best dessert recipes: August 2013

Church Supper #100

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:

Sauteed Squash with Bacon

From:

Life With The Crust Cut Off

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 :)

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:

Sauteed Squash with Bacon

From:

Life With The Crust Cut Off

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 :)

reade more...

Happy Labor Day weekend! I hope you have something fun, or maybe relaxing, planned for this 3 day gateway to fall. Okay, so I'm not wishing summer away by any means, but with September coming in less than 24 hours, I'm trying to embrace the fact the hot, sunny days are going to become further and farther between. But I'm sure we still have some beautiful weather ahead of us, and hopefully you'll get out and enjoy some this weekend! Bekki is here with the perfect holiday dessert, especially if you're having guests. It takes one of my all time favorite ice cream parlor treats and put a new spin on it!

I saved the best for last. Since most of us have a 3 day weekend and are celebrating Labor Day, we can’t leave out the dessert. This pie transforms banana split toppings into one delicious slice. After having a nice cookout this is a perfect way to end the meal. Super easy to prepare and in advance so it doesn't get in the way of other celebrating that must be had this weekend. This is one you’ll want to keep around, because someone is going to want your secret recipe. Enjoy!

Banana Split Pie {Adapted from Valley View Women’s club Cookbook}

2 graham cracker crusts

2 cups confectioners’ sugar

1 stick unsalted butter

2 tbs. vanilla

1 8oz. package Cream Cheese, softened

6-7 bananas, sliced

1 large can crushed pineapple, drained

1 tub whipped topping

1 c. Maraschino cherries

1 c. macadamia nuts, chopped

In a large bowl, cream together butter, sugar, vanilla and cream cheese. Pour half of mixture into each pie crust. Layer bananas on top of filling and press them in gently. Then layer pineapple on top of bananas. Lastly finish each pie with a layer of whipped topping, and top with cherries and nuts.

Banana Split Pie {Adapted from Valley View Women’s club Cookbook}

2 graham cracker crusts

2 cups confectioners’ sugar

1 stick unsalted butter

2 tbs. vanilla

1 8oz. package Cream Cheese, softened

6-7 bananas, sliced

1 large can crushed pineapple, drained

1 tub whipped topping

1 c. Maraschino cherries

1 c. macadamia nuts, chopped

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Menu Plan Sept. 1- 6

*New Recipe
Links to Recipes on Blog

Sunday
Grilled Beef Brisket
Corn on the Cob
Baked Sweet Potatoes

Monday
Oven Glazed Chicken Wings*
Parmesan Rice Pilaf*
Watermelon

Tuesday
I'm having dinner with my mom.
The boys will have leftovers.

Wednesday
Crock Pot Vegetable Soup
Dinner Rolls
Fruit Cocktail

Thursday
Sloppy Potatoes
Cottage Cheese
Pickles
Sliced Beets

Friday
Blushed Pasta Bake*
Garlic Toast

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Doesn't Get Fresher

Having a big barbecue this Labor Day weekend? Have fresh veggies from the garden you would like to use? How about a cool, creamy, crunchy and most of all flavorful salad you and your guests will love? Your everyday mom is here with the perfect idea!

I love summer for so many reasons, too many to even list, but the foodie in me loves being able to eat foods we grow ourselves in our backyard. Or should I say, foods my boys grow in our backyard. Because besides picking them, I don't have much to do with it. It's better that way. My thumbs are not green in any way!

But when they come inside with a big bowl filled with beautiful tomatoes, cucumbers, blackberries, grapes, etc...that's when it's my job to find ways to use them all in a yummy, and sometimes new way.

When I first saw this recipe, it reminded me of other creamy veggie salads I've made in the past, except for one thing: the radishes. We are huge radish fans. Even little man loves them, so I was happy to find a new way to use them. Plus, I loved the use of lemon and seasoning salt in the dressing. They really took the basic sour cream dressing and took it to a whole other flavor level. Oh, and I have to tell you, I was extremely pleased with it's consistency after sitting in the fridge for a few hours. The vegetables were still crisp, not mushy at all.

Since we're going into the "last weekend of summer" (the quotations are because I don't consider it to be, but I know society says different) there is no better time than to head outside, fire up the grill, invite friends and family over, and enjoy a backyard bash. And this salad would be great with anything you're pulling off the fire. Enjoy summer's bounty while you still can because it doesn't get fresher, and in about 3 months when we're knee deep in snow, we will be missing it profusely!

Creamy Vegetable Salad Adapted From Taste of Home
2 large tomatoes, seeded and chopped
2 large cucumbers, seeded and chopped
3-4 green onions, chopped, reserve a few for garnish
6 radishes, finely chopped
1 c. sour cream
1/2 tsp. seasoning salt
1/8 c. lemon juice
1/4 tsp. pepper
1/2 tsp. celery seed, extra for garnish

In a large bowl combine tomatoes, cucumbers, green onions, and radishes. Toss to combine. In a small bowl whisk together sour cream, seasoning salt, lemon juice, pepper and celery seed. Pour over veggies. Mix well. Cover and refrigerate at least 2 hours. Serve with a slotted spoon.

Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

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Elusive Garden Visitors

I love to watch the hummingbirds when they visit the flowers and come to the feeder at my house, but when I raise a camera they all want to skedaddle away. They are such delicate, pretty little birds, but they move faster than you can blink. I managed to catch a couple of them today sipping from the feeder before they zoomed away out of sight.

There was at least one more hummingbird in the group, but these were the only two I was quick enough to photograph today. Hummingbirds are a delight to watch, just be prepared to watch quickly.

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Lemon Zucchini Bread

At this time of year, most people are looking for new things to do with zucchini. I don't have a garden so I'm not overrun with zucchini, but I still love using it in savory and sweet dishes alike. You won't even know that there's a vegetable in this bread!

In large bowl, whisk together flour, sugar, baking powder,

and salt; add lemon zest then set aside.

In medium bowl or large measuring cup, lightly beat 2 eggs, then add oil, yogurt,

buttermilk, lemon juice

and blend everything well. Pour into the dry ingredients

and blend together. Add in zucchini

and stir lightly until it is evenly distributed.

Pour the batter into a greased loaf pan and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes, then remove to a wire rack and cool completely.

While loaf is cooling, can make the glaze by combining powdered sugar and lemon juice in a small bowl

and whisking until well blended. Spoon or pour the glaze over the bread

and let it rest for about an hour for the glaze to set.

Slice it up and serve!

I may plant zucchini just so I can make this every summer!

One year ago: Peach Ice Cream
Two years ago: Cherry Coconut Bars
Three years ago: Blueberry Banana Bread
Four years ago: Hot Fudge Sauce

Get more great ideas at Full Plate Thursday, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Friday Food Frenzy.

Lemon Zucchini Bread

Bread:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/4 cup canola oil
1/4 cup plain or vanilla yogurt
2/3 cup sugar
1/2 cup buttermilk
2 Tbsp. lemon juice
Zest of 1 lemon
1 cup grated zucchini (about 1 medium)

Glaze:
1 cup powdered sugar
2 Tbsp. lemon juice

In large bowl, whisk together flour, sugar, baking powder, and salt; add lemon zest then set aside.

In medium bowl or large measuring cup, lightly beat 2 eggs, then add oil, yogurt, buttermilk, lemon juice and blend everything well. Pour into the dry ingredients and blend together. Fold in zucchini and stir until evenly distributed in mixture.

Pour batter into a greased 9×5″ loaf pan and bake at 350 degrees for 45-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, can make the glaze by combining powdered sugar and lemon juice in a small bowl and whisking until well blended.

Spoon glaze over cooled loaf. Let glaze set, then cut into slices serve. Makes 10-12 slices.

Recipe Source: Adapted from Nancy Creative

and salt; add lemon zest then set aside.

In medium bowl or large measuring cup, lightly beat 2 eggs, then add oil, yogurt,

buttermilk, lemon juice

and blend everything well. Pour into the dry ingredients

and blend together. Add in zucchini

and stir lightly until it is evenly distributed.

Pour the batter into a greased loaf pan and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 minutes, then remove to a wire rack and cool completely.

While loaf is cooling, can make the glaze by combining powdered sugar and lemon juice in a small bowl

and whisking until well blended. Spoon or pour the glaze over the bread

and let it rest for about an hour for the glaze to set.

Slice it up and serve!

I may plant zucchini just so I can make this every summer!

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A Hand In The Kitchen Part 2 {A Review of Cooking Planit}

Monday I introduced you to my new favorite assistant in the kitchen, Cooking Planit! Their site and their app are a home cook's best friend. (If you missed Monday's post, click here to read all about it!)

Today I'm sharing a delicious sandwich that if it weren't for the step by step instructions provided by Cooking Planit, might seem a little over whelming to an inexperienced cook. Or heck, even one like me who spends a lot of time in the kitchen! But I promise you, it's very simple, and the end result is very worth it.

Now, just like the Bowtie Pasta Salad I shared the other day, I made a few adjustments to this recipe to better suit our taste buds. To see the original, click here. One of the things that caught my eye about this sandwich was the avocado mayo...but then I remembered Mr. Everyday does not care for avocados in the same loving way I do, so I decided to substitute my herb mayo that I've been making for years.

Also, while I love arugula, I was already buying the spinach for the pasta salad, so I thought why not get double duty out of it, and include it as the green in the sandwich instead. That's just my budget conscious self shining through. I think the arugula would be 100% yummy too.

But without a doubt, the star of this sandwich, and the one thing I knew I could not mess with, is the Pickled Red Onions. Talk about taking a simple ingredient and with almost no effort transforming it into something new, unique and delicious! Once you make them, you will find a hundred more ways to use them, I know it!

A simple sandwich supper is always welcome in this house. If it is in yours too, try this one tonight, and maybe that scrumptious pasta salad too. Oh, and don't forget to check out Cooking Planit, and scroll down for the fabulous giveaway they are offering EMM readers too!

Roast Chicken Sandwich with Pickled Red Onions and Herb Mayo Adapted from Cooking Planit
1 (1.25 lb.) package chicken tenders
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 TBS olive oil
1 c. baby spinach, stems removed
1 small cucumber, peeled and thinly sliced
Salt and Pepper to taste
4 Hoagie buns

Preheat oven to 375. Place chicken on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, onion, powder, salt and pepper. Stir to coat. Roast for 20-30 minutes until cooked through. Spread each bun with herb mayo. Layer spinach, cucumber and chicken. Top with pickled onions.

Pickled Red Onions:
1 medium red onion, thinly sliced
1 c. apple cider vinegar
1 tsp. mustard seed
1 dried bay leaf
1 tsp. salt
3 black peppercorns
2 TBS sugar

Fill a small saucepan 2/3 with water. Bring to a boil. Cook onions for 1 minute to soften. Drain. In the same pot, combine vinegar, mustard seed, bay leaf, salt, peppercorns and sugar. Stir well. Bring to a boil. Cook onions for 8-10 minutes until pink in color. Drain and reserve.

Herb Mayo:
1/2 c. mayo
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dill weed
1/2 tsp. dried parsley

Mix all ingredients well and chill until ready to use.

Shared on The Country Cook Aug. 30, 2013

Sandwich at Very Good Recipes

a Rafflecopter giveaway

Shared on The Country Cook Aug. 30, 2013

Sandwich at Very Good Recipes

a Rafflecopter giveaway

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Peanut Ice Cream with Chocolate Flakes

I'm so not ready for the end of summer. Classes at my school have already started, but I'm not ready to let go of short sleeved shirts, sunny Saturday afternoons, boat rides and floating on an inner tube. And luckily, today I don't as it's over 90 degrees! I am especially not ready to give up homemade ice cream. I know I said that the Roasted Pistachio Ice Cream is the best ever, but I think I now have to declare a tie. This one is SO good, too! And with all the heat predicted for this week, there'll be plenty of time to enjoy this delicious frozen dessert. I hope you'll make some soon!

This recipe uses the same method as Roasted Pistachio, so plan ahead because it will need to chill overnight.

In a large saucepan, combine the milk, cream, sugar,

corn syrup and honey.

Bring this to a rolling boil over medium-high heat, and boil for 4 minutes. While you wait, combine the cornstarch with 2 Tbsp. of milk

and whisk until smooth. In a large batter bowl or measuring cup (you'll store the ice cream overnight in this container!) combine the cream cheese, peanut butter

and salt and stir together until smooth. Once the milk mixture in the saucepan has boiled for 4 minutes, add the cornstarch mixture and stir well and boil for another minute or until slightly thickened. Gradually add the milk to the peanut butter mixture (I like to use a ladle for this)

and whisk until the mixture is completely smooth.

Cover the bowl and refrigerate overnight. When you're ready to make the ice cream, first give the batter a good stir, then add to the ice cream freezer.

Put the chopped chocolate in a small bowl and microwave at 50% power for 45 seconds or so to slowly melt the chocolate. Stir until smooth. Slowly drizzle the chocolate into the churning ice cream

and let the ice cream continue to churn for a minute or so. Transfer the ice cream to a freezer safe container and give another stir to distribute the chocolate flakes evenly.

Press some parchment paper down on the surface of the ice cream, cover the container, and freeze for at least two hours or until firm. Delicious!

One year ago: Blueberry and Goat Cheese Salad
Two years ago: Cherry Zucchini Muffins
Three years ago: Bok Choy Chicken Salad
Four years ago: Corn Dip

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends, Cast Party Wednesday, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up.

Peanut Ice Cream with Chocolate Flakes

2 cups + 2 Tbsp. whole milk
1 1/4 cups heavy cream
2/3 cup sugar
2 Tbsp. honey
2 Tbsp. corn syrup
1 Tbsp. + 1 tsp. cornstarch
3 Tbsp. cream cheese, softened (low fat is ok)
1/2 cup peanut butter
1/4 tsp. salt
4 ounces dark chocolate, chopped

In a large saucepan, combine 2 cups milk, heavy cream, sugar, honey and corn syrup. Bring to a rolling boil over medium high heat and boil for 4 minutes.

Meanwhile, in a small bowl, combine cornstarch and 2 Tbsp. milk and whisk together until smooth. In a large batter bowl, stir together cream cheese, peanut butter and salt. When milk mixture has boiled for four minutes, add the cornstarch mixture and cook until slightly thickened, about 1 minute.

Gradually add the hot milk to the peanut butter mixture in the batter bowl, whisking until smooth. Cover and refrigerate overnight.

When ready to make the ice cream, add the batter to a churning ice cream freezer. Place the chopped chocolate in a small bowl and melt in the microwave using 50% power, for about 45 seconds. Stir until smooth. When the ice cream is nearly done churning, add the chocolate in a slow drizzle.

Transfer the ice cream to a freezer safe container and top with parchment paper. Cover and freeze until firm, at least two hours.

Makes 1 quart

Recipe source: Adapted from Jeni's Splendid Ice Creams at Home

corn syrup and honey.

Bring this to a rolling boil over medium-high heat, and boil for 4 minutes. While you wait, combine the cornstarch with 2 Tbsp. of milk

and whisk until smooth. In a large batter bowl or measuring cup (you'll store the ice cream overnight in this container!) combine the cream cheese, peanut butter

and whisk until the mixture is completely smooth.

Cover the bowl and refrigerate overnight. When you're ready to make the ice cream, first give the batter a good stir, then add to the ice cream freezer.

Put the chopped chocolate in a small bowl and microwave at 50% power for 45 seconds or so to slowly melt the chocolate. Stir until smooth. Slowly drizzle the chocolate into the churning ice cream

and let the ice cream continue to churn for a minute or so. Transfer the ice cream to a freezer safe container and give another stir to distribute the chocolate flakes evenly.

Press some parchment paper down on the surface of the ice cream, cover the container, and freeze for at least two hours or until firm. Delicious!

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A Hand In The Kitchen Part 1 {A Review of Cooking Planit}

Have you ever said to yourself "Cooking would be so much easier, if I just had a little help. Another set of hands to make sure everything is getting done at once."? Well, if you have, you are not alone. Anyone who spends any amount of time in the kitchen at some point has wished for a little assistance to make everything run smoothly. And today I have the answer to those wishes...in the form of not only a website, but also an app you can run on your iPad or iPhone!

Let me introduce you to Cooking Planit, the site that takes the guesswork out of the kitchen. From your grocery list to the final product, they are there every step of the way, making sure your meal goes off without a hitch.

From their website:

• Simplified Meal Planning – Thoughtful and tested meal plans that your family and friends will love.

• Organized Shopping – No more headaches while getting your list together. We build your shopping list just like you would.
• Guided Cooking Steps – It's like G.P.S. for cooking! We'll do all the organization and lead you through each recipe's steps so that the entire meal is ready at the same time.
• Cloud Sync – Sync your account across the web, your iPhone and iPad

That's right, every single detail is not only thought of, but executed with ease and simplicity. When you find a recipe you want to make, just save it to your cookbook. Then when you are ready, it's waiting on you. Step by step instructions, all leading to a delicious meal, where all dishes are done at the same time!

Let's start at the beginning. Here is this recipe, on my iPhone using the Cooking Planit app. It starts by telling me everything I should gather in the kitchen, so my ingredients are waiting on me, not the other way around.

Next up, it tells me what equipment I'll need throughout the entire cooking process. No searching for a gadget at the last minute this way!

Now here is one of my favorite parts. Before you even start, it asks how many servings you are cooking for, adapted the recipe accordingly. Only have 2 in your house? Not a problem. No more guessing how much to make. It's so user friendly for cooks of all walks of life, from the small household to the ones cooking for a small army.

And this...well, this is my absolute favorite part. The timing aspect. It talks to you and tells you how much time you have before the next step needs to be completed. It even has a timer so you know exactly where you are in the process. Plus...if you get ahead of schedule...it even tells you that. And suggests you have a seat and enjoy a glass of wine while you wait! It truly is like having a friend in the kitchen with you!

Cooking Planit is the perfect site/app for everyone who enjoys cooking, but can always use a little help. I think it would be a great idea for college kids, living on their own for the first time, or maybe a new bride who isn't quite comfortable in the kitchen yet. But I also love that the more experienced home cook can adapt the recipes to fit their tastes (which is exactly what I did for this one) and even "skip" steps to better fit their time frame. Cooking Planit is easy to use, fun, and a home cook's best friend!

Plus, they are very generous! They are giving EMM readers a chance to win a 12-piece T-Fal Cookware Set! It is GORGEOUS! And all you have to do to enter, is follow the directions in the Rafflecopter widget below!

Now, for this recipe, I took one on their site, and adapted it to satisfy our family a little better. If you want to see the original, click here. This would make a great addition to your Labor Day picnic or backyard party...NO mayo! The light dressing makes it delicious without being too heavy. And I love the combination of spinach and feta!

If you are looking for a little help in the kitchen, look no further than Cooking Planit. And be sure to check out the giveaway below, and come back on Wednesday to see the sandwich I made to go with this salad too!

Bow-Tie Pasta Salad with Spinach and Feta Adapted from Cooking Planit

12 oz. bow-tie pasta

1/2 c. sliced black olives

1 c. fresh baby spinach, chopped

1 (12 oz.) jar roasted red peppers, drained and rough chopped

1 c. feta cheese crumbles

1 clove garlic, minced

1 TBS olive oil

1 TBS lemon juice

Salt and Pepper to taste

Bring a large pot of water to a boil. Cook pasta to al dente, about 10 minutes. While pasta is cooking, add garlic, spinach, peppers and olives to a large bowl. Stir to combine. When pasta is done, drain well. Add directly to bowl. In a small bowl combine olive oil and lemon juice. Whisk to combine. Pour over pasta while warm. Season with salt and pepper. Stir to combine. Place in fridge at least 10 minutes to chill. Just before serving add feta and toss to combine.

Shared on Mandy's Recipe Box Aug. 27, 2013
Shared on Lady Behind The Curtain Aug. 28, 2013
Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

For More Info:

CookingPlanit

Website: http://www.cookingplanit.com/browse

iOS'Apps: https://itunes.apple.com/us/artist/cooking.planit/id544421990

Social Media:

Blog: http://blog.cookingplanit.com/

Facebook:' https://www.facebook.com/cookingplanit

Twitter: https://twitter.com/cookingplanit

Pinterest:'' http://pinterest.com/cookingplanit

YouTube:' http://www.youtube.com/cookingplanit

Instagram: http://instagram.com/cookingplanit

a Rafflecopter giveaway

From their website:

• Simplified Meal Planning – Thoughtful and tested meal plans that your family and friends will love.

• Organized Shopping – No more headaches while getting your list together. We build your shopping list just like you would.
• Guided Cooking Steps – It's like G.P.S. for cooking! We'll do all the organization and lead you through each recipe's steps so that the entire meal is ready at the same time.
• Cloud Sync – Sync your account across the web, your iPhone and iPad

Next up, it tells me what equipment I'll need throughout the entire cooking process. No searching for a gadget at the last minute this way!

Bow-Tie Pasta Salad with Spinach and Feta Adapted from Cooking Planit

12 oz. bow-tie pasta

1/2 c. sliced black olives

1 c. fresh baby spinach, chopped

1 (12 oz.) jar roasted red peppers, drained and rough chopped

1 c. feta cheese crumbles

1 clove garlic, minced

1 TBS olive oil

1 TBS lemon juice

Salt and Pepper to taste

Shared on Mandy's Recipe Box Aug. 27, 2013
Shared on Lady Behind The Curtain Aug. 28, 2013
Shared on The Country Cook Aug. 30, 2013

Salad at Very Good Recipes

For More Info:

CookingPlanit

Website: http://www.cookingplanit.com/browse

iOS'Apps: https://itunes.apple.com/us/artist/cooking.planit/id544421990

Social Media:

Blog: http://blog.cookingplanit.com/

Facebook:' https://www.facebook.com/cookingplanit

Twitter: https://twitter.com/cookingplanit

Pinterest:'' http://pinterest.com/cookingplanit

YouTube:' http://www.youtube.com/cookingplanit

Instagram: http://instagram.com/cookingplanit

a Rafflecopter giveaway

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Jalapeño Potato Salad

I first tried this Jalapeño Potato Salad a few years ago when I was visiting my sister in Texas. She has adapted and tweaked this recipe to suit her own taste, and it suits mine too. This is a great side dish to serve with any barbecue type meal, and I made it over the weekend to serve with Baby Back Ribs.

Print Recipe

Jalapeño Potato Salad

5 cups cubed and boiled potatoes (about 2 1/2 pounds)

4 boiled eggs, coarsely chopped

5 ribs celery, diced

5 green onions, chopped

1/2 large red onion, diced

1 cup mayonnaise

1/2 cup chopped pickled jalapeño peppers

2 tablespoons juice from jalapeños

1 teaspoon cumin

1 1/2 teaspoons black pepper

1 1/4 teaspoons salt

1/4 cup chopped parsley

In a large bowl, combine potatoes, eggs, celery, and both onions. In a separate bowl combine mayonnaise, jalapeños, jalapeño juice, cumin, pepper, and salt. Stir mayonnaise mixture into potato mixture; mix well. Stir in parsley. Can be served immediately or chilled before serving. Serves 12.

I used small red potatoes for my salad, but small gold potatoes, fingerlings, or other types of potatoes are also fine in this recipe. I left the peeling on the potatoes and cut them in quarters after boiling, but the peeling may be removed if you prefer.

Shake up your next gathering and serve some Jalapeño Potato Salad. I think your guests will love it.

This recipe was shared with:
Weekend Potluck
Full Plate Thursday
Arkansas Women Bloggers
All My Bloggy Friends

Print Recipe

Jalapeño Potato Salad

5 cups cubed and boiled potatoes (about 2 1/2 pounds)

4 boiled eggs, coarsely chopped

5 ribs celery, diced

5 green onions, chopped

1/2 large red onion, diced

1 cup mayonnaise

1/2 cup chopped pickled jalapeño peppers

2 tablespoons juice from jalapeños

1 teaspoon cumin

1 1/2 teaspoons black pepper

1 1/4 teaspoons salt

1/4 cup chopped parsley

reade more...

Church Supper #99

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:

Strawberry Peach Smoothie

From:

Love Bakes Good Cakes

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 :)

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:

Strawberry Peach Smoothie

From:

Love Bakes Good Cakes

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 :)

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Soul Food Saturday #19

Well, we have one week of school under our belts! Five days down. Only 175 more to go! It's hard to believe that summer is coming to end, Labor Day is next weekend, and autumn is just around the corner. And today Bekki is sharing a great idea for any busy school night, especially if your family is like ours and the "after school" activities keep you just as busy!

*NOTE* Bekki had a friend give her this recipe, but couldn't remember where she got it, so if you recognize it, or where it came from, please let us know so we can give them a little shout out love!

For most summer vacation is officially over. The new school year has begun and thoughts of fall sports and fun are in the air. So I decided we needed a fun recipe that’s great for a family movie night snack or one to come home and have right after a day at school. This one will be fun for the kids to help with. Choosing your favorite combinations of meats and cheese, just like your favorite pizzas. Whether you are a dipper or a purist, this will fit everyone’s fancy. Pull out the ranch, or your favorite marinara. Or maybe even both. This one is a winner!

Mini Pepperoni Pizza Egg Rolls

3 mozzarella string cheese, quartered
12 mini egg roll wrappers
36 slices of mini pepperoni
Oil for deep-frying

Marinara or pizza sauce (optional)

On top of egg roll wrapper, place three pieces of pepperoni from one corner to another. Place a piece of the quartered string cheese on top of the pepperoni. Moisten around entire edge with water to seal, with either your finger, or a brush. Start fold by folding corners over the cheese. Then pull bottom corner over cheese and pepperoni and keep rolling until cheese is tightly wrapped. Repeat with the rest of wrappers.

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels.

Mini Pepperoni Pizza Egg Rolls

3 mozzarella string cheese, quartered
12 mini egg roll wrappers
36 slices of mini pepperoni
Oil for deep-frying

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels.

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Meal Plan Aug. 25-30

*New Recipe
Links to Recipes on Blog
^Recipes being "re-blogged"

Sunday
Skillet Chicken Pot Pie^
Cantaloupe

Monday
Goulash^
Cottage Cheese

Tuesday
I'm having dinner with a friend. The boys will have frozen pizza.

Wednesday
Crock Pot Barbecue Beef Sammies
Mom's Macaroni Salad^
Marinated Cucumbers

Thursday
French Toast
Sausage Links

Friday
Stuffed Peppers^
Dinner Rolls
Sliced Peaches

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The Best E.V.E.R.

Having a big party this weekend? Maybe a back to school blowout? Or heading up to the lake for one of the last summer weekend getaways before it's too late? Or maybe you're even looking ahead to next weekend, Labor Day and a big backyard barbecue. If any of these are true, or you're just looking for a great party idea to keep in your back pocket, or even a simple side dish for your next Mexican night at home, I've got something that works for every single one of those!

As most of you know, before I was a SAHM, I had a career outside the home. After getting my degree, I worked in an Orthopedic Medical Office for 2 1/2 years before little man came along and changed my world forever. I was lucky enough to work with a great group of people, including the other ladies in my department, nurses, PAs, doctors, support staff, etc. It was a great company and there are still days when I miss it.

And one of the best things about this office were the carry ins! Rather it be in our department, another down the hall, or office wide, those were some of the yummiest days on the job! Now working in medical records, we had a lot of contact with other departments, and on the days they were having carry-ins and we weren't, more likely than not, they were always so kind to invite us to share in their "brought from home" goodies, and this was one of those recipes.

I was actually pregnant the day the nurses were having a carry-in and were so kind to share. Who can say no to a 7 month pregnant lady drooling over your plate? The minute I dipped my first chip into this queso, I had to have the recipe...because it was the BEST I'd ever had. She was kind of enough to share, and I couldn't believe how simple it was, plus being Crock Pot friendly makes it so nice for parties or potlucks.

I remember the next fall, after Alex was born, I made this one Sunday and we literally ate it all day long while we watched football, making it a meal. These days, I use it as a side dish if we're having tacos, enchiladas, etc. Or it's a great one to set out for a large crowd, because the pot never seems to end!

I've been so lucky to stay at home with Alex. After all, it's what lead me to blogging, and all of you. But I took a lot away from my working years too. Experience, knowledge, great friends, and even some tasty recipes to share!

Crock Pot Queso Dip
1 lb. bulk sausage, browned and drained
32 oz. Velveeta, cubed
8 oz. cream cheese, softened a bit
1 (10 3/4 oz.) can cream of mushroom soup, unprepared
1 ( 10 oz.) can Rotel

Place Crock Pot on low setting. Combine Velveeta, cream cheese and mushroom soup. Stir well. Add Rotel. Mix again. Cook on LOW 30 minutes. Add sausage and stir well. Continue cooking on LOW for another 30 minutes, stirring occasionally, or until completely melted and combined. *NOTE* If you wish to leave this in the Crock Pot for a long duration, turn to KEEP WARM or even OFF. If it becomes extra thick, add a few splashes of water to thin it out. Also do this if left over and reheating.

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

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More Greatness From Zak! Designs {A Review and Giveaway}

If you've been reading this blog for any length of time now, you know what a big fan of Zak! Designs I am. I love their products, and I love when I get a chance to blog for them, or in this case team up with them for a fun fan giveaway!

Their products are both functional and adorable. I have so many of them in my kitchen, it can look like a Zak showroom at times! And now they have a brand new line I'm so excited to introduce you to, Moso Bamboo.

This new biodegradable collection not only showcases a delightful organic shape, the material is organic too. Made through an innovative process that combines 75% bamboo fiber, from the giant Moso bamboo plant (which are a rapidly growing, renewable resource), with wheat starch. Moso is durable enough to be used for years. Yet it is 100% biodegradable and carries all the environmentally friendly benefits of bamboo.

Available in three colors: kiwi, orange and azure, these bowls are a fantastic addition to any kitchen. They are functional but look nice enough to serve out of too. I love these bowls! I chose kiwi, and are such a pretty accent to my dinner table.

And now you have a chance to win a set of these fabulous new, environmental friendly bowls for your kitchen too!

******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. I will provide the sponsor with the winner's address and they will ship the prize.

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: Aug. 28, 2013

One Lucky Winner Will Receive

(1) Set Moso Bamboo Bowls
A $24.99 Value
In YOUR choice of Azure, Kiwi or Orange

Kiwi Pictured

Mandatory Entry:

1. Like Zak on Facebook. Leave a comment when you have.

Extra Entries:

1. Like EMM on Facebook. 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.

That makes up to 4 entries per person!!!

Good Luck!

And now you have a chance to win a set of these fabulous new, environmental friendly bowls for your kitchen too!

******Giveaway******

Rules:

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

2. The winner will be chosen by Random.org

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

6. Contest Ends: Aug. 28, 2013

One Lucky Winner Will Receive

(1) Set Moso Bamboo Bowls
A $24.99 Value
In YOUR choice of Azure, Kiwi or Orange

Kiwi Pictured

Mandatory Entry:

1. Like Zak on Facebook. Leave a comment when you have.

Extra Entries:

1. Like EMM on Facebook. 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.

That makes up to 4 entries per person!!!

Good Luck!

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Lemon Blueberry Bars

I hope you still have some blueberries this summer so that you can make this dessert. Or some raspberries - it's equally good either way. My mom declared that this was "one of her favorites" - and I make A LOT of desserts. So that's saying something. I know this will become part of my regular dessert repertoire - it is quick, easy and super delicious - and once you try it, I'm sure it will become part of yours too!

Start with the crust. Combine the graham cracker crumbs (this is convenient because it uses virtually a whole pre-wrapped package - you know, 1/3 of the box...), melted butter,

sugar

and lemon zest.

Stir well to combine, then press into the bottom of a greased 9-inch baking dish.

Bake for about 10 minutes, then let cool on a wire rack.

While the crust cools, make the filling. You won't even need a mixer! In a medium bowl, combine the sweetened condensed milk, egg yolks

lemon juice

and zest. Stir well to combine, then fold in the blueberries.

Pour the filling over the cooled crust,

and bake for 15 minutes. The filling will be barely set.

Let cool slightly then refrigerate to cool completely. You'll need to refrigerate this for a couple hours, or overnight, before slicing and serving.

One year ago: Raspberry Almond Coffeecake
Two years ago: Caramel Bars
Three years ago: August Pie
Four years ago: Banana Blueberry Coffeecake

Find more inspiration at Cast Party, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking #2, What I Whipped Up, Full Plate, Pennywise Platter, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Friday Food Frenzy.

Lemon Blueberry Bars

For the crust:
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
1 - 14 ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp. lemon zest
1 cup fresh blueberries

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into an 8-inch baking dish sprayed with nonstick spray. Bake the graham cracker crust at 350 for 10 minutes. Remove from oven and allow to cool to room temperature.

For the filling, whisk together the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.

Pour the filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve. Makes 12 bars.

Recipe Source: Adapted from Two Peas

sugar

and lemon zest.

Stir well to combine, then press into the bottom of a greased 9-inch baking dish.

Bake for about 10 minutes, then let cool on a wire rack.

While the crust cools, make the filling. You won't even need a mixer! In a medium bowl, combine the sweetened condensed milk, egg yolks

lemon juice

and zest. Stir well to combine, then fold in the blueberries.

Pour the filling over the cooled crust,

and bake for 15 minutes. The filling will be barely set.

Let cool slightly then refrigerate to cool completely. You'll need to refrigerate this for a couple hours, or overnight, before slicing and serving.

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best dessert recipes

Pages

Church Supper #100

Soul Food Saturday #20

Menu Plan Sept. 1- 6

Doesn't Get Fresher

Elusive Garden Visitors

Lemon Zucchini Bread

A Hand In The Kitchen Part 2 {A Review of Cooking Planit}

Peanut Ice Cream with Chocolate Flakes

A Hand In The Kitchen Part 1 {A Review of Cooking Planit}

Jalapeño Potato Salad

Church Supper #99

Soul Food Saturday #19

Meal Plan Aug. 25-30

The Best E.V.E.R.

More Greatness From Zak! Designs {A Review and Giveaway}

Lemon Blueberry Bars