About Vintage Vertigo

We are passionate Etsy sellers of vintage and vintage inspired treasures. Our membership is over 500 strong! We encourage and support one another and welcome new members to join. Please follow our blog and visit often to see the latest from our Etsy shopkeepers!

The Vintage Vertigo Team ~ An Etsy Team Spirit Finalist

Cookin' It Up at VV

Here at "Vintage Vertigo Eats"  you'll find some wonderful recipe ideas from our fellow team members.  In no particular order, each recipe will be posted for your creating pleasure.

From Teamie Sandy of....

This Chicken-Tortilla Soup Recipe

This is the easy version although there is a totally home spun recipe, maybe a later date.

Ingredients Needed:
1 precooked whole chicken. The bigger the better.
1 packet of Lawrey's Taco Seasoning. Beef taco's.
1 or 2 14 oz. Can's S&W Mexican Style Stewed Tomatoes. NOT DICED.
3 Big boxes of Swanson's Chicken Broth
6 Fresh carrots. The ones with the tops are the sweetest. Or more or less to your liking.
1 Medium Onion, white or red, whatever's on hand.
1 Large Garlic Clove
1 Celery Stock
1 Tablespoon Olive Oil. (Only because it's the healthiest.
Sour Cream
Mexican Four Cheese Style
Restaurant Style Corn Chips

Heat oil on medium and soft cook; 
Onions, Garlic, Carrots, Celery.
Add enough Chicken Broth to cover Carrots and boil covered till soft or to your liking.
Add Taco Seasoning.
Lower heat to Medium or Medium Low.
Cut up Stewed Tomatoes, add canned juices and cut up tomatoes to broth.
Tear chicken into bite size pieces. Cutting will make the chicken too firm. Add Chicken to Broth mixture.
Warm it all.

Top this yummy QUICK soup with a dollop of Sour Cream and Cheese. Crunch up some Tortilla Chips and serve on the side.


From teamie JP of....

She brings us her...

Decadent Chocolate Delight

1 pkg choclate cake mix..........................4 eggs
1 8 ounce sour cream..............................1 pkg instant choco pudding mix
1 cup semisweet chips.............................1 cup water

A) coat CROCK-POT with nonstick spray (or use liner)
B) combine all ingredients in bowl, mix well, transfer to crock
C) cover, cook on low 3 to 4 hours or high 1 1/2 to 1 3/4 hours

You can serve hot with ice cream or remove...cool....ice and slice.


Homestyle Apple Brown Betty

6 cups of apples.peeled, cored, cut into 8ths.....................1 t. salt
1 cup bread crumbs (unseasoned)......................................3/4 c. brown sugar
1 t. ground cinnamon..(I use 2)..............................................1 stick butter (I do 2)
1 t. ground nutmeg...................................................................1/2 c walnuts

A) lightly grease crock-pot (again I use liner) place apples in the bottom
B) combine bread crumbs, cinnamon, nutmeg,salt, sugar, butter and walnuts. spread over apples
C) cover, cook on low 3 to 4 hours or high 2 hours

this recipe conjures up an amazing dessert out of simple ingredients.

I served it warm with vanilla bean ice cream.......it is rich and yummy and so easy.


Baked Fudge Pudding Cake

6 T unsweetened cocoa powder 1 t. vanilla + grated peel of 1 orange
1/4 c. all purpose flour 1/8 t salt
4 eggs 1 1/3 c. sugar
1 c. (2 sticks) unsalted butter 1/2 c whipping cream
Optional: pecans - whip/ice cream

A) coat crock pot with onstick cooking spray (or like I do use liner and spray)
preheat crock-pot on low. blend cocoa, flour and salt in bowl: set aside

B) beat eggs with electric mixer on medium-high until thickened. gradually add sugar, beating about 5 minutes or until very thick and pale yellow. mix in butter, vanilla and peel. sitr coca mixture into egg mixture. add cream mix until blended. pour into crock pot.

C) cover opening of crockpot with paper towel to collect condensation, making sure it dosen't touch batter. place lid over paper towel cook on low 3 to 4 hours (do not cook on high)

D) to serve, spoon into dishes. sprinkle with toasted pecan and top with whipped cream.......I spoon while warm into dishes add a scoop of ice cream and drizzle on carmel topping (warmed in mico) and add pecans....wow.... very low cal and delish !!!

Here our pal Gail at....

brings to us her...


1 lb hamburger
1 envelope of taco seasoning (I used 1/2)
1 small can refried beans
1 avacado mashed
1 onion chopped
8-12 corn tortillas cut into inch strips
1 can mushroom soup
1 can black olives sliced (I used 3/4 of a can)
1/2 small jar pizza sauce or 1 small can enchilada sauce
1/2 can Rotel Tomatoes or to taste
1/2 cup plain greek yogurt (I just blobbed some in) or sour cream
8 oz shredded sharp cheddar (save out 1/2 for top)

Toppings after cooked: shredded lettuce, chopped tomatoes, or whatever you want

Preheat oven to 400 degrees
Brown the hamburger in a skillet and add onion, cook until onion is clear. Drain and cool.
Cover the bottom of a 9x12 casserole dish with refried beans (Mine's 9x13)
Cover this layer with avacado as best as you can
In a seperate bowl combine the other ingredients and stir. 
Cover the bean layer with the contents of the bowl.
Cover with the leftover 1 cup of cheese.
Bake for 25-35 minutes.
Serve with toppings.

Debbie over at ....

offers this wonderful recipe...


12 oz fresh cranberries
1 c sugar
1/4 c OJ or juice of 1 large orange
2T fresh Rosemary minced
1/2 t orange zest minced

Wash the cranberries and put in a large sauce pan with the sugar, juice and rosemary. Bring to boil and then turn down the heat an simmer for a bit and stir and squish some of the berries. This takes about 5 mins. Make sure the sugar is all dissolved. You can add more or less sugar to taste. Stir in the orange zest and then serve at room temp. 


Spicy Peach Salsa

3lbs peaches not too ripe
1 c cider vinegar
1 c brown sugar lightly packed
1T ground cumin
1T salt
1 pound tomatoes cored, seeded and diced
1 red pepper, diced
1 jalapeno pepper, diced
1 red onion, diced
1/4 d minced fresh cilantro
Prepare and ice-water bath in a large bowl or clean sink
Bring a large pot of water to boil. Working in batches of 2 peaches at a time, blanch the fruit in the boiling water for 30 seconds to loosen the skins.
Scoop the peaches out of the water and plunge them into the ice-water bath. Repeat with the remaining peaches. Drain.

Combine the vinegar, brown sugar, cumin, and salt in a large nonreactive pot. Using a small paring knife, peel, pit, and dice the peaches, adding them to the pot as you go to prevent browning. Add the tomatoes, bell pepper, jalapeno, and onion and bring to a boil. Reduce the heat and simmer until thickened, about 15 mins. Add the cilantro and remove from the heat. 

You may refrigerate for up to a week, or use the boiling water method to can. Then they can be stored in a cool, dark place for up to a year.


Tanjla from ....

offers this scrumptious...


3 eggs
2 cups sugar
3/4 cup butter, softened
1 tsp. vanilla
2 cups flour
12 oz. fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix 2 more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in greased 9x13 pan. Bake 40 - 50 minutes or until lightly browned. Can also be made into muffins.

Mary Jane from ....

has this to offer....


Here is a quick money (food) saver. I get so tired of tossing out leftovers. So I decided I won't anymore and I came up with this breakfast dish.
The night before we had home made mac and cheese with the large rotini noodles and good quality hot dogs...

For breakfast the next day, I thinly sliced the hot dogs into lil coin shapes, dumped in the left over mac and cheese ( which wasn't alot ) Heated it all thru as I chopped into the mac noodles... then when the lil coin dogs were sort of crispy I broke open 6 eggs added about 1/4 cup milk then poured it into the pan with the dog coins and mac n cheese.. cooked thru and it was delicious !

All served up on this nice platter ;-) 

Michele from ....

Shares this lovely and healthy

Broccoli/Cauliflower Salad

1 head broccoli, chopped
1 head cauliflower, chopped
1 small onion, diced
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
(you could add carrots and red peppers too)



Saute 3-5 tsp. diced onion. Add 2 lbs. hamburger, brown and drain.
Put hamburger in large kettle (or roaster) and add the following:
2 lg. cans of canned tomatoes (I use 2 qts. garden fresh canned tomatoes)
2 cans kidney beans
2 cans chili beans
(you can use more or less or any kind of beans)
1/2-1 Cup green or red pepper
Dash of: thyme, oregano, celery salt, parsley and Italian seasoning
1/2 tsp. (or more) diced garlic
1 Tbsp. chili powder (or more if you like it with a kick)
1 tsp. cumin (or more if you prefer it spicier)
Slowly cook and stir often for 2-3 hours.
It's even better left over and freezes well.


Melli Bread

1 pkg. corn bread mix (Jiffy brand works well)
1 beaten egg
1 Cup milk
1/4 lb. butter
1 bunch of green onions, sliced
12 oz. cottage cheese
Melt butter. Mix cornbread, milk, egg and melted butter. Pour 1/2 of mixture into a 8X8 pan. Spread mixture of cottage cheese and onions as a middle layer and top with the remaining corn bread mixture. Bake at 350 in the oven for 1-1.25 hours. Let cool a few minutes before cutting/serving.

Enjoy =)

County Fair Series Recipes

Yellow Layer Cake with Chocolate Icing

2 cups all purpose flour, stirred before measuring
1 Tbsp baking powder
1 tsp salt
½ cup butter, softened
1 ¼ cups sugar
2 eggs
¾ cup milk
1 tsp vanilla

Mix flour, baking powder, and salt; set aside. Cream the sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half the flour mixture, then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until all smooth. Batter will be thick. Spread batter into 2 greased and floured 8 inch cake pans. Bake at 350 degrees for 25-35 minutes, depending on your oven, or until cake springs back when lightly touched in the center. Frost as desired.

Chocolate Icing Ingredients:
¼ cup butter
½ cup sour cream
1 tsp vanilla
¼ tsp salt
1 cup semisweet chocolate chips
2 ½ - 2 ¾ cups sifted confectioners sugar

Melt the chocolate chips with butter in the top of a double boiler over hot water. Remove from heat, stir in the sour cream, vanilla and salt. Slowly beat in the confectioners sugar a little at a time until you get the spreading consistency that you want. This makes enough frosting for a bundt cake or a 2 layer cake. You could also melt the chocolate chips and butter in a microwave, checking every 25 seconds and stirring until all melted.

Strawberry Layer Cake with Strawberry Cream Cheese Icing


1 cup mashed up strawberries
2 ½ cups all purpose flour, stirred before measuring
1 ½ Tbsp baking powder
½ tsp salt
½ cup butter, softened
1 ¼ cups sugar
2 large eggs
¾ cup milk
1 tsp vanilla

(If you want your cake to be “pinker” just add a drop of red food coloring to the mix)

Combine the flour, salt and baking soda; set aside. Using an electric mixer, cream the butter and add 1 ½ cups of sugar, beating until light and fluffy. Beat in eggs one at a time. Add the vanilla and blend well. Slowly beat in about 1/3 of the flour mixture and half of the strawberries. Blend well. Slowly beat in another 1/3 of flour mixture and the remaining strawberries. Add the remaining flour mixture and beat until smooth.
Spread in 2 greased and floured cake pans or a 13x9 inch baking pan. Bake at 375 degrees for 25-30 minutes or until cake springs back when lightly touched in center. Cool completely on wire rack before frosting.

Strawberry Cream Cheese Icing Ingredients:

3 ounces cream cheese, softened
1 tablespoon butter, softened
A pinch of salt
3-4 cups of confectioners sugar
½ cup mashed strawberries with excess juice drained off
Beat the cream cheese and butter until smooth. Slowly beat in the salt, 3 cups of confectioners sugar and strawberries. Add more of the confectioners sugar as needed until frosting is thick enough to spread. Once again, if you want icing to be “pinker” just add a drop or 2 of red food coloring. Frost and store the cake in the refrigerator until time to serve.

Pound Cake

1 cup butter, room temperature
½ cup shortening
3 cups granulated sugar
1 package (8 oz) cream cheese, room temperature
3 cups all purpose flour, sifted before measuring
6 eggs
1 Tbsp vanilla

In a large mixing bowl, cream butter and shortening. Gradually add in the sugar. Beat in the cream cheese. Add flour, alternating with eggs, beginning and ending with the flour. Stir in the vanilla.
Pour batter into a greased and floured 10 inch tube or bundt cake pan. Bake at 325 degrees for about 1 hour 15 minutes to 1 hour 25 minutes, or until a wooden toothpick comes out clean when inserted in center. Let cool in pain for about 10 minutes, then remove to a rack to completely cool.

Apple Pie

1 ½ (15 oz) packages refrigerated pie crusts, divided
6 medium - large size granny smith apples, peeled and sliced (about 6-7 cups)
1 ½ Tbsp lemon juice
1/3 cup firmly packed brown sugar
½ cup granulated sugar (¾ cup, if you like your pies real sweet)
1/3 cup all-purpose flour
1 tsp ground cinnamon
½ tsp ground nutmeg
1 egg, well beaten with 1 pinch salt, for egg washing top of pie

Preheat oven to 450 degrees.
Unroll and stack 2 pie crusts; gently roll or press together. Put pie crust into 9 inch deep-dish pie plate. Toss together apples and lemon juice together in a large bowl. In another bowl, combine brown sugar, granulated sugar, flour, cinnamon and nutmeg together; sprinkle over the apples and toss enough to coat apples. Spoon apples into prepared pie crust. Unroll and place remaining pie curst over filling, fold edges under and crimp. Cut slits in the top to allow steam to escape. Cover crimped edges with some Reynolds Wrap to help keep it from burning. Lightly brush entire top layer of crust with a little egg wash and a sprinkle of sugar. Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for another 30-35 minutes.
Let cool a little before serving with a big ole scoop of vanilla ice cream!

If you do not want a full crust on the top of pie, just roll out your pie crust with a little flour and cut into about ¾ inch strips and do a criss-cross pattern on the top of pie. Or you can take a small cookie cutter and cut out patterns in the pie crust and layer them on the top of the pie.

Blueberry Pie 


2 pints blueberries (4 cups)
3/4 cup sugar
3 Tbsp cornstarch
3 Tbsp water
1 tsp lemon rind, grated
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp unsalted butter
1 egg, well beaten with 1 pinch salt, for egg washing top of pie
2 tablespoons sugar, for top of pie
2 individual pie crusts

Preheat oven to 400 degrees.
Combine 1 cup berries with ¾ cup sugar in a pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes. Combine the cornstarch and water in a bowl. Add this to the pan with berries. Cook over medium heat until the mixture comes to a full boil, stirring occasionally, and its thick and clear. Pour hot mixture into a large bowl, cool down until just warm. Fold in the remaining 3 cups of blueberries, lemon rind, cinnamon, nutmeg and butter. Let mixture cool before adding to pie crust.
After pouring mixture into crust, add a top crust, either solid with slits or criss-cross design, crimp edges. Brush with egg wash, sprinkle with sugar.
When you put the pie into the 400 degree oven, reduce the heat down to 375. Bake about 40 minutes. Check the pie about half way through cooking and cover crust edges if they’re getting too brown.
This recipe also works great with strawberries!


Mama’s Southern Pecan Pie

1 cup sugar
1 ½ cups dark corn syrup
4 eggs
¾ stick butter (or)margarine (melted and cooled some)
1 ½ tsp vanilla
2 cups pecans, coarsely broken up
1 unbaked deep dish pie shell

Preheat oven to 350 degrees.
In large bowl, beat eggs lightly and slowly. Add sugar, corn syrup, melted butter, stirring constantly. Next add vanilla and stir in well. Lastly, add pecans and stir. Pour into crust. Bake at 350 for about 45 - 60 minutes, depending on your oven. You can tell it’s done when you reach in with oven mitt and gently shake the pie, if it’s done, it will not move in the middle.


Tanjla said...

I am so there with that enchilada casserole recipe! Perfect for the big crowd we are expecting for our Super Bowl party! You will all be there, right???

Denise CountryMini said...

Love it all!!

Tanjla said...

I love pecan pie! and that strawberry cake - too yummy!

Denise CountryMini said...

That is my Mama's actual pecan pie recipe. She made it for as long as I can remember. Now I am the pie maker for our family, and I wanted to share this with you all.

NeverTooOld said...

OMGoodness!! Yum at all the new recipes! Will be nice to try my hand at one, two, or three! Ah heck, all of 'em! Oh deliciousness!

MrsRshop said...

Oh no, I gained 10lbs just from looking.
These all look so yummy, especially the pies (my weakness)

Leigh Blake said...

Back to revisit those fabulous desserts and to see if the SOUP is ON......it's cold here and soup warms the interards:)

Love this sweet group