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Old-Fashioned Biscuits Just Like Grandma Used to Make

The mere suggestion of homemade biscuits, conjures pictures of sweet grandmas and fragrant aromas wafting from the oven.  People love everything about biscuits, a hot oven, a light touch, and lard…

Why should you bake biscuits with lard?  Because you’ll have the most delicious rich biscuits ~ soft on the inside, crusty on the outside ~ that you can imagine!  Lard is commonly used in many cuisines around the world as a cooking fat, or as a spread similar to butter in Europe and North America. 

Unfortunately, lard has gotten a bad rap for years --- it’s not as bad as you may think.  The Jungle, Upton Sinclair’s 1906 book, might’ve had a lot to do with it when, in a scene from the book, the workers at a meat-packing plant fall into boiling vats of rendering lard.  It played such a large part in turning people against lard, that an entire pro-lard ad campaign was launched to undo its damage.

Full-page ads ran in all the newspapers picturing healthy, smiling, happy people praising lard...  

Recent posts

Mellow Baked Tilapia with Seasoned Tomatoes and Onions

Spice up the tomatoes, 
pour over the fish,
bake, and

Tilapia is probably the oldest farm-raised fish in the world.  Stories from biblical scholars proclaim it was the fish used by Jesus to feed the crowds at the Sea of Galilee; thus, aptly named “St. Peter’s Fish.”  

Per legend, the dark spots on the fish were caused by the fingerprints of the apostle.  

A bas-relief discovered in a 4,500 year old Egyptian tomb, showing tilapias held in ponds, is one of the oldest examples of tilapia farming.  

These days, farm-raised tilapia is produced in over 80 nations, including the United States.  China leads the pack, accounting for over 50% of the world’s production.  

Tilapia is a well-liked fish because of its mild flavored, white-flesh, that is available year-round at a reasonable price.  It’s generally boneless and skinless, with its fillets weighing between 3 to 9 ounces. 

Eight-ounce fillets are perfect for this tilapia dish that's complemented with the tangy hints of g…

Well, I do declare ~ It's Stuffed Peppers with Grits and Italian Sausage!

You ask, “What could possibly make a cheesy grits and Italian pork sausage combo taste better?”  

Southern Living magazine has the answer:
It’s seasoned cheesy grits and Italian pork sausage, stuffing a tender bell pepper with mozzarella cheese sprinkled over all and baked!  

Deliciousness comes together in this flavorful and easy meal for your family and friends too, it's that good! 

Surprisingly, all bell peppers contain more Vitamin C than an orange, ranging from 95 mg in a green to a whopping 341 mg in a yellow.  They're also super low-cal, containing just 45 calories per cup, making them the the perfect snack.  Maybe we should be eating bell peppers instead of of reaching for a glass of sugary orange juice to ward off a cold!

And who doesn't like grits?

Here's the Ten Commandments of Grits:

1. Thou shalt not put syrup on thy Grits.
2. Thou shalt not eat Cream of Wheat and call it Grits; for this is blasphemy.
3. Thou shalt not covet thy neighbors Grits.
4. Thou shalt onl…

Peachy Keen Classic Cobbler

It was a warm summertime day, didn't matter!  I cranked up the oven because there were hungry mouths here salivating for a sweet treat!

It all started when Bill and I saw that the farmers’ market still had a plethora of peaches…

I got the peaches, tossed them with sugar and spice, spread them in a baking dish, dropped spoonfuls of dough over the top and baked it up.  Easy as pie!

Simply put, a cobbler is a casserole of baked, syrupy sweet fruit with some sort of pastry topping. 

To the peaches and sugar, I added a touch of cardamom for its distinctive sweet and savory taste.  You know the spice, it’s a longtime staple that  Swedish bakers use in a lot of confectionaires, like my Swedish MIL did.  

Next, I stirred in small amount cinnamon along with a splash of lemon juice to balance the sweetness of the mixture.

But ~ the secret to this great tasting cobbler is all about the orange zest in the biscuit topping.  It’s a surprising aromatic addition that will make everyone at your dinner t…

Heavenly Mini Blueberry Splenda Pies ~ in Muffin Tins!

Blueberries “You ought to have seen what I saw on my way To the village, through Mortenson’s pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!” Robert Frost

When summertime rolls around, I’m thrilled ~ warm weather, sunshine and Blueberries!

The aroma of these little pies baking was mouthwatering!

I’m always on the lookout for blueberry recipes, and now can't remember where this one came from.

I mixed Splenda with the fruit instead of sugar, it measures the same as sugar.  I didn’t tell Bill it was made with Splenda until later; he didn’t notice a difference with Splenda, and neither did I.  

For the filling, I added a splash of lemon juice, and a couple of pinches of cinnamon.  

The pies are easy peasy to pull together, but to make them even easier, use Pillsbury Refrigerated Pie Crust.  You’l…

Fresh Tomatoes à la Hasselbacken

You’re most likely familiar with Hasselback potatoes ~ what about Hasselback tomatoes?

This trendy little side dish might make you hesitate, but once you try it, you may be sold on it!

“Hasselbacking” has been around since the 1950’s, when cooks at the Hasselbacken Hotel in Stockholm, Sweden, were peeling and partially slicing large potatoes, brushing them with butter, sprinkling them with bread crumbs, and baking them. 

Not only did patrons like the looks of the vegetable, they enjoyed the savory taste and variety of textures it offered.  To this day, it’s still on the hotel’s menu.

Instead of potatoes, this Cook’s Country  recipe focused on tomatoes.  They doubled-down on, flavors, and stuffed the tomatoes with savory pesto and tangy pungent Gruyère cheese. 

Instead of baking the concoction, the tomatoes were given a short blast under the broiler to lessen oven time, allowing the tomatoes to retain some summery freshness.

Unfortunately, my camera battery was dead when I wanted to take…

Summery Peach Loaf Cake with Cinnamon Streusel Topping

We all really like peaches here, some more than others, but we all are hooked on this cake!

This is a scrumptious summer dessert starring fresh peaches!

Peaches have been “iffy” here this summer.  Most of them not ripe, and when they do ripen up, they’re rotten.  Thankfully, our favorite farmers’ market had a huge supply of Michigan peaches.  They looked near perfect ~ I couldn’t resist them ~  fragrant, ripe and drip-down-your-chin juicy.  Just what this cake called for!

The simple streusel topping is spiced with fragrant cinnamon and cardamom.  It’s equally good for breakfast, brunch, a snack or dessert.  Finish it off with a scoop of ice cream or a swirl of whipped cream, or just eat it plain, like we do.

It’s a moist cake filled with little chunks of sweet peaches!


Yield: 1 large or 3 mini loavesAuthor: PamPrint Recipe Peach Cake with Cinnamon Streusel Topping This is a delicious, moist and sweet cake! prep time: 20 MINScook time: 30 MINStotal time: 50 mins INGREDIENTS:
1 cup sugar…

"We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed."

~ Charles Bukowski, Ham on Rye


Dinner Party

Dinner Party
Jules-Alexandre Grun


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May 5, 2004…


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May 5, 2004 – Dec 16, 2014


This blog launched October 29, 2009



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