View From Our Table

This is one of those recipes to enjoy making. Something to really put the time and love into, making it even better to savor every bite when you're done. I found this one in a Taste of Home magazine at a check out years back. I didn't change a thing.  Ingredients: 1/4 cup butter, softened 1/3 cup sugar  1 egg, beaten 1 teaspoon vanilla extract 2-1/3 cups all-purpose flour  4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, use without thawing to avoid discoloring the batter) STREUSEL: 1/2 cup sugar 1/3 cup all-purpose flour  1/2 teaspoon ground cinnamon 1/4 cup cold butter Directions: In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Fill 12 greased or paper-lineups two-thirds full. In a small bowl, com sugar, flour and cinnamon; cut in butter until crumbly. Sp...

This is my take on Good Housekeeping's California Roll Salad. 2 Tbsp Mayo 1 Tbsp Sriracha 1 Tbsp Lemon Juice Salt 2-3 Cups Butter Lettuce 1 Cup Rice 2 Mini Cucumbers, Diced 1 Avocado, Diced 8oz Imitation Crab Meat 1 Scallion, Thinly Sliced Cook rice according to packaging instructions. Meanwhile, in small bowl combine mayo, sriracha, lemon juice and a pinch of salt. Divide rice, lettuce, cucumber, avocado between two bowls. Top with crabmeat, sriracha mayo, and scallions. 

This original recipe is from a tasting event we went to at Blue Heron Events here in PA. We made adjustments to accommodate our family's preference, and you can do the same. Or if you have more ham you want to use, add more of the other ingredients too. 6 cups cooked ham, diced 6 hard boiled eggs, chopped 4 stalks celery, diced ½ yellow onion, diced 4  Tbsp sweet relish  1 ½ cup mayo (add more for desired texture) Add all ingredients to a large bowl. Mix together until just combined with spatula. We serve on bread or small rolls for sandwiches. Can also be eaten as is.

One of my first recipes. Originally made with no corn and two cans of green beans, but my kids love the corn. Sprinkle with cheese the last 5 minutes of baking to change it up. 1 can Green Beans 1 can Corn  2 cans Condensed Cream of Mushroom Soup 1 lb Ground Beef 32 oz Bag Frozen Tater Tots Salt & Pepper Preheat oven to 400°. Brown beef over medium high heat until cooked through, set aside. In a large bowl stir together first 3 ingredients. Once beef is cool enough, stir into mixture. Grease 9x13 pan. Add one layer of tater tots across the bottom of the pan (you will have some left in the bag). Spread mixture evenly across tater tots. Bake for 50 minutes.  

  (I saved this beef recipe from one of my Hello Fresh boxes. Click Here for the original full recipe) Ingredients: 1 lb ground beef 6 tsp soy sauce 1 Tbsp sesame seeds 1 Tbsp hoisin sauce 2 scallions 1/2 clove minced garlic 1 tsp sesame seeds (optional) 2 cups cooked rice Directions:  Thinly slice the scallions, keeping the whites and greens separate. In a large bowl, combine the soy sauce, hoisin, scallion whites, and garlic. Add the ground beef and thoroughly mix with your hands. Heat a large pan over medium-high heat. Once hot, add the beef and cook, breaking up the meat into pieces, until browned and no longer pink.  Serve the beef on a bed of rice, sprinkled with scallion greens and sesame seeds . We loved to eat with Broccoli or Sauteed Mushrooms.

I made Custard Toast & a TikTok today. Mine ended up a little crisp (I was trying to get the time and temperature down) but it was still pretty good. Preheat to 350. Mix 1 egg, 3 tablespoons of vanilla Greek yogurt, and 2 large spoonful's of maple syrup. Create wells in 3 slices of bread using the back of a spoon (don't break through). Pour mix evenly. Top with berries. Bake for 12 minutes. It's pretty good and just 2 pieces filled me up. My 8 year old loved the other one.

I went to church school when I was young. I barley remember, but the cafeteria was pretty much Grandmas cooking us lunch. Pretty great, as you'd imagine. Hamburger Chow Mein was on of my favor meals in the rotation. After a switch to public school, I never had it again as a child. When I got my first apartment it was one of the recipes I hunted down. I was surprised it wasn't a readily available recipe. Maybe I was calling it the wrong thing... maybe I still am. I found something similar to what I wanted (originally with almonds and celery) and I've stuck with a version of that since. 2 Cups Rice ½ White Onion, Diced 1lb Ground Beef 1 Can Condensed Cream of Chicken ½ Cup Water 3 Tbps Soy Sauce 5 Oz Chow Mein Noodles Cook rice according to package. While rice cooks, add diced onion and beef to a large skillet. Cook over medium high heat, breaking beef apart as it cooks, until brown all the way through. Drain any access grease. Lower to medium heat. Add condensed ...

This is a super easy recipe I saw scrolling through Facebook, had to try. 2 Cans Cinnamon Rolls 1 Can Apple Pie Filling  1/2 Cup Chopped Walnuts Preheat oven to 350°. Set a side Cinnamon roll icing. Cut rolls into quarters. Mix all ingredients together in a bowl. Pour into a sprayed 9x13 baking dish. Bake for 45 minutes. Top with icing and serve. I have only made this once and it was definitely easy and so good. These are the larger 5 count Cinnamon rolls because they were out of the 8 count, but I do think the smaller ones would work well. When cutting, don't cut the whole sleeve of Rolls at once, it's gets messy. Pull each roll apart then quarter. I don't think the bowl step in needed. I think laying the Cinnamon roll pieces, covering in the pie filling, then topping with walnuts would be better. I won't know forsure until I test this method, but I have a feeling it will work out.

This is my best Chili recipe. Inspiration from tasting many different types over the year & perfecting for my tastes. Ingredients: 1 Tbsp Jalapeno Juice (From Jar) 1lb Ground Beef 1lb Ground Sausage 1 Tbsp Olive Oil 8oz Mushrooms (Sliced) 8oz Mini Sweet Peppers (Sliced) 1 Shallot (Diced) 1- 15.5oz can Pinto Beans (Drained) 1- 15.5oz can Dark Kidney Beans (Drained) 1- 15.5oz can Light Kidney Beans (Drained) 1- 6oz can Tomato Paste 1- 29oz can Tomato Sauce 1- 15oz can Tomato Sauce 2- 15oz can Diced Tomatoes 2- 1.25oz Packets Chili Seasoning Mix 2 Tbsp Diced Jalapenos (From Jar) 1- 20oz can Pineapple Chunks (Drained) Salt and Pepper Toppings: Fritos Shredded cheddar Sour Cream Directions: In a large skillet brown beef and sausage. Half way through add jalapeno juice, and season with salt and pepper. Transfer cooked meat to a large Chili pot or Dutch oven. (7.5 quart or larger). In same skillet used to cooked meat, heat 1 Tbsp olive oil over medium high heat. Add mushrooms,...

This recipe was originally Hot Corn Dip that aired on an episode of The Chew on ABC. While the show maybe gone, the love for all the delicious recipes is still strong, This one has been in my recipe book for about 4 years now. Like any dip, it's not something my family makes on a regular basis, but it is a go to when fresh corn starts showing up at the market. The fresh corn, could easily be swapped for canned, but for me this is a recipe I enjoy taking slow. The original recipe has calls for leaving in half the Jalapeños seeds and charring the poblano. The extra heat you would get from the seeds would be good if that is something you like (my family wouldn't be able to handle it), but charring the poblano vs just cooking with the other peppers seemed like an unnecessary step. If you follow these steps you will end up with a warm, hearty dip that is more sweet than spice. Ingredients: 5 Ears of Corn Salt (to taste) 2 Tbsp Butter 1/2 Red Onion (pealed, finely diced) 2 ...

This recipe is adjusted from a Taste of Home cookbook issue I picked up at the grocery years back.  (click here for original) This hearty and delicious meal is a favorite for everyone in my house. Ingredients 2-7.5oz box Kraft Macaroni & Cheese 1 lb ground beef 1/2 small onion (diced) 1 green pepper (diced) 1- 10.75oz can condensed tomato soup, undiluted 2 Tablespoons water 2 Tablespoons ketchup 2 teaspoons mustard 1 teaspoon chili powder ½ teaspoon dried oregano 1¼ teaspoon ground cumin Salt & pepper to taste 1- 15oz can corn 1 cup (4 oz) shredded cheddar cheese 1/4 cup butter 1¼ cup milk Directions Cook macaroni noodles according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add the soup, water, ketchup, mustard, seasonings, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. Drain...

This is a recipe derived from Spend with Pennies Slow Cooker Honey Garlic Chicken Recipe. Ingredients:   Rice for serving   2 pounds chicken breasts 1 small yellow onion, sliced 1 Tablespoon minced garlic 1/2 cup soy sauce 1/3 cup honey 1/3 cup hoisin sauce 1 Tablespoon white wine vinegar 1 teaspoon olive oil 1/4 teaspoon ginger 1/4 teaspoon red pepper flakes 2 Tablespoons cornstarch   Directions    Lay chicken breasts in bottom of slow cooker. Topped with sliced onion.   In mixing bowl whisk together remaining ingredients. Pour over chicken and onion.   Cook on low 8-10 hours until chicken falls apart. About 15 minutes before serving, dissolve cornstarch in a bit of cold water. Add to slow cooker and mix well. Serve over favorite cooked rice. (We do Jasmine rice). I love my crockpot. (Pots* I may or may not have 4 of different variations) Really I need my crockpots for my sanity on the busiest days. This is an easy one to prep quickly in t...

The reason this is not Chicken Wellington, is of course due to the lack of mushroom filling, but other than that it is the same. I’ve had this recipe floating around my kitchen since 2009, at this point I’m not even sure where I found the original it is based it on. Since then, it has been a favorite. Called the chicken things, and fancy hot pockets by guests, I settled on Not Chicken Wellington. I’ve used leftover chicken breast at times, or even buy a rotisserie chicken special for the meal. The biggest problem I’ve run into is the dough sticking, keeping it cold as long as possible and laying it out on silicone baking mats, during prep and cooking, has solved that problem for me.   Ingredients: 2 Cup Cooked Shredded Chicken 2 Tablespoons Butter 1 Sweet Onion (Diced) 2 Garlic Cloves (Diced) 4 Ounce Cream Cheese (Room Temperature) 1 Tablespoon Dijon Mustard ½ teaspoon Dried Parsley ¼ teaspoon Dried Sag 2- 8 Pack Crescent Roll Dough 1 Egg Salt ...

House Items: Slow Cooker Ingredients: 24oz spaghetti sauce 16oz garden rotini noodles 19oz sweet sausage links (frozen)   Directions: From freezer, cut sausage links into 3/4 inch slices. Place sausage at the bottom of slow cooker. Cover sausage in spaghetti sauce. Cook on high for 5 hours. Cook noodles according to package. Serve sauce over cooked noodles.   I don't know that I really count this as a recipe, more of a meal idea. Either way, this is a regular in my house. I only do a grocery trip once a week, and sometimes plans change. I need meals with ingredients that won't go bad. The fact that the sausage can sit in the freezer, and the sauce and noodles in the cupboard till day of is why this meal is a favorite.   My regulars to use are: Johnsonville 4 Cheese Italian Sausages and Ragu Chunky Garden Combination Sauce. Serving with a garden salad, garlic toast, or both is always a good choice!

More of a dinner idea than a recipe. This is something I’ll make when I need an easy dinner and I’m also trying to be healthier. This is also how I roast zucchini for everything. Sometimes I add parmesan cheese before roasting when I don’t care as much about trying to be healthy. Ingredients 24oz Jar of Spaghetti Sauce 16oz Angel Hair Pasta 1-2   Zucchini   Directions Preheat oven to 350° Trim ends off zucchini. Cut in half lengthwise. Slice in ½ inch slices. Toss in olive oil, salt, and pepper. Place sliced zucchini on baking sheet in a single layer. Roast for 20 minutes until tender. Cook noodles according to package. Drain. Warm sauce. Serve zucchini and sauce over noodles.      

I found this recipe from Kraft  last summer when I was searching for a trip to bring to a 4th of July gathering. It was delicious so I decided to make it again and properly post the recipe. I think it would be good with other fruit too. Next time I’m thinking kiwi. Ingredients 1  pkg.  (16.5 oz.) refrigerated sliceable sugar cookies, sliced 1  pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4  cup  sugar 1/2  tsp.  vanilla 1  cup  sliced strawberries 2/3 cup blueberries 2/3 cup raspberries ½ cup blackberries Directions Heat oven to 375°F. Line 12-inch pizza pan with aluminum foil; spray with cooking spray. Place cookie dough slices in single layer on bottom of prepared pan. Press to completely cover bottom of pan. Bake 14 min. or until edge is lightly browned; cool completely. Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate. Beat cream cheese, sugar an...

Spring is here!! I just wish it wasn’t so cold still. The kids requested dirt cake. Perfect for spring, family time, and dreaming of warmer tomorrows. Ingredients 5.9oz Instant Chocolate Pudding 2 Cups Milk 16 Oreos 8oz Cool Whip 8oz Gummy Worms   Directions Separate Oreo cream into a large bowl and cookie ends into a smaller bowl (or Ziploc bag depending on preferred method for crushing). Crumble cream between fingers, and crush cookies with the back of a spoon (or rolling pin in bag). Add milk, then pudding mix, to bowl with the cream. Stir until well blended for 2 minutes. Mix in Cool Whip until just blended. Spread out pudding mixture in 9×13 pan. Cover with crushed Oreo cookies. Place gummy worms in dirt. Alternatively, for individual servings, layer the pudding and Oreo in small clear cups. Add a surprise worm at the bottom of the cup to start. I always do the individual cups with the kids, so they can each make their own. We made 10-...

My take on a recipe from Cosmopolitan Magazine circa 2010. ( Click Here  for original) Ingredients: 1 teaspoon olive oil 15 lasagna noodles 1 pound ground beef 45-ounce jar of spaghetti sauce 15-ounce ricotta cheese 2 cups spinach 2 cups shredded mozzarella cheese ½ Tablespoon basil 1 egg 1 teaspoon minced garlic ½ teaspoon each salt and pepper 1/2 cup grated parmesan cheese   Directions: Preheat oven to 350 degrees. Bring a large pot of salted water to boil. Meanwhile, add olive oil and spinach to a large skillet. Cook on medium-high stirring often, until spinach is wilted and cooked down. Mix ricotta, spinach, 1 ½ cups mozzarella, basil, egg, garlic, salt, and pepper in a bowl. Brown beef in large skillet, breaking apart as you go, until cooked through. Add ¾ the jar of sauce and simmer. Add noodles to boiling water and cook 7 to 8 minutes. Drain and rinse with cold water. Spread the remaining jar of spaghetti sauce in the ...

I love Hello Fresh recipes! I always like to save my favorites and try to adjust the ingredients to see if they can be made again successfully. This one was easy to do just that. These are my edits to accommodate what I keep on hand or can regularly find at the grocery store. Ingredients:    12 oz Cheese Tortellini 1lb Ground Beef 28oz Crushed Tomatoes 1 Yellow Onion 1 tsp Minced Garlic (2 cloves Fresh) ½ tsp Dried Basil (0.5oz Fresh) 2 TBSP Sour Cream ½ cup Panko Breadcrumbs 5 oz Spinach ¼ cup Parmesan Cheese 4 tsp Olive Oil Salt Pepper   Directions: Preheat broiler to high. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. If using fresh, mince 2 cloves garlic and finely chop basil leaves. Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat. (TIP: If you have an ovenproof pan, use it instead. I use my Dutch Oven) Add onions and garlic, and toss until softened, 4-5 minutes. Season with salt and pepper. Ad...