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Nov 252015


A large glass of milk or a cup of hot coffee is needed here!

A large glass of milk or a cup of hot coffee is needed here!

Hello again everyone as I have been very lax in the kitchen area of late. But I do have some things up my sleeve for the near future and I just wanted to wish all of you a very Happy Thanksgiving! It’s gonna be a little quiet here tomorrow, just Husband, daughter and myself. Kenny’s daughter and family were gonna come down from up north and that got cancelled. One granddaughter and her family will be going to her hubby’s family this year and our other granddaughter is on the verge of having her second son, Niklaus who at least will be joining us for the Christmas holiday!

tomato soup cookies 003

Some time ago I posted our family’s Tomato Soup Cake that my grandma and mom made every year for Thanksgiving. Follow the same recipe for the cookies by going to the link I provided on tomato soup cake. The only difference here is that you make them by dropping a tablespoonful onto a greased cookie sheet and bake them in a 350 degree oven for 10 to 12 minutes. As you can see by the picture, I baked some to the point I thought they were done enough and the second batch a little longer and they came out a little darker. The darker, more well done cookies were the choice of us all, but you can decide for yourself according to your preference. Our choice was based on the crunchiness of the cookie while they still retained their chewiness. I had been wanting to try this for quite some time now and my sister who also makes this cake every year, thought it was a great idea also; can’t wait to tell her tomorrow when we talk……………..  Well again, Happy Thanksgiving to all our friends out there and good vittles are right around the corner, YEAH, my kind of holiday!!!!


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Aug 152013

Marinated Carrot Sticks With Onions And Peppers

With Labor Day right around the corner, these carrot sticks are just the ticket to munch on or have as a side with those juicy burgers coming off the grill. Just got back from town and a little dizzy from the heat that is plaguing us for the past couple of days, of course husband says that I’m always dizzy, imagine that! I don’t think he should bite the hand that feeds him, right? Oh and by the way, I’m not calling him an animal now, well kinda sorta not; not going there as we try to keep our site at least PG 13? Now back to the subject on hand, these will keep in the frig for a couple of weeks for you to enjoy!

carrot sticks


5.0 from 1 reviews
Marinated Carrot Sticks With Onions And Peppers
  • 2 lbs carrots, peeled and cut into sticks
  • 1 bell pepper, sliced into strips
  • 1 large sweet onion, sliced into strips
  • 1 can (10-3/4 oz) tomato soup, undiluted
  • ½ cup olive oil
  • 1 cup sugar
  • ¾ cup vinegar
  • 1 teas horseradish mustard
  • 1 teas Worcestershire sauce
  • Sea salt and fresh ground pepper to taste
  1. Cook carrots in boiling salted water until crisp-tender; drain well.
  2. Layer carrots, peppers and onions in a resealable container.
  3. Whisk together the remaining ingredients and blend well.
  4. Refrigerate for 2 days before serving to blend flavors.


Hope you enjoy!

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