We put in a big garden this spring. It’s something we’ve had plans for but with quarantine, we finally made the jump and did it. We knew it would be a learning year – and it is. I’m having more fails than successes.
One huge success? Our tomatoes.
This simple salad is one of my favorite ways to use up our tomatoes. If you’re going to make this, I highly suggest using tomatoes from a farm or your garden – they’re just so good right now!
One of the most requested lunches in our house? Grilled cheese. I always try to encourage the kids to help out when I’m making simple meals – but throwing some sliced cheese on bread just wasn’t holding their interest. How do you make grilled cheese more fun? Make it colorful, of course!
This rainbow version – dubbed Unicorn Grilled Cheese in our house, because of course unicorns have rainbow manes – only takes a few extra minutes to make but the extra fun helps keep the kids engaged!
This post is sponsored in conjunction with#NationalSlowCookerMonth. I received complimentary product from sponsor companies to aid in the creation of the #NationalSlowCookerMonth recipes. All opinions are mine alone.
I’ve been making a lot of soup lately. A lot. And to me, there’s no better accompaniment to a bowl of soup then a warm roll. But warm, fresh rolls made in the slow cooker? Total game changer.
Yes, these awesome, cheesy dinner rolls are made in the slow cooker! It is #NationalSlowCookerMonth after all!
I feel like we’re in this weird place in between summer and fall. We’re prepping for a beach trip – but also getting ready to start school. It’s warm enough to swim, but cools down at night enough for a sweatshirt.
Should I be posting fall dishes here? Or keep rocking summer?
This cornbread is a little of both – a great side for a summer cookout or a big bowl of fall chili. And really, is there any better side for either?
I’ve shared a few fun cornbread variations before – Amish Cornbread and Jalapeno Cornbread – but this is my favorite basic recipe. It’s gritty, but moist. Crumbly, but soft. Slather it with some honey butter and you’ve basically got heaven on a plate!
Makes 1 9×9″ pan
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt
Grease and flour a 9×9″ pan and set aside.
Preheat the oven to 375 degrees.
In a large skillet, melt the butter, then remove from heat. Immediately stir in sugar, then the eggs and beat until well blended.
In a separate bowl, combine the baking soda and buttermilk. Stir into the mixture in the pan.
Stir in the cornmeal, flour, and salt until just a few lumps remain.
Transfer the batter to the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Is it even summer if you don’t end up drowning in zucchini at some point? I think not.
Between our garden and our CSA, we always have plenty of zucchini around. I have, of course, been experimenting with lots of new, fun recipes – but I just keep coming back to zucchini bread. It’s a classic.
This loaf is our favorite. It’s a little heavy on the nutmeg which gives the loaf a nice spice. Pecans and chocolate chips are mixed in, too, to add a little sweetness and texture.
This recipe does make a big batch, so it’s great to share with neighbors – or freeze a loaf for later!
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
I am all about a festive breakfast for holiday celebrations – and these delicious doughnuts are a perfect treat for Christmas morning!
These pack a big punch of flavor thanks to LorAnn Oils Chocolate Hazelnut Flavor. Just a little gives these a great, complex flavor – and it’s balanced nicely by the vanilla icing. Sweets & Treats sprinkles make them extra festive and perfect for the holiday!
Note: I received complimentary product for this post. All opinions are my own.
New, inventive recipes are always fun – but sometimes you just want a classic. We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.
It was also a great opportunity to showcase another favorite of ours – Barlean’s Butter Flavored Coconut Oil. Whether or not you’re a coconut oil fan, you should give this a try. It’s what converted me! It really does have a fabulous butter flavor – you won’t miss the real thing.
Lots of other chocolate goodness this way, too! —>
As soon as warmer weather hits, I want to grill everything. I’m pretty sure that 90% of the recipes I’ve pulled out of magazines or bookmarked in the past month have been grilling-related. Besides just feeling summery, it generally means that Mark does more of the cooking and there are fewer dishes to wash – wins all around.
This was a great way to serve a loaf of Italian bread. I usually end up making garlic bread or just slicing and buttering – this was a nice, different treat. And with the fresh herbs starting to come out of the garden now, it’s especially perfect!
Grilled Bread with Rosemary Dipping Sauce (from Tastes Lovely) Serves 6-8 as a side
1 loaf Italian bread, cut in half horizontally
2 Tbsp. olive oil
1 clove garlic
1/4 cup olive oil
Salt and pepper, to taste
1 Tbsp. fresh rosemary, chopped
1-2 Tbsp. balsamic vinegar
Cut the bread in half, horizontally and brush each cut side with olive oil. Grill on high for 2-3 minutes, until you have char marks. Remove from the grill and rub the cut side with the clove of garlic. Slide into strips
On a deep plate, stir together the olive oil, salt, pepper and rosemary. Add the balsamic vinegar.
There are a few reasons I love doing recipe swaps. One is that it encourages me to post (hello, unplanned blog break). Another is that I often find things I didn’t know I had in common with other bloggers. Like, the perpetual search for the perfect banana bread.
I currently have three banana bread or muffin recipes on the blog. I like them all for different reasons, but I always end up trying new ones – just to see what my other options are. Right after we got our assignments for this swap, I had a bunch of over-ripe bananas sitting on the counter. Hmm, does Carrie’s Sweet Life have any banana bread recipes to try out? I wondered.
The answer is yes, yes she does. At least a dozen, actually. She is, apparently, a chronic banana bread recipe trier, like me. Banana bread jackpot, as far as I was concerned.
I picked a simple recipe for this go around because I already had everything in the house (always a bonus!), but I’m drooling over some of her other versions, too. I’d like to say this one will stop my banana bread quest but, let’s be honest, I don’t think I’ll ever give up the hunt.
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preaheat the oven to 350F degrees. Grease a loaf pan and set aside.
In a large bowl, mix together the mashed bananas and melted butter until thouroughly combined. Add in sugar, egg and vanilla and stir to combine. Add in baking soda and salt and stir to combine. Add in flour and stir until just incorporated.
Bake for 45-55 minutes, until loaf is golden brown and a toothpick inserted in the middle comes out clean.