This week's Menu of the Week comes from our cookbook, Farmhouse Kitchen! Inspired by those old-fashioned kitchens and their made-from-scratch recipes, this book has been certified a national bestseller!
With recipes for every meal of the day, plus special occasions, it also includes a chapter called Farmhouse Pantry, with jellies, jams, pickles, preserves and so much more.
Peach Cobbler Muffins
Shared by Bonnie Allard of Santa Rosa, California, these make a delicious breakfast or brunch treat. She writes, "My most requested muffins...I hope you all like them as much as my family & friends do! Everyone loves them so much, they disappear right away whenever I make them to share."
3 c. all-purpose flour
1 c. sugar
1-1/2 T. baking soda
1/2 t. salt
3/4 c. butter, diced
1-3/4 c. milk
16-oz. can peaches, drained and chopped
Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry knife or a fork. Add milk and peaches; stir just until moistened. Spoon batter into greased or paper-lined muffin cups,
filling 2/3 full. Spoon topping onto muffins. Bake at 400 degrees for about 20 minutes, or until golden. Turn out and cool slightly on a wire rack; serve warm or cold. Makes 1-1/2 dozen.
2 T. butter, diced
2 T. sugar
1/2 t. cinnamon
Mix together in a small bowl until crumbly.
Spicy Cheese Crispies
Molly Wilson of Box Elder, South Dakota sent us this recipe along with this note, "All the kids loved the regular mild-flavored cheese crispies and my uncle told Mama she should make some for the adults...so she did!"
1 c. margarine, softened
8-oz. pkg. shredded sharp Cheddar cheese
2 c. all-purpose flour
1 t. cayenne pepper
1/2 t. salt
2 c. crispy rice cereal
Optional: 1 c. pecan halves
In a large bowl, blend together margarine and cheese. Add flour, cayenne pepper and salt; stir in cereal. Shape into small balls and place on ungreased baking sheets. Flatten each ball with a fork. Top each with a pecan half, if desired. Bake at 300 degrees for 20 minutes. Cool; store tightly covered. Makes about 6 dozen.
Honey & Brown Sugar Meatloaf
This recipe from Lea Ann Burwell of Charles Town, West Virginia has become one of our main dish stand-bys. She writes, "My father-in-law raises honeybees and shares the honey with us. One day I experimented with it and this has become my husband’s favorite meatloaf recipe. It is simply delicious. He also likes to use the leftovers to make hot meatloaf sandwiches the next day...yum!"
2-1/2 lbs. ground beef
1 sleeve saltine crackers, crushed
1 egg, beaten
2 c. catsup, divided
1/2 c. honey
1/2 c. brown sugar, packed
Mix ground beef, cracker crumbs, egg and 1/2 cup catsup in a large bowl until thoroughly mixed. Shape into a loaf and place in an ungreased 13"x9" baking pan. Spread 1/2 cup catsup on top of loaf. Bake at 350 degrees for one hour and 15 minutes. Mix honey, brown sugar and remaining catsup together with a whisk. Remove meatloaf from oven and pour glaze over the top. Place meatloaf under the broiler until glaze starts to bubble. Let cool slightly before slicing. Serves 6 to 8.
The Best Blondies
We love this recipe from Elizabeth Cisneros of Chino Hills, California...it's a must at all of our potlucks! She writes, "For an extra-special dessert, serve squares topped with a scoop of butter brickle ice cream...delicious!"
1 c. butter, melted
2 c. brown sugar, packed
2 eggs, beaten
2 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
1 c. chopped pecans
1 c. white chocolate chips
3/4 c. toffee or caramel baking bits
Line a 12"x9" baking pan with parchment paper. Spray sides of pan with non-stick vegetable spray and set aside. In a large bowl, mix together butter and brown sugar. Beat in eggs and vanilla until mixture is smooth. Stir in flour, baking powder and salt; mix in pecans, chocolate chips and baking bits. Pour into prepared pan and spread evenly. Bake at 375 degrees for 30 to 40 minutes, until set in the middle. Allow to cool in pan before cutting into squares. Makes one dozen.
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