Saturday, August 3, 2013

Carmel apples

My favorite fall treat!
Dixie Crystals has a great recipe. It can be found here.

Pumpkin Crunch Cobbler

Found another good Fall recipe. Go on over and Jessica at Mad In Crafts will show you how to make it. It sure looks good!

A new twist on a door wreath


Thanks to Savannah Lorraine
Maybe Savannah will share more craft ideas with us. She is so talented. 

Pumpkins out of dryer vent tubbing

DIY fall felt leaves

So pretty. Go over to Dana's place and she gives you step by step instructions. She has even provided the templates for the leaves.

Green Beans, Potatoes and Country Ham

hillbilly food Green Beans, Potatoes and Country Ham

2 pounds green beans, cleaned, stem ends removed, and snapped
About 1/4-pound thinly sliced country ham (rinse it if you don't want it salty)
1 pound regular or baby potatoes, cut into pieces, you can peel if you prefer
1 large onion, coarsely chopped
Pepper to taste
4 tablespoons butter, unsalted

Place the ham slices in a large saute pan. Add about 3 cups of water. Bring to a boil, then reduce heat, cover and simmer until ham is tender. Remove ham from pot and cut into small pieces. Return to the pot and add the beans, potatoes and onions. Season with pepper. Add a bit more water if needed, but not too much. Bring back to a boil, then reduce heat, cover and simmer until beans are very tender and potatoes are done. (Cooking time will depend on the size and age of the beans.) Taste the beans and add salt if needed but since country ham is very salty, it probably will not be necessary. You can add more water if needed. Add butter to beans and stir until melted; replace lid and cook an additional 10 minutes.
Thanks to:Hillbilly Recipes.

hillbilly Mayonnaise Biscuits

hillbilly Mayonnaise Biscuits

2 cups sifted self rising flour
Heaping 1/4 cup of refrigerated Duke's mayo... because it's the BEST!!!
1 tsp salt
2/3 to 3/4 cup whole milk...varies (Just get the dough "right")

Cut mayo into the flour. I use my hands. I like to get a feel for the dough so I know I've got enough "fat" in it. The one thing I've learned is that you can't rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right.

Once the mayo is cut in, start adding the milk a little at a time. It's easier to add more, than to try and make up for adding too much... Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough "feels right".

Turn the dough out onto a surface dusted with flour and gently fold it onto it's self three or four times, avoiding overworking it. I don't really "knead" it, I just fold and pat it. I also pat it down rather than rolling it now. I pat it to around 1/2" thick. Then cut the biscuits to the size you want. If you're doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits.

Preheat oven to 500. Place the cut or "drop" biscuits on a greased pan. Brush the tops with melted butter and bake at 500 degrees until golden brown. Remove from oven and brush tops with melted butter again.

Finally, sit down and enjoy one of the best biscuits you've ever put in your mouth! Best served steamin' hot with whatever you like to eat with biscuits.

If this don't make you hungry, you ain't southern!!!
Thanks to:

hillbilly Collards

hillbilly Collards

1 smoked ham hock
1 tablespoon seasoned salt
collard greens
1 tablespoon butter

In a big pot add about 3 qts of of water, bring to a boil then reduce to medium, add the ham hock and cook for 1 hour.

Now wash the collard greens and remove the stems that run down the center of the collards and cut them into 1/2 inch slices. Place greens in pot with meat and add butter. Cook for 60 minutes or until done, stirring now and then.

hillbilly Country Ham and Red-Eye Gravy

hillbilly Country Ham and Red-Eye Gravy

1-1/2 pounds country ham, in about 1/4-inch slices
3 tablespoons butter, preferably unsalted
3/4 cup brewed, strong coffee (see notes below)
1/2 cup water

Cut a few small slits in the edges of the ham to help prevent curling when frying. (Do not remove all of the fat on the edges. It adds great flavor to the gravy.) Melt the butter in a large skillet over medium high heat. Add the ham slices and fry until lightly browned on both sides. Remove from the pan and set aside. Add the coffee and water to the pan. Bring to a boil and cook, scraping up the browned bits in the bottom of the pan, until reduced by at least one-half. Return the ham to the pan and turn to warm and coat both sides with the gravy. Serve the ham topped with some of the gravy.

*Country ham can be soaked overnight in cold water and refrigerated, then drained to remove some of the salt. Be certain to pat dry before frying. Country ham with red-eye gravy is traditionally served for breakfast with buttered grits and biscuits. I also like it for dinner, served the same way, or with boiled potatoes, cooked greens and cornbread. You can use coffee leftover from breakfast in the gravy. If it is not very strong, omit the water and add more of the coffee*
Thanks to
for the recipe & photo.

Hillbilly Fried Okra

hillbilly Fried Okra

1/2 cup cornmeal
1 cup all-purpose flour, seasoned with salt and pepper
2 pounds fresh okra, sliced
1/2 cup buttermilk

Mix the flour and cornmeal
Put okra in buttermilk, then coat with flour mixture and fry till golden brown.
Thanks to 
Hillbilly Recipes.
                                          for the recipe and photo

Friday, August 2, 2013

Help I have a mixed up mum!

My mum is blooming. Either it is very mixed up or I didn't do what I was supposed to do to slow it down so it could bloom in the fall. This is the first one I have set out and actually got it to live. Any ideas/tips for this guy next year?

Candy corn ice cream

For this unusual recipe go to http://www.culinaryconcoctionsbypeabody.com/

Candy corn drink

Isn't this awesome? Go over to Better Homes and Gardens for this amazing recipe.

Beautiful fall cake

If mom calls

Support family farms!

Prayer is......

Garlic Lemon Double Stuffed Chicken More Recipes:

Garlic Lemon Double Stuffed Chicken

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
My Honeys Place

Brownie Refrigerator Cake (Chocolate Lush)

1 brownie mix made in 9 x 13 pan size
1 extra large egg
1 (8oz) pkg cream cheese, softened (8 oz)
1 cup powdered sugar
2 (8oz) containers whipped topping
1 (3oz) pkg chocolate instant pudding
1 (3oz) pkg vanilla instant pudding
3 1/2 cups milk
1 Hershey's Chocolate bar for shaving

Mix brownie mixes according to directions. Add egg. 3
Bake (according to directions) in 9×13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies.

Blend puddings and milk together and put on top of the cream cheese mixture. Spread 2nd container of whipped topping on top of pudding mixture. Shave layers of chocolate from bar and garshish top.efrigerate until ready to serve.

Thanks to: 

Psalm 138:3

As soon as I pray, you answer me; you encourage
me by giving me strength.
Psalm 138:3

We have added a new page.

We have added a recipe index to our page. Now if you remembered seeing a recipe on here and you don't want to hunt through all the posts, a link to each recipe will be on our recipe index page.

Wednesday, July 31, 2013


The four most used dry season packet mixes.

The four most used dry season packet mixes.

Dry Buttermilk Ranch Mix

1/4 cup dry buttermilk powder
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives
1/4 teaspoon salt, or to taste
1 teaspoon garlic powder
1 teaspoon dried celery flakes
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon dried dill weed
Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.

Italian Dressing Seasoning Mix

1 tbls. garlic salt
1 tbls. onion powder
1 tbls. sugar
2 tbls. oregano
1 tsp. pepper
1/4 tsp. thyme
1 tsp. basil
1 tbls. parsley
1/4 tsp. celery salt
2 tbls. salt

Mix all ingredients thoroughly and store in an airtight,dry,cool place.

Beef Gravy Dry Mix

3 Tbsp beef granules
1 tsp onion powder
1 tsp garlic powder
1 bay leaf
1/2 tsp celery seed
1/2 tsp thyme
1/2 tsp pepper
1/2 c flour

1. run all ingredients except flour through food processor or coffee grinder until powdered Add to flour and mix together thoroughly. Store in mason jar or zip top bag.
2. To make gravy mix 1/4 cup of mix , 1/4 cup butter with 2 cups water or milk,brown flour mix in butter for a few minutes over medium heat, slowly add liquid while whisking, heat until smooth and serve warm!

French Onion Soup Mix

8 tsp dried onion flakes
4 tsp beef stock powder
1 tsp onion powder
1 tsp garlic powder
1/8 tsp celery salt
pinch sugar
pinch white pepper

* Mix ingredients together thoroughly and store in an airtight container or foil package. Keeps for up to 6 months. It is the equivalent of 1 packet of soup mix.
By Mario A. Gutierrez

Suppertime Biscuits and Gravy

Suppertime Biscuits and Gravy

Everyone loves biscuits and gravy, but these are a full meal by themselves.

1 pound ground pork sausage
1/2 pound bacon
1/2 small onion diced
1/2 small green pepper dices
6 medium mushrooms sliced
1/2 tsp coarse black pepper
salt to taste
2 tbls flour
2 cups milk

Cut the bacon into bite size pieces and fry, add the pork sausage and brown. Add the mushroom, onions and green pepper, then cook until tender.
Drain the excess grease, leaving about 2 tbls in the pan. Sprinkle the flour over everything and mix well. Slowly add the milk, stirring constantly until desired thickness is reached. Serve over biscuits, rice, potatoes or even noodles.

Thanks-Hillbilly Recipes. Kathy Menken Strickler

Tuesday, July 30, 2013

My mind says I am in my 20"s

Canning Dried Soaked Seasoned Beans

The folks over at Little House On The Prairie Living has a great recipe for canning dried beans.
Go here for the recipe. They have tons of great tips and recipes. They also have a facebook page here.

The finished product...aren't they pretty!

I do so exercise!

I suffer from ADCD



1 small head cabbage
3 ribs of celery
2 green peppers
1 medium onion
1 large can diced tomatoes
1 can chicken broth
salt and pepper to taste

Cut all vegetables into bite size pieces. Put in large soup pot with just enough water to cover and cook until the cabbage is done, about 30 minutes. **Use more or less of each vegetable.

Chili Cornbread Bake

Chili Cornbread Bake

Servings: 6

1 pound lean ground turkey
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper, or to taste
1 (15 ounce) can tomato sauce
1 (16 ounce) can chili beans with chili gravy
1 (15 ounce) can cannellini beans or small white beans, drained
2 (8.5 ounce) packages Jiffy Corn Muffin Mix
Milk and eggs (see corn muffin mix for amounts)
2 cups shredded cheddar and Monterey jack cheese blend
Light sour cream (optional)


Spray a large skillet with cooking spray and place over medium heat. Cook turkey, celery and onion until turkey, breaking up the turkey with a spoon. Cook till turkey is no longer pink. Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread.

Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin mix according to package directions and pour batter into prepared baking dish. Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Carefully remove dish from oven and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted.

Serve with tortilla chips and top with sour cream if desired.

Thanks to:
Cheryl Cullen-Fowler

Sweet craving? Here is a healthy alternative

Thanks to-
Lee Ann BrownHillbilly Recipes.

Click on the picture for a bigger printable size

Kitchen measurements cheat sheet

Click on the picture for a bigger printable size

Smoother nail polish trick!

Thanks My Honeys Place for the great tip!

Easy Cheesy Bread Sticks

Easy Cheesy Bread Sticks

1 (10 ounce) can Pillsbury pizza crust dough
1 tablespoon butter, melted 
1/2 cup provolone cheese, shredded 
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt 

Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not seperate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.

Thanks to-

DIY freezer tubes to keep ice from watering down your cooler

photo credit sheltonproducts.com

http://www.sheltonproducts.com has a great step by step tutorial on how to make sealed ice tubes.This will help you save money on ice as well as keeping your fish fresh.

Cutting a recipe in half

Hillbilly Recipes. - Tammie Caldwell's photo.

Fresh Blackberry Cobbler

Fresh Blackberry Cobbler

1 cup All-purpose Flour
1 cup White Sugar, Divided
1 teaspoon Baking Powder
½ teaspoons Salt
6 Tablespoons Cold Butter
¼ cups Boiling Water
2 Tablespoons Cornstarch
¼ cups Cold Water
1 Tablespoon Lemon Juice
4 cups Fresh Blackberries, Rinsed And Drained

Preheat oven to 400ºF.

In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in the boiling water just until mixture is evenly moist.

In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1/2 cup sugar, lemon juice, and blackberries. Transfer to a skillet, and bring to a boil, stirring frequently. Transfer to an 8×8″ baking dish and drop dough onto the top of berry mixture by spoonfuls.

Bake 25 minutes in the preheated oven, until dough is golden brown.

Thanks-Hillbilly Recipes. Denise Greger

A good marriage

The most easiest banana bread recipe ever!

The most easiest banana bread recipe ever! 

Box yellow cake mix,
 5 ripe bananas, 
3 eggs,
 teaspoon vanilla!

 Mix ingredients in the mixer until smooth! Bake 350 for 1 hour, spray bread pan! Sooo good!


Great fall treat

 A marshmallow in the middle! 

Just take large marshmellows and heat the ends to make them stickt, not much, just a little until you make the cob the size you want. Then cover with candy corn point side into the marshmellows


Note: Serve with buttered cornbread.
2 pounds ground beef
2 medium yellow onions, chopped
  4 cans (14-1/2 ounces each) stewed tomatoes  
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened! 

Thanks to-Patsy Carterposted tosave all the recipes here

Pineapple Cobbler

Pineapple Cobbler

 — with 
Peggy Scott Guy.

Happy Thanksgiving


2 Ingredient Cake! Easy and low on calories! 1 box strawberry cake mix 12 oz. 

diet 7-up Combine the cake mix and the 7-up in a bowl and beat with an 

electric mixer until well blended. Bake as directed on box. (I decreased the 

temp to 325° and decreased the time by 5 minutes.) Cool and frost with Cool 

Whip or any frosting of your choice.

Recipe from 

~Lady With The Red Rocker~

How to Rubber Stamp on Iced Cookies - Tutorial - Cake Central

Parmesan Meatloaf

Parmesan Meatloaf

1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup gluten free breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Hungry yet? Go to Mommy I'm hungry for the rest of the recipe. (link below)

by Mommy I’m Hungry

Monday, July 29, 2013

Man Breakfast

Man Breakfast

1 pound mild pork sausage (such as Jimmy Dean®)
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (2 pound) package frozen shredded hash brown potatoes
12 eggs, beaten
1 (16 ounce) package shredded Cheddar cheese


Build a campfire and allow the fire to burn until it has accumulated a bed of coals.

Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender.
Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.

Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top.

Allow to bake until the eggs are firm, about 40 minutes.
Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Alternative: Cook on stovetop for 15 minutes, pour eggs over top and bake at 350 degrees for about 40 minutes

Cajun Amazing Grace

Amish Starter Cinnamon Rolls Recipe

Amish Starter Cinnamon Rolls Recipe

2 cup flour 
1 cup milk 
1 cup Amish batter 
1 egg 
3 tsp. sugar 
1/2 cup shortening 
1 tsp. salt 
1/2 tsp. baking soda 
1 tsp. baking powder 

1/4 cup sugar 
1 tbsp. cinnamon 
1/2 cup crushed nuts 

Combine flour, milk and Amish batter and let set at room temperature overnight or 10-12 hours. Stir down. In a separate bowl, mix egg, 3 tsp. sugar, shortening, salt, baking soda and baking powder. Add to batter mixture all at once to stir down. Pour dough out on well floured board and knead until no longer sticky. Roll out onto 1/2" thickness in a rectangle shape. Brush dough with soft butter. Mix together 1/4 cup sugar, cinnamon and crushed nuts. Sprinkle cinnamon-sugar mixture over buttered dough. Beginning at wide side, roll up, and seal seam. Cut 1" slices and place on well greased cookie sheets. Let rise 30 minutes. Bake at 350 F 30-35 minutes.

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