Wednesday, October 26, 2016

Caramelized New Potatoes

I know new potatoes are usually a springtime treat.
 But lately, I've found small potatoes available almost year round.
 This is a quick way to gussie-up those little gems and turn them into something fabulous.

  • New potatoes - as many as you need for your guests - I usually count on 3 or 4 per person depending on the size.
  • 1-2 tablespoons butter
  • 1-2 tablespoons sugar
  1. Cook potatoes  in a couple of inches of salted water until barely tender.
  2. Drain water and return pan to heat.
  3. Add butter to pan and melt, tossing potatoes to coat well.
  4. Turn heat to medium and sprinkle with sugar.
  5. Continue to cook, tossing the potatoes in the pan every few minutes until the sugar melts and begins to form a golden brown crust on them.
  6. Serve with chopped fresh parsley if desired.

Tuesday, October 25, 2016

Pumpkin Cinnamon Rolls ~ No Knead and Dairy Free

Would you like a no knead recipe for fluffy and soft delicious pumpkin cinnamon rolls? Then this is the recipe for you..I adapted this recipe from Coleen's Recipes. Thank you Coleen! I have made the original recipe and this adapted one and they both turned out wonderful. I love that this dough with pumpkin is such a beautiful orange color.

  • 1 cup coconut milk
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 tablespoon instant yeast
  • 4 1/2 cups flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt
Filling: (in a small bowl mix together first 3 ingredients)
  • 3/4 brown sugar
  • 3 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1 cup pecans, chopped ~ optional
  • 1/4 cup lactose free margarine, make sure it doesn't contain milk products
  1. In a medium sized microsafe bowl heat coconut milk, pumpkin puree, oil, and sugar just until warm not hot.
  2. Remove and stir in yeast. 
  3. Stir 4 cups of flour into the liquid mixture until well mixed. Dough will be sticky.
  4. Cover with plastic wrap and allow to rise in a warm place for an hour.
  5. In a small bowl, mix remaining 1/2 cup flour, baking powder, baking soda, and salt.
  6. Once dough has risen for an hour, stir down and add the final flour mixture, mixing until well blended. The dough will be soft and slightly sticky.
  7. Roll out on well floured surface to approx 20" x 14".
  8. Spread rolled out dough with lactose free margarine, then spoon brown sugar, cinnamon, and salt mixture evenly on top and sprinkle with pecans if using.
  9. Roll up tightly jelly roll style and pinch the seam closed.
  10. Cut into 14 even slices and place in well greased 9" x 13" pans.
  11. Cover and let rise in warm place for 30 minutes.
  12. Bake in 375º oven for 20 minutes or until golden in color.
  13. Drizzle with glaze while still warm.
  14. Yield: 14 rolls
  • 1 1/2 cup icing sugar
  • 2 teaspoons pumpkin puree
  • 1 teaspoon maple extract
  • 2 tablespoons coconut milk.
  1. Whisk together until smooth.

Monday, October 24, 2016

BBQ Bean and Sausage Soup

Now that we're in the midst of the Fall Season, 
I gravitate to making soup for lunches.
This one is simple - made in less than an hour.
Barbeque Sauce adds a smokey zip to the beans and sausage.

  • 1/2  large sweet onion, diced
  • 1/2  red or yellow pepper, seeded and diced
  • 1/2 green pepper, seeded and diced
  • 1 large carrot, peeled and diced
  • 3 stalks celery diced
  • 1 tablespoon olive oil
  • 1 - 8" length smoked farmer sausage (or ham sausage) diced
  • 2 bay leaves
  • 2 cups diced canned tomatoes
  • 1 package dry onion soup mix
  • 5 cups water
  • 1 can baked beans
  • 1 teaspoon "Beef Better than Bouillon" or 1 beef bouillon cube
  • 1/4 cup Barbeque Sauce
  • a few dashes hot pepper sauce if desired
  • 2 cups frozen corn or 1 large can corn, drained.

  1. place diced vegetables in a frying pan with olive oil and saute until tender.
  2. Add diced farmer sausage and bay leaves and continue to cook until farmer sausage begins to brown.
  3. Place sausage and sauteed vegetables in a dutch oven and add remaining ingredients except corn.
  4. Simmer soup on low for about 1/2 hour, stirring frequently.
  5. Add corn and continue to cook for another 5-10 minutes.
  6. Serve topped with Cheddar cheese or sour cream if desired.

Sunday, October 23, 2016

Bread for the Journey

Many of us memorized Psalm 119:105 a long time ago . . .
be it in Sunday School or at Pioneer Girls . . .
or maybe it was given to us at a significant time, such as our baptism.

Recently I had to think on what this verse means to me right now
at this time in life . . . why is it important to me?
I mulled about how I can find verses to help me when I'm fearful, 
need comfort or encouragement.
I thought about how God's word tells us where it all began, 
it tells us that we are not here by chance, that we are valued.
It tells us about those who chose to trust in God and those who did not.
It tells us how God provided salvation for us and
of the hope we have in Him.

But, my thoughts kept going and I realized why this verse has significance.
God's word is timeless.
What that means is that in this world, where things keep changing,
God's word stays the same.
His word is a light that exposes truth,
giving us a rock to stand on - an anchor for our soul.

In times when it's difficult to distinguish right from wrong
may God's word be a light for our path.

Saturday, October 22, 2016

Apple Sauce Cookies

A few days ago I took my granddaughter, Ivy on a small field trip to our friends home to share the experience of picking apples from the ground and tree, just like I did when I was a small girl.  The fallen apples were always perfect for pies, cookies, apple crisp, apple sauce, Perishky or even drying.
There was never a wasted apple.  Every fall, my father would drive the family sedan to Osoyoos to pick up a load of apples.   We first had to eat the McIntosh and Spartans, which lasted till Christmas. After Christmas we could eat the red and yellow delicious apples as they preserved longer. Today I love the Honey Crisp apples and I'm thankful I don't have to wait for any seasonal times.

  • 1/2 cup butter
  • 1 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp nutmeg
  • 1 tsp. cinnamon
  • 1/2 tsp cloves
  • 2 cups flour
  • 1/2 cup milk
  • 1 cup raisins
  • 1 cup dices apples

  1. Peel the apples and dice.
  2. Cream butter, sugar and egg in a bowl
  3. Add flour and dry spices to mixture
  4. Add liquid, apples and raisins and mix well.
  5. Drop dough onto parchment paper
  6. Bake in oven at 400 degrees° for 12 minutes.
  7. Cool on parchment paper for a few minutes and transfer to cookie racks

Tip from Ivy:  "Oma, don't forget the baking soda.  Mummy forgot to put the baking soda in the cookies and they did not grow...."

Take a peek at Bev's muffin  apple recipe.  This recipe is so delicious and makes a big batch.

Friday, October 21, 2016

Flashback Friday ~ Chicken Rice Casserole

Sunday dinner was always special in our home.  My mom had two children later in life and I remember how she stayed home while my father took my siblings to church.  It was always a treat for me to come home and have a table set with her china and sit down to a hearty meal.  I so much appreciate how she cared for us in so many ways.  I wish I could now invite her to my home and bless her.  Today's recipe is a flashback of one of my mom's favorite Sunday recipes.


  • 1 cup uncooked rice
  • 4 uncooked chicken breasts
  • 1 cream of chicken soup (10oz)
  • 1 cream of mushroom soup (10oz)
  • 2 cups water
  • 1 pkg onion soup mix
  • 1/2 cup toasted slivered almonds


  1. Preheat oven to 350°
  2. Measure rice into bottom of medium size casserole/dish or 9x6 glassware.
  3. Cut breasts into serving-size pieces slicking through at an angle so that they are not more than 3/4-inch thick.
  4. Lay chicken pieces over the uncooked rice
  5. In a small bowl mix soups together and spread this mixture over the chicken.
  6. Add two cups of water.
  7. Sprinkle onion soup mix on top
  8. Add roasted almonds on top for garnish
  9. Cover with lid and bake for two hours

Remember you can make this yourself Sunday morning, put it in the oven and come home to a wonderful aroma like Mom's been in the kitchen and surprise everyone.  Enjoy!

Thursday, October 20, 2016

Pizza Pretzels

I've started to enlist the help of Mom to come help me make treats for the littles lunches.  
These pizza pretzels are not a pretzel in the true sense that they are boiled first but they have the pretzel shape and they are a real hit. 
  • 4 cups whole wheat flour
  • about 1 1/4 cup white flour additional flour to make a soft dough
  • 2 tablespoons instant yeast
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1/2 cup soft or melted butter 
  • 1 cup milk 
  • 1 cup water
  • 2 slightly beaten large eggs
  1. Place dry ingredients in a large bowl or in the bowl of your mixer.  Stir to combine.
  2. Heat the milk up until it is hot to touch.  Add water, butter and eggs.  Whisk together. 
  3. Add to the dry ingredients in the bowl.  Stir to combine and then knead, adding flour as needed until the dough is smooth and elastic.  
  4. Place the dough into a greased bowl, cover with a tea towel and allow to rise for about 45 minutes or until double.   You can put the dough in the refrigerator overnight.  Allow to come to come to room temperature before shaping into buns. 
Pizza Toppings
  • pizza sauce
  • cheddar mozzarella  blend shredded cheese (about 2 pounds)
  • dry pizza sliced pepperoni * 
  1. Divide dough in half and roll into a large rectangle.  Cut into long strips and then roll with your hands to round them off. The strip should be about 18  inches long.
  2. Fold in half and twist it about half way down and then form into pretzel shape as shown in photo below.
  3. Let rise on greased pans or pans lined with parchment paper until doubled in bulk.  Spread with pizza sauce and sprinkle with cheese and put a few pieces of pepperoni on each pretzel.
  4. Preheat oven to 350 and bake until the cheese has melted and the buns are golden brown.
  5. Allow to cool and then freeze in bags.  
*I buy Grimm's and it comes in a 175 gram package.  Any sliced pepperoni will work just fine.