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Jessica Tibbetts


active 8 years, 4 months ago

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  • Rosina, Thank you for you comments. I am flattered that someone so far away from the US has read my post. And no, slaughtering live fowl for food isn’t strange to me. It commonly occurs around here. Turkey, Guinea, Chicken, and Rabbit are all from the farm and all are grown and harvested by my […]

  • HELLO Jim in Colorado!
    I agree with CindP, please share your outdoor cooking recipes. I was just dreaming of a smokehouse this morning. Do you think an old tobacco curing barn would make a good convert?
    Glad you are here.

  • lisabetholson: Thank you for the compliment! Please do try anchovies. They melt down and are far, far less fishy than sardines. They simply impart a nice flavor reminicent of the ocean, but NOT fishy. I think they’ve gotten a bad rap. I was afraid to use them for many years and when I finally did, […]

  • ThumbnailOK, so I now have this fabulously large kitchen. I have a pantry full of home-canned goods and I am slap in the middle of winter. This is part of last year’s canning exploits. Some has been eaten, some is elsewhere. Not too shabby for a half-season garden! Well, winter down here, although cold this year, […]

  • Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons […]

  • OOO! My husband used my pyrex loaf pan as the dish he poured water into for the 5 minute bread he makes so well. He usually uses a metal loaf pan, but he couldn’t find it. The pan needed to sit in the 450 oven while it came to temp. When the water hit it […]

  • OOO! I just made yogurt in the slow cooker last night! It is not as creamy as the french version I am used to, but I like that I can control sugar and flavors. Making some of iot into Greek-style later today. Now GRANOLA! Sweet. Thanks Cindy P!

  • We have been doing this for about a year now and loving it! You are right, there is no comparison. I think the molasses adds adepth that the store bought lacks. Glad to see others are loving it, too!

  • The pan was a gift many years ago, but I do believe it came from Walmart. I use it so much. Cornbread, muffins, a soap mold before I got my slab molds, ice cube tray with flowers (or fruit) frozen into the ice for a punch bowl and on and on… Tammy were those the […]

  • We have decided to keep using our mass-market stuff, but as one breaks (trust me, they do) to replace it with a new piece we love. For us, it isn’t china, it’s pottery. There are lots of great potters in the area; I guess it must have something to do with all that Georgia red […]

  • Jessica Tibbetts and are now friends 9 years ago

  • ThumbnailIt was a chilly morning here and we had a goat/chicken paddock work party scheduled for later in the morning. These fast, nutritious and yummy breakfast muffins were the perfect thing to thank our volunteers. This is my go-to recipe. I have made these with applesauce instead of oil and honey instead of sugar. Both were […]

  • Preheat oven to 350° F. Grease 12 muffin cups. In a large bowl, mix flour, sugar, baking soda, cinnamon & salt. Stir in coconut, carrot, raisins & apple. I use my stand mixer for all of this. In a separate bowl, beat eggs, oil & vanilla. Stir into flour mixture to combine. Bake 20 minutes […]

  • Jessica Tibbetts commented on the post, I Love Food! 9 years ago

    Thank you all for such positive comments. I do know about the slow food movement and, although not a card carrying member, I strongly agree with what those folks are doing. I am working toward cutting out the grocery store, it’s my goal anyway, by the end of 2011. I want to grow it myself […]

  • ThumbnailFood is something I love to share. I love to talk about food. I love to make food and watch people eat what I have made. And I wholeheartedly believe that if we as a society paid more attention to our food, where it comes from and how it is made, then we would have fewer […]

    • HI Jessica! thanks for the friend request :)) ..I am still finding my way around here – there is soo much to see and it makes me want to COOK !

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