Cooking Without Photos – Beef And Dumpling Bake

This week we trek to the Arkansas of the north, Wisconsin!! That’s right! Home of the Packers! The Badger State!

The Mineral Point area was once mined for limestone and other minerals. When prospectors arrived to the area, they didn’t bother building houses. They dug out the bluffs and made shelters out of them…like badger holes. Hence, The Badger State.

Several Native American Tribes originally established the area, one of them being the Ho-Chunk tribe. Fun Fact: The summer of my 16th year, I spent in Mazomaine, WI (which is a hop, skip and a jump from Mineral Point) I can still remember the jingle from the Ho-Chunk Casino commercials😆

Anywho, once the California Gold Rush Started in 1848, Mineral Point fell into a depression. In the late 1880s, zinc was discovered and Mineral Point soon became home of the largest zinc oxide company in the United States.

By the turn of the century, dairy and cattle production increased. With cattle grazing on native blue grass, they earned their own brand at the Chicago Stockyards. Cattle and dairy production is still a huge part of Wisconsin’s industry today. Cheese stores, y’all. They have cheese stores!

This week’s book is, “Cook Book: First United Methodist Church Mineral Point, WI”. The recipe I chose was, Beef And Dumpling Bake. Y’all, this is a heavy dish. Like I’m picturing a room of lumberjacks or dairy farmers having this after a long day. Tasty nonetheless!

This one is done in two steps. When I took it out the second time, I was like…ain’t no way those dumplings are done. They were🤷🏻‍♀️ Couple of things: I used fresh mushrooms because we like them better. Because of this, I used a whole cup. Also, I used a smaller bell pepper so I put more rings on top. Made sense🤔 Enjoy!!


Cooking Without Photos – Scalloped Potatoes

Bonus Midweek Recipe❤️

This is another recipe that I found in a previously shared cookbook, “Reflections of Beary Good Cooking: From England First Baptist Church Youth”.

When I was a kid, I hated scalloped potatoes! I’d gag while eating them. GAG!! They say our tastes change as we get older. Obviously they do!

Couple thangs: I used red potatoes and left the skins on. I think it looks prettier and the skins are thin. And I mixed my paprika in with the soup because I wasn’t paying attention. Oops. Sue me😆. Did y’all know that paprika is actually just ground red peppers. What?! I didn’t know that until recently😳

Observation: it doesn’t look like there will be enough liquid when putting it all together. There is plenty. Also, it doesn’t actually say to layer the soup mixture along with potatoes and onions. I did layer it along with the veges. I don’t really know what would happen if you were to pour it directly over the top. Maybe it would be fine🤷🏻‍♀️. This is delightful! Hope you enjoy❤️

Cooking Without Photos – Peach-Berry Upside Down Crisp

Cooking Without Photos – Week 5

It’s gonna get cold this week here in the south. Why not travel to the sunshine state? Aaaahhhh Tallahassee, Florida’s capital city. Did you know that Florida once had two capitals? Yep! St. Augustine and Pensacola alternated the task until it was decided that Tallahassee needed to be the capital in 1824.

Tallahassee sits rich in state history and is a hub for agriculture, timber and livestock trade for the region. Creek and Apalachee (not Apache) Indian history is also hugely important to this area of Florida. The word “Tallahassee” actually derives from the Creek word meaning “old town”.

This week’s recipe comes to you from the book, “Loaves and Fishes: Christ Presbyterian Church”. The church was started in the the late 1980’s, although that’s really not that long ago. The coolest part is that when leaders bought a few acres of land to build a church on, they instead repurposed a small Methodist church chapel that had been originally built in 1910. They had the building moved to its new location and made the necessary changes. It’s just beautiful!!

While flipping thru the pages of the cookbook, Peach-Berry Upside-Down Crisp caught my eye. Reading the ingredients, I had to look up what a boysenberry even was😆 Apparently, it’s a cross between blackberry, dewberry, raspberry and a loganberry. No wonder I was confused! I used blackberries instead 🤷🏻‍♀️

Anywho, this is excellent! One piece of advice, make sure you use self-rising flour and also let it sit for the 15 minutes. Alllllll those juices soak up into the crisp. Mmmmmmm! Thank you where ever you are, Lu Parry😘😘

Cooking Without Photos – Honey Chicken Wings

Cooking Without Photos Week 4

Next we travel to jolly old England…Arkansas😆 see what I did there! Bah!!!😆. Anywho, England is a small town just a hop, skip and a jump from Little Rock.

England was actually first named Groveland and the first settlers came around 1880. Upon arrival, they began clearing the land of hardwoods. Once the lumber industry moved on westward, farmers were able to start planting and grow soybeans, cotton, rice and corn. In fact, the soil around England is classified as some of the most producing in the country.

At one time and thanks to the railroad, England was the center for cotton production and trade. Arkansas Journal newspaper was printed and circulated there and they had their own cotton gin. Over the years, they’ve had highs and lows, but farming continues to be a huge part of their heritage.

This week’s cookbook, Reflections of “Beary” Good Cooking: From England First Baptist Church Youth, was a little beat up when I purchased it. I figure that means someone used it and liked it!

I chose Honey Chicken Wings to share and they were amazing!!! Don’t tell Freda Thompson, but I added more garlic. I mean…1/2 garlic clove? 1/2 a clove? Maybe she meant 1/2 a bulb? I bet you could also add some hot sauce or cayenne pepper for an extra kick. Enjoy!!!

Cooking Without Photos – Southern Fried Apples

Cooking Without Photos Week 3

This week we travel together to Conway, South Carolina. I’ve never even been to South Carolina! I honestly think I picked this cookbook up at an estate sale. Anywho, here’s a little bit of a history lesson.

The British began settling in what is now South Carolina in 1670. The timber industry quickly became a way of life for folks in Horry (O-Rry) county. I wonder how many times a day they have to correct out of towners on THAT pronunciation🤔.

Fire destroyed the town and it was rebuilt in the early 1900’s. Since then it has thrived and become a popular tourist stop with its close proximity to Myrtle Beach.

Today’s selection comes to you from Seasoned Love: Conway Christian Church. Wahoo! Southern Fried Apples😍 DELICIOUS!!! One thing… Sorry Linda Roundtree, there’s no way this will feed 12 people😆 And I added whipped cream…because who doesn’t like that?!

Cooking Without Photos Week 2 – Wagon Trail Beans

Cooking Without Photos Week 2

“Creative Cooking: Cookin’ Is A Lotta Fun” by The Outhouse Cooking Team

Don’t let the name of this cookbook fool you…they don’t actually cook in an outhouse…or maybe they did. I can’t actually find any info on the group other than the short paragraph in the front of the book.

Originating in 1988, The Outhouse Cooking Team started out cooking catfish. They then expanded and started doing fundraisers for fire houses, churches and other community events. I can only assume they’ve disbanded. I’m kinda sad about this news.

Just the county over, Dardanelle once was the heart of Arkansas River traffic between Fort Smith and Little Rock. Dardanelle is also home to Dardanelle Rock, an overlook used by Native Americans and Confederate soldiers.

Today, folks can visit Mt. Nebo State park, home of the switchbacks. I wouldn’t suggest making that drive on a full stomach🤢. And how could we look over the fact that Dardanelle is home of the Free State Of Yell Fest. They even have a YELLING contest!!! I feel like I know some folks that could win that competition🤔. Charles Portis even based his book, “True Grit” off of the Dardanelle area and it was later made into a movie.

This week I made Wagon Trail Beans. The only thing I’d add is to drain the northern and red beans. Seemed like it had too much liquid. Other than that, they were superb!! These were cooking in a crockpot, but I bet you could easily cook them campground style over an open fire. Yaaassssss!! Enjoy❤️❤️❤️

Cooking Without Photos Week 1 – McDonald Biscuits

Wahoo! We made it to 2023!!!

This year I decided to take my community cookbooks and put them to work. I love picking up community/church cookbooks from all over. We’ll go on vacation and I’m gathering spiral bound pieces of history. Fundraisers come around and I’ve gotta have some local flavor. There are so many recipes in these books that have been forgotten over the years.

So my goal for the year is to cook one recipe per week from a different community cookbook, share the recipe with you and take a photo of what it’s supposed to look like. I’ll also share the cookbook I took it from and a little about the community that put the cookbook together. Voila! Cooking Without Photos has been born! Here it goes!

Cooking Without Photos Week 1
I’m starting 2023 off with my home of Harmony, AR. These days Harmony is a sleepy community on Hwy 10 with not even one store (although Williams Junction should be opening back up this year).

At one time, Harmony had its own grist mill, saw mill, a cotton gin, school and post office. Several of the founding families are still keeping the community alive today. My family has been in the area for several generations, but some have lived there from the very beginning.

One of the first structures built in the area was a church. Harmony Baptist Church started out as a log cabin in 1872 and then rebuilt into the brick building that stands there today.

This week my recipe comes from, “Feeding The Flock: Harmony Baptist Church and Friends”.
I’d never heard of “McDonald” biscuits before. Three ingredients and that’s it🤷🏻‍♀️ When I read the recipe, all I could think of was, this must be one of those recipes you make when you just don’t have a lot of anything. I gave ‘er a whirl.

Y’all, these are the fluffiest biscuits I’ve ever tasted! Not a biscuit you could easily put a piece of sausage on, because they are just puffs of cotton! For sure a biscuit you could pinch up for gravy.

Suggestion: I made them twice trying to make them better. Make sure you mix the sour cream and bisquick together before adding in the sprite. You’ll need less than 1/4 cup. Like literally a splash and you should be able to cut the biscuits out. I put too much both times so I spooned them out. 😆 practice! I’ll for sure make them again and I don’t even like bisquick.

Too much Sprite.

The recipe doesn’t say anything about spraying the pan. I tested one spot not sprayed and they stuck like crazy. Spray dat pan! Also not listed, they need to cook about 12-15 minutes.

Still too much Sprite, but we’re getting there!
Whew! Much better and this was with about 3 tablespoons of Sprite.

Hope you like them as much as we did❤️❤️❤️

Cowboy Cookies

This recipe totally takes me back to my high school days. The lunch ladies made these and I never knew the name of them until after I graduated. I just called them “peanut butter things”. They probably thought I was crazy, but gave me one anyway. Enjoy!

Cowboy Cookies

1 cup sugar

1 cup lite syrup

1 cup smooth peanut butter

4 cups cornflakes

Wax paper

1. Combine sugar and syrup

2. Bring to a boil

3. Remove from heat

4. Add peanut butter and stir until smooth

5. Add cornflakes and coat in mixture

6. Drop by spoonfuls onto wax paper

7. Cool 20-25 minutes.

Macaroni And Cheese Vegetable

When I was growing up, there were 5 of us kids running around eating everything in sight. I know now that my mom did everything in her power to have a balanced yet quick and easy meal or snack.

This recipe combines snack and vegetables. Perfect!!


1 box Kraft Cheese and Macaroni- make according to package

1 can Veg-All

After making Mac and cheese, stir in veg-all. Add salt and pepper. Voila!

We loved it, my kids love it and you will too:)

Much love,

That Book Mama

Green Beans And New Potatoes MMMmmmmm

It’s summertime and with that comes gifts from the garden! One of my very favorite meals to have in the summer is Green Beans and New Potatoes.   Nom, Nom, Nom…I’m drooling right now just typing this.  It’s basically a one pot meal that takes very little time. Hooray! Who wants to cook in the blazing heat anyway? Not me! Here’s a simple recipe to tickle your taste buds. You’re Welcome:)

Green Beans and New Potatoes
Baby Red Potatoes (about 3 lbs)
Ham Pieces (about 2 lbs)
A “mess” of Green Beans (about 1 1/2 lb)
Medium onion (chopped)
Salt to taste

Combine all ingredients, except salt, into a large pot and cover with water.  Boil for about an hour or until green beans and potatoes are fork tender.  Before serving, test and see if salt is needed.  Sometimes the ham is extremely salty so no additional salt is needed.  Voila!

photo (21)


That Book Mama