Country Style HOME-COOKED Meals of the Week

Today I’m sharing many days of food prep for my family. I serve anywhere from 5 -13 people on a daily basis and these meals are typical fare for my large family. I’m also sharing (a couple times) how I clean my Blackstone in a few simple steps insuring it’s ready for the next use without any prep!!

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Italian Potato Salad (as I made it)
4 medium potatoes, cooked and diced
1/2 onion, chopped
2 hard cooked eggs
1/2 tsp. celery seed
1/2 c. Italian salad dressing
1/2 c. sour cream
1/3 c. mayo (my addition)
1/4 tsp. salt
1/4 tsp. pepper
Mix dressing ingredients together and pour over potaotes, onion, and eggs. Refrigerate for at least 4 hours before serving. This actually got better with time, but still wasn’t our favorite. I won’t make it again because we like my regular potato salad better.

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Hi friends! I’m Jennifer, a fifty-something wife and mother of 7 children ages 10 – 26. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.

Here I’ll share vlogs about all these things, what I’m doing that works and what I’ve tried but didn’t work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.

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#acountrylife #countrykitchen #homecookingchannel #blackstonecooking #mealsoftheweek
Country Style HOME-COOKED Meals of the Week

[Music]
first thing in this meals of the week
video is going to be making faka bread
squares I am going to make them just a
tiny bit different than my recipe calls
for uh same ingredients going into the
bread machine but once I roll it out out
I will be putting like the topping the
oil the seasonings on but I’m also going
to add mozzarella cheese Maria is having
a couple of friends over tonight I’m
going to be doing some shrimp fried rice
on the Blackstone possibly some extra
salmon and I just thought that kind of
like a cheesy bread would be really good
because that’s you know most kids like
that and I’m not exactly sure you know
how um I don’t know how picky these
girls are so I just want to make sure I
have enough options uh so they can fill
their bellies okay you’ll have to excuse
the background noise of the bread
machine but hi there and welcome I’m
Jennifer this is a country life and I do
videos like this uh quite often where I
just follow along my cooking for maybe 3
four 5 6 days just kind of all the
things I make whether it is a breakfast
a lunch a supper a dessert just whatever
it might be I just kind of follow along
and I just film it and share it with you
guys I also do a lot of
Vlogs where just kind of day in the life
those usually include some food as well
and sometimes I do more specific videos
like freezer meal prep or Cranberry
Harvest
or uh things like that all right another
thing I’m going to do today all right I
need to get away from that a little bit
um I picked up this cookbook at a thrift
store for 25 cents a couple of weeks ago
and there was a recipe in here for a
potato
salad let me see if I can find
it so I’m going to get going on this
recipe I think I’m going to half it
though just because you know the first
time you just never know um so I’m going
to start by cooking up four potatoes
and a couple of hard-boiled eggs I’ll
still do two hard-boiled eggs because we
love eggs and potato salad so much
[Music]
oh
[Music]
so it’s many hours later and I am
rolling out the faka bread I just turned
off my bread machine whoo sorry guys I
just turned off my bread machine and let
it just sit there all afternoon while I
was out running my errands and things
and now we’re just going to roll this
out all right we’re just going to
stretch this a little bit
more it’s kind of shrinking back and I
really do kind of want it to get mostly
to the
edges there we go at this point I’m
going to let the dough rise for about 20
minutes what’s the next thing
here maybe 2 tablesp of water oh why did
I do the water I must oh yeah cuz I’m
working up from the from the bottom and
a four Cup
O 1 TP salt I need to
[Music]
all right so this is a recipe um from
some blog life love and good food our
cousin shared this recipe what’s going
on there Peter that was a funny way to
do that uh our cousin shared this recipe
for salmon with us and it’s with my arm
it’s so hard it’s so hard to do that
like since I don’t know if it’s like
since I broke it it’s hard to squeeze it
it’s hard to squeeze with since you
broke your wrist that was a long long
long time ago uh 3 years ago wasn’t it
it still hurts okay anyway we’re going
to get some salmon in here go look at
the chicks Peter’s been wanting me to go
look at the chicks and that is going to
give us some time for this to marinade
maybe about a half an hour for 15 18
minutes with the lid closed flip the
salmon onto the grill to sear the top
about 1 to 2 minutes
[Music]
I came out here about 10 minutes ago to
start getting the Blackstone hot I’m
going to be doing that salmon as well as
shrimp fried rice and I like to just
bring out everything that I’m going to
need when I’m using the black stone and
one of those things is a big cup of
water for cleaning it afterwards it
really is best to clean it right away
and if you go in and you eat and the
Blackstone cools down and then you have
to try to get it hot again to clean it
it’s just it’s just not very efficient
at all uh and then you end up forgetting
at least I do and then it’s the next day
and it’s even worse to try to clean so
it’s best to just have everything you
need including a roll of paper towel I
bring out I have my
um some oil I have the eggs for the
chicken fried rice just really
everything that I’m going to need all
right the first thing we’re going to do
is wipe down the top layer of the
Blackstone
here and I like to do this just to be
sure that I get the top
clean and any of that oil that kind of
sat on there from last
time I just want to get all of that
off okay you can see see
there’s there’s that oil coming off all
right that’s going to go into the
garbage and I’m going to put some fresh
oil
down this would be such a perfect thing
to do with a tripod then I could have my
hands free
all right there’s a lot going on in here
so first I did the put the rice down
then I put the shrimp down and then the
vegetables I think I should have done
the vegetables first cuz I forget just
like last time you know the vegetables
are frozen and they really do need a
little bit longer to cook it should be
fine I did throw in about a teaspoon or
so of minced garlic and I’m just trying
to keep this a little bit separate last
time I did one two and three but since I
have the
uh salmon going over here you
know I guess I could have spread it out
a little differently but I didn’t so
this is what we’re
doing at some point where’s my soy
sauce and I know last time oh okay I’ll
be in and I know last time a number of
people in the comments mentioned about
um fish sauce and oyster sauce and what
were some of the other ones oil and
quite honestly this is we just I just do
it with the soy sauce because I know
that that’s what my family likes um I
have used some of those other sauces
before but they’re just not our
favorites so this is why I do it like
this cuz this is what we
like all right next time uh Blackstone
cooking is going to have to be done with
with the
tripod it’s too hard to
show all of
[Applause]
it cuz even when I think I have
everything I’m going to need I realize
there’s things I forgot and then I’m
hollering into the house to ask for
things
yeah all right here’s how everything
turned out um Warren finished off the
the faka cheese squares and got them I
think perfectly done and then here is
the chicken or shrimp fried
rice oh
boy so there’s the shrimp fried rice and
yes I do put scr eggs in my fried rice
can you guys see the little bits of egg
there’s some egg and I think somewhere
there’s some
egg and then here is the
salmon and the salmon I kept I cooked at
the skin side down and then I flipped it
so it would sear this side and then the
skin side was almost just kind of like
totally burnt so you just peel it right
off and it peels off really easily
[Music]
I also decid I’m filming I also decided
to serve up the potato salad that I made
earlier today and we thought that the
dressing seemed really zingy so I
actually added a little bit of mayo to
it haven’t tried it since but we’re
going to give it a try it’s
[Music]
Saturday morning and I thought I would
make uh these little Cherry danishes
again I had some leftover pie filling
from the last time I made these I popped
that in the freezer and when I was in
the freezer last night I was like you
know what I should thaw that I have a
can of biscuits and just make those for
breakfast everybody liked him last time
and it’s just just a good way to get
this pie filling used up and get it out
of the freezer
[Music]
oh there’s some European stylings out
there are
[Music]
they
junos I also make some scrambled eggs
actually I was going to make an omelette
and then when I went to turn it over it
broke so it turned into scrambled eggs
with cheese and onions and some little
sausages on the side at this point I
really don’t have any kind of meal plan
I have a couple things in the back of my
mind that I wanted to make one is I
wanted to pull out one of the pork
roasts uh they call it an unsmoked no
what do they call it a fresh ham I
wanted to pull one of those out again we
did that like back in October or
something I think it was just so
delicious I want to make that again and
then I would like to do some what we
call Swiss steak some people just call
it kind of like um steak and gravy I
pound out the venison real thin dread it
with some flour um dry mustard salt and
pepper and then just kind of quick pan
fry that I actually may even do that on
the black stone I could do all of it at
once that would be really really smart
and then I put it into a crock pot with
some water and it just kind of makes its
own gravy as it Cooks down over over the
course of a day I also am pulling out
some cheesy potatoes with
ham now now since I need some hamburger
buns to go with those BR patties I and I
don’t have any like in the freezer I was
I’m just going to mix up my soft
sandwich buns recipe here and I’m going
to try to rush it a little bit I’m not
going to use the bread machine I’m going
to use my kitchen a I just have better
better luck using the rad machine anyway
I have some milk and the yeast in here
and I have some sugar and
salt a couple tables spoons of
butter an
egg and the bread flour and it’s 3 and
3/4 cup of bread
[Music]
flour whoops plug it in plug it in
I took the dough out I kneaded it a
little bit by hand um just adding in a
little bit more flour cuz it seemed to
need that and then I just sprayed the
bowl that I had mixed it in and I’m
going to give this cover this and put it
on top of the stove the stove is nice
and warm right now that’s going to help
this uh the dough to rise a little
faster and so that I can get those like
basically shaped and Rising for their
second time so that I can get them baked
so we can actually have lunch at a
reasonable time today so I just shaped
the hamburger buns here if you want them
to be perfectly round you can like
flatten out the dough into a circle and
then use a biscuit cutter I don’t
normally do that cuz you end up with
scraps and I would just rather just use
up all of the dough rather than have
some scraps so uh in the
oven is the cheesy potatoes
that has taken a really long time in the
oven at 350° I think I put that in at
about 1045 it is now 1:45 and it is
finally I would say just about done so
just so you know if you put ceral in
from Frozen it is probably going to
take um like 3 hours I thought for lunch
that we would Grill some of the rot
patties but I think we’re just going to
skip it since this casserole has ham in
it and Maria and her friends decided to
pack like a picnic lunch and to go
outside and do that so it’s just Warren
and me Joseph and Peter eating or eating
lunch I think this is going to be just
fine to do the cheesy potatoes with the
ham on the bottom that’s going to be
plenty for
us good morning tonight for supper we
are having a fresh ham roast so this is
basically just a pork roast when I first
got them from the Butcher and they were
unsmoked ham roasts I really had no idea
what I would do with it but I just
shaved off a little bit of the top fat
and then replaced that with some cream
of chicken soup fat basically I did
sprinkle on a heavy sprinkle of this
ultimate steak and roast rub and that
that was it and then the cream of
chicken soup and about a half a can of
water I poured down along the edges I
have this set at 8 hours
um on low I actually I think I’m going
to change that because I don’t really
know what time we’re going to be home
today I just want to make sure it just
keeps going on low so I’m going to put
it at 10 hours which takes us to five
whoops 9 let’s see 9 10 11 12 1 2 3 4 5
6 okay that’s going to be plenty of time
I just want it to go on low until we get
home and until I get mashed potatoes and
things made so we’re home now we went
and spent the day over with Emily and
the kids that was super
fun oh my goodness we viewed the solar
eclipse it was cloudy here today but we
had a lot of peaks of sun uh throughout
that like 2 and 1/2 or 3 hours and so
every time that the sun would pop out we
would run outside with the welding
Warren’s welding Shield it was just so
much fun our grandson
was well he was like literally over the
moon for it he was just squealing and
screaming Grandma the sun is coming out
Grandma the clouds are going away come
come come come it was so sweet
okay uh so we’re going to do mashed
potatoes I checked the pork roast it is
completely cooked through as soon as I
get these
potatoes on to boil I’m going to head
down to the basement freezer and see if
I can uh get some corn all right I went
down I found the corn that I wanted and
and I thought I’ll bring up a couple
packages of zucchini and then also a
couple tubes of ground beef I think
we’ll do some burgers sometime this week
I don’t have a plan necessary
necessarily for what day there’s kind of
I mean this pork roast is is big and so
I mean that’s going to feed us tonight
and then well there are going to be
seven of us
tonight um yeah that we should have some
leftovers of this for sure we eat that
up tomorrow probably for lunch and then
I do have my venison mini roasts
remember I thought those as well I’m
going to slice those and pound them out
get those on the black stone and then
get them in the crock pot and I they
make like a gravy just one of our
favorites such such a good way to make
um to make venison and to eat venison so
that’s probably going to be like
tomorrow and then I thought I then I
brought up this uh ground beef
here I’m just kind of thinking through
all of this this is a lot of times how I
cook I mean I do like making a meal plan
and I like putting everything down but I
don’t know it just seems like we’ve had
whenever things get kind of busy and we
have a lot going on I really don’t like
to have things planned for too far in
advance because then I end up with too
much meat thawed and not enough time to
cook so if we’re going to be home more I
like a meal plan if we’re going if we
tend to have like a lot of things
pulling us away I like to just kind of
like go a day or two day at a time
[Music]
so this is my regular zucchini chocolate
chip muffin recipe I did double it and
then I probably put in about 7:00 let
okay and then I probably put in 34 of a
cup of my sourdough discard I did that
last time you can’t even you honestly
you don’t even taste it I don’t think
it’s just a great way to use that up
again because you just don’t want to
waste that flow and whatever so that is
what I’ve been doing these always turn
out great these muffins do and everybody
loves
them it shows a CP of you being 10 doing
it and smiling then it shows a clip of
you like 100 years old and you’re like
still reducing huh oh it was one the
whole
time all right Maria is working on
reducing fractions right now and I am
baking so I am going to be making banana
snack cake this is the recipe in
cookbook number one I’m pretty sure this
is one isn’t it
yeah cookbook number one on page 50 I
will not be putting the frosting on I
actually really like this brown sugar uh
it’s like it’s a cooked brown sugar
frosting my family thinks it just makes
the cake too sweet so I’ll probably
either just serve it as is almost like a
like a almost kind of like a muffin in a
cake pan kind of a thing you know what I
mean just slice it into little squares
anyway look at these bananas it has been
years I think since bananas have um
gotten to that point in our household
usually Joe polishes off the bananas but
lately he has not been into bananas so
much
so that’s why I have these so we’re
going to start with a half a cup of
shortening
34 cup of brown sugar 1/ cup of white
sugar and we’re going to cream
this all right let’s just scrape the
bottom cross that
out and we’re going to put in the
bananas now
sometimes if you’re trying to use a
banana that’s not as soft as my bananas
here um you may want to Mush them with a
fork a little bit first these bananas
are so incredibly soft that I don’t even
need to do that I just put them in like
this and let the
mixer mush them
up all right I have to mix up the dry
ingredients so I’m just mixing it in
here cuz this pitch I keep on my counter
2 cups of flour a teaspoon each of
baking soda and
salt and we’ll just mix that up
quickly and now I need to have some
buttermilk and I don’t have any so I
like to just add a splash of vanilla I
need a half a cup so that was about
maybe a half tablespoon
and we’re going to add some
milk and then as soon as you add the
milk you can kind of see the milk almost
kind of like coagulate a little bit so
that means it’s kind of like becoming
buttermilk all right so I need to add
half of the dry ingredients here then
I’ll add in that like my buttermilk and
then I will add the other half of the
dry ingredients
I’m going to roughly chop these walnuts
this is about a half a cup or
so going to
scrape the edges of the cake mixture oh
I just got my sleeve in it get the nuts
in
there and then just mix it
gently all right that’s enough scrape
all that banana goodness off of the
beater
kids you need to be doing your
schoolwork yeah that’s what I tried to
tell Peter Peter don’t bother Maria
right now she’s trying to get her math
[Music]
done right you are trying right to get
it done I
am all right I’m going to preheat the
oven to
350° and grease do I need to flour this
no just Grease a regular size cake pan 9
by3 and this has to go into the oven for
about 30 minutes the other day I did the
soft sandwich buns and I think I
completely forgot to show any more
footage of that I mixed it up in my
KitchenAid instead
of instead of in the bread machine and
then I did have to do a little bit more
kneading with a little more flour maybe
now that I say that maybe I already told
you guys that um anyway I bake those up
I had to rush them a little bit so they
didn’t rise quite as much as I had
wanted them to but you know what they’re
gone and we want to do some
burgers burgers on the Blackstone
tonight and so um I’m going to do the
herbed sandwich buns this time it’s been
a while since I’ve made these I really
do like these I hope that everyone else
is uh good with these tonight because
this is what I want I really love the
fact that they’ve got like the cottage
cheese and the parmesan cheese in here
and the Italian seasoning it just makes
for a really really delicious hamburger
bun let me just show you the recipe
there this also uh this is in cookbook
number two on page
37 so I’m going to get started with the
milk that’s 1/4 cup of
milk and this is 1/4 cup of hot water
that kind of mixes together with the
cold milk and uh just works out okay and
you know what I need an
egg and we we need 2/3 this is like one
of the secret ingredients
here 2/3 cup of cottage
cheese and 1/4 cup of some shaky
cheese three tablespoons of sugar I like
to actually do scant
tablespoons 1 and 1/2
teaspoon of
salt and then I need three cups of rad
flour I may not quite have enough here
well
[Music]
maybe if I don’t have enough then I just
use allpurpose
unbleached it looks like
one two o little too much there and
three okay we actually still have almost
another
cup 2 and 1/4 teaspoon of
yeast and a teaspoon of Italian
seasoning about a half teaspoon of
minced garlic or I have um just like
just
regular ground garlic there and then a
little bit of
Basil I label the tops
oh but this one is a black top I do like
to keep
a a silver Sharpie around but sometimes
they get
taken I use the silver Sharpie to Mark
the tops of my of the black um Lids so
just a little basil 1/4 teaspoon
as I get the bread machine started I
need to sauté up about 1/4 cup or so of
onions in some butter so I’m getting my
butter melted here
[Music]
banana snack cake just came out of the
oven 30 minutes was just right uh it’s
nice and done and I’m not sure if I’ll
sprinkle a little powdered sugar over
this or just serve it as it is like I
said you can put a frosting on here you
know a cream cheese frosting would be
really good maybe actually my family
would really like that maybe I should do
that ooh now I’m now I’m kind of second
guessing myself otherwise this is almost
just like a banana muffin served like a
cake I just came in here the uh
hamburger bun dough is all
done this is one of the best smells
there’s something about that garlic in
there and that sauteed onion just smells
so good I put just a little bit of flour
down on the
counter and now I’m going to get these
um formed into hamburger buns the
recipe says 10 hamburger buns I’m pretty
sure if I remember right this makes more
than
10 m this is so
soft let’s just
[Music]
see all right I’m greasing My Pan here
and then I will just put these hamburger
buns out there
[Music]
before covering them I always like to
just press them down flat so uh cuz my
hope is always that instead of rising as
more of like a dinner roll you know real
big and uh High I’d rather have them
kind of um you know I like I like them a
little bit flatter I’m trying to go for
the look of an actual hamburger butt
and sometimes if I don’t push them down
flat enough they end up rising and then
they just sort of look like a little
round a little round ball Warren stopped
in and I asked if he would like the
banana cake with or without frosting
with or without cream cheese frosting
and he’s like oh everything is better
with cream cheese frosting so I only had
a little over a cup of powdered sugar so
what I did is just just make about a
half recipe here which is going to be
just plenty what I’m going to do here
I’ll show you I’m just putting it in
this Ziploc bag and then I’m just going
to pipe on kind of like some
[Music]
stripes and there she be there’s my
finished banana snack
cake I have 3 lbs of ground beef here
tonight and then my hamburger press and
I have my little Patty papers I have my
amazing burger seasoning here I get this
at Aldi there’s so many burger
seasonings and I find that most of them
are really really good
[Music]
one
[Music]
all right Burger’s on the
Blackstone I keep this thing cranked up
to
high and I’ve got my cup of water here
for at the end when I clean it I got my
little squirt bottle of oil so I can oil
the top before going in that’s what
keeps it from getting any kind of rust
on it and then I have my paper towel
right
there it took a little bit to kind of
get onto the the system of the
Blackstone but now that we have it it’s
awesome we’re having
oners burgers are finished up I put some
cheese on some of
them Warren pulled the rolls or the
hamburger buns out of the oven they look
they look really good we have some
lettuce and
pickles and some canned
pears Joe did you want ketchup or
mustard or
something ketchup okay well then get
some ketchup and put it on there and
then I have some potato salad left here
you g me you don’t like potato salad
there you go
[Music]
tonight is a get home and get back out
the door kind of rushing night Joe and I
have to go to a class that he is
starting and it’s it’s a long way away
so anyway we had the leftover Burgers
from last night a cutie and I warmed up
a can of pork and beans dance we also
have some chips he’s going to take a bag
of chips there and that is going to be
supper tonight
[Music]
just see
[Music]
[Music]
pink and green okay I was like hey you
guys must have G to Aldi
too and then they had a bag I just
pulled one of my crockpots I have three
crockpots plus like a little mini one
anyway I pulled one out and look at that
I’m just glad that I lifted it up uh the
way I did and I felt something rough
under my finger I was like what is that
and there we go so all right well that’s
an unfortunate
situation all right I just brought out
the four quart I I’m pretty sure
everything’s going to fit in here so I’m
going to put the onions there on the
bottom come on last onion I’m going to
go get the black stone heating up so
that I can quick fry the meat outside on
the Blackstone it’ll keep the smell out
of the house uh it’ll keep the smokiness
out of the house and I can do it all at
once all right I finally remembered to
get my tripod set up for this so let me
give you the rundown it’s nice and
hot paper towel
all right I like to clean off the oil
from the last time you know there could
be a bug that gets underneath the lid or
whatever all right now I’m just going to
put a little bit more new oil
on and start to put the meat
down and since this is all going into
the crock pot when I get in I just took
my liner out of here I’m going to put
all the meat right back in there
transferred into the house that way and
I’m not trying to cook this meat through
I’m really just trying to get kind of a
sear on
it I probably should have let it warm up
a little bit longer I was kind of
antsy what what you Mak um I’m doing
like Swiss steak for supper you
know all right this is the last view to
go
here like I said I’m not cooking these
all the way through just Browning them
nicely just really adds to the
flavor still on
high okay now I’m going to start pouring
some water
on watch out the steam gets pretty hot
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well I suppose I should back out for you
guys so you can see exactly what I’m
doing
here all right so I poured the water on
I let it Sizzle up scrape around
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and I’m going to oil
it all right my battery is giving out
right now so if you guys miss you can
know that this is what I’m doing I’m
just so I just want to talk you through
this really fast before my battery quits
on me
here just paper towel the oil all the
way around
this prevents any rust from building
up getting into all the
cracks you don’t want too much you just
want a thin thin layer all right that’s
it that’s all going to go into the
trash shut off the tank okay let it cool
down put the lid on put it back where it
goes I’m going to make another meal for
today we’re going to do tacos Peter is
having a friend over they’re working at
editing a video for a talent show and so
a bunch of homeschool kids put together
like a homeschool stereotypes they did a
bunch of filming and everything and uh I
don’t even I haven’t even seen any of
the footage but anyway they put that
together and they wanted to know if I
could help them with some editing and I
said yes so one of the boys is coming
over today and they’re going to work on
that and I figured I should probably
have something a little bit substantial
for lunch what I wanted to do
okay I’m back so anyway what I wanted to
do today cuz it’s really it’s just kind
of dreary cloudy it was raining this
morning I wanted to just just do canned
chicken noodle soup and then make some
rustic mini loaves uh or the crusty
crusty rustic rustic crusty mini loaves
whatever I haven’t made those in a while
I know Peter loves those I figured
probably his friend would too it’ be a
great lunch but then by the time I got
the the Swiss steak going over here I
just didn’t have time to get the dough
going for the bread and I thought tacos
always make boys happy so we’re going to
do tacos here I have 2 lbs of Venison
and I’ll be adding in this can of
refried pinto beans this was a new brand
I actually picked this up at Dollar Tree
I opened it they smell wonderful um so
anyway tacos
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[Laughter]
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this is scary
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yeah okay just a second I just want to
get these
potatoes cut and then I’ll be over
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there so this is how the meat turned out
it actually kind of starts to fall apart
cuz it gets pretty
tender and then I just made it with some
mashed potatoes and we’re having well
broccoli and cottage
cheese well good morning it’s early and
I’m getting these ham beans 15 bean soup
ready to go here for tonight’s supper we
do have to eat a little bit on the early
side so I’m getting us started doing the
quick cook method that it shows on the
back so rinse the beans uh bring them to
a rapid boil in 10 cups of water and
boil them
for uh 1 and a half hours it’s a couple
of hours later and now I just put the
ham bone in there are some other things
I’ll be adding to it but we actually
need to make some lunch so we’re going
to be warming up the taco
meat and the Swiss steak from
yesterday’s um meals for today’s
lunch beep beep beep beep beep
you’re fine but I have a
picture so I forgot so like once you put
the thingy down that’s what happens you
divide again yeah but like with what the
number on the outside I just picked the
meat off the ham bone that I had put in
here and I just like let it simmer for I
don’t know it was probably simmering for
a couple hours maybe not quite that long
anyway there was not very much meat on
there Warren told me that he had sliced
the ham off on on off of it on Easter
down to the bone and he was not kidding
but I’m just going to get that ham
stirred in so it’s not super hammy soup
but I tasted it it tastes uh it has a
lot of good flavor and it’s almost kind
of like a Calico beans it seems like to
me so what I am going to do to add a
little bit more meat to it cuz I have
some of those
Costco bacon bits I’m just going to
Quick kind of pan fry those a little bit
crisp them up and throw them in here and
I think that’s going to add a little bit
extra kick of meat to it I actually just
had the Aldi bacon bits I guess I was
out of the Costco ones I didn’t even
crisp them up I actually like the Aldi
bacon bits better than the Costco ones
uh the Costco one bacon bits just seemed
a little bit more gristly or something
and so crisping them up worked really
well but but I’m not doing that with
these because they don’t need it that is
going to be supper tonight that was some
crackers and probably some fruit you
want to talk about old
food they don’t even make these
anymore these were in a fanny pack in
the camo cabinet they haven’t had this
packaging in probably what 20 years I
don’t even know we can actually we can
look at the date it’s from
2014 okay so 10 years and that’s that is
so funny that is so funny I would throw
both those away do not eat yeah I would
not eat that stuff actually we’ll give
it to the chickens they’ll like it but
it’s so soft isn’t that isn’t that crazy
that’s how you know it’s not real food
yeah a packaged granola bar from 10
years ago and it’s actually still feels
very chewy okay well they are getting
ready called chewy they are getting
ready for the Youth hunt tomorrow and
going through some old fanny packs
obviously uh okay well I’m going to make
chocolate chip blondies it’s been a
while and I just needed something that
didn’t really require much brain
power and this is pretty much
it AC is still good yes it
[Music]
is the turn of the Sentry honey is when
it goes the dry ingredients are 1 and
1/2 cups flour 1/ tasp baking powder and
a half a teaspoon
[Music]
salt
y you got a good EG too have jelly beans
and
chocolate Tre
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Rock dad found this one a lot of kind
types of beans you are exactly right
Maria and it’s a little bit I would call
this Calico beans it’s not overly soup
like yeah I call
it the beans overpower everything else
when you make these Blondie bars you
only want to bake them until they are
puffed shiny with a few cracks if you go
too long waiting for them to look like
they’re more set up uh what’ll happen is
when they cool the edges will be almost
too hard so just like 18 to 20 minutes
these went 20 minutes they were in a
light colored pan but if you normally
bake like in a nonstick or something in
Darker pan probably going to only have
to go 18 minutes thank you so much for
joining me in in this extra long video
today if you are interested in any of my
recipes many of today’s recipes are
found in my cookbooks I have two volumes
that I have put together each with 150
recipes and those can be found at my
website a
country-life decom shop or check the
links in the description box below
thanks for watching you guys have a
wonderful day and remember a great way
to love your family is with some good
food