Sunday, April 13, 2014

Sunset and bales on our farm.......

Happy Sunday to you all!

I know it has been a terribly long time since I have posted.  I really miss all of my blogging  friends and followers.

Here at our farm we are waiting patiently for spring to come and stay.  Yes, we have had some very nice days but then it suddenly turns cold again! Like right now...I just saw a very tiny snowflake swirling through the air.   I'm ready to be outside in my garden or sitting on our porch. ;).

We were out checking cattle the other evening and I took this pretty picture of our bales and the sun setting.

I would love to hear from you so leave a comment please!  :)

By the way,  I am going to have a give away and the details will be coming soon on my Facebook page.  If you are on Facebook, please consider heading to my page and liking it.  You can find the link right here on the right hand side of my blog.  Thanks!


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Saturday, February 15, 2014

Simple Strawberry Cupcakes

These strawberry cupcakes are a family favorite and they are so darn simple with only five ingredients!

 


Strawberry Cupcakes

 1- 18 1/2 oz white cake mix
3-oz. package strawberry jello
4 eggs, beaten
3/4 c. oil 1/2 to 1 cup frozen strawberries, sliced and thawed

All you do is combine cake mix, jello mix, eggs, oil and undrained berries.
Fill greased muffin pans 2/3 full. Bake at 325 degrees for 18-23 minutes or until the toothpick tests done. Cool and frost with your favorite frosting. :)

Thanks for stopping by and thanks for the emails....I am still around just not doing so well at posting on a regular basis!  :) 


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Saturday, February 1, 2014

From my front porch......

Wishing you all a beautiful weekend! This is my view everyday when out on our front porch!


If you haven't yet ...come on over and follow me on Facebook, Instagram and Pinterest.  You can find the links off to the right! :)

Have a great day!

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Tuesday, January 21, 2014

Chewy Granola Bars


I love these granola bars...  I especially like the nutty flavor of the sunflower kernels...and I like to use sunflowers since we do grow them here on our North Dakota farm.  :)



Chewy Granola Bars

1/2 cup brown sugar
1/4 tsp fine sea salt
2/3 cup honey
3/4 cup butter, melted
 2 tsp vanilla extract
4 cups old fashioned oatmeal
1 cup salted sunflower kernels
1 1/4 cup Reese's peanut butter chips
1/2 cup semi sweet chocolate chips
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In a large bowl, combine oats, Reese's minichips, chocolate chips and sunflower kernels.
In a smaller bowl stir together the butter, honey, brown sugar, salt and vanilla extract until well combined.

Pour butter mixture over the oatmeal mixture. Stir to combine. Press into a greased-parchment paper lined 15x10x1 inch baking pan.

Bake at 350 degrees for 15-20 minutes or until bubbly and golden brown...watch carefully as it will go from golden to burned very quickly! {ask me how I know}

Thanks for stopping by.  :) 







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Wednesday, January 1, 2014

Starting the year off with a recipe! Happy New Year!!!

Hello & Happy New Year!!

I am starting out the NEW YEAR with a RECIPE!  I have had many messages sent to me asking when I was going to start posting recipes and pictures on my blog again....soooo here I am folks!  As always thank you to those who take the time to email or comment.  I really do appreciate you all! 

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Cheesy Chicken & Broccoli Casserole

8 ounces Chicken tenderloins
16 oz. fresh or frozen broccoli
1 can cream of mushroom soup, undiluted
1 cup of sour cream
1-1/2 cups shredded sharp cheddar cheese
1 cup crushed Club Crackers

Cut chicken tenderloins into bite sized pieces.  Brown in a pan with a tablespoon of coconut oil or oil of your choice. Add the broccoli and cook until crisp tender.  I used fresh broccoli. 
 In a large saucepan, combine the soup, sour cream and 1 cup cheese.  Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli and chicken.

Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the cracker crumbs. Bake 10-15 minutes longer or until crumbs are golden brown.

*Sometimes I use French-fried onions instead of cracker crumbs- whatever you have on hand or prefer.  It is also good without either though they do add a nice crunch! 

*Feel free to use fat free soup and light sour cream--I have used this combo and it does work!

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Enjoy!!





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Wednesday, December 18, 2013

Salted Caramel Pretzel Bark

Hello!  This Salted Pretzel Toffee would be a great addition to your Christmas goody tray.  It is simple to make and does not take long at all.  Give it a try!  :)
 


Salted Pretzel Toffee

1 bag of pretzels
1 cup of butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
Kosher salt or sea salt for sprinkling
Line a 13×18 inch baking sheet with parchment paper.
Place 1/2 to 2/3 of the bag of pretzels on the lined sheet and arrange in a single layer.
Preheat oven to 400 degrees.
In a small saucepan, over medium heat melt the butter until it starts to bubble. Add the brown sugar and stir to combine.  As the sugar warms it will combine with the butter. Stir occasionally just until the sugar and butter come together. DO NOT let the mixture boil. Pour the caramel mixture as evenly as possible (it doesn't have to be perfect) over the pretzels and then put the pan into the oven for 5 minutes. After 5 minutes remove the pan from the oven and sprinkle the chocolate chips evenly over the top. Put the pan back in the oven for 30 second to a minute  no longer!  Remove the pan from the oven. Using a rubber spatula smear the melted chocolate over the top of the pretzels. Sprinkle salt over the chocolate, be careful don't use too much! Allow the chocolate to set before eating. Break into pieces to serve.

I hope you enjoy this quick and simple Christmas candy recipe.  :)
Thanks for stopping by.  I would love to hear from you so leave a comment so I can return the visit.  For more posts and pictures stop over at these two sites and follow me!  FRESH FROM THE FARM ON FACEBOOK and  FRESH FROM THE FARM ON INSTAGRAM

Wishing you all a wonderful day.  :)
 

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Saturday, November 30, 2013

Hello friends. It looks like I have been gone for a very, very long time though I assure you....I am still here! I have been much more active on my Facebook page and my Instagram.  I really appreciate the emails that I received from friends/followers who were wondering if I was alright.  Truth be told...those emails are what prompted me to come back now.  Don't get me wrong...I LOVE blogging...but this last year I have found myself short on time.  I do have tons of pictures and recipes backlogged so I am not short on material!


I had 16 people in our dining room for Thanksgiving Dinner on Thursday.  I have to say...dinner went off without a hitch...thanks to  a little organization starting a few days before Thanksgiving.   I served many of our family favorites.  Today I am going to share one of my favorites...Festive Wild Rice.  The cranberries give it just the right amount of sweetness added to the savory.  Yesterday while eating a bit of the leftovers I realized that if you just added some leftover turkey to the rice it would be a delicious casserole.  I am sharing the original recipe and if you want to throw in some leftover turkey....go for it!




Festive Wild Rice

3 cups cooked wild rice
3 cups cooked white rice
*follow the directions on your rice package but use chicken broth for the liquid instead of water*

5 Tablespoons melted butter
1 cup slivered almonds
8 green onions
15 oz can of sliced mushrooms
1 cup slivered almonds
salt and fresh cracked pepper to taste  *I use quite a bit of pepper*
1 cup Craisens (dried cranberries)


Mix the rice together in a casserole dish.  In a saute pan toast the almonds lightly in the butter. Add the sliced green onions and cook until translucent.  Add the cranberries and mushrooms and cook for a minute or so.  Add the contents of the pan to the mixed rice..add salt and fresh cracked pepper.  Taste and season to your liking.  This how you would serve it for Thanksgiving.  Later you can add as much leftover turkey as you desire.  Enjoy! 

I would love to hear from you so leave me a comment.  Once again...I am sorry I have been gone sooo long!

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