The

Little Cook in the Tiny House

Michelle Edmonds






Copyright © 2015 by Michelle M. Edmonds

All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without
the express written permission of the publisher except for the use of brief quotations in a book review.
Printed in the United States of America
First Printing, 2015
ISBN: 1508888396
ISBN-13: 978-1508888390
 DEDICATION


This book is dedicated to my children: Mark, Heaven and Johnathon and my seven grandchildren: Madlyn, Kayla,
Noelani, Rebecka, Kaiya, Rowan, and Alexander.

About the Author

I spent several years living in my tiny house and I loved every minute of it. Let me tell
you the story of my Tiny House…

My maternal grandfather, Melvin Byers, built the tiny house, one room at a time, starting
with the kitchen and one multipurpose room for him and my grandmother, Virginia, to live
in when they got married.

An electrician by trade, grandpa added on to the tiny house as he came upon materials left
over from the construction sites of other homes and businesses that he was wiring, and as
his family grew.

Eventually the little house grew to 1 ½ stories and 4 bedrooms (but only one bath). The 3
upstairs bedrooms were built in the attic space so they are very tiny and have been dubbed
“the dollhouse” due to their tiny size and the tiny storage solutions he came up with, like
drawers and tiny bookcases built into the walls, since not much more than a twin-sized
bed will fit into the rooms. The ceilings of these bedrooms are sloped so if you aren’t short
like me, you can only stand upright in the center of these tiny rooms, if at all, and you will
likely hit your head if you sit up in bed too fast.

Grandpa moved the tiny house to dig a basement under it and then moved it back at one
point, to add cellar space and room for a washer and dryer. The basement is way below
standard height so most men have to duck under the floor joists to avoid hitting their
heads.
The stairs to the basement and the upstairs bedrooms are both very low ceilinged so most
people have to walk up and down them a bit stooped or they will bang their head on the
ceiling.

Since I am only 4 foot 10 inches tall the ceilings never posed any problem for me but my
husband, who is about 5 foot 10 inches tall and blind has hit his head more times that I
could possibly count, poor guy! So, it is my height that I am referring to when I call
myself “the little cook”. As much as I hate to admit it, I am about as big around as I am
tall.

I am very happily married to a wonderful man who is both totally blind and hearing
impaired and just about the best cook ever! (Thus explains why I am as big around as I am
tall). Many of the recipes here are his creations or his and mine combined. Some are ones I
have come across here-or-there over the years and have long since forgotten the source of.

I am also the mother of three terrific children, two sons and a daughter, and I have seven
beautiful grandchildren: 5 girls and two boys. I also have two very spoiled Chihuahuas.

I moved out of my tiny house about two years ago and gave the house to my oldest son
and his family who still live in it today…talk about crowded!
I moved into a much larger house but have come to realize that my McMansion has WAY
more room than I need. So much of the space is just wasted, and don’t even get me started
on the higher costs of utilities! So, I have decided to move once again into a tiny house,
one even tinnier than the one my grandfather built since my kids are all grown and my
husband and I need and use very little space to live. THIS is what is at the heart of this
cookbook. I plan to use all of the proceeds from its sale to purchase my new Tiny House
on wheels.

Why on wheels, you ask? Because, right now I live in Florida, my parents, my oldest son
and his family live in Ohio and my daughter and her family live in Missouri. My health is
not good so I plan to move into a portable Tiny House and go between Ohio and Missouri
during the warmer months and winter here in Florida.

Hopefully this book sells.

If you are reading my book, thank you so very much for contributing to my Tiny House
dream. I do hope that you enjoy these recipes, as my family has, for many years to come.
May they fill your Tiny House with all the smells of home.

Michelle Edmonds
Table of Contents

Introduction and information
Basic Cooking Conversions
Safe Cooking Temperatures
Safe Food Handling
Common Cooking Substitutions

Appetizers
Bacon and Brown Sugar Smokies
Spinach and Artichoke Dip
Cocktail Meatballs
Bacon Wrapped Cream Cheese Jalapenos
Salsa
Mini Italian Kabob Appetizers
Crispy Brushetta
Easy Fruit Dip
Hot Wings
BBQ Bacon Wrapped Shrimp

Brunch
Not-From-A-Mix Pancakes
Easy French Toast
Strawberry-Vanilla Smoothie
Quick Quiche
Simple Home Fries

Breads
Basic Southern Biscuits
Fry Bread
Spicy Corn Bread

Chicken
Chicken Veggie Soup
Chicken and Broccoli Rice
Simple Chicken Pasta
Crockpot Chicken Dinner
Chicken Fajitas
Shredded Chicken Sandwiches
Chicken and Dumplings
Chicken Salad
Chicken Parmesan
Chicken Kabobs
Beef
Crockpot Roast
Beef and Noodles
Spicy Szechuan Beef
Beef Stew
Basic Meatloaf
Sloppy Joe
Easy Salisbury Steak
69 Hamburger Gravy

Pork
Shredded Pork
Roasted Pork Loin
Ginger Orange Pork Chops
Pork Medallions
Grilled Pork Chops with Pineapple
Easter Ham
Ham and Beans

Side Dishes
About the Microsteamer®
Candied Yams
Twice Baked Potatoes
Green Bean Casserole
Green Beans with Bacon
Confetti Corn
Corn and Zucchini
Grandma’s Creamed Peas

Other Main Dishes
Potato Soupy Goodness
More-Than-7-Layers Salad
Lasagna

Dessert
Pineapple Upside Down Cake
Apple Crisp
The World’s Easiest Peanut Butter Cookies
No Bake Cookies
Russian Tea Cakes
Good-For-You Cream Pie
Daddy’s Nanner Cream Pie
There-Is-Coffee-In-My-Cake
Blank Recipe Pages
Resources
Introduction and Information

One of the most difficult things about living in a tiny house is the limited storage space,
especially in the kitchen. Here is a list of my must-have kitchen items to make cooking in
a tiny house easier and much more enjoyable:

4 of each: dinner plates, salad plates (can double as dessert plates), soup bowls (can
double as cereal bowls), coffee mugs, large beverage glasses, juice glasses, wine glasses,
dinner forks, salad/dessert forks, soup spoons, table spoons, tea spoons, dinner/butter
knives, steak knives and tiny “dippy” bowls for sauces to dip foods into.

A set of graduating-sized mixing bowls

Several storage containers with lids in various sizes (at least 6)

2 cutting boards (one for meats, one for veggies)

Knives: 2 pairing, one cooks (or butcher), one long serrated, one boning, one flaying.

Small appliances: hand mixer, toaster, crock pot, electric rice cooker, toaster oven, hot
plate burner(s) (if you do not have a built-in stove top), electric griddle, pocket sandwich
or Panini maker, pizza oven, small chopper (mini food processor), coffee/spice grinder. An
electric or hand held can opener. A small Gorge Forman-style grill would also be a nice
addition.

Pots and Pans: small sauce pan, medium sauce pan, large sauce pan, medium iron skillet,
large stock pot.
Baking dishes: Pyrex-style glass baking dishes: one 8X8, one 3 quart oblong
(lasagna/cake pan), 2 quart round casserole dish with lid (doubles for a pie pan), cookie
sheet, a large muffin pan, a bread loaf pan.

Utensils: 2 wooden spoons, a soup ladle, a spatula, a rubber spatula, a solid cooking
spoon, a slotted cooking spoon, 3 serving spoons (solid), 1 serving spoon (slotted), a meat
fork, a serving fork, a wire whisk, a small gravy ladle. Wine bottle opener, bottle opener,
kitchen scissors (or regular scissors), a mandolin slicer, an egg slicer, a potato peeler and a
rice paddle (will come with your rice maker). A set of measuring cups and a set of
measuring spoons and a microwavable steamer (Tupperware makes a wonderful one
called the Microsteamer).

Other: 4 dish towels, 4 dish clothes, 2 oven mitts (or better yet, Ove Gloves), 3 or 4
square pot holders (to sit hot stuff on to protect your surfaces) or trivets, an apron a candle
holder or two for those romantic dinners, zip-lock sandwich bags, gallon-sized zip-lock
bags, quart-sized zip-lock bags, parchment paper, plastic wrap, tin foil and toothpicks.

Basic Spices: salt (kosher, sea salt, table salt, whatever you prefer), ground black pepper,
garlic powder, onion powder, minced onion, Mrs. Dash, chives, Italian seasoning, chicken
bouillon, beef bouillon, meat tenderizer, parsley and anything else you use regularly.


The recipes in this book are mostly suited for two people but can easily be doubled or
tripled for entertaining.

Just in case you need to know:
Tbsp. = tablespoon
tsp. = teaspoon
c. = cup
oz. = ounce
lb. = pound


All temperatures mentioned in this book are in Fahrenheit.

Basic Cooking Conversions
1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 16 tablespoons
1 cup = 48 teaspoons
1 cup = 8 fluid ounces (fl oz)
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
4 quarts = 1 gallon (gal)
16 ounces (oz) = 1 pound (lb)
A pinch = 1/16 teaspoon

Safe Cooking Temperatures, according to the USDA:

Beef – 145 degrees, allow to rest 3+ minutes before serving
Ground Meats – 160 degrees
Ham (uncooked) – 145 degrees, allow to rest 3+ minutes before serving
Ham (precooked) – 140 degrees
Poultry – 165 degrees
Eggs – 160 degrees
Fish and Shellfish – 145 degrees
Leftovers – 165 degrees
Casseroles – 165 degrees

Safe Food Handling Guidelines, according to the USDA:

Clean—Wash hands and surfaces often.

Separate—Separate raw meat from other foods and don’t use the same cutting board
and/or knife for raw meats that you use for other foods.
Cook—Cook to the right temperature.
Chill—Refrigerate food and leftover foods promptly.




Common Cooking Substitutions per the Old Farmer’s Almanac®:

Allspice 1 teaspoon 1/2 teaspoon cinnamon plus

1/8 teaspoon ground cloves

Arrowroot, 1–1/2 1 tablespoon flour

as thickener teaspoons

Baking 1 teaspoon 1/4 teaspoon baking soda plus

powder 5/8 teaspoon cream of tartar

Bread 1/4 cup 1 slice bread

crumbs, dry

Bread 1/2 cup 1 slice bread

crumbs, soft

Buttermilk 1 cup 1 cup plain yogurt

Chocolate, 1 ounce 3 tablespoons cocoa

unsweetened plus 1 tablespoon butter or fat

Cracker 3/4 cup 1 cup dry bread crumbs

crumbs

Cream, 1 cup 3/4 cup milk plus

heavy 1/3 cup melted butter
(this will not whip)

Cream, light 1 cup 7/8 cup milk plus

3 tablespoons melted butter

Cream, sour 1 cup 7/8 cup buttermilk or plain yogurt

plus 3 tablespoons melted butter

Cream, 1 cup 2/3 cup well-chilled evaporated milk, whipped; or 1 cup nonfat dry milk powder whipped
whipping with 1 cup ice water

Flour, all- 1 cup 1–1/8 cups cake flour; or 5/8 cup potato flour; or 1–1/4 cups rye flour or coarsely ground
purpose whole-grain flour;
or 1 cup cornmeal

Flour, cake 1 cup 1 cup minus 2 tablespoons sifted all-purpose flour

Flour, self- 1 cup 1 cup all-purpose flour plus 1–1/4 teaspoons baking powder plus 1/4 teaspoon salt
rising

Garlic 1 small 1/8 teaspoon garlic powder or instant minced garlic

clove

Herbs, dried 1/2 to 1 1 tablespoon fresh herbs, minced and packed

teaspoon

Honey 1 cup 1–1/4 cups sugar plus 1/2 cup liquid

Lemon juice 1 teaspoon 1/2 teaspoon vinegar

Lemon, 1 3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind
juice and
rind

Lemon rind, 1 teaspoon 1/2 teaspoon lemon extract

grated

Milk, skim 1 cup 1/3 cup instant nonfat dry milk

plus 3/4 cup water

Milk, sour 1 cup 1 cup minus 1 tablespoon milk plus 1 tablespoon vinegar or lemon juice. Stir and let stand
5 minutes.

Milk, whole 1 cup 1/2 cup evaporated milk plus 1/2 cup water; or 1 cup skim milk plus 2 teaspoons melted
butter

Mustard, 1 1 teaspoon dry or powdered mustard

prepared tablespoon

Onion, 1 small 1 tablespoon instant minced onion;

chopped or 1 teaspoon onion powder;
or 1/4 cup frozen chopped onion

Sugar, 1 cup 1 cup firmly packed brown sugar;

granulated or 1–3/4 cups confectioners’ sugar (do not substitute in baking); or 1/2 cup honey; or 1 cup
superfine sugar; or 1–1/2 cups corn syrup; or 2/3 cup maple syrup (for last two, reduce
liquid in recipe by 25 percent)

Tomatoes, 1 cup 1/2 cup tomato sauce plus 1/2 cup water; or 1–1/3 cups chopped fresh tomatoes, simmered
 canned

Tomato 1 cup 1/2 cup tomato sauce plus 1/2 cup water plus dash each salt and sugar; or 1/4 cup tomato
juice paste plus 3/4 cup water plus salt and sugar, to taste

Tomato 1/2 cup 1/2 cup tomato sauce plus 2 tablespoons sugar, 1 tablespoon vinegar, and 1/8 teaspoon
ketchup ground cloves

Tomato 1 cup 1/2 cup tomato paste plus 1/2 cup water
puree

Tomato soup 1 can (10– 1 cup tomato sauce plus 1/4 cup water
3/4 oz.)

Vanilla 1-inch 1 teaspoon vanilla extract

bean

Yeast 1 cake 1 package active dry yeast

(3/5 oz.)

Yogurt, 1 cup 1 cup buttermilk

plain

Appetizers

Bacon and Brown Sugar Smokies

These are so much better than the usual Smokies that are served from a Crockpot,
smothered in barbecue sauce (not that I don’t like those too, but they can be so messy and
I prefer to use my Crockpot for my main course). And these look so much more
“appetizer-ish”.


1 pound bacon
1 package of Little Smokies® sausages (16 oz)
1 cup brown sugar

Cut bacon into thirds then wrap one bacon piece around each sausage and secure with a
toothpick. Place onto baking sheet lined with tin foil or parchment paper in a single layer
and sprinkle over the top with the brown sugar, coating each sausage liberally. Bake at 350
degrees for approximately 25 minutes or until the sugar is melted and the bacon is crisp.
Serve warm.




Spinach and Artichoke Dip

This is one of my husband’s favorite appetizers to order in a restaurant. Now we can fix it
at home and it is just as yummy!

10 oz package frozen spinach (thawed and drained)

14 oz can of artichoke hearts (drained and chopped)
10 oz jar of Alfredo sauce
4 oz cream cheese (1/2 of an 8 oz package, softened)
1 1/2 cups shredded mozzarella cheese
1/3 cup grated parmesan cheese
4 garlic cloves

Preheat oven to 350 degrees. Place the garlic in a small baking dish and bake in the
preheated oven 20 to 30 minutes, or until soft. When the garlic is cool enough to touch,
squeeze the softened garlic cloves from their skins. In a mixing bowl, combine the roasted
garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, 1 cup mozzarella cheese,
Parmesan cheese, and cream cheese. Spread into a small (8x8 inch) baking dish, sprinkle
with remaining ½ cup mozzarella cheese and bake in the preheated oven 30 minutes, or
until cheeses are melted and bubbly. Serve warm with tortilla chips.


Cocktail Meatballs
Ok, so I do sometimes use my Crockpot for appetizers. This is a good one!

5 pound bag of frozen cocktail meatballs
Approximately 12 oz (1/2 of a 32 oz jar) of grape jelly
8 oz (2/3 of a 12 oz bottle) of tomato-based chili sauce
¼ tsp cayenne pepper
Mix all ingredients except the meatballs in a sauce pan and heat over medium-high and
stir for 5-10 minutes until warm. Place the meatballs into your Crockpot and pour the jelly
mixture over top, heat on low for 3 to 4 hours before serving.



Bacon Wrapped Cream Cheese Jalapenos

I found this recipe on the internet a while back (I can’t remember where). My husband
LOVES jalapeno peppers. He is a spicy-food-junkie! The hotter, the better! These aren’t
too hot to be enjoyable for those of us without an iron stomach.

6 fresh jalapeno peppers
8 oz package of cream cheese
12 slices of bacon

Cut peppers in half lengthwise and remove the seeds. Spread cream cheese inside of each
pepper half and then wrap it in a bacon slice and secure with a toothpick. Place bacon
wrapped peppers onto an outside grill that has been preheated to high heat (or cook in a
350 degree oven on a tin foil or parchment paper covered cooking sheet). Grill (or bake)
until the bacon is crispy and serve.


Salsa
There is not a jarred salsa on the market that can compare with fresh, homemade!

2 cans (14.5 oz) stewed tomatoes
½ medium onion diced
1 tsp. minced garlic
Juice of ½ lime
1 small can of diced (chopped) green chilies (or more to taste)
1/3 small can diced (chopped) jalapenos (if desired, for hot salsa) or more to taste
3 tsp. Chopped, fresh cilantro
1 tsp salt

Place all ingredients into a blender, chopper, or food processor and blend/chop/process
until your salsa is of your desired consistency. Serve chilled with tortilla chips.




Mini Italian Kabob Appetizers

1 plastic container small grape tomatoes
1 (1 lb. Block) mozzarella or provolone cheese
1 jar green or black olives
1 bag pepperoni

Cut cheese into small cubes (smaller than a die). Wrap 2 pepperonis around a grape
tomato (one on each side to cover, ends will be open) and secure with a toothpick and
slide to the middle so that there is an equal amount of toothpick sticking out of both sides.
Slide a cube of cheese onto one end of the toothpick and an olive onto the other. Serve
with creamy Italian dressing to dip.


Crispy Bruschetta

1 loaf of Italian bread (or a French Baguette) sliced into ½” thick slices
2 large tomatoes, diced
½ sweet onion, diced
1 Tbsp. fresh oregano chopped
1 tsp. fresh basil chopped
2 tsp. fresh parsley chopped
2 Tbsp. Olive oil (plus more to spread lightly on bread)
¼ cup fresh and finely grated parmesan cheese
Garlic salt
Brush both sides of each bread slice with olive oil then lightly sprinkle one side of each
with garlic salt. Place slices onto a baking sheet in a single layer and place into a 400
degree preheated oven until just very lightly toasted. Remove from oven. Mix all
ingredients, except the cheese in a mixing bowl, top each bread slice with the tomato
mixture then sprinkle parmesan cheese on top. Place back into oven and continue to bake
until the bottom of the bread is browned and the cheese is melted. Allow to cool for a few
minutes before serving.

Easy Fruit Dip
This is so good as an appetizer or a dessert either one. I LOVE fresh fruit no matter the
occasion.

8 oz. Container frozen whipped topping, thawed
7 oz. Jar marshmallow cream
3 oz. Package cream cheese, softened

In a mixing bowl combine cream cheese and marshmallow cream, fold in whipped
topping, chill and serve with desired fruit chunks as an appetizer or fresh dessert.

*You can stir in a single-serving container of strawberry low-fat yogurt (or another flavor
of your choice) to change the flavor of this dip, if you like.

Hot Wings

This is another of my husband’s favorite appetizers. He prefers his even hotter so I use
HOT, hot sauce for his.

20 chicken wings
¾ cup all-purpose flour
½ tsp. cayenne pepper
½ tsp. garlic powder
½ tsp. salt
½ cup melted butter
½ cup hot sauce

Line a baking sheet with tin foil that had been lightly sprayed with cooking spray. Mix the
dry ingredients in a gallon-sized zip-lock bag then add the chicken wings and shake
vigorously until all the chicken is coated. Remove chicken from bag and place in a single
layer on the prepared baking sheet then place into the refrigerator for 1 hour (or longer).
Preheat oven to 400 degrees while you whisk together the butter and hop sauce in a small
bowl. Dip each piece of chicken in the sauce and place back on the baking sheet. Bake the
wings approximately 45 minutes turning half way through the cooking time. Wings are
done when the skin is crispy, the meat is no longer pink and the chicken juice runs clear
when pierced with a fork. Serve with Ranch or Blue Cheese dressing and celery sticks.



BBQ Bacon Wrapped Shrimp

As anyone who knows me will tell you, I do NOT eat ANYTHING that ever lived in the
water…however, my husband loves seafood, so this recipe is for him.

16 large shrimp peeled and deveined (must be large shrimp to ensure the shrimp and
bacon cook at the same rate)
8 slices of bacon, sliced in half
Your favorite barbecue sauce

Preheat oven to 450 degrees. Wrap each shrimp in ½ slice bacon and secure with a
toothpick. Place the bacon-wrapped shrimp in a single layer on a foil lined baking sheet
(be sure to spray foil lightly with cooking spray first). Baste each shrimp with BBQ sauce,
turn then and baste on the other side, too. Allow the shrimp to marinate for 15 to 20
minutes then bake in the preheated oven for 10 to 15 minutes. Serve hot.

Brunch
So called because I don’t usually get up in time for “breakfast”…I am a night person,
NOT a morning person!

Not-From-A-Mix Pancakes

I am not against making pancakes from a box mix when I am in a hurry, but when I have
time these not-from-a-mix pancakes are so much more satisfying.


1 ½ c. all-purpose flour
3 ½ tsp. baking powder
1 tsp. salt
1 Tbsp. White granulated sugar
3 Tbsp. Butter, melted
1 egg
1 ¼ c. milk
Oil for cooking
Sift together the dry ingredients then whisk in the milk, egg and melted butter. Allow the
batter to rest a few minutes while you preheat your large skillet over medium-high heat.
Add oil to the skillet then pour the batter into the pan in ¼ cup puddles, make sure to
allow room for the batter to spread or you will end up with one huge pancake. Cook the
pancakes until bubbles form in the wet batter on the top then flip carefully and cook until
browned on both sides. Serve with a little scoop of butter on top and lots of maple syrup.

*For blueberry pancakes, add ½ cup frozen blueberries, or for chocolate chip ones, add ½
cup chocolate chips, etc.

Easy French Toast
This French toast is very easy and basic but very tasty.

1 c. milk
3 eggs
¼ to ½ tsp. ground cinnamon, depending on taste
A pinch of salt
8 slices of bread

Beat the milk, eggs, cinnamon and salt together in a bowl. Dip a slice of bread into the
mixture and turn to coat both sides. Place coated bread slice into a skillet with oil
preheated to medium-high and brown on both sides. Repeat with all the bread slices. Serve
with a small scoop of butter on top and lots of maple syrup. If you have left over batter
cook it like scrambled eggs.
Strawberry-Vanilla Smoothie

I’ve been on a liquid diet for a few weeks due to health issues so I have found a good
smoothie to be a great and healthy meal alternative.

12 strawberries, washed and tops removed
½ c. skim milk
½ c. plain, low-fat yogurt
3 Tbsp. White granulated sugar
2 tsp. vanilla extract
8 to 10 ice cubes

Put all ingredients, except ice, into your blender and blend until smooth. Add ice and
blend until desired smoothness (I like my ice a little course, like sand consistency, so my
smoothie is more like a milkshake). Pour into 2 glasses and serve cold.

*You can substitute a banana or other fruit for the strawberries or mix and match fruits to
come up with your favorite flavor combination.


Quick Quiche

4 eggs
2 cups milk
¾ c. biscuit mix (I prefer Jiffy)
¼ c. butter, softened
1 cup grated parmesan cheese
1/3 of a 32 oz. Bag of frozen broccoli, thawed and drained (or 1 small box of frozen
spinach, thawed and drained)
1 c. precooked ham cubes (found in your grocer’s meat section, vacuum-packed and ready
to go)
8 oz. Shredded sharp cheddar cheese (you could use mild or medium if you prefer but I
like sharp)

Preheat your oven to375 degrees and lightly grease a 10” round glass baking dish (I love
Pyrex!). In a large mixing bowl whisk together the eggs, milk, butter, biscuit mix and
parmesan cheese to form a lumpy batter. Add in the ham, broccoli (or spinach) and
cheddar and stir to incorporate. Pour the mixture into your prepared baking dish and bake
in your preheated oven until eggs are set and the top is nicely browned, about 45 to 50
minutes. Serve hot.


Simple Home Fries
What’s tastier than some fried potatoes? I love these as a side dish for any meal!


3 medium potatoes, cubed with skins on
3 Tbsp. Butter
½ medium onion, roughly chopped (optional)
Salt and pepper to taste

Melt the butter in a large skillet over medium heat. Stir in potatoes and onions to coat
them with the butter then sprinkle with salt and pepper to taste. Cover and cook for 10
minutes, stir occasionally to make sure they don’t get too done on one side). Remove the
lid and continue to cook at least another 10 minutes, stirring frequently, until the potatoes
achieve your desired brownness on all sides and are soft all the way through.

*To turn this into a super easy Corned Beef Hash, chop up one can of corned beef and add
it in at the beginning of the cooking.

Breads
Because there are so many good mixes and/or frozen dough varieties available I am only
including a few of my favorite, very basic recipes for breads here. In a tiny house where
counter space is at a premium it just makes sense to utilize mixes and frozen dough as an
alternative to from-scratch recipes that will take up all your kitchen space, space you will
need to make your main course.

Basic Southern Biscuits
An old southern woman from my past taught me this recipe to “please a man”…they are
very easy to make and are really, really good!

2 c. all-purpose flour
1 Tbsp. Baking powder
½ tsp. salt
½ c. shortening
¾ c. milk

Sift together the dry ingredients into a mixing bowl then add in the shortening, using a
fork blend until a course, sandy consistency. Stir in the milk until dough comes together
and then turn the dough out onto a floured surface (I was taught to use a paper grocery bag
to cover my work space – the bag being cut open, bottom removed so the sides laid flat
into a big sheet, flour the bag and knead and roll out the biscuits then when finishes, fold
up the paper bag, left over flour and all, and save for next time) knead the dough with
flour until no longer sticky (do not over knead or your biscuits will be tough!). Pat and roll
out the dough to about ½” thick and cut out rounds with a floured biscuit cutter or a
drinking glass. When you cannot cut out anymore biscuits, knead the scraps together, roll
them out and cut additional biscuits until only a small amount of dough remains (I pat this
into a small biscuit or roll it into a breadstick…or just eat the dough). Place biscuit dough
onto an ungreased cookie sheet and bake in a 450 degree oven until the tops are golden
brown, about 8 to 10 minutes. Serve warm with butter and jam or topped with gravy.

*For garlic cheddar biscuits add ½ cup shredded sharp cheddar cheese and ½ tsp. garlic
powder (or more to taste) and a pinch of parsley or Italian seasoning.
Fry Bread

My maternal grandmother was Wyandot so my Native American heritage has always been
very important to me. One of the staples of Native American cooking was fry bread. This
is a very easy and very delicious fry bread recipe that I have made for as long as I could
reach the top of the stove (while standing on a chair). I love it warm, dripping with honey
or smothered with jam…or just plain…or as a hamburger bun…the options are endlessly
yummy!

4 c. all-purpose flour
½ tsp. salt
1 Tbsp. Baking powder
1 ½ c. warm water
Oil for frying (about 1” deep in a skillet)

Mix together the dry ingredients in large mixing bowl, stir in the milk and knead with your
hands, adding small amounts of extra flour as needed to form a dough that is not sticky.
Do not over work the dough or it will be tough. Heat oil in your skillet over medium-high
heat. Pull small chunks off the dough-ball and flatten between your hands to about ¾”
thick rounds. Poke a hole in the middle (this is important to avoid severe popping) fry in
the heated oil, one piece at a time, turning to lightly brown on both sides. Drain the
browned bread on paper towels and try not to eat them all before you are finished cooking
all the dough (this is a real challenge for me!). Enjoy warm with honey, jam or topping of
your choice.


Spicy Cornbread

My husband loves this cornbread; food can’t be spicy enough for him.

2 boxes Jiffy® Corn Muffin mix
1 small can diced jalapenos
1 small can diced green chilies

Mix cornbread per package directions and stir in the peppers, bake per package directions.
You may have to add additional baking time due to the moisture content of the peppers.

Chicken

Chicken Veggie soup

My husband’s chicken and vegetable soup is one of my favorite cold-night dinners.

2 frozen skinless/boneless chicken breasts
½ gallon water
12 chicken flavored bouillon cubes
32 oz. Bag of frozen mixed vegetables (carrots, peas, corn, green beans…maybe lima
beans too)
2 large potatoes diced (can leave the skins on if you wish)
1 medium onion diced
1 pepper diced (green, red yellow, doesn’t matter, whatever you like, or a combination –
you can use onions and peppers frozen in a bad for fajitas sold in your grocer’s freezer,
like I do, about 1/3 of a 32 oz. bag).
½ tsp. Minced garlic (you can find this in a jar in the produce section of the grocery store,
the wet kind, not the dried)
½ tsp. Mrs. Dash® (any flavor variety you like, I use Original).
Ground pepper to taste
2 envelopes chicken gravy mix (optional)

Put water, chicken, bouillon cubes and garlic into a large stock pot and cook on medium
high for 45 minutes or until chicken is cooked through (white all the way through). Turn
to low and remove the chicken. Chop or shred the chicken then add back to put and turn
the heat back up to medium. Add all other ingredients (except gravy mix) into the pot and
simmer until the veggies are tender (about 25 minutes). If you was a creamier soup, mix
the gravy mix with 1 cup water until the mixture is smooth then stir into the soup and
allow to simmer another 10 minutes. Serve with warm rolls and butter.


Chicken and Broccoli Rice

This is an easy, tasty recipe that my husband created. He is such a good cook! (Which
explains my waistline).

2 frozen chicken breasts, skinless/boneless

2 cups frozen broccoli spears
3 cups uncooked rice (I like Jasmine)
6 chicken bouillon cubes
½ stick butter
6 ½ cups water
¼ tsp salt
½ tsp minced garlic
Chopped jalapenos to taste (optional)

Put chicken in a stock pot to boil for 45 minutes or until cooked through. You can add
chicken bouillon, salt and pepper if you would like to retain the broth for later use. Once
the chicken is done cooking remove the chicken to your cutting board and chop or shred.
½ way through the chicken’s cooking time: Put the water, butter, salt, garlic, broccoli, rice
and bouillon into your electric rice cooker (and jalapenos, if you like) for 25 minutes.
After the rice is cooked, stir in the chicken and serve.
*Some flavoring options: replace ½ cup of the rice water with either: soy sauce, teriyaki
sauce or a combination of the two.


Simple Chicken Pasta

I came up with this as a simple, cost effective lunch alternative to take to work. I add the
dressing “sauce” after re-heating in the microwave and then top with some parmesan
cheese. It is pretty yummy.

2 frozen chicken breasts, boneless/skinless ~ boiled then chopped or shredded

4 cups any pasta shape (macaroni, rotoni, penne, shells, etc.) ~ cooked per the package
directions
1 (32 oz) bag of mixed vegetables (broccoli, carrots, yellow squash, zucchini) ~ steamed
in the microwave or boiled till fork tender
1 bottle of Zesty Italian dressing (as much or as little as you like)
Parmesan cheese to taste

Mix all ingredients and serve hot or cold (I prefer hot), with garlic bread and a salad.


Crockpot Chicken Dinner

Given the choice, I prefer chicken over beef, so my husband and I have adapted many
recipes that you would usually cook with beef and substituted chicken in its place. The
results are SUPER yummy!

2 frozen, skinless/boneless chicken breasts

1 bag baby carrots
4 medium potatoes
1/3 bag frozen pepper and onion mix or 1 medium onion rough chopped
8 chicken bouillon cubes
4 cups water
Garlic, pepper, Mrs. Dash®, etc., to taste

Add all ingredients to your crock pot and cook on low for 8 hours or high for 6 (or until
chicken is done all the way through and veggies are fork-tender). Serve with a salad and
warm bread and butter.

*Substitute beef cubes and beef bouillon if desired. Fresh or frozen green beans are also a
good addition.
Chicken Fajitas

2 chicken breasts, skinless/boneless (thawed)

1 each: red, yellow, green and orange peppers sliced
1 package of fajita seasoning, any brand
1 package flour or wheat tortillas
Shredded lettuce
Diced fresh tomatoes
Shredded cheddar, taco blend or Mexican blend cheese
Sour cream

Cut chicken into strips, then in your iron skillet sauté the chicken until almost done then
add the peppers and onions and continue to sauté until the onion and peppers are soft and
the onions and transparent. Next stir in the fajita seasoning package with the
recommended amount of water and cook, stirring until the sauce cooks down. Warm
tortillas on a microwave safe plate covered with damp paper towels until just warm. Serve
in tortillas and top with shredded lettuce, tomatoes, cheese and sour cream. Serve with
tortilla chips and salsa and a side salad.

*Substitute beef strips, pork strips, or shrimp for chicken if desired.


Shredded Chicken Sandwiches

4 frozen skinless/boneless chicken breasts
4 chicken bouillon cubes
1 can of cream of chicken, cream of celery or cream of mushroom soup (I prefer cream of
chicken)
½ sleeve of Ritz® Crackers
1 tbs. minced onion
½ tsp minced garlic
Salt and pepper to taste
Hamburger buns or tortillas for wraps

Cook the chicken, bouillon, minced onion and garlic in your Crockpot on low for 8 hours
or high for 6. Remove from pot and shred finely. Add meat back to pot. Put ½ sleeve
Ritz® Crackers into a quart sized zip-lock bag and crush then add these crumbs to the
chicken and stir. Open the can of soup and stir this in as well, add salt and pepper to taste,
cover and simmer in the Crockpot an additional 30 minutes on low to heat through and
incorporate the flavors. If the mixture is too runny, add more cracker crumbs until the
mixture is as thick as you like. Spoon the shredded chicken onto hamburger buns or
tortillas. Top with your favorite toppings. We like lettuce, tomato and onion slices and a
little mayonnaise. Serve warm with a side salad and/or a bowl of soup.


Chicken and Dumplings

Chicken and dumplings, to me, is one of the best ever comfort foods. I could eat them
every day of the week.



2 boneless/skinless chicken breasts

8 chicken bouillon cubes
½ gallon water
4 cups flour
6 eggs
1 tsp. Salt
More water for dumpling mix
Salt and pepper to taste
2 packages of chicken gravy mix

Put water, chicken and bouillon into large stock pot, boil over medium high heat for 45
minutes or until chicken is cooked through and is tender. Remove chicken from put and
chop or shred. Add back to pot and simmer on low heat while you mix the dumplings.
Dumplings: In a large mixing bowl sift together flour and salt, crack in the eggs and stir
until completely incorporated. Add water by small amounts (maybe a quarter cup at a time
at first) and stir until the dumpling mixture forms a soft dough. Pat dough out to about 1/8
to ¼” thick and cut into rectangles about 1” X 2” then add these dumplings to the pot of
chicken and simmer over medium for 10 minutes or until dumplings are cooked through.
If desired, mix the gravy packets with 1 cup water until smooth and stir in to the chicken
and dumplings to thicken. Serve with mashed potatoes, a side salad and warm biscuits.

Chicken Salad

4 boneless/skinless chicken breasts ~ cooked, cooled and chopped finely

½ cup mayonnaise
½ cup coleslaw dressing
1 lemon, juiced (be careful of the seeds)
1 celery stock finely chopped
½ small onion finely chopped (optional)
½ cup pecans roughly chopped (optional)
½ cup seedless grapes halved (optional)
Salt and pepper to taste

Mix all ingredients and serve chilled on large croissants, hamburger buns, tortillas or atop
a bed of salad greens. We like it on croissants with lettuce and tomato slices.





Chicken Parmesan

2 boneless/skinless chicken breast halves
¼ cup plain dry breadcrumbs
1/8 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1 egg beaten
1/2 cup shredded mozzarella cheese
1 jar of your favorite spaghetti sauce

Preheat oven to 400 degrees F. Combine bread crumbs, Italian seasoning and garlic
powder in shallow dish. Dip chicken in beaten egg, then the crumb mixture, turning to
coat. Arrange the chicken in a baking dish. Bake 20 minutes. Pour sauce over chicken and
top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
Serve over cooked spaghetti noodles (with additional heated sauce) or by itself with
steamed vegetables and a salad and garlic bread.


Chicken Kabobs

2 skinless/boneless chicken breasts cut into cubes
1 tsp. Meat tenderizer
1/2 cup Italian dressing
1 medium onion cut into wedges
1 green bell pepper cut into 1” wide strips
6 cherry or grape tomatoes
Pineapple chunks (optional)

Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place chicken
into a quart-sized zip-lock bag; add the veggies (but not the pineapple). Pour the dressing
in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for
30 minutes to 1 hour. Preheat an outdoor grill to medium heat and lightly oil the grate to
prevent sticking. Place the chicken and veggies (alternating) onto wet bamboo skewers (or
use reusable metal ones) and grill over medium heat for 5 to 10 minutes per side. Chicken
is done when its juices run clear. Serve with baked potatoes and a side salad.
*You can substitute beef, pork or shrimp if you prefer.

Beef

Crockpot Roast
I LOVE beef roast with potatoes, carrots and onions! The veggies are just about my
favorite part of the meal.

2 lb. beef roast (the cut doesn’t really matter)

4 medium potatoes
2 medium onions
1 bag baby carrots
6 beef bouillon cubes
4 cups water
1 tsp minced garlic (optional)
Salt and pepper to taste
Put the water, bouillon cubes and beef into the Crockpot, top with onions and garlic then
the potatoes and carrots. Add salt and pepper to taste. Cover and cook on low for 8 hours
or high for 6. Serve with a side salad and warm, crusty rolls and butter.

Beef and Noodles
Such a hearty meal on a cold, winter evening, nothing says “home” like some rich, beef
and noodles over fluffy mashed potatoes.

1 pound of beef chunks

1/2 bag of noodles (we prefer Amish noodles)
6 beef bouillon cubes
1 tsp minced onion
1 tsp minced garlic (optional)
2 packages beef gravy mix (optional)
Water

But beef cubes, minced onion, garlic and bouillon into Crockpot and cover with water to
approximately 1” below top of the Crockpot. Cover and cook on low for 8 hours or high
for 6. Approximately 30 minutes before the beef is finished cooking add in the bag of
noodles (you may need to remove some of the cooking water to fit the noodles in, if so,
retain this to add to the noodles later as the noodles will soak up a LOT of the water and
you don’t want to have to add plain water back in for this will severely weaken the broth.
Turn the pot up to high and finish the cooking for the last 30 minutes or until the noodles
are tender. Mix the grave mix with 1 cup water and stir this in for the last 10 minutes, if
desired, to make a rich and thick broth. Serve over mashed potatoes.


Spicy Szechuan Beef

1 lb. Sirloin steak cut into thin strips
3 cups broccoli flourettes
2 small onions cut into wedges
8 oz can of water chestnuts
¼ cup chicken broth
½ cup peanuts
1 Tbsp. Soy sauce
2 tsp. cornstarch
¼ tsp. crushed red pepper
¼ tsp. minced garlic
2 Tbsp. Vegetable oil

Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl.
Cover and refrigerate 20 minutes. Heat oil in a wok or large skillet over high heat. Stir- fry
beef until no longer pink, about 5 minutes. Stir in broccoli, onions and water chestnuts and
cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts and cook one minute
more. Serve over steamed rice.

Beef Stew
Nothings quite satisfies like a hot bowl of stew on a cold winter night, or make your house
smell as yummy!

1 lb. Beef chunks
3 medium potatoes cut into chunks (I prefer the shins on, but you can remove them if you
wish)
½ bag baby carrots
1 medium onion roughly chopped
½ (32 oz) bag frozen green beans
1/3 (32 oz) bag frozen peas
1/3 (32 oz) bag frozen corn
8 beef bouillon cubes
2 or 3 packages beef gravy mix (depending on taste, for thickening – or none for beef and
vegetable soup)
Water to just below top of Crockpot
Salt and pepper to taste
1 tsp. Minced garlic
Put all ingredients (except gravy mix) into Crockpot and cover with water to just below
the top (you may have to adjust the amount of vegetables depending on the size of your
Crockpot). Cook on low for 8 hours or high for 6, you may need to add water periodically
to keep the level to just below the top of the Crockpot. If you want a thicker broth for
stew, at the end of the 6 or 8 hour cook time, mix the gravy packets with 1 cup of water
until smooth then pour into Crockpot and mix carefully but thoroughly and allow to cook
an additional 30 minutes on high before serving. Serve hot with warm biscuits with butter.

Basic Meatloaf
I’ve always loved meatloaf, but don’t like the strong ketchup flavor of most. To combat
this I add barbeque sauce. I think it gives the meatloaf a more grown-up taste.

2 lbs ground beef (use sirloin for a low fat meatloaf)
½ medium onion very finely diced
½ green bell pepper very finely diced
1 sleeve Ritz® crackers crumbled
1 cup ketchup (plus more for the top of the loaf)
½ cup barbeque sauce (for a tangier meatloaf, or replace with more ketchup if you prefer)
1 tsp. Minced garlic
1 Tbsp Italian seasoning
½ tsp meat tenderizer
½ tsp. Course black pepper
2 eggs, beaten

Mix all ingredients together in a large mixing bowl until well incorporated. Spray a bread
loaf pan with cooking spray, transfer the mixture into the loaf pan and pat into a rounded-
topped loaf shape. Brush top of loaf with ketchup. Bake in a 350 degree preheated oven
until no longer pink in the middle. Serve with mashed potatoes, steamed vegetables and a
side salad.


Sloppy Joe
I don’t care for canned Sloppy Joe sauces due to the tin-can taste. I prefer to make my own
and barbeque sauce is my secret to irresistible Sloppy Joes.
1 lb ground beef (sirloin for a low fat version)
½ medium onion finely chopped
½ green bell pepper finely chopped
½ tsp minced garlic
¼ tsp meat tenderizer
¼ tsp course ground black pepper
½ cup ketchup
½ cup barbeque sauce (I prefer KC Masterpiece®, original)
Hamburger Buns

In a skillet brown the beef with all ingredients except ketchup and barbeque sauce until
beef is browned. Stir in ketchup and barbeque sauce and simmer on low heat for 5
minutes, stirring constantly to avoid sticking and/or scorching. For sloppier Sloppy Joe,
add more ketchup and barbeque sauce to taste. Serve on hamburger buns with a baked
potato, steamed vegetables and a side salad.


Easy Salisbury Steak
This is SO much better tasting than the boxed/frozen kind and so easy to make that you
will never buy the boxed kind again!

4 frozen all beef hamburger patties (or make your own patties from ground sirloin – even
better!)
1 medium onion sliced thinly and the rings separated
2 packages brown gravy mix
2 cups water
1 tsp. minced garlic

Place frozen hamburger patties in a shallow baking dish (I like Pyrex). Mix brown gravy
packets in a glass with the 2 cups water until smooth; add in minced garlic and stir to mix
then pour over hamburgers, cover with onions. Cover baking dish with foil and place in a
350 degree preheated oven for 30 minutes (less if hamburger patties are thawed) until beef
is mostly brown in the middle. Remove foil and bake a few minutes more until meat is
browned all the way through and gravy has thickened. Serve with mashed potatoes topped
with the gravy and onions and some warm, crusty rolls with butter, YUM!!
Hamburger Gravy
This is my FAVORITE food, EVER! My mom made it when I was a kid and called it
“Missy Special” (you guessed it, they called me Missy when I was a child). My
grandfather was in the Navy, this was popular Navy fare called “Sh— on a Shingle”. I
eat mine over toast.

1 lb. Ground beef
½ medium onion, finely diced
1 ½ c. milk
1/3 c. all-purpose flour
Salt and pepper to taste

In a medium-sized sauce pan brown the beef with the onions until beef is completely
browned. While the beef is browning, mix the milk and flour in a tall glass until the
mixture is smooth. Once the meat has browned stir in the milk and flour mixture stirring
constantly until the gravy is thickened (adding additional flour and milk mixture, mixed as
before, as needed for desired thickness). Serve hot over toast, biscuits, mashed potatoes or
noodles (I prefer toast). This is just about my favorite meal.
*You can use a roll of breakfast sausage in place of the ground beef for a good sausage
gravy to serve over homemade biscuits.

Pork

Shredded Pork
I like mine with barbeque sauce the best.

1½ to 2 pounds boneless pork shoulder roast (Boston Butt)
2 tsp. Cajun seasoning
½ medium onion, chopped
3 cloves garlic, crushed
2 tsp. Butter
3 c. water
2 tsp. Liquid Smoke flavor®
Bottle of your favorite barbeque sauce (optional)
Creamy coleslaw (if desired)

Rub roast with the Cajun seasoning all over. Melt butter in skillet over medium-high heat
then place roast in pan and sear on all sides until browned on all sides. Remove roast and
place in your Crockpot. Place onions and garlic into the skillet and stir over heat until
tender then pour in the water and stir scraping all the browned pork goodness from the
bottom of the pan while simmering. Pour this onion/garlic mixture over the pork in the
Crockpot and add in the liquid smoke. Cover and cook on low for 8 hours or high for 6.
Remove pork from pot and shred with two forks them add back to Crockpot and stir in
your favorite barbeque sauce, to taste, if desired. Keep in the Crockpot on low heat for
serving. Serve on hamburger buns or large rolls and top with creamy coleslaw if desired.
Serve with your favorite Southern side dishes.


Roasted Pork Loin

3 lb. Boneless pork loin roast
½ large onion, sliced and separated into rings
¼ c. soy sauce
¼ c. Worcestershire sauce
¼ c. lightly packed brown sugar
¼ tsp ground ginger
¼ tsp. Garlic powder
1 tsp salt
2 Tbsp. Butter
¼ c. water
In a mixing bowl, mix the soy sauce, Worcestershire sauce, sugar, ginger, garlic and salt
and set aside. Place butter into a skillet and melt over medium-high heat then place pork
into the pan and sear on all sides until all sides are browned. Place pork into a baking dish.
Pour water into skillet and stir and scrape all the browned pork goodness from the bottom
of the pan, pour into sauce mixture and stir well. Pour sauce mixture over the pork and
cover with onion slices. Tent foil over pan, making sure it is not touching the pork and
place into a preheated 350 degree oven for 3 hours, basting the pork often with the pan
juices. Uncover and bake for 30 to 45 minutes more until internal temperature of the
center of the pork is 145 degrees. Sit port out onto a clean cutting board and allow to rest
for 10 to 15 minutes before slicing to allow juices to settle. Serve with pan juice and
onions over top with a side of mashed potatoes and some steamed vegetables.


Ginger Orange Pork Chops
Ginger Orange sauce is oh-so-good!

1 lb. Center cut pork chops
1 tbsp oil
2/3 c. orange juice
¼ cup soy sauce
1/8 to ¼ tsp ground ginger, according to taste
1 ½ Tbsp white granulated sugar
2 tsp. Water
1 tsp. Cornstarch

In a skillet, heat oil over medium-high heat then add pork and brown on both sides then
remove from pan. Stir into skillet: orange juice, soy sauce, ginger and sugar and boil for 2
minutes while stirring and scraping the browned pork goodness from the bottom of the
pan. In a cup mix water and cornstarch until smooth then pour into skillet and stir. Add
pork back into the skillet and cook until the sauce thickens and the pork reaches desired
doneness. Serve topped with the sauce with a side of steamed carrots also topped with the
sauce.


Pork Medallions
Pork wrapped in bacon and cooked in bacon grease…what could possibly be tastier?

2 pounds pork loin trimmed of fat and sliced to 1” thick rounds

8 slices of bacon
1 Tbsp. garlic powder
1 tsp. seasoned salt
2 teaspoons Italian seasoning

Cook bacon slices slowly until lightly browned but still very flexible then remove to a
paper towel lined plate to drain. Once cool enough to handle, wrap bacon slices around the
sides of the pork to cover and secure with toothpicks. Mix all dry ingredients in a small,
shallow bowl and dip the bacon-wrapped pork medallions into the dry mixture, coating
both sides. Place the medallions into the bacon skillet and pan fry on both sides until
browned. Place browned medallions into a baking dish and bake in a 350 degree preheated
oven until the pork is white all the way through, about 15 to 20 minutes. Serve with a
baked potato, steamed vegetables and a side salad.


Grilled Pork Chops with Pineapple
These are really good cooked on the grill over flavored woodchips, like hickory or
mesquite.

4 center cut pork chops cut to about ½” thick

8 oz. pineapple rings (drained, retain the juice)
¼ cup lightly packed brown sugar (I like dark brown sugar for this recipe)
¼ c. soy sauce
¼ teaspoon garlic powder
¼ tsp. ground ginger
2 Tbsp. pineapple juice
Corse ground black pepper to taste

In a gallon-sized zip-lock bag combine the soy sauce, 2 Tbsp. Pineapple juice, ginger,
garlic, brown sugar and black pepper, squeeze out the air and zip-lock closed. Shake the
bag carefully and squish it between your hands until all the ingredients are incorporated
and the sugar is melted. Add pineapple slices and pork chops, squeeze out the air, zip-lock
and mix the contents again to thoroughly coat the chops and the pineapple ring with the
marinade. Place the bag of chops into the refrigerator for 5 or 6 hours or overnight. After
the chops have marinated, preheat your grill to medium-high heat taking care to oil the
rack to avoid sticking. Place the chops on the grill and grill on each side approximately 7
minutes, turning the chops half way round, half way through the cooking time on each
side to achieve nice grill marks before turning over and doing the same on the other side.
Baste with marinade during cooking to keep chops moist and to add a nice caramelization.
While the pork is grilling, place the pineapple slices on the grill and cook until grill marks
form on both sides. Cook the chops until they are no longer pink in the middle. Serve
topped with grilled pineapple rings, a baked potato and corn-on-the-cob.



Easter Ham
This is my daughter’s favorite ham. I always made it for Easter.

1 boneless, precooked ham

8 oz. can of pineapple in natural juice
1 small jar of maraschino cherries
1 small container of whole cloves
½ cup lightly packed brown sugar
½ cup maple syrup
¼ c. of the maraschino cherry juice

Drain the pineapple juice into a glass mixing bowl, add the cherry juice, sugar and maple
syrup and stir until the sugar is melted. Remove the ham from plastic and place into a
baking dish or disposable aluminum pan. Cover the top, sides and ends of the ham with
pineapple rings, securing with 3 or 4 toothpicks each ring. Place a cherry in the center of
each pineapple ring and secure with a toothpick. Push the long, pointy end of the cloves
into the ham in the diamond-shape space between the pineapple rings. Pour the sauce over
the ham and place into a preheated 350 degree oven for 2 hours (or per the package
directions). Serve with mashed potatoes and steamed vegetables.


Ham and Beans
My grandpa loved ham and beans. My mom cooked them all the time when I was a kid. I
wasn’t a fan of them at the time but now I love them. My mom puts chopped onion and
pickle relish on top of hers…what can I say, she’s weird!
1 (1 pound) bag of Great Northern beans
1 package of cubed ham (the large cubes, found in your grocer’s meat department)
1 medium onion, diced
Salt and pepper to taste

Sift through the beans and remove any debris. Soak the beans in the refrigerator in salt
water overnight (we soak them for 24 hours). Strain the beans removing any loose skins.
Add approximately 3 quarts of water to a large stock pot and add the beans and ham to the
pot. Cover and cook on medium heat, stirring occasionally to keep from scorching. Cook
for 3 hours or until the beans are soft and the broth is thick. Serve over cornbread topped
with chopped onion and salt and pepper to taste.

Side Dishes

I do not make a lot of “side dishes”. I mostly steam vegetable in the microwave in my
Tupperware® Microsteamer®.

My Microsteamer® is my favorite and most used piece of kitchen equipment. I highly
recommend it to anyone and everyone! I also serve a lot of baked potatoes, rice or the
occasional box of scalloped potatoes and salads so my section on side dishes is small as a
result.


Caddied Yams

This is how my grandmother and my mother have always made them, so even though
there are much fancier recipes out there, this is the one I use and the yams are always the
first things to be eaten up at Thanksgiving, so they must be good!

1 large can of yams (I have to use 2 or 3 or not everyone will get some)
½ c. of butter
1 c. lightly packed brown sugar
½ c. maple syrup

Drain the yams and pour into a skillet, add all other ingredients and cook over medium
heat until potatoes are heated through. Be careful not to over stir the yams because they
will break apart and turn to mush. I do like some “mush” in the syrup, however, as this
makes the syrup thicker. I love this syrup on my turkey…YUM!!!

*You can add in chopped pecans and/or mini marshmallows, if desired.

Twice Baked Potatoes

These are good when you have left over baked potatoes.

2 large potatoes, baked
¼ medium onion, chopped
¼ green bell pepper, chopped
½ tsp minced garlic
4 sliced crispy bacon, crumbled
½ c. shredded sharp cheddar cheese
2 Tbsp. Butter, softened
½ tsp. parsley
1 tsp. olive oil
Sour cream (optional)
Sauté the peppers, onions and minced garlic in the olive oil until the onions are translucent
and the peppers are soft, set aside. Cut cooled potatoes in half lengthwise and scoop out
the insides into a mixing bowl being careful to not go too deep and damage the skins but
getting most of the potato out. Set skins on to a cookie sheet or baking dish. Break the
potato into a course mixture then stir in all ingredients except the sour cream and pile into
the empty potato skins. You will have to pile the mixture high to get it all in. Bake the
potatoes in a 350 degree oven until the cheese has melted and the mixture is hot all the
way through, about 15 to 20 minutes (I also like mine golden brown on top). Serve hot
topped with a dollop of sour cream, if desired.


Green Bean Casserole
I am allergic to mushrooms so I use cream of broccoli or cream of chicken in place of the
cream of mushrooms if I am going to eat this, but when serving at a pot-luck or whatever,
I go ahead and use the mushroom and just eat something else. My husband loves his green
bean casserole.

2 cans green beans, drained
1 can cream of mushroom soup
1 can of French’s® Dried Onions
½ soup can of milk

Pour soup into your casserole dish, stir in ½ can of milk and mix well. Add in green beans
and stir to coat well with soup, top with the dried onions. Place into oven preheated to 350
degrees and bake for 20 to 25 minutes until heated through. Serve hot.





Green Beans with bacon

1 (32 oz) bag of frozen green beans, thawed

½ medium onion diced
4 sliced crispy bacon
1 tsp vinegar (white, apple cider, or balsamic work well)

Cook the bacon in your skillet until crisp, remove to a paper towel lined plate. Cook
onions in the bacon grease in the skillet until the onions are soft and translucent. Stir in the
beans and cook until they are tender but not too soft. Add the vinegar to the pan and
crumble the bacon over the beans, stir and cook an additional 5 minutes. Serve hot.




Confetti Corn

This is my version of confetti corn.

1 bag frozen whole kernel corn, thawed
½ medium onion, diced
½ red bell pepper, diced
1 small can diced green chilies
1 tsp olive oil
Salt and pepper to taste

In a skillet sauté the onions and red pepper over medium-high heat until onions are
translucent and peppers are soft. Pour in the chilies and corn into the skillet and cook an
additional 5 to 8 minutes and serve hot.
Corn and Zucchini

I love zucchini so this is one of my favorite side dishes.

1 bag of frozen whole kernel corn, thawed
1 medium zucchini cut into small cubes
½ medium onion, diced
1 Tbsp. Butter
Salt and pepper to taste

In a skillet, melt the butter over medium-high heat then add the onion and cook until
translucent. Stir in corn and zucchini and cook an additional 8 to 10 minutes until the
zucchini is tender. Add salt and pepper to taste. Serve hot.
Grandma’s Creamed Peas

I have always loved these peas, especially when grandma made them. They have always
been my daughter’s favorite, too.


1 can of sweet peas
¼ stick butter
1 Tbsp. white granulated sugar (or more, to taste)
1/2 c. milk
1 Tbsp. cornstarch

Open the peas and pour in to a medium sauce pan over medium-high heat, add butter. In a
cup mix the milk, sugar and cornstarch until smooth, pour over peas. Cook, stirring
constantly, until the cream thickens. Serve hot.

Other Main Dishes

Because I didn’t have a lot of soup, pasta or salad recipes that I use frequently I didn’t
want to add whole sections devoted to these foods. This is why I split the book up into
main ingredient categories instead. Here are a few dishes that didn’t fit well into another
category or just felt like they needed placed in their own.


Potato Soupy Goodness

My family has always LOVED this soup. I know it looks like a lot of ingredients but don’t
let that scare you, this soup is very easy and well worth the effort.

6 medium potatoes washed and cubed (pealed if you desire)
1 medium onion chopped
½ each: green, red and yellow bell peppers, chopped
1 tsp. minced garlic
1 tsp. parsley
2 Tbsp. Chives
1 package of cubed ham (I prefer the smaller cubes, but will use either)
6 slices bacon
2 c. milk
1 stick butter
Mashed potato flakes
8 oz. bag of shredded sharp cheddar cheese
Salt and pepper to taste

Wash, peal and cube potatoes into a stock pot and cover with lightly salted water. Put on
back burner over medium-high heat to boil. Make sure to check occasionally while
prepping other ingredients so the potatoes cook to tender but not mushy. In a skillet over
medium-high heat, cook bacon until crisp then drain bacon onto paper towels, sauté
onions, peppers and garlic in the bacon grease until the onions are transparent and peppers
are soft. Stir in the ham and cook until the ham states to brown on all sides. When potatoes
are tender pour in the milk and add the stick of butter, bring back to a soft boil then add in
the ham mixture with all pan drippings, scrape in all the bacon and ham bits. Crumble the
bacon into the soup and add the parsley and chives. Stir in mashed potato flakes slowly till
the soup reached your desired thickness (I like mine thick, like runny very lumpy mashed
potatoes). Stir in ½ the bag of cheese and stir to melt. Serve hot topped with more cheddar
cheese.


More-than-7-Layers Salad

This is my favorite summer-time (or anytime) cold meal. I add more layers as the mood
strikes me, or take some away or substitute something else…it just depends on what looks
bright, fresh and vibrant in the produce section at the time. Since I don’t like tomatoes I
serve my husband’s with some cherry or grape tomatoes on the side.


1 head of iceberg lettuce
1 bag of carrot matchsticks
½ head of red (purple) cabbage
1 medium red onion, sliced and separated into rings or roughly chopped
1 each: green and red bell peppers seeded and roughly chopped
1 bag of frozen peas
8 oz. Bag shredded mild cheddar cheese
6 hard boiled eggs peeled and sliced
1 pound crispy bacon
1 large English cucumber sliced in 1/8” thick slices
1 bag of red radishes washed, the tops and bottoms cut off and then sliced very thinly
1 jar Miracle Whip® dressing
½ c. milk
1 Tbsp. White granulated sugar

In a VERY large see-through bowl with a lid (or a couple smaller bowls) layer your
vegetable ingredients in an order that allows each color to stand out, and then layer on the
eggs, crumbled bacon and cheese layers. In another bowl mix the jar of dressing, milk and
sugar until smooth then pour it on top of the top layer of salad and carefully spread with a
rubber spatula to cover the entire top of the salad. Cover and refrigerate for a couple of
hours. Scoop out the salad onto plates or into bowls making sure to get down to the
bottom so as to get all the layers. Serve cold on a hot summer day or any time that you are
in the mood for a really good salad instead of a heavy meal.


Lasagna

My grandmother loved my lasagna…I wish I would have made it for her more often while
I had the chance…I miss you grandma!

1 lb. Lean ground beef
Large family-size jar of your favorite pasta sauce (I am a Prego fan, especially their
chunky tomato, onion and garlic)
1 container low-fat small-curd cottage cheese
8 oz. Shredded Mozzarella cheese
Grated parmesan cheese
1 lb. Box lasagna noodles

Brown ground beef in a large sauce pan over medium-high heat then stir in the pasta sauce
and heat till hot then turn to low. Cook the lasagna noodles per the package directions until
tender but not quite done. Remove noodles to a bowl of ice water to stop the cooking. In a
13”x9” baking pan (Pyrex® is my favorite) spoon meat sauce into bottom of pan and
spread to cover. Next, lay down a single layer of noodles and spoon a thin layer of sauce
over top spreading to cover the noodles. Spoon some cottage cheese on next and spread to
cover then sprinkle a layer of mozzarella on next and then a bit of parmesan and cover
with the next layer of noodles. Continue layering this way until you run out of noodles or
room in the pan. Top the last layer of noodles with another thin layer of sauce topped with
the cheeses and put the pan into your oven preheated to 350 degrees. Bake until the cheese
is melted and browned on top. Allow the lasagna to set for about 10 minutes before
slicing. Serve hot with garlic bread and a side salad.

Dessert
I am diabetic so I don’t make a lot of desserts. Instead I opt for a bit of fresh fruit. If I
decide to make a cake, I get a boxed mix and a can of frosting…a pie? I am a Mrs. Smith’s
frozen pie fan (quick and easy), especially her Pumpkin Pie. Cookies? Frozen rolls of
cookie dough are usually my go-to solution. So here I am including only a few of my
favorites.


Pineapple Upside Down cake

This is a super easy cake that I absolutely LOVE!

½ c. butter, melted
1 ½ c. lightly packed brown sugar
20 oz can pineapple rings in natural juice – retain the juice
Small jar of maraschino cherries
1 box yellow cake mix plus ingredients per package directions

In a glass baking dish or cake pan, pour in the melted butter, sprinkle with the brown sugar
to coat the bottom of the pan. Arrange pineapple rings in a single layer to cover the bottom
of the pan and add a cherry to the center of the rings. Mix cake batter per package
directions substituting ½ the liquid with pineapple juice. Pour the batter over the pineapple
and carefully spread it over top so as not to disturb the fruit. Bake in a preheated oven per
the cake mix baking directions. Once the cake is done, allow to cool 10 to 15 minutes then
carefully turn out onto a serving dish replacing any fruit that may stick to the bottom of
the pan to the now top of the cake.


Apple Crisp

This is so yummy and makes the house smell so good and homey.
1 ½ lbs. of apples, peeled, cored and sliced (I leave my skins on)
1 ½ tsp. butter, cut into small chunks
1 Tbs. Lemon juice
½ c. rolled oats
½ c. all-purpose flour
¾ cup lightly packed brown sugar
¾ tsp. ground cinnamon
¼ tsp salt
¼ c. butter
Preheat oven to 375 degrees. Butter a baking dish and spread apple slices in the bottom.
Dot the apples with 1 1/2 teaspoon butter pieces and sprinkle lemon juice over top. Mix
flour, rolled oats, brown sugar, cinnamon, and salt together in a bowl. Cut butter into these
dry ingredients until the mixture resembles coarse crumbs. Spread the crumble mixture
over the apples. Bake in the preheated oven until the topping is browned and the apples
are soft and tender, about 30 minutes. Serve warm with a scoop of vanilla ice cream.


The World’s Easiest Peanut Butter Cookies

When I was given this recipe years ago I swore it was incomplete. How could you make
cookies without flour? I promise you can and they will be some of the best peanut butter
cookies you will ever eat, and certainly the easiest you will ever make!

1 cup creamy peanut butter
1 cup sugar
1 egg

Mix all ingredients, form dough into 1” balls and place on a cookie sheet. Press down
slightly with a fork to make those famous criss-cross marks we all expect to find on
peanut butter cookies. Bake in a preheated 350 degree oven until lightly browned. Allow
to cool a few minutes then transfer cookies to a cooling rack or paper towel to finish
cooling. Eat some warm, of course!

*You can press a Hershey Kiss into the center of each warm cookie, if you desire.


No Bake Cookies

Just about my favorite cookie ever!

3 cups quick-cooking oats
½ c. peanut butter (creamy)
¼ c. unsweetened cocoa powder
1 tsp. vanilla extract
½ cup butter
½ cup milk
1 ¾ cup white granulated sugar

Line a cookie sheet with waxed paper. Bring sugar, milk, margarine, and cocoa powder to
a boil in a large saucepan for 1 1/2 minutes. Remove from the heat and stir in the oats,
peanut butter, and vanilla extract until dough is evenly mixed. Drop tablespoonfuls of
dough on wax paper and let rest until cooled and set, about 50 minutes (if you can resist
them that long!).


Russian Tea Cakes

THESE are my all-time most favorite cookies! My mom used to make these every year at
Christmas time and they wouldn’t last long!

2 ¼ c. all-purpose flour
½ c. confectioners’ sugar
1 c. butter
¾ c. chopped walnuts
¼ tsp. salt
1 tsp. vanilla extract
1/3 c. confectioners’ sugar for rolling cookies in

Preheat oven to 350 degrees. Mix all ingredients together except the 1/3 cup confectioners’
sugar for rolling. Chill dough for 1 hour. Roll dough into 1” balls and bake for 15 minutes
or until cookie balls are lightly golden brown. Roll hot cookies in powdered sugar to coat
and allow to cool. Sprinkle with additional powdered sugar if desired.







Good-For-You Cream Pie


1 single-serve container of any low-fat yogurt (I prefer Yoplait®)
1 long graham cracker (or two squares)
¼ tsp. melted butter
½ tsp. white granulated sugar (or a package of sugar substitute
1 Tbsp. fat-free whipped topping

Place the graham cracker into a zip-lock sandwich bag and roll with the side of a can of
vegetables or a rolling pin to crust into a fine powder. In a small microwave safe bowl
melt the butter then mix the graham cracker crumbs and sugar in the bowl and press down
into the bottom of the bowl to form a crust. Top with the yogurt and smooth flat. Add a
tablespoon of whipped topping and you have you own, personal cream pie. I love Key
Lime, my husband loves lemon and my son prefers strawberry. This way we all get the
flavor we want without having to make 3 separate full-size pies and the yogurt is much
healthier than other cream pie alternatives.


Daddy’s Nanner Cream Pie

1 large 2.1 oz. box vanilla instant pudding mix
1 c. milk
1 (8 oz.) container of frozen fat-free whipped topping (thawed)
1 deep-dish graham cracker crust (store bought)
1 large ripe banana

In a medium mixing bowl, mix the pudding mix with the milk and ½ container whipped
topping with a hand mixer until thickened. Pour the pudding mix into the pie shell and
smooth flat. Slick the banana into thin slices and push the slices into the pudding mix.
Spread the remaining whipped topping over top. You can add additional banana slices to
the top of the pie if serving right away but if you will be serving the pie later leave these
off or they turn brown. Chill pie for 2 hours so that it sets well for slicing.

*you can leave out the bananas and substitute chocolate or any other pudding flavor for
other cream pie flavors


There-Is-Coffee-In-My-Cake

One day when my youngest son was little he tried coffee cake and was VERY confused,
“this doesn’t taste like coffee!” He announced. I tried to explain that coffee cake wasn’t
made OF coffee; it was made to eat WITH coffee. This explanation did not satisfy my son
so he made up his own recipe for coffee cake that has a light coffee flavor. “If it is called
‘coffee’ cake it needs to have coffee in it!” He demanded…and now it does.

1 boxed white cake mix (prepared per package directions, but leaving out the water)
1 c. cooled very strong black coffee
1 c. lightly packed brown sugar
1 Tbsp. ground cinnamon
1/2 c. butter cut into small chunks

Mix the cake mix per the package directions replacing the water with the coffee. Pour
batter into a greased and floured 9’X13” cake pan or glass baking dish. Mix the butter
chunks, sugar and cinnamon in a bowl until it forms a coarse crumble. Spread the crumble
over the top of the cake batter and bake in a preheated oven per the cake mix directions.
Serve with a steaming cup of coffee.


Resources
USDA - http://www.fsis.usda.gov
The Old Farmer’s Almanac - http://www.almanac.com/content/common-ingredient-
substitutions

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