Addictive Homemade Peanut Butter Granola Bars

Ingredients:

• 3 cups rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/3 cup brown sugar (packed)
• 3 tbsp butter
• 2 tsp vanilla extract
• 1 tsp salt

Directions:

1. Preheat oven to 350 degrees. 
2. Prepare an 8 by 8 square baking pan lined with aluminum foil and spray with vegetable oil spray.
3. Combine peanut butter, honey, brown sugar and butter in a microwave safe bowl. Microwave for 30 seconds until softened. 
4. Add salt and vanilla, stir until well blended.
5. In a large mixing bowl, add the oats and combine in the peanut butter mixture. Stir until all oats are well coated with the mixture.
6. Place contents into pan and compress down into pan.
7. Bake for 25 minutes
8. Allow to cool fully for about 30 minutes. Cut into bars.
9. Makes about 16 - 18 bars

Sweet Potato Souffle

Ingredients

1 cup cooked and mashed sweet potatoes
2 tablespoons butter (softened)
2 tablespoons flour
1/2 whipping cream
3 eggs
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
   

Directions

Preheat oven to 375 degrees.

In a bowl, combine all ingredients at once using an electric mixer on medium for 3 - 4 minutes.

Pour mixture into prepared souffle dish (either use Pam or shortening/flour to prepare pan).

Bake until knife comes out clean in center, 35 to 45 minutes. Serve hot.


  

Farm Girl Freak's EASY Blueberry Scones

Ingredients

    4 cups all-purpose flour
    3 tablespoons sugar
    3 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup cold butter
    2 eggs
    3/4 cup milk
    1-1/2 cups fresh or frozen blueberries


Directions

• Pre-heat oven to 375 degrees.
• In a bowl, stir together the flour, sugar, baking powder and salt.
• Cut in butter until mixture appears as coarse crumbs.
• In another bowl, combine the eggs and milk.
• Add liquid mixture to dry ingredients until just moistened.
• Turn onto a lightly floured surface and incorporate the blueberries by pressing them into the dough. 
• Divide the dough in half.
• Pat each portion of dough into even circles and cut each into eight wedges.
• Place on greased baking sheet.
• Bake at 375° for 15-20 minutes or until tops are golden brown.

Farm Girl Freak's Red Potato Salad

Ingredients:

6 - 8 medium red potatoes
1/2 cup chopped sweet onion
1/2 cup chopped celery
4 boiled eggs (shells removed and chopped)
1/2 teaspoon table salt
1/2 teaspoon apple cider vinegar
1/2 teaspoon celery salt
1/2 cup mayonnaise
1/4 cup yellow mustard



Directions:

1. Wash 6 - 8 medium red potatoes.
2. Cut potatoes into cubes with skin on.
3. Place cubes in a large pot of hot water that is 2/3 of the way full.
4. Place the eggs in the same pot.
5. Boil for 15 minutes or until potato is tender when poked with a fork.
6. Drain cooked potatoes and eggs in a colander and let sit to remove all water. Let cool for 15 minutes.
7. Shell the boiled eggs and chop into small pieces.
8. Chop celery and onion into small pieces.
9. Combine potatoes, onion, celery and eggs into a large bowl and toss to mix ingredients.
10. Add celery salt, apple cider vinegar and table salt, toss mixture again.
11. Fold in mayonnaise and mustard until evenly distributed throughout the mixture.
12. Let chill in refrigerator for one hour, serve chilled.

Farm Girl Freak's Banana Cake with Peanut Butter Frosting

 

Ingredients:

Cake

3        cups all-purpose flour
2/3     cups granulated sugar
1/3     cup light brown sugar
1 1/2  cups mashed ripe bananas (2 - 3 medium)
2/3     cup butter or margarine, softened
2/3     cup finely chopped nuts (optional)
1/2     cup milk
1/3     cup heavy whipping cream
4        teaspoons baking powder
1        tablespoon cinnamon
3/4     teaspoon salt
3        eggs



Frosting

1/2             cup peanut butter
2 - 3           cups powdered sugar
1 1/2          teaspoons vanilla
1/4  to 1/3  cup milk or whipping cream


Cake Directions:

1. Heat oven to 350°F. 
2. Grease bottom and sides of one 13 x 9-inch pan or two 9-inch round cake pans with oil spray (OR use shortening and lightly flour). 
3. In large bowl combine the cake ingredients. 
4. Beat with electric mixer on low for about 1 minute, scraping sides to incorporate all ingredients.
5. Beat on medium for another 3 minutes, scraping bowl occasionally. 
6. Pour batter into pan(s).
7. Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. 
8. Cool completely for about 1 hour before frosting.

 Frosting Directions:

1. In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. 
2. Add vanilla and milk.
3. Beat until smooth and spreadable. 
4. Spread mixture one 13x9-inch cake or two round cake layers.

Farm Girl Freak's "Topless" Blueberry Pie

Ingredients:

• Frozen, ready-made pie crust for single-crust pie (9 inches) or make your own.
• 2 - 3 cups fresh blueberries (if using frozen, thaw and remove juice).
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice

Directions: 

1. Preheat oven to 375°. 
2. Pre-bake the ready made pie crust for 5 - 10 minutes or as instructed on the package.  
3. In a large bowl, mix sugars, flour, cinnamon and lemon juice. Add blueberries and toss.
4. Transfer filling to baked pie shell. 
5. Bake  for 40-45 minutes or until the the blueberries are tender when poked with a knife or fork and liquid surrounding blueberries is thick and bubbly.
6. Serve with ice cream or whipped topping.

Farm Girl Freak's Apple Crumble Pie

Ingredients:

• Frozen, ready-made pie crust for single-crust pie (9 inches) or make your own.

 Topping: 

• 1/4 cup sugar
• 1/8 cup brown sugar 
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed

 
Filling:
 

• 4 - 6 cups peeled and sliced apples (Anna Apples or Granny Smith are good)
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice

Directions: 

1. Preheat oven to 375°. 
2. Pre-bake the ready made pie crust for 5 - 10 minutes or as instructed on the package. 
3. Filling - In a large bowl, mix sugars, flour, cinnamon and lemon juice. Add apples and toss to coat. Set aside.
4. Topping - In a small bowl, mix sugars and flour; cut in butter until crumbly. 
5. Transfer filling to baked pie shell. 
6. Sprinkle topping until all of the top of the pie is covered. 
7. Bake  for 40-45 minutes or until the topping is browned and apples are tender when poked with a knife or fork.
8. Serve with ice cream or whipped topping.

Farm Girl Freak's Yellow Squash Casserole

Ingredients:

4  medium yellow summer squash or crookneck squash, cut in chunks/cubes
1 large sweet onion, diced into large pieces

1 cup sweet red, yellow and/or orange bell peppers diced

1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese

2 large eggs
1/4 cup milk

4 tablespoons butter
1 teaspoon salt 

1 teaspoon ground black pepper

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon thyme
1 cup of bread crumbs

Directions:

• Preheat oven to 350 F degrees.
• Pam or grease a 2-quart casserole dish.
• Heat 2 tablespoons butter in a large skillet over medium heat. Sauté the squash, onion, sweet peppers and butter until vegetables are soft  and the onion is translucent - about 10 minutes.  
  

• Allow the above ingredients to cool for 5 -10 minutes.
• After cooled, place the ingredients in the casserole dish.
• Add the Parmesan, Cheddar, salt, pepper and thyme to the squash mixture and toss until all ingredients art mixed will.
• In a separate bowl, whisk the eggs and milk together.  Pour over the top of the casserole, making sure the squash and other ingredients are covered completely in the egg mixture.
• Pour and evenly distribute the bread crumbs on top of the casserole.
• Slice the other 2 tablespoons of butter and place over the bread crumbs.

• Bake at 350 F degrees for 45 - 60 minutes or until the top is golden and bubbly.
• Serve hot and enjoy!

Farm Girl Freak's Crock-pot BBQ Beef

 Ingredients:

• 1 roast (3 to 4 pounds) cut into large chunks
• 24 oz. container of BBQ sauce (your choice)
• 1/4 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 2 Tablespoons of  Worcestershire sauce
• 2 Tablespoons of Dijon style mustard
• 1 Teaspoon onion powder
• 2 Teaspoons garlic powder
• Black pepper to taste
• A pinch of red pepper flakes (optional) 
• Hamburger buns

Directions:

1. Place meat chunks in a large crock-pot. 
2. Combine all of the other ingredients in a bowl and mix thoroughly.
3. Pour mixture over the meat chunks in the crock-pot.
4. Cook on low for 7 - 8 hours or on high for 3 - 6 hours until the meat easily breaks apart.  
5. Remove the meat when fully cooked and shred with two forks. 
6. Add it back to the sauce in the crock-pot and cook on high for an additional 30 minutes. 
7. Serve on hamburger buns. Enjoy!

Farm Girl Freak's Dark Chocolate Chunk Cookies

Ingredients:

1 cup butter (2 sticks)
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 Giant size Hershey Dark Chocolate Bar chopped into chunks


Directions:

1. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.
2. Add brown sugar, granulated sugar, salt and baking soda. Beat mixture until combined.
3. Add in the eggs and vanilla, beat until well blended.
4. Beat in half of the flour, then stir in remaining flour.
5. Stir in chocolate pieces.
6. Drop dough by rounded teaspoons on an un-greased cookie sheet.
7. Bake in a 350 degree oven 9 to 11 minutes or until edges are lightly browned.
8. Transfer cookies to a wire rack or wax paper and let cool.
9. Makes about 48 cookies.

Farm Girl Freak's Shrimp Scampi over Angel Hair Pasta

Ingredients

1/2 cup of olive oil
1/2 cup of unsalted butter
3  garlic cloves - finely chopped

1/2 cup red bell peppers (or orange or yellow peppers) - chopped

1/2 cup sweet onion - chopped

1/2 cup fresh grape tomatoes - diced
1/2 tablespoon crushed red pepper flakes (optional)
30 - 35 small or medium shrimp (about 1/2 pound) shelled and de-veined
1/4 cup of lemon juice
1/4 cup of chopped parsley

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon shrimp boil seasoning (I use Old Bay)

1 teaspoon salt

Directions

In a large skillet, heat the olive oil and the butter over medium heat.

Add the garlic and onion; saute' for about a minute.
Add the shrimp, diced tomatoes and peppers; saute' for 4 to 5 minutes, until the shrimp turn pink and are just cooked through.
Carefully stir in the lemon juice, parsley, onion powder, garlic powder, shrimp boil seasoning and salt.
Follow directions on the pasta package to prepare pasta.
Serve immediately over cooked angel hair pasta.
Serves 3 - 4.

Farm Girl Freak's Blueberry Crumb Cake

Ingredients

Cake:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/2 cup milk

Add to top of batter before the Crumb Topping:

2 cups fresh or frozen blueberries

Crumb Topping:

1/2 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter

Directions

1. Preheat oven to 350F degrees.
2. Prepare bottom and sides of a  8x8x2-inch baking pan.
3. In a medium mixing bowl beat 1/2 cup of butter on medium speed for 30 seconds. Add the 1/2 cup sugar and 1/4 cup brown sugar.
4. Beat on medium to high speed until light and fluffy.   
5. Add egg and beat until well mixed.
6. In a medium bowl combine the 2 cups flour, baking powder and salt.
7. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
8. Spoon batter into prepared pan. Sprinkle with blueberries.
9. In another bowl combine the 1/2 cup flour, 1/4 cup sugar, 1/4 cup brown sugar along with the cinnamon.
10. Cut in butter (with a fork or knife) until mixture is crumbly and coarse.
11. Sprinkle the mixture atop the blueberries.
12. Bake in a 350F degree oven for 45 to 50 minutes or until golden brown. Serve warm.
13. Makes 16 small servings or 9 large servings.

Farm Girl Freak's Chocolate Fudge Cake with Chocolate Cream Cheese Frosting

Ingredients:

2 cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 (1 oz) squares unsweetened chocolate, melted
2/3 cup soft softened butter or margarine
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup cold water

 
Directions:

Combine first three ingredients - flour, baking soda and salt. Blend well.

In a separate bowl, cream together butter, sugar, eggs, vanilla until fluffy. Beat 5 minutes on high, add cooled melted chocolate.

Blend in flour, soda and salt mixture to creamed mixture alternately withcold water beating well after each addition.

Bake in 2 prepared round 9 inch cake pans or rectangular (9 by 13) pan in 350º pre-heated oven for 30-35 minutes. Let cool for 30 minutes, frost with below.

 
Chocolate Cream Cheese Frosting

Blend on high the following ingredients:
2 tablespoons softened butter
1 package cream cheese
1 teaspoon vanilla
2 cups confectioner's sugar
2 tablespoons cocoa powder

Farm Girl Freak's Roast Chicken and Hearty Vegetables

Since moving to the farm, I have had much more time to cook, bake and make so many things from scratch.  I plan to share some of my favorite recipes on this blog and hope that you enjoy them as much as I do.

This chicken dish is one of my all time favorites and is so easy to make.  The majority of the time is spent on cutting the vegetables.  It takes about 1 hour from start to finish to prep and bake this tasty dish.

Easy Ingredients:

• 12 ounces potatoes (skin on) cut into slices
• 1 large onion cut in half and then into slivers
• 1 cup of baby or petite carrots
• 3 stalks of celery - each stalk cut into several pieces
• 1/2 cup sweet grape tomatoes
• 1 cup assorted color peppers (red, yellow, orange)
• Add greens - kale, collards if desired
• ¼ cup olive oil
• 3 garlic cloves, chopped coarsely
• 3 teaspoons chopped thyme
• 3 teaspoons chopped rosemary
• 1 pound bone-in and skin-on chicken pieces (thighs work best)
• salt and pepper to taste

Easy Preparation:

1. Add oil, thyme, rosemary, garlic, salt, pepper into a large bowl.  Wash vegetables and cut as described above. Toss with your hands or with a large spoon making certain to coat all vegetables with the oil/seasoning mixture.
2. Place vegetables in a single layer in a rectangular baking pan (easy clean up if you first line the pan with aluminum foil).
3. Place chicken in the same bowl in the remaining oil/seasoning mixture. Add more seasoning if needed. Press the chicken pieces skin side down into the mixture to get the oil/seasoning to adhere to the skin.
4. Place chicken pieces skin side up on top of  the vegetables.

Easy Baking:

1. Adjust the oven rack to the middle position and heat oven to 450 degrees. Leave pan uncovered while baking.
2. Bake for about 45 minutes, rotating the pan once at 20 minutes of baking. Vegetables should be browned and chicken skin should be crispy.
3. Test chicken to assure it is fully baked and for temperature - 175 degrees for thighs or drumsticks, 160 degrees for breasts. 
4. Transfer the chicken to large platter and surround it with the roasted vegetables. 
5. Make 4 servings. (The picture above is 2 servings)
6. Serve and Enjoy!