It's Crock pot time!

 I love my crock pot... It makes meal time so easy.


 Here is my recipe for Fiesta Chicken

Pour 14 oz of chicken stock ( I use Low fat)
1 can of red kidney  beans or Black beans drained
1 cup of frozen corn
1 can of diced tomatoes or I used 2  fresh choppe
1 small can of green chillies
1/2 cup chopped cilantro
1 med chopped onion
1 tsp garlic powder
1 tsp ground cumin]
2 tsp red pepper flakes ( if you don't like it hot reduce to your liking)
 1 tsp salt & pepper
Place 4-5 frozen med chicken breasts or thighs on top

 Set the dial to 7 hours on high or 10 hours on low. When done remove the chicken remove from crock pot ( shred it and place  back in with other ingredients. Serve over rice  or with tortillas.
Bon Appetite.

Tomato Tart and Quiche

Today I made this  yummy tart for dinner, My sister passed on the recipe to me and I am doing the same for you. I have  some gorgeous heirloom tomatoes and they needed to be used. I can hardly wait for dinner... I also made a spinach quiche. Easy makes for a late summer meal.
I am  lucky my husband likes quiche and yes, real men do eat them. There are many recipes. This one is from the "Betty Crocker"  cookbook.    Bon Appettite!

Peanut Butter Cookies go camping too...

Did  I say how much I like Martha Stewart & her recipes? Heaven Knows I do.. and these
Camping would not be complete with out yummy treats to munch on while  fishing, reading, or just sitting around the campfire don't you agree?
Here is the recipe for her Peanut Butter Cookies ( just like mom used to make)

These cookies can also be made with chunky peanut butter.

Martha Stewart Living

• YieldMakes 2 dozen

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Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed dark-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• Dry-roasted, salted peanuts, for sprinkling (optional)

Directions

1. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
3. In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
4. Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
5. Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Maple Pecan Granola

 Here's whats cooking today at Blue Sky Farm.,

I am making a batch of this today. Will take it camping. We like to have cereal  often while camping and it hits the spot either as a morning meal or even late night snack while catching up on reading or just sitting around the campfire munching.


Maple Pecan Granola

5 cups coarse rolled oats
½ cup untoasted sesame seeds
½ -¾ cup raw sunflower seeds
1 cup raw peanuts with skins
½ cup chopped pecans
½ cup sliced almonds
½ cup slivered almonds
1 cup flake coconut

1.2 cup maple syrup
½ cup honey
1/8 cup canola oil
1teaspoon  vanilla

Mix dry ingredients in a large bowl,  Mix syrup, honey, oil & vanilla together & stir into the dry oat mixture.
Mixture will be crumbly & sticky
Spread  onto a jelly roll pan. Bake 250 degrees stirring every 15 minutes until dry &golden brown
Cool well and store in airtight container…
I added 1 cup raisins when granola cooled. Very good over yogurt

Bon Appetite!