The Farm Stand

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Hobby Farm of fruits and vegetables, cookbook author, food blogger, dahlia grower, recipe creator, e-commerce entrepreneur, skin care creator, influencer
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10/17/2026

How is the color change in your neck of the woods! We are just now starting to see some color change here in West Central Illinois. Leave us a color pic in the comments today!

10/17/2026

Nebraska Huskers play the Oregon Ducks tonight….like 10 pm 😳. I’m planning on drinking coffee at 8:30 lol. The couch after 9:00 pm puts me to sleep!
Natural curly hair today …still growing out my pixie! 😆. Lord help me. Ha! I’m being an oak…going to keep going. 🤞

Rhubarb Lipstick …love this shade for Fall. 💄👄

https://www.thefarmstandkitchen.com/our-shop

10/17/2026

Have a great weekend everyone! 🍁

10/16/2026

CREAMED CHICKEN

3/4 cup sliced White or Baby Bella mushrooms
1/4 cup finely chopped green bell pepper
1 Tablespoon butter
2 cups cooked chicken, chopped
2 oz chopped pimientos, if desired
1/4 cup butter ( 4 Tablespoons)
1/4 cup all purpose flour
2 cups chicken broth
1 teaspoon salt
1/2 to 1 teaspoon pepper, or to taste
1 cup whipping cream or half n half
2 egg yolks

Lets make it-

Sauté mushrooms and green bell pepper in 1 Tablespoon of butter until tender. Stir in chicken; set aside. In a small saucepan, melt 1/4 cup butter over low heat. Whisk in flour, salt and pepper until smooth and bubbly. Gradually add the chicken broth while whisking. Cook till thickened. Combine the chicken mixture and sauce mixture. Heat whipping cream ( microwave 1 minute works great) and whisk in the egg yolks. Stir into chicken mixture and heat throughly over low heat, but do not boil. Simmer a few minutes and you are good to go! Serve over rice, toast, biscuits or Mexican Cheese Scones!

Bonus recipe 👇👇👇

MEXICAN CHEESE SCONES

3 cups all purpose flour
6 teaspoons baking powder
1/2 chili powder ( I use hot Mexican CP)
1 Tablespoon granulated sugar
2 cups grated Parmesan Cheese
5 1/2 Tablespoons cold butter, cubed
1 1/2 cups milk
1 egg + 3 Tablespoons water for egg wash, optional
1/4 cup cornmeal ( fine ground)
1/4 cup grated Parmesan Cheese
Melted butter for tops

Lets make it-

Preheat oven to 425 F. In a bowl, sift the flour, baking powder and chili powder. Add sugar and the 2 cups of Parmesan Cheese; mix to combine. Cut in butter. Add milk and mix just till combined. Gather your dough and transfer to a floured board. Roll into a 12 inch long log.

In a small bowl, combine the corn meal and 1/4 cup Parmesan cheese. Pour over the log and roll to completely cover. Some will fall off, and that’s ok. Place log on a parchment lined baking sheet then slice into 12 pieces and scatter them on the baking sheet. If desired, you can brush the tops with a little egg wash. ( optional) Bake for 12 minutes. Remove from oven and brush the tops with melted butter. Serve.

10/16/2026

Give your kitchen a little refresh! 🍁👌🏼

I LOVE this beautiful teak wood utensil set so much that I decided to offer it on my website! A couple of my old wooden spoons were nearing the end of their days (and believe me, they’ve stirred a lot of good food! Ha!), so I treated myself to a new set. You guys, these are gorgeous! The natural wood color is beautiful, the utensils are generously sized, and teak is known for its durability. Just a really lovely set that looks as good sitting on the kitchen counter as it does in your hand while cooking!

Check them out on the website this weekend! And while you’re there, our soups are back in stock, and I’ll be busy packaging freshly roasted Farm Stand coffee today, too!

A little something for your kitchen, your pantry, and your coffee cup! ☕🍳

10/16/2026

Hello friends!! 🍁

Protein waffles…I love them! Most days I try to have a proper, healthy breakfast, but some days I just want a big ol’ stack of waffles with butter and pure maple syrup! LOL. I guess today is one of those days! 🧇☕️

I have to be honest here, friends…I need a “ME” day! It’s been a doozy of a week, and I think today I’m going to be a little kind to myself. A relaxing day, no big plans, no rushing around, just a little peace and quiet.

Oh wait! The kids have early dismissal today, and guess who’s on pickup duty? ME! 😂 Well…so much for that plan! Grandma duty calls! Maybe I can squeeze in a little relaxation somewhere between waffles and the school pickup line. Ha!

And can we just talk about this WEATHER?! The colder temperatures have finally arrived, and I am one happy girl! Bring on the sweaters, cozy blankets, and chilly mornings! 🍁

Have a wonderful day, everyone! Be good to yourselves today. Sometimes we all need a little extra grace…and maybe a waffle or two! ❤️

REBECCA’S PROTEIN WAFFLES

1 cup old-fashioned rolled oats
½ cup cottage cheese ( I use low fat)
2 large eggs
½ cup plain Greek yogurt
¼ cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 tablespoon pure maple syrup or honey (optional)
Pinch of salt
Butter or cooking spray for the waffle iron.
Let's Make It!
Add the oats to a blender and blend until they resemble a fine flour. Add the cottage cheese, eggs, Greek yogurt, milk, baking powder, vanilla, cinnamon, maple syrup, and salt. Blend until the batter is smooth and creamy.
Let the batter rest for about 5 minutes while your waffle iron preheats. The oats will absorb some of the moisture and help create a fluffy waffle. If the batter becomes too thick, add another splash of milk.
Lightly grease your waffle iron and pour in the batter. Cook according to your waffle maker's instructions until the waffles are golden brown and lightly crisp on the outside.
Serve warm with a little butter, pure maple syrup, and your favorite fresh fruit!
Farm Stand Kitchen Tip: These waffles freeze beautifully! Let them cool completely, freeze individually, and pop them into the toaster for a quick homemade breakfast.
Protein: Approximately 13–15 grams per waffle, depending on the cottage cheese, yogurt, and milk used, before toppings.
And yes, a little real butter and pure maple syrup are absolutely welcome on these!

10/15/2026

Good morning, friends!

Well, yesterday was an interesting day! Dave had his EMG nerve testing, and we found out he has carpal tunnel syndrome in BOTH wrists! We knew his left wrist was bad (Dave is a lefty!), but it turns out it’s quite severe. He even has muscle damage in his thumb from the severity of it. His right wrist is moderate. He’ll head back to his orthopedic specialist, and it looks like surgery may be in his future. Like Dave needs one more health issue to deal with…Lord help us! 😂❤️ That man has a lot on his plate these days.

Now, I have a question for you! How many of you take daily supplements? And what’s ONE thing you take every single day that you wouldn’t want to go without? I’m curious!

I’ve always leaned toward a more natural, alternative approach to my own health. As many of you know, I have MS, and I’ve found a routine of supplements, meditation, and diet that works well for me. Now, I’m certainly not suggesting this is the answer for everyone with MS. Supplements aren’t a cure or a replacement for proven medical treatments, but some can help address nutritional deficiencies or certain symptoms.

My daily routine includes Vitamin D3, zinc, alpha lipoic acid, fish oil, turmeric, B12, cinnamon, magnesium for sleep, and a little shot of NingXia Red. I also try to stay away from processed foods and sugar as much as possible. 👍 It’s simply the routine I’ve found works for me, and I know everyone’s health journey is different.

Well, today I’ve got a FULL schedule ahead of me. Booooo! 😂 But you know what? I’m grateful. Grateful to get up, have things to do, places to go, and the ability to be productive. That’s a blessing in itself!

And here’s something I’ve been thinking about lately. We spend so much of our lives taking care of everyone else that sometimes we forget we’re worth taking care of, too. We have families to love, grandchildren to spoil, memories yet to make, and so many beautiful ordinary days ahead of us. Taking care of ourselves isn’t selfish. It’s one of the ways we make sure we can keep showing up for the people and moments that matter most. Give yourself a little grace, get some rest when you need it, nourish your body, and don’t feel guilty about slowing down. We’re not getting any younger, friends, but there’s still a whole lot of living to do! ❤️

Now, tell me about those supplements! I’m always interested in hearing what others have made part of their daily routine.

Have a wonderful Thursday, friends! Be good to yourselves and to one another! ❤️

PS- …I like Life Extension Vitamins. 👌🏼

10/15/2026

BUTTERY ALMOND CRUNCH

1 Tbsp. plus 1/2 cup salted butter, softened and divided
1/2 cup sugar
1 Tbsp. light corn syrup
1 cup sliced almonds

LETS MAKE IT-

Line an 8 inch square pan with tin foil; butter the foil with 1/2 Tablespoon butter. Set aside.

Spread the sides of a heavy bottomed saucepan with 1/2 Tablespoon butter. Add 1/2 cup butter, sugar and corn syrup. Bring to a boil over medium-high heat; stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into the prepared pan. Chill till firm.

Invert pan and remove foil. Break candy into pieces. Yields 10 ounces.

Alternative method: instead of using the pan, butter a sheet of foil heavily, and pour the candy onto it and let it cool. Either way works! Pick your method!

10/14/2026

SMOKED JALAPEÑO POPPERS🏈

12 Jalapeños , cut into 24 halves
8 ounces of Boursin cheese ( recipe below👇)
1/2 cup extra sharp cheddar cheese ( shredded)
1/4 cup fresh minced pineapple, squeezed of excess juice
1/2 cup of smoked rib meat ( or other cooked meat of choice, bacon works too)
Paprika for dusting

LET’S MAKE IT- 🏈

Lay the jalapeños on a foil lined baking sheet.
In a bowl, mix the softened Boursin cheese, cheddar cheese, pineapple and rib meat. Stir to combine. Stuff the peppers with the cheese mixture until level with pepper top. Don’t over fill. Sprinkle with paprika.

Heat smoker to 300 degrees. Smoke for 15 -18 minutes. We used peach wood. They will cook perfectly and not run over if you smoke them at a low temp (275-300). You can also bake them in an oven if you don’t have a smoker. 375 for 15 minutes. Watch them carefully so they don’t ooze out. Enjoy!

HOMEMADE BOURSIN CHEESE🏈

8 ounce brick of cream cheese (you can use low fat) or spreadable
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon freshly ground and finely ground black pepper
2 teaspoons fines herb blend (Fine herb blend is classic mix you can buy in a bottle. It contains parsley, chives, tarragon, chervil, and occasionally marjoram)

Prep. Let the cheese sit at room temp for about an hour to make it easy to mix. Low fat or spreadable cream cheese are easy to work in 15 minutes or less. Or microwave it for 10 seconds to soften it.

Blend in the seasonings with a fork. Let it age in the fridge for 4 hours or more if possible. This allows the oil-soluble flavors in the herbs to be extracted and marry with the cheese.

Serve with crackers or use in recipes that call for Boursin cheese.

10/14/2026

A bittersweet day! Last night we had a wind shear come through and it took out my Dahlia’s. Booooooo. I was hoping for one more week lol.
I salvaged a couple good ones for the kitchen.

Took all the hummer feeders down today, cleaned, sanitized and have them boxed up to store in the garage till next Spring.

Onward and upward! 🍁

How is your day going?

FYI- 2 parts hot water to 1 part white vinegar for cleaning and sanitizing the feeders. Let air dry and pack in a box.

Address

Camp Point, IL
62320

Website

https://www.thefarmstandkitchen.com/, http://www.thefarmstandkitchen.com/

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