For Christmas, Mom and Dad gave each of my sisters and me a note with a pan of frozen lasagna. The note read:

During the year of 2022 you will receive a Mama’s Recipe (cook’s choice) delivered to your door one time monthly by Papa’s Food Truck.” (The “food truck” is just my mom and dad delivering food to my sisters and me—not an actual business.)

Part of the gift includes the container the food comes in.

The list for each month is below. You’ll also find recipes (where available) and links to the containers. 

PS: If you click and buy through these links, Her View From Home will receive a small commission—which should go back to Mom. Ha! Thanks friends! 



Lasagna with a Rachael Ray 9 x 12 Stoneware

(I asked Mom for this recipe—but she said she just “made it up”) 

My Mom Delivers a Favorite Dish to My Family Every Month and it’s the Best Gift Ever


Potato Soup/Crackers + Large Glass Container

(The soup came in a large glass container that has been reused to hold crackers/pasta.)

Slow Cooker Loaded Potato Soup Recipe

Large Glass Container


My Mom Delivers a Favorite Dish to My Family Every Month and it’s the Best Gift Ever


Coconut Cream Pie with a Pie Carrier


Ham and Cheese Empanadas, Cherry Chocolate Rugelach, Fresh Fruit, 3-tiered serving tray

The 3-tiered serving tray was made out of antique plates (found at local thrift shops) and the top bowl is a jelly dish Mom and Dad received as a wedding gift in 1967. Dad made the serving tray by drilling a hole in the center of each tray (use a diamond bit, he says) and Mom ordered the three tiered dessert tray stem online.

Similar hardware for the cake stand found here

So God Made a Mother apron


Skroodle Salad, Garlic Bread, Pepper plant + Flip Lid Salad on Ice (container)

Skroodle Salad
  • 1 cup salad oil
  • 1 1/4 c ketchup
  • 1/2tsp salt
  • 1 1/2 cup sugar
  • 3/4 cup white vinegar
  • 1 Tblsp lemon juice
  • 8 oz Rotini Noodles—cooked
  • 2 medium tomatoes chopped
  • 1 medium cucumber seeded and chopped
  • 4-5 stalks celery chopped
  • 2 medium green peppers chopped
  • 1 medium onion chopped
In a deep large bowl, mix dressing ingredients for at least 5 minutes. Do not mix in a blender. Add dressing, veggies and Rotini. Mix well. Refrigerate overnight, stirring occasionally.
Mom’s notes:
Cut the dressing in half or double the recipe.
Add chunks of your favorite cheese and hard salami or pepperoni to make a heartier meal.
Veggies can be added to your own imagination (zucchini, olive, blanched asparagus pieces)


Shoestring Salad + The Pioneer Woman platter

Shoestring Salad (Recipe from Mom’s 1st cousin)
  • 1 cup diced chicken or tuna or shrimp (Mom used 1/2 rotisserie chicken)
  • 1 cup diced celery
  • 1 cup shredded carrots
  • 1/4 cup diced onion
  • 1 cup mayonnaise
  • Prepared mustard to taste (Dijon)
  • 1/2 cup slivered almonds
Mix together and refrigerate. When ready to serve, top with shoestring potatoes.
Mom served on lettuce and added the almonds/shoestring potatoes on top but you can mix those in if you like. We’ve also served on croissants (which is delicious). Serve with fruit to round out the meal.


Creamy Chicken Breasts + Crispy Parmesan Baked Potatoes

(Disposable containers this month as we just moved into a new home)

Creamy Chicken Breasts 

  • 4 whole boneless chicken breasts—skinned, halved
  • 8 slices processed Swiss cheese (can also use shredded)
  • 1/4 cup dry white wine
  • 1 can condensed cream of chicken soup
  • 2 cups crumbly style herbed flavored stuffing
  • 1/4 cup margarine or butter, melted

Heat over to 350. Grease 13 x 9 baking pan. Place one slice of cheese on each breast in pan. Combine wine and soup. Pour over chicken. Sprinkle with stuffing, drizzle with margarine. Bake 50-60 minutes

Recipes lends itself to larger quantities with longer cooking times. 


Back to School Goodies + Door County Coffee + Collapsible Serving Tray

Tomato Tart with Puff Pastry

Banana Sour Cream Bread

Orange Slice Cookies

Blueberry-Peach Hand Pies

Key Lime Crinkle Cookies


Baby Back Pork Ribs + Cheesy Potatoes 

(Disposable containers this month)

Baby Back Pork Ribs

Heat oven to 325 degrees. Place ribs in large pan. Add salt. Cover with tinfoil. Cook for two hours, covered.

Remove from oven. Add 3/4 BBQ sauce + rum and cook for another 1.5 hours, covered. 

Add remaining sauce, cook for 30 minutes. Serve. 

Cheesy Cornflake Potatoes

  • 2 pound bag Frozen Hash Browns, thawed
  • 2 teaspoons minced onion OR 1 whole onion, finally chopped
  • 1 to 2 cans cream of chicken soup
  • 2 cups shredded American cheese
  • 1 pint sour cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups Corn Flakes, crushed

Mix all the ingredients except 1/4 cup of the melted margarine and the Corn Flakes. Pour into buttered plan (9×13). Top with crushed Corn Flakes mixed with 1/4 cup melted butter. Bake 45-60 minutes at 350 degrees.


Meatloaf + Garden Salad + Chocolate Bundt Cake + CorningWare Dish

“Meatloaf recipe I grew up with as scavenged from Mom’s head”

  • 2 lbs ground beef
  • 1 cup ketchup
  • 1 tsp salt
  • 1 diced medium sweet onion (about 1 cup)
  • 1 sleeve saltine crackers, crushed
  • 3 eggs

Mix above ingredients together. I use my heavy duty mixer but you can use your hands to mix.

Top meatloaf with following glaze before baking in 350 degree oven for 1 hour. I’ve given you amounts for glaze ingredients but I actually just eyeball it and taste when I think it looks good. 


  • 4 T Ketchup
  • 1 T mustard
  • 1/3 cup brown sugar

Good Enough for Church Potluck Bundt Cake

  • 1 chocolate cake mix
  • 1 brownie mix
  • 4 eggs
  • 1 cup oil
  • 1 1/4 cup water

Mix together in bowl. Spray bundt pan (can also use 9×13 pan). Cook at 350 degrees for 50-55 minutes. 


Salmon with Creamy Dill Sauce + Pumpkin Pie

Container: Glass pie dish

Salmon with Creamy Dill Sauce (Taste of Home recipe)

  • 1 salmon fillet (about 2 pounds)
  • 1 to 1-1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon onion salt
  • 1 small onion, sliced and separated into rings
  • 6 lemon slices
  • 1/4 cup butter, cubed

Dill sauce:

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared horseradish
  • 3/4 teaspoon dill weed
  • 1/4 teaspoon garlic salt
  • Pepper to taste


Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly.

Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork.

Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Mom’s Pumpkin Pie

  • 1 9-inch unbaked pie shell
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 2 cups pumpkin
  • 1 ½ (12 oz) evaporated milk


Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes in preheated 425-degree oven. Reduce temperature to 350 degrees for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Pie Crust  

  • 3 cups flour
  • 1 1 /4 lard or shortening
  • 1 beaten egg
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 5-6 tablespoons very cold water

Cut shortening/lard into flour and salt until resembles small peas. Mix egg, vinegar, and water together. Add to the flour, salt and shortening mixture.

Mix the wet ingredients gently into the dry ingredients using a fork to stir. Overmixing cause a tough crust. Roll out dough on a floured surface (the shape of your pie pan).


Christmas Brunch

The french toast is one of our favorites and Mom said she’s been making the biscuits for years. 

Overnight Blueberry French Toast, Fig and Olive Tapenade, Angel Biscuits, Candied Bacon, Apple Cider Sangria, Sparkling Grape Juice

Container: Drink Pitcher


The Backstory

Mom doesn’t tell me she loves me very often.

And Dad says “Be careful” instead of uttering the words.

Maybe it’s a generational thing? A product of being born in the late ’40s. Tough love and all that jazz?

For whatever reason, I love you is much easier for me to say out loud.

I say it on the end of phone calls, and when we talk, and apparently, I write it for the world to read.

“I love you.”

That’s how I tell my loved ones how I feel.

But my parents? They show me—with a batch of potato soup.

Let’s back up.

For Christmas 2021, Mom and Dad gave each of my sisters and me a note with a pan of frozen lasagna. The note read:

“During the year of 2022 you will receive a Mama’s Recipe (cook’s choice) delivered to your door one time monthly by Papa’s Food Truck.”

She went on to explain how to prepare January’s frozen lasagna, and signed the letter “Mom and Dad.”

No love in front of it, of course.

You should know something about my mother—she is an excellent cook. Growing up, we didn’t eat fast food, as it simply wasn’t an option for a kid who lived in the country. But I’m also pretty sure Mom didn’t want us to eat that anyway.

She cooked every meal from scratch. And it was delicious.

So, my sisters and I were thrilled to receive this gift from Mom and Dad.

Who wouldn’t want a night off from cooking each month? Bonus points that the food was made by my mama.

“Your Dad helped too,” Mom told me as she dropped off the soup. “He cut all those potatoes into small squares. Here are the instructions. Make sure you add some broth as it will be thick.”

Then I opened a box of her favorite crackers.

“Your dad and I love these crackers,” she said. “We eat them at our favorite restaurant—so I searched the internet for them and ordered some for you. These don’t get soggy in your soup,” she added.

I offered her a cup of coffee, but she had to get back on the road to deliver the rest of the soup to each of my sisters. We all live in different towns across Nebraska—the trip would take her all morning.

I gave her a hug and told her I loved her.

“Drive carefully this weekend,” she told me.

And I knew, she loved me right back.

Watch for monthly recipe updates on Leslie’s Facebook page here!

So God Made a Mother book by Leslie Means

If you liked this, you'll love our book, SO GOD MADE A MOTHER available now!

Order Now

Check out our new Keepsake Companion Journal that pairs with our So God Made a Mother book!

Order Now
So God Made a Mother's Story Keepsake Journal

Leslie Means

Leslie is the founder and owner of Her View From She is also a former news anchor, published children’s book author, weekly columnist, and has several published short stories as well. She is married to a very patient man. Together they have three fantastic kids.  When she’s not sharing too much personal information online and in the newspaper – you’ll find Leslie somewhere in Nebraska hanging out with family and friends. There’s also a 75% chance at any given time, you’ll spot her in the aisles at Target.

21 Favorite Crock Pot Recipes & Soups

In: Kitchen

On of the best ways to master money is eating in. Part of eating in means KNOWING what’s in your freezer and pantry. Below are 21 of my favorite recipes that feed a family of 6 for under $2.00 per person per serving.  When you take stock of what is in your freezer and pantry while planning your menu, it is easier to scout deals and stock up on items like frozen vegetables, chicken prices, beef. All of these are great items to fill your freezer with.  Meal Planning is the greatest way to save money, next to coupons (which I...

Keep Reading

A Mother’s Love is Home

In: Grief, Grown Children, Loss, Motherhood
Mother holding baby

I will always remember the way it felt walking into my nana’s house the first time after she died. I walked into a house that looked and smelled the same way it did when my grandmother lived there. And for a split second, I expected to hear her coming around the corner or down the creaky, carpeted stairs in excitement. For a split second, I expected to smell the coffee and receive a multitude of coffee kisses. Or to see her leaned over the sink with her apron on, piping hot water steaming around her well-worked hands as she washed...

Keep Reading

Family Dinners Remind Me We Still Have So Much To Be Thankful For

In: Motherhood
Family having dinner at table

Tonight as I sat at the dinner table, something unique and special happened. It wasn’t a special birthday dinner or a new recipe I somehow managed to get right. It wasn’t a holiday meal or a fancy expensive night out. And it was more unique than when my children ask for seconds or surprise me and eat all their vegetables. Those are like championship wins, right? No, this was even better than that. Tonight’s menu was a feast according to my 4-year-old—taco night—and as I sat there at the dinner table, a piece of furniture I’ve recently wanted to replace,...

Keep Reading