Monthly Archives: July 2016

Sautéed Fresh Green Beans

Sautéed Fresh Green Beans
Sautéed Fresh Green Beans

Trying to decide what side dish to serve along with your family dinner tonight.  Ever think about serving garden fresh green beans?  If you haven’t you should.

Green beans are abundant in our garden right now.  I am canning tons for later this winter. Sautéing  green beans is quick and easy.  Break out your favorite herbs and spices.  If you want them spicy add some red pepper flakes or what about garlic.  Don’t over look adding a touch of lemon juice, black pepper, sea salt, onion the combinations are endless.

Last night we had fried chicken, new red potatoes and sautéed green beans.  Everything was grown on our farm.  Fresh farm to table.

If you don’t have a garden grab some green beans from your local farmers market or in produce section of your favorite store.

I fixed three hand full of green beans.  Sorry for the not so specific measuring.  I blame my mother, this is how she taught me to cook.

3 cups uncut fresh green beans
1 Tablespoon olive oil
Sea salt and Black pepper to taste

Wash and pat dry your green beans.  I use my non-stick skillet.  Heat olive oil and add green beans.

Saute beans for around 6 minutes.  Stir every so often so they don’t burn.  Sprinkle on salt and pepper or whatever kinds of spice or herbs your family enjoys.

We like our beans to be crisp.  If you want them softer sauté longer.  ENJOY!

Two Green Pea Recipes Everyone Needs

All About Green Peas
All About Green Peas
Peas and Onions or Pasta with Smashed Peas
Peas and Onions or Pasta with Smashed Peas

Our garden is in full production.  Peas have been picked and shelled.  Now what?  Start with two simple, quick, easy, delicious, fast, wonderful okay you get the picture.

Time to make Pasta with Smashed Peas or Peas and Onion.  It is all about those little green peas.

Pasta with Smashed Peas

1 pound fettuccine or linguine
3 cups peas fresh or frozen
1/2 cup ricotta
1 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon chives chopped
1 Tablespoon olive oil

Cook pasta.

In blender or food processor chop peas.  Add 1/2 cup ricotta, salt and pepper.  Pulse to combine.

Drain pasta.  Save 1/3 cup of pasta water.  Return pasta water, pasta and peas to the pot.  Toss to mix.

Drizzle with olive oil and sprinkle with chives.  ENJOY!

Peas and Onion

1 pound peas fresh or frozen
1/2 onion finely chopped
3 Tablespoon butter
1/2 cup chicken stock or vegetable stock or use plain water
1/2 teaspoon salt and pepper

Saute onion in 2 Tablespoons butter until nicely browned.

In pot add stock and peas.  Bring to a rolling boil.

Reduce heat.  Add onions.

Cook until stock has been reduced by half.  Be sure to stir so nothing sticks.

When stock is reduced by half add rest of the butter and pepper.  ENJOY!



Freezing Corn

Canning Corn
Canning Corn

Sweet Corn season is in full swing.  We enjoy eating this treat while the season lasts.  If you know how and take the time to freeze your own sweet corn the season never has to end.

A big shout out to my wonderful neighbors who provided my family with sweet corn this year.

Make a family event out of processing your corn.  Call up some friends and let everyone share in the process.  Everyone goes home with sweet corn to put in their freezer.

I have two other motivates for putting up my own corn.  One more item that doesn’t go in my shopping cart which save me money.  Two I know what isn’t added to my corn.  Nothing it is pure corn.  Okay there is a third, this is part of our rotating food storage for the year.

Husk and trim the ears.  Remove the silks and wash ear of corn.

In a large stock pot bring water to a boil.  Add your corn and blanch for 5 to 6 minutes.

Cool corn.

Cut corn off the cob.  I use my electric knife, letting it fall into a big bowl.

Pack corn into freezer bags, freezer jars or freezer containers.

Seal, label and freeze.  See how easy that is.

Freezing whole corn on the cob:  Blanch whole ears for 6 minutes.

Cool corn.

Dry ears of corn and place in freezer bags.

Seal, label and freeze.

Now you have a choice you can freeze your corn whole or cut it off the cob.

Freezer Bags Full of Fresh Corn
Freezer Bags Full of Fresh Corn

TIP:  Lay your freezer bags flat and spread out the corn in the freezer bag.  This way you can stack the bags and they will take up less space in your freezer.  ENJOY!

BlackBerry Jam Plus BlackBerry Scones

BlackBerry Jam
BlackBerry Jam

Mother Nature has blessed us with several patches of blackberries.  Getting to those berries can be tricky.

First dress appropriately, which mean long sleeves, pants and tall socks.  Tuck you pant legs inside some sturdy shoes or tie your pant legs so no bugs or the ever-present poison ivy can intrude and touch your skin.

Second wear a hat.

Third don’t forget the bug spray.

Now go have a wonderful family outing picking fresh blackberries and try to talk the kids out of eating as many as they pick (hubby included).

After this fun family adventure we arrived home with ice cream buckets of blackberries.  Now what do we do with them.  For those of you less adventurous head out to your local farmers market and pick some up.

First gently spray to wash the blackberries.  Let them drain and dry some.

Blackberry Jam

9 Cups crushed blackberries
6 cups sugar
1 box sure gel or 1/3 cup pectin (I purchase my pectin by bulk in powder form)

Combine blackberries and sugar in a large pan.  Over medium heat stir berries and sugar until dissolved.  Bring to a rolling boil.  Stir often so nothing sticks.

Add pectin and boil for 1 minute.

Place in sterile jars.  Wipe rim of jar to be sure it is clean and add lid and ring.

Place in boiling water bathe.  Process for 15 minutes.

Remove jars onto towel and let cool.  Wait for the pinging sound of your jars sealing.  ENJOY!

Onto Blackberry Scones

3 Cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch cinnamon and nutmeg
3/4 cup cold butter
1 cup buttermilk
1 cup blackberries

Heat oven to 400 degrees.

In a large bowl add flour, sugar, baking powder, baking soda, cinnamon and nutmeg.  Stir to combine.

Cut in butter until resembles crumbs.

Stir in buttermilk.

Add blackberries.

Grease scone pan or cast iron skillet.

Bake 14 to 20 minutes.

Sprinkle with Turbinado sugar is desired.  ENJOY!



Grilled Pineapple Burger

Grilled Pineapple Burger
Grilled Pineapple Burger

Grilling season is upon us.  Looking for new way to serve up america’s favorite burger?  Here is a simple delicious way to make those boring hamburgers sit up and take notice.

1 pound of hamburger
4 or 5 provolone cheese slices
4 or 5 pineapple rings
red onion
condiments of your choice.

patty up the hamburgers and set on the grill to start grilling.  Place pineapple rings on the grill and grill for 3 or 4 minutes.  You will see the marks and know when to remove them.

Melt provolone cheese on top of your hamburgers and let melt.  Add pineapple ring and rest of the toppings.




Amish Chocolate Frosting

Homemade Vanilla Cake with Chocolate Frosting from Scratch

While thumbing through my mothers old recipe file, I came across this Amish Chocolate Frosting recipe.  The page was stained, faded and the hand writing was difficult to read.  Something that was used that much had to be a great recipe.

Oh My Goodness, was this frosting good.  Plus it makes a big batch.

I have shared my Amish Vanilla Cake mix made from scratch.  Check it out on the blog you can’t go wrong.  The combination of vanilla cake mix homemade, topped with this Amish chocolate frosting is the perfect complement.

2 sticks butter (1 cup)
1 cup unsweetened cocoa powder
8 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup hot water

In a large bowl or use your stand mixer.  Combine the butter, cocoa powder, powdered sugar, vanilla extract and hot water in the order given.

Slowly turn on your mixer and combine.  Once everything is combined, increase the speed and beat frosting for 3 minutes.

The frosting needs to cool for 20 minutes before spreading.

Store in an airtight container in the refrigerator for up to 1 week.

TIP:  You can freeze this frosting up to one month.  To use allow the frosting to return to room temperature before using.  Amish Vanilla Cake

Amish Vanilla Cake

Amish Vanilla Cake
Amish Vanilla Cake

No special ingredients are needed to make this homemade, from scratch delicious tasting Amish Vanilla Cake.

As you can see I am making a three-tier stack cake.  Use you 9×13 pan or any pan you want.

There are no special dyes or added preservatives in this cake.  Honestly it takes about 5 minutes extra to make over a box cake.  So why spend money something when you already have all the ingredients you need right in your own kitchen.

Plus the taste is so much better.

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 stick butter or 1 cup
2 cups sugar
4 eggs
1 Tablespoon vanilla extract
1 cup milk (whole milk is what I use)
1/4 cup oil

Preheat oven to 350 degrees.  Coat three 8 inch or two 9 inch round cake pans with cooking spray.

Whisk together the flour, baking powder and salt.

Beat the butter and sugar together in a separate bowl.  Add the oil, eggs and vanilla.

Turn you mixer on low and add 1/3 of the flour mixture, followed by half of the milk.  Beat everything.  Add the rest of the flour and milk and beat until combined for at least 1 minute.

Divide the batter equally between the cake pans.

Bake for 25 minutes or until the centers are set and a toothpick comes out clean.

Cool in cake pans for 10 minutes.  Turn out onto a wire rack to completely cool.  Amish Chocolate Frosting

No Bake Energy Bites Pie Crust

No Bake Energy Bites
No Bake Energy Bites
No Bake Energy Bites Pie Crust.
No Bake Energy Bites Pie Crust.
No Bake Energy Bite Pie Crust with Chocolate Filling
No Bake Energy Bite Pie Crust with Chocolate Filling

Everyone has jumped on the bang wagon of making delicious no bake energy bites, balls truffles, whichever name you choose to call them.

My grandkids love them and so does everyone else in the family.  Plus since it is summertime not heating up the kitchen is a big plus.

Take those energy bites one step further and make them into a pie crust and top with your favorite pudding filling.  Can you say mind-blowing deliciousness.  Why didn’t I think of this before.

1 1/2 cups old-fashioned rolled oats
1 cup shredded coconut
1/2 cup chocolate chips
1/2 cup peanut butter (creamy or crunchy doesn’t matter)
1/4 cup honey
1/2 teaspoon vanilla extract

In a large bowl combine everything.  Mixing and stirring until everything is combines.

Now at this point normally you would roll the mixture into balls.

Take your 12 inch pie pan.  Place the mixture into the pie pan and press down.  Press up the sides of the pie pan and around until the pan is full and even.

Make you favorite pudding filling from scratch ( you can find recipes on this blog) or using a box mix follow the direction for instant or cooked pudding.  Pour on top of the energy bites pie filling and cool.  ENJOY

Ultimate Club Sandwich

Ultimate Club Sandwich
Ultimate Club Sandwich

Searching for a quick, easy satisfying meal for your family this summer.  Today is your lucky day.  Make this ultimate club sandwich that everyone will love to eat.

Go with what your family enjoys, which means you can make several different kinds and let them pick and choose.


2 slices of bread. I used Texas toast.
2 slices of cheddar cheese or use provolone, pepper jack your choice.
2 pieces of bacon cooked
1 slice of ham (I cut mine thicker)
1 chicken breast grilled and cut in half.  (when your grilling be sure to make extra. Remember cook once eat twice.)
2 tomatoes slices
2 pieces fresh lettuce or spinach
1 Tablespoon mayonnaise or honey mustard

Spread both sides of your Texas toast with butter and toast on your griddle, turning to toast both sides.

Layer all the sandwich fixings.

Press down on the sandwich.  Cut in half.

I add french fries, cole slaw or fresh fruit as a side.  ENJOY!


Brownie Delight

Brownie Delight
Brownie Delight

We had some good friends coming over for dinner and I decided at the last-minute a dessert was needed.  After checking out my pantry this great looking dessert is what happened.  Not only does it look like you slaved for hours (not true at all) but everyone thought it was delicious.  SCORE!

With the 4th of July just around the corner add this to your list of must make desserts.  Take this along to your next BBQ or potluck.  People will be asking how you made it.  Yes it is that good.

I made the brownies and vanilla pudding from scratch.  I will share the shorten version for you to make and enjoy.

1 box of family size family brownie mix
2 boxes of instant pudding
1 carton of cool whip
Strawberries to go around the edge
Cup of blueberries for the center

Make the brownies according to directions.  Let cool.  Break into pieces.

Make pudding according to the pie directions on the box.  Let rest in the refrigerator until brownies are cooled.

In a pretty glass bowl (you want to see the sides and layers)  Place a layer of brownies in the bottom and up the sides of the bowl.

Add a layer of pudding.

Another layer of brownies and another layer of pudding.

Top with the carton of cool whip.

Place strawberries around the edge of the cool whip.  Place the blueberries in the center.

TA Da!  Your done.  Cover and let rest in the refrigerator until ready to serve.  ENJOY!