Blast from the Past: Recipes of May 2010

I’m doing a little series of posts that feature old blog posts.  I have been going back and looking at them.  It’s been fun.  I started blogging in June of 2009…WOW.  Over Ten years.  I’m so glad I’ve kept the blog as a diary of sorts…today I’m telling you about the recipes I shared in May of 2010.


I was getting LOTS of eggs from my chickens and making lots of goodies that used eggs.  This was the latest installment of recipes that use eggs.


This is called Impossible Pie.  It’s one of those recipes that you have to try just because, quite frankly, it sounds impossible.

Mix together:
4 eggs
2 c milk
1 c sugar
1/2 c flour
1/2 c melted butter
2 t vanilla
1 c coconut

It will be in a liquid form.  Pour into a 10″ pie pan.  I don’t have a 10″ pan so I put mine in a round casserole.  If you use a 9″ pan, it will run over.  (trust me on the this tip)   Bake at 350 for 45 minutes.   The pie “makes it’s own crust” and tastes a bit like a coconut custard.

It’s not a beautiful looking dish but could be spruced up with a bit of whipped topping and strawberries if you like.

Kramer proclaimed to not be a fan of coconut yet he really liked this and I made it quite often.

I had to laugh looking back on the old posts as the chickens had gotten into trouble.  I wrote… …

Recicpes: Our Family Favorites

Here are some of our families favorite recipes.

Monster Cookies

Turkey or Chicken Sandwiches

Homemade Hashbrowns

Angel Food Cake from Scratch

Rhubarb Dessert

Brownie Delight

Chocolate Chip Truffles

Blueberry Cream Pie

Kettle Corn from Country Threads

Fried Bread Dough

Spicy Black Beans

Easy Black Forest Torte

Cheerio Bars


Meatballs with BBQ sauce or Meatballs with White gravy-can feed a family or 150 people

Scrambled Pancakes

Great Pumpkin Dessert

Tiramisu Cheesecake Dessert

Pumpkin Cookies

Brownie Cookies

Broccoli Cauliflower Salad

Cookie Salad

Revel Bars

Sour Cream Apple Pie

Cream Cheese Bars

Jo’s Original Cabbage Recipe

Kalissa’s Cheesecake

The Perfect Carrot Cake

Scandinavian Almond Cake

Party Potatoes for a Family or a Crowd

Mock Ham Meatballs

MarshMallow Roll Ups

Salsa Tortilla Soup


Strawberry Rhubbarb Pie

Rhubbarb Bars from Mandy

Smores Brownies

Gingered Carrot Soup

Crumble Bars

Ask Jo: More on Color

I’ve been writing blog posts about color lately and how I do color if I am making a scrappy quilt.

I first did a entry on sorting scraps.  Find that HERE.
Then I did an entry on selecting strings for string quilts.  Find that entry HERE.
This post on my Pumpkin Patch quilt.  Find that HERE.

Before I go any further, I want to say that what I’m talking about here is what I do.  I haven’t always done this….but time and experience have gotten me here, selecting fabrics that way I do.  What I do isn’t for everyone..but it is for me.

Those post have brought about more questions….

Cindi asked:
The examples you have shown have all been a single color. Do you do this with multi color scrappy piecing, such as your Pineapple Crazy blocks? Thanks for your blog, it is on my must read list daily.”

Here is my Pineapple Crazy quilt.  It’s a Bonnie Hunter quilt and can be found in her book String Fling.   You can read all about the quilt HERE.

This quilt I started making several years ago.  This quilt is likely what got me thinking more and more about color.

This is the first block I made for the quilt….

I was new to paper piecing.  I have never done such a scrappy quilt at the time.  Check it out….I didn’t follow my guidelines to make the quilt from either the “white based scraps” OR the “cream based scraps”.  Look on the left.  Those scraps and a mix of white based and cream based.  The red I had was a little more cream based…Nothing in this block was definitive.

I went on over the next few years and made more and more blocks….I wasn’t doing border blocks.  I was doing center blocks.  Slowly as I went, piece by piece I started developing a preference.  I liked “white based” for this quilt.

All of the blocks were put together for the center and then I started sewing the rest of the outer blocks.  I decided to skip the red triangles and by now, my “white based/cream based” theory was in place.  This was the block I made. …

Fried Rice

Earlier I posted a recipe for the Sour Cream Apple Bars and in the post I referenced my Fried Rice recipe.  Well I quickly got a request for the Fried Rice recipe so here goes…


First off let me tell you that it tastes WAY better than it looks and in this version, we added chicken chunks.  With Kelli being gluten free it’s sometimes hard for us to think of something we’ll all enjoy eating..this is something we do.  But do take note, if you are serving this to a gluten free restricted person, make sure that the soy sauce you use is gluten free – many aren’t.  It is easy to find gluten free soy sauce though.

Here’s the recipe:

8 slices of bacon diced
1/2 cup onions
1 cup diced mushrooms
3 cups cold rice cooked
1 beaten egg
2 Tablespoons soy sauce

Saute bacon until brown.  Add onions and mushrooms.  Cook until tender.  Drain off all but 2 teaspoons drippings.  Add rice.  Combine egg and soy sauce.  Stir into rice mixture.  Cook egg is cooked and rice is heated through.

For the version we did above we sauteed some chicken breasts that we had cut into pieces and added that too.  I love it…Kelli does too.

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