Never to shy away from adventures that would make most people exhausted just thinking about them, Lesley and I took the girls on vacation to Jellystone Park in Cave City, KY, this past month. It was amazing and packed full of fun times and adventures. One of the those times was making fruit kabobs for the grill. Lesley and I are not huge fans of meat, so we needed to get creative if we were going to try kabobs. Grilled watermelon is all over the place this year, and we were excited to try it. We assembled and grilled. It was interesting how the flavors of both the pineapple and watermelon changed on the grill. Most surprising was the watermelon. It definitely did not taste the way watermelon should. I can see why people like it, but you have to be ready for the difference the grill makes! (more…)
Posts by Ali Cummins:
We are like any traditional American family. Spaghetti is a staple. It’s so quick. So easy. And, so cheap! Not to mention it stores really well so it’s also simple to make a bunch and bring it for lunch the rest of the week. It’s hard not to make it every night of the week. There would probably be a mutiny if I did that. Riley is already slightly bored of it. So, I needed to come up with something just as fantastic just a little more exciting.
Here it is! A cure for spaghetti boredom! This dish has the same great spaghetti taste with the same great kid appeal but has kicked the cheesiness factor up a notch. Quick and simple — a great weekday meal.
- Preheat oven to 350 degrees
- Cook spaghetti according to package directions. Drain noodles and return to pan.
- Thoroughly mix together spaghetti, spaghetti sauce, and 1 cup of shredded cheese.
- Pour spaghetti mixture in 9 x 13-inch pan. Cover with remaining cheese.
- Bake for 20-25 minutes, or until cheese begins to boil.
This dish can be easily customized with: Red pepper flakes Minced garlic Olive oil (drizzled on top) Onions Pepperoni
If you have not tried Biscoff spread, you are missing out. You use to only be able to get Biscoff cookies on Delta flights; however, those are now being sold in stores as well. It is a definite must for your next shopping list. The spread is made from the cookies and just seems to melt in your mouth. These cookies have the same effect and are guaranteed please. Be careful though, you won’t be able to stop eating them once you start.
- 1/2 cup Biscoff Spread
- 1/2 cup butter
- 1/2 cup milk
- 2 cups sugar
- 3–3 1/2 cups oats
- 2 tsp vanilla extract
- Melt butter in a medium pan. Add milk and sugar, and bring to a boil.
- Boil for 2 minutes, stirring consistently.
- Remove from heat, and stir in vanilla and Biscoff spread.
- After thoroughly mixed, add oats.
- Scoop mixture in desired size onto wax paper and allow to cool.
Quesadillas are delicious. There is no denying that. One of the best things about them is that they are very easy to customize for each member of the family. It does not take much to make a little something extra to spice it up for one member of the family while keeping it pretty bland for another. They can also be great for disguising protein for kids who do not otherwise like to eat meat. In this variation, if they don’t like the turkey and end up picking it out, they are still getting protein from the beans. One cup of black beans has about 15 grams of protein! One cup of cheese has about 31 grams of protein. So sit back and count this as a win, no matter what they pick out of it.
- 1-2 cups of shredded Monterey Jack cheese
- 1-2 cups of shredded turkey
- 1 can of black beans
- 1 packet of taco seasoning
- 1/4 cup of water
- green onions, chopped (optional)
- Shred cheese and turkey and set aside.
- In a medium saucepan, combine black beans, taco seasoning, and water. Heat to a boil and cook to desired thickness. My suggestion is to go thicker than you might normally since they will be added to a quesadilla and could make the tortilla mushy.
- Melt butter in medium skillet.Assemble quesadilla (desired amounts of cheese, turkey, and black beans) and cook until brown on each side in skillet.
Amounts will depend on the number of people you are feeding
This was my grandmother’s recipe and a dish that I would look forward to her making each time I visited. I’m sure she got tired of my asking, but still she would make it for me on those special occasions. She made this recipe so many times that it was in her head and she would be able to tell by taste when it was perfect–which gave me anxiety in trying to replicate it. It turns out though that it was pretty easy to do, and I got the taste as close to my childhood memories as I could.
- 2 cups Cool Whip
- 1 cup Miracle Whip
- 2 cups Grapes, halved
- 3 medium apples, cut into small cubes
- Mini marshmallows
- Pecans (optional)
- In a medium mixing bowl, whip together the Cool Whip and Miracle Whip.
- Mix in grapes, apples, mini marshmallows, and pecans. The amounts of each are dependent on preference. I enjoy a lot of grapes in the salad.
- Chill in fridge for an hour before serving.