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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Savory Meatloaf and Creamy Mashed Potatoes



The first two weeks here in Indiana were so cold!  Cold weather makes me want a hot meal of my favorite comfort foods.  This meal was delicious!  You may notice that the onion chunks are a little large in the picture.  I love onions! Depending on your taste, you may want to chop the onion more finely.  As with most meals, I don’t make my meatloaf the same way every time.  I rarely measure and I change the ingredients.  I like to think of it as a nod to both of my grandmothers.  My Dad has told me many times about when he and Mom were first married and she wanted to make him one of his favorite meals.  She asked my Grandma Stanton for her recipe and while she was happy to share, there were no real measurements.  It was a pinch of this and a handful of that… very frustrating for my Mom as a new wife.  I’m not sure if my Mom started out as a great cook, but she sure became one!  There were very few times that I ever remember Mom or Mammaw Hatfield using a recipe or cookbook.  If Mom used one, it was because it was a new recipe or one she rarely made.  I tend to use a recipe the first time or two that I make something… then I usually wing it.  What is your cooking style?  Do you follow a recipe to the letter, or do you make things up as you go?

Savory Meatloaf


1 1/2 lbs ground beef

1/2 cup milk

1 egg

1 TBSP Worcestershire sauce

1 TBSP Heinz 57 sauce

1/4 cup ketchup

1 TBSP mustard

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

3 slices bread, torn in very small pieces

1/2 medium onion chopped ( I used approx 1/2 cup)


Heat oven to 350°F.

Mix all ingredients.  I use my hands to insure everything is mixed thoroughly.

Spread mixture in ungreased loaf pan.

Bake uncovered 1 hour.


Creamy Mashed Potatoes


3 large baking potatoes

1/2 stick of salted butter

1/4 cup milk

1/2 – 1 tsp salt

1/2 tsp pepper

1/4 cup sour cream


Place potatoes in a saucepan; cover with water.

Bring to a boil.

Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender.

Drain well.

Place potatoes in a mixing bowl.

Add  sour cream, milk, butter, salt and pepper; mash potatoes with a potato masher, then beat with a mixer until smooth.


For this meal, I added some easy Cheesy Broccoli.  Delicious!


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Slow Cooker Roast With Gravy

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When I was growing up, we had Sunday Dinner every week.  Just the five of us usually, but once in a while, Mammaw and Papaw Hatfield (Mom’s parents) joined us.  Mom made a special meal on Sundays.  As she usually did, she made things that were my Dad’s favorites.  One of those staples was Beef Roast.  Mom used a pressure cooker to cook the meat, then added carrots and potatoes.  I am not to thrilled about eating carrots, never have been… so as an adult, I wanted a new way to make my roast.  Another back story, I am fortunate (as are my sisters) to receive  1/3 of a beef every year for Christmas in our small chest freezers that our parents also purchased in the early 1990’s.  So!  I have a lot of beef and a sweet daughter who rarely ate it and now does not at all.

I found a simple recipe that I really like and have continued to make my roasts this way.  My daughter will even eat the potatoes and gravy in it.  I am a HUGE fan of one pot/dish meals and this is one of those.  The only problem for me is that I end up eating it for three days since I live alone. lol

Roast with Gravy


2 lbs. beef roast, any cut

1 packet of dry onion soup

1 26 oz (family size) can of Cream of Mushroom Soup

2-3 Large Baking Potatoes


Brown beef in skillet with a small amount of oil, such as Crisco or vegetable oil.

Add salt and pepper (to taste)

Add Cream of Mushroom soup and onion soup packet to crock pot.  Mix thoroughly.

Add beef to crock pot.

Cook on low for approximately 8 hours.

After 6-7 hours, add potatoes and return lid to crock pot.


*If You have leftovers as I do, please make sure your crock pot dish has cooled before moving it to the refrigerator.


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A Very Long Hiatus

I’m back after a very long break! Big changes in our household since I first started this blog. We are no longer in the house in the country. Long story, but best for my daughter and I! Everything happens for a reason. We are currently back in town, but in a good way… I am buying what was formerly my grandparent’s home. home2 Obviously, it needs a lot of work, but it’s the first place we’ve lived in a very long time that feels like home. My grandparents moved here in the 1940’s from Kentucky and did all the work themselves. Even with all of my furniture and decor, I still see the past in this home and I love it! I have started working on things inside that HAVE to be fixed/replaced and hoping to take care of the exterior appearance in the next year. Even though I’m back in town, I’m still a country girl at heart and that’s my style of cooking.

In addition to the move, I opened a store. It had long been a dream of my sisters and I… and our mother when she was still with us.


Things are finally slowing down for me a little and I have more time to get back to blogging. I will continue to share recipes here and may even add some crafts and handmade items. Thanks for visiting Backroad Kitchen and I hope you’ll visit me again!

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Stuffed Meatballs and Egg Noodles

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Not sure where I first saw this recipe, but it seemed easy and that is my favorite kind of cooking! I especially love hearty and warm comfort food.

I kind of made up the recipe as I went… based on a recipe I saw in a magazine. I had the ingredients on hand and thought it would make for a yummy supper tonight.

Stuffed Meatballs Ingredients:

One pound beef hamburger
1/2 pound pork sausage
one egg
1/4 cup fine bread crumbs
1/8 cup milk
1/4 tsp garlic salt
1/4 tsp pepper
One box stuffing mix (prepared)

Additional Ingredients for Dish:
Egg noodles 12 oz bag
one can of Campbell’s Cream of Mushroom soup Family Size


Prepare the box of stuffing and set aside. Mix the ingredients listed for the meatballs in a large bowl. Make some small patties with the meat mixture. Make sure they are flat and thin. Put approximately a teaspoon of the stuffing mixture in the middle and shape the patty into a ball around it. Cook the meatballs in a skillet on your stovetop. Cook the noodles in a separate pot. When the noodles are done, drain some of the water and add the can of soup and the cooked stuffed meatballs. Let the mixture cook on low for an additional 10 minutes to thicken up, then serve!

This meal was tasty and hit the spot. I will probably make it again, but I think I’d prefer a homemade sauce rather than the soup.

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Hashbrown Casserole

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vegetable oil spray (I used Pam)
1/4 cup milk
1/2 onion, chopped
1/2 cup queso cheese (chip dip in a jar)
1 (10 1/2-ounce) can cream of chicken soup
1/2 (8-ounce) package shredded mexican cheese blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 400 degrees F. Lightly spray a 9 X 13″ pan or casserole dish.

In a large bowl, add the cream of chicken soup, milk, cheese, garlic powder, onions, hash browns, garlic powder, onion powder and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish (you could top this dish with potato chips for a crunchy crust) and bake for 45 minutes, or until hot and bubbly.

I actually had to change my recipe around a little because the dish I was going to make would be missing some of the ingredients… but never fear, some day I will make my OTHER hashbrown casserole! Equally yummy! My daughter’s boyfriend said this dish was “Flame!” Whatever that means. LOL

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Hobo Dinner

I had this meal once at 4-H camp when I was a kid. It tasted sooo good and I’ve often thought I would make it as an adult. I’m fairly certain we only added salt and pepper to flavor ours and we cooked them outside. I don’t recall whether it was a grill or campfire, but it was delicious! I played in a my kitchen a little this evening and came up with something fairly close. The beauty of this is you can adjust the seasonings, or switch them out completely to suit your own taste!


ground beef (mine is extra yummy… comes from my Dad’s farm!)
(you can insert any vegetables here that you like!)
(I did not measure seasonings… it’s really a matter of personal taste)
seasoned salt
garlic salt
onion powder
salt & pepper
worcestershire sauce (I used Lea & Perrins)
(you could add cheese too, but I did not)

You will need aluminum foil to wrap the meal in to bake.

Another awesome thing about this is, you are making each packet as one serving, so you can customize each packet to your family/friend’s tastes. I’ll be making this for my daughter without meat.

Place hamburger patty to the left center in foil. Season with seasoned salt, pepper, garlic salt, onion powder, salt and pepper. Then add a dash of worcestershire sauce. Slice onion and put on burger (if you don’t want the onion flavor on your potatoes) I love onions, so I just mixed them with my potatoes. You can either slice the potatoes or make small cubes as I did. (Add any veggies.) Add salt & paper and a slab of butter (I don’t measure an exact amount).


Roll the foil and close tightly.


I baked mine in the oven at 375 degrees for 45 minutes. Just keep an eye on it because your oven may cook differently. If you’d like, you could also cook on the grill: lid on 10 minutes, lid off 10 minutes, lid on 10 minutes, lid off for 10 minutes
Take off and check – potatoes should be soft and meat cooked through.

If you add cheese, now is the time to sprinkle cheese on top and let melt (just use as much as you would like).


It was SO good that I had two helpings!

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Homemade Chex Mix

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I’m starting this recipe off with a disclaimer… lol. This is addicting! But I also make it differently than the “standard” recipe. My daughter and I don’t like the wheat chex and I don’t add it! I also don’t add yucky pretzels or various other snacks. It’s a basic mix and we LOVE it! One of Lindsay’s friends likened it to crack… there may be some exaggeration there! Also, I’ve given you some conservative measurements on the ingredients. We are garlic fiends! I usually make it very garlic-ky! Feel free to adjust it to your taste!

6 tablespoons butter or margarine
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
4 teaspoons Worcestershire sauce
2 cups Corn Chex cereal
2 cups Rice Chex cereal
3/4 cup salted peanuts

Preheat oven to 250°. Heat butter in a microwave safe bowl until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Spoon mixture over Chex and nuts in a 13 x 9 x 2-inch baking pan. Mix until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes.

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Return From The Bahamas!!

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I’m back!!!  My daughter and I returned from our 12 day vacation!  We left a few days early and drove to Florida to meet our ship, Freedom of the Seas for a week-long cruise.  It was a Royal Caribbean ship and our second cruise with this line.  The best part of all?  The cruise was FREE.  Paid for by the awesome company I work for….  I achieved the rank of Diamond in December, which qualified me for the trip.  I love hanging with my friends from the company.  They’re more like family.  We have such a good time!!  I haven’t downloaded any pics yet, but for those of you that are my facebook friends, I’m sure I’ll be posting some soon.  If you would like more info about joining my team and creating an amazing income like I have, please message me.  I’ll be happy to send you the info!

Now, back to the business at hand, this blog!  I have a busy week of cooking and baking planned!  I’m so happy to be home!  I’ve missed my home (and kitchen) and my online friends!  I hope you’re ready to start cooking too!!!  I’m spending this evening trying to get caught up on my business emails and questions from my team, then I plan on making up my grocery list and getting started tomorrow!  Watch the blog and/or your email for new stuff!!

Copyright © Backroad Kitchen. All images & content are copyright protected. Please do not use my images without prior permission.