Blueberry Muffins

Blueberry Muffins are a wonderful snack, a great breakfast item with coffee - and these are so easy to make and ever so delicious!

One of the things that I like about going through family recipes is the fond remembrance that speaks to you. I was working full time when my children were small and wanted to make something special for the kids. So I decided I would make some homemade muffins. My mother had always made hers using a Bisquick recipe. Instead, my husband pulled out a recipe he had from his first wife who was deceased. He said that this blueberry muffin recipe was the best he ever had and I have to agree. 1/2 cup butter - softened2 eggs2 tsp. baking powder1/2 cup milk2 1/2 cups blueberries1 cup sugar2 cups all purpose flour1/2 tsp. table salt1 tsp. vanillasugar for sprinkling on topIn one bowl combine the flour, baking powder and salt.In a large bowl with mixer at medium speed cream the softened butter and 1 cup sugar until light and fluffy.Add in the eggs one at a time beating …

Summer Saute

Summer Saute is the easy and perfect side dish to any grilled or roasted summer meal. 
This dish I credit my wonderful sister-in-law. She made summer sauté for a gathering many years ago and I have made it a number of times through the years since I first got her recipe. It's incredibly easy and takes about 20-25 minutes to cook. I use yellow squash, however, zucchini or a combination of yellow and zucchini would work as well.2-3 summer squash (or zucchini, or combo of)1 lrg. green bell pepper1 lrg. onion2 large fresh tomatoes 1 tbsp. butter1 tbsp. olive oil or canola or vegetable oilsalt and pepper to taste1/4 cup waterStart by prepping all of your vegetables: I peel my yellow squash but you don't have to. Then I cut it in rounds.Peel your onion. Slice it in half then make half moon slices for the whole onion.De-seed and devein your bell pepper and cut into strips.Cut the tomato in wedges. (See cooks note.)In a large, deep skillet melt the butter and oil over medium low heat.A…

Tuscan Pork Roast

Tuscan Pork Roast is so flavorful and incredibly delicious that you'll want to make it again and again.

The Tuscan pork roast comes out juicy and succulent and has the best flavor! It's so easy to do as well. Here are some keys to having the roast come out perfect. Use a rotisserie oven if you have one. (Although this will roast in a regular oven too.)Be sure to use all fresh herbs as the recipe calls for.Roast to a temperature of 140-142 degrees. Most roasts have a pop up timer set for 145 degrees, however I like to take my pork out earlier and let it rest well.Be sure and let it rest for at least 10 minutes so the juices circulate and don't run out when you slice it.2 3/4 lb. pork loin with a good fat cap. To start the recipe you need to make an herb paste for the roast. 6 cloves garlic (good sized bulbs)1/2 cup fresh parsley leaves (not curly parsley)2 tbsp. fresh thyme1 tbsp. fresh sage2 tsp. salt1 tsp. pepper2-3 tbsp. olive oil (regular or use extra virgin if that is what…

Italian Casserole

Using fresh garden tomatoes, zucchini and ricotta with fresh mozzarella makes this Italian casserole dish an excellent family meal!

We absolutely loved this Italian Casserole and it reheats in the microwave and somehow gets better! I used my canned garden tomato pieces in this recipe but some whole canned tomatoes would work just as well. I prefer whole tomatoes in this to plum, but that is your choice. The dish was inspired by a Williams-Sonoma pasta recipe and here it is.

1/2 box penne pasta1 medium length zucchini1 - 28 oz. can whole tomatoes with liquid1 - 15 oz. container ricotta cheese1 ball fresh mozzarella1/2 c. parmesan cheese + some for the top1 egg1 1/2 tbsp. fresh parsley1 t. salt1/2 t. black peppercooking sprayI used an 11 x 7 inch casserole dish for this recipe.

Preheat oven to 425°

Lightly spray your casserole dish.Get a pot of water boiling for the pasta. (Remember to generously salt the water.)Slice your zucchini into rounds.In a large bowl combine the ricotta with the pa…

Lighter Fish and Chips

Lighter Fish and Chips is easy and delicious.

Many of us can't afford the prices at a fish market and we often opt to seek out the seafood department in our local grocery stores. I'd like to give you some tips on choosing fish and what to look for. I'll save that for the end of the post.


6-8 filets of fishsalt to tastepepper to taste1 1/3 cups Wondra flourcayenne pepper to taste2 tbsp. butter3 tbsp. oil (vegetable, canola)lemon or tartar sauce for servingMake sure your filets are blotted with a paper towel to absorb any moisture.Season both sides liberally with salt and pepper. Set aside.To a deep dish mix together the Wondra Flour, salt, pepper and cayenne. The seasoning is all to taste.In a large skillet heat up the butter and oil over medium low heat.Begin to dredge your fish and place them on a large platter.Crank your heat up to medium, medium high. Wait a minute then start pan frying your fish. You will have to do this in batches and lower or raise the heat…

Salisbury Steak with Mushroom Gravy

A hearty, satisfyingly delicious Salisbury Steak meal the family will love!

My first time making Salisbury steak ended up being a huge hit with my husband and I have since made it over and over. It's a glorified burger let's face it, but it is economical and really tasty.
 1 lb. ground beef (80/20) 1/2 large onion - finely ground 3 stalks celery - finely ground 1/8 cup or so of fine bread crumbs 1 extra large egg salt and black pepper to taste 1/4 heaping tsp. granulated garlic 1 tbsp. dried parsley flakes 1 package cremini mushrooms - sliced 3 tbsp. butter 2 jars Heinz Savory Beef GravyUse a food processor to grind the onion and celery.In a large bowl combine the beef, the onion, celery and all the rest of the ingredients.Mix well and add some extra bread crumb as necessary. You want the mixture slightly to the less firm side.Form into four steak patties approximately 1/2 inch thick. Refrigerate wrapped in plastic while you work on the mushrooms and the sides to the dish.In a l…

Tomato Sauce and Its' Budget Value

Tomato Sauce - one of the original five mother sauces can provide you with an array of economical meals!

Pictured above is my homemade spaghetti/marinara made with 2019 garden tomatoes we cooked down and canned.

Making your own large pot of sauce which can be frozen is something I highly recommend to folks on a tight food budget. There are some keys to making it inexpensively:
Often stores have 10 for 10 sales on tomato products and that's when you buy your plum tomatoes, tomato puree and tomato paste - stock up.Another on sale item is your pasta. In my area some brands will go on sale for $1.00 per box and that's when I stock up.Third, our store makes a wonderful Italian sausage and I buy it on sale - it is at times so much less expensive than ground beef and is a great meat addition to any Italian style dinner.I am a fan of fresh garlic and onion. However budget cooking often requires that you go less expensively. There are brands who offer a frozen variety of chopped onions an…