While we don’t do a lot of gardening, I am sure that many of you do. We just aren’t home enough during the summer to make a garden work! This is a great way to use those vegetables from your garden. (if you have any extras still…you can send them our way!)
Or don’t feel guilty that you don’t have a garden and go buy some at a local farmers market or your local store!
This recipe that I am going to share is a favorite of our family. Tim’s mom shared it with me and I in turn want to share it with you. It is super simple and quick and you could really include your kiddos in helping. Of course, don’t let your kids use knives if you don’t feel comfortable and aren’t watching them. (I can’t believe I even had to say that….just covering myself for when someone decides to have their toddler use the knife and has an accident!–wouldn’t be so good!)
Mix together in a bowl big enough for all of your vegetables:
- 2/3 cup apple cider vinegar
- 1/3 cup oil
- 3/4 cup sugar (yes a lot of sugar, however it is a in a marinade you aren’t eating it all—or cut it down)
- salt and pepper to desired taste
Then cut up into bite size pieces—tomatoes, green pepper, onion and cucumber. We usually do one of each of these, but it is totally up to you and you could add other things as well to it. Add all the vegetables to the marinade in the bowl. Cover and refrigerate 2-4 hours before serving! Enjoy. This is best eaten the same day you made it. Leave it in the fridge overnight and the vegetables get a bit soggy! Tastey but soggy.
Join other Hearts at Home bloggers and see what their favorite summer recipes are….click on the image below to see!
As the 2011-2012 Crew year comes to a close, we are once again presenting awards to our vendors.
The awards are known as the TOS Homeschool Crew Blue Ribbon Awards.
The following vendors are the recipients of the award this year. Click on their name to check out the Crew reviews! Or you can click to read any of the reviews I did on these products!
Favorite Reading Instruction Product: Reading Eggs–click here to read my review!
Favorite Writing Product: Write Shop
Favorite Language Arts Product: Progeny Press –click here to read my review!
Favorite Social Studies Product: TruthQuest History –click here to read my review!
Favorite Science Product: Amazing Science –click here to read my review!
Favorite Math Product: Math Mammoth –click here to read my review!
Favorite Online Math Product: Math Rider –click here to read my review!
Favorite Foreign Language Product: Visual Latin –click here to read my review!
Favorite Fine Arts Product: Artistic Pursuits
Favorite Christian Education Product: Apologia: Who Am I? –click here to read my review!
Favorite Preschool Product: Before Five in a Row –click here to read my review!
Favorite Elementary Product: All About Reading
Favorite Middle School Product: Write with WORLD –click here to read my review!
Favorite High School Product: Excellence in Literature
Favorite College or College-Prep Product: Excellence in Literature
Best Online Resource: Reading Eggs –click here to read my review!
Best e-Product: Heritage History
Best Homeschool Resource: Apologia: Educating the Wholehearted Child –click here to read my review!
Best Book, Novel, or Magazine: Apologia: How to Have a HEART for Your Kids –click here to read my review!
Best Children’s Book: Amazing Animals by Design –click here to read my review!
Best Game or Toy: Northstar Games: Wits and Wagers –click here to read my review! and Say Anything –click here to read my review!
Best Hands-On Resource: Pitsco Education
Best Resource I Didn’t Know I Needed: eMeals –click here to read my review!
Best Customer Service: K5 Learning –click here to read my review!
Most Adaptable Resource: Creek Edge Press
Most Family-Oriented Resource: Northstar Games: Wits and Wagers –click here to read my review! and Say Anything –click here to read my review!
Kids’ Choice (favorite of CHILDREN ages 0-12): Reading Eggs –click here to read my review!
Teens’ Choice (favorite per the TEENAGERS): Pitsco Education
All Around Crew Favorite: Visual Latin –click here to read my review!
Each winning vendor has received this wonderful award to display with pride:
Congratulations to our winning vendors! We hope you will sail with us again!
Many Crew Members are blogging about these awards as well. Click below to see what they have to say!
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Click here to see the Crew Blog Posts…
Last night I made the best scrambled eggs. I think I dreamt about them last night! They were so good that I had to share the recipe with you. I have always made scrambled eggs on the stove, so when a recipe came across my email box that made scrambled eggs in the oven I was intrigued!
While I am teaching quilting to the girls in our homeschool co-op the boys are all taking a cooking class. I love this because I come home with a meal ready to pop in the oven for dinner every Tuesday night! In fact, since I have 2 boys I have 2 meals coming home with me every Tuesday! Yea for me!
The reason I tell you this is because yesterday the boys made fruit salad and pumpkin bread, which wasn’t one of their typical dinner meals. The teacher of the class said we could make scrambled eggs to go with it and have breakfast for dinner. I am all over not having to think about dinner. Which is why I love EMeals! See my review here.
Anyways, I digress….so when I had the recipe come in my email and I knew we could eat eggs for dinner it was a perfect opportunity to try out the recipe for the Scrambled Eggs in the oven. I am in love…
These were the best eggs I have ever eaten. They were light and fluffy and oh, so delicious. And EASY to make. You will want to try these right away. This recipe came from All Recipes….here’s the link. These would be great to make for a large crowd as well!
This recipe I scaled the servings back….Enjoy! You won’t regret it!
Oven Scrambled Eggs
- 1/4 cup butter or margarine, melted
- 12 eggs
- 1 teaspoon salt
- 1-1/4 cups milk
- Preheat the oven to 350 degrees F.
- Pour melted butter into a glass 9×13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Here’s a great idea for an easy and cheap meal…Not to mention that your kids will think you are really cool!
Occasionally we have had a really big meal after church on Sundays and not really been ready for another meal in the evening, but needed to eat something. Sometimes, I just can’t come up with a quick meal for lunch during our school days. Here’s where Pig Out comes into play.
The kids named this meal Pig Out. What is Pig Out? I am glad you asked!
Essentially it is a meal of fresh fruit or veggies cut up, cheese, crackers, popcorn etc. (whatever you have on hand) Today for lunch we had popcorn, cheddar and colby jack cheese and crackers. Along with that we had cut up orange slices (can I say super cheap and delicious this time of year?) along with grapes.
Sometimes it has been cucumbers, carrots, celery and peppers with ranch dip and cheese and crackers.
Occasionally, I serve it to them on individual plates like the above photo. Other times I set the food out on really pretty platters on the middle of the table for everyone to choose exactly what they would like.
It is really whatever you have or are in the mood for. And it is healthy too. Why don’t you try Pig Out this week and see what your kids say!
Most of you know that we had ham for dinner a week or so ago. I cubed and froze the extra ham. Today for lunch I made the most delicious ham and potato soup! I promised on the ham post that I would post this recipe for you to enjoy. I love serving it with my Artisan Bread that I make from scratch and my family says is just like Panera’s! I made 16 servings today and there really wasn’t a whole lot left for leftovers!
serves 8 ***in case you want to change the serving size it can be done easily on Allrecipes.com
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.