Hearty Homemade Corn Chowder – Recipe

Every once in awhile, an urge comes along, and I have no idea where it came from. And really, it doesn’t usually matter from where!  I just know I want to roll with it. As of late, that urge was to make a big pot of Corn Chowder for my family! When I spoke these thoughts aloud, I got lots of encouragement to go ahead and do it, from everyone in the house. So, I got looking for a good recipe.

However, I never managed to find a recipe quite to my liking. I didn’t want to use heavy cream (for our heart health), I did want to use certain kind of potatoes, more or less of this or that, and a little of somethin’ else, etc.  So….in the end, I just comprised my own recipe. And since it was quite a satisfying success, I thought to share it with all of you!  (You can thank me after you have some for yourself. 😉 )

Does it look delicious to you, or what?

I’m going to give you the general step-by-step first, with some photos, and then [Read more…]

A Kinder Kind of Egg.

Let’s talk about EGGS.

eggs Eggs are a staple food item, in most anyone’s kitchen. They are quite popular for breakfast: as scrambled, over-easy, hard-boiled, poached, or omelet style! They make incredible egg salads for lunch, and are called for in most baking recipes. And let’s not forget most every mother’s favorite backup plan; Breakfast for Dinner!

We all know that eggs are good for your overall health! But did you know that [Read more…]

Simple & Savory Homemade Applesauce (Recipe)

With the Fall season, comes apple season!  And we all know there are innumerable wonderful and delicious things, that can be made with apples!
They really are a fruit of so many gifts. But some recipes take a lot more ambition, than others!
If you just want to enjoy the simplicity and goodness of apples, while still having a great celebration happening in your mouth, than this applesauce recipe is for you!
Applesauce is also a versatile food, that can be used in so many different ways. We’ll talk about there here, too.



  • 4-6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
  • 1 cup Water
  • Juice Of 1 Lemon (or 6 shakes of Lemon Essential Oil)
  • 1/2 cup Brown Sugar, Packed
  • 1 teaspoon Cinnamon or Cassia, More Or Less To Taste

(*Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter)

It’s This Simple:

1. First, we always recommend you begin with washed, organic apples, if possible.
What kind of apples? That’s up to you! But varieties of the sweet and soft kind, are best when making applesauce. In this recipe, we used all McIntosh apples, and so can attest to the goodness of an applesauce made with that variety!  But [Read more…]

Ham, Swiss, and Asparagus Rolls on a Bed of Potato – Recipe

 Our family really loves to try new recipes.  We love food in general, and certainly love to be gathered around the table together, with lots of it. We have many favorite meals that we have on a regular basis, but it’s always fun and exciting to try something new. And if it’s really good, we’ll have it again, or roll it right in with our regular rotations of meals.
This new one, that I call ‘Ham, Swiss and Asparagus Rolls on a Bed of Potato’, we made for the first time well over a year ago, and it was a big hit.
Just getting to share this recipe with you all now.

 General Ingredients:
deli/sliced ham
Swiss cheese

I’d call it fairly healthy meal, except maybe for the ham. (With the sodium, nitrates and all of that.)
But swiss cheese is a good choice, potatoes aren’t all that bad, and asparagus is great vegetable.We really love it and eat lots of it – organic and steamed.

This casserole of sorts, couldn’t be easier to make. 
You simply whip up a batch of mashed potatoes, however you normally would. I know I add milk, butter, salt and pepper.
Spread it into the bottom of a buttered 9×13″ glass casserole/cake pan.
Then you do the following next –

001_how-to-make-ham-swiss-asparagus-rolls-potato-casserole-recipe Lay a (not too thin)slice of swiss cheese, topped with sliced ham, and then asparagus.
Then you just roll it up, as seen above.

003_how-to-make-ham-swiss-asparagus-rolls-potato-casserole-recipe Line them up in your bed of potato!
You can add extra slices of swiss over the top if you wish.
Then bake at 400° for 25 minutes.

005_ham-swiss-asparagus-rolls-potato-casserole The house smelled so good!
We knew we’d be loving them.

006_ham-swiss-asparagus-rolls-potato-casserole And then . . . . . . we did.
Give them a try! Hope you all do as well.

Stuffed Pepper Soup – a Recipe

 Winter has been brutal and long  here this year!  Multiple snowstorms right on top of each other, and bitter cold temperatures more days than not.
It’s our least favorite season, but we always make the most of it, and keep our eyes on spring!

There’s a couple of treasured things that come with this season that really help get us through:
 a constant roaring cozy fire, and delicious hot comfort food! There is nothing like a hot bowl of something, to warm you from the inside, out.  Is there?

 Well today I’m going to share with you a new a great recipe.  I don’t know where I even got it. I’ve had it printed out in my recipe folder, and we’ve enjoyed it a couple of time now. We’re about ready to make it again!

If you even ‘like’ Stuffed Peppers, you just might ‘love’ . . . . . .

Stuffed Pepper Soup!

1 lb of ground beef (we only use organic/grass fed)
1 small onion
1 large bell pepper; diced
1 can (29 oz.) diced tomatoes
1 (10 oz.) can tomato soup (or tomato sauce)
1 (14 oz.) can chicken broth (or beef broth)
2 c. cooked rice
1 tbs. sugar
1 tsp. garlic powder, salt and pepper, to taste
Shredded cheese;  topping


1. In a large pot, brown and crumble ground beef along with diced green peppers, and onion over medium high heat.
2. When cooked, drain excess grease from beef mixture.
3. Put beef back into pot.
4. Add in diced tomatoes.
5. Add in chicken broth, (or beef broth if using that).
6. Give it all a good stir. Then add in rice.
7. Stir again.
8. Then add seasonings: sugar, garlic powder, salt and pepper. (To taste.)

Cover and let simmer on low-medium heat for about 30 minutes to let the flavors get to know each other. :) The longer they sit together, the better the soup is. So consider making it one day, refrigerating, and serving the next day. Or….just have leftovers the next day, and you’ll find it’s even better!

You might want to Pin this one. 😉
Enjoy, and keep warm!
– Laura