September 5, 2016

Garden Fresh Tomato Soup

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Summertime is always filled with fruitful harvests. In the beginning everything you harvest you enjoy eating but it seems like by the end of the summer you can’t give away your crop fast enough. Well here is your solution for changing up your tomato abundance. This garden fresh tomato soup will leave you wishing you had more tomatoes. [Read more…]

September 4, 2016

Garden Harvest

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I love the memory of picking raspberries, strawberries and snap peas from my grandmother’s gardens. I know that most of the harvest didn’t make the dinner table because we snacked in the garden, but loved every minute of it. We would come inside from playing, with scratches all over our bodies from digging for raspberries. I think watching the grandkids enjoy the harvest was even more exciting then the actual harvest.

Is it just me, or do summer dinners consist of garden harvests? I remember growing up loathing the tomato plate that always found its place on our dinner table. My brothers hated baby food soup made from garden squash. Summer meals were always filled with squash, peaches, tomatoes, kale, or other popular crops.

Well, I have created a meal this week that can be made from your garden’s harvest, or if your harvest is sparse you can use canned fruits/vegetables. This maybe one of my favorite meals.

 

Menu:

Fresh Tomato Soup

Grilled onions/squash/zucchini

Peach Cobbler

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September 1, 2016

Berry Trifle

DSC_1000This is my recipe if I want to impress. You know what I’m talking about…right? Read here to see how this trifle literally changed my life.

This is one of the most beautiful desserts you can make. It helps that it is quite simple, but honestly one of my favorites. I love watching the berry juices drip down the sides and the flavor burst that comes with every bite.

Berry Trifle

 

Berry Trifle

Ingredients

  • 16 oz cream cheese (softened)
  • 1 c sour cream
  • 1 c heavy whipping cream
  • 2 c powdered sugar
  • 1 t vanilla
  • 1/4 t almond extract
  • 1 angel food cake
  • 3 pkg frozen mixed berries

Instructions

  1. Whip heavy cream and set aside. Mix cream cheese, sour cream, powdered sugar, vanilla, and almond extract. Fold in whipping cream. Add mixture to broken pieces of angel food cake and fold mixture together. Layer in trifle dish cake, berries, cake, berries. Allow to set for 8 hours or overnight.
http://www.ateaspoonofhome.com/berry-trifle/

This is a fun treat to serve in a trifle dish or in small clear cups. The best part is the smile that fills the faces of those who take the first bite.

Berry Trifle

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August 31, 2016

Berry Feta Salad

Berry Feta Salad

Looking for a fun twist to the typical summer salad? This Berry Feta Salad with Creamy Poppy Seed Dressing will be a hit.

I love mixing berries into my summer salads for a little extra flavor and for some fun colors. The greens, reds and blues in this salad look almost too good to eat.

A Teaspoon of Home

Berry Feta Salad

Ingredients

  • Berry Salad
  • 10 cups greens
  • 1/2 c strawberries, sliced
  • 1/2 c blueberries
  • 1/2 c raspberries
  • 1/2 red onion, thinly sliced then quartered
  • Creamy Poppy Seed Dressing
  • 1 5oz container of strawberry yogurt
  • 1/4 c mayonnaise
  • 2 T sour cream
  • 2 T milk
  • 3T sugar
  • 1 T apple cider vinegar
  • 1 T poppy seeds
  • Garnishes
  • Carmelized nuts
  • 1/3 c feta cheese crumbles

Instructions

  1. Add all of the Poppy Seed Dressing ingredients into the blender (EXCEPT the poppy seeds); blend until smooth. Add poppy seeds and pulse until combined. Refrigerate while you prepare the salad.
  2. Combine salad ingredients into a large bowl and toss to combine. Add the dressing just before serving and season with fresh ground salt and pepper to taste.
http://www.ateaspoonofhome.com/berry-feta-salad/

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August 30, 2016

Best Ever Corn on the Cob

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My favorite summer foods are watermelon and corn on the cob! I never get sick of them. In fact I remember cutting the corn off the cob when I had braces to avoid the full effect of the corn removal from braces following. No matter how much work it took to get it all out, it was always worth it!

When I was pregnant with my son I discovered I had a food allergy for corn. It was right in the start of summer and I was devastated! It took every power in my will to avoid it. I would watch others munch on their crisp corn and drool. Pathetic I know!

Sometimes I will sneak in just one cob just to remember how it tastes. I sound like I’m making out with it and always tell my husband how good it is and he is like it’s not that good you just haven’t had it in a while.

Well the last time I snuck a cob of corn, I made it with this simple recipe and I swear it was the best corn I have ever eaten!

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Corn on the Cob

Ingredients

  • 1c milk
  • 1 stick of butter
  • 6 cobs of corn

Instructions

  1. Husk the corn. Fill your pot with water, milk and butter and bring to a boil. Add the husked corn and boil for 10-15 min. Enjoy!
http://www.ateaspoonofhome.com/corn-on-the-cob/

I know, you’re probably thinking anything tastes better with a stick of butter but this hands down takes the cake!

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