Here’s a fun freebie download, it’s a set of six different panhol potholders.

Free Potholder Patterns...TipNut

Confidence in The Faithful One

Let us hold fast the confession of our hope without wavering, for He who promised is faithful; and let us consider how to stimulate one another to love and good deeds,

Hebrews 10:23,24 NASB

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God is faithful, by whom ye were called unto the fellowship of his Son Jesus Christ our Lord.

1 Cor. 1:9 KJV

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And we know that in all things God works for the good of those who love him, who have been called according to his purpose.

For those God foreknew he also predestined to be conformed to the likeness of his Son, that he might be the firstborn among many brothers. And those he predestined, he also called; those he called, he also justified; those he justified, he also glorified.

What, then, shall we say in response to this? If God is for us, who can be against us?

Romans 8:28-31 NIV

This is really handy. It converts almost any thing from cups to acres. Check it out at Metric-U.S. Conversions. Pretty handy.

Banana Waffles

Creole Bean Soup

Breakfast Souffle'

Ingredients
1 1/2 lb. pork sausage
9 eggs, beaten
3 cups milk
1 1/2 tsp. dry mustard
1 tsp. salt
3 slices bread, cut into 1/4 in. cubes
1 1/2 cups shredded cheddar cheese
Directions
Brown sausage over medium heat in skillet, stirring until crumbly. Drain well on paper towels. Combine with remaining ingredients in large bowl, mixing well. Pour into greased 9x13 inch baking dish. Chill, covered, in refrigerator overnight. Bake at 350 degrees F for 1 hour. Makes 8 servings.

Tomato and Sage  with Pasta 


For 4 servings:
 
2 cloves garlic, minced
1 T. olive oil or cooking oil
1 1/2 lb. roma tomatoes, peeled and quartered
1/4 t. salt
1/4 t. black pepper
1 small green or yellow sweet pepper, cut into thin strips
1 T. snipped fresh sage or
1 t. dried sage, crushed
4 oz. uncooked linguine or fettuccine
 
 
1. For sauce, in a medium saucepan, cook the garlic in hot oil for 30 seconds. Stir in the tomatoes, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 12 minutes. Stir in sweet pepper and sage. Simmer, uncovered, about 5 minutes more or until desired consistency.
 
2. Meanwhile, cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan. Add sauce to cooked pasta; toss gently to coat.

Better Homes and Gardens Easy Diabetic Meals 2002

 Made from Recycled Barrels!
 
Cut your water costs, lighten the load on your sewer and municipal
system, protect nearby rivers and streams, help recycle industrial
food grade barrels, keep water away from your foundation, and come
out with a great looking yard and garden to boot - all using the
rainwater that falls on your roof. Rainwater is oxygenated, un-
chlorinated and warmer than tap water, which makes the Rain Barrel
Rainwater Collection System preferable for watering your plants,
garden and lawn, and for adding moisture to compost. These rain
barrels are childproof and animal-proof.
 
Why Use Rain Barrels?
* Source of natural water storage
*Recycled Food Grade Barrel
*Fully enclosed unit to be child proof and for pest control (see lid
options)
*Expandable capacity
*Buffer storage for drip irrigation system
 
Many homes with downspouts in certain metro areas are now (or soon
will be) required to disconnect from the sewer and storm drain
systems to splash blocks by order of the municipal bureau of
environmental services. As in most urban areas, this will become a
mandated environmental protection policy to help protect our rivers
and streams. You can be proactive with the Rain Barrel Rainwater
Collection System.
 
The 57 gallon rain barrels (food grade barrels recycled from
caper/pickle/vitamin C factories) catch and store rainwater from
your downspout. A brass spigot at the base is ideal for either
connecting a watering hose or irrigation system. There is a 1.25"
overflow tube on both sides at the mid section of the unit to
connect a hose to redirect rainwater into flower beds, a garden, dry
well, other barrels for storage, or gravity-fed irrigation system.
Our linking kit connects multiple barrels for water storage that can
be expanded to 114 gallons, 171 gallons, or even more.
 
1 inch of rain on a 1000 sq ft roof yields 623 gallons of water. If
you multiply the square footage of your roof by 623 and divide by
1000, you will know your yield.
 
These are using a recycled 55-57 gallon commodities barrel (food
grade) made of 5/16" UV protected Plastic. Since recycled commodity
barrels are used as they become available, color and exact
dimensions may vary somewhat.
 
I would actually reccommend the black or blue ones as the white ones
might be more prone to algae growth. The black ones, if exposed to
direct sunlight will heat up via solar.
 
This is a from a site that sells rainwater barrel kits, but you may
be able to figure out how to make a set or series of them on your
own.

Abundant Earth

Collecting rainwater and saving water on the homestead should be on your priority list. Her is a good link to 100 Ways to Save Water.

It has a clickable map for your region and tips on how to conserve.

HUGS!!

It's canning season. Don't let any of your fresh homegrown fruits or veggies go to waste.

CANNING PEPPERS, HOT OR SWEET (including chiles, jalapeno and pimiento)
Quantity: An average of 9 pounds is needed per canner load of 9 pints. A
bushel weighs 25 pounds and yields 20 to 30 pints - an average of 1 pound
per pint.

Quality: Select firm yellow, green or red peppers. Do not use soft or
diseased peppers.

Procedure: Select your favorite pepper(s). CAUTION: If you choose hot
peppers, wear plastic gloves while handling them or wash hands thoroughly
with soap and water before touching your face. Small peppers may be left
whole. Large peppers may be quartered. Remove cores and seeds. Slash two or
four slits in each pepper, and either blanch in boiling water or blister
using one of the following methods:

Oven or Broiler Method : Place peppers in a hot oven (400 °F) or broiler
for 6 to 8 minutes until skins blister.

Range-Top Method: Cover hot burner, either gas or electric, with heavy
wire mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will
make peeling the peppers easier. After several minutes, peel each pepper.

Flatten whole peppers. Add ½ teaspoon of salt to each pint jar, if desired.
Fill jars loosely with peppers and add fresh boiled water, leaving 1-inch
headspace. Wipe jar rims.

Adjust lids and process pints in a weighted gauge canner at 10 pounds
pressure or in a dial gauge canner at 11 pounds pressure for 35 minutes.

http://hgic.clemson.edu/factsheets/HGIC3300.htm

http://web1.msue.msu.edu/imp/mod01/01600704.html

Eggless Cake

Ingredients

• 2 cups flour
• 2 tsp. soda
• 2 cups sugar
• 1 can crushed pineapple (regular size)
• 1/2 cup chopped pecans
• 1 can evaporated milk
• 1 stick margarine

Directions

Sift flour and soda together into bowl. Stir in 1 1/2 cups sugar and pineapple, mixing well. Pour into 9x13 inch cake pan. Sprinkle with pecans. Bake at 350 degrees F for 30 minutes. Combine remaining ingredients with 1/2 cup sugar in saucepan. Bring to a boil. Pour over cake.

Check out this yummy recipe on Big Red Kitchen

Talk about making your mouth water!!

Chocolate Cake In 5 Minutes!

Found this while I was surfing. To good not pass on. Check it out.

Check out this link to beat the summer heat.

Making Life Groovy Again

Quick Quiche Lorraine

Ingredients

• 1 can crescent dinner rolls
• 1 egg, beaten
• 1 cup evaporated milk
• 1/2 tsp. salt
• 1/2 tsp. Worcestershire sauce
• 1 cup shredded Swiss cheese
• 1 can French-fried onions, crumbled
• 9 slices crisp-cooked bacon, crumbled

Directions

Separate roll dough into 8 triangles. Place in 9 inch pie plate, pressing together to form crust. Combine next 5 ingredients in bowl, mixing well. Sprinkle half the onions over crust. Pour egg mixture over onions. Top with bacon and remaining onions. Bake at 325 degrees F for 25-30 minutes until quiche tests done. Cool 5 minutes before serving.