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

Saturday, February 19, 2011

It's a Boy!

We have a new bull calf born yesterday (Friday, February 18th).  In case your wondering, bull is a boy.  This will be our second one this year.  Martina Rose is the mama, and Rocky Balboa is the papa.

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Friday, February 18, 2011

Italian Beef

2 cans Au Jus
2 cans Beef Broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
3 or 4 Pepperoncini Peppers (more or less depending on your taste)

Mix all of the seasonings, broth and au jus in a crockpot, Add Rump Roast.  Cook on low heat 4-6 hours until the meat is done and tender enough to shred with a fork.
When meat is done, remove from crockpot (leave the juices in the crockpot) and with 2 forks, shred meat.  Put the meat back in the crockpot, add Pepperoncinis and let simmer for another hour. 
Serve on toasted butter toasted Hoagie Rolls.  If you prefer you may also add Mozzarella or Provolone cheese and melt under the broiler before serving. Serve with juices from the crockpot.

** If you make this the day before and refrigerate overnight, the fat will harden and rise to the top, just skim it off with a fork, however I always leave a small bit if it. Then reheat.

Monday, February 14, 2011

Cheesy Chili Hash Brown Bake

This is delish!!  I found this recipe in a Southern Living magazine.

2 pounds browned ground beef
1 (15.5 oz.) can Manwich Original Sloppy Joe Sauce
1 (15 oz) can Hormel Chili with Beans
15 oz package frozen country style shredded hash browns
2 cups shredded Cheddar Cheese

Preheat oven to 425 degrees. 
Mix sloppy joe sauce, chili, and browned ground beef.
Pour chili mixture into a 9x13 pan. 
Top with frozen hash browns
Bake, covered at 425 degrees for 30 minutes.
Uncover and bake for 10 minutes until the top is browned and crisp.
Sprinkle with cheese and bake 5 more minutes or until cheese is melted.

Friday, February 11, 2011

Chocolate Pudding Cake

Preheat oven to 350 degrees F and place rack in center of oven. Butter, or spray with a non stick cooking spray, an 8 inch square baking dish.

3/4 cup all purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons unsalted butter, melted
1/3 cup granulated white sugar
1/3 cup milk
1 teaspoon vanilla extract

Put together the Cake:
In a bowl, mix flour with the cocoa powder, salt, and baking powder. In another large bowl, whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir the flour mixture into the egg mixture until combined. Spread the batter evenly onto the bottom of the prepared pan.

Pudding Sauce:
1 1/2 cups strong cold coffee
1/3 cup granulated white sugar
1/3 cup light brown sugar
1/3 cup cocoa powder

Put together the Pudding Sauce:
In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.

And It All Comes Together:
Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the coffee over the cocoa mixture. Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve warm or at room temperature, either plain or with vanilla ice cream.
Leftovers can be covered and stored in the refrigerator. Reheat in microwave.

Tuesday, February 8, 2011


2 pounds ground beef (lean)
1 cup Quaker Oats
1 envelope onion soup mix
1/2 cup catsup
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in large bowl; mix thoroughly. Place in a 9x13 pan and shape into a loaf.

Topping (optional)
Mix together:

1 cup of (Heinz) ketchup
4T of brown sugar
4T vinegar
2T Worchestershire Sauce
Spread evenly over the top of the meatloaf
Lay bacon strips across the top of the sauce

Heat oven to 350°F. and bake for approx. 1 hour 15 minutes or until meatloaf is not pink in center and juices show no pink color. Let stand 5 minutes before slicing.