Tuesday, November 26, 2013

Apple Cranberry Oatmeal

Apple Cranberry Oatmeal, Farmers Wife Original

It probably won't come as a surprise to many people that I'm posting 2 breakfast recipes in one week. But you know me and I LOVE breakfast foods! And with the holidays fast approaching... (Yes I realize that one is this Thursday... lol!) we can all use some healthier breakfast options after all the pumpkin pie we're about to consume.

This last week my hubby has been home a lot due to massive amounts of rain keeping them out of the fields, and when he's home I like to experiment with recipes. Well I've been playing around with oatmeal for a long time and this last week I made up a recipe my WHOLE family liked, and that is saying something since some of my family isn't huge on oatmeal. Now this recipe is something you could easily adjust to fit your taste. More sugar if you like it sweeter, or less if you like it more tart. Either way, it's fabulous, fast and easy!

Ingredients: yeilds 2 serving sizes, which actually fed all 4 of my family members
1 Granny Smith Apple, peeled and diced
1/4 cup Fresh Cranberries
1 3/4 cup Water
1 Cup Old Fashioned Oats
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg
3 Tablespoons Brown Sugar

Put your water in a medium saucepan and allow it to come to a boil. Once it starts boiling add in the diced apple and the cranberries. Allow to cook for about 3 minutes, or until the berries have popped and the apples are softening. Add the oats, spices and sugar and stir. Allow the mixture to cook, stirring often for 5-6 minutes. Then cover and let sit for 2-3 minutes. Serve warm, with milk or however you like your oatmeal.

We give this 4.5 stars. My family loved it, my kids gobbled it up and so did I, my hubby said he'd like it more tart next time but otherwise loved it!

Happy Thanksgiving!
Print Friendly and PDF

Friday, November 22, 2013

Breakfast Sandwich

Breakfast Sandwich, The Farmers Wife Recipe

Today is a rainy day here in the southwest, which is something akin to a snow day for most of the nation. Things shut down, maybe not school unless it's flooding, but farms which is our biggest industry (and quite obviously my favorite!) and things just kind of slow down. For us being a homeschool family we take advantage of these rare and special days. My son gets the day off school because Daddy gets the day off work (well not really, he has paperwork but our 5 year old thinks that is fun too, I mean it's farm related so it must be awesome right?!?) And on days such as this I love making a special breakfast for my family.

Now don't take this to mean I ALWAYS make special breakfasts because it rains... Because I don't, I am in no way superwoman and there are times that a take out pizza suits me just fine! But then there are rainy days where all I want to do is bake, plus you add to it the holidays are just around the corner and it ups the baking desire. Well this isn't your normal baking recipe, and but my family loved it!

Now you can use whatever your favorite breakfast bread is, English muffins, bagels, sandwich thins, or even a tortilla and make it a burrito of sorts. But this is easy, and a great way to have breakfast on hand and ready for the whole week!

Eggs (no set amount, that is up to you!)
Canadian Bacon Slices (you can use ham, bacon or sausage as well, but this is our favorite)
Sliced Sharp Cheddar (again you can use your favorite, but sharp cheddar is AWESOME in this!)
English Muffins (or bread of choice, we used some honey wheat buns my Mom in law made!)

Spray the wells of a jumbo muffin tin with non stick spray. Crack one egg into each well, and break the yolk with a fork and add pepper. Bake at 350*F for about 20 minutes, or until cooked through. Meanwhile slice open your bread and place them open on a baking sheet. Place one slice of cheese on the top piece of bread, and the canadian bacon on the bottom. Once the eggs are finished cooking, remove from the oven and switch it to the broiler, place your pan with the bread under the broiler for a few minutes to melt the cheese and heat the meat, once done (keep a close eye on these!!) remove from the oven, place the meat on top of the cheese, and add the egg to the bottom bun, assemble and eat!

I know this isn't your typical recipe with strict guidelines etc. But it's really based on how much you want to make. Once these are made you can wrap them in wax paper and place in the fridge or freezer for a quick meal later in the week. Just make sure you unwrap it before heating in the microwave or oven. We loved these with homemade hashbrowns and some fruit on the side, and of course you can't forget the coffee! ;-) We give this 4 stars!

 Happy Eating!
Print Friendly and PDF

Friday, November 1, 2013

Banana Bread

~Banana Bread, Family recipe~
Happy weekend friends! Fall is among us now, even here in the southwest and I'm loving it! For me fall is all about soups, fresh baked bread, pumpkin coffee, hot chocolate, and delicious baked goods! What about the fall colors you ask? Well I'd love those too except I live in the desert and the only color changes I see are in the fields when the tractors are either Green (personal fave!) or Red (blech! hehe!). However I grew up back East and can totally appreciate the beautiful leaves changing colors, and at times do miss the change. But alas, I'm stuck baking up goodies in my kitchen instead of watching the leaves change... Hmmm... I think my waistline would be happier if I moved... ;-)

Ok, back to the recipe at hand. Well I have to admit I can't take all the credit for this one. It's a recipe I slightly adapted from my Mother In Law! Why did I change it you ask? No good reason, except pure laziness and my need to spice things up.... LOL! Ok, truthfully the original recipe has some wheat flour in it (which I rarely use and so it goes bad quickly) and OJ which doesn't keep long in my house... It's usually half gone by bedtime the day I buy it. I love the original recipe, and will post the original and tell you how I changed it so you can make it both ways and see it's fabulous no matter how you make it! 

Now I know, most everyone is posting sinfully delicious pumpkin recipes, and I love those too. But who doesn't love a good Banana Bread? This is great for fall, full of delicious flavor, and wonderfully moist! Enjoy a loaf or 2 this weekend, it's great with a cup of coffee! ;-)
1 1/4 Cup All Purpose Flour (or 1 3/4 cups if you're being lazy like me!)
1/2 Cup Wheat Flour
1 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon (my additions, you can leave it out but I love the spiciness it adds!)
1/2 teaspoon Nutmeg (^ what she said up there!)
3 Mashed Bananas
1/4 Cup Margarine or Butter, softened
2 Tablespoons Orange Juice (I usually leave this out and just do all of it Lemon Juice)
1/4 teaspoon Lemon Juice
1 Egg
1/4-1/2 Cup Raisins (or chocolate chips, cinnamon chips, use your imagination here!)

Heat oven to 325*F, grease & flour (or use Baker's Joy!) the bottom and sides of a loaf pan, or mini loaf pans work too. Using your mixer blend all the the wet ingredients together, and while that's mixing whisk together the dry ingredients in a separate bowl. Add the dry ingredients to the wet and beat for 3 minutes at medium speed. Add the raisins, and gently mix. Then pour the batter into the prepared pan. Bake for 60-70 minutes or until toothpick comes out clean. Remove from the pan and let it cool.

This is a pretty basic and classic recipe which is why we love it so much! My family gives this 5 stars, and I hope yours does too! ;-)
  Happy Fall Baking!
Print Friendly and PDF

Monday, October 7, 2013

Easy Potato Soup

Easy Potato Soup, Farmers Wife Original

Ahhh... It feels good to be back! Finally have a computer that's working again... It's been an interesting month y'all! lol! It started a few weeks ago when our 5 year old thought it would be a cool idea to try to plug my phone charger into a port on my laptop... Fried my motherboard... Yeah... That was not a good day... But My amazing Hubby was able to recover all my files and set me up with his old desktop. I've just been biding my time waiting for him to get his junk I mean files off of it. ;-)

Then my whole family came down with colds... And these were NASTY! For anyone who's gotten the nasty head cold that went around last month I am truly sorry for you... cus it was bad! I'm glad to say we're over it and getting life back to normal! But that is what spurred this lovely soup recipe I'm about to share with y'all!

I don't know about you but when I'm sick all I want to eat is soup (did I mention I lost 5 lbs. while being sick?!? Oh yeah baby! haha!) but I quickly get tired of the traditional Chicken Noodle or Rice soups... So I came up with this, and it was delicious, creamy and my whole family LOVED it! Now granted our sinuses were stuffed up, and our taste buds were off... So i guess if you hate it blame it on my nasty head cold... Lol! ;-)

2 Tablespoons Butter
1/4 Onion, diced
1/3 Cup Bell Peppers, diced (whatever colors you have or prefer!)
1/2 Cup Diced Ham (I cheated and used deli meat... but it worked and tasted great!)
2 Tablespoons Flour
1 teaspoon Garlic Powder
Pepper to taste
1 16oz. Package Diced Frozen Hash browns (sometimes called southern style but with no seasoning)
4 Cups Chicken Stock
2 Cups Milk
2+ Cups Sharp Shredded Cheddar (to taste)
Diced Green Onion
Crumbled cooked bacon
Sour Cream

In a large stock pot melt the butter, once melted saute the onion, peppers and ham. Add the flour to make a roux, then add the hash browns (frozen is fine) spices, and chicken stock. Let the cook on Med-high heat until potatoes are cooked through and it's slightly thickened. Add the milk, and cheese and stir to mix and melt the cheese. Serve warm with your choice of toppings and crackers or fresh baked bread!

I know this sounds almost too easy to be true but it really was good, smooth and very comforting. We loved it with some leftover garlic french bread. 4 stars.

Happy Cooking!
Print Friendly and PDF

Saturday, September 7, 2013

Super Simple Burritos

Super Simple Burritos, Farmers Wife Original

I am a self proclaimed burritoaholic... I love burritos... I love plain bean & cheese, or add some rice, or meat, or everything like at Chipotle... I'm obsessed with burritos! They are the quintessential Mexican food, they are GREAT on a budget, and they are delicious! So this recipe was a no brainer for me. (well... once I got past my brain being dead tired... lol)

This last week has been insanely busy in my house. And I am ashamed to admit we've eaten out 3 times this week (gasp! I know... but we had so many functions!) and by the time dinner rolled around most nights this past week I couldn't have cared less about dinner. But last night I was craving something fresh and homemade, but hadn't shopped in over a week so the picken's were slim. Finally after much debate I decided to make a new burrito filling that would hopefully please my little family, especially my 5 year old who has a bit of a cold. And let me tell you this was a HUGE hit with my picky eaters! My son ate 1 whole burrito, and my 1 year old daughter ate 1 1/2 burritos (yes, yes she did eat more than her brother... And no that is not because he is sick, it's normal... lol!) and me... Well let's not discuss how much I ate... haha! But it was Hubby approved and kid pleasing, which makes it a winner in my house! I hope y'all enjoy this as much as we did. (Oh and did I mention it was 30 minutes from start to on the table?!? No? Oh... Well it was!)

1 Cup Long Grain White Rice (cooked according to package, but with 1 teaspoon taco seasoning)
1 Package Taco Seasoning
1/4 teaspoon Cinnamon
1 Tablespoon Oil
1 1/2 lbs. Package Grilled Chicken Strips (The pre-cooked stuff is what I used, you can grill your own but it will add time)
1/4 White Onion, diced
1 teaspoon Garlic, minced
1 Can Black Beans, drained and rinsed (or Pinto if you prefer)
1/3 Cup Salsa
1 Tablespoon Lime Juice
1-2 Cups Sharp Cheddar, shredded (I used about 1 1/2 cups, just add according to taste preferences)
2 Green Onion, diced
1/4 Cup Diced Tomatoes (I sliced 2 large slices off a beefsteak tomato and diced it up)

Cook rice according to package, but add 1 teaspoon taco seasoning to the water while cooking. In a large skillet heat the oil, and saute the white onion and garlic. Meanwhile dice up the chicken strips into bite sized pieces, then add to the hot pan with the remaining taco seasoning and cinnamon. Cook until heated through, then add the black beans, salsa and lime to the pan, mix well. Once the rice is fully cooked, add it to the pan with the chicken and mix well. Add the cheese, green onions and tomato and heat til the cheese is melted. Serve on warmed tortilla's with sour cream, more salsa or any other toppings you like.

This was SO easy and full of flavor, while not being overly spicy either. The cinnamon added a nice smokey hint without detracting from the other flavors. I like mine with a bit of sour cream, adds a nice creamy flavor  to the burrito. You can kick the heat up by adding green chillies or jalapeno's if you want, but since I was feeding the kiddos I didn't add it to ours. The leftovers of this heat up nicely, and are GREAT the next day! 5 stars.

Happy Cooking!
Print Friendly and PDF

Monday, August 12, 2013

Spaghetti Bake

Spaghetti Bake, Farmers Wife Original

I don't know about you, but in a house with 2 little ones it can get very difficult to make something that ALL 4 of us will happily eat. And we often get stuck in this rut of the same like 15 meals over and over again. Don't get me wrong I love most of those staple recipes but after a few (hundred) times you just gotta change it all up! ;-)

I've seen many varieties of baked spaghetti, but most are layered like a lasagna (which I knew wouldn't really fly with my kiddos) and then weren't exactly the creamy texture I was hoping for. So I decided to wing it, literally! I started cooking one night and just threw everything in the pot that sounded good... lol! I'm actually not kidding, I was a little bit scared at first, so I tried it before adding extra cheese and baking it and I was in love... This dish was flavorful, easy, creamy, and delicious! It will be going into our rotation as my WHOLE family loved it, in fact my 14 month old said "Mmmm... Num Num" with EVERY SINGLE BITE! That's a winner in my book!

Ingredients: yields about 8-10 servings
1 lbs. Ground Sirloin (could use any ground hamburger meat you like or italian sausage, or even ground turkey)
1/4 Onion, diced
4 Garlic Cloves, minced
1 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Garlic (we love garlic, you can omit the extra if your family isn't the fans we are!)
1/4 teaspoon Italian Seasoning
Salt and Pepper to taste
1 Jar of Spaghetti Sauce, use your favorite I used a Parmesan Romano sauce that was amazing!
4 oz. Cream Cheese
2/3 Package Angel Hair Pasta, cooked al dente
3/4 Cup Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese

In a large stock pot cook your noodles according to the directions. Then in a large skillet brown your beef along with the onion and garlic. Once cooked add the spices and sauce. Simmer for a few minutes, then add the cream cheese and let it melt in until the sauce is creamy. Once the sauce is ready add your cooked noodles to the pan and toss together with some tongs til well mixed. Pre-heat the oven to 350*F, pour the noodle mixture into a greased casserole dish, and top with the Mozzarella and Parmesan cheeses. Bake uncovered for 15-20 minutes or until cheese is melted and lightly browned on the edges. Serve warm with your favorite garlic bread and a salad.

This dish was not only full of flavor, but it was also very easy and came together pretty quickly. I did cook the entire package of noodles, and only used about 2/3 of the package and saved the rest to make another recipe later in the week. And it also freezes beautifully! You could easily add mushrooms or other veggies to this for more nutritional value. I give this 5 stars!

 Happy Cooking!
Print Friendly and PDF

Tuesday, August 6, 2013

Strawberry Nutella Rollups AKA "Gooey Delight"

Strawberry Nutella Rollups, Farmers Wife Original

So I've been working on this post for about 30 minutes now, and my brain is fried. It's been one of those days... Ok, I lied... It's been one of those couple of weeks. Last week I felt like most of my world was crashing down around me, too many details to share here, but let's just say it's been rough. My Hubby had jury duty last week, and then I too got summoned (luckily my Hubby got me out of it, I mean seriously summoning a Husband and Wife for the same time period?!? Not ideal.... Especially when you have 2 kids and your babysitter is out of town) and well yeah, that wasn't even the worst of it. But we got through it all and now I'm trying to get back into some sense of normalcy.

As you may know I have a 5 year old Son and a 1 year old Daughter, and that makes for some interesting days, especially when you add in homeschooling the 5 year old... I have to say my Son is quite smart, but oh does that boy know how to push my buttons... Today I felt like I was fighting a loosing battle with him to get anything done. Just about the only thing he didn't fight me on was eating.... Well that is once I made this "gooey delight" as he called it.

Those of you who've been following my blog for a long time now probably already know my that Son can be a very picky eater (luckily this gene seems to have skipped over my daughter!! YAY!) and that's caused me to come up with some very random recipes. Well today I had an epiphany, he didn't want the PB&J I was offering (which my 1 year old had already eaten all of her food by this point.... lol!) but he wanted "something gooey like it". After racking my brain for about 10 minutes trying to figure out what other "gooey" things I could feed my son (yes, I realize how weird this sounds... lol!) I finally came up with this... Strawberry Nutella Rollups! Nothing overly fancy, not something I would make everyday, but if it meant he would eat it was worth it! And he LOVED it! So while it's not anything like my normal recipes, I figure I can't be the only Mom with a picky eater who loves all things "gooey", so for you other Mom's out there this one is for you! I hope your kiddo's will enjoy this treat as much as my little Man did!

2 Slices Soft Bread, I like to use White Bread for this but any really soft bread will work
Thinly Sliced Strawberries

Cut the crusts off the bread, this will make it easier to roll, then flatten them a bit with your hands or a rolling pin. Spread a thin layer of Nutella over the each slice, then place a few slices of strawberry along the middles of the bread. Carefully roll up each slice of bread like you would sushi, then slice into 2-3 "rolls". You can also do this will banana instead of strawberries or any other nutty spread you like. Enjoy!

This was so incredibly easy, but my 5 Year old gave it 2 thumbs and 2 big toes up! (He is such a goofball sometimes!) Would be a nice change of pace this school year in your kiddo's lunches too! 4 stars.

*Oh and if you're wondering what on earth type of plate I served these on... Well duh!! It's a John Deere Kid plate... haha! Only JD for my little ones!* ;-)

Print Friendly and PDF

Monday, July 8, 2013

No Fry - Refried Beans

No Fry - Refried Beans, Adapted from Simply Gourmet

Howdy y'all! I've been trying to get more posts up recently, and I hope you're enjoying these yummy new recipes so far! I have more that I'm hoping to work on! For today I want to share a delicious crock-pot dish that has quickly become a new favorite in my house!

I don't about y'all but we eat a lot of beans in my house. Specifically refried beans, because they are easy, taste amazing and we live so close to the border that you can't not eat beans all the time! Now I've been lazy most of our marriage, in that I've always bought canned refried beans (lowfat of course!) thinking it'd be too difficult to make them myself and having never before seen a recipe that didn't require using tons of lard. Now don't get me wrong, the authentic lard filled beans are AMAZING! But I can't justify eating them all the time, especially when I'm trying to lose weight. So when I saw this recipe that has virtually no fat in it I jumped for joy and ran to the store! And let me tell ya, they were SO good my Hubby (who is picky about his beans... that sounds weird... Oh well!) didn't even realize they weren't made with lard!!!!! Yippee!!! So I highly recommend you RUN not walk, but RUN to your store and get everything to make these now. Trust me you won't regret it! ;-)

6 cups Chicken Broth
1 lbs. Dried Pinto Beans
1 tablespoon Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Cumin
1/2 Red Onion, chopped
1-2 Jalapeno's, diced (optional)

Combine all ingredients in a crock pot, cover and cook on high for 3-4 hours or low for 6-8 until the beans are done. Once cooked remove about 1-2 cups of liquid, and using a potato masher, mash the beans to desired consistency. *If you like your beans more runny and little or no chunks you can use a blender or food processor to mash them* Serve warm as a side dish, add some cheese (queso) for a good dip, or in a tortilla burrito style! These beans will be good in the fridge for a couple weeks, and they also freeze beautifully. *They will thicken up the longer they sit, and once cooled.*

Review:We all loved these beans, and I mean ALL 4 of us! In fact I'm almost out and need to make more... yum! I highly recommend them. 5 stars.

Happy Crock-Potting!
Print Friendly and PDF

Monday, July 1, 2013

Cinnamon Toast Crunch Treats

Cinnamon Toast Crunch Treats, Adapted from Cookies and Cups

Remember when you were a kid, and you had a last minute bake sale, or slumber party and the easiest and most requested treat was a Rice Crispy Bar? I know that's how it was in my house, Mom always seemed to keep the stuff to make up a last minute batch of them on hand just in case. And I never tired of them, they were always delicious, always fun to make and I have great memories of helping my Mom make them.

But now here we are, 2013 and it seems the Rice Crispy, while still very popular and delicious is getting a makeover. I think we have all the bloggers, such as myself, to thank for that. As we're always trying to come up with the new food to share with you all, even things that were once sacred (like the rice crispy treat) have changed. And now we have them turned into fudgey bars, decadent desserts, and even adding new and different cereals to it! And that brings me to today!

This isn't my original recipe, while I try hard to only share recipes that are mine, every once in awhile I have to share one that we enjoyed so very much and can't really take the credit for it! I have Shelly of Cookies and Cups to thank for this amazing recipe! I made them for my dear Sister (in law, but who cares about titles!) who is far away at college. We sent her a care package a few months back and this was something I thought of knowing how she used to steal all my Cinnamon Toast Crunch whenever she'd come visit my house, and I wanted something different to send her. And let me tell you they were FABULOUS! I made extra and my whole family loved them, and my Sister said that they were a delicious treat to get her through finals! So I hope you'll give this a try for the die-hard Cinnamon Toast Crunch lover in your life, because let's face it, who doesn't love sugary, cinnamony filled cereal with ice cold milk.... Dang... I'm hungry now. ;-)

Ingredients: I doubled the recipe below to make a 9x13 pan
4 cups Cinnamon Toast Crunch cereal
2 cups Rice Krispies
1 10.5 oz. bag mini marshmallows + 2 cups mini marshmallows reserved
1/2 teaspoon Cinnamon
1/4 cup butter

Spray a 9×9 square pan with cooking spray and set aside. In a large pot melt the butter. Once the butter is melted add the bag of marshmallows. Continue cooking and stirring until melted through, then add the cinnamon. Remove from heat and stir in both cereals and extra 2 cups marshmallows. Quickly spread into prepared pan and with waxed paper, or greased hands, press down evenly. Once cooled cut into desired shapes and sizes.

These were so simple, yet wonderfully decadent! The original recipe calls for drizzling them with white chocolate, but since I was shipping these all the way across the country I wasn't sure how the chocolate would hold up, and let me tell you it wasn't needed! We loved them, and my son now asks for them all the time! 5 stars.

Happy Baking
Print Friendly and PDF

Monday, June 24, 2013


Pastashelli, Farmers Wife Original Recipe

 Howdy y'all!! I hope this post finds you healthy and enjoying your summer! We've been inundated with birthday parties,work and working on getting ready for this coming school year. Wondering about why it's June and I'm worried about school already? Well as some of you know we're a homeschooling family, and our little 5 year old son is now ready to start Kindergarten, and when I say ready I mean we'll be doing double lessons a day to get through it quickly because he already knows over half the curriculum. lol! He's begging me to go ahead and start this summer so that hopefully in the fall he can start 1st Grade early... Yes, my 5 year old WANTS to do school, he's crazy I know. But anyway lesson planning is taking up far more of my time than I ever really expected, hence the blogging hiatus recently.

 So now that I've probably bored you to death, I'll now share with you one of my kids new favorites! I was at a loss on what to make for dinner one night, going through my cupboards and freezer and getting down to the bare bones of my food stash. So I took half a box of this and that, some partial cans of tomato sauce and frozen hamburger meat and made this delicious creation. Now I have to put a disclaimer here... My hubby was not a fan, however he can't stand ground beef unless it's the expensive good stuff. But he did eat it, so it can't be that bad right?!? But my kids... Oh they scarfed it down faster than they eat dessert, and that's really saying something! This recipe makes a ton, so feed an army or stick the leftovers in your freezer because this is a meal that freezes BEAUTIFULLY!!!! ;-)

1 lbs. Pasta, I used half Elbow and half Shells
1 lbs. Ground Beef
1/4 Onion, diced
3 Cloves of Garlic, minced
2 Tablespoons Olive Oil
22 oz. Tomato Sauce (I used about a can and a half)
1 Roma Tomato, finely diced
1 1/2 teaspoons Italian Seasoning
1/2 teaspoon Oregano
1/2 teaspoon Dried Parsley
Salt and Pepper to taste
2 Cups Shredded Mozzarella

In a large stock pot cook the noodles to your desired doneness, drain and put back in pot, set aside. In a large skillet add the olive oil, onion and garlic and cook for about a minute. Then add the ground beef and brown. Once the meat is cooked add the sauce, diced tomato and spices. Let it simmer for about 10 minutes to bring the flavor together, add more seasoning if desired. Once cooked, add the sauce to your pot of drained noodles and mix well. Add the cheese and let it melt and get all gooey. Serve warm with more cheese on top, and salad and garlic bread on the side.

Honestly this meal came together so fast, and my kids loved it so much that I will make it again. Especially since it freezes so beautifully! You could also use ground turkey to cut down on the fat content in the meal. I give this 4 stars!

Happy Cooking!
Print Friendly and PDF

Saturday, May 11, 2013

Lemon Pudding Cake ~ Mother's Day Guest Post!

Happy Mother's Day y'all! It's amazing for me to think back a year from now and remember being extremely pregnant (and extremely grumpy... lol) and now here we are a year later and our sweet baby girl is about to turn 1 year old and we're celebrating yet another Mother's Day! It's been a crazy year!

As some of you may remember not so very long ago my own Mom did a guest post on my blog, and it quickly became one of the most viewed recipes on the site. That's such an awesome thing for me to say, that my own Mom's recipes are more popular than my own! ;-) But today I have another very special "Mom" guest post for y'all, from my very own Mother In Law! 

Now I know some of y'all are like "WHAT?!?" haha, I know the reps Mom in Law and Daughter's in Laws have, but I am blessed to be very close to my MIL and am so glad that my kids have such a great Gramma around! When I asked her to do this post I know I made her very nervous, but I told her y'all would be nice. So please my dear friends and readers, give my MIL, aka Karen a very warm Farmers Wife Welcome (she is the original farmers wife after all!)


Q&A with Karen (The Farming Mother In Law)

 #1 Tell us a little about yourself and your family, how long have you been married and a mom?
    I'm an only child but we didn't have much money for 'fussy' meals.  With that background, getting married and cooking for anywhere between 2 and 8 every day, (it varies most every day) well, it's been a learning experience for sure!  I've been married 34 yrs,  “The Farming Hubby” is our second of 4 amazing blessings!  Our youngest has recently left the nest, the last to do so.

#2  When did you first start cooking, and have you always enjoyed it?

    The first thing I made on my own at age 6 was pancakes from scratch. Once when my Mom was sick, I think I was about 8, I doubled the recipe in my head knowing only that I needed to make more than normal.  I took a cooking class in High School but never got much encouragement otherwise, so cooking became something I just did, and just “do” because we have to eat.

#3  If you could eat one thing every day what would it be?
    Ha!  My first thought is “something someone else made!”  I like a variety of foods so I don't get bored with anything, so it might be many months before I make the same recipe again.  Also I'm pretty sensitive to whether my crowd likes something or not.

#4  What inspired today's recipe?

    I like simple, short recipes that end up tasting “WOW!”  If you can't tell from the way I've answered, family is VERY important to me, so I'll find recipes to fit that, to make something they like.  This was in a book that my Maternal Gramma and her friends got together to produce, so even though this wasn't specifically her recipe, I think about her when I make it.

#5  What makes you choose to make this recipe for your 'crowd'?

    The cake mix I use is labelled “U” which makes it safe for my dairy-free oldest daughter to enjoy when they visit.  For a recent family birthday party for 4 of us, this was the dessert of popular demand, even from the youngest, 4 yrs old.  Two 1 yr olds ate it, every crumb;  the finicky eaters ate every bite;  even my husband, who is not big on cakes will eat a small piece.  It's a wonderfully moist, lemony (easy) dessert!

Lemon Pudding Cake

1 Lemon Supreme cake mix (Duncan Hines)
1 instant lemon pudding mix
3/4 cup oil
4 eggs
3/4 cup water
3 cups +/- sifted confectioners sugar
3 Tblspn boiling water
3 Tblspn butter or marg (I use a non-dairy margarine when I make this dairy free)
1/2 cup lemon juice

Mix together cake mix, lemon pudding mix, oil, eggs and 3/4 cup water for 5 minutes.  Bake in ungreased 13 x 9" pan at 325* for 45 - 60 minutes.  Mix confectioners sugar, boiling water, butter and lemon juice.  Puncture cake with fork;  pour sugar/lemon mixture evenly over and around it.  Let stand 3 - 4 hours.


 Thank you Mom in law for this post, see I told you they'd all be nice! ;-) I can honestly say from experience this cake is delightful, our family is very picky and we all just adore this cake and that goes for both of my kiddos too! It's so super moist and easy, I know y'all will love it! 

So from my Mom In Law and I, we pray you all have a wonderful and blessed Mother's Day, filled with Food, Love and Happiness! But above all... FOOD! ;-)

Happy Mother's Day!

The Post was featured on: Everyday Mom's Meals
Print Friendly and PDF

Monday, April 22, 2013

5 Minute Cilantro Lime Rice

Cilantro Lime Rice, Farmers Wife Original
I have to admit I have a secret food love... And it's not homemade. And I know they say the first step is to admit you have a problem... Well I do, and it's time I tell you all... I absolutely adore the Burrito Restaurant Chipotle!!! Lol! I could eat their burritos every single day if I let myself... haha! And up until last year the closest one we had was a few hours away. Then just weeks before our Little Miss was born low and behold they finally opened one in town!!! I went nuts, actually made my hubby take me the weekend it opened, kinda crazy I know but I craved their food my entire pregnancy. However, I haven't always been able to enjoy everything on their menu...

You see when I was younger I had an adverse reaction to cilantro, it was awful. And so sad because I just love salsa and mexican food, and cilantro is a vital ingredient to most mexican cooking. But for some strange and miraculous reason, after having our son, cilantro no longer bothered me. And I couldn't be happier! So upon discovering this I started adding the rice back into my burritos, and recently decided to give this a try in my own burritos. And it was amazing! Simple way to add a little extra flavor! I hope y'all will try it, especially with Cinco de Mayo coming up! This would be a great addition to any of your Cinco de Mayo parties... I know it will be at mine!

Ingredients: this recipe makes 3 cups of rice
3 cups Water
1/4 cup Chopped Cilantro Leaves
2-3 Tablespoons Lime Juice (depending on how much lime you like)
3 cup Minute Rice

In a medium stock pot boil water. Wash and finely chop cilantro. Once water comes to a boil add the cilantro, lime and rice stir to mix then put lid on and remove from heat. Let it stand for 5 minutes until rice is cooked and fluff with a fork. Serve as a side or in your favorite burrito.

5 stars, this was delicious and full of flavor. Honestly tasted just like Chipotle's famous rice and was so simple and easy to make, I will be making it all the time now!

Happy Cooking!
Print Friendly and PDF

Wednesday, March 27, 2013

Pico de Gallo

Pico de Gallo, Farmers Wife Original
Hey Y'all! Good gracious I can't believe it's almost April already! This last year has been such a whirlwind for our little family. I have really missed getting on here and sharing recipes with you all. Believe me, I've still been cooking and taking pictures (when I can) but the last few months have been beyond hectic. Curious? Well I feel like sharing!

In February the 4 of us went on a camping/hiking trip, yes we took the baby. It was... interesting... lol! But when we came back I spent a couple days getting back into routine and tried logging onto my computer to share a new recipe with you all... Only my computer wouldn't start... Like at all. FREAK OUT!!!! Let me tell you the 3ish weeks it took us to get in working order were awful for this little Momma! It was like a limb had been removed from my wrists... How did we function before the blessed home computer?!? Well from my experience you clean a lot, like seriously. I completely rearranged whole rooms in my house and went on a crazy cleaning binge, haha! And next thing I knew February was over.

Then came March... And yes, my computer was working now. Only it had a brand new operating system... Windows 8. Which I'm still getting used to and honestly don't know if I like it yet. Then it got crazy. My hubby was out of town most of this last month. Along with various members of our family. The kids and I were also gone a fair amount, with another camping trip, and a couple of our dear friends got married last weekend too, and both of my very handsome boys were in their wedding! And now here we are... The end of March...

If you can't tell, it was insane. I'm still crazy exhausted and we're not done yet! April has more challenges for us, and I'm just praying to get through it all and back to normal. But for now I have a moment to squeeze in this recipe for you, and I hope you like it!

For awhile now I've been wanting to make homemade salsa, living in the Southwest it's pretty much a staple in our house. But I've been putting it off thinking it wasn't worth the extra work, and expense. And basically being lazy... Well I'm here to confess something to you... I... Am... An... IDIOT! Why I waited to try this I will never know, because it's amazing. I love fresh Pico de Gallo, I go insane for it, and now all I have to do is walk to my fridge and get some... Buh Bye Diet! lol! Seriously though, this is fresh, delicious and if you love salsa like me you have to give this a try!

5-6 Roma Tomatoes, diced
1/2 Large White Onion, diced
1 Jalapeno, diced as fine and small as you can get it (if you like REALLY spicy salsa you can add more)
1 teaspoon Garlic Paste, or 1-2 Cloves of Garlic Minced
1/4 Cup Fresh Cilantro, finely chopped
1-2 Tablespoons Lime Juice (concentrate is fine)
1 teaspoon Salt
Pepper to taste

Dice up all your ingredients, being sure to keep the juices from the tomatoes. And place it all in a bowl, and mix well. Taste, to adjust any flavorings you might want to add (just remember it will taste different after sitting in the fridge for a few hours so don't go crazy!). At this point you can either cover the bowl, or place the salsa in a jar and seal it. Refrigerate for at least 1 hour, but preferably overnight.

5 stars!!! Literally I wouldn't change a thing, except to maybe hoard it all for myself.... lol!

Happy Easter!

Print Friendly and PDF

Saturday, January 19, 2013

Easy Breakfast Burrito's

Good Morning Blogworld!!! I hope you all are having a wonderful morning, and going to enjoy your weekend. I personally am looking forward to relaxing this weekend with my little family, after several stressful and busy weeks. Which for me means doing laundry and baking, playing a CandyLand with my little Sous Chef, playing Peekaboo with Little Miss, and probably watching some strange Sci-Fi shows with my Hubby. Lol! But trust me I'm going to enjoy every moment of it!
Earlier this week I was exhausted from a busy weekend, hungry, and didn't want anything I already had in my house. lol! You know what I'm talking about, the nights where you just want to beg and plead with your spouse to grab some burgers or a pizza on their way home but feel guilty doing so and instead force yourself to cook and hope it tastes good. Well that's what I did, and honestly I'm glad that I resisted the temptation to get take out. These burritos were tasty, easy, and seriously delicious! The leftovers kept really well, and were great as breakfast over the next couple days for me and my Little Sous Chef. And the best part, you can make these with whatever you keep on hand for the most part. If you don't have bacon, use sausage or another meat. If you don't have onion use peppers etc. This recipe is easy to tailor to the tastes of your family, but for now I'm going to give you the basics of what I did! I hope you all have a wonderful weekend, and get to spend some time around the table with your loved ones, a good cup of coffee (or tea if you're strange and like tea... lol!) and a delicous meal!

Ingredients: makes 4 servings of 2 burritos per person if using 10" tortillas
10 Eggs
5 Slices of Bacon, cooked and diced
5 Slices Ham Lunchmeat, diced
1 Medium Tomato, diced
1/4 Onion, diced
1/3 Cup Salsa
1 1/2 Cups Shredded Cheddar
Flour Tortillas

In a large frying pan, cook up your bacon until golden and crunchy, then drain on paper towels and once cool dice it up and set aside. Clean out almost all the grease from the pan and cook the ham, tomato and onion until the onion is slightly translucent and everything is warmed through. Add to the bacon and set aside. Whisk up your eggs and cook in the greased pan just like you would scrambled eggs. *Tip for fluffy eggs! Whip them up til slightly frothey, then cook eggs on medium heat, in a hot pan. Don't move them around too much.* Once eggs are cooked add in remaining ingredients minus the tortillas and mix until the cheese is melted and everything is mixed evenly. Serve on warmed tortillas.

We really liked these, the flavor was spot on and I've been craving them ever since we finished the leftovers. 4.5 stars!

Happy Cooking!
Print Friendly and PDF

Saturday, January 5, 2013

2013 Update and Cheesy Cream Chicken

Happy 2013 y'all! Man it's crazy how fast this last year has just flown by for my family. I usually do a recap post around Christmas, but I'm going to summarize it for you and give you a new recipe!

As you may remember in last years Year End post I announced the pregnancy of our sweet baby girl Little Miss Nikki! The overwhelming love and support my family felt from you all was just amazing, including all your prayers as my delivery approached and I started having complications. I can't tell you how thankful I am that I was able to ask for you prayers during that time, and we really felt it! Now we have our sweet baby girl, and our family is complete. We've enjoyed every moment of her little life, and are looking forward to the year to come.

Little Miss, 7 Months Old

Speaking of Little Miss, she is doing fabulous! Growing and learning so fast! At 7 months her vocabulary is up to 3 words, "Mama", "Dada", and "Bubba" (for her big brother). She is rolling all over the house, sitting up on her own, feeding herself, and almost crawling... Since the Christmas Tree is still up I'm not rushing the crawling... lol! She is so full of life and this little girl loves with all her heart. I love watching her and "Bubba" play together! They just adore each other!

Little Sous Chef aka Bubba, 4 1/2 years old

I took a bit of a break this year with pregnancy difficulties and homeschooling starting up with our now 4 1/2 year old Son! AHH!!! I can't believe he's in preschool already, this Momma is feeling old tonight. We successfully finished potty training last year, and he is just thriving in his school work. He is spelling and starting to read some 3, 4 and even 5 letter words! Excelling at basic math, and is basically crazy smart! He astounded me just this morning with the question "What kind of word is the word 'so' Mom? Like is it a noun or verb?" Needless to say this Momma had to look that one up.. haha! He is completely in love with his baby sister and the feeling is quite mutual I must say. They have a wonderful relationship that I pray will only get stronger as they grow.

Farming Hubby with Little Miss

My Farming Hubby has been so busy this year, keeping up on the farm as well as being there for me and the kids so much this year! I know it's not always easy being a farmer and when you add a new baby to the mix, well let's just say I feel incredibly blessed. He's currently into the computer game Minecraft for any of you gamers, and as always his beloved Sci-Fi shows. lol! Our kids just positively adore him and the feeling is mutual. I'm so thankful for him!

Me and Little Miss

As for me, well my life consists of changing diapers, cleaning, feeding, cooking, teaching, and the occaisional nap. lol! The truth is my family is my life, so when you read about them you read about me. But I want to say that I'm beyond thankful for all of you, and you support this last year!

And now for the recipe!!

Since I'm short on time basically all the time these days, cooking is something that needs to not take up all my day. And recently I had one of those days where I was downright exhausted, had defrosted chicken to make a different recipe only to fall sound asleep on the couch and forget that it needed to cook for over an hour. So instead I looked in my pantry and threw this together. And honestly I'm shocked to say even my picky 4 year old loved this! This was a crazy easy and cheap meal, one that I plan to make again!

4-6 Chicken Breasts
1 Can Cream of Chicken Soup (I buy the fat free, low sodium stuff)
1 Cup Sour Cream (I use fat free)
Salt and Pepper to taste
1/8 teaspoon Cayenne Pepper
Pinch of Ground Nutmeg
1 Cup Shredded Cheese of your choice, I used an italian blend I had on hand

Preheat the oven to 375F degrees. In a lightly greased 9x13 pan, place you chicken breasts. In a bowl combine the remaining ingredients and pour evenly over chicken. Bake for 25-35 minutes or until chicken is cooked through and the sauce is warm and bubbly. Serve warm with some cooked rice or mashed potatoes.

Honestly I'm surprised to say I'd give this a 4 star rating. For as crazy simple as it was the flavor was there! Enjoy!

Happy Cooking!
Print Friendly and PDF