Recipe Blog

Easter Babka

Easter Babka

Easter Babka This is another dessert that my friends mother would make. These are so good!  If you try it, let me know what you think in the comments. Easter Babka Recipe Type: Dessert Cuisine: Polish Author: Marsha Powell Prep time: 2 hours 15 mins […]

Polish Nut Rolls

Polish Nut Rolls

Polish Nut Rolls Years ago (back when I was still single) I had a friend who was of Polish descent. Every Easter her mother would make up these wonderful nut rolls.  They were so good.  I decided to try to find a recipe so I […]

Creamy Dijon Scalloped Potatoes

Creamy Dijon Scalloped Potatoes

Creamy Dijon Scalloped Potatoes

These are a great side dish for ham.  We have this every Easter.

Creamy Dijon Scalloped Potatoes
Recipe Type: Side Dish
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Recipe adapted from: https://www.rockrecipes.com/creamy-dijon-garlic-potatoes-dauphinoise/
Ingredients
  • 2 lbs peeled and sliced yellow potatoes
  • 2 tbsp butter
  • 2 cloves finely minced garlic
  • 2 cups whipping cream
  • 1/2 cup milk
  • 1/2 tsp salt
  • 2 tbsp French’s Dijon Mustard
  • 1 tbsp chopped fresh thyme
  • pinch black pepper
  • 2 1/2 cups grated Gouda cheese
  • Crushed Cheez-It crackers
Instructions
  1. Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9×9 inch square baking dish with butter.
  2. Peel the potatoes and and slice them thinly.
  3. In a large saucepan or dutch oven, melt the butter and saute the garlic for just a minute or so until it softens but does not brown.
  4. Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
  5. Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
  6. Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
  7. To the reserved hot cream and milk mixture, stir in 2 tbsp French’s Dijon Mustard until well blended.
  8. Arrange half of the potatoes in the bottom of the prepared baking dish. Sprinkle on a small pinch of black pepper, 1/2 of the chopped thyme and half of the Gouda cheese.
  9. Pour half of the cream mixture over the potatoes.
  10. Arrange the second half of the potatoes on top, followed by the pepper, thyme, cheese and cream mixture, as in the first layer. Do not overfill the baking dish with the cream mixture. Make sure the liquid level is 1/2 inch below the top.
  11. Sprinkle crushed Cheez-It’s on the top.
  12. Place the baking pan on a parchment paper lined cookie sheet to catch any spill over that may occur and bake for approximately 1 hour or until the top is a medium golden brown and the bubbling sauce appears to have thickened.
  13. Let the potatoes rest for 10 -15 minutes before serving.

 

Easter Kulich

Easter Kulich

Easter Kulich This is a traditional Russian Easter bread. It’s really not that hard to make and is very good. Easter Kulich Recipe Type: Bread Cuisine: Russian Author: Marsha Powell Prep time: 2 hours 20 mins Cook time: 40 mins Total time: 3 hours Serves: […]

Meyer Lemon Pound Cake

Meyer Lemon Pound Cake

Meyer Lemon Pound Cake This cake is so incredibly good. It’s nice and moist, too.  Meyer Lemon Pound Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 12 Recipe adapted […]

Italian Easter Pie

Italian Easter Pie

Italian Easter Pie

I’ve never made one of these, but it looks so good!  I’m thinking of trying one for our Easter dinner.  If anyone makes one, please let me know what you think in the comments.

Italian Easter Pie
Recipe Type: Entree
Cuisine: Italian
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Adapted from a recipe at: https://www.keyingredient.com/recipes/1098705032/italian-easter-pie/
Ingredients
  • 3 large eggs
  • 3 tablespoons cold water
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
  • FILLING:
  • 1 tablespoon olive oil
  • 12-ounces broccoli rabe, trimmed and chopped
  • 8-ounces sweet Italian sausage, casings removed
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 2 cups whole-milk ricotta cheese
  • 2 cups Pecorino Romano cheese, grated
  • 2 large eggs
  • 1 teaspoon black pepper
  • 8-ounces thinly sliced aged provolone cheese
  • 6-ounces thinly sliced capicola (or thin sliced deli ham)
  • 1 large egg yolk beaten with 1 tablespoon water
Instructions
  1. DOUGH:
  2. Whisk eggs and cold water together in a bowl; set aside.
  3. Process flour and salt in your food processor until combined, about 3 seconds. Scatter butter and shortening over top and pulse until only pea-size pieces remain, about 10 pulses. Add egg mixture and pulse until dough ball forms, about 20 pulses.
  4. Turn out dough onto a lightly floured counter and knead until smooth and elastic, about 20 turns. Divide dough into 1 (1-pound) ball and 1 (10-ounce) ball (roughly into two-thirds and one-third) and form each into a 6-inch disk.
  5. Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour.
  6. FILLING:
  7. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  8. Add broccoli rabe, sausage, and salt, and cook, breaking up sausage with spoon, until sausage is cooked through and broccoli rabe is tender, 5 to 7 minutes.
  9. Add garlic and cook until fragrant, about 30 seconds. Transfer to plate and let cool completely, about 15 minutes. Whisk ricotta, Pecorino, eggs, and black pepper together in large bowl.
  10. Adjust oven rack to middle position and heat oven to 375°F. Grease dark-colored 9-inch round springform pan. Line it with parchment paper. Roll a 1-pound disk of dough into a 14-inch circle on a well-floured counter.
  11. Loosely roll dough around rolling pin and gently unroll it onto prepared pan, letting the excess dough hang over the edge. Ease dough into pan by gently lifting and supporting the edge of dough with your hand while pressing into pan bottom and sides with your other hand. Leave overhanging dough in place.
  12. Shingle half of provolone in the bottom of the dough-lined pan. Spread ricotta mixture over provolone. Scatter sausage mixture over ricotta mixture and press lightly into even layer. Shingle capicola over sausage mixture, followed by remaining provolone.
  13. Roll remaining disk of dough into 10-inch circle on a well-floured counter. Brush overhanging dough of bottom crust with egg wash. Loosely roll 10-inch circle around rolling pin and gently unroll it over filling. Trim overhanging top and bottom doughs to 1/2 inch beyond lip of pan and pinch firmly together. Fold overhanging dough inward so folded edge is flush with the edge of the pan. Crimp dough evenly around edge of pan with tines of a fork.
  14. Brush top of pie liberally with egg wash. Using paring knife, cut eight 1-inch vents in the top of the dough in a circular pattern. Bake until filling registers 150°F in the center of pie and crust is golden brown, 35 to 40 minutes.
  15. Transfer pie to wire rack and let cool for at least 4 hours or refrigerate for up to 2 days. Remove pie from pan, slice into wedges, and serve.
  16. NOTE: I don’t make good pie crust. So, I usually buy a couple of boxes of the Jiffy pie crust mix. It always works for me!

 

Crock Pot Creamy Mac & Cheese

Crock Pot Creamy Mac & Cheese

Crock Pot Creamy Mac & Cheese This is one of my favorite things!  Mine came out a little drier then I wanted it, but I think if you add maybe an extra 1/2 cup of milk, you’ll be okay. That’s what I’ll do next time […]

Crock Pot Kielbasa, Peppers and Onions

Crock Pot Kielbasa, Peppers and Onions

Crock Pot Kielbasa, Peppers and Onions I’ve seen alot of people just serve this up in a bowl. Sometimes with some rice or noodles.  I prefer to leave my Kielbasa in one piece and then put it in a heavy duty sub or hoagie roll […]

Crock Pot Frito Pies

Crock Pot Frito Pies

Crock Pot Frito Pies

I love Frito Pies! They’re quick, easy and they’ll fill you up.  This version is great if you want to get everything ready ahead of time so all you have to do is to dish it up.

Crock Pot Frito Pies
Recipe Type: Entree
Cuisine: Mexican
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 8
Adapted from the Magical Slow Cooker
Ingredients
  • 2 lbs. ground beef, browned and drained
  • 3 1/2 cups water
  • 1 (15 oz) can Ro-Tel Diced Tomatoes and Green Chilies
  • 1 (14.5 oz) can diced tomatoes
  • 2 (15 oz) cans pinto beans, drained
  • 2 (1.25 oz) packages taco seasoning mix
  • 1 (6 oz) can tomato paste
  • A large bag of Fritos
  • Shredded Cheddar cheese
  • diced red onion
  • sour cream
Instructions
  1. Add the browned ground beef, Ro-Tel, diced tomates, pinto beans, taco seasoning mixes and tomato paste to the crock pot. Stir it to mix rather well.
  2. Cover and cook on LOW for 8 hours without opening the lid.
  3. Stir and ladle over Fritos. Garnish with cheese, red onion and a dollop of sour cream.

 

Crock Pot Sour Cream Beef Stroganoff

Crock Pot Sour Cream Beef Stroganoff

Crock Pot Sour Cream Beef Stroganoff I love crock pot recipes. With my Instant Pot, I can use it as a pressure cooker or a crock pot.  I’m getting alot of use out of the Instant Pot! Crock Pot Sour Cream Beef Stroganoff Recipe Type: […]

Instant Pot Cajun Chicken & Rice

Instant Pot Cajun Chicken & Rice

Instant Pot Cajun Chicken & Rice The recipe doesn’t call for the smoked sausage, but I had some leftover in the fridge, so sliced it up and tossed it in. You won’t believe how good this is!  It made enough for hubby and I to […]

Loaded Potato Meatloaf Casserole

Loaded Potato Meatloaf Casserole

Loaded Potato Meatloaf Casserole

I love these casseroles. They’re so easy to put together and you get a whole meal in one dish.

Loaded Potato Meatloaf Casserole
Recipe Type: Casserole
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Recipe adapted from: thisisnotdietfood.com
Ingredients
  • 1 1/2 cups water
  • 1/2 cup milk
  • 1 4 oz pkg garlic flavored instant mashed potatoes
  • small can mixed vegetables
  • 1 lb ground beef, extra lean
  • 1/2 cup onion, diced
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 cup seasoned Italian bread crumbs
  • 1 egg
  • 1 1/2 cups cheddar cheese blend, shredded
  • 1/4 cup real bacon bits
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium saucepan bring water and milk to a boil.
  3. Remove from heat and stir in instant mashed potato powder. Set aside. Stir in mixed vegetables.
  4. In large mixing bowl combine ground beef, onions, brown sugar and Worcestershire sauce using your hands.
  5. Add bread crumbs and egg to the meat mixture and continue mixing it with your hands.
  6. Press the meat mixture evenly into an 8 inch square baking dish.
  7. Spread the mashed potatoes over the meat using a rubber spatula.
  8. Sprinkle the grated cheese on top followed by the bacon bits.
  9. Cover the dish with aluminum foil and place in oven for 30 minutes.
  10. Remove foil and continue cooking for another 10 minutes.
  11. Remove from oven and allow to cool for a few minutes before slicing and serving.

 

Chicken Pot Pie with Stuffing Crust

Chicken Pot Pie with Stuffing Crust

Chicken Pot Pie with Stuffing Crust Hubby and I just love chicken pot pie. This one is a nice change from the regular crust. Chicken Pot Pie with Stuffing Crust Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 25 […]

Instant Pot Chicken Adobo

Instant Pot Chicken Adobo

Instant Pot Chicken Adobo This is absolutely scrumptious! I served mine with rice. Instant Pot Chicken Adobo Recipe Type: Cuban Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 6 Recipe adapted from melaniecooks.com Ingredients 2 […]

Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops

I love my Instant Pot! Everything I’ve made comes out so good and your meal is done quick. So, if you’re running short on time, you can still make a nice dinner.

Instant Pot Sour Cream Pork Chops
Recipe Type: Entree
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Recipe adapted from: wholesomerecipebox.com
Ingredients
  • 1 tablespoon butter or coconut oil
  • 2 medium onions cut into slim wedges
  • 4 boneless butterfly pork chops
  • salt + pepper to taste
  • 1 cup beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon arrowroot OR cornstarch
  • 1/3 cup sour cream
Instructions
  1. Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
  2. Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
  3. Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 10 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
  4. Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).
  5. Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.

 

Ham, Egg & Cheese Breakfast Rolls

Ham, Egg & Cheese Breakfast Rolls

Ham, Egg & Cheese Breakfast Rolls I haven’t made these yet, but they are on the agenda for the next weekend. They look really good and would probably be a great way to use some leftover ham if you didn’t want to buy any deli […]

Ham & Potato Frittata

Ham & Potato Frittata

Ham & Potato Frittata This is great for a Sunday brunch or any brunch.  I’ve even made it for a weeknight supper. Ham & Potato Frittata Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 […]

Toasted Walnut Bread

Toasted Walnut Bread

Toasted Walnut Bread

I know! You all are probably thinking that this should have been in my Christmas recipes.  It’s good any time of the year. 

Toasted Walnut Bread
Recipe Type: Quick Breads
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 2 cups coarsely chopped walnuts, toasted*
Instructions
  1. Grease the bottom and 1/2-inch up the sides of an 8 x 4 x 2-inch loaf pan; set aside. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
  3. In a medium bowl combine the egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy). Fold in nuts. Spoon into prepared pan.
  4. Bake for 50 to 55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool.
  5. *Toasting nuts: Bake in 350 degree F. oven for 5 to 10 minutes or until a light golden brown. Stir once or twice while baking.

 

Macaroon Kiss Cookies

Macaroon Kiss Cookies

Macaroon Kiss Cookies You just have to make some of these!  They’re perfect for Easter treats. Macaroon Kiss Cookies Recipe Type: Cookies Cuisine: American Author: Marsha Powell Prep time: 1 hour 20 mins Cook time: 12 mins Total time: 1 hour 32 mins Serves: 48 […]

Dutch Split Pea Soup

Dutch Split Pea Soup

1 lb. split peas 2 quarts water 1 tsp. salt 1 tsp. black pepper 1 bay leaf 1 tsp. leaf thyme (crushed) 2 whole cloves 1 large onion 2 medium potatoes, peeled and diced (3 cups) 1/2 lb. cooked ham, diced 1/2 lb. smoked sausage […]

Butternut Squash Casserole

Butternut Squash Casserole

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 can (5 ounces) evaporated milk

1 tsp. vanilla

2 cups butternut squash, cooked

Topping:

1/2 cup crisp rice cereal

1/4 cup brown sugar

1/4 cup pecans, chopped

2 Tbsp. butter

Cream butter and sugar; beat in eggs, milk & vanilla. Stir in squash. It’ll be thin.

Pour into greased 11 x 7 x 2-inch pan.  Bake uncovered at 350 degrees F. for 45 minutes or until set.

Combine topping. Sprinkle on casserole. Return to oven for 5 to 10 minutes or until bubbly.

Gur Cake

Gur Cake

Gur Cake Here’s another recipe I haven’t tried yet. But, I’m planning on it. It sounds really good. Gur Cake Recipe Type: Dessert Cuisine: Irish Author: Marsha Powell Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 8 Ingredients 12 ounces […]

Irish Potato Pie

Irish Potato Pie

Irish Potato Pie I haven’t made this yet, but I fully intend to before St. Patrick’s Day.  I think it would be great with a meatloaf. Irish Potato Pie Recipe Type: Side Dish Cuisine: Irish Author: Marsha Powell Prep time: 15 mins Cook time: 55 […]

Irish Potato Candy

Irish Potato Candy

Irish Potato Candy

These are so good!  They’re easy to make and it makes up quite a bit.

Irish Potato Candy
Recipe Type: Candy
Cuisine: Irish
Author: Marsha Powell
Prep time:
Total time:
Serves: 30
Original recipe found here: https://homemadehooplah.com/irish-potato-candy/
Ingredients
  • 2 tbsp ground cinnamon
  • 1/4 cup butter softened
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract
  • 16 oz powdered sugar about 4 cups
  • 7 oz sweetened flaked coconut 2 1/2 cups
Instructions
  1. Line a large baking sheet with parchment paper and add ground cinnamon to a small bowl. Set both aside.
  2. Using a stand mixer (or hand mixer + large bowl), cream together butter and cream cheese on medium-high speed until smooth, about 5-7 minutes.
  3. Reduce mixer speed to low. Add vanilla extract, then beat for 30 seconds.
  4. Keeping speed on low, slowly scoop in powdered sugar, adding about 1/3 to 1/2 cup at a time and beating thoroughly between each addition.
  5. Turn off mixer and remove bowl. Pour in flaked coconut and use a spatula (or your hands) to knead the ingredients together.
  6. Using a 1 teaspoon cookie scoop, scoop out dough and roll it between your hands to form a ball. Drop the ball in the small bowl of cinnamon and roll to coat. Place finished candy ball on prepared baking sheet. Repeat this step until all dough has been used.
  7. Place dough in the freezer and let chill for 1 hour or until the candy has set. If desired, roll candy in cinnamon again for a fresh, powdery coat.
  8. Serve candy immediately. Candy can be stored in a sealed container in the refrigerator for up to 5 days.

 

Irish Potato Bread

Irish Potato Bread

Irish Potato Bread This is one I haven’t tried yet, but I think I will before St. Patrick’s Day. It sure looks good! Irish Potato Bread Recipe Type: Bread Cuisine: Irish Author: Marsha Powell Prep time: 40 mins Cook time: 20 mins Total time: 1 […]

Irish Honeycomb Candy

Irish Honeycomb Candy

Irish Honeycomb Candy  (Yellow Man) I’ve never had this, but it looks like it would be easy to make. I like the part where you would have to break it up with a hammer. Irish Honeycomb Candy Recipe Type: Candy Cuisine: Irish Author: Marsha Powell […]

Irish Coffee Cake Scones

Irish Coffee Cake Scones

Irish Coffee Cake Scones

I love these for breakfast.  They’re just right with coffee or tea.

Irish Coffee Cake Scones
Recipe Type: Bread
Cuisine: Irish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Adapted from this recipe: https://www.seasonlycreations.com/irish-coffee-cake-scones/
Ingredients
  • Coffee Cake Topping
  • 1/3 cup butter
  • 1/3 cup chopped walnuts
  • 3/8 cup brown sugar (or 1/4 cup plus 2 tablespoons)
  • 2 tablespoons white sugar
  • 3 tablespoons flour
  • 1/8 teaspoons salt
  • Scones
  • 2 1/2 cups all purpose flour
  • 1/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1/2 cup cold butter, cubed
  • 3 eggs
  • 1/2 cup buttermilk (or thick sour milk)
  • 2 teaspoons almond extract
  • 2 tablespoons milk
  • 2 tablespoons flour, set aside
Instructions
  1. Coffee Crumb Mixture
  2. Add all ingredients into a bowl. Mix together, using a fork, until butter is fully incorporated.
  3. Scones
  4. Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.
  5. Whisk flour, sugars, baking powder, salt and nutmeg in a large bowl until thoroughly combined.
  6. In a medium bowl, whisk other two eggs, almond extract and buttermilk.
  7. Using a fork or a pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in the raisins. Do not over mix.
  8. Add buttermilk mixture to the dry mixture and stir until the dough starts to stay together.
  9. On a cutting board, place the two tablespoons of flour on the surface. Turn dough out onto the surface. Cut the dough into two equal halves. If necessary, knead each portion of the dough to keep it together. Try not to knead the dough too much or it’ll get tough.
  10. Using your hands, shape each half into a circle, about 5 inches in diameter and 1 inch tall. Cut each circle into six wedges.
  11. Carefully move each scone onto a baking sheet lined with parchment paper.
  12. Brush tops of scones with egg wash mixture. Add coffee crumb mixture by the tablespoon on top of each scone.
  13. Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.

 

Cork County Irish Bread

Cork County Irish Bread

Cork Country Irish Bread I love it when St. Patrick’s Day rolls around. There’s so many great recipes. Of course, you don’t have to wait for St. Patrick’s Day.  This is another recipe for Irish Soda Bread. Cork County Irish Bread Recipe Type: Bread Cuisine: […]