Beef Stroganoff with Homemade Egg Noodles

I am not really sure why it has taken me so long to post this recipe.  We seriously eat it every opportunity I get.  Beef Stroganoff has been my favorite, forever.  Not until recently, however, have I started making my own noodles.  The noodles are easy, taste great and the kids can help me because it’s pretty hard to screw up!  If you don’t want to make your own noodles, store bought noodles are just fine.  I have used everything from NoYolks to tri-colored whatever I had in the pantry…


Beef Stroganoff

1 steak (about 1 pound) very thinly sliced*

1 medium onion thinly sliced (any variety is fine)

1/2 cup mushrooms thinly sliced (optional)

4 tablespoons butter, divided

1/4 cup flour

2 cups warm beef stock**

1 Tbsp mustard

1/3 cup sour cream

Salt and pepper

In a large skillet (I like my 9 inch cast iron) melt 1 tablespoon of the butter.  Add the steak, onions and mushrooms and season with salt and pepper.  Brown over medium heat until all the juice is gone and the veggies are tender.  This takes about 15 minutes, depending on how thinly sliced the meat is.

Remove meat from pan and keep warm.  Reduce heat to low, add remaining butter and flour to make a rue.  Using a whisk cook the rue for 3-5 minutes.  Season lightly with salt and pepper.  Gradually add the warm beef stock, whisking constantly to create a smooth mixture.  Blend in the mustard and sour cream.  Taste for seasoning and add salt and pepper as needed.  If the sauce is too thick a 1 Tbsp water or stock at a time until the desired consistency is reached (it’s easy to make it thin, hard to thicken it again).

Add the meat back into the sauce and stir to coat.  Serve warm over noodles.

*If your steak is slightly frozen when you go to slice it, it will be easier to make thin cuts.

**I use beef bullion base, following the directions to make stock, this allows you to adjust the “beefiness” if so desired.


Egg Noodles

2 cups all purpose flour

1/4 tsp salt

1 large egg

about 1/2 cup warm water

Mix first three ingredients together with a fork.  Gradually add water until a dough ball is formed.  Knead until smooth and elastic.  Allow the dough to rest covered for 15-30 minutes.  Roll to desired thickness (about 1/8 inch) and cut into strips.  For best results allow the noodles to dry 30-60 minutes before cooking.

To cook:  Bring large pot of water to a rolling boil, add a pinch of salt if desired.  Add noodles and bring back to a boil, cook for 3-5 minutes until tender.  Drain.  (To prevent sticking after draining add 1/2 tbsp butter or olive oil and stir).



Smoked Gouda Twice Baked Potatoes

While making Crispy Baked Chicken the other night, I wanted a rich and creamy potato to go with it.  We adore twice baked potatoes, but I wanted something a little different, and frankly didn’t want the mess of bacon grease.  These turned out so wonderful, and the Gouda added that smokey flavor that bacon lends (although more subtle).

How to do it:

Wash 5 medium-sized baked potatoes, poke one side with a fork 3-4 times.  Place onto a baking sheet and bake at 375’F for about 90 minutes, or until fork tender.  Allow the potatoes to cool slightly.

Holding a potato with a hot-pad or folded towel, carefully remove the top skin of the potato (you should have an oval on the top of the potato).  Gently go around the inside of the oval with the knife, being careful not to pierce the skin.  Scoop the loosened potato from the skin with a small spoon and place into a mixing bowl.  Repeat with remaining potatoes.  Reserve skins to refill!

In the mixing bowl add about:

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried or 1 tsp fresh chives

3 tablespoons sour cream

3 tablespoons milk

Mix with an electric hand mixer until fluffy.  Then add

1/4 smoked gouda, cut into 1/4 inch cubes

Stir in with a spoon.  Spoon the mixture back into the potato skins, top with additional cheese if desired.  Bake for an additional 5-10 minutes or until the cheese is starting to melt.IMG_7903








Crispy Baked Chicken

IMG_7906Quite a few years ago, 1996 to be more specific, I found this recipe in a Taste of Home magazine.  At the time my parents had declared my sister and I would be occasionally responsible for planning and preparing a meal for dinner.  This recipe was an instant success and we have made it countless times since, not only for dinner at home but for church functions and fundraiser dinners!  You can multiply the dry ingredients and keep it on hand for a quick chicken dinner.  Bone in or boneless skinless, it works wonderfully.

Serve with rich potatoes and your favorite veggie and you cannot lose, it paired deliciously with my Smoked Gouda Twice Baked Potatoes!


  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • About 3 pounds of chicken cut up
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • Tabasco Sauce, optional


Soak the chicken in the milk (for a little extra kick add a few dashes of hot sauce, this is very optional).  Combine all of the dry ingredients together in a shallow dish for coating the chicken. Pre-heat oven to 375’F.

Coat the chicken with the cornmeal mixture and place into a lightly buttered dish.  Ideally, allow the coated chicken to sit for at least 5-10 minutes (this will ensure everything browns nicely).  Melt the butter and drizzle evenly over the chicken.

Bake uncovered until chicken is done.  For cut up bone-in chicken, this can take about 50 minutes, boneless, skinless breast tenders will take about 20-25 minutes.




Honey Roasted Pretzels

Tomorrow instead of a regular Tuesday Dinner, my parents are instead opening the doors early in the afternoon and everyone is bringing a dish (or two) to pass and munch on.  The main feature will be one of our turkeys from last year on the grill (it’s a 27-pound turkey!)

Bringing a dish to pass is always difficult for me because I want to plan around what everyone else is bringing so I don’t make the extra dessert when there are no savory sides or bring potato salad only to find three other variations.

I strongly considered Rice Krispy treats… and I may still make them, but a stroke of nostalgia hit me while walking through the chip aisle at the grocery store this morning and I grabbed a bag of pretzels.

This microwave snack is a quick treat, that I used to make all the time, weekly, daily, whatever was needed to get my fix.  It has been a couple years since I dusted off this recipe, but considering I have a jar of gorgeous local honey from my Beecapades, I thought this would be perfect.  And I was right.

Although my Aunt’s original recipe calls for corn syrup, I substituted all honey and the vanilla.  If you choose to use the corn syrup, do not add the vanilla.

I’m interested to see if she remembers this one 🙂

Microwave Honey Roasted Pretzels

Recipe courtesy of Aunt Connie


10 oz mini pretzels (shape of your choice)

1/4 cup brown sugar

2 TBSP butter

2 Tbsp honey (or 1 Tbsp honey + 1 Tbsp corn syrup*)

1/8 tsp vanilla (*omit if using corn syrup)

1/8 tsp baking soda


Place pretzels into a  2 or 3-quart microwave safe bowl.  Set aside.

In a large microwave-safe measuring cup combine, brown sugar, honey, butter, and vanilla.  Microwave mixture for 45-60 seconds until mixture boils hard, stirring once (at about 30 seconds).  continue to microwave 60 more seconds.  Stir in the baking soda until well combined and drizzles over pretzels in a thin stream.  Gently stir to coat pretzels evenly.

Microwave pretzels on 50% power (or defrost) for 3-4 minutes, stirring twice.  Pour pretzels out onto a lightly buttered piece of wax paper and spread evenly.  Break into pieces once cooled and store if a tightly sealed container.

Makes 9 cups.

Cheesesteak Baked Potato

I have mentioned in other posts that Fridays are not my day, and we usually end up having some variety of pancakes for dinner.  My other go to for those “I don’t wanna cook” meals are baked potatoes.  They are cheap, quick (in the microwave) and delicious.  I love potatoes!

It is pretty simple to doll a baked potato up to make it a full meal as well!  I was craving a cheesesteak sandwich but didn’t have any bread, and no french fries (nor did I want the hassle of deep frying anything).  Baked potato to the rescue!  The peppers were added

The peppers were added primarily because I wanted to feel like we were eating vegetables…

While my potatoes were cooking away in the microwave I made the topping.


Cheesesteak Baked Potato Recipe

2 large russet (or your favorite baking potato)

1/2-3/4 pound cooked steak, thinly sliced (I simply seasoned a top sirloin with salt, pepper, and garlic and cooked it to my liking of medium, and allowed it to rest for about 10 minutes before slicing)

1/2 sweet onion thinly sliced

1/2 small green bell pepper thinly sliced

2 Tbsp butter

1/2 cup shredded cheddar cheese

2 Tbsp heavy cream

salt and pepper

While the potatoes are baking (mine took about 12 minutes in the microwave, they take about an hour in a 375’F oven to become fork tender), melt the butter in a frying pan over medium heat.  Add the onions and peppers to the butter and lightly season with salt and pepper.  Stir frequently until tender, being careful not to fry them. Reduce the heat to low and add the cheese.  Stirring constantly add the heavy cream until a sauce-like consistency is reached.  Remove from the heat and add the sliced steak.

Split open the baked potato lengthwise and lightly season with salt, pepper (and a little extra butter wouldn’t hurt!)  Top each potato with half of the mixture.



If you are looking for more fabulous Friday meals and treats check out Fiesta Friday!  I love seeing what everyone has been cooking this week!

Homestead Cake Recipe

A while ago I had posted about a new recipe I tried in an attempt to use up some of my surplus milk.  It was a huge success with my family (especially my husband who ate two huge pieces the night I made it!)

I really like this cake in the fact that it provides the opportunity to use an abundance of things you might have on a family farm, eggs, milk, berries or other fruit.  It is also pretty darn simple to make.  Although the original recipe I followed called for using 8 egg yolks in the cream filling, I used less since I don’t have an abundance of eggs at the moment.  I successfully used 2 yolks the first time I made this cake and 4 yolks the second.  My primary reasoning for increasing the eggs in my second batch is that outside of an egg white omelet (which are not popular in my house) I really don’t have any use for two egg whites.  However, by increasing it to four eggs, I know have enough to make a small angel food cake… always thinking.



Reserve eggwhites for angel food cake



Homestead Cake (Hot Milk Cake)

4 eggs

2 cups sugar

1/2 tsp salt

2 tsp Vanilla extract

2Tbsp butter

1 c. milk

2 cups flour

2 tsp baking powder

Preheat oven to 350’F.  Grease and flour two 9 inch round cake pans.

Sift together the flour and baking powder, (I used a sheet of waxed paper to make for easy pouring) set aside.

In a sauce pan melt the butter in the milk and heat until milk is almost boiling.

In a large mixer bowl beat the eggs until very light and foamy.  Add the sugar, salt, and vanilla.

Add the hot milk immediately to the egg mixture, with the beater running.  Then quickly, with the beater running at low speed add the flour in gradually.  As soon as the flour is incorporated pour the batter into the prepared pans and place in the oven.

Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.  Remove from oven and cool on a rack for at least 10 minutes.  Run a knife around the edges to loosen the cake and invert onto a rack and allow to fully cool.

While the cake is baking you can start the cream filling.

Vanilla Cream Filling

1/2 c. sugar

2Tbsp corn starch

1/2 tsp salt (original recipe called for 1 tsp, but I found this slightly too salty)

2 cups whole milk or cream (or combination)

2-8 egg yolks (I used 4), lightly beaten

1 Tbsp vanilla

In a pot (I use the same one I warmed my milk in for the cake) mix together the cornstarch, sugar, salt and milk/cream.  Stir constantly over medium heat until mixture starts to thicken.  Briskly whisk a small amount at a time into the eggs to keep them from scrambling (about 1/4- 1/2 cup SLOWLY).  Add the warmed eggs into the pot stirring constantly until thick and just bubbling (about 2 minutes).  Remove from heat and add vanilla.  Allow to cool before filling the cake.

To assemble the cake place on round on the serving platter of your choice.  Spread the cream over the center of the cake, only spreading a thin coat to the edges, when you put the second layer on the filling will push to the outside.  Chill until ready to serve and top with powdered sugar, or fruit of your choice!


Looking for other awesome weekend ideas?  Check of!  The wonderful hosts will make sure you find something inspiring!

Quick Banana Bread

Bananas in my house become a weird situation.  Personally, I can’t stand them, and my littlest seems to agree with me.  Everyone else will either eat them like locusts or ignore them completely and I never really know which it will be.  This often leaves me with a few rather sad brown looking bananas after about a week.  My solution to this potentially wasteful situation is to make Banana Bread.

Since this is a quick bread, not a yeast bread, it comes together in a snap and disappears just as quickly.  A little slather of butter and the kids (and husband) have a nice after school snack.



Quick Banana Bread

1/4 cup butter

1/4 cup shortening

1 cup sugar

2 eggs

3/4 cup very ripe mashed bananas

1 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

1/8 tsp nutmeg (optional)

Preheat oven to 350’F.  Grease 3 small loaf pans or an 8-inch square pan, set aside.

Cream butter, shortening and sugar until light and fluffy.  Add eggs, beating well after addition.  Stir in bananas.  Add baking soda, salt and nutmeg.  Stir in flour with a spoon until blended well.  Pour into prepared pans.  Bake for 35-40 minutes or until a toothpick (or dry spaghetti noodle) comes out clean.


Homesteading Cake

I made this cake tonight and I call it “I thought homesteading was a great idea and now what do I do with all of it” cake.  I am surrounded by milk and have made it my mission the last couple days to use up as much as I possibly can.

Actually, this cake is called a Hot Milk Cake and I found the recipe at Counter Dog while Googling “cakes that use alot of milk”.  The story along with it about her Grandmother is lovely as well!

I made a modification to the cream filling since I had an overload of milk and not eggs I reduced the egg yolks to 2 (instead of 8) and the salt to 1/2 tsp.  I also added the Raspberry coulis, from last year’s raspberry crop.


I will post the recipe here soon, but in the meantime, the story that I mentioned above is really worth the read (perfect pass time for stirring the pudding!)

Simple MooShu Pork

There are many wonderful things to say about this recipe.  It is quick, simple and delicious.  I would not call it “authentic”  by any means, but rather loosely based on a real Chinese dish.  It does fill the need for a good stir-fry though!

The addition of more traditional Chinese vegetables would be easy to add and not affect the basic recipe at all!  My family just happens to prefer only carrots and onions.



Fresh ham steak from our local hog farmer.  It isn’t a common cut, but certainly worked well in this dish!


I made this with a fresh ham steak tonight, after scouring the internet for uses for this particular cut of meat, I didn’t really find any that seemed to get people excited.  Most of the complaints called the cut of meat tough, and in my opinion, there are two things you can do with tough meat, cook it low and slow or slice it super thin.  Time was not on my side tonight, so super thin won.


Simple Moo Shu Pork

Serves about 4


                      3 Tbsp Soy Sauce

1 tsp dry cooking sherry

1/2 tsp salt

1 tsp cornstarch

1/2 pound pork, sliced very thin

1/4 cup thinly sliced onions

1/4 cup thinly sliced carrots

3 eggs, beaten (add an extra egg if desired)

1/2 tsp salt

3 Tbsp Vegetable oil

1-2 Tbsp Sesame oil

1-2 green onions thinly sliced (optional)

1 Tbsp Oyster Sauce (optional)


Mix marinade ingredients and marinate pork for 20-30 minutes.  Meanwhile, slice onions and carrots into very thin (julienne) strips,  Heat wok or large frying pan and add 2 Tbsp vegetable oil. Add the eggs and salt cooking eggs are just done and scrambled.  Move into a warm bowl.  Add 1 Tbsp vegetable oil to the pan.  Add the carrots and onions and cook until just tender.  Add to the warm bowl with the eggs.

Add 1-2 Tbsp sesame oil to the pan and add the pork.  Cook until meat is thoroughly cooked.  Return the eggs and vegetables to the pan and add oyster sauce and green onions if desired, mixing well.  Serve over rice or with Chinese pancakes.

Triple Chocolate Scones

My wonderful friend gave me the recipe for these tasty little scones.  They definitely satisfied an after dinner sweet tooth and could replace any donut in the morning.

The recipe has several steps, but they are simple and well worth the effort.  Even if your little farm princess melts down because her dress is covering up her fleece lined jeans…


I added an extra step for myself today when I realized after the scones were baked that I did not have powdered sugar for the glaze.  So I learned to make powdered sugar, which was surprisingly easy to do!  Easy as 1 cup of sugar and 1 tablespoon of cornstarch into the blender and let it spin until it is smooth and fluffy! This gave me about 1 cup of powdered sugar.



Homemade Powdered Sugar 1 cup granulated sugar + 1 Tablespoon cornstach and blend on high until fluffy


Triple Chocolate Scones

makes: 8 scones


1 2/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

2 1/2 Tsp baking powder

1/2 cup (1 stick) FROZEN butter, unsalted

1/2 tsp salt (if you are using salted butter cut this to 1/4 tsp)

1/2-3/4 cup heavy cream

1 large egg

1 1/2 tsp vanilla extract

1/2 cup coarsely chopped semi-sweet chocolate

Glaze and Topping

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 Tbsp water

1/4 cup chopped semi-sweet chocolate



Pre-heat oven to 400’F and position the rack in the middle-low position. Line a baking sheet with parchment paper or grease well.

In a large bowl, whisk together the flour, cocoa, baking powder, sugar, and salt.  Grate the frozen butter (using a box grater or food processor, you just going for very small cold pieces).  Mix into the flour mixture with a pastry cutter or two knives until the mixture looks evenly coarse.  Keep cold.

In a small bowl mix together 1/2 cup cream, egg, and vanilla.  Lightly mix into the flour mixture until it seems just moist, if needed add additional cream 1 tablespoon at a time until it comes together.  Be careful not to over mix the dough!

Pour the dough onto a lightly floured surface ( I mixed a little cocoa powder in with my flour).  Also lightly flour your hands and work the dough into a ball.  Press or gently roll the dough into an 8-inch circle. Cut into 8 equal wedges (pizza style) with a sharp knife or pizza cutter.  Separate the scones and put them on the baking sheet.

Bake for 18-25 minutes or until a toothpick inserted comes out clean.  Allow to cool for a couple minutes until you can handle them.  While the scones are cooling make the glaze.

Mix together the powdered sugar, vanilla, and water until very smooth (I did this on a plate to make dunking easier).  Dunk the scones into the glaze OR use a pastry brush to brush the glaze on (I found this to be the easiest way).  Allow the glaze to dry and the scones to finish cooling.

Just before serving melt the remaining chocolate in the microwave using 30 seconds for the first interval and 15 seconds for each additional interval stirring well in between until the chocolate is smooth and thin (if needed add 1/2 tsp vegetable oil).  Drizzle over scones, allow chocolate to harden and enjoy!