Sunday, September 29, 2013

Homestead Annie’s Crock Pot Breakfast Casserole







There are mornings that I just do not feel like cooking breakfast, but need to have something to feed my troop. On those mornings, I love to awake to the wonderful smell of my breakfast casserole, ready and waiting to be eaten.

You can make this the evening before, turn it on before you go to bed, and know that you will have a scrumptious breakfast in the morning.

Homestead Annie’s Crock Pot Breakfast Casserole

  • Spray crock-pot with non-stick cooking spray.
  • Cook 7-10 pieces of bacon, cutting them into 1-inch pieces.
  • Chop 1 onion, 1 bell pepper, and 1 clove of garlic. Sauté.
  • Place 1/3 bag of shredded hash browns in bottom of crock-pot.
  • Layer1/3 sautéed mixture and 1/3 bacon onto hash browns.
  • Add 1/3 bag of shredded cheese. Repeat layers until all ingredients have been added.
  • In a separate bowl, mix 1 dozen eggs, 1-cup milk, and salt and pepper to taste.
  • Pour over crock-pot mixture.
  • Place lid on crock pot and set to low for 8 hours.


Enjoy the beginnings of autumn, my lovelies!

~Annie

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Tuesday, September 17, 2013

Annie’s Pickled Jalapeno Slices




Around this time of year, I start to can the jalapenos from everyone’s gardens. I say everyone’s, because many of my friends and family start off with great intentions, then come to realize they have too many to eat fresh, call me, and I collect them!

Jalapenos are very simple to can once you have everything set up. Today I did 18 jars worth in 1 ½ hours, including water bath processing time.

Annie’s Pickled Jalapeno Slices

  • Heat water in water bath canner to boiling.
  • Wash whole jalapenos.
  • Mix the following: 2 quarts of water, 1 ½ cups of white vinegar, and 2 tablespoons of canning salt in a pot. Bring to a boil. This is your brine. You may change the amounts of the ingredients if you wish. However, I did this once, and it threw off the taste and texture of the peppers.
  • Prepare jars.
  • Put on rubber gloves. This is very important. The oils from the peppers will burn your skin, eyes, mouth, and nose.
  • Slice up peppers, cold packing them in heated jars. To heat jars, boil water in a teakettle, then pour into jars. Cold packing of jars means that you do not cook the produce ahead of time, just place it in raw.
  • Pour brine into jars, over peppers, leaving ½ inch headspace.
  • Wipe jar rims with clean cloth.
  • Place heated lid on jar. Screw on band loosely.
  • Process as follows: quart jars 25 minutes. Pint jars, 15 minutes. Half pint jars, 10 minutes.


These peppers taste exactly like those jarred jalapenos found in the stores, with none on the chemicals and preservatives added. Try them for yourself!

~Annie

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Monday, September 16, 2013

Jen’s Sautéed Peppers






Over the summer, I had the opportunity to stay with my sweet friend, Jen. While there, she fixed us some fabulous sautéed peppers.

Now that peppers are plentiful, both in the garden and in the grocery, I thought I would share her delicious recipe with you all.

Jen’s Sautéed Peppers

·        Chunk your peppers. I like to use a nice mix of sweet and hot peppers in different colors to give a variety of color and heat.
·        Place pan on low heat.
·        Drizzle olive oil on bottom of pan.
·        Toss in peppers.
·        Liberally apply balsamic vinaigrette over all of the peppers.
·        If you are feeling extra frisky, add a tablespoon or so of minced garlic.
·        Sautee over a low heat, stirring occasionally, until peppers are to desired tenderness.

For variation, you may want to try adding onions or mushrooms (or both!) to the mix.

The first time I made this for my family, they ate it so quickly, I hardly had the opportunity to have any! I now know to make a double batch, every time!

~Annie

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Wednesday, September 11, 2013

9/11:Through The Eyes Of A Teacher





A lot will be said about America today. About what America should do in Syria. About how America fits into the bigger picture of the world. About how America coped with the largest terrorist attack it has ever seen just twelve short years ago.

I cannot tell you the tale of all of America in the aftermath of 9/11. I can only tell you one story. Mine.

I was a first year teacher at a small parochial school in northwest Indiana. I taught a dual grade classroom, 27 fifth and sixth graders. 27 ten and eleven-year-olds. All neatly in their seats. All turned to lesson 17 of their math books. All listening intently on that day’s lesson while I explained it to them, giving examples on the chalkboard.

About 8:50 in the morning on a sunny Tuesday, the school secretary came in to tell me that there had been a terrible accident involving a passenger jet and a skyscraper in New York City. I told her that we would pray for all involved. And we did. Right then. Right there. We stopped Math class and prayed for the victims and their families.

The lesson went on for about fifteen more minutes, at which time the secretary asked to see me in the hallway. She informed me that a second airliner had just hit another tower in New York City. That this was no longer viewed as an accident, but an attack.

Once again the class prayed with me. This time not only for victims and their families, but also for safety for our Nation.

I chose to take my class outside for recess. It seemed that we all needed a break from the cold reality that was setting in.

Upon arrival back to our room, we knew that The Pentagon had been hit, then that another plane had gone down in a field in Pennsylvania.

As I tried to absorb and process this information, I glanced around the room. What I saw still gives me shivers to this day.

My sweet, innocent students had a certain haunting look in their eyes. While unable to grasp the full impact of what was happening, they knew that people were dying and that their country was under attack by an unknown assailant.

Gone were the looks of glee. The merriment in their eyes. Gone was the laughter and chatter. In its place was solemnity and confusion.

What was I to do with these 27 children? I had been entrusted by their parents and our school to take care of them the best way I knew how. How in the world was I supposed to protect them? These thoughts raced through my mind throughout the rest of the day.

We carried out the rest of the day, going through the motions of class, talking through our fears, trying to wrap our heads around why someone would bomb innocent people. My students had questions that I could not answer.

I knew that my students would take their cues from me. If I was calm, they would remain calm. I continued on through the day as if nothing new had happened, and as if it was an everyday occurrence that our country has terrorists’ attacks. Inside, I was screaming. I was raging. I was bawling. Only, on the outside, I wasn’t. I was smiling. I was reassuring children. I was the epitome of calm.

One little guy was just sure that they would bomb our town because we had two water towers. While I assured him that we had nothing that was worth bombing, I thought to all of those people in places that did. To what they were doing. To how they were dealing with the day’s events.

Finally, dismissal arrived. I hugged each of the students as they left. Hoping to reassure them. Many parents picked up their children from school that day, feeling the need to be with their families.

We held a short staff meeting after school, and then went out separate ways. I had needed to stop at the gasoline store to fill up my car, but the line was a quarter mile long, so I bypassed that stop and just went home.

I fought the urge to turn on the television set. To this day I thank God that I did. I did not need those horrific images seared into my head from multiple views. The photos and radio reports were quite enough to crumple me to the floor in a heap of tears.

JP and I went to bed that night in silence, for what was there to say?

The next morning, I returned to school. My sweet students had an aged look about them. Gone forever was the childhood innocence. All was taken from them the day before. Most had watched what I had not. Most had seen people fall to their deaths. People burned alive. People running through the streets and collapsing. Most had seen the worst of human nature.

However, that fateful day, they had seen something else. Something far greater than the evil of man. They had seen the resilience of America.

America had fallen under attack, but it was not down for long. The American Spirit was revived. No longer were we Democrats, Republicans, Jews, Greeks, and Dutch. No longer were we Caucasians, Hispanic, Asian, and African American. No longer were we old, young, rich and poor. We were Americans.

Americans that held each other. Helped each other. Carried each other. We watched as ordinary people did extraordinary acts of bravery. We discussed how we could help, then put our plans into action.

Yes, my students and I lost the feeling of safety in our country on September 11, 2001. However, we found ourselves united with others across our great land in a large wave of patriotism.

Never had I seen so many American flags. Never had I seen so many people stand for our National Anthem. Never had I seen so many people participate in the Pledge of Allegiance.

Even to this day, twelve years later, the term “9/11” is stated, and instant chills run through my body. I stand a little straighter. I take a moment to remember those that lost their lives. I thank God that the final victim count was not higher.
So today, I will remember. I will weep. I will pray. I will watch. I will listen. I will reminisce. However, I will also ponder on this question: Why did it take such a huge atrocity in our own country for our country to swell with national pride and patriotism?

May we never forget that fateful, sunny, Tuesday morning. May we never forget where we were. For me, it was standing in front of a classroom full of children that trusted me. May we always remember that, no matter our political party, our religion, our race, we are all Americans.

God bless you all, and God bless our wonderful and beautiful United States of America.

~Annie

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Tuesday, September 10, 2013

Annie’s Eggplant Moussaka





Every year, as I plan my garden, I decide to grow eggplant. It is such a pretty plant and the eggplant itself is interesting. However, I found eggplant to be a bit bland for my taste, steamed or fried. It needed to be a part of a cassrole.

I decided to make my own Eggplant Moussaka. It was heavenly. So much so, that I wanted to write it down before I forgot my new recipe.

Annie’s Eggplant Moussaka

  • Brown 1 pound of ground beef.
  • Chop and onion. Add.
  • Add ½ cup tomato sauce.
  • Add 1 cup water.
  • Add 2 tsp. parsley.
  • 1 tsp. nutmeg. (Trust me. It adds a little zip.)
  • 1 tsp. sea salt. (Or regular table salt, if you prefer.)
  • ½ tsp. pepper.
  • Stir well and let simmer while you deal with the eggplant.
  • Chop the ends off of two to three eggplant, peel and slice them.
  • Sauté the eggplant slices in a bit of olive oil.
  • While the eggplant sautés, ready your mashed potatoes. If you do not feel like making real mashed potatoes, go ahead and use instant. I’m not going to tell.
  • Once the meat mixture, the eggplant and potatoes are ready, grab a casserole dish, spraying the bottom as you go.
  • Begin layering the casserole with a layer of eggplant, followed by the meat mixture, and finally potatoes. Repeat this process until you have used all of your ingredients, ending with potatoes on the top.
  • At this point, you may want to sprinkle cheese over the top. It adds a bit of flavor and color for those festive occasions, like Tuesday nights.
  • Bake in a 350-degree oven for 25 minutes.
  • Serve.

I enjoy mine with raw onion. I find that it enhances the Moussaka quite well. I hope you all enjoy this yummy recipe as much as I do. It is a terrific way to use eggplant!

~Annie

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Sunday, September 8, 2013

Annie’s All-Natural Microwave Popcorn




Today, Little Bug wanted popcorn. We haven’t made popcorn in years at our house. The microwaveable bags were always so easy to do, but the chemicals that are found in them had made me throw out all that I had in the pantry, many years ago.

Fortunately, I had purchased some organic popcorn last week, so I was prepared. Also, I had come across a phenomenal way to have the ease of microwave popcorn, while at the same time avoiding all of the chemicals, fats, and salts that come from convenience.


Annie’s All-Natural Microwave Popcorn

  • Pour ¼- ½ cup of popping corn into a see-through large glass microwaveable bowl.
  • Place shallow bowl or plate atop large bowl.
  • Place in microwave and set for 5 minutes, being sure to stay near the microwave. The popping corn will begin to pop around the two-minute mark. Continue to allow microwave to run until you can slowly count to five between pops. If any kernels are not popped, you can put the bowl back in with the unpopped kernels to repeat the process.
  • Once finished, remove from microwave. The bowl will be very hot. Pour into separate bowls and enjoy your delicious treat!
  • If you wish, you may drizzle melted butter and sea salt over the top of your popped kernels for extra yumminess!

It really is that simple!

Have a lovely evening!

~Annie

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Monday, September 2, 2013

Annie’s Homemade Baby Wipes




While Little Bug is past the age of baby wipes, I used this recipe for years. It can also be used for wipes that are carried in your vehicle for those “oops” moments in life.

The wipes are easy to make, very inexpensive, and best of all, you get to control what goes into them! All natural, organic, fragrance free, anything you wish!

Annie’s Homemade Baby Wipes

  • Purchase Bounty paper towels (or any thick brand.)
  • Cut towels into 1/4s for first year, and 1/2s for babies older than 1 year.
  • Bring 2 ½ cups of water to a boil.
  • Add 1-2 Tablespoons of your choice of baby lotion to water.
  • Add 1-3 teaspoons of your choice of baby oil to the mixture.
  • Add 1 teaspoon of your choice of baby bath soap to mixture. (optional.)
  • Mix well.
  • Place towels into container.
  • Pour mixture over towels slowly, allowing time for towels to absorb the liquid.
  • Let towels be for ten minutes.
  • Drain off any excess liquids.

This recipe will make 2-3 normal containers worth of wipes from the store, at a fraction of the price. I stored mine in gallon-sized Ziploc bags.

You may also add ointment for diaper rashes to the mixture if you wish.

I found this to be a great recipe that worked well for our little one. I hope it does the same for yours!

Have a wonderful week!

~Annie

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Sunday, September 1, 2013

Annie’s Temporary Tomato Preservation Technique




Although this is the peak of canning season, sometimes life will throw you curve balls that make it simply impossible to continue with canning at the present time.

While I do can several items, the most important food for me to can is every yellow tomato I can get my hands on.

JP enjoys my yellow tomato chili. Of course yellow tomatoes are very hard to come by in the middle of the winter, so I try to put up as many quarts of yellow tomatoes as possible each summer.

This year I have been waylaid by surgery, so I came up with a quick and easy way to keep my tomatoes until I am ready to process them. It works well for me, and I hope that you will be able to use it also!

Annie’s Temporary Tomato Preservation Technique

  • Pick tomatoes, making sure to take stem off.
  • Wash tomatoes, allowing them to dry.
  • Cut out stem and core, being sure to also cut off any spots.
  • Place in freezer Ziploc bag.
  • Place bag in freezer.

When you are ready to process your tomatoes, remove bag from freezer and allow it to thaw completely. I make all of my tomato sauce with the skins, so I just throw the entire tomato into boiling water. The skin has vital nutrients that I believe should be kept. More on how I process my tomatoes and the nutritional value of the skins in a later post.

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Enjoy your Labor Day weekend, my friends!

~Annie