Come On Up To The House

February 8, 2024
by Ashley
Comments Off on Blue Cheese Dressing

Blue Cheese Dressing

I love wedge salads for some reason. This is the perfect dressing to add to them.

1/2 cup sour cream
1/2 cup mayo
1/4 cup milk
1/4 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp kosher salt
2 oz blue cheese, crumbled

Mix everything together and serve with your masterfully put together salad.

February 8, 2024
by Ashley
Comments Off on Lemon Posset

Lemon Posset

I had a friend bring this over for dinner one night and it was amazing. The recipe is also incredibly easy.

16oz heavy cream
1/2 cup sugar
5 tbsp fresh lemon juice
Zest of one lemon

Bring the cream and sugar to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to medium and boil 3 minutes. Stir constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.

Stir in lemon juice and zest and let sit for 10 minutes to cool.

Stir mixture again and divide among 4 – 6 ramekins. Let sit in the fridge for at least 1 hour to overnight.

February 8, 2024
by Ashley
Comments Off on Lazy Lasagna

Lazy Lasagna

2 lbs ground beef
1 egg
1/2 cup Parmesan
1 tsp garlic powder
1 tsp onion powder
1 tsp ground oregano
1 tsp dried thyme
1/2 tsp cayenne pepper powder
salt & ground pepper to taste

1 jar marinara sauce (23 oz or so)
10 oz fresh spinach
2 eggs, beaten
15 oz ricotta
2 cups mozzarella, shredded
1 cup parmesan, finely shredded


Make the meat layers. Start by preheating the oven to 450°F.

Mix the ground beef with the seasonings, parmesan and eggs. Mix well. Line a baking sheet (18inx13in) with parchment paper. Transfer the seasoned meat onto the baking pan and press with hands or back of spoon to flatten. The meat should by pressed to almost touch all sides of the pan. Place in a preheated oven and back for 12 minutes, or until just browned. Remove from the oven. Once cooled a little, cut in half once.

While the meat is cooking, put together the ricotta mixture. In a bowl, mix together two eggs, ricotta, 1/2 cup mozzarella and 1/2 cup parmesan. Stir together and set aside.

Cook the spinach with a little olive oil in a cast iron pan until wilted. Turn off the heat and set aside.

In a small bowl, mix together the mozzarella and remaining Parmesan.

Assemble the lasagna in a 9in x 13 in baking dish. Pour 1/4 cup of marinara sauce into the bottom of the baking dish and spread around evenly. Place one half of the meat layer into the baking dish. Top with half of the ricotta mixture. Then half the spinach. Then half of the mozzarella and Parmesan mix. Cover with half of the remaining sauce. Repeat with the layer of meat, ricotta mixture and spinach again. Cover with sauce. Add remaining cheese.

When you are ready to bake. Preheat the oven to 400°F, bake for 25 minutes or until cheese is melted and slightly golden and the lasagna is bubbling. Let sit at least 10 – 20 minutes before cutting into the lasagna to give it time to cool.

January 6, 2024
by Ashley
Comments Off on Yogurt Sauce

Yogurt Sauce

2 cups plain yogurt
1 cup chopped cucumber
salt, to taste
1 tbsp dried mint
1 clove garlic, minced

Combine everything and stir.

January 6, 2024
by Ashley
Comments Off on Grapeleaves


This is a recipe that is from Paul’s mom. We have made this so many times and love them. Serve with yogurt sauce.

2 cups rice
2 lbs ground beef
1 lb ground lamb
Salt & pepper, to taste
1 tsp Onion powder
1 tsp Garlic powder
2 – 3 tbsp butter
16oz grape leaves

Empty grape leaves with liquid into a bowl then throw liquid away. Unroll a little and strain under water briefly. Squeeze any extra liquid unroll & separate leaves. Snip some of stem, rough side up to stuff. Pointy end away, stem towards you. Stuff so you can fold/envelope style, leaf over. If leaf is torn, patch with more leaf. After stuffed, extra stems or torn pieces put in bottom of pot. If using, put zucchini, put grape leaves laid in tight – out to in – then rows up with leaves. Put a plate or glass lid in pot to keep leaves pressed down into liquid. Pour chicken stock over to cover (9 cups) and 1 cm above leaves. Start on low heat for about 45 minutes. After 30 minutes check to see if rice is cooked through. Prep time, 2 hours. After finished cooking, squeeze lemon into pot & swirl so juices mix.

January 6, 2024
by Ashley

Ginger Vanilla Liqueur

12 oz water
about 4 inch piece ginger
1 vanilla bean
1 cup sugar

peel from an orange
400ml brandy

This is Paul’s recipe that he has made several times. Peel ginger with a spoon and cut into small pieces.
Cut vanilla bean in half lengthwise. In a small pot bring water, ginger, vanilla, and sugar to boil. Stir, turn off heat and let cool.
Put the cooled liquid plus brandy and orange peel into a ball jar and close the top. Put on your counter and shake randomly whenever you think of it. Let sit for 24-36 hours, then strain liquid though a sieve.

If you want really clear liqueur, strain through a coffee filter after the sieve (this is what I do).

November 26, 2023
by Ashley

Seasoned Cottage Cheese

This is a breakfast item that we have once in a while. Recipe from Amira.

1/2 cup Cottage Cheese
1 – 2 tsp dried mint (to taste)
1 tsp olive oil
1/4 tsp onion powder
Pinch of Kosher salt

Season the cottage cheese and stir together. Taste to make sure there is enough seasoning. Serve with green onions and pita bread.

November 26, 2023
by Ashley


These were first introduced to us while I worked for Carr Valley Cheese. We have started to use different cheese than the original recipe, but they always turn out good.

4 slices prosciutto
12 artichoke heart quarters (from a jar)
3 oz – 4oz white cheddar

Cut the prosciutto into thirds. Slice cheese into larger chunks the length of the artichoke. Wrap an artichoke and piece of cheese in each third of prosciutto making 12 Rodillos. Bake at 400oF for 5 minutes.

November 26, 2023
by Ashley

Bacon Wrapped Chestnuts

2 cans whole chestnuts
1 lb bacon
1/2 cup brown sugar
3/4 cup ketchup
1 tbsp worchestershire sauce (optional)

Preheat the oven to 350oF. Drain chestnuts. Slice bacon into thirds and wrap chestnuts in the sliced bacon. Stick with a toothpick to hold in place. Place in a baking dish in one layer. Bake for 30 minutes in the preheated oven. Drain grease.

Stir brown sugar and ketchup together. Cover with the ketchup and brown sugar mixture. Bake another 30 minutes or until bacon is done. Serve hot.

This recipe is from Aunt Jan.

November 26, 2023
by Ashley

Spite & Malice

It is hard to remember different games we are taught by friends. We like playing cards once in a while, but can’t seem to remember the rules. Spite and Malice is really very simple, once the rules are known.

Use 4 – 5 decks of cards. Shuffle them all really well together. This is called your stock.

Deal each player 13 cards that they DON’T look at. This is your pay-off pile. Set the 13 cards aside. Deal each player 5 cards. These will be the cards in your hand.

Now return the stock to the center of the table. The goal is to get rid of your pay-off pile before anyone else. In the center of the table, you may create up to 4 building stacks starting with Ace. Once each deck is finished with a King (Jokers are wild), remove from play. This creates an open building stack for someone else to start over. You can also discard into 4 stacks in front of yourself to reserve for play in the future.

Each turn the goal is to get rid of your pay-off pile or cards in your hand. If you get rid of all 5 cards by building a stack, you can take 5 off of the stock deck and continue your play. If you can’t go again, you must discard one card into your discard stack in front of you. You are not to replenish your hand up to 5 cards, until it is your turn to play again.

The game ends when you or one of the other players plays all 13 cards in their pay-off pile.