Monday, October 17, 2016

Idaho Sundae's

We've just finished Spud Harvest in our area.  All the potatoes are dug and the kids are back to school.  During potato harvest, I called my cousin who's family farms the land behind my Dad's house to see if I could buy some from her.  She let us come and pick potatoes off of the conveyor belt as they went into the cellar.  I took pictures of that last year and you can see those HERE.  We bought about 300 lbs of potatoes.  If the winter is cooperative, I'll have usable potatoes through April. 

I love storing potatoes with the dirt still on!  They keep so much better with dirt on and in a gunny sack in a cool, dry area, than they do from the store in those nasty plastic bags.  But you use what you can get, right?  These potatoes are Russet Burbanks.  The BEST in my opinion. (and at my house my opinion is what counts! )

Now that Spud Harvest is finished, there is no better way to celebrate than to eat the harvest!  Idaho Sundae's are a delicious and fun way to do that!  These are also fun to use for an April Fools dinner for your family.  

First off you'll need to make some good Idaho Mashed Potatoes...  but if you don't have the fresh potatoes for that, a thick instant potato product will do.  It needs to be thick enough to scoop with an ice cream scoop and hold its shape.   

Next you'll need your favorite gravy and meat.  We used Chicken Gravy Mix and cooked, diced chicken.  Chicken from a whole roasted deli chicken would work fine.

Once your ingredients are assembled, let everyone make their own Sundae with their favorite toppings!

Ingredients for Idaho Sundae's

Mashed Potatoes
Diced or shredded chicken, beef, or pork
Grated cheese
Cooked corn
Onion, diced and sauteed until browned and sweet
Sour Cream

Other toppings that your family may enjoy:

Sliced Olives
Sliced almonds or cashews
Grated Parmesan Cheese
Diced tomatoes or a cherry tomato for the top

If you have Sundae Glasses, put one small scoop of potatoes in the bottom.  Top with gravy and any other toppings you like.  Add another larger scoop of potatoes and then top with gravy, favorite toppings and a spoonful of sour cream on top.

Have fun assembling and eating this fun meal!

Monday, October 10, 2016

Dusty Miller Molasses Cookies

Anytime is a great time for Dusty Miller Molasses Cookies, but the ginger in them makes me LOVE them in the fall!  LOVE!  These tasty cookies remind me a bit of a snickerdoodle but with a lot more flavor.  I love the full flavor molasses adds and these cookies are soft and chewy.  So very good with a glass of cold milk.

Dusty Miller Molasses Cookies

3/4 C. shortening or butter 
1 cup sugar
1 large egg
1/4 C. molasses
2 1/4 C. flour
2 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
a few tablespoons of sugar for rolling the dough in

Beat shortening or butter, sugar, egg, and molasses until well blended.  Add flour, baking soda, ginger and cinnamon, and mix well.  Roll into walnut sized balls and then roll in sugar.  Place on cookie sheet a couple of inches apart and flatten with the bottom of a glass.  Bake at 350 degrees for 8-10 minutes.

Joy's Notes:  In my oven, I can take these out at 8 minutes and then let them sit on the cookie sheet for about 8 minutes and they finish cooking.  They will still look a tiny bit under done when you remove them from the oven.

Friday, October 7, 2016


Nature sure provides some interesting entertainment!   This fall amongst my beautiful tomatoes I found.....  FRANKEN-MATO!   He's not ugly, just interesting!  I'd love to know what caused the scarring to happen just as though he'd had an accident and were sewn back together.

It appears that in addition to the cobwebs gathering around the house, nature decorates for Halloween in a number of other ways as well!!!


Wednesday, October 5, 2016

Crock Pot Beef Barley Soup

One of the best things about the weather cooling off in the fall is the opportunity to enjoy soup!  It has been in the 50's and rainy the past several days so I took that as a sign that it was soup time!

Crock pot Beef Barley Soup is quick to assemble and ready to eat when you get home from work or other activities.  Add a loaf of French Bread and it's a filling and satisfying meal.

Crock pot Beef Barley Soup

1/2 lb. beef cut into small cubes (or use lean ground beef)
1 medium onion, diced
2 stalks celery, sliced
3 carrots, peeled and sliced
1 small clove garlic or 1 tsp. garlic in a jar.
1/2 C. barley
6 cups water
4 tsp. beef boullion (or use 6 cups of canned beef broth instead of boullion and water)
1 tsp. oregano
salt and pepper to taste

Toss all ingredients in crock pot and cook on low for 8 hours or high for 4 hours.  

Serve right away or freeze in individual portions to use for lunch or dinner!