As today is a nice and softly raining day, I thought about this uplifting and smile bringing meal for my lunch today. As I have had a headache, since Mother’s Day, Sunday through Thursday, today. I could really use something, uplifting, and this is it!
I just used some Italian bread along with Velveeta (off-brand) Cheese and some home canned butter which I will make a post on, very soon.
No haters on canning the butter, please! I followed the Ball Bluebook canning book for about 30 years. But, now when I know that it is safe for me to can something, I do it for me. So I am kinda like a rebel canner but I do not cuss as that group does. So don’t follow me, search out canning for yourself.
The only thing that I can find wrong is that I used salted butter and its too salty for me.
The cast-iron skillet is a treasure for me and everything cooked in it, comes out so very nice.
Hello Everyone, I have not been feeling up to par with my bs so I have forgotten to post for Saturday.
I hope that you had an awesome day, today!
My photo is of an opened jar of canned mustard greens, which are in my archives, somewhere. I don’t feel good enough to hunt them, today.
But, I am featuring my cornbread recipe for today, and so here it is.
1 c self-rising flour 1 c self-rising cornmeal
2 large eggs 1/2 c sugar 1 8-oz glass of milk with 1 TBSP of vinegar in it. Use 3/4 of the milk and see if you need the rest of it.
1 TBSP baking powder 2 TBSP of lard in a baking pan.
Heat the oven to 350 degrees before you mix the batter.
Mix all in a large bowl. Use a thick potholder to get the cast iron skillet out of the oven and pour the grease into your batter and stir it up. Pour batter into the baking pan and bake 25-30 minutes, until golden brown.
You can leave out the sugar or for sweeter cornbread like jiffy, use 3/4 c of sugar in the recipe. I hope that you will try this recipe. It has been my tried and true recipe for so, very, many years, now. Connie B.
Hello Everybody. Here’s my fudgesicle recipe for you to enjoy!
1 box of instant pudding that says 4 servings on the box.
Put the pudding in a large bowl and add 2/3 cup of whole milk and whisk together well. Ladle into popsicle molds and put them into the freezer for overnight. When ready to eat them just run warm water over the
A lovely and rain fresh morning, on this North Florida day. Hopefully with more gentle rain to come. I hope that your day is good and that you take the time to feel the breeze and last but not least, smell the flowers.
A bonus day would include, picking flowers as well!
Today is just a photo of future days to come and I wish that I could have the senses of smell added to this post for you, whoe it was atrocious and I wish that I could have bottled some of it.
This was on last Sunday that I fired up my new gas grill for the first time. Also, it was my very first cook on a gas grill so it looks a little burnt but it was good.
The little steel tube is for hickory chips that burnt up as I needed to fire the grill up on all three burners for the chemicals to burn off for 15 minutes. The wood chips caught on fire and I had to put them out with water. So there was no hickory-smoked smell for the chicken, but next time there will be!
I hope that you like today,s post and will share and come back soon. Thank you for your time! Connie B
Good Evening All! I am late posting today as it was a very busy day for me. I hope that your day was good and tomorrow is even better for you!
I have a little tip-recipe for you, today.
A quart jar of Thomas Orange Blossom Honey! I do believe that it was processed off of 441 North, from Lake City Florida, and heading North on 441 to Georgia. As I have passed that place of business many times throughout the years.
Now, I do not know where He put out all those Bee boxes, in which-ever orange grove. When I was a child, down in Ocala Florida on Highway 301, there used to be a lot of beautiful Groves of oranges-tangerines and grapefruit but that has been many years ago.
If you have followed along on this blog, then you know that I am always into one thing or another. I have always had a quest for learning and doubt that I will ever stop searching for things I feel that I just have to know.
I do make some of my own meds and that is how I came across the reason to use this tip, for myself. As I am allergic to all antibiotics except for one, I have to treat myself, when the Dr. says I can not help you! I do not have the plague and am not sick. I was just trying to keep my immune system built up very strong.as I have COPD and can not even be around anyone that is sick.
As a child, I was healthy as a horse. I am not going to tell you the remedy that I tried out as I made a mistake and it was a painful one.
Needless to say, I took a half dose of my item and it blistered the inside of my mouth and the inside of my lips. Agony! I researched and remembered that honey is great on burns, more on that later.
Also, honey is great for mouth cankers and fever blisters which I have never had. So I took a big spoon of honey and held it in my mouth as long as I could keep it there, which was not long. I did this twice a day for 2 days and I was back to healthy, no more blistered mouth and lips.
Yesterday as I was canning milk, yes milk. Only Rebel canners do this and this is not by the blue book, so no haters, please. As I was taking the jars out of the pressure canner and placing them on the counter on a towel next to the stove. One jar slipped and fell on its side.
If, you are a canner, then you know that the jar lid seals with a pop as it sits there and cools. That means that when it fell over, the boiling hot milk in the jar, shot out in a stream of pain for me as I did not just get out of the way and let that milk go all over my kitchen.
Of course, dummy me stood right in the way and set the jar back up with a thick potholder and it stopped squirting out of the jar. But the damage was done to my upper chest, tender parts.
So, again honey to the rescue for last night and more for today. That was a bad burn but you can not even see the burn today. So honey is great food and it is a healing medicine for burns. So please remember this!
Good morning everyone, coming from this North Florida, beautiful, blue sky day! I hope that you find beauty in this day too.
I just got back inside from my little, apartment garden, which has 8, very nice Rutger Tomato plants and 3 Crook Neck yellow squash seedlings that have just spread their pretty little leaves from under the ground to peek up towards the sun.
I had to put up a trellis that has 104 pieces for the squash to grow on, so they wouldn’t grow running down the street. I do miss the country life so much that I just have to bring some of it to the city!
I just miss having my 3 huge gardens of vegetables along with my old Mulberry tree-Fig Tree-Wild Blackberries. And most of all, my heavenly blue Morning Glories growing along a long hitching post.
And last but not least, my Honeysuckle Bush Vine that I had gotten a starting from the Suwannee River ditch in White Springs Florida. There were many baby mocking bird nests in that Honeysuckle trellis.
But, I am a City dweller now, so I must think of ways to bring the country to the city, as I am only allowed 5 plant pots for the front and 5 for the back of my apartment and three of those are fancy roses that I would just about die, without having those.
I am sorry to be taking you back into my previous years! But those were the days!
Recipe time, now, you ask? Yes it is time!
2 fresh whole pineapples that are ripe. When you can just easily pull out a leaf, then it is ripe.
1 c sugar and 1 c water
A pineapple corer is amazing and with it, you will never ever buy pineapple in the can again! They are sharp, so be careful!
Cut off top of pineapple about two inches down from the top. So the corer will fit nicely and you will be able to turn the handle twister and navigate the pineapple as you are trying to twist down in the very middle of the pineapple. Then just pull out the core.
Do, both pineapples and put into a large food processor, along with the sugar and water and blend up. Small processor, just do this in small amounts. Put this lovely smelling pineapple sorbet into a covered container, into the freezer.
Take out 15 minutes before serving. Once you get the aroma and taste of a fresh pineapple that is wafting through your house, you will be spoiled for life.
I do hope that you will try this and enjoy with friends and family! Connie B.
Happy Thursday, on this glorious North Florida day!
It is so beautiful outside, with a blue sky day and an awesome windy, breezy day. I was outside for most of the day and almost had to beat myself with a stick to make me come back into the apartment, but a neighbor sent me on my way to do this post for you.
I started out washing the outside doors of my apartment and went on to do all the outside window cleaning. Also, I cleaned and prepared my gas grill so that it will be ready when I am, which may be very soon with this beautiful weather!
After all that cleaning, I had gotten hot and sweaty so I made an ice-cold coke and sat out back in my rocking chair with my refreshment. I was watching a buzzard that was gliding on the wind currents, I also was watching a wasp and a news-carrier wasp (they don’t sting). The skeeter hawks were everywhere. And my wind-chimes were singing in the wind. I could have sat there all day, with nature for my company.
Onward to the recipe tip that I have for you today, as I just may, sneak back outside and disappear into nature for the remaining time of this day, as nature holds my heart and soul, very near,
Ok, enough! 1 glass of milk with 1 TBSP vinegar stirred into it.
You can use lemon juice instead but I prefer vinegar. Let this sit for 5 minutes and it is ready for your recipe that you need it for. Or, it is ready to drink if you love buttermilk as I do!
I truly do thank you for stopping by today and I hope that you will visit again and share these recipes. Connie B.
Peaches for many recipes.More sweet peaches along with 7-lbs of ground chuck hamburger meat.
Oops, I missed Tuesday’s post! No, I didn’t, as I was thinking about it all the day long.
I did a little grocery shopping, early in the day. I spent $50 for 41 meals for me (for the meats). I picked up ground round, chicken thighs, rack of ribs, hotdogs, and 4 lbs of Nettles link sausage.
Next on my list for the day was to cook up that 7-lbs of ground chuck and then can it in pints for 75 minutes in the pressure cooker. Afterwards I canned up the peaches in a water bath canner. I just drained the peach juice and heated it up for a couple of minutes (about 4) as I did not want to do the hot jar hot water canning method as I cheated and used my pressure canner water that was boiling hot and I added cold water to be able to cover the jars of peaches with as there was hardly any siphoning from the meat jars. That means clean water.
By the way, I used the barely warm peach juice to fill up the jars that I ladled the peaches into (1-inch headspace) always. Put those jars into the water and waited for the rolling boil so I could set the timer.
So I needed to do warm water and warm jars on this water bath canning of the pint peaches from the #10 can. I was using my pressure canner as a water bath canner (NO LID). Once the water started boiling, I set the timer for 15 minutes. As this was water bath canning for the peaches, I just lifted out the jars with tongs and set them on a towel on the counter beside the stove. And listened for the sweet pinging sounds, which started happening after 5 minutes of time, rolled by.
Please no canning haters or by the ball canning book only! I started out around 40 years ago by the ball book but now since I have been canning for so many years and no one has died or gotten sick in all this time. I know what is safe for me, even if it is 3 years in the jar or even longer.
Next, it was time to do my hair, which took about 2 hours of my time.
So. I was thinking of the Blog, but for once I had an extremely busy day which was a very nice day! So, please forgive me for being a day late! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
Good morning all, from this stormy looking North Florida day. The trees are dancing, whipping round and round and spinning in circles of wind. When I see the trees dancing like this, then I know that we are in for a good one! Stay safe and you might want to cook while you can, this morning. I will be having left-overs of this stroganoff that I put together yesterday!
I can up beef roast in big 1 1/2 inch chunks in pint jars, for myself. And this is the meat that I used. You could save some roast beef left-overs or cook up a pound of roast for this recipe.
1 pint of cooked beef roast
1 giant hand-full of dried mushrooms
16- oz of sour-cream and 1/2 bag of cooked egg noodles (just before dish is ready).
2 Large dried Mexican red chili peppers with seeds sliced up
As the meat is already cooked. I put it in a big pot and added the broth from the roast beef to the pot also. You will need 3 cups worth of liquid, add water if you need to. As there is not a lot of liquid in this recipe, I heated this up on low-medium and added all the spices into the pot. Also the chopped red peppers (I used 2) and the mushrooms. Cook this for about 15 minutes minutes to soften up the peppers and dried mushrooms and to let flavors meld together.
Watch the pot while you are cooking. You do not want to boil out the liquids.
Start boiling your 1/2 big bag of egg noodles for 8 minutes and then drain and have ready.
Add the 16 oz container of sour-cream to the pot and combine. Now add the drained egg noodles and combine. Cook on low for about 7 minutes to let the flavors combine.
I enjoyed this dish and I hope that you will try it. It was my first time cooking with dried chili peppers so I kept the seeds out and then added 1/2 at a time and tasted the pepper skins to see that they were not too hot for me. I like hot stuff but I did not want to die! I ended up with all the seeds in the pot.
Good morning All, from this chilly and breezy day in North Florida day.
I just love it as soon we will be into those hot summer days that I used to love when I was a lot younger and with no health problems in sight.
I hope that your day is well as my chilly and breezy day is for me.
Today, I want to talk about an air-fryer recipe or two. This was so good as I had seasoned the hamburger meat with my favorite spices and patted it out for the freezer. The onion rings were store-bought and out of the freezer also. (Accent and Cavendish Greek Seasoning) are my favorite spices along with garlic and onion powder and pink salt.
To prepare my little air-fryer, I put a piece of foil in it whenever I cook with it as it makes easy cleanup
I used an empty tuna can bottom up to create a broiler pan for my burger and cooked it at 400 degrees for 5 minutes per side.
I did air-fryer the onion rings first at 400 degrees for 14 minutes while shaking the air-fryer basket along the way. Then I did my hamburger. When it was done cooking then I added 2 slices of sharp cheddar cheese and put it back in the air-fryer for a very short time to melt the cheese.
Please forgive the light bread as I was out of buns. All this meal needed was an ice-cold coke! And it was almost Restaurant quality for 24 minutes of my time.
