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Category Archives: Recipes

I’m late.

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Quite late, again.

My deepest apologies! Things got very hectic around here and I had no time to take pictures for Photo Friday. However, I did take some this evening and will do my best to get them put up this Friday.

Meantime, I’ve been drowning in eggs from my chickens, and heading up to 7 dozen in the refrigerator! I’d heard somewhere something about freezing eggs, so I looked it up and found this lovely blog and decided I must share it here. It’s The Prairie Homestead. Their post on freezing eggs is great! I’ve got 2 dozen in the freezer now, and plan to freeze as many as needed for those long weeks of molting and low production in the winter. I plan to freeze some in ice cube trays for baking needs — did an “experiment” and discovered that 1 egg fills 2 cubes.


Broccoli Vinaigrette Medley

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My dear friend Ann concocted this delish sounding vinaigrette so I had to share. She uses as much organic as possible.


  • 1 head broccoli
  • 2-3 rainbow peppers
  • 6-8 mushrooms
  • Tomatoes (optional)

Chop the veggies up into very small, even pieces.

Pour about 1/4 – 1/3 c. olive oil over veggies. Add:

  • 2 TB. balsamic vinegar
  • a couple tsp. onion powder
  • 2 tsp. sea salt
  • Basil
  • 3 TB. garlic with sun-dried tomato

Mix thoroughly. Enjoy!


Gluten Free / Flourless Peanut Butter Cookies!

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Gluten allergies are hereditary in my family, so we are always trying new things — gluten free recipes, nut crackers, coconut flour, potato flour, etc. Not only that, but we all love peanut butter cookies. Hands down, they are the best.

So when I came across this recipe for flourless peanut butter cookies, I was thrilled! And it’s the simplest recipe in the world. (Unfortunately I have no idea where I found it… I was so excited I paid no attention at all. It is tweaked a bit from the one on the website, though, so it can kind of be call mine.)

  • 1 cup peanut butter
  • 1 cup sugar (1/2 white and 1/2 brown, or all of one or the other)
  • 1 egg
  • 1 tsp. vanilla

Preheat the oven to 350*F. Mix up the ingredients and drop by teaspoonfuls onto greased cookie sheet. Bake for 8-10 minutes.

Easy peasy.

(Note: We double the recipe to get more cookies out of it. Doubled it makes around 2 doz…. I think…. I never counted, just ate.)

They’re good enough to eat for breakfast… or for a quick supper when you’re not really hungry but should eat something so you don’t wake up at 3 AM to a growling, gurgling belly. That’s what we’re doing tonight. Only we’re not just having them plain with a glass of milk… we’re going to break ’em up into bite sized pieces and put them IN the milk. Like cereal. Like the most awesome cereal ever.

Got leftovers?

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If anyone made the dried bananas (or just the honey dip) I posted a few days ago… There’s a tasty way to use the leftover honey stuff.

Put it in iced tea.

Oh golly…. It was like a taste of heaven! If you haven’t done it yet, give it a try. You 100% won’t regret it. Whip it up, brew some black tea and chill it (no sweetener, just straight black tea steeped for 5 minutes). Pour half a glass of tea, and fill it up the rest of the way with the honey dip.


Dried Bananas, What, What?

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So…. I made dried bananas. :D They’re in the dehydrator at the moment, but that doesn’t prevent me from sharing them here!

I did 8 bananas this time around. (I know there are only 5 in the photo… :P)

Then I made a “Honey Dip.” This stuff smells so delish I could eat it straight!

  • 1 cup honey
  • 1 cup sugar
  • 1 cup lemon juice
  • 3 cups boiling water

Stir it up until the sugar and honey are dissolved.

Mmmm….. Then you enjoy the smell for a couple minutes before starting to cut the bananas. Ohhhh…. so good.

Anyway, then you grab your first banana and peel it halfway. Take up your sharp little knife (or whatever you like to use to cut bananas) and slice it in 1/8-1/4″ sections, right into the honey dip. (Peel it farther as needed, by the way. ;) ) I did 2 bananas at a time. Not simultaneously of course, but just … 2 bananas.

Let the banana slices soak in the honey dip for 5-10 minutes. It has 2 purposes: first, it makes them sweeter; second, it keeps them from turning brown.

After they’ve sat for a while, use a slotted spoon to scoop them out of the honey dip into a colander (which should be sitting in a bowl) to drain.

While those bananas are draining, slice the next 2 into the honey dip. The time it takes for you to slice them should be long enough for the ones in the colander to drain, so when you’re done slicing, arrange the drained slices on a drying rack. Repeat this step until all the bananas are sliced and drained and put on the racks.

Then put the racks into the dehydrator and turn it on 135*. According to the cookbook, they should be done in 6-10 hours, or until leathery.

And of course, all the peels go in the trash or compost. ;)

I’m pretty sure they’ll be super tasty, but I won’t know until sometime tomorrow. Meanwhile, try it yourself if you like! :)

The Mesh Warrior ℠


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