Chickens in the Barnyard

Hello to all.  I'm not new to the blogging world, I just decided to do a new country type happenings as well as recipes blog, using tried and true recipes.  I was getting tired of finding recipes on the internet which didn't turn out when I made them.  This thought prompted me to start a new blog for country type recipes and other country related things.  Nothing really fancy, just good cooking and with some wanderings around the country added in for good measure.

Perhaps you will enjoy the recipes I post.  I hope you do.  Let me know if you like this new blog.

 

 

 

 

 

 

 

 

I live in the country on a quasi type small farm.  It may not be the typical farm, but at least we call it "the farm".  We like to eat homegrown stuff.  Veggies, fruits and down home meat are the best.  What we can't do ourselves, comes from local farmers so, it's always tender and fresh.  We have plenty of wild game wandering around the property but deer meat is about the only wild meat we eat.  I would love to have about 100 chickens running around, but that many would be the target of those darn coyotes.   I like chickens so much that I painted my blog's barnyard chicken scene on my kitchen wall. 

 

Fall is here, so right now we all need recipes which are "stick to the ribs" type food.  Some of us might also need recipes to take to fall cookouts and parties.

 

Today's recipes follow the rule of being good with lots of calories and good taste.  Happy eating!

 

 



 

Pumpkin Pie Cake Bars

 

1 large can pumpkin (made into pie as directed on the can)

1 yellow cake mix

1 cup chopped nuts
1 1/2 sticks margarine

 

Make pie as directed on the can.  I use the big can of Libby's.    Pour the pie mixture into a lightly greased jelly roll pan or a large lasagna pan (10 x 14).  Sprinkle the dry yellow cake mix evenly over the pie mixture.  Sprinkle the chopped nuts evenly over the dry cake mix.  Melt the margarine and spoon over the dry cake mix.  Be sure to spoon it over the entire cake or any dry areas will show after cooking. 

 

Bake at 350 degrees F for 60 to 70 minutes.  Test with a toothpick.  Cut into squares and serve with cool whip.  Taste like pumpkin pie!

 

 

 

 

 

 

 

 

Mini Pumpkin Pie Croissants

 

These are sure good for a cold fall morning or even great to take to a fall cookout.  Filled with spicy pumpkin and cream cheese filling, they just can't be beat.  You won't regret making these.

 

 

 

2 tubes crescent rolls

4 oz cream cheese (1/2 of big block of cream cheese)

1 cup canned pumpkin (not pumpkin pie mix)

2 tablespoons pumpkin pie spice (I also add 1/2 teaspoon cinnamon)

4 Tablespoons granulated sugar

 

Unroll the crescent rolls. 

 

Mix the cream cheese, pumpkin, spice and sugar together.  Beat until creamy.  Place a couple of tablespoons of the mix on each dough piece.  They are better when they are full of mixture and are very messy to roll!  Roll up starting from the wide side to th point. I find it best if you put the mixture on all the dough pieces and then do the roll-up.  That way you can add or take away the pumpkin mixture as needed.

 

Mix 4 Tablespoons sugar and 1 tablespoon of pumpkin pie spice and 1 teaspoon of cinnamon in a small bowl.  Roll each roll-up in the sugar mixture and then put on a baking sheet.  Bake at 350 for about 15 to 18 minutes or until they are browned.  Remove to wire rack to cool.  Enjoy!

 

 

 

 

Spicy Chicken Parmesan With Bow Tie Pasta

Long ago I found a recipe for Chicken Parmesan with Bow Tie pasta but it was plenty dull.  I decided it needed a pep-up so I made it again using mild Ro Tel tomatoes.   It was so much better.  This recipe makes a lot so you will have lots for a family dinner or a covered dish to take to a get together.
 
1 1/2 pounds or more chicken breast cut in cubes
1 small onion - chopped
2 cloves garlic - minced
1  1/2 cups  large chopped celery or fresh broccoli florets
1 can mild Ro Tel tomatoes - drain (or 1 cup petite diced plain to reduce spice)
2 tablespoon olive oil
10 oz. Bow Tie Pasta
1/2 cup Parmesan Cheese
1 cup or more of pasta water
Salt and Pepper

Boil the pasta as directed on the box.  Most boxes of Bow Tie Pasta are 12 oz but I don't use all the pasta as I think it makes too much for the amount of chicken.   When the pasta has been boiling for about 5 minutes add the celery (or during the last 3 minutes if using broccoli).  Drain and reserve a couple of cups of liquid.

While cooking the pasta, cook the chicken, onion and garlic in one tablespoon of olive oil.  Salt and pepper.  Cook for 5 minutes.  Add tomatoes and cook for 2 minutes - note I drain the Ro Tel tomatoes and also pick out some of the chilies to reduce the spice).  Toss in the pasta, celery and parmesan cheese and add one cup of pasta water.  Add more fluid if it looks dry.  Add more salt and pepper if needed.

Spicy Peaches (Vintage Recipe)

Pickling syrup:
1/3 cup sugar
2 Tablespoons cider vinegar
1 tablespoon whole cloves
3 inch cinnamon stick

Drain large can peach halves and add to hot syrup and simmer 5 minutes. Take out the whole cloves and cinnamon stick. Chill and serve.

 

 

 

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See ya'll later.