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I'm so glad you're here. Welcome. My name is Kelly and I've recently decided to start a personal blog to help me get my recipes in order. I thought I'd like to share the stories behind a lot of what I make around here. I like all kinds of food but my husband and three kids don't. It can be a challenge sometimes. What's important to me is that we all come to the table and eat together. It's almost always homemade, from scratch, and made with fresh, honest ingredients.  I'm not into heavily processed things but sometimes I will look the other way and make a small exception.

My three daughters are all starting to venture out on their own.  My oldest is making her way post-college in New York City.  My middle daughter is in college and my baby will be joining her this fall.  They are all beginning to show some interest in cooking and my hope is this blog will be a cookbook for them, a place for them to find and learn how to make all their favorites and more.  My dad and his mom were great old-world cooks who didn't write anything down, no recipes.  Luckily, I learned a few things but much is lost, just my memories.  I want my cooking and family recipes to keep going with my children and I hope you find recipes here to inspire you.

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I get a lot of what I make from my recipe drawer, which is kind of amazing given the complete mess you'll find when opening that drawer. I have a ton of clippings, printed out pages, handwritten notes, recipes from my family and friends, and the most frequently used recipes are all stained and ripped from use. It is a feat for me to find what I'm looking for but I always seem to manage to find it. Hopefully this blog will get it organized.

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So how did I name this site. Well, it was hard as everything I came up with was taken. I kept going back to something with bluebird. I live in the woods outside of St. Louis in the start of the northern part of the Ozarks.  It is beautiful here. It's like living in a treehouse in a national park. We have lots of wildlife and yes, bluebirds. I love watching them nest and you'll often find me staring out my kitchen window watching them. So that's the inspiration for the name. I always have hungry mouths to feed too!  And soon we will be official empty nesters.  Oh no.

And one more thing. I have to be the most tech challenged person in the world. I am late to the party on everything, I just got my first smartphone. My husband and kids lose all patience with me when I am on the computer. This will definitely be a work in progress.

If you want to get in touch with me, you can leave a comment or email me at kelly [at] thehungrybluebird [dot] com. I just need to figure out how to check it.

Thanks for stopping by.


Visit my Top Recipes...

  • Creamy Chicken Stroganoff with Mushrooms
  • Bittersweet Chocolate Cake
  • Cheesy Beef Pasta Skillet
  • Creamy Dill Pickle Dip

Jim weides

Sunday 19th of November 2023

Kelly. We were watching CBS Sunday Morning 11/19 all about food and wonder how or why they had not found a feature in YOU, Ms. Bluebird??? Enjoying your popularity and creativity in your kitchen. Missed you in recent reunion. Love Cuz Jim W


Tuesday 21st of November 2023

Aww, thank you! Wished I could have seen you all, too!


Saturday 23rd of September 2023

i just found your website and I love it!and you! Thankyou!


Friday 6th of October 2023

Thank you so much!

liz lesniak

Tuesday 5th of September 2023

I have to thank you for the Chicago Apple Slices recipe!!! I am literally teary eyed over finding a recipe for a childhood obsession I haven't had in 35 years!!! I grew up in East Chicago IN and we got Apple Slices every Fri evening at Quints Bakery (formerly Golans Bakery)on 149th Street in E. Chicago. This is the first time I have found a recipe that was exactly what I had back then!! Thank You SOOO much!!! ~ liz lesniak

Corey Lenger

Tuesday 22nd of November 2022

Can the Southern Mac and Cheese be put together the day before baking?


Wednesday 23rd of November 2022

Hi Corey. I have never made it the day before but I've heard others have done so. Prepare through step 3 and then cover and refrigerate. I would sit out at room temp for 30 minutes or so and then bake the day of serving. Hope that helps.

Joan England

Tuesday 22nd of November 2022

I want to make your corn soufflé but I really hate canned corn. Have you ever made it with fresh corn off the cob?


Wednesday 23rd of November 2022

Nope, I never have. It's a simple dump and bake recipe with two kinds of canned corn, not sure how to convert it to fresh corn.