Sunday, April 27, 2014

German Potato Salad

Hot German Potato Salad
This is a recipe I adapted from a Marcia Adams cookbook entitled "Heartland."  It featured Amish recipes.  Her recipe was designed to bake in the oven.  I cook and combine ingredients so they can be put in the crock pot.  By putting them in a crock pot, the ingredients have a chance to "get to know each other."  Making it in a crock pot also makes it transportable.  Olivia likes this recipe because it is potato salad without mayonnaise ( she is not a fan of mayo).  This is really good to make for a summer cook out featuring brats or sausages.  We hope you enjoy it as much as we do!

14-16 red potatoes
2 pounds of bacon
1/4 cup apple cider vinegar
1/2 cup sugar
1/2 cup water
1 large onion, chopped
1 tsp. celery seed
1 tsp dried marjoram or 1 T fresh
1/2 tsp. salt
1/2 tsp black pepper
1/4 cup fresh parsley or chervil for garnish.

You may peel the potatoes or choose not to, whichever you prefer.  Cut them into quarters or smaller and boil in water  until almost tender.  With scissors, cut the bacon into pieces and saute the bacon in a skillet until crisp.  Remove bacon from grease and reserve about 3/4 cup of bacon fat.

Add to the 3/4 cup bacon fat the vinegar, sugar and water.  Bring to a boil.

Drain the potatoes and put them in the slow cooker.  Add the bacon, onion, and seasonings except the parsley.  Mix together in the slow cooker and then pour the hot liquid over the ingredients.  Cook on low for at least two hours, stirring occasionally.  Before serving, add the chopped parsley.

If you have leftovers, just refrigerate and then reheat in the microwave.  Enjoy!

Sunday, April 20, 2014

Baked Cinnabon French Toast

Olivia saw a version of this recipe on a television show and tweaked it to give it her own spin.  If you are looking for something special to make on the weekend, this may be  just the thing.  You may be looking for a way to show mom just how much you care when Mother's Day arrives in just a few weeks.  What mom wouldn't like to start her day with the sweet, warm goodness of this special french toast? Once you have tasted this great treat, you won't have to look for much of an excuse to make it again.

I am writing this as Easter Day comes to a close.  I don't know how your day went but ours was a glorious one.  We enjoyed a sunrise service at church, fabulous food, precious family time and we even went to the movie Heaven is for Real in the afternoon. The weather was the kind you remember for years to come...beautiful.We hope your Easter was equally wonderful .
- Nanette


  • 1 loaf Cinnabon Cinnamon Bread
  • Butter, For Greasing
  • 6 whole Eggs
  • 1 1/2 cups 2% Milk
  • 1/2 cup Heavy Cream
  • 1 cup Sugar
  • 2 teaspoons Ground Cinnamon
  • 2 Tablespoons Vanilla Extract
  • Topping
  • 1 stick Cold Butter, Cut Into Pieces
  • 1/2 cup Flour
  • 1/2 cup Packed Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • Softened Butter, For Serving
  • Warm Maple Syrup, For Serving

Preparation Instructions

Unwrap the loaves of bread, then overlap the slices in rows in a well-buttered baking dish.
Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in quart size freezer bag.  (I use a freezer bag, because it's stronger.) Mix the ingredients together inside the bag until combined.
Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
When you’re ready to bake the French toast, preheat the oven to 350°F. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.
Serve individual helpings with butter and warm syrup.

Sunday, April 13, 2014


Easter is fast approaching and the flavors of Spring are everywhere.  We seem to turn our internal compass toward all things fresh tasting and brightly colored.  This fruit salad would make a great addition to your Easter brunch menu or even as an Easter dinner dessert alternative.  Let's face it, after the main event meal, sometimes a lighter dessert choice may be just the right thing.  This is even a good recipe to make on the weekend and then grab a small container full of it on your way out the door in the morning to have for a mid-morning snack.  You can even use sugar-free pudding mix if you like.  Another idea is to use banana pudding or another flavor you like.  Fire up your imagination!

Olivia and I wish you a very Happy Easter.  This is one of our very favorite holidays.  The signs of resurrection, renewal, and rebirth are everywhere.  Take it all in!


Fruit of your choice - I used:

2 cups strawberries
2 cups blueberries
1 small can mandarin oranges, drained with syrup reserved
1 large can pineapple chunks, drained with juice reserved
1 bunch green grapes
1 bunch red grapes
1 (3 oz.) box vanilla pudding

1)  Wash, remove stems, etc. from any fresh fruit you're using.  
2)  In a small bowl, mix together the syrup from the mandarin oranges with the pineapple juice.  Stir in the vanilla pudding mix and mix to combine completely.
3)  Combine all of the fruits in one bowl and pour on the pudding sauce.  Stir so all fruit is completely covered.  Refrigerate until serving.  Serve within a couple of hours of making.

Sunday, April 6, 2014


Olivia is very good at adapting recipes and tweaking them to make them her own.  Such is the case with this soup.  The combination of jalapeno peppers and ginger give it a delightful kick that soothes the soul on those still somewhat chilly Spring days.  If you are a little weary of chicken with rice, white chili, chicken noodle, etc. give your taste buds  a treat with this hearty soup.  Who knows, you may want to tweak it further and make it your very own variation.  Enjoy!


1 cup quinoa
2 heads garlic
olive oil
Kosher salt
8 cups chicken broth
1 purple onion, diced
2 medium carrots, peeled and sliced
freshly ground pepper
1/4 teaspoon celery seed
season salt to taste
10 jalapeño slices from a jar of pickled jalapeños (more or less to taste)
pinch of powdered ginger
2 cups shredded, cooked chicken

1)  Preheat the oven to 400 degrees.  Cut the tops off of both heads of garlic, and place on a large piece of foil.  Drizzle olive oil over each and sprinkle with Kosher salt.  Wrap the foil all the way up around the heads of garlic, so it makes a closed pouch.  Place in the oven for 30 minutes.  Remove, cool slightly, and then squeeze the heads of garlic so the roasted cloves pop out of the heads.  Set aside for a moment.
2)  In a stock pot, drizzle a bit of olive oil in the stock pot.  Place the onions in and begin to cook.  Add the carrots, and heat slightly over medium heat to soften both.
3)  Add the chicken broth, celery seed, ground pepper, ground ginger, and season salt to the stock pot.  Bring to a boil.
4)  Add the quinoa to the boiling chicken broth, cover, reduce to a simmer, and cook for 10 minutes.
5)  Meanwhile, add the roasted garlic to a small food processor, chopper, or blender.  Add the jalapeño slices to the garlic, and process until smooth.
6)  At the end of the 10 minutes, add the garlic and jalapeño mixture and shredded chicken to the broth.
7)  Simmer the soup for 10 minutes and serve immediately.