ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!

Happy New Year’s Eve! Please stay safe and have fun ringing in the New Year! Here at StoneGable we are having a cozy party of family and a fun game night. Oh, I have so much fun playing games with my competitive family!  My sister will be cooking New Year’s dinner at StoneGable. Lisa is a chef and has owned her own catering business. Every meal at her home is restaurant quality. So since my left leg is in a cast she is helping out! Thanks, Lisa! Now, let’s see what’s on the menu this week…

Last day to enter!



Happy New Year! If you live in my part of the country you will probably be eating pork and sauerkraut. We sure do! I make a pork roast in the oven and sauerkraut with pork ribs in the slow cooker. YUM! 

  • Crown Roast Of Pork with Stuffing
  • Sauerkraut
  • Mashed Potatoes
  • Homemade Applesauce
  • Pineapple Stuffing


Are you making any New Year’s resolutions this year? I’d love you to share them in the comments. Do you keep them? Most of us don’t.  

The Muffin Tin Onion Gruyere Stacks are amazing! A must try!

ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!


I am such a fan of a slow cooker! I literally wore mine out after years and years! I am an All-Clad fan! I just got the new All-Clad 7 quart slow cooker. It is by far the best. Yes, it is an investment but it cooks food beautifully and you can even brown food in it. I highly recommend it! You can see it HERE.

ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!

  • Slow Cooker Chili
  • Buttermilk Cornbread
  • Fixins’ (Corn tortillas, tomatoes, cheddar cheese, onions, black olives and sour cream)


Circle January 17th on your calendar. I have a big, big surprise you for! That’s all I can say now… but I’m over-the-moon!

Do watch Food Network? I am addicted! This Chicken Pie is a homey comfort food casserole from Trisha Yearwood. I can’t wait to try it!

  • Chicken Pie
  • Potato Cakes (made from leftover mashed potatoes)
  • Mixed Vegetables


I love to make a roasted whole chicken! And I use every little bit. The meat makes a great dinner and leftover meat makes yummy chicken salad for lunches. I save the wings and the carcass for Nani’s Homemade Chicken Noodle Soup or broth. A homemade chicken is so much better than those wimpy, over cooked, over priced rotisserie chickens at the grocery store. An exception… the chickens at Costco are amazing for the price!!!

ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!


We are serious soup eaters. I love what I call peasant food. Soups were a way of using the leftovers and helped stretch the food supply, using every little bit. I think soup tastes better than just about anything!

Substitute the ears of corn in the Roasted Corn Chowder with 6 cups of frozen kernels. If you have a soup recipe you love I would love you to share it!

If you have a favorite soup recipe I would love you to share it!

If you try one thing this week it should be beer bread! You can also substitute lemon/lime soda for the beer. But the beer gives this easy bread a hearty!  If and I say “if” you have any leftover, toast it for breakfast. So yummy!

ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!


Okay, I’m ordering take-out tonight! Probably Chinese. I love Crab Rangoon!

Other recipes On The Menu…

Breakfast Cookies

ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!

Lettuce Orange and Pecan Salad

Cherry Quick Bread… I have frozen sour cherries from our tree.

Easy Mini Breadstick Cinnamon Rolls One of the recipes I posted my first year blogging. Not great images, but a really delicious recipe!

ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!


You might like to follow me on Pinterest and see great recipes I’m finding to pin HERE.

ON THE MENU- A week's worth of scrumptious recipes. I'll do the planning for you!

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  1. Everything looks and sounds delicious. We too purchased the All Clad this year, and it is by far the BEST slow cooker. The ease of clean up is worth it.
    Happy New Year!

  2. We are on the Pittsburgh side of Pennsylvania and I will be serving pork and sauerkraut tomorrow too. There is nothing better to ring in the new year! I serve applesauce with mine too, but I might try the pineapple recipe if I can get my husband to go to the supermarket for the ingredients!

  3. I am in need of a new slow cooker. You’ve given the best reviews of the All Clad I’ve read so far. I can’t wait to try your recipes and look forward to using a new slow cooker in the New Year! Thank you for all your beautiful posts and ideas!

  4. THANK YOU for the cinnamon roll recipe! I’ve been searching the internet this week trying to find a simple recipe for rolls, and here it is delivered straight to my inbox. Much appreciation. Can’t wait to give these a try!

  5. We do Hoppin’ John, collard greens and cornbread for New Year’s Day in my part of the South.

    Boy oh boy that roasted chicken sure looks good!

  6. wow that’s quite a menu for this week . certainly getting the new year started off right …hope your better soon.

  7. Kathleen Santoro says:

    Did you bake the cornbread in the jar on top of the chili ?
    The presentation looks great, I would like to duplicate it.

  8. Carol Tellefson says:

    Sorry your leg is in a cast. Hopefully 2017 will be a healing and healthful year. Carol

  9. sounds wonderful, but you have to have Black eyed peas and cornbread on New Years! oh my !

  10. Can’t believe it’s New Years Eve!!! This year
    Flew by!!! But looking forward to Yvonne’s new year of inspiration !!!

  11. I’m with Deb – in the south we must have hopping John, greens and cornbread on New Year’s Day. Everything you have put in this weeks “on the menu” sounds wonderful though.

  12. bobbi duncan says:

    Sounds like a few of us are having pork and sauerkraut with applesauce (chuckle). Your recipes are always so yummy…sure these will be the same. Sorry to learn you’re in a cast…sending well wishes your way. HAPPY NEW YEAR!

  13. I just put your Muffin Tin Onion Gruyere Potato Stacks and my menu list for next week – been wanting to try potatoes in a muffin tin for awhile now. 😉 I love Ina’s roast chicken, but am always ready for a change up. Your roasting chicken is on my menu for the following week. Always enjoy your recipes – mine just never to seem to be as ‘pretty’ as yours!!

  14. Karen Hawley says:

    Arthritic hands hamper the making of some of my favorite soups. For hearty Beef Veggie Soup, Mexican Chicken Soup and 29 Bean Soup I will often begin with a good quality store bought salsa. No more chopping peppers and onions and we still love our favorite recipes.

  15. Teresa Alexander says:

    thank you for sharing all these wonderful recipes! Yum!

  16. Pork and Sauerkraut? I’ve not heard of that but it does sound good! Growing up in Texas and living in Alabama the last 29 years black-eyed peas, greens, and cornbread have always been the New Year’s Day meal. Thank you for planning meals for the week. I find that the hardest part. And thank you for mentioning the All-Clad slow cooker – it sounds like something I’d use a lot. I especially like the browning and steaming features. I hope the cast comes off soon. Happy New Year!

  17. Good afternoon Yvonne, we are having a wonderful holiday here in Chicago. I would love to be able to tell you what we are eating for our new year’s eve supper, but my husband and son in law are cooking this evening and they are keeping the meal a secret.
    Have a wonderful new year’s eve party with your family, funnily enough we are also playing games this evening and then we are going to the lake to watch the fireworks.
    Happy new year to you and your family.
    With warmest wishes to yo.

  18. In the south it is traditional to have turnip greens or collards (greenbacks), black eye peass (coins),and cornbread…
    All for good luck in the new year. We also have sweet potatos and ham or some type of pork. I am cooking a pork roast in the crockpot.

    Happy new year! I hope you heal very soon.

  19. I am so happy you brought on the menu back. Thank you and a Happy New Year to you.

  20. Brenda Mortley says:

    Thank you for the menu plan. It sparks my creativity.

  21. I haven’t thought about spareribs and sauerkraut since I was little. It was on my Mom’s rotation of recipes.
    We’re having prime rib, duchess potatoes and green beans tomorrow.Desert will be brandy alexanders! We’ve had Wednesday family dinners while my nieces are home from school. Last week was ham and sweet potato gratain. This week will be lasagna. We love the holidays as my husband and I bought love to cook for family.

  22. My Mom always made pork roast with sauerkraut for New Years. I didn’t continue that tradition but it sounds really good. I’ll have to rethink it for next year! Happy New Year!

  23. Denise Cox says:

    My goodness Missy Yvonne!! You’ve outdone yourself with this recipe post! I’m always telling my Mom about your scrumptious recipes…warm and hearty!! I pinned a lot of these today and can’t wait to try! And like you, I love a good, homemade soup. There’s nothin’ like it in the wintertime. There’s hardly a soup I don’t like and my Mom makes great soups.. (she’s 81 and still going strong..)
    Thank-you for being so good to us for all your sharing!!
    Many Blessings To You in this coming year 2017……

  24. Rhonda Atwood says:

    Wow! Thanks for the great recipes! Can’t wait to try the Gruyere Potato Onion Stacks. Yum!

  25. Pork and sauerkraut for us- we need good luck for the new year!

  26. Nancy Loyd says:

    All look wonderful and have a great family night and Happy New Year!1

  27. Kathy bruns says:

    Happy New Year. I love your blog!

  28. Marcy Leonard says:

    Everything sounds delish! Will be making portions and sauerkraut for the Hubs tomorrow and think I will try your beer bread recipe. Crown roast of pork! Years ago while planning my first big family dinner, I went to a local meat market for the crown pork. The butcher grinned widely and called all his workers to the counter, asking me to repeat my order. ” A 27-rib crown pork, ” I asked again. When they finished laughing, the butcher told me pigs have the same number of ribs as humans–imagine that! Then he did construct a huge 27-rib roast with lots of twine–and it was delicious.

  29. The onion gruyere stacked potatoes look oh so yummy. I will make them next week. Hurry and heal my dear.

  30. Happy new year. My dad,a native of Pennsylvania ,was a big fan of pork and sauerkraut,so that’s on the menu …living in Georgia,we will also have hog jowl,peas,greens and cornbread. Our favorite soup is sausage and lentils. I love the menu segments. By the way,the hog jowl is sliced very thin,battered and fried slowly. I’m not a fan,but if you can find lean jowl,it’s pretty tasty.

  31. It’s always good to see what’s on the menu. It can be a challenge deciding what to prepare from day to day. But what a blessing that we have a choice. Thanks for the delicious menu ideas. Happy New Year to you and yours!

    1. Sandra, thank you for reminding me that having menu choices is indeed a blessing. I sometimes forget that in the hustle of getting a meal on the table for my family every day.

  32. Wow,that’s quite the menu.The roasted chicken looks delicious
    along with the muffin tin onion gruyere stacks.Looking forward
    to your surprise on January 17th,that’s my birthday !! Happy
    New Year to you and your family.

  33. This soup is hearty and so delicious..a favorite in our house. I often skip the zucchini and squash and just add extra carrots and beans. Enjoy!

    Italian Sausage Soup

    Servings: 6

    1 Tbsp olive oil
    ½ pound(s) cremini mushroom(s)
    1 medium uncooked onion(s)
    1 medium uncooked carrot(s)
    2 clove(s) garlic clove(s)
    1 pound(s) uncooked turkey sausage(s)
    4 cup(s) reduced-sodium chicken broth
    14 ½ oz canned diced tomatoes
    8 oz canned tomato sauce
    1 medium uncooked zucchini
    1 medium yellow summer squash
    ¼ pound(s) uncooked string beans
    3 Tbsp basil
    2 Tbsp grated Parmesan cheese
    ½ tsp black pepper
    4 ½ oz frozen cheese tortellini without sauce

    1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the mushrooms, onion, carrot, and garlic. Cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the sausage and cook, breaking up the sausage with a wooden spoon, until browned, about 8 minutes. Add the broth, tomatoes, and tomato sauce; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes.
    2. Stir in the zucchini, yellow squash, green beans, and tortellini; return to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables and tortellini are tender, about 8 minutes. Remove from the heat; stir in the basil, Parmesan cheese, and pepper. Yields generous 1 1⁄2 cups per serving.

  34. Can not wait to see what wonderful recipes you have for us in 2017! Happy New Year!!

  35. I’ve never heard of pork & sauerkraut for New Year. What nationality does that original from?
    A chef to the rescue. What could be better?! Have a fun New Year playing games, enjoying good food and the company of family. Happy ?New Year!!!

    1. hi,my dad was from Pennsylvania and they always referred to us as Pennsylvania Dutch.so I assumed pork and sauerkraut is a Dutch dish.

  36. Can I come live with you?

    1. Sorry Cindy,ivy already asked. Happy New Year.

  37. kari mcmillan says:

    Everything sounds so yummy. Thanks for the inspiration!

  38. Oh yum! What delicious meals to begin back to regular living. I’ve been in your situation (7 months in a cast long ago) so you are really in my prayers and thoughts. Rest often – get that leg above your heart. All of your blog friends are more than willing to wait for fresh posts somewhat spread out as you heal.

  39. Carol Elkins says:

    Yum!!! The Beer Bread sounds amazing! Thanks for sharing all of your recipes.

  40. Maggie Nelson says:

    For sure I going to try the recipe for Gruyere Potato Onion Stacks. Thank you for all your recipes. Happy New Year!!

  41. Sandra Barnhart says:

    Everything looks so good what a yummy way to start the new year!

  42. Martha Durick says:

    Happy New Year!

  43. I totally agree with your comment about Cosco chickens. I can’t leave that store without picking one up. The two of us get 3 meals out of one chicken (we are not big eaters) and the rest gets ground up for the cat who loves every piece of skin, mean and schnibblings that get mixed in.
    Can’t wait to read more of your meals…..I’m planning menus already. Thanks for your time spent sharing your talents.

  44. Thanks for sharing your recipes again! I think I need to try those breakfast cookies! I love Ina’s roast chicken! Happy New Year! karen….

  45. Would love to be at your home this week for all these yummy recipes!

  46. We are having hoppin John on New Years Day, a tradition we started when we moved to Kentucky and has become a family favorite. Hope you have a wonderful time with your family!

  47. Botanic Bleu says:

    Thank you for all the great recipes. I tried your roast beef brisket with onion soup mix and cranberry sauce for Christmas this year. It was delicious. Hope you are healing, are pain free, and that your cast comes off soon…


  48. Thanks for the delicious sounding recipes and I too am a soup fan! Just made beef & barley with celery and carrots. I made it on the stove while cooking another dish for dinner, then refrigerated it overnight. In the morning, before we left the house to do errands, I put the soup in the slow cooker to warm while we were out. I found a couple of cute demi baguettes at the grocery store and I warmed them in the oven when we got home to accompany the soup. It was a delicious winter meal! Thanks and Happy New Year and God’s blessings in 2017!

  49. I love chili …..it all looks good. May our Lord bless you and yours as we wait for His return in this New Year of 2017

  50. My family has made beer bread for many years. Our recipe is very similar. We put 1/2 cup of sugar in ours. It is great with taco salad! Look forward to trying your corn chowder on a chilly night.

  51. I’m in Wisconsin and have never heard of pork and sauerkraut for New Years, although I do make it throughout the year for my husband. We usually have prime rib, roasted shrimp, and raw beef and onions on rye bread for New Years. We love soups too. Some favorites are Machine Shed Baked Potato soup, beef barley, and Paula Deen’s Tastes Like Lasagna Soup. I’m always on the lookout for a good soup recipe. I like using my slow cooker too. The All-Clad sure is a beauty. I do love my large All-Clad roaster. Have a Happy NewYear!

  52. Carol Thompson says:

    I must try more of your recipes. They helped me so much over the holidays. We’ve had lots of company the last two weeks. I fixed your brisket with beef stock, dried onion packet and jellied cranberry sauce. All of us loved it. My husband wants to make sure I fix it again!

    We also made Ina’s Perfect Roast chicken with a StoneGable twist. Yummy! My daughter added black eyed peas and collards as a side. (We live in NC). Happy New Year! Thank you for sharing so many wonderful ideas on your blog. Praying for you and your loved ones.

  53. Gay Lemley Ratheal says:

    Happy New Year. Thank you for the recipes.

  54. Happy New Year!! Love your tips and recipes!!

  55. I am thrilled you brought On the Menu back. Your recipes have never left me down and have become new favorites. By the way, I look for you every time I shop Home Goods in Lancaster!!!

  56. I also love my All-Clad slow cooker! You always have the most delicious looking, sounding and tasting recipes.

  57. genie steger says:

    Love your recipes! Since I moved to the South and also married to a Texan, we have Hopping John on New Years Day after we go to an annual Open House in our Neighborhood.

    My New Years Resolutions are to get back to the gym, work on making my garden better and to travel to Santa Fe in the fall!!!!!

  58. I’m so glad you are posting your menus! They are so full of great recipes and ideas. Thank you!

  59. So many yummy sounding things! That’s a lot for someone in a cast! Making me feel like a slacker… Lol!

    I am nursing a sinus/respiratory thing-yippie. Cooking will be minimal, at best, around here until I feel better.

  60. Katherine Gebhardt says:

    It’s a brand new year & I can smell the sauerkraut & pork that’s been in the slow cooker since this morning. It’s a traditional supper that’s supposed to bring you good luck for the coming year. My husband will make the knifles with his knifle press & I’ll make the mashed potatoes & gravy.No applesauce this time- cranberries instead. (My mouth is watering.) But 1st we have to fed the dogs, cat, chicken & horses. ☺

  61. I love all your recipes. Can’t wait to try the gruyere potato stacks. By the way, would you adopt me? Happy New Year to you and yours.

  62. Looks like a great menu but I never buy our Costco deli chicken…….it is absolutely awful! Yours must have a better recipe.

  63. Love your blog! Soo happy you brought back the weekly menu & recipes!

  64. Sheila Gunderson says:

    Oh boy lots of new recipes to try out..thanks so much Yvonne!

  65. Printed a few of these recipes for this next week – thanks tons. Just made your Nani Chicken Soup – the best I have ever had…..have bronchitis, so this will be my medicine and should work!!!! Thank you for all of your time spent giving us such wonderful ideas and recipes and making us so happy. Happy New Year……..

  66. Cathy Chapman says:

    Hi, Happy New Year! I am cooking more and trying your recipes, which have been wonderful! Perhaps you could help me, I am looking for your bean soup recipe. I think it’s the New Year’s soup that you soak the beans overnight? I can’t seem to locate it, although I have searched some old blog posts and Pinterest. Thanks in advance, I was out of town over New Year’s but would still like to make it!

    Thanks so much,

  67. Aimee Kronberger says:

    Thank you for the for the cinnamon roll recipe!!! Can’t wait to make this with the grandchildren (ages 12 to 4), looks like a fun addition to our baking days. Blessing to you in the New Year!

  68. I love that you have BEER BREAD on the menu. It is a favorite in our house. A couple of years ago– it was one of the most requested items for birthday & holiday dinners! We love it.
    I see that someone posted Italian Sausage Soup — that is also a much loved favorite in our house! It has a couple additions that are not in my recipe, I’ll have to try it.

  69. Since you love Gruyere cheese, I’m sure you will love this recipe. It’s a family (and friends) favorite!
    Also have a wonderful butternut squash soup recipe. Let me know if you would like that one also.

    1 butternut squash (2-1/2 lb), sliced very thin
    1/4 cup butter or margarine
    2 large cloves garlic, finely chopped
    1/4 cup panko bread crumbs
    1/3 cup grated Parmesan cheese
    1/3 cup grated Gruyere cheese
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1/4 or less cup chopped fresh parsley…for looks only
    Note: I make extra garlic butter for each layer.

    Heat oven to 375°F. Peel, halve lengthwise and seed squash; cut into 1/8-1/4 inch thick slices.
    Melt butter in an oblong baking dish, then swirl it around and pour the extra into a small skillet to saute the garlic.
    Make 2 layers of the squash, overlapping the edges.
    Put a little garlic butter on the top…about 1/2 tsp.
    Sprinkle both cheeses on top of the garlic butter.
    Note: you can add some Panko crumbs on each layer of cheeses if you want.
    Repeat the layers, making 2 squash layers each time.
    Top it all w/Panko crumbs.

    Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. If not sliced very thin, you may have to cook it a little longer.
    Before serving, sprinkle parsley over top.

    1. LOVE the look of this recipe. I’ll be making this one! And if you don’t mind, it just might show up ON THE MENU

  70. Your menu this week sounds yummy!