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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Thousand Island Salad Dressing Recipe

Thousand Island Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sweet pickle relish
  • 1 tablespoons grated onion
  • Dash of pepper

Place all ingredients in a medium-sized bowl. Stir until well-combined. Perfect for your favorite salad or Rueben sandwich.


Zucchini Brownies Recipe

It is just a matter of time before you are a part of the zucchini war. Every gardener in America is up to no good right now. Oh, they look sweet; but, their shenanigans include hiding zucchini on door steps, in cars, in mailboxes, and so on. Don’t worry. I’ve got your back. These zucchini brownies will have you missing zucchini season before you know it.

Serves 12-24

Preheat oven to 350F

Zucchini Brownies

  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 egg
  • 1 teaspoons vanilla
  • 2 cups zucchini, grated
  • 2 cups flour
  • 1/3 cup dark cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons sea salt
  • 1 cup walnuts, chopped

Place sugar, oil, egg, and vanilla in mixing bowl and mix well. Add zucchini. Place flour, cocoa powder, baking powder, and salt in a medium bowl. Add dry ingredients into mixing bowl and combine. Stir in walnuts.

Prepare 9 X 13 pan with baking spray. Pour batter into pan and bake for about 30 minutes. While brownies back, you can prepare the frosting. When done, a fork poked into the middle should come out clean; and, if you press lightly on the top of the brownies, they will spring back. Allow brownies to cool for about 10 minutes before frosting.

Chocolate Frosting

  • 4 tablespoons unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons hot water
  • 3 cups powdered sugar
  • 1 teaspoon sea salt

Melt butter in medium saucepan over low heat. Stir in chocolate chips and continue to stir while they melt. Stir in hot water. After they are well-combined and saucy, remove from heat and stir in powdered sugar and salt. Frost brownies then cut into squares.

Then check your back porch for another zucchini and start all over again.


Homemade Ice Cream Sandwiches Recipe

These homemade ice cream sandwiches can be made the day before a gathering and they make the most impressive, yet simple, delightfulistic summer treat.

Vanilla Ice Cream

  • 1 1/4 cups sugar
  • 1/2 teaspoon sea salt
  • 2 1/2 cups heavy whipping cream
  • 2 cups milk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract (or, better yet, the scrape out the insides of one vanilla bean)
  • Approx. 5-6 pounds ice cubes, for chilling during churning
  • 2 cups Ice cream salt, for chilling during churning

Put all ingredients into ice cream canister and stir well. Place the blade in and lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug the motor for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Attach motor again and plug ice cream maker and allow it to churn until it stops (or almost stops) on its own. This will take about 20-40 minutes.

After the vanilla ice cream is done churning, quickly place into an air-tight container and store in freezer overnight so it can harden.

Chocolate Sandwich Cookies

Preheat oven to 350F.

  • 1 cup butter
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup dark cocoa powder
  • 2 1/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt

Cream butter, oil, and sugar together. Add eggs and vanilla. Mix in remaining ingredients until well-combined dough.

Use a regular size (about 1/3 cup) ice cream scoop to create cookies. Make sure to level each scoop then place on a half-sheet baking pan lined with parchment paper. You can fit six to a tray. Bake each tray for about 9 minutes.

Allow cookies to cool completely before filling with ice cream. If making cookies the night before serving, they can just be covered with a towel until you are ready to assemble.

Assembling the Ice Cream Sandwiches

The next day, place one cookie upside down and top with one scoop of ice cream. Place second cookie right side up on top of the ice cream scoop. Place in a baggy and immediately freeze again until ready to serve. Continue until all cookies are put together.

If you like, you can coat edges of ice cream with sprinkles or chopped nuts for your splurging pleasure. After all, it’s your sammich. You can splurge if you want to.



Red, White, and Blue Salsa With Baked Cinnamon Tortilla Chips

Oh Betsy, this Red, White, and Blue Salsa is scrumptious! Flag down your neighbors and have them over for this perfect summer evening treat.

Red, White, and Blue Salsa

  • 2 bosc pears, fine diced
  • Juice of one small lime
  • 1 cup blueberries
  • 1 1/2 cups strawberries, fine diced
  • 1 or 2 jalapenos, minced
  • 4-5 sprigs cilantro, minced
  • Dash of sea salt

Place pears in a medium bowl and toss with lime juice so they do not brown too quickly. Add remaining ingredients and stir.

Baked Cinnamon Tortilla Chips

  • 6 medium flour tortillas
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons cinnamon
  • 2/3 cup sugar

Using a pizza cutter, cut tortillas into 6-8 pieces (like you would a pizza). Using a cooking brush, brush melted butter on both sides of every piece. Lay tortillas on half sheet pans and bake until golden on one side and then flip with tongs and cook until golden on the second side too.  While they cook, mix the cinnamon and sugar together in a small bowl. As soon as they come out of the oven, carefully coat both sides with cinnamon sugar mixture.

As soon as they come out of the oven, carefully coat both sides with cinnamon sugar mixture.

Serve together because, like neighbors, they are best united.


Fresh Pickled Red Onions Recipe

And she made pickled red onions. And they were beautifully pink. And tart. And sweet, And zingy. And the angels sang.

Pickled Red Onions Ingredients

  • 2 medium red onions
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1/2 cup cold water
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon black peppercorns, optional

Cut onions in half and then slice very thin. Place onions in a medium-large bowl. Add remaining ingredients and stir. Stir until sugar is dissolved.

Allow to pickle for at least a couple of hours and store in the refrigerator.

Use on tacos, burgers, loose meat sandwiches, and hot dogs… so many opportunities from one sweet, little recipe. The angels approve.


Chicken Chow Mein Recipe

Chow mein or fried rice? For many years I chose fried rice as my main dish companion when eating out for Chinese food. I was a creature of habit and did not see the error of my ways. And then one day, I tried chow mein and my life changed for the better. And then I learned how to make it at home and my life improved even more.

Chicken Chow Mein Recipe

Chow Mein Ingredients

  • 6 ounces chow mein stir fry noodles
  • 1 /8 cup soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 1/2 cup chicken broth
  • 1 tablespoons oyster sauce
  • 3-4 tablespoons olive oil
  • 2 chicken breasts, diced
  • 1/2 yellow onion, chopped
  • 2 celery stalks, diced
  • 14 ounces fresh bean sprouts (or canned, drained)
  • 1 carrot, peeled & grated
  • oz cabbage, thinly sliced
  • About 6 mushrooms, sliced or chopped

Bring a medium-large pot of salted water to boil. Add chow mein noodles. Boil according to instructions on the package. Drain and set aside.

Whisk together soy sauce, sugar, cornstarch, salt, pepper, broth, & oyster sauce and set aside.

Pour olive oil into a large wok or saucepan. Brown outside of chicken then add the diced onions. Continually toss and cook chicken until completely done in middle (165°F). Add celery, bean sprouts, carrot, cabbage, and mushrooms if desired.

Rewhisk soy sauce mixture then add to chicken. Stir in chow mein noodles.

For a vegetarian dish, just leave out the chicken.

And then I took a picture of the chow mein and then I wrote out the recipe for you and, lo mein, all of our lives were saucier and better than they were yesterday. Amen.



Chicken Caesar Salad With Homemade Dressing Recipe

Today we’re going classical with an old favorite, the Chicken Caesar Salad. This recipe boasts homemade Caesar dressing… made by you!

Caesar Salad

Caesar Dressing Ingredients

  • 1 – 2 ounce can oil-packed anchovy fillets
  • 3 cloves fresh garlic
  • 3 egg yolks
  • 1 tablespoon dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Parmigiano-Reggiano, finely grated
  • 2 tablespoons water
  • 1/4 teaspoon course ground pepper

Place all ingredients in a blender. Blend on low until anchovies & garlic are blended completely

Caesar Salad Ingredients

  • 1 head romaine lettuce, chopped
  • 1 chicken breast, cooked and diced
  • 2 boiled eggs, sliced
  • 1 cup croutons
  • 4 ounces Parmigiano-Reggiano cheese, grated
  • 1 recipe Caesar dressing (above)

Divide lettuce, chicken, eggs, croutons, and cheese between two plates and top with Caesar dressing, You can leave the chicken off for a side salad or keep it on for a refreshing dinner.

Dressed to impress. You’re a classical genius.


Garlic Duchess Potatoes

Garlic Duchess Potatoes… the sexiest potatoes in all the potato kingdom.

Garlic Duchess Potatoes

Garlic Duchess Potatoes Ingredients

  • 1 1/4 pounds russet potatoes (about 4 medium potatoes) 
  • 1 tablespoon sour cream
  • 3 cloves fresh garlic, minced
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper

Peel potatoes then place a large pot of water on the stove to boil. Cut potatoes into about 1 1/2 inch pieces. Make them all about the same size so they will finish cooking at the same speed.

Place potatoes into a pot of water. Potatoes are done when you stick a fork into the largest pieces and it slides back out very easily. If you don’t cook them long enough, you will get lumpy potatoes and that will make this recipe difficult to accomplish, so be sure to cook them long enough.

After potatoes are done cooking, drain all water from them through a strainer. Place potatoes back into the pot, and add remaining ingredients. Using a hand mixer, mix just until butter & cream cheese are melted and everything comes together. This only takes about a minute.

If you mix potatoes too long, the starches will make them glue-like and unappetizing.

Turn oven on high broil.

After ingredients are mixed together, place potatoes into a large decorating bag with a large decorating tip at the end. Place a parchment paper on a baking sheet. It can be helpful to place a clean, dry dishcloth around the bag so it isn’t too hot for your hands. Make about 8 little circles of potatoes on the tray, making them smaller as you make them higher as in the photograph.

Place pan under the broiler for, perhaps, 15 minutes, but keep an eye on potatoes. Turn around halfway through broiling time if needed for even doneness. Remove when tops are a beautiful golden brown.

Serve with butter, gravy, or just plain as they are loverly and make a fashion statement all on their own. 


Banana Cream Pie Recipe

Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.

Banana Cream Pie Recipe

Vanilla Pudding Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside.

In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk, taking care to dissolve cornstarch.

Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.

Remove from heat; immediately pour through a sieve into a bowl.

Stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.

Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.

Putting It Together

  • 1 recipe prepared vanilla pudding (above)
  • 1 recipe prepared crust (above)
  • 2 ripe bananas
  • 1 fresh lemon

When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.

Place pudding into crust and spread evenly.

Arrange banana slices over pudding however you like them to be.

Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.

Here’s to thinking outside of the box.


Strata Florentine With Sausage & Gruyere Recipe

Why settle for flavored mayonnaise when you can have snobby custom-infused aioli?

Why have wine punch when you can refresh with a sassy sangria?

And why have a breakfast casserole when you can have sophisticated strata?


Makes about 6-8 servings

Strata Florentine Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 pound mild sausage
  • 8 eggs
  • 1 ½ cups milk
  • 1 tablespoons dijon mustard
  • 4 cloves fresh garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 1 long loaf of French bread
  • 6 ounces fresh spinach, chopped
  • 6 ounces Gruyere cheese, grated

Preheat oven to 350° F.

Heat olive oil in a frying pan over medium-high heat. Add diced onions and cook until translucent then golden brown. When finished cooking, place onions in a small container and set aside. Add sausage to pan and cook until browned. Remove from heat. It is okay if it is not completely cooked because it will bake in the oven and complete its cooking cycle there. Place eggs, milk, mustard, garlic, salt, and pepper in a large bowl and whisk until eggs are beaten and ingredients are well-combined.

Heat olive oil in a frying pan over medium-high heat. Add diced onions and cook until translucent then golden brown. When finished cooking, place onions in a small container and set aside. Add sausage to pan and cook until browned. Remove from heat. It is okay if it is not completely cooked because it will bake in the oven and complete its cooking cycle there. Place eggs, milk, mustard, garlic, salt, and pepper in a large bowl and whisk until eggs are beaten and ingredients are well-combined.

Add sausage to pan and cook until browned. Remove from heat. It is okay if it is not completely cooked because it will bake in the oven and complete its cooking cycle there.

Place eggs, milk, mustard, garlic, salt, and pepper in a large bowl and whisk until eggs are beaten and ingredients are well-combined. Dice French bread into about 1-inch pieces and then add to egg mixture, making sure each piece is well-coated. Stir in chopped spinach, 4 ounces of cheese, cooked onions, and browned sausage. stir ingredients together.

Coat a 9 X 13 baking pan (or six 16-ounce baking pots) with butter. Pour strata mixture into baking pan/pans.

If making the night before, just cover & place in the fridge and bake in the morning. 

Bake for about 30 minutes.

Top with last 2 ounces of cheese before serving.

Look at you, cook… I mean chef.

© Deanna Morauski 2009-2017