Category Archives: Food

Fall Family Party – Happy Haunts

We held our fall family party a couple weeks ago.

…gathered in my dad’s backyard to show-off our costumes.

…to roast wieners and marshmallows.

Plenty to eat and lots of treats.

There were games and a craft…

…and tattoos for the kids.

We could not have asked for nicer weather.


Grilled Bacon-Wrapped Mushrooms

I’m very pleased to be joining the Thursday Recipe Swap Meet this week. It’s a nifty blog hop hosted by Lorie from The Shewbridge’s of Central Florida and Marie at Xmas Dolly.

I hope you’ll hop over and look through the recipe contributions listed in the linky at either blog. Just click on the sweet little She Chef button to your left. You might discover your new favorite treat there!

The first time I tasted a bacon-wrapped mushroom, I was immediately in love. A great flavor combination, while completely simple to put together…had never occurred to me before that day.

So as I prepared bacon mushrooms earlier this week, it crossed my mind that there might be others out there that would really appreciate this simple dish, but just hadn’t thought of doing so yet. That’s why I decided to share the recipe here today.

Grilled Bacon Mushrooms

-8 oz fresh clean mushrooms
-16 oz bacon
-garlic powder
-lemon pepper
-bamboo skewers

Soak wooden skewers in water shortly before you make up the mushrooms. This will help keep the sticks from catching fire.

Wrap individual mushrooms with a slice of bacon and pierce with skewer. You can use an entire slice or just a half slice.

Be sure to poke the skewer through the loose end of the bacon to secure it onto the mushroom.

Load each skewer with 4 to 5 wrapped mushrooms. Season to taste.

Grill over a medium heat until cooked through…when bacon is done and mushroom has become tender and juicy.

If you use an outdoor grill be ready for bursts of fire as the bacon fat hits the hot coals or burner! Keep a close watch on them.


Now don’t forget to visit the other recipe entries at the blog hop. To get there…just click on the She Chef button at the top of my post. She’ll escort you safely over. Enjoy!

Midwest Summer Gardens

For more Wordless Wednesday photos, visit 5 Minutes for Mom and the Wordless Wednesday hub.

From Fresh-Picked to Home-Canned – Green Beans

I picked green beans again yesterday. Ended up with three pounds…making a total harvest of four pounds so far this season.

My original plan for yesterday’s harvest, was to cook up a mess for dinner…to accompany our barbecued butterfly pork chops. But while I was nipping, I changed my mind and started packing the clean beans into glass pint Mason jars.

I ended up with seven all together. They’re so pretty. I love canning.

Garden Status – What’s Growing in the Midwest Vegetable Garden

It amazes me how quickly things change in the garden. I was surprised to find a teeny tiny watermelon today…

…and a few itty bitty baby tomatoes.

I really don’t know how I missed the jalapenos. Several are big enough to use already.

There’s a yellow squash that’s ready to be picked. We’ll have it for lunch this afternoon.

In a day or two, I’ll be picking green beans again…and peas might be ready then too!

The muskmelon, broccoli, eggplant and carrots are coming along fine.

Before you know it…salsa season will be here!

I love growing all this fresh produce. It’s so healthy and yummy.

I’m very excited about my veggie garden this year. It’s looking really good so far!

Green Beans from the Midwest Garden – Fresh!

Picked my first mess of fresh green beans yesterday. I was so excited when I noticed the young pods…couldn’t wait to get out and bring them in.

There were only a few, but the compact bushes are just filled with blossoms. Looks like it could be a good bean year!

Best Ever Single Crust Peach Pie – and It’s Gluten Free!

On the drive home from Orlando last month I stopped at a Georgia fruit stand to buy peaches. I love good peaches and these were superb! Perfectly juicy and sweet with a strong peachy scent.

I purchased plenty so I could make my favorite fruit pie–a must-share recipe. If you like peach pie, I strongly encourage you to try this one. Very tasty and very simple.

I found “Mom’s Best Peach Pie” in a Taste of Home magazine several many years ago (June/July 1994). You can view it online HERE. I’ve used this recipe numerous times since I first discovered it. I’ll likely use it many more times in the future.

Whenever I make pie, I prefer to use my favorite “Never Fail Pie Crust” from Marcia Adam’s Heartland cookbook. It’s a cinch to mix up, easy to work with and it tastes great too. This time I substituted my gluten-free all-purpose flour into the recipe. Simple enough. Mostly.

Marcia’s recipe makes 4 crusts. Since I only needed one for this pie and I didn’t know for sure how it would turn out with my gluten-free adjustments, I halved it. I reserved the second crust to use in another pie that I’ll tell you about in a later post.

If you opt to go with the gluten-free route don’t try to roll the dough. Instead, you’ll need to place your dough ball into the dish and press it out evenly over the bottom, up the sides, then flute a nice edge along the top of your pan. I pre-baked mine in a 375°F oven for about 10 to 15 minutes.

A gluten-free crust will be more crumbly like a cookie but it will serve its purpose well…and it will taste YUM! Anyone with gluten restrictions will truly appreciate this. There aren’t a lot of extra odd ingredients to purchase so it’s a relatively simple way to enjoy delicious fruit pie!

Never Fail Pie Crust ~Heartland (with adjustments)

2.5 cups GF all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
7/8 cup solid vegetable shortening
1/2 egg
1/2 teaspoon cider vinegar
1/4 cup cold water

In a large mixer bowl, combine the flour, baking powder, salt, and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well-combined, about 1 minute. Form the dough into 2 balls, wrap, and refrigerate overnight.

Mom’s Best Peach Pie ~Taste of Home (with adjustments)

1 egg white, lightly beaten
1 baked pastry shell (9 inches)
3/4 cup GF all-purpose flour
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed
6 cups sliced peeled fresh peaches

In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture.

Bake at 375° for 30-35 minutes or until filling is bubbly and peaches are tender. Yield: 6-8 servings.