101 Casseroles Winner

Thank you to everyone who entered to win Goosberry Patch's 101 Cozy Casseroles. I love this cookbook, and am so excited to share it with the lucky winner.

Congratulations

Beverly W. 

I have emailed you, so please check your inbox and spam folder. You have until Sunday to respond to claim your prize or another winner will be chosen. Enjoy!

First Day Supper

Every year when Monkey heads back to school I try to find something extra special for that evening's supper made with just him in mind. That can be a one of his all time favorites or something new I know he will love. This year, after his first day of 2nd grade, the latter was what I chose because I had been saving a recipe to try since my blogger friend Melissa, from Served Up With Love, had shared them at my Church Supper a few weeks back.

Monkey loves Corn Dogs, but I'm not going to lie to you, they intimidate me! It's not that I don't think I could make them correctly, it is because most of the ones Monkey has eaten in his lifetime have come from fairs; and let's be honest, there is no better corn dog on earth than one at a county fair or street festival.So I just don't think any I make at home will live up to his standards!

Exhibit A. Enjoying a fresh corn dog at Berne Swiss Days in July

However, when I saw these I knew they would be a great substitution and way to enjoy the same flavors in a different form. This way he couldn't compare because these are muffins! Not to mention I knew he would be excited to have something so fun for supper after a tiring first day of school. After all, we can all relate how hard that first day back after a vacation is! If you have corn dog lovers in your house, or are planning a kiddie party soon, be sure to remember these! The only thing better than eating something from a stick is eating something made with love from Mommy!

First Day of 2nd Grade

Corn Dog Muffins
2 boxes corn muffin mix
2 eggs
2/3 c. milk (Check your box to see egg and milk amounts)
6 hot dogs, sliced
Cooking spray

Prepare muffin mix according to box directions. Add hot dogs and stir to combine. Spray muffin tins w/ cooking spray. Fill each space half way with the muffin mixture. Bake according to box directions. Serve with ketchup and mustard for dipping.

Makes 12-14 muffins

Shared on The Country Cook Aug. 31, 2012
Shared on Mandy's Recipe Box Sept. 4, 2012

Kids at Very Good Recipes
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Creamy and Cool

As summer continues to wind down, how many of you are trying to suck down as many fresh veggies as humanly possible? I know we are. All too soon I know if I want cucumbers, tomatoes, etc. I'm going to have to buy them from the produce section and hard telling when they were shipped in. Don't get me wrong, we still eat fresh produce in the winter, but I try really hard to buy in season, and if I do have to buy things from across the country I accept the fact they are not going to taste as well. That's the sacrifice we make for living in a 4 season climate. So I am trying really hard to fit as many dishes using garden beauties into my meal plans as I can. And even though some of them are similar to others I've done, one small ingredient can change the entire flavor; and you have something brand new. In this case, that brand new flavor was celery seed. Do you have celery seed in your spice cabinet? Are you like me and you bought it for one recipe and now have a ton leftover? Well, if so, here is another use for it! Now I will admit, celery seed is one of those ingredients that I like in very small amounts, because too much can overpower the flavor of a dish. But this has just the right amount to give the correct flavor without being obnoxious. This is the perfect salad to celebrate the end of summer, maybe even for the upcoming Labor Day Weekend!

Creamy Cucumber Salad Adapted from Yummly.com
1 large cucumber, peeled and diced
2 Roma tomatoes, diced
4 green onions, chopped
1/2 c. sour cream
1/2 tsp. celery seed
1/4 tsp. dill weed
2 tsp dried parsley
Salt and Pepper to taste

In a small bowl combine sour cream, celery seed, dill weed, parsley, salt and pepper. Stir well to combine. In a medium bowl, mix cucumbers, tomatoes and green onions. Pour dressing over and toss to coat. Chill several hours before serving.

Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Cucumbers at Very Good Recipes
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It's All In The Name

I've actually called what I am about to share with you a lot of different things. But most of the titles include either campfire or hobo. The campfire reference makes sense. These would be very simple to include in any family camping trip and cooked over the open flame. But the hobo part? I'm not complete sure where that comes from. I am guessing because they can be made pretty cheap and the aluminum foil packet might have something to do with it. Either way, my family has been enjoying them for years, but I've never made them until now. 

My mom and grandma make them whenever they are visiting and my dad used to make them all the time when him and his best friend were on fishing trips. I've eaten theirs and enjoyed them but just never thought to make them myself. But when I came across a recipe for them in my new Gooseberry Patch cookbook, it jogged my memory and I decided they were a must try. However, instead of hamburger I decided to use some round steak I had in the freezer. 

And that actually turned into a great tip for all of you. If you have a cut of steak that tends to be a little tough, this is a great recipe for it. Cut the steak into portion size pieces and tenderize it. Turn it into a "cube steak" for lack of a better word. (Or by all means, buy some cube steaks and use those.) And then this turned into yet another tip for you. (What can I say? I'm full of them today.) If you are like me, and don't own a meat tenderizer, you can still easily make it happen. Simply take a dessert plate, turn it on end and pound the meat in each direction using the edge of the plate. It will create the same effect and works every time. So no matter what you call these, or even what yo put in them, they are a simple meal perfect for any campfire or dinner table any night of the week.

Grilled Hobo Dinners  

Adapted from 101 Cozy Casseroles

1 large round steak, cut into 3-4 pieces and tenderized

3 medium red potatoes, sliced thin

3 medium carrots, peeled and sliced

1 small white onion, thinly sliced

1 medium green pepper, seeded and thinly sliced

1 tsp dried parsley

3 TBS Worcestershire

1/2 tsp garlic powder

1/2 tsp onion powder

2 TBS olive oil

Salt and Pepper to taste

In a small bowl combine Worcestershire, garlic powder, and onion powder. Brush both sides of each steak liberally with marinade. Season with salt and pepper. In a large bowl, combine potatoes, carrots, onion, green pepper, olive oil, parsley, salt and pepper. Toss gently making sure to coat with oil. Lay out 2 large pieces of heavy duty aluminum foil for each packet you are making. Place one steak in each. Divide veggies equally among each. Wrap each tightly and then wrap again in a second piece of foil. You have to have a double layer. Preheat grill to medium. Place foil packets on grill and cook on medium for 10 minutes. Reduce heat to low and continue cooking for 45 minutes to 1 hour until meat done and veggies tender, turning occasionally.

*NOTE* Mine get a little crisp on one side, but we enjoy that. If you don't, reduce the entire cooking temperature to low and check after 30 minutes.

Shared at Lady Behind The Curtain Aug. 29, 2012
Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Different Name, Same Idea

When I first started creating this recipe in my mind, I was trying to once again recreate something my son had "out" at various places and I wanted to treat him with at home. Alex loves breakfast burritos; and has eaten them from several different restaurants. So I figured why not make them at home for a simple supper (You know how much we love breakfast for supper) while at the same time controlling the ingredients. Well when I went to buy the tortillas, I discovered the ones sized for soft tacos are much easier for little hands to handle, and the size I usually buy no matter if they are for tacos or not. This got me thinking, a burrito is usually rolled, "sealed" and made with a larger sized tortilla. So I thought "Why can't I use the same ingredients, but in a smaller 'shell' and just call it a breakfast taco instead." Well, I can do whatever I want in my kitchen, so that's what I made instead! These were a huge hit with both men in my house, and would be great for breakfast, lunch or dinner! The combinations of ingredients are endless and you can totally make them to suit your family and their tastes. Plus they are great for breakfast "on the go" for those super busy work and school mornings. I love when one great idea leads to another one, especially when it involves only a name change!

Breakfast Tacos
8 large eggs
1 lb. bulk pork sausage, mild or hot
2 TBS heavy cream
1 green pepper, finely chopped
4 small tomatoes, seeded, chopped and divided
1/3 c. taco blend cheese, plus more for topping
Salt and Pepper to taste
8 flour tortillas, soft taco size

In a large skillet, brown sausage until no longer pink. Drain, reserving 1 TBS drippings. Set aside. In same skillet, saute' peppers and half of the tomatoes until tender. In a large bowl whisk eggs, cream, 1/3 cup cheese, salt and pepper. When veggies are tender, reduce heat to low and add eggs and sausage. Cook on low, constantly stirring until eggs are scrambled and cooked through, about 10 minutes. Fill tortillas with egg mixture. Top with reserved raw tomato and extra cheese.

~Please join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Aug. 28, 2012
Shared on Lady Behind The Curtain Aug. 29, 2012
Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Breakfast at Very Good Recipes
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Yet Another Copycat

One of the biggest treats for me when experimenting in the kitchen is learning to recreate favorite dishes from favorite restaurants. This is something I have every time we go to our 2nd favorite sushi place here in Fort Wayne, Sakura, and each time I keep saying I'm going to make it at home and then somehow I forget. Why? I have no idea because it's totally worth the time. I guess I just get busy making and eating other things and it slips my mind. And the next time we go back, I'm reminded once again I didn't do what I intended. But not this time. This time I remembered! And I'm so happy I did. I remember the first time I saw it on the menu, and any other avocado lover will appreciate this. When I read the words "Avocado Salad" my mouth began to water and I couldn't believe it was entire salad created one of my favorite veggies. This salad is full of avocado flavor, and even with the ginger dressing we all love at Japanese restaurants, it really shines through. So simple, yet absolutely delicious. If you have never had this dressing, it's one of a kind and usually included in any house salad at a Japanese restaurant; and sometimes you can find a bottled version in the grocery store. The "bite" of the dressing mixed with the buttery avocado is truly one of my favorite culinary combinations; and now I can make it any time I want. But believe me, that won't stop me from ordering it each time we visit also...what can I say? I just can't get enough!

Avocado Salad with Carrot Ginger Dressing
1 head iceberg lettuce, chopped
4 avocados, pits removed and sliced very thin
4 TBS sesame seeds

Dressing: From Epicurious

3 medium carrots, chopped
1/4 c. fresh ginger, peeled and chopped
1/4 c. shallots, chopped
1/4 c. seasoned rice vinegar
1 TBS soy sauce
1 TBS sesame oil
1/2 c. vegetable oil
1/4 c. water

To make dressing~

Pulse carrots in a food processor until almost purred .Add ginger, shallots, vinegar, soy sauce and sesame oil; and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.

Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired

To prepare salads~ Equally divide lettuce, avocado and sesame seeds between 4 salad bowls. Fan the avocado slices out over lettuce, overlapping a little. Sprinkle with sesame seeds and serve with dressing on side.

Makes 4 Salads

Shared on Mandy's Recipe Box Aug. 28, 2012
Shared on Lady Behind The Curtain Aug. 29, 2012
Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Avocado at Very Good Recipes

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Church Supper #53

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

 Thanks for stopping by today. I hope you find something yummy to take with you.

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

 Last Week's Most Viewed Recipe:

Chili Tater Tot Casserole

From:
Served Up With Love

Congrats! Please feel free to grab my "Featured On" button!

Now, let's eat!

Rules:

1. Feel free to link up as many recipes as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Weekend Company {Guest Blogger Kristin}

Good Saturday Morning! Thank goodness, we made it to the weekend! We survived the first week of school, and are looking forward to some down time over the next 2 days, and actually some major family time too!

Today's guest is another fan who is so kind to share a family recipe with us, and you're going to be so happy she did. I have 3 words for you: Mac and Cheese!! As I told her when she sent me this, we love mac and cheese and I can never have enough recipes for it. Plus, I love that hers uses shell macaroni and Colby cheese! YUM!

So please welcome Kristin to EMM~

Hi! My name is Kristin. I am a wife to a wonderful man, Tim. I have 2 wonderful children Dominic is 8, and Brooklyn is 6. The dish I chose to share is homemade mac n cheese. It was past down from my great-grandma and is always a hit when its made. 

Homemade Mac n Cheese
1 lb. medium salad shells
1 1/2 lbs. Colby cheese
1/4 cup milk
3 tbsp butter, cubed

Pre-heat oven to 350 degrees.Cook noodles according to package. Drain noodles and in a roasting pan with lid, put half the noodles , half the cubed butter, and milk in bottom of pan. Layer with 1/2 Colby cheese. Top with remaining noodles, butter and cheese. Top with salt and pepper to taste. Cover with lid and cook on 350 degrees for 30 mins.

We serve ours with green beans and French bread. It's super easy and quick. Once you get it in the oven, we always set a timer and do something fun as a family!!! Not only do you get dinner you also spend quality time together, and if your life is like ours...sometimes its hard to get QUALITY TIME!!!! I hope you enjoy it as much as we do:) 

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Meal Plan Aug. 26- Sept 1

* New Recipes
Links to Recipes on Blog

Sunday
Pretzel Dogs*
Creamy Cucumber Ranch Salad*
Baked Beans

Monday
Grilled "Wildfire" Pork Chops*
Baked Sweet Potatoes
Applesauce

Tuesday
Tomato Soup
Grilled Cheese

Wednesday
Chicken Noodle Casserole*
Sliced Peaches

Thursday- left over from last week

Baked Mac and Cheese
Green Beans
Garlic Knots

Friday
"Lobster" Rolls
Corn on the Cob
Watermelon

Saturday
Alex is going out for an early birthday supper w/ Maa Ma and Pa Pa. I think we'll have a date night!

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School Day Breakfast

This is a Sponsored post written by me on behalf of Kraft Foods for SocialSpark. All opinions are 100% mine.

In our house school morning are down to a science. From the time my son wakes up to the time we are in the car on our way, it is 60 minutes exactly. So I always choose breakfast items for him that are quick and easy. To be honest, he isn't the hugest fan of breakfast right when he gets up. He would prefer to wait until about brunch time to eat, so as long as I get something into his stomach before school, I'm a happy Mommy. And now, I have yet another choice for those simple breakfasts~ belVita Breakfast Biscuits
Each pack includes four lightly sweet, crunchy biscuits to help you stay fueled up all morning long. belVita Breakfast Biscuits come portioned in convenient, individual packs with 4 lightly sweet, crunch biscuits. They’re also a good source of fiber, packed with 18 grams of delicious whole grain and energy releasing B vitamins.I'm talking about nutritious energy that lasts all morning, from that first bell until lunch time!  Plus, they contain no high-fructose corn syrup, partially hydrogenated oils, artificial flavors or sweeteners.  So it's something that I can feel good about giving my little boy!

And now belVita Breakfast Biscuits come in 2 NEW delicious flavors:

~Cinnamon Brown Sugar

and

~Chocolate

And for some more exciting news, Walmart is holding a belVita Breakfast Challenge for a chance to win a $500 Walmart gift card. Just log onto www.walmart.com/belvita and complete all 3 "challenges".
But if you are headed to store to look for these new little breakfast gems, don't head to the cereal aisle. belVita Breakfast Biscuits can be found in the cookie aisle or by the check-out. So keep your eyes open and your stomachs ready for a new breakfast treat!

NO PURCHASE NECESSARY. Open to residents of the 50 U.S. and D.C., 18 years and older. Visit www.walmart.com/belVita to enter and see Official Rules. Ends 9/15/12.

Something Else For Mom

Yesterday I told you my mom had surgery and I was on "food detail." I cooked her some yummy things that she could easily reheat to make meal time as easy as possible. But when I didn't tell you was making that list wasn't the easiest. Like I've mentioned before, mom has a lot of food allergies and dietary needs, so I can't make just anything. But I do try to find new things to cook for her for a little variety. Even if it means taking a couple of her "stand bys" and putting them together in different combinations to create something new. That was exactly how I came up with this recipe a couple years ago. I can't even remember what I was making us for supper, but mom was coming over and she couldn't have it. So I looked in the fridge and freezer to see what I could make her instead. I had some frozen hamburger patties, and while yes, mom can eat a hamburger, I wanted to jazz it up a bit and take some of the "boring" out of it. Well, one of the few veggies mom can still enjoy are cooked mushrooms. So I figured why not saute some of those and top a hamburger patty with them? Kind of like a take on something you find at every steakhouse. Talk about a success! She loved them and they quickly became part of the list of meals she will request me to make. I really consider it a success when I can find things she can not only eat, but truly enjoy. Even restricted diets can be interesting and tasty with just a little ingenuity!

Hamburger Steaks with Sauteed Mushrooms
1 lb. ground beef
1 TBS Worcestershire sauce
2 garlic cloves, grated and divided
1 tsp onion powder
1 tsp dried parsley, divided
8 oz. button mushrooms, sliced
2 TBS butter
Salt and Pepper to taste

In a medium bowl combine ground beef, Worcestershire half the garlic and parsley, onion powder, salt and pepper. Mix well using hands. Divide into 4 equal patties. Preheat grill to medium. Spray with cooking spray. Cook patties for 6-7 minute per side until well done. Meanwhile heat butter in a small skillet on medium. Add mushrooms and remaining garlic. Saute until brown, about 10 minutes. Season with salt and pepper. Add remaining parsley. To serve, top each patty with mushrooms.

Shared on The Country Cook Aug. 24, 2012

Ground Beef at Very Good Recipes

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Get Well Mom

It's never fun to have a loved one under the weather, but I think one thing you can do that will never fails to make the person feel loved is to bring them food! So when my mom had surgery a couple weeks ago I knew there were many things I would need to do to help her out, and on the top of that list was cooking things that she could easily reheat. I decided to do some of her favorites so not only was she getting help but also a treat each day too! If she was going to be laid up for a bit, why not make sure supper time was as enjoyable as possible? Mom loves shrimp, and many times during the summer if she is coming over she will request me to make these. They are super simple and can be adapted with whatever flavor you like. For mom we keep it pretty simple. In fact, hers don't even include the lemon due to dietary needs, but ours always so because we can't eat shrimp without lemon of some sort. If you have a grill pan for your outdoor grill, I highly suggest using it for these. They stay moist and tender while still maintaining the "open flame" flavor. Grill these, lay them on a simple plate of rice and dinner is served! I hope mom enjoyed her "meals on wheels" from me; and more importantly I hope she heals quickly and is 100% very soon!

Grilled Lemon Shrimp Skewers
1(12oz) bag 60/80 frozen medium shrimp, thawed
3 TBS olive oil
3 garlic cloves, grated
2 TBS lemon juice
Salt and Pepper to taste

In a large plastic bag place shrimp, oil, lemon, garlic, salt and pepper. Turn to coat. Let marinate in fridge for at least an hour. Place shrimp on skewers. If using wooden ones, soak in water to avoid burning. Preheat grill on medium heat. Lay skewers on grill pan or grill grate. Cook for 3-4 minutes per side until pink. Serve with extra lemon if desired.

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

Shrimp at Very Good Recipes
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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.

Veggies and Kids

I can't tell you how many moms out there ask me weekly "How can I get my kids to eat more vegetables." As I've told you before I try to help and give as many ideas as I can, but I'm the luckiest mom in the world when it comes to my son eating his vegetables, and eating habits in general. Monkey has never met a veggie he doesn't like, and that leaves me wide open to serve them anyway I can as often as I can. But I sympathize with the moms out there that have a nightly battle getting their little ones to eat their vegetables. So when I was lucky enough to enjoy the bounty from someone else's garden in the form of a huge zucchini, I was totally inspired to attempt to help those of you who need as many ways to get anything green you can into your child's stomach! How about some zucchini fries? And better yet, oven baked zucchini fries? And since kids can not resist anything you can "dip", some homemade ranch on the side? These remind me the fried veggies you can get at any street festival or county fair but better for you, and the kids, because the are baked not fried. I will admit I don't have that many recipes that use zucchini either, so I'm excited to have another one. If your kids turn their noses up at anything green, trick them with a new kind of fry. After all, tricking them is just another form of creative parenting!

Baked Zucchini Fries
1 large or 3 medium zucchini
1/4 c. flour
2 eggs, beaten
2 c. panko bread crumbs
Cooking spray
Sea Salt

Ranch Dip
1 c. mayo
1/2 c. sour cream
1/2 tsp dill weed
1/2 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and Pepper to taste

To make dip mix all ingredients together and chill until serving. Preheat oven to 425. Line a baking sheet with aluminum foil and spray with cooking spray. Slice zucchini in half lengthwise. (The easiest way is to cut off each end, stand it up and slice down.) Cut each half into 1/4 inch "planks" and then each plank into 4-5 slices to make "fry" shapes. Place zucchini fries in large plastic bag. Add flours and shake. Dip each fry into the egg and then breadcrumbs. Place on cooking sheet and spray lightly with cooking spray. Bake for 12 minutes. Flip and continue baking for 12 minutes more. Turn broiler on and broil until golden brown, about 5-7 minutes. Be careful--they will burn easily! Season with sea salt. Serve with ranch dip.

 ~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Aug. 21, 2012
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

Grill Pan Winner

A big thank you to everyone who entered the giveaway for the Dupont Teflon grill pan. It is a wonderful addition to any kitchen and makes grilling easy and effortless.

And the lucky winner is:

*Debbie*

Congratulations! 

 I have emailed you and you have 48 hours to respond to claim your prize!

2nd Grade Is SO Lucky

Yep, today is the day Monkey and I have been dreading since the 2nd week of June. Well, okay to be honest, by this morning, Monkey's dread had turned into excitement, which I knew it would and I am very thankful for. It is the first day of school, and for us that means the first day of 2nd grade. He got the teacher he wanted, has a new cool WWE backpack filled with everything off the school supply list, and an Avengers lunchbox carrying a lunch made with love by Mommy. I would say the kid is very prepared and ready to learn! In honor of this special day, I wanted to share a recipe I found on Pinterest that would be perfect for an extra special first day of school dinner, an appetizer at your next get together, or a fun dish for any kids' birthday party. These are super cute and super simple, both things I look for when choosing "kid friendly" dishes. I kept them simple with only 2 ingredients, but you could really make them your own by adding your favorite pizza toppings. I can't believe the school year is upon us once again, and while I'm sad Monkey won't be home every day with me, I'm incredibly happy he enjoys school so much and I adore the light in his eyes as he makes new discoveries. To watch him learn new things, his mind absorb every one of them and grow even more as a student is truly an honor and I am so blessed to be here to experience every single minute!

Pizza Rolls
2 (8 count each) crescent rolls
32-40 slices turkey pepperoni
8 string cheeses, each cut in half
1 (15 oz) can pizza sauce
Garlic Powder

Preheat oven to 375. Roll out each can of rolls and separate into triangles. At the wider end, add 4-5 pepperoni each, overlapping, depending on the size. Add a string cheese half on top of pepperoni. Roll from wide end to tip and tuck in sides as much as possible. Place on a parchment lined baking sheet. Sprinkle with garlic powder. Bake 12-15 minutes or until golden browned. Serve with warm pizza sauce for dipping.

Shared on Make Ahead Meals Aug. 20, 2012
Shared on Mandy's Recipe Box Aug. 21, 2012 
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

Church Supper #52

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

We've got a BIG week coming up. Tomorrow is the 1st day of school. Monkey is ready for 2nd grade, but I'm not sure I am! I am so sad to see summer end, but am thankful that we've made so many memories over the past 2 1/2 months. If your kids go back this week too, I wish you and them a great first day!

 Thanks for stopping by today. I hope you find something yummy to take with you.

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

 Last Week's Most Viewed Recipe:

Creamy Cheesy Chicken Enchiladas

From:
Sunflower Supper Club

Congrats! Please feel free to grab my "Featured On" button!

Now, let's eat!

Rules:

1. Feel free to link up as many recipes as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Weekend Company {Guest Blogger Colleen}

Good Saturday Morning! Hopefully this past week was kind to you and you've entered the weekend ready to relax and enjoy some downtime. Today's guest is yet another EMM fan so kind to step into my kitchen and share something yummy with all of you. I love having fans guest blog because it brings our foodie family all the more closer. But not only am I excited to have her show you yer delicious creation, I can't wait for you to read the story that comes with it. When she sent it to me, I told her it was perfect because it sounded like something I would do and then share with you! I love when food comes with such a great story! So grab a cup of coffee, or tall glass of lemonade and join us~

Hi everyone! I'm Colleen.  I'm a 50 year old Mom and Grammy who believes one of the best ways to show someone you care about them is through food. I've had a love affair with food and cooking for many years now. I've collected recipes and cookbooks for a long time but my favorite recipes are the ones handed down from my family of wonderful cooks and bakers. This is one of those recipes.

I've been interested in guest blogging for Krista for quite a while now but never knew just what I'd talk about or what recipe I would share. Then something happened today that triggered a blog post in my head and here I am. My mom and I were out enjoying some yard sales when I came across 3 small metal mixing bowls in a stack. I reached for them laughing and when I showed my mom, she broke out in a big grin. I knew they had to go home with me. You'll see why in just a bit.

My love of food began at family tables where everyone was great cooks. One of the best was my Grandma Z.  Everything was homemade with love in her tiny little galley kitchen. Sunday fried chicken dinners at her and my grandfather's house are something of a legend in my family and one of my fondest memories is all of us gathered there to share a meal together. Her pies were amazing! This recipe is not quite a pie, but has that wonderful pie taste.  I'm sharing her recipe with you below and as you read through it, you will understand the significance of the little metal bowls. I'm sharing it just as she wrote it down many years ago. I've made it a few times through the years (never with as much success as she did) but never in the proper equipment. Maybe now mine will come out better! Somewhere, I think she is smiling. :)

Apple Pizza

Preheat oven to 350 degrees.

Use 3 different sized metal mixing bowls

In the large bowl combine:

1-1/3 c. all-purpose flour

1/2 tsp. salt

1/2 c. shortening

4 tbsp. cold water (about 1/3 cup)

Mix well together and roll dough out in a circle big enough to fill a pizza pan. Gently lift dough into the pan getting it as close to the edge as possible.

In the smallest bowl combine:

1/2 c. sugar

1/2 tsp. nutmeg

1 tsp. cinnamon

Sprinkle 1/2 the spice mixture onto the raw pizza dough, reserving half for later.

Peel and very thinly slice 4 cooking apples (I used Fuji) and place onto the dough and spice mixture. Sprinkle the rest of the spice mixture on top of the apples.

In the medium bowl combine:

1/2 c. sugar

3/4 c. all-purpose flour

1/2 c. (1 stick) softened butter or margarine

Mix together with fork or pastry cutter until crumbly. Sprinkle evenly over the apples. Bake for 30-35 minutes, until topping is light golden brown.

Clean up messy kitchen while pizza bakes.

Cool slightly and cut into pizza size pieces. Enjoy!

*Note* I don't know that it actually makes a big difference if you use the metal bowls or not. Until today, I always just used plastic bowls. However you make it, I'm sure you and those you love will enjoy it. :) 

Thanks Krista for having me today and letting me share my recipe and my memories with everyone. Ya'll take care! :)

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Menu Plan Aug 19- Aug 25

*New Recipes
Links to Recipes on Blog

Sunday
Berry & Cream Crepes*
Sausage Links

Monday
Corn Dog Muffins*
Baked Homefries
Watermelon

Tuesday
Vegetable Soup
Biscuits

Wednesday
Chicken on Rice
Mandarin Oranges

Thursday
Walking Tacos

Friday
Baked Mac n Cheese
Green Beans
Sliced Pears

Saturday
We're having the Annual Marshall Fish Fry

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One From My Working Days

These days when I'm meeting someone for the first time and the question "What do you do?" comes up, I answer with "I'm a stay at home mom and a food blogger." But there was a time I had a job outside the home, and for those who didn't know me 8 years ago, they don't realize this. I got my degree in 2002 and immediately started looking for a "real" job instead of waiting tables. I was blessed to find something that was the perfect fit for me at a local orthopedic medical office. I loved my job. I loved the people I worked with. I was there almost 3 years, and only one thing could make me quit...that's right, Monkey. He was born in September 2004 and my days of being a "working gal" were over. I knew my destiny had already been decided for me. I was supposed to stay home with him. After all, being a mom was all I ever truly wanted to be anyway. Early on when he was still a baby there were days, that while I was so happy to be with my baby enjoying every single minute, I did long for some adult conversation; and I would begin missing my friends from work. But those days became fewer and farther between, as we developed a routing, and especially as he grew older and we could interact more. There are many things I took away from that job. Lifelong friendships, job experience and even some incredible recipes! This is one that when I finally learned to make it I couldn't believe how easy it was. It's the perfect weeknight "throw together at the last minute" dessert; or if you serve it to guests it will be one they  request the recipe for. Yes, I was once in the working world, but this world of "mommyhood" and food blogging are what I'm all about now!

Blueberry Bubble Cake
1 (18 1/4oz) yellow cake mix, dry
1 (21oz) can blueberry pie filling
1 1/2 c. lemon lime soda

Preheat oven to 375. Grease a 9x13 baking pan. Spread pie filling over bottom of pan. Sprinkle evenly with cake mix. Pour soda over top. DO NOT mix. Bake for 45 minutes until a toothpick comes out clean and browned on top. Serve with whipped cream, vanilla ice cream and/or fresh berries.

Shared on The Country Cook Aug. 17, 2012
Shared on Make Ahead Meals Aug. 20, 2012 
Shared on Mandy's Recipe Box Aug. 21, 2012

Blueberries at Very Good Recipes
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Our Day At The Fair {Indiana Family of Farmers}

With the start of the school year just around the corner, we still had one last "blow out" day that has become an annual tradition in our family What could it be?  The Indiana State Fair of course!

It is always the thing Alex looks forward to most after we get home from our beach vacation. A day with just the 3 of us enjoying the fair, the people, the food, and having fun every single minute we are there! This year, I was lucky enough to be provided with tickets to the fair by my good friends at Indiana Family of Farmers, plus some coupons for yummy treats at the Dairy Barn.What can I say? There are some pretty cool perks to this Food Blogging gig!

Plus, my contact at IFOF told me about a fun way to get free food at the fair this year, and you can too if you visit "BeanGoLand" like we did! BeanGoLand offers visitors a fun environment to learn more about soybeans, the way they are raised today and the farm families who grow them.
'

Ready to see BeanGoLand

The gamecard

 While at BeanGoLand, located between the Farm Bureau Building and the Mac Reynolds Barn, you will be able to play BeanGo – a fun and interactive game introduced at last year’s Indiana State Fair. By answering questions about soybeans – and farming in general – while exploring the new Soybean Statue Garden, visitors can win fun prizes, including Dairy Bar milkshake coupons (while supplies last) in honor of the Year of Dairy Cows.

We had so much fun finding the different answers to the questions on the game card, and Alex learned SO much too. That is one of the best things about the state fair, and exhibits like BeanGoLand~ you can enjoy fun filled activities while teaching your kids more about the food they eat every day, and just how much of it comes from our home state! Teach your kids how they foods they love get from farm to table, and introduce them to the people who work so hard to make it happen, and you create healthy eating habits for life!

Finding all the answers with the clues on each statue.

Alex with his prize for answering all the questions correctly.

And for the bonus question, he got a "safety" pizza cutter!

 And after our time at BeanGoLand, what could be better than a trip to the Dairy Barn for some lunch? Grilled cheese, milkshakes, ice cold milk to drink...they were all perfect and absolutely delicious! And Alex even got his very own kid's meal that included apple slices and yogurt!
                                                                   

Mmmmmmm Good!

How can you get in on the fun? Well, for starters, go load up the car. Then when you get to the fair, to play BeanGo, you can download the free BeanGo app to your smartphone before you arrive at the fairgrounds or pick up a BeanGo card at BeanGoLand during the fair. The Indiana State Fair has so much to offer, and you still have time to take part! The fair is open until August 19th and just waiting for you and your family!

The New Chip On The Block {A Review & Giveaway}

I've told you before that one of the best things about this job is the opportunity to try new food items, let my family sample them, and then pass them onto you. It's so much fun to discover new products out there and broaden our culinary horizons. So when my friends at RecipeLion asked me to create a recipe for Beanitos, using their new Always Corn Free™ Bean chips, I was super intrigued and could not to taste them and get cooking!

What are Beanitos you ask? Well, I'm about to tell you! Let's learn together! Beanitos are made from whole beans. Per 1 ounce serving, Beanitos have:

• 4 grams complete protein
• 5 grams fiber
• 14 grams complex carbohydrates
• 8 grams fat
• 140 calories

They also have lower sodium than most chips, ranging from 55mg to 150mg per serving. Plus a serving of 1oz. equals about 10 chips!

Take a look at the comparison between Beanitos and other brands out there: 

Plus for those of you with dietary needs, Beanitos are proud to be gluten-free. They contain no gluten ingredients and are made on dedicated gluten-free lines. They are also low-glycemic because they are made from beans. And beans, unlike corn or potatoes, take longer to break down into glucose. Lastly, Beanitos are all verified through the NON-GMO Project , which is quickly becoming a requirement for the natural foods industry. Special steps are being taken to minimize the possible introduction of any ingredients that have been bio-engineered. The makers of Beanitos believe it is the right thing to do for both our bodies and the planet. The most significant change Beanitos has made to go Non-GMO was the switch from canola oil to pure sunflower oil. Not to mention, Beanitos come in 4 fantastic flavors to choose from:

1. Black Bean  (my favorite)
2. Pinto Beans and Flax 
3. Chipotle BBQ
4. Cheddar Cheese

So if you are as intrigued as I was, be sure check out the giveaway below for you chance to win some Beanitos for you and your family. Or you can order them direct from their online store. Oh, and if you win, be sure to make this yummy recipe too!

Grilled Mexican Chicken Nachos
1 (28.8oz) package boneless chicken thighs, trimmed if necessary
1/2 c. fresh lime juice
2 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/4 c. vegetable oil
Salt and Pepper to taste
2 (6oz) bags Beanitos Black Bean Chips
1 (7oz) can salsa verde
1 (2.25oz ) can sliced black olives
2 c. pico de gallo, store bought or homemade
1 (8oz) bag shredded pepper jack cheese
Lime wedges if desired

In a large bowl combine chicken, lime juice, chili powder, paprika, garlic powder, onion powder, oil, salt and pepper. Stir well to coat. Marinate at least an hour. When ready, preheat grill to medium. Cook chicken for 6-7 minutes per side until juices run clear. Allow to cook a few minutes until it's cool enough to handle. Chop chicken into small bite sized pieces. On (4) large dinner plates divide chips equally. Spoon salsa verde over chips. Sprinkle with grilled chicken (figure about 1 thigh per plate). Top with olives and cheese. Spoon about 1/2 c. pico de gallo on top of each. Serve with lime wedges if desired.

Shared on The Country Cook Aug. 17, 2012

 Now on to the GIVEAWAY!!

 Rules:

1. This contest is open to US and Canada Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: August 23, 2012 12am EST

One Lucky Winner Will Receive

(1) Case Beanitos Chips

Mandatory Entry:

1.Leave a comment telling me which flavor you would most like to try!.

Extra Entries:

1. Follow EMM through GFC, Linky Followers, or Networked Blogs. Homepage, left hand side. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow me on Pinterest and leave a comment.

4. Like Beanitos on Facebook. Leave a comment when you have.

5. Follow Beanitos on Twitter. Leave a comment when you have.

6. Follow Beanitos on Pinterest. Leave a comment when you have.

 That makes up to 7 entries per person!!!

Good Luck!

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