A TBT Celebration!!!


One of my favorite days of the week has been TBT’s. I love looking up old recipes, trying new things and sharing them on here. I know I’ve gotten lax in doing that lately, but I still enjoy this day even if I’m not writing about it. When I originally decided to share Throw Back Thursday posts it was my intention to bring back those recipes of old. You can do web searches for recipes that hearken back to the 1800’s and yet there aren’t any pictures, reviews or person thoughts. So I decided that it would be fun to pick certain ones that sounded good,for one, in the hopes you all would like to try them out yourselves. I would like to continue on with such posts, I do love cooking and baking after all, but instead of doing that weekly I may cut back to a once a month post for health reasons.


I know I’ve said this another time before, but I love old cookbooks. I grew up pulling out all of my Mom’s 70’s and 80’s cookbooks from the shelves and would sit there reading each recipe and falling in love the old pictures and wondering what each dish would taste like. One such recipe I shared on here was the Dutch Butter Cookies recipe.

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When I discovered this recipe, at the time I had no idea just how big of a hit it would be. Especially with my Mom! I grew up with her hand rolled sugar cookies that she would make once a year, always for Christmas, and those are her favorite cookie. Now I think the Dutch Butter Cookies have either tied with the hand rolled sugar cookies or at least come in at a close second. You really can’t messed these cookies up, it’s a four ingredient recipe that you can either enjoy plain or with colored sugar on top(as pictured above).  When you serve them up small they are perfect then for get togethers, easier for kids to pick up and enjoy, or you could cut them larger and decorate with frosting. It’s not a sweet cookie but I’ve not had any complaints yet from adults or toddlers 🙂 And kids are my harshest critics some times!

One of my all time TBT favorites, and I mean this was a newly discovered recipe for me that has become a winter staple now, is Milk Toast. Just from the name of the recipe it doesn’t sound very appetizing, but just wait!


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I’m the only one in the family who has tried this recipe, no one else is brave enough 😦 I don’t share nasty recipes, at least I try not to. Perhaps this one is more of a personal preference, but don’t judge this recipe until you’ve eaten it just once. It’s a very hearty meal, it’s best to use a slightly thicker slice of toast for best results. I’ve tried it with lower carb bread, it’s ok just not thick enough for my liking.

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It’s thick like oatmeal, the sprinkle of cinnamon sugar on top is completely optional. You can pre–cut the toast for easier eating and enjoyment. You could definitely add some raisins or craisins to this if you like, use any bread you prefer, I’ve wondered it French loaf slices would be tasty…*nods thoughtfully* I think it would!

Don’t be afraid to try new things, my friends. You never know what you could be missing out on 🙂


TBT: Onion Cheddar Muffin/Squares Recipe

Afternoon! Have I got a yummy recipe for you! Over at Flour on my Face, Arlene Mobley, shared her mother–in–law’s recipe for onion cheddar muffins. I’m a huge fan of anything with cheddar 🙂 For tonight’s menu the family is having some of Mom’s amazing chili, it’s the perfect fall/winter soup. Normally we like to serve ours up with tortilla chips, cheese, and sour cream, but for tonight I’m adding another option: onion cheddar muffins/squares. It’s an easy recipe (click here for recipe) to put together, smells amazing and will go perfectly with any soup or maybe even fried chicken–n–gravy!! The only thing I changed was instead of making individual muffins I decided to bake the batter in a square pan. You can put it into a round cake pan if you like and cut into wedges, but no matter what shape you make it into I’m just glad Arlene has shared this recipe for everyone to enjoy! 

I’m going to have a square with my alkaline chili, can’t resist the onion and cheddar goodness! Be sure to head on over to Arlene’s blog to give them a try for yourself and be sure to leave her your reviews 🙂

Stay warm and have a blessed evening!

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Cheesy Baked Eggs on Toast (Throw Back Thursday Variation)

It’s a beautiful day outside here in Huntsville, AL. A slight breeze stirring the leaves, it’s nice to sit here and take in the view. I’m not much of a city gal, at heart I’m all country. Tapping into my inner country self I went in search for a vintage egg recipe, something I hadn’t tried before. That’s when I found this:


At first I thought I could actually eat this, that it would be a doable meal, but I confess I’m not a fan of meringue. I cannot stand it’s frothy texture, while the picture looks deliciously tempting I just couldn’t bring myself to make it. Instead I did my own variation which produced some pleasing results.

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All you need:

2 eggs, whisked

1 tblsp butter

1 slice of American cheese

2 slices of homemade bread, toasted and buttered

Toast two slices of bread to a preferred doneness, I like mine lightly toasted. Butter lightly, or use margarine if you prefer. Place onto a lined baking pan and set aside.

In a small pan melt your butter over medium heat. Whisk your eggs in a bowl until they are very bubbly on top. You could use a blender if you like, this helps to make the eggs lighter and fluffier. Pour your eggs into your buttered pan and gently cook them, folding and stirring until they are halfway cooked. Tear up the American cheese slice and continue to fold the eggs until mostly cooked. Carefully spoon your cheesy eggs onto the toast slices and place in a 350 degree oven for 5 minutes. The idea is to set the eggs a bit more, not over cook them or brown them.

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Once finished let it cool slightly and enjoy with your favorite breakfast meat(pictured are a few turkey and sausage breakfast balls), fruit, or yogurt. It will be a great meal to serve on the weekends, to your overnight guests or at your next ladies brunch! The bread is what truly makes the dish, so be sure to use the best!!

Have a blessed day 🙂

Throw Back Thursday: Dutch Butter Cookies

Good morning everyone! Feeling somewhat better today, woke up a couple of hours before my alarm but that’s typical. I’m just glad it’s Thursday, this weekend we’ve got some more apples from a friend to use up. I’m thinking applesauce, fried pies, and some more crock pot apple butter(maybe). We shall see!

Today’s throw back Thursday recipe is from an old cookbook that my Mom has had for as long as I can remember. And you can tell a cookbook is well used when it opens directly to a specific recipe every single time!

Dutch Butter Cookies 002   This cookie cookbook is well used, especially when the only thing we make from it are Dutch Butter Cookies 😉 These are even better than sugar cookies, they aren’t very sweet and are easily doubled! Which is exactly what I did yesterday!

The original recipe is as follows::

1 cup butter, softened

1 cup sugar

1 egg

2 cups flour

Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add egg, and beat well. Gradually stir in flour: (Dough will be sticky.)

Divide dough in half. Place each portion of dough in well–greased 8–inch square pans. With floured hands, press dough into pans.

Place pans in a cold oven. Bake at 350 degrees for 20 minutes or until lightly browned.

Remove from oven, and cut into 2–inch squares while warm. Remove from pans, and cool on wire racks. Yields 3 dozen.

It’s a very simple recipe, and I’ve only followed the exact recipe a handful of times. But because this is such a hit in our family I’ve had to double the recipe and use a big sheet pan. It’s worth it in the end 🙂

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Here I have four sticks of butter, rather than two. They were somewhat softened, so I stuck them in the microwave for 15 seconds and as you can see in the second picture they were softened up nicely. I go ahead and add the sugar in before I start, it mixes up the same.

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After a couple of minutes of beating the butter and sugar together, add in the eggs and mix completely. *Sorry the second photo is darker, but those are the beaters in action*

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My beater cleaner to the rescue! Once the eggs are mixed in and the mixture is a soft yellow and very fluffy you won’t be needing the beaters anymore.

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Add the flour, if you’re using a large enough mixing bowl you’ll be able to add in both cups of flour. Since I doubled the recipe I had four cups of flour to work with so a large bowl is a must!

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Commence folding…simply you start in the middle and fold away from you. Come back around toward yourself, gathering the mixture gently with the spoonula/spatula to fold back into the center. I caution you: if you are not used to action get ready for a slight workout. As you work this dough it does stiffen up slightly and becomes thick.

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Almost there in the first photo, once you get all the flour incorporated you’ll have a sticky-ish dough that you should be able to pinch and hold. It really isn’t any difference from your average cookie dough consistency.

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Now comes the fun part, on a foil lined pan (I always use Reynold’s Release Foil) dump out the butter cookie dough. Don on some gloves (if you like), keep your flour handy and begin to pat out the dough. Try not to get carried away with the flour though, you only need to flour your hands, you don’t actually apply the flour directly on the dough. Make sure to keep your edges even, and level out the dough as much as possible.

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Before placing in the oven I decided to score the dough in half and sprinkle one side with blue and orange colored sugar. Since this isn’t a very sweet cookie I wanted to be sure that three and four year old kiddies would enjoy them. I don’t know of any child that doesn’t like colored sugar, it’s enticing and fun to lick off (which many of them did last night lol). Bake at the same temp (350 degrees) but it took about 25-30 minutes to get it lightly browned.

And while it was baking I had a brilliant idea for a photo shoot….I only hinted at what I did when I shared it with my Mom. Hehe, it was so fun! It’s amazing what a few kitchen alphabet magnets, a sheet, mini plates and glasses, and some sprinkles can do. Here are some pictures 😀

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You will no doubt fall in L–O–V–E with these cookies, you can make up a bunch and share with your friends, co-workers and neighbors. Hope you all enjoy!