Woo hoo! Oyster Dressing Time is Near!

This recipe appears here every Thanksgiving, 
it's delicious!

If you love oysters, this is the way to go:  oysters, oyster liquor, Club Crackers, BUTTER, half and half, and salt and pepper.  Needs no more, no less. 

This is always a hit at Thanksgiving and disappears as quick as a flash!

As I’ve said before, when Mom made this every Thanksgiving and Christmas, we called it oyster dressing.  Technically, it’s probably scalloped oysters…

Anyway, sadly, it doesn’t make a pretty picture, but it’s the perfect side on the Thanksgiving table, “oyster dressing!”

Mom's Oyster Dressing

Thanksgiving dinner is not complete until this dish is on the table! Use butter, use half and half!
prep time: 15 MINScook time: 45 MINStotal time: 60 mins


  • 2 pints, shucked oysters, reserving liquor
  • 1 stick butter
  • 2 sleeves Club Crackers*
  • 3/4 to 1 cup half and half
  • Salt and pepper, to taste


  1. Butter a 9 x 13-inch baking dish liberally.
  2. Crumble cracks into chunks.
  3. Spread half of the crackers in the baking dish.
  4. Top with one pint of oysters.
  5. Slice butter and dot with 1/2 stick.
  6. Sprinkle with salt and pepper.
  7. Repeat layers.
  8. Pour reserved oyster liquor over top.
  9. Pour half and half over all,  just to top of layers, do not cover completely.
  10. Bake in 375° oven till bubbly and top is brown, about 30-45 minutes.
  11. *Use less crackers for a crisper dish.


Baked Salmon with Robust Creamy Blue Cheese Sauce

Salmon fishing in Oregon

Kind of funny, Bubba (the seafood lover) reminds me now and then of how, when he and Matt were growing up, I used to never like fish or any seafood except for tuna and salmon, the 2 he didn't like at all back then and still doesn't.  And of course those were the only ones I served back then, pleasing Matt.

These days, I like fish and some seafood, serving it most weeks here, with Bill tolerating salmon.
That's when I pep up salmon for Bill and I at dinner time, turning to this piquant sauce uniting blue cheese, cucumber and dill for the salmon.  It's a perfect combo!

There's nothing bland about this little sauce which you can whip up in no time.  In my book, piquant blue cheese always puts pizzazz in a dish!

As salmon is readily available, versatile and simply delicious, the quick prep time of this recipe and its short list of ingredients, makes it an even better dish ~ perfect for a weeknight meal or company too!

Cook this for your dinner tonight:  salmon, with a zesty sauce; a little green salad, and broccoli, maybe a glass of bubbly, and Voila!  You have yourself a great tasty dinner!

By the way, the sauce makes a great salad dressing for a wedge of iceberg lettuce.  

It will make you wonder why you ever ate kale salad, for sure!

Yield: 2-3 servings

Baked Salmon with Creamy Blue Cheese, Cucumber and Dill Sauce

This piquant sauce will jazz up your salmon deliciously!


For the salmon:
  • 1-1/2 pounds slab of salmon
  • 1 tablespoon olive oil
  • 1 tablespoon capers, drained
  • Salt and pepper, to taste
For the blue cheese, cucumber and dill sauce:
  • 1/2 cup mayonnaise (light, if desired)
  • 1/2 cup sour cream (light, if desired)
  • 1/2 cup English cucumber, diced
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon lemon zest
  • Dash of salt


  1. Preheat oven to 400°. Coat a baking sheet with cooking spray.
  2. Place salmon on baking sheet, skin side down and brush with oil, season with salt and pepper.
  3. Bake for 20-25 minutes, depending on thickness, and until fish flakes easily with a fork.
  4. Meanwhile:
  5. Combine all sauce ingredients in a bowl. Refrigerate until ready to serve.
    Makes 1-1/2 cups


In Honor of Veterans Day...

Veterans Day originated as “Armistice Day” on Nov. 11, 1919, the first anniversary marking the end of World War I.  Congress passed a resolution in 1926 for an annual observance, and Nov. 11 became a national holiday beginning in 1938.

U.S. Army Private Bill 1965

President Dwight Eisenhower signed legislation in 1954 to change the name to Veterans Day as a way to honor those who served in all American Wars.

As of 2016, there are 18.5 million veterans living in the United States, according to the Census Bureau.  A large proportion of the veteran population, 9.2 million, are aged 65 and older, while 1.6 million are younger than 35.

Odds are that someone in your life has served the military, and my someone is my dear husband, Bill.  He proudly served in the United States Army from 1965-1968, with most of his service time in Bamberg, Germany, ending in Ft. Leonard Wood, MO as Sgt. E5, Machine Gun Instructor.

Sgt. Bamberg, Germany, Sept., 1965

Sgt. E5, Machine Gun Instructor Ft. Leonard Wood, Mo.  1968

Many thanks to Bill and all veterans across the country, who served in defense of our great country, protecting our freedom.  God Bless you all…


Midwestern Chicken and Noodles over Mashed Potatoes and My 8 Year Blogiversary!

Spoon chicken and noodles over what?  Mashed potatoes, really!  Don’t knock it until you’ve tried it!

It isn’t soup, it’s not a potpie, it’s a hotdish ~ it’s thick and creamy noodles topping a mound of mashed potatoes.

Creamy, rich gravy smothers bites of savory chicken, chewy noodles and mashed potatoes. You haven’t eaten Midwestern food until you eat this for supper!

We like mushrooms with the noodles, skip them if you don’t.  Chop up and add carrots or celery, if you desire.  I poached chicken breasts, but I’ve also picked the meat off a rotisserie chicken when in a hurry.  

It may not make a pretty picture, but it more than makes up for it in goodness.  And if you have leftovers, it’s your lucky day!

Chicken and noodles over mashed potatoes is a great hearty homestyle one-dish meal for a crisp evening, any day of the week!

As a side note ~ I was recently reminded that I  have been blogging for 8 years now.  I started this blog October 29, 2009, that's a lot of posts!  Back then, I just wanted a way to organize and document family recipes.

I look back and cringe at some early posts, the writing, the photos.  But what makes up for that is the great people I have virtually "met" along the way.  I feel like I truly know many of you who share the same passion I do:  food.

I've seen a lot of blogs come and go over the years and I've learned a lot along the way from reading what you share ~ whether your travels, books you've read, music you like, food from your kitchen or in restaurants, I've enjoyed it all!

Thank you for all for visiting here and your positive comments!  

And I give a special thank you to our older son, Bill, Jr., Bubba here on my blog, for helping me to start it all!  Couldn't have done it without you, son! 

Here's to 8 more years... 

Yield: 4-6 servings

Midwestern Chicken and Noodles over Mashed Potatoes

Midwestern hearty chicken and noodles at it's best!


  • 1/4 cup butter
  • 1 medium white onion, diced
  • 8 ounces mushrooms, sliced
  • 1 large jar of Heinz Homestyle Chicken Gravy
  • 1 can Cream of Chicken Soup
  • 4-6 cups chicken broth, divided
  • 1/4 cup flour
  • 8 ounces egg noodles
  • 2 boneless chicken breasts, cooked and diced
  • Salt and pepper, to taste
  • Enough mashed potatoes for everyone


  1. In a large skillet, or pot, melt butter over medium heat. Add onions and mushrooms, and sauté until cooked.
  2. In a liquid measuring cup or blender, whisk 1/4 cup broth and flour until smooth, no lumps. Stir into skillet mixture.
  3. Add remaining broth, gravy and soup to mixture, stir well, bring to a boil.
  4. Add noodles. Cover and cook until noodles are almost tender, about 7 minutes. Add more broth if needed.
  5. Stir in chicken and heat through. Add additional salt and pepper, if needed.
  6. Serve immediately over mashed potatoes.


Add more broth or water as needed, the noodles soak it up.
This dish should be just a touch soupy, but much thicker than a noodle soup.  
Takes about 1 hour, total time to prepare.


You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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