The Farmer's Daughter Cooks

Southwestern Chicken and Bean Stew

2011-11-17T04:02:00.000-08:00

The diet Levi and Brian are on - which is essentially a sugar busters diet - means I have been making a lot of soups.

Beans - a staple in a lot of soups - are a good source of protein and fiber.

1 cup dried pinto beans
2 lb. cut-up frying chicken, skin removed
1 cup frozen corn
1 cup salsa
1 (14 oz.) can chicken broth (low sodium)
1 (4.5 oz.) can chopped green chiles
1 tsp. cumin
2 tbsp. chopped fresh cilantro (optional)

Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.

Cook chicken; cool. Remove meat from bones.

Drain beans, discard water. Place beans, cooked chicken and all remaining ingredients (except cilantro) into crock pot. Mix well.

Cover, cook on low setting for 5-6 hours.

Add cilantro; mix well.

Love Me

Southwestern Beef 'n Rice Stuffed Peppers

2011-11-10T15:47:00.000-08:00

Brian has always asked me to make stuffed peppers.

I am not sure if he is asking for them because he has had them somewhere and liked them or because he just wants to try them.

Anyway, I have never had a stuffed pepper recipe that I thought looked good . . . until now.

1 lb. lean ground beef
1/4 cup chopped onion
1 (1.25 oz.) pkg. taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 medium green bell peppers
1/2 cup salsa
1/2 cup water
1/4 cup sour cream
1/2 cup shredded cheddar cheese

Heat oven to 375 degrees. In large bowl, combine ground beef, onion, taco mix and egg; mix well. Add rice; mix well.

Cut bell peppers in half lengthwise; remove seeds and membrane. Put cut side up in ungreased 13x9 baking dish. Spoon beef mixture into peppers, mounding as needed. Top each with 1 tbsp. of salsa. Pour water into dish around peppers.

Bake at 375 degrees for 35-40 minutes or until beef is thoroughly cooked and peppers are crisp tender. Top each with about 1/2 tbsp. sour cream and 1 tbsp. cheese.

Love Me

Chicago Style Deep-Dish Pizza

2011-11-08T15:53:00.000-08:00

Sometimes homemade pizza just sounds good.

Brian and I have fond memories of being newlyweds and making Chef Boyardee pizzas together after work. We would each make our own - trying to out-create each other.

After the kids were born, we perfected bread sticks - touting that they were better than Little Caesar's bread sticks!!

This deep-dish style homemade pizza is good for a change of pace.

1 lb. lean ground beef
1/2 roll of sausage
1/2 cup chopped onion
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. dried oregano leaves
1/2 tsp. pepper
2 tbsp. grated Parmesan cheese
2(12 oz.) cans refrigerator biscuits
1 (2.5 oz.) jar sliced mushrooms
1 medium tomato, sliced
1 cup shredded mozzarella cheese

Heat oven to 350 degrees. Spray 13 x 9 inch pan with cooking spray. In large skilled, cook ground beef and sausage with onion until meat is thoroughly cooked. Drain.

Stir in tomato paste, oregano, pepper and 1 tbsp. Parmesan cheese. Keep warm this warm while preparing crust.

Separate dough into biscuits. Arrange biscuits in sprayed pan; press over bottom and up sides to form crust.

Spoon hot beef mixture into crust. Place mushrooms over beef mixture. Arrange tomato slices over mushrooms. Sprinkle with mozzarella cheese and remaining tbsp. of Parmesan cheese.

Bake at 350 degrees for 20-25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.

Love Me

Beef and Spinach Enchiladas

2011-10-31T15:40:00.000-07:00

(I wish I had some bright, cheery Fiestaware plates to serve these yummy enchiladas on!!)

Sneaking spinach into these yummy enchiladas is a great way to add a little nutritional umph to your supper!

1 lb. lean ground beef
2 garlic cloves, minced
1 1/2 cups frozen spinach
4 oz. cream cheese, cut into cubes
1/2 tsp. cumin
1 (4.5 oz. can) chopped green chiles
8 oz. (2 cups) shredded Monterey jack cheese
8 flour tortillas
1 (8 oz.) can tomato sauce
salsa

Heat oven to 350 degrees. Spray 9 x 13 baking dish.

In large skillet, cook ground beef and garlic over medium-high heat until thoroughly cooked. Drain.

Add spinach; cook 3-5 minutes or until spinach is thawed, stirring frequently. Reduce heat to medium; stir in cream cheese, cumin, chiles, and 1 1/2 cups of the cheese until combined.

Spoon about 1/3 cup of beef mixture down center of each tortilla. Roll up; place seam side down in sprayed baking dish.

In medium bowl, combine tomato sauce and salsa; mix well. Spoon over tortillas; sprinkle with remaining 1/2 cup cheese.

Bake at 350 degrees for 20-25 minutes or until thoroughly heated.

Love Me

Salisbury Steaks

2011-04-26T08:03:00.001-07:00

I don't know what makes Golden Mushroom soup so much different than its paler cousin Cream of Mushroom soup . . . but in my book, the difference is huge!

Cream of Mushroom soup - gross!

Golden Mushroom soup - good!

This salisbury steak recipe which uses Golden Mushroom soup has got to be one of the easiest and tastiest ground beef recipes around.

NOTE: Do not substitute cream of mushroom soup for GOLDEN MUSHROOM soup. If you do I will paddle your bottom.

Sorry, that was the mom in me coming out.

2 pounds of ground chuck

1 egg

1 sleeve of saltine crackers, crushed

1/4 cup and 2 Tbsp. catsup, divided

salt and pepper

1 can Golden Mushroom soup

In a large bowl mix ground chuck, egg, crushed saltines, catsup, and salt and pepper (to taste). Mix well then form into 8 large patties.

In sprayed skillet, cook patties over med-high heat until well browned on both sides, but not completely cooked through.

Remove patties from skillet. Drain all grease. Return patties to skillet.

In small bowl combine soup with 1/2 can of water and 2 tbsp. catsup. Mix well.

Pour soup mixture over patties in skillet. Cover and simmer over low heat for 1/2 hour or until patties are completely cooked.

Love Me

4/25/11 Menu

2011-04-25T07:25:00.000-07:00

Wow! Classes are over . . . yay!!!!

Unfortunately, when I went back to work and back in my scrubs it was obvious by the bulges that I had indulged in a few too many free bagels and muffins while in class.

Oh well, such is life . . .

After taking a vow of healthy eating, I am ready to get back to menu planning and cooking!

Monday - Salisbury steaks, mashed potatoes, green beans

Tuesday - Mushrooms and Eggs, Biscuits and Gravy

Wednesday - Taco Salad

Thursday - Swiss steaks, buttered potatoes, spinach and strawberry salad

Friday - Deep dish pizza

Recipes I will highlight this week: Salisbury steaks, mushrooms and eggs and deep dish pizza

Love Me

Spinach Melt Sandwich

2011-04-15T10:13:00.001-07:00

I have been in classes for work for the last two weeks which accounts a little for my blogging absence. Commuting downtown when I am used to a 5 minute drive, sitting for 8 hours when I am used to being on my feet, and having to wear real clothes when I am used to wearing scrubs is putting a toll on my mind and body.

The one up-side of my classes is that my sweet, older instructor loves to eat . . . more than just eat, she loves to eat and socialize. This means lunches out at fancy restaurants or catered lunches!

There is a quaint little deli just a few blocks from IU Health/Methodist (where my classes are being held) called the Side Street Deli. I have totally fallen in love with their spinach melt! I love it, love it, love it!

Spinach, tomatoes, provolone cheese on wheat bread - melted and grilled to perfection!

Commuting, sitting, and wearing real clothes might not be so bad after all!

Love Me

Etsy Shop!!!

2011-04-02T14:20:00.001-07:00

I have officially entered the world of Etsy!
Or actually it may be a not-s0-veiled attempt at justifying
my purchases of vintage dishes!

I am not sure - and please don't tell Brian.
He thinks I have a newly found interest in business!
Ha, ha, silly boy.

So far every investment I have purchased I want to keep!
This could be bad for my bottom line.
Just like that box of Ding Dongs I ate.

Go to TheWifeandDaughter to see my shop!

Chicken and Gnocchi Soup

2011-03-07T16:15:00.001-08:00

Levi and I enjoy watching the Food Network. After watching Iron Chef last night, I thought this soup, which features potato gnocchi, sounded good.

Turns out, it was good!

3 chicken thighs

1 can chicken broth

1 pint half and half

1 tsp. minced garlic

1 carrot, shredded

1/2 cup frozen chopped onion

8 oz. frozen spinach

2 Tbsp. oil

1/2 tsp. thyme

salt and pepper

16 ounces potato gnocchi

Place chicken thighs in large stock pan; add enough water to cover. Season with salt and pepper. Cook over med-high heat until done. Remove meat saving broth. When cool de-bone meat and skim fat off of broth. Return meat to broth.

In skillet saute onion, garlic, and carrot in oil over medium heat until onion is translucent. Add mixture to stock pot; add chicken broth, spinach, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4-5 minutes.

Reduce heat and add half and half; continue cooking over low heat for 10 minutes.

Love Me

3/6/11 Menu

2011-03-07T12:24:00.000-08:00

Spring is just around the corner . . . ahhhh.

But just when life should be slowing down, my work schedule is getting more complicated.

I would bring out my crock pot to help . . . but it didn't fair so well after it fell from the tower of clean dishes in the dish strainer.

It looks like I am in the market for a new crock pot, but who has time to shop?

Monday - chicken and gnocchi soup, spaghetti and meatballs

Tuesday - brown sugar BBQ chicken, mashed potatoes, green bean casserole

Wednesday - dilly egg salad and chips, fruit

Thursday - Chicken fettucini Florentine, salad

Friday - steak and onions, lentils with mushrooms and bacon, dinner rolls, green beans

Saturday - deli meat sandwiches, chips and cottage cheese

Recipes I will highlight this week: chicken and gnocchi soup, lentils with mushrooms and onions

Love Me

Applesauce Brownies

2011-03-06T12:01:00.000-08:00

Baby Scooby dreaming of applesauce brownies!

These brownies are so good for you they almost can be considered health food!

1/2 cup margarine

2 squares baking chocolate (or powdered equivalent)

1 cup sugar

2 eggs, well beaten

1/2 cup applesauce

1 tsp. vanilla

1 cup flour

1/2 tsp. soda

1/4 tsp. salt

1/2 cup nuts

Melt on low heat margarine and chocolate. Blend sugar, eggs, applesauce, and vanilla into chocolate mixture.

Sift together flour, soda and salt. Add to chocolate mixture; stir in nuts. Spread in greased and floured 9 x 9 square pan.

Bake at 350 degrees for 35-40 minutes.

Love Me

2/28/11 Menu

2011-03-01T04:05:00.000-08:00

I got a good deal on a big package of cubed steaks! The boys can look forward to meaty meals this week!

Monday - chili with Fritos

Tuesday - country fried steak, mashed potatoes, peas

Wednesday - meatball subs. chips, fruit, applesauce brownies

Thursday - round steak supreme, sweet potatoes, salad

Friday - chicken fettucini florentine, garlic bread

Saturday - Basketball State Finals!!!

Recipes I will highlight this week: chicken fettucini florentine, and applesauce brownies

Love Me

Jadite Alice pattern

2011-02-27T12:27:00.000-08:00

Surprise, surprise . . . I have gotten myself in a bit of a spot - you can read about it here.

But after a trip Friday to an albeit over-priced antique store, my collection of jadite has grown some. While not my . . .

#1 choice - Fire King jadite restaurant ware

(the thickest and heaviest of the Fire King jadite); or even my

#2 choice Fire King jadite Jane Ray pattern

(a thinner version of restaurant ware meant for home use); it is my

#3 choice Fire King jadite Alice pattern

(a frillier version of the Jane Ray pattern).

After searching the ENTIRE store twice, Brian spotted 8 Alice pattern saucers! I snatched them quicker than lightning and headed to the check-out with 2 minutes to spare before closing!

My heart is still beating fast just thinking about it.

Now I only need 8 matching dinner plates and 8 matching cups.

Oh, and the silver. . . and a pretty cloth tablecloth . . . and a few serving platters.

Details, details.

Love Me

Why are they SOOOO good?

2011-02-26T13:13:00.001-08:00

Seriously, they should be illegal.

Eggs Benedict

2011-02-24T05:16:00.000-08:00

Hollandaise sauce is an emulsion of egg yolk and butter,

usually seasoned with lemon juice, salt, and white pepper.

It is tasty, but boy is it high fat!

Here is a leaner, meaner version of Hollandaise sauce to go with the classic Eggs Benedict.

6 slices lean Canadian bacon

3 whole wheat English muffins, split and toasted

6 large eggs, poached

Mock Hollandaise Sauce

Place bacon in sprayed skillet; cook over medium heat until thoroughly cooked - turning once.

Place one bacon slice on each muffin half. Top each slice with a poached egg and 2 Tbsp. Mock Hollandaise Sauce.

Serve immediately.

Mock Hollandaise Sauce:

3/4 cup plain low-fat yogurt, divided

1 large egg yolk

1 Tbsp. lemon juice

1/4 tsp. salt

1/8 tsp. dry mustard

Combine 1/4 cup yogurt and egg yolk in a small saucepan; stir well. Place over low heat. Cook 6 minutes or until thick; stirring occasionally with a whisk (do not boil).

Stir in remaining 1/2 cup yogurt, lemon juice, salt and mustard. Cook until thoroughly heated (do not boil).

Love Me

Low sugar peach-oatmeal bars

2011-02-22T12:07:00.000-08:00

Diane and a rather plump Me

It is hard to stay away from candy and chocolates this time of year.

Christmas candy is still on the shelf when stores bring out the Valentine's Day chocolates . . . and the chocolate hearts are still on the shelf when the Cadberry eggs are put on display!

What's a girl to do?

This recipe is a low sugar, sweet-tooth satisfying dessert which even has a healthy amount of whole grains thrown in!

1 1/4 cups flour

1 1/4 cups uncooked quick oats

1/2 cup sugar (or Splenda equivalent)

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, melted

2 tsp. vanilla extract

12 ounces no sugar added or sugar free peach preserves

Combine flour, oats, sugar, soda and salt in large bowl; blend well. Add butter and vanilla; mix until crumbly.

Reserve 1 cup of the mixture.

Press remaining crumb mixture into greased 13 x 9 pan. Spread peach preserves on crust within 1/4 inch from edge of pan. Sprinkle with remaining crumb mixture.

Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool and cut into bars.

Love Me

2/21/11 Menu

2011-02-21T05:02:00.000-08:00

Daddy and Me on Uncle Gene's horse, Kansas.

One of two times I have ever been on a horse!

Monday - Fish fillets, macaroni and cheese

Tuesday - Fried chicken strips, gravy, dinner rolls, broccoli florets

Wednesday - BBQ beef sandwiches, scalloped potatoes, peas

Thursday - eat out on way to away game

Friday - chili with Fritos

Saturday - Eggs Benedict (low cal version), low sugar peach-oatmeal bars

Recipes I will highlight this week: low sugar peach-oatmeal bars and low cal eggs benedict

Love Me

Sweet and Sour Meat Loaf

2011-02-19T07:34:00.000-08:00

Three goobers - just like their Dad!

Another yummy recipe from my mom. Levi loves this meat loaf so much that my mom would have to shut him off at the table when he was little!

1 1/2 pound ground beef (ground chuck is best)

1 cup cracker crumbs

1 tsp. salt

1/4 tsp. pepper

2 eggs

1 tsp. instant minced onions

1 can (15 oz.) tomato sauce, divided (catsup will work too)

Sauce:

remaining tomato sauce from meat loaf - again catsup will work

2 Tbsp. brown sugar

2 Tbsp. vinegar (apple cider)

1/2 cup sugar

2 tsp. prepared mustard

Mix together beef, cracker crumbs, salt, pepper and eggs. Add onions and 1/2 of tomato sauce. Form into loaf in pan.

Bake at 350 degrees for 50 minutes or until done.

In saucepan, combine sauce ingredients; bring to boil. Pour over meat loaf. Bake 10 min. more.

Love Me

2/14/11 Menu

2011-02-14T13:37:00.000-08:00

Monday - salsbury steak, mashed potatoes, green beans, fresh baked bread

Tuesday - salsbury steak, buttered bread, cottage cheese

Wednesday - Hot Pockets before church

Thursday - salsbury steak, biscuits, applesauce

Friday - salsbury steak, bread sticks, corn

I think we are in a rut.

Recipes I will highlight this week: salsbury steak . . . I am kidding!

Love Me

Jelly Roll

2011-02-04T12:29:00.000-08:00

Me c. 1973

"What do you mean the jelly roll is all gone?"

For some reason I have a specific memory of Mother making this jelly roll while wearing her pretty pink housecoat. I think it was on a Sunday morning.

Yes, only my mother would or could manage to make Sunday dinner (usually roast, potatoes, and carrots), bake a jelly roll from scratch, and get two little girls ready for church on Sunday morning. But she did - every Sunday.

Well, maybe not the jelly roll part.

*Note: The following has nothing to do with cooking, but is worthy of posting.

One of the things for which I am most grateful to my parents is their faithfulness to the Lord - faithfulness in church attendance and church service. Never did we have to ask if we were going to church on Sunday. It was a given. We were there.

Although we may not be as industrious as them (I have NEVER baked a jelly roll on Sunday morning), our parents' pattern of faithfulness has been passed down to me, my sister, and my brother. Praise God for godly parents!

Now back to the jelly roll!

This is a recipe that is in the cookbook Mother made for me, my sister, and my sister-in-law. Under the comment section she added that she would often make this jelly roll using her grandmother's homemade jelly.

Maybe that is why it was always so good!

This is a very simple recipe that is SOOO much tastier than the store bought versions!

1 cup Softasilk flour

1 tsp. baking powder

1/4 tsp. salt

3 large eggs

1 cup sugar

1/3 cup water

1 tsp. vanilla

powdered sugar

jelly of choice

Beat eggs until very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low speed.

Slowly mix in dry ingredients, just until smooth. Pour into jelly roll pan which has been greased and floured (jelly roll pan=15"x10" pan with 1" sides).

Bake 12-15 minutes at 350 degrees. Turn baked jelly roll onto clean dish towel that has been sprinkled with powdered sugar. Trim edges. Roll cake and towel into roll. Allow to cool.

Unroll and spread with jelly. Roll cake again. Sprinkle with powdered sugar. Slice into 1" slices when ready to serve.

Love Me

Mother's Swiss Steak

2011-02-02T12:59:00.001-08:00

Brian and Me c. 1985 - Back when I thought winter was fun!

I love everything about this recipe - it is easy, it is quick, it is hardy, and it is tasty! Mother has made this recipe for years and it has always been a favorite of mine . . . and Brian's.

During my senior year of high school Brian started coming over every night after work to see me and he would stay for supper. I never thought about it then, but looking back on it that was a little bit of pressure on my mom.

We always had classic meat and potatoes suppers, and there always seemed to be enough to go around. But one night supper prospects must have been looking a little skimpy. My mom said something to me about Brian coming over every night for supper.

My response to her was the following romantic, impassioned plea: "I won't eat then. Let him eat mine; he needs it."

Never again did Mother say anything about Brian coming over for supper. She knew I had it and had it bad! I loved him and wanted to take care of him!

Now almost 24 years later, I can't help but think about that when I make this swiss steak.

2# cubed steak

salt and pepper

4 Tbsp. flour

cooking oil

1 can cream of celery soup

1/4 cup water

1 Tbsp. A-1 steak sauce

Cut meat into serving portions. Season meat with salt and pepper and dredge in flour.

Heat oil in skillet. Brown meat on both sides.

Mix remaining ingredients and pour them over meat.

Cover and simmer over low heat for one hour or until tender.

Love Me

1/31/11 Menu

2011-01-31T16:02:00.000-08:00

Megan looking stylish while keeping house.

Proof that Levi knows how to wash dishes but just chooses not to wash dishes.

The other day someone asked me what it was like living with all boys now.

It is different . . . definitely different.

Here are some differences bullet style:

I never walk in the house and find that the dishes have been done.
I am the only one who feeds the cats.
We watch ESPN . . . a lot.
We eat more meat.
I have not found a bobby pin on the floor or in the laundry for weeks.
Unless I want to smell like a man, I have no one's body wash to borrow when mine runs out.
I haven't shaved my legs with a girl razor in weeks.
Did I mention we watch ESPN . . . a lot.
Scooby now has his own place at the table.

Monday - Frozen pizza

Tuesday - Swiss steak, egg noodles, peas

Wednesday - spaghetti and garlic bread

Thursday - Ham, au gratin potatoes, green beans

Friday - Manwich, twice baked sweet potatoes

Saturday - Turkey ManHattan, peas

Recipes I will highlight this week: Swiss Steak, twice baked sweet potatoes, and raspberry jelly roll.

Love Me

Homemade Angel Food Cake

2011-01-25T11:16:00.000-08:00

Not a lot of cooking has been going on in our neck of the woods. Joel and I have been down with influenza for the last week.

Not pretty. Not pretty at all.

But today the snow is starting to melt and the sun has returned, and maybe renewed respiratory function with it.

In an attempt to feel better, I am making cakes today. Not one . . . but two cakes.

Cherry Cake Puddin g - courtesy of the Pioneer Woman (who I like to pretend is my personal friend) and Angel Food Cake - courtesy of my mother (who I like to think is my real friend).

Let the baking begin.

Angel Food Cake

1 1/2 cups egg whites (with NO egg yolk traces)

1/4 tsp. salt

1 tsp. cream of tartar

1 cup sifted sugar

1 cup powdered sugar

1 cup sifted cake flour

1 tsp. vanilla

Put empty cake pan in 450 degree oven to heat.

Beat egg whites with salt and cream of tartar until stiff but not dry. Fold in granular sugar 2 Tbsp. at a time with wire whisk folding in slowly trying to keep the air in the egg whites.

Sift powdered sugar and cake flour together 5 times. Fold into egg white mixture 2 Tbsp. at a time raising spoon with high up-sweep motion.

Add vanilla. Remove pan from oven and pour in batter.

Bake at 450 degrees exactly 23 minutes. Invert on stand or cups until cool.

Love Me

Sour Dough Bread Starter and Bread Recipe

2011-01-15T09:27:00.000-08:00

They say the smell of fresh baked bread is a real male stimulant.

Why bother with hair and make-up and forget losing weight - just bake bread!

Starter recipe -

1 pkg. dry yeast

1 cup warm water

3/4 cup sugar

3 Tbsp. instant potato flakes

NOTE: STIR ONLY WITH A WOODEN SPOON - NO METAL SPOONS.

I am not sure what will happen but I think it is akin to the Apocalypse. Just don't do it.

Combine all ingredients well. Let sit 5 hours until it ferments. Refrigerate for 3-5 days.

Much like husbands and children, starter needs to be fed every 3-7 days. To feed, take out of refrigerator and add the following ingredients:

3/4 cup sugar

2 Tbsp. instant potato flakes

1 cup warm water

Stir with wooden spoon. Let stand at room temperature for 8-10 hours. Remove 1 cup to make bread. Return remaining starter to refrigerator.

NOTE: You do not need to make bread each time you feed the starter, but you must remove 1 cup (either give away or discard).

Bread Recipe

6 cups bread flour (must be bread flour)

1/3 cup sugar

1 tsp. salt

1/2 cup vegetable oil

1 cup sour dough starter

1 1/2 cup warm water

In a large bowl, mix above ingredients into a stiff batter with a wooden spoon. Knead in additional flour until dough is no longer sticky.

Grease a second bowl, place well kneaded dough in bowl. Turn dough over leaving greased side up. Let stand at room temperature for 8-10 hours. Knead again. Place in 3 greased loaf pans. Let rise 8-10 hours.

Bake at 350 degrees for 30-40 minutes. Brush with melted margarine.

Then promptly write a letter to Wonder Bread thanking them for all of the hard work they do every day.

Love Me

Blonde Brownies

2011-01-14T08:32:00.001-08:00

Brownies and I go way back. Actually, I consider brownies to be one of my closest friends.

Sad but true.

These brownies are one of my absolute favorites. My mom can make them perfect every time - while my success with them is hit or miss.

The key is not over baking them. If you do, they are transformed from oohey-gooey brown sugar goodness into bricks.

Bricks that are impossible to get out of the pan. Bricks that you will try to eat because you are so desperate for a brownie. Bricks that you will curse as you are on the way to the dentist with a broken tooth.

So proceed with caution and heed the warning not to over bake!

1/4 cup margarine

1 cup light brown sugar (packed)

1 egg

3/4 cup flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

1/2 cup chopped walnuts (finely chopped)

1/2 to 3/4 cup chocolate chips

Melt margarine over low heat. Remove from heat. Blend in sugar. Cool. Stir in egg.

Blend flour, baking powder and salt: stir into cooled mixture. Mix in vanilla and walnuts. Add chocolate chips.

Spread in well greased 8 x 8 square pan.

Bake at 350 degrees for 25 min. DO NOT OVER BAKE. Cut into bars while warm.

* NOTE: These brownies will not look done - but remove from oven anyway. Unless you never want to use your 8 x 8 pan again!

Love Me

Snow Ice Cream

2011-01-11T08:45:00.000-08:00

Well the forecasters predicted this one correctly and we have snow. Joel is home from school and not too happy that I told him today would be a good day to clean his room.

Maybe some snow ice cream will help.

Quick and Easy Version:

1 cup milk

1/2 tsp. vanilla

1/2 cup sugar

Clean snow

In a large bowl mix milk, vanilla, and sugar together until sugar is dissolved. Slowly add snow until desired consistency.

Serve immediately. Does not keep well.

Slower But More Creamy version:

1 beaten egg

1 cup millk

1/2 cup sugar

1 tsp. vanilla

clean snow

In a saucepan mix the beaten egg, milk, sugar and vanilla vigorously with a wire whisk while heating until hot and frothy. Remove from heat. Allow pan to cool and then refrigerate until well chilled. This process will take 45-50 minutes.

In a large mixing bowl gather approximately 8 cups of clean snow. Pour cooled milk mixture over the snow mixing well and adding more snow until desired consistency is achieved.

Serve immediately.

Paula Deen version:

8 cups of clean snow

1 can (14 oz.) sweetened condensed milk

1 tsp. vanilla

In a large bowl place 8 cups of clean snow. Pour sweetened condensed milk over the top and add vanilla. Stir well to combine. Serve immediately.

Love Me

1/10/11 Menu

2011-01-10T17:21:00.000-08:00

Weather forecasters are predicting a winter storm for our area tomorrow which means Walmart was packed today with people grocery shopping. You know, stocking up on the staples . . .

. . . bread and milk. Because heaven forbid you get snowed in without any bread and milk.

I can think of a lot worse things to be snowed in without - toilet paper for one. Although I have never seen Charmin being hauled out of Walmart in mass quantities during the threat of snow. Oddly enough I did hear that strawberry jello sells out in some areas when snow is predicted.

I don't quite understand that one.

For me, however, being snowed in without some form of chocolate would induce a severe case of cabin fever within hours. So today, I skipped the bread and went straight for the brownie mix.

Although I am fairly confident that the weathermen are once again overreacting, I am now stocked with milk and brownie mix.

Let it snow!

Monday - chili with Fritos, left-over cheese cake bites

Tuesday - spaghetti and meatballs, garlic bread, spinach salad with oil and vinegar dressing

Wednesday - California baked beans, cottage cheese

Thursday - chicken fettucini with vegetables, crescent rolls

Friday - eat out on the way to Joel's basketball game

Saturday - baked chicken, green bean casserole, Au gratin potatoes

Recipes I will highlight this week: snow ice cream, blonde brownies, sour dough bread starter.

Love Me

Levi's gift

2011-01-09T13:14:00.001-08:00

After 23 years of marriage, my pots and pans have had it. But thanks to Levi and his unexpected gift of these Better Homes and Gardens beauties, I am set for another 20+ years!

Wedded Bliss!!!

2011-01-09T13:07:00.000-08:00

Megan and Adam

January 7, 2011

Now that Megan and Adam have entered into wedded bliss it is time for me to start planning menus, getting groceries and actually cooking again!

After all, Megan needs me now more than ever! Hopefully she will come here to Farmer's Daughter and get help with supper ideas and recipes . . .

The boys need me too . . . they have started to waste away these last three months! Don't worry boys Mom is back!

Now if I can just find the stove.

Maybe the first step in my return to normal life will be a good house cleaning!

Hiatus

2010-10-07T13:28:00.000-07:00

Since it has been a month since I last posted here, I decided I would officially call a hiatus from menu blogging.

I will return to posting menus and sharing recipes as soon as we get our little girl who decided to grow up married off.

Love Me

9/7/10 Menu

2010-09-07T18:51:00.000-07:00

I am hoping for more fall-like weather this week because I am in the mood for soup and comfort food made in the crock pot!

Monday - spaghetti and meatballs, garlic bread, salad
Tuesday - BBQ beef sandwiches, Doritos, applesauce, celery w/cream cheese, chocolate chip cookies
Wednesday - chicken corn soup with rivels (before church)
Thursday - chili with peanut butter sandwiches, oatmeal raisin cookies
Friday - eat out after Joel's game
Saturday - french toast (breakfast/brunch) potato soup, cheesy spinach croissants

Recipes I will highlight this week: french toast, apple cake

Love Me

Shepherd's Pie

2010-08-31T18:43:00.000-07:00

Shepherd's Pie is a quintessential fall food! Even though it is still 90 degrees here and hardly fall - Megan inspired me to make it.

You see, she made it for Adam on Monday night, and he loved it. She was so proud of her supper that she sent me a picture of it plated on her Turf Green Fiestaware!

Too bad the picture was really dark or I would include it with this post.

You gotta love Shepherd's Pie - there are like a million different ways you can make it. I made it totally different than Megan did - but that's the beauty of it - it is still Shepherd's Pie!

Megan's version:

1 can Dinty Moore
2 envelopes of instant potatoes
cheddar cheese, shredded

Pour Dinty Moore into 8x8 glass baking dish. Prepare potatoes according to packaged directions. Place on top of Dinty Moore. Cover with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

My version:

1 lb. ground venison
2 Tbsp. oil
1/2 red onion, chopped
1 tsp. beef bouillon
1 cup water
2 Tbsp. flour
1 cup frozen peas
1 cup frozen corn
salt/pepper
instant potatoes
cheddar cheese, shredded

In large skillet heat oil; add onions. Cook until glossy. Add ground venison. Cook until no longer pink.

Add beef bouillon and water. Heat until boiling. Turn down heat and add flour, stirring until thick.

Add peas and corn. Remove from heat. In large bowl, make instant potatoes (6 servings) according to box directions.

Pour slightly cooled meat mixture into 8x8 baking dish. Cover meat mixture with instant potatoes; cover potatoes with shredded cheese.

Bake at 350 degrees until bubbly and cheese is melted.

Love Me

8/30/10 Menu

2010-08-30T17:27:00.000-07:00

Busy week this week - it seems all of us are going in different directions! Hopefully we will all meet up around the supper table at least a couple times this week.

Monday - Date night with Joel! He and I ate at Subway - Joel's favorite (well second to Long John Silvers).
Tuesday - Shepherd's Pie, applesauce, buttered bread, simple spinach salad with ranch dressing
Wednesday - grilled cheese and tomato soup
Thursday - Swiss steak in the crock pot (using the last of our venison tenderloin), green beans, brown and serve rolls
Friday - Eat out after Joel's soccer game
Saturday - Brian's family reunion - take zucchini bread, pumpkin bread, and banana nut bread

Recipes I will highlight this week: Shepherd's pie, zucchini bread, pumpkin bread, and banana nut bread (made from basic bread recipe).

Cheesy Spinach Croissants

2010-08-27T11:03:00.000-07:00

Warm, buttery croissants could feasibly go with just about any and every meal in my book!

These cheesy spinach croissants pair perfectly with tomato soup, meatballs, or roast beef. They are also a great appetizer for a dinner party.

I have two versions of cheesy spinach croissants that I love - one is super simple and the other a little more complicated. But BOTH are great - I mean, how can you go wrong with the Pillsbury Dough Boy?

Simple version:

1 can of refrigerated crescent rolls
frozen spinach, thawed and well drained
Velveeta

Open can of crescent rolls; unroll and lay each out flat. Place a spoonful of spinach on wide end of each roll and top with a small square of Velveeta. Roll each crescent roll as directed on can. Bake as directed on can.

*sliced water chestnuts can also be added - simply mix in with spinach.

More complicated version:

1/2 c. chopped onion
4 oz. can mushroom stems and pieces, drained
2 tsp. jar-type minced garlic
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 c. part-skim ricotta cheese
3 oz. shredded mozzarella cheese
1/4 c. nonfat sour cream
1/4 tsp. salt
1/4 tsp. black pepper
Dash ground nutmeg
2 cans refrigerated crescent rolls

In sprayed skillet, saute onion, mushrooms, and garlic over medium-high heat, stirring frequently, until onion is translucent, about 2 minutes.

Remove from heat; stir in spinach, ricotta, mozzarella, sour cream, salt, pepper, and nutmeg until thoroughly combined.

Separate dough; place spinach mixture evenly on wide end of each roll. Roll as directed on can; place on nonstick baking sheet. Repeat with remaining rolls. Bake at 350 degrees until lightly browned, about 20 minutes.

Love Me

Oriental Spinach Salad

2010-08-27T08:21:00.000-07:00

This is another DELISH spinach dish! A dear friend from the Breast Cancer Support Group I lead gave me this recipe - thanks Debbie!

The water chestnuts really send this salad over the top in yummy-ness!

2 bags spinach, torn
2 cans water chestnuts, sliced thin
2 cups fresh bean sprouts (or approx. 1 bag)
4 hard cooked eggs, chopped
1/2 lb. bacon, fried and broken into small pieces

Dressing:

1 cup salad oil
3/4 cup sugar
1 Tbsp. Worcestershire sauce
1 small red onion, chopped
2 tsp. salt
1/3 cup catsup
1/4 cup apple cider vinegar

Place all dressing ingredients in a jar and shake or use a blender to lightly blend. Ingredients can be mixed the day before and stored in the refrigerator.

Toss the salad and add the dressing just before serving.

*Note: I think this makes a little too much dressing for my liking. I would recommend pouring the dressing on a little at a time and then tossing the salad - adding only the amount of dressing you want.

Love Me

Cornbread Salad

2010-08-23T16:50:00.000-07:00

Although this salad may not fall under the healthy category, it is certainly good!

It feeds an army and is, therefore, great for pitch-ins!

1 pkg. ranch salad dressing mix
1 cup sour cream
1 cup mayonnaise or Miracle Whip
1 (9 inch) pan cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 large tomatoes, chopped
1/2 cup chopped green pepper
1/2 cup chopped green onions
2 cups shredded cheddar cheese
10 slices bacon, cooked crisp and crumbed
2 (17 oz.) cans whole kernel corn, drained

Combine salad dressing mix, sour cream, and mayonnaise; set aside. In large, pretty bowl or 13 x 9 dish place half of the crumbed cornbread then layer with 1/2 of the beans, tomatoes, green pepper, green onions, cheese, bacon and corn - followed by 1/2 of the dressing mixture. Repeat layering with remaining ingredients.

Cover and refrigerate for at least 2 hours.

Tips and Tricks:

To add a little kick - mix 1 can drained RoTel tomatoes to dressing mixture.
Use low fat mayo, sour cream, cheese and turkey bacon to reduce calories.
Buy ready-made cornbread - saves heating up the oven on a hot day.
Use bottled Ranch dressing instead of mixing your own (omit sour cream and mayo).
Serve this instead of traditional cornbread pudding for a side with Mexican dishes or chili.

Love Me

8/23/10 Menu

2010-08-23T16:35:00.000-07:00

After 4+ hours cleaning the kitchen, refrigerator, and pantry, I now finally feel on top of things again!

Hooray! for a clean kitchen!

Monday - turkey Manhattan, frozen corn, left-over German chocolate cake
Tuesday - crockpot meatballs and rice, cheesy spinach croissants, and salad
Wednesday - egg salad sandwiches, chips, dill pickle spears (before church)
Thursday - venison stew with biscuits, fruit cup and cookies
Friday - birdnests (lunch) eat out after Mitch McVicker concert
Saturday - Family Reunion! Take cornbread salad and fruit tray!

Recipes I will highlight this week: cheesy spinach croissants and cornbread salad

Love Me

2010-08-19T12:55:00.000-07:00

Once again a menu-less week has led to haphazard suppers thrown together at the last minute and way too many trips to Walmart.

One of these days I will get my life back together and plan menus and grocery shop. Settling into the school year should help.

In an attempt to make forward progress toward this goal, my early exit from work will be used to clean the kitchen and . . .

. . . dare I say it, the REFRIGERATOR!

Supper tonight will, therefore, be a hodge-podge of left-overs and near expiration items.

Nice thought isn't it?

You might call it a half-price supper.

Love Me

8/9/10 Menu

2010-08-12T17:55:00.000-07:00

There is no menu this week.

It's been too hot to cook . . .
too hot to eat . . .
too hot to blog.

I would wish for fall . . .
for chili . . .
for pumpkin pie . . .

But I don't want to wish my life away.

I rather want to enjoy each and every day -
whether they be hot or cold!

This is the day that the Lord has made -
I will rejoice and be glad in it!

Praise God for HOT summer days . . .

here is my list of cold, summer foods to rejoice and be glad in:

garden tomatoes chilled in the fridge
fudge pops from IGA
watermelon
even better - seedless watermelon
grapes and whipped cream cheese
COLD pickled beets
cream cheese and cucumber sandwiches
homemade ice cream
lemon shake-ups
fresh frozen blackberries served slightly thawed
chilled Pepsi Throwback

Yes, I am a bad girl.

Love Me

Freezer Pies

2010-08-02T14:08:00.001-07:00

These freezer pie recipes are from a 1979 magazine insert put out by General Foods Corporation (the makers of Jell-O and Cool Whip). I remember it like yesterday when Mother got these recipes and first made them. I think we had a new pie every night!

When Mother put together her cookbook a couple years ago, she went through all of her many checkout lane cookbooks (Pillsbury, Jell-O, Bisquick . . .) and church cookbooks in order to pull out her favorite, most used recipes. She then distributed all of these many, various cookbooks to me, my sister, and my sister-in-law.

I love the ones I got! They are so familiar - even somehow comforting. Crazy how looking through an old cookbook can make everything seem right with the world for me.

Fortunately, when the pile was distributed I landed the Jell-O freezer pie insert. Lucky me and now lucky you!

My favorite is the chocolate pie, but I remember Daddy always liked the coconut best so that is the one Mother usually made!

Milk Chocolate Pie

4 oz. milk chocolate
1/4 cup milk
2 Tbsp. sugar (for less sweet pie, omit sugar)
1 pkg. (3 oz.) cream cheese, softened
1 container (8 oz.) Cool Whip, thawed
1 graham cracker crust

Heat chocolate and 2 Tbsp. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.

Fold chocolate mixture into Cool Whip, in a bowl, blend until smooth. Spoon into crust, freeze about 4 hours. Store any leftover pie in freezer.

Creamy Coconut Pie

1 pkg. (3 oz.) cream cheese, softened
1 Tbsp. sugar
1/2 cup milk
1 1/3 cups coconut
1 contained (8 oz.) Cool Whip, thawed
1 graham cracker crust

In blender, combine cream cheese, sugar, milk and coconut. Blend for 30 seconds.

In a bowl, fold mixture into Cool Whip. Spoon into crust. Top with toasted coconut. Freeze until firm, about 4 hours.

Let stand at room temperature 5 minutes before serving. Store any leftover pie in freezer.

Creamy Cheese Pie

1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tsp. vanilla
1 container (4 oz.) Cool Whip, thawed
1 graham cracker crust
topping of choice (cherry or strawberry pie topping,
fresh fruit . . .)

Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla.

Fold in Cool Whip, blending thoroughly.

Spoon into crust. Chill until set, about 4 hours. Serve topped with desired topping.

Banana Dream Pie

2 envelopes Dream Whip (can you still buy this?)
2 3/4 cups cold milk
2 pkgs. (4-serving) banana cream instant pudding
1 graham cracker crust (chocolate works well)

Prepare Dream Whip with 1 cup of the milk as directed on package, using large mixer bowl.

Add remaining milk and puddings. Blend; then beat at medium speed for 2 minutes, scraping bowl occasionally.

Spoon into pie crust. Chill at least 4 hours. Store any leftover pie in the freezer.

Love Me

8/2/10 Menu

2010-08-02T13:50:00.000-07:00

I am giving up cooking and instead giving in to a life of eating from the drive-thru.

Joel is away at soccer camp this week, the heat here has returned, Megan and Levi are gone most evenings, and all Brian ever wants to eat anymore are BLTs now that tomatoes are in season.

Who needs a menu when all you eat is BLTs?

Does anyone have any McDonald's coupons I can have?

Monday - chicken patty sandwiches with lettuce and tomatoes (of course), spinach, applesauce, oatmeal cookies
Tuesday - meatball subs, cottage cheese and chips
Wednesday - eat out after church
Thursday - crock pot rotisserie chicken, creamed spinach, sweet potatoes, pickled beets, bread pudding with lemon sauce (It's my birthday and I can cook what I want to! Ha ha)
Friday - celebrate both mine and Brian's birthday at my parents (Homemade ice cream, angel food cake and strawberries are on the menu!)
Saturday - venison roast with potatoes and carrots (we didn't have it last week as planned), Hawaiian bread, chocolate freezer pie - Joel will be home!

Recipes I will highlight this week: freezer pies!

Love Me

A Review by the Farmer (a/k/a Daddy)

2010-07-30T08:10:00.001-07:00

My parents took the drive the other day to the Mayberry Cafe, and Mother sent me these pictures.

Mother said the food was good - especially the coconut pie!

The Farmer (a/k/a Daddy)

. . . Go back in time as you enter the cafe in downtown Danville on the charming square. Recently renovated to include a second floor, this Danville restaurant does its utmost to provide total Mayberry immersion. You expect to see Aunt Bee come out of the kitchen any second, what with all the memorabilia. Three televisions even air the show throughout the restaurant, so you never forget where you are in time or space.

But it’s the delicious comfort food that will keep you coming back. It’s your basic American diner cuisine, all good, all abundant. Gravy thick enough to cling to your fork slathers chicken fried chicken and fresh, perfect mashed potatoes, just like Grandma used to make. Try Barney’s Barbecue Ribs, served with a potato and vegetable side, or the Otis Stew, named for the funny town drunk in old Mayberry. They bring you a basket filled with brown bread and cinnamon butter to complement your meal. Take the little elevator down a floor and check out the fresh salad fixins.

Prices are down-home good at the wallet-friendly Mayberry Cafe in Danville, which is another excellent reason for a return trip. Fans rave about the place and schedule a trip with anyone who comes to visit. This nifty dining establishment is so popular it gives Indianapolis restaurants a run for their money; it is the number one Danville restaurant and is tops with many residents of other nearby towns. Maybe you should give it a try soon. Eating at Danville’s Mayberry Cafe is even more fun than watching reruns.

September, 2009 review by Cindy Paul

Love Me

7/26/10 Menu

2010-07-28T14:07:00.000-07:00

Another crazy, busy, hot week here - which doesn't make spending a lot of time in the kitchen that appealing.

Did I mention it was hot?

Between the kids' work, school, dates, practices, and games - it is a toss-up as to which, if any, of the kids will be home for supper.

Maybe the lure of blackberry cobbler will be what it takes to get them all home on the same night for supper!

Monday - Levi's final in Interview and Interrogation. Joel soccer practice til 8pm. Megan guards til 4 pm then out with Adam. (Brian surprised me with steaks on the grill, Hawaiian bread, tomatoes, and red velvet cake!)
Tuesday - Joel's final summer league basketball game (eat out at Chick Fillet). Levi's final in Cultural Awareness then hang out with Hope. Megan guards til 8pm.
Wednesday - church (bacon and tomato sandwiches)
Thursday - Joel soccer practice til 8pm. Megan guards til 8pm. Mary Martha's (church ladies' group) here - salad pitch-in (chicken salad on croissants).
Friday - cheeseburgers on the grill, baked beans, Georginia's salad, blackberry cobbler with ice cream
Saturday - French Toast and bacon (brunch)
Sunday - venison roast, potatoes, carrots, left-over Georginia's salad, cake

Love Me

Pickled Beets

2010-07-21T07:04:00.000-07:00

I love pickled beets! But . . . they have to be pickled beets made from this recipe.

I have tried beets on buffets, beets from the hospital cafeteria, beets at other people's houses . . . They are just not the same!

This recipe is from my mother's grandmother whom we always called Mom. I have eaten them since I was born.

When I was in second grade we were told to bring our favorite food to school with us one day. For me it was a toss-up between spinach and my mom's pickled beets . . . I picked the beets.

I can't remember if we were getting to know each other or if we were studying nutrition - all I know is that you had to at least try each item brought in.

Needless to say, I wasn't very well liked that day because, let's face it, most second graders don't like pickled beets.

But I did - and I still do.

4 cups sugar
2 cups water (can use beet juice)
2 cups vinegar
beets, sliced

Mix sugar, water, and vinegar in saucepan. Heat until sugar is dissolved. Add beets; heat but do not overcook the beets.

Using slotted spoon, dip out hot beets and put in pint jars washed hot water. Pour still hot sauce over beets. Put lid on jar and allow to seal.

Refrigerate before serving.

Love Me

Georgina's Salad

2010-07-20T18:43:00.001-07:00

This salad gets its name from Brian's cousin, Georgina. She brought the salad to a church pitch-in several years ago and gave my mom the recipe . . . which was passed down to me.

It is essentially a vegetable salad that has a nice vinegar/sweet tang to it - which like most vinegar recipes is better the next day.

Be forewarned - this recipe makes a lot! Plan on taking it to a pitch-in or putting some in nice, pretty Mason jars to share with friends.

Did I mention this recipe makes a lot?

1 can each (drained):
french style green beans
sweet peas
white corn
yellow corn

1 cup each:
diced green pepper
diced celery
diced onion

1 jar (4 oz.) pimentos

Sauce:
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
3/4 tsp. pepper
1 tsp. salt
1/3 cup water

In large bowl, mix sauce ingredients until sugar is dissolved; add vegetables. Refrigerate. Best if made the night before.

Love Me

7/19/10 Menu

2010-07-19T08:05:00.000-07:00

Life is back to usual - all the kids are home!

For two weeks that is . . . Joel goes to soccer camp the first week of August.

But for now - we are all here.

I love late summer - I always have. It was even better back in the day when school didn't start until after Labor Day.

Back then late July and August were full of hot and lazy nights, lightning bug catching, tomato and watermelon eating, bike riding, and running around the house with a dish soap bottle down your underpants.

We didn't have a pool growing up.

Anyway, one of the best things about late summer is the fresh produce - fruits and vegetables that taste the way God intended them to taste. Unlike those hot house varieties that Walmart sells.

I am going to do my best to incorporate as many of these into our menu this week as possible!

Monday - BLTs, corn on the cob, cantaloupe
Tuesday - fresh green beans and new potatoes, ham steaks, angel food cake with black berries and cool whip
Wednesday - egg salad sandwiches, chips, applesauce
Thursday - cheeseburgers (on the grill), corn (on the grill), relish tray, cottage cheese and chips
Friday - pulled pork, fried green tomatoes, Georgina's salad, cheesecake

Recipes I will highlight this week: Georgina's salad and pickled beets.

*I am still searching for recipes for Megan and Adam's reception. I will post them periodically as I narrow them down.

Love Me

Puppy Chow

2010-07-15T13:10:00.000-07:00

I haven't done so hot posting ideas for Megan's reception menu as promised . . .

. . . I have been busy dating my husband!

We are heading down to church camp tonight to say hi to the kids, and then we are headed to Carl and Peggy's secluded cabin hide-away.

Well, that's not what Carl calls it. He calls it his hunting cabin.

I would hunt too if I had a cabin like this.

But for Brian and I - tonight it is a secluded cabin hide-away.

Before heading to the cabin, like I said, we are stopping by camp to see the kids and bring much needed supplies from the outside world to some of our church family who are counseling there this week.

And because I love each and every one of them SOOOOO much . . .

. . . I am making TWO batches of puppy chow to take down with us!!!!

9 cups Toasted Rice Cereal (I use Walmart Rice Chex)
1 cup of semi-sweet chocolate chips
1/2 cup peanut butter (smooth)
1/4 cup margarine
1/4 tsp. vanilla
1 1/2 cups powdered sugar

Pour cereal into large bowl.

Melt chocolate chips, peanut butter and margarine in a glass bowl in the microwave for 30 seconds. Stir until melted and smooth, microwaving longer if needed.

Stir in vanilla.

Pour over cereal. Stir gently until well coated.

Transfer to large plastic bowl with lid. Sprinkle powdered sugar over warm mixture. Put lid on bowl and shake well to coat.

Try not to eat it all before getting it to camp.

Love Me

7/5/10 Menu

2010-07-09T08:38:00.000-07:00

The extended weekend meant meals this week have been ANYTHING but planned and organized. You would think that after my trip to Jungle Jim's we would be eating exotic and exciting food every night!

We did have a decent supper last night - ham steaks, green beans, Hawaiian bread, and fresh corn on the cob (from the Farmer, a/k/a Daddy, himself). Yummy!

Looking ahead, this next week is going to be all messed up too because the kids are all going to be gone at church camp.

A whole week of date nights!!!! Well we will see. Ha ha.

I have a Breast Cancer Support Group meeting on Monday night, church on Wednesday . . . BUT we are staying at a secluded cabin on Thursday night! And we STILL have an Olive Garden/Red Lobster gift card to use.

So . . . in lieu of posting our weekly menu for next week (I don't want to make anyone jealous with all of the lobster and caviar we will be eating - ha ha!) I plan on posting something different.

Since Megan is getting married in SIX short months, my thoughts lately have been on the wedding and reception.

And . . . since the wedding will be in January, I have dug out some of my holiday/winter cookbooks hoping to get some inspiration for the reception menu.

Talk about Christmas in July!

Paula Deen and Taste of Home have not let me down! Next week I will start posting some potential contenders for the big day!!

Love Me

Meatball Subs

2010-07-02T16:10:00.000-07:00

I love a quick, hardy meal - and these meatball subs are just that. Quick and hardy.

I use home-style meatballs from Walmart (or the Evil Place as my friend Linda calls it - ha ha). There are so many things you can do with these pre-cooked, frozen meatballs:

spaghetti and meatballs, easy crock pot meatballs, and meatball subs . . . just to name a few.

1 package frozen home-style meatballs
1 jar/can spaghetti sauce of choice (I use Hunts)
hot dog buns
dill pickle slices
black olives, sliced
mayonnaise or Miracle Whip
Grated Parmesan cheese

Heat meatballs in sauce until well warmed. I usually stick them in the crock pot either on high or low depending on how quickly I need them done.

To make sub: Spread mayonnaise or Miracle Whip on opened hot dog bun. Lay dill pickle slices down one side of the bun. Place 4-5 meatballs with sauce in each bun. Add black olives. Liberally sprinkle with Parmesan cheese.

Looks fancy, tastes great, fills up empty stomachs, and leaves time to lie out on the trampoline and watch the stars.

Love Me

Lemon Poppy Seed Cake

2010-07-01T17:38:00.000-07:00

Why settle for a muffin when you can have a cake!

1 box lemon cake mix
1 package instant lemon pudding
3 large eggs
1 cup water
1/3 cup vegetable oil
1/4 cup poppy seeds

Combine all ingredients in a large mixing bowl. Beat on medium speed for 2 minutes. Pour into a sprayed Bundt pan. Bake 50-60 minutes in a 350 degree oven.

Invert onto a pretty plate when mostly cooled.

Glaze

3/4 cup powdered sugar
3 Tbsp. lemon juice

Mix together until well blended. Pour over cake while cake is still slightly warm.

Love Me

6/28/10 Menu

2010-06-28T14:08:00.001-07:00

Another busy week - but thank goodness for a cold front that will be bringing us a break from 90 degree heat!

And thank goodness for my crock pot!

I think the crock pot is typically thought of as something to use in the winter - to make cozy soups and stews. But I love my crock pot even in the summer - especially because I don't have to heat up the oven!

Monday - Date night at Richard's Brick Oven Pizza! (Thanks to my SIL, Bree, for the review!)
Tuesday - pulled pork BBQ, baked beans, cottage cheese
Wednesday - eat out after church
Thursday - crock pot roasted chicken, corn pudding, salad
Friday - ham steaks, green beans, scalloped potatoes, brownies
Saturday - spaghetti and meatballs, creamed spinach, lemon cake

Recipe I will highlight this week: lemon cake.

Love Me

Cherry Pie

2010-06-25T13:20:00.000-07:00

Hope, Levi's fiance, has a cherry tree in her family's yard. It is a bing cherry tree if I am not mistaken.

The cherries are wonderfully plump, juicy, and tart - and I was the proud recipient of a zip lock bag full of them the other night!

They are absolutely tasty! I can eat them straight off the tree - but they are even better in a pie!

This is a recipe from the cookbook Mother made for me, my sister, and my sister-in-law. Cherries aside, it is the almond extract that makes the pie!

2 cans of tart cherries/or 4 cups of fresh, pitted tart cherries
2 1/2 Tbsp. tapioca (quick cooking)
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. lemon juice
4 drops of red food coloring (if using canned tart cherries)
1 1/4 cup sugar (I usually use less - you know the whole sugar diabetes thing)
1 Tbsp. margarine

If using canned cherries, drain cherries reserving a small amount of liquid. Add tapioca, salt, almond extract, lemon juice and food coloring. If using fresh cherries add those ingredients to a small amount of water, or squeeze a few extra cherries to make juice.

Add cherries and 1 cup (or less) sugar. Mix and let stand while making pie crust.

Fill pie crust with cherry mixture. Dot with margarine. Sprinkle with remaining sugar.

Bake at 425 degrees for 40-45 minutes.

*Note: My mom makes this pie with a double pastry crust and makes a lattice top. She can do this because her pie crust is always impeccable and never burns.

I, on the other hand, usually make all my pies into cobblers. No fluting involved.

Love Me

Swiss Steak Supper

2010-06-25T07:12:00.000-07:00

We still have a lot of venison in the freezer - and Joel is already talking about the upcoming hunting season!

We better start eating!

1 1/2 pounds beef top round steak (I am using venison. We are out of flank steak so I am using tenderloin)
1/2 tsp. seasoned salt
1/4 tsp. coarsely ground pepper
1 Tbsp. canola oil
3 med. potatoes
1 1/2 cups fresh baby carrots
1 med. onion, sliced
1 can (14 1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 Tbsp. minced parsley

Cut steak into six serving piece sizes. If using flank or round steak flatten to 1/4 in. thickness. Because tenderloin is so tender, I did not flatten it. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides, drain.

Cut each potato into eight wedges. Unless you use the B grade red potatoes like I do which are already smaller. In a slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

Love Me

Slow-cooked pork tacos

2010-06-24T07:00:00.000-07:00

We loved pulled pork around here! And this tasty twist on pulled pork helped spice up supper.

1 boneless pork sirloin roast (2 pounds)
1 1/2 cups salsa verde
1 med. onion, chopped
1/4 cup chopped dried apricots
2 Tbsp. lime juice
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
Dash hot pepper sauce

In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until the meat is very tender.

Shred the pork with two forks.

1. Serve on flour tortillas, warmed. Place about 1/2 cup pork mixture down center of each tortilla. Serve with shredded cheese and sour cream.

2. Serve on corn tortilla, fried. Place about 1/3 cup pork mixture down center of each tortilla. Serve with shredded lettuce, chopped tomatoes, shredded cheese and sour cream.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

Love Me

Jambalaya

2010-06-22T14:33:00.000-07:00

Considering we live in the Ohio Valley, we don't eat seafood that often. I prefer eating seafood when vacationing on the coast - which doesn't happen very often.

Also, I have a slight shell fish allergy. I guess it is slight because shrimp merely makes my throat feel scratchy and a little funny - I have yet to break out in hives or quit breathing.

Despite all of that, we are having jambalaya for supper tonight. Brian and the boys LOVE shrimp - well not Joel so much. But Joel doesn't really LOVE any food.

I take that back - Joel loves biscuits and sausage gravy. But it is too hot to heat the oven up.

Anyway . . .

It will be a late night supper - Megan works until 8pm, Levi has class until 9pm and Joel has an 8pm basketball game.

But the kitchen is clean (refrigerator too!) and the jambalaya is simmering in the crock pot.

Now if I could only find the Benadryl. lol

1 pound Polish sausage, cut into 1/2 inch slices
1/2 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef broth
1/3 cup tomato paste
2 tsp. minced garlic
1 Tbsp. dried parsley flakes
1 1/2 tsp. dried basil
1 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

In a 5 quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.

Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

12 servings of low carb (12 g) high protein (18 g) hearty goodness.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

Love Me

6/21/10 Menu

2010-06-21T08:37:00.000-07:00

It seems like the summer is getting busier and busier. I hate that it is already the end of June!

I am pledging to sloooooowwwww down! If not in deed then at least in spirit.

I am going to take time to have a cup of coffee in the morning and enjoy flipping through cookbooks - instead of being so caught up in rushing around.

We are in the last few months of being together - the 5 of us! I am going to take advantage of EVERY moment.

With crazy work and school schedules, our family time is limited and precious. Thank goodness for my crock pot! Who cares if we don't eat supper until 9 pm! At least we are eating supper together!

Monday - Breast Center Support Group Cookout (take cole slaw)
Tuesday - Jambalaya, flavored snack crackers
Wednesday - slow cooker pork tacos (grab and go before church)
Thursday - cheese ravioli with chunky tomato marinara, salad, garlic bread
Friday - swiss steak supper, lime blue berry tiramisu

Recipes I will highlight this week: jambalaya, slow cooker pork tacos, and swiss steak supper.

Love Me

Lime Blueberry Tiramisu

2010-06-19T08:29:00.000-07:00

This is a Paula Deen recipe - so you KNOW it's good!

1 pint heavy whipping cream
1/4 cup confectioners' sugar
2 (8 oz.) containers mascarpone cheese, at room temperature
3 (3 oz.) packages lady fingers
1 (6 oz.) can frozen limeade concentrate, thawed
1 (21 oz.) can blueberry pie filling

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined, set aside.

Split ladyfingers in half. Line a 13x9 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve.

Love Me

6/14/10 Menu

2010-06-14T14:26:00.000-07:00

Not a real exciting menu week here at Farmer's Daughter Cooks. The summer is heating up both literally and figuratively.

The boys are excited about the church's men's camping trip this Friday. They should have a blast making pee rocks, having shooting competitions, and swapping stories.

My plans for Friday night include a birthday party and a late night movie. Maybe some ice cream too!

Monday - homemade bean burritos, chili cheese fritos
Tuesday - super easy salsa chicken, rice
Wednesday - chicken nuggets and applesauce before church
Thursday - BBQ chicken in the crock pot, scalloped potatoes, green beans
Friday - boys' camping trip/birthday party at my parents
Saturday - lemon poppy seed muffins (breakfast)

Recipe I will highlight this week: blueberry tiramisu.

Love Me

Cinnamon Fruit Biscuits

2010-06-12T07:44:00.001-07:00

I love jelly filled donuts - but I am confident that eating just one jelly filled donut would be the death of me.

When passing the bakery at the grocery store, this is a risk that is at times tempting.

While not the same, these little numbers are pretty tasty and were quite the hit at our house.

1/2 cup sugar
1 Tbsp. cinnamon
1/4 cup margarine
2 tubes of refrigerator biscuits
jam/jelly of choice

Melt margarine in small bowl. In a separate small bowl, mix cinnamon and sugar.

Dip each biscuit in melted margarine and then coat in cinnamon/sugar mixture. Place on ungreased pan or pizza stone.

Make a small indentation in each biscuit. Fill this with jam/jelly of choice.

Bake for 10 minutes at 400 degrees.

Love Me

Chicken Hot Dish

2010-06-10T05:11:00.000-07:00

Necessity is truly the mother of invention.

I am not so sure about the MacGyver thing.

Anyway . . .

My necessity - a filling supper made from what I have on hand to be cooked while I am gone.

My invention - Chicken Hot Dish in the crock pot!

3 chicken breasts (uncooked), chunked
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups frozen hash browns
1 pkg (10 oz.) frozen spinach
1 cup Velveeta, cubed
salt and pepper to taste

In large bowl, mix frozen hash browns and soups. Add frozen spinach; mix well. Stir in cubed chicken and cubed Velveeta.

Pour mixture into sprayed crock pot. Cook on high for 3-4 hours - or until chicken is tender.

Allow to cool slightly. Will set up some as it cools. Serve over biscuits if desired.

Love Me

Chocolate Peanut Butter Parfaits

2010-06-08T05:11:00.003-07:00

Cool, refreshing pudding makes a perfect summer-time dessert. Add in peanut butter and nothing could be better!

2 Tbsp. peanut butter (chunky or smooth)
2 Tbsp. plus 2 cups cold fat-free milk, divided
1 cup plus 6 Tbsp. light Cool Whip, divided
1 package (1.4 oz.) sugar free instant chocolate fudge pudding mix
3 Tbsp. finely chopped salted peanuts

In a small bowl, combine the peanut butter and 2 Tbsp. milk. Fold in 1 cup Cool Whip and set aside.

In another small bowl, whisk remaining milk with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture and remaining pudding. Refrigerate for at least 1 hour.

Just before serving, garnish each parfait with 1 Tbsp. Cool Whip and chopped peanuts.

Love Me

6/7/10 Menu

2010-06-07T04:51:00.000-07:00

I started my new summer work schedule this week, and I am loving it.

I have never been a fan of working on Monday mornings - there's always too much mess from the weekend to clean up. But since the breast clinic moved from Tuesday afternoon to Monday afternoon - I now have Monday morning to get the house in shape for the week and plan the week's menu!

Tuesdays are now a full day at home for projects! This Tuesday - tackling Brian's office!

Monday - sloppy joes, baked beans, cottage cheese, pasta salad
Tuesday - turkey manhattan, corn on the cob, strawberries with pie crust
Wednesday - California pizza before church
Thursday - super simple baked chicken, layered Mexican dip and chips, chocolate peanut butter parfaits
Friday - hamburgers on the grill, chips, fruit salad
Saturday - cinnamon fruit biscuits (breakfast) chicken hot dish (supper)

Recipes I will highlight this week: California pizza, chocolate peanut butter parfaits, cinnamon fruit biscuits, and chicken hot dish.

Love Me

5/31/10 Menu

2010-06-04T19:56:00.000-07:00

Just keeping it real.

Another busy week has meant suppers consist of chicken patty sandwiches,
late night bowls of cereal, and unfortunately McDonald's to go.

Nothing worthy of blogging about.
But . . . there is light at the end of the tunnel.

Hopefully back to a regular supper schedule
and tasty recipes in the near future.

Six-Fruit Crisp

2010-05-28T08:14:00.000-07:00

Since having found out I was diabetic, I try to eat significantly fewer sweets. You know, the good stuff - cookies, cake, candy,
pie . . .

The benefit of this, besides lower blood sugar, has been an appreciation for naturally sweet foods - such as fruit. I have discovered that I really love fruit.

Never before would I have thought that a piece of fruit could satisfy my craving for something sweet. Although there are still times when I physically need a Hershey Bar, I have found that fruit is sweet too!

Although this recipe is not low carb by any means - because of all of the fruit and the sweet crumbly topping - it is a yummy fruit dessert that even I can eat in small portions.

1 jar (25 oz.) chunky applesauce
1 can (20 oz.) pineapple tidbits, drained and rinsed (to help lower the sugar)
1 can (15 1/4 oz.) sliced peaches, drained, chopped and rinsed
1 can (15 1/4 oz.) sliced pears, drained, chopped and rinsed
1 can (11 oz.) mandarin oranges, drained and rinsed
1 can (21 oz.) low sugar cherry pie filling

Topping:
2 cups all-purpose flour
2 cups packed brown sugar
1 cup margarine, melted

Pour applesauce into a greased 13 x 9 baking dish Layer with the pineapple, peaches, pears, and mandarin oranges. Spread pie filling over the top.

For topping, combine the flour, brown sugar and margarine. Sprinkle over pie filling. Bake at 375 degrees for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.

Love Me

Waldorf Sandwiches

2010-05-26T20:02:00.000-07:00

I love Waldorf Salad and I love cinnamon-raisin bread.

This sandwich combines the two - sweet and yummy!

2 cups shredded unpeeled apple
1 Tbsp. lemon juice
2 celery ribs, finely chopped
1 cup chopped walnuts
1/4 cup mayonnaise or Miracle Whip
14 to 16 slices cinnamon-raisin bread (lightly toasted)

In a bowl, toss apple with lemon juice. Stir in celery, walnuts and mayonnaise; mix well. Spread apple mixture on seven to eight bread slices, top with remaining bread.

Yield: 7-8 sandwiches

Love Me

Dilly Egg Salad

2010-05-25T19:36:00.000-07:00

Brian and I both love egg salad. In fact, this love goes way back . . .

Brian got his first "real" job the first summer we dated. It was the summer he turned 18 and I turned 14.

I used to be younger than him, but somehow I think I caught up.

Anyway, there was a little deli close to the small print shop where he worked. Both have since closed their doors. But during the summer of 1983, one provided Brian with a way to earn money and one provided Brian with a way to spend money.

That little deli had the best egg salad around. They would pile the egg salad so high on the sandwich that half of it would fall down your arm while you ate it. By the time you finished eating the sandwich, chips and dill pickle slice and washed it down with some Pepsi - all was well with the world.

Summer eating at it's best.

3 hard boiled eggs, chopped
1/4 cup small-curd cottage cheese
2 Tbsp. dill pickle relish
3 Tbsp. mayonnaise or Miracle Whip
1 tsp. Dijon mustard
salt and pepper to taste

In a bowl, combine the eggs, cottage cheese, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread. Top with lettuce if desired.

Makes 2 servings.

Love Me

5/24/10 Menu

2010-05-24T08:22:00.000-07:00

Summer has decided to cut in line and pass by Spring . . .

So, bring out the cool and refreshing salad and fruit recipes!

Monday - hamburgers on the grill, baked beans, cottage cheese and chips
Tuesday - baked potato casserole, applesauce, creamed spinach
Wednesday - dilly egg salad sandwiches, celery with cream cheese, chips
Thursday - meatball subs, cole slaw, chips
Friday - Waldorf sandwiches (lunch), chicken fettuccine, California blend vegetables
Saturday - chicken salad sandwiches (lunch), sausage with scalloped potatoes, spinach casserole
Sunday - Picnic at the lake?

Recipes I will highlight this week: dilly egg salad, Waldorf sandwiches, six-fruit crisp

Love Me

5/17/10 Menu

2010-05-17T08:15:00.000-07:00

I was doing so well at making menus and posting them. Taking pride in feeding my family nutritious meals.

I have no idea what went wrong. Maybe it was the busyness of last week.

But, alas, my cupboards are bare and my cookbooks are covered in dust.

Not a lot of creativity going on here this week.

Sorry, just keeping it real.

Love Me

LaBella Lasagna

2010-05-13T05:06:00.000-07:00

This is the lasagna we ended up eating on Tuesday night. Not the lasagna I had planned on feeding our missionary guests.

But considering on Tuesday Brian and I drove over 60 miles round trip before noon and I saw 5 complicated patients in the breast clinic - this is the lasagna we ate.

And if it hadn't been for Megan who shopped for the groceries and cooked the entire dinner - cheese cake and all - we would have ended up eating McDonalds.

I love my grown up girl!

Supper was great. Cooked to perfection and perfectly on time.

This was the lasagna we were supposed to enjoy - LaBella Lasagna recipe courtesy of my mom.

1 pound ground chuck
1 Tbsp. chopped parsley
1 Tbsp. basil
1 1/2 tsp. salt
1 No. 303 can tomatoes
2 (6 oz.) cans tomato paste
2 cups cottage cheese - or Ricotta cheese
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/3 cup Parmesan cheese
1 pound mozzarella cheese
1/2 pkg. lasagna noodles, cooked, drained and rinsed in cold water (9 strips)

Cook meat until brown, drain off excess fat. Add parsley, salt, tomatoes, and tomato paste; simmer for 1/2 hour, stirring occasionally.

Combine cottage (or Ricotta) cheese and Parmesan cheese; add eggs, salt and pepper.

To assemble lasagna pour a thin layer of tomato sauce in bottom of 13 x 9 baking dish. Cover with a layer of lasagna (3 strips). Spread half the cheese mixture over lasagna; layer half the mozzarella over the cheese mixture. Spread a layer of tomato sauce over all.

Repeat layers; top with remaining lasagna and tomato sauce.

Cover with foil and bake in a 350 degree oven for 20 minutes; uncover and bake 20 minutes longer. Let sit 15 minutes before serving.

Love Me

Yogurt Cream and Berries

2010-05-11T06:47:00.000-07:00

I am not a huge yogurt fan, but I love this recipe. It is straight from the Pioneer Woman's website - so I give her all the credit. (You've got to check out this link - I am totally jealous of her jadite!)

Because I have been on a strawberry kick this last week, I am serving this over strawberries instead of blueberries like she does.

A light granola could even be added if you are so inclined.

1 1/2 cups plain, unflavored yogurt
1 1/4 cups heavy cream
1/2 cup brown sugar
blueberries or strawberries

Pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. Sprinkle the brown sugar evenly over the top of the yogurt mixture.

Do not stir the mixture.

Cover the bowl with plastic wrap and tightly seal the edges. Refrigerate for at least 3-4 hours.

When ready to serve, you can either leave the mixture as is or stir with a whisk until smooth.

Serve over berries.

Love Me

5/10/10 Menu

2010-05-10T05:03:00.000-07:00

I can't believe this is the second week of May! Good grief, time is flying!

Levi just finished his first semester of college! Megan gets married in eight short months! And Joel just got his license and has two weeks of his sophomore year left!

Wow!

And this week is so chocked full that it is bound to fly by . . .

. . . the challenge, however, is going to be figuring out a way to fit meals into this busy week.

We have an amazing missionary couple coming to church Tuesday through Saturday providing training sessions on open air evangelism. (Check out this web site for more on Open Air Campaigners) The meetings start at 6:30 pm every night which will mean supper needs to be ready and on the table right at 5:30 pm or we don't stand a chance of getting there on time.

With work being as crazy as it has been, this could be a challenge.

It looks like I am going to be relying on the old crock pot again. Good thing the weather has taken a turn to the cooler and rainy side - so soups and the like should taste pretty good.

Monday - ham steaks, green beans, scalloped potatoes, pineapple upside down cake
Tuesday - lasagna, salad, bread (with the Burleys at church)
Wednesday - Venison BBQ, chips, angel food cake with strawberries
Thursday - chili with peanut butter sandwiches
Friday - BLTs, chips, cottage cheese
Saturday - strawberries with cream and breakfast casserole (breakfast)/eat out (lunch)
Sunday - Basket-well-filled Meal at church: take cole slaw, jello cake, scalloped potatoes

Recipes I will highlight this week: strawberries with cream and my mom's amazing lasagna

Love Me

Strawberry Freezer Jam

2010-05-09T17:42:00.000-07:00

I love strawberry freezer jam. I could eat it with a spoon right out of the jar. In fact, I am sure I have eaten it with a spoon right out of the jar!

I love to make it in the summer and put it in the freezer and tell everyone that we can't get one out until the first snow! That way the first snow is something to look forward to.

I am tricky that way.

The bad thing about strawberry jam is all the sugar. But you can use the Low Sugar Sure Jell which uses less sugar.

Low sugar Sure Jell uses less sugar - now that was a profound statement.

Anyway, it doesn't set up quite as firm, but it is still super tasty. This recipe, however, is the full sugar recipe.

2 cups prepared strawberries
4 cups sugar
2 box Sure Jell fruit pectin

Remove caps from strawberries. Crush fruit one layer at a time. Measure 2 cups into large bowl. Measure sugar; then thoroughly stir into fruit. Let stand 10 minutes.

Mix 3/4 cup water and Sure Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly.

At once stir into fruit. Continue stirring 3 minutes. A few sugar crystals will remain.

Immediately ladle into containers, leaving 1/2" space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature 24 hours.

Store jam in freezer.

Wait for the first snow.

Love Me

Strawberries and Pie Crust . . . and a walk down memory lane

2010-05-07T19:09:00.000-07:00

Growing up we always had a great strawberry patch. I have the best memories of picking strawberries and even better - eating strawberries as a kid!

And since I have a summer birthday, I often got angel food cake and strawberries for my birthday. Still one of my all-time favorites.

My kids love strawberries too. We had a great strawberry bed at our first house.

When he was little, Joel was notorious for going outside and picking his own strawberries and eating them right on the spot!

Joel probably about 1 1/2 years old caught eating a strawberry!

I love strawberries so much that my first kitchen was ALL decorated in strawberries - even down to a red stove and refrigerator. Have you ever seen anything so cool?

Red stove and refrigerator bought from
Brian's boss for $75 - I totally LOVED them!
Longaberger recipe basket with strawberries painted
on the top by Brian's mom - I still use it today.
And of course strawberry towels and hot pads.

Me (pregnant with Megan) making French toast.

(sorry for the crooked scan - lol)
Notice the strawberry basket ceramic canisters
above the window and matching strawberry wind chime
hanging in the other window.
These were a gift from my mom and dad on my 16th birthday.
They were made by a local Baptist preacher
who also had a small ceramic shop.

Now that it is understood that I love all things strawberry - on to the recipe at hand.

Probably my most favorite way to eat strawberries is with broken up homemade pie crust.

Simple. Sweet. Salty.

Pure summer goodness at its finest.

Pie Dough -

1 cup flour
1/3 cup plus 1 Tbsp. Crisco
1/2 tsp. salt

Mix ingredients well.

Gradually add 3 Tbsp. ICE water.
Mix well and form into ball.
Roll out flat on floured surface and place on cookie sheet. With a fork, poke holes in dough.
Bake at 350 degrees until lightly browned.
Allow crust to cool. Break into pieces.

Serve with room temperature sliced and lightly sugared fresh strawberries.

If you are craving strawberries and pie crust but don't have time to bake your own crust, try crumbling up Ritz crackers over room temperature sliced and lightly sugared fresh strawberries. Equally as yummy.

Love Me

Fresh Strawberry Pound Cake a/k/a Best Strawbery Cake EVER

2010-05-05T18:37:00.000-07:00

I love strawberries! Oh, do I love strawberries!

And I heard it was going to be a bumper-crop year for strawberries! Yay! for me!

This cake, in my opinion, is the best strawberry cake you will ever eat. Made with fresh strawberries and strawberry jello for added flavor - it is moist and super delicious.

I rarely make the glaze and I don't always bake the cake in a Bundt pan - sometimes I bake it in two loaf pans and serve it more like you would a banana bread.

Since the strawberries are crushed, it is a perfect recipe to use up those not-so-perfect strawberries. If there is such a thing.

Cake:
1 box white cake mix
1 cup crushed fresh strawberries
1 (3 oz.) strawberry jello
1/2 cup vegetable oil
4 eggs, room temperature

Glaze:
1/4 cup margarine
3 1/2 cup confectioners' sugar
1/4 cup mashed strawberries

Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in sprayed Bundt pan. Bake at 325 degrees for 45-55 minutes or until cake tests done. Cool in pan on rack for 10 minutes; remove to serving plate. Combine glaze ingredients until smooth and spread over cake. (May be frozen with or without glaze.)

Love Me

5/3/10 Menu

2010-05-03T14:23:00.000-07:00

If the meals on Monday and Tuesday look familiar, it is because they are! This last week my menu ended up being altered from Thursday on - so, I am rehashing a few days of last week's menu.

Just keeping it real.

Monday - crock-roasted chicken with rotisserie rub, potatoes, cheddar and pea tossed salad
Tuesday - steak burritos, chips and salsa (from Chili's), banana salad
Wednesday - chicken nuggets, baked beans, and cottage cheese before church
Thursday - meatball subs, chips, zesty Italian salad
Friday - pizza, best strawberry cake EVER!
Saturday - Mother's Day pitch-in at my parents!
Sunday - Mother's Day - which means we will probably eat out!!

Recipes I will highlight this week: strawberry preserves, best strawberry cake EVER, strawberries and pie dough - seeing a theme here?

Love Me

Steak Burritos

2010-04-29T07:36:00.000-07:00

This is a new recipe for me - but I think it sounds awesome!

2 flank steaks (about 1 pound each)
2 envelopes taco seasoning
1 med. onion, chopped
1 can (4 oz.) chopped green chilies
1 Tbsp. white vinegar
10 flour tortillas (8 in.)
1 1/2 cup (6 oz.) Monterey Jack cheese, shredded
1 1/2 cups plum tomatoes, chopped and seeded
3/4 cup sour cream

Cut steaks in half; rub with taco seasoning. Place in crock pot coated with cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender.

Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down center of each tortilla. Top with cheese, tomatoes, and sour cream. Fold ends and sides over filling.

Love Me

Banana Salad

2010-04-28T07:27:00.000-07:00

This recipe is a lot like my banana pudding with peanuts recipe - which is an absolute all-time favorite of mine.

But this particular recipe uses a homemade pudding - interesting. It is a recipe I uncovered in a cookbook that Brian's Grandma White gave me.

In my opinion you can't go wrong with bananas and ground peanuts - no matter if your pudding is cooked or instant. It is bound to be good!

1 cup milk
1 cup sugar
1 Tbsp. flour
1 egg
1 tsp. vinegar
1 (8oz.) can Spanish peanuts, ground
4-5 bananas, sliced

Cook first 4 ingredients until thick. Remove from heat. Add vinegar and cool.

Layer sliced bananas, pudding, and peanuts. Repeat layers.

Chill before serving.

Love Me

Cheddar and Pea Tossed Salad

2010-04-27T07:33:00.000-07:00

Nothing says spring like peas! I love fresh, sweet peas - especially in a salad.

5 cups ready to serve salad greens
1 med. cucumber, sliced
1 med. tomato, sliced
1 cup cubed cheddar cheese
1/2 cup frozen peas, thawed
2 Tbsp. canola oil
1 Tbsp. white vinegar
1/4 tsp. sugar
1/8 tsp. onion powder
salt and pepper

In large bowl combine salad greens, cucumber, tomato, cheese, and peas.

In a pint size canning jar combine oil, vinegar, sugar, onion powder, salt and pepper; shake well. Drizzle over salad and toss gently.

Love Me

4/26/10 Menu

2010-04-26T07:12:00.000-07:00

I am going to use the crock pot a couple of times this week. Hopefully the rain will stop and I can spend some time outside!

Monday - spaghetti and meatballs, garlic bread, salad
Tuesday - ham steaks, augratin potatoes, green beans, pineapple upside down cake
Wednesday - pork fritter sandwiches, mac-n-cheese before church
Thursday - crock-roasted chicken with rotisserie rub, potatoes, cheddar and pea tossed salad
Friday - steak burritos, chips and salsa (from Chili's), banana salad
Saturday - french toast with bacon (breakfast)
Sunday - eat out after church - I never did get the Chinese I was craving!

Recipes I will highlight this week: cheddar and pea tossed salad, banana salad, and steak burritos.

Love Me

Dreaming in green

2010-04-25T13:47:00.000-07:00

This is a Jadite mug similar to the one that
my great grandpa, Pop, used to drink coffee.
I would love to have one to drink my morning coffee out of -
just to think of him!
I will have to save my pennies
because I haven't seen one for less than $45.00!

Jadite measuring cups. I love them!
But I doubt I will be measuring with them any time soon -
I saw these at a nearby antique mall for a whopping $235.00!

Jadite batter bowl. Possibly my favorite.
This would look awesome on my kitchen counter!
Compared to everything else it seems like a pretty good deal -
not quite as pricey at $55.00.

If you like Jadite - check out this blog and her corresponding
Etsy shop.

Love Me

Starbucks nesting tea cups

2010-04-24T19:40:00.000-07:00

How fun are these! These adorable nesting tea cups from Starbucks are on my Mother's Day wish list!

I can think of lots of uses for these sweet little cuties - everything from tea as intended to cozy bowls for warm cooked pudding or small servings of cereal.

Stackable cuteness!

Love Me

Lemon-scented Kitchen hand soap

2010-04-23T19:29:00.000-07:00

I am in love with lemon scented products right now. Citrus scents have a way of invigorating me - somehow lifting my spirits.

I use Lemon Joy dish soap and keep Bodycology lemon-scented kitchen hand soap handy as well. I love the clean smell of lemons!

It is funny how small things like hand soap can bring such pleasure.

Love Me

Glass nesting prep bowls

2010-04-22T19:21:00.000-07:00

Megan bought me these for my birthday, and I absolutely love them. I collect bowls - especially nesting bowls - but these are not only cute they are super useful!

The uses are limitless:

beat eggs
serve small portions of pudding
premeasure dry ingredients when baking
serve salsa or other dip
pretend you have your own cooking show on the Food Network!

Love Me

Pampered Chef Micro Cookers

2010-04-21T19:01:00.000-07:00

Pampered Chef Micro Cooker

I don't own a lot of Pampered Chef items - in fact, since I dropped a cast iron skillet on my Pampered Chef pizza stone (oops!) the Pampered Chef Micro Cooker (large and small) are the only Pampered Chef items I own.

But I use them absolutely every day and thanks to Angel - whose party I bought them at and who told me about browning hamburger from a frozen state in 5 minutes - they have become my best go to kitchen gadgets.

How I use them:

- I use the small cooker every morning to make poached eggs (they taste like boiled eggs only they are flat). Crack two eggs into small cooker sprayed with Pam. Cook on high 1 1/2 minutes. Viola! Easy, healthy breakfast.

- I use the larger cooker to brown ground beef. Frozen to browned in 5 minutes! Use the chopper to break the meat up halfway through the cooking time and then once done. I love it that the lids have the strainer holes. Talk about easy!

- I use the larger cooker to microwave potatoes. Just place in cooker and use the potato button on the microwave. The cooker helps hold in the moisture and makes a much more moist potato.

- Forget buying expense steamer bags for vegetables. I use both the small and large cooker (depending on how much I am cooking) to steam vegetables. Fresh and tasty!

Don't overlook these awesome cookers at the next Pampered Chef party you go to - they aren't fancy, but they work great and are easy to clean!

Love Me

4/19/10 Menu

2010-04-19T18:55:00.000-07:00

Busy week . . .

. . . aren't they all?

Monday - clean out the refrigerator/left overs
Tuesday - meatball subs, cole slaw, chips, pickles, brownies
Wednesday - chicken tenders, applesauce before church
Thursday - chili with corn chips, cheese and sour cream
Friday - Brian and I date night!
Saturday - chicken pot pie, mashed potatoes, green beans, applesauce brownies
Sunday - spaghetti and meatballs, California blend veggies with alfredo sauce

Instead of highlighting recipes this week - I will highlight three kitchen items I use every day and wouldn't want to live without!

Love Me

Pink Salad

2010-04-15T01:43:00.000-07:00

This is a perfect side dish when serving a light spring supper.

1 small can crushed pineapple
1 pkg. (4 serving) cherry, strawberry or raspberry jello (of course sugar free works well)
1 (12 oz.) container Cool Whip
1/2 pt. small curd cottage cheese
2-3 cups miniature marshmallows

Heat pineapple in a small saucepan; stir in the jello until dissolved. Cool in refrigerator.

Combine Cool Whip and cottage cheese. Add the cooled jello mixture. Mix well. Fold in the marshmallows.

Chill for at least 30 minutes before serving.

Love Me

Key Lime Pie (WW version)

2010-04-14T01:43:00.000-07:00

I stopped by my parents house on Sunday afternoon and my mom was whipping up this pie. It is super quick and easy, and by using sugar free jello and light Cool Whip and yogurt it is great for those dieting or with diabetes - like me and my dad!

1 graham cracker crust
1 box (4 serving) sugar free lime jello
1/2 of a small carton of Cool Whip
2 Light Key Lime yogurt cups

Mix jello with 1 cup of boiling water. Stir until well dissolved. Put in refrigerator to chill until slightly set.

Mix Cool Whip with yogurt. Add chilled but still soft jello. Mix well. Pour into graham cracker crust. Chill at least 1 hour before serving.

Oh my! Think of the possibilities of this pie: any kind of jello with its corresponding yogurt. It could be a guiltless pie filled spring!

Love Me

Hamburger Vegetable Soup

2010-04-13T13:43:00.004-07:00

(I think these frozen chopped onions are a life saver.
I hate chopping onions and with these for most recipes
I don't have to.)

I have several vegetable soup recipes - and I like them all. But this recipe is so very simple and basic it may be my favorite.

This soup does have one pound of ground beef in it which makes it very filling. The ground beef also makes it a little more palatable for those who don't prefer the cabbage instead of meat version and a little cheaper than the nicer cut of beef versions.

1 pound lean ground beef
1/4 cup chopped onion
2 cups diced peeled potatoes
1 (1 lb) pkg frozen mixed vegetables
3 cups water
2 (10 1/2 oz.) cans condensed beef broth (not ready-to serve broth)
1 (14.5 oz) can diced tomatoes, undrained

In a large skillet brown ground beef (seasoned with salt and pepper) and onion over medium-high heat until beef is thoroughly cooked. Drain well.

In a large stock pan add browned ground beef as well as all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 18-20 minutes or until vegetables are tender, stirring occasionally.

Love Me

Strawberry and Kiwi Tart

2010-04-12T13:10:00.000-07:00

Temperatures in the 80's and it is April! Makes me want to serve something light and fruity with supper tonight!

Dough for one pie crust
1 pint strawberries, washed and sliced
2 kiwi, peeled and sliced
1/4 cup apricot preserves
1/4 cup apple jelly

Place pie dough in bottom of spring form pan or on the bottom of a sprayed large round cake pan. Using a fork, poke holes in the crust. Bake at 350 degrees until lightly browned. Allow crust to cool completely then transfer to a pretty plate.

Heat apricot preserves until boiling; stir well. Spread onto cooled pie crust.

Arranged sliced strawberries and kiwi on top.

Heat apple jelly until boiling; stir well. Pour over fruit.

Chill for one hour. Cut as you would a pie and serve with a dollop of Cool Whip if desired.

Love Me

4/12/10 Menu

2010-04-11T13:19:00.000-07:00

Joel leaves Tuesday at 5:30 am to head to Bob Jones University in South Carolina for AACS National Fine Arts Competition. Brian and I chaperoned the Nationals trip the last two years - 2008 Megan's senior year and 2009 Levi's senior year.

I hate that we aren't going this year but I don't hate that I am not spending the week sleeping on a bunk in a crowded dorm room. As much as I hate to admit it, I am definitely not a teenager anymore.

It will most likely be a quieter week at home with a little less running.

Monday - biscuits and gravy, strawberry and kiwi pizza
Tuesday - vegetable soup, patty melts, key lime pie
Wednesday - pork fritter sandwiches and California blend vegetables before church
Thursday - pulled pork sandwiches, broccoli salad, pink salad
Friday - Joel gets home! spaghetti with meat sauce, garlic bread, salad, angel food cake
Saturday - California baked beans and cottage cheese, chips, applesauce brownies
Sunday - Eat out. I am thinking Chinese. Maybe an early Mother's Day treat?

Recipes I will highlight this week: strawberry and kiwi tart, key lime pie (WW version), pink salad, and vegetable soup

Coconut Cream Pie

2010-04-09T19:02:00.000-07:00

I am experiencing technical difficulties at Farmer's Daughter Cooks. I cannot for the life of me find my coconut cream pie recipe!

I will continue searching and promptly post the recipe as soon as it turns up!

Love Me

Virginia's Ham Salad (sandwich spread)

2010-04-08T17:54:00.000-07:00

I have been promising this recipe for a while now but have not posted it because I wanted to have pictures to go with it.

Pictures of sweet Virginia as well as pictures of the whole yummy process. But I have decided to go ahead without pictures for now and add them later.

But first a little background on this amazing ham salad and its inventor.

Virginia is one of my BFFs. She and her family go to church with us - Robby, Virginia, Troy and Beth - the whole gang.

Virginia truly has the gift of hospitality. She is such a blessing to me personally as well as to my preacher hubby and the whole entire church.

And she makes ham salad/sandwich spread that is more addictive to me than crack. Although I have thankfully never been addicted to crack, I am pretty sure that my previous sentence is true.

1 pound of bologna
1 pkg (24 slices) wrapped processed cheese (like the kind you put on a bologna sandwich)
3 hard boiled eggs
1 Tbsp. sweet pickle relish
Miracle Whip (1 small jar)

Using your meat grinder, grind bologna, unwrapped cheese, eggs, and relish into large bowl. Mix well with spoon.

Add Miracle Whip to desired taste and preferred consistency. Refrigerate.

Serve on whiter than white bread (you know the kind that sticks to the roof of your mouth) and experience sandwich spready goodness at its finest!

Love Me (and Virginia)

4/5/10 Menu

2010-04-05T10:55:00.000-07:00

We have left over ham from Resurrection Sunday.

I hate to say it but I am not a real ham fan. So, I really don't want to have ham every night for supper this week, but I really don't want to throw any of it out either.

I hate to throw away food. That is why my pants are tight.

Monday - Papa John's pizza while watching the Butler game!
Tuesday - chicken fettuccine, California blend vegetables, brownies
Wednesday - fresh green beans with red potatoes and ham
Thursday - pulled pork BBQ, baked beans, cottage cheese
Friday - bean burritos with lettuce and sour cream, home made salsa with chips, angel food cake with strawberries
Saturday - spinach quiche, hash brown potatoes, applesauce
Sunday - venison round steak, buttered potatoes, relish tray, fruit pizza

Recipes I will highlight this week: Virginia's ham salad, coconut cream pie, and fruit pizza.

Corn Casserole a/k/a Corn Pudding

2010-03-31T12:42:00.000-07:00

I love this sweet little side dish. It is moist and creamy and goes great with a lot of foods. I like to serve along side a BBQ chicken or even along side a Mexican dish.

Take it to a pitch-in and you will be guaranteed to bring home an empty dish.

1 can cream style corn
1 can whole kernel corn, drained
1 small carton sour cream
1 box Jiffy corn bread mix
1 stick butter or margarine

Mix together all ingredients except butter. Melt butter in a 9 x 9 inch baking pan. Add corn mixture. Bake 1 hour at 350 degrees.

*Note: To make this dish a little more spicy, try using the Mexican style canned corn!

Love Me

Celebration Cake

2010-03-30T12:46:00.000-07:00

This is a great spring-time cake. It is refrigerated and served cold.

Another great thing is it is made with sugar-free pudding and unsweetened fruit making it great for those dieting!

1 yellow cake mix
3 egg whites
1/3 cup unsweetened applesauce
1 can (8 oz.) unsweetened mandarin oranges
8 oz. light Cool Whip
1 box (4-serving) sugar-free instant vanilla pudding
1 (15 oz.) can crushed pineapple in juice

Grease a 13 x 9 pan. Mix cake mix, egg whites, applesauce and oranges with their juice; beat for 2 minutes. Pour into prepared pan.

Bake 25-30 minutes. Cool cake completely.

Frosting: Gently fold together Cool Whip, pudding mix and pineapple in its juice. Frost the cake. Store in refrigerator. Serve cold.

Love Me

Brown Sugar BBQ Chicken

2010-03-30T06:00:00.000-07:00

A simple sauce makes this is a tasty chicken recipe that can be made either in the crock pot or the oven. I am opting to cook mine in the oven tonight.

1 pound boneless, skinless chicken breasts
1 can (10.75 oz.) condensed tomato soup
3 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
3/4 cup chopped onion
3/4 cup vinegar
1/2 tsp. salt
1/4 tsp. dried basil

Place chicken in crock pot. Combine remaining ingredients in large bowl and pour over chicken. Mix well to coat all pieces.

Cover. Cook on low 6 to 8 hours.

*Oven directions: Place chicken in 13 x 9 glass pan. Combine remaining ingredients in large bowl and pour over chicken. Mix well to coat all pieces. Cover with foil. Bake at 350 degrees 35 minutes or until chicken it no longer pink and juices run clear.

Love Me

3/29/10 Menu

2010-03-29T10:47:00.000-07:00

It is Spring Break week around here which means Joel is home from school and I have taken a couple days off of work. It looks like the weather is going to be good, and I am looking forward to a nice week.

I am also excited that this is the week that precedes Resurrection Sunday! I am looking forward to an exciting day in church as well as time with family.

I plan on cooking more this week than I did last week now that my kitchen is all spruced-up!

Monday - brown sugar BBQ chicken, corn casserole, green beans
Tuesday - broccoli and chicken casserole, cooked carrots, cottage cheese, celebration cake
Wednesday - pork fritters, mac-n-cheese, applesauce (before church)
Thursday - savory turkey breast, seven layer salad, fresh-baked bread, brownies
Friday - meatloaf, buttered potatoes, relish tray, apples and dip
Saturday - spinach quiche (breakfast) Easter Dinner at my parents
Sunday - spiral ham, sweet potatoes, fried zucchini, creamed spinach, Hawaiian bread, coconut cream pie

Recipes I will highlight this week: brown sugar BBQ chicken, corn casserole, celebration cake, and coconut cream pie (my dad's favorite!)

Spring Cleaning

2010-03-26T09:48:00.000-07:00

Not a lot of cooking has been going on the last few days here at the Farmer's Daughter.

It is Spring and I am cleaning!

One item I have found to be essential to me in spring cleaning: Mr. Clean Magic Eraser. I have found this is great for cleaning my painted cabinets. It truly is magic.

Hopefully I will be done Saturday and will post pictures of my sparkling kitchen!

Love Me

Easy Peach Cobbler

2010-03-22T13:29:00.000-07:00

This peach cobbler could be called many things:

Lazy Peach Cobbler
Worn-out Wife Peach Cobbler
Tired Taxi-driver Mom Peach Cobbler
Oops I Need a Quick Dessert Peach Cobbler . . .

You get the idea. This cobbler is quick and easy.

1 large can of peaches, drained
1 box yellow cake mix (will only use 1/2)
1 tsp. cinnamon
1/4 cup brown sugar
1 tsp. corn starch
margarine

Drain peaches and place in sauce pan. Add brown sugar and cinnamon; stir well. Add corn starch to small amount of water; stir until dissolved. Add cornstarch to peaches.

Heat until mixture boils and thickens; stirring constantly.

Pour into glass pie pan. Cover with the cake mix. Cover top with pats of margarine. Bake at 425 degrees 25-30 minutes or until top is well browned and fruit mixture is bubbly.

Serve warm with vanilla ice cream . . .

. . . and prepare yourself for hugs and kisses from your family.

Love Me

3/22/10 Menu

2010-03-21T14:40:00.000-07:00

Joel turns 16 this Wednesday! So this week's menu will contain a lot of his favorites.

Monday - chicken tenders with BBQ sauce, oven fries, applesauce and peanut butter cookies
Tuesday - biscuits and gravy and scrambled eggs
Wednesday - corn dogs and chips before church and birthday cake after church!
Thursday - pulled pork sandwiches, slaw, and peach cobbler
Friday - take Joel out for his birthday
Saturday - french toast and bacon (breakfast) chicken BBQ pizza and bread sticks (supper)

Recipes I will highlight this week: super easy peach cobbler, Virginia's ham salad, and vegetable beef stew.

Love Me