Hello there, I’m Cathryn Dunsbergen. I am so excited to be part of the
Hometown Press Team! I’m looking forward to sharing recipes, tips to make your
house a home, personal stories, and more!
You may be
thinking, why Thelma & Bonnie’s? Well friends, Thelma was my great-grandma and
Bonnie is my grandma. To find the whole story, head on over to my website
thelmaandbonnies.com. In short, my great-grandma and grandma had/have this way
of making anyone and everyone feel welcome in their home, and I wanted to put
that feeling into words. Thelma & Bonnie’s is here to share the feeling of
being “at home” with recipes, hosting tips, spreading joy in dark situations,
giving a sense of peace, and sharing laughter.
I know everyone
reading might not know me, so here are five facts.
1. Blake and I moved to Sully last
March after we bought our first house. I grew up in the country, 15 minutes
north of Pella, for the majority of my life. When we bought a house in town, I
had some reservations, but I grew to love it! I love walking to the post
office, having a gas station five minutes away, and having a small lawn to push
2. Every birthday I blow out candles
on my cherry cranberry pie. Cake isn’t necessarily my favorite, but when I am
feeling cake, a chocolate bundt cake with powdered sugar hits the spot every
3. Truth be told, I have repainted our
whole house twice. I couldn’t find the right color, but when I did it felt like
I was walking into a big hug every time I turned on my kitchen lights. Blake
and I are still in the middle of house renovations, but I will tell you nothing
is as satisfying as doing projects yourself. It has also taught us a lot of
patience. I cannot wait to share with you what we’ve done and where we are
4. I love to play all games! The two
that I am currently obsessed with are Catan and Battleship. I want to let you
know that while I am writing this I am currently the Battleship champion in the
Dunsbergen household, but Blake still stands as the defending champion of
Catan. I’m still working on my strategy; do I buy development cards, build a
long road, or do I surround myself with all of the resources? I still have no
5. I love to cook and bake. My love
for being in the kitchen started when I would make tuna sandwiches with my mom and
guacamole with my grandpa. As I grew older, cooking and baking in the kitchen
became a passion! I love grocery shopping, I love the grocery lists, I love the
way my whole house smells after making a dish, and I love the way food brings
Now that you know a
little more about me, I would like to share two recipes with you! These recipes
are constant go-to’s in our house and can also be found on my blog. Grandma
Bonnie’s Spaghetti is a dish that sums up my childhood; it was something my
brother and sisters constantly asked for. This delicious recipe warms the soul
on cold winter nights without breaking the bank. The second recipe is Grandma
Bonnie’s Coleslaw. If you are a fan of homemade pickles, cabbage, vinegar, or
relish trays – you will love this dish! Matter of fact, it is also a great side
to Grandma Bonnie’s Spaghetti! Boom. There is dinner one night.
I hope you enjoyed
this read and enjoy these recipes! See you in May when there is a fifth
Thursday again! Until then, if you want to receive more posts like this one,
“Join the Thelma & Bonnie’s Family” by subscribing to my email list at
Grandma Bonnie’s Spaghetti
• spaghetti pasta
• 1 lb. ground beef
• 1 can cream of mushroom soup
• 1 can tomato soup
• 1/4 c. chopped onion
• 1/2 tsp. tabasco sauce
• 1/2 tsp. chili powder
• 1/4 tsp. black pepper
• dash of red pepper flakes (optional)
1. Fill a stockpot
1/2- to 3/4-way full with water and a couple tablespoons of salt. Wait until
the water is boiling, then add pasta. Cook pasta for eight to 10 minutes or
until al dente. Drain, set aside.
2. Cook hamburger along with onions. Drain any grease off.
3. Add cooked ground beef, cream of mushroom soup, tomato
soup, tabasco, chili powder, black pepper, and red pepper flakes into an
electric skillet or another type of skillet and mix together until simmering.
Once simmering, add in cooked spaghetti noodles.
4. Once mixed, turn off skillet and serve with salad and/or
• 1 head of cabbage, cut into strips
• 1 large grated carrot
• 1/4-1/2 c. onion, chopped
• 1 green pepper, chopped
• 1 c. sugar
• 1 c. vinegar
• 1/4 c. vegetable oil
• 1/3 c. water
• 1/2 tsp. celery seed
• 1 tsp. dry mustard
1. Wash cabbage, carrot, and pepper then cut, grate, and
chop into bite-sized pieces. (You can buy premixed cabbage/carrots)
2. Put cabbage, carrots, onion, and green pepper in a bowl.
Sprinkle one tablespoon of sugar on top and mix. Put to the side.
3. Put dressing ingredients in sauce pan and bring to a
boil. Once ingredients reach boiling point, IMMEDIATELY pour over cabbage. Mix
well and cover.
4. Refrigerate four to six hours. Pour off excess dressing
as you eat the coleslaw. (The dressing helps the coleslaw keep.) Lastly, store
in the fridge.