Then I Thought of Home

Oh my goodness you have got to try these!! Don't think they aren't good they are. Don't think you won't like them you will. It's a great way to get your kids to eat their carrots and it looks beautiful on the table. The orange just pops next to your green beans or your meatloaf or your fried chicken. I made these last night and we almost argued over the last one. The recipe calls for baby carrots but I don't ever buy baby carrots I always just get a bag of regular carrots. I don't ever peel my carrots either. The vitamins are in the skins and so I just go with it. This recipe is so forgiving meaning if you don't have the right amount of everything don't worry. I didn't have one - two pounds of carrots, I had about six carrots so I just adjusted the ingredients to go with that amount. I just took a shot and it hit the mark. It calls for honey and that's what I used but if I don't have it I  use syrup or brown sugar.

When we make kraut and pork, pork can mean anything. My niece mentioned in one of her comments they liked them with hotdogs and we do too. My mom often used hotdogs or pork wieners. We used pork chops, pork roast, smoked sausage and pork ribs. I most often use boneless pork ribs. That's what I used today. I always buy my kraut in a bag. It's in with the meats. I like it because it's juicy and I like that. I don't know why but my mom never liked to buy kraut in a can at the store so I don't either. I don't have a good reason other than mom didn't so I don't. Lucas buys his kraut in the glass jars. I bought the kraut I used today from Aldi's it was in a glass jar and while it tastes really good it was a little dry there wasn't much juice in the jar. Several asked for the recipe but I don't really have one so I will just try and tell you what I do. I use a couple of pounds of the boneless pork ribs. I put a little o

Here's the recipe for the buttermilk biscuits. As you already know it's really important to have cold ingredients when you are making biscuits. Back in the day everyone used lard to make biscuits but today we tend to go to butter and its so so good. Make sure your butter is really cold and keep it cold until you are ready to use it. Same with your buttermilk if you don't have any buttermilk you can add a tsp of white vinegar to a cup of whole milk and let it set in a few minutes you will have buttermilk or the equivalent of. Some people freeze the butter and then they use a grater to grate it while its frozen into the flour mixture. I don't do that but it sounds like a good idea. When you are cutting or mixing the butter into the flour you want to work fast because the heat from your hands will start to warm up the butter and the cold butter hitting the hot oven is what's going to give you flakey biscuits. Also if you like the layers  like you get in s

I had posted on the fb page about the Breakfast Pie and our sweet niece Whitney requested the recipe so I'm sharing it here. Some people call them Quiche but Mark acts funny about eating quiche so I started calling it a Breakfast Pie. Here is a list of the ingredients. 5 eggs 3/4 cup of milk 1/2 cup frozen spinach (thawed and drained very well. you will have to squeeze it with a paper towel several time to get all the water out) If you don't like spinach you can omit it. 1/3 to 1/2 cup shredded cheese ( I used cheddar but I've also used swiss just use what you like) 1 TBSP. minced onion 1 TBSP minced chives 1/8 tsp. salt pepper to taste 1 unbaked eight inch pie plate or a bigger pie plate is fine it will just be a little thinner pie I cup diced cooked ham or cooked, crumbled sausage of choice In a large bowl whisk eggs and milk. Stir n the next seven ingredients. Carefully pour into a pie crust or even tart tins if you like. Bake in a preheat