Rose Veal Meatballs w/Gorgonzola

our family loves these meatballs! we have a lot of rose veal in our freezer and even before we picked it up from the butcher, bestie, found this recipe for me. i promise they are just divine!

for those of you who might be wondering what “rose veal” is…rose veal is a young cow that eats hay/grass but also is still nursing from its mother. we bought 4 cows from a friend who couldn’t afford to feed them through the winter and the drought here in texas. the meat is lean and tender!


2 slices stale good quality bread crusts
1/2 cup milk
2 T olive oil
1 1/2 pounds ground rose veal
6 oz gorgonola crumbled
1/3 C grated parmigiano-reggiano cheese
1 egg
2 garlic cloves chopped finely
3 T chopped fresh sage leaves
a few grates of fresh nutmeg

pre-heat oven to 425 degrees.
in a bowl, soak the bread in the milk to soften.
place a rack on a large baking sheet.
drizzle a large bowl with the olive oil and add the ground rose veal, season with salt and pepper.
squeeze out the excess liquid from the bread and crumble it into the meat.
mix in the 2 cheeses, the egg, garlic, sage and nutmeg.
roll the meat into 1 1/2 – 2 in balls.
arrange on the prepared baking sheet and roast until browned 12 to 15 mins.

now i want some!


no-bake energy balls

i’ve been meaning to share this yummy recipe! i found it on pinterest and have made them a few times…each time a bit different cause- that’s what i do. its super easy and my family loves them! (kids 5 & 7)

i use usweentened coconut flakes. one time i threw in some raisins. another time i threw in a small handful of butterscotch chips 🙂 next time i will add some raw sunflower seeds. and of course around here, we use sunbutter.

they are great for the kids lunch! go check them out HERE and let me know if you make them. they also happen to be gluten free.

whole wheat, oat pancakes with flax

i have made these pancakes a few times and i just love them! they are thick, fluffy and the maple syrup soaks right in….and i’m talking real vermont maple syrup soaks into these delicious pancakes. heavenly! this said syrup rode all the way from vermont to texas with our good friends.

the base of this recipe is from my mom. growing up on a dairy farm in VT we ate lots of these pancakes with real VT maple syrup!

whole wheat, oat pancakes with flax

1  cup good quality whole wheat flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon sugar
1 handful old fashioned oatmeal
1/4 – 1/3 cup ground oatmeal (i just put it in my coffee grinder. i don’t give an exact measurement because i haven’t figured out how much it takes to get me the amount of ground i want.)
a small handful of ground flax (probably a scant 1/4 cup)
1 egg, beaten
1 cup milk
3 teaspoons coconut oil
1 teaspoon vanilla
Mix the dry ingredients in a bowl and set aside.
Mix the liquid ingredients in a separate bowl. Once the wet ingredients are combined add to the dry and mix just until combined. Clumps are ok!
NOTE – these are thick…if you’d prefer a thinner pancake then i would add some extra milk.


No bakes

So, bestie & i each made no bakes a week or so apart & neither of our cookies set up well. We each said we were going try again. I told her i thought the key was to boil the butter, milk, cocoa mix longer than the 1 1/2 minutes our recipe said.

I was waiting for geoffrey to come home one night & i really wanted something sweet and quick. No bakes. I decided to whip up some no bakes. I started melting the butter, added the sugar & went to get the cocoa and THERE WAS NONE! Ahhhh… Man! What was i going to do. I decided to just keep making them and figured even with out the cocoa they had to be good. I boiled them for 2 minutes this time. They were so delicious!! I think i’m calling them blonde no bakes.


It was a flub up that proved to delicious and worth repeating 🙂 thank goodness for mistakes that work out great.

apple cake with carmel frosting = perfect for fall!

i made this cake this weekend. i’ve been wanting to make this cake. i LOVE this cake. its moist. its sweet. its super delicious and i have a hard time staying out of it! thankfully i made it, brought it to church to share, and sent the leftovers somewhere else! (hope you enjoyed it rolly!)

i did two things different. i needed more than a 9×13…i wanted a layer cake. i baked two cakes and each fit well in a 10 inch square pan. it could have stood a little more batter but i wasn’t going to fool with the recipe and it turned out great.

the second thing i did different was with the frosting. this carmel frosting is to-die-for! i knew i wouldn’t be able to frost the whole cake with it seeing i wanted layers so i made up one batch. i used most of between the layers but saving a little. maybe 1/2 cup or so. i took the 1/2 cup and make a butter cream frosting but added that in. it gave me a very delicious frosting that covered the whole cake! it was quick and easy.

i have made this cake as the directions call for time and time and again and i am NEVER dissatisfied with the results. 🙂

apple cake

1 1/2 cup sugar
1 cup oil
3 eggs
2 cups flour
1 1/2 teas cinnamon
1 teas baking soda
1 teas vanilla
1/2 teas salt
1/4 teas nutmeg
3 cups chopped apples
1 cup chopped nuts (optional) – nut allergies in the family so i’ve never added the nuts

heat oven to 350 degrees. grease and flour a 9×13 pan.

mix sugar, oil and eggs until blended – 1 min. stir in remaining ingredients except for apples and nuts. beat 2 mins or so. stir in apples/nuts. pour in pan and bake 35-40 minutes. note- the batter is very thick. frosted the cooled cake with carmel frosting (below). for carrot cake substitute 3 cups shredded carrots.

carmel frosting

1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups 10x sugar

heat butter in 2 qt saucepan until melted. stir in brown sugar (low heat). heat to boiling, stirring constantly. stir over low heat for 2 mins. stir in milk. heat to boiling- remove from heat. cool to lukewarm. then, gradually stir in 10x. place pan of frosting in bowl/sink of cold water, beat until smooth. if frosting becomes too stiff add a little milk. frost apple cake!



delicious shrimp

so, i have this new iphone app, pinterest.

discovered it form another blogger.

pinterest can be addicting.

there are so many things to look at. things that are amazing, stylish, not too many scary, inspiring, funny, creative, mouth watering, tempting and just delicious! like this delicious shrimp i saw the other day and knew i just had to make it with the shrimp in the freezer.

it turned out fantastic and i think we shall be roasting more shrimp around here! i served it over quinoa rather than pasta. my kids would have preferred the pasta but they still ate the quinoa. the flavors were just wonderful and the result you get from roasting the shrimp is just lovely! pretty sure this recipe is a keeper. i almost always have the required ingredients on hand. i actually forgot to zest the lemon and it was still bursting with flavor. so proud of our kids that they eat and enjoy foods like this. thank you cinnamon spice & everything nice!

not sure what will be for dinner tonight but i have to say i am tempted to make this again!

canning peaches

Sitting in my rocking chair, away from the heat of the kitchen, as i wait for the canner to boil. There are 5 quart jars & 1 pint jar packed with peaches from fredricksburg, texas that i got at georgia’s farm to market a few days ago. I picked up a case & most will be canned & used to help make the (two) kids school lunches come fall & winter. Seamus enjoyed the few peaches and pears i canned last year. Layla not as much but she will come around. Starting in the fall between two kids in school fulltime (and a husband who packs his lunch daily for work) a mom is going to need a stocked pantry!

Don’t these peaches look delicious?


a case, which is about 25lbs cost me $35 and i got about 77 peaches! I am currently waiting for a text reply from geoffrey about his pie crust vs crumb topping preference before i make a delicious peach pie! Pretty sure he likes crumb best on a peach pie but a wife needs to be sure 🙂

So, for canned peaches i make an extra light syrup. This year i decided to add a little flavor to the syrup. Why not, right? So, i sprinkled in some nutmeg and cinnamon! It tasted yummy. Here is a picture before i added the nutmeg cinnamon infused syrup…


and here is a picture after i added the spiced up bland and blah extra light syrup…


Can you see those fragrant, tasty spices floating around? If not, trust me. They are there!

I was happy to see that all the time it took me to boil, chill, peel & quarter the peaches paid off! My canner was full.


After i make a pie i will have some peaches left over. I am thinking of canning some more to get me a couple pints then i am thinking about making some peach puree. I can see meyself using it to make up some…. peach crepes, perhaps? I would also like to make some peach jam or peach preserves… I am still undecided. I suppose i should put some freezer. (just thought about that.) i mean i could make a blueberry peach smoothie!! Oh boy…there are just too many possibilities. Maybe i need another case?

….So, i got distracted with other things & had some time to think about what do with the rest of the peaches. I decided to freeze them all using the foodsaver. (boy did get lucky with it!) i decided if i freeze i can use for smoothies & if i wanted to i can thaw and cook them down into a peach sauce or syrup and make crepes with them. So, they are all in the freezer. I diced them up and put some lemon juice on them. I left the skins on because no matter what they get used for we won’t mind the skin.


Then i used the foodsaver…by the way, my bestie found this at a garage sale for $15. She wasn’t sure it had all the parts & there was no manual with it so she told them she’d pay $5 and i have used it so much in the past few months! Nothing fancy but it works great and i can seal up large and rather small quantities of food now that i know how the thing works.


Now i have delicous fresh texas peaches, perserved as soon as they were ripe, in my freezer!


on to the vanilla extract

The other day my mexican vanilla beans came in the mail & i put them in vodka & put it away in the cupboard for the next 6-8 weeks! I am so excited to start using it in my baking.


mint extract

So, if you have mint in your garden you know how quickly it can take over! We love having fresh mint! We all like it in our water. When i brew green tea for us to enjoy iced (unsweetened) i put about 3-4 mint leaves per quart of tea i’m going to make. We love it!

I wanted to find other ways to use some mint up so i just did this…


Look at all those leaves in there!! You simply crush yout leaves some and fill the jar with vodka! Let it sit for weeks, some say in the sun. Some suggest to shake the jar now & then.

So, we’ll see how this goes!


give THIS pasta salad a try!

so, i frequently check out to see what the pioneer woman has been up to…what she’s been cooking. if i could i would probably try 95% of her recipes. they are all just simply divine.

i saw this recipe for THIS pasta salad the other day and went right out and got myself some smoked gouda, and the adobo peppers, the only ingredients i was missing. i mean i had cherry tomatoes and basil from the garden so WHY NOT make it?

i whipped it up, gave a taste test…ok maybe a few and put it in the fridge. i sent it work with geoffrey the next day and he said it was the best pasta salad he had ever had. actually i think he used the word ‘awesome’! he has had many pasta salads over the years and just doesn’t care for them.

i liked this one because even though it called for mayo it wasn’t laden with bunch of it. your traditional macaroni and potato salads just have too much and i don’t want all the fat. this one i knew would be bursting with a melody of flavors!

every once in awhile the pioneer woman invites people to their lodge on their ranch in OK for a weekend of cooking. that would be something!

so, you take a look at this delicious recipe and i am going to go make some blueberry crepes! the love my life has requested them so…off i go! scratch that…the pie is first! i forgot. silly me!

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