Faithfulness Farm

"Use it up, wear it out, make it do or do without!"

2012-01-28T10:57:00.000-08:00

This saying from the Great Depression and then WWII shows the way to frugality. I have subscribed to its principles for a long time. When it was first coined and in this economy, it just makes good sense.

I come from a family of thrifty folks...I have always been thrifty and shunned debt. Good thing. As a single woman living on a modest income, it is more important than ever for me to be thrifty. Over the holidays, and then with the planning of daughter's baby shower and the arrival of grandson, it just has seemed that my checking account has been bleeding outta control. I knew once these events were behind me it was time to get back on the frugal bandwagon -- then I saw Jeff Yeager, The Ultimate Cheapskate and was very intrigued by what he calls a Frugal Fast. Jeff says, "one way to rein in out-of-control spending is to observe a "fiscal fast" for one week. The idea is to try to spend no money for seven days, to see which expenses you can and cannot live without". This is perfect for me and my plan is to *Fiscal Fast* the last week of the month every month of 2012.

Some of Jeff's suggestions are:

Grocery-Shop in Your Pantry: You may be in the habit of stocking up at the grocery store once or twice a week, but see how many free meals you can come up with by raiding your own freezer or cupboards for foods you bought months ago.

Cut Down on Commuting: Is it possible for you to carpool or ride a bike to work for a few days? You could save money, socialize with co-workers and maybe lose a few pounds.

Flush Out Those Toiletries: You may have travel-size bottles of shampoo, tubes of toothpaste or bars of soap from past hotel stays in a closet somewhere. Try to use them up before you buy more.

Free Family Fun Night: Break out the board games or a movie from your library rather than heading to the movies on weekends.

My plan is to NOT purchase anything with the exception of gasoline to get back and forth to work during the week. Otherwise, I will use what I have on hand. That includes what is lurking in my pantry and freezer. No stocking up before the fast starts either -- just using what has already been purchased. I am really thinking this is going to be a breeze but I just may be surprised. Wish me luck!! What are some of your best frugal tips?

Low Carb Living ~ Lemon Chicken

2012-01-26T15:03:00.000-08:00

Busy helping my daughter this week with the new baby. I have managed to make some of my go-to, quick low-carb meals. This one is one of my favorites. Our local grocery had Meyer Lemons which are such a wonderful treat (and make me miss CA and the lovely little tree I had in my yard there). A delicious supper with some asparagus on the side!

Low-Carb Lemon Chicken
(Printable Version)

4 boneless skinless chicken breast fillets
1 Tbsp olive oil
2 tsp garlic powder
salt and pepper to taste
1/2 c white wine
2 Tbsp butter
2 small lemons sliced into rounds

Heat olive oil in a skillet over medium heat. Season chicken with garlic powder, salt and pepper. Saute chicken until golden brown, about 6 minutes each side. Remove from skillet and cover. Deglaze skillet with white wine, scrapping up all the bits remaining from the chicken on the skillet. Reduce to 1/2 the amount. Add lemon slices and butter. 1 Tbsp at a time, whisking until melted. add chicken and any juices back to the pan and turn to coat evenly with the sauce. Serves 4.

Sharing at Honey's Potpourri Party!

When A Child Is Born.....

2012-01-25T00:05:00.000-08:00

...so is a Grandmother!

He is FINALLY here. Mother and baby are both well. Thank you all for your prayers!

WELCOME TO:
Gabriel Mason
7lbs, 14ozs
20-1/4-inches long

Hot Tea and the Common Cold

2012-01-19T17:42:00.001-08:00

This post probably should come with a WHINE warning. I have come down with a cold. Just a plain, old run-of-the-mill, stuffy nose, scratchy throat, sneezy, drippy, achey COLD -- doesn't make me happy one bit. Grandbaby is to make his grand appearance VERY soon and I am to be in attendance at his birth -- hoping and praying this cold runs it's course quickly. Thanks for all the sweet emails inquiring about me and about baby. I am resting all I can and drinking LOTS of hot tea - my favorite cure all.

I'll have a low-carb recipe post up this weekend and am working on some more interesting posts for next week too. Anyway, thought I'd check in -- back to my couch, quilt and tissue box......oh, and another cuppa tea.

Sour Cherry Coffee Cake

2012-01-15T12:46:00.000-08:00

Daughter's baby shower was lovely and she received so many wonderful gifts. The food was all delicious. I spent a good part of the day today putting away all the catering goodies that I drug out to use. I kind of moved slowly knowing that this is my last full weekend at home for a while -- until the end of tax season to be exact. I start working 6 days a week this week. I'll miss my play time at home but I am so busy this time of year that it goes very quickly. After a nice long walk outside (an amazing January day in Nebraska), I enjoyed a leisurely coffee time this afternoon with a piece of the leftover coffee cake -- well, I ate about 2 bites of it and then was done....son came over helped me out with the rest of it :)

Sour Cherry Coffee Cake
(Printable Version)

Topping:
4 Tbsp unsalted butter, melted, plus more for dish
3/4 c all-purpose flour, plus more for dish
1/4 c granulated sugar
1/4 c packed light-brown sugar
1/4 c sliced almonds
1/4 tsp salt
1/4 tsp ground cinnamon
Cake:
1-1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter, softened
3/4 c granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/2 tsp almond extract
1/4 c buttermilk
2 c fresh sour cherries, pitted (I used frozen)

Preheat oven to 350° F. Butter a 9-inch round baking dish (I am used a spring form pan so as to be able to display it on a cake plate), dust with flour, tap out excess. In a medium bowl, stir together butter, flour, sugars, almond slices, salt, and cinnamon. Set topping aside. Whisk together flour, baking powder, and salt in a medium bowl. Using a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until pale and fluffy. Beat in eggs, vanilla and almond extract. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

Low Carb Living ~ Marinated Olives

2012-01-13T04:29:00.001-08:00

When I share that I follow a low-carb eating plan one of the most asked questions I get is what do you eat for snacks? Firstly, I *DO* snack -- usually 2-3 small snacks between meals a day. Some of my favorite snack items are nuts (especially almonds and walnuts), cheese, crunchy veggies - radishes w/butter, celery w/cream cheese, olives and one of my favorites - coffee and a small piece of very dark chocolate. I don't use any of the low-carb bars or products that you can buy, preferring a REAL food diet. Many of those contain sugar alcohols which can (AND in my case DO) cause gastric distress. One of my favorite snacks is olives....especially these marinated olives - yummy and full of good fats which leave you VERY satisfied.

Marinated Olives
(Printable Version)

2 cans medium pitted ripe olives, drained and rinsed
1/4 c extra virgin olive oil
1-2 tsp minced garlic
1 tsp red pepper flakes

Combine all ingredients in a quart-sized canning jar. Place lid on and shake to coat olives with oil mixture. Refrigerate.

Posting to: Foodie Friday and Potpourri Party!

Showers of Blessings!

2012-01-11T18:51:00.000-08:00

I LOVE that old hymn.

It's a busy week at Faithfulness Farms! On Saturday I am the behind-the-scenes person for the baby shower brunch that youngest daughter is throwing for oldest daughter. Mostly, that means I am doing a lot of the work, lol. I am not minding at all.

My sweet sister designed and made the invitations and those went into the mail the instant Christmas was over. A friend of my daughter offered up her beautiful home since I live 25 miles away and she is going to handle the decorations. That really only leaves me to get the food in order and planning some activities. Have I told you that I am NOT a fan of shower games? We have something else planned - should be really special. I'll share that with you all next week (with a product review AND a giveaway). I LOVE hosting brunches -- easy-peasy food.

The menu is: A *yet-to-be determined breakfast casserole* (daughter is not very thrilled with eggs these days, so I am still searching and taking suggestions), fruit (oranges and bananas), sausage links and bacon, cherry coffeecake & Mrs. Vick's Apricot Scones (daughter request - they are her favorites). There will also be Citrus Punch, Coffee & Tea as well as Blue Velvet Cupcakes w/Cream Cheese Frosting, nuts and blue candies. Look for the coffeecake recipe this weekend.

Right now my house is in a state of packing up to head to Tiff's house first thing Saturday morning. I have *stuff* stacked everywhere it seems, lol.

I did get finished with both my grandbaby's special blanket as well as his girlfriends (the baby girl of daughter's sweet friend also due this month).

When I was a teen, the members of a club I belonged to hosted a baby shower for the woman who was our leader. I was shown how to make these cute diaper nut cups and have been making them every since for every baby shower I am involved with -- first grandbaby's is no exception.

You need:
flannel fabric cut into 6-inch squares and then cut in half on the diagonal to form a triangle. I got 36 triangles from 1/2 yard of flannel. I use pinking shears to make them extra cute.
Paraffin Wax - I used Gulf wax available where canning supplies are sold
small safety pins

WARNING: Hot wax burns. Be very careful.

Place bricks of paraffin in a saucepan and place over low heat until completely melted. Meanwhile, fold the *diapers* (gathering the 3 points together) and secure with safely pins. When wax is melted, remove from heat and allow to cool a bit (it will still be melted but not quite as hot). Dip each diaper into the melted wax, shake off excess and set diaper onto a baking sheet, use your hands to shape into *cup* shape. Repeat with each. Allow to harden (this can be speeded up by putting them into the refrigerator for a few minutes). Once hardened, fill with nuts. Again, an extra cute thing is to tie the nuts in a round of tulle first.

Sharing at Honey's Potpourri Party!

On this day...

2012-01-07T07:06:00.001-08:00

I became a mom for the third time. I am not quite sure where the last 19 years have gone but gone they have. Happy Birthday Son -- I am incredibly proud of the young man you have become. This last year has brought much growth for you - I look forward to what the Lord has for you in the next year. I am VERY blessed to be your Mom!

Low-Carb Living~Skillet Chicken Florentine

2012-01-06T00:06:00.000-08:00

First I want to say thank you for ALL the wonderfully nice comments and emails you all sent my way regarding My Journey. I am very touched and encouraged by your kindness.

Okay, it's a NEW Year and I am determined to cook MORE for ME. I eat and eat pretty well but I am not always motivated to *fix* something just for me now that I am an empty-nester. That is changing. I love to cook and I love my low-carb lifestyle -- I want my cooking (and eating) to reflect that more. On Friday's I am going to be posting Low Carb Living recipes. That will motivate ME.

I LOVE all vegetables but it seems there are THREE that I gravitate to more than others -- Spinach, Cauliflower and Green Beans. This recipe showcases the skillet-style of cooking I enjoy so much and SPINACH!! YUM!

Skillet Chicken Florentine
(Printable Version)

2 Tbsp butter, divided
3 boneless, skinless chicken breasts, about 1 pound
10 ounces frozen chopped spinach, thawed (you could use fresh chopped baby spinach if you prefer)
2-4 cloves garlic, minced (more garlic the better for me)
1 shallot, chopped
1/2 c dry white wine
1/4 c heavy cream
1/4 c Parmesan cheese (skip the green can -- use GOOD ingredients)
Salt and pepper, to taste
red pepper flakes, to taste

Season the chicken with salt and pepper. Heat 1 Tbsp butter in a large skillet over medium-high heat. Brown the chicken about 1-1/2 to 2 minutes per side, but do not cook all the way through. Remove the chicken to a plate. Add the other tablespoon of butter to the skillet and heat over medium-low heat. Add the shallot and garlic. Saute until the shallots are translucent. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add spinach; cook about 1 minute, just to heat. Stir in the cream and cheese. Add salt, pepper and red pepper flakes to your liking, then spread the spinach evenly over the bottom of the skillet. Top the spinach with the chicken in a single layer; cover the pan and simmer over low heat about 5 minutes or so, just until the chicken is done. Serve the chicken topped with the spinach mixture. Add more cheese if you'd like. Makes 3 servings.

Per Serving: 350 Calories; 20g Fat; 33g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Posting to Michael's Foodie Friday and Honey's Potpourri Party.

Old Man Winter & Undergarments!

2012-01-05T08:19:00.000-08:00

I said last week that winter has gotten lost on it's way to Nebraska -- now I am beginning to wonder if Old Man Winter plans to show up at all. We are having another gorgeous day here (temperatures in the 60's). The newspaper reported that these temperatures could cause some premature blooming of some plants -- Ya Think? I am thinking that OMW needs to just show up and get the worst over with already.

So I was looking thru some images and came across this wonderful advertisement from 1934. My first thought was WHO wears slips (especially FULL slips) these days? A few years ago I took a part-time position for a few months at JCPenney. I was assigned to the Intimates Department. Not so sure it was a good match. We didn't even carry slips in that location although they were available thru the catalog. Now remember, I am 51. I surely remember wearing slips - we wore dresses and skirts to school everyday until 5th grade when FINALLY they mandated that we could wear slacks on Fridays. My Mom would have been in a state of shock if I hadn't worn a slip. After all, we played kickball and dodgeball and all those elementary games -- how could we have been modest without a SLIP, lol. Anyway, I'm getting ready to head down a rabbit trail here - back to slips, IF you've ever worn one, you are pretty aware that they aren't much protection against winter weather as this ad leads you to believe. Some Cuddle Duds maybe, longjohns for sure, but not a slip. Since we are chatting about underclothing I thought I'd also ask what is the obsession with compression garments and shapeware -- you know, Spanx and the such? Again, consider my age, my aunties (they are 8 & 10 years older than I am) always wore GIRDLES -- Didn't we burn our girdles in the 70's? I was always taken aback by these young girlies coming in and purchasing girdles....I mean compression garments, lol. Frankly, I probably could benefit from such garments (especially after a large weight loss) but I flat-out refuse on principle. Yeah, that is the story I'm sticking to :)

Well, winter should get here or maybe my grandson should -- something to occupy my thoughts so I can stop thinking about underwear!

Looking Forward - NOT Back!

2012-01-02T09:08:00.000-08:00

It's here - the NEW YEAR is finally here. I know that 2011 was a particularly difficult year for some. For me, it surely was a year of growth and as I've said before - CHANGES. Sometimes growth brings pains - there were those. Some more painful than others but I always knew there were those having a more difficult time than me. Change can be difficult but it also can be very freeing. I choose for it to be the latter just as I choose to be joyful.

If I had to pick a word for 2012 - it would be CONTENTMENT. That is a very special place to be.

I've spent the biggest part of this long weekend de-christmasing my home. WHEW, why does it never seem as big a job to pull it all out as it does to put it all away? I am organizing and uber-cleaning as I go. The next couple months will bring lots of demands on my time -- new grandbaby AND tax season. It's good to get things in order now. I like the freshness of the new year to concentrate on organizing and getting things in order. Oh, and another thing in my mind is a fiscal fast -- more about that later.

My Journey!

2011-12-31T08:51:00.000-08:00

My blog is not one that is very defined. You know, some blogs are *cooking* blogs and some are *crafting* blogs and others are *decorating* blogs. Mine has always been a *slice-of-life* kind of blog - a little of everything. That said, in the last (almost) 2 years I’ve tried to not say too much about my journey to lose weight because I didn’t want to be a *weight loss* blogger. Mostly because I am no expert and have struggled on the way.

A few weeks ago I got the idea that it was time to share my journey. New Year’s seemed to be perfect timing – it is the time of year that many will make a RESOLUTION -- I know I've made many of them. BUT something kept nagging at me -- you see, my journey is not complete. Somehow I felt unqualified to share IF I still was a work in progress. So, *I* decided I'd share *IF* I made a milestone – my 100lb weight loss mark. That milestone had been eluding me and seemed to be just out of my grasp. Despite the work I've put in, seems it still is - I stand before you today 96lbs lighter than I once was and 15lbs from my ultimate goal. I didn’t make the 100lbs before January 1, 2012 – and somehow that doesn’t matter to me now – what does matter is that each day I get up and continue on my way – I've worked hard – keeping to my low carb eating plan, exercising, journaling my daily intake and activity – I’ll continue to work hard and someday I’ll get where it is I’m going. You see, really, my journey has been just as much about redefining my relationship with both food and myself as it has been about losing weight.

I should tell you a little about how I ended up where I was. I come from a long line of shorter, rounder peoples. Body fat was our insurance policy during times of famine or seasonal food scarcity. We were accomplished at surviving. Besides that fact, wonderful cooks abound in my family. Despite that working against me, I was a very active teen and young adult and I never had a weight issue until baby #1 arrived (is it still baby fat if baby is going on 29, lol). Then baby #2 arrived 2 years later without all the weight gain from first baby gone. I have 4 children – see the trend here, lol? A marriage that was less than perfect only compounded my issues. I tried many things along the way – the worst being the drug combination Fen-Phen. I always was able to achieve some short term weight loss but the weight always came back on – PLUS MORE. I hit my heaviest weight in 2002. I rarely allowed myself to be photographed and the photos from that time bring tears to my eyes….mostly because it is evidence of just how unhappy I was.

Spring 2002

New Year’s 2003, I resolved to finally do something about my weight. I started Atkin’s. I felt GREAT. The weight started coming off and I was never hungry and had energy in abundance. I did the Atkin’s program diligently from January 1 until mid-May and lost 40lbs. At that point I was derailed. Then started what I call the *counting* years. I counted – steps, points, calories, fat grams, fiber grams – IF you could count it, I did. I never had the success I did with Atkin’s and it didn’t escape my notice that the Atkin’s weight loss didn’t come back like with other things I tried. My marriage ended in November 2007 (although the divorce wasn’t finalized until mid-2011). I don’t know why it took me so long to return to Atkin’s, but it did – all the way to March 8, 2010.

February 2010

My weigh-in on that day found me 30lb less than my all-time high of 2003 but still classified as obese (when I do a BMI on my highest weight it says EXTREMELY OBESE). I started program and have never looked back. Today I am close to being 100lbs lighter than the heaviest me and 66lbs lighter than I was March 8, 2010. I am active, I run and I feel younger than I have in years. I also feel compelled to say that eating low-carb and the Atkin's program are not a *diet* to me -- this is my lifestyle now. Yeah, I still love to bake for my family and those who can tolerate carbs - but not for me. I will forever eat like this. That is a huge reason why my weight loss hasn't been over just a few months -- I am learning to maintain as I go.

December 2011

So I’m sharing – even though I struggle - struggling is what people do – what I know is this – struggling with someone else makes the struggle easier - maybe my struggles can encourage you or yours can encourage me. If you are embarking on your own journey or you, like me, are somewhere along the way, reach out. I am here. I will celebrate with you and offer whatever words of wisdom I can to encourage you along.

Happy New Year AND Happy Trails!!

Posting to Susan's Metamorphosis Monday @ BNOTP.

WINNER-WINNER-CHICKEN DINNER!!

2011-12-29T06:44:00.000-08:00

Well, not a chicken dinner BUT Gooseberry Patch's NEW 101 Soups, Salads & Sandwiches AND FUNKY Chicken Faithfulness Farm APRON & Tee-Towel Combo and Timer!

BIG congratulations go to Lynnie of Invited to the King's Table.

Stay tuned. I will be reviewing another Gooseberry Patch book in a few weeks. A book that I have a special connection to and am VERY thrilled to review and share with you. And of course, I am working on some special add-ins to go with that giveaway!

A Little This & That!!

2011-12-27T10:46:00.000-08:00

FIRST I want to say that somehow WINTER got lost on it's way to Nebraska! We are having the most gorgeous weather -- yeah, I know it won't last, but it sure I nice out and I am fully enjoying it. CHRISTmas at Faithfulness Farm was low key, relaxing and wonderful! We enjoyed each other's company (and held closely - by phone - those we love and couldn't be with this year). There certainly was an abundance of great food. I got out and ran both yesterday and today to try and counter that abundance of food, lol. My kids served as the chef's and did fabulous jobs. I was (and AM) quite spoiled by those who love me.

So, when do you take your Christmas decor down? I did put away some of the Christmas dishes yesterday and will probably take the trees down over the long New Year's weekend. Some of the more wintery things stay until I start thinking about Valentine's.

Tomorrow is the last day to get entered in for the Gooseberry Patch's 101 Soups, Salads and Sandwiches & Faithfulness Farm Goodies GIVEAWAY. As a BONUS, leave a comment on this post and tell me about a new dish you tried that will become a holiday staple -- for me it was Pioneer Woman's Burgundy Mushrooms -- YUM!!

Looking forward to the new year and ALL the BLESSINGS that will bring. I have some ideas for a few little things here at Faithfulness Farm that I look forward to sharing with you all.

Christmas Offering!

2011-12-25T01:15:00.000-08:00

Wishing everyone a CHRIST-filled CHRISTmas! Blessings to you!

Christmas Offering

Over the skies of Bethlehem appeared a star
While angels sang to lowly shepherds
Three wise men seeking the truth they traveled from afar
Hoping to find the child from heaven
Falling on their knees they bow before the humble Prince of Peace
We bring an offering of worship to our King
No one on earth deserves the praises that we sing
Jesus may you receive the honor that you're due
O Lord, I bring an offering to You
The sun cannot compare to the glory of Your love
There is no shadow in Your presence
No mortal man would dare to stand before Your throne
Before the Holy one of Heaven
It's only by Your blood
It's only through Your mercy

Lord, I come
I bring an offering of worship to my King
No one on earth deserves the praises that we sing
Jesus may you receive the honor that you're due
O Lord, I bring an offering to You
We bring an offering to You
We are an offering to You
We are an offering to You, Jesus
We are an offering of worship to our King
No one on earth deserves the praises that we sing
Jesus may you receive the honor that you're due
O Lord, we bring an offering to You
O Lord, we bring an offering to You
We bring an offering to You
We are an offering to You
We are an offering to You

(go to the end of the page to turn off the blog music and fully enjoy the video)

Hang Up Your Stocking!

2011-12-24T01:19:00.000-08:00

It's CHRISTmas Eve!! When I was a little girl, that meant that Santa was coming AND we needed to hang up our stockings. We never hung them before Christmas Eve. I LOVED those beautiful red and white crushed velvet stockings with big silver jingle bells and white cording hangers. Every Christmas morn our stockings held the same treasures -- a LARGE Red Delicious Apple, a LARGE Naval Orange, some nuts and hard Christmas candies. Such sweet memories of a simpler, maybe less commercial time.

Last year when we hung up our stockings, I realized I didn't like them anymore. I made them in 1995 when youngest daughter was a year old. Our family has been thru many changes since then. I wanted new ones. Thru the year, I kept that thought in mind -- I need to make new stockings. But I wasn't really sure what I wanted. At one point, I decided I wanted to make them from an old wool blanket that I have been saving to use for *some* project. I took that blanket out months ago and added it to my projects pile -- but never felt the LOVE or inspiration to get started. THEN one day I was cruising blog land and I noticed my friend Marianne (Vintage Gal) had posted about her stockings.

Photo Credit: Vintage Gal

NOW I was inspired!! I LOVE chenille. My grandma always had all the beds in her home covered in chenille bedspreads. Chenille ALWAYS reminds me of her and sweet memories of my time with her. Chenille stockings are perfect -- AND I had a ratty old white one I was just saving for *some* project. Totally a *cutter*!

For my stockings, I wanted to use the fringe on the cuff, so I cut it off (4-inch X the length of the bedspread).

The excess fringe will come in handy for other projects. I then cut an 17-inch length for my stocking. My stocking opening is 16-inches around, plus 1-inch for seam allowance.

Double the chenille material right sides together. Pin pattern or template directly to the material (since I really like the shape of my old stockings, that is what I used as my pattern). If your material has a design on it, take that into consideration as you are laying out and cutting your pattern. Mine was a pretty basic bedspread so I pinned and cut based on getting the most from my fabric.

Stitch 1/2-inch all the way around the stocking, leaving the top of the stocking open.
Turn the stocking right side out. Sew the raw edges of the cuff piece with a 1/2-inch seam allowance.

Now you need to fashion a hanger. You can make a hanger by using a 3-inch x 8-inch piece that you sew wrong-sides together (open on the ends) and turn it right-side out OR like me, you can use a piece of the binding edge of the bedspread. I simply *hemmed* the binding edge on the cut side. Pin raw edge of the hanger to the inside seam of the stocking. It will be sewn between the stocking and the fringed cuff.

Pin the fringed cuff to the inside of stocking with the right side of the cuff to the wrong side of the stocking. Be sure to match up the seam of the cuff to the back seam of the stocking. This is the place where the hanger will attach and it will be thick. I recommend you stitch slowly when go over that area. Stitch along opening.
Turn fringed cuff to the outside of the stocking (seam will be on the inside). Press and hang!

I am so thrilled with these new stockings and hope to use them for years to come. I also plan to cut out several more from that old bedspread and put them away for any family members added in the future!

CHRISTmas Dinner Menu & PW's Burgundy Mushrooms

2011-12-23T01:37:00.000-08:00

Our menu for CHRISTmas dinner changes very little from year to year. There is ALWAYS roast beef and Yorkshire Pudding, Brussel Sprouts, some sort of potatoes and a salad of some sort and a cheesecake for dessert. This year is no different. Youngest son, Jared will be the chef. The menu was all worked out and the shopping done. THEN I caught Ree Drummond, The Pioneer Woman on Food Network making her Christmas meal and I KNEW I was going to have to have her Burgundy Mushroooms too. Jared agreed to make them even though he is NOT a mushroom fan.

Photo Credit: The Pioneer Woman

Burgundy Mushrooms
Pionner Woman
(Printable Version)

4 pounds of White mushrooms
1 cup of butter
1 liter of burgundy wine (other red will be okay, too)
4 beef bullion cubes
4 chicken bullion cubes
1 tsp dill seed
1-1/2 tsp Worchestershire sauce
5 garlic cloves
1 tsp black pepper
2 cups boiling water
2 tsp salt

Brush the dirt off the mushrooms and then add them (whole) to a stockpot with all other ingredients, except salt. Simmer covered for 6 hours. Then simmer with the lid off for 3 more hours.Salt at the end if desired, but they probably won't need it. The mushrooms will be very dark. A few on the side of a filet makes a wonderful accompaniment!

Gooseberry Patch Rush-Hour Recipes Giveaway WINNER!!

2011-12-23T00:32:00.000-08:00

THANK-YOU to GOOSEBERRY PATCH for the opportunity to review this book. I am very pleased to add it to my collection AND to be able to offer one to a Faithfulness Farm follower. My only disappointment is that I don't have one for everyone who left such nice comments. There will be more reviews and more giveaways so stay tuned! If you would like to purchase this book, you may do so here.

Daughter did all the tallying up of entries and the drawing. That is a big job and I always appreciate her help with it. Without further delay.......

the winner is .......Linda at A La Carte! Congratulations Linda!! Look for an email from me!

Pssst....in case you haven't entered in YET, the GIVEAWAY for the 101 Soups, Salads & Sandwiches book doesn't close until 12/28/11 -- Hurry over and enter HERE.

GBP's Company Breakfast Casserole

2011-12-22T04:10:00.000-08:00

I cooked Thanksgiving dinner. After the meal, as we all sat around visiting, my kids decided we needed to divide up the cooking chores for CHRISTmas -- only fair, since I had done all the work for Thanksgiving. Sounded good to me! Son chimed in that he would do CHRISTmas Supper (he did a fabulous job last year - read about that HERE). Older daughter dibbed CHRISTmas Eve and that left CHRISTmas Morning and youngest daughter -- she is NOT a cook, lol. I told her I would take care of it, but not to be out-done by her siblings, she said she'd do it. I gave her some suggestions and then I found this and passed it along to her -- PERFECT!

Company Breakfast Casserole
From: Gooseberry Patch's Christmas Kitchen
Submitted by: Jena Buckler from Bloomington Springs, TN
(Printable Version)

16-oz. pkg. frozen shredded hashbrowns, thawed
1 onion, chopped and divided
1 lb. ground pork sausage, browned and drained
1 green pepper, chopped
4-oz. can sliced mushrooms, drained
1/2 to 1 c. shredded Cheddar cheese
1 doz. eggs, beaten
1-1/2 c. milk
salt and pepper to taste
Optional: garlic salt to taste

Spread hashbrowns in a lightly greased 9"x9" baking pan. Layer ingredients as follows: half the onion, sausage, remaining onion, green pepper, mushrooms and cheese. In a separate bowl, mix together eggs, milk and seasonings. Pour egg mixture over top of casserole; cover with aluminum foil and refrigerate overnight. In the morning, bake, covered, at 350 degrees for 45 to 60 minutes. Uncover and bake an additional 15 minutes, or until golden and a knife inserted in center comes out clean. Serves 8 to 10.

Gooseberry Patch's 101 Soups, Salads & Sandwiches - Review Round 2

2011-12-22T01:21:00.000-08:00

First let me say that TODAY is the LAST day you can enter in to win the Rush-Hour Recipes GIVEAWAY. IF you haven't already entered, do so HERE!

In ROUND ONE of my review of..... I made a recipe from 3 of the 4 sections of the book -- Simmering Soups, Satisfying Sandwiches and Terrific Toppings! That only left ONE section uncovered -- SENSATIONAL SALADS!

I am ALL-ABOUT salads! Looking thru the book there were SO many great looking salads, it was hard to choose just one to make for review -- then I saw Shirl Parson's from Cape Carteret, NC recipe for Lemon-Dill Chopped Salad. Oh, I KNEW that was the salad I would be making.

No disappointments! This salad has a lot of the same flavors as my favorite Greek salad -- romaine, tomatoes, cucumber, feta, lemon, etc... I served this on the side of grilled chicken. VERY, VERY YUMMY!!

As a BONUS entry, leave a comment on this post telling me which of the 4 recipes I reviewed are you MOST likely to make first. Remember the drawing for this giveaway is 12/28/11 -- look for ONE more BONUS opportunity!

10 Things I LOVE About Winter!

2011-12-21T03:34:00.000-08:00

Okay, remember way back at the beginning of Fall, I posted my 10 Things I LOVE About Fall list? That was so easy for me to come up with off the top of my head -- I truly do love fall. BUT I felt a little convicted - after all, I am to find joy in all circumstances (in Philippians, Paul exhorts his readers to be joyful 16 times)...that means EVEN winter. I don't hate winter, but having been raised in San Diego, winter on the Nebraska prairie tends to still scare me -- especially the driving in it part, lol. Then there is the whole TAX SEASON thing -- those things aside, I was able (with some thought, lol) to come up with my list for winter.

1. Snow – okay, I am not talking about driving in it or even shoveling it, but there is something very quiet and serene about snow. For that reason, I love it.

2. Hot Beverages – Yes, coffee is an important one and I am LOVING Gingerbread K-Cups but also hot tea, hot cider, cocoa – YUM – a warm-up in a cup!

3. Soup – The poster-dish of all comfort foods! The entire process of soup is warming – the simmering, the sipping.......

4. Quilts - Not just having them stacked for covering with, but having the quilt frame up and hand-quilting away the long, house-bound days.

5. Books - No guilt that I should be weeding or mowing or some other productive activity...that is why I am a winter reader more than any other season. I can lose myself in a novel guilt-free. My favorite indulgence -- reading in bed - under the warm quilts! Here is my PINTREST Winter Reading List. Anything else you want to recommend to me?

6. Seed Catalogs - Oh, the fun to see them in my mailbox and to dream about what I will plan and plant when spring finally arrives.

7. Flannel Jammies - I do, I do - I LOVE snuggling into a well worn (softened) pair of flannel jammies! (Not a fan of flannel sheets though -- jammies are my limit, lol).
8. The string of holidays that winter brings - Christmas, New Year's, Valentine's Day and finally St. Paddy's Day - not to mention the birthdays -- youngest sister, youngest son, my dear daddy and now grandbaby will be joining that club. LOTS to celebrate!

9. Cardinal sightings -- when the world has turned to black and white the streak of scarlet is so easy to see. I love the little red boys and although the one who lives in my area is around year-round, it is in the winter months that I see him the most.

10. A new year - that new-again feeling of January - fresh starts and resolutions -- LOVE it all!

Okay, now it is YOUR turn -- I'd love to see your 10 Things I LOVE About Winter list! HAPPY first day of winter!!

Gooseberry Patch's 101 Soups, Salads & Sandwiches - Review & GIVEAWAY!

2011-12-19T16:12:00.000-08:00

Next up in the 101 Recipe Series for Gooseberry Patch is 101 Soups, Salads & Sandwiches. I got my first look at a 101 Recipe Series book last December when one came to my mailbox for review. I love the traditional Gooseberry Patch books with the fun illustrations and plastic combbinding, so I hadn't ever purchased a 101 Recipe Series book to that point -- I have corrected that error. These are gorgeous, full-color, spiral bound treasures. Not only have I caught my collection up but have found occasion to give these as well-received gifts.

So my friend, The Farmer came for supper.

I enjoy cooking for The Farmer -- he is not a picky eater - claims he only likes 2 kinds of foods -- HOT FOOD and COLD FOOD, lol. He has been an eager guinea pig for trying new things from my kitchen....recipes from this newest book included. His only request -- *nothing fussy* - easy enough from a book titled 101 Soups, Salads & Sandwiches, lol. I found 3 *nothing fussy* recipes that looked perfect as well as a 4th recipe for a lunch later in the weekend with my daughters. That covered all 4 of the books sections - Simmering Soups, Sensational Salads, Satisfying Sandwiches and Terrific Toppings! Our menu for the evening -- Bean & Sausage Soup, Annelle’s Special Veggie Melts and Refrigerator Pickles.

First I have to say that because this was during the work week, I assembled the soup the night before and then put it into the slow cooker to simmer on low the day we ate it -- I did wait to add the spinach until the last hour, which was perfect.

I only had to put the sandwich together which was quick and easy and supper was ready!
This was a hearty, satisfying meal - the soup has a bit of a warm bite to it at first that you hardly notice after the first spoonful. Very delicious. I was leary about serving a veggie sandwich but it was very hearty and very satisfying. The pickles were a perfect compliment and yummy! All three recipes were a hit -- especially the soup - it will be in my regular soups line-up! Thanks Gooseberry Patch for great recipes assembled in wonderful cookbooks -- add this one to your collection - especially, if like me, soup = comfort food in the winter!

Bean & Sausage Soup
GBP 101 Soups, Salads & Sandwiches (contributed by Janet Parsons)
(Printable Version)

5 Italian pork sausage links
1/4 c onion, diced
3 cloves garlic, minced
1 tsp olive oil
1 tsp salt
1/4 to 1/2 tsp red pepper flakes
15-oz can diced red tomatoes
32-oz container chicken broth
2 15-oz cans white kidney beans
4 c spinach, torn
Garnish: grated Parmesan cheese

In a Dutch oven. Sauté sausages, onion and garlic in oil until sausage is golden. Remove sausage links and slice into one-inch pieces; return to pot. Add remaining ingredients except garnish. Cover and bring to a boil. Reduce heat to low; simmer, covered, for 2 to 3 hours. Garnish with cheese. Serves 6.

Annelle’s Special Veggie Melts
GBP 101 Soups, Salads & Sandwiches (contributed by Amy Butcher)
(Printable Version)

1 c sliced baby portabella mushrooms
1/4 c olive oil
1 loaf focaccia bread, halved horizontally (I used a ciabatta loaf I had on hand)
15-oz jar whole roasted red peppers, drained
1-1/2 tsp Italian Seasoning
1 c. shredded Fontina Cheese

In a skillet over medium heat, sauté mushrooms in olive oil until tender. Place bread halves on an ungreased baking sheet. On one bread half, layer peppers, mushrooms and Italian seasoning. Top both halves evenly with cheese. Broil until lightly golden. Assemble sandwich and cut into 4 pieces. Makes 4 servings.

Refrigerator Pickles
GBP 101 Soups, Salads & Sandwiches (contributed by Kay Barg)
(Printable Version)

3 c cucumbers, peeled and sliced
1 onion, thinly sliced
3/4 c sugar (I used 1/2 c Truvia)
2/3 c white vinegar
1/2 tsp celery seed
1/2 tsp mustard seed
1/4 tsp salt

Mix cucumbers and onion in a glass or plastic bowl; set aside. Stir remaining ingredients together in a microwave safe container. Microwave on high for 3 minutes. Pour over cucumber mixture. Cover and refrigerate for 24 hours before serving to blend flavors. Keep refrigerated. Makes one quart.

Now on to the IMPORTANT business -- THE GIVEAWAY!! It includes your very own copy of Gooseberry Patch's 101 Soups, Salads & Sandwiches AND A Faithfulness Farm Funky Dotty Chicken Apron & Tee Towel Combo AND a Funky Chicken Timer!

Since this is the week of CHRISTmas I plan to make this easy. The giveaway is open to Followers of Faithfulness Farm (old and new) - Just leave a comment on this post and you are entered in. I will post some bonus entry opportunities and another recipe from this GREAT book so look for those! Giveaway drawing will be WEDNESDAY December 28th!

Gooseberry Patch's Rush-Hour Recipes Reminder

2011-12-19T08:55:00.000-08:00

Just a QUICK reminder -- THURSDAY, December 22nd the giveaway for Gooseberry Patch's Rush-Hour Recipes closes and the winner will be drawn. IF you haven't had a chance to enter yet - RUSH on over and do so here AND your BONUS entries here and here !

A NEW review and GIVEAWAY will be posted this evening!

He Made A Way In A Manager!

2011-12-18T05:10:00.000-08:00

Another wonderful song that tells the story of CHRISTmas. Wishing you a blessed day and a CHRISTmas that honors CHRIST!

He Made A Way In A Manager

Longing for a savior
A hopeless world would wait
Sin demanded justice
At a price we could not pay
But God displayed his mercy
The greatest gift of love
When we could not reach heaven
Heaven came to us

Chorus:
He made a way in a manger
A way to the cross
Messiah the promised
Before time had begun
For God so loved this world
Though he knew what love would cost
He made a way in a manger
To make a way to the cross

In Bethlehem a stable
Became a throne of grace
As God himself our Savior
Drew near to take our place
His mother smiled in wonder
As shepherds stood in awe
The sacrifice of heaven
Lay sleeping in the straw

Bridge:
He is the life that died our death
The precious Lord Jesus
Laid down his sweet head

Chorus:
He made a way in a manger
A way to the cross
Messiah the promised
Before time had begun
For God so loved this world
Though he knew what love would cost
He made a way in a manger
To make a way to the cross

Away in a manger, no crib for his bed
The little Lord Jesus laid down his sweet head
The stars in the sky looked down where He lay
The little Lord Jesus, asleep on the hay

(scroll to the end of the page to turn off blog music and fully enjoy the video)

Gooseberry Patch's Rush-Hour Recipes Review & ONE MORE RECIPE!!

2011-12-15T18:01:00.000-08:00

One LAST recipe from RUSH-HOUR RECIPES and one more BONUS chance at the GIVEAWAY! Besides, it's Friday and I have to have SOMETHING for my Old-Fashioned Bake Sale feature.

Before going any further I have to show you what showed up at Faithfulness Farm recently....

Isn't this just the CUTEST apron you've ever seen? I participated in Miss Sue's December Apron Swap and was fortunate enough to get partnered-up with Kimberly from Camp and Cottage Living. I am simply loving this apron -- the red and aqua colors - the rick-rack -- she *gets* me! Thanks Kimberly! If you click on the link to her blog you'll see the Grandmomma and Me apron set I sent her.

I also want to show off my new casserole -- It's JUST my color -- I WON this at Mari's Once Upon A Plate -- if you are not following Mari, you should be. She posts the most wonderful recipes AND hosts some of the BEST giveaways in blogland. I am planning to use this baby this weekend.

Okay, on to the business of baking and reviewing :)

When I spied this brownie recipe, I just couldn't help myself. I LOVE brownies and have NEVER seen a recipe like this one. I was intrigued. I knew I would be able to have a small sample and then serve the remaining to a friend coming to supper tonight and the folks at work -- I'd be safe from HAVING to eat it ALL! Good-thing I had a plan because these brownies are BETTER than most and certainly worth making again and again.

Better Than Brownies
GBP Rush-Hour Recipes (contributed by Gladys Kielar)
(Printable Version)

3.4-oz pkg cook & serve chocolate pudding mix
2 cups milk
18-1/2 oz pkg chocolate cake mix
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I wanted to festive these up a bit so I skipped the nuts -- maybe the ONLY time you read those words from me, lol -- in their place, chopped peppermint candy canes -- VERY FESTIVE and YUMMY)

Prepare dry pudding mix with milk according to package directions; cook until slightly thickened. Remove from heat. Stir in dry cake mix. Spread batter in a greased 13x9-inch baking pan; sprinkle with chocolate chips and nuts. Bake at 350°F for 30 minutes. Cool; cut into squares. Makes about 2 dozen.

To WIN this fabulous book AND the Faithfulness Farm Apron & Tee Towel Set......

1. Leave a comment on THE ORIGINAL review post.

2. Follow Faithfulness Farm (new followers are good - leave a comment saying you follow).

3. Blog about the giveaway (leave a comment so I can visit your blog).

This is your LAST BONUS entry for the GIVEAWAY -- leave me a comment on THIS post telling me one MUST bake item for you at the holiday. For me it is my Momma's Russian Tea Cakes! Happy Baking!

Gooseberry Patch's Rush-Hour Recipes ~ MORE Recipes!!

2011-12-14T00:57:00.000-08:00

Kiddos were coming over and the plan was some marathon CHRISTmas shopping. I knew when we returned, there was going to be hungry mouths and I didn't want the temptation to grab a meal *out*.
Gooseberry Patch and Rush-Hour Recipes to the RESCUE! Before we headed out for shopping, I quickly picked a recipe from 5-Ingredient Favorites, Bacon & Cheddar Chicken AND another from Make-A-Meal Sides, Golden Roasted Cauliflower and pulled out what would be needed when we returned.

Well, not only were we tired when we returned, but there was some underlying grouchiness too (not naming names - just sayin', lol). We quickly went to work putting together this meal. Prep work was minimal (and could have been done in advance had I been thinking a little faster) and within 40 minutes, we had a very delicious and satisfying meal on the table. Yeah!! No expense and yucky stuff we didn't need from an *out* meal. ALL-Thumbs up on both recipes!! Thanks Gooseberry Patch!!

Bacon & Cheddar Chicken
GBP Rush-Hour Recipes (contributed by Kathy Grashoff)
(Printable Version)

1 Tbsp oil
4 boneless, skinless chicken breasts
1/3 cup bacon, chopped
1/2 cup onion, chopped
1/2 cup milk (I used heavy cream to keep low carb)
6 slices American cheese, chopped

Heat oil in a large skillet over medium-high heat; add chicken. Cook, turning once, for about 7 to 8 minutes, until golden on both sides and chicken juices run clear when pierced. Transfer chicken to a plate; cover to keep warm. Add bacon to drippings in skillet. Cook and stir over medium heat until crisp, about 2 minutes. Add onion; cook and stir until tender, about 3 minutes. Add milk and cheese; cook and stir until smooth. Return chicken to the skillet along with any juices that have collected on the plate. Turn chicken in sauce to coat. Serve chicken with cheese sauce spooned over it. Makes 4 servings.

Golden Roasted Cauliflower
GBP Rush-Hour Recipes (contributed by Sandy Glennen)
(Printable Version)

1 head cauliflower, cut into bite-sized flowerets
2 Tbsp olive oil
1/4 tsp salt

Toss cauliflower with oil and salt in a large bowl. Spread in a single layer in a 15x10-inch jelly-roll pan. Bake, uncovered, at 450°F degrees for 25 to 35 minutes, stirring and turning occasionally, until tender and golden. Serves 4 to 6.

To WIN this fabulous book AND the Faithfulnes Farm Apron & Tee Towel Set......

1. Leave a comment on THE ORIGINAL review post.

2. Follow Faithfulness Farm (new followers are good - leave a comment saying you follow).

3. Blog about the giveaway (leave a comment so I can visit your blog).

AND as a bonus entry, leave a comment on THIS post telling me your *secret* for putting a meal on the table at Rush-Hour!

Stay tuned -- later in the week there will be 1 more recipe from this book (and it is one you don't want to miss) reviewed and posted AND another bonus opportunity for the giveaway! The winner will be drawn and announced on December 22, 2011!!

Gooseberry Patch's Rush-Hour Recipes Review & A GIVEAWAY!!

2011-12-12T03:59:00.000-08:00

Guess what? My friends at Gooseberry Patch are cranking out new books again and that means REVIEWS!! Not just one, but 2 this month!! That also means GIVEAWAYS!! Both this week and next I will be reviewing books so stay close by so you can get entered in for the giveaways.

The first book that arrived at Faithfulness Farm was Rush-Hour Recipes!
I say RUSH-HOUR and we all can picture what that looks like......

Whether you have a commute back and forth to work that resembles that or not we ALL have days when we have RUSH-HOUR in the kitchen trying to get a meal to the table or something prepared for a potluck or a party. Rush-Hour Recipes has your back for those times. As I browsed thru the sections - 5-Ingredient Favorites, One-Dish Dinners, Slow Cookers to the Rescue, Soup's On, Make-A-Meal Sides and my FAVORITE section, Speedy Potluck & Party Foods - I was amazed at the wonderful recipes offered. Knowing I had 2 occasions to plan for in that week, dinner with a friend AND a family meal with the kids here, I picked the recipes I wanted to make.

First up was my meal with a friend. The menu was Shrimp Scampi, Garlic Butter Asparagus and Cheese & Garlic Biscuits -- I know, a pretty garlic intensive meal but no one complained, and there were no vampires in attendance lol.

My First comment is on the recipes. They are clearly written, easy to follow and use simple pantry ingredients -- my only purchases were the shrimp (I usually have some in the freezer but didn't this time) and the fresh asparagus and I would have shopped for this occasion anyway. I wish I had been able to find peeled, raw shrimp but in my small town, that was not available so the peeling of the shrimp was a little time consuming but I did it in advance of my company arriving so it wasn't a huge deal. The only other things I did in advance was the assembling of all the ingredients, the mixing and scooping of the biscuits and trimming of the asparagus - everything else was while we chit-chatted. The meal came together quickly and pretty effortlessly and best of all, tasted like someone had been slaving over it for hours.

Shrimp Scampi
GBP Rush-Hour Recipes (contributed by Vickie)
(Printable Version)

2 lbs, uncooked, peeled large shrimp
1/2 cup butter
1/2 cup oil
2 Tbsp white wine or lemon juice (I used some chardonnay I had in the refrigerator)
1/4 cup fresh parsley, minced (I used flat-leaf parsley)
1 Tbsp garlic, minced
1 tsp salt
Pepper to taste
Optional: lemon wedges (I wedged 1 lemon and broiled it with the shrimp and that was wonderful)

Place shrimp in a large bowl; set aside. In a large saucepan over medium-low heat, combine remaining ingredients except lemon wedges. Cook for 3 to 4 minutes, stirring often, until well-blended. Pour most of the butter mixture over shrimp; toss to coast well. Arrange shrimp on a 15x10-inch jelly-roll pan in a single layer. Broil 3 to 4 inches from heat for about 5 minutes. Transfer shrimp to a serving platter; drizzle with remaining butter mixture. Serve with lemon wedges, if desired. Serves 6.

Garlic Butter Asparagus
GBP Rush-Hour Recipes (contributed by Jennifer Jones)
(Printable Version)

2 to 3 Tbsp butter
2 to 3 cloves garlic, minced
1 lb. asparagus, trimmed
Olive oil to taste
Salt and pepper to taste

Melt butter in a skillet over medium heat. Add garlic and asparagus. Cook for about 10 minutes, until crisp-tender. Just before removing asparagus from skillet, drizzle with olive oil. Drain asparagus on paper towel, if desired. Add salt and pepper to taste. Serves 4.

Cheese & Garlic Biscuits
GBP Rush-Hour Recipes (contributed by Lori Vincent)
(Printable Version)

2 c biscuit baking mix
2/3 c milk
1/2 c shredded cheddar cheese
1/4 c butter, melted
1/4 tsp garlic powder

In a bowl, combine biscuit mix, milk and cheese. Stir until soft dough forms; beat vigorously for 30 seconds. drop dough by tablespoonsful onto a parchment lined or greased baking sheet. Bake at 450°F for 8 to 10 minutes, until lightly golden. Mix melted butter and garlic powder; brush over warm biscuits. Serve warm. Makes 1-1/2 dozen.

Now on to the important details. You can pre-purchase this book before it's release here.

IF you would like the opportunity to WIN this book AND a Faithfulness Farm Apron (don't you love that the hens look like they are *rushing*, lol) & Tee-Towel Combo, you need to:

1. Leave a comment on this post.

2. Follow Faithfulness Farm (new followers are good - leave a comment saying you follow).

3. Blog about the giveaway (leave a comment so I can visit your blog).

Stay tuned all week long because there will be 4 more recipes from this book reviewed and posted AND some bonus opportunities for the giveaway! The winner will be drawn and announced on December 22, 2011!!

PIEOGRAPHY: The Story of My Life in a PIE!

2011-12-11T15:25:00.000-08:00

Pie is my very favorite dessert. In so many ways, I am very much like PIE. The similarities between pie and I include that we are both unpretentious – what you see is what you get. I like that about pie and I like that about me. Pie also reminds me of where I come from. My grandmother, as well as my grandmother-in-law, were pie makers. Not just ordinary pie makers, they were fabulous pie makers.

These were women who lived through hard times. Growing up during the depression and from Pioneer stock – they knew how to make pie from little to nothing. I remember that when I use my grandma’s well seasoned rolling pin to roll out a crust or recall the pie making tips dear grandma-in-law passed on to me. Those things inspire me – inspire me to make pie and inspire me to remember that very little is required as far as ingredients are concerned if each ingredient is infused with love.

My Grandma’s specialty was a little known wonder called Vinegar Pie. Her recipe had evolved into something that had little resemblance to a traditional pie so when I set out to make an actual Vinegar Pie, I had to come up with my own recipe. Everything about this pie reminds me of her and of myself. A little sour, some times life hands you sour stuff to deal with. A little sweet, you have to look for the sweetness in life. Spicy elements added in, spicy things make life so much more enjoyable. Something to bind it all together, for both Grandma and I, that would be our faith. The end result, something simply perfect.

Thank-you Grandma and Grandma-in-law for the influence you've had in my life! Pie - it is who I am and where I'm from!

Vinegar Pie
(Printable Version)

6 Tbsp unsalted butter
1 cup sugar
4 Tbsp all-purpose flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
1 egg plus
2 egg yolks, slightly beaten (you can save the whites to make a meringue if you like, but I prefer this pie with whipped cream)
4 Tbsp organic cider vinegar
1-1/2 cup water
Pastry for a single crust 9" pie (my favorite recipe)

1 9”- pie crust that had been par-baked briefly (about 5 minutes) at 400°F. Cool and set aside. Preheat oven to 350°F.

Combine sugar, flour, spices and salt in the top of a double boiler. Add the slightly beaten egg and yolks and whisk until smooth. Pour in water and add vinegar. Cook over boiling water, stirring constantly, until thickened. Add butter, 1 tablespoon at a time, whisking after each addition. Pour through a fine mesh strainer to catch any cooked egg bits, then pour strained mixture into the par-baked pie shell and bake about 30 minutes or until crust is well browned. Cool completely. Serve chilled with fresh whipped cream.

This post is an entry into the contest PIEOGRAPHY hosted by Where Women Cook. The contest is open until the 15th -- get to baking and enter in!

Also posting to Susan's Metamorphsis Monday at BNOTP.

This is CHRISTmas?

2011-12-11T02:53:00.000-08:00

Another in my series of contemporary Christmas Christian songs that reflect the reason for the season. Enjoy!

This Is Christmas

Do you find it hard to sleep til' night,
Resting by the Christmas lights?
Could there be something you forgot?
Beyond the bows, and mistletoes,
The tree with presents wrapped below,
There's more to this than you had ever thought?
Have we lost the reason that we celebrate each year?

[Chorus:]
What is Christmas?
If there never was a Savior wrapped in a manger.
What is Christmas without Christ?

Remember how the story goes,
God's gift was wrapped in swaddling clothes,
Beneath the star, one great and holy night.
The shepherds heard the angels sing,
The wise man brought an offering,
Peace on Earth began in Bethelethm
Have we lost the reason that we celebrate each year?

[Chorus:]
What is Christmas?
If there never was a Savior wrapped in a manger.
What is Christmas?
If the angels never sang 'Glory to the new born king?'
What is Christmas without Christ?

There'd be no gloria
In excelsis deo
Gloria
In excelsis deo

What is Christmas?
If there never was a Savior wrapped in a manger.
What is Christmas without Christ?
This is Christmas,
It’s all about the Savior wrapped in a manger.
This is Christmas,
Because of Jesus Christ!
This is Christmas,
Because of Christ!
Because of Christ!

(Go to the end of the page to turn off blog music and fully enjoy the video).

Baby, Baby, Baby ~ My Favorite Baby Gift to Make & Take!

2011-12-10T05:45:00.000-08:00

Fair warning here. We are getting close to the time when our new little family member will be making his appearance -- I've done really well at sitting on my hands BUT you might want to know that baby posts are a coming :)

Have you ever noticed that babies kind of arrive in clusters? Some sweet friends from church just had baby girl #3 a couple weeks ago. Daughter was 1 of 3 pregnant at work - one baby born recently and another to be born about 6 weeks after daughter's. One of daughter's besties is having a baby due the week before her (a baby girl named Lydia -- our baby boy's first girlfriend, lol) and a niece is also expecting in the same time frame (another baby boy). Nothing like having babies around.

I tend to make and take the same gift to every shower or every first visit to a new baby. I recently finished the one I am sending to niece's baby and I thought I'd share it with you.

I use 2 1-1/4 yard lengths of flannel. Matching is fine but not matching is better. Right-sides together, stitch the 2 pieces together, leaving an opening of about 6-inches for turning. Trim corners to 1/4-inch of stitching. Turn right-sides out and top-stitch around perimeter of blanket, closing the opening you previously left for turning. Now you are ready to crochet your edging on.

Forevah I have used the same pattern book for my edgings BUT you can find tons of patterns available on the internet. I used #29 for this particular blanket.

I am very happy with the end result of this one. This baby will live in a very cold part of the country so that double thickness will be super warm. If for a summer baby, I have also used just a single-thickness and simply hemmed the raw edges before attaching my thread and crocheting.

Now that is complete and ready to tuck into the mail this next week, I have another one to start....

sshhhh...don't tell - this one is for grandbaby!

Posting to Susan's Metamorphosis Monday at BNOTP!

Spumoni Truffle Squares & Peppermint Oreo Truffles

2011-12-08T16:00:00.000-08:00

Okay, so here is my story. I work in a city about 30 miles from where I live. Yesterday I made these wonderful goodies for a weekend catering and planned to *shoot* their photos this afternoon - hoping to have some nice DAYLIGHT to work with, lol. Problem with that is we got much more snow than was predicted thru the work day today and I am stuck - well, I am going to daughter's home for the night (glad I have a bag packed in my car) and won't make it home until tomorrow (at least I hope I get home tomorrow, lol). So I am going to go ahead and share these wonderful goodies BUT I am going to use Pinetrest photos (with credits) and I'll swap them out for my own when I can get home. Whew!!

It isn't CHRISTmas if you haven't made CANDY -- well, I am not sure that this is exactly candymaking but as close as I am going to come this year. BTW, I sampled only tiny pieces of each of these I highly recommend BOTH of these yummy recipes -- BUT I gotta get them out of my freezer because they are CALLING MY NAME, lol!

Photo Credit: Associated Press

Spumoni Truffle Squares
(Printable Version)

Two 12-ounce bags white chocolate bits
14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup lightly chopped pistachios
1 cup lightly chopped dried cherries
1/2 cup mini chocolate chips

1. Coat a 9-by-9-inch pan with cooking spray. Line with waxed or parchment paper, allowing excess to overhang the edges of the pan.
2. In a medium saucepan over medium-low, combine the white chocolate bits and sweetened condensed milk. Heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the vanilla, pistachios and cherries. Transfer to the prepared pan. Sprinkle the mini chocolate chips over the top. Refrigerate until completely chilled, about 2 hours.
3. Using the overhanging edges of the waxed or parchment paper to help, lift the truffle square out of the pan. Trim any uneven edges, then cut into 1-inch squares. Store in an airtight container in the refrigerator. Makes 64 squares.

Photo Credit : KRAFT Foods

Peppermint Oreo Truffles
(Printable Version)

6 candy canes, finely chopped (about 1/3 cup), divided
1 pkg (8 oz.) cream cheese, softened
1 pkg (16.6 oz.) OREO Cookies, finely crushed
2 pkg (8 squares each) BAKER'S Semi-Sweet Chocolate, melted (I did 1 semi-sweet and 1 white chocolate)

Reserve 1 Tbsp chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy. Refrigerate 1 hour or until firm. Makes 48 Truffles.

Wash Stand Workover!

2011-12-05T02:54:00.000-08:00

First, I have a bit of a confession (boy, I am always confessing something or another, lol) -- I am a little obsessed with chests of drawers of the vintage variety. I have a mini one in my kitchen for holding kitchen linens and a larger one in my dining room that I use as a sideboard and it holds dining room linens. I really thought I had all this old house could handle and had even passed by a couple in recent years -- that is until last September.

Well, I should back up and tell you about my last visit to my Minnesota friend and her gorgeous home full of antiques. She had recently acquired a vintage washstand. It was positively gorgeous and I found myself in a state of coveting. I didn't have room for one but I WANTED one JUST LIKE HERS. After our visit, I pretty much put that lovely piece out of my mind -- had to -- I didn't have the room or the budget for one, so it wasn't to be -- until I walked into Goodwill and look what I found. I was in a state of panic -- someone was already interested in it...I got close enough to see that the asking price was $25.00 (a tiny fraction of what my friend's cost). I (im)patiently stood there while these 2 gals discussed the merits of the *Shabby Chic* look and then finally stepped away. I tried to calm myself but I am afraid I was a tad abrupt as I SNATCHED the ticket off of it and RAN to check out. My mind was racing -- there is no towel harp but I am okay with that -- I'll have to strip that stupid paint and refinish it but I welcomed that project -- WHO puts those modern pulls and knobs on an antique? -- I'll HAVE to find some vintage or reproduction hardware and WHERE am I going to put it -- I KNOW, I'll put sewing stuff in it. Better idea, the big cupboard that is now in my bathroom can go into my NEW sewing room when daughter vacates it and I'll put this sweetie into my bathroom. By the time I paid for it and drove around back to pick it up, I had it ALL planned out.

The stripping and refinishing took me a bit longer than I had planned but I didn't want to rush -- good things do not come from rushing. I took my sweet time and by the time I had it refinished, I had found the PERFECT hardware for it. Besides, daughter wasn't planning to move until January....until her apartment became available EARLY -- she moved last weekend. My nest is officially EMPTY and my sewing room is starting to come together.

Isn't my washstand lovely? I am just loving having it in my bathroom. Stay tuned and sometime soon I'll show you around my NEW sewing room and that big old cupboard I was telling you about earlier.

Posting to Susan's Metamorphosis Monday!

Call me a COPYCAT!

2011-12-04T06:10:00.000-08:00

Yep, that is the truth - I am pretty good at copying! I am thinking that is why I ♥ Pinetrest so much -- LOTS of wonderful ideas at the ready for COPYING!!

When I heard that DebbieDoos was hosting a holiday copycat event, I knew EXACTLY what I would be bringing to the party!

Months back I spied this photo on Pinetrest....

LOVED IT!!!!!

Then I saw this Pin....

I wasted no time, even though it was only September, I visited the Tractor Supply Store and purchased the largest galvanized wash tub I could find!

Here is my copycat version...

Now, why I hadn't thought of this idea before is beyond me - I am always using buckets and such for unconvential purposes -- oh, well, I am glad I *found* this idea to copy -- I've gotten lots of great comments on this tree and am thrilled with the way it turned out!

Editing to link up at Honey's Christmas Tree part of the party!

When Love Was Born!

2011-12-04T02:38:00.000-08:00

I have found so many wonderful CHRIST centered CHRISTmas songs by contemporary artists that I just love. I thought that I'd share on Sundays in December the ones I've picked as my favorites.

This first Sunday, I am sharing When Love Was Born by Mark Schultz.

When Love Was Born

Starlight shines, the night is still
Shepherds watch from a hill
I close my eyes, see the night
When love was born

Perfect child gently waits
A mother bends to kiss God's face
I close my eyes, see the night
When love was born

Angels fill the midnight sky, they sing
Hallelujah, He is Christ, our King

Emmanuel, Prince of peace
Loves come down for you and me
Heaven's gift, the holy spark
To let the way inside our hearts

Bethlehem, through your small door
Came the hope we've waited for
The world was changed forevermore
When love was born

I close my eyes, see the night
When love was born

Please go to the end of the page and turn off the blog music to fully enjoy the link.

Linking to Spiritual Sundays!

And Since We've No Place To Go......

2011-12-03T16:22:00.000-08:00

The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment then where is it to be found? ~J.B. Priestley

Friday Rambles

2011-12-02T09:52:00.000-08:00

Happy December! Do you recognize what this is? It is an empty nest....I am now officially an EMPTY NESTER. Youngest daughter moved into her own apartment this last week. Part of me is very sad about that and another part is preparing her old room to be my sewing room. Does that sound bad? I don't mean it to be. I've loved raising children -- something that has taken the biggest part of me for 29 years. That said, I am not going to allow that room to sit empty for long. Job done -- well done! Thank you Lord for the blessing of my 4 WONDERFUL children - they bless me beyond measure!

Speaking of daughters, I went with my oldest daughter this morning to her OB appointment. We got to see lil man on ultrasound. He is getting bigger - he measured 4lbs 4oz -- we have until after the holidays but this Gigi is getting more and more excited. Thank you Lord for this little life that I get to take part in the nurturing and loving of!

No baking at Faithfulness Farm this week. I will be working on some catered desserts for parties next week and will be sharing those with you all as well as some other projects I've had in the works and more of my CHRISTmas decorating. Thank you Lord for the busy-ness of life - no idle hands here.

Wishes for a BLESSED weekend full of family, faith and great food! We're supposed to get our first measurable snow for the season. Isn't that WONDERFUL?!!

To Burlap or NOT to Burlap!

2011-11-28T16:36:00.000-08:00

Burlap -- it is EVERYWHERE. I really thought I was going to jump on the bandwagon. After all, you all are making such wonderful things with it -- all you have to do is enter the word burlap in the search on Pinterest and you'll get a bazillion ideas for gorgeous things to make with it. I bought yards of it on sale at Joann's Fabric a few weeks ago thinking I would do a table runner or two to use with my Christmas decorating.

This PIN was my inspiration!

Only problem was when I actually went to work with it -- I HATED IT!! Really, I found it stinky and scratchy and I didn't like it one bit -- I feel better for saying that but hope I haven't alienated you burlap loving folks! I won't let what I bought go to waste - I'll find some way to use it in the garden next spring. But now I was left with no inspiration for my tabletops.

I really didn't want to spend any more money so I opened my craft cupboard and started rooting around. What I had there was a stack of these......

I buy these dish towels in bulk from Colonial Patterns for my embroidery work. I love these simple, red-striped cotton towels. Could they be turned into a runner? Well, I lived with that idea for a couple days and then I started cutting and sewing. I am very happy with the final product -- well, that should read products -- my sideboard, kitchen island, dining table and upright grand piano top are all sporting runners. I think they capture the old farmhouse feel I adore!

Joining the lovelies Susan and Marty for Met Monday and Tabletop Tuesday!

Old-Fashioned Bake Sale ~ Pumpkin Cheesecake

2011-11-25T05:40:00.000-08:00

Trusting that everyone had a wonderful Thanksgiving Day! Ours was so very nice. I do have to say that going into this week was a little daunting for someone who is trying to lose weight. I was careful when planning the menu to make sure there was plenty that I could enjoy -- and I did. My goal was to maintain this week. When I did my weekly weigh-in this morning, the scale reported a loss of 1.2 pounds - I AM THRILLED!

Instead of making pies this year, there was a request for Pumpkin Cheesecake *like they have a Olive Garden*. I love making cheesecake but never had attempted a pumpkin version. I poured over lots of different recipes - then my issue of MaryJanesFarm came in (LOVE that magazine - it TOTALLY *gets me*)....it featured a beautiful photo and recipe for pumpkin cheesecake - my search was over. Not only was it simple looking but I could easily see how I could tweek it low carb for me. I made both version. The cheesecake got rave reviews and my low carb version was positively wonderful. I am sharing both today :)

(so it would be just like Olive Garden, I served the cheesecake with a mound of whipped cream and drizzled with caramel sauce)

Pumpkin Cheesecake
MaryJanesFarm Magazine
(Printable Version)

Crust:
1-1/2 cups gingersnap crumbs (I used Anna's Swedish Ginger Cookies instead)
4 Tbsp butter, melted

Filling:
2 8-oz packages cream cheese, softened
1 cup half n'half
1 cup pumpkin puree
3/4 cup sugar
4 eggs, separated
3 Tbsp flour
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp salt

Topping:
1 cup sour cream
2 Tbsp sugar
1/2 tsp vanilla
1/4 tsp ground nutmeg (my addition)

Preheat oven to 325°F. To prepare crust, combine crumbs with butter and press into bottom and 2" up the sides of a 9-inch springform pan. In a large bowl, beat cream cheese with electric mixer until soft; slowly add half n'half until mixture us smooth and fluffy. Add pumpkin puree, sugar, egg yolks, and next six ingredients; beat until smooth. In a separate bowl, beat egg whites until stiff. Fold egg whites into pumpkin mixture. Pour into prepared crust and bake until knife inserted in the center comes out clean, about 1 hour. In a small bowl, stir together sour cream, sugar, vanilla and nutmeg. Spread over cheesecake and bake 5 minutes longer. Remove from oven and let cook for 1/2 hour. Loosen sides of cheesecake from pan with a spatula. Cool 1/2 hour more. Remove sides of the pan and cool 2 hours longer. Cover and refrigerate at least 2 hours. Can be made 2 days in advance.

Gail's Low-Carb Version

1 8-oz package cream cheese, softened
1/2 cup heavy cream
1/2 cup pumpkin puree
1/3 cup Truvia sweetener (you could use Splenda)
2 eggs, separated
1/2 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg

Follow directions above for mixing - divide mixture evenly between 5 1-cup ramekins. Bake according to above. Allow to cool completely before refrigerating. Serve with a dollop of whipped cream sweetened with Truvia. Each ramekin is approximately 6 net grams of carbs and so VERY wonderful!

Posting to Michael's Foodie Friday and Kim's Sweet Indulgences Sunday!

THANKSgiving!

2011-11-22T18:40:00.000-08:00

Warning: This blog post is going to be all over the place, lol.

First I want to say that I have had to *turn off* Anonymous comments. I really didn't want to do that but lately the SPAM has been ridiculous.

Thanksgiving has always been my favorite holiday BUT the last few years it has been difficult to figure out just how to celebrate it -- you see it was in November 2007 that my now ex-husband and I separated. That year we spent Thanksgiving with my folks. Then for the next 2 years we were guests at friends. Last year my youngest daughter had a boyfriend commit suicide the week before the holiday and we pretty much decided to just skip it. Originally I had planned to return to my folks home for Thanksgiving this year but that didn't work out with my daughter's pregnancy SO we are celebrating at home. At first I was a little disappointed about that but have really warmed up to the idea that we (my children and I) will be having the holiday at home. My menu is planned, the shopping done and the house is cleaned. I am ready. Tomorrow evening I will be baking the pumpkin cheesecake (look for that recipe on Friday) and on Thursday everyone will lend a hand in making the feast.

So what is on the menu? Roasted Turkey, Cornbread Stuffing, Mashed Potatoes & Gravy, Green Beans, Mrs. Schmidt's Sweet Potatoes, Cranberry Sauce, Pickles & Olives and Rolls -- Dessert will be Pumpkin Cheesecake and Pumpkin Spice Coffee.

I have so much to be thankful for this year -- when counting my blessings, I always count the friendship and encouragement my friends and fellow bloggers provide me with. Happy Thanksgiving.

FYI, I have 2 Gooseberry Patch books coming to me for review in the next couple weeks -- you know what that means -- great recipes and GIVEAWAYS!! Stay tuned!!

Cutting Board Resurfacing

2011-11-20T14:38:00.000-08:00

Have you seen my old wooden cutting board? I have several, but this one is my favorite. Can you tell it gets used A LOT? After seeing it in photos recently, I was EMBARRASSED and knew I needed to take some action and do something about the pitiful condition it was in. With all the chopping that will be going on in my kitchen over the next few days, I am glad to get this workhorse into better shape.

1. Clean your wooden cutting board using dish detergent and hot water to remove any particles.

2. Sanitize your cutting board using a solution consisting of one teaspoon of beach mixed with one quart of water.

3. Air-dry your cutting board until thoroughly dry.

4. Sand the cutting board using 100-180 grit sandpaper until the surface is free of scratches, notches, etc.

5. Finish sanding the cutting board surface with 400-600 grit sandpaper until the surface is smooth to the touch.

6. Clean the cutting board to remove any dust or remaining particles. Oil with board or mineral oil.

Use often and enjoy!!

Posting to Susan's Met Monday at BNOTP

Old-Fashioned Bake Sale ~ Amazingly Awesome Dinner Rolls

2011-11-17T14:15:00.000-08:00

It simply isn't Thanksgiving dinner without the homemade rolls at my house. There was a day when all my children were all at home, I made homemade rolls many times a week. Now they are only usually made when we have company or it is the holidays. Makes me kind of sad -- I love baking breads but cannot eat that way any longer so only for special occasions now. I guess I need to make sure we have plenty of special occasions :)

Amazingly Awesome Dinner Rolls
(Printable Version)

Makes 12 sandwich rolls or 18-24 dinner rolls

Ingredients

1 (2-1/4 tsp bulk) envelope active dry yeast
3 tablespoons sugar
1 1/4 cups warm whole milk
1/2 stick of room temperature unsalted butter, cut into pieces, plus more to rub on top of the loaf.
2 large eggs
1 large egg yolk
2 cups all-purpose flour
2 cups bread flour
2 tsp. salt

Directions:

Warm the milk and butter in microwave just until the butter begins to melt (butter doesn’t need to melt completely).

Combine the yeast, sugar, butter and milk in a small bowl and let sit until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the dough hook, add the milk, butter, yeast and sugar mixture, add the eggs and egg yolk, mix to combine.

Mixing on low speed, slowly add the flour and salt. Continue mixing until the dough is silky and springy, about 10 minutes.

Remove the dough to a lightly floured surface and lightly knead for 30 seconds. Place in a lightly oiled bowl, cover with clean tea towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Lightly punch down, cover and allow to rise for 30 minutes longer.

For sandwich rolls, roll dough out to approximately a ½ inch thick and cut into 12 equal pieces. For dinner rolls, divide dough into 18-24 equal pieces (depending on the size you want), roll, dip into melted butter and lay the cut or rolled dough balls into a metal 9×13-inch rimmed sheet pan. Brush the tops of sandwich rolls with melted butter. Cover lightly with plastic wrap or slightly dampened tea towel and let the dough rise about 1 hour.

Preheat the oven to 375 degrees F. Bake rolls in the center of the oven until golden brown.

Posting to Michael's Foodie Friday and Honey's Potpourri Party!

Bundts Across America!

2011-11-15T04:02:00.000-08:00

HAPPY NATIONAL BUNDT DAY!!

My close friends and those who have known me for a long time know I have a *thing* for *BUNDT*! I have a pretty good collection of these wonderful pans and love using them. Since today is National Bundt Day (celebrating 65 Years of Nordicware Bundts), I thought I'd share my entry into the Bundts Across America Contest as well as some of the winners -- the grand prize winner will be featured today on Martha Stewart's Show.

First, I'd like to direct you to a post I did a couple years ago on National Bundt Day - To Bundt or Not to Bundt.

Remember this recipe? It was the one I entered into the contest -- I didn't win but I still think this recipe is a winner! You can see all the semi-finalists recipes here. I will be eager to see the winning recipe!

Banana Bundt Cake w/Caramel Glaze & Candied Walnuts
(Printable Version)

Cake:
1-1/2 cup sugar
1 cup sour cream
2 eggs
4 Tbsp butter, softened
4 mashed super ripe bananas (about 1-1/2 cups)
1 tsp pure vanilla extract
2 cups flour
1/2 tsp salt
1 tsp baking soda

Caramel Glaze
Candied Walnuts (commercially prepared ones can be used)

Prepare candied walnuts. Position rack in center of oven. Preheat oven to 350°F. Prepare a 10-1/2-cup Bundt pan by using a pastry brush to brush the inside surface with solid shortening then dust with flour. Set aside. With a mixer, cream together sugar and softened butter. Add eggs one at a time and beat until well incorporated. In a medium mixing bowl, mash bananas. Add vanilla and sour cream. Combine flour, salt and baking soda. Add flour mixture to creamed mixture alternating with banana mixture (beginning and ending with dry ingredients) until well combined. Do not over mix. Pour into prepared Bundt pan. Bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Cool on rack for 5-10 minutes, then turn cake out onto serving plate. Cool completely. When cooled, prepare glaze and pour over cake. Sprinkle glaze with chopped candied walnuts. Serves 12.

Caramel Glaze:
4 Tbsp butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 tsp vanilla

Bring brown sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Whisk for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Candied Walnuts:
½ lb walnuts halves
½ c granulated sugar
1/8 tsp salt
1 tsp ground cinnamon
3 Tbsp evaporated milk
1/2 tsp vanilla

Preheat oven to 350°F. Spread nuts in a single layer over parchment-lined baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 6-8 minutes, or until the mixture reaches the soft ball stage of 236°F. Remove from heat, and stir in vanilla immediately. Add walnuts to syrup mixture, and stir to coat well. Spoon nuts back onto parchment-lined baking sheet, and immediately separate nuts with a fork. Cool, and store in airtight container.

Old-Fashioned Bake Sale ~ Double Fudge Cream Cheese Bars

2011-11-10T13:07:00.000-08:00

Happy 11/11/11!

Last week was daughter's birthday. Good thing it wasn't this week -- it has be a CRAZY one!! Friday and Saturday I will be a busy bee selling my aprons and goodies at our local craft fair. Whew...I have been chained to my sewing machine and missing ALL that goes on in blogland. I'm looking forward to spending some of Sunday afternoon getting caught up with my blog reading :)

Jess' birthday treats was a old favorite at our house -- Double Fudge Cream Cheese Bars (also known as PMS Brownies at our house, lol)! She has always loved anything chocolate and LOVES cheesecake almost as much as her Momma! I cannot even tell you the first time we made these wonderful bars -- years and years ago. The recipe comes from my favorite blue Land O'Lakes Cookbook -- I am on my THIRD copy of this cookbook and my current copy is held together with a giant rubber band. Not a bad recipe in the lot :)

Double Fudge Cream Cheese Brownies
(Printable Version)

1 cup butter
4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1-1/2 cups all-purpose flour
4 eggs, slightly beaten
2 tsp vanilla
1 tsp baking powder
1 tsp salt
1 cup semi-sweet chocolate chips
Filling:
1/4 cup sugar
1 (3-ounce) package cream cheese, softened
1 egg
1 Tbsp all-purpose flour
2 Tbsp butter, softened
1/2 tsp vanilla

Heat oven to 350°F. Line bottom of 13x9-inch baking pan with parchment paper, extending paper over pan edges. Set aside. Melt 1 cup butter and unsweetened chocolate in 2-quart saucepan over medium heat, stirring occasionally, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients except chocolate chips; mix well. Gently stir in chocolate chips. Spread half of batter into parchment paper-lined pan. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over brownie batter in pan. Spoon remaining batter over cream cheese mixture. (Some cream cheese mixture will show through batter.) Bake for 30 to 35 minutes or until brownie begins to pull away from sides of pan. Cool completely. Use edges of parchment paper lining to lift bars from pan. Place onto cutting board. Pull back edges of parchment for easy cutting; cut into bars. Store refrigerated.

Posting to Michael's Foodie Friday and Honey's Potpourri Party!

Old-Fashioned Bake Sale ~ Foolproof Pie Dough

2011-11-04T06:26:00.000-07:00

Well, PIE season is about upon us. If you know me, you know that I ♥ pie. I've used a few different crust recipes over the years. My sweet grandmother-in-law always added a Tbsp of vinegar to hers (and I did for many years too) to suppress gluten formation and thus get a very flaky crust -- vodka does a better job. This is now the only recipe I use.

Anyone who knows me also knows that my FAVORITE is Cherry Pie!

Happy Pie Making!

Foolproof Pie Dough
(Printable Version)
Cook’s Illustrated 2007
- makes one 9-inch double-crust pie -

The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.

Ingredients
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1-1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Posting to Michael's Foodie Friday and Honey's Potpourri Party!

Happy November 1st!

2011-11-01T10:48:00.001-07:00

Twenty-six years ago today this sweet baby girl was born -- now she is going to be a Momma herself -- to my first little grandbaby (boy)! I love you Jess and am so very proud of the woman you have grown up to be. You have blessed me since the day I knew you were to be mine! HAPPY BIRTHDAY!

One Eerie Tale (or is that Tail?)

2011-10-30T11:55:00.000-07:00

By way of background for this story I have to tell you about my daily walking/running habits. I walk/run (trying to make it more run than walk - my goal is a marathon each week) here…

and here (only in inclement weather)

BUT my favorite place to walk/run is right in my own neighborhood ……

Now I realize that regularly walking/running at the cemetery may be a bit odd to some (or even most) but I love it.

It is quiet and serene and I rarely run into another soul – I mean person there.

There are maintained paths to walk/run on and for the most part it is just like a country walk. I try to be very respectful of the fact that it is the final resting place for beloved ones.

Last Saturday I still needed to get in 2 miles to complete my marathon for the week so I could take Sunday off. I LOVE taking Sunday off! I planned to get in those miles early in the day but things kept coming up. When I finally took off for the cemetery, I was a bit later than usual, but I was determined to run that 2 miles. I knew I should probably just headed to the Y, but I am trying to get in all the outside time I can before the time changes and it is simply too cold or too dark for me outside in the evenings. So, I knew I was going to be pushing the limits……

I really wasn’t too worried about it though – I already have scoped out 2 different points that the fence has an opening in it that I easily can walk right thru if I ever was locked in and needed to. It does get a little dark after dusk, but I carry a small flashlight with me. I keep to the paths and besides, I had my trusted companion and walking partner, Josey with me.

The run was glorious – the trees spectacularly garbed in their fall attire. It was so peaceful and Jo and I were having a wonderful time.

I was emptying my mind and allowing my body to just enjoy the tempo of the run. We passed the halfway point and I was looking forward to making the final loop that would take me back towards the entrance and the sight of the beautiful sunset. I reached that loop -- the back stretch, which opens up to a large country field and I stopped dead in my tracks. There ahead, standing right in the path was a HUGE gang – maybe 20 of them. I wasn’t sure if they saw me yet and I wasn’t quite sure how I was going to proceed. I’ve seen their type before and I wasn’t sure how they would react to me and Josey coming upon them like this.

While I stood there paralyzed, it became obvious that they knew I was there. They started moving in my direction – slowly at first, the larger ones leading the way and then they picked up their pace and were quickly closing in on us. I had to make a quick decision, do I turn around and head back the way I came? Do I attempt to plow right thru them? Or do I do something I have never done before – leave the pathway and run thru the graves? The gate was closest if I took option 2 or 3 and honestly, plowing thru them wasn’t really an option.

Josey and I took off like a flash, dodging headstones and urns and trying to be careful of not actually stepping on graves, but I am sure we failed miserably in that – all the while, they were in hot pursuit.

When we finally dared to step back into the path and I looked behind, I could see them silhouetted in the small amount of light that was left. They were walking back towards where we encountered them. We had escaped – not without having the dickens scared right out of us but we were still in whole condition.

As we made it to the entrance, the city guy was there getting ready to lock the gate. I reported our altercation to him – he told me they had given chase to his truck a few nights before and seems they have decided that back stretch of path is their new turf. I just hate it when the hoodlums take over. I’ve learned my lesson though. There are scary things laying wait for you in the dark – especially in the cemetery. I won’t be doing that again any time soon.

Well, I actually dared to go back the very next evening, camera in hand, and found my pursuers congrated in the back field and very so quietly I took their pictures -- they did not see me this time, so there is no harrowing tale (tail) from the second night, lol!

A group of wild turkeys is called a rafter or gang!

Old-Fashioned Bake Sale ~ Oreo Cupcakes

2011-10-28T01:45:00.000-07:00

Before I get to today's featured recipe, I have a little business to get out of the way. Firstly, I want to show off the wonderful blog giveaway I won. The sweet Linda from Lemon Drop...her blog is FABULOUS and you should be following....hosted this giveaway of all these great baking goodies! Thank you Linda :)

Next, I have to tell you about the Apron Swap that Miss Sue from Country Pleasures hosted. Miss Sue is the Apron Queen. My swap partner was Xo from Apron Crazy (click to check out the apron I made her). She sent me the CUTEST Halloween apron and I plan to be wearing this weekend when my little friends come for lunch! Thanks Xo!! Oh, and in case you'd like to apron swap -- Miss Sue is taking names for her Chritmas Swap! Scoot over there and get signed up and SWAP with us :)

I've been playing with the idea of making an Oreo Cupcake for some time now. I've looked at dozens of versions -- some are based on white cake and others chocolate -- some place a whole Oreo into the bottom, others pull them apart and just put in a portion of the cookie and others yet add crumbs to the batter. I decided I liked elements of several recipes so created a hybrid of my own. I took a practice version batch into work and got scolded by my boss who claims to be dieting, -- he ate one anyway, lol!

Oreo Cupcakes w/Oreo Cream Cheese Frosting
(Printable Version)

6 ounces bittersweet chocolate, chopped fine
2/3 cups Dutch-processed cocoa
1-1/2 cups hot, strong-brewed coffee
1-1/2 cups all-purpose flour
1-1/2 cups granulated sugar
1 tsp salt
1 tsp baking soda
3/4 cup melted butter
3 large eggs
4 tsp white vinegar
2 tsp vanilla extract

Preheat the oven to 350°F and line a muffin pan with cupcake liners. Place 1 whole Oreo cookie into the bottom of each lined cupcake line. Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. Whisk melted butter, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, before transferring to a wire rack to cool completely.

Oreo Cream Cheese Frosting

1 8oz pkg cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
Dash of salt
3-4 Tbsp cream (1/2 & 1/2, milk or evaporated milk will work fine)
6-8 cups confectioners’ sugar
1/2 cup crushed Oreo’s (I do a whole package at a time in my food processor and then freeze the crumbs to use in recipes).

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
Mix in the vanilla extract and cream. Gradually beat in the confectioners' sugar until totally incorporated. Add crushed Oreo’s increase the speed and then beat until smooth. Generously frost cooled cupcakes as desired. Garnish each cupcake with 1/2 an Oreo cookie.

Makes 24 cupcakes.

Posting to Michael's Foodie Friday and Honey's Potpourri Party!

Debbie Mumm Trick or Treat Tablescape

2011-10-27T04:30:00.000-07:00

I love the artwork of Debbie Mumm and have
used many of her fabrics and quilt patterns over the years. A quilting friend who knows of both my Debbie Mumm and my dish *like* gifted me with these cute plates and mugs a few years ago. I thought them darling and her gesture so sweet -- problem with that was we usually just skipped Halloween.

This year my sweet little friends (the ones that were over a couple weeks ago) will be paying me a visit on Saturday and I decided to dust off those cute dishes and do a sweet lunch for them. They are coming dressed in their costumes (2 older boys are going to be firefighters and the younger one, a dalmation dog, lol). We'll lunch on soup and sandwiches and CUPCAKES (see tomorrow's Old-Fashioned Bake Sale post for the cupcakes).

The Welcoming Committee on the front porch!

Sharing at Susan's Tablescape Thursday!

One Good Thing!

2011-10-24T01:09:00.000-07:00

I first saw this on Pintrest and thought -- no one's baking sheets look as bad as mine -- then I realized that maybe Jillie's from One Good Thing might come close, lol. I was very intrigued about her *Miracle Cleaner* and since it was my favorite kind -- made from household staples, I figured I'd give it a try and report back to you.

These babies are truly workhorses in my kitchen and have been for many, many years. I am not sure when these were purchased but I do remember having them when we still lived in California, so before 1999. Another thing I wanted to add is that I never saw anything wrong with my baking sheets looking like this. I've been behind the scenes in more than one commercial bakery and that is what the baking sheets look like -- I always thought of it as kind of a badge of honor -- my baking sheets get USED.

The results -- yep, this pan is certainly cleaner looking with all the carbonized stuff off of it -- but I am afraid the miracle cleaner had little to do with it - the cleaning machine was - good ole elbow grease and a stainless steel scrubber. I'm just going to let the rest of my stack of baking sheets keep their MUCH USED appearance.

I use baking soda to clean a lot of different things around the kitchen and did find the combination of the peroxide and baking soda did take some hard water spots off some serving utensils but I think I am not going to be using peroxide in the kitchen on a regular basis.

Note: I was asked why I wouldn't be using Peroxide in the kitchen regularly. The answer to that is it made me a bit uncomfortable. It has no smell or color and looks just like water. Not a safe chemical in the kitchen out of it's normal packaging. That is just my opinion, better to be safe than sorry.

Hooking up with Susan's Met Monday at Between Naps on the Porch.

Blue Sunday

2011-10-23T10:17:00.000-07:00

Not sure what it is -- feeling a little bluesy today! Maybe it is the cloud cover, or the fact that I am kind of sore from my run/walk yesterday or maybe my nest is feeling extra empty today or my Momma (and Daddy) are seeming extra far away in their new Arizona home -- not really sure, but I think my plan is to waller in it a little while. That is a rare move for me but my plan is to enjoy a melancholy afternoon. So what do you do when you plan to embrace the blues for a bit?

For me, it will look like this.......

(Jane's troubles are almost always worse than mine).

The projects I had planned can wait until later - tomorrow is a new day and I hear the sun will shine :)

Old-Fashioned Bake Sale ~ Candy Corn Cut-out Cookies

2011-10-20T17:05:00.001-07:00

Today's baking is for a very special purpose -- a benefit for Miss Aria. These goodies will be served to the helpers and donors. Please pray that they have a great turn-out as well as for Aria and her recovery. Thank-you!

I used some shortcuts and semi-homemade methods for making these little lovelies. I first saw this idea last year in Country Living magazine and was re-acquainted with it thru Pintrest. I thought with as many kids as will show up for the benefit, this would be a perfect time for making them.

Photo credit

Candy Corn Cookies
No one will guess these elegant cookies were made with refrigerated dough. Go ahead, let this simple shortcut remain your secret. To make this treat, knead extra flour and orange food coloring into refrigerated sugar-cookie dough (I used 2 regular sized rolls of cookie dough and 1/2 cup all-purpose flour - it was easiest to allow it to come to room temperature, put it in the mixer bowl with coloring and flour and mix - and then into the refrigerator to chill down before rolling out). Use a triangle-shaped cutter; bake and let cool. Dip the wide base of each cookie into melted dark chocolate, then dip the tips into melted white chocolate (I used almond bark for both ends). Set on a parchment-lined baking pan and chill in freezer for 5 minutes.

Important reminder, if you are wanting to color your almond bark or white chocolate, you must add the coloring prior to melting -- waiting until after can result in seizing -- I KNOW that for sure. After 2 unsuccessful attempts, I decided to use yellow sanding sugar instead of yellow food coloring :)

Posting to Michael's Foodie Friday and Honey's Potpourri Party!

Dishes, Dishes, Dishes!

2011-10-19T10:36:00.000-07:00

Remember back at New Years when everyone in blogland was picking their word for the year? I didn't really find one that fit but I should have picked DETERMINED! I entered this year determined to NOT add to my lumbering collection of dishes. I've done pretty well. In January, I was off to a shaky start when I found these vintage Clover Blossom dishes to complete my everyday breakfast set.

But I gave some dishes to Goodwill in my January organizing blitz. That round of purging was pretty painless. It was mostly, the *WHAT WAS I THINKING* dishes.

Then along came March -- FOREVER I had been coveting some Mikasa white dishes and found (at Goodwill again) a complete set for 8 of French Countryside (with completer pieces) for a fraction of their worth, in pristine condition and they came home with me too.

I knew I'd use them and indeed I do. I replaced my old *everyday* dishes with them. AND I gave my old everyday dishes away to a friend. Although I liked my old white dishes, the parting was pretty painless.

Spring and summer found me pretty distracted and although I did do some thrifty shopping, I only breezed past the dishes. I completely stayed away from my old haunt, TJ Maxx....that is, until late summer. I went in there with daughter to *look at baby stuff*. I knew it would be hard for me and indeed it was. One stroll down the clearance aisle and away I came with ......

Now let me clarify, the green square Mikasa's were already mine (yeah, I lugged them babies all over Mall of America last year -- I think my right arm is now permanently longer than my left). What gave me such temptation was the square rooster plates -- BUT in all reality, I NEEDED square rooster plates to go with those (never been used) square green plates. I was TOTALLY justified in my purchase! When I got home, I searched my dish collection for something to go from my collection -- hum, I was pretty sure I could part ways with some funky dessert plates I had picked up somewhere in my travels. Off to the GW with them. Whew, I have not *added* to my problem, I mean collection!

Then I ran into a REAL problem -- A stack of 8 of these babies at GW.

Yeah, they are in my dish storage awaiting a holiday tablescape. NO MORE THOUGH -- NO MORE! Oh, and I didn't part with a thing -- my thought is I'll use them one season and then away they go! It isn't technically an addition if I'm not planning to keep them long term, is it?

A few weeks ago my daughters and I made our annual trip to Lincoln, NE to visit The Historic Haymarket (and this bad blogger totally went off without her camera -- it was sitting on the dining room table where I left it). This is a trip I look forward to every year. In the Haymarket is Burlington Antiques. My daughters ditched me there to run off and eat all sorts of foods that are forbidden for me to eat, lol. I was totally okay with that - you see, Burlington Antiques has more DISHES than your average antique mall. I knew I wouldn't be coming home with any of those dishes and enjoyed a long stroll through taking in ALL the wonderful antique and vintage dishes.

Even though I didn't buy a thing in that trip to the antique mall it STILL got me into trouble! You see, on Saturday, I was on the GW side of town and before I knew what was going on, I was pulling into the parking lot and heading right in the door. Let me say that this isn't my favorite time of year for thrifty shopping -- too many Halloween costume seekers are rummaging through my favorite thrifty source this time of year. That said, I made a pass around the whole store and then headed back to the dishes - spying a box on the ground, I take a peek inside and recognize what I see -- China -- made in England, bone china -- ROYAL WORCESTER CHINA -- TOPAZ BY ROYAL WORCESTER BONE CHINA. This was one of the chinas that I studied for quite some time during my trip to Burlington Antiques. I loved the fall like pattern, and the calming sandstone colored rim and the name -- my oldest daughters birthstone and now here I was holding a box full of it. The price ------ $3.00!! FOR ALL OF IT!! My GW has taken to putting sets of dishes in opened topped boxes and then using packing tape to make a see-thru but cannot handle thru top. You can see what is in the box but not really see anything under the first layer or so. Nothing was packed in paper so who knows what kind of condition these are actually in. Since the asking price was only $3.00, I took a chance on condition and exactly what was there. Once home, I inspected all the contents and basically pieced together 4 complete place settings (dinner plate, salad plate, bread & butter plate, dessert plate & cup & saucer). I am happy with that -- 4 diners is the most common at my dining table....anything more than that, and it will have to be a different set of dishes.
According to Wikipedia, Royal Worcester is believed to be the oldest remaining English pottery brand still in existence today.

Topaz was manufactured from 1958 through 1964.

These beauties will be making many appearances on my table over the next few weeks.

Linking to Susan's Tablescape Thursday!

Baked Eggs

2011-10-16T04:51:00.000-07:00

I always find it so easy to share ALL my confessions with you.....here goes my latest -- I am not that crazy about eggs. I eat them -- they are good for me and good for my low carb diet but truth be known, I'd much rather eat biscuits and gravy and mounds of crispy fried bacon (or better yet, about 1/2 a cherry pie and a pot of coffee, lol), but alas, I eat eggs. I will admit that home grown taste better than store-bought, BUT they are still eggs. About a year or so ago, I read about baked or shirred eggs (also have seen them called creamed eggs). Of all the ways there is to make eggs, this has become my favorite (if you can have a favorite of what you are not crazy about, lol). They are easy, make a great presentation and generally are a great way to enjoy eggs for breakfast.

This *recipe* certainly is a loose formula. You can always substitute spinach with other ingredients like bacon, ham, tomatoes or mushrooms and add whatever cheese you have or like or skip all the add-ins and just bake the eggs plain -- also pretty tasty. Those who eat bread say that toast is extra yummy on the side :)

Baked Eggs w/Spinach & Feta
(Printable Version)

2 Ramekins or baking dishes to hold two eggs
Olive oil to grease ramekins
4 large eggs
1 cup loosely-packed chopped spinach
2 Tbsp cream
1/2 cup feta cheese
2 green onions ends trimmed, thinly sliced
Salt & freshly ground black pepper

Preheat oven to 350°F. Brush the ramekins or baking dishes with a little oil to lightly grease. Line the dishes with chopped spinach. Crack one egg at a time over the spinach. Repeat with remaining ramekin. Pour the cream evenly among dishes. Sprinkle eggs with feta and green onions. Season with salt and pepper. Place dishes on a baking tray. Bake in preheated oven for 10 minutes or until eggs are cooked to your liking. Serve immediately with toast.

Posting to Yvonne's On The Menu Monday!

Old-Fashioned Bake Sale ~ Cheddary Cheese Crackers

2011-10-15T11:42:00.000-07:00

This post was all prepared and then something happened -- 4 of the most wonderful little children came to spend the night at my house -- ages 3 months to 5 years! Oh, did we have fun. So I'm changing the post a little and adding some photos. Sorry for being a tad late posting!

Have you ever made cheese crackers, pennies or straws? They really are very simple and so yummy. Perfect to serve on the side of a soup supper OR as the favorite snack of kids far and wide.

Using my birthday gift!

Cheddary Cheese Crackers
(Printable Version)

Makes about 70 1-inch square crackers
1-1/2 cups grated extra-sharp Cheddar cheese
4 Tbsp (1/2 stick) unsalted butter, softened and cut into pieces
3/4 c flour, plus more for dusting
1/2 tsp salt
1/2 tsp crushed red pepper flakes (optional - I don't use if I am making for kids)
1 Tbsp milk

Preheat oven to 350˚F. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs. Add the milk and process until the dough gathers together in a ball. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick. Cut the dough into 1-inch squares with a sharp knife or pizza cutter.

You can put a bit of flour on the blade of the knife to keep it from sticking. Use the flat end of a wooden skewer to poke a hole in the center of each cracker. Place the crackers at least 1/4 inch apart on parchment paper on a baking sheet. Bake for 12 – 15 minutes until the edges are just starting to brown. Put the baking sheet on a rack and let the crackers cool completely. Eat! Or store in a covered container to eat within a day or two.
(I recently found this sweet vintage apple butter jar - and her little brother, a relish jar at an estate sale for 10 cents each - isn't it so cute)

The Cody seal of approval!

He also REALLY liked the Hot Chocolate (with marshmallows) from the Keurig -- his sippy cup kept showing up waiting for more!

ME - A to Z!

2011-10-12T10:22:00.000-07:00

My sweet friend Tina (akagramma) posted this on her blog and I thought I'd join in on the fun!

A. Age: 51

B. Bed: King-sized, covered in a colorful quilt (browns & teal blue) and LOTS of pillows.

C. Chore you hate: Laundry – nuff said!

D. Dog: one sweet corgi dog named Josey.

E. Essential start to your day: COFFEE! Walk, shower & low carb breakfast.

F. Favorite Color: RED!

G. Gold or Silver: I used to be totally gold but now lean more towards silver.

H. Height: 5’2” – I am a shorty and I like that.

I. Instruments you play: None! I love music and have a antique upright grand piano in my home but don't play – is it too late to learn?

J. Job Title: Mom, soon-to-be GiGI (grandma), daughter, sister, Accounting Secretary, blogger.

K. Kids: I have some, lol… 4 to be exact – 2 sons and 2 daughters (s-28, d-25, s-18 & d-17)

L. Live in: Nebraska, USA

M. Make of Car: I drive a mom-mobile, Honda Odyssey.

N. Nicknames: My grandma used to call me Suzy-Q – my aunt recently called me that and it took me back a LOT of years, lol. My middle name is Sue.

O. Overnight Hospital Stays: Reconstructive Jaw Surgery when I was 14, C-Section x4.

P. Pet Peeves: Tardiness – mine or someone else’s. I was raised in a Military home.

Q. Quote from a movie: “The condition for a miracle is difficulty, however the condition for a great miracle is not difficulty, but impossibility.” ~ Faith Like Potatoes

R. Right or Left Handed: Right

S. Siblings: I am the oldest of 4 – me, sister, brother, sister. We’re close in age (6 year span between all of us) but all spread out location-wise. Sisters in CA and brother in AZ.

T. T.V. Shows: Not much of a television watcher – big fan of Martha Stewart but she comes on when I am at work and if I did record it I’d forget to watch it. Cooking programs where they actually cook (I HATE cooking competition shows).

U. Underware: Yes, thank-you, lol!

V. Vegetable You Hate: Spaghetti Squash – ewwww!!

W. What makes you run late: Refer to P – I can’t be late – I hear my father’s voice tell me how disrespectful that is, lol. Maybe traffic but I don’t encounter much of that.

X. X-Rays: Jaw, dental.

Y. Yummy Food That You Make: Love to bake so it would have to be something baked -- or some sort of comfort food. My family is generally pretty happy with whatever I make!

Z. Zoo Animal: I grew up in San Diego and we hung out at the zoo every chance we got. I always loved the elephants this time of year when they were given pumpkins to play with and eat.

A PEEK INSIDE!

2011-10-11T06:13:00.001-07:00

Gooseberry Patch's Big Book of Home Cooking! I picked this book up recently at Sam's Club -- IF you can only add 1 Gooseberry Patch cookbook to your collection, I would say it NEEDS to be this one! Thanks Goosey Friends for a WONDERFUL resource for us home cooking engineers!

(go to the bottom of the page to turn off the blog music)

Enjoy this recipe from the Big Book of Home Cooking!

Crunchy Biscuit Chicken

Mary Makulec of Rockford, Illinois shared this stick-to-your-ribs recipe. She writes, "Chicken, beans, cheese and biscuits...what more could you want?" We couldn't agree more!

2 c. boneless, skinless chicken, cooked and cubed
10-3/4 oz. can cream of chicken soup
1 c. canned green beans, undrained
1 c. Cheddar cheese, shredded
1/4 c. canned mushrooms, undrained
1/2 c. mayonnaise-type salad dressing
1 t. lemon juice
10-oz. tube refrigerated flaky biscuits
1 to 2 T. margarine, melted
1/4 c. Cheddar cheese croutons, crushed

In a medium saucepan, combine chicken, soup, green beans, cheese, mushrooms, salad dressing and lemon juice; heat until hot and bubbly. Pour hot chicken mixture into an ungreased 13"x9" baking dish. Separate biscuit dough into 10 biscuits. Arrange biscuits over chicken mixture. Brush each biscuit with margarine; sprinkle with croutons. Bake at 375 degrees for 25 to 30 minutes or until deep, golden brown. Makes 4 to 6 servings.

Fire Prevention Week

2011-10-09T01:08:00.000-07:00

Fire Prevention Week commemorates the Great Chicago Fire. National Fire Prevention Week is observed in the US and Canada during the week (from Sunday to Saturday) in which October 9th falls...this year that is today, Sunday October 9th thru Saturday October 16th. The first Presidential proclamation of Fire Prevention Week was made in 1925 by President Calvin Coolidge.

As I sat down to compose this post, the wind was blowing like crazy as it often does on the Nebraska prairie -- and in the distance, I could hear a fire truck siren. Wind and fire do not play nice together. A quick prayer of safety for all involved in that call.

I grew up in Southern California. Wildfires fueled by Santa Ana winds were a yearly event. Some years worse than others. My paternal grandparents lost their Harbison Canyon home in the 1970 Laguna Fire -- still considered one of California's worst wildfires (read more about the fire here and here). Because of those crazy, shifting winds, they had little notice of evacuation and left with little more than the clothes on their backs and a drawer full of family photos. I had just turned ten and will always remember this event -- we lived 20 miles away from the closest flames and yet the sky was black as night and ash was falling like rain. School was excused (a BIG deal in my ten year old mind). The days and weeks afterwards were stressful and hard on our family. My dad was still active duty military and was gone. My Mom had to deal with 5 extra people (my grandparents as well as an aunt and her 3 children) to house and feed. Under the best circumstances this grandmother was not a pleasant person and under such stress was very unkind to her daughter-in-law. My poor Mom was such a trooper. Houses are rebuild and STUFF is replaced. Lives were lost in this fire but not our loved ones, although my granddad was never the same and died of a heart attack in 1979.

According to the National Fire Protection Association ~

In 2003, 80% of fires in the United States occurred in the home, resulting in 3,925 fire deaths. In the U.S., someone dies from a home fire roughly every 134 minutes. In Canada, someone is fatally injured in a home fire roughly every 31 hours. Roughly half of all home fire deaths in the U.S. resulted from fires that were reported between the hours of 10:00 p.m. and 6:00 a.m. But only one-quarter of home fires occur between those hours. Although children five and under make up about 9% of the country's population, they accounted for 17% of the home fire deaths. Smoking was the leading cause of home fire deaths overall, but in the months of December, January and February, smoking and heating equipment caused similar shares of fire deaths. Every 20 seconds, a fire department responds to a fire somewhere in the nation. With these startling statistics in mind, here are some safety tips for you:

SMOKE DETECTORS
Smoke is responsible for three out of four deaths. Install smoke detectors on every level of your home and outside of sleeping areas. Test every detector at least once a month. [See your instruction book for the location of the test button.] Keep smoke detectors dust free. Replace batteries with new ones at least once a year, or sooner if the detector makes a chirping sound. If you have a smoke detector directly wired into your electrical system, be sure that the little signal light is blinking periodically. This tells you that the alarm is active. Inexpensive smoke detectors are available for the hearing impaired.

FIRE EXTINGUISHERS
They remain your best bet if you're on the spot when a fire begins. Fire extinguishers should be mounted in the kitchen, garage, and workshop. Purchase an ABC type extinguisher for extinguishing all types of fires. Learn how to use your fire extinguisher before there is an emergency. Remember, use an extinguisher on small fires only. If there is a large fire, get out immediately and call 911 from another location.

THINKING AHEAD
Your Exit Plan - As with other things, the best motto is, "Be Prepared." Prepare a floor plan of your home showing at least two ways out of each room. Sleep with your bedroom door closed. In the event of fire, it helps to hold back heat and smoke. But if a door feels hot, do not open it; escape through another door or window. Easy-to-use window escape ladders are available through many catalogues and outlet stores. For instance, First Alert sells one for around $90. Agree on a fixed location out-of-doors where family members are to gather for a head count. Stay together away from the fire. Call 911 from another location. Make certain that no one goes back inside the burning building. Check corridors and stairways to make sure they are free of obstructions and combustibles. To help cut down on the need for an emergency exit in the first place, clear all unnecessary items from the attic, basement, garage, and closets.

FIREPLACE
Remember, you're deliberately bringing fire into your home; respect it. Use a fireplace screen to prevent sparks from flying. Don't store newspapers, kindling, or matches near the fireplace or have an exposed rug or wooden floor right in front of the fireplace. Have your chimney inspected by a professional prior to the start of every heating season and cleaned to remove combustible creosote build-up if necessary. Install a chimney spark arrester to prevent roof fires. When lighting a gas fireplace, strike your match first, then turn on the gas.

FURNACE/SPACE HEATERS
Used improperly, a space heater can be the most dangerous appliance in your house. Install and maintain heating equipment correctly. Have your furnace inspected by a professional prior to the start of every heating season. Don't store newspapers, rags, or other combustible materials near a furnace, hot water heater, space heater, etc. Don't leave space heaters operating when you're not in the room. Keep space heaters at least three feet away from anything that might burn, including the wall. Don't use extension cords with electrical space heaters. The high amount of current they require could melt the cord and start a fire. When lighting a gas space heater, strike your match first, then turn on the gas. Never use a gas range as a substitute for a furnace or space heater.

CLOTHES DRYER
Under some circumstances, dangerous heat can build up in a dryer. Never leave home with the clothes dryer running. Dryers must be vented to the outside, not into a wall or attic. Clean the lint screen frequently to keep the airway clear. Never put in synthetic fabrics, plastic, rubber, or foam because they retain heat.

ELECTRICAL HAZARDS
Electricity, the silent servant, can become a silent assassin. It is better not to use extension cords. If you feel you must use one, make sure that it is not frayed or worn. Do not run it under a rug or twist it around a nail or hook. Never overload a socket. In particular, the use of "octopus" outlets, outlet extensions that accommodate several plugs, is strongly discouraged. Do not use light bulb wattage which is too high for the fixture. Look for the label inside each fixture which tells the maximum wattage. Check periodically for loose wall receptacles, loose wires, or loose lighting fixtures. Sparking means that you've waited too long. Allow air space around the TV to prevent overheating. The same applies to plug-in radios and stereo sets, and to powerful lamps. If a circuit breaker trips or a fuse blows frequently, immediately cut down on the number of appliances on that line. Be sure all electrical equipment bears the Underwriters Laboratories (UL) label. In many older homes, the capacity of the wiring system has not kept pace with today's modern appliances. Overloaded electrical systems invite fire. Watch for these overload signals: dimming lights when an appliance goes on, a shrinking TV picture, slow heating appliances, or fuses blowing frequently. Call a qualified electrician to get expert help.

KITCHEN
Careless cooking is the number one cause of residential fires. Never leave cooking unattended. It's wise to have a fire extinguisher near the kitchen. Keep it 10 feet away from the stove on the exit side of the kitchen. Never pour water on a grease fire; turn off the stove and cover the pan with a lid, or close the oven door. Keep pot handles on the stove pointing to the back, and always watch young children in the kitchen. Don't store items on the stove top, as they could catch fire. Keep kitchen appliances clean and in good condition, and turn them off and disconnect them when not in use. Don't overload kitchen electrical outlets and don't use appliances with frayed or cracked wires. Wear tight-fitting clothing when you cook. Here's why: An electrical coil on the stove reaches a temperature of 800 degrees. A gas flame goes over 1,000 degrees. Your dish towel or pot holder can catch fire at 400 degrees. So can your bathrobe, apron, or loose sleeve. Be sure your stove is not located under a window in which curtains are hanging. Clean the exhaust hood and duct over the stove regularly. and wipe up spilled grease as soon as the surface of the stove is cool. Operate your microwave only when there is food in it.

CHILDREN and GRANDCHILDREN
One-fourth of all fire-deaths of children are from fires started by children. Keep lighters and matches out of the reach of children. Never leave children unattended with fire or space heaters. Children are naturally curious about fire, so keep an eye on them. But if a child repeatedly plays with fire or seems to have a morbid fascination with fire, seek professional help at once. If youngsters live with you or stay overnight occasionally, be sure that they know how to escape from every room and are part of your emergency exit plan.

GASOLINE AND OTHER FLAMMABLE LIQUIDS
Those cans aren't painted red just for the fun of it! Flammable liquids should be stored only in approved safety containers, and the containers should be kept outside the house and garage in a separate storage shed. Gas up lawn equipment and snowthrowers outside, away from enclosed areas and any source of sparks or heat. Start the equipment 10 feet from where you filled it with fuel. Don't fill a hot lawn mower, snowthrower, or other motor; let it cool first. Never clean floors or do other general cleaning with gasoline or flammable liquids.

SMOKING
If you actually believe that you're immune from cancer, heart disease, emphysema, and other ills, at least worry about burning to death. Never smoke in bed. Don't smoke when you are drinking or are abnormally tired. Use large, deep ashtrays, and empty them frequently. Never dump an ashtray into the trash without wetting the butts and ashes first.

10 Things I LOVE about Autumn!!

2011-10-07T18:34:00.000-07:00

Okay, I've been yammering on and on about how autumn is my favorite season. Then I saw Miss Marcia at Blessed Mom's Simple Life listed her top 10 for fall -- got me to thinking about just WHAT are my favorites of the season.

1. Sunrises & Sunsets ~ oh, the glorious colors of fall! I've really been enjoying a evening cuppa on the porch as the sun goes down.

2. Apples & Pears ~ nuff said!!

3. Warming drinks - spiced cider, cocoas, hot teas and my new favorite Pumpkin Spice K-Cups!

4. Jeans & Boots ~ I still love you capris and flip-flops BUT won't cya til next summer!

5. Pumpkins ~ this years favorites are the cinderella whites and the warty ones. Thanks Rose for such gorgeous pumpkins this year!

6. Woolen anything ~ shirts, socks, sweaters, scarves, etc.

7. Candles ~ I hardly ever light them in the summer months but as soon as the days grow shorter and cooler, the candles are lit. They add so much cozy factor to my home!

8. Quilts ~ Stacks of them at the ready for warming cold toes!

Photo credit: www.huskers.com
9. HUSKER FOOTBALL - GO BIG RED!!

10. THANKSGIVING -- MY MOST FAVORITE HOLIDAY!!

Is fall your favorite season? Do you have a top 10 list?

Old-Fasioned Bake Sale ~ Caramel-Pecan-Pumpkin Bread Pudding

2011-10-06T13:01:00.000-07:00

Okay, bread pudding probably is a stretch for a bake sale but the fact that these are individual servings brings into the realm of MY possiblities :)

So now it is confession time -- I haven't made this recipe YET. I am having company this weekend and this recipe is from my Pinterest to-try folder. How can you go wrong with bread pudding, pumpkin AND caramel -- simply has to be YUMMY (HOPING my company thinks so)!! Since I didn't have anything else prepared for this week, I figured I'd just go ahead and share the recipe a week earlier than I had actually planned to and we can all try it together. I'll report back after the weekend :)

Happy Baking!!

photo credit: Southern Living

Caramel-Pecan-Pumpkin Bread Pudding
(Printable Version)

BREAD PUDDINGS:
4 large eggs
2 (15-oz.) cans pumpkin
1 1/2 cups milk
1 cup half-and-half
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE:
1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan. Bake at 350° for 50 minutes, shielding with foil after 30 minutes. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Sharing at Honey's Potpourri Party AND Miss Michael's Foodie Friday!

We Have Ourselves A WINNER!!

2011-10-04T04:31:00.000-07:00

I am truly in awe of all the tips that were posted by my thrifty, nifty, just more than fifty (ok, I know, I've gone too far, lol) readers!! You gals (and guys, if any are reading) are quite a clever lot! I think we have enough tips to fill up another edition!

Some of my favorite TIPS include (okay, I couldn't pick favorites, they are all wonderful tips, lol -- the winner is posted after the tips):

Happier Than a Pig in Mud said...
To keep your metal bakeware nice (and rust free) after hand drying place them back into the warm oven so they completely dry out.

Shelia said...
If your dishwasher gets smelly - between loads, sprinkle 1/2 cup of baking soda on the bottom to absorb the odors.

Laura Ingalls Gunn said...
If your cake crumbles turn the tiny pieces in a trifle. Yum!

M.j. said...
Would be to really clean the burners on stove.Put ammonia and the burner in a sealed bag overnight.

Sue D said...
My tiny tip is to keep the wrappers from butter/margarine in the freezer and pull one out when you need to grease a pan.

Kathy said...
use a small amount of glycerine in a little water to preserve flowers you wish to dry - glycerine also conditions the leaves of magnolias so that you can use them to create Christmas garlands or wreaths.

BumbleBeeLane said...
My tiny tip sprinkle carpets with baking soda with a few drops of favorite fragrance oil.Leave sit a little to absorb odors.Vacum

Honey at 2805 said...
Mix an old squirt type bottle (not a spray bottle) with 1/3 bleach and 2/3 water to squirt around in your kitchen sink every evening. It's a quick way to keep you sink shiny and clean. Be sure to label the bottle so you don't grab it, thinking it's something else!

Erin said...
My tiny tip is to use dryer sheets to pick up those dust bunnies left behind by your broom.

Shug said...
Spray your measuring cup with Pam before measuring oil or peanut butter..makes a simple clean up.

Olive Cooper said...
I put a lemon wedge in my garbage disposal to keep it fresh once a week.

The imPerfect Housewife said...
I'd say a good tip is start planning for next Christmas when this one gets over. I put aside a little money each paycheck and keep one notebook where I write down ideas (food, gifts, etc) so I'm not scrambling when the holidays get here and using the charge card. Some years are more successful than others.

Laurie @ bargain hunting said...
My tiny tip is for glass stove tops. After you clean it,turn the oven on for a little while, and it will dry streak free. laurie

Jacqueline said...
not grease your cake pans at all just cut parchment paper to cover the bottom of the pan. When baked run a knife around the edge after ten min. Cooling and turn out. It always comes out so easy and has a flatter top.

Yvonne @ StoneGable said...
don't throw away citrus peel. Put them in a pan with a couple of cinnamon sticks, a few cloves and cover with water. Simmer! Your whole house will smell like you have been cooking all day!

Lori said...
My tiny tip is to always have a fruit bowl filled on the counter. It's pretty and healthy!

kitty said...
My tiny tip is to put a piece of folded paper towel around your vegetable oil bottle & secure it with a large rubber band (from fresh broccoli) or piece of string. This catches the oil drips to keep your pantry shelf without an oil ring!!

Kathleen said...
I always double the recipe when making a crumb topping. You can keep it in the freezer and pull it out to make a quick topping for any fruit you have on hand. Cut up the fruit , sprinkle with sugar and cinnamon and top with crumbs. Bake in indiv ramekins, a perfect quick dessert.

Aprons & Old lace said...
sprinkle baby powder or sage around where you think ants are coming in cracks, windowsills, etc. . I promise you they will not return! It really works! Ants love my house in the spring. Thanks for hosting the great giveaway!

Rhonda said...
my "tiny tip" would be that I stock up on fresh veggies when they are on sale (onions, bell peppers, jalapenos, carrots, cabbage, garlic, etc.) and slice, dice, chop or whatever, and freeze in recipe-sized portions to make meal preps a snap.

Jane said...
wax your stove top to prevent spills from adhering forever. this way they'll wipe right up!

Miss G said...
is to paperclip bday/anniversary cards to your calendar on the appropriate months as you come across or make them so you remember to send them!

Acorn hollow said...
If your bath towels have stoped being absorbent, when you wash then throw in a 1/2 cup of vinegar to the rinse. It will break down the old laundry detergent and any dryer sheet build up. (they will not smell like a salad)

Pam said...
to avoid a river of tears when cutting onions, do not cut the root end off. You can cut through it, but leave it on the onion. Works every time.

Anne said...
To keep extra extension cords from getting tangled, insert them into empty toilet paper tubes before storing away.

Wendy Ross said...
never throw away those thick elastic bands that come on your veggies,like broccoli! They make the best jar openers...just slip on the lid edge and twist away! Gives you the perfect grip!!

susi917 said...
save the envelopes that your bills come in to write your grocery list on; then put coupons inside!

Delinda Lea said...
Just use a tablespoon of vinegar in the rinse cycle of your washing machine instead of fabric softener ~ economical and healthier for your family.

Elaine @ Sunny Simple Life said...
I save butter wrappers in a small container for greasing pans. I hate wasting anything.

Arkie said...
If you bake a cake and it comes out higher on one side than the other, place a CLEAN dish towel over it and lightly press it down until it is even all over. Cool slightly and then invert it onto your server for frosting.

Lulidou said...
If you don't have buttermilk for recipes: mix 1 teaspoon vinegar per 1 cup of milk - let stand 5 minutes.

Renna said...
I avoid using water on my cast iron pans as much as possible (and I never use soap!). After cooking something in them, I wipe out as much of the food residue as I can with a (dry) paper towel (& cheap ones won't cut it!). Next I pour in some kosher salt; I don't measure it, but I'd guess maybe a small handful or so. Using a clean paper towel (again, dry), rub the salt around all over the inside surface of the pan/pot. The salt will absorb any grease and/or food particles. Once you're satisfied, wipe out the salt into the sink or trash, and voila', you have a clean pan!

Kathy said...
spray cooking spray on measuring spoons and cups so that when you need to measure peanut butter (or anything else that is sticky), it will slide right off!

Lori said...
Use an empty ketchup container as a pancake mix dispenser when making pancakes! Thanks for a great giveaway and a chance to win!

Connie said...
To keep bananas from getting too ripe place them in a brown paper bag and store in refrigerator.

Tara said...
save the onion bags and cut into strips to crochet scrubbies.

LeAnn said...
To get rid of odors in the house put White Vingar in a bowl and hide it; soon you will not have any more odor.

cindi said...
My tiny tip is, with all the electronics now days how do you fix when one comes in contact with water. Soak them in uncooked rice for 3 or more days. The rice soaks up the moisture. Sometimes it works and sometimes not.

jcviv said...
My tiny tip: when making homemade clothing, sew an extra button on the lining or underside like manufacturers do. If one is lost, it saves rummaging through the button box!

Kathy L. said...
When I get home from the grocery store, I always seperate the meat I have bought into 2 or 3 portions and stick them into zip-lock bags for the freezer. Now I have 2 or more meals instead of only one!

Brenda Easter Wilson said...
If you are planning on a great halloween party have a table filled with a candy table so the guests can get their favorite Trick or Treat Candy. Everyone will go home happy and content. You can fill pretty jars with different candies and candy bars. Have a cute halloween sack for each person to fill their bags and have plastic bags for the glass jars that have candies not wrapped plus a scoop in each jar. I love this idea.

Chani said...
If courgettes (zuchinni) are not very fresh anymore, they can be peeled before cooking on order to avoid the bitter taste.

Happy Cottage Quilter said...
My tiny tip is that I never put water in my iron. I've always kept a spray bottle next to my ironing board. So my iron has lasted for over 10 years with no problems

Carolyn said...
fill up a spray bottle with 3/4 of your shampoo and 1/4 water. Also do the same with your conditioner. Tell your kids that 1good squirt will do.You may be able to just do 1/2 and 1/2, just shake the bottle good before each use.

etay said...
if you have grease build up on your baking sheets or metal pans, just fill with hot water and place a dryer sheet (I use cheap ones from the $ store) let set about 10 minutes... rinse and wash with soapy water.... All Clean!

Susan Said...
Don't throw away your glass jars that pickles, relish, etc. come in. Wash and remove the labels, tie some raffia around the jar, put fresh cut flowers in them.

Sweet Bee Cottage said...
Clothespins are so handy to have around. They can be used to keep snack bags closed, clip papers together, or clip your bangs out of your eyes in a hair emergency.

Farmhouse prims said...
don't throw away your old baking pans, cover with foil when baking cookies and they work like a new pan. Then the clean up is easy, just throw the foil away.

Shelley said...
use hand sanitizer to get goo off left from stickers...works for me anyhow

AND THE WINNER IS --- OLIVE COOPER!! Thanks for your great tip Olive!! Thanks to EVERYONE who shared a tip and entered in -- stay tuned -- there are always new giveaways in the works!

Fall Weekend & Tiny Tips!

2011-10-03T03:11:00.000-07:00

Whew...WHAT a weekend!! Perfect fall weather and lots of projects to attend to. I'd love another few days to get my projects done but the work week beckons. I have a refinishing project (I'll be sharing it soon) that took a lot of my weekend and when I wasn't working on that, my trigger finger was operating a can of spray paint. I sprayed my (curbside picked up) wicker swing black to match with my new (to me) wicker porch furniture. I'll get that hung next weekend. I also sprayed a couple old baskets -- now they'll have a new life.

Today is the last day to get entered in to win Gooseberry Patch's Tiny Tips and a set of Faithfulness Farm Embellished Tea Towels. The winner will be announced tomorrow. If you haven't entered yet, ENTER HERE! What GREAT tips everyone is posting :)

Wishes for a WONDERFULLY BLESSED week!

From The Hymnal ~ Does Jesus Care?

2011-10-01T18:13:00.000-07:00

Word trickled to me this week that a friend from my teen years had lost her Dad to a long illness. He was an elderly man by now. I remember what a precious saint he was and always had an encouraging word for me when I visited his daughter. Although I haven't talked to this gal in many, many years, my heart goes out to her in her time of loss. It hasn't escaped my attention that a couple bloggy friends have also lost a beloved parent recently too. Like my old friend, I am holding you closely in prayer also. Know that I care but so much more importantly, Jesus cares!

Does Jesus Care?

Does Jesus care when my heart is pained
Too deeply for mirth or song,
As the burdens press, and the cares distress
And the way grows weary and long?

Refrain

Oh yes, He cares, I know He cares,
His heart is touched with my grief;
When the days are weary, the long nights dreary,
I know my Savior cares.

Does Jesus care when my way is dark
With a nameless dread and fear?
As the daylight fades into deep night shades,
Does He care enough to be near?

Refrain

Does Jesus care when I’ve tried and failed
To resist some temptation strong;
When for my deep grief there is no relief,
Though my tears flow all the night long?

Refrain

Does Jesus care when I’ve said “goodbye”
To the dearest on earth to me,
And my sad heart aches till it nearly breaks,
Is it aught to Him? Does He see?

(scroll to the end of the page and turn blog music off)

Old-Fashioned Bake Sale ~ Salted Caramel Butter Bars

2011-09-30T02:16:00.000-07:00

If you haven't already, enter to win TINY TIPS from Gooseberry Patch -- ends Monday 10/3.

I was determined that this week's baking feature would be a recipe from my Pintrest to-try list. After looking over all that was PINNED my daughter declared she wanted to take goodies to the girls at work on Friday -- How about bars? Yeah, I have an occasion to try Salted Caramel Butter Bars from www.cookiesandcups.com. One thing I want to say is that I *think* I may have invented the salted caramel craze many years ago. I figured why make caramel apples (my oldest daughter's favorite treat) when I could just make homemade caramels and eat them with a cut up apple sprinkled with SALT -- YUM!! Okay, so not my invention but I will say that there is *something* about caramel combined with salt.

My sampling of these bars made me VERY glad they had a place to go -- too good to be trusted around. This also makes A LOT -- you might want to plan on baking them when you have plenty around to share with. Happy Baking (and Pinning too)!!

Salted Caramel Butter Bars
(Printable Version)

For the Crust:
1 lb. salted butter room temp (I used unsalted - it is what I buy)
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups flour
For the Filling:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
1/3 cup milk or cream (I used cream)
½ teaspoon vanilla
1 Tbsp coarse sea salt (optional)

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Preheat to 325°F. Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth (I did the melting in a saucepan stovetop since I don't microwave). Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes. Let cool before cutting into squares.

Sharing at Michael Lee's Foodie Friday and Kim's Sweet Indulgence Sunday AND Yvonne's On The Menu Monday!

Tiny Tips!

2011-09-28T02:46:00.000-07:00

Happy GOOD NEIGHBOR DAY!! Well, my sweet Goosey friends at Gooseberry Patch are at it again. They have introduced 4 NEW books in the NEW book series – TINY TIPS. Don’t these titles sounds FABULOUS?!! – Tiny Tips for a Cozy Home, Tiny Tips for Gifts to Make & Give, Tiny Tips for Get-Togethers AND Tiny Tips for the Kitchen.

Take a listen to what they have to say about these tiny treasures! (Don't forget to go to the bottom of the page and turn off the blog music).

Lucky me, they sent me 2 of those titles to preview - Tiny Tips for Gifts to Make & Give and Tiny Tips for Get-Togethers. Lucky YOU, you can have a chance to win them!

These tiny books are chocked FULL of great tips that had me thumping my forehead and saying *why didn't I think of that*!! The kinds of tips that take an ordinary get-together and elevate it to the extraordinary and sweet little details that make a small gift something very special.

This tip motivated me to sneek a little something on the front porch of Miss Betty -- my nextdoor neighbor. So simple and I hope it makes her day -- I KNOW it made mine!

Okay 2 giveaways to tell you about!! You can WIN the 2 Tiny Tips books I previewed AND a set of Faithfulness Farm Embleshed Flour Sack Tea Towels just by posting your best Tiny Tip as a comment (please make sure your email is included if it isn't on your blog). Hurry because this giveaway closes on Monday, October 3rd with the winner announced on Tuesday October 4th. The second giveaway is hosted by Gooseberry Patch and the details follow -- if you're thinking of giving a Gooseberry Patch Cookbook as a gift in the upcoming holiday season, this is a GREAT time to make that purchase and be entered in for this generous giveaway -- you have until October 28, 2011 to enter in - JUST SAYIN!!!

How does it work?

Buy any Gooseberry Patch book or calendar wherever you like.

Send GOOSEBERRY PATCH your receipt – the original or a copy – and be sure to
include your email or mailing address. (That way they can get in touch with you if you win!)

Mail to:
Gooseberry Patch • Attn: Receipt Contest
2500 Farmers Drive, #110 • Columbus, OH 43235
OR
Scan or snap a photo of your receipt and email it to us at:
gooseberrypatch@gooseberrypatch.com

That's it...you'll be entered to win! It's just GOOSEBERRY PATCH'S way of saying thanks to all of YOU for collecting our books over the years...we're honored to be part of your family's meals.

Send YOUR receipts by Oct. 28, 2011!

Fallen Tabletops

2011-09-27T06:54:00.000-07:00

This last weekend I dug in and got all my fall decorating done -- well, early fall that is. The turkeys will have to wait a few weeks before coming out of hiding.

Most of the decorating is in the dining room. I tried to keep things simple this year. I love this olden sewing machine cabinet drawer and I use it a lot in table tops -- I thought it perfect for holding my favorite little boo pumpkins and a candle of course.

My sideboard got a fallen makeover too. I used a recent GW find -- a vintage leather Samsonite suitcase, lined with some fall fabric and loaded up with sideboard goodies -- chargers, a basket of fall napkins, some leafy napkin rings atop a stack of leafy plates, a stack of fall colored individual-sized wavy bakers just ready for warming gratins and casseroles, and an extra candle. I am just loving the colors there!

My hutch has fallen too -- quilted pumpkins adorn the extra chairs. I learned a valuable lesson a long time ago about putting real pumpkins on the furniture -- one day they can look fine and the next when you are not home explode and leave a goo all over your furniture that works better than any commercial stripper! I now keep to the faux variety on furniture.

And a thought to leave you with this lovely autumn day .......

Sharing at Marty's Tabletop Tuesday AND Honey's Potpourri Party !

Nebraska Junk Jaunt

2011-09-25T00:46:00.000-07:00

Since moving to Nebraska, I have wanted to *do* the annual Nebraska Junk Jaunt. Mostly because my sweet friend helps her Mom each year with manning her booth and always tells me all about it (she knows of my love of junk and all things olden). Every year SOMETHING comes up that keeps me from jaunting. This year was no different. I long ago made plans with my daughters that will take us out of town. I was totally bummed but that is how it works sometimes. There is a little consignment shop near my work that is rarely opened BUT I noticed a sign on their door last week that said they would be opening for the Jaunt....AND they would be opened BOTH Thursday and Friday before the weekend. I was too busy on Thursday but decided that I'd scoot over there on my lunch hour on Friday.

I don't know about you but sometimes I just see something that I FEEL is supposed to be mine. I saw lots of wonderful antiques and decor items that caught my attention but nothing had THAT feeling -- UNTIL I wandered out to the back of the building and there IT was -- a 3 piece set of vintage wicker furniture. Now I have been searching for the right set -- suffienctly olden and aged enough that I wouldn't feel badly about painting it BLACK. I wanted a sofa AND a rocker...this set has both and another chair besides AND it has already been painted black (although needs some sprucing up). It was priced too high and I was walking away when I was asked how much would I be willing to pay -- I stated 1/2 of the asking price, SURE they would have NO willingness to go that low, but knowing that was what my budget could bear -- the gal asked me if I would LOVE the set -- YES, I WOULD -- she explained that she didn't want to get rid of it but had to downsize her home and no longer had a place for it. With the agreement that I would ♥ LOVE ♥ it, the deal was struck. Now, how do I get it into the back of a Honda Odyssey? Remember, I am on my lunch hour and about 30 miles from home so no multiple trips to get it home. Anyway, there was a VERY nice young man there purchasing another piece of furniture who took it upon himself to help this daffy damsel -- he spoke NO ENGLISH but we communicated thru gestures and he very carefully got it all into my car and it made it home. I pray God heaps special blessings on that young man :)

New paint and the original cushions will get a new coverings. I cannot wait to find the perfect, vintage looking fabric.

Last spring I *found* a wicker swing curbside (as in waiting for the trash pick up). Dear son and his girlfriend went and picked it up for me.

Now I'll finally get it painted black too and hung.

I'll be keeping my eyes peeled for another chair and a couple tables -- in the meantime I have an old GW find tray table that I'll paint black to serve as a coffee table in front of the sofa.

I cannot wait to serve tea on the porch!

AND I can just imagine reading to my little grandson (we've found out our little baby due in January is a BOY) on this rocker next summer! Life is GRAND!!

Adding this post to Susan's Met Monday!

Old-Fashioned Bake Sale ~ Pumpkin Doughnut Muffins

2011-09-23T05:01:00.000-07:00

I never repeat posts or recipes -- well, until today that is. Last fall, I discovered this wonderful recipe in Martha Stewart's Everyday Food. My family was hooked. I've made them many. many times since then and made them to bring to work today to celebrate the arrival of Fall.

Pumpkin Doughnut Muffins
(Printable Version)

10 Tbsp butter, room temperature
3 c all-pupose flour
2-1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1/3 c buttermilk
1-1/4 c pure pumpkin puree
3/4 c light brown sugar
2 large eggs

sugar coating:
3/4 c granulated sugar
1-1/2 tsp cinnamon
1/4 c butter, melted

Preheat oven to 350°F. Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture; and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. Makes 12 muffins.

Posting to Honey's Potpourri Friday & Michael Lee's Foodie Friday!

Pea Soup Anyone?

2011-09-21T07:03:00.000-07:00

I remember the VERY first time I ate Pea Soup -- I was a young adult and I was visiting Solvang with a friend. That first bowl of Pea Soup was at the Famous Pea Soup Andersen's and I was in love. I know, not a very glamorous love, but I knew I needed to learn to make Pea Soup. And I did. It always was met with mixed reviews at my house but I always loved it and so did my oldest 2 children.

All these years later, I get a call from my daughter on Saturday. She has been craving chili in her pregnancy and I helped her out with big pot a couple weeks ago. She now states she is craving Pea Soup -- Will I make a pot? WILL I!! Come on down! It was a perfect day for soup making -- cool and drizzly all day long. The soup simmered while I got the house into a Fallen state. The smells were intoxicating and when it was all done, daughter was in Pea Soup heaven! Sometimes the simpliest things ARE the best!

Split Pea Soup
(Printable Version)

2 quarts chicken stock
2 cups of Green Split Peas
2 stocks celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/2 tsp ground thyme
1 pinch of cayenne
1 bay leaf
Salt & pepper to taste
If you desire a heartier soup, you can add a ham hock or some chopped ham steak.

Place all ingredients in soup kettle and boil hard for 20 minutes, then slowly until peas are tender, about 2-3 hours. Strain through fine sieve and reheat to boiling point. Serve. Makes 6 servings.

On this date.....

2011-09-20T07:19:00.000-07:00

On this date in 1960 there was a partial eclipse of the sun. I know that because I was also born on that date. My daughter said the eclipse thing must be why I am so *special* (said with THAT tone, lol). The year I was born was a leap year. I was born on a Tuesday -- *Tuesdays child is full of grace* -- since I was born in leap year, this is only one of a handful of times my birthday makes it to Tuesday in my lifetime. My son said that makes this day *special* (he was using that same tone his sister used, lol). I was born on the verge of an equinox......well, those kids aren't going to let me get too full of myself, lol. My favorite part of my birthday is that it ushers in my favorite season of the year -- Let me be the first to wish you Happy Fall Ya'll (yeah, I know it is a tad early, but better early than late)!!

Old-Fashioned Bake Sale ~ Banana Bundt w/Caramel Glaze & Candied Walnuts

2011-09-16T06:50:00.000-07:00

One of my favorite kitchen collections is my Nordicware Bundt pans. I try to use them as much as possible. Bundt cakes are fun and so easy -- no frosting and decorating necessary. Perfect for something quick for company or to go with a steamy cup of coffee. This recipe fits that bill perfectly!

Banana Bundt Cake w/Caramel Glaze & Candied Walnuts
(Printable Version)

Cake:
1-1/2 cup sugar
1 cup sour cream
2 eggs
4 Tbsp butter, softened
4 mashed super ripe bananas (about 1-1/2 cups)
1 tsp pure vanilla extract
2 cups flour
1/2 tsp salt
1 tsp baking soda

Caramel Glaze
Candied Walnuts (commercially prepared ones can be used)

Prepare candied walnuts. Position rack in center of oven. Preheat oven to 350°F. Prepare a 10-1/2-cup Bundt pan by using a pastry brush to brush the inside surface with solid shortening then dust with flour. Set aside. With a mixer, cream together sugar and softened butter. Add eggs one at a time and beat until well incorporated. In a medium mixing bowl, mash bananas. Add vanilla and sour cream. Combine flour, salt and baking soda. Add flour mixture to creamed mixture alternating with banana mixture (beginning and ending with dry ingredients) until well combined. Do not over mix. Pour into prepared Bundt pan. Bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Cool on rack for 5-10 minutes, then turn cake out onto serving plate. Cool completely. When cooled, prepare glaze and pour over cake. Sprinkle glaze with chopped candied walnuts. Serves 12.

Caramel Glaze:
4 Tbsp butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 tsp vanilla

Bring brown sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Whisk for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Candied Walnuts:
½ lb walnuts halves
½ c granulated sugar
1/8 tsp salt
1 tsp ground cinnamon
3 Tbsp evaporated milk
1/2 tsp vanilla

Preheat oven to 350°F. Spread nuts in a single layer over parchment-lined baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 6-8 minutes, or until the mixture reaches the soft ball stage of 236°F. Remove from heat, and stir in vanilla immediately. Add walnuts to syrup mixture, and stir to coat well. Spoon nuts back onto parchment-lined baking sheet, and immediately separate nuts with a fork. Cool, and store in airtight container.

Posting to Honey's Potpourri Friday & Michael Lee's Foodie Friday!

Sew What?!

2011-09-12T17:31:00.000-07:00

photo credit: Cath Kidston

Well, September is crusing along -- what have you been sewing?

I thought I'd share some projects that my bloggy friends have posted on their blogs. All of these are simple tutorials for WONDERFUL projects. Hope you are inspired!

Yvonne's Making Napkins with Mitered Corners

Yvonne's Apron Strings - Making a Simple Apron

Ellen's Lunch Bag

Ellen's Pintuck Pillows

Crystal's Reversable Half Apron

Liz's Reversable Baby Sling

Shannon's Baby Swaddler

Amamda's Pleated Tablerunner

Tara's Flannel Baby Blankets

Please post a comment with any sewing projects you've blogged about. Happy Stitching!!

Football Snacking

2011-09-10T16:44:00.000-07:00

I've lived in Nebraska since 2006. Most of the native Nebraskans can be described as a pretty even-tempered lot -- except when you are talking Husker Football! It took me a few years to catch the fever but now I bleed RED just like a native. Now that Nebraska is playing in the BIG 10, we can catch every game on BTN (Big Ten Network) -- YIPPEE!!

This afternoon I'm having a friend over to view the game and have been searching out game grub all week. I finally settled in my version of a dish I spyed on Pintrest (oh, how addicted I am to Pintrest, lol). First, let me tell you as a low carb eater, pizza is something I don't indulge in often. Occasionally, I do this thing where I peel off all the cheese and toppings and leave behind the crust -- not pretty and only at home, lol. So, when I saw there was such a thing as Pizza Dip, I thought I'd died and gone to heaven. GO BIG RED!!!

Skillet Pizza Dip
(Printable Version)

2 8oz pkg cream cheese
1 tsp garlic powder
1 cup prepared pizza sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/2 lb Italian sausage, cooked and drained
4 oz pepperoni
1 small can sliced black olives
fresh basil leaves, chopped
red pepper flakes (optional)

Preheat oven to 375°F. Place 10-inch cast iron skillet on low heat. Place cream cheese and garlic powder in skillet and stir to melt cream cheese. Once melted, remove from heat and smooth out evenly in bottom of skillet. Sprinkle 1/2 of the Parmesan cheese over cream cheese mixture. Carefully cover with pizza sauce. Reserve 1/2 cup of the remaining cheese and sprinkle the rest over pizza sauce. Arrange sausage and pepperoni over cheese. Sprinkle with olives and reserved cheese. Bake in preheated oven for about 20 minutes until the cheese is melted, bubbling and golden brown. Sprinkle with chopped basil and red pepper flakes. Serve with toasted french bread slices. Serves 10-12.

Served with french bread -- the only thing I dip in is a fork, lol. Oh, so good!!

Linking up with Yvonne's On The Menu Monday!

Old-Fashioned Bake Sale ~ Gingerbread Pumpkin Bars

2011-09-08T16:12:00.000-07:00

It is September -- no more holding back -- Fall is so close I can smell it (and it smells like pumpkins and spices)-- BRING ON THE PUMPKIN RECIPES :)

Gingerbread Pumpkin Bars
(Printable Version)

Bars:
2-1/4 cups flour
1-1/2 tsp baking soda
1/2 tsp salt
1-1/2 tsp pumpkin pie spice
16 Tbsp unsalted butter, softened
1-1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

Filling:
6 ounces cream cheese, softened
1-3/4 cups pumpkin puree
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 tsp pumpkin pie spice
2 large eggs

Glaze drizzle:
1 cup confectioners' sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice. In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10" x 15" baking pan lightly coated with nonstick spray. Add the oats to the reserved mixture and mix until combined - set aside. For the filling, in a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, pumpkin pie spice and mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling. Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely. For glaze drizzle, in a small bowl, mix together confectioners' sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon - drizzle over cooled bars.

Sewing -- In the JAR!!

2011-09-07T16:33:00.000-07:00

Last week I shared that September is National Sewing Month. That got me to thinking -- whether you are a seasoned seamstress or not, we all need to be prepared to do SOME sewing -- you know, replacing a button, fixing a hem, stitching up a busting seam. Nothing that requires a lot of talent BUT you have to have the supplies to do these jobs. I have a young woman at work who asks me to help her with these little chores. Last week I stitched on a wayward sequined star on her daughter's jeans. I don't mind helping but she doesn't do it herself because she isn't prepared to do so. My grown daughter is in the same boat (she just brings what she needs fixed to Mom's).

While browsing the internet I came accross the perfect solution to this......

Isn't this sweet? This one is sold by ANTHROPOLOGIE and I have to admit that I about choked on my coffee when I saw that it sells for $48.00 (GULP).

Anyone could make one -- including me. My plan was to make several to hand out as gifts for my co-worker, my daughters, and to have a few on hand.

So I made a list of what was in the Anthropologie Jar --
thread (just 2 spools), thimble, safety pins, needle threader, straight pins, measuring tape, needles and scissors. Then I thought, what else would be handy....an assortment of buttons, more of an assortment of threads and a seam ripper.

Off I went to the BIG BOX store to price and purchase all the items to stuff the jars with. YIKES -- these were going to be a bit spendy to stuff with style. Then I spyed a ready made kit by Dritz with all the components I had on my list -- selling for under $5.00. Perfect!! It also came in a variety of great colors - hot pink, purple, lime green.

What else was I going to need --

1 Large Canning Jar (with two-piece lid and ring) - I have a pantry full of these

1 small piece of fabric (1" larger than the circumference of lid) - from my scrap bag

small handful of batting - I have a bag of this in my sewing supplies but if you don't have some already, you could use a few cotton balls instead

Hot Glue Gun

Plug in glue gun to warm up. Lay fabric face down on work surface. Place a small amount of batting in the center. Place lid, top down on the batting and pull around. Slide the ring portion of the lid over the batting/fabric, and pull fabric taut. Trim any excess fabric. Glue the fabric to the underside of the lid, making sure to maintain a bulge on top. I embleshed the lid ring with some rickrack scraps but you could use ribbon, twine like the Anthropologie jar or no embleshing at all. Since I have a large supply of canning jars and used scraps, my total cost was the approximately $5.00 for the Dritz sewing kits to stuff the jars with. A handy and economical gift!

Joining Honey @ 2805 for ---

Drum Roll Please ..........................

2011-09-06T06:44:00.001-07:00

Hoping EVERYONE had a safe and happy Labor Day weekend. We had the most perfect weather possible. Lots of food and fellowship....the best kind of holiday!

I want to THANK everyone who left such sweet comments and extend WELCOME to the new followers. I wish I had a prize for each of you.

Since I don't I asked my daughter to oversee the giveaway as she has done in the past. She took great care in counting every entry and determined the winner to be --

Sue from Country Pleasures!!

Please get over and congratulate Miss Sue -- she is a Apron Diva for sure!!

And, I have something *cooking* with the great folks at Gooseberry Patch, so stay tuned for another giveaway SOON!!

From The Hymnal ~ When The Roll Is Called Up Yonder

2011-09-04T04:58:00.000-07:00

This is one of those old-timey hymns that I just love. Since it is Labor Day weekend, I couldn't help but think on the line that says *Let us labor for the Master from the dawn till setting sun, Let us talk of all His wondrous love and care; Then when all of life is over, and our work on earth is done, And the roll is called up yonder, I’ll be there.* HAPPY LABOR DAY!!

When The Roll Is Called Up Yonder

When the trumpet of the Lord shall sound, and time shall be no more,
And the morning breaks, eternal, bright and fair;
When the saved of earth shall gather over on the other shore,
And the roll is called up yonder, I’ll be there.

Refrain

When the roll, is called up yonder,
When the roll, is called up yonder,
When the roll, is called up yonder,
When the roll is called up yonder I’ll be there.

On that bright and cloudless morning when the dead in Christ shall rise,
And the glory of His resurrection share;
When His chosen ones shall gather to their home beyond the skies,
And the roll is called up yonder, I’ll be there.

Refrain

Let us labor for the Master from the dawn till setting sun,
Let us talk of all His wondrous love and care;
Then when all of life is over, and our work on earth is done,
And the roll is called up yonder, I’ll be there.

Refrain

Reminder: Please go to the bottom of the page and switch off the blog music -- listen to Miss Twila sing and be blessed!!

Old-Fashioned Bake Sale ~ Honey-Bun Cake

2011-09-02T01:07:00.000-07:00

Quick reminder - We will be doing the Old-Fashioned Bake Sale GIVEAWAY drawing on Monday -- if you haven't entered in, RUN, don't walk and enter HERE!!

If you haven't guessed, I am a sharer -- you know, one who shares, lol. That includes my recipes -- in fact, I love sharing a new recipe with a friend. I think most cooks are the same way. I have only had 2 people refuse to share a recipe I've asked them for -- one was my friend Cathy and her wonderful Streuseled Topped Sweet Potatoes, which is a favorite of my kids. I understand her reasoning -- we attended a small church and that dish was her speciality -- she didn't want it showing up at potlucks made by someone other than her. Once we moved to Nebraska, she happily shared the recipe (my kids were THRILLED). The other recipe is for something called Honey Bun Cake -- my current Pastor's Wife's specialty. I don't plan to move anytime soon, so I knew if I wanted that recipe, I was going to have to get it from Google. I looked at several versions and tweeked the one I choose (I decided it would have a richer flavor made with butter instead of oil - don't I sound like Miss Paula, lol - and the addition of a little nutmeg sounded perfect) and came up with one my family (and the folks I work with) were thrilled with. Try it -- it will be a potluck hit for sure!

Honey Bun Cake
(Printable Version)

1 pkg yellow or butter cake mix
2 sticks (1 cup) butter, softened
4 eggs
1-8 oz container sour cream
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 tsp nutmeg
1 cup powdered sugar
1 Tbsp milk
1 tsp vanilla

Heat oven to 350°F. Generously grease the bottom of a 9 x 13 pan. Remove 1/2 cup dry cake mix, reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together reserved dry cake mix, brown sugar, cinnamon and nutmeg; sprinkle over batter in pan. Carefully spread remaining batter evenly over cinnamon mixture. (To make spreading easier, drop batter by dollops over cinnamon mixture, then spread carefully with an offset spatula.) Bake 40-45 minutes or until deep golden brown and cake springs back when lightly touched in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk , 1 tsp. at a time if necessary. Poke top of warm cake several times with fork; spread over top of cake. Cool completely, about 1 hour. Store covered. Serves 12 (or 6 if everyone likes this as much as my bunch does, lol).

Did you know?

2011-09-01T01:57:00.000-07:00

September is National Sewing Month!! Do you sew? My start was a rocky one. First I have to say that my Mom wasn't a seamstress but she did go thru a stage where she attempted to make some garments for my sisters and I. Somewhere there is photographic evidence of her attempts -- my 2 sisters and I in MATCHING outfits -- I am the oldest -- pure TORTURE when you are on the verge of being a teenager, lol. Then I was in Miss Swisher's 7th grade Cooking/Sewing class at Woodrow Wilson Jr. High. I aced the cooking semester but hated the sewing semester. We made a gym bag and an apron -- I remember it like it was yesterday (instead of 1972, lol).

My apron was red gingham and I had to take a seam ripper to it (had issues with pleats and gathers) so many times that I am surprised I didn't have holes worn in it. I survived Miss Swisher's class and even got a decent grade. Somehow, I ended up in a more advanced sewing class in 8th grade -- very bad experience that involved a brown plaid jumper and sneaking it home in the above-mentioned gym bag so my Mom could help me set the zipper. I bid good-riddance to sewing after that....I thought forever. I figured sewing just wasn't for me.

Years later, I was a young homemaker on a very slim budget and I wanted new curtains for my little cottage-style home. I decided I'd give sewing another try. I found making curtains and pillows and such a lot of fun and I could do it for a fraction of the cost of ready or custom made. I even made some simple garments for my children. Then I discovered QUILTS!! I was hooked. My skills improved with each new project and it is now something I love to do. I still mostly stick to quilts and home decorating although I now make aprons again -- lots of aprons!

Since this is the official month to promote sewing, I thought I'd do a series of posts on just that -- sewing!! I wish that I had ignited a love of sewing in my daughters but alas, they seem to have no interest -- but I have to remind myself that I didn't have an interest at their ages either -- maybe there is still hope. Through the month of September, I will be posting some simple tutorials and sewing inspired posts and introduce you to a special friend :)

Seed Sharing!

2011-08-30T16:34:00.000-07:00

I thank my God upon every remembrance of you. Philippians 1:3

I just adore flowers – especially the old-fashioned flowers that women have been growing for ages. Sometimes you can tie these old-fashioned beauties to a time, place or person. MEMORIES! Sweet peas always remind me of my grandma -- she had a huge hedge of them growing near her clothesline and hollyhocks remind me of a sweet, elderly neighbor lady from when I was a little girl and my family lived in the BIG farmhouse (the first farmhouse I loved), before moving to the burbs and into a tract home (okay, that was 1972 and I still am sad about that, lol) – her hollyhocks were giants in her yard and beautiful against her PINK farmhouse – those flowers and her house simply mesmerized me.

My sweet friend Sharon from A Merry Heart Journal put out the word that she had hollyhock seeds available to gift – she sent me the most precious package of them. I will be planting them this weekend in a little bed on the west side of my garage. I edged and tilled that bed this last spring but never did get it planted – now I know why – it was supposed to be for Miss Sharon’s hollyhocks!

The act of sharing seeds, cuttings and divisions of your flowers is a very special thing ---- women have this done forever – passing on their beautiful blooms and prize winning garden goodies. I will share seeds from these hollyhocks when they become available. Thank-you Sharon for such a precious gift! Everytime I see those blooms, I will think of and pray for you. Do you have something to share with a friend or a neighbor -- seeds from something sweet or something needing dividing?

photo credit: BH&G

Growing Hollyhocks ~ Fall Planting

1). Sow the hollyhock seeds directly into the flower bed. The area must receive at least six hours of direct sunlight each day. Plant the seeds 1/4 inch deep.

2). Water the seeds well and keep the soil moist until the hollyhock seeds germinate. Thin out unwanted plants or transplant to another garden area. Continue watering at least once a week.

3). Cut back the hollyhock stalks to ground level after the first frost hits. The roots will continue to grow and establish into a good root system for spring.

4). Mulch the new plants to protect them from the winter. Remove the mulch in the spring to allow the hollyhocks to sprout easily.

5). Maintain a biweekly watering schedule for the hollyhocks in the spring. Either deadhead the flowers as they die or allow the hollyhock to drop the seeds and self-seed the area for new plants the following growing season.

Farmer's Market Report & Roasted Eggplant Parmesan

2011-08-29T06:06:00.000-07:00

What was available at Farmer's Market this week? Well, there was cantaloupes and watermelons, potatoes, red and green peppers, sweet corn, green beans, tomatoes, honey, baked goods (the last week for our bakery folks -- we'll miss you) AND EGGPLANT.

Have you tried eggplant lately? You should.

Called aubergine in France, eggplant is a member of the nightshade family of vegetables, including tomato and potato. Known for its characteristic taste as well as texture, eggplants are best enjoyed between August and October. This much-overlooked vegetable is loaded with all kinds of health benefits. Eggplant’s fiber content is high, which helps our digestive process and acts against coronary heart disease. Eggplants are loaded with a number of vitamins, proteins and minerals (including Potassium which helps balance salt intake for us and helps regulating blood pressure), they also contain important phytonutrients. All that said, you should run not walk to buy yourself an eggplant and try it today.

Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed. The stem and cap, on either end of the eggplant, should be bright green in color. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not. Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed.

Many (maybe even most) eggplant recipes call for breading and frying. Those recipes are wonderful BUT do not fit in with my way of eating. Healthier ways of preparing eggplant are equally yummy and this one is not fussy to make and can be made ahead (isn't that a huge help on busy weeknights?). Serve this on the side of grilled meats OR combine with a salad and some crusty bread as a meatless meal.

Roasted Eggplant Parmesan
(Printable Version)

2 medium eggplants (about 2 pounds)
1 tablespoons coarse salt
2 tablespoons olive oil
1 cup ricotta cheese
¾ cup mozzarella (divided)
1 tablespoon chopped parsley
1 tablespoon chopped basil
1-½ cups marinara sauce (divided)- I make this from my fresh tomatoes and herbs
2 tablespoons parmesan cheese

Heat oven to 450°F. Trim stems and ends from eggplant and peel, leaving several 1-inch wide strips of peel intact. Cut the eggplant lengthwise into ½-inch thick slices and place in a colander. Sprinkle with salt and allow to sit for 15 minutes. Rinse the eggplant under cool water, drain thoroughly and pat dry. Toss the slices in the olive oil and place on 2 baking sheets. Bake 20 minutes until golden brown. Let cool. Reduce oven heat to 350°F. In a small bowl, combine ricotta cheese, ½ cup mozzarella cheese, parsley and basil. In an 8 x 8 baking dish, spread ½ cup of marinara sauce on the bottom of the pan. Place a layer of eggplant slices in the dish and spread ½ cup of the cheese mixture on top; repeat, layering 2 more times. Top with remaining (1 cup) marinara sauce and sprinkle the remaining (¼ cup) mozzarella cheese and parmesan cheese on top. Cover loosely with aluminum foil. Bake at 350°F for 30 minutes; remove aluminum foil and bake another 10-15 minutes or until cheese is melted and slightly golden brown. Cool slightly and serve.

Do ahead: Cover the unbaked Roasted Eggplant Parmesan with aluminum foil and refrigerate up to 24 hours. You may need to bake covered 10-15 minutes longer or until bubbly. Uncover and bake another 10 minutes or until slightly golden brown.

Posting to Yvonne's On The Menu Monday!

Old-Fashioned Bake Sale ~ Grandma's Apple Butter Cake & Welcome Home Brands & A GIVEAWAY!!!!

2011-08-25T12:03:00.000-07:00

A few weeks ago I was at the mall with #1 daughter. We strolled through Auntie Em's. I LOVE going in there but found an unexpected treat on that day -- Paper Bakeware from WELCOME HOME BRANDS. I purchased some of the little loaves and muffin tops and brought them home and used them almost right away. Oh, I just loved not only the convenience of the product BUT how lovely my baked goodies looked in these sweet papers. I found the company webpage and sent them an email asking for (read that UNASHAMEDLY BEGGING for) some more of their wonderful product for review AND giveaway to my lovely readers. They quickly sent me out a sampling of their wonderful products and something special for the giveaway. All I can say, is you gotta get yourself some for fall and holiday baking -- they are perfect for your baking that is intended for gift giving and of course they'd be PERFECT for bake sale goodies! Very convenient....no pans to prepare or clean up after......keeps the messies out of baking. Thank you WELCOME HOME BRANDS! Wonderful, wonderful products!! If there is not a retailer in your area that sells these great products, they are available at Amazon.

My Grandma Mae was a BAKER EXTRAORDINAIRE! Her specialty was cakes. I remember people always commenting on how she made the BEST cakes. One of her specialties was what she called Applesauce Cake -- it was always my Mom's favorite cake. I don't have Grandma's actual recipe since ALL of her recipes were in her head but I've made my own version that Mom says it is just about as good. Mom and I both know Grandma's secret ingredient -- APPLE BUTTER!!

Grandma Mae’s Apple Butter Cake
(Printable Version)

1 pkg yellow cake mix (without pudding in the mix)
1 pkg (4 serving size) vanilla instant pudding mix
3 eggs
1 cup sour cream
1 cup apple butter
1 stick butter, melted
¼ c water
2-3 tsp apple pie spice (see recipe below)
1 cup pecans, toasted (optional)

Preheat oven to 375°F. Spray 10-inch tube pan with nonstick cooking spray. Beat cake mix, pudding mix, eggs, sour cream, apple butter, water, melted butter, nuts and spice in large bowl with electric mixer at low speed 1 minute. Beat at medium speed 2 minutes or until well blended and fluffy. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 20 minutes. Run sharp knife along edge of pan to release cake from pan; invert cake onto serving plate. Cool completely.
I have baked this cake in layers (if you remember last year when I made my Mom & Dad’s 50th Anniversary Cake – it was THIS cake) and in loaves. It is very versatile – you will have to adjust the baking time accordingly. To serve, you can simply sprinkle with powdered sugar, dollop with fresh whipped cream, ice or glaze with a simple glaze or vanilla buttercreme BUT my favorite is icing it with cream cheese frosting Y-U-M!!!

Apple Pie Spice
(Printable Version)

1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg
1/2 tsp ground cardamom (optional)

Pumpkin Pie Spice
(Printable Version)

1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.

So, now the important stuff, GIVEAWAY TIME!! This is a celebration giveaway. What are we celebrating? -- well, let's see -- August is the 2 Year Anniversary of Faithfulness Farm -- 300 Posts (okay, I am at 298 posts but close enough, lol) -- and MOST IMPORTANTLY, My LOVE of BAKING!!

Here are the details of the Old-Fashioned Bake Sale Giveaway -- it includes 2 packages of WELCOME HOME BRANDS products, a Faithfulness Farm Vintage-Inspired Apron and Set of Embellished Dish Towels, a little mason jar of both the Apple Pie & Pumpkin Pie spice mixes and The Bake Sale Cookbook (isn't that just perfect). You have 3 EASY opportunities to enter -- 1. Comment on this post (remember to leave a email address so I can contact you), 2. Follow Faithfulness Farm Blog (let me know in a separate comment that you follow) AND 3. Blog about Old-Fashioned Bake Sales and this giveaway (let me know that in separate comment too). We'll have a drawing of all the entries and announce the winner on LABOR DAY September 5th!

Editing to participate in my dear friend Yvonne's On The Menu Monday Party!!

Preserving Your Summer Herbs

2011-08-24T06:17:00.000-07:00

Fresh is BEST -- especially when we're talking herbs. I enjoy my fresh herbs from the garden all summer long....but all good things come to an end. As my mind starts to turn to fall, I know that the goodness of my fresh herbs will be ending......but I'll have wonderful reminders of all that fresh goodness -- preserved herbs! There are several methods of preserving and depending on what herbs you are wanting to keep will determine how to preserve. Some things to remember, an herb's flavor is most pronounced just before the plant begins to flower. You can prolong the harvest by snipping off the flower buds whenever they appear. The essential oils are concentrated in the leaves in early morning, before the sun causes them to be released into the air. Early morning is, therefore, the best time to harvest. Snip individual leaves or cut an entire shoot just above a leaf node (this will encourage dormant buds to grow at the nodes for a bushier plant). Harvest the seeds of dill, fennel, and coriander when the flower heads have faded and started to dry. Clip the flower heads and place them in paper bags, then shake the heads to dislodge the seeds. Store seeds in an airtight container.

Drying: Many herbs can be air dried by tying several stems together with a rubber band and hanging them in a cool, dark, dry location. Bay, marjoram, oregano, parsley, rosemary, sage, and thyme are good candidates for drying. If the area is dusty, keep the herbs in paper bags during the drying process. Parsley and thyme retain more of their color if they are dried in a 150-degree oven or in a dehydrator. When leaves are brittle, pull them off the stems and store in airtight jars in a cool, dark place. Don't crumble the leaves until you use them because they will lose flavor. Dried herbs keep their flavor and color for about three months.

Freezing: Some herbs keep their flavor best when frozen. These include basil, chives, chervil, dill, lemon balm, mints, oregano, parsley, rosemary, sage, French tarragon, thyme, and lemon verbena. Wash them thoroughly and shake or pat off the excess water. Place individual leaves or chopped leaves in freezer bags. Flatten the bags to remove air. Dill, sage, rosemary, and thyme also freeze well on the stalks, which you can add frozen to cooking pots and remove before serving.

You can also puree herbs with a small amount of water and freeze the paste in small, zippered freezer bags. Then break off frozen pieces as you need them. Combine herbs that are good culinary companions, such as sage and thyme, mix with a little olive oil, and seal the paste in freezer bags. Or pour the mixture into ice cube trays. Once frozen, remove and store in freezer bags and thaw individual cubes as needed.

Every cook should have these top ten basic culinary herbs within his or her reach, fresh or preserved. If you don't grow herbs or not all of these anyway, check with your local Farmer's Market.

Basil – Use in pesto (which freezes beautifully), Italian sauces, soups and stews.

Dill – Not just for dill pickles, use in cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), potato salad and breads.

Chives – Great in everything from eggs to potatoes.

Cilantro – Essential ingredients for any salsa.

Mint – Fabulous with beverages like teas and lemonade, desserts with chocolate or with lamb.

Oregano – Great in Italian sauces , soups, and stews and a must have for greek salads.

Parsley – Blends flavors, adds color, and garnishes any dish beautifully - grow both curly and flat-leaf.

Sage – Primarily used in sausages and turkey stuffing -- must have for Thanksgiving!

Tarragon – Used in fish, omelets, and chicken cooked with mustard, and it’s a crucial component of Bearnaise sauce -- disclosure: NOT my favorite although I grow some because I like the scent I don't bother with stocking it in my pantry.

Thyme – French herb primarily used in beef burgundy, soups and stews also perfect for seasoning poultry and pork. I love the *flavored* thymes you can grow.

Editing to include in my dear friend Yvonne's On The Menu Monday Party!!

Don't It Make My Brown Eyes Blue

2011-08-20T05:05:00.000-07:00

This subject is a bit of a departure from my normal subject matters although it certainly falls into the catagory of FRUGAL or HOMEMADE which is always me. A few weeks ago I was reading Kim's Marmee's Pantry blog. Kim writes a lot about natural and homemade products. She is a wealth of knowledge on these subjects. Her post on eye make-up removal got my full attention -- expecially when I read *we should NOT use oily eye make-up removers b/c they leave a little bit of oil on your eyes w/every swipe. And, after a while, the only way to truly clean it off is w/eye surgery*. YIKES!! That hit home -- I've used baby oil to remove eye makeup FOREVAH. Well, that had to stop and stop that very day!! I set out to try the 3 listed homemade alternatives that Kim suggested. I didn't have the ingredients on hand for #1 or #2 so I skipped to #3 -- *Simply dip a cotton ball in a small saucer of milk (preferably raw) OR yogurt & LIGHTLY work around your closed eyes & eye lashes. ~GENTLY wipe off w/a tissue using your ring finger.* I found this method to be very refreshing and cooling and it did a great job of removing the makeup. Problem is we're not a huge milk family and I don't always have milk available.

On my next trip to the BIG BOX store, I had the ingredients for the other 2 suggestions on my list. After pricing the ingredients for both #1 and #2, I decided to skip straight to #2 and only attempt #1 if I was unhappy with the results of #2. Well, I will have to believe Kim that #1 is effective, I LOVE #2 and do not plan to look further or go back to any other method used over the years.

#2 Eye Make-Up Remover

1 part gentle, unscented baby shampoo
10 parts water
~Mix together in a clean bottle (a clean, used one is fine)
~Shake before using
~Using a cotton ball or cotton pad, LIGHTLY apply & LIGHTLY work around your closed eyes & eye lashes
~GENTLY wipe off w/a tissue

After this great success I plan to try Kim's formulas for Homemade Eye Serums & Gels . THANKS Kim -- from me and my BROWN eyes!!

Linking up to Susan's Metamorphosis Monday!

Old-Fashioned Bake Sale ~ A Little Help From My Friends

2011-08-18T17:08:00.000-07:00

Remember the old Beatles song ---

Oh, I get by with a little help from my friends,
Mmm, gonna try with a little help from my friends
Yes I get by with a little help from my friends,
with a little help from my friends...........

This week got away from me with no baking AT ALL. Here I go offering excuses....I think it a good excuse, but still an excuse, lol...my sweet friend at work was getting her daughter ready to go off to college so I covered for her and worked more hours than I planned to (and didn't take my usual Thursday off). I had plans to do a wonderful (baking) product review and kick-off my giveaway (which will include aformentioned (baking) product). SO, instead of rushing thru, I am working on that post for NEXT Friday and this week am going to share what my SWEET friends have baking in their kitchens. All of these gals are top-notch bakers and these recipe all would be perfect for bake sale fare or a sweet treat for your family and friends!

Thank you Kim, Lynn, Linda, Tina and Linda! Be sure to check in with me next friday for a great product review, a 2011 update of one of my Grandma's tried and true recipes AND a giveaway!!

Chocolate Chip Cheesecake from Kim @ A Well-Seasoned Life

Lemon Zucchini Bread from Lynn @ Happier Than A Pig in Mud

Oreo Cupcakes From Linda @ Lemon Drop

White Chocolate Cherry Sweet Bread from Tina @ Mommy's Kitchen

Apple Slab AND
Strawberry Lemonade Scones from Linda @ Prairie Flower Farm

More Farmer's Market

2011-08-18T07:00:00.000-07:00

Our local newspaper has noticed the popularity of our Farmer's Market(s). Two farmer's markets flourish in Hastings. Yay for Farmers and for Farmer's Markets!!

A tip from my favorite Farmer's Market cookbook -- Gooseberry Patch's Farmer's Market Favorites (that is using the word FAVORITE a lot, lol).

Until they're ready for your best recipe, tuck sprigs of fresh herbs into water-filled Mason jars or votive holders for a few days. Not only will they stay fresh longer, they'll look so lovely.

What's New!!

2011-08-16T01:02:00.000-07:00

Things change -- even at Faithfulness Farm. I thought I'd point out a some of my recent changes.

Firstly, I PIN. I've been enjoying all the inspiration at Pinterest. Check out my Pins. Another addition, I have FINALLY added the email feature -- if you would like Faithfulness Farm posts delivered directly to your email address, simply sign up. I also wanted to point out my *About Me* profile here at Faithfulness Farms. It tells of some big happenings in my life and around Faithfulness Farm. I also wanted to mention that starting the first day of Autumn (my favoritest season of ALL), my new ETSY shop will open for business. Look for that!

Lastly, I thought I'd leave you with this thought.....

"If nothing ever changed, there'd be no butterflies." -author unknown

photo credit: Shane Rucker