Tag Archives: recipes

First of all, for all who have been wondering about the mystery item mentioned yesterday in The Pantry Game, we had one correct guess Miracle Whip! Amazing what is in a commercial jar of mayonnaise.

Today’s recipe is another family favorite. If you haven’t tried overnight waffles you’ve been missing an awesome treat! I love this simple recipe; you mix up the majority of the ingredients the night before. In the morning you add the butter and an egg and the mix is ready to be turned into delicious waffles. What better excuse to enjoy maple syrup. I enjoy using this recipe when we have company. It makes for a delicious, easy breakfast in the morning without much effort on your part.

Amazing Overnight Waffles

2 cups all purpose flour
1 tsp yeast
1 Tbsp sugar
½ tsp salt
2 cups milk
6 Tbsp butter, melted
1 large egg
Nonstick spray
Butter for the waffle iron (op)
Waffle iron

Combine the flour, yeast, sugar and salt in a medium size bowl.

breakfast, recipes, prudent living

Dry ingredients for waffles.

Add the milk and whisk until blended.

wafle batter, breakfast

Whisk until well blended.

waffles, homemade, recipe box











Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.

homemade waffles, breakfast

Cover with plastic wrap.

In the morning the batter will have all sorts of bubbles on the surface.

batter, waffles

Surface of the batter in the morning.

Preheat the waffle iron and melt the butter. Beat the egg in a small separate bowl and beat it into the batter along with the melted butter. The batter will be quite thin.

Lightly spray the hot waffle iron on all surfaces with the nonstick spray and rub on a little butter. Add just enough batter to cover the cooking surface. Cook for two to three minutes, depending on your waffle iron. Do not over bake, as you want it crisp and brown, but not too dark.

waffles, maple syrup

Amazing Overnight Wafles

Serve with your favorite toppings. Recipe can be easily doubled or tripled!

breakfast, amazing waffles

Waffles and syrup!

Serves three to four. These waffles also freeze well. Any leftover waffles I let cool on a baking rack and then wrap and place in the freezer.

freezer cooking, breakfast

These waffles freeze well.

Perfect to pop in the toaster on a busy morning!

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Several weeks ago I shared a recipe for Kale chips. My husband and I enjoyed these so much I wondered if there were other vegetable chips I could make at home.  After a bit of searching I found a recipe for Broccoli Chips on KeepItSimple.com.. I decided to give it a try. First time around I usually try a recipe as it is written; second time around I make a few changes. This recipe was really good, the only change I would make would be to either try seasoned breadcrumbs instead of the panko bread crumbs or just use more seasoning. Give it a try and let me know what you think.

vegetables, chips, healthy eating

Broccoli Stalks

Broccoli Stalks
1 cup panko bread crumbs
1 egg plus a splash of milk, whisked together
A dash of salt, onion powder and cayenne pepper (mixed in with the crumbs)

Preheat oven to 350 degrees. Slice the broccoli stems into thin coins.

broccoli, vegetable chips

Broccoli Coins

Dip the coins into the egg mixture and then coat them in the panko mix.

broccoli, eggs

Broccoli in egg mix.

vegetable chips, recipe box

Panko crumbs and egg mix.

Place them on a lightly greased cookie sheet.

baking, prudent living

Broccoli chips on a baking sheet.

Bake the broccoli coins for about 10 minutes or until the coins are tender and fragrant.

vegetable chips, healthy eating

Fragrant Broccoli Chips

You could fry these too but then they wouldn’t be as healthy a choice.

I made a batch while I was making dinner and they were perfect to munch on while I was prepping the rest of the dinner.

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I realize our goal is to eat as close to the land as possible and should really avoid boxed mixes, however once in awhile I do use a boxed cake mix. My Lemon Poppy Seed Muffins are one example and this delicious cake is another. I found this recipe years ago in the Nantucket newspaper. I’ve been making it ever since and it’s always a hit. One of these days I’ll modify the recipe to have the whole thing be from scratch but it the meantime I will continue to use the recipe as is.

Nantucket, prudent living, cake

Nantucket Welcome Cake ingredients

4 eggs
¾ cup oil
¾ cup apricot nectar (if you can find the small cans they are just right)
3 tsp almond extract
1 package yellow cake mix
¾ cup powdered sugar
1 lemon (the juice and the rind)

Beat the eggs, oil, apricot nectar and almond extract into the cake mix using an electric beater. Beat for about three minutes or until all the lumps are gone. Pour into a lightly greased and floured tube pan. Bake at 350 degrees for 45-50 minutes. Let stand for 10 minutes.

Mix together powdered sugar, lemon juice and lemon zest. Remove cake from pan and while still warm glaze the top with the powdered sugar-lemon mix.

cake, desserts

Nantucket Welcome Cake


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Bonus Recipe for Good Friday!

I first tasted this unusual casserole while enjoying a meal at my mother-in-law’s house. It was delicious and she was gracious enough to share the recipe with me. I decided it would be good recipe to share just before the Easter weekend, as it would be perfect with a ham. I made it recently and served it with fish and it was amazing. As you can see from the photo we almost finished it up before I had a chance to take a picture.

½ cup sugar
3 Tbsp flour
3 eggs
20 oz can crushed pineapple, unsweetened
4 slices of bread, cubed
1 stick butter, melted

Combine sugar, flour and eggs. Add pineapple with juice.

canned pineapple, casseroles, recipe

Crushed pineapple.

Place in a buttered casserole. Pour melted butter over the cubed bread and stir to mix well.

casserole topping, prudent living

Cubed bread to top casserole.

Top casserole with the bread crumbs.

Bake 350 for one hour. Serve with your main dish.

home cooking, pineapple, bread

Casserole just about finished!

Casseroles, Easter

Momar’s Pineapple Casserole








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It’s still not quite spring here in Vermont and a bowl of soup tastes really good on these cold spring days. Having some extra spinach in the fridge that I didn’t want to go to waste led me to make this delicious soup this week. It is a quick easy soup that goes together well. I think it is the only soup recipe I have that uses steel cut oats.

2 Tbsp butter
1 onion, minced
1 celery stalk, minced
1 carrot, finely chopped
2 Tbsp flour
3 ¼ cup chicken stock
¼ cup steel cut oats
1 ½ cup chopped spinach
2 Tbsp cream
salt and pepper to taste

Melt the butter in a saucepan and add onion, celery and carrots, cook about 2 minutes or until the onions are soft.

vegetables, soup, prudent living

Saute onions, carrots and celery.

Stir in the flour and cook slowly for another minute, stirring constantly. Pour in the chicken broth and the oats and bring to a boil, lower the heat and cover. Simmer for 30 minutes or until the vegetables are tender.soup, canned soup, homemade

oats, soup, recipes

Steel cut oats.








Stir in the chopped spinach and cook for 15 minutes.

spinach, soup

Chopped spinach

Stir in cream and season to taste.

When I make this I sometimes omit the cream, it is delicious either way. The original recipe instructed you to add the oats with the spinach. I have always aded them with the broth so they have longer to cook, this gives the soup a nice creamy texture.

Irish soup. homemade

Irish Yellow Broth

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A few days ago I made some homemade mozzarella and ricotta. Since these cheeses are best used while they are fresh I decided to make another one of our favorite lasagnas, pesto-spinach. I adapted a recipe I found on the epicurious.com web site. I made two small 8×8 lasagnas so I could freeze one. They freeze beautifully.

First make a white sauce:

lasagna, prudent living

White sauce

2 Tbsp butter
¼ cup flour
2 ½ cups dry white wine
1 cup freshly grated Parmesan cheese

Melt the butter in a heavy saucepan over medium heat. Add flour and whisk for one minute. Add milk and wine and whisk until smooth. Cook until the sauce thickens and comes to a boil, whisking constantly.  Remove from heat. Whisk in Parmesan cheese and salt.

For the spinach:
2 Tbsp olive oil
1 1/2 cup chopped onions
4 large garlic cloves, finely chopped
2-10 oz packages of frozen spinach, drained well

Heat the oil in a separate pan. Add onions and garlic.

onions, garlic, saute

Saute onions and garlic.

Sauté until the onions are soft, about 2 minutes. Add the spinach stir until well mixed. Mix in 1 ½ cups of the white sauce.

spinach lasagna

Add spinach to onions and garlic.

For the lasagna:
Lasagna noodles
28 oz of fresh ricotta cheese

ricotta, lasagna

Fresh homemade ricotta

1 cup grated Parmesan cheese
1 large egg
2 cups fresh mozzarella cheese

homemade cheese, mozzarella

Fresh homemade mozzarella

Herb pesto

Cook the noodles according to the package directions. Preheat oven to 350 degrees. Grease a 13x9x2 inch-baking dish (or use two 8×8 pans).

Mix ricotta and Parmesan together. Mix in egg.

Spread ½ cup white sauce thinly over the bottom of the dish. Spread half of the spinach mixture over and sprinkle with1/3 of the mozzarella. Top with noodles and half of the ricotta mixture. Sprinkle half of the pesto mixture evenly over the ricotta. Continue layering with noodles, remaining spinach mixture, 1/3 cup mozzarella, noodles, remaining ricotta mixture and then remaining pesto. Top with the last noodles. Spread remaining white sauce over the top, sprinkle with mozzarella. Cover the dish with a piece of buttered foil.

Bake lasagna until heated through and bubbling at the edges, about 50 minutes. Remove from oven and remove the foil.

Remove foil. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand a few minutes to set up.

Serve and enjoy.

homemade lasagna, recipe box

Pesto Spinach Lasagna


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