Lucas Corner Farmhouse

Stuffed bell peppers are delicious. Honestly, I always buy bell peppers with the intention of stuffing them.....but they're a bit more work than I'm willing to put into dinner on a weekday, so they wind up getting used in some other dish. Well, that happened again! This actually started out as "What's-in-the-fridge-that-needs-cooked-and-would-taste-good-in-a-stew?" Stew. After I started throwing things into my dutch oven, Adam came into the kitchen and asked me what I was making. I spouted off some combination of words that resembled: "Jambalaya rice stew with green bell peppers and corn" .... He looked at me and said, "Well it smells good...smells like stuffed bell peppers....looks like stuffed bell peppers!" Stuffed Bell Pepper Stew was born. Obviously, you can adjust the ingredients to match what you like in your bell peppers, but here's what was in my stew tonight! 1 (or 1.5) lb ground beef 1 box Jambalaya rice mix (mine is f...

It's been almost a year since I've updated my blog, but here's a good reason for that: As you can tell, he's cute, and he's a handful. :) Anywho, to start posting on my blog more frequently, I'm starting out by posting this recipe so I never have to dig through my email to look for it!! :D A friend of mine gave me this recipe with a bag of starter about 5 years ago, and I've shared it with many friends.  I've had a bag of starter in my freezer, and I've decided it's time to make it again! :D If you don't have a bag of starter around, just put 1/3 cup milk, 1/3 cup flour, and 1/3 cup sugar in a gallon-sized freezer bag (like these on Amazon). Here are the instructions! I don't have a picture of the bread yet (I'm on Day 4 of my starter), but I'll upload a picture when I do! ------------- FRIENDSHIP BREAD Do NOT use any type of metal spoon or bowl for mixing. Do NOT refrigerate If air gets in the bag, ...

Happy New Year! I was looking for a recipe to use leftover ham (we had a good bit....) and I found this in my stack of recipes to try.  It's originally from a Southern Living Casseroles mini-booklet.  The only things I changed when I made it today was that I didn't have Italian bread slices to layer in the pan, so I cubed sandwich bread and sprinkled it in the pan....and I used a little more ham because I wanted to use up what we had leftover! I probably used 1 1/2 cups instead of 1 cup.  If you try it with Italian Bread slices, let me know how it is! Layered Ham and Cheese Bake 12 (3/4-inch-thick) Italian bread slices (I used 8 slices of cubed sandwich bread) 1 cup chopped cooked ham 2 cups shredded mozzarella cheese, divided 3 large eggs 2 cups milk 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper Place 6 bread slices in a lightly greased 11x7 inch baking dish. Sprinkle with ham and 1 cup cheese. Top with remaining ...

So it's been a while since I've posted on here.... figure it's time for an update, because quite a bit has changed!! :) Source:  Redefining C My last post was July 22. Since then, we have... ...moved back to our hometown... Source:  love-the-day ...started teaching a fitness class at our new church (which we love)... Source:  Reasons to be Fit ...both started new jobs (against our cat's better wishes)... Source:  25 media Tumbler ...and found out that our family is growing!... The little guy or girl is due May 9, and we'll find out what it is in December!

Are you like me, and you're craving something cold and sweet (aka ice cream) this summer? But.....you want to eat healthy? (and maybe you've had too much Ben&Jerry's lately because it was on sale at Publix recently....) Well...throw this in the blender... *Handful of frozen fruit (I had a mix of strawberries, mangoes, pineapples, and peaches from Wal-Mart plus some frozen raspberries from Publix on hand). *1 teaspoon of flax seed (to help fill you up with just a little extra protein and fiber in the mix) *Milk (a little at a time) ((or yogurt)) Blend, and gradually add milk so that the consistency is just like a frosty....so you can eat it with a spoon! If you make extra, you can put some in a freezer-safe container for next time you're craving a healthy ice cream alternative! :)

I found the inspiration for this recipe on Pinterest (of course!) and made a few changes based on what we have in our cabinets. ((Since we're moving next week, we're trying not to buy lots of new food...so we don't have to pack it haha!)) Also, I decided to give my new toaster oven a shot at cooking a batch of these. The original recipe was posted at... watching-what-I-eat.blogspot.com/2012/06/peanut-butter-banana-oat-breakfast.html. Her recipe included butter extract, vanilla extract, and applesauce. I omitted those three ingredients, and the cookies still came out great! My oven cooks pretty quickly so the cookies had crispy edges right at 23 minutes....but 25 minutes in the toaster oven made them perfect! Here's my revised recipe (simply called Protein-Packed Banana Cookies since that's pretty much all that's in these...protein and bananas and oatmeal!) PROTEIN-PACKED BANANA COOKIES 3 ripe bananas 1/3 cup creamy peanut butter 1 Tbs vanilla protein p...

We got a basket of veggies from a garden shop near us that operates a program similar to a CSA. There was a LOT of cabbage in there (among other veggies)...so we had to find a recipe to use it in! Adam came across this recipe for Country Cabbage Soup , which was DELICIOUS (and a lot meatier than we expected...but that could be due to the fact that we think we inadvertently doubled the amount of meat in the recipe)! We used some of the ground venison we have...and we're pretty sure it's packaged in two-pound packs instead of one-pound packs.  We agree with several of the reviews that it is a good base soup that needed some seasoning to liven it up.  Adam added just a little onion powder, peppercorn garlic seasoning, sage, and cumin (just to give you an idea). If you give it a try, let me know what seasoning you use, so we can change it up from time to time!