Living the Country Life

Lisa's Kitchen Blog

Thank you for visiting my blog! I'm glad you're here. I am a part-time Living the Country Life and Successful Farming web editor, and a full-time stay-at-home mom to my three young sons, Jake, Luke, and Will. My husband, the boys, and I live on 40 acres in south-central Iowa. We have a handful of cattle, an old farmhouse, a dog, a turtle, a goldfish, and a garden. It's a great life! I really enjoy cooking for my family and friends, and am thrilled to get to share some of my favorite recipes and meals with you.

Come visit my blog anytime you’re looking for ideas on what to fix for your family. The coffee’s always on!

~ Lisa Foust Prater

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June 7, 2013


I went to college at Grand View (then Grand View College; now Grand View University), a Danish school in Des Moines. There were many wonderful things about being a Grand View Viking: a rich history with many interesting Danish traditions, small class sizes, excellent teachers, and every Christmas, an all-you-can-eat aebelskiver breakfast. Go, Vikings!

So what is aebelskiver? I had never heard that word before I went to Grand View. This traditional Danish pastry can be served for breakfast or as a dessert. It's like a cross between a pancake and a popover, with a pancake texture and a popover flavor, but in the shape of a ball, usually between golf ball and tennis ball size. Heavy cast iron aebelskive pans with round cups are used to make the treats. (Aebelskive is the singular form of the word; aebelskiver is plural.) A few years after graduation, I came across an old pan at an auction and snapped it up. I had never actually used it to make aebelskiver until today! (You can find aebelskive pans online, sometimes called pancake puff pans.)

This morning when I saw something on Facebook about today being National Donut Day, I thought I'd make some baked donuts for my still-sleeping boys. Then I remembered my aebelskive pan was tucked away in my cupboard, so I found a recipe on our sister site,, and got to work. I like this recipe because it's basic and simple, and what I think traditional aebelskiver must have been like. It doesn't call for fancy ingredients, so the old-time Danish farm mom would have everything she needed on hand to whip these up for her family. The word aebelskiver is actually Danish for "apple slices" because traditionally, they would mix chopped apples into the batter. That would be delicious! 

You can top the aebelskiver with powdered sugar, maple syrup, honey, jam, peanut butter, or whatever tickles your fancy. I had mine with honey and a mug of hot tea, and they were delicious. It definitely brought me back to Julefest breakfast at Grand View! The boys tried all kinds of toppings on theirs, but decided they liked strawberry jam the best. 

It may take a little practice to perfect your method for flipping the aebelskiver. I tried using a fork, but found that using two wooden chopsticks worked best. I'd push on one side of the aebelskive with one chopstick, until it started to come up out of its cup, then would let the uncooked batter pour back into the cup and flip the shell over on top. In the old days, Danish ladies used their knitting needles to flip aebelskiver, which I think would work perfectly! I also had less trouble with sticking when I used non-stick spray rather than oil. Give this recipe a try, find which method works best for you, and share this delicious treat with your family, on Donut Day or any day at all!


1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 egg yolks
2 egg whites
Cooking oil (about 3 tablespoons)
Jam, jelly, honey, syrup, or applesauce (optional)
Sifted powdered sugar (optional)

1. In a mixing bowl combine flour, sugar, baking powder, and salt. In another mixing bowl stir together milk and egg yolks until well combined. Add to flour mixture. Stir until smooth.

2. In a small bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.

3. Place an aebleskiver pan over medium heat; lightly brush each cup with oil. When the oil sizzles, use about 2 tablespoons of the batter to fill each cup 2/3 full. Cook for 1 to 2 minutes. As a thin shell forms, use a fork or wooden toothpick to gently invert the cooked portion and allow the uncooked portion to flow into the cup. Invert each aebleskiver and cook until all shells are set and all sides are sealed. Continue rotating and cooking until they are evenly golden brown and a wooden toothpick inserted in their centers comes out clean.

4. Use a fork or wooden toothpick to transfer each aebleskiver to a plate. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with jam, jelly, honey, syrup, or applesauce and sprinkle with powdered sugar. Makes 30 aebleskiver.


April 8, 2013

Cherry cordial brownies

I love taking a box of cake or brownie mix and turning it into something sort of homemade! Last night for dessert, I tried something new, and it was a hit. I was trying for the flavor of chocolate-covered cherries, or cherry cordials, with the creamy filling. They turned out great, and Jayson even said, "This may be the best thing you've ever made." He's a sucker for chocolate and cherries, though. Here's how I did it!

Cherry cordial brownies

1 family-sized box of brownie mix, plus the ingredients called for on the box
1 cup dried cherries or cherry-flavored dried cranberries
1 8-oz. pkg. cream cheese, softened
1/4 cup sugar
1 egg
2 Tbsp. flour

Preheat oven and prepare brownie mix as directed on the box. stir in the cup of dried cherries. Pour batter into a greased 9x13 baking dish.

Beat together the cream cheese, sugar, egg, and flour. 

Spoon the cream cheese mixture on top of the brownie mixture, forming stripes. Drag a butter knife through the batter in the opposite direction as the stripes, going one way and then the other, to marble the batter.

Bake as directed on the brownie mix box. You'll need to add a little time, but start checking the brownies about the time the box says they'll be ready. When a knife inserted into the middle comes out clean, they're ready! Serve with ice cream, hot fudge sauce, and, of course, a cherry on top!

April 1, 2013

April Fools!

I love April Fool's Day! When I was a kid, my dad would fool me RELENTLESSLY on April 1, and it was so much fun. Now I get to fool my kids!

This morning, I made them green scrambled eggs by putting some blue food coloring in the bowl as I whisked the eggs and milk together. I didn't take a picture, because the bus comes just after 7:00, and mornings are a bit crazy at my house.

When the boys got home from school, they could smell brownies. I asked them if they wanted a brownie, then I opened up a pan and they saw this!

Ha! Brown EEEEEs! They thought that was pretty funny, but their laughter was followed immediately by fury at the lack of actual brownies. No worries, I had a pan baking in the oven!

I must say my oldest got me even better than I got him, though. When he first walked in the door, he looked really worried and upset, and told me that he had been suspended. Thank goodness that was an April Fool's prank!

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March 23, 2013

Coconut shrimp

Whenever I go to a certain seafood chain restaurant that rhymes with Fred Globster, I always get the coconut shrimp. There's something about the crunchiness of the coconut and the sweetness of the fruity dipping sauce that just makes me feel like it's summer and I'm someplace tropical.

For my husband's birthday, the boys and I got him a giant outdoor fryer. It's fairly huge, and can fry a turkey lying flat, or four fried chickens at once. It also came with two baskets for frying a couple of different things at once. As you know, we love fishing for catfish, and this little gadget will make it much easier to host a fish fry. We are looking forward to lots of tasty fried fish this summer, but we had to go ahead and try it out.

Today, as we were bracing for what is HOPEFULLY the last snowstorm of the season, we decided to fry ourselves some lunch. We made corn dogs and fries, and since I am in desperate need of sunshine and a tropical feeling, I tried coconut shrimp. I found a recipe on our sister site,, and customized it a bit. I have loved this site for years, so you can imagine how excited I was when Meredith purchased it! It's a great addition to our family of magazines and websites.

The coconut shrimp was delicious! It tasted every bit as good as in the restaurant, but we made a giant batch for around $6. You can't beat that!

If you live in an area where fresh shrimp is readily available, then lucky you! Use your fresh shrimp! I live in Iowa and it's a million degrees below zero, so I went with frozen. The shrimp I bought was precooked, peeled and deveined, but had the tails still on. Perfect for this dish.

Coconut shrimp

1 egg
1/2 cup flour
2/3 cup beer
1 1/2 tsp. baking powder
1/3 cup flour
1 1/2 cup coconut
24 shrimp (I used 28 large shrimp, which came in a 12-oz. bag)
Oil for frying

Dipping sauce

Orange marmalade or apricot preserves
Orange juice

Clean and/or thaw shrimp, if necessary. In a medium bowl, combine egg, 1/2 cup flour, beer, and baking powder. Stir to combine. Put 1/4 cup flour in a small bowl, and coconut in a separate small bowl.

Dredge shrimp in flour. Shake off the excess flour.

Dip shrimp in batter, and allow the excess to drip off.

Dip in coconut to coat both sides. Place on a baking sheet lined with waxed paper. Repeat until all shrimp are covered. Place baking sheet in the refrigerator for 30 minutes.

Heat cooking oil to 350 degrees. Fry shrimp in small batches for 2 to 3 minutes, or until golden brown. Drain on a platter lined with paper towels.

To make dipping sauce, spoon some of your favorite marmalade or preserves into a small bowl. Add orange juice, a little at a time, and stir well. Add juice as needed until it reaches a dipping consistency.

Put some Jimmy Buffett on the radio, pour yourself a margarita, and enjoy!


February 27, 2013

Potato chip cookies

Potato chip cookies? Are you kidding me? I had never heard of this before, but apparently moms and grandmas have been making these cookies for years. I was given this recipe by one of my cousins, and couldn't wait to give it a try. Today, my kids are home on another snow day. We wanted a treat this afternoon, and honestly they needed some time apart, so Luke helped me whip these up.

Let me say that I in no way recommend eating cookie dough or anything containing raw eggs. It is a terrible idea. But I am a dough hound and can't help myself. I am telling you, this cookie dough is the absolute best cookie dough I have ever tasted, with the possible exception of my grandma's snickerdoodle dough, and that is really saying something. When I was growing up, my mom couldn't even make noodles without me and my dad swiping bunches of dough. With dough this good, I knew the cookies would be great. 

We were so excited to try these, and they didn't disappoint! The cookies are thin and crispy, and the chips give them a nice extra crunch, and really add to the flavor. It's hard to describe, but I'm telling you they are good. Really good. Plus, crushing the chips is a great job for a kid. Luke went to town crushing them up, and he made sure we got the regular potato chips out of the pantry, not the sour cream and onion kind. "That would be a disaster," he said. The boys can't wait for their dad to get home, so we can give him a cookie and make him guess the secret ingredient!

Potato chip cookies

1 cup brown sugar, packed
1 cup granulated sugar
1 cup butter or margarine suitable for baking, softened
2 eggs
2 1/2 cups flour
1 tsp. baking soda
1 1/2 cups chocolate chips (or butterscotch chips, or nuts, or whatever you like)
2 cups crushed potato chips

Preheat oven to 350 degrees F. Cream together the sugars and butter or margarine. Add eggs and beat until combined.

Add baking soda and flour. Mix well.

Fold in potato chips and chocolate chips. (To be honest, I dumped everything in my stand mixer, in the order listed here, and mixed well between ingredients.)

Drop by teaspoon onto a cookie sheet lined with parchment paper (I used my mini ice cream scoop). Bake for 8 to 10 minutes, until golden brown.

February 26, 2013

Make snow ice cream!

When life gives you lemons, make lemonade. When life gives you snow, make snow ice cream!

I have been wanting to make snow ice cream all winter, and today, I finally did it! Both of my parents said their moms would make snow ice cream for them and their siblings on snowy Iowa winter days. My Aunt Carolyn said my Grandma Foust mixed milk, eggs, sugar, and vanilla into the snow. My Grandma Tilton likely used a similar recipe. I didn't want to use raw eggs, so I asked around and found several suggestions.  One friend said she uses just snow and as much sweetened condensed milk as needed. Another said her recipe calls for 4 cups of snow, 1 cup of milk or cream, 1/4 cup sugar, and 1 teaspoon of vanilla. I combined the two for my first attempt, and it worked out well!

Keep in mind making this really isn't a science. You have to adjust your ingredients based on how your ice cream tastes, and the consistency you want. 

First, you need a big bowl of clean, freshly fallen snow. We had a bunch of unexpected snow this morning (it's still falling!), so my boys got out of school early. Perfect! Luke and Will went outside with a big mixing bowl and a measuring cup after lunch, and filled the bowl with snow. They assured me it was clean. I took their word for it.

I gave the ice cream a good stir with a big "granny fork" to get the frozen bits smoothed out. Then, I dumped in a can of sweetened condensed milk and gave that a good stir. We needed a little more liquid, so I added about a teaspoon of vanilla to about a cup of milk, and added it. I gave everything a good stir, the boys and I tasted it, and we decided it was just right! It tasted just like old-fashioned homemade ice cream! You really just have to go for it and add as much liquid as you think you need. After you stir it around, if it's too dry, add more liquid. If it's too wet, add more snow! I suppose the quantities would also vary depending on what kind of snow you have. Today's snow is wet and heavy.

We ate all of our ice cream right up, so I'm not sure how it would taste if you put leftovers in the freezer for later. I would probably suggest just making batches to eat as snow is available. That kind of makes it more special anyway!

I served the snow ice cream in the sundae dishes from The Morning Glory Cafe, which my Grandma and Grandpa Tilton owned when my mom was little. I am so lucky to have these dishes. I had mine with a few vanilla wafers, because one of my favorite treats when I would go to my Grandma Foust's house (other than her snickerdoodles) was vanilla ice cream with vanilla wafers. It was nice to make a treat for my boys using these memories from my grandmothers. Maybe someday they'll tell their kids and grandkids about how their mom used to make them snow ice cream when they were boys!

February 26, 2013

The Prater pile

Last summer, my husband and I and our boys spent a lot of time in the boat, and we caught a whole lot of catfish. We enjoyed fish fry after fish fry during the summer, and still wound up with an entire shelf in our big freezer full of big catfish fillets. Lately, we have been having a whole lot of winter weather, and it seems like spring and summer will never come. Time to thaw out some of that catfish and get a taste of summer!

Every year for the Daytona 500, we go to my parents' house and have a little party with a few cousins and friends. We eat and watch the race, and just have a fun day. My parents made chili and barbecue pulled pork this year, but Jayson wanted catfish, too. He fried several nuggets and fillets in a big pot on the side burner on my dad's grill. Never mind that it was 31 degrees out. When it's 31 degrees in Iowa in February and the sun is shining, it feels about 30 degrees warmer than it is. (Here's how we make our fish fry coating.)

A while back, one of Jayson's friends kidded him that he was going to open a catfish restaurant and name a sandwich after him. That got his wheels spinning, and he came up with this sandwich, which he named "The Prater Pile." Seems fitting! Here's what's on it, from bottom to top:

  • Bun or hoagie
  • Tartar sauce
  • Fried catfish
  • Slice of sharp Cheddar cheese
  • 2 slices crispy bacon
  • Cole slaw (preferably my mom's homemade slaw!)
  • Hot sauce
  • Tartar sauce
  • Bun

There you have it! I have to admit, Jayson's sandwich was delicious. Yes, it's definitely a "sometimes food," but it was super tasty! Here's Jayson frying fish in my parents' driveway, with a pile of snow behind him. Bring on spring!

February 21, 2013

Yummy chocolate oatmeal bars

Here in south-central Iowa, we are in the middle of a snowstorm that is expected to leave us with 9 inches of the white stuff on the ground by morning. The kids got out of school early, and are excited about the very high likelihood of a snow day tomorrow. It's cold outside, and we had an extra long afternoon, so of course I had to make a warm treat! I asked the boys what they were hungry for, and they just said, "something yummy." Well, that narrows it down! I went back to the cookbook I always go to when I want comfort food from my childhood: The Lemmon, South Dakota, Church of God Golden Jubilee cookbook from 1979. It's full of recipes by women who are my family members, and who were my neighbors and friends growing up in Shadehill, just south of Lemmon. Incidentally, the snow we are receiving now would barely make the folks in that part of South Dakota blink.

As I browsed through the "Cookies and Bars" section of the cookbook, the very last entry caught my eye. "Yummy chocolate oatmeal bars." Well, that sounded like it would fit my boys' request of "something yummy". I gave it a try, and the title did not disappoint! The bars were indeed yummy! They were like a delicious oatmeal cookie with a warm pudding filling. My only regret is that we didn't have any vanilla ice cream to go with them. That would have been perfect! (Maybe tomorrow we'll make snow ice cream!)

Yummy chocolate oatmeal bars

3/4 cup butter or margarine suitable for baking
1 cup brown sugar
1 3/4 cup oats
1 3/4 cup flour
2 eggs
1/2 tsp. salt
1 tsp. baking soda

6 oz. chocolate chips
1 can sweetened condensed milk
1 tsp. butter or margarine

Mix crust ingredients together. Spread 1/2 to 2/3 of the crust mixture into the bottom of a greased 9x13" baking dish. Reserve the remaining mixture.

In a heavy pot over low heat, melt together the filling ingredients, stirring until smooth. Pour over the crust in the pan.

Dot the remaining crust mix over the top of the chocolate layer, distributing it evenly.

Bake at 350 degrees F. for 25 to 30 minutes, or until the top layer of crust is golden and cooked through. Let cool slightly before cutting. Enjoy warm with ice cream. (If you're lucky enough to have some!)

February 17, 2013

Southern Comfort Balls

When I was growing up, we spent every Christmas Eve with my Aunt Mary, Uncle Ned, and cousins Jennifer and Allyson. Ned is my mom's brother, and we all had some lively times together. There was always lots of laughter, and tons of delicious food. My Aunt Mary is famous for her Christmas Eve spread, complete with peanut butter, chocolate, and butterscotch (my favorite!) fudge; plus bourbon balls, rum balls, and every type of delicious Christmas treat you can imagine. Once the girls grew up, they started making their mom's goodies too, and did an amazing job. I'm happy Aunt Mary also shared her recipe with me.

If you want to keep your treats alcohol-free, substitute coffee or espresso for the Southern Comfort. I recently made these with coffee and they turned out great!

Aunt Mary's Rum Bourbon Southern Comfort Balls

This recipe makes 2 dozen 1" balls

6 oz. semi-sweet chocolate chips
1/3 cup Southern Comfort, bourbon, rum, or liqueur of your choice
3 Tbsp. light corn syrup
2 1/2 cups vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup sifted confectioner's (powdered) sugar
Granuated or powdered sugar for rolling

In a large bowl, mix together wafer crumbs, pecans, and 1/2 cup powdered sugar.

In a double-boiler over boiling water, combine chocolate chips, liquor, and corn syrup, stirring until melted and smooth.

Pour chocolate mixture over dry mixture and mix well. (Don't be afraid to use your hands to get the chocolate mixture distributed throughout all the dry mixture if necessary.) Let stand at room temperature for 30 minutes.

Using a mini ice cream scoop or spoon, scoop about a 1" diameter ball of the mixture. Use your hands to form it into a ball, and roll it in between your hands until smooth. Toss or roll in granulated or powdered sugar. Repeat until finished. This recipe makes around 2 dozen balls, and it can be made into a double batch.

Store finished balls in a covered container at room temperature. They taste even better after a few days, so they're perfect for parties or holidays because you can make them ahead of time! Aunt Mary says they freeze very well, too. Just skip the last step of rolling on powdered or granulated sugar, place balls on a baking sheet to freeze, then store in a freezer bag. A few days before you want to serve them, thaw, roll in sugar, and store, covered, at room temperature.

January 28, 2013

Waffle breakfast casserole

When you try a recipe from our sister site, Better Homes and Gardens, you KNOW it's going to be good! I have had the pleasure of visiting the BHG Test Kitchen on several occasions, and I am telling you, the folks who work there know what they're doing! It's incredible! When I saw this recipe on their site, I knew I had to make it for my boys. They LOVE frozen toaster waffles, so I thought it would be fun to make them with a twist!

The best thing is that the work is all done the night before. I mixed this up last night, set my alarm for 5:00, got up and threw the casserole in the oven, and went back to bed until 6:00. When I woke up, the house smelled amazing and breakfast was ready. You can't beat that! The casserole was a hit, and I'll definitely be making it again! This would be a fun one to serve the morning after the kids have a sleep-over, or when family is visiting overnight.

1 pound bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup shredded cheddar cheese (4 ounces)
6 eggs
2 cups milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
Frozen waffles, toasted (optional)
Maple-flavored syrup or pure maple syrup (optional)

In a large skillet cook sausage until brown. Drain off fat. (I did this a couple of days ago when I was cooking sausage for something else, cutting my work in half!)

Arrange 3 of the toasated, cubed waffles in a 2-quart rectangular baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers. (I actually used a 2 1/2-quart baking dish, so I used 8 waffles total, to cover each layer completely.)

In a large bowl beat eggs with a fork; stir in milk, mustard, and pepper. Pour over layers in dish. Cover and chill for at least 4 hours or up to 24 hours.

Preheat oven to 350 degrees F. Uncover and bake in preheated oven for 50 to 60 minutes or until a knife inserted near center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving. If desired, serve on toasted waffles and drizzle with maple syrup. (I highly recommend this last step!) This makes about 8 servings.