About Me

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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 40 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio. You can also find my work on Bukisa as they have stolen our content and stopped paying us.

Saturday, July 25, 2015

Lemon Zucchini Bread: Topped with Lemon Glaze

Lemon Bread with Lemon Glaze
I started out years ago with making banana bread and then zucchini bread, which my family liked. Growing pumpkins, I then added pumpkin bread to my line up of bread recipes.
When many of my family members learned they could not eat gluten, I started experimenting with recipes and the gluten-free banana bread with lemon glaze was a hit.

My grandson’s favorite cake of all time was Aunt Pete’s lemon cake, which, until April 2015 thought was a homemade cake. I learned it was just a fantastic box mix with lemon pudding added. The grandson called it lemonade cake.
Thinking off all the other breads and actually having lemon bread with lemon glaze requested by one sister, I then started making searching for lemon bread recipes, which I found one that was a hit. 

When another sister saw Lemon Zucchini Bread with lemon glaze on Facebook, I knew I needed to try it, well of course with my own spin. The biggest being that I do not believe in using more than one bowl, therefore I simply add the dry ingredients last, second I like using olive oil and regular milk and lastly since it is lemon bread and we have yellow squash in the garden right now I used it.

Ingredients for Lemon Zucchini Bread:

  • 4 eggs
  • 1 cup olive or canola oil
  • 2 ½  cups sugar
  • 6 Tbsp lemon juice
  • 1 cup milk
  • 1 tsp Himalayan salt
  • 4 tsp baking powder
  • 4 cups high gluten flour
  • 2 cups fresh grated zucchini or yellow summer squash; patted dry
Licking the lemon glaze off his fingers


Glaze ingredients:

  • 1-2 cups powdered sugar
  • 2-4 Tbsp lemon juice
  • 1-2 Tbsp milk



Instructions for Lemon Zucchini Bread:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Using a large bowl beat the eggs, oil and sugar.
  3. Add in the lemon juice and milk and continue to beat.
  4. Mix in the salt and baking powder, adding the flour a cup at a time until blended.
  5. Stir in the zucchini or yellow summer squash until mixed well.
  6. Pour the batter into 2 greased 9x5-loaf pans.
  7. Bake at 350 for 45 minutes or until a toothpick comes out clean.
  8. While still warm, make the glaze and spoon it over the bread. Let the glaze set up before cutting and serving.
Quick breads are a favorite of all family members, therefore making one loaf is just a waste of time. While you are baking, simply double the recipe just as I did.

Friday, July 24, 2015

Freezing Green Peppers: without blanching

Having a garden can be very rewarding. We love green peppers to eat fresh, for stuffing and then before a frost, we harvest all the remaining green peppers and I cut/dice and freeze them to use later.

Green peppers and onions go in many of our recipes. With that said, there is never a good reason for a bell pepper to rot in the vegetable draw of the refrigerator, as freezing peppers is so easy.

You will find on Seekyt a tutorial on freezing bell peppers as well as helpful facts about the bell pepper itself. I will share this tip; you do not need great skills in freezing peppers just time.

Supplies needed for freezing peppers:

  • Green, Red, Yellow or Orange Peppers
  • Plastic Freezer Bags
  • Sharp knife
  • Marking pen

If you enjoy green peppers as we do, eat some fresh while you can, stuff some for the freezer and then cut and or diced and freeze the rest.

Sunday, July 12, 2015

Zucchini Tomato Salsa Recipe

Delicious Salsa and chips

For several years, I have made salsa from garden fresh tomatoes and it was good and using Mrs. Wages Salsa Mix even easier. One year I had so many zucchini's and tomatoes coming on at the same time; I decided to try something I have never done before by making salsa from using them both. Let me share with your how I made zucchini tomato salsa with this easy recipe.

Ingredients to make Zucchini Tomato Salsa:

  • 2 larger zucchini
  • 9-10 tomatoes
  • ½ cup white vinegar
  • Mrs. Wages Salsa Mix
  • JalapeƱo peppers, optional for added heat

Instructions to make Zucchini Tomato Salsa:

  1. Head out to that garden, hopefully, it is as near organic like ours, and pick those tasty tomatoes and zucchini. Make sure your tomatoes are firm and free from bruises or blemish spots. You will need approximately 2 large sized zucchini and 9-10 tomatoes.
  2. Take your zucchini and tomatoes in the house, run a sink full of cold water and wash them very well. Even organic fruit needs washed.
  3. Using a big stockpot or large pan for this project; place the zucchini and tomatoes in your stockpot and cook on medium heat until tender.  ** You may want a cup of water so they do not stick or scorch.
  4. Put your cooked vegetables in your ricer and rice until smooth. When it comes to ricers there are manual ones of different styles or electric ones. If you are going to be processing a lot of fruits and vegetables, invest in the best you can afford. For smaller amounts, the old manual one works great.
  5. Measure out 5 pints (10 cups) zucchini and tomato mixture and put it back in the stockpot. Add to the mix ½  cup white vinegar
  6. Add1 package of Mrs. Wages Salsa mix (Onion, Green Pepper, Jalapeno, Chili peppers, Garlic and Salt), bring to a full boil, and stir often. Reduce the heat to simmer 10 minutes or until as thick as you like it. We like ours thicker so I will let it cook a bit longer.
  7. Your zucchini tomato salsa is ready to serve, can or freeze. You can enjoy the salsa now with nacho or corn chips and in the winter months.

Saturday, June 27, 2015

Turn Your Eyes Upon Jesus

Our Beautiful Daughter

Today seems to be the day of doubt and the feeling of defeat for so many and for different reasons. For our family it is financial crunch time as the hubby works for the RV Company, called Keystone, which is shut down for 2 weeks for the 4th of July. For others it may be personal reasons I cannot share.

Friday June 26, 2015 many were celebrating the fact that same sex marriage is now legal in all 50 states, however, for the Bible and Jesus believing Christians it is a huge set back for our nation.

It grieves me to think how many people think that being gay and or homosexual is quite normal, even people who claim to be a Christian or attend church. How does it make God our Father, the creator of the world and author of the Bible feel?

Many places in the Bible it is quite clear that living a homosexual life is a sin. It is not a bigger sin than any other sin, however, still a sin. How can Christians turn their eyes against God and his word? How can they say drinking and or drug use is wrong and a sin and yet agree to the homosexual lifestyle simply because they know the person. Yes love that person and it is the greatest commandment, however not the sin.

“Praise You in this Storm” by Casting Crowns came to my mind Friday morning and “Turn Your Eyes Upon Jesus” to my sister while she was at work.

Our family, a big family with 10 siblings, was raised going to church and believing in God the Father, the Holy Spirit and Jesus Christ the son. It has gotten us through many a hard time and I often wonder how others do it without a faith-based life.

Newsboys Turn Your Eyes Upon Jesus 

Now, while the song she first remembered was the old hymn we once sang in church, Turn your eyes upon Jesus, the Newsboys a few years back, took that song and gave it an up beat and even a better song. Many will be familiar with the old hymn; however, in case you do not know the words, here are the lyrics to follow along with the You Tube video.
Our family has undergone test and trials, however, we know where to place our trust, turn our eyes and give praise, do you?

Wednesday, June 10, 2015

Freezing or Canning Tomato Salsa

With the garden season upon us, and tomatoes growing and coming on faster than you can eat them fresh the thoughts of making your salsa recipe comes to mind.
Once you have made your tomato salsa or your zucchini tomato salsa; there is a good chance you will be unable to eat it all, however, why should you? By freezing or canning your salsa, you will have that fresh summer taste all year long. Make your tomato salsa or zucchini tomato salsa either using my recipe or using a recipe of your own. 

Instructions to Freeze or Can Tomato Salsa

  1. Wash your freezer container and or canning jars. I do not care if they are brand new or old containers you have used for years. Wash them in hot soap water.
  2. If you are freezing your salsa, put the hot salsa into your freezer containers leaving an inch head space. It will expand when in the freezer so if the container is to full it will pop open the lid. Let it cool completely and place in the freezer. ** Don't forget to label (so it is easier to identify when looking for it) and date so you know what year it was frozen so it is not kept to long.
  3. If you are using the water bath canning method, use a large stockpot or pressure cooker with enough water in it to cover the jars, heat the water until boiling. While that is heating pour, your hot salsa into hot pint canning jars leaving 1/2 inch headspace. Take a wet paper towel and wipe off the lip of the jar so you will have a clean seal.
  4. Put the warmed canning lid on and tighten the canning ring. Snug it on. Place it in the hot water bath (with the lid of the pot on) and process for 40 minutes. If you are using the pressure cooker without pressure do not tighten down the lid. Simply cover to keep heat in.
  5. When you take the jars out of the hot water bath, set the hot jars on a dry towel to cool. Keep the jars separated, so the air can circulate though them to cool evenly.
  6. Let your jars set out on the counter for at least 24 hours to make sure the jars remain sealed before putting in your pantry. Mark the lid with the name of the product and the month, date and year.  
Read More: Salsa Recipe made from Scratch

Monday, June 8, 2015

Salsa Recipe: First Attempt from Scratch

Usually when I have tomatoes coming on too fast to eat fresh, I make either tomato juice or salsa. However, I usually take the easy way out and use Mrs. Wages Salsa Mix. I opened the cabinet and low and behold, I did not have any. Well I had too many tomatoes and I needed to do something, therefore I tried my hand at making salsa from scratch. 


Ingredients for Salsa made from Scratch 

  • 15 fresh tomatoes 
  • 2 cloves of fresh garlic
  • 1 large onion2 large green bell peppers
  • 1 large sweet red, orange or purple bell pepper
  • 2 banana peppers; yellow, green or red
  • 4 fresh jalapeno peppers; whole thing for heat 



Step Two for Salsa made from Scratch 

  • 1 large onion, purple or white; minced or finely chopped 
  • 1 large sweet pepper; red, purple, orange or yellow; minced or finely chopped
  • 2 teaspoons salt
  • 1/4 cup white vinegar
  • 1 tbsp sugar or sugar substitute
  • 1 tbsp chili powder
  • 1 tbsp cumin 


Instructions for Salsa made from Scratch

  1. In a large stockpot, mix the tomatoes, onion, green bell peppers, red bell pepper, banana peppers, jalapeno peppers and garlic. We like a smoother consistency so I ran it through a ricing mill just like making tomato juice.
  2. Stir in the chopped onion, sweet pepper, vinegar, sugar, and season with chili powder, cumin, and salt. Bring to a boil; reduce heat to low, and simmer 1 hour or until the desired consistency is reached.
  3. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a hot water bath 15 minutes. Store the unsealed jars in the refrigerator.

Sunday, May 24, 2015

Cucumber and Watermelon Salad Recipe

Cucumber and Watermelon Salad
Are you looking for a refreshing yet simple recipe to take to your next picnic? Two years ago I do had an abundance of English burpless cucumbers, in fact in one week alone I picked 34 cucumbers with plenty more still growing, therefore, I started searching for recipes and remembered the cucumber and watermelon salad recipe from the previous summer.
  Any cucumber will work; however, I prefer the burpless cuke with tender skins and little seeds.

Ingredients for cucumber and watermelon salad recipe:

  • 3 cups English cucumber, cubed in bite size pieces  
  • 3 cups seedless watermelon, cubed in bite size pieces  
  • 3 Tablespoons fresh lime juice 
  •  ¾ tsp Himalayan salt 
  •  ground pepper; optional

Instructions to make cucumber and watermelon salad recipe:

  1.  In a large bowl, toss the cucumber and watermelon cubes with the lime juice. 
  2. Sprinkle with the salt and pepper and serve immediately.

The cucumber and watermelon salad recipe is so refreshing and great on a hot summer’s day.

Saturday, May 23, 2015

Crispy Baked Asparagus Fries

Do you like asparagus and need a new recipe? Crisp baked asparagus fries were great.
Asparagus is loaded with vitamins and cancer fighting abilities.

According to world healthiest foods, “As a result of its very strong anti-inflammatory and antioxidant nutrient composition, we would definitely expect to see a food like asparagus showing up as a risk reducer for certain cancers.”

Ingredients needed to make Asparagus Fries:

  • 1 pound asparagus, trimmed
  • ½ -cup flour; all purpose or wheat
  • 2 eggs; lightly beaten
  • 3/4 -cup cornflakes; crushed
  • ¼ -cup grated Parmesan
  • Himalayan salt and black pepper to taste

Instructions needed to make Asparagus Fries:

1)    Preheat the oven to 425 degrees Fahrenheit
2)    Dredge the asparagus in the flour
3)    Dip the asparagus in the eggs
4)    Roll into the mixture of the cornflakes, Parmesan, salt and pepper.
5)    Place the asparagus on a baking sheet and bake in the preheated oven until golden brown, about 7-13 minutes.

Try crispy baked asparagus fries, they are fantastic.

Monday, May 18, 2015

Homemade Fly, Bug and Mosquito Trap: Plastic Bottle Bug Trap

When I read about the mosquito trap on Facebook, I said OH YES; we need that as the mosquitoes have been out in full force. It seems no spray will distract them from biting me. The other problem this garden season is the flies. Where did they all come from and why do they insist on biting me hard enough to draw blood. These bugs have to go.
We do not drink a lot of soda pop so we did not have a 2-liter bottle; however, after the 24-hour period I could see why the larger bottle was necessary as my little water bottles filled up with flies, garden pests, picnic bugs etc. The one thing I could not see was mosquitoes, so I am not sure if that part is true, however, it is getting the flying pests.

 Supplies needed to make bug trap:

• 1 cup of water
• 1/4 cup of brown sugar
• 1 gram of yeast/ Equals: 0.32 teaspoons (tsp) in fresh yeast
• 2-liter plastic bottle
• Scissors
• Tape

Instructions to make bug trap:

1. Cut the plastic bottle in half, no matter what size you choose to use.
2. Place the funnel part, upside down, into the other half of the bottle, taping them securely together. The flies here in Indiana, liked it so much, they were forcing themselves in-between the tape and the bottle to get to the mix.
3. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (the color black or white will draw mosquitoes too)
4. Mix brown sugar with hot water and let it cool. When cold, add the yeast to the mix and there is no need to mix. It creates carbon dioxide, which is said to attract mosquitoes, again I cannot testify to the mosquito part but other bugs and slugs like it. Change the solution every 2 weeks or when you bottle is full for continuous control.

Tuesday, May 5, 2015

Homemade Wet Burrito: Authentic Mexican Enchilada Sauce

Homemade burritos or wet burritos, the kind topped with homemade authentic Mexican enchilada sauce are delicious.
Smother the burrito with authentic enchilada sauce
Why go to the local Mexican Restaurant when you can make them at home?

Making homemade burritos and enchilada sauce will fill your kitchen with the scents of chili powder, cumin, garlic and onion. Oh, what a heavenly scent, therefore doesn’t it make sense to save money, eat healthier and learn to make your own?
Making burritos or wet burritos, topped with an authentic enchilada sauce, are not as hard as it might sound. It might take a little longer than going to the local Mexican restaurant and ordering one, but oh how much more rewarding it is to make your own and you can make them to suit your family’s eating styles. Do you need Gluten-Free? Are you a vegetarian, or do you prefer to avoid red meat? Whatever your diet needs may be you can create your burrito designed just for you.

 Ingredients to make a Homemade Wet Burrito:

  • 1 lb ground turkey/Boca crumbles/ground beef/chicken cooked and shredded
  • 1 can of vegetarian re-fried beans
  • 1 can of gluten-free chili beans
  • 1 onion
  • 1 sweet pepper; red, orange or green
  • 1 tomato, fresh or home canned tomatoes
  • Lettuce, shredded
  • Shredded co-jack cheese, or cheese of choice
  • Authentic homemade enchilada sauce
    or sauce of choice for the vegetarians
  • Large flour burrito shells
  • salt and pepper to taste

Instructions to make a Homemade Wet Burrito:

  1.  Brown your meat, green pepper and onions and heat your chili beans and refried beans on low.
  2. Shred the lettuce and cheese and dice the tomatoes.
  3. Using a large flour or corn shell lets start building your burrito. In the center of the shell, place some beans. The amount of beans you use, determines how large you want your burrito will be in the end.
  4. Add ground meat, diced tomatoes, shredded lettuce and a little cheese.
  5. Fold the sides of shell towards the middle and turn over on your plate. Top with enchilada sauce, homemade or purchased, and cheese.
  6. Place in microwave for approximately 30 seconds to melt your cheese
    Homemade Guacamole without Cilantro


  • For Gluten-free: eat GF corn shells and cheeses.
  • You can make your re-fried beans a little healthier by cooking pinto beans with a little olive oil and blending.
  • Homemade salsa, guacamole and nacho chips are great with your burrito.