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Delicious Banana Crumb Muffins

 Banana Crumb Muffins

Click on the picture for my Maultaschen recipe:


Creamy Potato Egg Salad by Stefanie & Ed

5 lbs. Small or medium Red potatoes
2.5 cups mayonnaise
2 tsp. white vinegar
2 tsp. yellow mustard
2 tsp. salt
2 tsp. pepper
5 hard-cooked eggs, chopped
2 large German pickles, chopped
3 liberal shakes paprika
Bacon (optional)

Cut potatoes in cubes and cook in boiling water. Cook covered 25 – 30 minutes or until soft.
Mix ingredients in a bowl.
Add potatoes; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate to blend flavors and chill. Store covered in fridge.

Schupfnudeln by Oma Hildegard

  Schupfnudeln a type of dumpling is a traditional German meal. They are an alternative to pasta and potatoes. Oma Hilde refers to them as bubenspitzle. Traditionally, they are formed by hand. They are very easy and quick to prepare, and can be added to almost any meal. Growing up we mostly had them with applesauce or egg with a side of cucumber & tomato salad. They taste best when you fry them in a pan in which you already prepared part of your meal, so that they absorb up the flavor.

Serves 5

6 Starchy Potatoes
1 tsp. salt
1.5 tsp. basil flakes
2 eggs
1 lbs. potato starch or corn starch
1 cup flour as needed

1.            Wash potatoes, and cook in boiling water until they are soft.
2.            Use potato smasher after peeling.
3.            Mix all ingredients in bowl, do not add extra liquid.
4.            Knead dough by hand.
5.            Roll dough out like a snake, cut and roll into little one-inch fat snakes. 
               (For dumpling roll into ball)
6.            Lightly add them to salted boiling water until they float to the top.
7.            Optional; Fry in pan with butter

Making Goulash just like Oma Hilde

Did you know Goulash originated in Hungary? It is also very popular in Central and Eastern Europe. Growing up we would have this delectable meal almost weekly. Oma Hilde’s gravy tasted so good you could drink it. Her Gulasch is similar to the Hungarian Goulash. One of the differences is Hungarian Goulash is usually served with potatoes and the German one isn’t.

 Stef Food


 Ingredients: Servings: 6-8

        * 1/4 cup shortening                                                               
* 2 lbs. 1 inch beef cubes cut
    * 1 dash onion powder                                                            
* 1 garlic clove, minced or powder
    * 1/4 cup catsup                                                                         
* 2 tablespoons Worcestershire sauce
    * 1 tbsp. brown sugar                                                              
* 2 teaspoons salt
    * 2 teaspoons paprika                                                              
* 1/2 teaspoon dry mustard
    * 1 dash red cayenne pepper                                                  
* 1 1/4 cups water
    * 2 tablespoons flour (optional)                                           
* 1/4 cup water
    * 3 cups hot cooked noodles                                                  
* 1/4 cup red wine (the secret ingredient)

Prep Time: 30 mins
Total Time: 3 hrs.
Melt shortening in large skillet.
Add beef, onion and garlic; cook and stir until meat is brown and onion is tender.
Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water.
Cover; simmer 2  ½ to 3 hours.
Blend flour and 1/4 cup water; stir gradually into meat mixture. (optional)
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve over noodles.
Note: To freeze: Cover and freeze. To serve: Thaw in the fridge. Re-heat, covered at 350 degrees for 35-40 minutes.
It goes well with spaetzle. If you don’t have spaetzle, egg noodles will do fine too. I did not have either and used penne pasta in its place. Sometimes we just need to improvise.

Cheery Cherry Cobbler

This is one of the easiest dessert recipes that you will ever find. It only involves a few ingredients. I love cherries, this is one of my preferred recipes. Nevertheless, it is a lovely and well-received dessert.

1 can (21 ounces) cherry pie filling
1 package (18 1/4 ounces) yellow cake mix
1/2 cup (1 stick) butter, melted
1/3 cup chopped pecans
Need to use crockpot, and maybe a measuring cup
First place pie filling in slow cooker.
Second mix together cake mix and butter in medium bowl.
Third spread evenly over cherry filling.
Fourth sprinkle pecans on top.

Cover and cook on LOW 3 hours or HIGH 1 1/2 to 2 hours.
Spoon into serving dishes.

PS: It pairs well with good-quality vanilla ice-cream.

Makes 8 to 10 servings.

Cheery Cherry Cobbler:

Vanilla Cake Mix


Cherry Filling

X 2.8mg




Other favorite recipes:

Meatless Monday

Tomato Soup
Zucchini Meatballs

Low Oxalate Foods

Brazilian Cheese Bread
Low Oxalate Diet


Omelet Toast
Avacado Toast


Oma's Oblaten nut cookies


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