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This is the old Blogger site for Country at Heart Recipes (active from December 2012 - May 2020). 

Please visit the current Country at Heart Recipes where you'll find more than 700 recipes by Home-Style Country Cook, Deborah Vogts. At this site, you'll also find printable recipe cards, an integrated recipe index, and recommended products.

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Mother's Day Brunch Ideas

Here are a few ideas for a Mother's Day brunch.

Raspberry Vanilla Scones

Weekend Brunch Casserole (love this recipe)

Breakfast Quiche

Blueberry Kuchen

Savory Southwest Biscuits

Orange Cinnamon Rolls

Citrus Punch

Click here for more brunch ideas. Enjoy!

Easy Chicken Noodle Soup

Here's an easy recipe when you need quick and comforting meal--my go-to recipe when one of my loved ones gets sick.

3 chicken breasts
6-8 cups water
3 cubes chicken bouillon
2 cups celery, chopped
1 medium carrot, peeled and sliced
1 cup onion, minced
1 teaspoon salt
1 teaspoon pepper
1 cup frozen peas
6 oz Amish Extra Thick Kluski Egg Noodles

In a medium saucepan combine chicken and water and bring to a boil. Add bouillon cubes, celery, carrots, onion. Sprinkle with salt, pepper. Cook on medium heat for 20-25 minutes until meat is cooked through. Remove chicken from broth and set aside to cool. Add frozen peas and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.

Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes. Serve immediately with saltine crackers. Serves 4-6.
Click here for a printable version of this recipe.

Sourdough Baguettes

Oh my goodness! This is the best recipe for Sourdough Baguettes--hard and crusty on the outside, chewy on the inside, and just the right taste of tangy sourness. Yum! I have doubled this recipe, found on King Arthur Flour HERE.

1 cup "fed" sourdough starter (Recipe HERE)
1 1/2 cups warm water
2 teaspoons instant yeast
3 teaspoons sugar
2 1/2 teaspoons salt
5 cups all-purpose flour

In large mixing bowl, combine sourdough starter, water, yeast, sugar, salt and 3 cups flour. Mix with dough hook until well combined. Gradually add remaining flour until mixture forms a ball. Knead to form a smooth dough, 3-5 minutes.

Allow the dough to rise, covered, for 1 hour. Refrigerate, covered overnight. Divide the dough into fourths. Shape each into a 12-15" baguette. Place on a parchment-lined baking sheet. Cover and allow to rise until puffy, about 3 hours.

Before baking, make three deep diagonal slashes in each loaf. Spray the baguettes with warm water right before placing in oven. Bake in a preheated 425 degree oven for 25-30 minutes or until crust is a light golden brown. Remove from oven and cool on wire rack. Makes four loaves.
Click here for a printable version of this recipe.