Church Supper #93

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 truly appreciate you sharing with our foodie family!

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:

German Pancakes

From:

Who Needs A Cape

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, 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 :)

Soul Food Saturday #11

Welcome to the weekend! Can you believe July 4th is this week? Summer is flying by...per usual! If you're planning a big backyard barbecue, pool party or maybe a weekend at the lake, Bekki is here with a great appetizer, or fun lunch, idea!

This recipe is in celebration of Independence Day! We always need one more recipe for that big family cookout, or time with friends enjoying the fireworks. This one is versatile. You can make them up and fry right before or make ahead before leaving to your next party. The inspiration came from the crispy crab and cream cheese filled fried wontons I found at my favorite Asian restaurants. This one has a twist because I wanted to use up some left over ham I had in the fridge. You can see the trend here I’m sure. I always seem to make more than we will eat for dinner on any given night. So there are typically leftovers from several nights hanging out using up shelf space. With that secret revealed once more, feel free to try new combinations and have fun with it! 

Ham and Cheese Fried Wontons

1 c. ham chopped

½ c. whipped cream cheese

½ tbs. granulated garlic

Salt and pepper to taste

½ c. shredded mozzarella

Water to seal wontons before frying

10 wonton squares

Vegetable oil to fry wontons

(Will vary depending on size of saucepan used for frying)

Preheat frying oil to 350 degrees.

In a medium size bowl mix cream cheese, ham, cheese, garlic, salt and pepper until combined.

With a teaspoon, spoon mixture in the middle of the wonton square. Using your fingertip, dip into the water and run your fingertip around the edge of the wonton.

*This will ensure it is sealed and your filling will stay in while frying.*

Grab opposite corners and pull towards the middle, so ends touch and press to seal. Repeat on the second side.

Fry in small batches, 3 to 4 at a time. Cook for 2 minutes or until golden brown.

Serve hot or at room temperature with your favorite dipping sauce. This time I used chipotle mayo! Happy 4^th of July!

Pin It

A Husband's Request

Okay people, you have less then 1 week until the next major "let's have a huge cookout" holiday is upon us. And in case you are looking for new, or at least a new varieties of, side dishes, I've got a great one for you today!

This recipe all started with a conversation between Mr. Everyday and I. I asked if he was hungry for something specific. He answered with "Amish Potato Salad"....like _____ brand. Okay, great...the one brand I'd never heard of. Well, here to find out back in the day when he used to work as a butcher at the deli counter of the local IGA grocery store, this was a brand they sold and he loved it. I asked him what all was in it, and with the exception of the veggies, it sounded a lot like my Grammy's recipe. 

See, my Grammy's potato salad is my favorite of all time; and the unique thing about hers (which I have never made myself, by the way) is it has a cooked dressing. But in all the times she has cooked for us, Adam has only had it one time, and it happened to be on an evening she was in a rush, and it hadn't had time to cool down all the way. Now, to me it was just as tasty, but being warm, he didn't care for it as much. I remember him even saying "The flavor seemed like it would be good, if only it had been chilled." 

So I went looking for a recipe, and when I came across this, it was like the heavens opened up and the angels started singing. It even had the cooked dressing Grammy's is so famous for. I was totally up for the challenge...and I must say, I hit it out of the park! Not only was it so close to my favorite I was licking the bowl, it was exactly what he was looking for too! He said I couldn't have gotten any closer if I had went to the IGA deli and bought it!

Potato salad is one of those things that is kind of a must at any backyard barbecue. So maybe if you're planning one for the holiday next week, this can be a new version you try. Don't let the ingredient list intimidate you, it's very easy, I promise! And it's so creamy and tasty I guarantee your guests will be asking for the recipe, so if their husbands request it, they can be ready too!

Amish Potato Salad

6 medium potatoes, with skin

1 small onion, finely chopped

1 c. chopped celery

1 c. chopped carrots

1 tsp. celery seed

4 hard boiled eggs, chopped

3/4 c. white sugar

1 tsp. cornstarch

1/2 tsp. salt

1/3 c. apple cider vinegar

1/2 c. milk

1 tsp. mustard

3 TBS butter

2 eggs, beaten

1 c. mayo

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20 minutes. Drain and set aside to cool. In a medium saucepan, whisk together eggs, sugar, cornstarch, and salt. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in butter. Refrigerate until cool. Once cooled, whisk in mayo.

When potatoes are cool, remove skin if desired. Cut into large cubes. Place potatoes, boiled eggs,  celery, onion and carrots in a large bowl. Sprinkle with celery seed. Pour dressing over and mix gently, but well to combine. Chill at least 2 hours before serving. 

Shared on The Country Cook June 28, 2013

Poor Man's Risotto

Do you have something you always see on a menu, or on television, or in cookbooks,that looks and sounds delicious, but you've yet to try it yourself? If the answer is yes, take a seat next to me, because I'm about to tell you about mine...risotto.

I have seen so many varieties prepared on some of my favorite cooking shows and it always looks so yummy, but I will be totally honest with you, it's one of the few dishes left that intimidates the heck outta me! I'm serious! I've heard so much about how it can be easy, if you're easy and pay attention, but if you don't, watch out because it can turn into a total disaster too. Well, I love myself enough to be able to admit, I'm not always the most patient person...especially in the kitchen. So I just have visions of me going to all the trouble, only to be disappointed in the end.

Plus, I've only seen it on the menu of a few restaurants we go to. One was this high end, very pricey private club, and since it was filled with black truffles, I'm not even going to tell you how much it was, but needless to say I wasn't going to pay it! And the other happens to be at my favorite Italian place, and anytime we are there, I want one of my favorites, not something new. What can I say? I'm a creature of habit.

But when I first saw this recipe (which had a photo with it) risotto is exactly what it reminded me of, only a budget friendly, impatient friendly version. Put everything in the Crock Pot, and let it do the work, instead of standing over the stove hoping for the best.

Now of course, since I've never had actual risotto, I have nothing to compare this to, so I might be totally off the mark, but either way, I can attest to the fact that it's not only simple, but absolutely delicious, filled with amazing flavors and very hearty! This will feed a crowd, and they will walk away full!

I'm sure one of these days I will overcome my intimidation and attempt risotto in my own kitchen; or maybe even order it out somewhere. But for the time being, I'm okay leaving it on my "foodie bucket list"!

Creamy Sausage and Wild Rice Pilaf Adapted from Crock Pot
12 oz. applewood smoked sausages, cut into 1/2" slices
1 (4 oz.) box wild rice (with seasonings)
1/2 c. basmati rice
3 medium carrots, diced
1 medium onion, chopped
1/2 c. dried cranberries
1/2 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. pepper
3 c. water
1/2 c. half and half
Dried Parsley for garnish

Combine all ingredients except half and half and parsley in Crock Pot. Stir to combine. Cook on LOW 7-8 hours until rice is tender. Turn off heat. Add half and half. Allow to sit 10 minutes. Transfer to serving platter and garnish with parsley.

Rice at Very Good Recipes
Pin It

Crack Nachos

Ha! That got your attention, didn't it??!! Hey, I have to suck you in somehow! I will explain the inspiration for that title in just a minute!

I love taking things I know how to cook blindfolded, and turn them into something brand new. It's a great way to create brand new things in the kitchen with some of the pressure taken away. If part of a new dish is something that is "tried and true" it takes some of the anxiety of  "will it turn out" away! Not all, but some!

So when I was thinking of new ways to use my now almost famous Coney Sauce, I was talking to a friend who loves it as much as we do; and she mentioned she loves making nachos out of it when I make it for her. How perfect! And since she refers to it as "Crack Sauce", the name of this post was born.

If you love Coney Dogs, or even Chili Dogs, you will love these nachos. The flavor of the sauce is only enhanced by your topping choices. I decided to go with things we top our Coney Dogs with, plus a few extra nacho must haves. The combination was definitely a winner! They make a fun, tasty, light summer supper, or make a huge platter for your next backyard party! But don't forget to tell your friends they are eating "crack nachos"...the look on their faces is worth the price of admission!

Coney Nachos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 TBS butter
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 c. ketchup
2 tsp. paprika
2 tsp. chili powder
Salt and Pepper to taste
Tortilla Chips
Toppings:
Sliced Black Olives
Finely Chopped White Onion
Shredded Cheese
Sour Cream
Jalapeno Peppers

In a medium bowl combine ketchup, mustard, vinegar, Worcestershire, hot sauce, paprika, chili powder,  salt and pepper. In a skillet over medium heat, melt butter. Add ground beef, onion and garlic. Cook until meat is no longer pink, breaking up very fine. (I like to use a potato masher.) Add ketchup mixture. Reduce heat to low and allow to simmer 20-25 minutes until thickened. Lay tortilla chips on plate, top with coney sauce. Garnish with favorite toppings.

Church Supper #92

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 truly appreciate you sharing with our foodie family!

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:

Rhubarb Strawberry Crisp

From:

On The Home Front

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, 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 :)

Soul Food Saturday #10

Good Morning! How about a sweet treat to start the weekend? Bekki is here today with a simple cookie that includes one of my favorite flavors...butterscotch!!

Yes, last week I gave the oven a break. But this week I decided, let’s use it early in the day. Yep, I said early. A little secret to baking in the summer in my kitchen is baking in the morning before the heat sneaks up and warms up the house. This cookie is one of my husband’s absolute favorites. The photo clearly shows big piles of these cookies don’t stick around very long. It won’t be any different in your kitchen either. When vacation time comes around, we tend to pull a few extra treat recipes out. This is definitely one of those! So, grab a cup of coffee and hang out with me at the table while these oh so good cookies bake up for the ones we love most.

Oatmeal Butterscotch Cookies Adapted from Incredibly Easy Cookies

¾ c. butter or margarine, softened

¾ c. granulated sugar

¾ c. packed light brown sugar

2 eggs

1 tsp. vanilla extract

1 ¼ c. all purpose flour

1 tsp.  Baking soda

½ tsp. salt

½ tsp ground cinnamon

3 c. quick cooking or regular rolled oats, uncooked

1 ¾ c. (11 oz. package) Hershey’s Butterscotch chips

1 Heat oven to 375 degrees.

2. Beat butter, granulated sugar, and brown sugar with electric mixer on medium speed in large bowl until well blended. Add eggs, and vanilla; blend thoroughly. Stir together flour, baking soda, salt and cinnamon; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until golden brown. Cool slightly. Remove to wire rack and cool completely.

Pin It

Crock Pot Comfort

To me, comfort food can come in many forms. It might be a sweet dessert that takes away stress after a long day. Or maybe it's something filled with ooey gooey cheese that just tastes so amazing you don't even care it's not the healthiest meal. Or maybe it's simply something your mama used to make that takes you back to your childhood and fills you with love. For me, it means all of these things, plus one more. Sometimes comfort food is simply a meal that is super easy to make and doesn't keep me in the kitchen all day. It's comforting for me to know that in a meal like this, I'm receiving the gift of time! Time to do all my other work, or spend time with my family, or heck...on the rare occasion, to sit down and enjoy some down time! 

I've been looking for a great slow cooker pot roast recipe for quite some time now, and I wasn't surprised when I finally found one that sounded too good to pass up over at my dear friend Brandie's site, The Country Cook. Ya'll know how much I love Brandie and all her yummy food! She's always got something delicious cooking in her kitchen; so I knew without a doubt this would be no exception.

It's summer, and for many that means "Please don't make me turn on the oven." But many of us still want those comfort family meals we love so much. So this is a perfect compromise. Let the slow cooker do all the work, and keep the house nice and cool!

Slow Cooker Pot Roast From The Country Cook

3 lb. beef chuck roast

1 lb. baby carrots

1 lb. red potatoes, quartered

1 package Italian Dressing Mix

1 package Ranch Dressing Mix

1 package Brown Gravy Mix

1 TBS dried chopped onions

2 c. water

2 TBS vegetable oil

Salt and Pepper to taste

Dried Parsley for garnish

Pat roast with paper towels to dry. Rub both sides with vegetable oil and season with salt and pepper. Heat skillet on medium high heat. Brown roast for 2 minutes on each side. Place roast in slow cooker. Mix water with all 3 seasoning packets. Whisk together. Pour over meat. Cover and cook on LOW 6-7 hours. During the last 3 hours of cooking, add potatoes and carrots, that have also been seasoned with salt and pepper. Slice roast and spoon pan drippings over top for sauce and garnish with parsley.

Not Just For Breakfast

A few weeks back when I was actually making these for supper, I posted on my Facebook page how "the smell of fried potatoes makes any house smell better." It was so funny to see just how many people agreed with me! I guess they are one of those things like fresh bread from the oven, or waking up to the smell of coffee brewing, it makes home feel a little bit homier.

We are potato lovin' people in this house. In fact, one of the things I find myself struggling with the most in the kitchen is finding new or at least updated way of putting spuds on our table. So when I was looking for yet another answer to this conundrum, I thought about the Baked Homefries I published here over 2 years ago now, based on the ones I used to serve at Bob Evans back in my waitressing days. It was kind of one of those "duh" moments. I figured out with just a few changes, ingredients and cooking method wise, I could have something new enough to let us feel like we weren't eating just another boring potato.

The only thing that is vital...make sure you leave them alone enough to allow them to brown! I hate when I order fried potatoes of any kind, and they come out looking like they were boiled with no brown crispy parts whatsoever. So while, yes you do need to stir them to avoid burning, you have to find a happy medium with letting them sit and brown too!

These are perfect for any time of day. Serve them for breakfast with eggs. Make a big Sunday brunch with these as one of the side dishes. Or, be like me, and have them for supper alongside dinner foods. It really makes no difference, they will taste fantastic morning, noon or night!

Skillet Homefries
3 large Russet potatoes (figure 1 potato per person), diced
3 TBS butter
2 generous TBS all purpose seasoning

Place potatoes in colander, rinse with cold water. Pour out onto kitchen towel. Top with another kitchen towel and pat dry. Leave in towels to finish drying, about 15 minutes. Preheat electric skillet to 375. Add butter to melt. Carefully pour potatoes from towel to skillet. Toss to coat in butter. Sprinkle with seasoning. Stir again. Spread out into an even layer and allow to cook on first side for 2-3 minutes. Stir again, flipping over and over. Lower heat to 350 and cover. Cook for 15-20 minutes, stirring occasionally until browned on all sides.

Potatoes at Very Good Recipes
Pin It

Childhood Camping

When I was a little girl, one of the highlights to my summer vacation was the trip my mom and I made "back home" each July. For two weeks we would head east to Pennsylvania to spend some much needed quality time with my grandparents and uncle. And oh what a fun filled two weeks they were! 

One of our favorite things to do during that time was to load up the Winnebago and head to Pymatuning State Park and spend a few days in the great outdoors, sitting around the campfire, filling each day with more memories than the one before. Some of those memories are ones I hold most dear from my childhood. Like the time a mother skunk and her babies "camped out" under our camper! Yep, true story!

And two things that stick in my mind most of all about those camping trips are both food related. One, my grandma always had a fridge full of Grape Faygo pop (my favorite at the time) and it was such a treat! The second is this dish... a super simple supper, that to this day is still a family favorite. It was something grandma could easily make out of the canned goods stocked in the camper, and was especially nice if we had a rainy day and grandpa wasn't able to cook outside. Not to mention it always makes a huge amount, and the leftovers make great lunches for a couple days. 

If you love simple "thrown together" meals that can be ready in no time, I'm sure this will be right up your alley. Or maybe your family enjoys camping trips too, and this can go with you on your next excursion. Either way, I'm happy to share just a little bit of my childhood, and hope it leads to happy memories for you too!

Campfire Skillet Casserole

2 large Russet potatoes, baked and cooled

2 (15 oz.) cans green beans, drained

1 (16 oz.) package smoky link sausage, cut into small pieces

1 (11 oz.) can mushroom pieces and stems, drained

3 TBS butter

Salt and Pepper to taste

Dried Parsley for garnish

Preheat electric skillet to 350. (If using stove top, medium-high) Cut potatoes int large bite sized chunks. Add butter to skillet. Once melted, add potatoes. Season liberally with salt and pepper. Allow potatoes to cook, stirring often until slightly golden around edges, about 5-7 minutes. Add green beans, mushrooms and smoky links. Stir to combine. Reduce heat to 325. Cover and allow to cook 20 minutes,  stirring occasionally. Adjust salt and pepper. Garnish with parsley. 

*NOTE* As much as we enjoy very crispy potatoes, for this recipes I don't let them get too crisp. Why? Because that's the way grandma did it....and I don't mess with a good thing! 

Shared on Make Ahead Meals June 17, 2013

Casseroles at Very Good Recipes
Pin It

Church Supper #91

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 truly appreciate you sharing with our foodie family!

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:

Not Yo' Mama's Potato Salad

From:

Real Food Girl: Unmodified

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes ONLY please, 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 :)

Soul Food Saturday #9

Welcome to another weekend! I hope your week treated you well, and you have some fun or relaxation, or both, on tap for the weekend.

Bekki is sharing a simple, yet scrumptious recipe today that I know Alex would love for a simple summer lunch or snack before Taekwondo. If you have kids, you're going to love this one!

Summer vacation is in full swing now and what does that mean? For a lot of us the oven is on vacation and the least we heat up the house when making a meal the better. Plus, it’s even more appreciated if it’s quick and portable. Don’t forget something good! With all that needed, what on earth would satisfy all those requests? A recipe my husband came up with on our “fend for yourself, leftovers night” I call bagel mini pizzas fit just perfectly! This is a great way to use up the left over bits of stuff you have hanging out in the fridge taking up space.

Bagel Mini Pizzas

1 Parmesan oregano bagel cut in half

¼ c. shredded mozzarella cheese

¼ c. shredded cheddar cheese

2 tbs. pepper jack cheese dip (see picture below)

½ c. sliced mushrooms

½ c. pepperoni slices

¼ c. sliced onion

¼ c. crumbled bacon

Cut bagel in half. Spread cheese dip on both sides. Top both sides with sliced mushrooms, onions, pepperoni, cheese and bacon. Place on foil liner broiler pan. Place in 375degree preheated toaster oven, for 7-10 minutes. Or until edges are crisp and cheese has melted.

Whether it’s for a quick dinner on the run, or a movie night at home the combinations are endless. Recreate your favorite pizza at home and let your little ones create new favorites. Enjoy!

The cheese dip. Can be found in Mexican aisle at the grocery store.

Pin It

Summer Cooking Made Easy with BzzAgent and Kroger

Have ya'll heard the buzz about BzzAgent? Well, if not, let me tell you a little about them. It's a website that allows consumers to try new products for free....and then give feedback through social media. It's fun, easy and super informative.

"Connecting people and their favorite brands since 2001, BzzAgent is the leading social marketing company. What's that mean to you? We put products in the hands of hundreds of thousands of real consumers and help them share their opinions about them with friends and family via reviews, Facebook posts, photos and videos, blog posts and more. We wouldn't call ourselves heroes, but it's okay if you want to." ~From BzzAgent website

I've done a few campaigns now, but without a doubt my latest one was the BEST. Because of Kroger, I stocked up on summer time favorites for the freeze, fridge and pantry.

I love knowing after a busy day this summer, I can still put a meal on the table my family can enjoy! Just look at everything I got:

So thanks to BzzAgent and Kroger for making my summer time feasts just a little easier, and tastier.

Barbecue's Best Friend

I think one of the things most fun about the summer grilling season is finding yummy new side dishes to nicely compliment all the delicious offerings coming off the hot grill. Everyone has their favorites, everything from a crisp tossed salad, to creamy coleslaw to a zesty pasta salad, there are so many choices!

For our family, one of the best ways I can come up with new things for us to try is to take a couple favorites and combine a little "this and that" from each into something new. It almost guarantees me success with a dish that will go over with flying colors. It makes sense though. If you're taking things you already know you love and combining them, it should be even better, right? Well, okay, I guess that reminds me of an old episode of Full House (You remember the Tanner family??) where Michelle was trying to cook and she combined two of her favorite foods into a new dish...Tuna Fish Ice Cream...yeah, that didn't work out so well, especially for the poor taste tester! But for the most part, I think it's a good equation to depend on!

The two dishes I took inspiration from for this new one were my Broccoli Salad and Honey Mustard Coleslaw. I've seen tons of recipes for broccoli slaw, and have passed the mix in the produce aisle a hundred times, but I never found one that was perfect for us. That's when I decided to pull great things about dishes we already enjoy, combine them, and hope for the best. And it totally paid off! The crunch of the broccoli mix is only added to by the crunch of the almonds. The raisins give it a tiny hint of sweetness that plays off the tangy dressing so well. 

This summer is going to be filled with great food! Have fun coming up with new things for your dinner table, and remember you can always use dishes you can make in your sleep to come with brand new delicious ones!

Broccoli Slaw

1 (12 oz.) package broccoli slaw mix

1/2 c. golden raisins, extra for garnish

1/2 c. slivered almonds

5 TBS mayo

2 TBS sugar, or to taste

2 TBS lemon juice

1 TBS white vinegar

1/2 tsp. celery seeds, extra for garnish

Salt and Pepper to taste

In a small bowl, whisk together mayo, sugar, lemon juice, vinegar, celery seeds, salt and pepper. Mix until well combined. Set in fridge for 5 minutes. In a large bowl combine slaw mix, raisins and almonds. Lightly toss with fingers to combine. Pour dressing over top. Mix well to coat. Chill at least an hour before serving. Garnish with extra raisins and celery seeds. 

Shared on The Country Cook June 14, 2013
Shared on Make Ahead Meals June 17, 2013

Broccoli at Very Good Recipes
Pin It

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
Pin It

Take A Cheesy Dip {A Gooseberry Patch Review and Giveaway}

It doesn't take much to excite me. As I get older, the little things are what I find the most enjoyment in. And one on the top of the list is getting an envelope or package in the mail from my great friends at Gooseberry Patch.

From getting notified that another of my recipes is going to be published in one of their fabulous cookbooks, to having the honor of reviewing their newest publication, my relationship with the wonderful folks of Gooseberry is one of the things I'm most proud of in my blogging career.

And this time, I have a fun filled, yummy food packed cookbook to introduce you to: Game- Day Fan Fare. If you are sports fanatics like we are, then you are probably always looking for delicious game day fare; but even if you aren't, you will still find such an array of easy, tasty recipes to choose from, you will want to make them any day of the week!

I actually chose a new appetizer to try this time, and I debuted it for my family over Memorial Day weekend when we were packing up the car for a family picnic. We were headed about an hour north of our house to this fabulous "off the beaten path" park that has a wonderful playground for an afternoon full of fun in the sun, with of course, a picnic basket of favorites.

I also love the story that comes with this dish. The reader who submitted it tells of a steakhouse in Massachusetts, that was loved but went out of business. This was the dip they served to people while waiting for their meals to be served. The mother of the lady who gave it to Gooseberry had gotten the recipe from the restaurant back in the 1940's. I not only love the history that comes with that story, but the ability to recreate a restaurant favorite at home. You know how much of that I do with our favorite restaurant dishes too!

It was the perfect new offering to our regular picnic flare. I served it with crackers, but we found it was just as yummy with vegetable dippers too! However you serve it, it will become a new favorite at home or for parties, I'm sure!

Charlie's Steakhouse Cheese Spread 

Submitted by Barb Henderson, Everton, AR, Page 48

8 oz. cream cheese, softened

2 TBS onion, minced

1 1/2 tsp. ketchup

1 1/2 tsp. sour cream

2 TBS sweet pickle relish

3 green olives with pimentos, diced

1 clove garlic, minced

1/2 tsp. dry mustard

1/2 tsp. Worcestershire sauce

Salt and Pepper to taste

Combine all ingredients in a large bowl; mix well. Cover and refrigerate for 2 hours or overnight. Serve with veggies or crackers.

*NOTE* I put all ingredients in a food processor and pulsed until creamy and smooth. I also added a dash more Worcestershire sauce and garnished with extra olives.

Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013
Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

****GIVEAWAY****

Rules:

1. This contest is open to US 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: Monday June 24, 2013 12am EST

One Lucky Winner Will Receive

(1) Game-Day Fan Fare Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite game day food.

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

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

4. Follow me on Pinterest and leave a comment.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with 2 cookbooks for this review. One to keep, one to giveaway. All thoughts and opinions are my own.