All in a days work

Today started early with some lawn mowing exercises. I moved the yard for the 3rd time in 4 years, I thought it was getting a little long even for GREEN people. Mowing was followed by filling the bird feeders, hummingbird feedings and weeding the 6 gardens. My 2 year old was with me every step of the way, his favorite part is to water when we are all done.

We finished the yard work, just as the crockpot had our Sweet and Sour Pork Chops done. All I had to do was cut up summer squash and cook some rice with almond silvers and we had lunch.

I thought since all the activity occured this morning we would hide out in the house today baking. We had some excess blue berries from my fathers generosity so I decided to make Blue Berry Buckle.

Cream 1/4 c butter, 3/4 c sugar, and 1 egg.

Combine 2 c flour, 2 t baking powder, and 1/2 t salt.

Alternate adding dry mix with 1/2 c milk total to creamed mixture.

Add 2 T flour to 1 pint blue berries and then fold into thick mixture.

Make crumb topping, by squashing 1/4 c soft butter, 1/2 c sugar, 1/3 c flour and 1/2 t. cinnamon with a fork. Sprinkle on to batter.

Bake at 375 degrees for approx 1 hour, start checking at 50 minutes with a chop stick or something thin. I recommened using a grease springform pan like you would use for cheese cake.

The kids make what they call Sushi Balls while I mixed up the Blue Berry Buckle.

1 cup creamy peanut butter

1/3 cup honey

2 t. cocoa powder

1/2 cup raisins

1/4 cup coconut

1/2 mini chocolate chips

Combine all and refridgerate for 2 hours. Take a cookie spoon and drop into a bowl of coconut flakes (1c), roll into hands forming a ball, then roll in sesame seeds and flax seeds (2/3c) and then roll into cashews crushed (2/3 c). The dip measurements are approximate, as some kids can get more to stick to the peanut butter rolls. Place the Sushi Balls on the cookie sheet and then refrigerate to harden and then you can place them in a covered dish in the fridge to store.