Chips, cooking, Homemade, recipe, Salsa, Snack, Sunday Dinner, The Fit Farmer's Wife, Tortilla Chips

Sunday Dinner: Homemade Tortilla Chips

The last few weeks, Taylor and I have been watching worst cooks in America, celebrity edition! Some of the contestants included, Kendra Wilkinson Chis Soules, Jenni (JWOWW) Farley, Barry Williams, and Dean Cain to name a few. They competed for the coveted title of being the “most improved” worst cook in America! It was really inspiring to see some of the celebrities that could barely boil water cook an entire meal for a panel of judges for the finale. It reminded me a lot of myself, actually.

Believe it or not, there was a time when I hated cooking. I wouldn’t be caught dead, dying, or alive in any kitchen for that matter. I think, once I went off to college, had my own apartment, and got engaged, I figured I better learn or at least try to cook. Turns out, I loved it and I have tried a lot of dishes! This year, Thanksgiving will be at our house! Scary, I know!

The other night after watching Worst Cooks in America, I felt especially inspired to make a healthy, but delicious treat on a Sunday evening! So, I decided to try homemade Tortilla chips!

Here’s What You’ll Need:

  • Corn Tortillas or Wheat (I used wheat, it was what I had on hand)
  • Sea Salt
  • A Drizzle of Olive Oil

First, Preheat the oven to 375 degrees. While the oven is preheating, cut a stalk of tortillas into pizza/chip slice shapes. Layout on a baking sheet, sprayed with non-stick cooking spray (I use Pam Coconut Oil Spray). Put in the oven for about 6 minutes, remove and drizzle with a little olive oil and  a few sprinkles of sea salt. Place back in oven and cook for a remaining 7 minutes turning once, until both sides are crisp.

Serve with homemade salsa and guac! Enjoy!

essential oils, Homemade, lavender, Natural, peppermint, pumpkin spice, scrub, sugar scrub, The Fit Farmer's Wife

Homemade Sugar Scrubs

With cooler and drier temps well on their way, my skin always gets dry and icky, especially since I have psoriasis! I always am exfoliating and moisturizing! I am so glad I found this scrub recipe! I love homemade scrubs!

They are made with ingredients you should have on hand and all natural, unlike some of the scrubs you’ll find in your local drugstores! Today, I am sharing with you my favorite homemade scrubs!

Lavender Sugar Scrub

What You’ll Need:

  • 1/2 cup Coconut Oil
  • 1 cup White Sugar
  • 10 Drops Lavender Essential Oil
  • Mason Jars
  1. In a microwavable save bowl, melt the coconut oil in the microwave, so completely melted.
  2. Transfer to a bowl and combine with sugar. Mix well.
  3. Add in the drops of oil. Mix well, and place in mason jar.

Pumpkin Spice Scrub

What You’ll Need:

  • 1/3 cup Coconut Oil (add more, if needed)
  • 1 teaspoon Pumpkin Pie Spice
  • 2 cups Brown Sugar
  • 1/2 cup White Sugar
  • 1 teaspoon Cinnamon
  • 5-8 drops of Cinnamon Essential Oil
  • 1/2 teaspoon Nutmeg
  • Mason Jar
  1. In a microwavable safe bowl, melt coconut oil so completely melted.
  2. Combine with sugars, spices, and oil. Mix well.
  3. Store in a mason jar in fridge for up to 8 weeks.

Candy Cane Peppermint Scrub

What You’ll Need:

  • 2 cups White Sugar
  • 1/3 cup Coconut Oil
  • a few drops of Peppermint Essential Oil
  • Mason Jars
  1. Melt Coconut Oil in microwave safe bowl, until melted.
  2. Mix with the sugar and oil.
  3. Divide into two equal portions.
  4. Add either a little red food coloring or raspberry juice to ONE of the two equal portions. So one will be white and the other red/pink on color.
  5. Then, carefully and evenly, layer the red and white portions in the jar for a “candy cane look”!

Makes GREAT gifts! Just simply add a fun label or a pretty bow!

autumn, Blog, Blogger, fall, Farm Wife, Homemade, Hot Cocoa, Hot Cocoa Recipe, Paleo, recipe, The Fit Farmer's Wife, vegan

Paleo Hot Cocoa

One of my favorite things about cooler weather is enjoying a hot cup of hot cocoa! I love my hot chocolate! Now that I have made the change to go paleo and part-time vegan (with the right meats and proteins), I chose not to have the not healthy, SwissMiss Cocoa Mix.

Last year, I shared my Grandma Hess’s dry hot cocoa mix recipe, which is amazing and I still have some in my cabinet! It is a staple here in our home! This week, it was a mission on mine to figure out the perfect recipes for hot cocoa! I have tried other healthy recipes, and they just don’t taste creamy or as sweet. I know, I know, I am asking for a lot, but I am very picky about my hot cocoa! Without further or due, here is my Paleo Hot Cocoa Recipe!

Here’s What You’ll Need:

Makes 1 serving!

  • 1 Cup of Unsweetened Cashew Milk
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Tablespoon Cocoa Powder
  • 1 Tablespoon Truvia, or add in by teaspoon by teaspoon and taste
  • Mini Marshmallows, optional or you can make your own!

In a small saucepan over high heat, mix the milk, cocoa powder, vanilla, and truvia and whisk continually until no lumps. Bring to a full boil, stirring continually. Add in marshmallows, if desired. You can also top with full-fat coconut milk for a substitute! Pour into a mug and enjoy with a good book!

American, baking, Blog, Blogger, cooking, Dessert, Food, Foodie, Homemade, Kitchen, Lemonade, Memorial Day Weekend, Peach Pie, recipe, Strawberry Lemonade, The LIfe of the Dakota Farmer's WIfe

Sunday Dinner: Peach Pie and Lemonade

This Monday morning is much different than most. I am sitting at my kitchen breakfast bar, with my computer and my second cup of frothy coconut oil coffee. It is rainy and I have no where to rush off to. The Today Show is on quietly in the background and cows are mooing in my backyard. My husband is still sleeping and I am truly enjoying the quiet, non-busy, blissful moment.

Today is Memorial Day. I am so thankful. We live in a country where peaceful times like this are still possible. I am truly living the American Dream.

My hubby put in long hours this past week, trying to finish the planting season. On Saturday, I knew he was tired as he only got a few hours of sleep the night before. So, I took the liberty of making homemade peach pie (from the fresh peaches I blanch and froze last summer) and homemade strawberry lemonade to take out with our “tractor date”. And there I was, crammed into the tiny, hard side passenger seat bouncing  across the rough field with warm peach pie and cold lemonade on my lap, and my husband, on a Saturday afternoon. If you’re a farmer’s wife, you know that even though those seats are uncomfortable, you’d do it just to have more than 3.5 minutes with your husband.

Honestly, there is nothing more American than Pie and Lemonade. It is the perfect combination!

Peach Pie

Here’s What you’ll need:

  • 3 Cups Flour
  • 1 Tablespoon Vinegar
  • 1/2 Cup Crisco
  • 1/2 Cup Butter, not fully melted, but very soft
  • 1 Teaspoon Salt
  • 1/2 Cup Cold Tap Water

Preheat oven to 350 degrees. Combine all ingredients and mix well. Dough will be flaky and sticky. Add more water if needed. Roll out and place in pie pan. Cut off excess and save for topping. Place in preheated oven and bake for about 20-25 minutes or until lightly browned.

Combine peaches with 2 teaspoons of vanilla, and cinnamon. Stir and place in baked pie crust. Top with remaining crust. I did almost a doughy, crumble topping! Brush on egg wash (one egg well beaten) and place back in oven for about 40 minutes. Remove pie and sprinkle with brown sugar and cinnamon, place back in oven for about 15 minutes or until done.

Warm Peach Pie

Strawberry Lemonade

Here’s What You’ll Need:

  • 1 Cup Sugar
  • 1 Cup Water
  • 3/4 Cup Frozen Strawberries (No sugar added)
  • The juice of four lemons
  • Water

For larger batches, one cup of sugar for every cup of water.

Pie2

Combine sugar, water and strawberries in saucepan and bring to a full boil. Meanwhile, juice the lemons. Once sugar water is boiling, remove from stove and mix in lemon juice. Pour in pitcher and add remaining cold water. Refrigerate until chilled. Add ice before serving.

I decorated my dinning room buffet table with some patriotic décor!
I decorated my dinning room buffet table with some patriotic décor!

Happy Memorial Day!! A big thank you to all our military who have served and fought for our freedom! We are so thankful!

And don’t forget to enter my DOUBLE Giveaway! To enter, click the link at the bottom of my Top Ten Kitchen Picks Post!

Cold Weather, Hot Cocoa, Marshmallows, recipe

Recipe: Homemade Hot Cocoa Mix & Marshamallows

I don’t know about you, but hot cocoa is a pretty big staple of our family during the winter months. Although, I am on this paleo diet journey for my rheumatoid, I definitely plan on enjoying a few cups this fall and winter season! As a little girl growing up, I always looked forward to the holidays, when my Grandma Hess would make homemade cocoa mix for everyone. No matter what kind of winter holidays you celebrate, there is always so much love in a mug full of hot cocoa and marshmallows. So, today I am sharing our family recipe of homemade hot cocoa mix and marshmallows from our family to yours, to enjoy this holiday season!

snowy1

Hot Cocoa Mix

1 box of Nesquick chocolate mix (I get the no added sugar, to make it a little “healthier”)

1 container of French Vanilla Coffee Creamer (I use the sugar free again)

1 small box of dry instant milk

Dehydrated Marshmallows

Large Tupperware Bowl

Combine all the ingredients into the large bowl. Stir and mix well until everything is smooth and well combined. To make with the hot cocoa, mix about 2-3 heaping spoons full into hot water and stir well. Enjoy with homemade marshmallows!

snowy2

Homemade Marshmallows

2 Tbsp. Gelatin (I use beef, but you can use whatever kind you want)

8 Tbsp. Cold Water

2 cups Sugar

1/2 cup Cold Water

1/4 Tsp. Sea Salt

2 Tsp. Vanilla Extract (I use 1 Tbsp of the Watkins brand Vanilla just because my family loves vanilla! You can also use other flavorings like, coconut, peppermint, or mix flavors as well!)

Dust a 9X9 pan with powdered sugar and set aside. In a small bowl, soak gelatin in 8 tablespoons of cold water. Set aside. Combine sugar and 1/2 cup of water in heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Add in gelatin and bring to a boil. Remove from heat and pour into a large mixing bowl (or your Kitchen Aid stand mixer, I LOVE my mixer!) Let cool partially. Add sea salt and vanilla extract. Beat with an electric mixer until soft and double in size, about 10-15 minutes (this is where the Kitchen Aid or stand mixers come in handy!). Pour into prepared pan to about 1/2 thick. Set to cool until it will not stick to your finger (I usually let mine cool for about an hour or so, just to be sure). Cut into 1.5 inch pieces and roll into powered sugar (toasted coconut can also be used instead or powdered sugar). Enjoy! These are so good, they go fast! You can enjoy them plain as well!

autumn, baking, canning, cooking, decor, DIY, fall, farm, jam, mason jars, pie, recipe, wreath

It’s Fall Ya’ll (and Jam & Pumpkin Butter Recipe)

Well, it is officially fall here in the Dakotas. The leaves are in full splendor of changing from grass green to only the most beautiful reds, yellows, and oranges you have ever seen. The air is crisp and you can almost smell the soy beans and corn that are being harvested. The mornings are cool and the days are shorter. The days of cozy sweaters, boots, boot socks and leggings are back….

And thank goodness!!

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Don’t get me wrong, I love every bit of summer and hot weather, probably more than the days of autumn, but there is just something about sweaters, changing leaves, boots and jackets, and of course pumpkin everything that just makes my soul sing. Just a few years ago, I used to absolutely hate fall and everything about it. You could say a part of me died whenever fall rolled around. Now, maybe because I am older, I appreciate the seasons more. I just couldn’t imagine living somewhere, where there was not four seasons. It’s so nice to be able to shop for summer, fall, winter, and spring outfits, and my personal favorite, seasonal décor!

I did a little seasonal diy sign. My dad made the sign for me from pallets (he runs a seed business, so he has a good supply of pallets to supply my craft addictions).. I painted it and hand lettered it. I also used a vintage cream can found here on Zenker Angus and used some corn and pumpkins from my garden to finish the look.

Fall Decor

Our dining room table…

table decor

A mesh and burlap wreath I made for our front door… I will post a tutorial later!

wreath

Lately, fall has really inspired me to make pie! I used freshly picked apples and made two pies and froze some apple mixture to make more fresh pies this winter. One pie was traditional apple and the other was apple, peach, strawberry pie, which was wonderful!

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I also made a batch of my Grandma’s homemade hot cocoa mix, which will last us all fall and winter. It is so yummy and so much better and cheaper than the brands you buy in the stores! I will post that family recipe soon! BUT, my biggest accomplishment of autumn was…

Making homemade jams! I made strawberry, peach, apple, and pumpkin butter! Today, I am sharing with you two recipes, which are our personal favorites, strawberry and pumpkin butter! They are both super easy and don’t take much time at all!

Strawberry Jam

4 lbs of strawberries * 1 1/2 cups water * 5-7 cups of sugar (I used about 6 1/2) * pectin (I got the bottle size from Walmart) * Mason jars (I used pint sized)

Wash jars in dishwasher or by hand. Wash and slice strawberries. Then combine strawberries, water, and pulse just a couple of times in the blender, so mixture is still chunky, but in smaller pieces. Add sugar and combine in a large saucepan. Bring to a boil. Add pectin (I used quite a bit, I feel, but add enough so you can see it starting to gel up). Stir constantly until everything looks dissolved. Immediately, spoon into jars and seal up. You will hear the lids pop. Store in a dark place (I store mine in those small kitchen cabinets above your fridge or stove = good place for jam!) Refrigerate after opening jar!

Jams

Pumpkin Butter (in Crock Pot)

2 big cans of Libby’s Pumpkin Puree * 3 cups sugar * 1 1/2 cups brown sugar * 1 tablespoon cinnamon * 1/2 teaspoon nutmeg * 3/4 teaspoon ginger *  1/4 teaspoon ground cloves * Washed mason jars and lids

Combine everything in slow cooker and let cook on high for 3 hours, stirring about every hour. Taste occasionally to make sure the spice combination and sugar is right for your taste. Immediately, put into jars and seal up. You’ll hear the lids pop. Refrigerate after opening.

Trust me, those jams and butters go fast! My hubby eats some on toast just about every morning and I gave some away, but that only means I get to make more!!! Next time I want to try pumpkin apple butter, to use up some fresh picked apples! Enjoy the jam, chilly air, pumpkin spice lattes, and cozy sweaters!