Tag: recipe

S’mores

Published on by Susie @ Pollywog's Place Blog14 Comments

Who doesn’t love a campfire with and roasting marshmallows? We try to have a ‘Weenie Roast‘ every few months and let the kids roast their hot dogs and marshmallows on a stick. They love it!

We also do this at least one night when we go camping. I am so ready to go right now! S’mores are the best when you take a freshly roasted marshmallow from the campfire but you can also make them in the microwave if you don’t happen to have a campfire handy.

Have you tried S’mores Dip yet? Continue reading “S’mores” →

Breakfast In a Cup

Published on by Susie @ Pollywog's Place Blog6 Comments

This is pretty much what it’s called. Eggs, sausage, and veggies mixed together and baked in a muffin cup. These could also be made ahead of time and placed in the freezer. Continue reading “Breakfast In a Cup” →

Mom’s Oven Stew

Published on by Susie @ Pollywog's Place Blog11 Comments

I have seen several variations of this recipe. I try to add whatever vegetables are hiding in the fridge to this when I make it.

This one does take a little time to make so be sure to start it with enough time to get it finished before dinner! I usually start this while the kids are down for naps.

I did make this in the crockpot and it turned out great! I cooked it on low for 6-7 hours and everything was delicious, not to mention the aroma in the house was very enticing. Continue reading “Mom’s Oven Stew” →

Laura’s Sweet Pork

Published on by Susie @ Pollywog's Place Blog10 Comments

This is another favorite from the Real Mom Cookbook. I have included the link to the original recipe as well as we have changed the recipe a little bit.

My kids like this with Cheesey Potatoes, Cole Slaw, and some rolls. The leftovers are delicious when used for Sweet Pork Quesadillas. Continue reading “Laura’s Sweet Pork” →

Pickled Eggs

Published on by Susie @ Pollywog's Place Blog2 Comments

I know I’ve said it before but it’s worth saying again, we like eggs and we eat a lot of eggs around here. We have a flock of lazy chickens right now but I’m sure they will start laying again soon. I make these when we have more eggs than we can give away.

I try to keep a couple of large glass gallon size containers with lids for making these in. These are also a favorite treat around Easter. I try to make them a week ahead of time as the longer they sit they better they taste!

Pickled Eggs

Ingredients:

  • 4 -15 ounce cans whole beets (I like to use the pickles beets when I can find them)
  • 24 hard-cooked eggs, peeled
  • 2 c. sugar
  • 2 c. water
  • 2 c. apple cider vinegar

Directions:

Drain beets, reserving 2 cup juice.

Place beets and eggs in a gallon size glass jar.

Bring the sugar, water, vinegar, and beet juice to a boil.

Pour over beets and eggs; cool.

Add water, if needed, to cover the eggs.

Cover tightly and refrigerate for at least 24 hours before serving.