My Boy Is Home

Like so many of you, we are facing a month off school. Welcome to the world of Covid19. I am NOT dedicating an entire post to this scary time, the cause, the hysteria, the fear. We are all getting inundated with that 24/7. But I am offering what I do best (at least in the blogosphere)...food!

For those of you who follow me on Facebook, I announced yesterday that for the next few weeks (Monday-Friday) every day at 9am EST, I will be sharing a kid friendly recipe to help get your kids into the kitchen and engaged. I love using food to teach things like math, and kids get such a great sense of accomplishment when their little hands help make something they get to eat.

My son's high school is actually doing remote learning every day from 8:30-1, which is different from e learning. Many are utilizing that method, and our biggest school corp in the city is unable to do any of that (too many kids without devices or access to internet). So while many of our kids are still learning during this mass shut down, others won't. So I thought maybe cooking would be a fun way to get them learning, and they might not even notice.

I've actually been waiting to share this recipe until closer to spring and warm weather, but I decided it would be a fantastic one to post now. Only 3 ingredients, it's a great one for the kids to help with. Don't worry about making them as pretty as mine! Let them measure, mix, assemble. If they are too little for any that, they love to watch and taste test!

I am very blessed to be in the position to be home with my kids; and having the oldest home for the next month makes me smile (not the circumstances, of course, but getting to hug his neck more) My heart goes out to all of you scrambling to figure out childcare.

There isn't much I can do to help, but I thought maybe a simple, fun and yummy activity to fill some of the day might put a smile on faces when we need it most.

Easy Strawberry Mousse

12.5 oz. frozen sliced strawberries, thawed or fresh
1/2 c. white sugar
1 (8 oz.) tub Cool Whip, 1/4 cup reserved

Place berries and sugar in food processor. Pulse into a puree, with small pieces remaining. Pour into large bowl. Reserve 1/2 cup. Fold in Cool Whip. Divide 1/2 cup puree evenly among 4 dessert cups. Divide mousse mixture into cups. Chill several hours to set. Top with extra Cool Whip.

Yes, I Bake

I have never hidden the fact that I am not one of those home cooks who pride themselves in their baking skills. Not once have I pretended it's my thing. Can I do it? Sure, to a degree. Do I enjoy it as much as others do? Not at all. But that's okay. We all have our strengths!

So when I decide to, and really put forth an effort, you can imagine how excited I get when something turns out as yummy as I hoped. In fact, this was my second baked dessert in less than 3 weeks, so I felt like I was on a roll! (If you didn't catch my Tropical Orange Cake, be sure to check it out!)

A few weeks ago, my parents were coming over to help us with a few things around the house, and I was "paying" them will grilled steak, roasted red potatoes, fresh Indiana sweet corn, and decided THIS would be dessert. It was such a hit, my daddy even asked for seconds!

I had actually just found the recipe that same morning, while looking for ways to use up the strawberries in the fridge before they had a chance to go bad. I had stocked up at Aldi's when they were $.99/pound, and the boys hadn't finished them yet, so I had extra.

For someone who shutters at the thought of making a pie crust...this was calling my name. Crustless pie? Yes, please!

If you can cut, stir and pour you can make this! Believe me, if I can, you can too! Just look how pretty it is too! A great way to take full advantage of summer berries before it's too late; and the pumpkin/apple flood begins!

Crustless Strawberry Pie

1 c. plus 2 TBS white sugar, divided

1 c. flour

1/4 tsp. salt

1 stick butter, melted and cooled a little

2 tsp. vanilla 

2 eggs

2 1/4 c. strawberries, quartered

Preheat oven to 350. Grease a 9 inch pie plate. In a large bowl mix together flour, 1 c. sugar and salt. In a medium bowl whisk together butter, eggs  and vanilla. Pour into dry ingredients. Stir to combine. Fold in strawberries. (Batter will be thick) Transfer to pie plate. Add remaining 1/4 cup strawberries to top, pressing in a bit. Sprinkle top with remaining sugar. Bake for 35-40 minutes until toothpick in center comes out clean. (It can have crumbs on it, but NO liquid batter.) Transfer to wire rack to cool. 

Inspired by Averie Cooks

Shared at Meal Plan Monday 
Shared at Weekend Potluck

A Spring Saturday at Home

Are Saturdays a day of relaxing in your house? Lucky you! At our house, they don't turn out that way very often. Saturdays are sometimes grocery day. Others we have plans with family. And most of the time, we have church in the evening, followed my dinner out. 

I'm not complaining. I love getting out and about on the weekends since I'm home a lot during the week. I feel blessed we have the option of a Saturday casual church service so Sunday mornings aren't rushed and hectic. But sometimes, once in a blue moon, we find ourselves with a Saturday with no plans, and that is a nice change of pace. 

This past weekend was one of those. We had taken a mini road trip on Friday, headed to Indianapolis and The Children's Museum (a post sharing our adventure will be coming soon) and didn't get home until after 9pm Friday night. (That's late for us!) We had a super fun day, soaking up family time. In preparation for this, I had gotten groceries on Thursday, and purposely made sure our Saturday was open on the calendar. I knew we would be tired from our big day, and I would need a day to catch up on all the chores I had left behind. 

So, Saturday rolled around, and yes, we were all a little tired, and very thankful we didn't have to be anywhere. I caught up on laundry, worked on a couple other projects around the house, and we grilled out. Hog dogs, potato salad, sliced veggies and I wanted one more thing. Fruit. More specifically, fruit salad. 

A friend had just told me about this amazing fruit salad she had made with a really easy dressing, that included lime...one of my boys' favorite flavors. I had plenty of fruit on hand (thanks to Aldi's great prices) and I decided to throw it together for our simple supper.

So fresh. So tasty. So easy! You can easily switch out whatever fruits you have on hand, or whatever is in season. I can't wait to make it again once we go strawberry picking, and maybe add in some blackberries or raspberries, another of my boys' favorites. 

We are all so busy days at home have become a welcomed treat. I hope we get more of them this summer, so I can make this over and over!

Honey Lime Fruit Salad

1 lb. strawberries, sliced

1 pint blueberries

1 cup green grapes, halved

1 (11 oz.) can mandarin oranges, drained

1 banana, sliced

3 TBS honey

1 lime, juiced and zested

In a large bowl, combine all fruit. In a separate small bowl whisk together honey, lime juice and zest. Pour over fruit. Chill for 2 hours before serving. Stir before serving. *NOTE* To measure honey easily, spray measuring spoon with cooking spray or dip in warm water. Honey will slide right off!

Shared at Weekend Potluck

Childhood In A Bowl

When I was a little girl, summer time meant many things. Lazy mornings, sleeping in. Riding my bike all over my home town (As long as I didn't cross the "big" highway.") Coming home for supper, leaving again and not having to come back until "the street lights came on." Yeah, that's how the world was in my small town back then. I'm pretty sure it wouldn't be that way in the world we live in today, sadly.

But one of the things I remember more than any is my mom making her old fashion Strawberry Shortcake, over...and over...and over...and over again. It was always (and still is) my dad's favorite and we ate as much of it as possible during those warm summer months.

Now, if you ask my dad, who learned from his dad, me or my son, there is one special addition to mom's shortcake that is a must. See, once mom serves it up, dripping in those sweet, delicious berries, we take ice cold milk and pour down over the top. Hey, don't knock it til you try it. I know many who eat ice cream on theirs, and when it melts....kinda the same idea.

Why do we do this? Simple. My grandpa started to years ago. See, mom's shortcake recipe came from her mother in law. And when Grammy made it, Popeye (that's what we called our grandpa) couldn't resist. And he decided he could eat more of it, if he ate it all day, not just after supper. So, he declared "If I pour milk on it, I can eat it for breakfast." And history was made. A legacy that has been passed down for 3 generations. Oh, we also do the same thing with apple dumplings...for the same reason!

This NO bake sweet treat takes me back those childhood summers. I have all the yummy things from a bowl of mom's shortcake, milk included, in one bite.

If you have to take a dish to a cookout or family get together, here is your inspiration. I guarantee it will be a huge hit!

Strawberry Shortcake Fluff

Inspired by Inside Bru Crew Life

1 small box instant white chocolate pudding mix

1 1/2 c. milk

1 (8 oz.) tub Cool Whip

1 lb. strawberries, diced, reserve some for garnish

1 1/2 c. mini marshmallows

1 (11 oz.) pound cake loaf

Red food coloring

In a large bowl whisk together pudding mix and milk. Fold in Cool Whip. Add a few drops of food coloring to get desired pink color. Add berries, cake, and marshmallows. Mix until combined. Garnish with extra berries. Chill at least an hour before serving. 

 

Shared at Weekend Potluck

Happy 4th of July!!

Okay, so technically I'm a few days early, but this is my only post this week, so I thought it best to say Happy Birthday America today, and share something you could easily whip up in no time this weekend of your holiday celebration.

Do you love parfaits as much as I do? I'm kinda addicted. Anytime I can find a way to simply layer things into a pretty dish and call it dessert, I'm happy. They are truly one of the easiest things you can make, and really budget friendly for feeding a crowd too. You can make ingredients stretch a lot farther because you are using less in each one, therefore making more. 

Not to mention, this time of year, any sweet treat that doesn't involve baking is like icing on the cake to me! No bake desserts were invented for the summer months. And who doesn't love going to a party and having an individual dish, hands-friendly for walking, talking and eating all at the same time. 

I hope however you're spending the upcoming holiday weekend, you will be with those whom you love most, celebrating this terrific nation of ours, and everything the founding fathers had in mind all those years ago when they declared our independence, and created one nation under God for liberty and justice for all! 

Patriotic Parfaits

1 small box instant vanilla pudding
1 1/2 c. cold milk
Cool Whip
16 oz. container strawberries, chopped
1 pint blueberries
Vanilla Wafer Cookies

In a medium bowl whisk together milk and pudding mix until combined. Set in fridge for 5 minutes until soft set. In bottom of parfait cups or bowls, layer whole cookies, overlapping if necessary. Layer in pudding, strawberries, Cool whip, and blueberries. Repeat layers. Chill for at an hour to set before serving. *NOTE* For easy layering, place Cool Whip and pudding into plastic bags and cut off tip to pipe. The amounts of each you will need will depend on how big your parfaits are. I made 6 of this size.

That's What Friends Are For

A few weeks ago my good friend told me about this treat she had a party the night before and how she "couldn't stop eating it." Well, you know with an endorsement like that, I had to know what it was, and how I could make it!

She described this amazing fruit salsa, how simple the recipe was, and how if she had just a touch less self control, she could have eaten the whole bowl herself. Well, that's all I needed to hear. The next day I was in the produce section, picking up everything I needed and by that night, I too was trying to avoid gobbling down the entire batch all by myself.

This is the perfect sweet treat for the kids, a summer cookout, a pool or lake party, or simply for snacking. So fresh, so tasty and really, actually healthy too. Just a hint of sugar, and the rest of the sweetness comes naturally from the fruit itself.

I served this with graham crackers and little man couldn't get enough. In fact, when he ran of crackers, he asked for a spoon to eat the rest. No joke! However, my friend said the batch she had was served with some cinnamon sugar chips you can find next to the tortilla chips at the store. I think those would be absolutely scrumptious too! 

I can't wait to make this again...and again...and again. Especially this summer when we go strawberry picking! Oh, I can only imagine how fresh picked berries would make it even better!

Great friends are for so many things, including yummy recipes I can then share with you!

Fruit Salsa

1 lb. strawberries, diced

2 granny smith apples, peeled and diced

2 kiwis, peeled and diced

1 ( 6 oz.) container raspberries

Juice of 1 lemon

3 heaping TBS strawberry preserves

2 TBS packed brown sugar

In a large bowl combine apples and lemon juice. Stir to combine. Let sit 2 minutes. Add strawberries, raspberries and kiwi. In a small bowl stir together preserves and brown sugar well. Pour down over fruit. Mix well. Allow to sit at room temperature 15 minutes before serving. Serve with graham crackers, cookies, etc. 

Shared on The Country Cook April 17, 2015

Our Holiday Dessert

So, it was the 4th of July, and I, in all my wisdom, had planned another holiday picnic for the three of us. Now, don't get wrong. I love our family picnics. They are one of the things I look most forward to in summer. But they aren't easy! At least our type aren't. They usually result in me in the kitchen the night before and morning of, prepping, cooking and packing. Sure, it's all worth it, every dish is tasty, and my boys are very grateful for the memories we make because I went to the trouble to plan it, but sometimes even mom wants some time off on a holiday. And on this day, that break came when it was time for dessert. 

I wasn't sure what our holiday dessert would be, but I knew it had to be simple and easy because after making enough food to fill a picnic basket and two coolers, I was ready to sit down and enjoy a glass of lemonade before we headed off for the park. So I started looking in the pantry, fridge and freezer to see what I could come up with what I had on hand. I'm not even going to lie, I truly thought about taking the berries as is, and the tub of Cool Whip for dipping and calling it a day. But in the next moment I remembered it was indeed a holiday, and we were going to be spending some special time together, so I wanted to put forth at least a little effort. 

This is what I came up with. If you've made a traditional strawberry trifle, you will recognize quickly just what an easy route I took. There was nothing complicated about it, and took almost no brain power to throw together. It's simple, delicious and great for summer parties! (Or picnics when your family is expecting effort and you just don't have any more to give!) 

Easy Strawberry Trifle

1 lb. strawberries, sliced

1 small box instant vanilla pudding

1 1/2 c. cold milk

1 (12 oz.) tub Cool Whip

1 (10 oz.) angel food cake from store bakery, cubed

Combine pudding mix and milk and whisk for 2 minutes. Chill in fridge for 5 minutes until soft set. In the bottom of a large bowl place enough angel food cake cubes to cover. Then layer pudding, Cool Whip and berries. Repeat layers until reach top. Spread with Cool Whip and finish with berries. Cover and refrigerate at least 3 hours before serving. 

 

Shared on The Country Cook July 25, 2014

Strawberries at Very Good Recipes

Grilling and Campfire Cooking Day 2 {A Review and Giveaway}

Welcome to the second day of celebrating Gooseberry Patch's newest cookbook, Grilling and Campfire Cooking. 

Just in time for supper the great folks at GP have rounded up some fantastic, absolutely delicious, and most importantly, simple recipes from across the country perfect for your next backyard barbecue or weekend camping trip.

When I first saw this recipe I was instantly intrigued. One, we are huge berry lovers, and I knew this would be perfect for when U-pick season is finally upon us. (For the record, we've only got another week to go...not that I'm counting the days or anything...) Two, I make a Sweet Grape Salad that has a brown sugar topping, which is to die for, so I know just how well is marries with fruit!

This is the perfect summertime dessert. So sweet, so delicious and quick to make on a busy day, or when guests drop by and you want to treat them. Fresh fruit, a creamy sauce and an almost candy like topping... do I have you drooling yet?? 

If you didn't see the first recipe I posted from this book, be sure to check it out here. Not to mention there is a chance to win a copy of Grilling and Campfire Cooking for yourself! Or with Father's Day just around the corner, if you have a male foodie in your life, it would make a great gift too! 

Strawberry Gratin

Found on page 204 Contributed by Lisa Kastning Marysville, WA

8 c. strawberries, hulled and quartered

1 1/2 c. sour cream

2 TBS half-and-half

1/8 tsp. salt

1/2 c. dark brown sugar, packed

Optional: ice cream, pound cake

Place berries in a an ungreased 9x13 baking pan. In a bowl, whisk together sour cream, half-and-half, and salt. Spoon evenly over berries. Sprinkle with brown sugar. Broil until brown sugar has melted and is lightly golden. Serve as is, or spooned over ice cream or slices of pound cake. *NOTE* Shown here served in dessert cups found in produce section next to strawberries and topped with whipped cream.

 

Shared on The Country Cook May 30, 2014

Strawberries at Very Good Recipes

Summer Cool Down {Indiana Family of Farmers}

Summer time and ice cream. Two things that were made for each other. From waiting to hear the music of the ice cream truck outside our front door, to evening trips to the local ice cream shop, for us, while we enjoy the creamy stuff year round, it's something we must have during the warm months of summer. And with June being National Dairy Month and July Ice Cream Month...there is no better way to celebrate both!     

We are so blessed to live in a dairy loving state! There are more than 1200 dairy farms in Indiana, with 97% of them being family owned, something to be very proud of! The average herd size is 129 cows, and some of them wear pedometers to measure the number of steps the cow takes in a day. Why? Because time spent walking can be a sign of how healthy a cow is! The average cow produces 90 glasses of milk every day, and nearly 200,000 glasses in a lifetime!   

Dairy farming and processing contributes $810 million to the Hoosier economy each year and creates 8,220 Indiana jobs! We love our dairy farmers! Plus, Indiana ranks 2nd in the nation for ice cream production!!

So when I had the chance to share a little bit my home state's connection to the oh so good creamy treat, I knew the perfect way to do so. Combine it with another summer time tradition in our house...strawberry picking! Yep, we love hitting our favorite farm for U-pick season, and this year my little man hauled in 10.5 lbs! He was so excited to bring them home and start eating. So imagine his surprise when I told him we would be making fresh strawberry ice cream too! 

We've never made homemade ice cream, so he was completely fascinated! He could barely wait for the mixing to be done so he could dig in. But when he realized he could watch the ice cream form before his eyes, it only added to the experience!

If you are looking for a delicious cool treat for summer, look no further! This is bursting with flavor, and is so simple, make sure you get the kids in the kitchen to help out! They will love every minute....and every bite!

Fresh Strawberry Ice Cream 

From Cuisinart

1 1/2 c. fresh strawberries, hulled

2/3 c. sugar

3/4 c. milk

1 1/2 c. heavy cream

1 1/2 tsp. vanilla

Pinch Salt

Place berries in food processor and pulse until finely chopped. In a large bowl whisk together sugar, milk and salt until sugar dissolved. Stir in vanilla and cream. Mix well. Add chopped strawberries and all juices. Stir. Cover and place in fridge for 2 hours to overnight. When ready, place in ice cream machine and follow directions. Mine stirred for about 20 minutes for a soft consistency. If a harder ice cream is desired, place in large bowl, cover and freeze for 2 hours. Makes about 5 cups.

Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

Learn more about Indiana Family of Farmers at the following links:   

IFOF Website

 IFOF Blog

      IFOF Facebook

   @FamilyofFarmers

Disclaimer: I was provided with a gift pack for inspiration, all thoughts and opinions are my own. 

Strawberry at Very Good Recipes
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Soul Food Saturday #2

Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

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Weekend Company {Guest Blogger Alyssa}

Welcome to another Saturday here at EMM. The day when I welcome a fellow foodie into my kitchen to share something yummy with all of us. Remember, if you are reading this thinking, "This looks like fun." You do NOT have to be a blogger to be my guest! My fans love joining in the fun, and I'm so excited to get them onto the blog too. So, if you are interested, drop me a line and I can give you more details!

Today, I have to give a big THANK YOU to our guest because she stepped up at the last minute when I discovered I didn't have anyone signed up, and within 24 hours had this post ready to go! So grab a mimosa, or I guess a cup of coffee will do, and welcome Alyssa~

Hello Everyone,

I guess I will start off by introducing myself :-) My name is Alyssa and I am 28 years old. I am a stay at home mom of two girls,Meghan (4) and Karina (2).My dearest and I live in Massachusetts.  Aside from taking care of my two daughters I also work with an organization,, who raises money, does clothing/food and toy drives..It's very fulfilling to me. I also own a blog as well. My blog is Cooking From A SAHM(Stay at home mom). http://cookingfromasahm.blogspot.com/and https://www.facebook.com/CookingFromASAHM The goal of my page is to bring kids in the kitchen, I want to bring family together in the kitchen to learn and grow together. 

The recipe I am sharing wit you today is my Strawberry Filled Coffee cake muffins. These are simply amazing and taste like a nutri grain bar. Plus it's simple :-) I came up with this recipe one day when I was really stressed out. Cooking/baking in the kitchen keeps my stress level down. So here ya go :-)

Strawberry Filled Coffee Cake Muffins

1 1/4 C. Flour

2/3 C. Quick Oats (but could use regular)

1/4 C. Brown Sugar

1/2 Tsp Apple Pie Spice

1/4 Tsp. Salt

1 1/2 Tsp Baking Powder

1 Egg

1/3 C. Oil

2/3 C. Milk

Jar of Strawberry Preserves

Strussel Topping

1 C. Old fashioned Oats

1/4 C. Brown Sugar

Sprinkle of Apple Pie spice

4 Tsp of melted Butter

In a bowl combine your milk, oil and egg. Gently mix. Then add your flour, oats, brown sugar, apple pie spice, salt and baking powder. Mix all this until its well mixed together.  Take your muffin tin and line it with your cupcake liners. Put about a tablespoon of batter on the bottom and spread it out. Take about a tsp of Strawberry preserves and spread it as best as you can. Then top with another table spoon or more of batter. Do this for all of them. 

In a bowl put your 1 C. Oats, brown sugar and melted butter in a bowl and mix it. Put the crumble on top of each muffin. Bake at 350 for ten minutes or until the tooth pick comes out clean.  Put them out and let them cool.

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Extra Calcium

I am a lucky mom. I have a child who has such a wide palate that we can honestly say "If it's food, he likes it." Sure he has his favorites, and even his few things that he doesn't truly care for, but for the most part I never see meal time as a struggle. Now there was a time though when he was about 13 months old, we did have a small conundrum on our hands; but in the scheme of things, and compared to other parents dealing with picky eaters, I know it was on a very small scale.

You see, as soon as Alex could drink whole milk, and we could finally stop buying those pricey cans of formula, he wanted no part of it! The only way he would drink milk was in is bottle, warmed up, the same as he enjoyed his formula. Well, by this time, he was down to only 1 bottle per day, right before bed. I remember feeling so helpless because I could not get him to drink it any other way, any other time of day. I spoke to my doctor and she suggested a couple things. One, he's only a little over 1, so if he still wants a bottle, wait a little while to wean him. So we did. My child took that bedtime bottle until he was 15 months old, and then one night quit cold turkey! Two, she suggested flavoring it to help ease him into drinking it from a cup. She said to try a powdered mix that contained extra vitamins and minerals. I must have had a look of horror on my face upon this suggestion because she said "Look, I know as a parent you don't expect me to tell you that, but sometimes parents make it so hard on themselves, and if putting a little flavoring, that does have some nutritional value, into his milk makes your day a little easier, and does indeed result in him drinking it, I say go for it." So that's exactly what we did. For those few months until he was weaned, the milk he drank through the day was vanilla flavored, and I was okay with that. He was getting the milk he needed and I wasn't in tears during lunch anymore. Then when the day came when the bottles were a thing of the past, and he was used to drinking it, and even enjoying it, the flavoring became not so necessary.

But during this time I also made sure he was getting calcium in other ways too, which to this day I still to, even though he will happily sit down and drink a glass of milk...heck, he will even ask for it! He takes 6 vitamins per day, a multivitamin, one with extra immunity and one with extra calcium. And he is the kid that loves cheese and yogurt. Not likes. Loves! And I know there are many of  parents out there simply trying to get your kids to eat ____. Fill in the blank. But for those that would finish that sentence with calcium or dairy, I've got the perfect treat for you! It's 2 ingredients, and one of those is yogurt! These are super fun, and the kids can even help make them. They make a great mini dessert or even an after school snack. And with all the yogurt/gelatin flavors the combinations are endless.

While I am very lucky to have the child who pretty much eats anything and everything, I do sympathize with those out there who aren't so lucky and hope this helps even just one make dinner time a little easier.

Strawberry Yogurt Bites From JELL-O

3 (6 oz) containers strawberry yogurt

1 (0.3 oz) package strawberry gelatin

Fresh strawberries, optional

Line muffin tin with paper liners. (Mine made 10 large) Mix yogurt and dry gelatin mix in microwavable bowl. Microwave on HIGH for 2 minutes. Stir. Microwave 2-3 minutes more until gelatin completely dissolved, stirring after each minute. Spoon mixture into prepared muffin tin. Chill for at least an hour to set. Top with fresh berries. Peel from paper and serve.

*NOTE* This can easily be made with light yogurt and sugar free gelatin.

Shared on Make Ahead Meals Jan. 21, 2013
Shared on Mandy's Recipe Box Jan. 22, 2013
Shared on Hun What's For Dinner Jan. 22, 2013
Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Time To Learn {Association of Food Bloggers}

There are some foods that still elude me and my culinary skills. Some simply because I haven't had time to try them, and others because they down right intimidate the heck out of me! One of the foods on the later list was crepes...until now. And I will be very honest, they would probably still be on that list had it not been for my friends at the Association of Food Bloggers teaming up with Pete and Gerry's Heirloom Eggs to sponsor a crepe recipe contest using their fantastic organic eggs. Let's face it, most of us, me included, will try anything once if there is a prize involved!


So when I was deciding what kind of crepe to make, I didn't really have to think very hard. I know they can be savory or sweet, but for my first, I wanted something sweet. Something creamy. And something I could enjoy with some summer fresh berries before they are a thing of the past.

My husband loves crepes, and was so excited to hear I was going to try my hand at making them, but had one question. "What are you going to make them in." Well, my sponsors had solved that problem too because I was provided with a fantastic cast iron pan/griddle that is designed to make the perfect crepe.

These are great for an extra sweet breakfast treat or even an unique dessert. Either way you will be a super star with your family!!

If you have foods you are frightened to make too, be brave...take a deep breath and dive right in! After all, the first time they were made, it was someone's very first try! And if there is a prize up for grabs, even better!

Summer Berry and Vanilla Cream Crepes

For the filling: 
8 oz cream cheese, room temperature
1 1/2 c. powdered sugar
2 tsp vanilla

In a stand mixture with the paddle attachment  whip the cream cheese with powdered sugar until fluffy and creamy. Add vanilla and mix well. Spoon mixture into large plastic storage bag and snip end off to make piping easier.

For the berry topping:

1 c. strawberries, sliced

1/3 c. blueberries
1/4. cup granulated sugar
3 tsp tablespoons fresh lemon juice
1/4 c. water

1 TBS cornstarch    

In a medium saucepan on medium heat combine berries, sugar and lemon juice. While stirring, heat until sugar has melted. Add water and cornstarch. Stir well. Then using a potato masher, break up some of the berries. Increase heat to high, bring to a boil and reduce to simmer. Stirring constantly, cook until thick, about 5-7 minutes. Allow to cool slightly.

 







For the crepes:
2 c. flour
4 eggs, I used Pete and Gerry's Organic Eggs
1 c. milk
1 c. water
1/2 tsp salt
4 TBS butter, melted and cooled

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine until the batter is consistency of heavy cream. (Mine only took 1/2 c. water) Add the salt and butter; stir until smooth. Heat a lightly oiled griddle over medium  heat. (If using an electric griddle, set the temp at 375) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

To assemble, pipe about 3 TBS cream filling down one side of each crepe. Carefully roll up. Spoon berry mixture over each crepe and top with whipped cream if desired. Makes 8 crepes

Shared on Lady Behind The Curtain Aug. 22, 2012
Shared on Miz Helen's Country Cottage Aug. 23, 2012 
Shared on The Country Cook Aug. 24, 2012

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*NOTE* Voting begins September 1st and I will announce where you can help me win!

Disclaimer: I was provided with eggs and a griddle for this contest. The thoughts and opinions are 100% mine.

Vacation Dessert

Last week I confessed that we had been in Florida for 2 weeks, vacationing and spending some major quality time as a family. And when your Everyday Mom is on vacation, the cooking doesn't stop. I'm still on the lookout for things I can make easily, quickly and totally satisfy my family. With the condo having a fully functioning kitchen, it is much easier for me to keep doing what I do! This dessert came about because I wanted to make Monkey a special treat to reward him for working so hard on his swimming. Mr. Everyday started to teach him to swim two summers ago while we were in New Smyrna Beach, and each year he's gotten better and better. It's pretty amazing how he literally "jumps in" right where he left off the year before and continues to improve. He is getting so good he can swim from one end of the pool to the other with no breaths in between! That is a pretty big accomplishment for such a little man, so a sweet treat was absolutely necessary! However, I wanted to make something with things I had on hand. This was what I came up with, and since it got 2 thumbs up from the little swimmer himself, I know it must be good!

Strawberry Peanut Parfaits
Makes 4 Parfaits
1 c. strawberries, diced
4 TBS sugar
2 c. Cool Whip
1 tsp vanilla extract
2/3 c. chopped peanuts
1/2 c. crushed graham crackers

In a medium bowl combine strawberries and sugar. Chill for at least an hour to macerate. In a small bowl combine Cool Whip w/ vanilla.  In 4 parfait glasses start with a layer of Cool Whip. Next add strawberries, Cool Whip, chopped peanuts, Cool Whip, graham crackers, Cool Whip, strawberries, Cool Whip and a end with a mixture of chopped peanuts and graham crackers.

Isn't the view from the balcony gorgeous?

 Shared on Make Ahead Meals July 9, 2012
Shared on Mandy's Recipe Box July 10, 2012 
Shared on Lady Behind The Curtain July 11, 2012 
Shared on Miz Helen's Country Cottage July 12, 2012 
Shared on The Country Cook July 13, 2012

Strawberries at Very Good Recipes
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Happy Birthday America!

Happy 4th of July, everyone! I hope however you are spending the holiday you are surrounded by loving family and friends having fun, eating delicious food fresh from the grill, and giving thanks for this beautiful country we are all so blessed to live in. I know there are pool parties, lake gatherings, and backyard barbecues galore happening coast to coast today, and if you are looking for one more yummy treat to serve your family or guests, I've got something super fun for the adults and kids alike. These were another idea I saw on Pinterest, but instead of using white chocolate, I chose to use Cool Whip. Why? Well, because I had it on hand, and I just love Cool Whip; especially the flavor of Cool Whip with fresh strawberries! They were just created to be paired. A big platter of these would be so festive and pretty, perfect for today's celebrations. I wish you all a very happy, safe and "fire-cracking fun" Independence Day!!

Patriotic Strawberries
Strawberries
1 (8oz) tub Cool Whip
Blue sprinkles/colored sugar

Wash and dry berries. Leave stems on. Using a small cake spatula, spread Cool Whip over 2/3 of the berries. Sprinkle bottom 1/3 with colored sugar. Place on a plate and chill for 15 minutes to set.

Strawberries at Very Good Recipes
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Salad Inspiration

Sometimes the greatest ideas come by just hearing a tidbit of an idea, especially in the kitchen. All I need is to hear of something that sounds tasty, and more than likely, I will find a way to make it. hence was the case with this salad. I have no idea what the original tastes like. Never had it. I only know what it contains because I looked it up to see if I was on the right track. See, I recently saw a commercial for Wendy's new Berry Almond Chicken Salad. Four little words...and I was totally inspired. I guess they aren't just four little words. They are four SUPER yummy words! It was pretty clear what the salad contained, but I did check out the description online to make sure there weren't any surprises they tried to sneak in. This is so fresh, light and the perfect summer lunch or supper. Plus, it's especially convenient if you can find the already grilled chicken strips like I used. (I found mine in the meat case) It's also the type of salad you can add or subtract from to truly make it your own. Like raspberries? Add them! Blackberries? Yum! Have spinach instead of field greens? Perfect. Let your imagination and taste buds be your guide!

Berry Almond Chicken Salad Adapted from Wendy's 
Makes 2 dinner sized salads
1 bag field greens lettuce, washed and drained
1 c. blueberries
1 c. sliced strawberries
1/2 c. shredded Parmesan cheese
1/2 c. sliced almonds
2 tsp lemon pepper seasoning
2 c. grilled chicken, chopped into bite sized pieces (about 2 small boneless breasts)- I used precooked packaged ones

For Dressing: From Food Network

1/2 c. raspberries, fresh or frozen (if frozen, thawed)
1/4 c. olive oil
2 TBS lemon juice
1 TBS honey
Salt and pepper to taste


Place berries, lemon juice, honey and oil in blender. Blend until smooth. Season with salt and pepper.

On 2 large dinner plates, divide field greens. Sprinkle each w/ 1 tsp lemon pepper seasoning. Toss with fingers. To each plate add half of the blueberries, strawberries, almonds, cheese and chicken. Drizzle with dressing.

Shared on The Country Cook June 22, 2012

Salad at Very Good Recipes
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10 Pounds of Berries Equal...

Yesterday I shared with you the very busy, and super fun day Monkey and I had Memorial Day weekend. Well, when your little man picks 10 pounds of strawberries, it's a Mommy's job to find something to make with them! Don't get me wrong, for us, snacking on them is the #1 priority. I wash them, dry them and put them in a huge bowl in the fridge and we just eat them as is. But no matter how many we eat, or how fast, I never want to take the chance of them going bad before we can eat them all. Monkey's hard work can't go to waste. Last year when we picked is when I debuted my mom's Strawberry Shortcake here on EMM; and it will always be my favorite thing to make with fresh picked berries. But this year I wanted something a little different, a little new. This dessert can be made in almost no time at all. The most time consuming part you'll have is slicing the berries! I made it in the morning and let it completely cool for serving with supper, but I'm sure it would be amazing served warm too! It just looks like summer to me; and I'm happy to have another berry recipe in my arsenal, because as he gets bigger, that 10 pounds of berries is only going to multiply!!

Strawberry Cobbler 

1 c. flour

1 c. sugar

1/2 tsp. baking powder

1 egg, beaten

4 TBS butter, diced

4 c. sliced strawberries

Preheat oven to 375. Spray a 8x8 inch baking pan w/ cooking spray. Spread berries evenly on bottom of pan. In a large bowl combine all dry ingredients. Mix well. Add egg, and with fork mix until crumbly. Pour on berries and spread into even layer. Dot w/ diced butter. Bake for 45-50 minutes until golden on top and berries are bubbling. Cool slightly before serving. Serve w/ whipped cream or ice cream, if desired.

Shared on The Country Cook June 8, 2012
Shared on Sweet as Sugar Cookies June 9, 2012 
Shared on Six Sisters' Stuff June 9, 2012 
Shared on Make Ahead Meals June 11, 2012 
Shared on Mandy's Recipe Box June 12, 2012 
Shared on Chef in Training June 12, 2012 
Shared on Lady Behind The Curtain June 13, 2012 
Shared on Gooseberry Patch June 13, 2012 
Shared on Miz Helen's Country Cottage June 14, 2012

Good-Bye First Grade

Back in August I had a very special Guest Blogger share a great recipe for Lemon Fruit Salad with you. That Guest Blogger? Why it was Monkey, of course, to celebrate his 1st day of 1st grade. Well, 180 days of school have passed, and my little man is now going to be a 2nd grader. That's right, today is the last day of school, and we couldn't be happier to finally see summer vacation! As far as him officially being in 2nd grade, well, I'm just going to ignore that until August~ denial is a wonderful thing.

So I thought having him back to share yet another yummy fruit salad recipe would be an awesome way to book-end the school year. Even though he reads at a 4th grade level, writes 10 page long stories, can do math that most kids his age can't touch, he is still my baby who loves to be in the kitchen with Mommy helping and making things he can call all his own!

You've grown up so much this year Monkey, and Daddy and I couldn't be more proud of what you've accomplished and the little person you are growing into each and every day. I love you!

Hi everyone! I am really excited to share this yummy recipe with you today. I think it's perfect for summer lunches, or even breakfasts. I love having fruit for breakfast when it's warm outside. Mommy and I go on picnics a lot too, and I want to take this on those too. If you have kids, they will really like the flavors and being able to help make it too! They can help layer the fruit, add the coconut and pour on the yogurt. If you have plastic knives they can even help slice some of the fruit. I hope you enjoy my recipe and have a wonderful summer! 

Key Lime Fruit Salad Adapted from Kraft
1 c. pineapple chunks, drained
3/4 c. fresh blueberries
1 c. fresh strawberries, sliced                                           
1 banana sliced
1 (6oz) container key lime yogurt
2 TBS key lime juice
1/2 c. sweetened coconut

In a small bowl combine banana slices and key lime juice. Set aside. In a large bowl layer fruit: pineapple, blueberries, strawberries, bananas. Pour yogurt over top of fruit. Sprinkle with 
coconut. 

Layering the fruit.

Adding yogurt.

Sprinkling with coconut.

Shared on Mandy's Recipe Box June 5, 2012
Shared on Chef in Training June 5, 2012 
Shared on Lady Behind The Curtain June 6, 2012 
Shared on Miz Helen's Country Cottage June 7, 2012 
Shared on The Country Cook June 8, 2012

Fruit at Very Good Recipes
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