Potato and Squash Stew


4 yellow squash,  peeled and sliced

2 potatoes,  peeled and chopped

1 onion, chopped

1 tsp minced garlic

1 stick margarine

1 can cream of broccoli soup

1 soup can of milk

1 cup cottage cheese

1 cup grated cheese

1 heaping tb corn starch


Boil squash, potatoes and onions with garlic in stock pot until tender . Drain, return to pot and add butter. Mix  broccoli soup , milk, cottage cheese and grated cheese. Add to stew.

Remove a cup or so of hot liquid from stew and mix in cornstarch         ( make sure there are no lumps), then return to pot. Simmer until thick and cheese is melted.

Top with your choice of seasonings. I used Perfect Pinch Roasted Garlic and Bell Pepper.

Not very pretty, but tastes really good!




Roast Beef

roast beef

2 lb rump roast

1 stick margarine, melted

1 can beef broth

1 large onion, chopped


Preheat oven  to 325.

Season with salt and pepper then sear the roast in oven safe cast iron pot.   Add butter and beef broth, along with the onion after roast is browned.

Cover and bake at 325 for 3 hours.


First time I used my Le Creuset and I just love it!  Roast was fork tender and recipe is a keeper, per my husband. Clean up was a breeze.







Roasted Potatoes and Carrots

pot carrot

6 potatoes, scrubbed and in chunks

16 oz  package baby carrots

1 McCormick brown gravy packet

1 Lipton golden onion packet


Mix brown gravy and golden onion packets with 2 cups water (total). Pour over carrots and potatoes in covered glass pan.

Bake at 325 for 2 hours.  Remove and add seasoning ( I used my favorite seasoning  of Perfect Pinch Roasted Garlic and Bell Pepper ).

You could also add onions and green peppers to the mix. Will try that next time!






Peach Pie

peach pie

( adapted from Pillsbury and commenter)

1 lb frozen peaches

1 cup brown sugar

1/2 cup white sugar

sprinkle of lemon juice

Mix peaches, brown sugar and lemon juice together in bowl. Spread in baking dish in single layer and bake at 400 for 45 minute, until soft and bubbling.

Mix in one cup white sugar and pour into oven safe pan ( I used mini cast iron bakers). Can also add 1 tsp vanilla.

Cover with pie crust, cut to fit. Brush peach preserves on top lightly.

Bake at 400 for 30-45 minutes, until brown.  Dot crust with butter and serve while warm.

IMPORTANT: Put pans on cookie sheet to bake, pie will bubble over and make a mess in your oven otherwise! Learned this one the hard way!!





Broccoli and Potato Casserole

broccoli potato

1 can cream of onion soup

1 soup can of milk

1 cup Velveeta shredded cheese

1 stick margarine

8 oz cream cheese

6 potatoes

1 large stalk of broccoli


Boil potatoes and broccoli until fork tender. Simmer all other ingredients until smooth, stirring often. Layer broccoli and potatoes in large baking dish, topping with sauce. Sprinkle Perfect Pinch Roasted Garlic and Bell Pepper on top.  Bake at 350 for 30 minutes.