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


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,


Down on the Farm Tabs

Wednesday, August 25, 2010

Baked Breakfast Burritos


6 to 8 bacon strips
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 cup chopped green pepper
1 garlic clove, minced
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
3 tablespoons enchilada sauce
1 tablespoon butter
4 large flour tortillas (10 inches)
Sour cream and additional enchilada sauce, optional

In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm.
In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat.
Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up.
Place, seam side down, in an 11-in. x 7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

Tuesday, August 24, 2010

Apple Dumplings


2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each.
Roll each apple slice in a crescent roll.
Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan.
Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

This recipe was found on The Pioneer Womans website. My daughter-in-law tried it out!  Absolutely delicious!  And super easy to put together!  Thanks Brooke for sharing!

Monday, August 23, 2010

Audrey Hepburn

Thought.....this was written by Audrey Hepburn
For attractive lips, speak words of kindness.  For lovely eyes, seek out the good in people.  For a slim figure, share your food with the hungry.  For beautiful hair, let a child run his/her fingers through it once a day.  For poise, walk with the knowledge that you never walk alone.  People, even more than things, have to be restored, renewed, revived, reclaimed, and redeemed; never throw out anyone.  Remember, if you ever need a helping hand, you will find one at the end of each of your arms.  As you grow older, you will discover that you have two hands; one for helping yourself and the other for helping others.

Saturday, August 21, 2010


Today started out building it ended up, was a broken water line.  Guess PaPa Bear should have called JULIE before he dug a post hole......

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Thursday, August 19, 2010

Family Home

The Family Home


Daisy is our family mascot and we loved her. She had a good life and loved us.  Cassie got her for a 4H project when she was 8 years old, she is now 24.  Daisy got sick and had to be put down this summer, and this is the last picture I took of her. She is buried here on the farm, in the pasture, under a tree. 
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Saturday, August 14, 2010

Jayme's Homemade Salsa


Black bean salsa
1 red pepper, 1 green pepper
2 med red tomatoes
1/4c red onion
...1 serrano chili, seeded and minced
1 1/2c froz. corn (or about 3 ears of fresh sweet corn)
1 can black beans, drained
1/3c chopped cilantro (I like a little more than that)
1/4c olive oil
1/3c fresh lime juice
1/2 tsp Cumin
1/4 tsp red pepper/cayenne
1 tsp salt

Dice all ingredients, chill 8 hours
If you like it more spicy...add more cayenne pepper or another Serrano chili
Tastes even better after sitting overnight

Monday, August 2, 2010

Egg Salad

6 hard-boiled Eggs, peeled and chopped
1/3 c. Mayonnaise
1 celery stalk (no ends or leaves) finely chopped
2 teaspoons red or sweet white onion, finely chopped
     (or a pinch of dried onion flakes)
1 1/2 teaspoon sweet pickle relish
1 teaspoon prepared mustard
1 cup shredded cheddar cheese (optional)
1/8 teaspoon Tabasco sauce (optional)
salt and pepper to taste (about 1/8 to 1/4 teaspoon of each)

Gently toss the eggs and celery together in a medium size bowl
In a smaller bowl, combine the remaining ingredients. 
Fold into the egg & celery mixture

Chill for at least one hour before serving

** If you prefer creamier egg salad, add more mayo until it is the desired consistency