Birds of a Feather....

The birds that come to my feeders make winter so much more bearable for me. I'm a spring, summer and fall person.

I've been practicing with my new camera, and thankful the birds cooperate, most of the time. Ok, some of the time...more like I take 100 pictures to get maybe one or two good ones. I'm thankful we now have digital cameras. But, when I happen to get that one picture that turns out the way I think it should, makes sitting out in the cold, patiently waiting, worth it. :)

 

Black Capped Chickadee

 

Tufted Titmouse

Male Cardinal

 

Tufted Titmouse

 

 

Downy Woodpecker

Downy Woodpecker and Tufted Titmouse

White Crowned Sparrow

Slow-Cooker Christmas Favorites ~ Recipes & Giveaway!!

 

Just in the "Nick" of time for the holidays!! The newest Christmas cookbook from Gooseberry Patch, full of recipes that will cook in your slow-cooker while you are out shopping, wrapping gifts and visiting with family and friends.

I love using my slow-cookers, so this review is perfect for me!

Easy Cheesy Chili Dogs

submitted by: Teri Lindquist of Gurnee, IL

 

1 lb. hot dogs

15-oz. can chili

15-oz. can black beans, drained

10-3/4 oz. can Cheddar cheese soup

4-oz. can diced green chilies, drained

8-10 hot dog buns, split

Optional: chopped tomato, diced onion, sour cream

 

Place hot dogs in a slow-cooker; set aside. In a bowl, stir together chili, beans, soup and chilies; spoon over hot dogs. Cover and cook on low setting for about 2 hours, stirring occasionally, until hot and bubbly. Serve hot dogs and sauce on buns, adding toppings as desired. Makes 8 to 10 servings.

 

 

 

 

Hearty Chicken Noodle Soup

submitted by: Elizabeth Watts of Nowata, OK

 

2 boneless, skinless chicken breasts

32-oz. container chicken broth

3 cups water, divided

1 cup celery, chopped

3 carrots, peeled and thinly sliced

2 Tbsp. fresh parsley, chopped

1 bay leaf

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/4 tsp. poultry seasoning

1 tsp. salt

1/4 tsp. pepper

2 10-3/4 oz. cans cream of chicken noodle soup

3 cups wide egg noodles, uncooked

 

Put chicken in large slow cooker; pour in broth and 2 cups water. Add  vegetables and seasonings; stir. Mix chicken soup and remaining water in a bowl; stir into mixture in slow cooker. Cover and cook on low settings for 6-8 hours, until chicken is tender. Discard bay leaf. Remove chicken and shred with two forks; return chicken to slow cooker. Stir in uncooked noodles. Cover and cook for one hour longer. Let stand 10 minutes  before serving.

 

 

 

 

 

Cheesy Chicken Ranch Nachos

submitted by: Melissa Flasck of Sterling Heights, MI

 

1-1/2 lbs. boneless, skinless chicken breast or thighs

2 10-3/4 oz. cans Cheddar cheese soup

1-1/2 cup chicken broth

1 cup salsa

15-1/4 can corn*

tortilla chips

Garnish: ranch salad dressing

Optional: extra salsa or hot pepper sauce

 

Place chicken in a slow cooker; top with soup and salsa. Cover and cook on low setting for 8 hours, on high setting for 4 hours. Add corn in the last 30 minutes of cooking. Shred chicken with  two forks and return to slow cooker. To serve, cover dinner plates with tortilla chips; ladle chicken mixture over chips and drizzle with salad dressing. Top with salsa or hot sauce, if desired. Serves 4.

 

 

 

 

You can win a copy of Slow-Cooker Christmas Favorites!

Leave a comment on this blog post, tell me, what is it that you look forward to most this Christmas season? I look forward to baking some cookies with my daughter and decorating.

 

Make sure you leave an email address so that I can contact you if you are chosen!

 

Giveaway starts today, November 20 and ends December 18th at 9:00 p.m.

 

Good Luck!!

 

 

 

 

Gooseberry Patch 303 Simple & Satisfying Recipes~ Recipes & Giveaway!

Simple and Satisfying recipes, in the newest cookbook It's 3 cookbooks combined in one. 101 Easy Everyday Recipes, 101 Slow-Cooker Recipes and 101 Cupcake, Cookie & Brownie Recipes.

So many to choose from!

Hawaiian Kielbasa

submitted by: Aemelia Manier of West Branch, MI

 

3 lbs. Kielbasa, sliced into 2-inch chunks

15-1/4 oz. can crushed pineapple

18-oz. bottle barbecue sauce

1/2 cup brown sugar, packed

1 T. ground ginger

1 t. onion powder

1 t. garlic powder

 

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10-15 servings.

 

 

 

 

Chicken Cacciatore

submitted by: Mary Whitacre of Mount Vernon, OH

 

1 lb. boneless, skinless chicken breasts

26-oz. jar chunky garden vegetable spaghetti sauce

1 zucchini, chopped

1 green pepper, chopped

1 onion, chopped

cooked rotini pasta

Garnish: chopped black olives and shredded Parmesan cheese

 

Place chicken in a slow cooker; pour sauce over top. Add vegetables. Cover and cook on low for 6 to 8 hours. To serve, spoon over cooked pasta. Garnish with olives and Parmesan cheese. Serves 4.

 

 

 

 

 

 

Pumpkin Spice & Chocolate Bars

submitted by: Kristin Pittis of Dennison, OH

 

2 eggs, beaten

1/2 cup oil

18-1/2 oz. pkg. yellow cake mix

1 t. pumpkin pie spice

1-1/2 cup semi-sweet chocolate chips

1/2 cup chopped nuts

 

In a bowl, combine eggs and oil. Stir in dry cake mix and pumpkin pie spice until well blended. Fold in chocolate chips and nuts. Spread into a greased 13"x9" baking pan. Bake at 350 degrees for 28 to 30 minutes. Cool completely. Cut into bars. Makes 20.

 

 

 

Would you like to have your own copy of this cookbook?

Leave a comment on this blog post or on our "Down on the Farm" Facebook page (https://www.facebook.com/pages/Down-on-the-Farm/114521021958455 )

And be sure to share on facebook with your friends.

 

When you leave a comment, please be sure to leave an email address

so that I can contact you if you are chosen.

Winner will have 48 hours to reply. Another winner will be then picked if I do not hear from you.

 

Giveaway starts October 1, 2014 & a winner will be chosen on October 31, Halloween. :)

And in the spirit of Halloween, what is your favorite Trick-or-Treating memory or favorite costume.

 

 

"Ghoul Luck!"

 

Slow-Cooker Fall Favorites~Review & Giveaway!

It's the first day of Fall, and the weather here in southeast Ohio is cool, cloudy with a few rain showers, which is a perfect fall day for me!

It's also perfect for a recipe review of Gooseberry Patch's newest cookbook, Slow-Cooker Fall Favorites. Chock full of comfort food recipes!

In addition to the wonderful recipes you expect from a Gooseberry Patch cookbook, there are also  memories shared by Gooseberry Patch fans, in the first chapter, Autumn's in the Air. Other chapters include, Morning Frost on the Pumpkins, Tailgating with Family & Friends, Off to the Pumpkin Patch, Gather 'Round the Table and Sweet Treats Around the Bonfire.

My family loves soups & stews when the weather gets colder.
We especially enjoyed the Zuppa Pizzeria.

Zuppa Pizzeria

submitted by: Melinda Schadler of Fargo, ND

 

1 lb. ground Italian pork sausage, browned

14-1/2 oz. can diced tomatoes with garlic, basil and oregano

4-oz. an sliced mushrooms

14-1/2 oz. pkg. pepperoni slices, diced

1 green pepper, diced

1 onion, diced

1 c. water

1 Tbsp. Italian seasoning

Garnish: 1 c. shredded mozzarella cheese

 

Brown sausage in a skillet over medium heat; drain. Combine sausage, undrained tomatoes, undrained mushrooms and remaining ingredients, except garnish in a slow cooker; stir to mix well. Cover and cook on low setting for 4 to 6 hours, until vegetables are tender. Ladle into bowls; sprinkle with cheese. Serves 6 to 8.

 

 

 

Sandy's BBQ Pulled Pork with Root Beer

submitted by: Diane Holland of Galena, IL

 

3 to 4 lb. pork shoulder roast

2-ltr. bottle favorite root beer

18-oz. jar favorite barbecue sauce

8 to 12 hoagie buns, split

 

Place pork roast in a slow cooker; add enough root beer to cover roast. Cover and cook on low setting for 8 to 9  hours, until pork is very tender. Remove from slow cooker to a large bowl; drain and discard root beer and drippings. Shred pork with 2 forks; return to slow cooker. Add barbecue sauce to desired consistency; cover and warm through. To serve; spoon pork and sauce onto hoagie buns. Serves 8 to 12.

 

 

Pumpkin Spice Latte

submitted by: Marsha Baker of Pioneer, OH

 

2 c. milk

1/2 c. brewed espresso or 3/4 c. strong brewed coffee

2 T. canned pumpkin

2 T. sugar

2 T. vanilla extract

1/2 tsp. pumpkin pie spice

Garnish: whipped cream, cinnamon

 

Combine milk and espresso or coffee in a mini slow cooker. Whisk in pumpkin, sugar, vanilla and spice until combined. Cover and cook on high setting for 2 hours, or until warmed through. Whisk again before serving. Top mugs with a dollop of whipped cream and sprinkle with cinnamon. Serves 2 to 3.

 

 

 

You have a chance to win a copy of this cookbook!

Leave a comment on this blog post or on our fb page, what is your favorite fall activity?

Mine would be the upcoming Barnesville Pumpkin Festival. We go every year and enjoy a lot of good food!

 

The giveaway starts today, the first day of fall, and I will pick a random winner on Sweetest Day, October 18, at 9:00 p.m. What would be sweeter than winning a copy of this book??

 

Contest is open to the the U.S. excluding Hawaii and Alaska. Winner will be notified by email, and will have 48 hours to respond. After that, another winner will be chosen. Please include and email address so that I can contact you! Thanks!

 

Good Luck! :)

Through My Eyes.....

Slow Down...And Look A Little Closer

I went for a walk the other day. I wanted to get some flower pictures along the way to the hayfield. I was amazed at how many little critters were "hiding" in the flowers I was photographing. I realized how I had overlooked some amazing little creepy crawlies.

 

 

 

 

 

 

 

 

 

 

Foolproof Family Recipes~Review & Giveaway!

I love coming across that one cookbook that seems to have not a few "go to" recipes, but all are "go to" recipes. This cookbook that has just been released by Gooseberry Patch has recipes that are perfect for busy families. (I also like it when "foolproof" is in the title! ;)  ).

This book is full of recipes that are easy to put together, with easy-to-follow directions.

 

 

 

 

Hawaiian Salad

Shared by: Sharry Murawski from Oak Forest, IL

 

1 cup pineapple chunks

11-oz. can mandarin oranges, drained

1/2 cup sour cream

1 cup mini marshmallows

2 Tbsp. sweetened flaked coconut, toasted

 

Combine pineapple and oranges in a bowl. Gently stir in sour cream. Fold in marshmallows and coconut. Refrigerate until ready to serve. Serves 4.

 

 

 

Carolyn's Toscana Soup

shared by: Carolyn Deckard from Bedford, IN

 

1/2 lb. spicy Italian pork sausage links*

2-3/4 cup chicken broth

1/4 cup whipping cream

2 cups kale, chopped

2 russet potatoes, quartered and sliced

1/4 tsp. red pepper flakes

1/4 tsp. salt

 

Grill or sauté sausage until browned. Drain and cool; slice sausage at an angle, 1/2 inch thick. Combine broth and cream in a large saucepan over medium heat. Add sausage and remaining ingredients. Reduce heat to low. Cover and simmer for about one hour, stirring occasionally, until potatoes are tender. Serves 4.

 

*I used ground sausage for this recipe. I browned it and then drained it.

 

Italian Zucchini

shared by: Stephanie Gegg from Sainte Genevieve, MO

 

1-1/2 zucchini, cubed

15-1/2 oz. can petite diced tomatoes

1 cup sweet onion, chopped

1 cup sliced mushrooms

1/2 tsp. garlic, minced

1/2 tsp. red pepper flakes

1/8 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

 

Combine zucchini, undrained tomatoes and remaining ingredients in a medium saucepan. Cook over medium heat for 20 to 25 minutes, until vegetables are tender. Makes 4 servings.

 

 

 

 

Enter for a chance to win a copy of Gooseberry Patch Foolproof Family Recipes!

 

Leave a comment on this review/giveaway post.

 

What is your favorite "go to" recipe that is a family favorite?

 

Giveaway begins today, July 8, 2014 and a winner will be chosen on August 1, 2014 at 9:00 p.m. EST.  Please be sure you leave an email address so that I can contact you if you are chosen!

 

Winners will be notified by email and have 48 hours to respond.

 

Thanks! And Good Luck!!