbsp. butter over medium heat.  Cook and stir carrots, onions, celery and beef until beef is browned.

-Stir in basil and parsley.

-Add broth and potatoes.  Bring to boil, then simmer until potatoes are tender, about 10-12 minutes.

-In a saucepan, melt 3 Tbsp. butter and stir in flour.  Add the milk, stirring until smooth.

-Gradually add milk mixture to the soup, stirring constantly.

-Bring to a boil and reduce heat to simmer.

-Stir in cheese.

-When cheese is melted, add sour cream and heat through.  Do not boil.

Cheese Burger Soup

This is a delicious chicken recipe!  I LOVE rosemary so I used some fresh from my garden as well as dried. You won’t be disappointed with this recipe.  It’s a family favorite!


1/2 cup olive oil

1/2 cup ranch dressing

3 Tbsp. Worcestershire sauce

1 Tbsp. fresh rosemary

1 tsp. dried rosemary  (If you don’t have fresh available increase dried to 2 tsp.)

2 tsp. salt

1 tsp. lemon juice

1 tsp. white vinegar

1/4 tsp. ground pepper

1 Tbsp. sugar

5 skinless, boneless chicken breasts, filletted


-In a medium bowl, whisk all the ingredients together, except chicken.  Let stand for 5 minutes.

-Add chicken fillets.  Cover and refrigerate 30 minutes-2 hours.

-Grill chicken 4-5 minutes on each side until juices run clear.


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This is a yummy and easy breakfast casserole that one of my fellow teachers made for breakfast for us last week.  It was so good and I am thankful to Dianna for sharing this treat with me as well as the recipe!


1-16 ounce can biscuits

2 cups sausage, cooked and drained

1  1/2 cups shredded cheddar jack cheese

6 eggs

1/2 cup milk


-Preheat oven to 350 degrees.

-Grease 9 x 13 casserole.

-Cut each biscuit into 6 pieces (use pizza cutter).

-Spread biscuit pieces on bottom of casserole.

-Cover with cooked sausage.

-Sprinkle 1/2 of the cheese on top,

-Beat eggs.  Add milk and mix.  Add salt and pepper.

-Pour egg mixture over casserole.

-Add the remainder of cheese.

-Bake uncovered for 30 minutes.


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My friend, Kristin, shared this recipe with me.  She gave me a lesson on how she makes this wonderful pie crust.  It differs from mine in a few ways.  I usually only use crisco.  Her recipe uses butter and butter-flavored crisco.  I watched a pie baking expert on TV and she said to use both.  She said the butter adds so much flavor and the shortening adds flakiness. Since Kristin is a chemistry teacher, she is pretty awesome at baking.  She named all of my cookie ingredients just by taking one bite of my cookie.  Pretty cool, huh?   Kristin also adds sugar to the crust, which I have never done before.  I will be the first to admit that the dough is a little more difficult to handle so it requires a lot of patience but the flavor is out of this world.  She also shared some tips for the filling such as using brown sugar along with white sugar and tapioca as a thickener. She also bakes pies at a different temperature than what I am used to using. I was just thrilled how this pie tasted and looked.  My neighbors said it was the best crust they ever ate.  I will be baking lots of apple pies this fall.  Love this recipe!  Thank you my dear friend, Kristin, for sharing and showing me how to make this wonderful recipe!!

Ingredients for Crust:

3 cups flour

3 Tbsp. sugar

1 tsp. salt

1/2 stick butter-flavored Crisco

1 stick butter

4-8 Tbsp. ice cold water (1/4-1/2 cup) Kristin used about 1/4 cup, it took me a half cup to get it moistened to where I felt comfortable rolling it out.

Directions for Crust:

-In a mixing bowl, mix flour, sugar and salt.

-Chunk up butter and crisco and add to flour mixture.

-Using a pastry blender, mix until ingredients are well-mixed.  You will still see chunks of butter.

-Add a few Tbsp. of water at a time and toss gently with a fork.  Be gentle and don’t handle until you are sure you have enough water added to roll out the dough.

-Sprinkle flour onto your counter and roll half the dough out.  Place in 9″ pie pan.

-Add filling of your choice. (Apple pie filling recipe is below).

-Roll out the other half of the dough and place on top of filling.  Flute edges.

-Sprinkle water and some coarse sugar on top.  ( I always used to use an egg wash and regular sugar, but I like this better).

-Cut slits in top crust to vent.

-Bake at 365 degrees for an hour.


Apple Pie Ingredients:

6 apples, peeled and sliced

1/2 cup white sugar

1/2 cup brown sugar

3 Tbsp. quick tapioca

1 Tbsp. cinnamon

1/2 tsp. nutmeg (optional)


-Mix all the ingredients together and let sit for 15 minutes while you work on pie crust.

-Add to pie shell.

Note:  The tapioca gave the filling a nice glossy look.  It was very pretty.


Apple Pie

My friend (and cousin) Lori and her family came over for a picnic and she brought baked beans.  They were so good!  They always are!  I had her tell me exactly how she does them and then I tried it.  Here is the recipe:


2 cans baked beans, drained  (She used Bush’s original, but she uses others also).  Don’t rinse, just drain.

1 cup brown sugar

1/2 cup ketchup

4 hot dogs, sliced

5-6 sliced bacon, cut into 1″ pieces


-Preheat oven to 350 degrees.

-Empty drained beans into 9 x 13 casserole.

-Add brown sugar, ketchup and hot dogs.  Stir.

-Top with bacon slices.

-Bake uncovered for 70-75 minutes.

-Broil on low 4-5 minutes until bacon crisps.  (I did not raise the rack, just kept it in the middle.)

-Let beans sit for an hour.


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