Today Is a beautiful day! So I am headed to one of my favorite places with my two favorite little friends! An outing to the lake with my boys sounds just about right! But what to bring for lunch??????

In my search to spice up the picnic basket I came across some really great articles & recipes that should help you have an amazing picnic of your own.

In my Basket

• Juice boxes for the kids
• Club sandwiches
• Pretzels
• Wheat Crackers
• Cream Cheese
• My sisters home made canned Bruichito
• Spring Water for me
• Grapes
• Napkins & Baby Wipes
• Blanky
• Portable radio
• Favorite Books
• Ball & Glove

Mix all these together with the ones you love and enjoy! I try to keep it simple and focus more energy on the time and the people than the meal. I found after many failed attempts to create the perfect picnic scene that the best days will unfold with little planning on your part. AS long as there is a little something for everyone and a fun activity help them work up their appetite you can ensure a wonderful picnic!

From Some Others Baskets

On Next

Monday, July 26, 10:00AM/7:00AM et/pt

Asian Chicken Salad From The Food Network Canada

Ingredients

The Dressing

• Juice of 2 limes
• 2 tablespoons soy sauce
• Dash hot sauce
• Dash sesame oil
• 2 tablespoons honey
• 1/4 cup peanut butter

The Salad

• 1 small bundle of rice vermicelli noodles
• 2 cooked chicken breasts, shredded
• 1 cup snow peas, thinly sliced
• 1 carrot, peeled and shredded
• 1 bunch cilantro, leaves picked
• 4 large rice paper wrappers, soaked until soft

NY Times 101 Picnic Dishes

I copied a few for you but check the link for all the rest! There were tons

http://www.nytimes.com/2008/07/02/dining/02mini.html?_r=1

1 BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.

2 PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.

3 CURRIED EGG SALAD Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.

4 TOMATOES AND PEACHES Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.

5 ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.

So whether you are headed to the high country or the beach I hope you have a wonderful day and you enjoy the people & your food as much as I do!

 Picnic Blessings

YEAH! it’s Summer! For me that means cook out’s! All around my neighborhood you can smell the delicious smoke of BBQ’s and smokers grilling their way to dinner perfection.

I grew up grilling and whether you consider yourself a griller or BBQ’r (yes there is a difference)  I think we can all agree if it’s cooked outside it’s better!

ok confession time…….. I am a pretty good baker, a decent cook, a seasoned canner, and a horrible griller! I am not sure if it is my impatient nature or my constant need to multi task which you cannot do while tending meat on a grill. What ever it is I have burnt everything from fish to the side of my house trying to master this backyard fair.

So I decided to bow out gracefully and just provide you with some links for your summer outdoor cooking!

Enjoy!

www.Heinz57.com

allrecipes.com/Recipes/BBQ–Grilling/Main.aspx ·

www.bbqrecipesecrets.com

Ok so I might be in the stone age but I don’t have a tv in my kitchen! I do have one with Tevo in the living room and have often record a cooking show to watch later. It never fails have to try out the recipe and find myself watching and pausing the show as I go running back & forth from room to room. Yes it is ok to allow yourself the mental picture and laugh at me now.

Imagine my surprise the other day when I came across this site while sipping coffee in my kitchen.  Food Tube is a whole world of self taping cooks with recipes to share. The wonder of it all is that I can get it on my netbook in my kitchen while I cook! My husband will be soooo excited not to have batter on his remote anymore.

I have only explored a few episodes and have a couple earmarked if you will for trial. I will let you know what I think. Maybe I am behind the curve here but I am excited non the less!

Anyone ever use this before? Any advise?

Heres to internet cooking!

Ok ,so I have to admit while I like to cook all year long. I LOVE to bake at Christmas. Yes I am that girl with 15 bags of marshmallows, more chocolate squares than should be allowed, and all the assorted holiday tins from isle 7 in my cart. And that is just the day after thanksgiving trip to walmart.

It’s true  meer days into December my kitchen turns into something from a keebler elf factory scene.  Which leaves my entire house smelling amazing ,and my door bell ringing more often than usual from wood be taste testers that were just in the neighborhood. And while I might throw some extra flour in my hair and play up the complexity of my fudge recipe, I love every second of it.

So here are some of my favorite easy holiday baking recepies for this year! Put some in a tin for unexpected guest gifts or just eat them for yourself! As long as someone enjoys them I will be happy.

Directions

This entry to the fall recipes actually includes three! I had a can pf Pumpkin Pie mix in the pantry that needed to be used & just started experimenting. What I found was that you can make a can of pie mix go along way. And the proceeds are delicious!

First we start off with a simple pumpkin cream cheese danish.

You will need:

• A few spoon fulls of pumpkin pie mix
• Cream cheese
• Crescent rolls

What you do:

Mix the pumpkin with the cheese & spread in the rolled out crescent dough. Wrap the dough over the mix & bake as directed on the roll tube. Sprinkle with pie seasoning or cinnamon!

Ohh so good with coffee & a friend!

Well as you will notice you still have most of a can of pie mix left so lets get to it!

Yummy Pumpkin Spice Cupcakes with Autumn flavored frosting!

(Sorry no picture my family ate them all before I got my camera out. I guess that’s saying something!)

What you need:

In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes. Pour into a greased or lined cupcake pan. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack completely before frosting!

Autumn Frosting:

• 1can of white frosting
•  1block of ream cheese
• Remainder of pumpkin pie mix
• Pumpkin pie spice to taste

Just start whippin until it’s fluffy, & tastes just the way you like it, which may require many spoon samples.  (Just  a note left over frosting is great on a graham cracker for breakfast! )

Frost your cupcakes & enjoy with the ones you love by the fire with some hot apple cider! 

So there you go one can three recipes to warm your sole, fill your belly, & not take your entire day.-Happy Fall

We are a busy family & one of my most trusted kitchen gadgets it my crock pot. So when I need a hearty family favorite with little effort I turn to my old friend crocky & whip up some french dips paired Fries, or salad, or whatever is in the fridge & my family thinks I am the coolest!

Jenna French Dip

One roast any kind

One can beef broth

One package pot roast seasoning (I likeMckormic )

One can water

Throw all in the crock pot  minus the rolls & cheese & cook on low for 8 hours

When done shred meat & return to liquid. Fill each hoagie roll with meat & cheese. broil for a few seconds, you can also serve with onions or your mushrooms for some added kick.

 Use liquid from crock for dipping!

I serve this dish with fries & it’s always a hit You can serve french dips with just about anything, and since the bread fills the plate you will most likely have left over meat you can reinvent for a new meal like beef pot pie, or beef quesadillas.

Fall means baking for our family. We love to create in the kitchen with our kids this time of year. Whether it is caramel apples, or spooky cup cakes there is always something to treat in our house  around Halloween. 

I am going to try to post a new recipe each week that will thrill, chill, & fill your family through Halloween! To start us off My boys chose spooky haunted houses

You will need:

Graham crackers or gingerbread pieces

Frosting ( I recommend a tub for gluing & several colors with decorator tips for the fine work)

Candy

A base for your house

Little imaginations to help

How to:

There reallyis no how too here! A hunted house can be any shape size or look, so just get creative & go for it. The best part of this crafty eatable creation is the time you spend doing it. So dig in & create with your kids. Don’t forget to buy your favorite candy to snack on & be careful with colored frosting’s that can stain.

-Enjoy

This past week we had a large group in for a family wedding.  I took a night on the dinner schedule & had to feed 2o people. This was no prob with this quick recipe for smothered burritos that is always a crowd fav!

What You’ll  need:

1.5 lbs of ground beef

1 chopped onion

1-2 packages of tortillas

1 large can Re-fried beans

1 can sliced olives

1large can pork green chili

1lbs shredded cheddar cheese divided

How To:

Brown & drain beef, add onion & heat through (my hubby adds taco seasoning to his ground beef, but I just s&p) add beans to beef & stir until mixed. Fill shells with meat mix & half of the cheese. Place in pan & top with green chili, remaining meat, & olives

Place in 425 degree oven covered for about 20 min, then uncover & let drown. I like them when they are a little crisp on the edges but be careful not to toast the bottoms or they will be hard to cut.

Top with sour cream, lettuce &  tomato for a supreme burrito!

These are great on a week night or game day! I usually just serve with chips & guacamole, & maybe a salad because they are so filling.

*Try doubling the recipe, making  pan through the stages but don’t bake it freeze it & it will be ready to pull out and bake on a night when you are short on time.

Whether you have a child heading back to school or you’re looking for a way to save a buck & eat healthier, sacked lunches don’t have to mean pb&j! Taking your lunch saves money & your waist line, and can be fun too.

Check out some of these recepies  from www.parenting.comfor a wonderful brown bag surprise!

A colorful, super-healthy lunch choice. Spread white bean dip on a whole-wheat or spinach tortilla wrap. Layer with lettuce, sliced tomato, cheese, thinly sliced cucumber (or pickle if your child is a fan), avocado and other favorite vegetables. Roll up the tortilla. Then slice into 4 1-inch cross-sections to make the wheels.

While your child would no doubt enjoy diving into a meal of sticky sweet fruit leather, this guilt-free version offers nutrients and energy to keep her going for the second half of the school day.

Spread blueberry or strawberry-flavored cream cheese on a whole-wheat tortilla wrap. Top with fresh blueberries or sliced strawberries and roll tortilla.

This kid-favorite gets a healthy makeover to fuel your child’s busy body all day long. Make these the night before to save time in the morning. Top English muffin halves with jarred marinara sauce (if your child won’t object, add chopped steamed broccoli or spinach to the sauce.) Sprinkle pre-shredded part-skim mozzarella cheese on top. Bake at 350 degrees for 5 minutes. Let cool, then wrap up.

My family loves my chicken pot pie! I get rave reviews every time I make it. It is so simple to throw together I often make it for new moms or sick friend, and get asked for the recipe every time.

So I have decided to share it with you. Sharing this will certainly strip me of my credibility as a” cook “because it is just so simple, but I am willing to risk it!

You will need:

Two store bought refrigerator pie crusts 9″

Can each of cream of Mushroom & cream of chicken

1/4 cup milk or water

Cooked chicken or turkey left over or purchased from the deli

Bag of frozen mixed veggies

One onion small & diced up

S&P

To make:

Pre  heat oven to 425

Place one pie crust in pie plate on bottom set aside

Mix soups , milk, veggies, onion, chicken & s&p to taste in bowl

Fill Pie crust

Top with second crust

Cut steam slits in top crust

Bake at 425 for 20 min or so (until crust is done & inside is bubbly)

Tips:

Use a cookie cutter to cut shapes in top crust before putting it on top

Also try Cajun seasoning instead of s&p mmmm with a kick

Mix it up & try any filling you like, you cannot go wrong when its warm & creamy between pie crust