The most beautiful things in the world are not seen nor touched. They are felt with the heart.-- Helen Keller



Welcome!

Welcome! to my little corner of Gods earth.

My intent is to share faith, food, family & friendship. I want to give you a little insight as to what goes on in our daily lives. The different 'seasons' in our farm life and with every change of season brings something new. Feel free to visit often!

Blessings to all,

Laura

Down on the Farm Tabs

Friday, September 27, 2013

Apple Pie Filling (canning) & Apple Crisp


Apple Pie Filling

Filling Per Quart

5 apples
1 c. sugar
1/4 c. corn starch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c. water
3/4 c. apple juice or apple cider
2 tablespoon lemon juice

Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes".

Apple Crisp

1 qt apple pie filling
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/4 c. butter, melted
Pour the pie filling into a 9x9 or 8x8 pan. Mix remaining ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden.  

**This is not my recipe, I do not know where this recipe originated from.



Friday, March 29, 2013

Golden Dip

Grandma Ford's Golden Dip

8 egg yolks
2/3 c. sugar
1 1/3c. Pineapple Juice

Cook in a Double Boiler until thick (or cook slow in a reg. saucepan). Remove from heat.

Add 32 marshmallows cut in fourths stir until all are melted

Set aside & cool

Mix with a tub of Cool Whip & Chill

This is an excellent topping for Angel Food cake.......add a few strawberries on top.....YUM!!

Friday, January 4, 2013

Easy Tip For Shredding Meat

I was recently making pulled pork for dinner, and wondered if this tip might be helpful for other cooks.  If you are planning to shred meat of any kind, for pulled pork, italian beef, ect...after you have cut your cooked meat in to chunks, simply put it in a mixing bowl and turn on your hand mixer.  This will shred your meat perfectly! No mess, No fuss!

Easy Peasy!

Sunday, November 11, 2012

Rotel Dip - served cold

Ingredients:

10oz can Rotel tomatoes & green chilies (Hot, Med, Mild, depending on your preference)
8 oz sour cream
1 packet Fiesta ranch dip mix
1 cup shredded cheddar cheese

Mix together well and refrigerate for at least a couple of hours before serving.

Rotel Dip - crockpot

Ingredients:

10oz can Rotel diced tomatoes & green chilies (Hot, Med, or Mild) your preference
15oz can Hormel chili - no beans
4 Velveeta Cheese (more if you like a lot of cheese)
1/4 cup sour cream
1# ground sausage browned & drained (optional)

Put it in a dip crockpot, serve with tortilla chips

Thursday, November 8, 2012

Crockpot White Chicken Chili


Ingredients
22oz Bag Tyson Frozen Chicken Fajita Strips
3.5oz bag Sun Dried tomatoes w/ Zesty Peppers
1 medium onion chopped
6.2oz box Uncle Ben's Fast Cook wild rice w/ season packet
1/4 teas. minced garlic
3 (15oz) cans white kidney beans - drained
4 (14.5oz) cans chicken broth
2 cups frozen corn
3 peperoncinis
1cup Shredded Sharp Cheddar Cheese

In a large crockpot on low heat mix well all of the above ingredients, with the exception of the peperoncinis and cheese.  After you are done mixing, drop the 3 peperoncinis into the crockpot.  Cook on low heat for 4-6hours. 

Before serving, scoop the peperoncinis out and discard.  Stir in the shredded cheddar cheese and let simmer for 20 minutes.

Serve with some cornbread and ENJOY!!!



Tuesday, October 9, 2012

Better Than Sex Pumpkin Dessert



Ingredients:
1 box spice cake mix 
1 small can pumpkin puree 
1 - 14 oz. can sweetened condensed milk 
1 - 8 oz. tub cool whip 
1/2 bag Heath Bits 
Caramel Sundae Sauce 
Directions:
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. 
Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box. 
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake. 
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

I am not claiming that this is my original recipe. A friend made it, I ate it, and THIS IS DELISH!!!

Monday, June 4, 2012

Memorial Day Weekend with the Family

OMG!! The hottest day of the year so far, and we are sitting at a STL Cardinals game IN THE SUN!!!!   No, seriously, I love it when we all get-together. We have been very blessed and are very proud of all of our kids.

The weekend started out for me on Friday, May 25th. I traveled to St. Louis to spend some time with our daughter. Just a mother/daughter couple of days.  I SO NEEDED IT!! Friday was spent getting settled in and Cassie had to work (she works 2nd shift).
Saturday morning we took off and went to our favorite coffee shop Kaldi's in Clayton, MO for brunch.  It never looses it's appeal! We then headed to a shop called TFA (The Future Antiques).  It is such a neat little shop and transports me back to a time when I was a little girl.  So much of the items in the shop I remember as a part of our household items.  I could spend a lot of time there.

Then Sunday, the rest of the family met us at Busch Stadium.  Here are a few pictures of our day.












Monday, May 14, 2012

Coconut Cream Dessert

Ingredients:
1c. Flour
1/2c. finely chopped pecans
1/4c. brown sugar
1/2c. melted butter
2 -3.4oz boxes Jello Instant Coconut Cream Pudding Mix (or in a pinch: Instant Vanilla Pudding Mix)
4c milk
16oz container Cool Whip
3c. Angel Flake Coconut

Preheat oven to 350 degrees. Spray a 9x13 baking cake pan with cooking spray. Prepare the Shortbread Crust: In a bowl, combine the flour, pecans & brown sugar. Stir in the butter, mix well. Press into the bottom of the 9x13 pan. Bake at 350 degrees for about 12 minutes (the appearance should be very light brown. Remove from the oven and cool.

Coconut Filling: In a large bowl beat pudding mixes & 4 cups COLD milk for 2 minutes. Stir in 1 1/2cup coconut. Put into the refrigerator until the pudding is set.

Spread the cool whip on top like you are icing a cake.

Toasted Coconut: Spread the remaining 1 1/2cup of coconut on a rimmed cookie sheet and put into an oven at 350 degrees for about 5-10 minutes. stirring once or twice, until a golden color. Keep an eye on it.

Sprinkle the Toasted Coconut on top of the Cool Whip.....ENJOY!!


Tuesday, May 8, 2012

Death By Chocolate

Ingredients:
1 box (9x13) brownie or chocolate cake mix (prepared according to the directions and cooled)
2 - 3.4oz boxes of Instant Chocolate Pudding (prepare according to directions)
1 - 16oz frozen Cool Whip (thawed)
1 - 8oz package Heath English Toffee Bits (or several Heath Bars crushed)

Prepare & bake brownie mix according to the directions on the box. Let it cool
Prepare the pudding according to the directions on the box
In a large trifle bowl layer 1/2 of the brownie mix (crumbled), 1/2 of the chocolate pudding, 1/3 of the toffee bits, 1/2 of the cool whip. repeat. Sprinkle the remaining toffee bits as the last layer.

Refrigerate for at least a couple of hours (preferably overnight).