Well it has been a wild few weeks!!! There has been so much going on that I had to take a little break from the Blog, but I am back writing again and I'm so glad to "see" you!
The month of May was full of strawberries, Squash, zucchini and lots of kitchen work LOL! I have been canning Strawberry Jam, Strawberry Jalapeno Jam and Zucchini Relish. I made several jars of Strawberry Butter and Strawberry Freezer Jam and let's not forget all the yummy baked goods!!!!
The strawberries for us are done, BUT blueberry season is ALMOST HERE!!!!! We know for sure we will be picking to us in our kitchen for the jams, butters, baked goods and more. What we don't know just yet is if we will be able to offer just the berries to sell, so be sure to watch for updates for sure!!!! WE LOVE blueberry time!!!
We have a new adventure at our house! We have a what some call a "She Shed" but I call it a Guest Room :)
I LOVE interior design and decorating SO this is right up my alley!!!! I am so excited to get inside and start finishing the inside! Martin has been busy running electricity to the building and putting in outlets for me! I have our newest video uploaded on our YouTube channel! Just click the button to go and see!
Be sure to go to our Facebook page for pictures and updates too! Here is that link :)
Just a quick reminder of our NEWLY published cookbook!!! You may purchase it instore of coarse, but you may also purchase it RIGHT HERE on our website SHOP! We are looking forward to hearing all about your favorite ones that you have tried!
Speaking of recipes......here's a great cake recipe perfect for all these sunshiny days!!!
Mello Yellow Poke Cake Recipe
Make this Mello Yellow Poke Cake for a delicious dessert with a zesty twist. A delicious lemon cake made with a classic soda and pineapple, you and your family will want to have this cake again and again!
1 (16.5 oz.) pkg. lemon cake mix
1/3 C. vegetable oil
1 (12 oz.) can or bottle Mello Yellow soda
1 (8 oz.) can can crushed pineapple, drained
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) tub frozen whipped topping, thawed
1/2 C. toasted or plain sweetened flaked coconut
Place 1 package lemon cake mix in a 9″ by 13″ pan. Make a well in the center of the cake mix.
Pour 3 eggs, 1/3 cup vegetable oil, and 12 ounces Mello Yellow soda into the well. Mix until blended.
Fold in an 8 oz. can of crushed, drained pineapple. Spread the batter evenly and bake according to package directions (should be approximately 45 minutes).
Once the baking is done, poke holes inside it with a wooden spoon.
Drizzle a 14 oz. can of sweetened, condensed milk over the cake. Allow it to cool.
Spread an 8 oz. tub of whipped topping over the cake.
Top with 1/2 cup flaked, toasted coconut. Refrigerate for at least 2 hours.
Now doesn't that sound and look delicious???? YUM YUM!!
Well time to sign off for this weeks blog.
Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure! Stay tuned for more fun very soon!
Until then, blessings from our house to yours!!
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