Posted on

Balsamic Strawberries and Ice Cream

This is one of our very favorite desserts. The first time I made it, everyone was a little skeptical of vinegar and ice cream, but they love it now.

The Ingredients:
1 lb of strawberries, washed & sliced
2/3 c balsamic vinegar (you can really do as much or as little vinegar as you want, but we like a lot of it)
1/4 c granulated sugar
and last, but not least, ice cream (we love it on vanilla)

1) Wash and slice the strawberries (cut the large ones in half).

2) In a saute pan combine the balsamic vinegar and sugar over medium heat. Allow it to simmer until the mixture slightly thickens.

3) Add the strawberries and allow it to simmer another minute before you remove it from the heat.

4) Serve it warm over ice cream and enjoy!

Posted on

I Love Lucy!

My growing classic sitcom collection.
By the way, to the right, you can see a little bit of my other collection, romance novels.

Don’t you just love those old sitcoms? I know I certainly do. For some reason, I just can’t get into any of the ones out today, but give me The Golden Girls or Three’s Company and I could watch every episode at least a hundred times and never get bored. To tell the truth, I’ve probably watched every episode of the Girls at least that many times or more.

I recently started buying dvds of all of my favorites. So far, I have the Girls, Three’s Company, and All In The Family. I added two seasons of I Love Lucy on Friday. You can’t get any more entertaining than Lucy, Ricky, Ethel, and Fred.

And, even better, did you know that the Ricardos and the Mertzes had chickens? In episode 19 (“Lucy Raises Chickens”) of season six, they decided to raise chickens. How cool is that?

Now, if only Empty Nest would be released on dvd. Oh well, I can always watch reruns of it on Hallmark.

Posted on

Pecan Sticky Buns

I love these sticky buns! We had them for breakfast last Sunday morning & they were so ooey, gooey, sticky, and good. They were good that night, too, warmed up in the microwave for a little bit.

I’m a night owl, so I started on them late the night before and put them in the oven the next morning after we got through with chores. They were so yummy.

The Ingredients:
The Buns:
1 c milk
1 pack (.25 oz) yeast (I used Rapid Rise)
1/4 c warm water
1/4 c granulated sugar
1/8 c vegetable oil
1 tsp baking powder
1 tsp salt
1 egg
3 1/2 c self-rising flour
1/2 tsp cinnamon

The Sticky part:
1/2 c brown sugar
2 Tbsp corn syrup
1/4 c butter
Pecans, chopped (optional)

The Filling:
1/2 stick of butter (melted)
1/2 – 3/4 c brown sugar
2 tsp cinnamon

1) Warm the milk in a saucepan until it begins to bubble, then remove from the heat & allow it to cool until lukewarm. In a bowl, dissolve the yeast in warm water. Let it stand for about 10 minutes.

Adding the egg.

2) In a large bowl, combine the yeast mixture, milk, sugar, oil, baking powder, salt, egg, cinnamon, & 2 cups of the flour. Mx until smooth.

Beat until smooth.

3) Add the remaining flour, 1/2 a cup at a time, & beat well after each addition.

4) When the dough has pulled together, turn it out onto a floured surface. Knead the dough for about 6-8 minutes or until smooth or elastic.

5) Lightly oil a large bowl. Place the dough in the bowl & turn it to coat it with the oil. Then, cover the bowl with either plastic wrap or a damp towel, & place it in a warm place for at least an hour or until the dough has doubled in size. I left mine for a few hours while I checked on the boys, cleaned up a little bit, & then took a nap.
Checking on the boys. Looks like they’re snoozing away.

6) Now for the sticky part of this recipe. Combine the brown sugar, butter, & corn syrup in a saucepan over low heat. Stir until the sugar has dissolved & the butter has melted. Pour into a casserole dish.

7) Chop the pecans, then sprinkle them into the casserole dish on top of the brown sugar/corn syrup mixture.

8) After the dough has risen, punch it down & turn out onto a floured surface. Roll it out into a large rectangle.

9) Time for the filling. Spread the melted butter onto the rolled out dough.

10) Combine the brown sugar & cinnamon, & sprinkle it evenly onto the dough.

11) Starting at the long side, roll the rectangle of dough into a log. Then, slice into 1 inch wide rolls.

I used two small casserole dishes instead of one large dish.

12) Place the rolls into the casserole dish (make sure they’re not touching each other because they’ll rise some more), & cover with aluminum foil. Allow them to sit in a warm place for about 30 minutes. Meanwhile, preheat the oven to 350F degrees.

13) Bake for 30 minutes covered, then remove the aluminum foil & bake for 5 more minutes or until lightly browned on top.

Just out of the oven.

14) Once out of the oven, immediately invert the dish onto a serving platter.



Posted on

Our Ducklings and Goslings arrived!

We ordered several ducklings and two goslings a few weeks ago, and they came in today! Just after we got through with chores this morning, we got the call that they were sitting at the post office waiting for us. Mom went to town to get them, while I made sure their brooder was ready.

My mom loves our Indian Runners because they lay so many eggs, so she wanted to try another good egg laying breed: Khaki Campbells. SO and I love our Indian Runners, so we added in two black Runners, and of course, two African goslings. We’re hoping that when they get a little older the two Africans will bond with our six week old gosling, Aubrieanne. As it is, she doesn’t doesn’t get along with any of the ducks that are close to her age. She does like the ducklings that hatched last week, Pippin and Tapper, though, and, of course, she loves us.

None of them have names, yet. I’m the resident pet-namer, so I guess I better get busy.

Our Africans, Khaki Campbells, & Indian Runners (+ an extra).
Posted on

Mexican Corn and Rice

Our favorite side dish to serve with Mexican Chicken is Mexican Corn and Rice. It’s ooey, gooey & good.

The Ingredients:
1 (5 oz ) pkg. Mahatma Saffron Yellow Rice
1 (7 oz) can of Green Giant Mexicorn
1 (10.5 oz) can of cream of mushroon
1 cup of Velveeta Shreds cheese
1/2 small onion, diced
1/2 small green bell pepper, diced

1) Cook the rice as directed on the package.

2) Saute the diced onion and bell pepper with butter until the onion starts to become translucent.

3) Drain and rinse the Mexicorn.

4) In a bowl, combine the rice, Mexicorn, cream of mushroom, onions, and bell peppers.

5) Pour the mixture into a small casserole dish, then top with the cheese.

6) Bake in a 350F preheated oven for about 30 minutes (give or take).