Spring... maybe?

I really do think Mother Nature needs some help here in Ohio. But, the Robins seem to think spring is getting close!

 The purple crocus seems hopeful also. :)

 

 

And babies are the sure sign of spring here on the farm! <3 p="">

 

 

Ok, not a spring thing... but my daughter and I took a walk on an unusually warm day, and this is an abandoned house that sits across the road from us. I think it just looks neat.

 

Now... if only the weather would warm up, be sunny & see some daffodils blooming, I'll be happy!

 

 

 

Still cold and snowy in Ohio...

I am very ready for spring.
Our coldest temp has been -25.
Let's just say that adds a huge challenge to just doing our usual chores.
Our frost free hydrant that gives us water in our upper barn, busted and flooded the center pen. No animals are kept in that pen, however we now have a skating rink that my be Olympic worthy.

Calving has begun here on the farm. I will have some pictures of our new babies soon.

Sending thoughts & prayers out to those who are in the path of the most recent storm. Hope everyone stays warm & safe!

January in Ohio= COLD!!!

Hope everyone that is having to deal with the very cold temps are hanging in there. Our coldest so far was -15.  Who is ready for spring???

Our girls are hanging out in the barn, and thankfully, their body heat keeps everyone warm!

 

 

 

 

 

 

Let's Go For a Morning Walk....

Everyday Simple Suppers.....Review & Giveaway!

 

I honestly didn't know where to start with this cookbook. It is literally full of the best recipes! I went crazy digging through this one, and I still have a list on my refrigerator of more recipes I can't wait to make.

Another surprise for me as I flipped through this newest cookbook from Gooseberry Patch...one of my recipes is in it! Cool! :)

With fall coming, I chose a slow-cooker recipe. Nothing is as cozy as coming home to a home that smells as yummy as dinner already cooked! Joan's Slow-Cooker Chicken Stuffing Casserole hit the spot with my family!

Joan's Slow-Cooker Chicken Stuffing Casserole

 

2 6-oz. pkgs. chicken flavored stuffing mix

2 (10 3/4 oz.) cans cream of chicken soup, divided

1/2 c. milk

3 c. cooked chicken, cubed

8-oz. pkg. shredded Cheddar cheese

 

Prepare stuffing mix according to package directions; place in a lightly greased 5 qt. slow cooker. Stir in one can soup. Stir together remaining soup, milk and chicken in a separate bowl. Add to slow cooker. Sprinkle cheese over top. Cover and cook on high setting for 3 hours or on low setting for 4 to 6 hours. Serves 6.

 

 

 

 

Hamburger-Noodle Bake

 

All I can say about this recipe, comfort food!

 

1 lb. ground beef

1/2 c. chopped onion

2 (8 oz.) cans tomato sauce

1 T. sugar

3/4 t. garlic salt

1/4 t. pepper

1 c. cottage cheese

1/4 c. sour cream

8-oz. pkg. cream cheese, softened

4 c. egg noodles, cooked

1/4 c. grated Parmesan cheese

Garnish: chopped fresh parsley

 

Brown beef and onion in skillet over medium heat; drain. Stir in tomato sauce, sugar, garlic salt and pepper; heat through. Set aside. Combine cottage cheese, sour cream, and cream cheese in a bowl; gently stir in noodles. Spread half the cream cheese mixture in an ungreased 13x9 inch baking pan. Layer with half the beef mixture; repeat layers. Sprinkle with Parmesan cheese. Bake uncovered, at 350 degrees for 30 minutes. Garnish with Parsley. Serves 8.

 

 

Taco Salad

 

1 lb. ground beef, browned

1 1/4 oz. pkg. taco seasoning mix

1 head lettuce, torn

12 cherry tomatoes, quartered

2 c. shredded Cheddar cheese

6-oz. can sliced olives, drained

8-oz. bottle French dressing

2 (7-oz) bags tortilla chips

 

Prepare ground beef with taco seasoning according to package directions; set aside to cool. Toss lettuce, tomatoes and cheese together; add meat mixture, olives and French dressing. Refrigerate for at least one hour to blend flavors. Before serving, crush tortilla chips and add to salad; mix well. Serves 6-8.

 



 

 

Soft Peanut Butter Cookies

 

1 c. sugar

1 c. creamy peanut butter

1 egg, slightly beaten

1 t. vanilla extract

 

Combine all ingredients; mix well. Form dough into one-inch balls and place on an ungreased baking sheet. Use a fork to press a crisscross pattern into the top of each cookie. Bake at 325 degrees for 10 minutes, or until golden. Cool before removing from baking sheet. Makes 2 dozen.

 



 

This is such an awesome cookbook! This is definitely one you will want to add to your collection.

If you leave a comment here or on our Facebook page you may have a chance to win this cookbook!

 

Leave a comment, starting tonight, September 2, and by September 22 (the first day of Autumn!) What are you looking forward to the most this fall season?

I love fall, and I'm looking forward to our local Pumpkin Festival the last weekend of the month. We always have the king pumpkin, pumpkin fudge and a lot of fun!

 

I look forward to hearing from everyone, and Good Luck!!!

 

 

 

Summer is Winding Down

Where did our summer go?

I think most of our summer was spent dodging raindrops here in Ohio. Our road flooded over more times just this summer than I remember it flooding in the past 13 years I have lived here. Our basement also had some flooding. Not fun.

School starts on the 27th, and we will have a 3rd grader on our hands. 8 going on 18. I always hate to see the school year start, I get so used to having her home all day. She's becoming such a big help with our chores around the farm. She feeds the babies their milk, feeds the horses, helps daddy with fixing fence and water lines. She loves being out there with the animals.

We're still working on 1st cutting of hay. It is getting so late for this, but it's hard to get it done when it rains. I think we'll have quite a few bales, enough to get through the winter, but it would be nice to have 1st cutting done early enough to squeeze in some 2nd cutting.

 

 

 

 

As the summer winds down, we're looking forward to the coming of Fall. Hoping for a little slow down time. Al will be going in for surgery sometime this fall, after hay is made, and when his dr. says he has to go in. We're hoping it is just an out-patient thing. I will be planning on doing the chores while he recovers.

I'll be announcing the winner to the GBP cookbook review tomorrow, and I will be posting a new review/giveaway this coming week, so stop back! :)

Our lilies did really well this year. The extra rain seems to agree with them. :)

 

 

 

Our newest furbaby was added to our family this summer. Miss Bella.

 

 

And despite the crazy wet summer, I did manage to squeeze some time in with my buddy, Rocky.

 

 



101 Stovetop Suppers

A cookbook review and giveaway! Newest cookbook from Gooseberry Patch, 101 Stovetop Suppers.

 This time, I changed it up a bit in how I chose the recipes. My daughter has been enjoying time in the kitchen with me, so I gave her the book and told her to pick out a few that she thought looked good to her. It was fun to see what she picked out.

Her first choice was Skillet Strawberry Jam. Very easy to make, and was by far better than any store bought strawberry jam!

Skillet Strawberry Jam

 

4 c. strawberries, hulled and crushed

1/2  c. sugar

1 T. lemon juice

Optional: 1/4 t. vanilla extract

 

Combine strawberries, sugar and lemon juice in a skillet over medium-high heat; mix well.

Cook, stirring often, until strawberries soften and mixture thickens, about 10 minutes.

Remove from  heat; stir in vanilla, if using. Store in an airtight jar in refrigerator for up to 3 weeks. Makes about 1-1/2 cups.

 

Her next choice, and it was a favorite right away with my family, was So-Easy Pork Fritters.

I don't fry very often at home. I love fried foods, but I usually bake or slow-cook. So, this gave me a different technique to practice.

 

So-Easy Pork Fritters

 

1 lb. pork tenderloin, sliced 1/2-inch thick

1 egg, beaten

3 T. milk

1 sleeve saltine crackers, finely crushed

3/4 c. all-purpose flour

1 t. salt

1/2 t. pepper

oil for frying

 

Flatten pork with a meat mallet; set aside.

Place egg and milk in a small bowl and blend well.

Combine cracker crumbs, flour and seasonings in a separate bowl.

Dip pork slices into egg mixture, then press in crumb mixture until well coated.

Heat 1/2 inch of oil in a skillet over medium-high heat. Add pork slices;

fry until deep golden on both sides and no longer pink in the middle, turning as needed.

Serves 4

 

 

The last pick is for Simple Skillet Peaches. Perfect ending to any meal.

Simple Skillet Peaches

 

6 c. peaches, peeled, pittled and cut into bite size pieces

1/2 c. sugar

1 T. vanilla extract

 

Combine peaches and sugar in a large skillet over medium heat. Bring to boil; reduce heat to medium-low. Simmer until peaches are soft and mixture has thickened, about 20-25 minutes. Stir in extract. Serve warm or store in an airtight container in the refrigerator. Makes about 6 servings.

 

*This is delicious on cereal, oatmeal, ice cream, cobbler or my favorite on top of angel food cake. Yum!

 

 

Want a free copy of this book?

Leave a comment on this post or on our Facebook page.

With back-to-school coming up, what is your favorite "go-to" stovetop supper for the kids when they get home?

 

Giveaway starts today, August 5 and ends Sunday, August 18th! Good Luck!!

 

*Please make sure I have a way of contacting you, so I can notify you if you win!