What are you doing with your pumpkins that are probably still lingering around the house? Have you tried roasting it and making a puree? This is literally your breakfast, lunch and dinner - all from a little roasted pumpkin. A perfect toast to fall!
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I just discovered the magic of the cheese ball. I uncovered a recipe from 1978 that my mother had clipped and saved - then I tweaked it just a little to accommodate those of us who aren't living in 1978. This is a perfect appetizer for Thanksgiving.
3 cups freshly shredded cheddar cheese
1 ounce cream cheese, room temperature
1/4 cup butter, room temperature
1/2 teaspoon worcestershire sauce
1/3 cup beer
1 teaspoon dry mustard
In a food processor, combine cheddar cheese, cream cheese and butter until smooth. Add worcestershire sauce, mustard, and beer, and pulse until well combined. Roll into a ball-ish shape and refrigerate about one hour.
Remove from refrigerator and shape into a smooth ball using parchment paper to guide it - and to keep your fingerprints off.
Here are three reasons why I love a cheese ball ::
1. You make it ahead. So it's done before you need to serve it, just pull it out of the fridge and you're done. You can also freeze it! FREEZE! That means, you can make one now. Freeze that business. Then pull it out an hour before you need to serve it. You look fancy. You are fancy.
2. It's crazy simple ingredients. Ten bucks says you have them already.
3. It's retro. We love retro.
This is the perfect alternative to a huge turkey if you only have a few people to serve. Or, if you aren't hosting Thanksgiving and won't end up with leftovers, this is a great way to end up with a little turkey the next day.
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Do you make pumpkin pancakes in your house? We do ALL THE TIME! Not only are they tasty, but pumpkin packs a ton of fabulous health benefits. And when hidden inside a pancake, are eaten by even the pickiest eaters. Today, my friend Jennifer is sharing her traditional Thanksgiving breakfast of pumpkin pancakes in our Fresh Holiday Traditions series.
Click over to Classic Play to check it out
!
If you don't follow me on Instagram and Twitter then you missed my rabid excitement on Friday when my super simple sailor costume was featured on
! Head on over to
and see how darling Judson is as a sailor. {Hot Tip :: You can make this costume in any size, like grown up size, and have a fabulous costume!}
And if you aren't following me on
and
, get on it! Let's be friends!
{Click here to see the costume on Martha Stewart's Website!}
As I dug through every Halloween cocktail, I realized they all looked gross. They all were attempting to create something either black, orange or both. Yuck. Then I made jam over the weekend and realized that the drips from berry juice look pretty gruesome. What if I just created a drippy glass and put a cocktail in that packed a berry punch that you may not be expecting from a clear drink. A little surprise for everyone! Cheers!
This morning I'm featured on the Better Homes & Garden's food blog, Delish Dish with my spin on a Black Forest Cake - dressed up for Halloween! Pop on over to
and check it out! Yay!
Click here to go to Better Homes & Garden's Delish Dish Blog
Last weekend I had the privilege of working with the
Fred Hutchinson Cancer Research Center
on their annual {super awesome} cocktail party for the
. I got to create the signature cocktail that kicked off the evening. Of course, I thought of the PERFECT name for it AFTER the party. AHH! Frustration. But at least here, we can call it the Lem-IN Drop {the Innovators Network goes by it's initials - IN}. So clever. So late.
Have one tonight and call it a Lem-IN Drop so at least I can have that moment.
Will you join us next year for the party?! I hope so. Check out the
here so we can meet up soon.
** GIVEAWAY CLOSED OCTOBER 1, 2013 **
My kids eat a lot of vegetables. I know they could eat more, but compared to most kids, they eat a lot of vegetables. I would guess about 90% of that is luck. They like broccoli and asparagus and cucumbers. And because I know they will eat so many things, I continually push the limits to get them to eat more vegetables and more healthy food. Wheatberries are a legitimate 'pie in the sky' concept.
I adore wheatberries. They are packed with nutrition and are super tasty and crunchy. Wheatberries can be paired with almost anything as a salad - so I decided to give a little twist on a Greek salad and see what would happen. My kids eat olives, they eat pickles, they eat cheese, they eat cucumbers - this didn't seem too far of a stretch. They picked out what they wanted to eat and left the rest. I call it a draw.
Did you know that if you replaced one meal per day in your home with a salad it would translate to a 100 calorie a day reduction? And think of all of the good things you are putting in your body! I partnered with the
to give you $50 in cash money {actually a gift card} to create your own salad.
** Must be a friend of
then,
** In the comments below,
tell me what your favorite salad is to make at home
and you'll be entered to win a $50 gift card to Whole Foods. The winner will be announced next
Tuesday, October 1st
via Facebook! I can't wait to see what you're making and to try it on my own children!
1 cup wheatberries
3 1/2 cups water
1/2 cup kalamata olives, sliced
1/4 cup pickled bell peppers, chopped
1/2 cup chopped cucumber
4 ounces crumbled feta
1/4 cup chopped parsley
1/4-1/3 cup olive oil
salt
In a saucepan, bring water and wheatberries to a boil. Reduce heat and simmer until water has evaporated {about one hour}. Watch the pot carefully during the last ten minutes so the wheatberries don't scorch.
Pour wheatberries into a bowl and allow to cool while you prepare the rest of the ingredients. Toss everything together and let rest at least 30 minutes - but up to overnight. Season with salt just before serving.
