Here I Am!


Again, I didn’t intend to let so much time pass. Seems like there’s always so much going on… I’m sure you can relate! I’ve been working on a few things and I want to share them with you. First being, I’ve made a few changes in my diet and you will see that reflected in some of my recipes. Don’t fear! They’re still AWESOME! And I will still be including the types of dishes that I don’t intend to eat… I’ll just be feeding those to my Dad!

If you’ve struggled with your weight as I have, I highly recommend a diet that is high in protein and low in carbs. I haven’t been hungry with this type of eating and I lost 10 pounds the first week! There are a ton of resources out there on the internet and even groups/pages on facebook you can follow. I’ve been doing a little cooking this past weekend and I’ll be sharing those recipes with you this week. It’s good to be back!

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Creamy Enchilada Casserole



As I may have mentioned in the past, I rarely use measurements when cooking for myself… unless, of course, it’s baking… or a new recipe.  This is a variation on a recipe I’ve made several times over the years.  I’ve never found the original recipes in my stash and have yet to find the exact one I used to begin with.  Every time I’ve made it, I add or subtract ingredients.  The last time I made this, I made it for our church group that met once a week.  I made one pan with chicken as the main ingredient and ground beef in the second.  This time, I was cooking for myself (I know… that’s a big pan!  But I’ve never learned to cook for one)  and I used ground beef.  As always, feel free to add your favorite ingredients… change it up to suit your taste!  Enjoy!



1 cup sour cream
1/2 cup french onion dip
1 lg can cream of mushroom soup
2 lb ground beef
1 medium white onion, chopped
1-2 packets taco seasoning – depends on your taste… I used one.
1 package tortillas
4+ cups shredded cheddar cheese – I like a lot of cheese!
1 can green chiles
1 can mild rotel
1/2 can green chile enchilada sauce
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
  1. Preheat oven to 350 degrees.  Grease a 9×13 pan using non-stick cooking spray.
  2. Mix cooked ground beef (with taco seasoning in it) with garlic powder, onion powder, salt, pepper onion, chiles and 1 1/2 cups of the cheese.
  3. In another bowl, mix dip, sour cream, soup, green chile sauce and 1 1/2 cups cheese.
  4. Mix the ground beef mixture with 1/2 of the soup mixture.
  5.  Roll up in tortillas and place in pan.
  6.   Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder.
  7. Pour remaining soup mixture over enchiladas and top with remaining cheese.
  8. Bake 25 minutes and then place under the broiler on high for 3-4 min to brown the cheese.


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Sad News For Mabel

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First, let me apologize for my long absence.  It has been a crazy busy Summer!  Now, for the sad news… Mabel is no more.  Unfortunately, she was parked at the mechanic’s garage and I had not checked on her.  The mechanic knew, but failed to tell me that she developed a terrible leak from the ceiling and it ruined the inside.  You could smell the mold as you walked up to her.  I was already unhappy with the mechanic for NEVER starting ANY work on the motor and then finding out the whole inside would have to be scrapped and remodeled was just too much!


By the time I would have replaced the engine and anything else mechanical and gutted and replaced the insides, I could buy a new or at least newer motorhome.  So, sadly, I made the decision to sell her for scrap.  Can you say OUCH?  I sold Mabel for 1/10 of the purchase price.  Now I’m back at square one with just a dream.

The good news?  I actually do have a few new recipes to share, so watch the blog this coming week!  I’ll be adding one or two and hope to be back on track.

I also have some info to share with you as I have joined the ranks of Canners everywhere!!  I’ll be doing a series of posts on my introduction to canning.  No, I did not have a garden, but I plan one next year.  This year, I’ll be starting with making meals in advance and canning meats.  The almanac is calling for a bad Winter, and I have no intention of braving the whipping winds, snow, sleet and icy roads.  I’m going to stock up and stay cozy inside!


I realize I’m all over the place with this post, but I just have so much to share!!  I’m really excited that The Pioneer Woman is going to be introducing her new line of kitchenware/dinnerware on September 1st!!  She has been posting sneak peaks on her facebook page… you should check it out!  I am loving it so far!  I’m crazy for color in the kitchen!



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Super Yummy No-Bake Cheescake



I made this yummy cheesecake for our family Easter Dinner today.  It’s the first time I’ve ever made the cheesecake filling without a box mix and it was heavenly!!  Since I was in a time crunch, I used a pre-made graham cracker crust… I don’t recommend it.  Next time, I’ll be using the easy homemade recipe that I will share below.

I loved the creamy texture of the filling and the sweet flavor.  You can tweak this recipe and add less sugar if you prefer it, but it was a big hit today… NONE left!  I will be making this again!



    • 1 prepared graham cracker crust
    • 2 (8 ounce) packages cream cheese, softened
    • 1 cup powdered sugar
    • 1 (8 ounce) containers frozen dessert topping (Cool Whip)
    • 1 (19 ounce) cans cherry pie filling (Comstock)
    • 6 (ounces) sweetened condensed milk
    • 1/4 (cup) heavy whipping cream


  1. Blend cream cheese, heavy whipping cream, sweetened condensed milk and powdered sugar.
  2. Fold in frozen dessert topping.
  3. Pour into graham cracker crust, spreading filling in bottom of dish.
  4. Pour cherry pie filling onto top of filling.
  5. Chill at least 3 hours.
  6. You will have extra filling left, but you can use it in a second crust or serve it in a bowl with pie filling of your choice on top!


Graham Cracker Crust  – courtesy of Martha Stewart


  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.


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Homemade Super Chocolatey Brownies




I’m apologizing in advance.  Most of the recipes you will see in Backroad Kitchen are going to be chocolate.  I can’t help it.  It’s my favorite!  I’m going to make a concerted effort to make other things… then I won’t want to eat them!  I can send them to my Dad!  Here is an especially good recipe for homemade brownies.  Enjoy!



12 tablespoons Salted Butter

1  cup granulated sugar

1/2 cup brown sugar

2/3 cup cocoa powder

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

3 large eggs

1 cup flour

3/4 cup chocolate chunks


Preheat oven to 350 degrees F. Lightly grease a 9 X 9 pan with. Set aside.

Melt the butter in a small pan. Next, add the granulated sugar, brown sugar, salt and vanilla extract. Stir well.  Whisk in the cocoa powder.

In a separate bowl, lightly beat the eggs. Pour the chocolate mixture into the bowl and whisk in with the eggs until well combined. Stir in the flour and chocolate chunks, but do not beat.

Pour batter into baking pan. Bake at 350 degrees F for 30 minutes. Cool completely.

Remove brownies from the pan.  Cut the brownies into serving size pieces and store in an airtight container.


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16 Bean Soup

It has been a particularly cold week in Indiana.  We got at least 7 inches of snow and I ended up closing the store yesterday, which was a bummer because I was expecting a lot of people that work during the week to stop in.  I made the hard decision to close the store, so we’ve had a big sale going on.  Time is running out… I have about two weeks left to sell everything, pack up and go.  As you’ve probably noticed, I haven’t done much cooking.  Unless you count the occasional coney dog and hamburger helper… ssshhh… don’t tell! lol
Today is Sunday and I’ve probably mentioned before that it calls for a real dinner… that’s how I grew up.  I wanted to make sure I cooked a real meal today.  This is the first time I’ve made 16 Bean Soup.  I have several other dishes planned for you this week.  I am excited to be cooking again!
I’m sure for most of you, ingredients like bay leaves are normal and not exotic.  This is my first time EVER using them.  My Mom was a fabulous cook, but some seasonings were never used.  I’ve been slowly adding new ones to my spice cabinet and I’m looking forward to using them.  Last year was the first time I used real garlic and not garlic salt or powder… I know, right?!  I’m 48 years old and heading into new culinary territory!
I hope you’ve had a wonderful weekend with your family.  Have you ever made this soup before?  If so, comment below and tell me how yours turned out.
1 16-oz bag 16 Bean Mix
1 large ham shank or pieces of ham (1.5 to 2 lbs)
6 cups chicken, pork or beef stock and water
1 medium onion, chopped
2 cloves garlic, minced
2-3 bay leaves
1 tsp Cajun seasoning
freshly ground pepper
salt (with caution)
(Feel free to add carrots, celery, fresh seasonings such as thyme and parsley.)  I did not add these things as I was trying to keep it close to the way I make pinto beans.
1. SOAK THE BEANS:  Put beans in a pot with 3-4 cups of water and bring to a boil.  Boil 2 minutes, then cover, remove from heat, and let sit for an hour.  Drain and rinse. Beans will look gray  – that will cook out later.
2. LOAD POT OR SLOW COOKER  with beans and the ham.  Add the rest of the ingredients except salt.  Do not salt soup until cooking is done, since the ham is already salty. Use your judgment with thyme, parsley and pepper.
3. SLOW COOK on High for 4-5 hours, or on Low for 8-9 hours, until ham falls off the bone.
4. Remove bones (and bay leaves)
with a slotted spoon.  If soup is not thick, allow to cook for another hour with lid off.  Salt only after cooking is complete because the ham is salty already.
5. Serve with warm cornbread.
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Ham, Cabbage and Potatoes

I love comfort food.  It’s what I grew up on.  Today has been an especially cold day in Indiana and I was craving a hot meal in my warm home.  I fixed one of my favorites, but it’s one that is usually reserved for New Year’s Day and eaten for good luck.  My Mom always made it for us when I was growing up.  I highly recommend serving it with warm cornbread.  I took the easy road and used Jiffy mix this time.  Use whatever recipe you favor.



Ham, Cabbage and Potatoes




One large head cabbage

2-3 baking potatoes

16 oz ham (I prefer a lot of meat in mine)

3 TBSP butter

salt and pepper to taste



In a stock pot or similar pan, boil potatoes (cut into large cubes), cabbage that has been cut into wedges for 10-15 min.  Drain off some of the liquid, to keep it from being too soupy and add ham, salt and pepper.  Continue to boil for another 15 minutes.  Serve hot with warm cornbread.


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Meet Mabel


Some of you that follow me through facebook may already know about Mabel.  For those of you that don’t, I purchased Mabel last Summer.  I had come across the idea of “glamping” and after a brief search, I found her.  I had  been looking at Class C motorhomes online, just for research of course,… and when I saw the price, I had to have her.  Forward to the day of picking her up.  The inside was worse than I had previously expected.  However, I jumped in the driver’s seat and she started right up.  I tried to talk myself out of it.  I even looked at a few others for more money.


It’s one of my traits… once I get an idea in my head, I can’t let it go.  I signed the papers, wrote the check and headed out of that parking lot.  I discovered that the gas gauge was broken, so I drove to the gas station next door and filled it up.  We got back on the road again and onto the highway… me driving Mabel and my daughter and nephews following behind me.  I think we made it past one exit.  That’s when I noticed it was getting HOT inside the cab.  Then, Mabel started slowing down.  I pulled over to the shoulder and she died.  I was fortunate enough to have had a nice salesman… I’m pretty sure he knew this would happen.  He gave me his cell number before we left.  I called him and he graciously let me use his AAA membership to have her towed the 3 hours back home.  What a long night!



We finally got her back home and were able to park her in the store parking lot.  (My landlord rocks!)  After a few days of getting referrals, she was taken to an awesome mechanic.  He was nice enough to offer a spot at his shop to park her until we decided what needs to be done.  Just as I suspected, a new engine is in order.  I’m ok with that though, because I’ll be more secure taking her back out on the road.   I’m currently trying to put back a little money for repairs and once she’s up and running, I’m going to park her behind my house so I can start working on her interior.  It would be awesome if I can manage all this by mid-Spring!  I’d love to start planning our first trip!



I’m showing you these “before” pics of Mabel because this is going to be an ongoing feature at the Backroad Kitchen.  I’ll be posting when there are updates.  Once the mechanic is done, I’ll bring her home and take the before pics of the interior.  I am so excited to get started!!  I’ve been doing a lot of research online about remodeling old campers and life on the road.  At this time, I have no intention of living in Mabel full-time.  My plan is to take extended vacations.  I really don’t want to be too far from family, so the trips will be relatively short… probably a week or two at a time.  I’d love to hear from any of you that have taken on this sort of project and anyone who camps in an RV.  I’m also waiting for it to warm up a bit.  I’d love to see the Northeast and it’s a little cool for that right now.  Let me know about good campgrounds and any wonderful, little out of the way towns I need to see!


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Four Can Soup



I found a recipe for this soup online about 6 months ago… I changed it to suit my taste and my lifestyle.  Since my daughter doesn’t live with me (technically… she has the one bedroom apartment on the second level of my home, with a separate entrance), I cook for myself.  I did that a lot anyway as she got older since she prefers a vegetarian menu.

I made my version with half the number of cans called for and added one of my own.  Even at half the amount, this made quite a bit of soup.  I also added seasoning.  You can tweak this recipe and make it your own as well!  As you can see by the picture, I prefer to top off my bowl with some shredded cheese and a dollop of sour cream.  Delicious!




1 tsp garlic powder

1 (10 3/4 ounce) cans minestrone soup

1  (10 3/4 ounce) cans water

3  teaspoons beef bouillon granules, dissolved in the cans of water

1  (16 ounce) cans pinto beans, drained

1  (10 ounce) cans rotel

1 (10 ounce) can diced tomatoes

1 1/2 lbs cooked ground beef

1 medium onion

1 medium bell pepper

salt and pepper to taste… you won’t need much.

macaroni – I didn’t measure… approx 1/3 cup uncooked



Brown ground beef in skillet (with onions and green bell peppers if desired).

Drain meat.

Combine all ingredients in large pot and simmer for 40 minutes.

Serve with corn bread or crackers.


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Italian Meatballs

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Some of you may already know that I post a lot of recipes on my facebook timeline.  The majority of those I share from friends or they are recipes that catch my eye online.  Everything I post here is something I have cooked myself and have eaten.  A few days ago, I was posting recipes that were most decidedly Italian and that made me hungry for an easy dish of spaghetti.  I love meatballs, but we never had them growing up… spaghetti sauce almost always had hamburger in it.  This was my first try… they were good!


Italian Meatballs


1 1/2 lbs ground beef

1 egg

1/4 cup milk

1/2 cup bread crumbs

1/2 tsp salt

1/4 tsp pepper

1 tsp oregano

1 TBSP parsley

1/2 tsp garlic powder

1/4 cup grated parmesan cheese

1/4 tsp thyme



Mix all ingredients in a large bowl by hand.

Use your bare hands to make sure everything is mixed together well.

Roll meatballs – approximately the size of a golf ball.

Drop raw meatballs into skillet with hot oil… turn as each brown.

Drop half-c00ked meatballs into a pot of spaghetti sauce and simmer for an hour.

Serve over spaghetti noodles.


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