Watership Down Kitchen

  When the summer heat and turned to pouring rain, nothing beats a hearty beef and veggie casserole after teaching voice and farm chores. The veggies I used were what I had at hand, but I could see easy substitutions for bell pepper, corn and peas, for example. Ingredients : 1 pound ground beef 1 cup sliced mushrooms 1 cup broccoli 1 cup sliced carrots 2 onions, sliced 3 Yukon gold potatoes, sliced 2 cloves garlic, minced 1 can biscuits 1/2 cup mozzarella cheese 2 tablespoons Worcestershire sauce 2 tablespoons Balsamic vinegar 1 tablespoon Dijon mustard 1 cup chicken broth 1 teaspoon paprika 1 teaspoon cayenne salt, pepper, butter, oil Method : In a large skillet on medium high heat, add oil to coat the pan and potatoes. Cook until browned on all sides and slightly soft. Add onions; cook until translucent, about 4 minutes. Add 1/2 teaspoon each paprika and cayenne and salt and pepper to taste and cook for about a minute. Add the broccoli and carrots and add a lid to the pan, Steam for

I first posted this recipe in 2017; it's a special recipe to me because my grandmother Mimi taught it to me. It has almost been a year since she passed on, and this is my first time making it since then. My horses, Sven and Cowboy, moved home today and I wanted to make something special to celebrate (and reward my husband for all his hard work around the farm). I miss Mimi, but making her food makes me feel like she is still with me. She loved animals, and would have gotten a kick out of my growing farm-life.  Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of butter, softened 1 teaspoon vanilla 1 teaspoon almond extract 1 14 ounce can of blueberry pie filling (suggested variations: cherry, apple, pineapple, strawberry, peach) Powdered sugar, for serving Method : Preheat your oven to 350 degrees. Prepare a 9 by 13 inch pan with Baker’s Joy. Set aside. Cream together the butter and sugar until fluffy. Add the eggs one at a time, allowing each egg