What's Been Going on???

Yes....you guessed it!

We are still harvesting spring wheat.

Yes--we still have a few days to go.

I miss visiting you all-

I am going to start visiting you tonight!

Today North Dakota

it was cooler and we may get

our first frost tonight.

I would love to know what state you

live in and what the weather is like

in your neck of the woods!

Farmchick

HELLO~HELLO~HELLO

YES....I am still here~just really busy.

We are finally in full swing harvest.

At the time we are combining Spring Wheat.

So far, so good.

Today I picked a whole bunch of

tomatoes. Hopefully, I will have the

time to can pasta sauce and salsa.

The lunches have been packed

and are already in the field.

I prepared Baked Spaghetti to

serve for supper tonight.

Right now, I have

Harvest Bundt Cake

baking in the oven and

it smells really yummy.

Love the smells of fall

baking....pumpkin, cinnamon,

ginger and nutmeg! :)

BAKED SPAGHETTI

16 oz. package spaghetti, cookied

2-24 oz. jars spaghetti sauce

2 pounds extra lean ground beef, browned

1 small onion, diced and browned with beef

4 tablespoons butter

4 tablespoons flour

4 tablespoons parmesan cheese

1 teaspoon salt

1/2 tablespoon minced garlic (i use garlic press)

12 oz evaporated milk

2 cups lowfat cheddar cheese, shredded

1 cup mozzarella, shredded

-------

Combine spaghetti sauce and cooked beef. Set aside.

In a saucepan, over medium heat, melt butter, add

flour, parmesan cheese and garlic. Stir until smooth and bubbly.

Add milk and cheddar cheese-stir until melted.

Add half of the spaghetti and sauce mixture

to a greased 9x13 baking dish and

spread cheese mixture over spaghetti.

Add remaining spaghetti and sauce mixture to top of

cheese mixture layer.

Sprinkle remaining mozzarella and cheddar cheese

on top of spaghetti.

Bake at 350 degrees for 30 minutes.

Cover with tinfoil for 20 minutes and then

undercover for the last 10 minutes.

Check often...don't let it get dry!

(sorry I don't have a picture of

the spaghetti after it's baked

because I have not baked it yet

and I wanted to get this posted!)

Enjoy!!

Here is a picture of

the finished

Harvest Bundt Cake.

Looks yummy too! :0

Have a great day....

I am headed out to the field.

I would LOVE to know what

YOU are doing today!

Leave me a comment!

Farmchick ;0)

I've got sweet corn coming out of my ears!

It's true! We have so much sweet corn it's not even funny. I have been giving it away like crazy. Tonight we are going to freeze a bunch so we can enjoy it this winter. I know....it's not as good as fresh corn on the cob but it will have to do! :)

It has been raining for the last few days....NOT good harvesting weather. It is sooo wet that I can't even get into my garden or my sweet corn. Well, I can get in there but it is a big mess if I do.

Today for dinner I made SWEET CORN CHOWDER! I have to try to use as much as corn as possible. I didn't have all the right ingredients on hand so I improvised--and we all agreed it turned out pretty good.

SWEET CORN CHOWDER

6 cobs of corn

1/2 of a green pepper

2 stalks of celery

3 potatoes

1 large onion

1 carrot

1 pound bacon or sausage

---------

2 cans cream of celery soup

(I didn't have any so I used cheddar cheese soup)

2 cans of cream of mushroom soup

(I didn't have any so I used cream of chicken soup)

1 can of diced tomatoes

salt and pepper to taste

--------------

(These peppers are from my garden too!)

Start out by dicing all your veggies. Boil potatoes until tender.
Meanwhile, cut up sausage or bacon and saute with

onions, celery, green peppers and carrot. Saute till tender.

Cut corn off of cob.
Add to the sauted veggies and bacon.

Drain potatoes and tomatoes and add to veggies.

Now turn down heat and add one quart of milk.
Heat chowder slowly until heated through--making sure
not to burn or let it stick to the bottom of the kettle.
Add salt and pepper to taste.

You are done! :)

Sweet Corn Chowder--that's what's for dinner

in Farmchick's kitchen today! :)

Thanks for stopping by and as always

thanks for your comments!!

Have a great Saturday!!!!

Well, I am finally back to post a recipe! I have been busy getting ready for harvest. I am in baking mode right now-trying to get buns and muffins baked and in the freezer. The muffins are a great quick after school--before sports practice snack! Soon I will be driving one of our combines harvesting wheat so I want to get a lot of my baking done.

Today I made Berry Bread. Blueberries and whole cranberry sauce are two key ingredients! YUMMY!!

Berry Bread

Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries
Directions: In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 4 loaves. ***I used two small pans and then baked one dozen muffins*** I also didn't have buttermilk so I used a tablespoon short of one cup of 1% milk and added 1 tablespoon lemon juice! Works great!!******


Berry Bread....that's what's for an afterschool snack today in Farmchick's kitchen! ;)

Thanks for stopping by and make sure you leave a comment and say howdy!

Farmchick~