Tag Archives: summer

Spring 2015 ~ Randomness

Some peeks into my Spring.

hostas2015

The hostas I planted in 2013 and forgot about came up again.   Love me some hostas because they’re so easy to grow.

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sweettea2015

Eating supper on the front porch can be so relaxing after spending the day inside.

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purplepot2015

My oldest daughter has fallen in love with gardening.  She has planted so many beautiful flowers this Spring.  Now I need to get her interested in veggies. 🙂

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OWLMUG2015

After an extensive search, I was so excited to find this cute owl mug for only .25 at the thrift store!

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meat&veggies2015

I love it when my hubby cranks up the grill.  I know some yummy food is on the way.  He prepared enough for us to eat on through the week and when the grilled veggies were gone, I pan roasted these in the oven.  Real food and good eatin’!

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reelfoot2015

After my last post on that beautiful Spring day,  I found out my oldest brother had died suddenly.  He left a void in the lives of his daughters, grandchildren, siblings, and father.  I think of him often and miss him daily.  Some of my family made the trip to Reelfoot Lake in his memory.

Thanks for stopping by!

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Summer Squash Casserole

With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!

I made this casserole for our Sunday dinner and some of it was left over.  It made a delicious breakfast this morning!  I think it has gotten better with age.  Some things just do that .  🙂

I found the recipe I used at Allrecipes.com.

Summer Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.  Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.

Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.  Bake in preheated oven for 25 minutes, or until lightly browned.

Enjoy the day you bake it and be sure and save some for breakfast the next morning.  You’ll be glad you did.

*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.

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I forgot to mention that I made Squash Pickles the other day.  Stay tuned for the recipe.  🙂

Partying over at

 

 

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks!

Old Fashioned Homemade Vanilla Ice Cream

Updated pic below…

Ok, so not a very good photo.  It was melting fast!  I really needed to give the ice cream time to “ripen” in the metal container nestled in the salty ice.  But as it goes around my house when it comes to homemade ice cream – we just can’t wait!

ice cream

Here’s the “recipe” I use.  It’s my mom’s.  That’s what I always strive to do, make it like Mom’s.  The only thing different I do from Mom is to heat the milk and temper the egg mixture.  Then I call the custard cooked just in case I’m serving finicky people who don’t prefer to eat “raw” eggs.

Old-Fashioned Homemade Ice Cream

  • 6 eggs
  • 2 1/2 cups sugar
  • 1/2 teaspoon salt
  • 3 tablespoon vanilla extract
  • 2 each 13-ounce cans evaporated milk
  • 1 can condensed milk
  • 1 pint heavy whipping cream
  • whole milk , as needed to fill line
  • chipped ice
  • rock salt (like this)

In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla, condensed milk, and cream.  Heat the 2 cans of evaporated milk in the microwave until boiling.  Add the milk a little at a time to the egg mixture to prevent curdling.

You will need an ice cream freezer.  Mom used this kind.  Pour the ice cream mixture into the metal freezer can.  Add enough whole sweet milk until the mixture reaches the container’s fill line.  Stir.

Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can.  If electric, plug the freezer in and let it do it’s thing, adding more ice and salt, as needed.  When freezer stops, unplug.  Remove top and dasher.

Ice cream may be soft on top (see pic above :D) but will be firmer near the bottom of the can.   Replace top. Cover can with more ice and salt. Cover ice with a towel, allowing ice cream to “ripen” for at least 1 hour, if you can wait!  🙂

Makes about 5 quarts of ice cream.

Enjoy!

Here’s to the happy days of summer!

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And after it sets overnight…

Time for Spring Training!

cardinals-61This has got to be my favorite time of year.

The weather is starting to warm up some, buttercups begin to bloom, and Cardinal Baseball is on the air.  That lets me know that baseball season and summer time is just around the corner.

Almost every evening is spent in the kitchen preparing dinner and cleaning up while listening to a Cardinal baseball game.  After my shower, hair still up in a towel, it’s off to the porch swing with a glass of iced tea to enjoy the warm summer evening and listen to Mike Shannon call the play-by-play on the radio.

So whether you’re cheering for the Yankees, the Cubs, or the Cardinals, or whichever MLB team…sit back, relax, grab a hotdog and let Spring Training begin! 

hotdog1

 Go Cards!