Crockpot BBQ Beans and Pulled Pork Sandwiches

This is a crockpot meal – excellent for those cold wintery days. In Texas, our coldest down here is maybe in the 20s. Last night it got down to 50 – and has been in the 70s during the day – in November! Overall, the Fall has been wet/warm. Predicting a wet Winter.

Anyways – my biological clock must have pre-prepped for this cold snap because I was in a mood for some good hearty mock “baked beans” and pulled pork sandwiches. I always just “wing” meals – so there isn’t a vey specific recipe – but it came out excellent!



  • 1.5 lbs Pork meat (boneless)
  • 1 – 18oz Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce
  • 1.5 cups beef broth
  • 2 cups water
  • Red beans (uncooked)
  • Green onion (we used 4 immature red onions from the garden- greens and all)


  1. In a crockpot, put a pork piece in the bottom. Add 3/4 to the whole container of sauce on top of the meat (depending on taste).
  2. Slice onions and add in (use as many as you want for taste). Add beef broth and water. Add as many red beans as you like – but make sure to leave enough liquid space for their expansion once cooked.
  3. Set to high and cook until beans are tender and pork comes apart easily. Check on water levels and add water if necessary; 6-8 hours cook time. Once to the tenderness of your liking, take out pork and pull apart. Make into sandwiches with mayo and pour sauce from the pot onto the sandwich. Eat beans as the side dish. OR – eat together for a mock “baked beans and pork”!

November 20, 2017


Sweet and Sour Pork Stir Fry

Made this homemade adapted recipe from mostly Farmer’s Market ingredients (and some of our garden ingredients) served over a bed of white rice! Very adaptable to whatever veggie/meat/broth combo that is in season at your local farmer’s market. 

Main dish:

Slices of pork

1 cup kale, chopped

1 cup zucchini, chopped

1 cup bell pepper, sliced

3/4 cup carrot, chopped

1/4 cup onion, chopped


2 tbsp soy sauce

2 tbsp ketchup 

1 tbsp red wine vinegar

1 tbsp brown sugar

2/3 cup beef broth

1 1/2 tbsp cornstarch 
1. Heat wok on medium high with a little bit of oil and sauté pork until browned (doesn’t have to be fully cooked). Take out and set aside. 

2. Heat wok again on medium high heat with oil and sauté veggies 10 minutes. Meanwhile, mix together sauce in a different bowl. 

3. Add back pork and mix. Make a well in the middle of the pork/veg mixture and pour in the sauce. Do not mix. 

4. Cook untouched until sauce starts to thicken, then mix all together. Cook till veggies are tender. Serve over bed of white rice. 

Makes two servings. 

Lemon Blueberry Raspberry Bread

This bread is so moist and is a favorite at the farmer’s market. We always sell out of this bread. All of the flavors make you want to have more than one slice! 

It is super easy to make and fast – that’s why they call them “quick breads”. 


  • 2 eggs (farm fresh eggs make the bread yellower than store bought eggs)
  • 1 cup sugar
  • 1.5 tsp vanilla
  • 3 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • 5 tbsp melted butter
  • 1.5 cups flour (plus extra to coat berries)
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 2 tbsp vinegar
  • 1/2 cup blueberries*
  • 1/2 cup raspberries*

* you can add a little more to make it moist, but not too much to where the loaf won’t form. 

How to make:

  1. Preheat oven to 350 degrees. Combine eggs, sugar, vanilla, lemon juice, lemon zest, and melted butter in a mixer with a paddle attachment until combined. (You can also make it without one) Turn off mixer.   
  2. In another bowl, sift together flour, baking powder, and salt. Set aside.  
  3. In a liquid measuring cup, measure out milk and then put in the vinegar – let sit until it has a lumpy consistency.    
    Before Vinegar
    After Vinegar
  4. Turn back on mixer and alternate pouring in flour mixture and milk mixture until combined. Turn off mixer.     
  5. In the old flour bowl, put berries together and add flour to coat. Take bowl off mixer and mix in berries by hand.       
  6. Pour into a greased loaf pan. Bake 45-50 minutes or until it doesn’t jiggle when moved and toothpick comes out clean. The top will also become a light brown color.  
  7. Let cool on baking rack for 15 minutes in the pan and then take out of pan and cool for another 15 minutes or until it is cool enough to cut without it falling apart. Makes one yummy loaf.       

Lemon French Toast

Lemon French toast is a breakfast favorite around here – it is light and fluffy and so flavorful that your mouth just can’t get enough! Here is my recipe from our table to yours!


  • Any slices of bread: use any bread you please! Try out new things – pictured is our homemade buckwheat wheat white bread that didn’t rise – we usually use a cinnamon raisin for this that we buy from Beyond Bread Bakery from the local farmer’s market in Bandera, TX. 
  • 2 eggs – fresh are best!
  • 1/4 cup milk – fresh raw organic is best!
  • 1 lemon – zested and juiced
  • Cinnamon sugar***
  • 1 tbsp butter
  • Powdered sugar (can exclude)


  1. Heat a skillet on medium heat and add 1 tbsp butter to the pan. Heat until butter is melted. While melting, mix eggs, milk, lemon zest, and lemon juice into a bowl. 
  2. Once butter is melted and starting to turn brown, dip a slice of bread into bowl mixture on both sides and place into pan. Cook to desired doneness. Flip to other side and top with cinnamon sugar.   
  3. Flip onto opposite side onto a plate and sprinkle with cinnamon sugar. Top with desired amount of butter. Continue to repeat process until done with the amount of pieces of bread of your choosing. If running out of egg mixture, make more. If having leftover egg mixture, add salt and pepper and make scrambled eggs!
  4. Once all finished, plate and sprinkle powdered sugar through a sieve onto your French toast.    dd on toppings of choice including berries or syrup. Best served with bacon or sausage and a cold glass of milk!  Yum!

Buttery Biscuits

The best biscuits I have ever made so far and eaten so far are the biscuits with one secret ingredient that makes it absolutely yummy. That ingredient is butter! I say never skimp on the butter – and always eat close to natural as you can! No marjoram or that oil based stuff. This recipe I got from Mrs. Betty Crocker. Substitute the milk with goats milk and it is devine!

Morning Biscuits
2 cups flour
1 tbs sugar
3 tsp baking powder
1 tsp salt
1/2 cup (1 stick) butter
3/4 cup milk

1. Heat oven to 450 degrees. In a medium bowl stir flower, sugar, baking powder, and salt until well mixed. Cut in the butter until mix looks like fine crumbles. Stir in milk until mix forms a soft dough.

2. Lightly flour your surface, place dough – gently coat with flour. Knead 10 times.

3. Flatten dough to 1/2″ thick and cut biscuits. Bake 10-12 minutes or until golden brown.



Quiches agree excellent whenever you have way too many eggs. I always had a problem with eggs and how they were cooked growing up. I was always grossed out by the over-cooking and burning. Somehow the pan smell always made me sick. Fortunately, I got over it after I started cooking my own eggs in college. Now I love eggs! I use them in everything and cook them by themselves in yummy butter. Butter! Butter and herbs. So good. I recently got into quiches and the possibilities are endless!

Here are the basics for a good quiche:

1. You need eggs of course – you can use from 4 to 10 of them depending on whatever other liquids you choose to put in. For example, use less eggs when you use more cottage cheese, sour cream, or cream cheese. Eggs are the binder.
2. You need a dairy product. It makes it taste divine – but it’s not necessary if you are vegetarian or lactose. You can use plain milk, cottage cheese, sour cream, cream cheese, cream, half and half, whipping cream, or whatever you fancy! You can mix and match for different favors. Up to two cups.
3. You need additions. Leftover meat bits from last nights dinner, cubed sausage, breakfast sausage, bacon, chopped deli meats, herbs, spices, salt, pepper, vegetables (spinach, onions, garlic, bell peppers, etc). *make sure that the meats are pre-cooked and vegetables/herbs are cooked together as well before putting in quiche. There really isn’t a limit on additions-as long as it doesn’t overflow the pie plate!
4. You need cheese – can go from 1 to 2 cups. Any cheese you would like.

Basic directions are whisk eggs in a large bowl. Cook meats and/or veggies and add to the bowl. Add dairy products, cheese, and whatever else to the bowl. Put into a pie plate that has a crust in it and bake at 375 degrees for 45 minutes. Don’t overfill the plate – if you think it will overflow, put a cookie sheet under the plate when you put it in the oven. If it is still jiggly after 45 minutes, cook until jiggles are minimal.

Pie crust: Take 1 stick butter and cut into tiny cubes. Put into pie plate and Add 1 1/4 cup flour. Use hands to incorporate the two together until it is almost a cornmeal consistency. Add ice water until it forms a ball (if too sticky, add more flour. If too dry, add more water). Press into pie plate until all sides are covered! Fill with quiche filling!

I make quiches all the time because of all the eggs the chickens give. Today I made one with 10 eggs, 1 cup milk, sautéed onion, garlic, basil leaves, and spinach leaves that were in butter, with 1/2 cup Parmesan, 1/2 cup Italian blend, salt, and pepper.


Yellow Apple Lemon Bunt Cake

This cake is so delightful. Recipe made by me – I love baking!!! It has a good pecan crunch with warm apples and a nice sugary glaze to top it all off.
It is definitely a good way to get rid of some leftover eggs from the girls! If you have old leftovers, you can feed it back to them. The one thing I love about
farming is that you can always recycle everything. Go ahead and try it out:


2 cups sugar
1 1/4 cup oil
6 eggs
3 small lemons
3 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp vanilla
1 cup chopped pecans
3 cups chopped apples
Confectioners sugar


1. Mix sugar, oil, and eggs together with a mixer. Mix flour, salt, and baking soda in a different bowl, then mix in increments into the sugar mixture.
2. Take off stand and add vanilla, apples, pecans, 2 lemons worth of zest, and 2 lemons worth of juice. Mix together by hand with spatula until combined.
3. Butter and flour a bunt cake pan. (tip: make a pat of butter soft by leaving it on the counter or barely heating in the microwave and use your hands to get it in the crevices) Bake at 325 degrees for 1 hour and 20 minutes.
4. When cooled in pan, turn out upside down onto cake holder/preserver. Take some zest from a lemon and juice and mix in confectioners sugar – if not runny, add water until at consistency of your liking. Pour over cake.


Ginger Yellow Squash Bread


So before we start anything – let me ease your fears. You’re thinking “Squash!?!?!?” – well let me tell you – this bread is to DIE for. There’s nothing really “squashy” about it. Very decadent bread that makes you want to eat the whole loaf. So yummy. If you have tons of yellow squash from your garden that are overgrown like some of mine, this recipe will at least handle one of them. I took the recipe for zucchini bread here and concocted it into my own recipe. It was a big hit at the farmer’s market and I am sharing it with everybody here:

What you will need are two bowls – one for wet (large) and one for dry (small) ingredients.

Sift flour, salt, baking soda, baking powder, ginger, cinnamon, and nutmeg together and stir.

Add in ground flax seed and mix together.

In the large bowl, beat eggs, olive oil, and sugar.


Mix in the flour mixture until combined.

Stir in yellow squash, nuts, and raisins.


Pour into loaf pans and bake!


End result: yummy goodness.

Actual recipe:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 cup ground flax seed
3 eggs
1 cup olive oil
2 1/4 cup sugar (could probably be partially replaced by apple sauce)
3 tsp vanilla extract
2 cups yellow squash
1 cup chopped pecans
1/2 cup raisins (optional)
A few pats of butter

1. Grease with butter and flour two 8″x4″ loaf pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking soda, baking powder, ginger, cinnamon, and nutmeg into a medium bowl. Mix in flax seed.
3. In a large bowl, beat eggs, olive oil, and sugar. Mix in flour mixture until combined. Stir in yellow squash and pecans. Pour into pans.
4. Bake 40-60 minutes, or until toothpick comes out clean. Cool in pans for 15 minutes and transfer to cooling racks. Eat slightly warmed with butter or completely cooled.

Morning Glory Muffins

This weekend I was craving some morning glory muffins that my mom made for us growing up. I never have made them myself before and looked online for some recipes that would fill my craving. Most of them had various ingredients in them that did not agree with me, so I took a recipe and tweaked it a bit. The original recipe can be found here:

I made the batch into mini muffins and took some to the neighbors and lets just say the whole batch of mini muffins (approximately 56 of them) all got eaten by the neighbors and I in less than 24 hours.

Here’s my “tweaked” recipe:

2 cups organic all purpose flour
1 1/4 cups white sugar
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup shredded zucchini
2 small organic apples; shredded
3 eggs
1 cup olive oil
2 tsp vanilla


1. Preheat oven to 350 degrees Fahrenheit. Grease muffin pan or insert liners into pan.

2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, zucchini, apple, and pecans.

3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture until moistened. Scoop batter into prepared muffin cups.

4. Bake in preheated oven for 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

Now for mini muffins, it only took about 15 minutes to bake at the same temperature of 350 degrees. If you are a intermediate baker, you will be able to tell when they are ready by them having all the same color. If they are a different color in the middle than the outside, the muffins aren’t done and need a few more minutes.
Also if making mini muffins, make sure the shredded ingredients are also chopped a bit finer so each muffin receives all the ingredients for a uniform wondrous taste.

Makes approximately 4 1/2 dozen mini muffins. So yummy!