Wicked Pickles


Cinnamon balls

Left over chicken wings and meatballs

Ham and Cheese Quiche
Crescent Rolls
Lettuce Salad


© 2007 Wicked Pickles Homeschool


Cream Cheese Frosting

·         8 ounces fat free cream cheese softened
·         ¼ cup room temperature butter (Smart Balance? Butter?  What's the diff??)
·         1 cup powdered sugar
·         ½ tsp  vanilla
·         1/8 cup cocoa (if chocolate frosting is wanted.

1.       mix cream cheese, butter and vanilla together until nice and smooth
2.      Add powdered sugar gradually until all incorporated.
3.      Add cocoa if wanted.
Store in fridge after frosting cakes and cookies.

© 2007 Wicked Pickles Homeschool


What am I going to do with the leftover ham?  That was the question I was asking myself this morning.  Oh, yummy quiche!  Good for breakfast, dinner or supper.  Different sides needed of course but ample for any meal.  Enjoy!

Ham and Cheese Quiche
·          9 eggs
·          ½ cup milk
·          ½ tsp salt
·          pepper to taste
·          about 2 cups left over ham cut into smallish pieces
·          ¼ onion chopped fine
·          1 ¼ cup co-jack shredded cheese
1.      Cut up ham and and place in the bottom of a deep greased pie plate.  (I mean really deep, not a casserole but not a regular pie plate)
2.      Mix the rest of the stuff together in a bowl.  Beat the eggs up pretty well before adding the rest of the stuff.
3.      Pour egg mixture over the ham in the deep pie plate.  (notice the  emphasis deep again?)
Bake at 350 for about 40-45 minutes or until the it is nice and brown and firm.

© 2007 Wicked Pickles Homeschool


OK, this is originally my FIL’s recipe.  Since his death my MIL has been making this every Christmas.  I have tweaked it, make it a bit easier and heart healthy and make it a couple times of year.  It is definitely a family favorite.

French Dips 
1 chuck or butt roast (very lean, we use deer and it is just as good)
little oil (canola…my FIL did NOT use just  a little)
salt and pepper
beef stock
In a cast iron skillet heat some oil and sear all sides of your salt and peppered roast.  Put seared roast in heated crock-pot.  Add a box or two of organic beef broth.  Cook on low all day.  Remove roast from liquid, chill both until the next day.

Slice chilled roast going against the grain very thinly.  Use a very sharp knife but be very careful.  (My finger is healing from the cut I got last week cutting up the roast)  Put roast in crock-pot, add broth and cook on low all day until ready to serve.

Serve on multigrain hard French rolls that have been toasted on each side.  It is meaexcellent with caramelized onions and peppers on top of the beef with provolonecheese melted on top.   Dip in broth.



This recipe is my Great Grandma's recipe.  My dad said most of her food wasn't edible but I found this recipe to suit our needs very well. 

The recipe was told to me by my Gaga.  I was on the phone telling her that I needed ot make red cabbage and wasn't sure how.  She rattled off this recipe like it was second nature.  She told me Grandpa's mom made it all the time. 

I am all for family recipes so I tried it out.  Cool says it tastes like candy.  Can't ask for much more!

Red Cabbage and Apples
1 head red cabbage
3 or 4 apples
2 tbs vinegar
1/3 cup brown sugar
1/3 cup water
2 tbs margarine
dash cinnamon

Cut cabbage and put in large skillet.  Peal and cut apples put in skillet.  Cook with water and vinegar on low for 2 hours.  Make sure to keep an eye on it and add water if necessary.  Add brown sugar, butter and cinnamon.  Serve.



The title is kind of deceiving.  My mom does not make the best meatloaf.  I hate to say it but my mom is not the best cook.  I love ya mom, but you know it's the truth. 

I picked up this recipe from an old neighbor, changed  some things around and make it my own.  It isn't now our traditional Chrsitmas Story supper.  I hope you enjoy it as much as we do.


1 lb hamburger
1 lb sausage
1 pkg crushed saltine or ritz crackers
1/3 cup ketchup
2 eggs
splash of milk
1 onion diced
dash of pepper
garlic to taste

Mix all ingredients except for the bacon together.  Form into  loaf pan.  (I have one that has drain holes.  It just fits into a regular loaf pan, very cool.) Top with bacon strips.  Bake at 350-400° for about 1 ½ hours.  You can also put these in muffin tins and bake for 30-45 minutes.




    ...to the nerve center of the Pickles House. This is where all the deep thinking, discussing and plan making takes place. But above all...this is food central. (Yep even Pickles have to eat!) Yowza! I look forward to sharing the Pickle Family daily menus, recipes and pictures of the food. I hope you will stop back often to see what's cookin'!


    February 2008
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    Living the good life while cooking, eating, living, loving, laughing and doing laundry.