Fall Decorating, Fruit Cake and Homemaking Weekend Link-Up

The other day, I let our almost 10-year-old son, Michael, take some photos around the house.  As I was going through my pictures from the week, I found all the ones he'd taken.  There's shots of all the family, a few random things, and then a picture of each of our fall decorations!  I thought that was pretty sweet!  Here is a picture he took of all the kids' pictures. Michael is the second from the left on the top.

 

 So, since he took the time to take them, I'll feature them today for my Holiday Weekend Link-Up!  Here is an adorable Thanksgiving feast set that I bought for a really good price from a local artisan at our city's annual holiday bazaar.  Mom and I are getting excited about going to it this Saturday---I wonder what treasures we'll find this year?

 These scarecrow and fall picks replace the pink cherry blossoms I did have filling this pretty blue jar.

 I bought this cute turkey the first year that Jamie and I were married.  His plea of desperation, "Send Out for Pizza" has always cracked me up!

 This cute little scarecrow is resting on a shelf between my vintage cookbook collection and my vintage collection of O. Henry books.  That little brown recipe box belonged to my great-Grammy Annabelle.

 After looking through the pictures, I thought it would be fun to sit and go through some of Grammy's recipes.  Here are a few that I thought were neat:

 The one at the top left is a letter from her friend, "Your Loving Friend until the end, Doris"  It's a recipe for Mrs. Peabody's Prize Sponge Cake.  Doris asks Grammy, "So Dearest, who are you going to cook it for, the future?"  Ha!!  The second on the left is a recipe for Hood River Unbaked Cookies.  I'm sure my mom can tell me more about this one so I'll update if she's got anything to add.  The newspaper clipping is from November 10, 1982 and gives instructions and tips on making fruitcakes for the holidays.  The small index card on the left is a recipe for Date Marshmallow Log that is pretty much the same thing in a different form as the Top Secret Ancient Family Thanksgiving Recipe that I posted a couple weeks ago! 

Speaking of fruitcakes, here's a recipe for Mrs. Bradley's Dark Fruit Cake.  Mrs. Bradley was Grammy's mother-in-law---my great, great grandmother.  What a GREAT recipe to have! ;)  Is anyone interested in having the recipe?  If so, let me know in the comments and maybe I'll post it in a day or two!

Well, it's time for another Homemaking Weekend Link-Up!  I'm so excited by all the interest in the link-up and I'd love for anyone interested to link-up her homemaking posts today!  You can do more than one a week, if you'd like, and please make sure to take a button and link back to this page so others can visit as well!  The button is at the top of my sidebar!

One more thing, have you entered my GIVEAWAY?  Please do!  Have a great weekend!!

Also linking with:         








Learning to Live a Surrendered Life and:

Date Nut Dessert Squares: {Top Secret Ancient Family Recipe}

After much reflection, I've decided to share with you a tidbit from my vault of family secrets! Here is a recipe for Date Nut Pudding, a family favorite for four generations now. Let me clarify that this is not pudding as in runny, eat-with-a-spoon pudding. Instead, it's more of a dessert square that maintains it's shape when cut.  Back in the 50s when my grandma came across this recipe, it was called pudding so we've all just called it that. However, risking the wrath of my entire family, I've renamed it here---just for your own clarification.

This is to be eaten with your Christmas or Thanksgiving meal and placed on your plate right next to your turkey. But don't be confused. You are not to place this next to the turkey that is in between the mashed potatoes and stuffing---the turkey that you cover with the same gravy that you cover the afore mentioned items with. You are, instead, to place it next to the other turkey that you've placed right next to the cranberry sauce that you place on your fork first before stabbing a hunk of the non-gravied turkey and eating it all with one bite.

Now that we have that straight, lets continue...

Date Nut Dessert Squares {AKA: Date Nut Pudding}

2 c. chopped dates

1 c. chopped walnuts

2 c. miniature marshmallows

1 c. graham cracker crumbs

1 12 oz. container Cool Whip

Stir them all together well and press down into a 9" square pan. Sprinkle more graham crumbs on top and chill overnight.

Yum!

Zucchini Chocolate Chip Cookies

 This weekend, my Mom gave me the last zucchini from her garden.  While we all have loved the zucchini bread I've been making all summer, I thought it was time for something new.  I came up with this recipe for delicious Zucchini Chocolate Chip Cookies.  The whole family loves them!

Zucchini Chocolate Chip Cookies 

1 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. zucchini, grated
2 3/4 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
2 c. chocolate chips

Mix butter, sugars, eggs and vanilla until smooth.  Mix in zucchini.  Mix in flour, soda, spices and salt.  Stir in chocolate chips.  Bake at 375˚ for 10-12 minutes or until centers are baked. 
 
This article was also published in The Christian Home online magazine.  Check it out for more inspiring articles!

How To Freeze Basil: Easy Tutorial

I adore basil. It is my most favorite herb! In fact, I love it so much that the name Basil has been on my "names for little boys" list since 1999!

I recently finished putting some freshly picked basil away in my freezer and thought my readers would enjoy an easy tutorial!

It's only within the past couple of years that I've begun to use fresh basil, and while the dried-in-a-jar variety is fragrant and delicious, it doesn't hold a candle to my homegrown!

You will know that your basil is at it's best "picking state" when it gets buds on it and begins to flower.  
Clip as much off as you want but leave a few leaves to soak up the rays for more plant growth! Something to keep in mind with basil: the more you clip, the more you get as basil grows back two new stems for every one that is clipped!

Pick off the big leaves and carefully wash each one. Be aware that little bugs like to hide in the shady places under the dark basil leaves. Wash both sides and run your fingers along to wipe off any dirt or baby snails!

Take a moment to look for any that might be trying to get away!!
When you've washed all the leaves, place them in a colander and shake or use a salad spinner if you have one. Then lay them out in a single layer on paper towels or napkins and pat dry--soaking up as much water as possible.

  Next, place the leaves in a food processor, if available, and pulse until they're the size you prefer. I don't have a food processor so I used my Pampered Chef Food Chopper.

You'll want to add a little bit of olive oil to the basil to keep it from turning black in the freezer. (It doesn't affect the taste...just helps the appearance)

If you are using a food processor, you can add it in as you're chopping the basil. I just poured some in the bowl when I was done chopping with my food chopper and mixed it up with a spatula. The amount you'll need will vary depending on what you plan to do with your basil, but I just used enough to cover each piece.

Finally, you'll want to decide how you're going to divide it up to freeze. It is wise to freeze each recipe size separately. I divided mine up to have a couple good spoonfuls in each container. I plan to put it in pasta sauce and my pasta sauce must feed a family of 10!

You can freeze your basil in small containers, if you have them. I used these two:

Notice they're not fancy! I got one at the Dollar Tree for my daughter's baby food and the other is a little Rubbermaid-type lunch box one. You just need something that will be airtight to avoid freezer burn. If I didn't have these two containers, I would have used sandwich bags and then just placed all the bags into one large freezer bag.
 
You can also measure your basil out into ice cube trays and freeze it that way. Then, once it's frozen, pop all the little cubes into a freezer bag to be taken out individually for soup, sauce and more! I will be designating a tray specifically for this as I imagine the tray would eventually take on the wonderful aroma and color of basil! (Though that little taste of basil in lemonade or iced tea might not be too bad??)

Herbs will keep for many years but you'll get your best flavor if you use your basil within the year. Here are a few facts about basil:

**Basil comes from the Greek language and means "king". Basil has been called the "King of the Herbs"

**Basil is highly poisonous to mosquitoes, (Yay!) but safe for rats (bummer!)

**Basil is thought to be a great treatment for arthritis and has antioxidant and anticancer properties.

**Basil will affect the taste of tomatoes if planted too close together. This could be a good or bad thing--depending on what you're doing with your tomatoes!

I hope you enjoyed this tutorial! Have a wonderful evening!


Linking with:
Lou Lou Girls Party
Inspiration Monday @ Your Homebased Mom
Metamorphosis Monday @ Between Naps on the Porch
Motivate Me Monday 
Modest Monday @ The Modest Mom 
Living Proverbs 31
Inspire Me Monday @ Create With Joy 
Masterpiece Monday @ BoogieBoard Cottage 
A Round Tuit @ Creating My Way to Success 
Monday Funday @ C.R.A.F.T. 
Making Your Home Sing Monday
Tabletop Tuesday @ A Stroll Through Life
A Return to Loveliness @ A Delightsome Life 
Teach Me Tuesday @ Growing Home
Tutorial Tuesdays with Hope Studios 
(Titus 2)s Days @ Time Warp Wife
The Scoop @Stone Gable
Make Bake Create @ Hope In Every Season
Cottage Style Party @ Lavender Garden Cottage
Tasty Treats @Simply Helping Him
Winsome Wednesday @ My Daily Walk in His Grace
Whole-Hearted Home Wednesdays 
Encourage One Another @ Deep Roots at Home
A Wise Woman Builds Her Home
Homemaking Link Up @ Raising Homemakers
Home @ Rose Chintz Cottage  
Inspire Me Wednesday @ MamaBuzz
What's It Wednesday @ Ivy and Elephants 
Wednesday Link up at Adorned from Above
Home Link Up at Raising Arrows
Homemaker's Encouragement Party

Easy Beef Stew for Fall and Homemaking Link-Up!

I came up with this great recipe for Beef Stew last night and it was a huge hit at the taste-testing table!  I served it with my Autumn Spiced Cornbread and there was barely enough leftover for Daddy's lunch!

Easy Beef Stew for Fall

Ingredients: 

• 2 tablespoon vegetable oil
• 1 1/2 pounds beef, cut into cubes
• 1/2 cup chopped onion
• 1 cup sliced diced celery
• 10 cups beef broth*
• 2 carrots, sliced into rounds
• 2 medium potatoes, cut into cubes
• 2 cups apple juice**
• 1 tsp. cinnamon
• 1/2 tsp. each of nutmeg and cloves
• 1 can corn
• 1/2 c. cornstarch
• salt and pepper

*A less expensive way to do your broth is to buy bullion cubes and dissolve them in water.  A jar of cubes is likely the same price as a couple cans of broth---yet 1 1/2 cube gives you the same amount of broth as a can.  You will get significantly more broth out of the cubes than the can for the same price.

**I used leftover apple cider from Bible study the night before.  If you use spiced cider, you can eliminate adding the cinnamon, nutmeg and cloves.

In a large skillet over medium heat, brown the beef in the oil.

Add onion and celery and sauté for 3 to 5 minutes longer.  Transfer to a large saucepan or stock pot. 

Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours.

Add the carrots, potatoes, apple juice, and 3 spices; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add corn; continue cooking 5-10 minutes.

In a small bowl or cup, combine cornstarch with 1 c. cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.

Serves 8 to 10

I hope you all enjoy this recipe!  Please come back and let me know if you tried it and how you liked it.  I'd love to hear other variations.  Did you add autumn vegetables like squash, zucchini or pumpkin?  How did you like it with the apple cider/juice?

Also linking up with Beverly's Pink Saturday and Petite Hermine's Sunday Linky Party.

New Linking Party Starts Today!  Please link up your Homemaking post and grab my button for your blog.  I will visit everyone who links up and pick a few to feature each week!







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Chinese Style Pork and Rice Dinner Recipe

This is one of our family's favorites and it's pretty easy to make.  Let me know if you give it a try!

Chinese-Style Pork and Rice Dinner
 
2 lb. tender pork loin or shoulder roast
1/2 c. soy sauce
1/4 c. honey
3 cloves garlic, crushed
1/2 tsp. salt
4 c. cooked rice
1 c. scrambled eggs
1/2 c. green onions

Mix soy sauce, honey, garlic, and salt together and marinate pork 24 hours, turning every 6-8 hours.  Remove pork from marinade and bake at 400 for 1/2 hour.  Turn heat down to 300 and bake until internal temperature reaches 170 or the packager's pre-inserted plastic thermometer pops up.

Let pork sit on top of stove or counter about 45 min.  This will help the juices to settle (so the meat stays juicier) and will cool it off for easier slicing.

Slice almost all of the meat, saving a portion for adding to the rice.  Cut the saved portion into small pieces and set aside.  

In a large bowl, mix cooked rice, chopped scrambled eggs, green onions, and reserved meat.  Add salt, soy sauce, and, if you wish, garlic and other seasonings to taste.

Enjoy! Linking with:

Blueberry Scones, Chili and What We Did Today

I've just tucked my kids into bed and am ready for a little quiet blogging time before my husband, Jamie, gets home from work.  The kids and I are all feeling very accomplished today as we got a lot done and each had an enjoyable day.  I'm hoping that Jamie will have had a happy day as well!

First thing this morning, I cut up two cantaloupes and served them in my new cabbage bowl.  I found this at a yard sale in Pendleton, Oregon Friday when I was visiting my mom.  I saw one similar on a blog a couple weeks ago and loved it!  (In case you're wondering:  one cantaloupe fits in the bowl.  I served everyone and then cut up the other one for the fridge! :)

Then I cut up a bunch of fruit and vegetables so we will actually EAT them while some of the kids played a fun game they made up.

They made paper pizzas and opened their own pizza shop. 

The living room was trashed but they had a lot of fun!

After I finished my produce-cutting adventure, I made 3 batches of blueberry scones.  Two batches will be eaten at breakfast tomorrow while one went into the freezer.  Recipe at the end of the post...

Avalon said, "Take a picture of me, Mom."  After I took it she said, "Me see Avi."

Then, because the kitchen wasn't quite hot enough, I decided to make 5 loaves of banana bread!  Recipe is Betty Crocker's...just a basic one.  All of these went in the freezer.

While the bread was baking, I made the rounds with my camera again.  Here Avalon is feeding her baby some cereal in her high chair.

Cainan is making more messes pizza...

Elisha's got his pizza baking on books from the kids' bookshelf.

A Ha!  Here's Miss Lynzie Mae, the dedicated artist, busy copying a painting from an encyclopedia.  She spent the afternoon in the kitchen working on her paintings.

I believe Michael said this was a Papa Murphy's Cowboy Pizza....

More by Lynzie...

Oh!  More by me too!  I made chili and cornbread for dinner.  Cornbread recipe came from the side of the box but I'll put my chili recipe at the bottom of the post too.

Avalon said, "I just LOVE tornbed!" (That would be "cornbread")

Because we had some strawberries in the freezer, I decided we needed a quick batch of strawberry jam to go with our cornbread!  You can make this delicious freezer jam in 15 minutes!  You can find my easy tutorial here. 

After I got all the other little ones to bed, I had a chance to go in and look at the paintings Lynzie did today.  This is her favorite of her hero, George Washington.  Looking good, Lynzie!

I love being a homemaker and am so thankful for the opportunity to be home with my kids and care for my family.  This beautiful day in the life of our family was made possible by the selfless sacrifices of:

and ultimately, the Lord Jesus.  Thank you, God, for this blessed life!

Blueberry Scones

(makes 8 scones)

1 cup blueberries or other fruit
1/3 c. + 2 Tb. sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk **TIP: (I mix a couple TB. of bottled lemon juice with regular milk and let it sit about 10 min. for easy cheater buttermilk)

Topping:
1 tablespoon sugar (I used coarse decorator sugar)

Preheat oven to 400.
Sprinkle bite-sized fruit with 2 TB sugar; set aside.

Mix the rest of the  sugar with the flour, baking powder and salt. Using a pastry blender, mix in the butter until it looks crumby...(not CRUMMY...there's a difference!! :)  Stir in fruit and then buttermilk.
 
When it's all mixed together, set it in a big blob on a cookie sheet and form it into some semblance of a circle about 3/4 inch thick or so.  Cut into 8 wedges and either space them out on the sheet or bake them in the cut circle and recut on the lines after they're baked.  Sprinkle with coarse or regular sugar.  Bake 15 minutes or until golden in places and no longer doughy.


Chili


(makes about 10 servings...you can half this or freeze the remaining if you don't need this much)


6 cans beans (We like to use black beans)
2 cans refried beans
1-2 pkg. taco seasoning
1/2 c. bbq sauce
1/4 c. dijon or spicy mustard


Rinse 6 cans beans in strainer.  Place them in a pot with the refried beans and all other ingredients.  Add 2-4 c. water.  You want to start out with the chili quite a bit runnier than you like it.  Cook and stir often until it has reached your desired thickness.  This could be anywhere from a half hour to an hour and a half...depending on how much water you add.  The more water you add, the longer you have to cook it and the more flavorful it will be as the beans absorb the flavors from the other ingredients.  If you're in a hurry, just add a couple cups of water so there's a buffer there to keep it from sticking to the pan while it's heating up and dissolving the seasoning and you'll be good to go in about a half hour.