Thursday, September 11, 2014

Potato Soup

WOW...is all I can say.  It surely has been a very long time since I have posted on my blog.  I remember back in the day when I was on my blog everyday and catching up with my bloggy friends. I miss those days...now we have so much social media it's hard to focus on everything!

Thanks to those of you that send me messages...I am doing just fine!  We are busy with harvest right now....well, not right now...it's not a good combining day.

I made POTATO SOUP a week or so ago and posted it on my Instagram and also my Facebook Page. {Click the links to follow me there!}   This is a hearty soup so one bowl is all you will need...it sure was good on a chilly day paired with a bowl of cucumbers fresh from the garden!


Ingredients
2.5 pounds of potatoes, I don't peel them I just scrub them and make sure they are clean, cubed.
1 small onion, diced.
4 cups of chicken broth.
salt...to taste.  It depends on how salty your stock is!
3 tablespoons butter.
1 cup whipping cream.
garnish as desired: green onions, cheese, chives, bacon

Place all ingredients except the butter and the whipping cream into a crock pot.  Cook on low for around 7 hours.

After the potatoes are cooked through I pureed my soup in my Vitamix but you could also use an immersion blender.  I left out a cup or so of potatoes and mashed them a bit so that there would be a few whole pieces. It just depends on what type of texture you want.  Put the soup back into the kettle and add the cream.  Garnish and serve!!

I hope that all my old friends will see that I am posting again...if you did stop by please leave me a comment so I know you were here!

Farmchick



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Sunday, April 13, 2014

Sunset and bales on our farm.......

Happy Sunday to you all!

I know it has been a terribly long time since I have posted.  I really miss all of my blogging  friends and followers.

Here at our farm we are waiting patiently for spring to come and stay.  Yes, we have had some very nice days but then it suddenly turns cold again! Like right now...I just saw a very tiny snowflake swirling through the air.   I'm ready to be outside in my garden or sitting on our porch. ;).

We were out checking cattle the other evening and I took this pretty picture of our bales and the sun setting.

I would love to hear from you so leave a comment please!  :)

By the way,  I am going to have a give away and the details will be coming soon on my Facebook page.  If you are on Facebook, please consider heading to my page and liking it.  You can find the link right here on the right hand side of my blog.  Thanks!


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Saturday, February 15, 2014

Simple Strawberry Cupcakes

These strawberry cupcakes are a family favorite and they are so darn simple with only five ingredients!

 


Strawberry Cupcakes

 1- 18 1/2 oz white cake mix
3-oz. package strawberry jello
4 eggs, beaten
3/4 c. oil 1/2 to 1 cup frozen strawberries, sliced and thawed

All you do is combine cake mix, jello mix, eggs, oil and undrained berries.
Fill greased muffin pans 2/3 full. Bake at 325 degrees for 18-23 minutes or until the toothpick tests done. Cool and frost with your favorite frosting. :)

Thanks for stopping by and thanks for the emails....I am still around just not doing so well at posting on a regular basis!  :) 


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Saturday, February 1, 2014

From my front porch......

Wishing you all a beautiful weekend! This is my view everyday when out on our front porch!


If you haven't yet ...come on over and follow me on Facebook, Instagram and Pinterest.  You can find the links off to the right! :)

Have a great day!

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Tuesday, January 21, 2014

Chewy Granola Bars


I love these granola bars...  I especially like the nutty flavor of the sunflower kernels...and I like to use sunflowers since we do grow them here on our North Dakota farm.  :)



Chewy Granola Bars

1/2 cup brown sugar
1/4 tsp fine sea salt
2/3 cup honey
3/4 cup butter, melted
 2 tsp vanilla extract
4 cups old fashioned oatmeal
1 cup salted sunflower kernels
1 1/4 cup Reese's peanut butter chips
1/2 cup semi sweet chocolate chips
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In a large bowl, combine oats, Reese's minichips, chocolate chips and sunflower kernels.
In a smaller bowl stir together the butter, honey, brown sugar, salt and vanilla extract until well combined.

Pour butter mixture over the oatmeal mixture. Stir to combine. Press into a greased-parchment paper lined 15x10x1 inch baking pan.

Bake at 350 degrees for 15-20 minutes or until bubbly and golden brown...watch carefully as it will go from golden to burned very quickly! {ask me how I know}

Thanks for stopping by.  :) 







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Wednesday, January 1, 2014

Starting the year off with a recipe! Happy New Year!!!

Hello & Happy New Year!!

I am starting out the NEW YEAR with a RECIPE!  I have had many messages sent to me asking when I was going to start posting recipes and pictures on my blog again....soooo here I am folks!  As always thank you to those who take the time to email or comment.  I really do appreciate you all! 

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Cheesy Chicken & Broccoli Casserole

8 ounces Chicken tenderloins
16 oz. fresh or frozen broccoli
1 can cream of mushroom soup, undiluted
1 cup of sour cream
1-1/2 cups shredded sharp cheddar cheese
1 cup crushed Club Crackers

Cut chicken tenderloins into bite sized pieces.  Brown in a pan with a tablespoon of coconut oil or oil of your choice. Add the broccoli and cook until crisp tender.  I used fresh broccoli. 
 In a large saucepan, combine the soup, sour cream and 1 cup cheese.  Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli and chicken.

Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the cracker crumbs. Bake 10-15 minutes longer or until crumbs are golden brown.

*Sometimes I use French-fried onions instead of cracker crumbs- whatever you have on hand or prefer.  It is also good without either though they do add a nice crunch! 

*Feel free to use fat free soup and light sour cream--I have used this combo and it does work!

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Enjoy!!





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Wednesday, December 18, 2013

Salted Caramel Pretzel Bark

Hello!  This Salted Pretzel Toffee would be a great addition to your Christmas goody tray.  It is simple to make and does not take long at all.  Give it a try!  :)
 


Salted Pretzel Toffee

1 bag of pretzels
1 cup of butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
Kosher salt or sea salt for sprinkling
Line a 13×18 inch baking sheet with parchment paper.
Place 1/2 to 2/3 of the bag of pretzels on the lined sheet and arrange in a single layer.
Preheat oven to 400 degrees.
In a small saucepan, over medium heat melt the butter until it starts to bubble. Add the brown sugar and stir to combine.  As the sugar warms it will combine with the butter. Stir occasionally just until the sugar and butter come together. DO NOT let the mixture boil. Pour the caramel mixture as evenly as possible (it doesn't have to be perfect) over the pretzels and then put the pan into the oven for 5 minutes. After 5 minutes remove the pan from the oven and sprinkle the chocolate chips evenly over the top. Put the pan back in the oven for 30 second to a minute  no longer!  Remove the pan from the oven. Using a rubber spatula smear the melted chocolate over the top of the pretzels. Sprinkle salt over the chocolate, be careful don't use too much! Allow the chocolate to set before eating. Break into pieces to serve.

I hope you enjoy this quick and simple Christmas candy recipe.  :)
Thanks for stopping by.  I would love to hear from you so leave a comment so I can return the visit.  For more posts and pictures stop over at these two sites and follow me!  FRESH FROM THE FARM ON FACEBOOK and  FRESH FROM THE FARM ON INSTAGRAM

Wishing you all a wonderful day.  :)
 

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