four layer supper

Four Layer Supper

Our March recipe of the month is an old favorite here in Iowa. Four Layer Supper is a casserole that has been a staple recipe here for many years. The name says it all, this recipe is a casserole made up of four layers – potatoes, green beans, ground beef and onions, and cheese.

broiled salmon

Broiled Salmon

Fish is not a food that I ate very much growing up, so I did not really know how to cook it when I was on my own. For several years, I did not even try to cook it. I kept hearing about the health benefits of eating fish, so I decided to give it a try.

Crispy Baked Chicken

Crispy Baked Chicken

Our May recipe of the month is Crispy Baked Chicken and it is a popular one.  Boneless, skinless chicken is coated in crushed cornflakes and baked. Serve this tasty chicken with a fruit and a vegetable and you have a complete meal.  Many people I have talked to about this recipe like to season the crushed cornflakes beyond the garlic powder. Some suggestions I have received include basil, Italian seasoning, chili powder, lemon pepper, and oregano.  If you have a favorite herb or spice give it a try!

croutons on salad


Our June recipe of the month is homemade croutons. If you enjoy store-bought croutons on your salad, on your soup, or for a quick snack, you are going to love these. When I make these, my children, my husband, and even my mom devour them – there are never any leftovers.

Frozen pudding sandwiches

Frozen Pudding Sandwiches

It is July and it is hot! This is the perfect time for our July recipe of the month – Frozen Pudding Sandwiches. These treats are sure to cool you down on a hot summer day.

Breakfast Cookies

Breakfast Cookies

A few years ago, I was browsing through some old recipe files that a co-worker sent me.  We were looking forward to the upcoming anniversary of one of the programs we both work for and she thought some of the recipes might be fun to bring back.  I was skeptical, but I like recipes, so I started reading. It turned out that she was right and I found quite a few recipes that we have been able to bring back over the past year. 

Autumn soup

Autumn Soup

Our October recipe of the month is Autumn Soup and I hope you will like it as much as I do. This soup is thick and creamy and has a balance of sweet and savory flavors that I love. Winter squash is cooked with onions and apples in chicken broth. At the end of the cooking time, the soup is blended smooth and a little cream cheese is added to make the soup extra creamy.

Golden Corn Bread

Golden Cornbread

Our November recipe of the month is Golden Corn Bread. Corn bread reminds me of my childhood. Our school cafeteria made the most delicious corn bread I have ever had. They always served it with chili and then they would put the leftover corn bread on the salad bar the next day. You can bet that I was one of the people who ate it two days in a row.

Mushroom Quinoa

Mushroom Quinoa

Our December recipe of the month is Mushroom Quinoa.  This recipe includes sautéed mushrooms, and any recipe with sautéed mushrooms is a win for me.  The mushrooms are cooked with onions, garlic, herbs, ground black pepper, and salt. At the end, cooked quinoa is stirred in to make a tasty side dish.  If you are not a mushroom lover like me, you can substitute a different soft vegetable such as bell peppers or zucchini.

Overnight Oats

Our February recipe of the month is Overnight Oats.  This recipe makes breakfast time easy and filling. In the evening, you stir together your oats and liquid ingredients, tightly cover the mixture, and leave it in the refrigerator overnight.  In the morning, add your favorite toppings and enjoy a great tasting and filling breakfast.

Vegetable Frittata

Vegetable Frittata

Our March recipe of the month is Vegetable Frittata. We have breakfast for supper once each week at my home, so I use this recipe often. When my children see this recipe on the table, they call it egg pizza because we cut it into triangles when we serve it.

No Knead Whole Wheat Bread

Making Homemade Bread

No Knead Whole Wheat Bread is a favorite in my home. My family has been making fewer trips to the grocery store as we continue to social distance. I have not been to the store in 12 days, so that means our supply of fresh foods is running low. But we still really like to have bread with our meals, so I have been making homemade bread more often. For the past two Sundays, we have worked to make a loaf of this bread together.  To make it, you pour all of the ingredients into a large bowl, beat them together, spread the dough in a pan, let the dough rise, bake the bread, and serve.