Category Archives: Recipes

Our garden has produced an abundance of strawberries this year. The plants are just about finished producing and I have bags in the freezer and have also made one batch of Strawberry Fig Jam. I decided to make some strawberry syrup with the remaining berries. This syrup is perfect drizzled over plain yogurt or served with pound cake, a little bit of summertime to enjoy in the winter. Whole Strawberries in Vanilla Syrup 1 ½ pounds of strawberries 3 ½ cups sugar 1 vanilla bean, split and scraped ¼ cup freshly squeezed lemon juice Wash the strawberries and remove the stems and leaves. Place the berries in a medium bowl and cover with the sugar. Add the vanilla bean seeds and the bean and stir gently to combine. Cover the bowl and refrigerate for 2-3 hours. When the time is up pour the strawberries, vanilla bean juices and any remaining sugar into a shallow, wide pan. Add the lemon juice and slowly bring to a boil. Cook the strawberries at a boil for 10-12 minutes, until they go a bit translucent and the syrup is thick. Pour the berries and syrup into a shallow bowl, cool and refrigerate, uncovered for Read More […]

This is a delicious cake that brings a taste of summer to your table! Light Lemon Pound Cake ½ cup butter, softened 1 cup sugar 2 egg whites 1 egg 1 Tbsp lemon juice 1 tsp lemon extract 1 tsp vanilla extract 1 ½ cups flour 1 cup whole wheat pastry flour 2 tsp baking powder ½ tsp salt ¼ tsp baking soda ¾ cup (60z) fat free lemon yogurt Glaze: ¾ cup confectioner’s sugar 4 tsp lemon juice 1 tsp grated lemon peel 1/3 cup dried apricots, finely chopped In a large bowl cream the butter and sugar until light and fluffy. Add the egg whites and egg, beating well. Add the lemon juice and the extracts. In a separate bowl combine the flours, baking powder, salt and backing soda; add to the butter mixture alternately with the yogurt. Pour into a 10 inch Bundt pan coated with cooking spray. Bake at 350 degrees for 35-40 minutes or until done. Cool for ten minutes before removing from the pan. Cool completely on a wire rack. For the glaze: Whisk the confectioner’s sugar, lemon juice and lemon peel until blended. Stir in the apricots. Drizzle over the cake. This cake Read More […]

Summer is a busy time of year. Our days are full of activities and sometimes it’s nice to have a dinner that you can prepare ahead. This strata is just the trick. Bacon, Tomato and Cheese Strata 1 tsp oil 2 onions, sliced 8 slices of bacon, chopped 1 large tomato, chopped 2 cups of milk 6 eggs (can use 3 eggs and 3 egg whites) ½ tsp salt ½ tsp thyme 16 slices of whole wheat bread cut into cubes 6 ounces of Jarlsburg cheese shredded This recipe can also be halved easily. Spray a 9×13 inch pan with cooking spray. Heat the oil in a large skillet, add onions and bacon and sauté until the onions are softened and the bacon is cooked, about 8 minutes. Remove from the heat and stir in the tomato. Whisk together the milk, eggs salt and thyme in a bowl. Blend well. Arrange half of the bread cubes on the baking dish. Top with half of the onion mixture and half of the cheese. Pour half of the milk egg mixture. Repeat with the remaining bread, onion mixture, cheese and eggs. Cover and chill for at least 1 hour or overnight. Preheat the oven Read More […]

Ready to enjoy!

Happy 4th of July! I hope you are having fun with family and friends today. In case your grilling this is an awesome mouthwatering recipe! I’ve had some ribs in our freezer from the pig we purchased just waiting to be cooked. The key is always to remember to actually take them out of the freezer so I can cook them! This recipe is so easy and like the title says, mouthwatering! Mouthwatering Ribs Take your broiler pan and fill the bottom section halfway with beer. If you don’t have beer in the house you can also use apple juice. However, my husband is a home brewer and he graciously shared two bottles of his Red Flag Ale with me. Place the top section on and place your ribs on the top. You can season the ribs at this point if you’d like but I leave them plain. Cover the pan with foil and fold the edges under to seal in the steam that will be created as the ribs cook. Place in a 300 degree over for 2 ½ to 3 hours. Remove the pan from the oven carefully. All the grease is now mixed in with the beer Read More […]

It’s strawberry season, all of a sudden my garden is full of strawberries! Nothing better than picking bowls of fresh strawberries to enjoy for breakfast, lunch and dinner! At the same time our fields are full of little tiny wild strawberries. They may be tiny but they are bursting with flavor. Our pug, used to spend hours combing the fields looking for strawberries to eat. We lost our pug a few years ago but we will always think of her during this time of year. These tiny little strawberries take a long time to pick but they make the best strawberry muffins. Last week my husband spent an hour picking these tiny berries and I agreed to make a batch of wild strawberry muffins for him. These are the most delicious muffins, I’m sure you could also make them with blueberries or raspberries but using the tiny wild field strawberries is the best. Wild Strawberry Spice Muffins 1 ¾ cup flour ½ cup sugar 2 ½ tsp baking powder ¾ tsp cinnamon ½ tsp salt ¼ tsp ground nutmeg 1 egg, lightly beaten ¾ cup milk 1/3 cup butter 1 cup wild strawberries Topping (optional) 1 Tbsp sugar ¼ tsp Read More […]

Summertime and it’s time to pull out all those wonderful grilling recipes! If you haven’t tried Portobello mushrooms on the grill you don’t know what you are missing! These mushrooms served with a salad make a complete meal. This recipe was based on a recipe I found on tasteofhome.com. Stuffed Portobello Mushrooms ¾ cup ricotta cheese ¾ cup grated Parmesan Cheese (divided) ½ cup mozzarella cheese 2 Tbsp minced fresh parsley 1/8 tsp pepper 6 large Portobello mushrooms 6 slices tomato Homemade pesto   In a bowl combine ricotta cheese, ¼ cup of the Parmesan, mozzarella, parsley and pepper. Mix well. Remove and discard the stems from the mushrooms and scrape and remove the gills with a spoon. Fill caps with the ricotta mixture. Top each mushroom with a tomato slice. Grill, covered, over medium heat for 8-10 minutes or until the mushrooms are tender. Remove from the grill. Spoon the pesto over the grilled mushrooms before serving. Linked To: FridayFavorites, FridayFlashBlog, WeekendReTreat, FreedomFridays, PinJunkieParty, FoodieFriendsFriday, #FoodieFriday, WhatToDoWeekends, #GetHimFedFridays, RealFoodFriday, WeekendPotluck, FoodieFriday, FridayFavorites, HealthyTuesdayHop, FatTuesday, RealFoodWednesday, FreshFoodsWednesday

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