Good Morning all My Beautiful Gypsy Lovers…. I hope you are keeping warm if you are in my area… as Fall has hit. Brisk Cool Mornings… Brisk COLD Nights~!!~ After riding with T, helping his Ma with suppers…& well not being in the combine, I realized how lucky I was to sit in there with my hoodie & heater, as I froze my little buns off last night helping T move bins!

Since my fam finished up with Harvest on Tuesday, I have been helping T’s fam to finish up! I offered to do supper tonight to give T’s ma a rest, well more just one less thing to think about. So I am making one my favorite dishes that my Ma makes during the cool fall season. But I will share that with you on my next post! Because today I am sharing with you my first ever BAKING experience since T & I moved in together… (yes we have been living together for 2 years… I hate baking & I don’t have a mixer, or beaters.. or anything, so don’t judge & yes those are valid excuses..)

When I got home last night I whipped up an UpSide Down Peach Cake! I was so nervous & almost in tears because I didn’t want it to fail (Reason 110 why I don’t bake often or at all… It usually is a Disaster!!) But my Gramma made this for us through harvest & it was soooooo delicious that I had to have it again!!

I got the recipe from Use Real Butter’s website!  First off… how could I not like this gal’s site… any country lady knows Butter is Better 😉 So Thanks Jen for the recipe!! Check out her blog here for more Recipes! It is so easy!!

UpSide Down Peach Cake (serves 6-8…serve warm)


3 tbsps unsalted butter
3/4 cup light brown sugar
3-4 large peaches, peeled and sliced thick (like 3/4-inch thick)
8 tbsps butter, softened
3/4 cup sugar
1 tsp vanilla extract
2 eggs, room temperature
1 1/2 cups flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 cup whole milk, room temp. (I used 1%)


Peel & slice peaches. Place in a nice arrangement on the bottom of you pan. I used a square stoneware pan (Pampered Chef, Love it & use it all the time!!). Next in a a frying pan add the butter & brown sugar. Heat until the sugar has dissolved & the mixture starts to bubble. Remove from heat. Turn oven on to Bake 350.

Next make your cake!! Since I’m not a baker I had to hand mix the cake.. this part was a little nerve racking for me at first because I wanted to make sure I had the right consistency..then I realized… “Hey this isn’t that hard!” 😉 So first mix the butter & the sugar until fluffy… (I kept thinking to myself here… IT’S SO FLUFFFFFYYY!!” from Despicable Me). Next WHIP in that Vanilla. Then Add 1 Egg… slowly mix it in… Then add Egg number 2!

Next add all your DRY ingredients in a separate bowl & mix. Then add HALF of the dry ingredients into the wet mixture… next add your milk… then add the rest of your dry ingredients.

NOW…. Drizzle the brown sugar mixture over your peaches…. Then add the cake batter. Smooth the cake batter all over the peaches. Then throw it in the oven. I baked mine for 45 minutes & it was perfect!! (or so it looks… I have not taken a bite yet). But as long as the cake had pulled away from the edges & when you stick a fork or toothpick in the middle no raw batter comes up. So pending on your oven it can bake anywhere from 45-60 minutes.


Then finally when its done, pull it out & let it sit for 20 minutes or so to cool. Then if you wish (I’m not trying this) you can flip the cake upside down onto a serving plate… this will display your beautiful peaches & carmelization! TaaDaa… its that simple.

The only reason why I am not attempting the flip.. is so far I have not failed on this recipe & I feel that could be a clumsy disaster for me… & secondly I will be hauling this out to the field so it will be easier to transport this way.

 Hope you all enjoy this beautiful Fall weekend!!

Luv Ya.. WRG


Day 1 – Favorite Food

Day 1 - Favorite Food

Today is Day 1 of my 30Day Photo Challenge!!
1. Favorite Food – Avocados
Although I have a million favorite foods!! This one is something that I eat pretty close to daily… also it was what I had in the house today.

My favorite thing to make with Avocados is of course Guacamole!!!

5 Avocados
1 Lrg Tomato
1/2 Med Onion
2-3 Garlic Cloves
Lemon Juice
Salt & Pepper

I mash up my avocados first. Then in my little food processor from, Pampered Chef, I combine the tomato, onion & garlic. Once they are at the perfect size (I perfer mine to be a little more chunky, so I usually process the garlic first so its tiny, then add the tomato & onion). I then add it to the avocado, as I mix everything together I add a few dashes of lime juice, & then salt & pepper it to taste.

Serve with your favorite chips!! Mmmm So Delicious!

Happy Thursday & Happy 1st day of August!!

Luv Ya… WRG

Mushroom Sauce for Hamburger

Happy Thursday All!! I realized I have been slacking on the recipes lately. Its been hard through summer.. I just want to make supper then get back outside! Which I am sure is what all you want to do too. 🙂

Yesterday I was completely wore out… But luckily my brain was still half working because right before I left to work I remembered I had some of T’s Mom’s frozen meatballs in the freezer.. Phewff!!!

So when I got home I got right to work making a quick delicious mushroom gravy for the meatballs. Here is the recipe I threw together:

Mushroom Gravy 

1 can Mushroom Soup

1 pkg of Gravy Mix (dry)

1/2 medium Onion, chopped

2 Garlic Cloves, finely chopped

6-8 fresh Mushrooms, sliced

2 tbsp. Worcestershire

2 tbsp. Red Wine Vinegar

Salt & Pepper to Taste

dash of Olive Oil

In a medium skillet, add a dash of olive oil. Over medium heat add the garlic, onions & mushrooms. Let them saute until tender. Then add the mushroom soup, the gravy mix, Worcestershire, & red wine vinegar. Whisk to mix. Bring to a slight boil, then let it simmer for 3-4 minutes, stirring occasionally. Then add salt & pepper to taste. I added a lot of pepper!! I then added my meatballs to let them soak up some sauce. But you can also just pour the sauce over your dish before you serve.

I served it over our favorite meatballs on a bed of pasta with garlic toast & fresh picked cherry tomatoes!

Here is a picture… I took it with my IPhone so I apologize it is not the best.


It was delicious!!! Quick & easy! So make sure to snag a few of your mama’s meatballs to have on hand for those quick meal days.

Have a wonderful day!

Luv Ya… WRG


Banana Bread by Hair By Heer

So our beautiful lady over at Hair by Heer decided to share with me her favorite banana bread recipe!! I haven’t had a chance to whip us up a batch, but by looking at the picture she sent me, along with the ingredients how could this possibly not be incredibly delicious!!!

The Best Banana Bread - Hair By Heer
The Best Banana Bread – Hair By Heer

Hair by Heer – I love banana bread!!!! I’ve only tried about 3 different recipes, all of which have turned out great, but there is something about this one I’ve been making lately that just takes the cake! Maybe it’s the super moist inside, maybe it’s the slight crunch of the crust? I don’t know, but I looooove it and thought everyone needs to taste what I’m talking about:)
Original recipe out of- Taste of Home “The Best of Country Cooking” 2010 editon, submitted by Emily Gedenberg
I’ve altered the recipe as hers yields 2 to 1 and switched the vanilla instant pudding for pistachio because that’s what I had on hand(equally as good, but makes it green prior to cooking haha)

The Best Banana Bread

1 1/4c flour
3/4c sugar
1pack vanilla instant pudding
1tsp baking soda
1/2tsp salt
1/2tsp cinnamon
2 eggs
2 ripe mash bananas
1tsp vanilla
Handful of nuts(I used chopped walnuts)

-Mix first 6 ingredients together
-In separate bowl mix remaining Ingredients(minus the nuts). Combine the 2. Pour into greased  8×4 inch loaf pan. Sprinkle with chopped nuts and bake at 350 for 1hour

Thanks for the recipe Hair by Heer!!! Hope you all enjoy your day!

Luv Ya… WRG

Cheese Stuffed Meatloaf

I had a bunch of hamburger that  I have been wanting to use up… while I was thinking of what to do with it, I thought MEATLOAF! I have not had meatloaf in ages. I find meatloaf can either be incredibly delicious, or not so delicious, so I was a little worried about how to make mine. I searched a lot of different meatloaf recipes online, & jotted down notes on things I thought I would like to add… & the things that I did not want to add.

With my notes I came up with my own version, & I must say it was a hit!!

Cheese Stuffed Meatloaf 

Serves 4


1.5 lbs Ground Beef

1/2 cup Rolled Oats

1/4 Ketchup

1 Egg

1 small-medium Onion

1 cup cubed Cheese (give or take a few cubes, use as much or as little as you would like)

1 tbsp Oregano

1/2 tbsp Thyme

2-3 Garlic Cloves

1 tbsp Dijon Mustard (I used Horseradish Dijon..Yum!)

4-5 dashes Worcestershire Sauce

Sauce..aka Topping

1/2 tbps Dijon Mustard

1/4 cup Ketchup

2 tbps Brown Sugar



Preheat Oven to 375F. In a saucepan, saute’ your garlic & chopped onions in a dash of olive oil until soft & fragrant. Take off heat & let cool. While it is cooling, lightly whisk your egg in a separate bowl. Then pour it over the hamburger, toss in the oats, ketchup, mustard, Worcestershire, oregano, & thyme. Mix in well with your hands… Get Messy!! Then add in the onions & garlic. Once it is all mixed in, add the cheese cubes & mix together again lightly. I tried to keep all the cheese in the middle of my hamburger ball.

Mixing Hamburger
Mixing Hamburger

Once it is all mixed in, take a cookie sheet & line it with parchment or tinfoil (think I’ll use tin foil next time). I sprayed a very light coat of Pam on the parchment paper. Then put your hamburger on the cookie sheet & form into a nice loaf. You could also make a couple smaller loaves if you wished. Once they are made, mix together in a small bowl the ketchup, mustard & brown sugar. Paint the sauce all over the top of the loaf!

Make Loaf & Paint On Sauce

Then lightly cover the loaf with another sheet of tinfoil & place in the middle of your oven. Cook for 30 minutes covered, then 20-30 minutes uncovered. You want the center of your meatloaf to read 160F if you have a meat thermometer. If not just use your judgement.

Once it is cooked. Let it cool slightly…. then cut & serve!

Finished Meatloaf
Finished Meatloaf

As you can see I still need some work on my food photography… & to be honest T presented his plate a lot better then I did trying, so I used his plate instead of mine for the pictures.

But presentation aside, it was sooo delicious & we loved it!! T gave it a big thumbs up!!

It was so moist, & cheesy. I paired it with ranch mashed potatoes & horseradish carrots (I will be posting the carrot recipe soon!)

Its a great meal on those cool, drizzly days.

Luv Ya… WRG

Sweet & Spicy Salmon

Last night I wanted a quick delicious meal (as always), then I remembered I had a salmon in the freezer. There are a lot of different fun ways to make salmon, bake it, broil it, grill it.. etc!

I wanted to try something different as for a rub…. so I did a little searching on the ole Pinterest & this is what I came up with!

Sweet & Spicy Salmon

1 piece salmon

1tbsp. Brown Sugar

1/2 tbsp Paprika (or Smoked Paprika)

1/2 tbsp Onion Powder

1/2 tsp Garlic Powder

1/2 tsp Chilli Powder

1/2 tsp Salt & Pepper

a Pinch of Cayenne Pepper

Directions: Preheat BROILER to 500 degrees. Lay your salmon on a non-stick cookie sheet, (I spray with Pam, just incase… hate the sticky mess!). In a small bowl mix together all dry ingredients. Once mixed sprinkle over the salmon & press the spices lightly into the salmon.

Broiled Salmon

Throw (not literally..!) salmon under the broiler (top rack) for 8-10 minutes. If you like your salmon to have a bit of a crunchy crust.. you will LOVE this recipe! It has the nicest look, giving you the crust with the middle being tender! This recipe would also work great on the grill… on those real hot days!

I paired my salmon with some Alfredo Rotini, corn & fresh garden salad!

Supper is Ready

It was summery, light & Ohhhh Sooo Tasty!

Happy Tuesday

Luv Ya… WRG

Tailgate Soy Greek Salad

Last night I took T out some supper. It had to be quick & easy, so I threw a fresh pizza in the oven & whipped up a quick fresh veggie salad!

I actually measured things this time for the salad so I could share it with you all. Yipppeee!

Soy Greek Salad

Serves 3-4

1/2 Large English Cucumber

1 Large Tomato

1/2 Small Purple Onion

7oz can of Diced Olives

1 Avacado

3 tsps Soy Sauce

1 tbsp Olive Oil

2 Squirts of Lime Juice

Salt & Pepper to taste

Soy Greek Salad
Tailgate Soy Greek Salad

Dice all veggies into nice bite size pieces. In a small bowl mix together the soy sauce, olive oil, lemon juice & salt & pepper. Mix well. Then pour over your veggies, stir, chill & serve!

I would also recommend adding Feta Cheese.. unfortunately I did not have any.

I found with the sauce that I may not have needed that much, so use to your own discretion. I think next time I will make it, I will add more veggies & keep the sauce at the same measurements. Forgive me as I am new to this creating recipe thing… I just want to make sure when YOU make it that it tastes as delicious as I had thought! 😉

Oh you are probably wondering why I had this photographed outside on the tailgate of my truck…. Well seeing I got home from work near 6 o’clock, I had to run supper out to T (who was in the field spraying) leaving me no time to take pictures of this at home. So instead I did it while waiting for T to get over to me. Its so Fun having tailgate suppers!!

Tailgate Soy Greek Salad
Tailgate Soy Greek Salad

Its quick, its easy & it gets those guys eating their veggies, as it is quite tasty!

After T finished chowing down.. (I took my pizza to go cause I can’t keep up) I hopped in the sprayer & road with T until he finished that piece! It was so fun, he laughed threatening me that I had to get out after the first swipe.. but I realized I hadn’t took one breath yet from filling him in on all the stories I had that day. So I took a breather, then I burst out laughing because as he quickly looked back & forth at his booms to ensure he was far enough away from the trees, his mullet was flopping behind. Yes you heard me right… Mullet!! Apparently its the new seeding ritual, so him, his brother & best bud think. He suggested I put it on my blog as a hair tip for the Farmers… but don’t worry ladies.. I wouldn’t do that to you! There is not enough room in the world for that many Mullets!

Needless to say… I’m looking forward to getting my handsome man back after seeding… I’m going to suggest a Post-Seeding Buzz Cut Party! Any of you who have men with scary haircuts, or overgrown facial hair because of no time through this busy season are welcome. We will have them looking cleaned up & handsome as ever once they leave.. 😉

Happy Hump Day All….

Luv Ya… WRG

Baked Chicken w/ Herb & Cheese Breadcrumbs ( A Rachael Ray Recipe!)

I seen this recipe on Rachael Ray’s show last week.. It looked soooooo Goooood! So of course I HAD to try it! Turns out it is by far DELICIOUS & super easy to make!

Here it is…..

Baked Chicken with Herb-and-Cheese Breadcrumbs
Rachael’s Version

Ingredients ( Serves 4)

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 to 1 1/4 cups Panko breadcrumbs
  • 1/3 cup grated Parmigiano-Reggiano (a fat handful)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 4 pieces boneless, skinless chicken breasts
  • Olive oil, for drizzling
  • Salt and pepper
  • About 2 tablespoons Dijon mustard ( I used Horseradish Dijon… YUMMY)


Preheat oven to 400°F.

Melt butter over medium heat in a small skillet; swirl with garlic for 2 minutes. Pour butter and garlic over breadcrumbs and cool. Toss with cheese and fresh herbs.

Drizzle chicken with EVOO and season both sides with salt and pepper. Slather each piece of chicken with mustard and press that side into the breadcrumb-and-cheese mixture. Arrange chicken on nonstick or parchment-lined baking sheet and bake 20 minutes or until juices run clear and breadcrumbs are deeply golden.

My Creation of the Herb & Cheese Baked Chicken!

I then paired this chicken with rice & a parsley salad. I am not a huge fan of parsley, however I thought I would try it ( as Rachael Ray said it goes perfectly with the chicken).

It was good.. but I think next time I will substitute the parsley for spinach instead.

Parsley, Tomato, Red Onion, Olive Oil & Salt & Pepper to taste.. Mix & Enjoy!

This chicken took me NO time to prepare & it was a huge HIT at the dinner table! Plus the best part is you don’t have to follow the herbs to a tee… you can mix in your favorite herbs instead… you can’t go wrong!

Give it a try & let me know how it turns out!

Luv Ya… WRG

Mmmm Mashed Spuds

It seems like this last week has been a week where our fridge is packed full of leftovers… But I’m not complaining as it has made for some easy lunches… or quick suppers!

The main leftover dish in our fridge is Mashed Potatoes. Mmmmmmm how we loved mashed spuds… I had a pretty decent container full, then the other day T’s ma sent us home with another container full of mashed spuds with bacon. So we are fully stocked! Plus you NEVER turn down leftovers sent home from your mom’s… that would just be the dumbest thing possible.. seeing your mom is by far the best cook around! You take them graciously & stuff yourself if need be.. as you do not want to throw them out. 🙂

Yesterday morning I made a pot of Chilli in the crockpot for T, as I thought I was heading to the farm to de-worm the horses that night. Plans had changed throughout the day, which was nice seeing I too got to come home to supper prepared… I then opened the fridge to get a glass of milk when I seen the two mashed potato containers staring at me.. seeing I am the sucker I am & love them.. I thought….

Why not put a scoop of spuds in the bottom of my bowl… add the hot delicious chili.. sprinkle some cheese on top & add a few nacho chips to the side for dipping!?

Sooo that is exactly what I did! It was delicious.. filling & soo soo savory! I must admit I did eat a little more then I should of.. but I felt that was okay seeing I actually got my ass in gear when I got home & worked out for an hour. Right.. that evens out.. !?! 😉

When T got home from shoveling grain I prepared him his bowl full of awesomeness. He too loved it! But then again what man after working a long day doesn’t love bacon mashed potatoes  chili, cheese, & nacho chips! It’s like a bowl of heaven for them!!

Anyway, this is one idea I had to use up some leftovers & I will most definitely be trying this again… What do you like to do with your leftover mashes spuds.. I need some more ideas!?

Luv Ya… Hungry WRG

Quick & Cheesy Tuna Casserole

Last night T & I had a few things we had to get done… getting home at 6:00pm doesnt always give you all the time you need… to make supper, get your things done & get ready for bed.

So I made a quick dish that always pleases at our house… Tuna Casserole!!

I threw my own recipe together last night… Of course I didn’t measure anything so hope it turns out okay for you too!

Quick & Cheesy Tuna Casserole – Serves 4-6 people


3 cups Macaroni, cooked

1 can Tuna, drained

1 can Mushroom Soup

1 can Cream of Chicken Soup

1/2 can of Milk (half a soup can..;))

2 tbsp Mustard (I used Dijon w/ Horseradish.. has a nice slight bite!)

1 cup Peas, thawed

Salt & Pepper to taste

Grated Cheese

Crumbled Nacho Chips


Preheat oven to 400F. Meanwhile cook pasta. Once pasta is ready, mix in all the ingredients above except the cheese & nacho chips. Once mixed, put in a baking dish. Sprinkle grated cheese & crushed nacho chips on top. Bake for 25 minutes. I usually keep an eye on mine after 20 minutes… but once the edges are bubbling you know its good to go! Then Serve. 

Again.. I am not the best at food photography…


As you can tell it MUST be good seeing I already have a scoop taken out, before I realized DAMN I should have taken a photo. So Sorry… but we were hungry & it smelled so delicious!

Give it a try.. its simple, fun, quick & different for those busy weekday nights!

Luv Ya… WRG