Wednesday, October 24, 2012


15 C. Figs (stemmed and quartered)
12 Red chiles (Stemmed & Sliced)
1 C. Orange Juice
2 C. Apple Juice
1 C. Honey
1/2 C.Balsamic Vinegar

 I was lucky to get all these gorgeous huge figs from my Mom. My trees have figs but they are not ripe. The red chiles I grew in my garden.
 This all the ingredients in the pot when I first put it on the stove.
 This is what it looks like after 2 hrs of cooking on Medium/low heat. Its ready.
 I blended it with an immersion blender, and then let it cool.
I put it in 1 pint wide mouthed canning jars.
I originally was using a Fig and jalapeno compote recipe out of Relish Magazine, but after all my tweaks and extra ingredients it no longer resembled the original recipe.
I plan to serve this as a condiment with a Wild Boar Roast we will be doing at Christmas. I am also going to use a jar of it in the crock pot with hor d'ouvre meatballs for my Christmas Party. It can also be served over cream cheese with crackers.

Monday, October 15, 2012

Something you don't want to find in your mail box

Kathy's Spicy Texas Trash Party Mix

Kathy's Spicy Texas Trash Party Mix


1/2 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons Tony Chachere's

1 teaspoon Tabasco sweet and sour Sauce

1 teaspoon garlic powder
2 cups Rice Chex
2 cups wheat Chex
2 cups pretzel sticks
1 cup salted nuts


Combine butter, Worcestershire sauce, salt and garlic powder. Blend well in skillet. Add remaining ingredients. Put into a baking dish. Bake at 250 degrees F for 30 minutes, stirring occasionally.

Tuesday, October 9, 2012


  • 1 1/2 cups Greek low fat yogurt

  • 1 1/2 cups whole milk

  • 1 1/2 cups dark brown sugar

  • 2 cups pureed pumpkin

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  1. Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer’s instructions.

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Cactus Cornbread

2 cups diced nopalitos pinch baking soda
3 boxes JIFFY Cornbread mix
6 eggs, beaten
1 cup milk
1/4 cup bacon drippings 
1 can Mexicali corn kernels (drained)
1/2 c crumbled bacon

Preheat oven to 425 degrees. Briefly cook nopalitos in boiling water with a pinch of baking soda until they turn from bright to dull green. Drain and set aside. In a large bowl, combine cornbread mix. Add eggs and milk; combine well. Add drippings and mix well. Stir in corn kernels and nopalitos and crumbled bacon. Pour batter into 3 greased and floured 3x8-inch-bread pans and cook until golden brown, 20 to 25 minutes (a wooden pick or knife inserted in center should come out clean).

Guilty! I was caught red faced
my Avon lady was leaving just as my Mary Kay lady
drove up....
I feel like such a


 My husband came up with idea on his own, Its made of heavy duty plywood, covered with knotty pine siding. It has a built in fan and led lighting inside.

 He even put a crystal knob on the door to the egg box for our Diva Chickens
 This is Lulu she rules the roost. She is my husbands favorite. She plays tic tac toe, drinks beer and loves to sit on your shoulder like a parrot.
 Here are a few of our hens checking out their new casa.
My sweet husband building the Hen Hacienda
At first my husband wasn't really thrilled about getting chickens but they quickly grew on him.We have 5 Bantams of the Five, Two are Layers and Three are loafers. We wont be going into the egg production business anytime soon. We average 3-4 eggs a week sometimes less. I enjoy the hens for their personalities and their antics. Just watching them brings me joy.
The girls free range 12 hrs a day 7am-7pm. They definitely let me know when they want out in the morning and sleeping late is not an option. Every evening as soon as it begins to get dusky they go in a procession to the coop and settle in for the night, all I have to do is shut the door. Not shown in the photo is the run off to the left side. The run contains the ladder that leads to the coop as well as their food and water fonts.