Leader Enterprise - August 21, 2013 - Back to school breakfasts and snacks

'Labor and Delivery' are over - my 'BABY' has arrived! All 500+ copies of "LOVE AT FIRST BITE" were delivered last Wednesday and I have been one busy bee ever since. If you purchase one before any of my signings, please feel free to bring it to me so I can autograph it for you! Thanks to all of you for your support and encouragement in this special season of my life.

(And if you have an interest to read more about the book, including ordering details, click  here)

Since school begins soon, I wanted to share these simple ideas for helping everyone have a smooth transition going into the new year. Research shows that kids who eat breakfast fare much better in school than those who don't.   It helps maximize school performance and helps them grow properly also. Consider these simple routine changes so your kids can begin the day out right by having time for breakfast.

Make sure homework is finished and the bags packed ready for school by bedtime. 

Get up 15 minutes earlier if need be. 

Give up TV and computer games before school. 

Children should decide what they're going to wear to school before going to bed. 

Know where shoes are to save time. Relieve morning stress by planning ahead.

Here's some easy ways to get nutrition in your kids in the morning.

Breakfast doesn't have to be a victim of the early AM rush. Some of these things can be eaten on the go. Be sure to stock healthy foods; allow children to choose favorite yogurt or cereal when shopping. 

Breakfast Split-place vanilla yogurt in a bowl,
top with fresh banana slices, strawberries, raspberries or favorite fruit and top with granola. Place in a disposable cup or bowl and let children eat breakfast on the way to school if need be. 

Banana Pancakes - Mix 1/2 banana with 3/4 cup milk in blender. To 1-1/4 c. pancake mix, add 1 lg. egg, 2 TB.peanut butter, 1 TB. oil,and banana milk. Cook until bubbly; turn. Top with peanut butter. Many breakfast foods like this one can be made ahead, frozen, and reheated for a quick breakfast on a busy morning. 

Fruity Milkshake - In blender place 3/4 c. milk, 1/2 c. frozen whole strawberries and 1/2 cup (frozen) vanilla yogurt. Cover with lid; process until smooth. Pour into glass. Yield: 1 serving. 

INVISIBLE BANANA FRENCH TOAST
2 eggs
1 banana, sliced
1 tsp. ground cinnamon
6 slices white bread
1 TB. margarine or oil
Place eggs, banana slices and cinnamon in blender. Blend until smooth. Pour into bowl - heat margarine. Dip bread into batter and fry. Serve with warm maple syrup or even peanut butter. For a quicker breakfast, roll up and eat on the go.

These omelette 'muffins' are great for making on the weekend and reheating for a protein packed breakfast during the week. Add your family's favorite veggies and cheese and your kids will be begging for more.

MINI MUFFIN OMELETS

12 eggs (I used 11 so my pans weren't so full)

2 Tb. milk

1 c. chopped deli ham or cooked bacon or sausage

2 ozs. shredded cheddar cheese

salt and pepper, to taste

blanched veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. In large bowl, mix eggs and milk - pour evenly into pans. Sprinkle with add-ins, then salt & pepper. Bake 20 minutes. They come out of the pans a lot easier than I expected them to. 

How about making your own pop-tarts? They're easy enough for the kids to help with, and you'll know what's in them. They're frugal too! Great for breakfast or after school snacking.

HOMEMADE POP TARTS 

1 pkg. refrigerated pie crusts (2 crusts)
Strawberry Jam
1 can strawberry or vanilla frosting
sprinkles

Preheat oven to 400. Cut dough into 3-inch rectangles. On one side, spread jam leaving about 1/2-inch on all sides. Top with another rectangle. Using a fork, crimp the edges to close. Place on a parchment lined baking sheet (or spray with cooking oil) and bake for 9 - 12 minutes until slightly browned. Remove and transfer to a cooling rack and place in fridge for about 5-7 minutes. (This will make frosting much easier...and we don't want those precious babes burning their mouths!).  Spread frosting on; top with sprinkles.

Here's a couple of ideas for healthy and fun after-school snacks. My Long-Time Favorite: Apple Smiles: Cut a red apple in half;  core; then cut each half into 4-5 slices. On one side of each apple slice spread peanut butter, add 4-5 mini marshmallows (to represent teeth), then top with another slice, peanut butter side down. You'll have 2 'lips' and 'teeth'.

BANANA MONKEY CRUNCH

1-14 oz. can crushed pineapple,drained
3 cups vanilla(Greek)yogurt
1 (4-serv.size)  instant vanilla pudding mix
1 c.granola cereal
2 bananas, sliced
Drain pineapple juice into large bowl. Add yogurt and pudding mix to juice and whisk until smooth and thick, about 2 minutes. Add crushed pineapple; stir well. Let stand a few minutes or refrigerate. Spoon into dessert bowls. Top with granola and banana slices.

Here's a list of seasonal foods (in NW Ohio) that will be cheaper to purchase the last part of August: apples, pears, grapes, broccoli, okra, nectarines, cabbage, summer squash, peppers, corn and tomatoes.

Ice Cream Dessert with Peanut Butter Crust

 I already had this scheduled to be published, so I wanted to add a note to extend my sympathy to my dear friend, Kitty, as her husband, Rich,  lost his battle to cancer this past week.  Our thoughts and prayers are with you Kitty.

 With summer winding down, I decided I'd better get this yummy dish posted

What a wonderful and refreshing dessert idea I found over at my dear friend Kitty's blog...Kitty's Kozy Kitchen.

This has been a family favorite of theirs for many years and I know mine will enjoy it again too.  YUM! 

Vanilla ice cream, crunchy peanut butter crust with hot fudge mixed in.

GOTTA LOVE IT!!! 

ICE CREAM DESSERT WITH PEANUT BUTTER CRUST

1/2 gallon of vanilla ice cream, softened in the fridge for 30 minutes

1/2 c. peanut butter

1/2 c. light corn syrup

2 1/4 c. oven-toasted rice cereal

In medium bowl, combine peanut butter and the corn syrup.  Add rice cereal and mix well. Pat into the bottom of a 9 x 13" pan.  Add 1/2 of the ice cream & smooth out on top of the crust.  Freeze for 1 hour.  Place the rest of the ice cream in the fridge to use later.

In the meantime, make the hot fudge sauce: 

3/4 c. sugar

(I used 1/2 xylitol + 1/2 sugar...just to reduce the sugar amount)

 1/2 c. cocoa

1/2 c. heavy whipping cream

1/4 c. butter

1 t. vanilla

In a medium saucepan over medium heat, cook sugar, cocoa, whipping cream & butter until mixture is smooth & begins to boil, stirring constantly.  Remove from heat; stir in vanilla.  Cool fudge sauce slightly.

Pour about 1-1/4 cups fudge sauce over the ice cream.  Return to freezer for about 20 minutes.  

Remove from freezer; spread remainder of the ice cream on top.  Drizzle remainder of fudge sauce over the top.  (You may need to re-heat the sauce a little in order to drizzle it.

Cover dessert & return to freezer.  Freeze until firm, at least 3 hours.  

  Before serving, let stand at room temperature for 15 minutes.

Yield: 12-15 servings

Linked to Weekend Potluck
GBP Roundup - Peanut Butter
Meal Plan Monday

3 Better Baker Breakfast Favs {Blast from the Past}

These magnificent 'muffins' are soo delicious - good for you - and versatile.

Add what your family loves best to the beaten eggs....veggies, cheese, meat....great to have on hand for a protein boost any time of day.

Mini Omelet Muffins

My oh my! With layers of scrambled eggs & sausage gravy, topped with biscuits, this dish is sure to please any hungry man (or woman) you need to feed!

Best Breakfast Casserole Ever

You just can't beat this awesome and tasty fruity dish!!

Made ahead...refrigerated overnight...what's not to LOVE????  
It makes me swooooonnn!  

Baked Waffles with Raspberry Cream Cheese

"Lightened" Fresh Zucchini & Lemon Bars

We have friends who are blessed with an abundance of zucchini in their garden...and we are blessed that they chose to share it with us.

Along with this yummy recipe.  Rosa said it's a favorite in her family so I had to try it.

Very delicious...I think using fresh produce makes for the best of everything, so the fact this not only has fresh grated zucchini, but I used fresh lemon juice also...makes it VERY tasty. 

Of course, you could thaw the zucchini in your freezer and use bottled lemon juice and it would still be delicious, so don't make excuses....

Make this soon! It's SUCH a great way to 'hide' veggies and get your family to eat more of them. (It's your secret and mine, and I won't tell!=) 

LIGHTENED FRESH ZUCCHINI & LEMON BARS 

3 eggs 

(I used 2 eggs + 2 egg whites)

1-1/4 c. sugar

(I used 3/4 c. xylitol, 1/2 c. sugar) 

1/2 c. oil

1/2 c. applesauce

1/4 c. (fresh) lemon juice

2 tsp. grated lemon rind, optional

1-3/4 c. fresh grated zucchini

2 c. flour

(I used 1 c. all purpose, 1 c. white whole wheat)

2 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

1 c. coarsely chopped nuts (toasted is best)

(we prefer pecans) 

Preheat oven to 350*. Lightly grease 9" X 13" baking pan. 

In large mixing bowl, thoroughly mix eggs, sugar, oil, applesauce, lemon juice and rind.  Add zucchini; stir until blended.  In separate bowl, combine flour, baking soda, salt and baking powder. Combine with zucchini mixture.  Stir in nuts.  Pour into prepared pan. Bake 40 - 50 minutes.  Begin checking early so you don't overbake. 

Add lemon juice/powdered sugar glaze if desired.  

Zapple Crisp

I am SO excited to share this recipe with you!

I've been making it for many years...since my children were young.  I think the recipe might have been given to me by my sis-in-love, Judy. 
(All those BAKER girls are great cooks!)

I think you are going to be amazed!

If you've never tried this dessert...using ZUCCHINI! instead of apples, no one is going to believe it's really zucchini because it tastes just like APPLES!!

NO.JOKE!!

I've had SO MUCH FUN over the years bluffing folks who were SURE they HAD to be eating apples...NOT Zucchini! 

Doncha love how zucchini takes on the flavor of other things?

When I was a kid, my mom canned zucchini and made it taste like pineapple!

I love this so much and it's such an awesome way to use up the abundance of zucchini. 

I LOVE eating it warm. The top and bottom crust is nice and crispy. And I think it tastes best when eaten the same day it's made...atleast it's crispiest the same day.  The deliciousness lasts as long as the dessert does.

Start slicing that pile of 'zukes'....and enjoy every tasty bite! 

You can use fresh or frozen zucchini...thawed, of course. 

(This is a recipe from my first cookbook...if you are interested in any details about my recently published second one...LOVE AT FIRST BITE...click here)

I made this to take some to someone in need...it's good enough to share! 

 Yes, and serve with ice cream too...they'll never know! Add caramel topping too!

ZAPPLE CRISP

8 cups peeled, sliced zucchini

1/3 c. lemon juice

1/4 c. water

3/4 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

Crust:
3-3/4 c. flour
1-1/4 c. sugar
1 cup margarine, plus 4 Tb.

(I've already cut that back from 3 sticks!)
dash salt
2 tsp. cinnamon

Preheat oven to 375. Cook zucchini in lemon juice & water until tender.  Add sugar, cinnamon & nutmeg.  Mix crust ingredients until crumbly.  Use 1 cup crust mix to thicken filling.  Pat 1/2 of remaining crust into 9" X 13" baking pan.  Bake 10 minutes. Remove from oven, spoon filling over crust and spread evenly.  Top with the rest of the crumb mixture, patting down.  Sprinkle with cinnamon and bake 30 minutes more.   

ENJOY!

Linked to Thursday's Treasures
          Weekend Potluck 
Melt in your Mouth Monday  
Lou Lou Girls
Meal Plan Monday

Pineapple Upside Down Biscuits & Weekend Potluck #80

WELCOME TO WEEKEND POTLUCK!

 

AND...

When I share something worth sharing...again

My family LOVES these awesome biscuits.  Using refrigerated biscuit

dough, they're simple to put together and fantastic to enjoy. 

Pineapple Upside Down Biscuits

Whewie...can I just say it's been a royal whirlwind week???

My second cookbook...LOVE AT FIRST BITE...arrived this week and I'm having

a great time.

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

 

Cracker Salad by Stacy Makes Cents

Recipes that caught our attention ~

 

Easy BBQ Chicken Sandwiches by Goodeness Gracious

 

Carrot Cake With Caramel Filling by That Skinny Chick Can Bake

Your hostesses ~

• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Good-for-You Peach Vanilla Milkshake/Smoothie

Oh how we love chillin' with a smoothie or milkshake.

This is a delicious and healthy drink to cool you down. 

This original recipe from Brenda at Sugar Free Mom  used

mango instead of peach.  I'm a mango-lovin' Mama, but had frozen peaches so that's what I used.  

I keep frozen fruit on hand to add to my blender drinks.  Cuts back on ice cubes. 

This also has Greek yogurt and flaxseed meal also.

(Don't fuss - it gets ground up and you'll never know it's there)

Hope you'll try it for breakfast or snacktime soon.  

PEACH VANILLA MILKSHAKE  

1/2 c. peaches, frozen or fresh

1 heaping tsp. flaxseed meal

1/2 c. (1%) milk (almond would be great)

1/4 c. plain or vanilla (Greek) yogurt  

1 tsp. vanilla (or almond) extract

1/2 c. water

1/2 c. crushed ice

1/4 tsp. liquid (vanilla) Stevia

Place all ingredients in blender; blend until smooth and frothy. 

This makes 2 servings.  

Linked to Weekend Potluck  

My "Baby" has arrived!

WHAT A KICK!!!

LABOR & DELIVERY ARE OVER AND THE BABY IS HERE...TIMES 500! 

My second cookbook...LOVE AT FIRST BITE....arrived today

and I am ready to take orders for those interested.

There are 202 Family-Friendly recipes...

Over 100 have "6 Ingredients or Fewer"

and over 50 are "Lighter Choices"..

There are some with Weight Watchers Points also.  

All Delicious!

Price is $15 + $4 Shipping for each. 

(OH folks have to pay tax too)

For more details about the book, and about ordering, click here

3 Super Sandwiches {Blast from the Past}

Just a few simple ingredients and you can be enjoying some filling sandwiches. Makes for a quick meal any time. 


Three ingredients and you are ready to rock 'n' roll with this
yummy sammy....these sandwiches are popular at open
houses and celebrations in this part of the country.

Easy Creamed Chicken Sandwiches

A very popular and simple sandwich...simmered in the slow cooker!
Couldn't be more delicious or simpler! 

Slow-Cooker Cheesesteak Sandwiches

Oh how I love the crunch of a grilled cheese...I'm simply in love
with this flavor combo!

Triple Grilled Cheese "Sammy" with Bacon & Tomato

Special Pimento Cheese

I have ALWAYS loved pimento cheese. On occasion, I've been known to add it to my deviled eggs.  EGGS-elent way to enjoy deviled eggs!

I've even been found staring (& maybe even wiping the drool from my chin!=) at packaged pimento cheese at the store...

maybe it was because it wasn't something I was introduced to as a kid, but as an adult, I've fallen in love with this tasty 'dressed up' cheese dish.  

So when I saw this 'homemade' version from my sweet friend and 
'Sister of Shared Taste Buds' 

Veronica at Veronica's Cornucopia, I knew I'd found a winner! 
(Please stop by and check out her amazing recipes - many 'BLUE RIBBON WINNERS'...and don't forget to tell her I said hello) 

As you probably know, I love EVERYTHING with cream cheese and this is no exception!! 

We enjoyed this along with Roasted Red Pepper & Tomato Soup...a recipe that I found on the internet to use up the 'leftover' peppers after making this cheese mixture.

(I will share that recipe one of these days). 

Only to find out later, Veronica has a couple of recipes for that too!

Veronica just recently shared my recipe for Special Egg Salad so I renamed this as...

SPECIAL PIMENTO CHEESE

1/4 c. (2 oz) cream cheese, room temperature
(After making this a few times, I decided it's best with more, so I use
4 ozs)
1/2 c. mayonnaise
1/2 c. sour cream
1/8 tsp garlic powder
(we love garlic so I added a tad more)
  1/2 tsp minced dried onion
few dashes Worcestershire sauce
2 c. (8 oz) shredded sharp cheddar cheese*
(*see Tip below)
1/2 c. (1-1/2 oz) shredded Parmesan cheese
1 (4 oz) jar diced pimientos, drained

(I used roasted red peppers)
Salt to taste

garlic/pepper blend 

In medium bowl using a mixer, whip the cream cheese until creamy, then add remaining ingredients.  Beating it will help break down the cheese and pimientos and makes for a smoother spread. Cover; refrigerate; enjoy!

This is great as a sandwich spread or with crackers. It keeps in the fridge for several days...if it lasts that long! 

TIP: I would suggest you grate your own cheddar cheese - the store purchased often has wax on it and won't blend as smoothly.  

Linked to Weekend Potluck

Vanilla Tapioca Pudding (Lighter Choice)

First things First...

Happy 66th Birthday to my Sweet Husband of over 45 years!

How awesome to be able to grow old together. 

I fixed this yummy recipe for Slow-Cooker Cheesesteak Sandwiches for his lunch today..
he's a happy camper! *_* 

Since he's a diabetic, I wanted to share this lovely sugar free (option) recipe...

I recently found this recipe in a pile of others I have printed over the years.

It came from Taste of Home, so you know it's gotta be tasty.

It's almost too simple to even be considered a recipe, but since my hubby loves tapioca, I knew it would be a winner.  Especially since I could use the sugar free cook n serve vanilla pudding. 

Give it a try soon!

VANILLA TAPIOCA PUDDING
(Sugar free Option)

3-1/4 c. (fat free) milk 

2 Tb. quick-cooking tapioca

2 Tb. sugar (or sweetener - we like xylitol)

1 sm. box (4 serv. size) (sugar free) cook n serve vanilla pudding mix

1/4 tsp. vanilla extract

In a large saucepan, combine milk, tapioca, sugar, and pudding mix.  Bring to a boil, stirring constantly. Remove from heat; stir in vanilla extract.  Spoon into 4 dessert dishes. Cover and refrigerate for 2 hours before serving.

Yield: 4 servings 

(Recipe works fine using regular sugar and cook n serve pudding mix)

Nutritional Values: (if using sugar-full pudding and sugar)

3/4 c. = 134 calories; trace (saturated) fat; 4 mg. cholesterol; 211 mg. sodium; 26 gr. carbohydrate; trace fiber; 7 gr. protein
Diabetic Exchange: 1 starch, 1 fat free milk 

Linked to Mix it up Monday
Weekend Potluck  

Leader Enterprise - August 7, 2013 - Have a STAYcation!

The excitement is building! Before my next column is published,  my new cookbooks will have arrived."Love at First Bite"contains over 202 recipes--100 with '6 Ingredients or Fewer'. I do love quick and delicious recipes. I have a number of booksignings scheduled, so watch the Leader for more info. Look forward to seeing you then!

The summer zips past us so quickly. Soon it will be time for the kids to head back to school. If your family didn't get a long-distance trip in this summer, or you long for a fun day away, why don't you consider enjoying a STAYCATION? That's a vacation spent in one's home country rather than abroad, or one spent at home and involving day trips to local attractions. There are plenty of nearby places to enjoy a day away. And you can always go online to get more details to find something to fit your family's liking.

Check out the Toledo zoo at www.toledozoo.org. Did you know there have recently been twin polar bear cubs born at the Toledo Zoo? Check out the Wild Walkabout, Wonders from Down Under. Lots of fun things to do at the zoo.

As a kid, I fondly remember taking a yearly school field trip to the Toledo Museum of Art. Admission is free; parking is $5. They are closed on Mondays. 

You can mix learning and fun by making a visit to the Toledo Firefighters Museum. Open on Saturdays from 12–4 pm {during the week by appointment only} in the old Number 18 fire house. It boasts a fire education center where kids can learn how to escape a fire, as well as a collection of old pumps, a ladder truck, and vintage uniforms. Perfect for kids who are intrigued by firemen.

If you've never been to Amish Acres in Nappanee, Indiana, be sure to check out their website at www.amishacres.com. It's a Historic Farm and Heritage Resort. Enjoy a relaxing horse and buggy ride, some tasty Amish cooking and much more.

There are many fun things to do in Ft.Wayne also.Their Children's Zoo is one of the top 10 in the country.You'll find impressive animal exhibits and hands on fun for kids. Go online to hunt down some coupons. It's a fun place for adults as well. 

If you've never been to the DeBrand Chocolate factory in F.W., you are certainly missing out. I toured their exciting shoppe with a group of church ladies and we had a rip roarin' time. They have the greatest chocolates! For only $5 per person, you can take a tour of the DeBrand Corporate Headquarters where you’ll see their chocolatiers in action! You’ll get to watch a short video of the history of DeBrand and then you’ll get a chance to view their kitchen and taste some of their delightful chocolates. When the tour is over, you’ll receive a coupon for $5 off a $10 purchase which basically makes your tour free  (because once you’ve tasted their chocolate, you’ll definitely want to buy as much as you can)!

If you’re looking for high-flyin’ fun, you can’t beat SkyZone. It is an indoor trampoline park featuring 25,000 sq. ft. of fun in the form of Open Jump courts, a Foam Zone, a SkySlam basketball dunk court, SkyRobics fitness classes, and 3-D Dodgeball!

Did you know that Ft. Wayne offers 7 great Splash Pads? They are all free and provide hours of entertainment on a hot summer day. Open 9 to 9 daily. What an fun way to cool down in the heat. Eat lunch out or find a shady spot to enjoy a picnic.

The Foellinger Theater is a part of Ft.Wayne Parks and Recreation Department. They are presenting lots of free and low cost family entertainment this summer. They have FREE Wednesday night movies, featuring family friendly movies at 9pm. Some of the movies showing this summer include MadagascarIII and The Lorax,as well as other fun family movies.

I find the Butterfly House in  Whitehouse, Ohio, (just west of Toledo) simply fascinating. We've taken our grandchildren and we enjoyed it too. Walk into the house with butterflies all around you. From May until September learn about the lifecycle of the butterfly and surround yourself with over 100 different species of butterflies. 

Did you know you can visit the J.H. Fentress Popcorn Museum, Holland, Ohio? Jim Fentress will tell you about the history of popcorn, let you wander through the large collection of popcorn memorabilia, and even pop some corn for you in an antique machine. The tour is free. 

Whatever you do, be sure to enjoy the rest of your summer with your family!

These tasty beans are what I served for Bean Days this year. We heard many wonderful comments about how good folks thought they were.

GERMAN BAKED BEANS

2 (15 ozs) cans pork and beans
(I substituted 1 can baked beans)

1 (14 ozs)can sauerkraut, rinsed and drained

1 c. unsweetened applesauce

1/2 c. brown sugar 

1 small onion, chopped

1/2 tsp. salt

1/2 tsp. ground mustard 

1/2-1 lb. smoked sausage, sliced

Preheat oven to 400*. In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish, coated with nonstick cooking spray. Bake uncovered for 1 - 1-1/2 hours (or cook in crockpot on low for 4-5 hours) Yield: 8 servings

Ice Cream Pies & Weekend Potluck #79

WELCOME TO WEEKEND POTLUCK!!

 

AND...

 

When I share something worth sharing...again....

This dreamy dessert has been a family favorite for years.  We've enjoyed it for many birthdays as this is a fudgy cake & ice cream all in one pan....fantastic!

Keeps in the freezer for up to 3 weeks...if it lasts that long!.

Ice Cream Pies

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Killer 7-Up Biscuits by The Better Baker

Recipes that caught our attention ~

Pineapple Au Gratin by Five Heart Home

White Chocolate Raspberry Blonde Bars by Will Cook for Smiles

And, a personal favorite ~

Zucchini - 15 minute Montreal style by Scrumptilicious 4 You

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!