Wednesday, October 18, 2017

Weekly Meal Plan #42

Pumpkin spice is in the air...why not enjoy those flavors for breakfast all month long? Add this delicious Pumpkin Bread with cream cheese icing from Kimmi's Dairyland to the line up for a festive breakfast.

Craving a one-pot pasta dish? You'll love this Cheesy Chicken & Veggie Tortellini Skillet from The Shirley Journey.

Warm up with the ultimate winter comfort food, Chicken Soup with Rotisserie Noodles from Organized Island!

Pumpkin and Sausage Alfredo from The Crumby Kitchen is the perfect way to celebrate fall.

Try a new spin on burger night with a recipe the entire family will love. These Mini BBQ Cheeseburger Cups from My Fearless Kitchen will have everyone asking for seconds.

Celebrate the weekend with Sun Dried Tomato Pizza from Kimmi's Dairyland!

You can never have too many pumpkin recipes to celebrate the season. Desserts Required has you covered with Pumpkin Cheesecakes in Pumpkins. Yum!

Feel free to mix and match these recipes to fit your schedule. Enjoy left overs or treat yourself to a night out over the weekend and we will be back next week with another set of delicious recipes!

Tuesday, October 17, 2017

Three Cheese & Bacon Omelet

If you are looking for a quick, easy and delicious omelet to make on busy weekday mornings or as part of a weekend brunch look no further than this Three Cheese & Bacon Omelet. We all know that bacon makes everything better and who can go wrong with not just one type of gooey cheese, but three? If bacon and cheese are regular staples in your refrigerator, you'll love this recipe. (And so will the kids!)


It is always a treat when Granny makes breakfast. And I have to tell ya, she does breakfast right. The skillet comes out of the cupboard and there are omelets, bacon, the best hash browns I have ever eaten, and whatever fruit we have on hand that day. I'll tell you a secret to these hash browns - bacon grease! Now, don't use the whole can of it or you won't be too happy. Just a little. It adds flavor, and you were already making bacon, right?

A good breakfast with plenty of flavor and protein is necessary to keep you going strong, whether your day entails a long day in the field farming, running a race or working in the office. Starting the day hungry isn't productive. We are currently in the middle of harvest (hello mid-October!), which means farmers are spending most of their time in a tractor or combine to bring the crops in. Hay season is long gone and corn silage has already been chopped. The summer always goes too fast.

The tractor and grain cart (where corn and soybeans go after they are emptied from the combine) still at work long after the sun sets. 

What does all of this mean for the non-farmer just trying to get to work and go about their day? There will be more traffic on the road than usual. That requires some patience from all of us - both farmers and non-farmers alike. Here are some tips courtesy of a local sheriff's office for both farmers and motorists.

Looking for more breakfast ideas? Try this Spinach & Tomato Veggie Omelet or Cascade Scramble.

Spinach & Tomato Veggie Omelet

Cascade Scramble

Let's get back to this fabulous omelet recipe, shall we?

Ingredients: (per omelet)

  • Pepper jack cheese, shredded
  • Colby jack cheese, shredded
  • Your favorite feta cheese (I used tomato basil feta)
  • 2 eggs
  • 2 slices of cooked bacon, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. If pepper jack and colby jack cheeses are not already shredded, shred them and set aside
  2. Cook bacon and set aside
  3. Scramble 2 eggs in a small mixing bowl 
  4. Add a pinch of salt and pepper to the eggs and mix well
  5. Add olive oil to a small frying pan and heat on stove top
  6. Evenly distribute olive oil
  7. When pan is hot, add the eggs and evenly distribute across the pan
  8. When the omelet is more solid (not still runny), flip. If you can flip the omelet in the pan that is an option, or you can use a spatula.
  9. Mix the three cheeses together and add a layer to the omelet
  10. Chop bacon 
  11. Add a layer of bacon on top of the cheeses
  12. Add more cheese
  13. Flip half of the omelet on top of the cheeses and bacon
  14. At this point, the eggs should be cooked. If it does not appear to be cooked (still very runny, doesn't look right, etc.), continue cooking
  15. Add some cheese and bacon on top of the omelet
  16. Enjoy!

Sunday, October 15, 2017

Weekly Meal Plan #41

 Embrace fall and enjoy a hot breakfast with this easy Pumpkin Pie Baked Oatmeal from My Fearless Kitchen.

 October is National Pork Month, and there's no better way to celebrate than with these Pork Sliders with Apple Butter from Kimmi's Dairyland!

 Taco Tuesday just got better with this Freezer Friendly Taco Rice from My Fearless Kitchen. Freeze some for later, and you're already ahead for next week!

It's Hump Day! Check out this mouth-watering Brown Sugar Baked Salmon from Organized Island and get over that mid-week slump.

 Bring on the comfort food with these amazing Pumpkin Walnut Sage Pierogies from The Crumby Kitchen.

 Make pizza night a little more fun with this Pepperoni & Tomato Macaroni from The Shirley Journey.
 How fantastic does this Pumpkin Cake with Caramel Cream Cheese Frosting look? Make it as fancy or as plain as you want!


Saturday, October 14, 2017

Pumpkin Bread

Fall is in the air, and so is pumpkin spice. Pumpkin Bread is the perfect recipe for dessert, breakfast or anything in between. Don't forget to pack a slice for lunch!

Granny loves making cakes. Usually it's chocolate, vanilla or red velvet, but occasionally she mixes it up. This bread reminds me more of a cake and I made a few cupcakes with the extra batter. This bread (or cupcakes) would be the perfect lunch box surprise. 

Fall is a busy time all around. It's a great time to enjoy family fun at the many orchards, pumpkin patches and corn mazes open for the season. Many of these destinations are also working farms. Agritourism offers a taste of farm life and a fun avenue to learn about modern agriculture. 

Technology has changed so much. Our tractors aren't the same, equipment has improved, and just about everything else has benefited from the increased efficiency offered by this technology. In fact, our crops benefit too. More about that here

Pumpkin Bread is also terrific topped with your favorite ice cream. For other dessert ideas, click here

Pumpkin Bread

  • 1 15 oz can pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 4 cups flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • Non-stick cooking spray
  • Cream cheese frosting

  1. Mix together pumpkin puree, oil, water and eggs with a mixer 
  2. In a separate bowl, combine flour, sugar, baking soda, salt, nutmeg, cinnamon, ginger and cloves (dry ingredients)
  3. Add the dry ingredients to the pumpkin mixture and mix until blended
  4. Spray loaf pan with non-stick cooking spray 
  5. Pour batter into loaf pan (you can also make cupcakes)
  6. Bake for 70-80 minutes at 350 degrees Fahrenheit. It is done when an inserted tooth pick comes out clean. 
  7. Decorate with cream cheese frosting
  8. Enjoy!

Sunday, October 8, 2017

Granny's Pasta Salad

Picnics and barbecues are not complete without pasta salad. At least in our family. This recipe was a popular one in Granny's kitchen while we were growing up and it quickly became one of my staples as well. It's a hit everywhere I take it! You'll love Granny's Pasta Salad.

I always admired how Granny cooked. A little of this, a dash of that. She had a recipe, but she didn't really follow it. After all, she had been cooking for so long that she knew exactly what a recipe needed without the cookbook. In some ways, I modeled my cooking style after hers. If you have been following me and my recipes for a while you know there is a lot of flexibility in most of them. I rarely use exact amounts. More of a ballpark estimate. I love this since everyone has different tastes and preferences and this style allows for everyone to get what they want.

Meals were at specific times. Breakfast around 8 a.m., lunch at noon on the dot, and dinner at 5:30 or 6 p.m. Having a schedule made it easier for Grandpa to know when to head to the house. Now, most things on a farm don't go according to schedule. Grandpa always knew when to stop the tractor and leave the hay field though. Family meal time was a priority and is one of my best memories with them outside of the barn.

Granny doesn't cook much anymore. Times have changed and now I'm the one in the kitchen making her dinner when I'm home.

Like many of my recipes, this one is not hard to make. You can also add halved cherry tomatoes and/or sliced olives. Enjoy!



  • 1 box tri-colored rotini
  • 1 bottle Italian dressing (lately I've been using the roasted red pepper Italian dressing and love it!)
  • 3-5 cups chopped broccoli, cauliflower and carrots (depends on how much you love vegetables)
  • Optional: halved cherry tomatoes, sliced olives (I did not use them in the pictured recipe)


  1. Cook the pasta according to instructions; drain
  2. Steam the broccoli, cauliflower and carrots (do not over cook)
  3. Add both to a mixing bowl and leave on the counter for about an hour until it cools off
  4. Drizzle 1/2 cup Italian dressing on the pasta and mix well (This keeps it from sticking together)
  5. Place it in the refrigerator for several hours
  6. Add half the bottle of Italian dressing and mix well
  7. The next morning, add the remainder of the dressing and mix well
  8. Chill for a few more hours and serve
  9. Enjoy!!

***This is best made the day before the meal or event. I usually make it in the early evening, follow the instructions and add the rest of the dressing the next morning.***