Stuffed Tomatoes

stuffed tomatoes pic monkey
Our garden is doing great this year. A few weeks ago we enjoyed our much-anticipated, first tomatoes of the season!
Here is an easy lunch I look forward to every summer: Tomatoes stuffed with egg salad, using eggs from our own chickens. Yum!  Easy and good for you! (you could also fill them with tuna salad instead of the eggs)

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Homemade Strawberry Ice Cream

homemade strawberry ice cream
We went strawberry picking this week, and now we’re enjoying homemade strawberry ice cream!
Kelley made it for us and it is so delicious! It doesn’t use any cream, just whole milk. EASY!
(Extra good with fresh, raw milk, if you can get it)
This is one of our favorite ice cream recipes. Yum!

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Frozen Fruit Cups


frozen fruit cups

We were introduced to this recipe at our son, Tim’s, wedding. Kari and her mom had made these, and frozen them ahead to serve the guests.  These are fruity and slushy, sweet, and very refreshing!

Serve them with breakfast, parties, or just keep some in the freezer as a handy snack.

We love them!

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Recipe Box: Peanut Butter Chocolate Chip Bread


MuffinsHere’s a great winter (or anytime!) breakfast! 

Peanut Butter Chocolate Chip Bread

  • 1 1/2 C. whole wheat flour
  • 1 1/2 C. ground oats
  • 1 1/2 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 C. peanut butter
  • 1/2 C. butter or margarine
  • 1/4 C. sugar
  • 1/4 C. brown sugar
  • 2 eggs
  • 1 1/2 C. sour milk
  • 2 tsp. vanilla
  • approx. 1 C. chocolate chips

Mix together peanut butter, butter, and sugars until smooth. Beat in eggs. Add sour milk and vanilla and beat until smooth.
Add flour, ground oats, baking powder, soda, and salt. Mix in chocolate chips with a spoon.
Bake loaves at 350 for 40-45 minutes, or muffins at 375 for 13-15 minutes.