Category Archives: Recipes

The Burrito Making Process

Several times a year, we make burrito bean filling (my favorite meal). Here’s the link to our recipe. The filling makes our Sunday lunches very simple, and it’s quite economical too!

The first step is to sort/rinse the beans and pre-soak Thursday night in preparation for cooking the beans Friday.
The first step is to sort/rinse the beans and pre-soak Thursday night in preparation for cooking the beans Friday.
To prepare the onions: a few family members take them outside, with cutting boards, knives, and bags for the onions, and process all the onions. Being outside helps your eyes not to water.
Friday night, after the beans have cooked, the onions and jalapenos as blended up to a fine puree, and then that mixture is cooked all night.
One of Dad’s job is to mash the beans in an old mixer we use for that purpose.
The mashed beans are put into a container and go in the fridge over night. We didn’t have room for all the beans to go in the fridge, so some had to go in pots in the oven.

We let the filling cook all morning and part of the afternoon. Then, we portion the filling into freezer containers to be frozen for future meals!
We let the filling cook all Saturday morning and part of the afternoon. Then, we portion the filling into freezer containers to be frozen for future meals!


“O God, my heart is fixed; I will sing and give praise, even with my glory” (Psalms 108:1).

A Taste Away from Home: Breakfast Casserole

Breakfast Casserole
From the B. Family, Maryland

6 slices bread, cubed
1 lb sausage, cooked and crumbled
1 cup grated cheddar cheese
(optional: our addition, 3 or 4 slices Velveeta cheese, torn into small pieces)
12 eggs lightly beaten
4 cups milk
1 tsp salt

Layer bread, sausage, and cheese in a buttered 9×13” baking dish (if you prefer not to use Velveeta, it can be easily omitted). Combine all other ingredients. Pour over the bread, sausage, and cheese layer. Refrigerate overnight. Bake at 350 for 1 hour or until cooked.


This is a delicious casserole that we enjoy! There are a few variations you can try. Instead of bread recently, we used biscuit flops 🙂 , and the result was great. You can also use hamburger meat instead of sausage.



A Taste Away from Home: Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole
from Allison W., Georgia

2 pkgs. Uncle Ben’s Wild Rice Mix, prepared according to package instructions
2-3 lbs. boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
16 oz. sour cream
2 cans Cream of Chicken & Herb soup (or plain Cream of Chicken)
2 sleeves Ritz (or similar) crackers, crushed
1-2 T. poppy seeds

Spray 9×13 baking dish with cooking spray and spread cooked rice evenly on bottom. In a bowl, combine chicken, sour cream, and undiluted soups.  Spread evenly over rice.  Cover with crushed crackers, sprinkle with poppy seeds, and dot all over with butter pats. Bake at 325 degrees for 30 minutes or until hot and bubbly.


Enjoy! This is a delicious casserole that was served to us on our last trip!


A Taste Away from Home: Cherry Delight

Cherry Delight
from Alyssa R., PEI

2 cups powdered sugar
8 ounces cream cheese
1 package, or envelope, Dream Whip (Dream Whip comes in a box with two packages, if you purchase the small size. You will only need one of those packages for the recipe.)
2 ½ cups graham cracker crumbs
1 stick or ½ cup margarine, melted
1 can cherry pie filling

Mix graham cracker crumbs and melted margarine. Pat in a 9×13 pan. Combine cream cheese and powdered sugar; mix well.

Prepare Dream Whip according to package, and add to cream cheese mixture. Layer on top of graham cracker crumbs. Spread pie filling on top of Dream Whip/cream cheese mixture. Refrigerate.

Serve and enjoy!


We had this delicious dessert at the Bed & Breakfast we stayed at in Prince Edward Island.

A Taste Away from Home: Pumpkin Cake

Pumpkin Cake
Thanks to Alyssa R., Prince Edward Island

1 package yellow cake mix (reserve 1 c. dry for topping)
½ cup melted margarine or butter
1 egg

Preheat oven to 350 degrees. Grease the bottom of a 9×13 pan. Stir together crust ingredients, and spread in 9×13 pan.

1 – 13 oz. can pumpkin
2/3 cup milk
2 eggs
1 cup sugar
1 tsp. cinnamon
¼ tsp. ginger
¼ tsp. cloves
¼ tsp. salt

Mix filling ingredients, and pour over unbaked crust.

1 cup dry cake mix
¼ cup sugar
¼ cup margarine or butter (firm)
1 tsp. cinnamon

Crumble together, and sprinkle over filling.

Bake for 45 minutes or until knife inserted comes out dry. Enjoy!


Maxwell Notes: If you want a coffee cake flavor, with only a slight hint of pumpkin, eat warm. If you want a real pumpkin dessert flavor, eat cold 🙂 .

Pumpkin cake
Pumpkin Cake

A Taste Away from Home: Ham Delights

Ham Delights
the M Family, Virginia

Yields: Approximately 50 small Ham Delights

½ stick melted butter
¼ teaspoon mustard (yellow)
¼ teaspoon Worcestershire sauce
½ teaspoon poppy seed
½ cup mayonnaise
1 small, finely chopped onion
1/3 pound shredded Swiss cheese
1 pound shredded ham (Can be shredded in a food processer)
About 50 small rolls (homemade or storebought)

Mix all the ingredients together. Cut open the rolls and spread the ham mixture inside. If you’re going to eat the ham delights right away, place them on a baking sheet and put them in 350 degree oven till they’re warmed through. If you aren’t going to eat them right away, wrap them (the roll with mixture) in foil, and put them in the refrigerator until you’re ready to use them, then put them in the oven. Enjoy!