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Recipes by Shelby
By Shelby Pitzer

7/6/2022 0 Comments

Corn Dip

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Ingredients:
1 cup mayo
1 cup sour cream
1 can Rotel
1 can corn
½ cup shredded cheese
Tortilla chips

     Corn Dip is a great party snack that’s super simple to make! First start by measuring your mayo and sour cream then mix thoroughly together. Next, you are going to open and strain the corn and rotel. Lastly, mix your corn, rotel, and shredded cheese together! That’s it, you’re done! Super fast and easy party snack on the fly but, don’t forget your chips!
     Everyone has their own favorite party dip but this one’s my familys’ favorite! My mom used to make this all time when I was growing up. It was at every Super Bowl, birthday, and camping trip. I learned how to make this when I was probably 13, since then we’ve added a few new spices here and there! This is my boyfriend’s favorite dip! There isn’t a weekend that goes by without a request for corn dip! Let me know what you whip up this dip for!
***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
  • Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
  • Misinterpreted recipe
  • Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.
0 Comments

3/11/2022 0 Comments

Chicken Alfredo Heaven

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Ingredients:
3-4 boneless chicken breasts
(Thawed and chopped into bite size pieces)
2 cups medium egg noodles
( I like the twisty ones)
1 15oz  jar Alfredo sauce
(4 cheese is my favorite)
1 loaf of uncut bread
(4 loaves hollowed like bowls)
1/2 block cream cheese
1/2cup shredded cheese
1/4 cup parmesan cheese
1/2 stick butter
1/2-3/4 cup milk

Seasonings:
Salt & pepper
1 tbsp Italian seasoning
​     Start by making your chicken Alfredo. Boiling water in a large pot for your noodles. Heat up a large sauce pan with 1/4 stick of butter. Fully cook your chicken. Make sure to add your noodles to your boiling water and fully cook them. Strain out the water when finished.
     Once your chicken is cooked dump in your Alfredo and milk. Mix together adding in softened cream cheese. Once this is mixed together stir in your shredded and parmesan cheese.
     When you have a good texture dump the sauce and chicken into your pan with the noodles.
     Now is where your bread bowls come in handy! Preheat your oven to 350 degrees. If you are using a loaf of bread cut it into 4 large pieces and hollow out one end. If you have bread bowls they are already perfect! Take the rest of your butter and spread it around the inside of the bread. You can sprinkle in some garlic salt here too if you like.
     Stuff your chicken Alfredo into your bread and bake for 5-10 minutes and enjoy!
     This is the perfect Sunday night supper for your family to enjoy!
Please let us know if you give this a try!
email us at: publisher@livingheremidwest.com
​By Shelby Pitzer
***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
  • Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
  • Misinterpreted recipe
  • Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.
0 Comments

3/11/2022 0 Comments

Sausage & Potato Chowder

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​Ingredients
​

2 cups milk
2 cups chicken broth
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup chopped chives
1 lb breakfast sausage
2 cups hash browns (shredded)
1 stick of butter (¼ lb)
1 cup shredded cheese
Seasoning to taste
​     Heat up a large frying pan with ¼  of a stick of butter. In this pan fully cook your breakfast sausage and onions. After they have finished cooking, place your tomatoes and carrots on top and turn your burner off. After your tomatoes have softened, place the mixture into the soup base.
     To make the base of your soup, put your milk and broth into a large pot. Use medium heat to warm the base. High heat will scorch the milk.
     The last thing your soup needs is hash browns. To cook these, melt the rest of your stick of butter into the large frying pan you used earlier. When cooking hash browns use high heat and butter instead of oil. This helps get that perfect golden crunch.  Once they have finished cooking, carefully them place in the soup. Season to your taste with your favorite seasonings.
     The last thing to do is add your cheese and chives. Let the soup simmer on low for about an hour. This helps all the flavors mix together.  Enjoy!
     Food has always been the heart of my family. We always had people over for supper when I was a kid. It seemed as if our house had a revolving door. All of my parents’ close friends had kids my age and we were always up to something. Between fishing and hunting we were always cooking up something new. So in honor of the holidays this year, cook with your family! Enjoy having everyone back under one roof, even if it is in separate rooms. I want to hear about it! The next time you send your subscription in, let me know! I enjoy all the notes you guys leave, getting the mail is my favorite part of the day!
     Happy Holidays! And get cooking!
By Shelby Pitzer
​***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
  • Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
  • Misinterpreted recipe
  • Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.
0 Comments

10/10/2021 0 Comments

Friday night Supper for two.

Picture
Picture
Ingredients
Batter

(Catfish Nuggets)
2 filleted catfish
(chopped into nuggets)
(bite size)
½ Cup Pancake Mix
1 egg
1/3 cup milk
2 tsp flower
1 tsp seasoning salt
1 tsp pepper

Egg Wash

(Eggplant)
1 sliced egg plant(1/4” thick)
3 eggs
¼ cup milk

Breading

(Catfish & Eggplant)
½ cup Italian Style Breadcrumbs
1/3 cup Parmesan Cheese
     Let’s make a fall Friday night supper just like Grandpa & Grandma used to make!

     Place a large frying pan on medium meat with a half a stick of butter. Warm up a fryer to 350 degrees. Oil fryer frying pan or air fryer, I prefer my air fryer it makes it a little less greasy.
     
     To start make your batter, egg wash, and breading with the ingredients listed above. These are super simple but very tasty!
     
     After that’s all made dip eggplant slices in egg wash and make sure it’s covered well. Then place in breading and cover both sides. Place in your frying pan, flip after about 5-6 minutes or when the bottom side is golden brown.  These will take about 8-12 minutes to cook. Once the eggplant is done, I like to sprinkle some parmesan cheese over the top.
     
​     Now it’s time to get started on your catfish nuggets! Coat each nugget in the batter then cover in the breading. Place in fryer for about 8-12 minutes. Make sure to shake them around about halfway through so they do not stick. Once those are done that’s all there is to it! Enjoy a nice and easy delicious meal!
***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).
     Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
•    Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
•    Misinterpreted recipe
​•    Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.
0 Comments

6/1/2021 0 Comments

Stuffed Peppers

Picture
Ingredients
4 large bell peppers
2lbs Hamburger
Half pound of chopped bacon
½ cup diced tomatoes
½ cup diced onions
1 cup white rice 
3 tbsp Worcheshire
½ cup shredded cheese
Spices
1 tbsp Seasoning salt
1 tsp Garlic powder
1 tsp Black pepper
 
            Stuffed peppers were always a family favorite. My mother taught me this recipe and has been making it for as long as I can remember. We have always been a garden family, all the fresh veggies every summer. When she was a kid she was always looking for new and delicious ways to prepare food from the garden. Try, try, and try again. She came up with this delicious recipe and shared it with me, and now I am sharing it with you!
 
  1. Start by cutting out the stem of the pepper, cut seeds from the stem, but make sure to keep the top of the pepper. You should be left with a hollow pepper and the stem which we will use later for a lid. Wash each pepper to ensure all seeds are out.
 
  1. In a large pan brown beef with onions. Add in your seasonings, worcestershire, seasoning salt, garlic powder, and black pepper. Once your mixture is browned add tomatoes.
 
  1. While your beef mixture is cooking start your white rice and bacon. Cook chopped bacon in a separate pan. I have found crunchy bacon works the best. Boiled rice as instructed on the package.
 
  1. Once ingredients are cooked as desired thoroughly mix your beef mixture, bacon, and rice together. Now add in your shredded cheese. As I always say the more cheese the better.
 
  1. Next you will take your mixture and stuff it into your bell peppers. Here is where we use our stems. Once the peppers are full place stems on top and secure in place with toothpicks.
 
  1. Now it is time to grill your peppers! I usually grill until the peppers become soft on the outside.
 
  1. Enjoy!

​***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
  • Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
  • Misinterpreted recipe
  • Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.


0 Comments

3/26/2021 0 Comments

A Cheese Lovers Dream

Picture
Ingredients:
1 box Manicotti noodles
1 can of Spaghetti sauce (16oz)
Nonstick cooking spray
Filling:
1 ½ block of cream cheese
½ cup fiesta blend cheese
½ cup mozzarella cheese
½ cup parmesan cheese
¼ cup milk
½ stick of melted butter
1 tsp garlic powder
½ diced onion
1 tsp red pepper flakes
1 tbs Italian seasoning
1 tbs seasonal salt
1 tsp black pepper
¼ cup chopped chives

​
Add meat if desired. I have used chicken, shrimp, breakfast sausage and hamburger (1 cup).For less spice, leave out Red Pepper Flakes.​

First I start by boiling my noodles in water. Let them cook until they are soft. Once you get the noodles in the water, start cooking the meat you have chosen. Preheat your oven to 350 degrees. The meat and noodles should get done cooking at the same time. While my noodles and meat are cooking, I make the filling.
To start the filling, melt your cream cheese and butter in the microwave until it is smooth and creamy. Then I add fiesta blend cheese, mozzarella cheese, parmesan cheese, meat, chopped onion and chives. Stir until mixed evenly. Then  seasonings; garlic powder, red pepper, Italian seasoning, seasonal salt and black pepper. Then thoroughly mix all of the filling together.
Once the noodles and meat are completely cooked, I pour them into my strainer and leave them there to cool. While they are in the sink, I run cold water over them. This keeps them from getting hard and sticking together.
 Next you will take the filling and stuff it into the noodles. I have found that this best works with a smaller spoon. Spray a pan with your nonstick cooking spray and lightly cover the bottom with spaghetti sauce. You will place all of your stuffed noodles into that pan. Take the rest of your spaghetti sauce and pour it evenly over the noodles and then bake for 15-20 min. Then pull them out to cool and enjoy!
***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
  • Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
  • Misinterpreted recipe
  • Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.

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