A Girl Should Be Two Things: Classy & Fabulous. - Coco Chanel


Tuesday, September 24, 2019

Peach Cobbler

It's peach season! That means peach cobbler!


* 4 cups fresh peaches
* 1/2 cup sugar
* 1/4 cup brown sugar
* 1 tsp lemon juice


* 1 cup flour
* 1/2 cup sugar
* 1/2 tsp salt
* 1 tbs baking powder
* 4 tbs butter melted and cooled to room temp
* 1 tbs vanilla extract
* 3/4 cup milk


Preheat oven to 375 degrees
Add the slived peaches to a 3 qt ceramic baking dish
Add the sugat, brown sugar and lemon juice. Stir to coat the peaches in the mixture.
Bake for 10 minutes
While the peaches bake, in a medium size mixing bowl add the flour, sugar, salt and baking powder. Stir to combine.
Pour in the milk, melted butter and vanilla.
Remove the peaches from the oven and spoon the batter over the top of the baked peaches.
Continue to bake at 375 for another 35 minutes untilt he top is crispy and golden brown.
Serve cobbler warm or room temperature.

Sunday, September 22, 2019

Apple Crisp

We have grew so many apples on our tree this year and they are SOOOO good that I had to try making apple crisp for the first time!

Turned out great so I of course am going to share the recipe.


* 1/2 c Flour
* 1/2 c Old Fashioned oats
* 1/2 c Brown Sugar
* 1/2 tsp Baking Powder
* 1/4 tsp Cinnamon
* 1/4 tsp Salt
* 1/3 c Butter - diced into small cubes

Apple Filling
* 2 lbs Apples
*3 Tbs butter - melted
* 2 Tbs Flour
* 3 Tbs Water
* 1 Tbs Lemon juice
* 1/2 tsp Vanilla
* 1/4 c brown sugar
* 1/2 tsp cinnamon
* 1 pinch of salt


- Preheat oven to 375 and position oven rack on level below the center. Butter an 8 by 8 inch baking dish (or smaller casserole dish with a similar size) set aside.

- In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 sec.

- Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refrigerator to chill while preparing filling.

- In a small mixing bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup brown sugar, 1/2 tsp cinnamon, and pinch of salt.

- Place apples in a large bowl then pour butter mixture over apples and toss to evenly coat, then pour apple mixture into prepared baking dish and spread into an even layer.

- Remove topping from the refrigerator and sprinkle into crumbles evenly over top of apples.

- Bake in preheated oven until top is golden brown and apples are tender when pierced with a toothpick, about 35 minutes.

- Remove from oven and allow to rest 10 minutes before serving. Serve warm with vanilla ice cream and salted carmel sauce if desired.                                                                                              

Saturday, September 21, 2019

Parmesan Zucchini

When you have a TON of zucchini growing in your garden, you need to think of all the ways you can use it. At first I was just making zucchini bread and adding it to my adds... but then I decided to make zucchini sticks & zoodles. This parmesan mix was so delish on BOTH

Mix together:

1/2 cup freshly grated parmesan
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
salt & pepper to taste

If you are putting on zucchini sticks, preheat over to 350 degrees... place on baking sheet and drizzle with olive oil then sprinkle mixture on top and bake for about 15 minutes. Once it comes out of the oven you can garnish with chopped fresh parsley leaves if you wish. I hate mine with a portobello mushroom with melted cheese on top.

If you are putting on zoodles, drizzle zoodles with olive oil and then put parmesan mixture on top and  cook in frying pan until zoodles look done. I also cooked mine with already cooked shredded chicken.  Doesn't take long at all. Once I put it on my plate I added more parmesan and added some garden tomatoes and avocado (because I believe acovado makes everything taste better. ha ha.

Both were deliciouse. Both I would recommend.

Friday, September 20, 2019

Grape Juice

I love having an amazing garden in my backyard. Who knew I would love the country life so much?! But I do. One of my favorite things about the garden is the gazebo entrance that is covered in grape vines. Once they are ripe, you can smell the grapes. It is devine.

Now first I would like to say that I hate grape juice... store bought grape juice that is... but once I tried the juice from these grapes, it was a game changer. So much better than store bought grape juice and you don't even need to add sugar!

You just need the right tool to make the grape juice. Thankfully my sister, Kristy, does. So she let me borrow it and I gathered a ton of grapes and juiced a good amount to stalk up until next summer. My mom did the same and there are still SOOOOO many grapes on the vines. So our lucky chickens get a handful of grapes everyday.

Normally the juice is just white, but I added some of the purple eating grapes & some currants to give it some color. Turned out perfect!

Thursday, August 29, 2019

Ice Cream Maker

I went to Smith's a couple of weeks ago to buy food and some other random stuff. While looking around I found this cute little ice cream maker! Just enough for one. That's me! Forever a lone.

So I bought it. It was super cheap and how nice to easily make a small serving of ice cream. It comes with a recipe book... but I didn't even follow it exactly. I didn't have milk because I rarely buy it anymore. I just had almond milk. I did have half and half because I needed it for another recipe, so I threw that in there instead of heavy cream. So it ended up being a healthier ice cream... which.. nothing wrong with that!

It's done in an hour and then you stick it in the freezer until you want to eat it. Since it only makes a little... you can't go overboard eating it until you want to make it again! Kind of perfect for me. ha ha.

Satisfied customer right here!

Friday, August 16, 2019

Quiche with Crust from Scratch

Since we have chickens... we have a lot of eggs. So I thought I would try making  quiche from scratch for the first time. And when I mean from scratch... I was even making my own crust. It turned out AMAZING... so I had to keep the recipe here for future reference.



- 1 large egg
- 2 1/2 tbs ice water
- 1 1/2 cups flour
- 1/2 tsp salt
- 10 tbs butter, sliced into small cubes


- In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside.

- In the bowl of a food processor (I used my blender) add the flour & salt. Pulse briefly until mixed. Add in the cubed butter pieces and pulse until the micture resembles coarse meal. Add in the egg/ ice water mixture. Pulse again until a lovely dough forms.

- Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough into place. With a paring knife, slice off any extra dough that's hanging over the rim of the pan or dish.

- Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in a bit longer, that's fine too). For a flaky quiche crust it's important that the crust is cold when it's filled and cooked.

- Your cold quiche is ready to be filled and baked.



- 6 large eggs
- 3/4 cup milk
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups shredded cheese

And anything else you want! I added tomatoes from the garden and shredded zucchini from the garden. I didn't add any meat this time... but I will definetly try it with sausage int he future.


- Preheat oven to 375 degrees.

- Pull pie crust out of the freezer

- In a large bowl, whisk together eggs, milk, salt & pepper.

- Sprinkle filings on pie crust and 1 cup of cheese. Pour the egg mixture over top. Sprinkle remianing 1/2 cup cheese on top of egg mixtures.

- Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Wednesday, July 17, 2019

Red Currant Jam Recipe

I have decided this summer that I want to make jam out of all the fruit growing in the garden and then at the end of the summer make some homemade bread and sample all the jam and make a little party out of it.

So it doesn't get more simple than this currant jam recipe. Just add water and sugar!


* 1 quart ripe red currants
* 2 1/2 cups of sugar
* 1/4 cup water


Wash the currants and remove them from their stems.
Put the red currants and water in a large, non- reactive pot (no cast iron & no aluminum)
Gently crush the currants with a potato masher.
Add the sugar.
Cook mixture over medium-low heat, stirring constantly to dissolve the sugar.
Once the sugar is completely dissolved, raise the heat to high and boil, stirring often, until the jam reaches the gel point.
Remove the red currant jam from the heat and skim off any foam that has formed on the surface.
Ladle the hot jam into the jar and let cool before storing in the refrigerator.