Cupcakes for a Little Cupcake Shower

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Double post today (first time ever, I think!). You may have already seen this bit of news at Praying for Grace, but I couldn't pass up the chance to shower my dear friend Charlotte with more good wishes, and give you the opportunity to wish her well (as well as the chance to win something neat).

Charlotte is expecting. Maybe you heard. ;-) And her family is calling their little darling "Cupcake," which I think is very sweet and very apropros. After all, what is a cupcake except a tiny bundle of yummy sweetness? Yup. Just like a baby.

Because I'm such a cupcake lover I knew I had to play along when Jessica posted news about a Cupcake Decorating Contest at the Virtual Baby Shower. But when I tried to think up something cute I just kept coming back to cupcake... cupcake... cupcake. Hmmm.

So cupcake it is...Cupcake themed Cupcakes (I wonder how many times I can type the word cupcake in one post). I made cupcake lollies with white and milk chocolate and popped them into the yummy vanilla cupcakes. Creative they really are not, but cute? I sheepishly admit they are -- all creamy and pink and sweet, just like a baby. And I don't mess around with cupcakes -- the best thing about these is the flavor, which I really wish I could share with my dear friend, Charlotte (Vanilla cupcake with Vanilla Buttercream frosting, dear C.).

If you haven't been to Jessica's blog to vote on the cutest cupcake or to decide which baby face belongs to which Catholic Cuisine contributor please go. (Did you find me? I'll give you a hint -- I'm old enough that my picture is black and white...and the picture was taken on my first birthday... in June...outdoors...big enough hint?) You'll find door prizes and a baby pool, and lots and lots of love.

God bless that little cupcake, Charlotte. We can't wait to meet her!

Cheery

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Yes, I changed my colors. It's not your imagination. I think it was that cheery cup of soup below. Maybe I'll be like Sandra Lee and change my colors every week to match my food.

But, probably not.


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Link Love

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A visit to Forest Street Kitchen today prompted me to publish this meme. It's a sort of "I don't get it" kind of thing, if you ask me, but you never know when you'll find a new internet friend by checking out other blogs. Anne and I are probably as different as night and day in real life, but I like her food and I would never have found her were it not for the "net." Some day I'll cross over into (whisper) Michigan and meet her in real life.

I'm adding five other internet friends whom I'd love to meet some day IRL.

Welcome to Ann’s Link Love In sponsored by the SuburbanGypsy. Since this will be Ann’s very first meme, let’s get her going and good! Alright?

I have selected 5 bloggers to tag and bestow a bit of linky love. I hope that you will similarly publish this post in your blog and pass that love forward. A bit of Free Love if you will.

Simply tag 5 other bloggers and just keep adding on to the list. (Do not edit, replace, or delete. Just keep on adding! With any luck, this will be one heck of a groovy list.)

It’s just that easy! What is in it for you? A little bit of fun, the joy of annoying your blogging buddies - AGAIN, new friends, potentially an increase in your blog traffic, Google Page Rank, and in your Technorati *wink*

Add your blog url…

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Western Spaghetti

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No, not a pasta recipe. Just a funny. I'm sort of in a cooking funk this week. (I'm sort of in a funk all over.) I almost ordered take out tonight (gasp!). I know -- it's really no big deal. But, it's very unlike me.

So instead of a recipe today you get a funny. My 18-year-old son found this to be amusing, so I thought your kids might too.

The Food Meme

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I've seen this one around, and Esther tagged me for it.

1. What food does your best friend not like?
I don't usually say that my husband is my best friend, but for this purpose I will. To my knowledge, the only thing he does not like is Brussel sprouts, but I have been able to get him to eat fresh roasted sprouts with bacon sprinkles. I frequently have to tell him to eat all his veggies, though.

2. What is your favorite cookbook?
I'd have to say The Joy of Cooking (I currently have the 1985 edition and the 1997 edition) if I had to pick just one. But, my real favorite is my own binder stuffed with my own favorite recipes.

3. Are you more of a sushi person or a lamb person?
Lamb, but I'm not a big fan, unless it's roasted with garlic. I don't eat sushi at all, though.

4. Given a choice of something fried and salty or something baked and sweet, what would you choose?
Both -- at the same time. Isn't that why we put salty nuts on top of a hot fudge sundae?

5. Do you buy whole chickens and boil them and pick the meat off or does that gross you out?
I often buy whole chickens and either cut it apart when it's raw, or boil it until the meat is tender and falling off the bones.

6. How do you feel about butter, sour cream, cream cheese, and half and half?
Yum. But, my heart doesn't need too much. Everything in moderation.

7. (Skip this question if you are a vegetarian) If you are a carnivore, would you be willing to hunt or butcher your meat? Or to watch someone do that for you or would you rather not think of it? Or are you grateful for the animal who gave its life to sustain your life?
I love my butcher -- what a noble profession (and I'm really not kidding -- Doug's grandpa was a butcher). I could be a vegetarian though, if my family weren't such big meat eaters.

8. What is the most exotic ingredient or spice in your cupboard?
Hmmmm. Nothing too exotic -- but, I grind my own nutmeg, which makes it better than jarred. I have a few jars of Penzeys spices which are much better than grocery store spices.

9. What is your favorite vegetable?
Sugar snap peas

10. What is your favorite fruit?
Fresh, juicy nectarines

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Freezer Meal Festival

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Freezer Meals have caught quite a bit of attention in the past few years, especially among the busy moms who do once-a-month cooking. Admittedly I've never done more than double a recipe and freezing the second half for later. And while that is often very convenient (there's really nothing like pulling your own homemade food from the freezer in the morning and knowing you your dinner is done), sometimes it's just absolutely necessary. As I mentioned last week, I have a major surgery scheduled this summer, and there is just no way to get through the weeks following without a stockpile of meals. If it were just two or even three of us, we could get by on store-bought frozen meals and carry out. But with six people in a family, four of whom are, for all practical purposes, adults, I need to prepare my own meals.

After crying out for help (which isn't easy for us moms, is it?), a few of my favorite online friends answered the call. While I really rather have them pay me a visit with a hot casserole, their tips and recipes are most appreciated.

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Deborah, at the new Tastie, sent me some links to the recipes she recommends for freezing. Deborah says that their freezers in Ireland aren't really large enough for freezer meals, but she assures me that these are good, freezable meals (I can't imagine not having my extra freezer, much less not having one big enough for an extra meal -- so sorry for you Deb).

Lasagna is not only a traditional comfort food (and thus a good recovery food), it is also a traditional freezer food (after all, where do you think Stouffer's made those millions?). Deborah recommends trying her bechamel version, which I fully intend to do. Deborah recommended preparing it up to the last layer of mozzarella, freezing it, and baking it straight from the freezer. To take a page from the once-a-month cooks, I'll put the last layer of mozzarella cheese in a freezer bag and tape it to the frozen lasagna with directions for adding it in the last part of the baking time.

picture from Tastie

Another recipe from Deborah's files is Shepherd Pie. I can't imagine a better person to give me a Shepherd Pie recipe, than someone who is Irish by birth. Again Deborah says prepare it up to the baking step, freeze it, and bake it straight from the freezer.

Thank you Deborah, I'll say a little prayer for you when we these dishes come to the table.

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Herbs pictured by recipes4us.co.uk

My dear friend from Texas, the Waltzing Matilda, dedicated a post yesterday to freezer meals. She offers many great suggestions, but I particularly love the idea of of pre-assembling crock pot meals. I think even my husband can manage a crock pot meal if it's already assembled for him. I also like the sounds of the Teriyaki Tenderloin recipe she links to. I'll definitely get a few of those in the freezer with a few boxes of my favorite Birds Eye packaged vegetables.

Thank you Matilda, for taking pity on me! I will remember you during my recovery and offer up a few prayers.

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Kristine from The Cookin' Sisters & Friends sent me a soup recipe that sounds really good and comforting. The recipe came from www.smittenkitchen.com and Kristine says when you freeze it, the soup gets thicker and heartier when you thaw and reheat it. It's one of her favorite soups and she says it's "so easy you might cry."

Here is the recipe with a few of Kristine's tips:

*Last time instead of using ham, I threw in some leftover bratwurst, which I prefer. Or you could skip the meat all together.

* the notes are Deb's of SmittenKitchen, but I also used the spinach instead of arugula. Believe me you can pack this baby with a LOT of spinach.

picture from the Well-Seasoned Cook

Fast White Bean Stew
Adapted from Gourmet, January 2007

2 large garlic cloves, chopped
1/4 c. plus 1/2 T. extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 c. reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine (er, what? I used spinach)
or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
Coarsely cut up tomatoes in can with kitchen shears,
then add (with juice) to garlic in oil.
Stir in broth, beans, ham, and pepper and bring to a boil.
Reduce heat and simmer, uncovered, 5 minutes.
Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

While stew is simmering, preheat broiler.
Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil.
Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.

Serve stew with toasts.

Thanks, Kristine. I'll offer one up for you.

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Lana at Knit and Pray sent me a few recipes she thought my gang could handle. With our recent cooking lessons, she may be right.

photo from whatscookingamerica.net

Crockpot Pasta

8 oz.small shell pasta
1 can mushrooms
8 oz. mozzarella cheese
1 pint sour cream
8 oz. provolone cheese
1 qt. spaghetti sauce
1 lb. hamburger, cooked

Mix sauce, hamburger, shells and mushrooms together.
Put half in crock pot, sour cream over this and sliced provolone,
now rest of sauce mixture with sliced mozzarella on top.
Cook on low for 6-7 hours.


Easy Chicken Pot Pie

1 2/3 c. frozen mixed vegetables, thawed
1 can cream of chicken soup
1 c. chopped cooked chicken
1 c. biscuit mix
1/2 c. milk
1 egg

Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients with a fork until blended.
Pour into pie plate. Bake at 400 degrees for 30 minutes.
(Chicken could be cooked, chopped and frozen ahead of time
and thawed with the vegetables.)


Kentucky Fried Chicken

3 c. flour
1 T. paprika
2 env. Lipton Cup-a-soup (tomato)
2 packages Good Seasons Italian dressing mix
1 t. seasoned salt
chicken pieces

Preheat oven to 350.
Combine in a plastic bag.
Coat chicken pieces.
Place on well greased cookie sheet.
Coat with melted butter.
Let bake for 1 hour.
For crisper chicken, baste every 15 minutes with 1 t. oil and 1 t. water per piece.

And a few of Lana's tips:

*Pancakes freeze well as do homemade biscuit and sausage sandwiches.

*Cookies and cookie dough and banana muffins for treats are good to freeze as well.

*Meatballs freeze well and can be used to make sandwiches or with the traditional spaghetti and meatballs.

Thank you so very much, Lana. I'll remember you with a couple decades.

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Barb at SFO Mom and Mom's Fridge did me the huge favor of going through her archives for some great freezer meals. I read Barb's menus every week and I know she serves up a great dinner every night, so I really appreciate the offering.

The first one, Barbecued Chicken, is a marinade that Barb freezes the chicken in. I have done that before, and the meat marinades as it thaws -- it's a foolproof technique. I think this marinade is calling for some chicken legs!

Another chicken recipe link she sends is for Paula's Sesame Chicken Strips. I've not tried this one, but I will, along with this Hawaiian Chicken recipe. Yum!

Barb also sends a recipe for Chicken Divan which I haven't had in a few years. She says if I don't want to put the casserole together, I could freeze the parts. I might just put them in individual bags with directions for the boys to put it together (although if I leave it to the boys they might "lose" the broccoli).

This recipe for Bourbon Chicken Bites is tried and true in my house. It's one of the boys' favorites and it really couldn't be easier (although I suppose just pulling it out of the freezer and popping it in the oven officially makes it easier).

This recipe for Goulash is just dying to be pre-assembled for the Crock Pot. I think after my recovery my guys will be expert crock pot cooks. This Chicken Chili and this Stew look like good candidates, too.

And finally, Barb's Five Cheese Lasagna looks very yummy. Who ever had too much lasagna?

Thanks, Barb, you really came through for me. I owe you one, or two, or three (Hail Marys).


Many thanks to the wonderful ladies who lended me their favorite freezer recipes. I know that they will become regulars in my house, frozen or not.

From my own experience with freezer meals, I would like to add that when you have the need for many frozen meals, like I will, you don't want to tie up all your baking pans, and you don't want to invest bucks in foil pans (I am not a fan of aluminum anyway). One technique I learned from Don't Panic, Dinner's in the Freezer is when you are making and freezing a dish, first, line your pan with long pieces of aluminum foil. Then layer the foil with plastic wrap (so the foil is not touching your food the plastic is). Place your food in the dish and fold over the long ends of plastic wrap and then the foil. Freeze until solid. I then wrap it in another layer of foil, or place it in a large freezer bag. Be sure to label it. When you are ready to thaw and bake (or even bake frozen), remove the outer foil layer, then the plastic wrap (rinse briefly with warm water to release if necessary). Place food in the original dish you froze it in and either thaw completely and bake, or bake in its frozen state. By using this method, you save room in the freezer (stacking just the food takes up less room then stacking pans), and you free up your dishes for other freezer meals and baking.

Another tip is to freeze liquids and foods like marinating chicken on a flat pan or in a dish. Then, when frozen, stack them (don't forget to label). They will be easier to stack and access if they are flat (like the picture at Matilda's).

Last Call

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If you're sending any recipes for the Freezer Festival, or posting any to your blog, send me a note today. I've not received much response, and I need your help. I'm looking forward to seeing what you have to share!

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You ARE Out There

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I am quite relieved. I was beginning to feel like just another Google hit.

Thanks for popping in and saying "Hi." I now know that old friends are still visiting, as well as a few new friends. I love that the Internet has brought me some new friends -- even a few from across the wide ocean.

I've got some recipes to post yet this week (tonight's Pork Scaloppine), and a grocery post brewing. How 'bout those grocery prices?

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Anybody out there?

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I feel like I lost you. Except for the hundred people who find this everyday through Google, looking for frosted sugar cookies and caramel puffcorn, I'm feeling fairly alone. Leave me a comment, darlin'.

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International Cookies

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...not here, but here. I discovered this blog one evening when I was clicking around in the food blog world. I took note of this one because of my use of international food to celebrate saint feast days. I thought you might want to check it out, too. Fun stuff.

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The Story Behind the Corned Beef

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I've always wondered why Corned Beef and Cabbage is associated with St. Patrick's Day and thus, the Irish. Corned beef is definitely not Irish, so what's the connection? Go visit Deborah and she'll tell you.

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Seven Random Things Meme

Well, Marye tagged me for this way back. I tried to ignore it, yes I did, but the guilt. So, I stole a few items from my other blog and added a few new things. I know it's not food, but ...

1. I am the oldest in my family with three younger brothers. And since I have three sons and a daughter, I officially had my same family only in reverse, three boys, then a girl. I'm glad I came from a family with boys, so I didn't have culture shock when I had sons. Women who don't have brothers and then have sons have my pity -- big culture shock.

2. This sort of goes with number two -- I love boys. Not in the romantic love way, but in the "I think they are so great" way. I love that boys are straight shooters. You always know just where you stand. No emotional stuff. I guess I'm a guy's girl. I prefer boys to girls. This probably stems from being raised with no sisters. I had no close contact (other than friendships) with other girls until I lived in the sorority house in college. And I found that I don't really like living with other girls. Too much emotion. That's not saying I don't love my daughter, but she's a kind of guy's girl too. She gets them -- she's a chip off the old block.

3. I wanted to be a veterinarian when I was a kid. In fact, when I started college I still wanted that. College chemistry changed my mind. I just couldn't cut it. So I declared Journalism as my major. The I met my husband-to-be in journalism graphics class. The rest is history. My mother should have told me to save the money, get married and have kids, since that's what I ended up doing.

4. I sometimes think I am having an identity crisis. I am German by ancestry, but I think I should have been an Italian southerner in the 18th century (stick with me). I am attracted to all things Italian. I love to hear about the culture, and the people, and the food, and I love to listen to Italians talk about their ancestry. I also love the south. I love listening to southerners talk, I love southern food, and I love the culture. I think the North is boring by comparison. I think I got gypped. I also think I was born in the wrong century. I think I should have been born in the pioneer days. I love the idea of growing your food and making every thing you need to live. It's so practical. I know, that's easy to say when you have a running water, a clothes washer, dishwasher, refrigerator and air conditioning. Pie in the sky.

5. This one kind of goes with #5. I am extremely practical. And when I say extremely, I mean I go right up to the line that goes into "no fun land" and I stop -- right at the line (although my kids still say I'm no fun -- but that's because I'm mom). If something has no real practical purpose, I have no use for it. For this reason, I have very few clothes. Just the basic necessities -- nothing extra. I wear a "uniform" every day. Khaki pants or a skirt and a cotton blouse. I also don't watch TV, except for movies, and then I have to be knitting or quilting or mending clothes or ironing. I cannot just sit. I love to cook, sew, knit, garden, and in general, make what I need to live. I wish I could build a log cabin or something. (Blogging seems to be the only activity that is breaking my rules on practicality. I think it must have a purpose, I just haven't figured it out yet.)

6. I never thought I would home school. Never. In fact, when my aunt began homeschooling about 16 years ago, I actually said out loud (not to her of course) "Who does she think she is? Does she think she knows more than teachers?" Well, I had like a one year old at the time. I had no idea that moms actually do know more than teachers, especially about their own kids.

7. My husband and I are celebrating our 22 year anniversary this month. That makes me feel really old.

And that's pretty random.

I'm not tagging, because I think everyone's already done this one, but if you post, leave a comment and I'll link.

Have a great day.

Retro Housewife Wannabe Contest

I shouldn't tell you about this because you'll reduce my chance of winning if you enter, but Marye is having a contest over at Baking Delights and this really cute apron is the prize. I really like that apron!
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And Speaking of Chocolate...

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...go test your Chocolate IQ. I scored a 6 out of 10. Shame on me. I really should go back to chocolate school.
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Christmas Cookies

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Well, 'tis a bit early for baking, but it's never to early to start saving recipes. Marye has the 50 Best Cookie Recipes on the Internet on her baking blog. And while my guys are pretty specific about what cookies may be served at Christmas, there are a few, like these Pumpkin Pie Biscotti that might make an appearance.

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My daddy used to say...

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"Sometimes you get the bear, and sometimes the bear gets you." I love that saying.

Today the bear got me -- in the kitchen. I can honestly say that almost never happens. If I believed in bad karma I would say it was that.

The Crock Pot Enchilada Casserole from Saving Dinners burned. It burned in my Crock Pot. As I was putting it all in, I thought, "Hmmm, there's really not much liquid in this dish." Well, I should have listened to myself. I'm really baffled as to how that recipe got in a cookbook. Well, as I said at my Crock Pot Festival, slow cookers cook hotter today than they used to. Hot enough to burn. I had to take it out of the Crock Pot after three hours. And the edges were charred. I hate to think what would have happened had I left the house for six hours. Eeewwwww!

The Southwestern Slaw was way too spicy. And I cut the cayenne in half. I don't know how that recipe got four stars. I give it two at the most.

And the Toll House Cookies -- well, someone tell me how any mother in the United States of America can be out of chocolate chips. Well, I was. Today. So, I used cinnamon chips, and while the cookies were tasty, the texture was off. Maybe you just need those ooey, gooey chocolate chips to make it right. Obviously it was something.

I'm not sure why I'm sharing all this. I did say I'd let you know what I thought of the Crock Pot Casserole. I guess I'm saying that we all have our days. Like I said, "Sometimes you get the bear...."

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Crock Pot Festival

The first ever food festival at Bless Us O Lord commences.

Though I've chosen the hottest week of the year in most of the country to schedule this Slow Cookin' Food Festival, I guarantee that pretty soon the winds will take a turn and we'll be feeling fresh, cool breezes instead of hot, muggy blasts. And when those cool winds blow, I know that I'll be grabbing my cookbooks to find those warm, homey recipes that make my family feel so good.

If you been by here before, you may know that I just recently discovered the joy of slow cooking. I've been married for almost 22 years and apparently I never got a Crock Pot as a wedding gift. And though it took 22 years (and a hand-me-down from my mother-in-law) to get with the program, it was worth the wait. Slow cookers (Crock Pot is really the Rival brand name) allow you to get a meal together early in the day and provide hands-off cooking all day (not to mention the smells!). And one of the greatest advantages, in my opinion, is the energy savings. This past Sunday, I prepared a pork shoulder roast for BBQ Pulled Pork sandwiches. Normally this cut of meat would need to roast in a 300 degree oven for four hours. That's a lot of heat, and a lot of natural gas for my gas oven. But after seven hours in the slow cooker I had the identical roast and a cool kitchen.

There are a few things you should know about a slow cooker, though, especially if you're a newbie. Apparently slow cookers today cook hotter then their mothers. That means adjusting many recipes for less cooking time. If you overcook a piece of meat in a slow cooker (or anywhere for that matter), you'll be left with something less than satisfactory. And the hotter temperatures of today's Crock Pots can definitely overcook a piece of meat. You can play with your recipes, but I have found that six hours is plenty long for almost every recipe, as compared to the eight hours that most recipes call for (that's if you have a new-ish slow cooker).

There are also a few food safety precautions. You should never put frozen meat in a Crock Pot. Most likely some of you already have (I have once as well), but I recently read that you could be playing with fire. Bacteria may multiply while the food is heating but has not yet attained a safe temperature to inhibit growth. Some bacteria produce toxins that remain in the food after the bacteria themselves are killed.

Another safety precaution: According to Whole Foods, "Red kidney beans contain a toxin called Phytohaemagglutinin (Kidney Bean Lectin) that causes severe gastric distress, including nausea, vomiting and diarrhea. Under-cooked beans can be more toxic than raw and it only takes 4 to 6 beans to bring on symptoms. They are perfectly safe, though, if properly prepared. First, soak red kidney beans for a minimum of 5 hours and then drain and discard the soaking water. Add fresh water or broth to a level about 2" higher than the beans, bring beans to a boil and boil briskly for at least 10 minutes. Reduce heat and simmer, covered, until thoroughly cooked, about 2 hours." They are then safe to add to a Crock Pot recipe. You can also safely used canned kidney beans.

O.k., rules aside. Let's eat.





Matilda at Waltzing Matilda offers a super yummy looking Spicy Shredded Chicken recipe that can be used for tacos, burritos, salad, or I imagine eating just about any way -- with some Mexican rice or even a pile of garlic mashed potatoes. Thanks Matilda!



Liz presents her recipe for Crock Pot Hungarian Goulash

2 lbs. stewing beef, cut in 1" cubes
1 onion, chopped
1 clove garlic, minced
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. Hungarian paprika
1 bay leaf
1 1/2 cups fresh tomato wedges (or 15 oz. can tomatoes, including juice)
1 cup sour cream

Put beef cubes, onion and garlic in crockpot. Stir in flour and mix to coat meat. Add all remaining ingredients except the sour cream. Stir well. Cover and cook on low for 7 to 10 hours (or on high for 5 to 6 hours, stirring occasionally). Add sour cream 30 minutes before serving, and stir in thoroughly. Serve over hot buttered noodles.

Yum! There's a cool fall night in my future just waiting for this recipe. Thanks Liz.

Barb at Mom's Fridge presents two recipes from her collection. First her Chicken Chili Blanco which has many flavors my family loves. This is basically a White Chili and I'm thinking it would be a great recipe for trick-or-treat night -- just perfect for dipping with Fritos! She also shares her Spaghetti Sauce with Meatballs. These would be wonderful to serve over pasta or tucked inside a crusty roll for a great Meatball Sandwich. My family will be testing these on Sunday, but I know it will also be a great recipe for the fall and winter -- maybe to serve after an afternoon of apple picking. Barb says she'll be making these during cross-country season. I can imagine some hungry kids diving into them! Thank you, Barb.



Michelle at Dei Gratia, By The Grace Of God makes this suggestion: take two thawed turkey breasts, add a family-size can of cream of chicken soup and poultry seasoning to taste. Cook on low all day.When the turkey is cooked, remove. To the broth/cream of chicken soup mixture add cooked minute rice and poultry seasoning. Serve with green beans or salad. She says her kids love the rice! Now, Michelle has a large family, but I imagine you can easily size this recipe down with one turkey breast and a regular can of soup. This sounds like a great Sunday afternoon supper -- maybe in front of a football game on TV. Thanks for sharing, Michelle.




Denise at Ordinary Grace offers her recipe for Chicken and Dumplings, a Slow Cooker Chicken Cacciatore, and Slow Cooker BBQ Beef. She says her kids eat all of these recipes, which is a big selling point at my house. We'll be trying every one of these, Denise. Thanks for sharing!



Julia at Blue Apple Farm shares her recipe for Chicken Lickin' Good Pork Chops. This recipe looks really tasty, Julia, and I need a good pork chop recipe for my slow cooker. These would be rib-stickin' with some smashed potatoes and country green beans. Julia also has some other good recipes in her "kitchen," so be sure to scroll down. Thanks.





Jane at Building the Ark shares her recipe for BBQ Beef. This recipe calls for a boneless chuck roast, a cut of pot roast which you can frequently find on sale. This is a great recipe to hang on to when you're entertaining big crowds -- maybe the weekend after Thanksgiving or for a Buckeye football game (or your favorite team's contest). Thanks, Jane!



Marye at Apron Strings and Simmering Things has a recipe for Enchiladas Verde. She recommends serving this savory casserole with fried rice, refried beans or salad and a chocolate cake. Sounds like the perfect meal following an afternoon in the pumpkin patch. Thanks so much, Mayre. Be sure to check out some of the other great recipes on her blog.



Margaret at Come for Coffee and Cake shares a recipe for Crock Pot Chicken Indonesian. With fresh gingeroot, garlic and cayenne pepper, this looks like a real belly-warming meal, but with those exotic flavors it would be nice enough to serve company. Thanks so much, Margaret. And be sure to scroll down and take note of some of her other recipes. That Southwestern Corn, Black Bean Tomato Salsa is yummy. Trust me.




Lana at Knit and Pray shares quite a few of her favorite Crock Pot recipes. She has a Hamburger Lentil Soup, which sounds yummy and healthy, a Soul Satisfying Beef Stew, which contains nutrient-packed pumpkin -- very interesting, Crock Pot Pasta, which is sort of a combination of spaghetti and stroganoff, Salmon Cheese Casserole and Tuna Noodle Casserole -- both of which would be great on a fall Friday, and Spiced Wassail, for warm holiday comfort. Thanks for sharing, Lana. You're filling in my fall weekday dinners very nicely!

And Anne at The Cookin' Sisters & Friends shares her Crock Pot Potato Soup recipe. This favorite recipe from Anne's childhood sounds like just the thing for a cool fall supper. Thanks for sharing, Anne.




Sincere thanks to the great women who shared these super recipes. I really appreciate a good friend that shares her good food.

Thanks all for visiting today. I hope this line-up helps make your fall meals considerably simpler.

Last Call

for all Crock Pot Recipes. E-mail them or leave a comment by Wednesday eve and be sure to stop back on Thursday.

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Get Ready for a Crock Pot Festival

This week we turn the page of the calendar, and next month is getting-back-to-
regular-schedule month. I often have visions of long, leisurely, summer months, reading novels on the porch, with a glass of sweet tea at my fingertips. But in reality, the unscheduled summer months usually end up being crazier than our school-year months. So, I look forward to August, to gearing up for another school year, and to autumn meals. The first cool day of September will have me hunting through my cookbooks for my favorite hearty, cool weather recipes. And since I recently discovered the wonders of the Crock Pot (again I say, how did we live this long without one?) I thought it would be fun to host a Crock Pot Festival to help fill those cool months with lots of yummy, easy meals.

Send me your favorite Crock Pot recipes -- chicken, beef, pork, beans, veggies -- if you love it, I want to try it. Post the recipe on your blog and then use the e-mail envelope below (or leave a comment) with a link to your blog. Or just e-mail me your recipe. The fun begins on August 9. Send me your recipes before then! And be sure to come back to check out everyone's favorites!

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I'll take second-place-thank-you-very-much!

Deborah (The Humble Housewife) announced the winners of her "Make My Kids Eat" contest and my Baked Ziti took second place. Thank you very much, Deborah -- it was fun!