I am sure most of you have heard of ComicCon. A convention where adults (and children) dress up in costume and do whatever they do there. I have never been to a ComicCon and have no desire to go get my “Geek on” there but, a couple weeks ago I went on a “Mommy Vacation” without my family to get my “Geek on” at CookieCon in Salt Lake City. No, we didn’t dress up as our favorite Keebler elf or as an Oreo but we learned different techniques with decorating sugar cookies. 450 of us from 44 states and 16 Countries across the globe came to the CookieCon. We were all hopped up on sugar from royal icing! (more…)
Posts Tagged ‘Mushrooms’
Since we started contributing for baskets, I can count on 1 hand the number of times I have used frozen vegetables while cooking. There is no need anymore! I have this beautiful bounty on a weekly basis. I love the difference it is making for my family, I feel better about the food we are eating, it is better for our health and I feel like I am making a difference in my family’s future. (more…)
When I go to an Asian restaurant, I love to try the wonton soup! Different regions of Asia make wonton soup their specialty by adding spices or meats from their areas. Some wontons are filled with shrimp, pork, beef, or vegetables. Wontons are similar to small dumplings filled with delicious bites of flavor. I like to use ground pork and lots of spices to make wonton soup. I hope you will enjoy this soup recipe! (more…)
What to do with leftover chicken or turkey….I finally found one every one in my house will eat! (more…)
Anyone who has received butter lettuce in their Bountiful Basket knows that it can be a little unsettling to put something that claims to be “alive” and comes with a dirty root ball into your refrigerator. We also know that it’s delicious. Both times I’ve gotten it, I knew I could’ve probably just made a salad, but the perfectly cupped-shaped leaves made my mind automatically think lettuce wraps. (more…)
My chickens have an incredible ability to produce more eggs than we can eat at breakfast, so we are constantly on the lookout for dinner recipes that have the ability to use a ton of eggs! This recipe fits the bill, and could only perhaps be improved by a smidge of bacon being added at the beginning.
Hi, I’m Jessica H. This is my first blog post.
I had a baby two months ago, so when asked what I wanted bring to Thanksgiving dinner, feeling unable to tackle the rolls as I have for several years, I offered to do something a bit easier–Green Bean Casserole. But in true me fashion, I couldn’t take the easy way out. (more…)
White button mushrooms are earthy, pleasing to eat, and the perfect appetizer! Mushrooms are available for many recipes but the holiday season is a great time to think about stuffing mushroom caps. The mushroom cap can be stuffed with a wide variety of fillings. This recipe is one of my favorites to use when company is coming!
Saturday breakfast is hard. With getting up to volunteer at the BB site, bringing the bounty home, and then trying to get everything rinsed and put away, making breakfast on Saturday morning is generally the last thing I want to do. But this time, my husband woke up early to pick up our bounty and the bonus was that I was highly motivated to make something yummy for breakfast! Low and behold, beautiful grape tomatoes, onions, asparagus, and I just happened to have mushrooms and eggs in the fridge. Coupled with the most wonderful Organic honey wheat bread purchased as an add-on this week this was a Saturday morning treat I’m sure I can use to bribe my husband and children to wake up every Saturday morning for basket pickup!
In planning a menu for a Games Night the idea of tapas came to mind. This reminded me of a recipe in the August 2013 Better Homes and Gardens August for Lemony Ricotta Summer Squash Galette. Not only was it easy, it used ingredients already on hand! I also knew I could easily change a few ingredients and use up even MORE!