Sweet and Sour Kraut
  • 4 bacon strips, diced
  • 1 medium onion, chopped
  • 27 ounces Sauerkraut, rinsed and drained
  • 14.5 ounces canned tomatoes, diced and drained
  • 1 c packed brown sugar
  1. In a large skillet, cook bacon until crisp.
  2. Remove to paper towels; drain, reserving 1 T drippings.
  3. Sauté onion in the drippings until tender.
  4. Stir in sauerkraut, tomatoes, brown sugar, and bacon.
  5. Bring to a boil.
  6. Transfer to a greased 1-1/2 qt. baking dish.
  7. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.


Honey Noodles
  • 1 stick butter
  • 2-3 cloves garlic, minced
  • 1 t basil
  • 1 t thyme
  • ⅓ c honey
  • 1 package angel hair pasta
  • Parmesan cheese
  1. Cook pasta according to package directions.
  2. Melt butter in small skillet.
  3. Sauté garlic in butter.
  4. Add basil, thyme, and honey.
  5. Drain pasta.
  6. Pour honey/butter mixture over noodles and toss.
  7. Top with Parmesan cheese.


Creamy Chicken Thighs with Potatoes or Noodles
Stop by the orchard to pick up some Paulus Potatoes or a bag of homemade Little Barn Noodles for this recipe! I've made this recipe with chicken thighs as well as boneless breasts and both were great. I reduced the cooking time to 1 hour and 40 minutes covered and 20 minutes uncovered for the boneless breasts.
  • ½ c chopped dried beef
  • 8-10 chicken thighs, skinned
  • 6 slices bacon, cooked, and crumbled
  • ¼ lb cream cheese, softened
  • 2 (10½ oz) cans cream of mushroom soup
  • 1½ c sour cream
  • chopped parsley
  • either baked potatoes or cooked buttered noodles
  1. Sprinkle dried beef in an 8 x 12 baking dish.
  2. Arrange chicken thighs on top.
  3. Top each thigh with crumbled bacon.
  4. Combine the next 3 ingredients and beat until blended. Pour over chicken.
  5. Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.
  6. Remove foil, and bake uncovered for 20 more minutes.
  7. Sprinkle with parsley and serve over baked potatoes or buttered noodles.


Spaghetti Squash Beef Casserole
  • 1 small spaghetti squash
  • ½ c water
  • 1 pound ground beef
  • ½ c chopped onion
  • ½ c chopped red bell pepper
  • ¼ c chopped green bell pepper
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes with liquid
  • ½ t oregano
  • ¼ t salt
  • ⅛ t pepper
  • 2½ c shredded cheddar cheese
  1. Cut spaghetti squash in half lengthwise and scoop out seeds.
  2. Place squash, cut side down, in a baking dish. Cover and bake at 375 degrees for about 30 minutes or until tender and easily pierced with a fork.
  3. When cool enough to handle, scoop out squash, separating strands with a fork.
  4. In a large skillet, cook beef, onion, red and green pepper, and garlic until meat is browned and vegetables are tender. Drain off fat.
  5. Add tomatoes, oregano, salt, pepper, and squash to skillet. Continue to cook and stir for about 2 minutes or until liquid is absorbed.
  6. Transfer mixture to a 1½ quart ungreased casserole. Stir in 1½ c shredded cheese.
  7. Bake uncovered at 350 degrees for 25 minutes.
  8. Sprinkle with the remaining 1 c cheese and cook for 5 minutes longer, or until cheese is melted.
"This recipe is a staple in our house. Instead of using ground beef, we use an Italian style ground turkey and it is delicious." - Heather Fenicle


Fruit Pizza
My mom makes this a lot. It's a very simple recipe that turns out great!
  • 1 package crescent rolls
  • 16 oz cream cheese, softened
  • 1 c sugar
  • Assorted fruit: strawberries, raspberries, blackberries, blueberries, kiwi, etc.
  • Lemon juice
  1. Heat oven to 350 deg.
  2. Roll crescent dough onto square cookie sheet (or use double recipe for rectangular pan) and bake until golden brown (about 10 minutes).
  3. Blend cream cheese and sugar together until smooth. Gently spread over cooled pastry.
  4. Arrange fruit over cream cheese mixture and brush fruit with lemon juice.
  5. Chill 2-3 hours before serving.