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RECIPES

From time to time, I like to share recipes that I think are especially delicious, easy or unusual.  These will change from season to season so keep checking if you like to read new recipes!


These days everyone's busy, so busy that it's hard to sit down with your family to a good homecooked meal.  If you're like me, you miss that - so I try to come up with recipes that come together quickly from easy to find ingredients that I usually keep handy in the kitchen. 

I hope you enjoy them! 

Recipes can be seen underneath the menu below.

No Bake Peanut Butter & Oat Cookies


You're probably familiar with the cocoa version of this cross between a cookie and candy.  Easy & quick with ingredients you probably already have on hand, I tell myself they're not entirely junk food - there are high-fiber oats & good-for-you peanut butter in there to balance out the sugar and butter.  (yeahÂ….right)


3 cups white sugar

3/4 cup butter

3/4 cup milk

1/2 teaspoon vanilla extract

1-1/2 cups peanut butter

4-1/2 cups quick-cooking oats


In a saucepan over med heat, combine sugar, butter & milk. Bring to a rapid boil and boil for one full min. Remove from heat and stir in vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Drop batter by spoonfuls onto waxed paper. Let cool until set.

Roasted Vegetables


These vegetables are AWESOME!  Great with pot roast for a cozy winter meal.  These are the veggies & herbs I like - use what you like, that's the beauty of it.  Just remember to cut everything the same size (lg bite-size chunks are best) & important, to roast the root vegetables like carrots, onions & potatoes FIRST & add the other vegetables in the LAST 15 mins.  Roasting caramelizes the natural sugars in the vegetables and gives them a lovely browned color.  Great for company and potlucks, there are never any leftovers.     


2 red, yellow or green bell peppers, seeded & cut in chunks

Small, thick-sliced summer or zucchini squash

1 to 2 cups baby carrots, no need to cut, use whole

1 thickly sliced sweet potato, scrub & leave peel on

3 Yukon Gold or equivalent Red Potato chunked & unpeeled

1 large sweet onion, trim ends off, peel & cut into quarters 

1 tablespoon chopped fresh or dried thyme

1 tablespoon dried rosemary

1/4 to 1/3 cup olive oil

2 tablespoons balsamic vinegar or lemon juice

salt and freshly ground black pepper


1 Preheat oven to 475 degrees.  2 In one lg bowl, combine the root vegetables - the carrots & potatoes.  Separate the onion qtrs into pcs, and add them to the bowl. 3 In another bowl, mix the peppers & squash.  4 In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Divide this mixture between the 2 bowls & toss the vegetables until they are evenly coated. Spread the root vegetables evenly on a lg roasting pan (spray first with oil for easy clean-up).  Reserve the 2nd bowl of vegetables for later.  5 Roast for 20 to 25 mins in the preheated oven, stirring every 10 mins - or until root vegetables are cooked through and browned - then stir in the other vegetables from the 2nd bowl to roast during the last 15 mins. 

EASIEST Candied Dill Pickles


Lg. Jar Claussen Dill Pickles (Garlic if you can find them)

2 cups white sugar (divided)

1/4 cup white vinegar

1/4 cup water

1 tablespoon pickling spice, (I also add a few whole cloves & a good shake of dried red pepper flakes)


Drain liquid from pickles & put pickles in heatproof bowl with 1 cup of the sugar.  Stir & cover bowl, leave at room temperature for 8 hours.

In a medium saucepan, mix together the remaining sugar, vinegar, water & spices. Bring to a boil, pour over the pickles in the bowl, stir, cover & leave at room temperature for 8 hours. 

Transfer to a clean, sterile jar & store in refridgerator.