Share your recipes

We like our cook books, but a great recipe passed down from a family member or friend is always fun to make.  Post your favorite recipe and we will give it a shot.


13 Responses to “Share your recipes”

  1. marsea January 12, 2011 at 2:56 pm #

    Okay okay boys and girls…here is my bestest and most favorite recipe in the world. It’s always on the table for holidays and parties and since we’re having an official snow day, I decided to make it for our ‘Snow Party’…It took years to pry the recipe out of my friend
    so enjoy.

    Best Spinach Salad in the World
    1 bag of spinach (I use baby spinach)
    1 cup carrot peels
    4 medium tomatoes, cut in wedges
    1/2 red onion, sliced very thin
    Real bacon bits (optional)
    6 hard boiled eggs, sliced and layered on top

    Secret Dressing
    1/2 c. sugar
    1/2 c. apple cider
    3/4 c. salad oil
    2 Tbsp. chopped onion
    1/2 c. ketchup

    Rinse, chop, combine and toss. Mix and pour dressing over salad and arrange egg slices on top.

    I’ve made this salad missing a couple ingredients, doubled up on others and even add croutons. It’s always
    d-e-l-i-c-i-o-u-s. My husband inhaled his ‘Snow Day’ bowlful in record time, leaned back and said “That’s heaven.”

  2. Nelda Maniex February 6, 2011 at 2:34 pm #

    That sounds like it would be perfect for our Sup
    St. Patrick’s Day party with all that green spinach!

  3. Nelda March 2, 2011 at 3:26 pm #

    Not a recipe for delicious meal but a very cute and easy pattern to knit a baby’s cap.
    I wish I cold post a picture but I’ll describe it instead. The brim is ribbed for 2.5 inches
    then regular stockinette stitches decreasing to the top. Pompom on top.

    Size: 6 months old
    1 pair No. 4 needles, 14 inches long.
    Scale: 5 sts =1 iinch-
    7 Rows to 1 inch.
    1 ball baby yarn

    Cast on 50 sts. Work in K.1, P.1, ribbing for 2.5 inches, then work in stockinette st. for
    3 inches. To decrease, work as follows:
    Row 1-*K.8,K.2 tog., repeat from * (5 decreases) across Row. Row 2-Purl. Row 3-* K.7,K.2 tog., repeat from * across Row.
    Row 4-Purl.

    Decrease every knit Row, having one less st. between decreases, until 15 sts. remain. Draw yarn through all sts. and sew togeher. Sew seam and trim with pompom.

    Pompom: Wrap yarn around three fingers 40 times the tie tightly in center, leave 5″ tails. Cut both ends, Fluff and trim to even the pompom shape. Attach by threading center yarn of Pompom through top of cap and knot.

    sts = stitch
    K. = knit
    P. = purl
    tog = together

  4. Rachel S. March 10, 2011 at 10:32 pm #

    Here is my favorite chocolate cake recipe which was given to me by a close friend. My family BEGS me to make it for birthdays and special occasions.

    Better Than Anything Cake

    18 1/4 ounce box German chocolate cake mix
    14 ounce can Eagle brand sweetened condensed milk
    12 1/4 ounce jar caramel sundae topping
    1 container milk chocolate frosting
    8 ounce container frozen whipped topping, thawed
    2 Heath bars

    Prepare cake as directed using a 13 X 9 inch pan size. When finished baking, cool for 15 minutes. Using the end of a wooden spoon, poke holes into the cake every half inch. Pour the sweetened condensed milk evenly over cake. When all the milk has soaked into the cake, pour the jar of caramel sundae topping over the cake. Cover and refrigerate for 2-3 hours. Top with frosting, cool whip and crushed Heath bars. Enjoy!

  5. Polish Mama on the Prairie March 16, 2011 at 4:22 pm #

    I was speaking to you via Twitter last night so I wanted to share with you the two recipes we were talking about.

    Fish in Horseradish Sauce


    2 packs of frozen Tilapia fillets (I know, I know, frozen is not as awesome as fresh but that’s another discussion)
    1/2 Cup Mayonnaise
    1/2 Cup Sour Cream
    4 Tablespoons of Horseradish
    Curly Parsley to garnish
    Boiled Eggs sliced in wedges to garnish

    Use Any of the following in the Poaching Liquid:
    Stock Vegetables (Commonly Onions or Leeks, Celeriac, Carrots, Celery or Parsnips), peeled and diced
    2 Bay leaves
    20 Peppercorns
    Pinch of Salt
    Lemon sliced into wedges
    Curly Parsley
    Dry White Wine

    Place in a large pot the Poaching Ingredients into enough water to cover ingredients and Fish. Bring Water to a Boil. Lower heat to low and add Fish gently. Cover and cook for 5 minutes, turn off the heat, cover and allow to cool. Place in refrigerator overnight.

    The next day, remove fish and set on tray to serve.

    Mix Mayonnaise, Sour Cream and Horseradish together.

    Drizzle on Fish liberally. Garnish with Curly Parsley and Boiled Eggs.

    Serve with Boiled Potatoes…

    Pictures for step by step, etc. on original blog post.

    Also, I mentioned baking fish in butter, then topping with an a la polonaise topping.

    The post gives you a good description how to do it and the origins of the phrase. Super easy, cheap, delicious! You can do that on a lot of different dishes and your family and guests will think you were going out of the way for them.


  6. Single Life 2 Married Wife March 18, 2011 at 10:31 am #

    Polish Mama – looks divine! This will WOW the husband 😉 Thank you for stopping by and sharing!

  7. Marsea April 5, 2011 at 9:21 am #

    Found and tried this recipe for KFC cold slaw.
    It is delicious and tastes just like the real KFC slaw.
    One important thing is let it chill for several hours so the cabbage can soak up the yummy dressing.

    1 head of cabbage (or one/two bags of cold slaw mix)
    1 med. carrot ( approx. 1/4 cup)
    2 tablespoon onions

    1/3 cup granulated sugar
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup milk
    1/2 cup mayo
    1/4 cup buttermilk
    1 1/2 tablespoon white vinegar
    1 1/2 tablespoon lemon juice

    Mix everything for the dressing in bowl and pour over cabbage mix. Chill several hours.

    ***** five star rating

  8. Maureen April 26, 2011 at 8:18 pm #

    Here’s our favorite pork recipe.

    1 large (or 2 small) onion thinly sliced
    3 tbs olive oil
    1/3 cup Balsamic vinegar
    1/3 cup red wine vinegar
    1 tbs brown sugar
    1 cup water
    1 apple (granny smith will do) peeled and thickly sliced
    5 pitted prunes
    1 cup chicken stock
    1 tbs fresh chopped parsley

    2 pork tenderloins
    3 tbs olive oil
    2 sprigs of fresh thyme


    1. Preheat oven to 450F

    2. Place the sliced onion in a frying or saute pan and cook very slowly over medium heat. You want them golden brown but not dark brown. This should take about 8 – 10 minutes.

    3. Add the balsamic vinegar, the red wine vinegar, the water and salt and pepper to taste. Simmer slowly until all the liquid has boiled off and the onions are really soft — about 45 minutes to an hour. Don’t let this mixture burn.

    4. While the onion mixture is cooking, slice the apple and chop up the prunes and place them in a frying pan with the butter. Saute on med-low heat until the apples are cooked and caramelized.

    5. When the onions are cooked add the apple mixture to them and stir.

    If you are making this ahead, you can stop now and place in the fridge til you’re ready to cook the meat.

    6. Place both tenderloins on a roasting pan and cover with olive oil. Add salt and pepper and one sprig of time on each tenderloin and bake in a hot oven for 20 minutes. At 10 minutes turn the tenderloins over.

    When the meat is cooking place the apple onion mixture back in a pan (if you have made it ahead) and add the chicken stock. Cook slowly and the sauce will be thick and dark and delicious.

    Rest the meat for 5 – 8 minutes and slice and place on a plate with the sauce on the side.

    If you like a bit of sweet/sour you will love this recipe. I have made it heaps of times and have never had anyone say they didn’t enjoy it.

  9. marsea August 17, 2011 at 5:41 pm #

    The garden veggies are starting to ripen. Here’s what I did last night.
    Add 4 drumstick to pyrex dish
    several tablespoons of butter
    1 sweet pepper thinly sliced
    1 tomato, quartered
    1 medium onion sliced
    several broccoli spears
    handful of green beans
    1 cup rice (not instant)
    1 chicken bouillon cube grated all over dish
    1+ cups of water
    check chicken for doneness
    surprise surprise!!! It’s delicious

  10. marsea August 17, 2011 at 5:43 pm #

    The garden veggies are starting to ripen. Here’s what I did last night.
    Add 4 drumstick to pyrex dish
    several tablespoons of butter
    1 sweet pepper thinly sliced
    1 tomato, quartered
    1 medium onion sliced
    several broccoli spears
    handful of green beans
    1 cup rice (not instant)
    1 chicken bouillon cube grated all over dish
    1+ cups of water
    cook in microwave 10-15 mins. check chicken for doneness
    surprise surprise!!! It’s delicious

  11. marsea January 30, 2012 at 5:16 pm #

    Didn’t you once post a delicious cornbread casserol???


  1. 100th Post! « Single Life 2 Married Wife - September 1, 2012

    […] Share your recipes […]

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