Throw Back Thursday Pictures

I've seen a lot of TBT pictures posted on Facebook, and I've recently posted a few on my personal Facebook page. I love looking through old pictures, especially the really old black and white pictures that I found in my dads attic.

I'm going to share a few of my favorites.

My grandma, Lottie. This was around 1903.

 

 

My grandfather, Leo, made the local newspaper back in the 1930's.

 

 

My grandma, Lottie, with a cowboy hat. I thought this was so cute!!

 

 

 

 

 

Gooseberry Patch Good-For-You Everyday Meals

What better time than spring to think about healthy eating, especially when fresh fruits and vegetables are going to be in season?! Gooseberry Patch has released their newest cookbook, and I have to say it's a great addition to any cookbook collection! As a diabetic I like to find more healthy recipes, but they have to be tasty to satisfy my family.

Gooseberry Patch Good-For-You Everyday Meals has everything my family likes, from breakfast to desserts!

 

The first recipe I want to share is the recipe I submitted to GBP!

It's a favorite in our house, and I find myself making it often, especially when the fresh strawberries can be found at our local farmer's markets.

 

Healthy Strawberry Drink

 

2 cups fresh or frozen strawberries, hulled

2 cups fat-free milk

2/3 cup calorie-free powdered sweetener

5-7 ice cubes

 

Combine all ingredients in a blender; process until smooth. Pour into chilled glasses. Makes 4 servings.

 

 

 

Skillet Apples & Pork Chops

submitted by Devi McDonald of Visalia, CA

 

6 bone-in pork chops

salt and pepper to taste

1/4 cup butter, divided

3 to 4 Granny Smith apples, cored and thinly sliced

1 onion, thinly sliced

1/2 tsp. fresh thyme, chopped

1 c. lager-style beer or apple cider

 

Season pork chops with salt and pepper. Melt half of butter in a skillet over medium-high heat. Add pork chops to skillet; cook for 5 minutes. Turn chops over and cook for another 4 minutes, or until juices run clear. Drain; remove chops to a plate. Reduce heat to medium; add remaining butter, apples, onions and thyme to the skillet. (This really makes the kitchen smell YUMMY!) Cook for about 6 minutes, stirring occasionally; add beer or cider. Cook an additional 15 minutes, or until liquid  has reduced and thickened. Return chops to skillet; cover with apple mixture. Makes 6 servings.

 

 

 

 

Cranberry-Carrot Loaf

submitted by Diane Widmer of Blue Island, IL

 

2 cups all-purpose flour

3/4 cup sugar

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/2 cup carrot, peeled and shredded

1/3 cup low-fat sour cream

1/4 cup unsweetened applesauce

1/4 cup water

2 eggs, lightly beaten

1 cup frozen cranberries

 

Grease bottom of a 9"x5" loaf pan; set aside. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in carrot to coat. Make a well in the center of flour mixture; add sour cream, applesauce, water and eggs. Stir until combined. Slowly stir in cranberries. Spoon batter into pan. Bake on center rack at 350 degrees for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool loaf pan for 15 minutes. Remove to rack and cool completely. Makes one loaf, about 8 servings.

 

 

 

 

Peachy Fruit Sorbet

submitted by Zoe Bennett of Columbia, SC

 

1 peach, peeled, pitted and cubed

1 cup mango, peeled, pitted and cubed

1 ripe banana, peeled and mashed

2 Tbsp. water

1 Tbsp. lemon juice

 

Place fruit on a wax paper-lined baking sheet. Cover and freeze for about 2 hours, until completely frozen. Combine fruit, water and lemon juice in a food processor; process until smooth. Serve immediately, or spoon into a covered container and freeze up to 2 weeks. Makes 4 servings.

*Garnish with fruit slices.

 

 

 

Enter To Win!

 

The exciting news.... I have not one, but 2 copies of this newest cookbook from Gooseberry Patch!!

 

Leave a comment on this blog post or on our Facebook page, Down on the Farm, to enter for a chance to win! Share with your friends so they have a chance to try some yummy recipes, and maybe win a copy of this book!

 The Giveaway starts tonight, right now, and will be ending on April 15, at 9 p.m., lets make Tax Day fun! :)

 

 

 

 

 

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!!!