Welcome to my Page of recipes, most of which are handed down to me from family and friends! I think I was born a foodie! Every since I was knee high to a grasshopper I remember food being a big part of my life! I was fortunate to have both maternal and paternal grandparents that loved food!
My maternal grandparents raised me and taught me the value of growing our food, harvesting what was needed never taking more than we needed and to use the whole of the food when possible! My Paternal grandmother was always in the restaurant industry so I got to go into professional kitchens and eat some pretty fancy foods for a simple little country bumpkin!
I now enjoy the best of both worlds! I love my country comfort foods but love to experience dishes from everywhere! So you will get a good blend here some country comfort and some dishes I have discovered, with a small back drop into my childhood favorites and memories! Bon Appetit!
#itswhatsfordinner #frommykitchentoyours #campfirecooking #familyrecipes
Hit the button below and tell me what you think! Share a recipe, Let me know of your favorite comfort food, Favorite restaurant, Favorite memory that is tied to a dish!
This was a family recipe! I remember my grandfather dressing these birds out! I looked at the beautiful feathers and must have looked upset to my grandfather! He looked over at me and said "Sweetie this is part of the circle of life! God gives us what we need we take only what we need not what we want! His words took hold! He was a simple easy going man with a heart of gold! I was so lucky to have had My grandparent be my guardian and guide me along!
I hope Ya'll enjoy his recipe! As you see the recipe written is how it was given to me! Ya just got to love Southern country folk!
This is one of his recipes.... It is a simple dish but delicious!
1/2 cup flour salt n pepper
1/2 cup butter
2 tbsp. onion juice not da onion
1/4 cup chopped parsley
2 cups sour cream
flour up dem pieces of birdin da flour mix
heat up pan and brown dem birds slow about 15 minutes
dump in that onion juice in the cream cuver it all and put in a hot oven bout 1 hourto hour n hav.
hot oven is 375 degrees
this is how his recipe was written good old fashioned recipes! you have to love the ones handed down!
My chili recipe:
1 pound ground sirloin
2 packs McCormick chili powder
1 can Hunts fire roasted tomatoes
1 can light kidney beans rinsed
1 can dark kidney beans rinsed
1 large onion
1 can Campbell tomato soup
brown onions and burger till onions are golden brown
pour in all ingredients add 2 cups water let cook down 4 hours
top with cheddar great atop spaghetti!
My family always gets together to do lots of family events over the years of being away I missed a lot of those events!
All of the fall and winter holidays are my favorite!
For the fall we would go to different pumpkin patches watch them make maple syrup, cider and of course find our perfect pumpkins to carve! We would fix a big pot of chili and feast as we carved out our Halloween jack o lanterns! Looking forward to our house to be finished and making new memories here at Nocoma's Pass!
Welcome to my page Kartia’s Travels! I hope everyone is doing good through this Pandemic. One of the things I am finding to help keep my PTSD under control is staying busy! Idle time is my enemy. I have been doing alot trying to stay busy between short trips close to home to hike to cooking! I have thousands of recipes to share so here is one of my very own comfort food recipes I created!
Rustic Root Veggies and Roast combines all of my favorites! Parsnips, Turnips, Red Potatoes, Onion, Beets, Celery and Carrots!
This is what you do:
Rustic cut all veggies Parsnips, Turnips, Red Potatoes, Onion, Beets, Celery and Carrots caramelize the carrots in pan, season your roast I used a chuck! I use a blend similar to McCormick steack dust! I also pounded out the roast to tenderize it a bit! Add in all your veg then some beef stock. cook in oven covered for 3-4 hours low and slow I had mine at 250 degrees F. let set once done to rest then slice and serve over bed of veggies! I love a dollop of horseradish! Oh so yummy!
So I had some medical issues and after a surgery and mass amounts of antibiotics I am now gluten and dairy intolerant, or extremely sensitive. Being a foodie this makes going out and trying new dishes a painful experience. I have been working on all of my handed down recipes from my family and friends and will be adding them here to share with all of you! Some I am working on are Gluten free versions.
So photo'd is the handwritten version of this cake! But I am writing out the Gluten free version!
TIA’S GLUTEN FREE PEANUT BUTTER CAKE
2 1/4 cup of all purpose gluten free flour king Arthurs is what I use
2 cups firmly packed dark brown sugar is my preference
1 cup Jiffy peanut butter crunchy or smooth
1/2 cup butter softened
Blend until crumbled reserve 1 cup of this mix for topping
now mix in 1 teaspoon baking soda
1/2 teaspoon soda
1 cup milk
1 teaspoon vanilla
Blend all except reserved cup of crumbs 3 minutes at medium speed. Put into pan sprinkle with crumbs that was reserved. I like to add some dark chocolate chips to the top crumble bake cake at 350 degrees F* 35 to 40 minutes in a 13 x 9 inch greased pan.
This is such a delightful and easy pie to make. Your choice of fruit black raspberry Blackberry or blueberries!
I can remember going out and picking fruit with my grandma and grandpa, I think more went in my belly than ever went in my pail! My purple stained fingers and purple stained mouth always gave it away! Grandpa would just smile and grandma would just shake her head and grin! We always seemed to pick enough to freeze some make jelly, wine, cobbler and this yummy delight!
whatcha need is:
2 eggs beaten
1 cup sugar
2 tablespoons flour
2 cups evaporated milk
2 cups of fruit your choice
1 unbaked 8 inch pie shell
Whatcha gonna do is:
Beat eggs sugar, flour and milk in a bowl.
Spread fruit in the bottom of a fork pricked pie shell.
pour mixture over the berries!
bake in oven 350 degress for right about 40 minutes until set!
Let cool and serve with some fresh whipped cream or a big ole scoop of homemade vanilla ice cream!
Wonderful memories come flying in every time I have, pick or fix anything blackberry, rasberries, mulberries and blueberries!
I Remember the little wicker basket that I would carry into the patches to pick with my grandparents! How my grandfather would carry me on his shoulder so I could reach the mulberries! I am certain I picked more than ever made it into the basket! my tiny fingers, hands and face always was covered in stains from eating so many! Oh the sweetness of those berries! And the memories!
I just love fresh fallen snow, Ice covered trees, a warm fire and a nostalgic walk down memory lane during the Holiday’s!
Here is a recipe to warm you up on those chilly winter nights!
12 eggs seperated
1- 1/2 pint of heavy cream or 1/2 n 1/2
4 cups of sugar
1- 1/2 cup of your favorite whiskey or bourbon or rum Reserve back rest of the bottle!
1 table spoon of nutmeg
1 teaspoon of salt
6 quarts of milk or a gallon and a half
Whatcha gonna do next while sipping on a bit of your Holiday cheer is ….
Beat the egg yolks until lemon colored.
Then beat in sugar and salt.
Since you worked up a thirst have another sip of Holiday cheer!
Then slowly add whiskey, cream nutmeg and milk begin to simmer until stating to thicken.
You are getting closer to completion reward yourself with another sip of cheer!
beat egg whites in separate bowl until fluffy.
Turn off the nog mixture and slowly fold in the egg whites making sure to not cause it to curdle. This is good served warm or cold!
Pop in a cinnamon stick or candy cane! Sprinkle with nutmeg!
Season’s Greetings and have a Merry Christmas full of goodwill and lot’s of Holiday Cheer!
So this recipe takes me back to cooking with my Grandma Joyce Fulmer!
We made the pudding with a gingerbread man on the side of the dish holding a candy cane!
I loved the combination so much I created the pie one year! A few years later I did not have candy canes yet but had the andes mints so I used those and have every since!
This is a simple semi homemade dish that I hope you enjoy as much as I do!
Remember the season is for giving and sharing the love of Our God for he sent his only Son for us to be saved! The birth of our Savior!
It is not about the hustle and bustle and gift giving the stores want you to participate in!
Give gifts from your heart not your wallets!
3 cups cooked rice
1 quart eggnog
1tablespoon unflavored gelatin
3 tablespoons cream sherry
1 1o inch gingerbread cookie crumb pie shell
1/3 cup crushed peppermint candy or andes mints which I prefer
1 carton of whipped cream
Add rice and eggnog to saucepan cook 20 -25 minutes until creamy not thick.
Soften gelatin in 2 tablespoons cold water
Stir into pie shell
top with Whipped cream and candies
For all of those people in pain of one kind or another this recipe is for you!
Your choice of CBD or THC is by the plant you use!
The main psychoactive component of cannabis is tetrahydrocannabinol (THC), which is one of the 483 known compounds in the plant, including at least 65 other cannabinoids, including cannabidiol (CBD).
Male Hemp plant is CBD.
Female plant is THC.
In order to get the best health benefit from this butter you must first bloom the plant material! What I am saying is you need to be sure the plant matter is heated to release the benefit of the oils in the plant! I toast mine in a skillet on medium heat for 30 minutes but you can put it on a cookie sheet and put into the oven for 40 minutes at 400Degrees.
You will need:
4 sticks of butter
1 ounce of Marijuana
once the plant material is toasted and bloomed add butter to the pan. lower the heat to low and allow to simmer on low for 30 minutes taking care to not burn the butter!
Strain if desire. pour into a mold let set up!
This is a spice mix I made up and use to sell, thinkin about doing it again! So many uses for this mix! Shrimp, chicken Steaks, fajitas! Big ole grouper steak on the grill! Good in pasta dishes! Salad dressings adding it to a basic ranch dressing on a fresh crisp summer salad! Om me oh my.... could go on and on about this blend of flavors! You can use a himilayan sea salt or no salt at all! Oh soooooo GooooooD!
2 tsp. salt
2 1/2 tsp. paprika
1 tsp. ground black pepper
1 tsp. onion powder
1 tsp. cayenne pepper
1 1/4 tsp. dried oregano
1 1/4 tsp dried thyme
1/2 tsp, red pepper flakes
stir together all ingredients until evenly blended! Be sure to use the freshest of ingredients!
this is a mildly hot cajun spice mix you can omit the red peper flakes if you wish! this is a great add to hashbrowns!