I've seen a lot of TBT pictures posted on Facebook, and I've recently posted a few on my personal Facebook page. I love looking through old pictures, especially the really old black and white pictures that I found in my dads attic.
I'm going to share a few of my favorites.
My grandma, Lottie. This was around 1903.
My grandfather, Leo, made the local newspaper back in the 1930's.
My grandma, Lottie, with a cowboy hat. I thought this was so cute!!
What better time than spring to think about healthy eating, especially when fresh fruits and vegetables are going to be in season?! Gooseberry Patch has released their newest cookbook, and I have to say it's a great addition to any cookbook collection! As a diabetic I like to find more healthy recipes, but they have to be tasty to satisfy my family.
Gooseberry Patch Good-For-You Everyday Meals has everything my family likes, from breakfast to desserts!
The first recipe I want to share is the recipe I submitted to GBP!
It's a favorite in our house, and I find myself making it often, especially when the fresh strawberries can be found at our local farmer's markets.
Healthy Strawberry Drink
2 cups fresh or frozen strawberries, hulled
2 cups fat-free milk
2/3 cup calorie-free powdered sweetener
5-7 ice cubes
Combine all ingredients in a blender; process until smooth. Pour into chilled glasses. Makes 4 servings.
Skillet Apples & Pork Chops
submitted by Devi McDonald of Visalia, CA
6 bone-in pork chops
salt and pepper to taste
1/4 cup butter, divided
3 to 4 Granny Smith apples, cored and thinly sliced
1 onion, thinly sliced
1/2 tsp. fresh thyme, chopped
1 c. lager-style beer or apple cider
Season pork chops with salt and pepper. Melt half of butter in a skillet over medium-high heat. Add pork chops to skillet; cook for 5 minutes. Turn chops over and cook for another 4 minutes, or until juices run clear. Drain; remove chops to a plate. Reduce heat to medium; add remaining butter, apples, onions and thyme to the skillet. (This really makes the kitchen smell YUMMY!) Cook for about 6 minutes, stirring occasionally; add beer or cider. Cook an additional 15 minutes, or until liquid has reduced and thickened. Return chops to skillet; cover with apple mixture. Makes 6 servings.
submitted by Diane Widmer of Blue Island, IL
2 cups all-purpose flour
3/4 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup carrot, peeled and shredded
1/3 cup low-fat sour cream
1/4 cup unsweetened applesauce
1/4 cup water
2 eggs, lightly beaten
1 cup frozen cranberries
Grease bottom of a 9"x5" loaf pan; set aside. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in carrot to coat. Make a well in the center of flour mixture; add sour cream, applesauce, water and eggs. Stir until combined. Slowly stir in cranberries. Spoon batter into pan. Bake on center rack at 350 degrees for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool loaf pan for 15 minutes. Remove to rack and cool completely. Makes one loaf, about 8 servings.
Peachy Fruit Sorbet
submitted by Zoe Bennett of Columbia, SC
1 peach, peeled, pitted and cubed
1 cup mango, peeled, pitted and cubed
1 ripe banana, peeled and mashed
2 Tbsp. water
1 Tbsp. lemon juice
Place fruit on a wax paper-lined baking sheet. Cover and freeze for about 2 hours, until completely frozen. Combine fruit, water and lemon juice in a food processor; process until smooth. Serve immediately, or spoon into a covered container and freeze up to 2 weeks. Makes 4 servings.
*Garnish with fruit slices.
Enter To Win!
The exciting news.... I have not one, but 2 copies of this newest cookbook from Gooseberry Patch!!
Leave a comment on this blog post or on our Facebook page, Down on the Farm, to enter for a chance to win! Share with your friends so they have a chance to try some yummy recipes, and maybe win a copy of this book!
The Giveaway starts tonight, right now, and will be ending on April 15, at 9 p.m., lets make Tax Day fun! :)