Saturday, October 26, 2019


For those that not been to the Shenandoah National Park or Virginia - I am sharing a few photos of Gods handy work and the eye of a talented photographer.  

This local lady gets access to the park anytime, as I live only 15 miles away, and I back up to 90 acres of beauty!  We get so much traffic from all that want to see the beauty of the season - I stay home on the weekends. 

Sharing photographer, Scott Turnmeyer Photography, lucky for me he lives locally.

Taken recently in Shenandoah National Park October 2019

Truly, walking on the trails is this beautiful

I have spent nights in the park - the beauty is breathtaking

Sunset September 2019 Hogback Overlook 
 The Shenandoah River
The River!  Oh so beautiful

Friday, October 25, 2019


A coworker shared this recipe with me and I love that it is an easy pack for hiking.... He called them "Larry's Healthy Muffins"...

I also add additional spices, feel free to personalize to your preference.  Next time I may add orange or lemon zest. 

With harvest here, these muffins pack nicely, don't need to be refrigerated and would be a great addition to a potluck, BBQ, camping and hiking.

Respectfully Hooterville House - recipe below:

Bake 350 for 18 – 22 minutes (I like moist muffins - I bake about 15 - 18)

Makes 24 muffins..

Weight Watchers 3 points –I freeze them for breakfasts with yogurt

1-½ Whole Wheat flour
¾ cup Oat Bran
¾ Ground Flax Seed
1 cup Nuts of your choice (or you can omit) I like pecans
¾ Cup Brown Sugar (I used Date Sugar) – With brown sugar it is sweeter – but date sugar is GREAT too!
2 tsp soda
1 tsp Baking Power
¼ tsp salt
2 tsp cinnamon
 (note I add a pinch of nutmeg, ginger and allspice) not part of original recipe
2 cups shredded carrots
2 apples (cut into chucks – this time I shredded with the carrots)
1 large egg
¾ cup milk (I used almond milk the first time I made these)

2 Tsp Vanilla  



  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk

  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.



Do your kids, grandkids, friends live far away?  

FOOD is my Love Language!

Here is an option for those wanting to send a "semi-homemade" treat to your loved ones.  

Below is a semi-premade mix.....  I added comments for my daughter in some instructions. 


3/4 c (1 1/2 sticks) unsalted butter, room temperature
        1 1/2 cup granulated sugar (fine sugar)
3 extra-large (3/4 cup, or 6 ounces) eggs, room temperature
2 tsp. pure vanilla extract (use the vanilla bean paste) YUM
1 tsp. almond extract (I also sent some). 
1 1/4 c sour cream, room temperature


2 1/2 c (312g) cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 350 degrees F.

Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for about 3 minutes or until light and fluffy.

With mixer on medium-low, add the eggs 1 at a time, allowing them to incorporate before adding next.

With mixer off, add the vanilla, almond extract, and sour cream. Turn mixer on low until incorporated then high for about 1 minute.


With the mixer on low, add the flour mixture to the batter until just combined. Remove bowl from mixer and finish stirring with a spatula to be sure the batter is completely mixed.

Using a 1/4 cup ice cream scoop or a measuring cup, divide batter into cupcake pans.

Bake for 16-20 minutes or until cupcake springs back when pressed in the center.