Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Almond Pear Bread bakes ripe red pears into an almond quick bread. Delicious for breakfast, brunch or late night snack.
Welcome to another fun addition of Bread Bakers!
I’m so happy to be hosting June #BreadBakers ! This month we’re showing off our best breads made with nut meal and nut flours. Nut flour in its purest form is simply finely ground nuts like almonds and hazelnuts.
I replace between 1/4 and 1/3 of the flour with nut meal when baking.
The nuts add moisture, oils, nutrition and texture. Although peanuts aren’t actually “nuts” but legumes, powdered peanuts bring the same great additions to the mix!
Ingredients
Instructions
Food for Thought… Which fresh fruit and nut combo appeals most to you for bread? Does your recipe include chopped or whole nuts too? I’d love to hear your thoughts in a comment below.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Sweet Potato Muffins with Veggie Cream Cheese makes any kid smile! Colorful radishes, carrots and green onion coating a sweet, tender sweet potato muffin. A delicious breakfast, snack or side for kids of any age!
My mom was lucky. I always loved fresh vegetables. No fight to get me to eat my veggies. We had a garden and I got to grow my favorites, too.
My daughter could be conned into eating celery or raw carrots with a blob of peanut butter nearby.
Along came the grandkids and it was 50/50 on eating fresh veggies. My granddaughter loves cooked veggies but I think years of braces took its toll on eating raw, crisp vegetables. Even corn on the cob was a challenge.
My little guy loves raw veggies. A few years back they had a nice sized garden. Mac would be out there every day picking cherry tomatoes, green beans and zucchini.
So its was never a lack of veggies in their diets but maybe a bit of boredom.
Sweet treats chocked full of veggies is an alternative to get some extra veggies in all our diets.
First thing that comes to mind is Zucchini Brownies.
Maybe Chocolate Zucchini Cakeis more your thing.
Both of those are great if you have zucchini overload this summer! In the meantime, try these Sweet Potato Muffins with a smear of vegetable cream cheese.
Ingredients
Instructions
Special thanks to Anne from Simple and Savory for hosting this event! Thanks also to Cricket from Cricket’s Confections for organizing the event!
Food for Thought…Kids love to be included in meal time preparation. What ways do you use to include your kids or grandkids in adding veggies to the meal. Do they help with selection? Maybe making the salad is a fun contribution. Snapping beans or shucking corn can be fun for little fingers! I’d love to hear your thoughts in a comment below!
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
We’re having a heat wave! Time to cool down with a Mint Tea Slush!
This is a really simple recipe. You can adjust it to your tastes. I like a lot of mint and on the sweeter side.
I start off with the tea. 4 cups of water to 1 cup of mint leaves plus 1/4 cup sugar. Bring to a boil and stir to dissolve sugar. Turn off heat to steep tea. When it reaches the desired strength. Strain into a cup or vessel to pour.
Fill ice trays –this should fill two trays– with tea. Freeze.
Put frozen tea cubes in the blender. Pulse it to crush. Add a little water if needed to work the cubes.
Pour into frozen glasses. Serve with a straw and long handled tea spoon.
Don’t stop there!
You can make tea slushes out of any kind of tea.
Make extra tea cubes and store in a freezer bag for a quick frozen treat!
Food for Thought…What kind of beverage have you tried as a frozen version? Perfect Punch? Lemonade? Maybe soda or even coffee? I love to hear your ideas in a comment below!
Hi and welcome to Cindy's Recipes and Writings! Relax and stay a while.
