| Heritage Acres Farm |
Applesauce Puffs Hi friends! I know it has taken a little while for me to get you the recipe for these Applesauce Puffs... but here it is. This is the original recipe. I put my little notes in parenthesis :)Applesauce Puffs 2 cups Biscuit Mix (I am sure there is a way to make a healthier biscuit mix) 1/2 cup sugar (You could substitute sucanat, it will make it darker, no big) 1 1/4 teaspoon cinnamon 1/2 cup applesauce 1/4 cup milk 1 egg, beaten 2 tablespoons vegetable oil (Never use veggie oil!) 2 tablespoons melted butter Heat oven to 400° .Grease 12 muffin tins. Mix 1/4 cup sugar and 1/4 teaspoon cinnamon and reserve. Combine Biscuit Mix and 1/4 cup sugar and 1 teaspoon cinnamon in a bowl. Add applesauce, milk, egg and oil. Beat well. Fill greased muffin tins 2/3 full. Bake for 12 minutes. Remove muffins and dip in melted butter, then in sugar and cinnamon mixture. Yields 12 muffins. Enjoy! 
08:44 - Monday, September 22, 2008 - comments {8} - post commentHomemade I may sound like a clanging gong, but... I am loving doing most of my stuff "homemade". I have been cooking from scratch and baking and such for a good while now, but it is always good to learn something new. I feel such satisfaction when I learn a new, old way of doing things. Almost always, it is cheaper, healthier and tastier than todays way of convenience. So for tonight, I am going to share with you how to make your own vanilla. First you want to purchase some beans. Now you can go to the fancy Whole Foods mart and pay $5 for 2 or something crazy like that or you can do what I do and browse the net and find an AWESOME deal for 30-something Organic beans for like $20! Oh yeah, it was incredible... check ebay, that is where I found it.  Now the next thing you need is alcohol. Now, we are not drinkers in any shape, form or fashion... so the liquor store was an uncomfortable thing... but you need some to make your vanilla. I bought just a $5 bottle of vodka and it fills up my container and sits until I am ready to make some more. Thats all you need my friends. Are you shocked, I was... and how can something so simple make you feel so accomplished? :) Now... take your beans and put maybe 4 in a little half-pint mason jar. Fill the jar up with your alcohol and sit in a dark cabinet for 30 days. After 30 days you are ready to use. If you decide to make some brownies or some other scrumptious treat that calls for vanilla and you use some up, take your alcohol and top it off. No need to let it set again, it will get all infused with the other vanilla and you will be fine and dandy. So thats it! Have fun and you won't ever have to run out and pay $7 for a teeny bottle of vanilla again. Oh, and there is the idea of a super Christmas gift. A lovely bow and a twig of berries tied to it. Beautiful simplicity.
11:10 - Monday, August 25, 2008 - comments {12} - post commentSalsa! Good Morning my friends, I am up and feeling froggy today! I look forward to all that the day holds around here... I have a lot to do and we have VBS tonight so I have to get moving... Have a GREAT one! God's blessings to each and all... (((hugs)))I have had a few requests for my Hot and Spicy Salsa Recipe. If you have visited my blog before then you know most of 'my' recipes are more of an approximation instead of exactness. But I am happy to share and you can add, take away, whatever you like!  Ok, I had peppers, whatever kind, how many you like... cayenne, jalapeno, habanero, bell, cherry hot, Thai hot... I took about 3 overflowing hand-fulls. I cut off the stem, and tossed em into the food processor, yes seeds and all!  I took a HUGE onion and chopped it in the food processor as well. Cilantro... SO good! Chop up several sprigs... this is a beautiful thing so be sure you use it. Now as I take this out of the food processor I am putting it all into a big 8 quart stock pot. I now began adding tomatoes. I would take my tomatoes and if there was any blemish I would cut that off and then quarter them and toss them in the food processor. I really do not know how many I ended up using, I just kept processing until I had enough to fill my stock pot. Sorry this is not more precise... but this doesn't have to be! If I had to guess how many I would say it took about 20 tomatoes. Remember that is a GUESS!!! Ok, I have an almost full stock pot, I would say we are about 3 inches from the top!  Add about 1/3 cup vinegar, doesn't matter what kind. Add about 1/4 cup sugar Now this is a big guess because you just need to taste and see.... 4-5 Tbsp of Salt SEVERAL-MANY grinds of freshly ground black pepper 1- 6 oz can of tomato paste (I did not add these in previous batches and my salsa was a bit on the juicy side, these helped to add a bit more RED and to thicken things up a little!) At this point taste... if it needs more salt, add it, if it is too sweet, add a little lemon juice, if it needs some more heat throw in some Texas Pete or maybe some horseradish... ooooooh that gives me a good idea!  I let that simmer for a good 30 min or a little longer if you need. Get it good and hot, but not necessarily boiling. Have your jars hot and clean and have your lids ready. When you have it in your jars have your hot water bath ready... you want to process this for a good 15 min, in really hot water. You want to make sure you are getting a good seal. Have fun, and make sure you have your tortilla chips ready... you are going to want snack on this for sure! My Cup Runneth Over...Chas
07:59 - Wednesday, July 23, 2008 - comments {6} - post commentLime CordialCordial |ˈkôrjəl|adjective warm and friendly : the atmosphere was cordial and relaxed. a cordial welcome friendly, warm, genial, affable, amiable, pleasant, fond, affectionate, warmhearted, good-natured, gracious, hospitable, welcoming, hearty I have taken my cue from my Aussie Friend Rhonda Jean and decided to call my concoction Lime Cordial instead of the lame Limeaid... I mean really... which one would you like a glass of??? Yeah, Me too...  Sometimes cordials have liqueur, this one does not. I just like the friendly, old fashioned ring that it has to it. I like how it says, come and sit a spell with me while we sip on Lime Cordial... It makes me think of Anne (Green Gables) throwing a ladies luncheon for Diana and being thrilled to no end about sharing Raspberry Cordial with her bosom friend. So that is what I am doing... I am sharing my Lime Cordial with you, my bosom friends. Just pretend when you are drinking it that we are sitting on the porch together... chatting and laughing like we have known each other for a lifetime. And stick a pretty sprig of mint in there... just to be fancy.   This is my recipe for my Lime Cordial3/4 cup agave nectar in a 2 cup measuring cup Fill the cup up the rest of the way with warm water and stir to dissolve Now you want 1 cup of lime juice You can add 2 cups if you like, but these limes are VERY strong... so I only used 1 cup. Also before you juice your limes, grate them finely (not too much you don't want the pith) and mix in the grated rind with the juice. This is your cordial. What you will do now is freeze it in plastic bottles if you like or put it in a pitcher to drink right now. You will serve your cordial with ice water. Drinking it as is, is much too strong a drink. Depending on your taste you might want to fill a glass with ice and water half full or even less and then fill the rest of the way with cordial. This is quite tasty and is a lovely summer drink. I am tickled to have some in the freezer so sometime this fall or winter I can pull some out and have a taste of summer in December sometime. :) Don't forget the mint... Enjoy! My Cup Runneth Over...Chas
08:27 - Wednesday, July 16, 2008 - comments {4} - post commentSpinach QuicheGood Morning!I know how busy we can be during summer, working in the garden, canning and preserving what is coming in, just general work... So last night I played around in the kitchen and came up with a delicious treat for a simple supper.  Spinach Quiche 8 eggs 1 medium onion chopped 1 can mushrooms 1 box of frozen spinach 3 cloves of chopped garlic 1 Tbsp of parsley 1/2 cup sour cream 4 oz. cream cheese 4 Tbsp. butter 2 pie crusts Chop all of your veggies and beat your eggs, mix together thoroughly. Break your cream cheese and butter in bits and add, add sour cream and mix. Pour into pie crusts and bake at 375* for 30-40 minutes. Serve with a salad.  I hope you are having a great day... May you enjoy today and all of its beauty.My Cup Runneth Over...Chas
08:05 - Wednesday, July 2, 2008 - comments {9} - post commentBrown Sugar and Cinnamon Focaccia BreadWelcome and Good Morning! I hope you are having a swell Thursday...I figured with it being my favorite day, I would share with you some Thursday love... and you will LOVE this recipe! My dear friend Lindsey adapted it from a recipe for a savory focaccia bread from a magazine we both get through email, it is such a lovely magazine. Beautiful pictures, great recipes and crafty ideas. It is called Seasonal Delights... go check it out! Anyhow back to the reason you came... the Brown Sugar and Cinnamon Focaccia Bread... the name is a mouthful in itself. Ha  Brown Sugar and Cinnamon Focaccia BreadIngredients: 1 cup warm water (110°F) 1 teaspoon sugar 2 1/2 tsp active dry yeast (I used a tablespoon) 2 1/2 cups flour (I used soft white wheat) 3/4 teaspoon salt 1 tsp cinnamon 3-4 T sugar (I used sucanat) 4 T butter, melted, divided 1/3 cup brown sugar and 1 tsp cinnamon for topping 1/4 powdered sugar, milk, vanilla for icing Stir together warm water and sugar in a small bowl. Add the yeast slowly, stirring constantly to dissolve. Let stand until bubbly, about 10 minutes. Meanwhile, in a large mixing bowl combine the flour, additional sugar, salt and cinnamon. Make a well in the center and add the yeast mixture and 2 tablespoons of the butter. Stir to combine thoroughly but try not to knead at this point. I had to mix it together with my hands just a bit to make sure it was all mixed up. Cover and rest for 30 minutes. Preheat your oven to 425 degrees after 15 minutes of the resting time. Remove dough to a lightly floured surface and knead for 30-60 seconds. The dough should still be fairly soft but also smooth. Roll out about 1/2 inch thick and place on a baking sheet or stone. Push your fingertips down into the dough, making dimples, not holes, all over the dough. Spread the remaining 2 T butter over the top. Combine topping ingredients and spread all over the buttered dough. Bake for about 15 minutes. Remove from oven. Place powdered sugar in a bowl and add *maybe* 3 t milk, a little bit at a time, until the consistency of icing. Add the tiniest splash of vanilla extract and stir. Drizzle over warm bread (I like to cut into strips and then drizzle) and serve. Oh yum, these were so good. Thankfully Shannon and the kids finished them off so it freed me of the temptation. I hope you all have a fantastic Thursday! Love to each of you! xoxo My Cup Runneth Over...Chas **Oh! And YES this recipe is going in my binder, FOR SURE!**
07:34 - Thursday, June 26, 2008 - comments {7} - post commentMoma Chas's RecipesMy Favorite Recipes, I have them everywhere... in my recipe box, in cookbooks that have been bookmarked and rabbit eared, on the computer... But there are times, they are not easily found. My friend Lindsey shared with me a brilliant idea a long while back... since then my Book of Recipes has grown. This is separate from my HomeKeeping Binder, which we can talk about in the future...Of course the computer is a key element. I have inputed most of my favorite recipes into a document file and saved so I can find them on here if I need to.  My folder is a LARGE 2" binder... I have the printed recipes in my binder, organized in several different sections. Main Dishes, Breads, Desserts, Party foods, and a catch-all section.It could still use some more organization, maybe a list page that tells me what page I will find My Banana Friendship Cake or Scarecrow's Cinnamon Rolls. But even without one, I still really enjoy using my recipe binder. I know that my most loved recipes reside in these pages and I love just browsing through from time to time.  I hope you enjoy this idea... It is one that I love and it helps me a lot in my homekeeping. Have a beautiful day dear ones! My Cup Runneth Over...Chas
07:17 - Wednesday, June 25, 2008 - comments {10} - post commentCucumbers and Onions Good Morning! I hope this Friday finds you all well and good! I made something last night to go along with supper and it was so yummy I wanted to share the recipe with you. Cucumbers are coming in rapidly around here... even with planting only a couple of plants this year. But they are abundant and as the old saying goes Waste Not Want Not. Take and slice 4 cucumbers, you can peel them too, but I didn't! Put them in a bowl and toss them with 1 tsp salt to bring out the juice. Let that mixture sit 15 minutes. Now drain the juice. Add 1 onion and several hot peppers 1 Tablespoon full of Vinegar 3 Tablespoons full of Sugar and mix everything well. Very good... it is a little sweet and a little salty... My Cup Runneth Over...Chas
07:19 - Friday, June 20, 2008 - comments {6} - post commentTuesday's RecipesGood Morning my friends... I have had a few requests for recipes over the past few weeks and maybe even longer Sorry it took so long! Homemade Vanilla Ice Cream ** Please note, this is just how I do it, there may be a better recipe out there... AND I use raw eggs, so if you have a problem with that, don't use this recipe, or you can adapt it to how you would like. ** 5 eggs 1-2 cups sugar 4 T vanilla Put this in your blender and blend Add milk, or if you have cream, but I don't usually have cream... I don't know how much milk either, you just add... Sometimes I will add a bit of powdered milk if I am running low or whatnot. So I add till we get to about 3/4 full in the blender and blend, pour into the ice cream maker. Fill with more milk till it gets close to the fill line... now taste it. Is it REALLY sweet? If so, then go ahead and get it going, if not, add a bit more sugar. You want it almost too sweet, because it will mellow out as you make it. You don't want it to taste like frozen milk. Now, if you know how your ice cream maker works, just pop on the lid. Sit it in the tub. Alternate rock salt and ice till you get to the top and turn her on! Make sure you add more ice or rock salt as necessary till it stops turning and then your ice cream is READY if you like soft serve... if you want to harden it, you can pour it into a casserole dish or a tupperware container and freeze. Taco Soup 2 pounds ground beef 2 cups diced onions 2 (15 1/2-ounce) cans pinto beans 1 (15 1/2-ounce) can pink kidney beans 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 1/2-ounce) can Mexican-style stewed tomatoes 1 (14 1/2-ounce) can diced tomatoes 1 (14 1/2-ounce) can tomatoes with chiles 2 (4 1/2-ounce) cans diced green chiles 1 (4.6-ounce) can black olives, drained and sliced, optional 1/2 cup green olives, sliced, optional 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) package ranch salad dressing mix Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Pickled jalapenos, for garnish ***I added some rice, some extra beans, some hominy... you can whatever you like! so go wild!*** Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos. CROCKPOT ENCHILADAS 1-1/2 lb. ground beef 1 medium onion, chopped 1-2 cloves of garlic, minced 1/2 tsp. salt 1/2 tsp. pepper 6 corn tortillas 2 C. fresh or frozen corn (or 15-oz can) 1 19-oz can enchilada sauce (or you can make your own like I do) 2 C. (8 oz) shredded cheddar cheese 1 2-1/2 oz. can sliced ripe olives, drained 1 C. sour cream ***Again, I add what I like here... you don't have to follow the rules too much! Just use this as a guideline and do what you like!*** Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream. I hope you enjoy these recipes!! Have a blessed day! My Cup Runneth Over...Chas
07:57 - Tuesday, June 10, 2008 - comments {6} - post commentFall in Love with you Peanut Butter Cookies Good Morning!!!I hope you had a great weekend, we sure did. Just great... We went to a graduation party, we went to a cookout, we played games, we went to church, we went to a 'heated' swimming pool party, visited with family... full and fun was the theme of the weekend! And you would know that it truly was by the quietness in my home right now... all my wee ones are sleeping from the oldest to the youngest are taking in a little extra rest this morning and I don't mind one bit, they deserve it. I wanted to share a recipe with you this morning, I call them Fall in Love with you Peanut Butter Cookies because when my husband and I were courting, I made these for him. And I feel that it contributed to his falling in love with me! So feel free to give these a try, but single ladies, be wary of who you make them for! hahaha!!!Fall in Love with you Peanut Butter Cookies 1/2 cup butter 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar packed 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 1/2 teaspoon vanilla 1 1/4 cups flour all purpose In a large mixing bowl beat the butter and peanut butter. Add sugar, brown sugar, baking soda and baking powder. beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Shape dough into 1' balls. Roll in sugar and flatten by making crisscross marks with the tines of a fork. Bake at 375* for 7-9 min or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool. I hope your day today is beautiful and until tomorrow...
07:45 - Monday, May 5, 2008 - comments {3} - post comment
|
 DescriptionWelcome to the Journey of our lives here at our place on this Mountain, our Heritage Acres Farm. My name is Chas and here you will find my thoughts, my ideas and my accomplishments of my life as a Christian wife to my Sweetheart of many years, and as a Homeschooling Moma to my 4 beautiful blessings. We are making the most out of what God has abundantly blessed us with! Truly, My Cup Runneth Over... I hope you enjoy your visit here and come back soon! 
.gif)
Home User Profile Archives Friends Heritage Acres Farm Homeschool My Clothesline & Etc. (My Online Yard Sale) Country Girl (Cameo's Blog) These are the Day's of Elijah (Eli's Blog) Down---to---Earth Little Jenny Wren Little Homestead in the City Steve & Terry Maxwell Rabbit Trails Bible Gateway Beeyoutiful Posie Gets Cozy Raising Godly Tomatoes The Way of the Master Motherease Like Merchant Ships The Evearitts of New Salem How I See It Team Bettendorf Hind's Feet Vision Forum Farm Girl Fare Hillbilly Housewife Train Up A Child Friendship Threads Solar Family Farm Recent Entries - A New Day... - Happiness - Wow... - Overwhelmed... - The Craft Festival  What's For Supper?  Foods Put By ~2008~ On my Bookshelf Today What I've Read Recently
Graphics by Home Sweet Homepage |