Lunch or Game Day

I won't lie. This recipe was supposed to up on the blog weeks ago as an idea for a hot summer night when the thermometer still read 90 at 6pm and you needed something light and refreshing. Well...obviously that didn't happen. Oops.

So when I found the post sitting there in the draft folder, staring back at me, mocking me, knowing my OCD would kick into overdrive and I would be kicking myself for the mistake, I had to adapt.

Honestly, we eat this stuff year round. A couple years ago, I made it for our annual New Year's Eve buffet! Therefore, it wasn't that hard for me to find a way to share it with all of you now that fall is in the air.

This would be fantastic for Game Day! We are a football loving family and there are times we will be watching the game at home, just the 4 of us, and I still put out a party spread. It's fun to eat all day and cheer on our favorite teams. And it would be just as tasty in the parking lot while yo tailgate with your friends! It would easily travel in a cooler.

But if football isn't your thing, make a big batch on the weekend and have something yummy for lunch all week long.

Or if neither of those "trip your trigger" (As grandma used to say!) it would be terrific for any fall party as well! Get the friends around the bonfire and give them something to snack on while the hot dogs roast or the chili stays warm in the Crock Pot.

Delicious food can be enjoyed any time of year, any season you want! Don't box yourself if and think if you like it in July you can't enjoy it in September too!

Seafood Salad

1 lb. imitation crab, chopped
1 c. frozen cooked extra small shrimp, thawed
2 celery ribs, diced
1/2 c. mayonnaise
1 tsp. Chesapeake seasoning
1/2 tsp. dill weed
1 TBS lemon juice
Salt and Pepper

Combine shrimp and crab in a large bowl. In a small bowl whisk together remaining ingredients. Pour over seafood. Stir gently to combine. Chill until ready to serve, at least an hour. Serve with crackers.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Welcome September

Yes, it's hard to believe, but September is upon us. My son looked at me Saturday night and said "Mom, can you believe the 4th of July was almost two months ago?"

Seriously, when you think of it like that the time flies bye even faster than normal. Let's face it, summer lasts about 38 days and the cold months drag on for 904 days, if we are lucky!

I've said it before, but let me reiterate it once more. I actually don't mind autumn. I enjoy the colors, the fun activities, the decor (yes, my pumpkins and scarecrows are already displayed!) and of course, the flavors. And I don't even shun the weather. Here in Indiana, we will still have some truly warm and sunny days through October. But it's what comes after fall I dread. The cold. The snow. The ice. The gray. The blah. But hey, it's not here yet, so let's not dwell on it.

I figured with the beginning of September, and a new season, we would celebrate with a classic fall flavor. Cinnamon. Sure, we can't get enough of apple and pumpkin too, but if you think about it, what is paired with both of those in many, many dishes? Yep, cinnamon.

These are my way of bringing a little of summer with me to fall. See, they are inspired by a summertime country fair staple. The elephant ear. Fried dough sprinkled with cinnamon sugar is something so popular the lines will wind around any junk food alley.

So who says we can't have some of that yumminess as the leaves begin to turn? These are great for a quick breakfast, lunchbox treat or sweet treat after a favorite fall meal. Super easy, moist and oh so good!

I might not be able to stop summer from eventually fading away, but I can make sure to enjoy all the warm days we have left and dream of them once they are gone with some delicious muffins!

Cinnamon Sugar Muffins

1 c. flour
1/2 c. + 1 TBS sugar, divided use
2 tsp. baking powder
1/2 TBS + 1 tsp. cinnamon, divided use
1/4 tsp. salt
1/2 c. milk
1/4 c. vegetable oil
1 egg

Preheat oven to 375. Line 8 muffin tin wells with papers or grease well. In a large bowl combine flour, 1/2 c. sugar, baking powder, 1/2 TBS cinnamon, and salt. In a medium bowl whisk together milk, oil, and egg. Add to dry ingredients and stir, just until combined. Divide mixture evenly in muffin tin wells. In a small bowl combine 1 TBS sugar and 1 tsp. cinnamon. Sprinkle over top of batter. Bake for 15 minutes or until a toothpick comes out clean. Cool on a wire rack. Store covered.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Not Ready to Let Go

We are only a less than a week away from September, and Labor Day. I know many out there are literally counting the days until autumn arrives; and with the arrival of cooler temps this week, we've all been reminded of what is coming.

It's no secret I love summer, and dread when it starts to fade. If I'm being truthful, I don't hate fall. After all, here in Indiana, we usually end up with some warm 80 degree days well into October. The colors are beautiful, the flavors are delicious and I adore getting outside and enjoying all the autumn activities. But see, the problem is what comes after. I know as soon as the leaves begin to turn...in the blink of an eye we will be grabbing the shovel and waiting for school delays.

So, here I am holding onto summer with all my might. I refuse to say goodbye, and still have plenty of fun in the sun planned.

This simple salad would be perfect for your Labor Day cookout, picnic or party. Or, it's just great for weeknight supper too! With all these summer veggies we have to indulge in when we can, it's a great way to use them up!

If you're one of the ones who is holding your breath until it's hoodie and bonfire season, it will be here before you know it. And if you are like me, and not ready to see summer go, let's make the most of the time we have left!

Marinated Cucumber Salad

3 medium cucumbers, peeled, seeded & chopped

1 pint snacking tomato medley, halved

1/4 c. vegetable oil

3 TBS red wine vinegar

1/2 tsp. dried basil

1/4 tsp. dried oregano
2 tsp. dried parsley

Salt and Pepper

In a large bowl combine cucumbers and tomatoes. In a small bowl whisk together oil, vinegar and seasonings. Pour over veggies. Mix well. Chill for a few hours before serving. *NOTE* If you use English cucumber, no need to peel or seed. The tomatoes are a mixed variety in the produce section. You can also use cherry, grape or a mix of both.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Only 177 Days to Go

Whew. We did it. We survived the first week of school. HIGH SCHOOL! Okay, so it wasn't a full week, but hey, it still counts! And yes, that countdown above is how mommy is coping! I know exactly how many days until Labor Day, Fall Break, Thanksgiving, Christmas, Spring Break...you get the picture. I miss my boy!

But when the weekends roll around, it's still summer in our house! I'm still going to plan outdoor fun, and soak up every last bit of the warm, sunny days because this is Indiana and the minute the calendar says September, you never know what's going to happen!

There are still plenty of cookouts to have, and you're going to want to take this to your next one! Sure, it makes a terrific no bake, simple dessert, but in this family, it's a side dish. Let me explain. When I was growing up, my Grammy always had at least one "fluff salad" dish at holidays or big gatherings. Why was something so sweet called a salad? Two reasons. 1. Most of the time they contained fruit. 2. If she called it salad, we could eat it with the meal, and still have pie when we were done. It's all about optics!

In that spirit, I almost always serve my fluff dishes as a side dish, including this one. All the flavors of a favorite summer time beverage rolled into a delicious, gorgeous sweet treat that will be a huge hit, no matter how you serve it!

Cherry Limeade Fluff

15 large marshmallows
8 oz. cream cheese, softened
1 lime, juiced
16 oz. jar maraschino cherries, halved
1 small box cherry Jello
1 (29 oz.) can mandarin oranges, drained
8 oz. tub Cool Whip
 1 1/2 c. Cherry 7-Up

In a saucepan over medium heat, combine soda and marshmallows. Stir until marshmallows are melted and mixture is combined. Set aside. In a separate bowl, use an electric mixer to combine cream cheese, Jello and lime juice until smooth. Stir marshmallow mixture into cream cheese mixture until well combined. Gently fold in cherries and oranges. Cover and chill overnight. When ready to serve, add Cool Whip and stir well. 

Inspired by The Country Cook
Shared at Weekend Potluck

That Moment

As many of you know, not only do I run the EMM world, I am also a contributor for Parade Magazine's online food site. I have been writing for them for about five years now, and it has opened up a whole new world to me and the blog. Plus, it's another way I am able to help support my family and maintain the blog with free recipes for all of you!

Recipes that I blog here, I then share to Parade for them to publish as well. Or, that is how it normally works. But this month, there was a little hitch in that plan and this recipe was actually shared on their site before I had a chance to blog it here. Now, I will admit, I'm a little OCD and that bothered me a little because I like for my stuff to debut on my site first before I share it elsewhere, but then something happened that made it 100% okay!

Last Monday I woke up and logged onto Parade to find MY recipe was the featured recipe and cover photo of their entire food section. Woo hoo! I was excited, and apparently people were loving it because they left it there for the ENTIRE day!

So, even though this wasn't going to be published on EMM until later in the month, I decided it needed to be moved up pronto! I had to calm those OCD nerves somehow!

Taco Spaghetti is great for your Taco Tuesday, or your pasta supper tonight! Two classic favorites come together in one amazing dish that will be gobbled down! We couldn't stay out of it! Even the leftovers were fought over the next day!

With school starting back up this week for many of us (I HAVE A FRESHMAN!!! HOW DID THAT HAPPEN????) Simple casserole suppers are going to be in high demand. Tell the kids you're taking two of their absolute favorite meals and making them into one...and then watch them run to the table!

Taco Spaghetti

1 lb. thin spaghetti, broke in half

1 lb. ground beef

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) can Rotel

1 packet taco seasoning

2/3 c. chunky salsa

2/3 c. water

1 1/2 c. shredded Mexican blend cheese

Salt and Pepper 

Preheat oven to 350. Grease a 9x13 baking dish. Cook pasta to al dente. In a large skillet brown beef until no pink. Add taco seasoning and water. Bring to a boil. Reduce heat. Add black beans, Rotel and salsa. Stir well. Add 1 c. cheese and combine until melted. When pasta is cooked, drain well and add to skillet. Mix well. Transfer to baking dish. Cover and bake for 20 minutes. Uncover, add 1/2 c. cheese and bake for 5 additional minutes until melted.

Shared at Weekend Potluck
Shared at Meal Plan Monday