RECIPES – Page 2 – Little Missouri Homestead (2024)

October 21, 2015October 21, 2015Leave a comment

Have you harvested your sunflowers yet?
It is easy and the kids will love helping with this one.

Hang to dry for about two weeks.
Rub your thumb over the seeds and they will just fall out.

I got eight cups of seeds from four plants.

Rinse thoroughly, I pick out the plump ones and roast them in a frying pan on medium with Kosher salt until they give you a popping sound.

Yummy afternoon snack.
Don’t forget to save some for your next year sunflowers and the birds for the winter.

September 20, 2015September 20, 2015Leave a comment

This makes a quick, warm and yummy treat in the evenings for our family. They go fast! Keep the second pie crust to make another batch in a couple days. Love that this is so easy and uses up some of those fall apples.

Ingredients:
1 Green Apple
1/4 Cup Brown Sugar
1 tsp Allspice
1 Package of ready made pie crust or your own
1/4 Cup Butter

July 24, 2015February 4, 20162 Comments

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups finely shredded and drained zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint fresh blueberries (you can reserve a few for garnish if so desired)

Lemon Buttercream

• 1 cup butter, room temperature
• 3 1/2 cups confectioners’ sugar
• 1 lemon, juice and zest of (about 2 tablespoons)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream

1. Combine butter, sugar and salt and beat till well combined.
2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
3. Fold in zest*.
4. *If you are piping this buttercream, I recommend leaving out the zest.

I REFRIGERATED MINE AFTER FROSTING IT, UNTIL READY TO SERVE!!!

IT WAS NICE AND COOL AND DELICIOUS!

RECIPE FROM: iambaker.net

July 14, 2015July 14, 20151 Comment

Ingredients:

3 large eggs
3/4 cup of oil
1 cup grated zucchini
1 cup grated carrot
3/4 cup of old fashioned oats
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

Preheat oven to 350 degrees

Beat eggs and oil in mixer.
Add grated zucchini and carrots.
Add all dry ingredients.

Fill muffins paper cups in a muffin tin about 3/4 full and bake for 20 minutes.

July 14, 2015May 6, 20172 Comments

No need for a pressure canner for this one. It will keep in your refrigerator up to 4 weeks. From summer sandwiches to camping hot dogs. This sweet relish is easy to make and I like the idea of using up the zucchini that has taken over my counter space.

Ingredients:
2 1/2 pounds zucchini (about 10 cups)
3 large vidalia onions (about 4 cups)
1 red and 1 yellow pepper
5 teaspoons kosher salt
2 cups apple cider vinegar
6 cups sugar
1 teaspoon tumeric
1 teaspoon nutmeg
1 teaspoon cornstarch

June 26, 2015June 26, 2015Leave a comment

This recipe is from the STOCKING UP cookbook, How to Preserve the Foods You Grow, Naturally. I got it from my husbands grandmother. Pick one up if you can. I just love it!

30 cucumbers, medium
4 tablespoons salt
10 onions, medium ( I USED YELLOW ONIONS)

Slice cucumbers and onions and sprinkle with salt. Let stand 1 hour. Drain in cheesecloth bag. Make a spiced vinegar using the following ingredients:

5 cups vinegar
2 teaspoons celery seed
2 teaspoons ground ginger
2 cups honey ( I USED LOCAL PURE HONEY “ALL NATURAL” FROM OZARK COUNTRY KITCHEN, Dunnegan, MO)
1 teaspoon turmeric
2 teaspoons white mustard seed

Let spiced vinegar come to a boil, add cucumbers and onions and bring to boiling point. Simmer 10 minutes. Seal in sterilized jars. Process 10 minutes at simmering temperature – about 180 degrees F.
IN MISSOURI I PROCESSED MINE FOR 15 MINUTES.

For DIY Vegetable Cages: https://littlemissourihomestead.wordpress.com/2015/04/18/vegetable-cages/

June 6, 2015June 6, 2015Leave a comment

A family favorite on our homestead during the warm summer months.

Sliced watermelon
Sliced Kiwi
Blueberries
Raspberries
Sliced Strawberries
Blackberries
Sliced Nectarine
Sliced Pineapple

Top with:

Coconut Flakes

1 Tablespoon of Apricot or Peach Preserves (warm in microwave and drizzle on top)

Add your favorite fruits and beat the heat this summer with some healthy watermelon pizza.

May 31, 20151 Comment

Not only did we get this wonderful recipe from our friends. They invited us over to help pick their cherries. You pick, you keep. Yes! Washed, pitted and stuffed in a jar, we are on our way to BRANDIED CHERRIES. Pour these over ice cream or cheesecake. Simply sip on the cherry infused brandy after dinner while snacking on the cherries themselves. Yum!

What you need:

March 9, 2015June 1, 20151 Comment

We had roast beef dinner last night and there was about half the roast left. Gotta make some Taquitos. It’s easier than you think and sooo yummy! Place left over cooked roast in a pan filled half way with water. Add your Fiesta Spice (recipe below) and fresh chopped cilantro. Simmer until the beef can be pulled a part with a fork. Heat oil in a skillet on medium, add corn tortilla. When softened flip and add your roast beef, roll up with your tongs and brown. It’s that easy. Move to paper towel to remove excess grease and add to a bed of lettuce. Garnish with shredded cheese & Pico. Add Refried Beans (recipe below) & Guacamole to dip those Taquitos.

MILD PICO RECIPE

Add all ingredients together in a large bowl

1 Tablespoon of minced garlic

6 co*cktail tomatoes diced

1 medium yellow onion diced

1/2 lime, Juice

2 Tablespoons of fresh chopped cilantro

Dash of salt

HOT: add 1-2 jalapeno, seeded & diced (optional)

Mix all together, refrigerate until ready to use so flavors blend.

(I compost the onion ends. Tomato & cilantro ends go to the rabbits and the lime is scrubbed around my sink with hot water and then the rind is composted)

GUACAMOLE RECIPE

Add all ingredients together in a medium bowl

2 peeled, seeded avocados

3 green onions sliced

1/2 lime, juice

2 Tablespoons of fresh chopped cilantro

1 Tablespoon Fiesta Seasoning (Recipe below)

I like to smash up the avocados with a fork so that it stays chunky. Mix together, refrigerate until ready to use so flavors blend.

REFRIED BEANS

1-1lb bag of Pinto Beans

4 Cups of cooked Pinto Beans with liquid they were cooked in

3 Tablespoons Butter

1 Cup chopped Onion

5 cloves minced Garlic

2 1/2 teaspoons Cumin

2 teaspoons Paprika

2 teaspoons Salt

1/2 teaspoon Chili Powder

Soak beans over night in the refrigerator. Follow bag cooking instructions. Once cooked take out 4 cups of the beans with liquid, set aside. I place the remaining in the freezer for later. In a dutch oven, saute onions in butter until they are soft and translucent. Add minced garlic and cook for 1-2 minutes more. Add your 4 Cups of beans with the liquid. Stir in the cumin, paprika, salt & chili powder. Bring to a slow simmer and cook on low heat for 10-20 minutes, stirring occasionally. If the mixture seems dry add a bit more liquid. Once the beans have cooked down start smashing them against the side of the pan. I use this method because we like our beans slightly chunky. When you have reached your favorite consistency serve on the side of your taquitos.

FIESTA SEASONING

I use this on chicken, beef & pork. I mix up a batch large enough to go into an old steak seasoning shaker. This lasts me several recipes and is a great money saver, not to mention delicious.

3 Tablespoons cornstarch

2 Tablespoons chile powder

1 Tablespoon salt

1 Tablespoon paprika

1 Tablespoon sugar

2 teaspoons Knorr chicken bouillon powder

1 1/2 teaspoons onion powder

1/2 teaspoon garlic powder

1 teaspoon cumin

pinch of cayenne pepper (optional)

I measure out each one and dump in a reused shaker container. Place on lid and shake all ingredients together. Done!

March 2, 2015Leave a comment

Ingredients