Vegan Enchilada Casserole

This is really tasty.

I have been getting up early and working outside before it gets to warm. Today, when I came in from outside I decide to make this recipe. I change quite a bit from the original recipe as I did not want to use a vegetarian ground beef substitute. I used Portabella mushrooms with other additions to the recipe.

Ingredients:

• 4-5 large portabella mushrooms-chopped like the consistency of hamburger




• 3-4 clove garlic minced




• 1 onion -chopped




• 2-15 oz cans enchilada sauce




• 1 packet taco seasoning-I used my home made seasoning




• 15-18 corn chips




• 2 15 oz. cans pinto beans drained-pulsed in food processor about 4-5 times




• 2 cups daiya mozzarella cheese




• 1-4 oz. can green chilies




• 1 small can sliced black olives

Directions:

1. Saute portabellas garlic and onions until translucent.




2. Add 2 Tablespoons taco seasoning- I used home made-recipe below.




3. Lightly spray a 8" square glass pan.




4. Put 3/4 cup enchilada sauce in the bottom of the baking pan.




5. Top with half of the corn chips




6. Spread the beans over the top of chips.




7. top with half of the cheese and half of the chilies.




8. Spread another layer of enchilada sauce and the rest of the chips.




9. Add portabella mushroom mixture on top of the chips, then the black olives.




10. Add more sauce over this.




11. Add the rest of the cheese and the rest of the chilies.




12. Bake at 375 degrees about 45 to 50 minutes.

Taco seasoning-no preservatives

• 2 Tablespoons chili powder




• 2 teaspoons sweet paprika




• 1 teaspoon red pepper flakes or to taste




• 1 1/2 teaspoon dried oregano




• 1/2 teaspoon dried marjoram




• 1/4 teaspoon ground black pepper




• 1 tablespoon garlic powder




• 1 teaspoon cumin




• Mix, put in glass jar label and refrigerate

daiya cheese

The daiya mozzarella and cheddar shreds have been at Festival Foods in the Natural food Aisle, and Free Market on Wisconsin Ave. for some time.

I thought you would like to know that the pepperjack is new, and very good. Sue does not have it at Festival Foods yet but I am sure she will have it in very soon.

If you have not tried this cheese it is excellent. It is a non-dairy product, it melts nicely and tastes great.

Give it a try, I am sure that you will enjoy it also.

Some one in the last class asked me, What do you do all day???

I removed my Hosta's from other areas and planted them around this tree. there will be lots of grass planted here when all is prepared properly.

This entire area was about 4-6" deep with pea gravel. My bike riding friend Mary who is also 71 years old and I removed most of this and put it around my garden, grape vines. flower beds etc. Thank you Jim T, and Donny K. for giving us some help. You have no idea how much I appreciate all your help.
Some young friends, Debbie and Ron H. came to help out when we started this project. At that point we where all overwhelmed with the project at hand. It has all been rotter tilled and waiting for a load of black ground to plant this area into grass.

Behind the shed was a dumping ground for old tires, bricks, large rocks, you get the idea or anything where I didn't know where to go with it. This last winter a woodchuck decided to make his home in that menagerie of a mess. To get rid of him, I decided we needed to get rid of his home. With a lot of help from Mary, we cleaned it all out and planted it in grass. Yikes what a job!!!

This is my 6 foot fence that Mary and I put up the end of May. Noticed the gravel we put all the way around the garden. We needed this high fence to keep the wild turkey and deer out. We then put up a lower fence to keep the rabbits out. My gate is a screen door that I picked up for $2.00. I just slide it too and fro when I want to get into the garden.

More gravel that we put around a flowerbed, transformed into a Rhubarb, veggie bed.

Off to the right is a waterfall that my Mike is taking down. This path went around the side of the house.
Everything is going to be removed to put this all back into grass. Can't keep it all up anymore.

There was a fence off to the right. Yesterday Mary and I got this far with taking down the fence. Mary has been such a huge help, everyday she has been here helping me with her big muscles to get this project finished.

Early this morning I removed
the 7 fence post that where around the flower garden. Thank God they where not cemented in.

I can't believe that I was able to do that.
This evening I took the pile of pavers off to the left and put them in my Herb Garden. These pavers where in the path and needed to be removed.

Why am I telling you all of this???

In the last class someone asked me what I did with myself all day.
Besides doing this I have been making garden ornaments to sell, keeping my house clean.

Oh yes, also trying new recipes to put on my blog . Plus bike riding and trying to have a life!! What is that again ????? I am not sure I know what a life is anymore.

I usually find myself more work then I can handle.

So back to the question, what do I do all day?

It may not always be yard work. But needless to say, I find myself always need deep in some project.

If this is the kind of energy CHIP gives me, I will never go off the program. Can you believe I am 71 years young (some days feel like a thousand) and have done this!! Miracle of miracles!

Just an update on Verna's summer!

New Products

I went to see Sue (in the Natural Food Aisle) at Festival Foods today to see if she got any new product's in. She showed me these chips.

They are made from beans. Isn't that cool!!! Plus this is NOT a GMO product. That is even more exciting!!!!

Give them a try. I am sure you will enjoy them.

Strawberry Picking-Oakridge Farms

Yummy Yummy!!!!

Mary, myself and Jenny on the way to picking strawberries.

This is what the tractor had to take us through on the way to the strawberry patch!

Yikes!!! So glad we had an experienced driver!!

In the strawberry patch.


We went strawberry picking this morning. We got out their really early. Oakridge Farms opens at 7 o'clock in the morning. When we got there only a few people where in the fields. By the time we left
lots of people where picking.

The strawberries tasted so wonderful. Why is it when you are picking you always see the biggest berries in the next row. Tried to snitch one from my friends row just to find out it was rotten after I picked it.

I guess the berries are not always better on the other side of the "fence."

Oakridge Farms will be picking berries for another 2-3 weeks depending upon how much rain we have. Wanted to let you know that it is berry picking time.

Have a super wonderful day!

They will have raspberries after the 4th of July, plus other produce.

Have a great day!!!

Chocolate Graham Cracker Candy Bar

Melty, gooey, delicious and easy.

I founed this recipe in The Part time Vegan Cookbook by Cherise Grifoni.

I was invited out for supper and was suppose to bring a dessert. As their was going to be young people there I decided to make this oh so good dessert. Thank God I could leave the left overs at there home. Waaaaaaaaaaaaay too dangerous for me in my home even though they are Vegan.

Ingredients:

• 1 cup almond butter-I used peanut butter as I did not have almond butter in the house



• 8 vegan graham crackers-quartered



• 1 cup vegan chocolate chips-I like the Dream Chips as they melt nice and have a good taste



• 1/4 cup vegan margarine-I used Earth Balance



• 1/2 cup coconut flakes



• 1/4 cup walnuts chopped very fine

Directions:

1. Line a baking sheet with wax paper.



2. Spread about 1 Tablespoon almond butter on a cracker. top with another cracker to make a sandwich.



3. Over low heat or in a double boiler melt chips and margarine.



4. Using tongs dip each sandwich in the chocolate to coat.- I found it worked much better with a knife or spatula.



5. Sprinkle with coconut and nuts. Lightly press down.



6. Refrigerate about 1 hour until firm.

Give them a try when you have company.

Enjoy!!

Oatmeal Cookies

I stopped to see my bike riding friend yesterday, and she was in the throws of making Oatmeal Cookies. (No not CHIP approved). They smelled so good that I decided to come home and make a healthier version-CHIP approved. What temptations when I stop there as she usual has something tasty and oh so naughty that she just made. She cooks and bakes the way I use to before CHIP.
I used my tried and true scooper from Pampered Chef to form the cookies. (top Picture)

Anyway this is my version of Oatmeal Cookies. I hate making a mess and having nothing to show for it. So I doubled the recipe. I am assuming they will freeze beautifully.

This is the doubled recipe.

Remember we can have anything the rest of the world eats, we just need a healthy version of it. I make cookies smaller and don't eat too many, as this is a treat.

Ingredients:

2/3 cup Earth Balance Natural Buttery Spread- You will find it at Festival in Natural Food Aisle

I cup Organic Dark Brown Sugar

1/16 teaspoon Stevia

2/3 cup unsweetened applesauce

4 Tablespoons soy milk

2 teaspoons vanilla

1 1/2 cups Whole Wheat Pastry Flour-I used the pastry flour as it is a lighter flour.

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

Pinch of salt-After tasting a cookie after I made the first batch I decided it was screaming for

some salt.

3 1/2 cups of quick cooking oatmeal

1 cup unsweetened coconut

1 1/2 cup raisins

1 1/2 cups chopped walnuts

Directions:

Preheat oven to 375 degrees

Cream together Earth Balance, sugar and Stevia.

Add the applesauce, vanilla and soy milk

Mix the flour, baking soda, cinnamon and ginger in a bowl. Add to above mixture.

Stir in the oatmeal.

Add raisins, coconut and nuts. Mix.

With the scooper drop dough on greased cookie sheet. Press dough down to flatten.

Bake about 15 minutes rotating cookie sheets.

These turned out really good. Any thoughts on this recipe, please leave a comment.

Enjoy!!!
Most of all Enjoy the sun. Isn't it wonderful after all this rain we had.

Fat Flush Tortilla Wrap-with Mung Sprouts

This is a recipe that I lived on the first year I was in CHIP. It is quick and oh so easy. Use any veggies you have in the frig.

It is a non recipe and oh so very good. When I go on long bike rides this is usually the choice of food to take along ( put in a sandwich bag works great) with a piece of fruit.

Use Fat Flush Tortilla Shells. You will find these at Festival Foods on Northland Ave.,in the Natural Food Aisle in the freezer case.

Spread with Vegan Mayo- I love the Grapeseed Oil Vegan Mayonnaise-again at Festival Foods

or creamy horseradish sauce or humus. take your pick.

Top with any of the following:

• tomatoes-chopped


• cucumbers-chopped


• String less sugar pea pods


• Shredded carrots


• Avocado-sliced


• Red or green peppers


• Baby greens of choice



• Green onions-chopped



• Chopped broccoli-etc, etc,

Of course sprouts on the top. The sprouts in these pictures are Mung Sprouts that I grow. It is so easy to grow sprouts and as you can see so nice and green. I love them just too munch on when I am hungry. They are nutty and oh so very healthy.

Usually when my sprouts get to the point when they are nice and green you do not see the seeds. I moved them from one sprouting pan to another to fill it up for the picture. Consequently you see the seeds.

I usually keep a few packages of Fat Flush Tortilla shells in my freezer for those days that I don't have time or don't want to take time to make something more involved.

Enjoy!!!

Potato's Au Gratin

Doesn't this dish look naughty!!!!! Well it is not.

I found the recipe on My Vegan Cookbook Web Site. For once I did not change anything in the recipe, except it suggested making the dish up with no cooking or sauteing, but just assembling and microwaving.

I chose to saute the veggies and then bake in the oven after assembling. I served this with my "meatloaf" (last posting) It was a really nice combination with fresh greens from the garden. Yes in spite of all the rain and cool weather I have spinach and radishes in my garden. Because I put up the 6 ft.. fence around my garden, I actually am getting veggies and not feeding all those cute wild critters. I really enjoyed this recipe. Yum yum!!

Ingredients:

• 4 scrubbed and peeled medium potato-cut into 1/8" slices


• 1 red bell pepper-cut into small pieces


• 1 medium onion-cut into 1/8 " slices


• 2 clove garlic minced- I put more in, maybe 3-4


• 1/2 cup Nutritional Yeast-Remember that gives it a cheesy flavor




• 1 tablespoon olive oil-I did not use.


• 1 Tablespoon Earth Balance Butter


• 1 1/2 cup plain rice milk


• 2 tablespoon all purpose flour-I used W W Pastry Flour


• 1 Tablespoon corn starch


• 1 teaspoon paprika


• 1 teaspoon garlic powder


• 1 teaspoon seasoned Salt-I used Braggs Sprinkles


• 1/4 teaspoon freshly ground black pepper


• i teaspoon dried parsley-I used my frozen parsley cubes, thawed and drained

Directions:

1. Saute potatoes in a sprayed dutch oven.


2. After a few minutes I added red pepper, onions, and garlic and continue sauting. About 6-7 minutes.


3. Put in a sprayed 8" square glass pan.


4. Mix all the rest of the ingredients (except parsley) in medium sized bowl.


5. Use immersions blender. Blend till smooth. (If you don't have one use the blender.)


6. Add parsley flakes and mix.


7. Pour over the potatoes.


8. Bake in 375 degree oven uncovered about 50-60 minutes.


9. Cover with tin foil tent and bake 10 minutes longer.


10. Leave sit 5 minutes before serving.

Enjoy!!!

Vegan Lentil Loaf

Made three loafs and put them on Parchment paper to bake.

After the Lentil Loaf is cooled, I sliced them in serving pieces to freeze overnight. In the morning I will put two pieces in a freezer bag and label them. I will them put all of the small bags that have slices in and put in a large freezer bag. It makes it really nice if I want to take out one bag or several because of unexpected company.

A close up of the Lentil Loaf. Doesn't it look tasty!!!!

Over the weekend it was raining, so I decided to try this recipe. Yesterday it was raining all day again, and I could not do yard work. I had a half of a carton of tofu in the fridge left over from Sunday's loaf so decided to use it up. If you are going to make this recipe, consider doubling it
as it freezes well. All the chopping was done in my food processor. How did I live without a food processor before CHIP. It makes everything go so much faster.

Oh by the way I got this recipe from Vegan Dad's web site. If you have not gone there, check it out as he has some really great recipes. I changed a few ingredients in this recipe to make it more CHIP friendly.

Ingredients:

Tomato Topping Mixture

• 1-6 oz. can tomato paste-check the sodium as it varies a lot from brand to brand



• 1/4 teaspoon Stevia-the recipe called for sugar



• 1/2 Tablespoon of Apple Cider Vinegar-I used Braggs with the mother in it.



• 1/2 Tablespoon onion powder



• 1 teaspoon garlic powder



• Mix well in a bowl-coat the top of the loaf
  Ingredients for lentil loaf;



• 1 cup old fashioned oats pulsed about 5 times in a food processor



• 1/2 flock extra firm tofu- I had only soft in the frig and used that. Mix with fork or 2 twirls in the food processor-do not over mix.



• 1 cup chopped onion



• 1/2 cup chopped green pepper



• 1/2 cup chopped red peppers



• 2 jalapeno peppers-seeded and vained, chopped very fine, optional- Verna's addition



• 1 Tablespoon Tomato Topping Mixture-recipe above



• 3 Tablespoons plain yellow cornmeal



• 3/4 cup cooked drained lentils. I cooked the entire bag-froze up 1 1/2 cups in a freezer bag for future use- (makes two loafes)



• 1 Tablespoon Balsamic Vinegar



• 3/4 Tablespoon Liquid Aminoes-recipe called for 1 tablespoon soy sauce



• 1/4 teaspoon thyme



• 1/4 teaspoon cumin



• 1 teaspoon chili powder 1 teaspoon parsley-I used my frozen parsley cubes



• 1/4 teaspoon salt-recipe called for 1/2 teaspoon



• 1/2 teaspoon garlic powder



• 1/4 teaspoon onion powder



• 1/2 teaspoon dry mustard-recipe called for 1/4 teaspoon



• 2 packets of Herb-Ox No Sodium Beef flavoring-Verna's addition


• 1/4 cup Nutritional Yeast Flakes-Verna's addition

Directions:

1. Heat oven to 375 degrees.



2. Saute onions in a sprayed pan for a few minutes.



3. Add chopped peppers, continue sauteing.



4. As the veggies where sauteing I made up the Tomato Topping Mixture.



5. Remove sauteed veggies from heat.



6. Add tofu to the veggie mix and all the rest of the ingredients.



7. Mix well with hands.



8. Put parchment paper on a sided baking sheet.



9. Form loafs dividing up mixture.



10. Spread Tomato Topping Mixture over and around the loaf



11. Bake at 375 degrees about 1/2 hour.

The origional recipe called for sugar in the loaf-I chose not to use it, as it was sweet enough.

Enjoy!!

I made a Potato Gratin to go with this that was excellent. I will post later.

A Great Movie

I have been trying to get some yard work done. In fact, like a lot, as I am totally down sizing flower beds etc. Making more grass and less other work. In the process of trying to accomplish this task, entails a lot of work. (Thank God for those who have come to help.) I try to work outside most of the day and into the evening. When the rains come I am forced indoors, especially when the rains gets heavy. I hate quiting when I am in the middle of something. So got drenched a few times. When I do come in, I am exhausted and after cleaning the layers of mud of me, I curl up and have been watching a really good movie. In fact I have watched it three times in the last few evenings. It is a feel good movie. I hate movies that are full of blood and murder. (I am a great fan of Hallmark Movies)

If you love animal, in this case dog stories, you will love this movie. It is based on a true story, about a masters love for his dog, but even more important the love the dog has for his master.

Richard Gere , who plays the owner of the dog is full of integrity and compassion in this movie. Joan Allen who plays his wife, adds a little ficeyness (is their such a word) to the movie. I guarantee, if you watch this movie you will cry.

Watch the movie and enjoy!!! (and cry)

Recumbent Bike with Assist

This is the bike my daughter and her husband found for me when I was really sick with only 1/6 of my heart working. Dr. Kay wanted me to exercise but I was in no condition to do so. This bike was such a blessing as I could be out in the nice weather and the bike do the work for me. My daughter and her husband went with me until I started getting healthier, then I would go around the neighbourhood by myself.

I am telling you all of this because I am selling it for $400.00 I paid almost $1000.00 with goodies on it 5-6 years ago. One gentleman took it out once and then it was put into storage for a long time. The name of the bike is Re Trike.

This bike was the best thing when I was not well. As you can see it has a large seat and a nice convertible back. It has 7 gears and a big basket in the back that holds 2 batteries plus other items. Also a small bag on the back on the seat to hold what so ever.

Also has a flag for it that was not on when this picture was taken. As most of you know I have advanced to a two wheeler,asmy health is fine now thanks to God and CHIP. Yipee!!!!

If interested in this for yourself or a family member, please email me at verna.v@att.net.

Thank you so very much..

Leek Soup

This soup tasted so great on these cool damp days.

Ingredients:

1 cup leeks-the white part, chopped-wash well as there is much dirt in leeks

• 1 cup of unflavored rice or soy milk



• 2/3 cup of vegetable broth-I used my home made broth



• 1/4 cup of unflavored soy creamer



• 3 Tablespoons Earth Balance Butter



• 1 teaspoon Wylers Chicken no sodium Bullion



• 1 medium sweet potato, peeled and diced



• Freshly ground black pepper



• chopped chives for garnish

Directions:

1. In a suitable kettle , melt the butter over medium heat.



2. Cook the leeks for 5 minutes



3. Add the broth and bullion. Bring to a boil then reduce the heat.



4. Cover and simmer for 10 minutes



5. Stir in the milk and cream



6. Add mashed sweet potato



7. Add freshly ground black pepper



8. Serve warm garnished with chives. The chive blossom is edible also if not sprayed with chemicals

Enjoy!!

Eggplant Veggie Appetizer

I had this eggplant that needed to be used up and wasn't real sure what to do with it.

I decided to roast it and through some veggies I had in the frig with it and make an appetizer.

Ingredients:

• 1 eggplant-roasted



• 3-4 green onions- chopped



• 2-3 garlic cloves-chopped fine



• 2 tomatoes-chopped



• 1 green pepper-chopped



• 1 1/2 teaspoon Italian Seasoning



• Freshly ground black pepper to taste



• lemon juice-sprinkle on egg plant after you cut it in half.

Directions.

1. With a fork poke holes all around the eggplant. Roast at 375 degrees until charred. Cool down, Cut the eggplant in half Remove the peel, remove the seeds and chopped the eggplant.



2. Add to above mixture



3. Refrigerate several hours or overnight to marinate.



4. Using a high fiber Baquette, I rubbed it with a clove of garlic, then spread with a small amount of Earth Balance.



5. I then toasted it in my small oven.



6. Top with filling and a small amount of Daiya Mozzarella Cheese. (This is a Vegan Cheese that you can find at Festival Foods.)



7. Toast until cheeses is melted.

Enjoy immediately.

Comment from Verna's Kitchen:

I made this up as I went. You could put in any seasoning you like, including a touch of Siracha sauce.

Kale Cashew Salad

It was a rainy day today which we needed desperately for the gardens., I was not able to work in my yard.
I spent the afternoon trying a few new recipes. This won is a winner. If you have never tried Kale before give this recipe a chance. It was quick and easy, which is always nice.

Ingredients:

• 1/2 cup raw cashews- I found these at Good and Natural by Sally's, Fashion Bug, which is the strip mall down from Wall Mart, by the Mall in Appleton


• 1/2 cup water


• 3/4 cup water


• 2 clove garlic


• 1 1/2 teaspoon Wlyer's no salt Bullion


• 1 large onion


• 1 red bell pepper


• 1-2 clove garlic


• 1 15 oz. can chickpeas, rinsed and drained-Kerners low sodium-Woodmans- bean aisle and Festival Foods on Northland has them in aasle 4 bottom shelf on the left hand side as you go to the back of the store.


• 1 bunch kale, stems removed- kale sliced thin.


• Freshly ground black pepper


• 1 1/2 teaspoons oregano


• 4-6 Tablespoons fresh basil -diced


• Sirachas hot sauce to taste-optional

Directions:

1. Soak cashews overnight in warm water or for 1 hour in hot water. Drain.


2. Place cashews in food processor, add 3/4 cup water,2 clove garlic and chicken bullion. Process until smooth.


3. IN a large kettle cook onions until they begin to brown, about 7 minutes.


4. Add red pepper and garlic, and cook for another3-4 minutes


5. Add chickpeas, kale, and about 6 Tablespoons of the cashew mixture


6. Cover immedietly and reduce heat to medium. Cook stirring until sauce thickens 2-3 minutes


7. Add fresh basil and b lack pepper an Siracha Sauce if desired

Verna's Quinoa Pudding

This is really very tasty, especially with fresh strawberries on top.
You know quinoa is one of the healthiest grains that you can eat.

Ingredients:

• 1 cup quinoa



• 2 cups water



• 2 cups soy creamer



• 2 Tablespoons pure maple syrup-I would use less next time.



• 1 teaspoon cornstarch



• 2 bananas sliced



• 1/2 teaspoon almond extract



• 1/2 cup raisins



• dash nutmeg



• almonds chopped-optional

Directions:

1. In a medium size kettle, bring water to boil.



2. Add quinoa and simmer until all water is absorbed, about 15 minutes.



3. Add soy creamer, maple syrup, cornstarch, bananas and raisins.



4. Stir frequently, and continue to cook on low heat about 8 minutes



5. Remove from heat, add almond extract, dash nutmeg and nuts.

I really enjoyed this. Felt it was a little to sweet so I would cut back on the maple syrup next time. The recipe did not call for nuts but felt a little crunchy would be good in this recipe.

It was especially good topped with fresh strawberries, which I sweetened with a little Agave Nectar.

I just made this for the second time and doubled the recipe as I will have company tomorrow. I added 1-15 oz can crushed pineapple drained and 1 plus teaspoon coconut flavoring. Also some orange zest. I just made the pudding and after it sets sometimes it thickens too much. If this should happen I will add orange concentrate to give a tropical flair. Next time I am going to add less water and replace with orange concentrate, then cut back on maple syrup. Doesn't that sound good???

I felt it was better the second day. Gave a chance for the flavors to "marry".

Enjoy!!

White Bean Portobello Chili

This is really good. Has a little bite to it but you can easily control it with the Chicken Chili Kit.
Al Hoff brought this to the Pot Luck. Thank you for sharing with us Al.

Ingredients:

• one onion- diced




• 1 rib celery- diced1 zucchini-diced




• 1 poblano pepper-seeded and diced




• 6 oz. diced portabello mushroom




• 1 cup fresh or frozen corn




• 2-15 oz. white beans-low sodium




• ++1 pkg. Williams Chicken Chili-0 sodium




• 2 cups water or veggie stock




• fresh squeezed lime juice



• Freshly ground black pepper



• cilantro to taste

Directions:

1. In a large, sprayed kettle, saute onions, celery and pepper.



2. Add zucchini and saute a few minutes.



3. Add mushroom and corn, continue sauteing a few minutes



4. Add liquid and seasonings, continue simmering 10-15 minutes.



5. Add lime juice, fresh ground black pepper and cilantro to taste.



6. This seasoning is at Festival Foods:

• asile 4 right hand side



• top shelf as you go to the back of the store

Enjoy the nice weather!!

June 7th Cooking Class at Kathleen and Peter Davidson's

This was my third cooking class.

We had 14 people in attendence. Everyone seemed to really enjoy the class. I will be doing another cooking class this fall, but in the future it will probably be at my home. Kathleen and Peter did such a fabulous job. Nancy Schroth was also a huge help. We thought we would be cleaning up until midnight, but thanks to Nancy, Laurie an Jeff Carpenter we had it all done in no time. Thanks to the Carpenters for following me home and helping me lug everything into my home. Some advantages to being 71, I get lots of help.

The group wanted a class 4 times a year. Everyone signed up for the next class. If you are interested please let me know by emailing me at verna.v@att.net

What a great bunch of people. You are just the best!! You have all become such good friends.

Last year I wanted to do a ice cream social. Jeff Carpenter said he would have it at his home this fall. We will be tying it in with a bike ride with a ice cream social after. Doesn't that sound like fun. Will give more info as soon as we set a date. thanks Jeff and Laurie for doing this.

Thank you Katheen and Peter for opening your home to this great get together.
Your wonderful.

Would ypu like to see something really Beautiful??

These are just some of my German Iris that are in bloom. Everyday more color's are opening up. Aren't they just gorgeous!!!

Been really busy with yard work. I am trying to make my yard more maintenance free.

Closing up more flowerbeds and putting in grass. So much easier to cut grass then to maintain many flowerbeds.
It is a lot of work to get to that point.

My garden is planted and for the most part everything is up. The weeds sure love this heat.

I have my cooking class tomorrow evening. Really looking forward to it.

Hope you are enjoying this hot weather. A couple of weeks ago we wanted it to warm up. 75 with no humidity is perfect for me.

Hope your doing well

Stay cool!!!

Verna's Rhubarb Orange Muffins

I have been experimenting with this recipe, They are very moist and oh so good.

• Ingredients:


• 2 1/2 cups Whole Wheat Pastry Flour


• 2 teaspoons baking powder-without aluminum in


• 1 teaspoon baking soda


• 1 teaspoon ground cardamon


• 1/2 teaspoon salt-I did use


• 2 1/2 teaspoons orange zest


• 3/4 cup fresh squeezed orange juice



• 1 cup unsweetened applesauce



• 1/2 cup Agave Nectar-go easy on this. I used a couple tabl. less than 1/2 cup



• 1 teaspoon vanilla extract-please no imitation


• 2 cups chopped rhubarb


• 1 cup chopped walnuts



• Turbinado Brown Sugar

Directions :

1. Set oven at 350 degrees- Bake about 20 minutes



2. Mix together flour, baking powder, baking soda, cardamon and salt in a large bowl.


3. In another bowl mix together, orange zest, orange juice, applesauce, Agave Nectar


4. and vanilla extract.


5. Gently fold wet ingredients into dry ingredients with a wooden spoon-do not over mix.


6. Add rhubarb and nuts, fold in.Spray small muffin tins, add batter.


7. Sprinkle tops with Turbinado sugar.


8. Bake 350 degrees for about 20 minutes

Enjoy.

Have a great day.