Do you love to cook, but getting dinner on the table every night can be overwhelming? Today Kathi dishes with Hope Helmuth, author of Hope’s Table: Everyday Recipes from a Mennonite Kitchen. Hope’s cookbook is filled with beautiful, simple and delicious recipes for everyday meals. Kathi and Hope scoop up their best kitchen tricks to keep you and your family happy at mealtime.
In this episode, you’ll learn:
- Tips and tricks for staying organized in the kitchen.
- How to keep your kitchen clean and ready to cook anytime.
- PLUS: How to clean your cast iron skillet quickly and easily.
For a chance to win Hope Helmuth’s book Hope’s Table: Everyday Recipes from a Mennonite Kitchen, answer the question, “what is your biggest challenge in the kitchen?” in the comments below.
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To share your thoughts:
Leave an honest review on iTunes. Your ratings and reviews really help and I read each one.
HERB ROASTED CHICKEN THIGHS AND POTATOES
An easy one-dish meal that is full of flavor and color. The chicken melts in your mouth.
8 boneless, skinless chicken thighs
1 onion, cut into chunks
1 sweet potato, cut into chunks
3 red potatoes, cut into chunks
¼ cup butter
4 garlic cloves, crushed
1 teaspoon brown sugar
½ teaspoon salt
½ teaspoon pepper
½ teaspoon poultry seasoning
1/8–¼ teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
Lay chicken and vegetables in a greased large skillet or a 9 x 13-inch baking dish.
Make sauce: In a small saucepan, melt butter and add garlic, brown sugar, salt, pepper, poultry seasoning, cayenne pepper, and parsley. Pour sauce over chicken and vegetables. Toss well with hands to make sure sauce is coated evenly. Bake at 350°F for 1½ hours.
PUMPKIN BARS WITH CREAM CHEESE FROSTING
Makes 20 bars
This recipe from my grandma Shank is great for fall parties. Mom used to make these for our youth group parties, and she would top each square with a candy pumpkin.
1 cup oil
2 cups granulated sugar
4 eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese,
¼ cup butter, softened
2½ cups powdered sugar
1 teaspoon vanilla extract
In a medium bowl and using an electric mixer, mix together batter
ingredients in order listed. Pour batter into a greased and floured
10 x 15-inch baking sheet. Bake at 350°F for 20–25 minutes.
Make icing: In a small bowl, use an electric mixer to beat together
cream cheese and butter until smooth. Add powdered sugar, vanilla,
and salt. Beat until fluffy and smooth. Spread on cooled bars.
Meet Our Guest
Mennonite Cook, Mother, and Blogger
Hope Helmuth is a Mennonite cook, mother, and blogger who enjoys creating recipes, entertaining guests, gardening, graphic design, and photography. She, her husband, and two daughters live in the beautiful Shenandoah Valley of Virginia, where they own a toy store, Timeless Toys, and several other businesses. Connect with her at Homefulthings.com, on Instagram, and Facebook.