Back-to-School LUNCHBOX IDEAS!

Gearing up here for the busy back to school season. Even though we homeschool, I like to have quick lunches on hand for grabbing and going off to activities. Pre-prepped lunches are GREAT for spontaneous picnics and save money by avoiding fast food stops! Here's a link to a cheap and reusable set of divided containers on amazon: http://www.amazon.com/dp/B00TRG54IQ/ref=twister_B00TRG52LK?_encoding=UTF8&psc=1

The smaller sections get a fruit and a veggie packed in. Here's a list of entrees I like to pack in the biggest compartment: *CUT UP CHICKEN & CHEESE QUESADILLAS, veggie is guacamole *GREEK CHICKEN WRAP, with chicken slices, spinach, feta cheese, black olives & cucumber dressing *ITALIAN WRAP, with salami, ham, pepperoni, lettuce, tomato, Italian dressing *LAYERED SALADS - BLT, chef, chopped, strawberry & chicken, pasta, etc. *MYO PITA PIZZAS - quartered pita, small zip bag of spaghetti/pizza sauce, small zip bag of mozzarella, small zip bag of pepperoni *WRAPPED UP PUPS - biscuit or roll dough wrapped around halved hot dogs and baked, add ketchup packets *GREEK YOGURT PARFAIT - layers of yogurt, fruit & granola, topped with whipped topping, fruit is cherries *TUNA BAGELS - minced onion and celery mixed with 1 can drained tuna, 1 cup finely shredded cheddar cheese, microwave it, then spread on toasted bagel halves - delish and NO mayo! *HAM & CHEESE CROISSANTS, fruit is apples or applesauce *MINI SUBS on HOT DOG ROLLS, veggie is pickles, sweet or dill *MEAT & CHEESE KABOBS, veggie is cherry tomatoes *SWEET & SOUR CHICKEN, with fried rice and wontons/chow mein noodles ******************************************************************************************************************************************* Just a few ideas to help you brainstorm - these are great for sending off with anyone who commutes! When I have pre-packed lunches in the fridge, and pre-prepped slow cooker dinners in the freezer, I can sit back in a comfy chair with a cup of tea and relax. And if I'm not home, or sick, the masses still get fed on schedule with no fuss. Happy Back to school season everyone! ******************************************************************************************************************************************* Education would be much more effective if its purpose was to ensure that by the time they leave school every boy and girl should know how much they do not know, and be imbued with a lifelong desire to know it. ~William Haley

Recipe Wednesday: Red, White & Bleu! White Bama BBQ Sauce, Easiest Red BBQ Sauce & Four Ingredient Bleu Cheese Vinaigrette

When it's hot, no one wants to heat up the kitchen! And on a holiday, you want to spend time with your family, not on food prep. Save money too, since these recipes don't have complicated ingredient lists a mile long. Two of them have only FOUR ingredients. Just fire up the grill, let it settle down to coals, and throw on some meat and veggies. Drizzle the dressing over your plate of hot grilled veggies. Carve up the finished meat and serve it on hot grilled rolls with toppings and homemade BBQ sauces. Our new favorite is this regional specialty from northern Alabama, a white BBQ sauce. It's wonderful on chicken, served up on your favorite rolls with dill pickle slices. Simple and fabulous - Happy Birthday America! Have a wonderful Fourth everyone!

WHITE BAMA BBQ SAUCE - INGREDIENTS: 1 1/2 c. mayo, 1/3 c. white vinegar, 1 tsp. pepper, 1/2 tsp. salt, 1/2 tsp. sugar, 1 crushed garlic clove DIRECTIONS: Stir ingredients together and chill. Makes almost 2 cups. ***************************************************************************************************************************************** If you like it classic, this easy BBQ recipe is for you! Tweak it with some fresh minced herbs like sage for pork, or tarragon for chicken.

BEST BASIC BBQ SAUCE - INGREDIENTS: 1 c. ketchup, 1/4 c. packed brown sugar, 1 Tb. vinegar, fresh herbs DIRECTIONS: Stir together ingredients and chill in the fridge. For tweaking, add dashes of garlic, onion, salt, black pepper, cayenne pepper, liquid smoke, smoked paprika, honey or jelly or jams (We love apricot or orange marmalade!) ************************************************************************************************************************************** Toss some sliced yellow squash, zucchini, tomatoes, peppers and onions on the grill (or whatever you have on hand!). Brush with oil and salt & pepper if you'd like. Grill them until done, with a few char marks. Splash this easy dressing over the platter and serve!

FOUR INGREDIENT BLEU CHEESE VINAIGRETTE - INGREDIENTS: 1/2 c. vinegar (can use balsamic), 1/2 c. extra virgin olive oil, 1 tsp. dijon mustard, small container (5 oz.) bleu cheese crumbles DIRECTIONS: Whisk first 3 ingredients together until well blended, then lightly stir in the bleu cheese crumbles. You can also make this dressing with fresh minced herbs instead of the cheese. Basil is yummy over tomatoes, and mint or dill is wonderful on cucumbers! *************************************************************************************************************************************** "LIberty is like rich food and strong wine: the strong natures accustomed to them thrive and grow even stronger on them; but they deplete, inebriate and destroy the weak." - Jean-Jacques Rousseau

Two FAB and super-easy PUMPKIN dessert recipes!

Happy Fall, Y'all! I'm sitting on the porch with my laptop and a glass of sweet tea, and it's HOT here in Alabama in October! We missed breaking a heat record yesterday by only one degree. Today it's supposed to get close to 90 degrees. I've only seen a few leaves falling so far this afternoon. So, to make it feel more like fall, I'm going through my good ole recipe box, searching for yummy pumpkin recipes I've made and loved. I found two that I think you'll enjoy, for their ease in making, and flavor in devouring!

************************************************************************************************************************************* IMPOSSIBLE PUMPKIN-PECAN PIE 1 c. canned pumpkin 1. c. evaporated milk 1/2 c. baking mix (like Bisquick) 1/2 c. sugar 1 Tb. soft butter 1 1/2 tsp. pumpkin pie spice 1 tsp. vanilla 2 eggs, beaten 1/2 c. chopped pecans DIRECTIONS: Heat oven to 350 degrees F. Grease a 9" pie plate. Stir all ingredients except pecans together, mix well. Fold in pecans and pour into pie plate. Bake 35-40 minutes, or knife test. Cool completely, about one hour. Store covered in the fridge. Serve with whipped cream. (I'd drizzle the slices with caramel sauce too!) Makes 8 slices, 225 calories each. ************************************************************************************************************************************** AUTUMN DESSERT PIZZA 1 pkg. sugar cookie dough (18 oz.), or one homemade batch 1 cup pumpkin 3 oz. softened cream cheese 3 Tb. sugar, divided 1/2 tsp. cinnamon 1 c. peeled, cored and thinly sliced green apple dash cinnamon 1/2 c. chopped walnuts or pecans 1-2 Tb. caramel sauce DIRECTIONS: Preheat oven to 325 degrees F. Grease a 12" pizza pan or baking sheet. Press dough into an 8" circle. Bake 15-18 minutes, until lightly browned. Remove from oven, prick with a fork, cool on pan. In a small bowl, mix pumpkin, cream cheese, 2 Tb. sugar and 1/2 tsp. cinnamon until smooth. Spread over crust to 1/2" from the edge. Mix apple slices with 1 TB. remaining sugar and dash of cinnamon, place on pizza. Sprinkle with nuts. Bake 8-10 minutes, remove, drizzle with caramel. Cut into wedges and serve warm. ******************************************************************************************************************************************* “It was time to take the pumpkin out of the pot and eat it. In the final analysis, that was what solved these big problems of life. You could think and think and get nowhere, but you still had to eat your pumpkin. That brought you down to earth. That gave you a reason for going on. Pumpkin.” ― Alexander McCall Smith, The No. 1 Ladies' Detective Agency

OUR FARM has MOVED!

Hello everyone! Kinda crazy 'round here, our family has moved! We've relocated from the chilly climes of Cental NY to the warmer temps of Ozark, AL! I'll post more soon when we settle in, but we're happy to be SOUTHERN! Don't be surprised to see some new tastes in our recipes, though we've always been HUGE fans of Southern cooking, and many of our family roots are Dixie! We'll be adjusting growing schedules and breeds to our new area, and sharing it with you all. Talk with you soon!

FALL FAVES - together at last! Stuffed Acorn Squash Deluxe Recipe

Two of my favorite fall foods - baked squash and stuffing - together in one dish! Hope you love it as much as we do, it's savory and delicious!

STUFFED ACORN SQUASH DELUXE >>>Ingredients: 1 (6 ounce) package broccoli and cheese flavored rice mix/ 1 pound breakfast sausage/ 1 medium acorn squash, halved and seeded/ 1/2 cup chopped apple/ 2 teaspoons crushed coriander seed/ 1/2 cup shredded cheddar or jack cheese/ >>>Directions: *Prepare rice mix according to package directions; cover, and set aside. *Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm. *In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside. *In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture. *Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

Join the Sustainable Blogs List!

FROM SUSTAINABLE SUBURBIA: >>> Join our Sustainable Blogs List! http://sustainablesuburbia.net/sustainable-living-blogs/ >>> CATEGORIES: I’ve divided the blogs into several groups. It was hard to decide how to do this, and there is certainly a lot of crossover : Suburban and Urban Homesteading; A Country Plot: Out of Town Homesteaders/Self-Suffciency; Parents Living Sustainably; Frugal & Low Consumption Living; Crafty Hand Made; Real/SOLE Food; It’s All About The Garden; General Slow, Sustainable or Simple Living (just in case those headings have left someone out!).

Making Honeysuckle Jelly - it's EASY!

The nectar from honeysuckle flowers smells divine - in our area, they are blooming in the wild right now, and they're everywhere! Nothing says springtime like a jar of sweet, floral-y jelly. This makes a beautiful, bright-yellow to gold colored jar, that is wonderful on toast, biscuits or scones! HONEYSUCKLE JELLY (Yield: 7 half-pints) >>>INGREDIENTS: *4 cups honeysuckle flowers *4 cups boiling water *1/4 c. lemon juice *4 cups sugar *1 package liquid pectin >>>DIRECTIONS: First you need to make an infusion to draw the flavor out of the flowers. Prepare the flowers by removing the tiny green tip at the base of the petals. Next, bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the honeysuckle flowers you’ve gathered and allow them to steep for about 45 min., stirring occasionally. Strain the flowers from the liquid. You need two cups of the infusion for this recipe. In the same saucepan, stir together 2 cups flower infusion, the lemon juice, and the sugar - bring it to a hard boil that won’t stir down. Add the pectin and boil for 2 minutes, reduce the heat if necessary to avoid boiling over. Ladle the jelly into hot, sterilized jars, and screw on the lids. Allow it to cool for 24 hours, then test the lids to make sure the jars are properly sealed. Store in the refrigerator after opening. If you won't be using it right away, you can process the jelly in a water bath canner. ********************************************************************************************************************************************* "He with cowslips pale, Primrose, and purple lychnis, decked the green Before my threshold, and my shelving walls With honeysuckle covered." ~Mark Akenside

On your mark, get set, GARDEN!

Friday Felicitations! We are anxiously awaiting the time we can transplant into the garden. Seeds are on standby. Go for tilling! The unseasonably cold spring has kept us tapping our green thumbs with impatience. Soon! Soon! Soon! We'll have to wait until Monday though, according to the moon phase guide. By the way, here's the Farmer's Almanac (moon phase) planting guide for May: ---MOON PHASE Planting Guide (from Farmers' Almanac)--- May 2013 16th-19th A Barren Period. Good For Killing Plant Pests, Cultivating, Or Taking A Short Vacation. 20th-21st Excellent Time For Planting Corn, Beans, Peppers, And Other Aboveground Crops. Favorable For Sowing Hay, Fodder Crops, And Grains. Plant Flowers. 22nd-24th Excellent For Planting Aboveground Crops, Starting Seedbeds And Planting Leafy Vegetables. 25th-26th Do No Planting. 27th-28th Plant Late Beets, Potatoes, Onions, Carrots, And Other Root Crops. 29th-31st Kill Plant Pests On These Barren Days. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My Grandpa used this guide, and so do I! So, while we wait, we've fenced in and tilled the new garden area: (You can see our neighbors' visiting peacocks in the background!) AND....started a few "Stacked Stone" projects, like new beds and foundation facing. Here's a work in progress, a small cistern under the downspout for the chickens to use when they get thirsty: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ *** I start with a layer of brick to make a level surface, and then add stone on top. First I take the wheelbarrow down to the stream bed, load it up with flat shale rock (we have A LOT of it!) and then cart it to the project area. I can feel my biceps building! ON MONDAY, there will be a FRENZIED FURY OF PLANTING up in here! How are your garden plans shaping up? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "A garden requires patient labor and attention. Plants do not grow merely to satisfy ambitions or to fulfill good intentions. They thrive because someone expended effort on them." ~Liberty Hyde Bailey

Homemade Hair Chalk - Color for your Locks!

Hello my farm followers! If your kids are anything like mine, they ADORE the new hair color craze! For a more lasting color change, my girls have tipped their hair with Jerome Russell's "Punky Color". It lasts about a month, is very bright at first, and then gradually fades out. It shows up MUCH better on blonde hair (which they have) rather than brunette. You paint it on with a brush, (We use a small sponge brush and just throw it away afterwards!) let it sit a bit, and then rinse it out with water. BE CAREFUL not to get it on anything else! But here's a great way to add temporary color to your locks - use oil pastel crayons! Just lay your hair on a piece of paper, and scribble away. Use long strokes, following down the length of your hair. Simple, easy to do, and it washes out with your next shampoo. It's great for matching your hair to an outfit, or for spirit days at school. Here's my daughter Rowan, tipping her hair with green and blue for Earth Day: We also made Earth Day recycled toilet tissue tube kazoos, with only 3 items - *empty toilet tissue tubes, *wax paper circles, * rubberbands. She used the oil pastels to decorate the kazoo too! What are you doing today for Earth Day? ******************************************************************************************************************************************** "And forget not that the earth delights to feel your bare feet and the winds long to play with your hair." ~Khalil Gibran

Family Favorite EASTER goodies!

I miss all of the old, sentimental Easter traditions, don't you? When I was little, I remember all the ladies coming to church on Easter morning - and they ALL wore HATS and GLOVES! Isn't it sad that we hardly dress up at all anymore? Well, not this year! I am determined that I and my girls WILL wear Easter Bonnets this year, and I'll post pics when we do. Here are two yummy Easter recipes that we love, enjoy your holiday - and WEAR A HAT!!! "In your Easter bonnet, with all the frills upon it, You'll be the grandest lady in the Easter parade. I'll be all in clover and when they look you over, I'll be the proudest fellow in the Easter parade. On the avenue, fifth avenue, the photographers will snap us, And you'll find that you're in the rotogravure. Oh, I could write a sonnet about your Easter bonnet, And of the girl I'm taking to the Easter parade." ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ HOT CROSS BUNS >>>INGREDIENTS: 3/4 cup warm water 3 Tb butter 1 Tb instant powdered milk 1/4 cup white sugar 3/8 tsp salt 1 egg 1 egg white 3 cups all-purpose flour 1 Tb active dry yeast 3/4 cup dried currants (optional) 1 teaspoon ground cinnamon 1 egg yolk 2 tablespoons water 1/2 cup confectioners' sugar 1/4 teaspoon vanilla extract 2 teaspoons milk >>>DIRECTIONS: 1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program. 2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. 3. Punch down on floured surface, cover, and let rest 10 minutes. 4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes. 5. Mix egg yolk and 2 tablespoons water. Brush on balls. 6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack. 7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ PEANUT BUTTER EGGS >>>INGREDIENTS: 2 cups creamy peanut butter 3/4 cup butter 3 1/2 cups confectioners' sugar 3 cups crispy rice cereal 1 (12 ounce) package semisweet chocolate chips 2 tablespoons shortening >>>DIRECTIONS: 1. In a mixing bowl, combine peanut butter and butter. Stir in confectioners' sugar and crisp rice cereal until a dough is formed. Place this mixture in the refrigerator for about an hour to allow it to cool until it is easier to work with. Shape mixture into egg shapes and freeze for 20 minutes. 2. Melt chocolate chips and shortening in a double boiler over low heat. When melted, dip egg shapes in chocolate. Place on waxed paper and allow to cool. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "Here comes Peter Cottontail Hoppin' down the bunny trail Hippity hoppin', Easter's on its way Try to do the things you should Maybe if you're extra good He'll roll lots of Easter eggs your way You'll wake up on Easter mornin' And you'll know that he was there When you find those choc'late bunnies That he's hiding ev'rywhere"

Recipe Wednesday! PARTY HEARTY with these quick appetizers...

My two NO-FAIL recipes for feeding folks FAST at a party! You can prep both ahead of time and cook when ready. The ingredients are simple and cheap, the results are yummy. Make a lot - and enjoy all of your holiday get-togethers!

COCKTAIL DOGS~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ +++INGREDIENTS: *2 pkgs. hot dogs, cut into quarters *1 cup ketchup *1/2 cup sweet relish *1/2 cup brown sugar +++DIRECTIONS: Place the hot dogs in a rice cooker or saucepan. (We use a rice cooker, because it switches to a warm setting to serve.) Mix together the ketchup, relish and brown sugar, and pour over the dogs, stirring to coat. Heat through, and serve warm with toothpicks or skewers for grabbing.

MINI CRAB CAKES~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (makes 25, can double - we do!) +++INGREDIENTS: *2 Tbsp green onions or fresh chives *2 Tbsp mayonnaise *1 Tbsp Worcestershire sauce *1/2 tsp salt *1/4 tsp cayenne pepper *3 eggs, lightly beaten *1 1/2 cups dry bread crumbs *16 oz. real or imitation crabmeat, flaked +++DIRECTIONS: (Preheat oven to 350 F.) Mix green onions, mayonnaise, Worcestershire sauce, salt, and cayenne pepper; stir well. Add in eggs and bread crumbs; add crabmeat and blend until mixed. Shape mixture by tablespoonfuls into 25 patties and place on an oiled baking sheet. Bake 12 to 15 minutes, until lightly browned. Serve on a plate garnished with thin lemon slices, and if desired, with cocktail sauce or remoulade. (If you prebake them, warm them again by microwaving them lightly until just warmed.) ******************************************************************************************************************************************* “At every party there are two kinds of people -- those who want to go home and those who don't. The trouble is, they are usually married to each other.” ~Ann Landers

Recipe Wednesday! Twin recipes for Baked PORK CHOPS...

AUTUMN PORK CHOP BAKE >>>INGREDIENTS: *1/4 cup butter *3/4 cup brown sugar *4 garlic cloves *4 green onions, sliced *2 cups baby carrots *3 small red potatoes, cubed *1/2 - 1 small apple sliced *1/2 - 1 small pear sliced *1 Tbsp each fresh snipped rosemary + parsley *6-8 pork chops *olive oil *1 1/2 tsp kosher salt *1 tsp pepper *4 Tbsp dijon mustard *2 Tbsp apple cider vinegar >>>DIRECTIONS: Melt butter and brown sugar in a frying pan. Saute green onions, carrots, garlic, kosher salt and pepper approx 5 minutes then add potatoes, apples and pears and herbs and cook for an additional 3-5 minutes until everything is well coated but not cooked tender. Sear pork chops in a hot frying pan with 2 Tbsp of olive oil, and sprinkle with salt and pepper until just browned. Place in a baking dish and pour vegetables and glaze over pork chops. Stir together the dijon mustard and apple cider vinegar (or water) just enough to make it thin enough to drizzle over pork chops and vegetables. Snip fresh parsley and rosemary on top and cover dish with 2 layers of foil. Bake at 400 F for 45 minutes, then reduce heat to 250 F and bake for 30-40 more minutes. Make sure pork chops are cooked through and are no longer pink. ***********************************************************************************************************************************

CIDER CABBAGE CHOPS >>>INGREDIENTS: *1/2 head cabbage, shredded *6-8 pork chops *salt + pepper to season *1/2 tsp caraway seeds *2 cups apple cider *3 Tbsp vinegar *4 Tbsp melted butter >>>DIRECTIONS: Place the shredded cabbage in the bottom of a baking dish. Season the chops with salt + pepper, and place them over the cabbage. Stir together the remaining ingredients, and pour over the pork chops. Seal the pan with foil and bake at 400 F for 30 minutes, then at 250 F for 2 hours. ******************************************************************************************************************************************* “In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom.” ~Barbara Costikyan

IMPOSSIBLY EASY Natural Holiday Wreath

Seasons Greetings!

Here's how to make an IMPOSSIBLY EASY wreath for the holidays: STEP 1: USE A FRESH OR FAUX GREENERY WREATH FOR THE BASE.

STEP 2: GATHER NATURAL ITEMS FROM YOUR YARD, SUCH AS LEAVES, TWIGS, FLOWERS, BERRIES, PINECONES, EVEN THISTLES AND BURDOCKS. WEEDS MAKE GREAT PIECES FOR THIS. SPRAY THEM WITH METALLIC SPRAY PAINT, I USED SILVER, BUT METALLICS IN GOLD, RED, BLUE, ETC. WORK WELL ALSO. DIP THE TIPS OF THE SPRAYED PIECES IN HOT GLUE, AND ATTACH TO YOUR WREATH BASE.

STEP 3: CLOSEUP OF SPRAYED PIECES - HERE I USED HOLLY BRANCHES, HYDRANGEA FLOWERS, AND TWIGS FROM MY YARD. ADD A BOW IF YOU'D LIKE, AND HANG WHEN FINISHED.

*TIP* When evenly adding sprayed pieces around the wreath, use multiples of the same piece in odd numbers - for example, 3, 5, or 7. It's an old florist's trick for making an arrangement look balanced! ***HAPPY HOLIDAYS!***

Recipe Wednesday! SQUASH your sweet cravings for PUMPKIN!

How to CHEAT on holiday baking...save time by starting with a cake mix! That's right, these two recipes satisfy your sweet tooth and get you out of the kitchen quickly. Have a FABULOUS Thanksgiving with your family + friends too! ************************************************************************************************************************** PUMPKIN CHIP COOKIES

>>>INGREDIENTS: *1 box spice cake mix *1 can pumpkin (15 oz.) *2 Tbsp water *1 tsp vanilla *dash of salt *1/2 Cup cinnamon chips (optional) *1/4 Cup white chocolate chips (optional) *1/4 Cup chocolate chips (optional) >>>DIRECTIONS: Mix it all together, scoop onto greased cookie sheet. Bake 350 for approx 20 minutes (depends on size of scoops) or until barely golden. **************************************************************************************************************************************************************************************************************************************************** PUMPKIN COBBLER WITH CUSTARD

>>>INGREDIENTS: *1 can pumpkin (15 oz.)- reserve 2 Tbsp *2 eggs *1 can sweetened condensed milk (14 oz.) *1 Tbsp pumpkin pie spice *1 box yellow cake mix *1 stick melted butter *caramel ice cream topping for drizzling *whipped cream for garnish >>>DIRECTIONS: Mix the first four ingredients above, and layer this pumpkin mix onto the bottom of a greased 9x13 baking dish. Sprinkle the yellow cake mix on top, sprinkle over it with water. Pour the stick of melted butter over the top of the cake mix. Bake at 350 F for 30-35 minutes. (While this is baking, prepare the custard.) >>>CUSTARD TOPPING: *2 cups whipping cream – whipped until thick, then add the following until very thick: *1 package instant vanilla pudding *1/4 cup milk *2 Tbsp reserved pumpkin *1/2 tsp cinnamon Chill custard until ready to serve. When cobbler is out of the oven, let it sit for a few minutes to cool slightly, then serve with a dollop of pumpkin custard, caramel drizzle and whipped cream.

RECIPE WED: Slow Cooker Honey Hoisin Chicken and Pork Carnitas

Simple slow cooker recipes for crazy busy days! These are great for holiday company - throw 'em together, switch on, eat when ready! I love food that keeps when everyone in the family is eating/hungry at different times. Just set your crock to keep warm and serve whenever!

SLOW COOKER HONEY HOISIN CHICKEN *************************************** >>>INGREDIENTS: *5-6 boneless chicken breasts *1/4 cup hoisin sauce *1/4 cup soy sauce *1/4 cup honey *1/4 cup white wine or chicken broth *1/4 tsp. ground ginger >>>INSTRUCTIONS: Put the chicken in the crockpot. Mix the other ingredients together and pour over the chicken. Cook on high for 4-5 hours or low for 7-8 hours. ************************************************

SLOW COOKER PORK CARNITAS ****************************** >>>INGREDIENTS: *1 tsp salt *1 tsp garlic powder *1 tsp cumin *1/2 tsp oregano *1/2 tsp coriander *1/4 tsp cinnamon *1 (4 pound) boneless pork shoulder roast *2 bay leaves *2 cups chicken broth >>>DIRECTIONS: Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat. ***************************************************************************** "People in Slow Food understand that food is an environmental issue." ~Michael Pollan

**SHHH** My secret weapon recipes...PIE CRUST + BISCUITS!

These are my tried-and-true, no-fail, come-back-to-everytime BASIC recipes. Our family uses them day in, day out, all-the-time, year-round! The PIE CRUST is super for any filling, savory or sweet, and never gets soggy. It is crisp, flaky, perfect! The BISCUITS recipe was painstakingly wrangled out of the owner of a southern roadside diner - many, many years ago. Note the similarity in ingredients. They're my faves, and here they are for you! But don't tell anyone I shared! :)

EXCELLENT PIE CRUST >>>INGREDIENTS: *1 1/3 c flour *1/2 tsp salt *1/3 c oil (we use canola or olive oil!) *3 Tbsp cold milk >>>DIRECTIONS: Makes 1 crust, double ingredients for a two-crust pie. Mix ingredients until blended. Roll out between sheets of wax paper. Lift one sheet off, and lay over pie pan, then remove top sheet. Build up a fluted edge by pinching with your fingers. Bake at 475 F for 8-10 minutes, until VERY lightly browned, for refrigerated fillings, or just fill and bake according to filling directions. *TIP* You can chill the dough to make rolling easier, and for a crisper crust. ******************************************************************************************************************************************

GRAMMY'S BEST BISCUITS >>>INGREDIENTS: *2 c flour *3 tsp baking powder *1/2 tsp salt *2/3 c milk *1/3 c oil >>>DIRECTIONS: Mix dry ingredients, then add wet ingredients all at once. Stir until JUST blended, DO NOT overmix! Gently roll into a log, and slice into 8-10 pieces. Bake at 425 F 10 minutes, or until lightly browned on top. ******************************************************************************************************************************************* "If you wish to make an apple pie from scratch, you must first invent the universe." ~Carl Sagan

Wahoo! FENCING the pig pasture is FINALLY done!

Our fenced in pasture for the pigs is complete! You can already see what they've cleared on the right side of the fence. It used to look like the left side, all brush and brambles. Not bad for only 2 weeks of rooting - gotta love piggies! TA DA...FENCING FINISHED...

SO here's the FORMULA:

ROOTING PIGS +

BRUSH and BRAMBLES =

BEAUTIFUL CRUMBLY SOIL, READY TO PLANT! My Grandpa always said "Who needs a tractor when you've got pigs?" and he was right! Why spend time and gas money tilling the soil when a pig will do it for you with no effort on your part and no chemical weed killers? They eat all the roots, so nothing regrows. We plan on fencing in more areas for them to clear, and we'll seed the areas when they've finished. An unmanageable patch of land will be pasture in no time - the pigs love it, and so do we. The space they're in now is an old apple orchard that was neglected and grew over with berry bushes, shrubs, grapevines and weeds. There are nuts from black walnut trees (squirrel-planted), apple drops, some plums, and more. Our pigs think it's a buffet, and are happier than in mud! Next on the farm project list is winterizing the coops. I'll let you know how that goes too!

Recipe Wednesday! 4-Ingredient Refried Beans Recipes!

I LOVE autumn, and our family has been running around everywhere, taking advantage of the fall festivals, events, classes and such. With our crazy schedule, I'm using a few food shortcuts! Here are 2 super-fast scrumptious recipes for you to try:

****Great to make in a batch, and freeze!**** BEEF + BEAN BURRITOS >>>INGREDIENTS: *1 can refried beans *1 pack large flour tortillas *1 - 1 1/2 pounds ground beef *1 package taco seasoning mix (or DIY - recipe below!) >>>DIRECTIONS: Cook the beef in a skillet with a little water, adding the taco seasoning per directions. Spread about 2 Tbsp. refried beans on half of a tortilla, then top with 1 1/12 - 2 Tbsp. of the seasoned beef. Roll up from the filled side, when you get to the empty side (halfway), tuck in the ends, and finish rolling it up. We heat them in the microwave about 45 seconds, and serve. You can top them with salsa and shredded cheese before heating, too! Tuck them into plastic sandwich or snack size zip-top bags, and freeze. (We fit 1 in a snack size, and 2 into a sandwich size.) Microwave them on a plate for 1 minute, 15 seconds EACH to reheat. _____________________________________________________________________________________

**This is really FAST, EASY and PACKED with PROTEIN!** DOUBLE BEAN DIP >>>INGREDIENTS: *1 can refried beans *1 can black beans *1 Tbsp. tabasco sauce *shredded cheddar cheese >>>DIRECTIONS: Grease a medium baking dish (9 x 9, au gratin, etc.) Drain and rinse the can of black beans, and place into the dish. Add the Tbsp. of tabasco sauce, and stir it in. Lightly mash the beans, so that some are squished and some are still whole. Stir in the refried beans, just until blended. Top with the shredded cheese. Bake at 300 F, until heated through and cheese melts and bubbles. Serve with tortilla chips! OPTIONAL: Top with your family's favorites before serving: sliced scallions, sliced black olives, sour cream, diced tomatoes, minced cilantro, etc. _____________________________________________________________________________________

**Make it yourself and save on buying packets!** TACO SEASONING MIX >>>INGREDIENTS: *2 Tbsp all-purpose flour *2 tsp chili powder *1 1/2 tsp dried minced onion *3/4 tsp crushed beef bouillon (1 cube) *1 tsp salt *1 tsp paprika *1/2 tsp oregano *1/2 tsp onion powder *1/4 tsp cayenne pepper *1/4 tsp garlic powder >>>DIRECTIONS: Mix together all ingredients, and store in an airtight container, or use right away. Add to 1 pound of cooked, crumbled or shredded meat. __________________________________________________________________________________ “Better beans and bacon in peace than cakes and ale in fear.” ~Aesop

FARMGIRL FRIDAY BLOG HOP #76 - DANDELION HOUSE

Recipe Wednesday! Peachy Keen...TWO ways to SAVE AND SAVOR!

You can make these recipes with fresh peaches or their hairless relatives...nectarines. Both are simple, require few ingredients (so the fruit shines!) and are delicious ways to use your fruit.

RASBERRY PEACH JAM >>>INGREDIENTS: *2-2/3 cups finely chopped peeled peaches *1-1/2 cups crushed fresh or frozen raspberries *3 cups sugar *1-1/2 teaspoons bottled lemon juice >>>DIRECTIONS: In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 half-pints. ***************************************

PEACH FROZEN YOGURT >>>INGREDIENTS: *3 cups non-fat, vanilla yogurt *6 ripe peaches, pitted and cup into ½” slices *2 Tbsp honey or sugar >>>DIRECTIONS: Line a colander or a sieve with a cheese cloth or coffee filter. Add the yogurt to the lined sieve/colander. Place the sieve into a bowl and cover it with a plate. Set in the refrigerator for several hours. You can let it sit overnight, but it's not necessary, 3-4 hours is plenty. Place the peaches into a blender or food processor and puree. Add the strained yogurt to the peach puree and blend until well incorporated. Add honey and mix until combined. Transfer to a bowl and refrigerate for 2 hours until the mixture is chilled. You may have to break up your mixture if the honey hardens, just use a spoon. Pour the peach yogurt mixture into the ice cream maker and freeze according to manufacturer’s instructions. You can put a kitchen towel over the ice cream maker to help keep the cold in. Remove from the bowl of your ice cream maker, and place into an air tight container, put into the freezer for a few hours until it becomes more firm. Serve and enjoy! ******************************************** “One does a whole painting for one peach and people think just the opposite -- that particular peach is but a detail.” ~Pablo Picasso