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The Long Lost Potato Bread Recipe

Once upon a time, my mother had a friend with an amazing bread recipe. She shared this recipe with me and I wowed my family and friends with loaves upon loaves of fresh bread. My blog, at the time, was all about homeschooling, so I posted the recipe as a guest post over on a friend’s blog. Year after year, I went back to her site to get my recipe. I had printed it out once, but it was easier to simply Google the blog post than to dig through and find the printout.

Fast forward a couple years, while we packed up and moved and settled in to our new ‘wanna-be-a-homestead’. I Googled and Googled but her blog was gone! Completely GONE!

So I set out to find the printed copy. I dug through boxes. I flipped through cookbooks. It was no where to be found.

I called my mom. She didn’t have the recipe anymore. I called my friends and asked them if I had given them the recipe. They all said no, they just ate what I baked.


I was a sad breadless mommy.

Now, you might ask, “Why was this recipe so important? I’m sure you could Google ‘potato bread’ and find a good recipe.”

Well, yes, yes I could. But this recipe used an entire bag of bread flour. It made a LOT of bread at one time. It make loaves, buns, and rolls, all at one time and it could be frozen!

Wouldn’t you know, once I stopped searching for it, that silly stack of papers showed up, right under my nose! Not in any of my cookbooks mind you, but still, right under my nose.

I don’t have pictures anymore. I’ll try to come back and edit this to add them later.

This recipe states butter and milk, however, I am now allergic to any and all mammal and mammal by products. I’ll be subbing out plant based butter (Country Crock Plant Based Olive Oil Butter is my fav) and coconut milk (from the carton, not the can).

Potato Bread Recipe

  • 1/4 cup butter, softened
  • 2 Tablespoons yeast
  • 1 Cup and 1 Tablespoon sugar (separated)
  • 1 Cup warm water
  • 3 Cups HOT water
  • 1 Cup instant potato flakes
  • 2 Tablespoons salt
  • 1 Cup milk
  • 1/2 cup oil
  • 1 egg, beaten
  • 5 lb bag of bread flour
  • Large bowl to mix (capable of holding 8 cups of liquid)
  • Even Larger bowl or clean dishpan for first rising of dough.
  1. Mix yeast, tablespoon of sugar, and cup of warm water in a bowl. Set this aside to proof. You should see bubbles after a few minutes. If you don’t, toss this and restart with fresh yeast.
  2. In a LARGE bowl, mix instant potato flakes, HOT water, salt, cup of sugar, milk, oil, and egg.
  3. Add yeast mixture.
  4. Add enough warm water to bring total liquid volume to roughly 8 cups. **The amount of water you add depends on how your yeast proofs. I typically end up adding about 2 cups of additional water. It’s best to start with less and add more if needed.**
  5. Slowly add in the 5 lb bag of bread flour. Your dough should end up sticky but not elastic.
  6. Move dough into a clean lightly oiled LARGER bowl or dishpan. Cover and let rise 1 hour.
  7. Punch down and separate into loaves, rolls, buns, etc. Place dough into loaf pans, pie pans, etc that have been generously greased with softened butter.
    • once formed, dough can be frozen and later defrosted, left to rise, and baked.
    • You can get several loaves and several pie plate sized tins of rolls out of one recipe.
  8. If not freezing, let dough rise again until doubled, roughly one hour, covered.
  9. Loaves should be baked at 350* until golden brown. Rolls should be baked at 450*. Time required will vary based on size of loaf, altitude, and weather.

I love to melt a little honey butter over my loaves just before they are finished to give it an extra golden glow and a pinch of sweetness!

Enjoy and if you make some, please share your pictures with me! 

Easy Instant Pot Soy Ginger Veggie Risotto – Non-Dairy

Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and complete a purchase.

Gordon Ramsay might yell at me for calling this risotto, but I’m using arborio rice and basing the entire process off of an Instant Pot Risotto recipe, so we’re just going to call it risotto. Risotto is basically an Italian rice dish where broth is added to rice until it creates a creamy dish of deliciousness. I have rice, broth, and it’s going to be creamy!

soy ginger non dairy veggie risotto instant pot

This was concocted out of necessity: I was HUNGRY on the verge of hangry and I needed to shop from our pantry because…budgets. I have Alpha-Gal and histamine intolerance and this meal is generally safe for me to eat.

I own two Instant Pots, 6 qt and 8 qt. For this recipe, I used my 6 qt. Heads up, this recipe makes a LOT of rice.

Instant Pot Soy Ginger Veggie Risotto


ready to cook


  1. Use the Saute function and saute butter, olive oil, and rice until rice starts to get slightly transparent.
  2. Add frozen mixed veggies and stir until combined.img_20190108_110303062.jpg
  3. Add box of broth (3 cups) plus one cup of water, and 1/2 tsp of salt. Stir well.
  4. Cook on High Pressure for 4 minutes.
  5. Use Quick Release method to unlock the pot.
  6. Switch to Saute and stir.
  7. Add a splash or two of non-dairy milk of your choice.
  8. EAT!


From start to finish, including the time to bring to pressure, it look less than 30 minutes to make. Beware when you do a quick release on your Instant Pot, that you aren’t directly under cabinets. That steam can ruin the finish!

Most risotto recipes I have call for Parmesan cheese to be added at the end. Sadly, I can’t have it anymore. My Alpha Gal has made me sensitive to dairy and sometimes I can cheat, but because of the way parm is made, I can’t cheat with that one anymore. When I need a “cheesy” risotto I use brewer’s yeast instead! I didn’t include it today because when I think Japanese food I don’t think of cheese and was worried it wouldn’t pair well with the soy-ginger.

Let me know if you try this recipe!

Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and complete a purchase.

White Bread

Easy Peasy Homemade Bread

I’ve had a year long battle with making homemade bread. I used to make amazing bread.
I had several recipes, from white to sourdough, potato and artisan. I made it all. Then I got cocky, or something. Because suddenly  none of my bread came out correctly. I started grinding my own flour. Every loaf I baked became increasingly more tasteless and dense. I had done every trick off of every bread baking forum. 
Two weeks ago, I decided to give homemade bread another go. I made a starter, and waited days for it to be ready. Only it flopped. The second batch, with flour milled by hand in case my WonderMill had overheated the berries, turned rancid. Seems my berries had been my problem all along.
So with fresh store bought flour (ugh, those words don’t go together, but oh well), I tried making starter again. 
Now, that batch did turn out the way it was supposed to, but silly me write down the recipe incorrectly. I was trying to write it down off a YouTube video and missed a couple important parts. 
Still, crappy bread.
Frustrated, I pulled out my very tattered cookbook and looked for one of the first bread recipes I ever baked. It was a recipe from and it didn’t require a starter.
White Bread
Amish White Bread from Peg
Total success!!!! Woot!!
I do have a few tips:

  1. Watch some YouTube videos of people making bread. Just watch to see what the dough should look like and feel like before you start.
  2. Dough is strongly effected by temperatures and humidity. Only add five cups of flour. Add in the sixth cup slowly, checking the feel of your dough. You may not need it all, you may need more. Wing it.
  3. Home milled flour absorbs water differently. If you’re new to bread baking, I recommend using store bought flour first. Then read up on adjusting recipes for fresh milled. 
  4. I have used bread flour and all-purpose. Both came out great.
  5. If it’s too sweet, you can reduce the sugar. You could probably even sub in honey. 
  6. If you know your yeast is good, you can skip the proofing part.
  7. It is delicious HOT; however, if you want to slice it thin for sandwiches, you need to let it cool before you slice it. 

Hopefully I can score some better wheat berries soon and give fresh milled flour a try again.
-Just Lisa

Day 4, No Pasta No Taters No Rice for dinner…

Total Win Y’all.
I came back from vacation at 220 lbs. Despite all my efforts to drop a few Ell Bees this is the same weight I was a year ago after having Lil Man. GAH!!
After hearing that my aunt had success with the 17day diet and knowing that I won’t do a diet from a book, or site, or company I figured I’d just go back to what I know works: moderation.
I cannot, at this moment, live without the white stuff. You know… white pasta, white rice, white (actually Yukon GOLD BABY!) taters. It’s not devil food that would be cake, it’s just not good in the quantities that I eat.
To help me with the moderation thing, Mr. B and I set a goal to go one week without eating pasta, rice or taters for dinner. I can have all the chocolate chip cookies for dessert that my little tummy can hold!
It took some thought after the first two days, and I ended up sending hubby to the store to grab something fresh because I knew if all I had to eat was a piece of chicken and some veggies then those veggies better not be from a can!
I feel lighter. Climbing the stairs, I don’t feel like I’m dragging a hippopotamus. I’ve also dropped 9 pounds. I don’t expect to keep dropping like that; I feel certain it is just my body dumping nasty stuff since I’ve upped my fiber intake. Hubby says he feels tired. I think it has more to do with him readjusting to taking his Ambien again not so much the change in his diet.
I think for the second 7 days (oh yea, I’m gonna do it again!) I’ll add some exercise. I’d add it this week but my feet haven’t recovered from all the boardwalk walking last weekend.
Do you have a yummy, veggie side dish? I’d love to have you share a linky in a comment!

I don't want to give up "from scratch"

I’m in a pickle people.  I need help.
I spent YEARS getting this recipe right.
First, I had to get mom to come up off her “secret recipe”.
Then, I had to feed my husband 1000 different versions of it while I tweaked it to 1) by fixed in ONE pot instead of baking it, 2) used little elbow noodles so my kids would eat it and 3) be “saucy” enough to compete with boxed.
Yea, I’m talkin’ Mac and Cheese ya’ll.
I have finally made a batch that they will eat.  All. Of. Them.
Do you KNOW how hard that was to do?
Here’s the problem.  I’m on a serious grocery budget while we try and beat down the debt monster.
My kids LIKE the boxed kind.  The boxed kind is CHEAP.
Read: I cannot possibly make this as cheap as I can get it in the box.
I realize the boxed stuff isn’t as healthy.  They like it, and I can easily sneak in pureed cauliflower.
Macaroni is one of only four things my 2yo will eat.  So I make it often and I can’t afford cans and cans of evaporated milk and blocks of cheese.
Anyone have a great, CHEAP, recipe?   This is one of the few things I’ve found that I can’t make from scratch cheaper than I can buy it in the box.

A first for me, all thanks to Betty Crocker and Safeway

I remember making cookies with my mom one Christmas.  Maybe two. 

It wasn’t a big family tradition in our home.  I know my Nana made them every year.  I always looked forward to visiting her (during ANY holiday) and enjoying her peanut butter cookies!

In all the years that I have been on my own I don’t think I have ever made cookies for Christmas.  I’m more of the fudge lady in my house.  Thanks to Betty Crocker and Safeway I was given the inspiration to leave Santa a real treat!

They sent me an awesome prize pack that included a $25 Giftcard to Safeway , a pack of Glad Ware Containers (for sharing the yummy goodness!) and a Betty Crocker Cookie Pouch!

I ventured over to the Bake Sweet Memories website and found a sweet recipe for Peanut Butter Chocolate cookies! While I was there I played the Sweet Memories Game.  It’s instant and can win you great Betty Crocker products. Their site is so much fun and great videos and party tips to help you host a great cookies exchange party! It’s too late for a Christmas cookie exchange but Valentine’s Day is right around the corner!


Lucky for me my in laws took the big girls out to a movie on Christmas Eve and I was left home alone with hubby and lil Peanut to make cookies!!  (No extra fingers in the dough)


It was so quick and easy!  In less than 40 minutes I had three different cookie doughs made and in the refrigerator for chilling.


Don’t they look YUMMY!


Don’t you want a prize pack of your own?!

I’m going to make this giveaway easier than making a batch of Betty Crocker cookies (which is pretty dern easy if you asked me!)


The giveaway begins today (December 28th 2010) and ends on Tuesday January 4th, 2011 at 8pm EST.

Enter by commenting-

  • Mandatory: visit the Bake Sweet Memories website and tell me what recipe you’d like to try!
  • Extra:
    • Visit the Bake Sweet Memories site and tell me which video or party tip you liked best!
    • Subscribe to my blog in a reader or via email!
    • Friend/Like my blog on Facebook
    • Become a Google Friend
    • Follow me on twitter and tweet “ @Taderdoodles wants to help you start your own cookie tradition! #giveaway “  (please no more than two tweets per day, at least an hour apart)
    • Leave a comment telling me YOUR best cookie making tip/trick!

I will use to generate a winner.

**The gift card, prize pack, information and additional prize pack to give away were all given to me from Safeway, Betty Crocker, and Glad through MyBlogSpark.

From @Babblefood and @CookinCanuck ! Yummy new recipe!

I love brussel sprouts. I have always loved brussel sprouts. Preferably with salt and tons of butter! Thanks to @DineandDish for sharing this link with me!

Amplify’d from

Brussels Sprouts with BaconDara Michalski is the voice behind the popular recipe blog Cookin’ Canuck. Yes, as you might guess, she is Canadian born. These days Dara lives in Utah her husband and two busy boys. She blogs about the amazing food she makes in the little bit of free time she has after her day job and the kids are in bed. Dara’s easy, innovative recipes are an inspiration to us all and I am so thrilled she agreed to share some of her amazing photography and recipes with The Family Kitchen today! Take it away Dara!:



Channeling my inner beer commercial…

(Now, I’m wondering if it was a beer commercial or not…oh well)

Wow, how a week can flip so fast!  God is really testing me this week 🙂
Hubby was sent out of town for three days – last minute thing.  Today was karate, tomorrow is ballet AND we were hoping to get a call about a possible Yukon Denali for sale.  Now IF the call comes in I’ll have to do negotiations over the phone OR take all four kids to the dealership alone.  I keep praying that we’ll make the right decision with this.  It could be a really good thing or a really bad thing and I have a hard time knowing the difference when deep down I WANT it so much.
I’ve been all caught up in my new plan to get healthy. I’d like to say that’s why I haven’t blogged lately but we all know I’m just flighty and easily distracted – SQUIRREL!!
I started the Couch to 5K yesterday and surprisingly survived.  I have run since…well, ever.
In a week I have managed to get my jeans up almost all the way.  My goal was by Thanksgiving so I’m not complaining at all.
I was staying up late tonight, since hubby is gone, and was planning on sewing but now I’m on a caffeine crash.  I want to get a few new things listed in my ArtFire shop since my buddy at Just the 10 of us is hosting a giveaway for MY SHOP!  Check out her review of my Lil Dribbler!
OH!  I keep forgetting!  I did my first guest post 🙂  (Did I tell you this already?)
It’s over on Smockity Frocks blog, it’s a recipe for Potato Bread!
I guess I have yapped enough for one night.  So before my typos get out of hand I’m going to take my lil man and find a place for us to sleep.  The big girls have taken over my bed since Daddy is gone.

Annie’s Cookbook Recipes: Chicken Pan Pie

This one is from Great Grandma’s little notebook… nothing much written in it, mostly little scraps of recipes stuck in between the pages.


Chicken Pan Pie

4 cups cut up boiled chicken = 1 whole chicken

2 cans Veg All vegetables Large or small (still sold in stores!)

2 cans cream of chicken soup

2 cans of chicken broth

1 onion

Grease large broiling pan. Layer all chicken on bottom layer.

Veg Alls well drained over chicken.

Scatter chopped onion over this

Mix chicken soup and broth, pour evenly over this.



1 1/2 sticks of margarine

1 1/2 cups milk

1 1/2 cups self rising flour

Melt margarine and mix well with milk and four.

Will be slightly lumpy. Cover top completely.

Bake in 325 degrees for 45 minutes or until brown.


Annie’s Cookbook Recipes: Diet Delights

Since I totally botched the entire concept of a “blog series” by neglecting to post last Friday, I’m going to make it up to you by offering three recipes!

From page 8 of the 1972

Recipe Book Cover- Farmers Almanac



Three new toppings for your baked potatoes!


1 carton of yogurt (not sure exactly what size that was in 1972)

2 tablespoons dried onion soup mix

1/2 teaspoon Worcestershire sauce

1/8 teaspoon of salt

Combine all ingredients and chill. 9 calories per tablespoon.



1 carton yogurt (I sense a theme here… do you?)

1 crushed bouillon cube

1/4 teaspoon curry powder

1/8 teaspoon salt

1 Two Ounce can of mushrooms, drained and chopped

Combine all ingredients and heat. Serve immediately. 8 1/2 calories per tablespoon.



1 carton yogurt (you surprised? I’m not)

1/4 cup diced cucumber

1/4 teaspoon dill weed

1/4 teaspoon salt

Combine all ingredients and chill.  6 1/2 calories per tablespoon.

If you missed the intro to this series check it out here.