Slow Cooker Autumn Chili is a wonderful spin on traditional chili and perfect for Fall! Ground beef, sweet potatoes, and a mix of red beans and black beans make this a hearty chili for those chilly days. It has a wonderful flavor, without being too spicy. But of course, you can always kick it up… Continue reading Slow Cooker Autumn Chili
Spaghetti Squash is one of my all-time favorite vegetables! Years ago, I read it could be substituted for pasta, and that it tasted just like spaghetti noodles. It doesn't. It is so much better! It kind of looks like spaghetti, but it's not going to fool anyone with either the looks or the texture. Boy,… Continue reading Spaghetti Squash
The CDC says you should get a flu shot by the end of October, as it takes about two weeks after the vaccination for you to be protected through the coming flu season. However, it only protects against the 3 or 4 strains in the current vaccine. You may still be exposed to other flu… Continue reading Essential Oil “Flu Shot in a Bottle”
I had the pleasure of being amongst a small audience of over 140 local Homemaker Association members to watch an hour long performance of "Mary Carson Breckinridge hosting a fundraiser dinner for the Frontier School of Nursing in the 1920's". This presentation is part of the Kentucky Chautauqua program, bringing historical figures to life, with… Continue reading Mary Carson Breckinridge – A Woman of Strength & Determination
I saw this recipe from one of my blogging buddies and just knew I had to share it! Just look at that ooey-gooey cake that makes it’s own sauce and topped with a scoop of ice cream. Oh, my! I’m drooling here….
If you are a fan of self-saucing puddings (desserts that form a sauce under a cake) and you love pumpkin, here is your new favourite dessert! This became a family favourite immediately.
Combine the dry ingredients listed below and stir them together.
1 1/4 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. salt
1 cup pumpkin puree
1/4 cup oil
1 tsp. vanilla
Mix the pumpkin mixture into the dry ingredients. It will look like you don’t have enough liquid, but stick with it, you do. Mix only until combined. Spread this stiff batter into a greased 9″ round casserole. I imagine you can use other shapes too, but make sure your dish is 3-4 inches tall.
1/2 cup brown sugar
1/8 tsp nutmeg
1 1/2 cups quite…
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