Throwback Thursday: Some Favorite Recipes


Each Thursday we pick an old blog post and retell about it…thus Throwback Thursday.

With all the work we’ve  been doing on the house meals times here get pretty late…and unfortunately, somewhat chaotic.  I had been in a good routine of making the food ahead and then throwing it in the over once we’re home…then I lost the battle and we ended up at the local bar and grill for supper a couple nights in a row.  That’s when I knew it was time to scroll back through the blog and pull up some make ahead foods.

I’m guessing with the start of school and the upcoming harvest season, many of you might benefit from the same recipes so I decided to feature a few of those recipes on Throwback Thursday.

This is Mexican Tortilla Omelets.  We eat these any time of day.  You can find the recipe here.


Chicken Tortilla Soup.  Just make the soup ahead of time.  Put it in the crock pot on warm.  When it’s time to eat, scoop it up, cut up a tortilla to put on top and sprinkle with a little cheese.  Hubby is a big eater so I give him a sandwich to go with it.  You can find the recipe here.

My Beef Stew recipe is made in a crock pot so it’s always a great option when I need a meal to cook on it’s own.  You can find it here.

Beef Enchiladas always go over great here.  The thing I love about this recipe is that I make two pans at once.  One to eat now…and one for the freezer.  (which reminds me, I have a batch in the freezer-supper tonight I guess).  I love pulling one out of the freezer for those days when I know it’s going to be hectic.  The recipe can be found here.


With cabbages in the garden that need to get used up, this recipe is soon going to be on my table again, Potato Cabbage Soup with Ham.  Any soup recipes are awesome for convenience, they can be made one day and warmed for a meal the next.  By adding some fruit or a grill cheese sandwich, meals can come together quickly.  You can find the recipe here.

There are many more recipes on the website that work well for quick meals as that is typically my meal time style….hearty food, fast.  I hope you get a chance to try one or two of these….right now, I am off to pick a cabbage.  Writing this post has me hungry for soup.

Banana Bread


The weather is turning cooler here and it’s truly beginning to feel a little more like fall.  My cooking is reflecting that too.  We’ve had soup and chili in the past week and I’ve been making more of the hearty comfort foods.  It had been awhile since I made banana bread and there were bananas that needed to be used so today was the day.

I pulled out my old stand by recipe.  It’s a very no frills recipe.


Mix together:
4 smashed bananas
1/3 cup vegetable oil
3/4 cup sugar
1 teaspoon baking SODA
1 teaspoon vanilla
1 1/2 cup flour

Put in a greased bread pan and bake at 350 for 50-55 minutes.  I doubled this recipe to make two loaves.

That’s about as no frills as a recipe can get but I really love it.  In fact I ended up just having it and watermelon for lunch.

Over lunch Hubby and I were talking.  I commented at how good this banana bread is even though the recipe is so basic.  Both of us agree…we don’t like fancy foods with lots of ingredients.  We like our pork chops just as plain pork chops with a little seasoning.  We don’t care for them baked up in a casserole type dish.  Plain hearty food is our preference…I am so glad he likse to eat the way that I do and I like to cook in that style too.

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