Buttermilk Biscuits

Bread, Breakfast January 4, 2026 Leave a comment

Soft buttermilk biscuits are a classic baked good renowned for their tender texture and rich flavor. Crafted with simple ingredients such as all-purpose flour, baking powder, salt, and generous amounts of buttermilk, these biscuits are a versatile addition to breakfast, brunch, or any meal. They can also serve as a base for savory toppings like fried chicken, sausage gravy, or cheese. Their delicate crumb and slightly tangy flavor from the buttermilk make them a favorite among bread lovers and a staple in Southern cuisine. In addition to their delicious taste and texture, these biscuits are relatively quick to prepare, making them an excellent choice for both novice bakers and experienced cooks. Their adaptability allows for variations, such as adding herbs, cheese, or spices to customize the flavor profile. Overall, soft buttermilk biscuits are a comforting, versatile, and timeless baked good that continues to be cherished across many households and culinary traditions.

Ingredients

  • 3 cups unbleached all-purpose flour, plus more for dusting the board
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ teaspoon cream of tartar
  • ½ cup cold butter sliced into pieces, plus ¼ cup shortening (or ¾ cup cold butter, omit shortening)
  • 1-1/4 cup buttermilk * You can make your own buttermilk: Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. (if possible, use whole milk or heavy cream). Let stand for five minutes. Then, use as much as your recipe calls for.

Process

Preheat your oven to 450°F.

  1. Combine the dry ingredients in a bowl
  2. Add shortening and butter. Cut butter and shortening into the flour until it resembles coarse meal, using a pastry dough cutter or two knives.
  3. Create a well in the middle of the dough, add the buttermilk all at once, and using a fork mix JUST until combined, do not beat.
  4. Turn the dough out onto a floured board.
  5. Fold the dough about 5 times, gently press the dough down to inch thick. Use flour to dust the board or counter if dough is sticking. Gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.
  6. Use a round cutter to cut into rounds. You can gently press the scraps together and make a few more. Or pat dough into a square and slice 2-1/2” squares using all the dough.
  7. Place the biscuits on a cookie sheet. If you like soft sides, put them touching each other. If you like “crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  8. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Important Notes:

  • Do not over-bake.
  • The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible, or you will have tough biscuits.
  • Use a fork to mix the wet ingredients into the dry – do not stir to mix – just “fluff” together
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit, use your hands to pat the dough out
  • You can make these biscuits, cut them, put them on cookie sheets and freeze them, place in plastic bags when frozen for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
  • Lastly; break biscuits apart, do not cut them open with a knife.

Old Fashioned Ham and Bean Soup

Dinner Ideas, Soup January 3, 2026 Leave a comment

Are you unsure about what to do with leftover holiday ham? Consider making a traditional ham and bean soup. The key to a delicious soup is the broth, which should be prepared first. To do this, start by making the ham stock, as it takes a few hours for the ham flavor to fully develop from the ham bone. If you have leftover ham from the holidays, you’ll need about 2 cups of cubed ham to add to the soup. Ham hocks can also be used as a substitute for a ham bone, providing rich flavor. For added texture and richness, you can include barley in the broth, although this is optional. Preparing the stock first ensures your soup will be flavorful and hearty, making the most of your holiday leftovers.

Ingredients

  • 2 ham hocks or a ham bone
  • Enough water to cover the ham bone or ham hocks
  • 2 bay leaves
  • 1 medium onion chopped
  • 1 bag of dry navy, great northern, or cannellini beans, rinse well
  • 1 cup of sliced celery
  • 1 – 2 cups of chopped carrots
  • 2 cups of cubed potatoes
  • 2 cups of chopped ham
  • 1/3 cup of barley (optional)
  • 2 chopped or grated garlic cloves
  • 1/2 cup chopped parsley
  • ¼ tsp pepper
  • ½ tsp nutmeg
  • 1 tsp salt

Process

  1. Place ham hocks or ham bone in a large soup pot and cover with cold water.
  2. Add chopped onion, celery, 1 teaspoon of salt, bay leaves, and beans *see note below.
  3. Bring to boil and reduce heat to simmer.
  4. Skim any foam or froth from the top of the soup as it simmers and discard.
  5. Simmer for about 1.5 – 2 hours until meat is tender and can be cut off the bone.
  6. Remove meat from bones, discard the bones and cut meat into small pieces add to broth, add remaining two cups of chopped ham to the broth, remove bay leaves from the broth.
  7. Add remaining ingredients, potatoes, barley, garlic, parsley, pepper, and nutmeg. Simmer for about 45 minutes or until carrots and potatoes are tender.
  8. Serve with crusty bread and salad.

*My mom never pre-soaked her beans, I don’t presoak my beans either, I just add them to the water while the ham is cooking, they become soft and flavor the broth.

Roasted Pork Shoulder

dinner, Dinner Ideas December 30, 2025 Leave a comment
Tender Roasted Pork Shoulder
Roasted Pork Shoulder

The Pennsylvania Dutch started the tradition of eating pork and sauerkraut on New Year’s Day. This tradition is linked to hopes for good luck and prosperity in the coming year.

Eating sauerkraut on New Year’s Eve is a common practice in Germany. People believe that eating sauerkraut will bring blessings and wealth. Before the meal, people at the table wish each other good fortune and money, symbolized by the amount of shredded cabbage in the dish. The pig is also a symbol of good luck and well-being. Many believe that eating pork will bring luck for the new year. The pig is seen as a symbol of looking forward because it cannot turn its head from side to side or look behind. Instead, it faces forward, reminding us to focus on future opportunities rather than past events.

Ingredients

  • 9-10 lb bone-in Pork Shoulder
    • Bake 1.5 – 2.0 hours per pound in a low heat oven (250° – 275°F.)
    • Will take about 8 – 12 hours to cook
    • It is done when an internal meat thermometer reaches 195 – 205°F. for shredded pulled pork.
    • Or 160°F. for slicing.

Seasoning

  • 2 tablespoons coarse salt to season overnight
  • 4 – 6 garlic cloves
  • 1 tablespoon coarse salt
  • ½ tablespoon fresh cracked peppercorns
  • 1-1/2 tablespoon ground mustard
  • 1-1/2 tablespoon onion powder
  • 3 tablespoons of minced fresh rosemary

Process

  1. Rub the pork shoulder with 2 tablespoons of coarse salt all over, tie it, wrap it air-tight with cellophane, place in a sheet pan or roasting dish, and refrigerate overnight.
  2. Pull the pork out of the refrigerator about 30 minutes before cooking to bring to room temperature.
  3. Preheat the oven to 450°F. line the bottom of a roasting pan with aluminum foil for easy clean up and fit a roasting rack inside the pan.
  4. Cut each garlic clove into slivers. With a small knife poke holes in the pork that are about ½ inch deep (or the length of the garlic clove) to create slits and push the garlic sliver into each slit.
  5. Mix the seasoning together and rub into the pork shoulder, seasoning on all sides.
  6. Place the seasoned pork onto the roasting rack in the pan.
  7. Place the pan into the oven and let it roast for 15 minutes at 450°.
  8. Lower the heat to 275°F.  and let it slowly cook until it reaches the tender internal temperature of 200 – 203°F. internal temperature.
  9. Pull pork out of the oven, tent with aluminum foil and let rest for 1/2 hour up to 1 hour.

Chocolate Cherry Shots

Dinner Ideas December 29, 2025 Leave a comment

Chocolate Cherry Shooters are an irresistibly delicious treat that combines the rich, velvety flavor of chocolate with the sweet, tangy burst of cherry. These delightful beverages are perfect for celebrating special occasions, especially New Year’s Eve, where indulgence and festivity go hand in hand. The smooth, chocolatey base is complemented by a hint of cherry liqueur, creating a harmonious blend that excites the palate. Their vibrant appearance and decadent taste make them a popular choice for party guests seeking a luxurious and memorable experience.

When paired with chocolate-covered Strawberry Shooters, the combination elevates the dessert experience to a new level of indulgence.

Make your own chocolate shooter cups using melted chocolate wafers. I recommend Ghirardelli chocolate wafers found in any grocery baking isle.  Or premade chocolate cups can be found on Amazon.

Ingredients

  1. 1-part Kahlua coffee liqueur
  2. 1-part amaretto almond liqueur
  3. 1-part white Crème de cacao
  4. 1 dash grenadine syrup
  5. Container for your shot (I recommend a mini chocolate cup)

Process

  1. Mix the first 4 ingredients and then add the grenadine syrup
  2. Fill your choice vessel with the mixture, top with a cherry or whip cream.

Chocolate Covered Strawberry Shots

Dinner Ideas December 29, 2025 Leave a comment

These Chocolate Covered Strawberry Shooters are the ultimate indulgence for your next gathering. Perfectly portioned for a sweet and boozy treat, these shooters are as visually stunning as they are delicious. Whether it’s a chic dessert cocktail or a playful toast to the evening, they’re guaranteed to impress.

Ingredients

  • I recommend Ghirardelli chocolate wafers found in any grocery baking isle.  
  • 1 part Vanilla vodka
  • 1 part Godiva Liquor
  • 1 part Chocolate syrup
  •  Whipped cream
  • Sprinkles
  • Parchment covered pan

Process

  1. Cut the point of the strawberry off the bottom of a large, fresh strawberry so they can stand on their own, the melted chocolate helps form a little base too which makes them even more stable.
  2. Hull out the strawberries using a paring knife and grapefruit spoon, be careful not to make the walls too thin or they’ll break.
  3. Pat the strawberries inside and outside dry with a paper towel before dipping in melted chocolate.
  4. Remove from melted chocolate and place on parchment paper to allow chocolate to drip forming a base for strawberry to stand freely.
  5. Freeze chocolate covered strawberries until chocolate has formed a hard shell.  
  6. Mix the vodka, Godiva Liquor and chocolate syrup together. Pour liquid into each individual strawberry, top with whipped cream and festive sprinkles.

Cooking a City Ham for the Holidays

Dinner Ideas December 22, 2025 Leave a comment

The main difference between city ham and country ham is how they are cured. Country hams are dried and cured with salt and seasonings over several months. This slow process makes them saltier and gives them a strong, unique flavor. They tend to be dry and are best sliced very thin, like prosciutto. City hams are soaked in a salty water solution for a shorter time, which keeps them moist and tender. They are milder in flavor and can be sliced thicker. The curing method affects the taste, texture, and how each ham is served. Country ham has a salty, intense flavor and is good for appetizers or charcuterie boards. It is often used in small slices. City ham is more versatile, suitable for sandwiches, main dishes, or breakfast. It has a milder taste and is easier to slice in thicker pieces. When choosing between the two, consider the flavor you want and how you plan to serve the ham. Both types are popular and can be the main part of a meal. Proper preparation can make either type of ham more enjoyable for different occasions.

Applying a glaze to your ham during the final stages of cooking enhances its appearance and flavor, resulting in a caramelized, lightly crisp exterior. It is important to time the glazing appropriately; applying it too early, especially during prolonged cooking, can lead to burning and an undesirable burnt glaze.

Ingredients

  • 1 city style (brined) ham, hock end
  • ¼ cup brown mustard
  • 2 cups dark brown sugar
  • 1-ounce bourbon (poured into a spritz bottle)
  • 2 cups of crushed ginger snap cookies

Directions

  1. Heat oven to 250°F.
  2. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small parting knife score the ham from bottom to top, spiraling clockwise as you cut. Be careful to only cut through the skin and first few layers of fat. The aim is to create a diamond pattern all over the ham.
  3. Tent the ham with heavy duty foil, cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130°F.
  4. Remove ham from oven and remove the aluminum foil. Using tongs, pull away the diamonds of skin and any sheets of fat that come off with them.
  5. Heat oven to 350° F.
  6. Dab the ham dry with paper towels and then brush on a liberal coat of mustard, using a basting brush. Sprinkle on the brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the cookie crumbs as you can.

Insert the thermometer and cook until the interior temperature reaches 140°F. approximately one hour.

Let the ham rest outside of the oven for ½ hour before slicing.

Pin Wheel Appetizers

Appetizers December 21, 2025 Leave a comment

Pinwheel appetizers are popular for social gatherings because they are easy to make and look festive. They can be customized with different ingredients to match various tastes and occasions. Common fillings include olives, chopped scallions, chili peppers, ham, salmon, cheese, and spinach. For a festive look, adding red and green colors can make the presentation more appealing. A popular filling is cream cheese, which helps the rollups keep their shape and adds flavor. When preparing pinwheels, it is important to balance the flavors and textures. For example, combining creamy cheese with savory meats or fresh vegetables creates a tasty combination. Using herbs and spices can also improve the flavor. Overall, pinwheel appetizers are a versatile and elegant choice for any event. By choosing the right ingredients and paying attention to how they look, these appetizers can fit any theme or dietary need, making them a reliable option for entertaining.

Holiday Pin Wheels

Serves:
About 35 roll ups

Ingredients

To basic filling, add meats, salmon, spinach, sliced olives, or other herbs and flavors to make them your own! 

  • 2 packages cream cheese flavored or white, softened
  • 1 package ranch dressing mix
  • Freshly ground black pepper
  • 5 flour tortillas, use spinach and tomato for a festive touch!
  • 1/2 cup finely diced green bell peppers
  • 1/2 cup finely diced red bell peppers
  • 2 green onions, sliced

Directions

  1. Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
  2. Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions.
  3. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
  4. Slice into small 1-2″ wheels and serve.

Salsa Dip

Appetizers December 18, 2025 Leave a comment

Born in the 1980’s this dip is always a favorite at our family gatherings. It is tasty and easy to make. Many family members and friends have asked me for the recipe over the years. You can prepare it in advance and keep it in the refrigerator, which makes serving more convenient. Since it serves many people, it is a great choice for your appetizer options and is suitable for any occasion.

Ingredients

  • 1 jar of chunky salsa sauce
  • 1 8oz Philadelphia Cream Cheese
  • 1 can mild medium diced Chile peppers (drained)
  • Shredded iceberg lettuce
  • Chopped tomatoes
  • Sliced black olives
  • Shredded mozzarella or Mexican styled cheese

Directions

  1. Mix the first 3 ingredients until pink – can be a little chunky – spread in a pie plate or quiche pan.
  2. Top with shredded lettuce, chopped tomatoes, black olives and mozzarella cheese
  3. Serve with tortilla chips

Portobello Mushroom Entrée

Dinner Ideas, Weight Watcher Friendly December 16, 2025 Leave a comment

Pick out 2 nice size Portobello mushrooms. They can be grilled or cooked on a stove top and make a wonderful replacement to a hamburger, especially if you are watching your red meat intake. Frankly, I just love mushrooms and even though Montana has wonderful beef – I wouldn’t hesitate to replace my burger with a Portobello Mushroom “burger”. Cook these up and spread with Onion Jam, horseradish sauce and place on an onion roll and you have a delicious, filling meal.

Ingredients:

  • 2 large Portobello mushrooms, wipe clean with a dry paper towel, remove stem and gills with a spoon, careful not to break the mushroom
  • 1 clove of garlic, grated
  • ¼ cup olive oil
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons minced flat leaf parsley, thyme, or substitute with your favorite fresh cut herb

Directions:

  1. Combine all ingredients in a plastic bag, seal and marinate for up to an hour
  2. Remove mushrooms from bag and discard marinade
  3. If cooking on stove top, preheat skillet with 1 tsp of olive oil
  4. Grill or cook on stove top for 3-4 minutes on each side until soft but not mushy
  5. Split bun and place cut sides down on skillet or grill and toast
  6. Spread with onion jam and horseradish sauce, enjoy

Horseradish Sauce

2/3 cup of plain Greek yogurt

3 tablespoons of prepared horseradish

Stir together and store in refrigerator

Oyster Stuffing

Bread, Chicken, Dinner Ideas, Fish December 15, 2025 Leave a comment

The history of oyster stuffing dates back to at least 1685, when it was first mentioned in the cookbook The Accomplisht Cook in London. Traditionally, the stuffing was placed under the skin of the bird, a common practice at the time. By 1796, culinary advice suggested stuffing the cavity of the bird instead. Different regions have their own preferred types of stuffing: Southerners often favor pecan, rice, or cornbread; Italians typically include sausage; and Germans enjoy dried fruit, potatoes, and apples. I personally discovered an oyster stuffing recipe many years ago and decided to try it. I am pleased to say that this stuffing is delicious, it does not have a fishy smell or taste. One of its advantages is that it can be served as a standalone dish. For the best flavor, I recommend using fresh herbs whenever possible. Enjoy your cooking experience and the unique taste of oyster stuffing.

SERVES 8—10

INGREDIENTS

  • 11 cups ½” cubed white French bread (about 14 oz.)
  • 6 slices bacon
  • 6 tbsp. butter, melted, plus more for greasing the pan
  • 6 shallots, thinly sliced
  • 4 celery ribs, thinly sliced
  • 40 medium oysters, such as Bluepoint’s shucked (about 1 lb.), with 1 cup of the liquor reserved (I have used canned oysters)
  • 1 cup chicken stock
  • ¼ cup madeira or port (a sweet wine)
  • ⅓ cup chopped flat-leaf parsley leaves
  • 2 tbsp. fresh chopped thyme leaves
  • 2 tbsp. fresh chopped sage leaves
  • ½ tsp. Tabasco (or any hot sauce)
  • ¼ tsp. fresh grated nutmeg
  • ⅛ tsp. ground cloves
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Preheat oven to 250˚F.
  2. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Remove bread cubes from the oven and let cool.
  3. Put bacon into a 12″ skillet; cook over medium-high heat, stirring frequently, until crisp for about 10 minutes. Remove bacon from pan. Reserve 1 tablespoon of grease.
  4.  Add 4 tablesopoons of butter to bacon grease and heat. Add shallots and celery, reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
  5.  Add oyster liquor, stock, Madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes.  Scrape the mixture into a large bowl and stir in the bread cubes and oysters. Set aside to allow the flavors to come together for 10 minutes.
  6. Raise the oven temperature to 400˚. Transfer mixture to a buttered 2-qt. oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately.