tag:blogger.com,1999:blog-34166824591791473872024-03-13T17:13:30.831-07:00the farmers' wife.....livin' the farm lifeThe Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-3416682459179147387.post-39083767166507988732010-02-04T20:56:00.000-08:002010-02-04T21:02:49.389-08:00The Rooster's Fried Egg Sandwich<div align="center"><a title="040 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/4331519414/"><img alt="040" src="http://farm5.static.flickr.com/4071/4331519414_2376503d65.jpg" width="500" height="333" /></a></div><div align="center"><br />per his instructions.....<br />toast 2 slices of wheat bread<br />fry an egg....make sure it is all the way cooked<br />put mayo on the bread<br />cut slices of tomato (without cutting your finger...)<br />put the tomato on the bread<br />put the egg on top of the tomato<br />put some onion on top of the egg (YUK!!)<br />then some avocado<br />then some cooked bacon<br />then some ketsup and mustard<br />then some ham (YUM!)<br />then some lettuce.<br />THEN YOU EAT IT!<br />I think it all started when I was expecting The Rooster....I became very addicted to the Food Network. And the boy loves to cook. And he is pretty good at it too. He likes to make "special sauces" and all kinds of other things. The Farmer is known to ask The Rooster to whip him up a little something.....often. And The Rooster likes to do things for that Farmer.<br />He makes a killer....Fried Ramen Soup.....Oh, I think we will save that for another day.<br />Here's to Chef Rooster....that is one tasty sandwich !</div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com0tag:blogger.com,1999:blog-3416682459179147387.post-71640695696690889422009-02-07T15:37:00.000-08:002009-02-07T16:06:28.666-08:00Traditional Red Chile Sauce - Chile Colorado<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EkqCleWOpZg10vsn7T74mSMQ6_4IEpe7g3FGdgDGTnG7PZHqWLSZODPHKwheYio4Z5VgU-y5AFCVZcjROiF1_nhpHP9v9JM4qNkk1eJPYceLhoSTzKErLt2Lr6rllmalB6mUZBstezbQ/s1600-h/3081576426_99f33ca026.jpg"><img id="BLOGGER_PHOTO_ID_5300204213233687378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EkqCleWOpZg10vsn7T74mSMQ6_4IEpe7g3FGdgDGTnG7PZHqWLSZODPHKwheYio4Z5VgU-y5AFCVZcjROiF1_nhpHP9v9JM4qNkk1eJPYceLhoSTzKErLt2Lr6rllmalB6mUZBstezbQ/s400/3081576426_99f33ca026.jpg" border="0" /></a> It is red chile season in my area, actually the tail end of it. Red chile is actually green chile that has been left on the plant until it is dry. Sun dried chile is the most flavorful chile. You can choose your heat level for red chile by choosing specific varities. Some are extreemly hot and other are mild. I am a fan of the mild;)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcepHNzYd2oXRU0FBzWd7buBFh_CD88Tg5HY6qJaDX80Z3MIdbpxFFaQxjmddm8Yn5NddKQtTbaFVP9pWHesfc-4GeJy-JRG9KNcCwttNPxBlpWTpcvTZwZl0dSOWfy8VZMvHeVWu0MRU/s1600-h/2037832516_fc9659a4e6_m.jpg"><img id="BLOGGER_PHOTO_ID_5300204209179394210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 228px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipcepHNzYd2oXRU0FBzWd7buBFh_CD88Tg5HY6qJaDX80Z3MIdbpxFFaQxjmddm8Yn5NddKQtTbaFVP9pWHesfc-4GeJy-JRG9KNcCwttNPxBlpWTpcvTZwZl0dSOWfy8VZMvHeVWu0MRU/s400/2037832516_fc9659a4e6_m.jpg" border="0" /></a> This is what the chile looks like before it is removed from the plant. Red chile is used for enchiladas, chile colorado, tamales, soups and for many other things. It is a very used chile in Mexico. A good basic red chile sauce is a must!<br /><a title="002 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3261658728/"><img height="333" alt="002" src="http://farm4.static.flickr.com/3364/3261658728_5b2901272e.jpg" width="500" /></a><br />First, you need to removed the stem and seeds from the dried chile. Next, wash the chile and place it into a large stock pot. Cover with hot water and let sit for 20 minutes. Some like to let it sit overnight, but it is not necessary. The chile will become soft.<br /><br /><a title="008 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3260883331/"><img height="333" alt="008" src="http://farm4.static.flickr.com/3352/3260883331_9bbf996f15.jpg" width="500" /></a><br />Next, remove chile from pan and water, save the water...you will need it. Transfer chile to a blender and fill half full with chile. Add a little of the "chile water."<br /><br /><a title="004 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3260843013/"><img height="500" alt="004" src="http://farm4.static.flickr.com/3402/3260843013_8d2b2a14be.jpg" width="333" /></a><br />Have a little of the "chile water" ready to add as you blend.<br /><br /><a title="006 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3261686612/"><img height="333" alt="006" src="http://farm4.static.flickr.com/3371/3261686612_8df3b0c590.jpg" width="500" /></a><br />Next, add 1 clove of garlic, 1 t. salt, and 1 T. sugar and blend. Remember it is hot, I removed the small lid within the lid to the blender to allow the heat to escape. Blend for 2-3 minutes, adding the "chile water" until you reach your desired consistency. I like the sauce thick, others like it thin. You decide.<br /><br /><a title="010 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3261722344/"><img height="333" alt="010" src="http://farm4.static.flickr.com/3388/3261722344_2dd164450a.jpg" width="500" /></a><br />The "chile water" is really the trick to maintaining the flavor while thinning it.<br /><br /><a title="012 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3260908831/"><img height="333" alt="012" src="http://farm4.static.flickr.com/3385/3260908831_3637a53ba7.jpg" width="500" /></a><br />Next, pour into a strainer. This will separate the skin and seeds out of the actual sauce.<br /><a title="015 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3261752578/"><img height="333" alt="015" src="http://farm4.static.flickr.com/3488/3261752578_b0585c9cd8.jpg" width="500" /></a><br />You will need to scrape the sauce with a spoon, forcing it through the strainer. This takes a little time. You will want to scrape until the remaining chile/skin and seeds, appear to be dry.<br /><br /><a title="020 by silvergal01, on Flickr" href="http://www.flickr.com/photos/silvergal01/3260934501/"><img height="333" alt="020" src="http://farm4.static.flickr.com/3482/3260934501_aca3b64cb1.jpg" width="500" /></a><br />And this is what you will end up with....Red Chile Sauce. It is ready to make enchiladas!<br /><br /><div align="center"></div></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com3tag:blogger.com,1999:blog-3416682459179147387.post-75844294331804062902009-01-31T19:16:00.000-08:002009-01-31T19:21:46.136-08:00Ebelskivers<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIfIh-xdwdgNFV7WYkwYSpU6UYOXYaKFPdhwJNXKQ0xxSxA4tvcvwroj6BfxyV7bEtOrZ5P6Nl2B0iD_p0nWDBqWeY_4JWFl8rrRbGbuybh812JYuci4TQ7f2a4aKDRqAMiqCp_AVxsWr/s1600-h/2834733491_4ffe4022e7.jpg"><img id="BLOGGER_PHOTO_ID_5297662776812906434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIfIh-xdwdgNFV7WYkwYSpU6UYOXYaKFPdhwJNXKQ0xxSxA4tvcvwroj6BfxyV7bEtOrZ5P6Nl2B0iD_p0nWDBqWeY_4JWFl8rrRbGbuybh812JYuci4TQ7f2a4aKDRqAMiqCp_AVxsWr/s400/2834733491_4ffe4022e7.jpg" border="0" /></a><br /><span style="font-size:180%;color:#000099;">EBELSKIVERS<br /></span>2 c. flour<br />1 t. baking powder<br />1/2 t. salt<br />1 T. sugar<br />4 eggs, separated<br />2 c. milk<br />4 T. butter, melted<br />(plus more for cooking)<br />filling of your choice, such as;<br />jam<br />chunky applesauce<br />pudding;)<br />peanut butter<br />sausage<br />any fruit<br />*basically anything you would like<br />in a bowl, whisk together the dry ingredients. In a small bowl lightly whisk the egg yolks, then add in the milk and the melted butter. Mix yolks into dry mixture, stir until combined.<br />In another bowl, beat egg whites on high until stiff peaks form, about 2-3 minutes. Fold into batter, gently. Put a little butter (doesn't need too much) into the well of the ebelskiver pan, then add 1 T. of batter, add 1 t. of filling on the top of the batter, then top with 1 T. of batter. To turn use skewers. Cook until golden brown. Sprinkle with powdered sugar.<br />Serve while hot...that is when they are the best.<br />The Darlings enjoyed dipping them in syrup.<br /><span style="font-size:180%;color:#000099;">YUM!!<br /></span></div><div align="center"> </div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com1tag:blogger.com,1999:blog-3416682459179147387.post-43508335844560122432008-10-20T12:04:00.000-07:002008-10-20T18:52:09.744-07:00Hot Chocolate Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6DLqtJOYYk-ciW2a5VmbSVM0ztO2KrejEAr3l5ud3xafgqB8fiWOaSrhdLjceX-CQcB-McCSHjSAFe9hD84Z-d1H5L822eHNi0So_2psOqji0Fb-DndTvxzqUDNXMkqDHHZdSEBil5cP/s1600-h/004.JPG"><img id="BLOGGER_PHOTO_ID_5259316253050685618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6DLqtJOYYk-ciW2a5VmbSVM0ztO2KrejEAr3l5ud3xafgqB8fiWOaSrhdLjceX-CQcB-McCSHjSAFe9hD84Z-d1H5L822eHNi0So_2psOqji0Fb-DndTvxzqUDNXMkqDHHZdSEBil5cP/s400/004.JPG" border="0" /></a><br /><div align="center">This was such a fun cake to make! I opted for the Hot Chocolate version. Other than my whipped cream being a little soft, it turned out well. I have loved seeing all of the different cakes made by other Cake Slice Bakers, everyone is so creative. I think this is going to be great fun! Check out <a href="http://cakeslicebakers.blogspot.com/">The Cake Slice Bakers!</a></div><div align="center"></div><div align="center"><span style="font-size:180%;">Hot Chocolate Chiffon Cake</span></div><div align="center">Makes an 8-inch triple layer cake</div><div align="center">1/4 c. of neutral oil (ie. vegetable, canola, or soybean)</div><div align="center">6 eggs separated</div><div align="center">6 T. strong hot chocolate</div><div align="center">2 t. of vanilla extract</div><div align="center">1 and 1/3 c. of cake flour*</div><div align="center">1 and 1/2 c. of sugar</div><div align="center">1 t. of baking powder</div><div align="center">1/2 t. of ground cinnamon</div><div align="center">1/2 t. of salt</div><div align="center">1/2 t. of cream of tartar</div><div align="center">Cocoa powder or cinnamon for dusting</div><div align="center">(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)</div><div align="center"></div><div align="center">Hot Chocolate Syrup</div><div align="center">8 oz. hot water</div><div align="center">2 T. Cocoa powder</div><div align="center">2 T. sugar</div><div align="center"></div><div align="center">Vanilla Whipped Cream</div><div align="center">3 c. of heavy cream</div><div align="center">1/3 c. of sugar</div><div align="center">2 t. of vanilla</div><div align="center">1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.</div><div align="center">2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.</div><div align="center">3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.</div><div align="center">4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.</div><div align="center">5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.</div><div align="center">6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the hot chocolate syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.</div><div align="center">7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.</div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com8tag:blogger.com,1999:blog-3416682459179147387.post-84638190155555874962008-10-14T15:09:00.000-07:002008-10-14T16:36:13.686-07:00Barefoot Bloggers - Pumpkin Risotto<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsYl0OPNqSLs-TVfTifBjVl7OZ9TmkayUEl9EckZG-kIdpUuBGdspXheMzM4IqI8XjxTSGwbMBSF8D1dsy3BzzhVpdTuZTXGwfNSRnbMqycDON2DqotvLMi4_iEejwqcDB7Bd_j5opnUp/s1600-h/007.JPG"><img id="BLOGGER_PHOTO_ID_5257140800128199538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsYl0OPNqSLs-TVfTifBjVl7OZ9TmkayUEl9EckZG-kIdpUuBGdspXheMzM4IqI8XjxTSGwbMBSF8D1dsy3BzzhVpdTuZTXGwfNSRnbMqycDON2DqotvLMi4_iEejwqcDB7Bd_j5opnUp/s400/007.JPG" border="0" /></a><br />A bit late...but here it is! The recipe was Butternut Squash Risotto, I did not have buttenut spuash and so I made a few changes. Pumpkin Risotto is what it turned out to be. It took a bit of time to prepare, did I love it?? It was okay, but not sure I would make it again. I enjoyed trying something new.</div><div align="center"><span style="font-size:180%;color:#ff6600;">Pumpkin Risotto</span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">1 small pumpkin, peeled, seeded and cut into 3/4" chunks</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">2 T. oilve oil</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">salt and pepper</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">6 c. chicken stock</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">6 T. butter</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">2 ounces bacon, diced</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">1/2 c. onion, minced</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">1 1/2 c. arborio rice</span></span></div><div align="center"><span style="color:#ff6600;"><span style="color:#000000;">1 c. parmesan cheese</span></span></div><div align="center"><span style="font-size:180%;color:#ff6600;"><span style="font-size:85%;"><span style="color:#000000;">Preheat oven to 400 degrees. Mix pumpkin chunks with oil, salt and pepper. Pour onto a foil lined baking sheet and bake until tender, for about 25-30 minutes. Set aside. Meanwhile, heat the chicken broth. In a heavy pan, add butter, saute bacon and onion until clear but not dark. Add rice and mix to coat with oil. Add 2 c. of broth, simmer until liquid is absorbed. Repeat, until rice is cooked al dente, about 30 minutes total. Remove from heat and stir in pumpkin chunks and cheese. Mix well and serve.</span><br /></span></div></span><div align="center"></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com0tag:blogger.com,1999:blog-3416682459179147387.post-33855419032322252182008-09-29T18:53:00.000-07:002008-09-29T20:38:34.746-07:00Barefoot - Apple Turnover<div align="center"><img id="BLOGGER_PHOTO_ID_5251631279148929538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9F1y_rdqjO6bOP7_C_oIZBvuTM2vWamvOLar3hBKdBX9XxW50Z2CTLMENl1747VASKZ-TMCZpfNpHykZ0WRKDkfR8HM1JquRIgFeNvaqLQbw5oOkonSAR9YjexbLM7v_g7FbWsPEEdQk/s400/026.JPG" border="0" /><span style="font-size:180%;color:#000000;">Barefoot Blogger Bonus!</span></div><br /><div align="center">Now go ahead and say that three times, as fast as you can!! Apple Turnovers were the bonus for September. You don't have to twist my arm! I hope I won't be kicked out of the Barefoot Bloggers for this....but I do have a personal favorite recipe...and so I used mine, but staying within the same idea. Hope that is okay... These are the most incredible little turnovers I have ever tasted. You will LOVE them...I promise!</div><br /><div align="center"><span style="font-size:180%;">Apple Dumplings</span></div><br /><div align="center"><span style="font-size:85%;">(Pioneer Woman Style)</span></div><br /><div align="center"><span style="font-size:85%;">1 Granny Smith apple, peeled and cut into 8 slices</span></div><br /><div align="center"><span style="font-size:85%;">1 can cresent rolls</span></div><br /><div align="center"><span style="font-size:85%;">1 stick of butter</span></div><br /><div align="center"><span style="font-size:85%;">3/4 c. sugar</span></div><br /><div align="center"><span style="font-size:85%;">1 t. vanilla</span></div><br /><div align="center"><span style="font-size:85%;">cinnamon</span></div><br /><div align="center"><span style="font-size:85%;">1 sm. can Mountain Dew soda</span></div><br /><div align="center"><span style="font-size:85%;">Separate cresent rolls and roll a slice of apple into each roll. Place in a 8 x 8, greased, baking dish. </span></div><br /><div align="center"><span style="font-size:85%;">Melt butter and sugar together, bring to a boil and turn heat off. Add vanilla.</span></div><br /><div align="center"><span style="font-size:85%;">Pour sugar mixture over apple filled rolls. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon.</span></div><br /><div align="center"><span style="font-size:85%;">Bake at 350 degrees for 40 minutes. Top with a scoop of ice cream and dust with nutmeg.</span></div><div align="center"><span style="font-size:180%;">Enjoy!!</span></div><br /><div align="center"><span style="font-size:85%;"></span></div><br /><div align="center"><span style="font-size:85%;"></span></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com3tag:blogger.com,1999:blog-3416682459179147387.post-2932531452719588322008-09-25T06:13:00.000-07:002008-09-25T06:30:38.669-07:00Amazing Chunky Applesauce<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGSKr_34_loZyG5xXeWgnq8JVjq0NNXONN7vr2eYmHoMtZrKgmw0u73zBkfmZLnSJMtOReZEGzzLHLW9SnBDzH8AJAgsF8GtmreIlxplkcq-d_vKWAqpUbQV_qTMQmTBfVfVojdkWxhH_/s1600-h/006.JPG"> <img id="BLOGGER_PHOTO_ID_5249948563793834450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGSKr_34_loZyG5xXeWgnq8JVjq0NNXONN7vr2eYmHoMtZrKgmw0u73zBkfmZLnSJMtOReZEGzzLHLW9SnBDzH8AJAgsF8GtmreIlxplkcq-d_vKWAqpUbQV_qTMQmTBfVfVojdkWxhH_/s400/006.JPG" border="0" /></a><span style="color:#33cc00;"> I was anxious to try a new, chunky, applesauce this year. The Darlings haven't been too fond of applesauce. This one they love! Not only is it perfectly beautiful, it is perfectly yummy too!<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWPl4h6HhKDhgRiSIT07Rz6eXPuR7kWxtNojxjUtv21YXrIcSTHBTiuE7NwuPzQEVeB6mccwDPf7U8EhPjExYTfZuczzR4aUtfNfjyQ4qaGGRoJ16Rj2f6eCRwcxLa7tVPzF7BkiU3RUs/s1600-h/017.JPG"><img id="BLOGGER_PHOTO_ID_5249948570461017922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWPl4h6HhKDhgRiSIT07Rz6eXPuR7kWxtNojxjUtv21YXrIcSTHBTiuE7NwuPzQEVeB6mccwDPf7U8EhPjExYTfZuczzR4aUtfNfjyQ4qaGGRoJ16Rj2f6eCRwcxLa7tVPzF7BkiU3RUs/s400/017.JPG" border="0" /></a><br /><div align="center"><span style="color:#33cc00;">A new use for applesauce! Carmel Apple Pie Sunday. A little ice cream, with a little applesauce, then a little carmel topping and sprinkled with pumpkin pie spice. Wow! was that ever good!!</span><br /><span style="font-size:180%;color:#333333;">Amazing Chunky Applesauce<br /></span><span style="color:#333333;">3-4 pounds of apples, peeled, cored and quartered<br />(I love Golden Delecious apples for this)<br />4 strips of lemon peel<br />juice of 1 lemon<br />1 cinnamon stick<br />1/4 c. brown sugar<br />1/4 c. white sugar<br />1 c. water<br />1/2 t. salt<br />Place all ingredients in a large (heavy) pot. Cover and bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat, remove cinnamon sticks and lemon peels. Mash with a potato masher until desired consistency. Pour into clean jars, add lids and rings then process for 25 minutes in water bath. </span></div></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com3tag:blogger.com,1999:blog-3416682459179147387.post-74910639910606555632008-09-24T19:19:00.000-07:002008-09-24T19:51:22.738-07:00Barefoot Bloggers - Wild Mushroom Soup<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNK4PyuiY5fdsd1R7tklloAmQztdt9-ZGA7l86ZOT-8JlAYuZ4XURzfq3rKJzy9kGjX5_KXl1GNxjG_ddVbTd8TobvFX11rBjcfctB2IxvME4i0Uw_GoGazm2fSljQaJ4AOwv8hN7oRwYw/s1600-h/007.JPG"><img id="BLOGGER_PHOTO_ID_5249783239927704578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNK4PyuiY5fdsd1R7tklloAmQztdt9-ZGA7l86ZOT-8JlAYuZ4XURzfq3rKJzy9kGjX5_KXl1GNxjG_ddVbTd8TobvFX11rBjcfctB2IxvME4i0Uw_GoGazm2fSljQaJ4AOwv8hN7oRwYw/s400/007.JPG" border="0" /></a> <span style="color:#336666;">I love mushrooms, and I love Ina....so I thought this would be perfection and with a few adjustments, it was for me. Remember I live "on the farm" and so I cannot get all the gourmet mushrooms that the recipes called for. I substituted pure cremini instead of a mixture of different types. Also, when i was making the stock, I just couldn't bare to remove the vegetables so I just left them in and that was a great decicion!! I also added one clove of garlic. It did take a little time to make, The Darlings wouldn't eat it, and it is quite rich. I topped it off with some parmesan cheese, also a great addition. </span></div><div align="center"><span style="color:#336666;">I would make it again, but for adults only!!!</span></div><div align="center"><span style="color:#336666;">*I know...my post is late....sorry!</span><br /></div><div align="center"></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com6tag:blogger.com,1999:blog-3416682459179147387.post-15571295319991715292008-09-17T13:29:00.000-07:002008-09-17T13:45:40.688-07:00Broccoil Chowder and Paula's Cornbread<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVWkQPegZ1f5P-d5Q4fN28HrfVAJL0-9ix_qHAQtCPMMQGEhR9tnvw8Nm7AXUVg5eVpbBwwA5HcfuU9BjzY1xKeOQKI3zLj-mArQ-qYwspIBkNtNTTT-Uf_FuyR-fo2IH1qwrq8P2FYsS/s1600-h/med103954_0908_broc_chowder_l.jpg"><img id="BLOGGER_PHOTO_ID_5247090233771030786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVWkQPegZ1f5P-d5Q4fN28HrfVAJL0-9ix_qHAQtCPMMQGEhR9tnvw8Nm7AXUVg5eVpbBwwA5HcfuU9BjzY1xKeOQKI3zLj-mArQ-qYwspIBkNtNTTT-Uf_FuyR-fo2IH1qwrq8P2FYsS/s400/med103954_0908_broc_chowder_l.jpg" border="0" /></a> <span style="color:#000099;">I love broccoil! I am always looking for new ways to use it! This is a perfect use for this yummy vegetable. It has cooled off a little in our area and so soups sound really good. I made this today and it is a keeper!</span></div><div align="center"><span style="color:#000099;">Broccoli Corn Chowder</span></div><div align="center"><span style="color:#000099;">adapted from Everyday Food</span></div><div align="center"><span style="color:#000099;">4 silces of bacon, cut into 1 in. pieces</span></div><div align="center"><span style="color:#000099;">1 med. onion, chopped</span></div><div align="center"><span style="color:#000099;">3 stalkes of celery, diced</span></div><div align="center"><span style="color:#000099;">1 clove garlic, minced</span></div><div align="center"><span style="color:#000099;">1/4 c. flour</span></div><div align="center"><span style="color:#000099;">2 cans chicken broth</span></div><div align="center"><span style="color:#000099;">1 large baking potato, peeled and diced</span></div><div align="center"><span style="color:#000099;">1 head of broccoli, cut into bite size pieces</span></div><div align="center"><span style="color:#000099;">1 can corn, or forzen will work too</span></div><div align="center"><span style="color:#000099;">1/2 t. dried thyme</span></div><div align="center"><span style="color:#000099;">1 c. whole milk</span></div><div align="center"><span style="color:#000099;">salt and pepper to taste</span></div><div align="center"><span style="color:#000099;">In a large pot, cook bacon until crispy and remove from pot. In bacon grease cook, onion, garlic and celery until soft. Add flour and cook, stirring constantly. Add broth, then stir in potatoes. Cook until potatoes are tender. Add broccoil, corn, thyme, milk, salt and pepper. Cook until broccoil is tender. Serve with freshly grated parmesan cheese and top with bacon.</span></div><div align="center"> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oSKDw9iC_tTQyUrIHzyA5lsOF_Tzok9caWoMZiLoLvyj0ctI3IRQFBWsiufBNiHqqooe2i9a8KL-HPb1oT8bP3rD7KwbdmYDlv2Sj0QtN2Ce-twWVcnInLGwPL3pF0urNlz7v3NCReJH/s1600-h/74e3b136651c9ac472ba7659c7601228.jpg"><img id="BLOGGER_PHOTO_ID_5247090239564225602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oSKDw9iC_tTQyUrIHzyA5lsOF_Tzok9caWoMZiLoLvyj0ctI3IRQFBWsiufBNiHqqooe2i9a8KL-HPb1oT8bP3rD7KwbdmYDlv2Sj0QtN2Ce-twWVcnInLGwPL3pF0urNlz7v3NCReJH/s400/74e3b136651c9ac472ba7659c7601228.jpg" border="0" /></a>
<br /><div align="center"><span style="color:#000099;">The perfect side to the chowder...Paula Deen's Mexican Stuffed Cornbread</span></div><span style="color:#000099;"><div align="center">
<br />1 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=59">yellow cornmeal</a>
<br />1/2 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=64">flour</a>
<br />2 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=139">white sugar</a>
<br />2 tablespoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=6">baking powder</a>
<br />1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=501">garlic powder</a> (optional)
<br />2/3 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=445">half-and-half cream</a> (or use milk)
<br />2 large <a href="http://www.recipezaar.com/library/getentry.zsp?id=142">eggs</a>
<br />1 1/2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=359">seasoning salt</a> or 1/2 teaspoon white <a href="http://www.recipezaar.com/library/getentry.zsp?id=359">salt</a>
<br />1/3 cup melted <a href="http://www.recipezaar.com/library/getentry.zsp?id=141">butter</a> or vegetable oil</a>
<br />1 small <a href="http://www.recipezaar.com/library/getentry.zsp?id=148">onion</a>, finely chopped or <a href="http://www.recipezaar.com/library/getentry.zsp?id=363">green onion</a>
<br />1 (14 ounce) can creamed corn</a>
<br />1 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=229">frozen corn</a>, thawed or drained <a href="http://www.recipezaar.com/library/getentry.zsp?id=229">canned corn niblet</a>
<br />1 1/2 cups grated <a href="http://www.recipezaar.com/library/getentry.zsp?id=564">cheddar cheese</a>
<br />2 jalapeno peppers</a>, seeded and finely chopped (or to taste) </div><div align="center">Set oven to 350 degrees.
<br />Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
<br />In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
<br />Add in onion and creamed corn and thawed corn; mix to combine.
<br />Pour half the batter into prepared baking dish.
<br />Sprinkle the layer with grated cheese and jalapeno peppers.
<br />Pour the remaining batter on top of the cheese and jalapeno peppers.
<br />Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
<br />Allow to cool slightly before slicing. </div><div align="center">You will not be disappointed! Enjoy!</div><div align="center"></span> </div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com2tag:blogger.com,1999:blog-3416682459179147387.post-19971000224508020882008-09-10T19:55:00.000-07:002008-09-10T20:30:38.510-07:00I'm A Barefoot Blogger!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CG568se5XzX7JAI-9WvexOuVF07_rs_loxVR1LXPDf39Lk-abnCUjLRdPJw98I-0Os6VRZU_JMym7ZAjuFJDijxOGmARBiQ2wQYryEaq-pZZt_eUKPWy84CC9IBg-IW49TWe3T5b9v1F/s1600-h/003.JPG"><img id="BLOGGER_PHOTO_ID_5244594865565991282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CG568se5XzX7JAI-9WvexOuVF07_rs_loxVR1LXPDf39Lk-abnCUjLRdPJw98I-0Os6VRZU_JMym7ZAjuFJDijxOGmARBiQ2wQYryEaq-pZZt_eUKPWy84CC9IBg-IW49TWe3T5b9v1F/s400/003.JPG" border="0" /></a> <span style="color:#000099;">I recently joined Barefoot Bloggers...because..yes..I am obsessed with Ina Garten! I love her! Especially her deep laugh and sheer pleasure of food and Jeffery! So I am pleased that my first entry with the Bloggers is none other than<span style="font-size:180%;color:#660000;"> "GROWN UP MAC AND CHEESE."</span> Another favorite of mine. I did make a few changes because I did not have the same cheeses on hand, but it is amazing none the less. I look forward to all Ina recipes, fun cooking ahead!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ppt9v1pcIyxOyyNs_4BQ91balH8h7fAcNGVOvm3OKNmfFulLks_zsaiZ9gWnQKI0Gza2sj2q5-G9KzRMCQbMtUr6zWHePwYum8LTmso9I3wI5z3qkfL9lhh5LJCoMlaZyIh-ktLXixOd/s1600-h/002.JPG"><img id="BLOGGER_PHOTO_ID_5244594875165518498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ppt9v1pcIyxOyyNs_4BQ91balH8h7fAcNGVOvm3OKNmfFulLks_zsaiZ9gWnQKI0Gza2sj2q5-G9KzRMCQbMtUr6zWHePwYum8LTmso9I3wI5z3qkfL9lhh5LJCoMlaZyIh-ktLXixOd/s400/002.JPG" border="0" /></a><span style="font-size:180%;color:#990000;"> Grown Up Mac and Cheese</span></div><div align="center"><span style="color:#000099;">1 lb. elbow pasta</span></div><div align="center"><span style="color:#000099;">salt</span></div><div align="center"><span style="color:#000099;">6 T. butter</span></div><div align="center"><span style="color:#000099;">1 med. clove of garlic, pressed</span></div><div align="center"><span style="color:#000099;">1 t. dry mustard</span></div><div align="center"><span style="color:#000099;">1/4 t. cayanne pepper</span></div><div align="center"><span style="color:#000099;">6 T. flour</span></div><div align="center"><span style="color:#000099;">1 3/4 c. chicken broth</span></div><div align="center"><span style="color:#000099;">3 1/2 c. whole milk</span></div><div align="center"><span style="color:#000099;">16 oz. colby cheese</span></div><div align="center"><span style="color:#000099;">8 oz. extra sharp cheddar cheese</span></div><div align="center"><span style="color:#000099;">fresh ground pepper</span></div><div align="center"><span style="color:#000099;">Topping:</span></div><div align="center"><span style="color:#000099;">4 slices of white bread</span></div><div align="center"><span style="color:#000099;">2 T. butter</span></div><div align="center"><span style="color:#000099;">Preheat oven to 400 degrees. Prepare pasta as directed on box adding 1 T. of salt to water. Drain pasta. In another pot melt butter over medium heat. Add garlic, mustard and cayanne pepper, cook until fragrant. Add flour, cook, stiring constantly for about 1 minute. Slowly wisk in chicken broth and milk, bring to a simmer. Stir until slightly thickened. Add cheeses and pepper. Season with salt to taste. Pour over cooked pasta and mix well. Pour into a 9x13 pan. Make topping by crumbing the bread and butter in food procesor. Top pasta with bread crumbs and bake to 25 to 30 minutes. Let cool for 10 minutes before serving.</span></div><div align="center"><span style="color:#000099;">*I chose not to add bacon, it seemed like it would be too greasy. It was awesome without it!</span></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com5tag:blogger.com,1999:blog-3416682459179147387.post-28228481611210416852008-09-06T12:07:00.000-07:002008-09-06T12:37:00.342-07:00A Farm Breakfast<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUPzmQ79yBKKOwjIQw1f02oPDC4LdcdymQXntGRsggmwGXO975Rpwg2_8x1S_mmLy98tVOLKZx-nEPV0-hmWUJzqs7cfa9f0Q7vLJ6xRh89SU7OmTsA9FWiNtkLHX7HS-0hvEPxFRH51k/s1600-h/004.JPG"><img id="BLOGGER_PHOTO_ID_5242987972786175250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUPzmQ79yBKKOwjIQw1f02oPDC4LdcdymQXntGRsggmwGXO975Rpwg2_8x1S_mmLy98tVOLKZx-nEPV0-hmWUJzqs7cfa9f0Q7vLJ6xRh89SU7OmTsA9FWiNtkLHX7HS-0hvEPxFRH51k/s400/004.JPG" border="0" /></a> I have this thing about The Darlings or The Farmer, being hungry. Why?...I don't know. So each morning I try to make a breakfast, that my Mother would say, "sticks to their ribs!" Now if you know The Farmer, you will know that one of his most favorite breakfasts in the entire world is....Biscuits and Gravy. So I really put some time into finding the perfect recipe. It is a combination of several, and it is a keeper! It has become a favorite in our home, especially on Saturday mornings, when we are all together for breakfast.</div><div align="center"><span style="font-size:180%;color:#33cc00;">Biscuits and Gravy - Farm Style</span></div><div align="center"><span style="font-size:180%;color:#33cc00;">Drop Biscuits</span></div><div align="center"><span style="color:#006600;">2 c. flour</span></div><div align="center"><span style="color:#006600;">1 T. baking powder</span></div><div align="center"><span style="color:#006600;">1/2 t. salt</span></div><div align="center"><span style="color:#006600;">2 T. sugar</span></div><div align="center"><span style="color:#006600;">1/3 c. shortening</span></div><div align="center"><span style="color:#006600;">1 c. milk</span></div><div align="center"><span style="color:#006600;">Mix dry ingredients together in a bowl, cut in shortening and then add milk. Drop by heaping teaspoons onto a lightly greased cookie sheet or onto parchment (my favorite) Bake at 425 degrees for 12 minutes.</span></div><div align="center"><span style="font-size:180%;color:#33cc00;">Gravy</span></div><div align="center"><span style="color:#006600;">1 pound of breakfast sausage</span></div><div align="center"><span style="color:#006600;">2 T. onion, diced</span></div><div align="center"><span style="color:#006600;">6 T. flour</span></div><div align="center"><span style="color:#006600;">2 cans of evaporated milk</span></div><div align="center"><span style="color:#006600;">1 c. water</span></div><div align="center"><span style="color:#006600;">1/4 t. ground black pepper</span></div><div align="center"><span style="color:#006600;">1/4 salt</span></div><div align="center"><span style="color:#006600;">Cook sausage in a large skillet until no longer pink. Add diced onion and cook until soft. Add flour, stir in well and allow to brown slightly. Add milk, water, salt and pepper. Cook until it comes to a boil and then turn off heat. Add a little more flour to thicken if needed.</span></div><div align="center"><br /><br /></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com2tag:blogger.com,1999:blog-3416682459179147387.post-83493148790515308402008-08-29T16:27:00.000-07:002008-08-29T16:48:13.391-07:00Banana Crunch Muffins<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeCJ2jrLV_4vnmflXvcCpKeXs7XAHGgYvIW3QCZqTyFxGRmECsQ7Ww1274Dm_1x40AsKvWNvJ8ACclWfhX8MwYgjnaDl6Q3vWORIn83IM-htWZBWGbc30Xi-s2XKiU_rHXc8Bn5XDJdbl/s1600-h/012.JPG"><img id="BLOGGER_PHOTO_ID_5240088135849101650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeCJ2jrLV_4vnmflXvcCpKeXs7XAHGgYvIW3QCZqTyFxGRmECsQ7Ww1274Dm_1x40AsKvWNvJ8ACclWfhX8MwYgjnaDl6Q3vWORIn83IM-htWZBWGbc30Xi-s2XKiU_rHXc8Bn5XDJdbl/s400/012.JPG" border="0" /></a> <span style="color:#000000;">I love Ina Garten! These Banana Crunch Muffins did not disappoint! I filled the granola jar yesterday, so with granola prepared....it was the perfect time to make the muffins.</span>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDSLdpNnzzp6WyXJpmXFts02LbHJ1q6Z1XjAyKE8PFEQ1P_d3xfqI8RbLMutP3WdhBn0397hNw8YlNL3_wZcTQwMu45SXYN6dmvU0x1COgVzUX4B0Ej8k6aXT4MXBil1Gc7CDZo7wNM2P/s1600-h/020.JPG"><img id="BLOGGER_PHOTO_ID_5240088139195786274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDSLdpNnzzp6WyXJpmXFts02LbHJ1q6Z1XjAyKE8PFEQ1P_d3xfqI8RbLMutP3WdhBn0397hNw8YlNL3_wZcTQwMu45SXYN6dmvU0x1COgVzUX4B0Ej8k6aXT4MXBil1Gc7CDZo7wNM2P/s400/020.JPG" border="0" /></a><span style="font-size:130%;color:#660000;">Barefoot Contessa - Banana Crunch Muffins
<br /></span>3 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=64">all-purpose flour</a>
<br />2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=139">sugar</a>
<br />2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=6">baking powder</a>
<br />1 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=7">baking soda</a>
<br />1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=359">salt</a>
<br />1/2 lb <a href="http://www.recipezaar.com/library/getentry.zsp?id=141">unsalted butter</a>, melted and cooled
<br />2 extra large eggs
<br />3/4 cup whole milk</a>
<br />2 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=350">pure vanilla extract</a>
<br />1 cup mashed ripe <a href="http://www.recipezaar.com/library/getentry.zsp?id=61">banana</a> (2 bananas)
<br />1 cup medium-diced ripe <a href="http://www.recipezaar.com/library/getentry.zsp?id=61">banana</a> (1 banana)
<br />1 cup small pieces <a href="http://www.recipezaar.com/library/getentry.zsp?id=314">walnuts</a>
<br />1 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=833">granola cereal</a>
<br />1 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=107">sweetened flaked coconut</a>
<br />dried banana pieces</a> (optional) or <a href="http://www.recipezaar.com/library/getentry.zsp?id=833">granola cereal</a> (optional) or shredded coconut</a> (optional)
<br />Preheat oven to 350°F.
<br />Line 18 large muffin cups with paper liners.
<br />Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
<br />Add the melted butter and blend.
<br />Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
<br />Scrape the bowl and blend well.
<br />Don't overmix.
<br />Fold the diced bananas, walnuts, granola and coconut into the batter.
<br />Spoon the batter into the paper liners, filling each one to the top.
<br />Top each muffin with dried banana chips, granola, or coconut, if desired.
<br />Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotg_6-j_IzSj17ehiy8TbygI02hswLk-r7VgF7ckZKI-BK47-F1GmIEbR8kL8xhIKpJI5YlFaRzCHu-HyjHmBDCLUAWv0o1MREQU7GopDixBQwBU3TY3MlCstkItrwU_sFJIBUwhvpqG8/s1600-h/006.JPG"><img id="BLOGGER_PHOTO_ID_5240088139296429250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotg_6-j_IzSj17ehiy8TbygI02hswLk-r7VgF7ckZKI-BK47-F1GmIEbR8kL8xhIKpJI5YlFaRzCHu-HyjHmBDCLUAWv0o1MREQU7GopDixBQwBU3TY3MlCstkItrwU_sFJIBUwhvpqG8/s400/006.JPG" border="0" /></a> A dolop of cream cheese frosting on the top makes them complete! I love chunks of banana as well as the mashed banana and I really love the granola mixed in for a little crunch. These are great and would make a super addition to any breakfast....without the frosting;)
<br />
<br /></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com1tag:blogger.com,1999:blog-3416682459179147387.post-54309774402991881672008-08-17T07:26:00.000-07:002008-08-17T07:29:08.565-07:00Sunday Thoughts<div align="center"><span style="font-size:180%;color:#990000;">"The only thing necessary for the triumph of evil, is for good men to do nothing."</span></div><div align="center"><span style="color:#990000;">Edmund Burke</span></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com0tag:blogger.com,1999:blog-3416682459179147387.post-18512423062699937102008-08-16T16:12:00.000-07:002008-08-16T16:27:16.887-07:00Aunt Ruthie's Carrot Cake<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTnNQQ0Sdj0mhaP_CZqitR354PP7Ce7R9MubHBNrlKtdALETP3vazPl73W3xYZJIv3j8kveC_-ObLlnrpxzl7J8jfj2GquovxrER5Ru5aHcreYfxiwsud08trt7H9JC5pgFuJkxOdkClL/s1600-h/004.JPG"><img id="BLOGGER_PHOTO_ID_5235257985475711698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTnNQQ0Sdj0mhaP_CZqitR354PP7Ce7R9MubHBNrlKtdALETP3vazPl73W3xYZJIv3j8kveC_-ObLlnrpxzl7J8jfj2GquovxrER5Ru5aHcreYfxiwsud08trt7H9JC5pgFuJkxOdkClL/s400/004.JPG" border="0" /></a> I LOVE a recipe that has been passed down through generations...and is good. This recipe came from The Farmer's Aunt Ruthie who recently passed away. Although I did not know her very well, every story I hear about her is fun and full of laughter. This cake is wonderful!!<br /><span style="font-size:180%;color:#ff6600;">Aunt Ruthies' Carrot Cake<br /></span>3 eggs<br />1 1/2 c. oil<br />2 c. sugar<br />1 small can of crushed pineapple<br />3 c. flour<br />2 t. baking soda<br />1 t. salt<br />2 t. cinnamon<br />1 c. coconut<br />3 c. grated carrots<br />1 t. vanilla<br />1 c. chopped pecans<br />Beat together eggs, oil, and sugar. Add pineapple and mix. Stir in carrots, vanilla, coconut and nuts. Mix well. I like to add 2 T. ground flax seed (I try to sneak it in anywhere I can). Pour into 2 9 inch cake pans that have been oiled and floured. Bake at 350 degrees for 40-60 minutes. When cool, frost with Cream Cheese Frosting.<br /><span style="font-size:180%;color:#ff6600;">Cream Cheese Frosting<br /></span>1 8oz. pkg. of cream cheese<br />1/2 cube butter, softened<br />2 t. vanilla<br />1 box of powdered sugar.<br />Beat all together until smooth and creamy.<br /><br /></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com2tag:blogger.com,1999:blog-3416682459179147387.post-34121956379273634202008-08-12T12:45:00.001-07:002008-08-12T13:18:35.850-07:00Another Summer Favorite<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEEJ9PlaQcv90V-eRwlpcaM_dyfWPemWH6c_bHloxGS5AZLIqcQatotsDfuoyx8DA8sS4Q3rK91RrKrQb-938Omm_MDYCczhGyblUBYoCbFigqKlwXAMUY-LLAV2Nt8wC6tEqzVGWwwbD/s1600-h/038.JPG"><img id="BLOGGER_PHOTO_ID_5233721836821533122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEEJ9PlaQcv90V-eRwlpcaM_dyfWPemWH6c_bHloxGS5AZLIqcQatotsDfuoyx8DA8sS4Q3rK91RrKrQb-938Omm_MDYCczhGyblUBYoCbFigqKlwXAMUY-LLAV2Nt8wC6tEqzVGWwwbD/s400/038.JPG" border="0" /></a> Little Rooster, Preshie and I spent the morning in the garden. I love the garden, it is not as weed free as it should be, but I love it! I have hoped that The Darlings would learn to love it too. My Dad always kept a beautiful garden while I was growing up and we learned to work in the garden and eat from the garden as well. The Darlings are great on the eating part...but still learning to love the working part. We cleaned out a section of the garden to prepare for our Fall garden that needs to be planted. And we picked alot of squash, okra and tomatoes. YUM!! We really love okra at out house. Again something I learned to love, growing up. Most people don't enjoy okra, usually it is in gumbo or prepared in a way that it is slimy. It is a very under appreciated vegetable if you ask me....and if prepared right...a complete joy to eat! Above is what okra looks like, freshly picked from the garden. The Darlings don't like to pick it, because it leaves you itchy, but it is worth the itch!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGEGkiuubNJY1Ia3opsbqJsdAIbacyCsNjihOlvnb091XmVpsEHOkmE5E8Jc5Hb0ZOGmGapI8R2RTVJGf1nngmNu_hnXZUKQ8eJ5weWv4wExf-2PNVDIhWnZ5NlZNkQWi1yab-tYQmx8e/s1600-h/043.JPG"><img id="BLOGGER_PHOTO_ID_5233721842366313746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGEGkiuubNJY1Ia3opsbqJsdAIbacyCsNjihOlvnb091XmVpsEHOkmE5E8Jc5Hb0ZOGmGapI8R2RTVJGf1nngmNu_hnXZUKQ8eJ5weWv4wExf-2PNVDIhWnZ5NlZNkQWi1yab-tYQmx8e/s400/043.JPG" border="0" /></a> Here is the okra sliced and ready to cook. I dust it lightly with flour and place it into a pan with 1 T. of butter and 3-4 T. of oilve oil. Cook, stirring often until browned.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9QA0blOg3xGVM46olLAAcu-Y9dGuzP_pD9hpaRGJEYTMNPDvh7K4sMKD3uWDjdMdjSqcb9eEWynbGaqpxw0Yl0BxXHLTXaIPP1ieSZMpMxGZB8cDSq4HvsEfzUA1AB2R6CLlYqMX-N3U/s1600-h/044.JPG"><img id="BLOGGER_PHOTO_ID_5233721850912250466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9QA0blOg3xGVM46olLAAcu-Y9dGuzP_pD9hpaRGJEYTMNPDvh7K4sMKD3uWDjdMdjSqcb9eEWynbGaqpxw0Yl0BxXHLTXaIPP1ieSZMpMxGZB8cDSq4HvsEfzUA1AB2R6CLlYqMX-N3U/s400/044.JPG" border="0" /></a> Here is the finished product! Yummy! It is crisp and wonderful. Along with garden fresh tomatoes you have a great lunch that is good for you.<br /><br /></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com2tag:blogger.com,1999:blog-3416682459179147387.post-35664079879260943102008-07-23T17:02:00.000-07:002008-07-23T17:31:51.234-07:00Sweet Relish<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs_UDMR4U-6GaKendyX-BJYOizvSiQrfnWyK32VZe17xRAA88y0yV__BEwUxGh1F7o51IXpw4YzzFY7gUaUiYkIEzHNJUBUjaAl2zdYDBW5MFIugn_zXXWk7XGCWS6TTD9Gb5OX-4E736/s1600-h/230.JPG"><img id="BLOGGER_PHOTO_ID_5226366524472901154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs_UDMR4U-6GaKendyX-BJYOizvSiQrfnWyK32VZe17xRAA88y0yV__BEwUxGh1F7o51IXpw4YzzFY7gUaUiYkIEzHNJUBUjaAl2zdYDBW5MFIugn_zXXWk7XGCWS6TTD9Gb5OX-4E736/s400/230.JPG" border="0" /></a> <em><span style="color:#006600;">This is Little Rooster...He is one happy boy...why you ask?</span></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4aEckYQ3ZssqEKbw1TLSLOM_pW-lLXtxJOot5l5sahkwuWg7Tg3hFfPzaFcQIct_OYQehHB5QGcGoCNbkWK9Qir4J-nHgmBOykETKHrb8BwMcHn4UY4br2cDVZ3OJVUZVbZ2ez6R50n_/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5226366527517696034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4aEckYQ3ZssqEKbw1TLSLOM_pW-lLXtxJOot5l5sahkwuWg7Tg3hFfPzaFcQIct_OYQehHB5QGcGoCNbkWK9Qir4J-nHgmBOykETKHrb8BwMcHn4UY4br2cDVZ3OJVUZVbZ2ez6R50n_/s400/018.JPG" border="0" /></a> <span style="color:#006600;"><em>Today was</em> <span style="font-size:180%;color:#990000;">SWEET RELISH</span> <em>day at our house. Little Rooster can't eat anything with smothering it in</em> <span style="font-size:180%;color:#990000;">SWEET RELISH</span><em>. Today we bottled 48 pints, enough to last us awhile. It is a wonderful recipe one that has been passed through our community for many years. A tried and true recipe. Cucumbers are abundant right now, so the time was right.</em></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbTDsRytsiDdb9lDFpqc1aw_UDQ6KyHLpzn85WEAGFX_vsZiPyyQ9dMTuXHIK3NM-7c0snsttFKSiPjY2DJ3aHS2Vf5kMXIYbb3VA-avFhdKWGc1Sevd-W51vFosJ8YLz4k7Nj5ARrGRN/s1600-h/020.JPG"><img id="BLOGGER_PHOTO_ID_5226366531207586146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbTDsRytsiDdb9lDFpqc1aw_UDQ6KyHLpzn85WEAGFX_vsZiPyyQ9dMTuXHIK3NM-7c0snsttFKSiPjY2DJ3aHS2Vf5kMXIYbb3VA-avFhdKWGc1Sevd-W51vFosJ8YLz4k7Nj5ARrGRN/s400/020.JPG" border="0" /></a> <span style="color:#006600;">Little Rooster's Favorite Sweet Relish</span></div><div align="center"><span style="color:#006600;">24 lg. cucumbers - unpeeled</span></div><div align="center"><span style="color:#006600;">8 lg. onions</span></div><div align="center"><span style="color:#006600;">8 lg. green peppers</span></div><div align="center"><span style="color:#006600;">1 lg. red pepper</span></div><div align="center"><span style="color:#990000;">*grind above ingredients and drain juice. I have an attachment to my Kitchen Aid, that is a food grinder, it works great. After liquid is drained, place in a large stock pot and add:</span></div><div align="center"><span style="color:#006600;">1 T. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">turmeric</span></span></div><div align="center"><span style="color:#006600;">8 T. salt</span></div><div align="center"><span style="color:#006600;">4 tsp. mustard seed</span></div><div align="center"><span style="color:#006600;">8 tsp. celery seed</span></div><div align="center"><span style="color:#006600;">1 tsp. powdered cloves</span></div><div align="center"><span style="color:#006600;">10 c. sugar</span></div><div align="center"><span style="color:#006600;">1 1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">qts</span>. apple cider vinegar</span></div><div align="center"><span style="color:#990000;">Boil all together for 20 minutes. Hot pack in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">sterile</span> jars and steam process for 10 minutes.</span></div><div align="center"></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com2tag:blogger.com,1999:blog-3416682459179147387.post-42645284661259214272008-07-22T15:14:00.000-07:002008-07-22T15:47:38.651-07:00My First Culinary Award!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWgwFz-ObBadBa9OnzUyj1mExsACKMXeHxJ1S0OXOGBnZ_TKxeX8ZY1MItfGn81J4jiWezncngC56re53PGJ4AIw_pBPlDQzP5PwLAc1McOxNFm4rILaaRmxGEiZhKoPtgOMochiB_PSt/s1600-h/2368547977_9272125fa1_o.jpg"><img id="BLOGGER_PHOTO_ID_5225969945118447826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWgwFz-ObBadBa9OnzUyj1mExsACKMXeHxJ1S0OXOGBnZ_TKxeX8ZY1MItfGn81J4jiWezncngC56re53PGJ4AIw_pBPlDQzP5PwLAc1McOxNFm4rILaaRmxGEiZhKoPtgOMochiB_PSt/s400/2368547977_9272125fa1_o.jpg" border="0" /></a> <em>Listen, I will take it! I have never cooked in a dutch oven, but am now inspired. At scout camp this past week there was a dutch oven <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cobbler</span> competition and so for fun I entered. Mine was a Peach Dutch Oven Cobbler and it won!!</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_9r9hiJ7tUvhRseAjQ6rgMqfJaCZ15XxMvkWWDMVrQmggi3gF5RswXwAQ5oKQusGR7amqk8M55BGe71NhiFfUGp1PQgwG2lgHDBQVeoTXKiWOu1YNToAAmmPi2mCsd_Y2hu-qbEBd5L1/s1600-h/027.JPG"><img id="BLOGGER_PHOTO_ID_5225969957618433858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_9r9hiJ7tUvhRseAjQ6rgMqfJaCZ15XxMvkWWDMVrQmggi3gF5RswXwAQ5oKQusGR7amqk8M55BGe71NhiFfUGp1PQgwG2lgHDBQVeoTXKiWOu1YNToAAmmPi2mCsd_Y2hu-qbEBd5L1/s400/027.JPG" border="0" /></a> <em>Here it is! It really was pretty! And here is the very simple recipe!</em></div><div align="center"><em></em> </div><div align="center"><span style="font-size:130%;color:#ff6600;">Dutch Oven Peach Cobbler</span></div><div align="center">1 yellow cake mix</div><div align="center">3 large cans of peaches</div><div align="center">1 cube of butter</div><div align="center">cinnamon</div><div align="center"> </div><div align="center">In a number twelve dutch oven, rub the sides of the oven with butter, enough so that the cobbler won't stick. I noticed others using tin foil but I have not done that. Drain peaches and pour into dutch oven. Sprinkle dry cake mix over the top of the peaches. Then top with chunks of butter all over the top. Sprinkle lightly with cinnamon. Cover and bake for 40-50 minutes until it is browned on top.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaU-SN-Fe-hxmkSGzb5QDURRJmGhc5M7s6ST6MPiHp5bAcvAHPsJ6toRKhyphenhyphenTJBj2be96y4yIKZstZY6_i_v5X_gcT0iftnuZY7zPUcIeIkBl4IDJ-qs9wtZAlDyHv6PiYe2Z9c0wt90UL/s1600-h/024.JPG"><img id="BLOGGER_PHOTO_ID_5225969965960993986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaU-SN-Fe-hxmkSGzb5QDURRJmGhc5M7s6ST6MPiHp5bAcvAHPsJ6toRKhyphenhyphenTJBj2be96y4yIKZstZY6_i_v5X_gcT0iftnuZY7zPUcIeIkBl4IDJ-qs9wtZAlDyHv6PiYe2Z9c0wt90UL/s400/024.JPG" border="0" /> <p align="center"></a> <em>"Team Cobbler" They were awesome helpers!</em><br /></p>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com2tag:blogger.com,1999:blog-3416682459179147387.post-69840752932368213742008-07-17T15:15:00.001-07:002008-07-17T16:53:53.623-07:00Suzie Homemaker Tagged Me<div align="center"><span style="font-size:130%;"></div><div align="center"><a href="http://doughmesstic.blogspot.com/"><span style="font-size:180%;color:#000099;">Suzie Homemaker</span> </a>tagged me! Here is the drill</div></span><div align="center"></div><div align="left">The Rules: </div><div align="left">1. Link to the person who tagged you. </div><div align="left">2. Post the rules on the blog.</div><div align="left">3. Write six random things about yourself.</div><div align="left">4. Tag six people at the end of your post.</div><div align="left">5. Let each person know they have been tagged by leaving a comment on their blog.</div><div align="left">6. Let the tagger know when your entry is up.</div><div align="left"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRYMAzYB_67GUHaIKDRgR8dsX5MLd9Q7pvipTuuCNWy1nIxLEg-eTbg92fHXZHIa_Pmg_aZu1GEBZgzFgvM98hD8dw2J22-z2aBbzgqzr9NH1g35QWUBqN_Fbq7rkOwlzdsYjkqQac5jR/s1600-h/1491273691_87aa0e8859.jpg"><img id="BLOGGER_PHOTO_ID_5224110803046189362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRYMAzYB_67GUHaIKDRgR8dsX5MLd9Q7pvipTuuCNWy1nIxLEg-eTbg92fHXZHIa_Pmg_aZu1GEBZgzFgvM98hD8dw2J22-z2aBbzgqzr9NH1g35QWUBqN_Fbq7rkOwlzdsYjkqQac5jR/s400/1491273691_87aa0e8859.jpg" border="0" /></a> 1. <span style="font-size:180%;color:#006600;">I ROAST GREEN CHILE FOR A LIVING</span> - "Tons" of it. We sell it to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">restaurants</span> and a company that has a national salsa. You can find it in most grocery stores and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Walmart</span>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uZ8MZvbljd58QeWg-RIEWhL6rsFMENthtbVTLtOVNWgxz27KWzAnd19kHNMr3ohuR7MpeYM9ELbHo1Lv2Jv-YalRWvAyMlVwWRMyfc9NoEp69-B3YLohMbqavrRyqxkjVm8aO63DBu8N/s1600-h/cilantro.jpg"><img id="BLOGGER_PHOTO_ID_5224110806797127730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2uZ8MZvbljd58QeWg-RIEWhL6rsFMENthtbVTLtOVNWgxz27KWzAnd19kHNMr3ohuR7MpeYM9ELbHo1Lv2Jv-YalRWvAyMlVwWRMyfc9NoEp69-B3YLohMbqavrRyqxkjVm8aO63DBu8N/s400/cilantro.jpg" border="0" /></a>2. <span style="font-size:180%;color:#006600;">CILANTRO IS NOT MY FRIEND!</span> - I have tried, oh how I have tried to love Cilantro. Actually I would settle for "like" but no. Living in Mexico, you would think that would be a given, as it is in almost everything you eat. Oh well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-Uyysc5iZzWbAa_nXFL-Us641eq_hb93vt2Y24M0knQP9p8m5N8hKrr0CzzkNWoxekWsjhkmMJIJOphWqAazGOwGotkXYSS9OtMvb0iZh4c_EZcp7NUHSlH8Ey-75ZwBgi6geOjGS42W/s1600-h/chicken+feet.jpg"><img id="BLOGGER_PHOTO_ID_5224110810768133650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-Uyysc5iZzWbAa_nXFL-Us641eq_hb93vt2Y24M0knQP9p8m5N8hKrr0CzzkNWoxekWsjhkmMJIJOphWqAazGOwGotkXYSS9OtMvb0iZh4c_EZcp7NUHSlH8Ey-75ZwBgi6geOjGS42W/s400/chicken+feet.jpg" border="0" /></a>3. <span style="font-size:180%;color:#ffcc00;">I GOT THE CHICKEN FEET IN MY SOUP! -</span> While on my honeymoon in Mexico City, we ate dinner with a very humble family. They gave me the greatest gift they had to give...the chicken foot in my soup. I nearly died. The Farmer, upon seeing my face, quickly pinched me under the table and then congratulated me for getting the foot. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hummmm</span>, it was interesting and I was touched by their generosity toward me. (The picture is pretty disgusting, sorry!)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-77siPz_4RPevi3lkV-mCaTT-O0SXXEWtcR40DwYYUFyokSHANYibwhUzQAP1cSqoOI8HYB141qGDTeCQbrPy1LBqoahYa-aEzmkNzSlB5KsDD4pR_MkZVAzDCqeZoOKlHgBkgzak_qD/s1600-h/UCA49NLMHCAALWM02CAPNNGDQCA53VBOWCAY9WH5HCA0SHUQ6CA3NIB53CAHXUXEYCA8J6CNRCA0HTG1WCAIXTUQ5CAKTDLVWCADDOIFQCAEYCD4PCAJAJT6DCA03F9OWCANG9ES1CAFOKA6LCADWKRNB.jpg"><img id="BLOGGER_PHOTO_ID_5224110809303891458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-77siPz_4RPevi3lkV-mCaTT-O0SXXEWtcR40DwYYUFyokSHANYibwhUzQAP1cSqoOI8HYB141qGDTeCQbrPy1LBqoahYa-aEzmkNzSlB5KsDD4pR_MkZVAzDCqeZoOKlHgBkgzak_qD/s400/UCA49NLMHCAALWM02CAPNNGDQCA53VBOWCAY9WH5HCA0SHUQ6CA3NIB53CAHXUXEYCA8J6CNRCA0HTG1WCAIXTUQ5CAKTDLVWCADDOIFQCAEYCD4PCAJAJT6DCA03F9OWCANG9ES1CAFOKA6LCADWKRNB.jpg" border="0" /></a> 4. <span style="font-size:180%;color:#993399;">I WAS A PERFUME MODEL</span> - While in college, I stood in department stores and sprayed passers by, in hopes that they would purchase an expensive bottle of perfume. It was fun and the best part was, I always smelled good...for free!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlA23s351GKp-SZhSfkoj8AXwpl49aGKxXfQwIdGaLiI4GyvPCPuARvp0YZ6n_26WqtCnz1WsbWQjtYQs105wWZxnamG_cUrRuTv0mEynzFkPr4KoEhHprvM6pGbhRP-O7cb5muaC-t23/s1600-h/NCAB1JD0WCAEKSS4ACA14SVKYCAJ41VX0CA3BNKLNCA2F0N8MCATEWMF9CA8I9EIACASWC46PCAQ5JJXFCAXLF33TCARKZZPICANPFAZ0CAD8J0S8CA67WGA8CAVLJ91ECAMJTOFDCAHAEIKDCA1T3Y4F.jpg"><img id="BLOGGER_PHOTO_ID_5224110815751432850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlA23s351GKp-SZhSfkoj8AXwpl49aGKxXfQwIdGaLiI4GyvPCPuARvp0YZ6n_26WqtCnz1WsbWQjtYQs105wWZxnamG_cUrRuTv0mEynzFkPr4KoEhHprvM6pGbhRP-O7cb5muaC-t23/s400/NCAB1JD0WCAEKSS4ACA14SVKYCAJ41VX0CA3BNKLNCA2F0N8MCATEWMF9CA8I9EIACASWC46PCAQ5JJXFCAXLF33TCARKZZPICANPFAZ0CAD8J0S8CA67WGA8CAVLJ91ECAMJTOFDCAHAEIKDCA1T3Y4F.jpg" border="0" /></a> 5. <span style="font-size:180%;color:#000099;">I SHARED A BOX WITH BARRY BONDS</span> - The year Michael Jordan retired, (I love him), he went to Sacramento for his final game against the Kings. The owners of the Kings invited The Farmer and I to the game (they were aware of my obsession) so we flew over and had a total blast! Our box was complete with several celebs Barry Bonds and Jerry Rice being a couple. He was such a nice person, and so was Jerry Rice. What a great time we had!</div><div align="center"></div><div align="center">6. <span style="font-size:180%;">MY HAIR IS NATURALLY CURLY</span> - I do not perm! Do people still perm? Some days I like my hair, but not at this rainy time of year. It is basically <span class="blsp-spelling-error" id="SPELLING_ERROR_3">alot</span> of frizz right now.</div><div align="center"><span style="font-size:180%;color:#00cccc;">SO THERE IT IS!</span></div><div align="center">I am tagging Rachelle, I'm so Funny, Spin, Kim, Cedar, and Beth</div><div align="center"><span style="font-size:180%;color:#660000;">GOOD LUCK MY FRIENDS!</span></div><div align="center"><span style="font-size:180%;"></span></div><div align="center"><br /></div><div align="center"></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com1tag:blogger.com,1999:blog-3416682459179147387.post-19832945050235229782008-07-17T13:39:00.000-07:002008-07-17T14:17:18.611-07:00Peanut Butter Fudge Cake<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_Q1D731rOzSfT20KE6rnsG-UXEeeXIup5D1LYKXDe4HRfiYfbUTgDx8w4LP7_lGcu09Se424gP3FEC0JZ_OgT1EQLfpfPKtr-K8FHk96v15VVa6twF_kqCL-kdyPRHVAO6ethVsC_nW2/s1600-h/053.JPG"><img id="BLOGGER_PHOTO_ID_5224086021788338514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_Q1D731rOzSfT20KE6rnsG-UXEeeXIup5D1LYKXDe4HRfiYfbUTgDx8w4LP7_lGcu09Se424gP3FEC0JZ_OgT1EQLfpfPKtr-K8FHk96v15VVa6twF_kqCL-kdyPRHVAO6ethVsC_nW2/s400/053.JPG" border="0" /></a> <span style="font-size:180%;color:#000066;"><em>Just another tribute to</em> <span style="color:#006600;">Susie Homemaker</span><em>, she just doesn't make a mistake! This cake was amazing, and very rich, just ask the family...we enjoyed it for Sunday dinner last week. If you love chocolate and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">peanut butter</span>, you will love this. I will post the actual recipe when I return home, or you can find it at</em> <a href="http://doughmesstic.blogspot.com/"><span style="color:#006600;">Susie Homemaker's</span> </a><em>blog.</em></span><br /></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com1tag:blogger.com,1999:blog-3416682459179147387.post-1374181449716261262008-07-13T17:11:00.000-07:002008-07-13T21:05:30.351-07:00Grandma Elma's Squash Casserole<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1hWTpGKr61XZT_BDz5aemsiOTlr0FgpgwhKYh8kaRJw_2h4JYBnHS65-seRN7Y9_UBuQGs5ZMe-a-VjHt1FobBS-B-_42bmTKvtqKZOzequqBCAI78fOJh3TUp37SX6dhtNYzp2teWHl/s1600-h/008.JPG"><img id="BLOGGER_PHOTO_ID_5222660452393562514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1hWTpGKr61XZT_BDz5aemsiOTlr0FgpgwhKYh8kaRJw_2h4JYBnHS65-seRN7Y9_UBuQGs5ZMe-a-VjHt1FobBS-B-_42bmTKvtqKZOzequqBCAI78fOJh3TUp37SX6dhtNYzp2teWHl/s400/008.JPG" border="0" /></a> Did I mention that I love zucchini? And it a good thing because it is that time of year in our garden. I really do wait for zucchini season to begin. We have it for breakfast, lunch, and dinner. Often time in our desserts too. That will be another post. The Farmer's grandma is a wonderful lady and a fantastic gardener. This is her recipe with my own twist. A recipe that the whole immediate and extended family makes and enjoys.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSC0mZJ7PEgLfxs7OdQ-7caMzxgVS8eURloAC0VYUXGX2_CPfHyGSztY48vpo5AByxL3dJNKxMfvFEOg6cjd2kdQjLTciswnbKg2jKVDhjYobrsXudRHIFhgx0kPyWXK3OEw5TDGQfAt4Y/s1600-h/010.JPG"><img id="BLOGGER_PHOTO_ID_5222660457720799554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSC0mZJ7PEgLfxs7OdQ-7caMzxgVS8eURloAC0VYUXGX2_CPfHyGSztY48vpo5AByxL3dJNKxMfvFEOg6cjd2kdQjLTciswnbKg2jKVDhjYobrsXudRHIFhgx0kPyWXK3OEw5TDGQfAt4Y/s400/010.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwii57Bsml5QFoeE_ZhkZlYuBQbCQbz6vfBKEKAkMGRxWDfC-QPBKSjOwPaK1wdaXDpLzfZ7l0hEZbIcY87pewXH2FngbQhqoqukgf70vdLozYkGwrzq4F_cF3ULBsH1CEjRiIBYHzgTN/s1600-h/012.JPG"><img id="BLOGGER_PHOTO_ID_5222660463299238530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwii57Bsml5QFoeE_ZhkZlYuBQbCQbz6vfBKEKAkMGRxWDfC-QPBKSjOwPaK1wdaXDpLzfZ7l0hEZbIcY87pewXH2FngbQhqoqukgf70vdLozYkGwrzq4F_cF3ULBsH1CEjRiIBYHzgTN/s400/012.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik92_8Agrtdk0E1BGx6DC7LIAra-XL_U1ADbpzZvX4zGMfeZJnMRmlOc9zV3me2-5gSkJ27ZDhc_QejN3ptR_HIYosK9-k_2eEywJ24C7dlfgocsOAw0RAruBeSq1REk_YqtbWcYJ-fqRP/s1600-h/020.JPG"><img id="BLOGGER_PHOTO_ID_5222660478330367778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik92_8Agrtdk0E1BGx6DC7LIAra-XL_U1ADbpzZvX4zGMfeZJnMRmlOc9zV3me2-5gSkJ27ZDhc_QejN3ptR_HIYosK9-k_2eEywJ24C7dlfgocsOAw0RAruBeSq1REk_YqtbWcYJ-fqRP/s400/020.JPG" border="0" /></a><br /><span style="font-size:180%;color:#006600;">Grandma Elma's Squash Casserole</span><br />3-4 medium zucchini, roughly chopped<br />2-3 large carrots, roughly chopped<br />1 med. onion, finely diced<br />2 T. butter<br />1-2 cloves of garlic, minced<br />1 c. water<br />1 can cream of mushroom soup<br />1 c. sour cream<br />2 c. dry stuffing mix, browned in 1 T. butter<br />1 1/2 c. cheese<br />1 T. chicken boullion (caldo de pollo in Mexico)<br />salt and pepper<br /><br />Preheat oven to 350 degrees. In a stock pot, sautee onion and garlic in butter. Add diced squash, carrots, water and chicken boullion. Bring to a boil and cook for 5-8 minutes, vegetables should be soft but not over cooked. When vegetables are done, drain off liquid and pour into a large bowl. Add soup, sour cream and salt and pepper to taste. Mix well and pour half of mixture into a greased 9 x 13 pan. Top with half of browned stuffing mixture and half of cheese. (Any cheese is good. Sometimes I use mozarella, sometimes cheddar. This particular time I used a combination of parmesan cheese and mozarella cheese). Repeat with remaining squash mixture, stuffing and cheese. Bake for 20-30 minutes, or until it begins to bubble. This is a summer staple in our home, and a great way to link generations through food. </div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85702/shelley/00e4386ce6df3e570107f00bc58b4c3a.png" border="0" /></a>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com3tag:blogger.com,1999:blog-3416682459179147387.post-23109779865341938482008-07-08T14:29:00.000-07:002008-07-08T15:57:37.698-07:00Summer Peach Ice Cream<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqiKtIJ2PaHcV5RZB5Zy9SqS6fUE_-edMyhNR24pPxeeqXhM0lJ_JiJFwsqsK0Toa4-nEq_ML7GKSKlHd2wv1oJnH-FsShULfzEmuZsm1G-cjT1U1qkKrp1WkQrvFugPXWY6Hgb2a6N7a/s1600-h/019.JPG"><img id="BLOGGER_PHOTO_ID_5220761237351914546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqiKtIJ2PaHcV5RZB5Zy9SqS6fUE_-edMyhNR24pPxeeqXhM0lJ_JiJFwsqsK0Toa4-nEq_ML7GKSKlHd2wv1oJnH-FsShULfzEmuZsm1G-cjT1U1qkKrp1WkQrvFugPXWY6Hgb2a6N7a/s400/019.JPG" border="0" /></a> <em>Summer for us is a time of plenty. Everything is baring its fruit. So the trick is...how to preserve the excess for the months of no fruit. We have </em><span style="font-size:180%;color:#ff6600;">PEACH </span><em>orchards and we have begun to pick the fruit. In my opinion the best fruit is a little later in the season. And so I wait, to bottle the varieties that we love. Each year the number of bottles of</em><span style="font-size:180%;color:#ff6600;"> PEACHES</span> <em>that I put up increases, my kids are getting bigger! The past few years I have done 100 bottles and have always run out before the next crop is ready. Today I thought that </em><span style="font-size:180%;color:#ff6600;">PEACH</span><em> Ice Cream sounded yummy and so I went to the pantry to get a couple of quarts of </em><span style="font-size:180%;color:#ff6600;">PEACHES</span><em>, and discovered that we only have a few bottles left....just in time! I am excited to begin bottling in the next month, it will be nice to have a supply again.</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnto4ShZticPm1m4EU58oW_nGzQm64FcTlsl3rMDzLe9dKAd_ytDKkWvoik-H_8OQz7sEs-MqCkoQ-T9JcxSqHP-PBkcY-ObFST_fJXAilPN_zylh3p5I6AYs4gTP9P0t87duRqtJyWaY/s1600-h/009.JPG"><img id="BLOGGER_PHOTO_ID_5220761248654265122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnto4ShZticPm1m4EU58oW_nGzQm64FcTlsl3rMDzLe9dKAd_ytDKkWvoik-H_8OQz7sEs-MqCkoQ-T9JcxSqHP-PBkcY-ObFST_fJXAilPN_zylh3p5I6AYs4gTP9P0t87duRqtJyWaY/s400/009.JPG" border="0" /></a><span style="font-size:180%;"> <span style="color:#ff6600;">Summer Peach Ice Cream</span></span><em>, is amazing! It is very simple to make and you can use either fresh or bottled</em> <span style="font-size:130%;color:#ff6600;">PEACHES</span><em>. I have made it with both, can't really say which I like better. The Boy says that this is the best ice cream he has ever tasted (in is 15 years).</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSH4qVtEazU4yeyryaaBpGDDUPOREL3nS0cINdQuocq6OgybwrLrRaK_5HnfRSkDjeV62b6VC98-9mMAgEVN14ALEga-JsO6FOuRrbqCPMhIPVF295CCAbwmq2JOy1wc8dRyZpS12VhZK/s1600-h/010.JPG"><img id="BLOGGER_PHOTO_ID_5220761257692113058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSH4qVtEazU4yeyryaaBpGDDUPOREL3nS0cINdQuocq6OgybwrLrRaK_5HnfRSkDjeV62b6VC98-9mMAgEVN14ALEga-JsO6FOuRrbqCPMhIPVF295CCAbwmq2JOy1wc8dRyZpS12VhZK/s400/010.JPG" border="0" /></a><br /><div align="center"><span style="font-size:180%;color:#ff6600;">Summer Peach Ice Cream</span></div><div align="center">2 1/2 lbs. peaches, peeled and chopped or</div><div align="center">2 qts. of drained peaches</div><div align="center">1 c. white sugar</div><div align="center">1 pint half-n-half</div><div align="center">1 can sweetened condensed milk</div><div align="center">1 can evaporated milk</div><div align="center">1 t. vanilla</div><div align="center">2 c. whole milk</div><div align="center"></div><div align="center">Puree peaches, sugar and half -n-half in food processor. I usually do this in two batches, it will spill over if you do not. Pour into large bowl and add other ingredients. Chill in refrigerator for at least 1 hour. Freeze in ice cream freezer to manufactures directions. I use a counter top freezer and this recipe makes two batches. Call the family together, and ENJOY!</div></div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85702/shelley/00e4386ce6df3e570107f00bc58b4c3a.png" border="0" /></a>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com3tag:blogger.com,1999:blog-3416682459179147387.post-76348158893504509102008-07-04T09:50:00.000-07:002008-07-04T09:52:26.732-07:00Happy 4th of July!!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF15E-Q5mhk5wh_WudIeB6ogTthByRJ4W80kIEwjfthemJL9KfPMV0U-yUU0P6rka9Ah2gCXMbck9XlE3km0I2HwZfE0_l4aOtLk6zJ5eUCknNZLkX-Dpa2fLpNPkF3gF9oPbZkuop4iK/s1600-h/l_bunting.jpg"><img id="BLOGGER_PHOTO_ID_5219202399476375570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiF15E-Q5mhk5wh_WudIeB6ogTthByRJ4W80kIEwjfthemJL9KfPMV0U-yUU0P6rka9Ah2gCXMbck9XlE3km0I2HwZfE0_l4aOtLk6zJ5eUCknNZLkX-Dpa2fLpNPkF3gF9oPbZkuop4iK/s400/l_bunting.jpg" border="0" /></a> <span style="font-size:130%;color:#990000;">Hope your day is filled with great friends, lots of family</span></div><div align="center"><span style="font-size:130%;color:#990000;">and amazing food! Here's to the U.S.A!!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgSiPXTVgX3smQtSHLcp7aZ4WNJU4i8f_-3rXf7E-jdIgLee2LGsUFRKnvSWUizgL7560Hfa1oRGIrV9GRXY6odekB6T974G8iW-uTocGdnBikjrpXW_xL_J9k09RB3_00GNl539jWGtR/s1600-h/ZCAG292K3CAYW5OMQCA1LRRZICA95U13YCAGU9MIJCAAORTQNCA3TJPFBCACTYE33CAIXOII3CATQRY5ICAE02MTCCAI2XUUFCAYMYOXACA9AO1NNCA7A6VCZCACL9ALDCAZ26MD1CAQJO491CANW7J02.jpg"><img id="BLOGGER_PHOTO_ID_5219202405374715602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgSiPXTVgX3smQtSHLcp7aZ4WNJU4i8f_-3rXf7E-jdIgLee2LGsUFRKnvSWUizgL7560Hfa1oRGIrV9GRXY6odekB6T974G8iW-uTocGdnBikjrpXW_xL_J9k09RB3_00GNl539jWGtR/s400/ZCAG292K3CAYW5OMQCA1LRRZICA95U13YCAGU9MIJCAAORTQNCA3TJPFBCACTYE33CAIXOII3CATQRY5ICAE02MTCCAI2XUUFCAYMYOXACA9AO1NNCA7A6VCZCACL9ALDCAZ26MD1CAQJO491CANW7J02.jpg" border="0" /></a><br /><br /></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com1tag:blogger.com,1999:blog-3416682459179147387.post-50561702910703775762008-07-03T16:00:00.000-07:002008-07-03T16:32:34.698-07:00Chocolate Coconut Perfection<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQv4xS1NZMT97PLcY_C8UUMY_SNRsreNdxsXbIqbcevZ6dR4kzhbGBE2pK7mNObox-LtUMQ_8ST7Js0f68E5a6mL8p1hbe82Gk7cvp2NkZkNMvQByl-xIvq6tBW-F1V-PPNKwz6_BMZZM6/s1600-h/067.JPG"><img id="BLOGGER_PHOTO_ID_5218928980385652338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQv4xS1NZMT97PLcY_C8UUMY_SNRsreNdxsXbIqbcevZ6dR4kzhbGBE2pK7mNObox-LtUMQ_8ST7Js0f68E5a6mL8p1hbe82Gk7cvp2NkZkNMvQByl-xIvq6tBW-F1V-PPNKwz6_BMZZM6/s400/067.JPG" border="0" /></a> <em>A new found friend sent me this cupcake recipe, and, well....it is amazing to say the least. Susan at</em> <span style="font-size:130%;"><a href="http://doughmesstic.blogspot.com/"><span style="font-size:180%;color:#000066;">She"s Becoming Doughmesstic</span></a><em>,</em></span><em> always has such great posts, but this one really does "take the cake" check her out,you won't be disappointed.</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kEnWi1B8_8V3KiDvsDvWLgunlrcyTRfOsoMkmGWqu0BE5Cb3-eDQ5igsq8dyzqF5G0fhGBqRPczuNJx67Vr1V3yTG0lYDM7lqqAa1d6rYrqZ5EXQG-tlCKRsvhRLM8SI9cpMDCNbehFS/s1600-h/078.JPG"><img id="BLOGGER_PHOTO_ID_5218928989444132722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kEnWi1B8_8V3KiDvsDvWLgunlrcyTRfOsoMkmGWqu0BE5Cb3-eDQ5igsq8dyzqF5G0fhGBqRPczuNJx67Vr1V3yTG0lYDM7lqqAa1d6rYrqZ5EXQG-tlCKRsvhRLM8SI9cpMDCNbehFS/s400/078.JPG" border="0" /></a> <em>The recipe is Chocolate Coconut Filled Perfection! The cake is so good but the filling is what really makes it. Creamy coconutness...(is that a word??) You will love it! Perfect for a Fourth of July party. Thanks Susan...you did not disappoint!</em></div><p><em></em></p><p>Chocolate Coconut Perfection!</p><p><span style="font-size:85%;">Devils food cake mix - prepared according to directions</span></p><p><span style="font-size:85%;">add: 1 tsp. vanilla</span></p><p><span style="font-size:85%;">1 tsp. coconut extract</span></p><p><span style="font-size:85%;">chocolate pudding powder (I used 1/3c.)</span></p><p><span style="font-size:85%;">Fill cupcake cups 1/3 full with cake batter and spoon in 3/4 T. filling then</span></p><p><span style="font-size:85%;">top with cake batter, be very careful not to overfill.</span></p><p><span style="font-size:85%;">Filling: 2 egg whites</span></p><p><span style="font-size:85%;">1/3 c. sugar</span></p><p><span style="font-size:85%;">2 T. flour</span></p><p><span style="font-size:85%;">2 cups sweetened coconut</span></p><p><span style="font-size:85%;">Mixture will be sticky. Bake for 20-25 minutes or until cake tests</span></p><p><span style="font-size:85%;">done, "bounces" to the touch. Cool completely, and then frost.</span></p><p><span style="font-size:85%;">Frosting: 1 1/3 c. butter, softened</span></p><p><span style="font-size:85%;">2 c. marshmallow creme (7oz.)</span></p><p><span style="font-size:85%;">1 T. vanilla</span></p><p><span style="font-size:85%;">1/2 t. almond extract</span></p><p><span style="font-size:85%;">1/2 t. coconut extract</span></p><p><span style="font-size:85%;">1 - 1 1/2 t. milk</span></p><p><span style="font-size:85%;">2 2/3 c. powdered sugar</span></p><p><span style="font-size:85%;">Mix well, frost cupcakes, sprinkle with coconut and Enjoy!!</span></p><div align="center"><br /></div><div align="center"></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com3tag:blogger.com,1999:blog-3416682459179147387.post-43048402754962192442008-06-23T20:10:00.000-07:002008-06-23T20:33:15.681-07:00Jalapeno Cheese Stuffed Hamburgers<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqOzZEYrA6cF9vYUI7B3JBzJjf3tygK9PDOG98E3xjBPeEqsD006NjtfOu1NH_9Rwktrp4-5cs0n4BHyZ4o9P1JjhENibyeroRiA37Bk35UOlhjTr2495qACFTLsE5BGDO5tsPLbmCASz/s1600-h/027.JPG"><img id="BLOGGER_PHOTO_ID_5215282373852492914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqOzZEYrA6cF9vYUI7B3JBzJjf3tygK9PDOG98E3xjBPeEqsD006NjtfOu1NH_9Rwktrp4-5cs0n4BHyZ4o9P1JjhENibyeroRiA37Bk35UOlhjTr2495qACFTLsE5BGDO5tsPLbmCASz/s400/027.JPG" border="0" /></a> It is the season for grilling! During the summer we love to cook outside. Tonight was a lovely evening and so we planned Jalapeno Cheese Stuffed Hamburgers with all the trimmings. The pictures really don't them justice...they were wonderful!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6MICnFlzngVE3RI-dA0pHvm344fw9aJhAM56qbAhzINvek0sbi2lEngQImMiMJhYYbhAn2NTnwJkvTKfvsjuUCHj71AOGSQktqISf8RV2_mdReyk0qKOiKVfaFJ0h461bROslufgkfKG/s1600-h/034.JPG"><img id="BLOGGER_PHOTO_ID_5215282379123785186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6MICnFlzngVE3RI-dA0pHvm344fw9aJhAM56qbAhzINvek0sbi2lEngQImMiMJhYYbhAn2NTnwJkvTKfvsjuUCHj71AOGSQktqISf8RV2_mdReyk0qKOiKVfaFJ0h461bROslufgkfKG/s400/034.JPG" border="0" /></a> Jalapeno Cheese Stuffed Hamburgers</div><div align="center"> </div><div align="center">1 large jalapeno, seeded and finely chopped</div><div align="center">1 (8oz.) pkg. cream cheese, softened</div><div align="center">2 lbs. ground beef</div><div align="center">1 pkg. dry onion soup mix</div><div align="center">1 t. soy sauce</div><div align="center">1t. worcestershire sauce</div><div align="center"> </div><div align="center">Mix jalapeno and cream cheese, set aside. Mix all other ingredients and form meat into patties. Place one teaspoon full of cheese mixture into the center of meat patty, fold patty over to enclose the cheese. Press flat making sure all edges are sealed to that the cheese mixture cannot escape. Grill until desired wellness is achieved. Serve with lettuce, tomato, onion, pickles and all condiments. We love to toast the buns on the grill, it gives a little added flavor. Happy grilling and happy summer!<br /></div><div align="center"></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com4tag:blogger.com,1999:blog-3416682459179147387.post-18874098492706399912008-06-21T13:22:00.000-07:002008-06-21T13:37:22.369-07:00Apricots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtjuJOr0KWlUzS_TWmVOWaN7qTXFOT1ck928jT5qoUr0j0RSYV_Ln0EbMN8vk7JHQEktjeA6P2LgG43g4a5kI5Hla9pTS2CHVPJmFND2iIPqYI45tqfdNxYAeqTkXZqP2qG4902fQtZDg/s1600-h/apricot+on+tree.jpg"><img id="BLOGGER_PHOTO_ID_5214433007338042850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtjuJOr0KWlUzS_TWmVOWaN7qTXFOT1ck928jT5qoUr0j0RSYV_Ln0EbMN8vk7JHQEktjeA6P2LgG43g4a5kI5Hla9pTS2CHVPJmFND2iIPqYI45tqfdNxYAeqTkXZqP2qG4902fQtZDg/s400/apricot+on+tree.jpg" border="0" /></a> <em><span style="font-size:85%;">Yesterday was all about the <span style="color:#ff6600;">APRICOT</span> here in my kitchen. The Farmer planted two acres of <span style="color:#ff6600;">APRICOTS </span>a few years ago and we have had a few to eat....but now we are begining production and crates arrived on my porch ready to be attended to. Of course we ate all we could...and that was alot. Then the question became, what would the best use of the <span style="color:#ff6600;">APRICOTS </span>be? I decided jam (for sure) and also frozen in bags would be the answer. When The Farmer was a boy, his mom made an <span style="color:#ff6600;">APRICOT </span>pudding type cobbler, which I have come to find out, was something he really loved. Thus the frozen <span style="color:#ff6600;">APRICOTS</span>. I will post that recipe in the next few days.</span></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvasRIcFiK9a5JhGy-G8m2HBOfDEgq4tQZA0xBB6vMGlWU0wKg8ebqsEAgRrhZ3imvMmoY3i5p-QhbBjsfWDvd6JJ_2JRXWekwb6orihDz-u1F505fyeShDzdgFTiw6LMbT4A_Q_dyfww/s1600-h/apricot+jam+1.jpg"><img id="BLOGGER_PHOTO_ID_5214433010544535858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvasRIcFiK9a5JhGy-G8m2HBOfDEgq4tQZA0xBB6vMGlWU0wKg8ebqsEAgRrhZ3imvMmoY3i5p-QhbBjsfWDvd6JJ_2JRXWekwb6orihDz-u1F505fyeShDzdgFTiw6LMbT4A_Q_dyfww/s400/apricot+jam+1.jpg" border="0" /></a> <em><span style="font-size:85%;">Six batches and 32 pints later, we are done with the <span style="color:#ff6600;">APRICOT </span>jam. I ended up making a batch of <span style="color:#cc0000;">CHERRY</span> jam this morning and it was wonderful! Back to the <span style="color:#ff6600;">APRICOTS</span>.....the jam is really yummy. Sweet and tart and beautiful. I just used the recipe on the Sure Jell box and it was perfect.</span></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHq80ksIx7e85OYAYvMTKxOA4OpJKpkuSYhVSC6qsavZOrDfEYf6QCHGUA-BFivZiDzW9RpXMmK4CnZ7-iLbLR5LCpEjPxfNWFY6WtDHc71-pGkFJn5GtYwADYsI6kWUl65YgKQJSuX_N/s1600-h/bread+and+apricot+jam.jpg"><img id="BLOGGER_PHOTO_ID_5214433012942824818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHq80ksIx7e85OYAYvMTKxOA4OpJKpkuSYhVSC6qsavZOrDfEYf6QCHGUA-BFivZiDzW9RpXMmK4CnZ7-iLbLR5LCpEjPxfNWFY6WtDHc71-pGkFJn5GtYwADYsI6kWUl65YgKQJSuX_N/s400/bread+and+apricot+jam.jpg" border="0" /></a><br /><div><em><span style="font-size:85%;">Yummmmmm, very tasty, and very rewarding to have homemade jam on the shelf.</span></em></div>The Farmer's Wifehttp://www.blogger.com/profile/05901695394185277015noreply@blogger.com3