Sunday, March 29, 2015

Fried Cabbage with Apples and Onions

When I was first married and St. Patrick's Day came around, I always made corned beef from a can (the kind with the little key that came glued to the can) along with boiled cabbage and potatoes.  Years later I received a bread machine for a gift and started making Irish soda bread for the occasion as well.  That was a hit and remains on the menu to this day.  The canned corned beef, however, has given way to slow cooking a real corned beef brisket.  I still boil red potatoes with the skins on them and then season them.

Perhaps the biggest change has been in the cabbage.  I now fry the cabbage (no one in the family was really fond of the boiled cabbage).  This year I tried to add to the "green" theme and added an onion and chopped Granny Smith apple to it.  Olivia said she thought the apple added a nice sweetness to the dish.  The result was a very popular one and something I think I will make more often--even if it isn't St. Patrick's Day.

Fried Cabbage with Apples and Onions
Melt 1/2 to 2/3 stick of butter in a frying pan.
Add one medium chopped onion and one small head or 1/2 large head of chopped green cabbage. Chop one Granny Smith apple and place it on top of the cabbage and onion.
Put a lid on the pan and wait a few minutes until you stir it.  This will allow the pieces on the bottom to brown slightly (that is the really yummy part).
Take the lid off and continue stirring until you get more browned pieces and everything is tender.  Add salt and pepper to taste.  Enjoy!

Sunday, March 22, 2015


This is a delicate and delicious ginger cookie you will enjoy on your Easter dessert table or wrapped individually and placed in an Easter basket.  The original recipe comes from the Taste of Home web site.  Olivia baked these and they were yummy.

If you have never used ginger much except in baking, you might want to start experimenting with it. It is good in some meat recipes, in stir fry, and even beverages.  If you haven't tried fresh ginger, look for it in  your produce aisle and look for ways to use it.  Peeled and shredded, it adds a great fresh flavor.

     3/4 cup shortening

1 cup sugar
1/4 cup molasses
       1 egg

2 cups all-purpose flour

2 tablespoons water
1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon
      1 teaspoon ground ginger
1/4 teaspoon salt

In a bowl, cream the shortening and sugar. Add molasses and mix well. Combine egg and water; add to molasses mixture and mix well. Combine flour, baking soda, cinnamon, ginger and salt; add to molasses mixture and mix well. Cover and refrigerate for at least 20 minutes. Shape into 1-in. balls. Place on ungreased baking sheets and flatten with a fork. Sprinkle with additional sugar if desired. Bake at 350° for 9-11 minutes or until set. Cool for 5 minutes; remove to wire racks. Yield: 3 dozen.


Sunday, March 15, 2015



This recipe is great for three reasons:  1) it is versatile--you can use the cookies of your choice, 2) it is really easy to make, and 3) it tastes great!  Olivia has made this and every time it is a hit with anyone who tastes it.  The really nice thing about this sweet treat is that it is a popular among children and adults alike.  You won't be sorry  you tried this.  It is a great recipe to keep in your repertoire in case you need something, quick ,easy, and tasty to take to a carry-in.  Give it a try.  You won't be sorry!



tablespoons salted butter
cup creamy peanut butter
cups mini marshmallows
cups Golden Grahams™ cereal
cups of your favorite cookies, chopped (I used peanut butter sandwich cookies, creme-filled chocolate sandwich cookies, chocolate chip cookies and peanut butter-stuffed pretzels)
1 1/2
cups semisweet chocolate chips


  • 1Grease (or line with cooking parchment paper) 13x9-inch (3-quart) baking dish.
  • 2In large heavy-bottomed pan, heat butter, peanut butter and marshmallows over medium-low heat, stirring frequently, until mixture is melted and smooth.
  • 3Remove from heat; stir in cereal and cookie crumbs. Dump mixture into baking dish; smooth it into an even layer.
  • 4In medium microwavable bowl, microwave chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Drizzle over top of bars. Cover; place in fridge 1 hour.
  • 5Cut into 6 rows by 3 rows. Store covered at room temperature or in the fridge.

Sunday, March 8, 2015


Spring is just around the corner and that means maple syrup time!  Later this month Olivia and I will be going to a Maple Syrup Days we attend each year and enjoying the taste, sight, and smell of maple syrup making in a genuine sugar shack.  Using fresh maple syrup this time of year is always a treat.  I know it is available year round these days, but celebrating the running of the sap and the making of the syrup is just one of the many ways we celebrate the coming of Spring.

Olivia made these delightful bacon wrapped sweet potatoes that combine the sweet and savory blend of cinnamon, cayenne pepper, sweet potatoes, and bacon.  You can choose to dip them in warm maple syrup or eat them plain.  Either way you will enjoy them greatly!



  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2 large sweet potatoes (about 1-3/4 pounds), peeled and cut into 1-inch cubes
  • 1/2 cup packed brown sugar
  • Maple syrup, warmed



  1. Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add potatoes and toss to coat.
  2. Place brown sugar in a shallow bowl. Wrap one piece bacon around each sweet potato cube; secure with a toothpick. Dip each side in brown sugar. Place on a parchment paper-lined 15x10x1-in. baking pan.
  3. Bake 40-45 minutes or until bacon is crisp and sweet potato is tender. Serve with maple syrup.Yield: about 2-1/2 dozen.

Sunday, March 1, 2015


I don't know what the weather is like where you live but it has been miserable here.  Today on the way to church we saw a flock of robins that  looked somewhat bewildered and not at all amused with the latest round of snow that fell last night and the first half of today.  Spring is technically a couple of weeks away, but there is little evidence of it.  Although our hearts and taste buds long to taste the freshness of Spring, comfort food is still the norm.

This delightful Mississippi pot roast is a yummy way to keep you warm and satisfied.  It is easy and requires few ingredients.  The ranch mix and au jus gravy mix provide just the right amount of savory flavor and the pepperoncini give it a nice kick.  If you are looking for something new to put in the crock pot some week day when you are busy, give this a try.  Olivia made it and as you can see, it turned out beautifully.


  • 3 pound Chuck Roast
  • 1 package of Hidden Valley Ranch Salad Dressing and Seasoning Mix
  • 1 package of Au Jus Gravy Mix
  • 4 tablespoons unsalted Butter, cut into 4 pieces
  • 6 Pepperoncini Peppers, whole
  • ¼ cup water
  1. Place the chuck roast into slow cooker.
  2. Sprinkle ranch and au jus over meat.
  3. Toss in butter and pepperoncini peppers
  4. Pour water over meat.
  5. Place lid on slow cooker.
  6. Cook on high for 6 hours or low for 8 hours.