Homemade Meals For our COZY CABIN Getaway // Cooking For My Family of 4

Join me as I prepare hearty, homemade meals from scratch for our upcoming off-grid cabin retreat. From making soup to creating wholesome dishes, I'll be making everything at home in our farmhouse kitchen. At the end of the video, I'll share glimpses of our cozy cabin getaway where we enjoy the fruits of our labor with comforting ,rustic meals. Daily homemaking is hard work, and I am eager to get away from it all and take a break!
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DAD’S COOKIE RECIPE (1909)
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 cup shredded coconut
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• optional - 1 cup chocolate chips
Directions:
Preheat oven to 350 degrees.
Cream butter and sugars together. Add eggs and vanilla, then the rest of the dry ingredients (except chocolate chips). Mix thoroughly (then add chocolate chips).
Use an ice cream scoop to get uniform balls, then flatten with a fork.
Bake for about 15 minutes, until golden brown around the edges. Cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling.
STUFFED PEPPER SOUP
•1 pkg. ground beef
• 1 onion, diced
• 1 clove garlic, minced
• 3-4 cups diced green pepper
• salt, pepper, thyme and oregano to taste
• 1 quart jar diced tomatoes (4 cups)
• 2 containers beef broth (or use homemade)
• 1 can thick tomato sauce (or paste)
• 1/2 cup uncooked rice
In a large soup pot or Dutch oven, on medium heat, brown ground beef. Add onions and garlic, cooking until translucent. Add the green peppers, continuing to cook until soft. Add the salt, pepper, thyme and oregano, to your taste preference.
Add the diced tomatoes, broth, sauce or paste and rice. Bring to a boil, stirring frequently, then turn the heat to low, simmering for about an hour, stirring once in awhile.
Serves 6-8
FRIED RICE - For a crowd!
•6-8 cups cold cooked rice
• 1/3 cup cooking oil
• 4 eggs, well blended
•1 red onion, diced
• 2 cups frozen peas
• 1 can water chestnuts
• soy sauce & rice wine vinegar - to taste
In a hot wok (or 2 large frying pans) heat oil on medium - high heat. Add eggs, devising between pans. Scramble and reserve in a bowl.
Add rice to hot oil, breaking up clumps. Stir-fry the rice until it starts to look golden. Add the onion and continue cooking. Once it’s getting closer to being done, add the peas. Cook until they turn bright green, stirring and combining with the mixture. Add the rice wine vinegar and soy sauce to the hot rice. It will ad flavour to the rice, but evaporate, leaving the rice dry. Add the water chestnuts (if desired) and reserved eggs. Transfer to a dish to serve, or to a storage container.
Makes enough to serve 8-10
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