Welcome

Welcome Friends!! This little blog is for all my friends and family that have requested I share my recipes and other homemaking ideas… As most of you know, we moved onto a 64 acre farm about two years ago… we still have our Family Nights, but now many of us live up here on the farm: Mom and Dad live with Lanny and I, Paula built her house in one of the existing barns, Robbie and Molly built inside the big barn by us… You can check it all out on our blog the Johnson Gap Chronicles… Anyway, I am still fermenting and brewing all over my kitchen, but our Tuesday night dinners are not as large as they used to be. All the grands except 2 are grown, have jobs, live in other cities, and with the recent Covid insanity (and our daughter-in-laws heart transplant) James and Tasha are not out much lately. We just move on and look forward to better days. Thanks for peeking in… check back now and then and I promise to add new recipes and ideas as I am inspired :-) God bless!!

Monday, November 18, 2019

Paula Deen's Corn Casserole

This is a great addition to a Thanksgiving meal...it's very easy to prepare but quite delicious!!

Ingredients

    • 1 (15 1/4-ounce) can whole kernel corn, drained
    • 1 (14 3/4-ounce) can cream-style corn
    • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
    • 1 cup sour cream
    • 1/2 stick butter, melted
    • 1 to 1 1/2 cups shredded Cheddar

PREPARATION

    1. Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Thanksgiving Cranberry & Pineapple Salad

My folks love cranberry (as a lot of us Southern folk do) with their turkey and chicken, so instead of serving the plain old canned cranberry sauce, we pretty it up a bit...

Ingredients:
1 box red jello (cranberry, strawberry, raspberry...)
1 can gelled cranberry sauce
1 can crushed pineapples
* chopped walnuts if desired
* miniature marshmallows if desired
 
*we usually leave these out...makes it too much like a dessert :-)

Instructions:
Dump the cranberry sauce into a saucepan and heat on low to melt and liquify. Add the jello and about half the called for water and stir until smooth. Empty the pineapples into a pretty serving bowl (don't bother to drain) and pour the cranberry and jello mixture into the bowl, stirring to mix. Refrigerate for a few hours or overnight and serve as a garnish for your turkey...it is really a very tasty salad even without a turkey!

Sunday, April 7, 2019

Billie's Pasta Salad

Billie's Pasta Salad
*Lanny's Mom shared this easy recipe with me years ago and it has remained a favorite! 

elbow macaroni or any shaped pasta you desire (cooked al dente)
chopped or sliced tomatoes
chopped or sliced cucumber
chopped or sliced onion
I sometimes add sweet or bell peppers
cheddar cheese
mayo
salt and pepper to taste

Mix it all together and enjoy!

Measurements are up to your desired taste and the size of your salad.