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Showing posts from November, 2013

The Hickory Farms Giveaway Winner is…

First of all, I hope you all had a wonderful Thanksgiving!
Then, here's a big “thank you” to all of you who entered the Hickory Farms Giveaway!

    Shug @Shug…My Steps of Faith.     Congratulations, Shug!

Shug, please email me at with your mailing address, and the great Hickory Farms gift crate will soon be yours!

Happy Thanksgiving Wishes to you...

Happy Thanksgiving, Everyone!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Be sure togo here to enter a great giveawayfrom Hickory Farms!  Giveaway ends tomorrow!

Succulent Succotash!

I know succotash isn't gourmet fare ~ but, why does it get such a bad rap?

Succotash is a traditional American dish of Colonial America, which became popular during the Great Depression because it was cheap to make, and the ingredients came out of the home garden.  It was a dish of survival, which varied greatly, depending upon the cook.
Mom always served succotash at the Thanksgiving table and I do also.  The heart of the dish is corn, with lima beans accompanying it, although other beans may be used also.   Then it can be stepped-up with other veggies, crumbled crisp bacon, cream, or whatever suits you.
You either love it or you hate it ~ which side are you on?

Succulent Succotash
3 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 3 tablespoons chopped pimento 1 green or red pepper, chopped

Mom’s Oyster Dressing

I would be run out of town, if I didn’t make this for our Thanksgiving dinner!

Growing up, this was standard fare at Mom and Dad’s Thanksgiving table, and it is here also, with my family, because it’s delicious!  

It's rich, and savory and a perfect side dish for oyster lovers.

It’s also about tradition
Mom's Oyster Dressing


2 sleeves Club crackers* 1 stick butter
2 pints shucked fresh oysters, with liquor reserved
¾ cup half and half
¼ teaspoon salt
½ teaspoon seasoned pepper

Preheat oven to 400 degrees. Butter a 9” x 13” baking dish liberally.
Crumble crackers into chunks.
Spread half of the crackers in the baking dish.
Top with one pint of oysters.
Dot with ½ stick butter.
Sprinkle with salt and pepper.
Repeat layers.
Pour reserved oyster liquor over top.
Pour half and half over all, just to top of layers, do not cover completely.
Bake in 400 degree oven until bubbling and top is golden brown, 30-45 minutes.
Let stand 2-3 minutes.
*Use less crackers for a crisper dish.


Ultimate Stuffing

The title says it all!

We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it.  No Thanksgiving meal would be complete without a great stuffing.  It is definitely my favorite part of the dinner.

Regardless, what you call it; stuffing or dressing, this dish is chock-full of good flavors.  This recipe from a friendly chef, begged to be posted again, because it is delicious! I hope you try it and agree!
Ultimate Stuffing


1½ cup dried cherries, dried cranberries or golden raisins* 1½ cups orange liqueur, divided (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 pound Italian sausage, casing removed
1 (16-ounce) package stuffing mix
1 cup pecans, chopped
4 Honeycrisp or Granny Smith apples, peeled, cored and chopped
½ cup butter, melted
2 cups chicken or vegetable broth
4 teaspoons chopped fresh sage, or 1 teaspoon dried
Salt and pepper, to taste

Place cherries in a small saucepan and cover…

Turkey Sausage with Peppers

We like most any type of sausage ~ whether it’s beef, pork or veal ~ whether it’s fresh, cooked and smoked, or dry.  Now, a new one has been added to the list ~ turkey sausage.

Bill is really big on turkey so when I saw a package of Italian-style turkey sausages in the grocery store the other day, I bought it for something new to try on him.  There are a plethora of recipes for turkey sausage on the Internet, and I zoned in on this one from Dr. Oz.
This was good!  If you’re a fan of sweet turkey sausage, bell peppers and tomatoes, you’ll like it too. The next time, I’ll be making this with hot turkey sausage, instead of sweet. 
This recipe is a keeper!  I served it with brown rice and a green salad.

Turkey Sausage with Peppers Adapted
1 package Jennie-O Sweet Italian-style turkey sausage (5 sausages) 2 bell peppers, sliced and cut in half 1 sweet onion, sliced 1 (28-ounce) can Hunts Fire Roasted Tomatoes Dic

Woo hoo! A Gift from Hickory Farms to You!

Good things come from Ohio ~ Hickory Farms and me! ☺ 
Hickory Farms from Toledo, l claim Pickerington.   Hickory Farms was established in 1951, me around then too; when Richard Ransom began selling hand-cut cheese at local fairs.  Lucky for us!

Hickory Farms and I have another thing in common ~ we’re both big on tradition! 
Hickory Farms is a classic holiday tradition that has been bringing family and friends together for over 60 years.  It hasn’t been quite that long for us, but Bill and I, like many Americans, have distinct memories of Hickory Farms at holiday gatherings.
Bill and I both grew up with the Hickory Farms holiday tradition, and we’re still carrying on that tradition today for our family and friends.  It’s a wonderful thing when the parcel arrives from Hickory Farms ~ deciding which delicacy to dive into first. 
So ~ to say the least, I was ecstatic when the good folks at Hickory Farms sent me their “Toast the Traditions” beautifully packed, extr…

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


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