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

Sunday, November 11, 2012

Rotel Dip - served cold


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


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

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!!!