I'm Back!!

I have been MIA for a while now dealing with some health issues and schooling. We took the kids on vacation for spring break and it was a big enough refresher for me to get back in the grove of things. I feel much better and happier than I have ever been. So with that being said I hope to post several times a week again. Meaning more canning recipes, more regular recipes gardening photos as time approaches, its also that time of the year we have more baby bunnies and my regular rambles about this and that. So gear up and send me your questions.

We also went on vacation with some good friends. 

All of our kiddos along the Roaring Motor Trail

One of the places we went. Looking over into North Carolina

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Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly scrambled

1 cup milk

1 cup all purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 quarts whole strawberries, capped and washed

4 ounces Neufchatel cheese, cut into small pieces

Plain Greek yogurt, vanilla ice cream or whipped topping for serving optional

Preheat oven to 350 degrees. Melt butter and pour into 9x13 inch glass baking dish. In a small bowl, mix together the egg, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Serve hot out of the oven with choice of topping, if desired.

Note: The berries will sink and become mushy the longer it sits out of the oven after baking. Best if eaten hot fresh out of the oven.

Recipe credit goes to Kitchenscoop.com 

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Loaded Potato & Buffalo Chicken Casserole

Loaded Potato & Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed 1 inch (I use chicken tenderloins)

8 to 10 medium potatoes, cut in 1/2 inch cubes

1/3 cup olive oil

1- 1/2 teaspoons salt

1 tablespoon black pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Preheat oven to 500 degrees.

Spray a 9x13x2 inch backing dish with cooking spray. 

In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the potatoes with the raw marinated chicken. Top with cheese, bacon and chives.

Return the casserole to the oven and bake for 15-20 minutes or until chicken is cooked through and topping is bubbly.

Serve with extra hot sauce and/or ranch dressing.

Note: I don't find this spicy at all. If you want some kick add your favorite powdered buffalo seasoning or some ground cayenne pepper to the seasoning mix.

Recipe from Food.com~Internetnut

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Homemade Egg Noodles

I watched and helped my grandma and mother make noodles for years. But, they never used a recipe and never talked about what they put in them. I was the basic gopher and noodle tray holder. On several occasions I got to cut some of the noodles.

When it came time for me to make noodles on my own I was scared to death. First few times they weren't to bad but they could of been better. Some twelve years ago I found an awesome little cookbook and it has some great recipes in it. One of which is the egg noodles I'm about to share. Thank you Better Homes and Gardens for putting out great cookbooks such as the paperback I own.

Homemade Egg Noodles

1 3/4 cups all purpose flour

1/2 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten ( normally use farm fresh eggs brown eggs are best)

1/3 cup water

1 teaspoon cooking oil or olive oil

In a large mixing bowl stir together flour and the salt. Make a well in the center of the mixture. In a bowl combine eggs, water and oil. Add to flour mixture; mix well.

Sprinkle kneading surface with 1/4 cup of flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total). Cover and let rest 10 minutes. 

Divide dough into fourths. On a lightly floured surface roll each fourth into a 12x12 inch square (about 1/16th inch thick). Cut with a pizza cutter as desired.

Note- I prefer my noodles thicker so I say roll out to desired thickness. 

I do believe my Grandma Covey would probably tell me I did it all wrong with the thickness but to each their own. I'm glad I have the memories of going to her house and making noodles with her. 

~ Farmgirl

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New Years

~ FarmgirlPin It