Sunday words

Do not be quickly provoked in your spirit,

for anger resides in the lap of fools.

Ecclesiastes 7:9

Sunday words

Refrain from anger and turn from wrath;

do not fret —

it leads only to evil.

Psalm 37:8

Scarecrow Crunch

Stirred up a batch of our favorite fall snack mix… Scarecrow Crunch!
It’s really easy.  No baking.  Just mix it together and voila :)

SCARECROW CRUNCH
4 cups Honey Nut Cheerios 
4 cups tiny twist pretzels
1 bag candy corn 
2 cups Reese’s pieces
2 boxes caramel popcorn (Crunch ‘n Munch)
1 box chocolate Teddy Grahams or chocolate animal crackers
Mix gently in a large bowl. Store in airtight container.

For being so simple, it sure is a pretty fall treat :)

Shop Updates

Happy Wednesday!

Hope you all enjoyed the long weekend! Just popping in to give you a quick shop update.

Here’s a little collage of some fall favorites that have been restocked…

And the sweetest little model wearing her turkey hat and a cowgirl hat

For more info, stop by the Prairie Cottage or PuddinToes :)

Freezer cream-style corn…. and corn cutting tip

This is an old favorite of ours.  Not sure where the recipe originated, but we’ve been making it for at least 20 years.  It tastes absolutely heavenly on a cold, windy and/or snowy day… a little bit of summer. 
There are cutters made specifically to cut corn off the cob, but since it’s only a once a year task, this is what I do: 

Stand the corn on the center of an angel food pan and go at it with the electric knife.  Much faster than a regular knife, although it will do the job if you don’t have an electric one. 

Isn’t it pretty? 


Here it is, ready for the freezer containers…

FROZEN CREAM-STYLE CORN:

18 cups raw corn, cut off the cob
1/2 cup butter (butter only, no margarine :)
1 quart half and half
3/4 - 1 cup sugar

Mix ingredients in a large roaster and bake in a 300 degree oven for 1 hour.  Stir every 15 minutes.  Let cool and freeze in freezer containers or zipper bags. 
To serve:  Thaw and reheat in oven or microwave.
*The original recipe makes special note that salt should not be used, as it will make the corn tough. 

Sisters…

Sisters are different flowers

from the same garden…

Skyleigh & Liberty

August 2012

Monterey Jack Salsa

Avocados were on sale last week, so I whipped up one of our favorite dips. 
And it’s sooo easy!

MONTEREY JACK SALSA
2 cups shredded Monterey Jack cheese
5 green onions, chopped
1 avocado - peeled, pitted and diced
1 large tomato, chopped
1/4 cup chopped fresh cilantro
1 (4 ounce) can diced green chilies
1/2 to 1 cup sliced black olives
1 cup zesty Italian dressing
Tortilla chips
Mix all ingredients together in a medium bowl.  Allow some time in the refrigerator for the flavors to get to know each other.  Or just dig in, if you can’t wait.  Not that we would do that ;)
I told you it was easy!