Tomatoes are ripening

My tomato  crop was huge this year.. Heirloom of three varieties.  I harvested them before the frost and  now they are nicely ripening in the garage. I love eating fresh ripe tomatoes they taste so good and remind me how grateful I am to have them for  the fall. I will make spaghetti sauce and freeze a few for soup.

It fall and its soup time...

I got recipe from a friend. It is a nice hearty think soup and really really yummy...I used Yukon gold potatoes from our garden....made it for our guests for lunch today.

Crockpot Loaded Potato Soup

4lbs red or yellow potatoes cut 1/4 inch thick or 
cubed


1/2 C. chopped onion


3 2/3 C chicken broth

2 tsp. salt

1/2 tsp. pepper

2 C. half and half

Bacon, Sharp Cheddar Cheese, green onions, grilled onions, broccoli, sour cream, etc. 


(any of it, or ALL of it - optional)

Layer potatoes in slightly greased large crockpot. Top with onion. Stir together broth, 


s&p, and pour over potatoes. Cook on low for 8 hours. Mash w/potato masher, pour in 


half and half...Cook on high setting for 20 more mins. Put into bowls and top with the 


optional goodies. There you have it..
Bon Appetite~

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

Add to Shopping List

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!

Sunday Lemony Pancakes

Well where have I been? I sure have slipped  up  on my Blogging from the kitchen. Its not that I have been Out of the kitchen, just  well  lets face it... Keeping two blogs going is a full time job. So having said this  bit..... I am going to really try to get back to it.. at least weekly.. And for today  ... Sunday Morning Light and lemony pancakes.

 Sure, I know you all have had Aunt Jemima, Bisquick and other cakes to brag about, but these I found extra good in my "Great Good  Food  Cookbook" lucious lower-fat cooking  by Julee Rosso co-author of the "Silver Palate" cookbooks and the "New Basic Cookbook.
These jewels can stand alone or top with  raspberries, blueberries, bananas,or even peaches. They are soooooooo yummy and light and the best part...only 39 calories per a 2 inch cake! ( but who can eat just one right?) anyways...here  is the recipe.
Lemon Pancakes
Yield: 16 2-in pancakes

1/2 cup flour
3  teas. baking powder
3  Tbls sugar
1/4 tsp salt
1/4 cup skim milk
1/2 cup club soda
1 egg yolk
2 Tbls lemon zest. ( more if you want)
1 tsp vanilla extract  ( I always use pure vanilla)
2 egg whites.

1. In a large bowl, combine the dry ingredients. Add  milk,club soda, egg yolk, lemon zest,vanilla and oil. and beat well.
2, In a separate bowl, beat egg whites until stiff on high with a mixer.( they want to be beat stiff)... Carefully fold into the batter
3. Lightly spray or wipe a large non-stick skillet over med highheat: drop the batter into the pan by Tablespoonfuls to form 2 inch cakes, and cook until they are golden brown, flip them gently and cook the other side the same.
I topped mine with raspberries and ( a dollop of whipped cream)  and Oh MY.. Dessert Delicious! You could  toss the berries into the batter at the last minute before cooking them if you wanted too...  Go ahead try them... You will Love them.

Until  next time... Bon Appetite!