Category Archives: Homemade

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!

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.

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.

EZ Recipes 4 Everyday – Chicken Marsala (Gluten Free)

I love chicken marsala and so does my family. But my old trusted recipe needed a slight alteration in order to fit my new gluten-free lifestyle.

I’m very happy to report that the conversion is absolutely painless AND positively delicious!

The only necessary change is with the flour. Instead of using all-purpose unbleached wheat flour, I substitute Bob’s Red Mill All Purpose Baking Flour.

I found it in the gluten-free section at Walmart. Really makes gluten-free cooking much easier…no flavor sacrifice whatsoever. Also, make sure the chicken broth isn’t harboring any hidden gluten.

4 large split breast pieces of boneless, skinless chicken
1/4 to 1/2 cup flour
salt and pepper to taste
1 head of garlic, peeled
16 oz fresh mushrooms, sliced
2T butter
2-4T olive oil
3/4 cup marsala wine
3/4 cup chicken broth

Pound breasts to 1/2″ thickness and cut each one in half. Dredge breast pieces in flour seasoned with salt and pepper.
Fry in 1/4″ olive oil until browned on both sides and place in covered casserole to keep warm.
Save skillet drippings for gravy, but remove from skillet and set aside.

Add 2T butter and a little more oil to skillet, then add in peeled garlic cloves. I leave my cloves whole because I like to eat them this way and for those that don’t like garlic, it’s easier to avoid whole cloves.

Sautee’ garlic for a couple minutes then add mushroom slices.
When garlic and mushrooms are tender, add saved drippings and 1T flour. Mix well and stir constantly, cooking on medium flame for two or three minutes.

Add wine to mixture, stir until smooth and allow alcohol to cook out (couple minutes). Continue stirring.
Add broth and continue stirring while cooking. Once thickened, add chicken pieces into the gravy and allow to simmer together 5 – 10 minutes.

Serve with white rice or buttered noodles.

Making Friends

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Music Moves Me Monday – Favorite Group


I thought I would never be able to select a favorite group for this week’s assignment. As I went through the “files” in my head, trying to decide who that group would be…nothing came to the forefront. I’m not familiar with any new groups and I can’t say that I like many of the groups that I loved growing up.

But as I searched through my actual music collection, it didn’t take me long to find my selection for the week. The Talking Heads have been a consistent favorite of mine since the early 80’s. I loved them back then and still love them today.

I pulled out Sand in the Vaseline and listened to song after song. Then finally my choice became clear. I selected “All Night Long” and opted to accompany the music with photos of my babies. All five of them.

I hope you’ll like it!!

If you would like to play along, just follow any or all of these dance steps:

1. -Select your favorite online music videos to share.

2. -Grab the Monday’s Music Moves Me meme button off XmasDolly or Shewbridge’s.

3. -Grab XmasDolly’s and Lorie’s buttons and sign the Linky on one site or the other.

4. -Visit other participant sites and share some comment love. Get to know one another and have fun!