Category Archives: Recipes

This week we had a blizzard! Looks like spring will be delayed by just a bit. It snowed for two days and it was so beautiful clinging to every little branch. So what to do when you really can’t do much outside? Make cookies! This recipe has been a family favorite for years. They are delicious, with a buttery cinnamon flavor. Perfect with your afternoon tea. Snickerdoodles 1 cup butter 1 ½ cup sugar 2 eggs, beaten 2 ¾ cup flour 2 tsp cream of tartar 1 tsp baking soda ½ tsp salt 1 ½ tsp cinnamon ½ cup sugar Cream the butter with 1 ½ cups sugar in a large bowl. Add the eggs and continue beating. In another bowl combine the flour, cream of tartar, baking soda and salt. Stir into the egg mixture. Refrigerate the dough for 30 minute. Position the rack in the upper third of your oven and preheat the oven to 400 degree. Mix the remaining ½ cup sugar and 1 ½ tsp cinnamon in a shallow dish. Shape the dough into 1” balls and roll in the sugar mixture. Arrange on your baking sheet and bake for 10-12 minutes. Makes about 4 dozen Read More […]

The weather continues to be cold here in Vermont. This stew recipe is perfect for those cold nights when you just want some delicious comfort food to warm you up. The recipe makes enough for six generous servings and also freezes well. It is also easy to double for a large crowd! Perhaps you’re wondering what hominy is? Hominy is made from  whole corn kernels that have been soaked in a lye or lime solution to soften the tough outer hulls. The kernels are then washed to remove the excess solution, the hull and often the germ. You can find ready-to-eat hominy in cans. Once you’ve had hominy, you’re not likely to forget it. The big kernels of corn are puffy and chewy with a very unique flavor. And they make a wonderful addition to this stew. Pork and Hominy Stew 2 Tbsp chili powder 2 tsp oregano 1 ½ tsp paprika 1 tsp cumin ½ tsp salt 1 ½ pounds of pork tenderloin, trimmed and cut into small chunks 1 Tbsp olive oil 1 ½ cups red pepper 1 Tbsp garlic, minced 2 ½ cups chicken broth 1 (28 oz) can hominy, drained 1 (14.5 oz) can fire roasted Read More […]

The other day I was looking for recipes to use up some potatoes I had on hand. With both sweet and white potatoes in hand I decided to use them in a Pommes Anna recipe. What a winning combination this was! The recipe was easy and the end result was delicious. Pommes Anna 2-3 pounds of potatoes (I used both sweet and white potatoes) 4-6 Tbsp butter 1 ½ tsp salt Preheat the oven to 400 degrees. Melt the butter in a small saucepan. Heat a well-seasoned cast iron skillet over medium heat. Peel and slice your potatoes as thinly as possible. Brush the bottom of the pan with butter and arrange the sliced potatoes over the bottom of the pan in concentric circles. Brush each layer lightly with butter and season with salt and continue layering.  I alternated the layers with sweet and white potatoes. Cook on low heat until the potatoes are golden on the bottom, about 25-30 minutes. Cover and place in the oven for an additional 30-45 minutes or until the potatoes are cooked through. Remove from the oven. Place a serving plate on the top of the pan and gently flip over. Slice into wedges Read More […]

We’ve had some busy days on the home front, lots of friends and family visiting. Everyone wants to come up and play in the snow. This recipe is one of those wonderful casseroles you can mix up the night before and then just pop it in the oven for a warm, delicious breakfast. I’ve made it twice in the past few weeks and every time it was enjoyed by all. French Toast Casserole 10 cups of French bread, cut into 1-inch cubes. 8 eggs 3 cups milk 4 tsp sugar 1 tsp vanilla extract ¾ tsp salt (optional) Topping: 2 Tbsp butter 3 Tbsp sugar 2 tsp cinnamon Place the bread cubes in a greased 13×9 inch-baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over the bread. Cover and refrigerate for 8 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking. Dot with the butter. Combine sugar and cinnamon and sprinkle over the top. Cover and bake at 350 for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for five minutes and serve. Wonderful served with maple syrup. Serves 8-12 depending on appetites. Read More […]

Looking for a delicious and healthy meal? Try this delicious meatloaf recipe, it works best to make individual meatloaves. Turkey, Quinoa and Zucchini Meatloaf ½ cup quinoa, rinsed 1 small zucchini, coarsely chopped 2 large egg whites ½ cup chili sauce ½ onion, chopped 1 Tbsp chopped fresh sage ½ tsp salt ½ tsp pepper 1 pound ground turkey 1 Tbsp spicy mustard Cook the rinsed quinoa in 1 cup of water. Bring to a boil and then let simmer 20-30 minutes. Fluff with a fork and let cool slightly. Preheat your oven to 425F. Line a large baking sheet with foil, spray the foil with nonstick spray. Squeeze the zucchini dry. Place zucchini in a large bowl with the egg whites, ¼ cup chili sauce, onion, sage, salt and pepper. Add the turkey and quinoa and mix well. Shape into six oval loaves and place on your baking sheet. Mix together the remaining ¼ cup chili sauce and 1 Tbsp mustard. Spread mustard-chili mixture mixture over the loaves. Bake until done (165F), about 30-35 minutes. Let stand 5 minutes before serving. Enjoy! Linked to: FabulouslyFrugalThursday, FreedomFridays, WeekendReTreat, WhatToDoWeekends, FoodtasticFriday, FridayFlashBlog, ThePinJunkie, FridayFavorites, WeekendPotluck, ShowYourStuff, WeekendPotluck, #FoodieFriday, FoodieFriendsFriday, #GetHimFed, RealFoodFriday, Read More […]

My husband loves to feed the birds. We both enjoy sitting at our kitchen table to watch the numerous birds come to our feeders. There are two large forsythia bushes near the feeders where the birds can take refuge. I decided to try making some birdseed ornaments to hang in the trees and give the birds and extra treat. I didn’t need any special equipment, everything needed to make these I had on hand. This is what I used: 4 feet of ¼ inch wide ribbon, cut into 12 inch long sections 2 envelopes of Knox gelatin 1 ½ cups birdseed Baking sheet lined with wax paper Four cookie cutters of any shape, about 4 inches by 4 inches Cooking spray This makes about 4- 8 cookie cutter ornaments depending on the size of the cookie cutter. Combine the gelatin with ½ cup of boiling water. Stir well to dissolve the gelatin. Add the birdseed. Stir well, if the mixture is too watery add a little more seed until it is stiff but sticky. Place the cookie cutters on your prepared baking sheet. I chose heart shapes for Valentine’s Day. Lightly coat each cookie cutter with cooking spray. Fill each Read More […]

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