Featured blog: House-broke Cowgirl

There are a few blogs that I check occasionally, and then some others that I read as soon as they have something posted. Jerri Joy's House-broke Cowgirl is one that I follow closely. I really enjoy reading her posts. I love her outlook on life, and I think that she is doing some pretty neat things. I also enjoy reading her philosophies on things.

Besides all this, I feel that I have a few connections with her. We both love the outdoors, but have come to truly appreciate being homemakers. Not only that, we're both writers. Another connection is a love of horses. Although I'm not a great horsewoman, and have never really had the money or time to really pursue it as a passion, I sure love them and hope to always learn more about them.

Speaking of horses ... she recently had a great post about a horse that she likes to ride. It's a great story. Click on the link below to read it.

Clop, thump, clop, thump

Zucchini Carrot muffins

I really like these muffins that I found in one of my family cookbooks. They are so tasty! I did cut down on the sugar, but they still taste just as good! They're one more amazing way to use that incredible vegetable, zucchini:

Zucchini Carrot Muffins

2/3 c. oil
2 large eggs
2/3 c. sugar or honey
1 t. vanilla
2 c. flour
1/2 t. soda
1/2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 1/2 c. shredded zucchini
1/2 c. shredded carrots

Beat oil, eggs, sugar and vanilla in a medium bowl. Combine dry ingredients in a small bowl, the add to the wet ingredients. Don't stir much--just until barely moistened. Fold in zucchini and carrots. Fill muffin cups 3/4 full. Sprinkle with cinnamon sugar if desired. Bake at 375 degrees F for 15-20 min.

Makes: 12 muffins

Cabbage and cheese soup

I can't find a lot of cabbage recipes that my husband likes, but he definitely likes this one. I really like it, too. It's not heavy, and it has a wonderful flavor. Besides, it uses cabbage, a vegetable that often gets overlooked. I made it a lot last fall, and I'm looking forward to making it more often this fall as we can harvest fresh cabbage.

Cabbage and Cheese Soup

6 slices lean bacon, coarsely chopped

1 med. onion, coarsely chopped

3 c. chopped fresh cabbage

1 lb. potatoes, chopped

2 1/2 c. chicken broth

salt and pepper

1 1/2 c. shredded cheddar cheese

1 c. milk

1 T. finely chopped fresh dill, or 1 t. dried dill weed

In a 3-quart saucepan, cook bacon until almost crisp. Add onion and cabbage and saute for 5 min., stirring occasionally. Add potatoes and chicken broth, and salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes, or until vegetables are soft. Puree 2/3 of it in your blender, and return it to the pot. Add cheese and stir until smooth. Don't boil. Just before serving, stir in milk and dill. Enjoy!

Makes: 4 servings

Here is the cabbage and cheese soup, served with toasted garlic bread. Yum!

Food storage is a big dill ...

The canning season is upon us! This is a picture of what I was doing this past weekend:

Pickling cucumbers!!! In this picture I have the 10 quarts of bread and butter pickles that I did on Monday. On Saturday, I did 20 quarts of dill pickles. So now we have 30 quarts of pickles. It should be more than enough to see us through till next year.

But on Friday, I did more than just pickles. I also blanched and froze 9 quarts of broccoli, and grated and froze about 10 quarts of zucchini.

With the drought frying the crops in the U.S. this year, food prices are going to go up. But, "if ye are prepared, ye shall not fear" (D&C 38:30). I've been blessed to be able to have a friend that allows me to pick in the huge garden that he oversees, as well as to have the money to be able to buy supplies to preserve what I pick. I know that the Lord wants us to be physically and spiritually prepared. I discussed this in another post here.

Oatmeal cake

I really like this recipe because it uses leftover oatmeal from breakfast. In my family growing up, we always had oatmeal leftover. The funny thing is that Brian and I usually have oatmeal leftover, too, even though I only make two servings. Over the course of a week or two, I've usually accrued enough to make this recipe:

Oatmeal Cake

Scant 2 c. of leftover oatmeal
1/4 c. butter
2 c. sugar or honey
2 eggs beaten
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1 t. soda
1 t. vanilla
1 1/3 c. flour

Mix all ingredients together. Bake 40-50 minutes at 350 degrees.

I have a butter-based frosting on these here, but you could do cream cheese, caramel or coconut frosting, too.