And so right from a summer harvest veggie creation, I give you a slow cooker, cold weather soup. It’s a side-effect of living in Ohio all my life. Don’t like the weather? Just wait 10 minutes. Although I’m most definitely not complaining about the unseasonable coolness here this week. I really lucked out with the timing of making this soup to post because we seriously ate it for dinner on our patio. It had dipped below 70 degrees by then. At the end of July! I will never complain about cooler temps, especially in the evening, in what is supposed to be the heat of summer. It was a perfect night.KEEP READING
Here in the Midwest the zucchini, tomatoes and corn are starting to sprout out our ears. And generally my family eats all three till we are so sick of it, we’re actually glad when the season is over. And no offense to this trifecta of summer bounty, but I’m always most excited for the arrival of back-to-school, football and pumpkins. But I digress…
A few months back, I was playing around with cooking eggs and discovered I could cook one egg at a time, paper-thin, with my 7-inch non-stick skillet, using only some coconut oil cooking spray to really make sure the egg didn’t stick. It’s healthy, easy, and my kids think it’s a super-fun way to eat eggs. Actually, one of their favorite ways to eat one of these eggs is wrapped in a tortilla with refried beans, cheese and sour cream (though much to my dismay, no salsa yet). You can fill these little crepe omelets with anything you want but this time of year, it’s yet another use for those zucchini, tomatoes and corn!KEEP READING
Is there ever a bad time for cake? I mean really. Especially one as pretty in pink as this one I baked up just for you to celebrate 1,000 Cooks for the Cure this week, sponsored by KitchenAid to benefit the Susan G. Komen organization. This is NOT a sponsored post. I am doing this on a strictly voluntary basis to help KitchenAid reach their goal of 1,000 parties this week to raise more funds to help find a cure for breast cancer.KEEP READING
Stonewall Resort (click HERE to visit their website) is located in Roanoke, West Virginia. It’s 1,900 acres of outdoor adventure along Stonewall Jackson Lake. My husband, son, daughter and I kayaked on the lake, hiked a 2.5 mile trail around the lake, biked, swam, hot tubbed and roasted marshmallows for s’mores at their beautiful outdoor fire pit. We were accompanied by some family friends (also a husband and wife with two children) and really had a fun week away!KEEP READING
This is one of the better ideas I’ve had in a while. There’s no improvement necessary on a classic strawberry shortcake, but why not do a mash-up with a baked donut recipe?
I debated calling these strawberry pie donuts, as the glaze might be what you are familiar with in a classic fresh strawberry pie. Thick, syrupy, strawberry goodness. This part can be made ahead and there’s extra glaze leftover, for mixing with fresh strawberries or drinking straight outta the jar…your call. Used as a dramatic red glaze on the donuts, it really sinks in, imparting its sweet, strawberry flavor in each and every bite of these moist, buttermilk donuts.KEEP READING
I have an entire HEALTHY category of recipes here at Foodtastic Mom but there is always room for more. After all, the blogs, magazines and restaurant ads I’m seeing on a daily basis offer plenty of mouth-watering ways for me to indulge. But sometimes I have to work a little to find recipes that are both healthy AND craveable. Thanks to Humana Vitality, I found another source to go to when I’m looking to lighten things up in the kitchen.KEEP READING