Comfort Food

Vegetable Shepherd’s Pie

March 18, 2015

Comfort food can most certainly be hearty vegetable dishes. If you want to make this recipe vegan then use nondairy products instead of butter and milk.

Winter Pot Roast

February 6, 2015

It’s cold outside which calls for a comforting Winter Pot Roast. Feel free to use any vegetables that strike your fancy.

Roasted Chicken Enchiladas

January 31, 2015

These enchiladas are a game day favorite in my house. Make them ahead and pop them in the oven when your guests arrive.

Easy Hoppin’ John

June 5, 2014

Easy Hoppin’ John

Easy Hoppin’ John

Here is a super easy recipe for Hoppin’ John.  So Southern and so good!


1 Pound Black-Eyed Peas

1 Finely Chopped Onion

1 Pound Finely Chopped Lean Salt Pork

2 Quarts Boiling Water

1 Cup Raw Rice (Cooked Separately)

1 Teaspoon Crushed Red Peppers

Wash and soak black-eyed peas overnight in cold water. Drain well and put peas in a large-size pot. Add boiling water, onion, salt pork, and crushed red peppers. Simmer, covered, for 2 hours or until peas are very soft. Add water as needed. In a separate pot cook rice until dry and fluffy. Add cooked rice to cooked peas in pot. Simmer gently until all liquid is absorbed. Transfer to serving bowl. Serve warm. Serves 6

© Victoria Hart Glavin


Super Easy Meat Loaf

May 27, 2014

Super Easy Meat Loaf

Super Easy Meat Loaf

After a long weekend I confess that I’m not really in the mood to make a big elaborate dinner so assembling an easy meat loaf is just right. I always like to make extra for sandwiches throughout the week. Serve my Super Easy Meat Loaf with mashed potatoes and a tossed green salad.


1 1/4 Pounds Ground Beef or Ground Chicken

1 Chopped Medium Red Onion

1 Lightly Beaten Egg

1/4 Cup Organic Ketchup

1/3 Cup Old Fashioned Rolled Oats

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Preheat oven to 375 degrees. In a large-size bowl combine ground beef with chopped onions, beaten egg, ketchup, oats, kosher salt, and pepper. Form in loaf and place in loaf pan, with at least 1/2 inch space between meat and edges of pan, so that grease can drain away from meat. Place in oven and bake for 50 to 60 minutes until done. Remove from oven and let rest for 5 minutes. Drain off grease and then remove from pan onto serving platter. Serve warm. Serves 4

© Victoria Hart Glavin



Quickie Chicken Noodle Soup

February 26, 2014

Chicken soup

Quickie Chicken Noodle Soup


1 Tablespoon Unsalted Butter

1 1/2 Cups Sliced Carrots

1 Cup Chopped Yellow Onion

1/2 Cup Chopped Celery

1 Teaspoon Minced Garlic

1/2 Pound Boneless Skinless Chicken Breast

1/2 Teaspoon Freshly Ground Pepper

3 1/2 Cups Low-Sodium Chicken Broth

4 Ounces Uncooked Egg Noodles Or Pasta Of Your Choice

1/4 Cup Chopped Fresh Parsley

In a large-size saucepan heat butter over medium-high heat. Add carrots, onions, celery, and garlic. Cook for 3 minutes. Stir occasionally. Cut chicken breast into 1/2 inch pieces. Add to saucepan and sprinkle with pepper. Cook 1 minute. Stir occasionally. Add chicken broth and noodles. Cover and bring to a boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until noodles are tender and chicken is cooked through. Stir in parsley. Remove from heat and ladle into bowls. Serves 4.

© Victoria Hart Glavin


Sea Salt Caramels

December 11, 2013


Sea Salt Caramels

I don’t know one person who doesn’t love caramels.  They time a bit of time to make, but make great holiday gifts.  You will definitely need a candy thermometer for this recipe. 


2 Cups Sugar

1/2 Cup Light Corn Syrup

1/4 Cup Water

14 Ounces Sweetened Condensed Milk

1/2 Cup Unsalted Butter (Cut Into Small Pieces)

2 Tablespoons Bourbon

1/2 Teaspoon Kosher Salt

Sea Salt (For Garnish)

Spray an 8×8 inch baking pan with nonstick spray and then line with parchment paper.  Leave a 2 inch overhang on 2 sides.  Spray parchment paper with the nonstick spray.  In a medium-size saucepan over a medium-high heat combine sugar, corn syrup, and water to a boil.  Stir to dissolve sugar.  Cook for 8 to 10 minutes, stirring occasionally, until mixture turns a deep amber color.  Remove pan from heat and whisk in sweetened condensed milk and butter.  Mixture will bubble.  Whisk until smooth.  Return pan to a medium-low heat and fit pan with candy thermometer.  Cook and whisk constantly, until thermometer reaches 240 degrees. Remove from heat and whisk in bourbon and kosher salt.  Pour into prepared pan. Let cool. Sprinkle caramel with sea salt.  Cut into 3/4 inch pieces and wrap individually in parchment paper.  Caramels can be made 2 weeks ahead.  Store in airtight container and at room temperature.  Makes about 100 caramels. 

Grandmother Libby’s Spiced Oatmeal Cookies

December 4, 2013

Oatmeal cookies

Grandmother Libby’s Spiced Oatmeal Cookies

My great grandmother used to make these cookies for the holidays.  One year I asked her for the recipe, which I am delighted to share with you.  They are easy to make.  You can add raisins or leave them out. 


1 Cup Shortening

2 Cups Brown Sugar

1/2 Teaspoon Vanilla Extract

2 Room Temperature Eggs

2 Tablespoons Whole Milk

2 1/2 Cups Unbleached Flour

2 Cups Old-Fashioned Oats

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Teaspoon Ground Cinnamon

Additional Sugar

Preheat your oven to 350 degrees.  In a large-size bowl cream shortening, vanilla and brown sugar.  Add eggs and milk.  Mix well. In a medium-size bowl combine flour, oats, baking soda, kosher salt and cinnamon.  Add to the creamed mixture.  Line baking sheets with parchment paper.  Drop rounded teaspoonfuls onto baking sheets about 2 inches apart.  Sprinkle tops with additional sugar. Place into oven and bake for 12 to 15 minutes.  Remember that all ovens heat differently.  I like to remove my cookies just a tad underdone because they will continue to cook a bit when out of the oven.  Remove from oven and let sit on baking sheet for 5 minutes before removing.  Remove cookies and let cool on wire racks.  Makes about 4 dozen.


Holiday Pumpkin Cherry Bread

November 30, 2013

Holiday Pumpkin Cherry Bread

Holiday Pumpkin Cherry Bread

This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts.  It’s easy to make and keeps quite well.  Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays. 


3 Cups Unbleached Flour

2 Tablespoons Pumpkin Pie Spice

2 Teaspoons Baking Soda

1 1/2 Teaspoons Kosher Salt

3 Cups Sugar

15 Ounces Pumpkin Puree

4 Large Eggs

1 Cup Vegetable Oil

1/2 Cup Orange Juice

1 Cup Dried Tart Cherries

Preheat your oven to 350 degrees.  Grease and flour two 9×5 inch loaf pans

In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt.  In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended.  Add pumpkin mixture to flour mixture.  Stir JUST until moist.  Fold in dried cherries.  Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes.  Remove from oven and cool in pans on wire racks for 15 minutes.  Remove from pans and place on wire racks to cool completely.  Makes 2 loaves.  

Smoocharoo Cookies

November 7, 2013

Smoocharoo Cookies

Smoocharoo Cookies

Give your cookies a cuddle and a kiss.  These cookies are great holiday or anytime cookies.  I like these cookies soft, but if you like a crisp cookie then keep them in the oven a minute or two longer. 


3/4 Cup Shortening (I found a good shortening in the natural foods section)

1 1/4 Cups Light Brown Sugar (Firmly Packed)

2 Tablespoons Milk

1 Tablespoon Vanilla Extract

1 Large Egg (Room Temperature)

1 3/4 Cup Unbleached Flour

1 Teaspoon Kosher Salt

1 Teaspoon Baking Soda

10 Ounces Mini Kisses (I used Hershey’s Brand)

Preheat your oven to 375 degrees.  In a large-size bowl beat together the shortening and brown sugar with an electric mixer on a medium speed until light and fluffy.  Beat in milk, vanilla and egg.  Stir in flour, kosher salt and baking soda.  Blend in mini kisses.  Drop by rounded tablespoonful two inches apart onto parchment paper lined baking sheets.  Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.  Remove from oven and cool for 2 minutes on baking sheets.  Transfer cookies to cooling racks.  Makes about 3 dozen cookies. 


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