Natural Homemade Living

Grandma's homemade peach upside down cake I spent most of the weekend in the kitchen and loved every minute! My canner was on the stove from Friday night through Sunday afternoon. I canned peach jam, peach butter, mint jelly, blueberry jam, pickled banana peppers and dilly beans. My basil was getting out of control in the garden so I picked enough to fill a basket then made and froze pesto. We visited the local farmer's market so I froze enough sweet corn, Simply Freezing Sweet Corn to take us through the winter months. I bought 2 lugs of peaches and had some left over so I froze about 6 quarts, Simply Freezing Peaches . Three peaches were left on the counter so I pulled out Grandma's 1929 cookbook and discovered a peach upside down cake recipe. I love the old recipes and once again the taste testers said it was the best ever! Ingredients: 1/4 cup butter 2/3 cups brown sugar, firmly packed 2-3 fresh sliced peaches Cake Dough: 1 1/2 cups flour 2 tsp baking powder

My daughter gave me a great idea for a quick meal. You can choose your own ingredients, use gluten free, organic, homemade, fresh from the garden...the list can go on and on. These little pizzas only take a few minutes to put together and they are delicious! Ingredients: English muffins or bagels 2 T Pizza sauce or pasta sauce per serving 1 tsp garlic powder Mozzarella cheese, fresh is the best Tomatoes Fresh basil Toast muffins or bagels Spoon about 1 tablespoon of sauce on each half of muffin Lay 1 slice of fresh mozzarella cheese over the sauce Lay 1 basil leaf over cheese Slice tomatoes and place on top Sprinkle lightly with garlic powder and salt and pepper  Heat muffins until the cheese melts. If you use the microwave, it takes about 30 seconds. These are great for camping too so if you have a grill, just place them on a hot grill for a couple of minutes. Have a great weekend and enjoy! Love and peace, ~ Simply Tammi

This is a great little recipe when you don't have much time to cook, or if it's a little too warm to start the oven. My supply of fresh ingredients is running low so I experimented with what I had on hand. Use your favorite fresh veggies for this healthy recipe. I used gluten-free penne pasta and my family grated some fresh parmesan cheese over the top. Ingredients : 1 bunch of fresh asparagus, I use the tips 12-14 grape tomatoes 2 cups sugar snap peas 2 T olive oil Garlic, 1 clove, minced or 1 tsp garlic powder 1/3 c vegetable stock Fresh basil, I cut 2 leaves Penne pasta (12 oz box) Salt and pepper to taste Freshly grated cheese, optional Directions : Boil the pasta in salted water about 7 minutes, uncovered. In a skillet, add the other ingredients, garlic and oil first, then the stock. Add the fresh herbs and veggies to the skillet and heat over medium heat about 7-8 minutes, stirring occasionally. When the pasta is cooked and drained, add the veggie mixture.