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Wednesday, May 30, 2012

Recipe Wednesday! RHUBARB Muffins + RHUBARB Salsa

I know, sounds weird, right? But rhubarb salsa is FABULOUS! Try it, you'll love it! The muffins are great to take along on your next picnic, or pack in a lunch.
RHUBARB MUFFINS >>>Ingredients: *2 1/2 cups flour *1 tsp baking soda *1 tsp baking powder *1/2 tsp salt *1 1/4 cups brown sugar *1/2 cup vegetable oil *1 egg *1 tsp vanilla extract *1 1/2 cups diced rhubarb TOPPING: *1 Tbsp melted butter *1/3 cup sugar *1 tsp ground cinnamon >>>Directions: Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing. ******************************************
RHUBARB SALSA >>>Ingredients: *2 cups rhubarb, diced small *1 cup chopped apple *3 green onions, chopped *2 limes, juiced *2 tablespoons honey *1 jalapeno pepper, seeded and chopped >>>Directions: Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool. Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined. Serve over chicken, pork or fish - or just eat up with chips! Delish! *************************************************** “I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.” ~Kingsley Amis >>>TIP: Which reminds me, NEVER eat rhubarb leaves, they are POISONOUS!

Wednesday, May 23, 2012

Recipe Wednesday! BOK!BOK! Sweet + Sour Chicken, White Chicken Enchiladas

Quick chicken recipes that please the whole family - including picky eaters!
SKILLET SWEET + SOUR CHICKEN >>>Ingredients: *4 boneless, skinless chicken breasts *Salt and pepper, to taste *1 cup cornstarch *2 eggs, beaten *1/4 cup canola oil *¾ cup sugar *4 tablespoons ketchup *½ cup vinegar *1 Tbsp soy sauce *1 Tbsp minced garlic *Cooked rice >>>Directions: Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in beaten egg, then in cornstarch. Fry in a large skillet in a little oil until brown but not cooked through. Remove chicken to a plate and set aside. In the skillet, combine sugar, ketchup, vinegar, soy sauce and garlic. Mix well and add in chicken. Cook on high for 5 minutes, then turn down and simmer for 15 minutes, turning chicken so it is evenly cooked and coated with the sauce. Serve over rice. -adapted from Let's Dish ******************************************
WHITE CHICKEN ENCHILADAS >>>Ingredients: *8 soft taco size flour tortillas *2 cups shredded Monterrey jack cheese, or white cheddar cheese, divided *2 cups shredded cooked chicken *3 tablespoons butter *3 tablespoons flour *2 cups chicken broth *1 cup sour cream *1 (4 oz) can diced green chiles *Chopped, fresh cilantro for garnish >>>Directions: Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving. -adapted from Let's Dish

Friday, May 18, 2012

WOWZA! Caramel Applesauce Cake...sticky goodness...

Had to share this...oh YUMMO...made it with home-canned chunky applesauce (you can use fresh apples), and it is DIVINE!
CARAMEL APPLESAUCE CAKE >>INGREDIENTS: *3 eggs *1 cup sugar *1 cup brown sugar *1/2 cup vegetable oil *2 teaspoons vanilla extract *3 cups all-purpose flour *1 teaspoon salt *1 tsp. cinnamon *1 teaspoon baking soda *5 cups home-made applesauce (or 4 cups peeled/chopped apples + 1 cup applesauce) *1 cup coarsely chopped pecans TOPPING: *1/2 cup butter or margarine *1/4 cup milk *1 cup packed brown sugar *Pinch salt >>DIRECTIONS: In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in applesauce and pecans. Pour into a greased 10-in. tube pan; bake at 350 degrees F for 1 hour and 15 minutes or until the cake tests done. Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter. For topping, combine all topping ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.) ************************************************** >>TIP>> The caramel sauce is tremendous. I suggest pouring about 1/2 of it over the warm cake (You can poke a few holes in the cake beforehand.) and then, if you're serving it right away, drizzle the remainder over each slice. Wowza! To drool for!

Thursday, May 17, 2012

Recipe Thursday! WAKE UP with this easy breakfast duo...

Just a few ingredients, and y'all will have this quick southern breakfast, shur 'nough! Use our "fresh-from-the-farm" breakfast sausage to make it perfectly delicious!
BUTTER-DIPPED BISCUITS Ingredients: *2 cups self-rising flour *2 tablespoons sugar *1 cup milk *1/2 cup butter (no substitutes), melted *all-purpose flour Directions: In a bowl, combine the self-rising flour, sugar and milk; mix well. Turn onto a floured surface; sprinkle with all-purpose flour. Pat dough to 1/2-in. thickness. With a sharp knife dipped in flour, cut into 3-in. x 2-in. pieces. Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking pan. Dip one side of each piece into melted butter. Carefully turn to coat. Bake, uncovered, at 450 degrees F for 10 minutes or until golden brown. ********************************************** SAUSAGE GRAVY Ingredients: *1 (16 ounce) package breakfast sausage *3 tablespoons butter *1/4 cup all-purpose flour *3 cups whole milk *salt and pepper to taste Directions: Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. *OPT* Before serving, you can stir a Tablespoon of maple syrup into the gravy if you'd like it sweeter! ************************************************** "All happiness depends on a leisurely breakfast." ~John Gunther

Thursday, May 10, 2012

Pretty VIOLET JELLY for spring! Wait until you try it!

(Spring violets on our hillside...)
**********VIOLET JELLY************ >>>Ingredients:<<< *2 heaping cups of fresh violet petals (see note below) *2 C boiling water *1/4 C well-strained, clear lemon juice *4 C sugar *3 oz liquid pectin (Certo) *NOTE*: Look for fully opened flowers, not partially opened buds, for better color and more intense flavor. The violets you want are the wild violets that grow in many parts of the world - there are many varieties, hopefully some are accessible to you. Please choose violets that have NOT been sprayed. ) >>>Directions:<<< Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours. Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill. To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface. Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed. Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars. The flavor and color will vary somewhat due to growing conditions and season - that is part of the joy of working with plants - the endless variety! The taste is delicate, green/floral.
Thanks to for the recipe! Happy Birthday to my sweet Grandma Lechliter, and to my first doggie, Bootsie - both were born on this day and are no longer with us, we miss you!

Tuesday, May 8, 2012

MMMM...BACON! Bacon Jam + Chocolate Bacon Muffins...who knew?!

SO here's something a little different for Mother's Day...make your mom something she can't buy in the store! Everyone should have some bacon jam in their life. You can literally put this stuff on anything: bread, burgers, pizza, steaks, sandwiches, eggs, potatoes, chicken, name it! We love it on waffles and pancakes. The combination of the bacon, sugar, maple syrup, onions, and coffee makes a smoky, sweet, tangy combination that is really unique and quite delicious. The jam keeps in the refrigerator for up to 4 weeks, but with so many uses it will never last that long. It is best served warm. This is what I'm making with our just-delivered bacon!
SLOW-COOKER BACON JAM **************************************************** Ingredients: **************************************************** *1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces *2 medium yellow onions, diced small *3 garlic cloves, smashed and peeled *1/2 cup cider vinegar *1/2 cup packed dark-brown sugar *1/4 cup pure maple syrup *3/4 cup brewed coffee Directions: **************************************************** In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy; 3-1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. ************************************************* And here's a link to FABIO from Chow Ciao making BACON CHOCOLATE MUFFINS! YUMMO! Sorry mom, I'm eating them all....>>> ************************************************ “Porkchops and bacon, my two favorite animals.” ~Homer Simpson ************************************************ Homer: "I’ll have the smiley face breakfast special. Uhh, but could you add a bacon nose? Plus bacon hair, bacon mustache, five o’clock shadow made of bacon bits and a bacon body." Waitress: "How about I just shove a pig down your throat?" (Homer looks excited) Waitress: "I was kidding."

Sunday, May 6, 2012

READY TO BBQ? Our PORK is ready!

READY TO BBQ? OUR PORK IS READY! We're selling our ALL-ORGANIC, LOCALLY RAISED pork packages with: *1 pork steak (1.5 - 2 lbs.) *2 packs of pork chops (4 to a pack) *2 packages breakfast sausage (about 1 lb. each) *1 package italian sausage (about 1 lb. each) The total is approx. 8 lbs., and we're selling it for $32. ($4/ lb.). They were fed on grass, hay, veggies (leftover squash, apples, cabbage, etc.) and bread scraps. First come, first served. Limited availability. Vacuum-sealed and frozen fresh! Thanks everyone!

Thursday, May 3, 2012


Hey there everybody! With the school year winding to a close, and nicer weather headed our way, the bake sale requests are coming in fast and furiously! Here are two great standbys that sell like hotcakes and whip up in no time - ANNA BANANA CUPCAKES + CHOCOLATE CHIP OATMEAL COOKIES (with a secret ingredient! SHH!)...
CHOCOLATE CHIP OATMEAL COOKIES Ingredients: -1 cup butter, softened -3/4 cup sugar -3/4 cup packed brown sugar -2 eggs -1 teaspoon vanilla extract -3 cups quick-cooking oats -1-1/2 cups all-purpose flour -1 package (3.4 ounces) instant vanilla pudding mix -1 teaspoon baking soda -1 teaspoon salt -2 cups (12 ounces) semisweet chocolate chips -1 cup chopped nuts Directions: In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen. (PUDDING = secret ingredient!) ******************
ANNA BANANA CUPCAKES (for my sis!) Ingredients: -1/2 cup shortening -1-1/2 cups sugar -2 eggs -1 cup mashed ripe bananas (about 2 medium) -1 teaspoon vanilla extract -2 cups all-purpose flour -3/4 teaspoon baking soda -1/2 teaspoon baking powder -1/2 teaspoon salt -1/2 cup buttermilk BANANA BUTTER FROSTING: -2 cups confectioners' sugar -1/3 cup butter, softened -3 tablespoons mashed ripe banana -1 tablespoon lemon juice Directions: In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen. ***************************************************** “I'm getting so old, I don't even buy green bananas anymore.” ~Chi Chi Rodriguez