Tasty Tuesday – Crunchy-Top Ham & Potato Casserole

Happy Tasty Tuesday!  A perfect casserole for another cold day ending with snow.  My momma had knee replacement surgery almost two weeks ago, so I’ve been taking meals over on Sundays that leave quite a bit of leftovers for them to enjoy through the week.  This past Sunday, I made this Crunchy-Top Ham & Potato Casserole from the “Cooking with the Amish of Kishacoquillas” cookbook.  And this dish definitely had leftovers…enough for me and hubby to bring some home for lunch one day and still leave a couple meals for my parents.

It was quite comical in the kitchen.  Told Mom  I needed a 9×13 dish to bake it in, and she directed me where to grab that.  Then she walked out to keep me company in the kitchen while I mixed it up.  Well, the bowl I grabbed wasn’t big enough, so she got me a bigger bowl.  That still wasn’t big enough, so I figured I’d just mix it up in the 9×13 dish.  And that wasn’t even big enough.  So she had me get this huge pan – not even sure of the measurements – she usually fixes lasagna in it for large gatherings.  This pan was a monster!  It definitely fit in that.  It looked like I was fixing a casserole for a huge Amish family.  Ha!


Here is the recipe if you’d like to give it a try…

Crunchy-Top Ham & Potato Casserole, Mrs. David K. Peachy, page 268, “Cooking with the Amish of Kishacoquillas”

2 pkg. frozen hash brown potatoes (thawed)

1 can (10 3/4 oz.) cream of chicken soup (undiluted)

1/2 c. butter, melted

2 c. (16 oz.) sour cream

2 c. cooked cubed ham

1/2 tsp. ground pepper

1/3 c. green onion

1 1/2 c. (6 oz.) shredded cheddar cheese


2 c. crushed corn flakes

1/4 c. butter, melted

Combine all casserole ingredients and mix well.  Place in 13x9x2 in. baking dish.  Combine topping ingredients.  Sprinkle on casserole.  Bake at 350 degrees for 1 hour.  Yield 10 servings.


I can’t imagine how much this would have fixed if I had actually used two bags of hash browns.  I used one 30 oz. bag of hash browns – that’s the only size I’ve ever seen in the freezer section at our local grocery store.  And I also added a bag of cut broccoli to the casserole, so as not to have to cook that separately.  Figured why dirty another pot since I had already dirtied so many trying to mix the casserole up.   You could really add in all sorts of veggies to this casserole.

This was a hit with everyone and a definitely keeper recipe per my hubby.  I had even put him to work crushing up the cornflakes, so he’ll probably tell ya that he fixed our dinner.  I would probably add in another can of soup and small container of sour cream to give it more “sauce” if I can’t find a smaller package of potatoes to use next time.  It wasn’t dry at all, but it could have used just a little more of the soup/cream mixture with it being such a large casserole.

Only other thing we had with our meal was a loaf of pumpkin bread that I had baked at home.  Perfect comfort meal!

This would be a great dish to fix with leftover ham too.

This was the first time I had tried a recipe out of this cookbook.  I had picked up my copy at Country Housewares in Leola, PA.  This book contains 1,200 selected recipes from the Old Order Amish in the Big Valley area, Belleville, PA.

Let me know if you give this recipe a try.

Have a good week and stay warm!



Tasty Tuesday – A Different Kind of Pie Crust

Happy Tasty Tuesday!  What an icy morning!  At least the temperatures are to rise a little this week and not have negative wind chills.  It’s been such a long time since we’ve been this cold for this long.

This week’s recipe doesn’t come from an Amish cookbook.  It comes from an Amish lady, Sally Ann, who serves dinners in her home for tourists and/or friends.  Some of us had dinner at her home back in November, and we just loved her different kind of pie crust.  Sally Ann said she has some tourists who can only eat gluten-free, so she came up with this pie crust recipe, so they could enjoy dessert.  She uses Rice Krispies as her pie crust base.  Can you believe that?  It is so easy to make and so yummy to enjoy.  I have actually made this type of pie crust twice – once for part of Thanksgiving dessert and the other for Christmas dessert.  It’s good for pies with a creamy consistency that don’t need to be baked.

coco pie-1

Here’s her recipe for you to enjoy.  It is very easy to make.  And I’m sure you will love it like we did.

Rice Krispy Pie Crust by Sally Ann Esh

1 cup Rice Krispy cereal

1/4 cup melted butter

Mix the cereal with the melted butter.  Pat down into a pie plate.  Once the pie crust has hardened and formed, fill with your favorite cream type pie.

coco pie-2

Both times I have made this crust, I made a coconut cream pie which was delicious.  Next up might be a banana cream for Dad’s birthday in February.

This is probably my all-time favorite pie.  I just love this idea for the crust.  So easy and just something different.

coco pie-3

coco pie-4

Give it a try, I think you’ll like it.




Tasty Tuesday – Easy Sweet-Sour Chicken

Happy New Year!  Here’s to the first Tasty Tuesday for 2018, and it’s an easy recipe to make.  Sorry I was missing for most of December.  Our office moved and with the holidays, there was just too much going on.  Now I’m hoping to get things back to normal, since I have some recipes to share with you over the next few weeks.

This week’s recipe is for Easy Sweet-Sour Chicken taken from “Our Favorite Recipes from Masonville Mennonite Church” cookbook.

masonville cookbook

It was a perfect recipe to fix during our busy December.  It only requires three items and some time in the oven.  Would be a perfect dish to fix to warm up your kitchen in these frigid temperatures.


Easy Sweet-Sour Chicken, page 31, “Our Favorite Recipes from Masonville Mennonite Church”, Elsie Kreider

6 to 8 chicken legs, thighs, or breasts

1 jar sweet and sour sauce

Place chicken in 13×9 inch casserole.  Pour sauce over chicken.  Cover and bake 1 hour at 375 degrees.  Uncover and bake 15 minutes longer.  Serve with hot rice.


As you can see in my picture, I used egg noodles instead of rice, because for the life of me, I couldn’t find my rice.  But of course, after we finished eating, I found my box of rice.  That’s pretty much how my December went.

If I fix this again, I’d use two jars of sauce – pouring one over the chicken at the beginning of baking, and the other after it’s uncovered and baking for 15 more minutes.  The sauce really thinned out having it on the entire time it baked, so I’m thinking this way might give a little thicker sauce.  It tasted good – just needed more sauce.

And my last blog post had a little giveaway for the Toll House Nestle Cookies Cookbook.  The winner of this cookbook from those who left comments is:

Tina Rice

Congratulations Tina!  I will get your cookbook out in the mail to you soon.

I hope you all have a happy and healthy 2018.



Tasty Tuesday – Some Fudge for Christmas & a Cookies Cookbook Giveaway

Happy Tasty Tuesday!  This week, I’m sharing a couple fudge recipes that I have earmarked to hopefully make for Christmas this year.  The peanut butter is a definite must with the orange coming in next.  Both recipes I am sharing this week are out of Wanda E. Brunstetter’s “Amish Friends Cookbook”.

wanda amish friends cookbook

The first recipe is for peanut butter fudge.

Peanut Butter Fudge, Marie Troyer, page 70

1 cup margarine

1 cup crunchy peanut butter

4 cups powdered sugar

1 teaspoon vanilla

In saucepan, melt margarine and add peanut butter, powdered sugar, and vanilla.  Beat well until smooth.  Pour into greased 8-inch square pan.  Refrigerate for 3 hours.

The second recipe is for marbled orange fudge.

Marbled Orange Fudge, Linda Peachey, page 68

3/4 cup butter (no substitutes)

3 cups sugar

3/4 cup whipping cream

1 package vanilla or white chips

1 (7 ounce) jar marshmallow creme

3 teaspoons orange extract

12 drops yellow food coloring

5 drops red food coloring

In heavy saucepan, combine butter, sugar, and whipping cream.  Cook and stir on low heat until sugar is dissolved.  Bring to a boil; cook and stir for 4 minutes.  Remove from heat; stir in chips and marshmallow creme.  Remove 1 cup and set aside.  Add orange extract and colorings to remaining mixture.  Stir until blended.  Pour into greased 13×9-inch pan.  Drop reserved mixture by tablespoons on top and cut through with a knife to swirl.

Don’t both sound divine?  I think they will both complement the cookie trays I usually give for gifts.  I like adding something different to them each year.

I also have an extra copy of the Toll House Nestle Cookies cookbook.

toll house cookies book

For your chance to win a copy, just leave a comment saying whether or not you make cookies or candy for the holidays.  I’ll post the winner on next week’s blog post.  Good luck!





An Interview with Kathleen Fuller

Being a part of Kathleen Fuller’s Street Team, we are given challenges each month to either read one of Kathleen’s upcoming books and review, or promote her on Facebook and other social media outlets, or something like this – an interview with some great questions and answers.

I was lucky enough to spend some time with Kathleen, Amy Clipston, and Kelly Long a couple weekends ago up in Amish Country for a Christmas Tea.  What an absolutely delightful few hours with them as well as my Amish Country travel and stamping buddy, Myrtle.

kathleen, amy, kelly 111817

If you love to read Amish fiction, make sure you check out these three authors’ books.  You won’t be disappointed.

Now for the interview with Kathleen…some great questions asked and answers given…

What interested you in writing Amish fiction? Do you live near the Amish/have plain relatives?
My interest developed when we moved to Ohio from Arkansas.  I was interested in the
culture even before I started writing.  When the opportunity to write Amish fiction
became available, I decided to go for it.  I don’t have any Amish or plain relatives, but I
did make an Amish friend in Middlefield who helped me out with my first books.  My
background is actually Eastern Orthodox, although I’m Protestant now.  The Anabaptist
faith was something very unfamiliar to me, and I had to research and learn about it in
order to get it right in my stories.

How old were you when you started writing stories?

32.  I’m a little unusual in that I never had the dream of becoming a writer, but when I
discovered Christian fiction and at the same time asked God for a ministry, I felt led to
try writing. I did take a correspondence writing course, went to conferences, and
learned as much as I could about writing.

Do you like to find visual inspiration for your characters before or during your writing process?

Yes. I use Pinterest a lot for this.  It’s a huge help, and I try to find people who look
Amish but have something different about them.  That’s another fun part of writing. PS Follow me on Pinterest! 😉

How do you celebrate after you finish writing a book?

Start on the next one. 🙂  Oh, and chocolate.

*This was my favorite answer!

And now for a couple of Christmas related questions…

What is your favorite Christmas tradition?

Eating!  Actually, I’m serious.  We don’t have any long-standing traditions in my family,
other than baking and eating Christmas treats.  When my kids were young, we used to
bake a cake for Jesus’ birthday.  That is one tradition I want to keep going.

*A girl after my own heart!

What are some of your favorite Christmas songs?

I love traditional carols.  O Holy Night and O Come Emmanuel are two of my all time

Isn’t it fun getting to know an author friend a little bit more?  I love when we have these question/answer sessions as part of the street team.  I feel a wee bit closer to Kathleen after hearing her answers.

And another fun part of being on her street team is that there is a giveaway designed especially for street team members to include on their blogs…check out the link here to enter for your chance to win…

a Rafflecopter giveaway

I hope you have enjoyed this interview and learned something new.  What is your favorite Christmas song?  My favorite carol is “Silent Night”, and my favorite song is “I Want a Hippopotamus for Christmas”.

Enjoy preparing for the Christmas season.



Tasty Tuesday – Sweet Potato Casserole

Welcome to this week’s Tasty Tuesday post.  This week’s recipe is something you could fix for Thanksgiving dinner.  I had a mock run of it last Wednesday night when we had our church Thanksgiving dinner, and it was really good.  It’s definitely on our menu for this Thursday.

I got the recipe out of the “Our Favorite Recipes from Masonville Mennonite Church” cookbook.  First time I’ve used this cookbook I believe.  I don’t even know where I picked this copy up.

masonville cookbook

I have to tell you a back story about these sweet potatoes.  Our Amish friend gave us three sweet potato plants back in either April or May.  We have never grown sweet potatoes before, so she gave us the run down on them.  Very easy and low maintenance plants.  Well, after the first frost, she said to harvest them.  So Danny dug up all of those in the colander and brings them into the kitchen to me.  I’m thinking what in the world do I do with these…well, since we were having a Thanksgiving dinner at church, I figured some sort of casserole for that.  Not an easy task to say the least.  Wash them, peel them, cube them, cook them, mash them…opening a can would have been much easier, but I’m sure not as fresh and good for you.

Here is the recipe I picked out of this cookbook and used the above mashed sweet potatoes in…

Sweet Potato Casserole, Anna M. Eby, “Our Favorite Recipes from Masonville Mennonite Church”, page 23

2 c. mashed sweet potatoes

2 eggs

1 c. evaporated milk

6 Tbsp. sugar

1 tsp. salt

2 Tbsp. margarine

8 marshmallows

Cook sweet potatoes until soft.  Peel and mash; add sugar, salt, melted butter, and milk.  Beat eggs well and add to mixture.  Pour in a buttered dish and top with marshmallows.  Bake at 350 degrees for 45 minutes.

Needless to say, I had more than 2 cups of mashed potatoes and doubled this recipe for church.  I froze the rest of the potatoes to use on Thanksgiving.  And I added a boatload of mini marshmallows to the top of the potatoes.

It was a pile of pure gooey-ness once baked.

There was such a great selection of food available at our church Thanksgiving dinner.  Here is a picture of the sweet potatoes on a plate with some of the Thanksgiving trimmings.

sw tater-7It was a great evening of food and fellowship, and I was glad Danny and I could get away from work a little early to attend.

I hope you and your families have a truly blessed Thanksgiving, and if you venture out shopping on Friday, please be careful.





Tasty Tuesday – Fall Centerpieces

Happy Tasty Tuesday!  While looking through the “Weavertown School Family Cooking” cookbook, I found a few recipes to make fall centerpieces.  I figured with Thanksgiving just around the corner that I’d share these recipes with you this week in case you want to add a little color to your dinner table.   With all the food at my momma’s, there is never room for a centerpiece.  Ha!  But in case you have that little extra space and want to spruce up your table, check out these recipes for some neat ideas…

Fall Centerpiece, Mrs. Bethany Beiler, Mrs. (Al) Verna Beiler, page 337, “Weavertown School Family Cooking”

Cut out the center of a small round pumpkin.  Use this as a vase for mums.

Fall Centerpiece, Mrs. (Al) Verna Beiler, page 338, “Weavertown School Family Cooking”

Fill old pint or quart jars with miniature Indian corn and some of husk.  Use with lid or without, letting a bit of husk stick out on top.  Place sprigs of bittersweet around base of jars.

Fall Centerpiece, Mrs. (Al) Verna Beiler, page 338, “Weavertown School Family Cooking”

Set 6 or more gingerbread men in old scrapple or bread pan.  Also add a few greens and berries.

Table Decor, Alta Beiler, page 338, “Weavertown School Family Cooking”

Use a wire apple stacker with fresh greens and dotted with miniature Christmas lights.

Another idea is if you are going to someone’s house for Thanksgiving dinner, why not take one of these as a little thank you gift for your host?

Here is a picture of the cookbook these recipes came from…


You can find a copy at many tourist stops up in Lancaster County.

Also, last week I had a little fall giveaway, and the winner of that giveaway is…

Angie Shaw!

Congratulations Angie!  Now you’ll need to find some time to bake cookies.

Have a great week!