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Tuesday, June 28, 2016

Cheese Puffs: A Rumford Complete Cookbook Recipe

Looking through the Rumford Complete Cookbook again this month, I was looking for a different kind of recipe to try. I found this one on Cheese Puffs and thought it sounded good, so I tried it out. They are yummy!!

A great side to a meal or a fun snack!

The Cheese Puffs recipe is on pages 56 and 57 of the Rumford Complete Cookbook. Below is a photo of the recipe that is in the book.

Here is my version of the recipe with some updates:

Cheese Puffs

2 eggs
3/4 cup flour
1/2 shredded cheese
salt and pepper to taste
1 tsp Rumford Baking Powder
1/2 cup milk - I decreased from 1 cup in the cookbook recipe, as it was too liquidy to fry.
Deep Fryer to fry puffs in

In a mixing bowl, beat the eggs and mix together with the milk. In a separate bowl mix together the flour, baking powder, and salt and pepper. Add the cheese and mix. Then add to the egg/milk mixture. Stir everything together well. Drop spoonfuls into deep fryer and fry until golden brown. Drain and serve.


These tasted like a fried cheese bread. The kids loved them too! We enjoyed them with marinara sauce and ranch dressing for dipping!

This post is sponsored by Clabber Girl Baking Powder but my
 thoughts/opinions are always 100% my own.

What is Kohlrabi?

Kohlrabi!! It's a little different than your commonly known vegetables that you are more familiar with. Although it is not as commonly known, it is one of our favorite vegetables we look forward to every gardening season.

How is it grown?
Kohlrabi is an easy cool weather vegetable to grow. It is easily grown from seed and has a short growing time til harvesting, which makes it a great vegetable to grow all season long! It grows either light green or purple varieties and is harvested around tennis ball to softball size for it to be crisp and tender. Any larger than that can result in split and woody kohlrabi. The bulb grows above ground and size can easily be seen for harvesting.

So what is kohlrabi? This is the first big question we get at the farmers market when it comes to kohlrabi.

Kohlrabi is part of the cabbage family. so it has the sweet but somewhat peppery flavor. Generally we eat just the bulb part growing close to the ground, but the whole kohlrabi plant is edible. The skin of the kohlrabi has a rubbery texture similar to broccoli and cauliflower stems and can be a light green or purple color. When eating, you peel the skin off and eat the white center of the kohlrabi. Which is a pleasantly crunchy texture.

I haven't seen kohlrabi much in our local grocery stores, but it can easily be found at your local farmers markets during the growing season.

When selecting kohlrabi to buy, you want the bulk part to be firm and solid. We pick them and find that we like them best when they are about the size of a softball. You may find them with the stems on or already taken off. When storing kohlrabi, remove the stems and they will store nicely in the crisper drawer of your refrigerator for a week or so.

Now for the second big question when it comes to kohlrabi....how do you eat it?

Kohlrabi is pretty great eaten raw, which is how my family enjoys it the majority of the time! We just recently have tried using it in a few recipes. When eaten raw, it has a cabbage-y broccoli like flavor with a hint of sweet and peppery. It has a crisp texture and great to snack on. We LOVE just peeling it and slicing it thin and snacking on it.

For cooking with kohlrabi, we have sliced it into pieces and added it to our crock pot meal of sausage, potatoes, and green beans. It soaked up the flavor and was delicious! We have also added it to stir fry. We had a customer at the market share with us that she has cut it up real fine and added it to her meatloaf. Another customer has shredded it and added it to her homemade coleslaw.

Kohlrabi is a great versatile vegetable to enjoy in the raw form as a snack, to use as a filler in other meals, or to enhance it in any side dish to any meal.

Have you ever cooked with kohlrabi? How do you enjoy eating it?

Friday, June 24, 2016

Homemade Biscuits and Gravy

Our family loves breakfast!
We love breakfast for dinner as well!

This biscuits and gravy recipe is super simple to make and packed full of flavor. It's perfect for breakfast or breakfast for dinner.

We generally have sausage in the freezer, so its a great meal to make as we have all the ingredients on hand. It also doesn't take long to prepare or cook, so it works out if you need a meal in a hurry.

What a great combination of biscuits and gravy together. Some people break up the biscuit and pour the gravy over top. Some split the biscuit and half and pour the gravy. Or simply just pour the gravy over the whole biscuit and break it up as its being eaten.

I simply make drop biscuits for the biscuit part of our meal. You can also use biscuits in a can, but once you try homemade biscuits, you won't want to go back. It only takes a few minutes longer to prepare.

Biscuits and Gravy

For the biscuits:

2 cups flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk

Mix flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and mix in so the mixture looks like small clumps. Then add the milk and stir together. Use a hand blender to mix all the ingredients together. Drop the dough on a greased baking sheet and bake at 450 degrees F for 10 minutes or until golden brown. Yields about 12 biscuits.

For the gravy:

1 lb of ground sausage
1/3 cup of flour
3 cups of milk
Black pepper to taste, about 2 tsp.

In a pan, brown the ground sausage until fully cooked. Chop up into small pieces for the perfect size for your gravy. If there is a good amount of grease from your sausage, drain off the grease. If not, skip that step. Once the sausage is cooked, slowly add the flour to the sausage. Gradually stir so that the sausage gets coated with the flour. Add the milk and pepper and stir occasionally until thickens, about 10 minutes. Add more pepper to taste if desired.


What a simple and easy meal for breakfast.....or dinner! For a bigger more complete meal, also serve bacon, eggs, and fruit.

This post is sponsored by Clabber Girl Baking Powder but my
 thoughts/opinions are always 100% my own.

Friday, June 17, 2016

Parmesan Herb Roasted Potatoes

We always enjoy freshly dug potatoes from the garden and look forward for them to be ready! These Parmesan herb roasted potatoes are one of our favorite ways to fix the new potatoes and add to our meal.

Every year we plant several hundred pounds of seed potatoes. We like to plant Yukon Gold, Kennebec, Irish Cobbler, Pontiac Red and All Blue potato varieties. We plant them in April and about mid June check, we like to dig some to check on size. A lot of our customers like the smaller fresh potatoes. This past week, we dug a good amount and enjoyed them with our dinner.

My farmer really likes to have potatoes with our meals and likes them prepared several ways, but this recipe of Parmesan herb roasted potatoes is one of his favorites.

Parmesan Herb Roasted Potatoes

2 pounds of new potatoes
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1/3 cup grated Parmesan cheese
1/2 dried onion
2 Tbsp butter
Sprinkle of parsley

Clean potatoes and cut them into bite size pieces. Place potato pieces in a mixing bowl and add the olive oil, garlic powder, thyme, oregano, basil, Parmesan cheese, and dried onion. Mix potatoes, oil, cheese, and herbs together to the potatoes are coated well. Place potatoes spaced out on a baking sheet. Bake at 400 degrees F for 25 to 30 minutes. Remove from oven and mix in the butter and sprinkle the potatoes with parsley before serving.

We love eating from the garden and look forward to harvesting what we have grown. These potatoes are definitely a favorite among what we prepare from the vegetables we harvest. 
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