It’s almost October! I feel like I blinked and the year was gone. How are your fall decorations coming along? Honestly, I’m behind. I took a long break trying to get all the kids back to school and am just now getting back at it. How about you? Need some ideas? Check out what these 10 great bloggers came up with! (Links below the pictures.)
One of my all-time favorite things about summer is all of the fresh vegetables. I love how my kitchen smells after I’ve been to the Farmer’s Market or harvested some fresh summer vegetables out of our little garden that we started this year.
The hardest part–what to do with all of this wonderful produce before it goes bad? Well, there’s canning. There’s freezing. Or, you can put a recipe together and eat those vegetables the same day! That’s what we did this time and WOW was it good. You can make a vegetarian dish with this recipe, or do like we did and grill chicken breast and throw it into the mix. Either way, you’re going to love it.
2 Tbsp. melted butter or3-4 chicken breasts, grilled and sliced in strips or chopped
2 zucchini, cut in quartered pieces
2 tomatoes, sliced
2 onions, sliced
2 yellow squash, cut in quartered pieces
1/4 c. panko crumbs
1/4 c. grated Parmesan cheese
1/2 tsp. 0regano
1/2 tsp. basil
1/2 tsp. onion powder
1/2 tsp. garlic powder
salt and pepper to taste
olive oil or 2 Tbsp melted butter
- Preheat the oven to 375 degrees.
- Grill chicken, slice into strips or cut into pieces and set aside.
- Slice all vegetables and place them and the chicken, in a lightly greased 9×13 baking dish and toss.
- Mix together Panko, parmesan cheese and spices in a small bowl then sprinkle the mixture over the top of the vegetables and chicken. Sprinkle butter or olive oil on top.
- Bake uncovered for 30 minutes.
For more delicious Fun Home Things recipes, check out the Recipes page!
Summer is in full swing at our house. Most days are spent outdoors but we still like to come inside for a break from the heat and to try a fun craft. Looking for some fun patriotic crafts to do with your kids (or just on your own!)? If so, you’re going to love what these bloggers have come up with! (Links and credit below the pictures).
Is there anything better than the smell of apples baking on a cool fall day? Yum! This is a simple Southern classic that will warm you right up and tastes great as a side dish or as dessert with vanilla ice cream. Be sure to hang on to this one for Thanksgiving. (I have a delicious Crock Pot apple recipe too if slow cooking is what you need).
2 lbs. apples, peeled, cored and sliced (I like to use Gala or Granny Smith or a combo of the two)
2/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
1 Tbsp. corn starch
Preheat oven to 350 degrees.
Place apple slices in a 2 quart rectangular casserole dish.
In a small bowl, mix together brown sugar, cinnamon, nutmeg and cornstarch. Pour over the apple slices and toss until all apples are covered. Dot with butter.
Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 20 minutes (or until apples reach desired tenderness).
Enjoy! Looking for another great baked apple recipe that you can fix and forget? Check out Crock Pot Baked Apples!
Isn’t Pumpkin Pie Spice delicious? I add it to everything from pies to shortbread recipes, I even add it to my coffee! It’s a fall staple in my house and smells amazing.
If you love pumpkin pie spice too but don’t want to pay $3-$4 for a tiny jar OR would like to customize your own, give this recipe a try! It’s easy to mix together, inexpensive, and you can adjust it based on your tastes.
Here’s my basic recipe:
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. allspice
1/8 tsp. cloves
Fall is right around the corner! I know some of you wish summer would never end. Here in Western KY though, it has been such a hot and humid summer that just about all of us here are ready for cooler fall weather.
Ever notice that there are some people who have the natural ability to find the cutest fall decor and create gorgeous vignettes with no problem at all? Believe it or not, that wasn’t me. Crafty, yes. But decorating didn’t come naturally; it took me a few years to develop that skill. The great news–if you are challenged in the decorating department but really want to add some cute fall touches to your house, I am here to help get you started. The best part–8 of these items are under $20!
Here are a few of my favorite fall decor items this year including the current price and link to the items. (FYI–This post is not sponsored. I am not earning any commission by sharing these links and items with you.)
My favorite: Assorted white pumpkins
Price: $15.99 (package of 6)
My favorite: Happy Pumpkin Spice Season Wall Block
Price: $17.99 (sale)
My Favorite: Burlap Teal, Black, and Natural Chevron Wreath
September is usually when I make all of my apple recipes, but this apple butter is just so good! What can I say, I had to make some.
What can I say, this is one my favorite family recipes. The original calls for all Granny Smith which was a little too tart for me, so I use a mix of Granny Smith, Fuji and Gala instead. Ready to make some apple butter? Here’s what you need:
Large Crock Pot
Half pint canning jars, rings and lids
Hot water bath canner
Magnetic lid lifter
6-7 lbs apples, peeled, cored and sliced (Granny Smith, Fuji and Gala)
1 1/2 c. sugar
1 c. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 Tbsp. vanilla
Yields 6 half pint jars
Place sliced apples in the Crock Pot.
In a bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour over the apples and mix well.
Cook covered on low for 10 hours, stirring occasionally until apple mixture thickens. Apples will reduce by about half.
Uncover the apples and stir in the vanilla. Continue cooking uncovered on low for 2 hours.
Puree the apples with an immersion blender until smooth.
Ladle into jars, leaving 1/4 in. head space. (If you don’t want to process the apple butter, you can freeze it or store it in the fridge for up to 2 weeks.)
Process in a hot water bath for 10 minutes.
Allow jars to cool overnight, checking to make sure lids have sealed properly.
For more canning recipes, check out the Canning page!
Happy Independence Day! I hope everyone is having a safe and happy holiday weekend and remembering how blessed we are to live in the United States!
My favorite summer pastime is to visit the local Farmers’ Markets and stock up on fresh, local fruits and vegetables. It always tastes amazing and it feels good to know that we’re supporting farmers in my community. Like most families, we eat way too much processed foods. Summer is our salvation with all of our favorite fruits and veggies in season. I love tomatoes so Baked Mozzarella and Herb Tomatoes is a recipe I look forward to making every year.
Here’s what you need:
1 lb. Red, orange and yellow grape tomatoes, halved and seeded
1 pkg. Mozzarella pearls (I found them at Sam’s Club)
1 Tbsp. Italian Herb Seasoning (recipe below)
1 Tbsp. Olive oil (for drizzling)
Extra salt and pepper to taste
Italian Herb Seasoning
1 Tbsp. dried Rosemary
1 Tbsp. onion powder
1/2 Tbsp. garlic powder
1 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. salt
Preheat oven to 450 degrees. Place seeded and halved tomatoes on a baking sheet.
Place 1-2 mozzarella pearls in each tomato and sprinkle with Italian Herb seasoning. Drizzle olive oil over the tomatoes before baking.
Bake for 12 minutes at 450 degrees, until tomatoes are soft and cheese is melted and bubbly. Let the tomatoes and cheese cool for a few minutes before serving.
For more great recipes, check out the Recipes page!