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I have to be honest, the more I’m in the kitchen, the more I’m truly in love all with the goodies to create! My house is FILLED with “healthy” items and when I opened my cabinets for a sweet treat, there was nothing to be found. Actually I threw some raisins in my mouth but not quite what I was looking for. So I opened the fridge and pantry and started to create something for my desire. As I was baking, I thought this could actually be a good thing. I have to really crave a sweet to make it from scratch and this allowed me a few minutes extra to think, “Do I really want to have something sweet?” rather than opening up a (nonexistent) chocolate bar and snacking. Well, I really did want something sweet so at 9pm at night, I brought out the goods to create and make!

Second shelf, stage right, I found blueberries and nothing says sweet to me like those ripe blueberries! Perfect for what I was looking for. Now again I have to be honest, my dessert is filled with sugar and other bad, bad, bad stuff and this is why I love it sooo much. On the other hand, I also filled it with some good stuff too like almond milk and flax seed. Seriously, when you bake are these items that come to mind? My theory in life is to always be balanced or at least try to be! You may have noticed that I have a lot of “healthy” recipes and then I have my not so healthy desserts. I call it balance.

I originally started off thinking I wanted to make a cobbler but truth be told, I was so excited about my batter that I poured it into my pan first. Cobblers are made with fruit on the bottom. Then I thought cake, but it has a cobbler consistancy….so either use less blueberries to make a “pretty” formed cake with blueberries on top, or bake it with the fruit going in first or do what I do and just call it a cake mess. Seems to work out better that way. You call it what you want, no matter its name, its really really fantastically delicious!

Ingredients:

Blueberry Topping:

• 1 pint blueberries (rinsed)
• 1 teaspoon vanilla
• 1/2 lemon: freshly squeezed juice
• 1 cup dark brown sugar
• 1/2 teaspoon flour
• 1 Tbs melted butter

Batter:

• 1 cup flour
• 1/2 cup sugar
• 1 teaspoon salt
• 8 Tbs cold unsalted butter
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 cup walnuts: finely chopped
• 1/2 Tbs flax seed
• 3/4 – 1 cup almond milk

Recipe:

1. Preheat oven to 375 degrees

2. Grease a 9×9 pan with butter (I used stoneware because I’m a crazy in love with stoneware kind of lady!)

3. In a bowl, combine all of the blueberry ingredients in order and mix.

Make sure its all covered, good and yummy and then snack a little, I did. Really good.

4. In a separate bowl, combine the flour, sugar, salt, cinnamon, nutmeg, walnuts, flax seed, mix well.

5. Cut in the cold butter (cut small pieces) and mash into cake batter with a fork. I used my fingers after a while and just smashing everything until it was nice and crumbly.

6. Stir in milk. You want a creamy consistency but not a thin drink form.

(I used almost 1 cup completely)

7. Pour batter into prepared dish then add the blueberry mixture on top.

8. Bake for 30-35 minutes until the dough springs back when you touch it and the blueberries melt and a nice brown top is left.

9. We ate ours when it was warm – the whole thing…..I know, right….crazy!

Crazy good!

Sweet mission completed. Check.

“Who’s there?”

“Banana.”

“Banana who?” ….

“Knock, knock“

“Who’s there?”

“Banana.”

“Banana who?” ….

“Knock, Knock“

“Who’s there?”

“Orange.”

“Orange who?”

“ORANGE you glad I didn’t say banana!”

A little childish humor to help start our #SundaySupper theme, Kids in the Kitchen! To be honest with you, I was a little stumped this week on a recipe. You see, I have a three-year old and a 20 month old and neither of them love the kitchen, not even a centimeter, as much as I do. Matter-a-fact, I can’t even get my picky three-year old to stir pudding! I always pictured being in the kitchen with my children and we would make pies, cookies, ice cream, snacks and more! Well, we’re not there yet….but, I can get my son to lick the batter bowl clean when I’m done. I feel that’s some sort of accomplishment! But there is always one item I can count on my kids eating and that is fruit. Not bad, heh? Okay, the second thing I can always count on is chocolate but that’s a whole other ball park!

After a long visit at the doctors one morning that turned into the afternoon, my husband and I stopped at a fast food joint that wasn’t fast by any means. A new place opened up in our shopping center that offers “burgers and fries.” It’s more of a “wait while it cooks” kind of deal although they have a drive-thru. I still can’t wrap my head around this concept as we waited over fifteen minutes at the window. But with all of us on empty stomachs and the pain the shots have even caused myself, I thought it would be perfect to grab them some chicken strips and fries as a quick fix meal. On our way home, I tried passing them a fry. To my dismay, both of them didn’t like it. Here I spent close to $30 and at least 15 minutes of my time, when I could have been home making them their normal lunch. Instead, I somehow thought the world was going to end if they didn’t get that one bite into them pronto.

We reached our home and I put their plates together. Greasy chicken here, pitiful limp fries there. I plopped on the ketchup and served it to them. I was surprised when both children refused to eat it. My first thought was “not my 20 month old….she eats everything!” So, I put on my mom face and gave them back their plates again. Neither of them moved. How can children so young be so bright to know that these foods are not good for them? Then, I second guessed myself… “but this is fried chicken! What kind of person doesn’t like fried chicken!” I felt it necessary to find the reason why they were not eating this “kid friendly” meal. After all, I keep being told that every child loves the same meals: pizza, pasta and chicken! Well, apparently not mine. I went back into the kitchen and served them their normal lunches, nutella and banana sandwiches with grapes, strawberries, watermelon, cheese and crackers. Guess what, they ate it all.

From this, I learned 1. They love fruit 2. Never force them to eat food that’s not good for them! But as the days go on, they get tired of eating the same fruit. I can recall bringing a peanut butter and jelly sandwich to elementary school every day for five years and guess what?  I started to throw it away. What a waste! To make food more interesting and to get their helping hand, more creative thoughts need to come, so why not make a different kind of presentation?

Welcome the orange! Or the “basketball, spaceship, surprise!, time capsule” whatever you want to call it! It’s good, its delicious AND the best part, the kids LOVE it!

Simple yet pleasantly healthy!

Ingredients:

• Choose any kind of fruit thats in season
• 1 large orange
• Greek yogurt

Recipe:

1. Cut the orange in half and clean out the inside of it. (I just eat it all and get some vitamin C for myself or add some back in the orange itself!)

Make note: Cut the pieces small enough to accommodate for the child’s age. For my 20 month old, I quarter the grapes in fours to make sure it’s not a choking hazard. Of course, make sure your child isn’t too young to have strawberries and use good judgement.

2. Place the fruit into individual bowls and let your child stuff the orange with what he/she may want in it! This way, the child (my 3-year-old) is involved in the fun of making a snack as well!

3. Add a spoonful of yogurt on top. Enjoy!

I always place extra fruit around the outside because after the yumminess is gone from the inside of the orange, I squeeze the orange juices on the outside pieces. Just extra fun!

Change the recipe throughout the year by adding in new and different fruit. Cut out the other half of the orange and create a lid. Put the fruit in a grapefruit instead of an orange. Add some nuts on top (age appropriate) for some protein. Serve for a morning meal or snack. There are so many options and its a great recipe to start getting your child involved in your kitchen!

Be sure to check out other fantastic recipes from our #SundaySupper bloggers!

Start your day:

• Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table
• Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
• Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes
• Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good

• Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
• Fruit Salad in an Orange Cup ~Mama’s Blissful Bites

• Whole-wheat Pretzel Dogs ~Family Spice
• Poblano Mac ‘N Cheese ~Juanita’s Cocina
• Coconut Chicken and Shrimp ~Super for a Steal
• Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
• Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
• Walking Tostada ~Shockingly Delicious
• Mini Sausage Rolls ~Small Wallet Big Appetite
• Mini Corn Dog Muffins ~In The Kitchen With KP
• Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
• Threaded Spaghetti Hot Dog Bites ~Damn Delicious
• Golden Potato Patties ~My Trials in the Kitchen
• Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
• Spaghetti Tacos ~Girlichef
• Parmesan Corn on the Cob ~Home Cooking Memories
• Yum Yum Salmon and Green Beans ~Family Foodie
• Pad Thai ~Meal Planning Magic
• Chicken Tortilla Bake ~Mrs. Mama Hen

Sweet Treats:

• Chocolate Slab ~Happy Baking Days
• Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
• Self-Crust Coconut Pie ~Magnolia Days
• Fresh Cherry Clafoutis ~The Meltaways
• Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
• Cookies and Cream Ice Cream ~The Messy Baker Blog
• Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
• Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
• Chocolate Cheese Turnover ~Basic and Delicious
• Chocotorta Vintage Kitchen Notes
• Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
• Purple Blueberry Cake ~Tora’s Real Food
• Tropical Popsicles ~Pippi’s in the Kitchen Again
• Carrot Cupcakes ~Diabetic Foodie

As I sit here typing this, the sky is beautifully lit in colors of red, greens, blues and purples. Fireworks are shooting off everywhere. Apparently, my neighborhood celebrates the week before and three weeks after! But I can’t help but enjoy the beautiful sky and be thankful. I’m looking forward to next weeks parade too. We sit on a street and everyone, and I do mean everyone, in the town comes and celebrates their company, cars, causes and support. It reminds me of the many hardworking men and women the town has and what fantastic companies they offer. My favorites are the animals, the Chinese Dragon dance, corvettes that line for miles, fire stations, soldiers and more. I see how together, we are all united. Then we go back to the house for a BBQ – or sometimes a brunch. The parade starts at 9am and you better leave 45 minutes early to walk down the street and get good seats!

This year for our cookout and #SundaySupper, I’m bringing my “Mini Carrot Cakes” and they mmm mmm good! I make them “mini” because I’m a “grab and go” kind of girl. I like finger foods and anything to get messy. To be honest, I really don’t care for cutting a slice of cake. Isn’t that odd? I won’t ever get the first slice because I’m afraid of making the rest of the cake look horrible as I struggle to get out the first slice! So, when I have a fear, I try to tackle them but this, I choose to go around! Besides, its more fun picking up a smaller piece and then you don’t feel too bad for all that goodness you slammed down when you have a second one!

Carrot cake is one of my favorite cakes. I love the spicy version and my sweet version! Some people make it with zucchini for a “lighter” style but I say, hey go for it! I can’t even tell you how much I LOVE this recipe. It’s dense, moist and there are BIG chunks of everything! The best part, its sweetened with orange marmalade. Oh I am in love with orange marmalade to the fullest. Add a touch of orange juice to the frosting and it adds a new level of sweetness.

Ingredients:

• 3 eggs
• 2 cups sugar
• 2 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon all spice
• 2 Tbs. orange marmalade
• 2 cups carrots: shredded (I actually used a mandolin on the thinnest slices, level 1. I like to see the carrots)
• 1 cups walnuts: chopped
• 1 cup raisins

Frosting:

• 2 teaspoons vanilla
• 1 Tbs orange juice
• 2 cups confectioners sugar
• 8 Tbs. unsalted butter
• 16 oz. Philadelphia cream cheese

Recipe as follows:

1. Preheat oven to 350 degrees.

2. Spray a “brownie” pan. (I have the brownie pan where you only get corner pieces. See note:)

3. Mix in a bowl: flour, baking powder, cinnamon, nutmeg, allspice, salt.

4. In a separate bowl, mix eggs, sugar, vanilla, orange marmalade.

5. Add dry ingredients to egg mixture and continue mixing for a few minutes until well incorporated.

6. Fold in nuts, raisins and carrots and mix for another minute.

7. Pour into pan

.

(Seriously, can you see those big delicious chunks? I LOVE them! Now you really know what you’re eating! hehe). Remember to only fill them halfway or else they will bubble over in the oven!

8. Bake for 20-25 minutes until cooked through. (You can take a toothpick and insert it into the center to ensure its finished cooking!)

Now, I stopped here and went to bed. With two kids, (a 3 year old and a 19 month and a 5 month puppy) I was beat! I do my baking between 10-11pm so I needed to get some sleep. The next day I made the frosting. The mini carrot cakes were pleasantly moist the and begging for homemade frosting!

Making the frosting:

9. In a big bowl, mix vanilla, orange juice, confectioners’ sugar, butter and cream cheese on medium – medium high-speed using a mixer.

(This is where I devoured my spatula – it almost was a gonner!)

10. Spread on top of carrot cakes and off you go! A delicious and amazing dessert!

Lift a glass of milk (if you’re like me and eating for breakfast!) to the wonderful, portable, easy to take with you, Mini Carrot Cakes, our fantastic #SundaySupper group and our beautiful amazing America! This is one of my best desserts and I dedicate it to our Country and Americans everywhere. Thank you for our Independence and everyone making America what it is today – YOU are all amazing.

NOTE: You can make this into cake form as well. Bake for 40-50 minutes and place frosting in between layers or on top!

PS. Since the parade isn’t for another day or so, I put the frosting in a sealed container and placed in the fridge for freshness. When I’m ready, I’ll frost them as I go!

Be sure to check out our delicious and yummy 4th of July menu from other #SundaySupper bloggers! By the time you read all of our posts, I hope your belly is filled

When I’m preparing for this battle – because that’s what it can turn into – I arm up with good eating sides! If your family doesn’t LOVE cauliflower (my husband hates it) try out a few bites at first or lie. I know, I said it, LIE! I think this is how I’m going to suit up for battle next time.

I made my delicious cauliflower soup and I do mean delicious (pat, pat, pat) then I added a nice rub to some chicken  and added some fresh peas. Some people serve soup and salad – I serve chicken and soup – Tomatoe, Tomato!

I was roasting up those veggies and man, did the kitchen smell great…I prepared the whole soup…and man, was it good….then the taste came in. Did I win this battle with a right hook?

I am so proud of this dish. It’s creamy, lots of depth in flavor and filled me up! The whole time I was roasting, I couldn’t wait to eat. I served to my 19 month old – she put her fingers in the bowl and gulped it down. SUCCESS! But, I have to be honest, she’s a real good eater so she was the least of my worries! Next, I look to my three year old son – who flicked his spoon watching the soup drip down. After studying exactly what soup can do, he hesitantly took a bite. To my amazement, he took another bite and yet another! I didn’t say one word. Nope, instead my heart was clapping on the inside and I somehow maintained hiding my smile. Now the kicker, my husband -

“What IS it?”

“Cauliflower Soup,” I said proudly.

Takes a bite – “You know I don’t like cauliflower.”

I back down giving him the sigh of “oh yeah, who cares, its good, eat it!”

So, he took another bite. “Cauliflower?”

“No navy bean soup, did I say cauliflower?”

“Seriously. What is it?”

“What do you WANT it to be?”

He pushes it a side and finishes the rest of his plate. As we are sitting there chit chatting, I noticed he took another bite! I kept talking to him. After a few minutes, I realized he finished his bowl! He finally says, “So navy bean soup?”

I just stared at him.

“UGH! I told you I don’t like cauliflower soup!”

I guess I won. If I can make a healthy dish that my whole family likes, it is a good day in my book, so I had to share it with you!

Ingredients:

• 1 whole head of cauliflower
• 5-6 cloves of garlic: peeled and mashed
• 1 onion: quartered into chunks
• 2 Tbs. Olive Oil
• 1/4 teaspoon cinnamon
• salt and pepper
• 4 cups chicken or vegetable stock
• 2 cups shredded sharp cheese

1. Peheat oven to 425 degrees

2. Spray a large baking sheet (I used stoneware)

3. Chop the whole cauliflower, breaking into small pieces. (I find it easier if you turn the cauliflower head upside down and begin cutting that way).

4. Smash garlic and chop onion.

5. Place cauliflower, garlic and onion into baking sheet.

6. Pour olive oil on top.

7. Add Salt and Pepper and Cinnamon. Mix well with hands.

8. Place in oven for 30-45 minutes. NOTE: I checked on them every fifteen minutes and mixed them up again each time.

9. When they are done, add cauliflower mixture to a big pot.

10. Add stock and bring to a simmer for ten minutes.

11. Use a blender or an immersion blender until the soup is the consistency you would like to achieve. I like it with no chunks!

12. Add in cheese and check seasonings for salt and pepper. Cook 5 more minutes.

13. Ladle and serve!

I will make this dish again. I do know that. I just need to call it “Navy Soup” to ensure there is no second guessing this amazing soup!

Mom:  TOMORROW? (Did he just say tomorrow??)

Child: Yeah, sorry….I forgot! It’s at their house! 2pm!

Normally, at this point mom would rush to the pantry in a panic opening doors, scrambling through shelves, but not THIS mom. Nope, she’s calm. Irritated that she didn’t have advance notice but hey, she has something that will keep her from having heart palpitations, her secret weapon: The Mom 100 Cookbook by Katie Workman!

Mom: (sighs with relief that she has a plan and shakes her head at the million of things her child forgets to mention….) She thinks of how much fun it is to be with friends and creating good times together. The only problem mom has is narrowing down the recipe! Mom already has a kid-approved cookbook, so the choice is up to mom. Which recipe does she want to eat?

Now I’m sure I have told you that our #SundaySupper group is amazing and if you didn’t hear me correctly I did say out-of-this-world amazing and I soooo mean it. This week, our group is featuring Katie Workman’s new book, The Mom 100 Cookbook. It’s every mom’s MUST HAVE cookbook! I’m not saying that because I absolutely love it, have it, made six recipes out of it and its only been less than a week, NOPE! I’m saying it because I truly think EVERY MOM SHOULD HAVE THIS BOOK! (Yes, I did say six!) Lucky me, I have been selected to giveaway some cookbooks! That’s why, I’m giving one to you – my lucky friend. Just keep reading….

Besides the fact that Katie has “solutions for all the cooking-for-kids dilemmas that everyone faces every day” – they are EASY to make, EASY to read, photos everywhere, AND kids will WANT TO EAT! Need I say more about Katie Workman’s book? NO!

Mom chooses a deliciously rich recipe. A sure winner in everyone’s book! It’s simple to make in no time and quickly makes 36 servings. A big party smarty – she has this one in her back pocket!

Ingredients:

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus butter for greasing the baking pan (optional)
• Nonstick cooking spray (optional)
• 1/4 cup firmly packed dark brown sugar
• 1 1/4 cups confectioners’ sugar
• 3/4 cup creamy peanut butter
• 1/4 cup graham cracker crumbs (see note)
• 2 cups (12 ounces) semisweet or milk chocolate chips, or a combination of the two

Recipe to deliciousness:

1. Lightly butter a 9-inch-square baking pan or spray it with nonstick cooking spray (or a nonstick pan).

2. Place the brown sugar, confectioners’ sugar, peanut butter, graham cracker crumbs, and 5 tablespoons of the butter in a medium-sized bowl and beat with an electric mixer until well combined but still a bit crumbly, about 1 minute (it won’t get totally smooth; that’s okay). Press the peanut butter mixture evenly into the prepared baking pan in a thin layer, about 1/4 inch thick.

3. Place the chocolate and the remaining 1 tablespoon of butter in a small saucepan over very low heat and melt, stirring frequently until smooth, about 7 minutes. You can also do this in the microwave, stirring every 20 seconds or so, until smooth, 2 to 3 minutes in all. Let the chocolate mixture cook briefly, then while still hot, using a rubber spatula, gently spread it over the peanut butter layer. Refrigerate, covered with plastic wrap, until the chocolate has firmed up, about 1 hour. Cut into 36 small (roughly 1 1/2 inch) squares.

NOTE: You can either buy graham cracker crumbs or make your own by putting graham crackers into a zipper-top bag and pounding it gently with a rolling pin or the bottom of a pan or a can of beans or anything sturdy with some weight to it. Four graham cracker squares make about 1/4 cup of crumbs.

Mom: Cool as she can be knowing she’s serving enough to feed a crowd! This rich, delectable dessert is a sure winner in my book!

Leave a comment below about what your favorite no fuss Mom recipe is to enter for The Mom 100 Cookbook by Katie Workman! One winner will be notified by email to receive this fantastically informative mom cookbook! Want more chances?

Additional Entries:

• Follow Mama’s Blissful Bites on Twitter: @mamapoolecooks
• Like Mama’s Blissful Bites at Facebook: https://www.facebook.com/mamapoolecooks
• Like Mama’s Blissful Bites on Pinterest at: http://pinterest.com/mamapoole/mamas-blissful-bites/

If you already follow Mama’s Blissful Bites on Facebook, Twitter, Pinterest please note that in your comments.

Please leave a comment for each entry!

US residents only – no P.O boxes

****That’s four ways to enter for The Mom 100 cookbook by Katie Workman! Have more chances by following #SundaySupper on TWITTER! See below!****

Katie Workman will be joining us to answer questions, give tips and inspire at 5:30 pm EST on Twitter!!!!!  You don’t want to miss this week’s #SundaySupper and these fabulous recipes! All you have to do is follow our hashtag #SundaySupper and you’re in! We will be giving MORE cookbooks so be sure to be there for this hour of fun!

• Soups and Salads:
• Japanese Restaurant Salad ~ Hezzi-D’s Books and Cooks
• Cauliflower and Cheddar Soup served in Bread Bowls ~ Daily Dish Recipes

• Main Dish Recipes:
• Caribbean Warm Spice Chicken with Cinnamon Ginger & Paprika ~ Sue’s Nutrition Buzz
• Fresh Mozzarella Pasta Casserole ~ The Meltaways
• Pulled Pork ~ Momma’s Meals
• Easy Chicken Enchiladas ~ In the Kitchen with Audrey
• Teriyaki Skewers ~ Messy Baker Blog
• Garlic, Lemon, and Rosemary Roasted Chicken ~ Family Foodie
• Sauteed Corn Spinach, Bacon and Scallions ~ Comfy Cuisine
• Lasagna with Turkey Meat Sauce~ Meal Planning Magic
• One Pot Arroz con Pollo ~ Juanita’s Cocina
• Sesame Noodles ~ Big Bear’s Wife
• Honey Ginger Soy Chicken ~ The Weekend Gourmet

• Desserts:
• Chocolate Peanut Butter Squares ~Mama’s Blissful Bites
• Rum laced Fudgy One Pot Brownies ~ Baker Street
• Bacon & Dried Cherry Chocolate Chip Cookies ~ Chocolate Moosey
• Birthday Chocolate Cupcakes ~ Basic and Delicious
• Simple Vanilla Cake ~ Mrs. Mama Hen
• Aaron E’s Favorite Apple Coffee Cake ~ Soni’s Food for Thought
• That Skinny Chick Can Bake ~ Chocolate Dipped Strawberries

• Wine Pairing to complement our recipes ~ ENOFYLZ

Connect with Katie Workman, Author of The Mom 100 Cookbook:

• Facebook: https://www.facebook.com/katieworkman100
• Twitter: https://www.twitter.com/katieworkman100
• Pinterest: https://www.pinterest.com/katieworkman100
• Website: www.themom100.com
• Buy The Mom 100 Cookbook

I have to admit, I’m a little bummed out this Father’s Day. I’m usually on my game. Presents from the kids for my husband, a card from me thanking him for being such a great father, cards to my stepfather and my father (sometimes even a present to follow), a card and present for my husbands father, a luncheon or brunch for the three dads together. When we celebrate, we celebrate to the fullest as we should thanking them for such big shoes they fill each and every day. I am so blessed to be surrounded by such wonderful fathers.

This year, I wanted to have a cook-off. You see, each time I visit my father, we usually laugh and say we are going to be like Bobby Flay and have a cook off against each other. Yes, his food is delicious but he has never tasted mine.   When I called to tell him I wanted to post him for #SundaySupper, he was happy to present a recipe on the grill. The grill is one of his strongest areas and I knew I was up for a challenge, so I told him I would bring the side dish!

My visits are usually the full day since I don’t cross the bridge to visit often (no he’s not a troll!). Dinner is usually made and we discuss how he wants to own a deli shop and how I want to own a bakery. Funny, I don’t bake, however; there is nothing more exhilarating to me then smelling fresh bread in the air, warm coffee brewing and delectable sweets around each corner….oooh, the dreams we have! We have even talked about how we would work shifts! Hey, this lifetime isn’t over, just maybe, one day, we will.

I thought about seeing him all this week because my Gram and Pop are visiting from North Carolina as well. I was looking forward to a wonderful day with my grandparents, father, brothers and stepmother. Oh, that’s right…work. Yup, forgot about work. My husband is working all day tomorrow – I hope he doesn’t actually get called in but there went my visit with my dad. Fingers are crossed for the following week! Tomorrow is a celebration for my children and their dad.

Ingredients:

• 1 cup cooked brown rice (I cooked mine with 2 cups vegetable broth instead of water)
• 1 can (15 oz.) of black beans: rinsed and drained
• 1 can (15 oz.) of diced, fire roasted tomatoes: drained
• 1 roasted red pepper: diced
• 1/2 cup plain greek yogurt (Chaboni)
• 1 Tbs fresh lemon juice
• 1/2 tbs coriander
• 1/2 teaspoon cinnamon
• 1/2 cup to 1 cup sharp cheddar cheese: shredded
• Parmesan cheese (for garnish)
• cilantro (for garnish)

Recipe:

1. Make brown rice according to package

2. Preheat oven to 375 degrees.

3. In a bowl, mix beans, tomatoes, red pepper, cinnamon, coriander, salt and pepper.

4. In a separate bowl, mix lemon juice and yogurt.

5. Add to bean mixture and mix together.

6. Grease a 9×13 pan and add mixture to pan.

7. Top with as much or as little cheese that you would like!

8. Bake for 20-25 minutes until warmed through.

9. Plate and serve with lemon, Parmesan and cilantro for garnish!

I love this dish because it is made from brown rice (good for you), has a protein of black beans (good for you) and is mixed in with greek yogurt (good for you). May I mention, “Who uses greek yogurt?” I took out the sour cream and changed it with yogurt because it still has the sweet taste. Added in lemon for a “fresh” take on the dish. When using canned items, this really makes the taste lighter and fresh. Perfect for a side dish or even a main dish!

NOTE OF THANKS:

To all of the many hard-working father out there, I am raising my glass to you. Hope your day is as blessed as your little ones are to have you. Happy Father’s Day!

Be sure to check out other fantastic Father’s Day recipes as well!

Father’s Day Brunch:

• Dad’s Omelette Bar Small Wallet Big Appetite
• Peanut Butter and Honey for Father’s Day Breakfast Yummy Smells
• Healthy French Toast In the Kitchen with Audrey
• Paska Hezzi-D’s Books and Cooks

Dad’s Favorite Soup, Salads and Bread:

• Phil’s Pasta Tuna Salad The Watering Mouth
• Simple German Potato Salad and Wiener Wursts German Foodie
• Roasted Beet Soup Vintage Kitchen Notes
• Dad’s Cornbread Magnolia Days

Father’s Day Favorite Main Dishes:

• Greek Burger Bobbi’s Kozy Kitchen
• Dad’s Favorite Roast Beef Mrs. Mama Hen
• Sonoran Hot Dogs Damn Delicious
• Bacon Stuffed Jucy Lucy Burger Are you Hungry?
• Spicy Roasted Salmon in Coconut Sue’s Nutrition Buzz
• Dad’s Pride-of-Mobile Fried Oysters Pescetarian Journal
• Smoked Baby Back Ribs Girl in the Little Red Kitchen
• Grilled Pork Chops with Tarragon Butter Tora’s Real Food
• Beef Tongue in Tomato Sauce Basic and Delicious
• Bibim naeng myun Kimchi Mom
• Chicken Biryani Soni’s Food for Thought
• Brown Rice and Black Beans Mama’s Blissful Bites
• Bacon Recipes for Dad Momma Cuisine
• Curry Fish with Mixed Vegetables MyTrials in the Kitchen
• Roast Beef Roll Ups Daily Dish Recipes

• Bread and Butter Pudding Cositas Bonitas 
• Tin Roof Sundae Ice Cream famfriendsfood
• Coconut Cream Pudding Chocolate Moosey
• Rich & Fluffy Banana Pudding Parfait The Meltaways
• Black Forest Cheesecake Cravings of a Lunatic
• Macadamia Nut Cookies Pippi’s in the Kitchen Again
• Peach Cobbler Bars Juanita’s Cocina 
• Iced Cookie Bars That Skinny Chick Can Bake
• Pudim Molotoff, Portuguese Meringue Pudding Family Foodie

Wine Pairings for Father’s Day ENOFYLZ

One of my biggest life cheerleaders is my BFF, Stefanie, who  has been my BFF since I was in fourth grade. When you have a great friend like that for so long – you kind of share everything such as secrets, thoughts, laughs, ideas, and even recipes! She has tried all my recipes that I have posted and I am forever in debt to our friendship for the kindness she has always given me throughout the years.

I can recall, that at the end of each day in middle school, we used to walk FAR to Taco Bell and order the same thing, a double-decker taco and a soda. Sometimes we used to sit and talk over a bowl of ice cream or watch TV to chips and cheese whiz, (may I add, we used to squirt the whole can of cheese whiz in our mouths until it was gone!) We used to talk endlessly about nothing (or should I say a long list of boys, haha) while lying on her bed and munching on a can of Pringles, and we would walk to “Triangles,” a local neighborhood store, to purchase a milky way bar, Mountain Dew and some candy smokes all while enjoying each others companionship. We even snuck in a few swigs of Triple Sec from her parent’s basement a few times… Yes, food and our friendship (including drinking!) have always went well together! 

But at last, and most unfortunately, my metabolism doesn’t like me as much as it used to and instead we now swap recipes – healthier recipes! She made a great granola bar recipe that I recreated and fell in love with. To make a healthier version, add pumpkin seeds, walnuts, any kind of nuts, applesauce or even dried fruit! Here’s from my best friend to you, my new friend. May our bellys be full and our friendships grow deep!

Stef’s Recips:

INGREDIENTS
· 4 1/2 cups rolled oats
· 1 cup all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon vanilla extract
· 2/3 cup butter, softened OR APPLESAUCE **note when subbing applesauce also add ½ tsp salt**
· 1/2 cup honey
· 1/3 cup packed brown sugar
· 2 cups miniature semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Very slight changes in mine:

INGREDIENTS

• 4 1/2 cups Old Fashion Style Oats
• 1 cup all-purpose flour
• · 1 teaspoon baking soda
• · 1 teaspoon almond extract
• · 2/3 cup butter, softened
• · 1/2 cup honey
• · 1/3 cup packed brown sugar
• · 1 cup Peanut butter and milk chocolate morsels
• 1/2 cup vanilla granola
• 1/2 cup almonds

DIRECTIONS
1. Preheat oven to 325 degrees

2. I very lightly greased my stoneware – seriously I’m so funny about things sticking! If I take all this time to make something, I don’t want it to stick! Okay, or you can grease a 9×13 pan.

3. In an electric mixer, combine the oats, flour, baking soda, almond,  honey and brown sugar. Stir in remaining ingredients.

4. Place mixture into prepared pan. If your pan is long and skinny, you will have smaller uniformed granola bars. I used my stoneware so it was thick and chewy.

5. Place in oven for 23-25 minutes (stoneware longer by 2-3 minutes, keep checking for the top to be firm). Pull out and WAIT until it cools. I waited 15 minutes and flipped, well, it all fell apart. I have to admit, I didn’t mind, it was great in all different pieces on its own.

6. When cooled, serve and enjoy

NOTE: Next time, I’m going to melt some chocolate and pour it on top!

Thinking back on my childhood days, I can recall one of my most favorite, easy, staple dishes which was noodles and butter. The simplicity of these two ingredients go perfectly together. Once in a while, I would even add a touch of salt. There is nothing better than butter sliding into the increases of my mouth as I slurped in a pasta noodle.

One of my favorite memories is of my stepmom pulling spaghetti from the fridge, noodles stuck together on a plate, she would place a dab of butter and it turned into a fabulous comfort food. Matter-a-fact, she still eats them this way to this day and because of her, I serve this to my very own little eaters.

Ingredients:

• 1 bunch of asparagus: stems removed, rinsed
• 1 pint of cherry tomatoes: rinsed
• 1-2 Tbs Olive oil
• 1/2 lemon: freshly squeezed
• Package of egg noodles

Ingredients for Sauce:

• 6 Tbs of LAND O LAKES® Butter with Olive Oil & Sea Salt
• 1 clove of garlic: minced
• Salt and Pepper
• 1/2 lemon: freshly squeezed

Although I will admit that I take a bite here and there of my children’s pasta with butter, I have made a more “adult” version and included wonderful roasted vegetables. This recipe is perfect for LAND O LAKES® Butter with Olive Oil & Sea Salt. If you haven’t tried it yet, you definitely should! The olive oil and sea salt give this old fashion dish of “noodles with butter” a brand new make over. Just when I thought my childhood days of noodles and butter were over, heh, they have just begun! Try variations such as different vegetables, cheese, and even some herbs such as thyme! The possibilities are endless and delicious! Make it as a main dish or even a side dish. Add some crunchy bread and oh yea, butter! Mmm, what a meal! Bring on the pasta!

Recipe:

1. Preheat oven to 425 degrees

2. Place tomatoes and asparagus into a baking sheet or a glass 13×9 dish.

3. Squeeze fresh lemon juice and olive oil and mix. (I used my hands, way more fun than a spoon!)

4. Add salt and pepper and you have now given your vegetables a quick  rub-a-dub soak

5. Put in oven for 10 minutes. They should be nice and crisp when they are finished.

Confession time: I ate a lot of the tomatoes and asparagus when they were finished prior to my dish. I just couldn’t help it! One turned into two and then into three… please try to refrain and save some veggies for your delicious dish. I promise, it’s worth it!

6. Make pasta according to directions.

7. Meanwhile, place LAND O LAKES® Butter with Olive Oil & Sea Salt in a pan and melt on low to medium low heat.

8. Add lemon and garlic to butter and stir occasionally for a few minutes until butter has all the way melted.

9. Add cooked pasta and vegetables to pan and stir.

10. Turn off heat and serve! Season with salt and pepper if you like.

This dish is perfect for the summer!  Go ahead and enjoy yourself!

Be sure to check out LAND O LAKES® Butter with Olive Oil & Sea Salt pages! I assure you, LAND O LAKES® Butter with Olive Oil & Sea Salt is what makes this dish!

htttp://www.landolakes.com/ButterWithOliveOilandSeaSalt/

Want more information? Check out their twitter and facebook pages as well!

Twitter: @LandOLakesKtchn

Facebook: http://www.facebook.com/LandOLakes

Oh yeah! I almost forgot…kind of ….I have something for YOU as well!

Answer the following question by leaving a comment and I will give one lucky winner FREE LAND O LAKES® Butter with Olive Oil & Sea Salt!

Ready: “What is YOUR favorite recipe made with butter?”

About LAND O LAKES® Butter with Olive Oil & Sea Salt Land O’Lakes is expanding its popular line of half-stick butter with the introduction of LAND O LAKES® Butter with Olive Oil & Sea Salt. This new product contains wholesome ingredients: sweet cream, olive oil and sea salt. LAND O LAKES® Butter with Olive Oil & Sea Salt is an easy and convenient way to simply enhance the flavor of your favorite foods. Available in a premeasured half-stick size, this new product can be used for topping and cooking a variety of foods, combining the two ingredients consumers often combine separately when frying or sautéing foods. The delicious taste of butter and olive oil will add delicious flavor to any dish.

Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.

We’re just getting started with some great simple and fresh meals for the summer! Grab a drink, relax and read thru the rest of our bloggers dishes!

• Ravioli Florentine with Spinach and Butter Sauce by Hezzi-D’s Books &Cooks
• Roasted Salmon & Asparagus with grilled Garlic Bread by Daily Dish Recipes
• Steak with Blue Cheese Butter by In the Kitchen with KP
• Pasta with Roasted Asparagus and Cherry Tomatoes by Mama’s Blissful Bites
• Fettucini with Cream Sauce and Turkey Sausage by Val’s Food and or Art
• Butter Burgers by Ultra Epicure
• Bacon and Havarti Quiche by Juanita’s Cocina
• Cider Chicken with Butter Pecan Rice by Momma’s Meals
• Crusty French Bread with Sun-Dried Tomato and Parmesan Herb Butter by The Weekend Gourmet
• Chicken Scallopini by Diabetic Foodie
• Pasta with Butter Thyme Sauce by Magnolia Days
• Chicken Tikka Masala by Melissa Likes to Eat
• White Bean Ragout with Grilled Garlic Bread by Comfy Cuisine
• Wild Raisin Nut Rice Pilaf with Olive Butter & Sea Salt by Sue’s Nutrition Buzz
• Olive Oil and Sea Salt Pan Seared Scallops with Quinoa by Big Bears Wife
• Flank Steak with Garlic and Wild Mushrooms by Family Spice
• Bay Scallop Gratin by An Appealing Plan
• Buttery Sea Salt Tuna Fajitas by Family Foodie
• Sole Meniere by The Girl in the Little Red Kitchen
• Buttermilk Biscuits with Jalapeno Cheddar Butter by Damn Delicious
• Bacon Avocado Grilled Cheese Sandwich by Dinner, Dishes and Desserts
• Sage Cornbread Muffins with Cranberry Orange Butter by Cupcakes and Kale Chips
• Easy Onion Focaccia Rolls by The Meltaways
• Whole Wheat Biscuits by Cookistry
• Buttery Garlic Knots by From My Corner of Saratoga
• Herbed Cheese Bread with Pancetta and Onions by Mrs. Mama Hen
• Honey Butter Dinner Rolls by Chocolate Moosey
• Warm Balsamic Green Beans by Chip Chip Hooray
• Buttery Herbed Potatoes by The Messy Baker Blog
• Basil Butter Corn by Supper for a Steal
• Mashed Potatoes with Herb Butter and Cheese by Basic and Delicious

Being Irish, one of my favorites holidays is St Patrick’s Day and I go all out every year. I love to celebrate the leprechaun and fairys and have fun looking for the pot of gold. Matter-a-fact, we did a “gold” hunt for my son this year which was a number game (teaching him numbers) to find the pot of gold, which was really a green clover box filled with coins and three-leaf clover gems but hey, it works! I usually make an Irish dinner as well. Sometimes its beef stew and Irish bread, sometimes corned beef and cabbage. Whatever it may be, never forget the Guinness! Maybe I like this holiday because of the magic that could possibly occur or the mystery of the unknown or the potential luck I really want to have, I don’t know. I do know this – talk to your fairy’s. They will make your garden grow. Be kind to the Earth and she will reward you back as well.

Back to my good ole’ Irish recipe search. I decided on parsnip cakes because I love the taste of parsnips. Plus, how many people really cook with parsnips? Do you? You should! As I peeled the layers away, I could smell the sharpness of the parsnip with its nutty sweetness and I loved it. It’s one of those good scents when you think you already cooked something but nothing is really there! I combined this beauty with its close friend, the carrot, for color and contrast. Added a few spices and herbs and my cakes were gone faster than the leprechaun could run!

Ingredients:

• 2 parsnips: peeled, diced
• 1 cup carrots: peeled, diced
• 1 teaspoon honey
• 1 Tbs parsley
• 1 egg
• 1 Tbs Parmesan cheese: shredded
• 1/3 cup breadcrumbs
• salt and pepper

Did you know that root vegetables, such as the parsnips, were popular before the popular in Ireland? Potatoes didn’t originate to Ireland until the 1700′s where parsnips were popular in the 1600s!

Recipe:

1. Combine parsnip and carrots into a saucepan and boil for 8 minutes until tender.

2. Drain and mash in a bowl.

3. Add parsley, Parmesan cheese, breadcrumbs, honey salt and pepper.

4. Whisk an egg in a separate bowl then combine it with parsnip and carrot mixture. Stir to combine.

5. Heat oil in pan until oil is hot and starts to shimmer. (This indicates you are ready to fry!)

6. Use two spoons or an ice cream scooper to shape out sizes of cakes and drop into pan.

7. Fry for 1-2 minutes on each side.

8. Serve with more Parmesan cheese and/or garnish with Parsley.

As I have mentioned before, my husband likes to look at my food and tease me by saying, “That looks too healthy to eat.” He always takes a bite, he more than always wants more but this time, the most surprising thing happened. My parsnip cakes were gone before lunch! An abnormal day, my mom and sister came over for a quick visit and my husband was coming home at noon (RARE!). I was in the kitchen when I just placed them on a plate and was soaking up any extra oil with paper towels. Mom said, “Mmmm, whatcha cooking?” As I replied, parsnip cakes, I received the EEEWWW look. So I asked, “Have you ever had a parsnip?” She just looked at me like “oh no, what did I walk in on?” When I showed her the plate of the cakes and shoved a fork in their faces, they took a bite. I guess when things are new they are unknown which can scare people away. They hesitantly took a bite. I was waiting and mom grabbed the rest of the cake and walked away muttering “These are pretty good.” My sister quickly grabbed another one, “They look like crab cakes!” (We are from Maryland!) As I came back in the kitchen again, they were gone and so was my mom and sister. Hubby walked in – “Mmmm, I’m home. Watcha making?” I said quickly replied “Your late!”

This is a great dish for breakfast or breakfast for dinner. I truly hope you make it as it is delicious! Maybe it will even bring you the luck of the Irish!

Ready to get hungry? Take a look at what is coming for this event:

• Scotch Eggs and Brotchen Rolls – The Meltaways
• Aunt Mary’s Pasta Salad – BG Garden
• Apple Kuchen – Mrs. Mama Hen
• Murgh Makhani (Butter Chicken) – Beetle’s Kitchen Escapades
• Spaghetti Carbonara – Katherine Martinelli
• Slow Cooker Chicken Paprikash – Make Dinner Easy
• Potato and Spinach Knishes – The Girl In The Little Red Kitchen
• German Potato Salad – Magnolia Days
• Sausage and Broccoli with Orecchiette – Daddy Knows Less
• Chicken Enchiladas Suizas – The Weekend Gourmet
• Strawberry Tiramisu – Chocolate Moosey
• Chocoflan – Juanita’s Cocina
• Egg Liqueur Cake – The German Foodie
• Bucatini all’Amatriciana – Mooshu Jenne
• Rasmalai (Ricotta in Sweet Coconut Milk with Almonds and Pistachio) – Sue’s Nutrition Blog
• Mediterranean Couscous Salad – In the Kitchen With KP
• Rouladen – Midlife Road Trip
• Lemon Balm Roasted Chicken and Rum Raising Cupcakes with Maple Frosting – What Smells So Good?
• Keftikas (Turkish Meat and Leek Patties) – The Little Ferraro Kitchen
• Croque Monsieur with a Béchamel sauce  – The Daily Dish Recipes
• Momma’s Meat Pie with Poutine Sauce – Momma’s Meals
• Polish Rustic Plum Tart – Comfy Cuisine
• Drop Scones (Scottish Pancakes) – Cositas Bonitas
• Jamaican Cornmeal Pudding – The Lovely Pantry
• Borscht Shooters – Cookistry
• Shepherd’s Pie – Big Bear’s Wife
• Parsnip Cakes – Mama’s Blissful Bites
• Roasted Curried Vegetables – Hot Curries & Cold Beer
• Portuguese Mussels in a Chorizo Sauce – Family Foodie
• Bulgogi Kimchi Grilled Cheese – Damn Delicious
• Wine pairings for all the recipes – ENOFYLZ