Archive for August, 2013

Way back in March, C & I attended the first Kentucky Green Living Fair and as a member of the Kentucky Food Bloggers Association, I received a wonderful gift bag.  Included in that bag is my Book Beginnings selection for today: a signed copy of “the pantry” by Catherine Seiberling Pond, a fellow Kentuckian. Here is the first line:

“Early American pantries were an outgrowth of food storage use in attics, cellars, and butteries (small rooms pronounced butt’ries).”

This book details the history and modern use of pantries in the home for food storage or just kitchen storage in general.  The photography is beautiful and the information is very interesting to me and I think would be to all food and cooking lovers. 

Please join me today at Rose City Reader for Book Beginnings.

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A few Instagram favorites…




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Do you ever feel like you cook the same meals over and over again?  I know I do so I am going to try to make more of an effort to try a few new supper ideas in the coming weeks.  I hope to add one new thing each week if time permits and it should.  My hope and prayer is that life just settles down in the near future.  There are a few projects, both big and small,  that C & I would like to start on so hopefully we will be able to. 

I had a new experience over the weekend and I hope it is not the last time.  I took exhibits to Louisville on Saturday to enter in the Kentucky State Fair.  I was a nervous wreck by the time we got up there.  I don’t know if I was just scared that something was going to happen to my food and photo before I handed it off or it is just the thought of someone “judging” the things I do.  We made it safely though and I hope to get a good response from my entries. 

I hope all my readers have a safe and blessed week! 

Basic meatloaf with baked potatoes and corn on the cob

Beef stew with noodles

Enchilada beef with salad

Grilled pork chops with oven fries and salad

Pizza night

Classic baked ziti (new)

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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Lady Behind the Curtain Dessert Challenge

Who doesn’t love peaches?  They are one of my favorite fruits and when Lady Behind The Curtain decided to use peaches and cream as the special ingredients for the August edition of her Behind The Curtain Dessert Challenge, I knew I had to participate.  I have an easy peach cobbler recipe that I use a lot, but I had never used both peaches and a creamy ingredient together so I got to experiment a little.

I found this recipe at Mel’s Kitchen Café where you will find all sorts of tasty new treats to try.  I have followed her blog for a long time and always enjoy her recipes and photos.


For the cake:

1 1/2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

3/4 cup granulated sugar

1 tbsp. cornstarch

1 tsp. vanilla extract

2 eggs

1 cup milk

6 tbsp. butter, melted

29 oz. can sliced peaches in juice

For the topping:

16 oz. cream cheese, softened

1 cup granulated sugar

6 tbsp. reserved peach juice

cinnamon sugar for sprinkling


Preheat your oven to 350 degrees and grease a 13×9” baking pan.  In a large bowl, combine the flour, baking powder, salt, sugar & cornstarch.  Make a well in the center and add the vanilla, eggs, milk, and melted butter.  Stir until well combined and spread the batter into the prepared baking pan.

Drain the peaches, reserving the juice.  Chop the peaches into bite sized pieces and sprinkle over the cake batter.




In a separate bowl, combine the cream cheese, 1 cup sugar, and reserved peach juice until the mixture is light and creamy.  Carefully spread this over the peaches and cake batter.  If a few peach pieces are showing through, it is okay.  Sprinkle the cinnamon sugar over the cream cheese layer liberally. 

Bake for 55 to 65 minutes or until the edges of the cake are done.  The center may still jiggle just a little, but it will firm up nicely as it cools. Let the cake cool completely before slicing and eating.  This will let the cream cheese layer “set”.





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Why does it seem like summer is over already?  Oh, that’s right…school starts tomorrow.  Bummer!  C & I don’t have little ones in school, but since C works for the school system, we still feel the back to school stress around here.  I know it will all calm down once we get into the regular routine, but the first few days are hectic.  This is also a extra busy work week for me since we have multiple court days scheduled so both of us will be on the go quite a bit.

That means a week of fairly simple meals so I don’t have to spend all of my evenings in the kitchen.  The taco roast got rescheduled to this week because it got knocked off the list last week, as did the frozen Oreo pie.  I hope everyone has a wonderful week especially school staff, teachers and students headed back to work!

Salsa burgers with oven baked fries

Bubble up enchiladas with salad

Baked ziti

Pineapple pork loin with baked potatoes

Banana pancakes with sausage

Beef taco roast with fries

Frozen Oreo pie

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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I have been on a bit of a smoothie kick in the last few weeks and I came up with this recipe myself.  I like to eat bananas when they are still a little green so when the black spots start to appear, they lose their appeal to me.  No pun intended!  Now when that happens, I just slice them and freeze the slices for later use in smoothies or ice cream.  No more wasted bananas!  I also bought two or three pineapples when they were on sale, chopped them, and froze the chopped pieces with the bananas.  Now when I want to make this smoothie, I don’t have to use ice and the fruit is ready to go.  Hope you enjoy!


1 cup plain unsweetened almond milk

1/8 cup plain low fat Greek yogurt

1 1/2 cups frozen pineapple chunks

1/4 cup frozen banana slices

1 tbsp. honey


Place all of the ingredients in a blender and process until smooth.  This makes a delicious and filling breakfast drink.



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1. I had the honor of guest posting over at HerKentucky this week and made this delicious Strawberry Yogurt Cake with Lemon Glaze.  I HIGHLY recommend this sweet treat!


2. The 2nd generation of cucumbers are just starting to having baby cukes on them and the 3rd generation has sprouted.  Hopefully there is enough time and warm weather left for the new ones to prosper.



3. I got a late birthday present from C this week and I can’t wait to try it out.  My old blender was having trouble with my smoothie making so I wanted one that had more power but didn’t want to drop $400 for a Blendtec or Vitamix.  I about hit the floor when I saw the prices of those. RIDICULOUS!  This Kitchenaid beauty will be perfect!


4. Is this actually August in Kentucky?  The weather has been cool and damp so it really doesn’t feel normal, but the clear evenings have been gorgeous.  Get outside and enjoy!


5. Last but definitely not least, I had lunch with a wonderful friend of mine that I hadn’t got to talk to in about a year and we had such a great time.  I am not sure if we came up for air during my entire lunch hour.  We had so much to catch up on.

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Welcome back!  Join me over at Rose City Reader for Book Beginnings and you just might find a new book to add to your “to-be-read” pile.  Today I am sharing the first lines from the second book in the Outlander Series by Diana Gabaldon called “Dragonfly In Amber”:

“Roger Wakefield stood in the center of the room, feeling surrounded.”

Hmmm, was Roger really surrounded and, if so, by what or who?  The Outlander series is one of my absolute favorites and I am actually re-reading it now before the newest book comes out at the end of the year.  Ms. Gabaldon weaves a story like no other that I have ever read and “Dragonfly In Amber” is full of historical facts that bear looking up for more information.  So much was happening in Scotland around the time that is portrayed in this book and it is so sad that so much destruction had to happen to such a beautiful place.

These are long and detailed books, but they are worth the effort it takes!

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