Just received some photos from home, of our wonderful garden. My favorites are of the produce we’ve gotten from our plants – there’s noting quite like garden fresh produce! They harvested most of the onions, and boy are they big! Mom said that a tomato the size of a tennis-ball (approx.) fell off the vine while still green. They took it inside, and it’s ripened up nicely. (See the photo below with the peaches in the window sill.) Our little fig tree – yes, the same one that we transplanted and hoped wouldn’t die – is growing nicely, and even has some little figs on it. God has indeed blessed our garden greatly, especially with plenty of rain of late! Rejoicing in the abundance of nature and the God of nature!
While I’ve been out of town, I’ve had the opportunity to cook multiple meals for the family with I’ve been staying. They’ve enjoyed all the different meals I’ve created, and keep saying that I’m spoiling them! Well, that seems to be a good sign! 🙂
I thought I’d post a couple of the recipes, and photos to go along with it, that I’ve used. Pinterest is a great place to find recipes. In fact I found a couple of the ones I’m posting here on Pinterest. (Yes, I know, that’s amazing isn’t it?! I actually made a recipe from Pinterest, instead of just pinning a bunch!)
This recipe is super easy, and really delicious! I bet you could even get your kids to eat it. 😉
These were not as crispy as I would’ve liked, but that probably could’ve been attained if I would have flipped them over one by one, as the recipe said. Even so, they were delicious!
This was so refreshing, and amazingly delicious! (Well, maybe not that amazing, since there was corn AND avocados in it!) It would go great with anything Mexican, and especially some corn tortilla chips. Mmmm, it’s making me hungry just looking at it.
Even though I wasn’t with my Mom on Mother’s Day, I still made a cake in her honor, as well as for my Aunt, who I am currently with. The banana nut cake recipe I used turned out well, though not overly spectacular. Plenty moist and sweet, and it hit home.
This recipe I got of the side of a Food Club® oatmeal container. It turned out really well, especially if you like cranberries, and is as easy to make as any other cookie. Delicious warm or cold, and especially yummy with a cool glass of milk! In fact, I ate two or three of these for breakfast this morning.
- 1 cup packed brown sugar
- 1 cup sugar
- 3/4 cup (1-1/2 sticks) margarine or butter
- 1/4 cup vegetable shortening (or just use butter)
- 2 eggs
- 3 tbsp milk
- 2 tsp vanilla extract
- 2-1/2 cups Old Fashioned Oats
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups dried cranberries**
- 1 cup chopped pecans (or I used walnuts)
**I actually only used about 1 cups worth, and that turned out to be plenty.
Beat sugars, margarine (or butter) and shortening until creamy. Add eggs, milk and vanilla; mix well. Combine oats, flour, baking power, baking soda and salt in a separate bowl. Add to margarine (or butter) mixture; mix well. Stir in cranberries and pecans (or walnuts). Chill dough 1 hour.** Preheat oven to 350°F. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool.
Make ~5 dozen.
**Or not – you don’t have to, it just makes it easier to put on the cookie sheet.