Everything season.......................

This recipe has been a family favorite for many years, getting to make plenty of it this year due to an abundance of sweet potatoes.
As usual , use it as a guide line, almost any vegetable can be tossing in and it'll still turn out great!

                                     Sweet Potato Soup
Sauté together:
1 small bell pepper,chopped
1 onion, chopped
2 carrots, peeled and chopped
1 cup cabbage, finely chopped
2 cloves garlic, minced
1 T. olive oil
sauté for five minutes then add:
1 Pt. home canned tomatoes (OR 1 15 oz. can diced tomatoes) juice and all
1 qt. chicken broth (water can be used instead, if you prefer)
3 cups sweet potatoes, peeled and chopped
1/2 cup green beans, frozen or fresh
1 can (15 oz) kidney beans, rinsed and drained
Bring to a boil, then turn heat down and simmer till veggies are soft, about thirty minutes , then add
salt & pepper to taste
1/2 cup elbow pasta (and variety of pasta you have on hand will work)
1/2 cup sliced kielbasa sausage
Simmer about 10 more minutes or till pasta is tender.

*note this can also be made in the crockpot, combine all ingredients EXCEPT pasta and sausage
cook on low for 6-8 hours. Turn to HIGH and add pasta and sausage during last half hour of cooking time.

**Leave chicken broth and sausage out for an equally delicious vegetarian soup.

***Use cooked bacon or ham instead of sausage if you have it on hand

**** Any vegetable goes nicely in here corn, peas, broccoli whatever sounds good to you!

Pigeon Peeking.................

The long awaited incubating has begun! Amarillo has begun sitting, did you know that in pigeon hatching the male and the female take turns sitting on the eggs?? So far Amarillo is  much more dedicated than Hollywood though :)
We wanted to give you a peek too  and look how she accommodated us. She raised up just enough to show the eggs. If all goes well we think they should hatch on Dec. 28th.

Amarillo and her two eggs- daddy Hollywood in the background

Sweet potato relish

How are you coming on your PILE of sweet potatoes? We still have quite a few to use up around here!

Well, here is a very unusual recipe that we all love. Believe me, every one prejudged this one and said it wouldn't taste right. Such a strange combination of ingredients! Please give it a try, you might be pleasantly surprised!

            Sweet Potato Relish or Dip

 

 2 cups cooked Sweet Potatoes, cut in small pieces

 1 cup cooked black beans, if canned beans are used, rinse and drain

  3 Tablespoons finely chopped sweet onion

  3 Tablespoons finely chopped parsley or cilantro

  5 ounces Rotel tomatoes, drained

  1 Teaspoon taco seasoning

  Juice of 1/2 lime

  Shake of salt (to taste)

 

         Combine all ingredients, and let sit a few minutes to blend flavors.

            Serve with tortilla chips or bacon flavored crackers.

Swans in Arkansas!

"Just had to repost this for everyone to see. It's such an event!  And wanted to include mention of a great book on the same subject. E.B. White's "The Trumpet of the Swan" 1970. The children and I have read this many times over the years. And then just imagine to have them come to Arkansas!" Try to go see them.


This beautiful full moon reminded me of something I want to tell you all. Every year in November, on the full moon, the Trumpeter Swans come to Magness Lake, near Heber Springs, Arkansas. (I suggest calling the chamber for directions, it is out of the way!!! 1-501-362-2444) If you live in the hills, the old saying "you can't get there from here" certainly applies, but for all who make the effort you will be rewarded. Here is a picture we took 2 years ago. So fellow Arkansans, or those who may be visiting, here's something natural to do in the Natural State. By the way the Swans leave the same way they come, right on schedule with the full moon in February.

Coffee break...................

Ready for a coffee break?? With the weather the past few days, we've kept the coffee pot going!  These are one of our favorite coffee break snacks, more wholesome than some with the oats and peanut butter, they stick to your ribs  to keep you going while your out doing the chores, and are plenty sweet enough for a nice sugar boost :)

                                                                  JAM BARS

Crust:

2 1/2 cups Rolled oats (NOT QUICK)

1 cup dry white or yellow cake mix (you’ll use the rest in a minute)

1/3 cup  light brown sugar

mix together and remove one cup, this will be used for topping later, to remaining add:
2 eggs

1/4 cup creamy peanut butter

press this mixture into a well greased 13 x 9 pan ((see tip))

 

Topping:

to  the one cup of oat mixture you removed earlier add:
1/2 cup chopped pecans

1 cup dry cake mix

4 Tablespoons melted butter

stir with a fork till course crumbs form.

 

Jam layer:

sprinkle remaining DRY cake mix from package over crust in pan then spread with

 2 cups any flavor JAM ((see note))

 

sprinkle topping mixture over jam and bake at 350* for 30-35 minutes till top is lightly browned.

 

TIP: this crust mixture is very sticky it will press best if you dampen your finger tips first with cold water and use a light touch to press it out

 

NOTE: I always make this using our homemade jams which have a softer set, if using commercial jam beat a few seconds first to make it easier to spread.  any flavor works well, some of our favorites are Blackberry, Bumbleberry,  Cherry and Strawberry.

 

absolutely wonderful on a cold day with a hot cup of coffee!!!

These were made with our Blackberry/Zucchini jam

 

Check this recipe out on this blog-hop too! http://www.littleblogonthehomestead.com/homestead-blog-hop-16/