Is this summer racing by as fast for you as it is me? I feel like I waited through a long, miserable winter and this summer is just steaming by. It doesn’t help that my oldest starts Kindergarten so we are now stuck in that “back to school” phase and my thoughts have been on how we’ll make life work after summer.

I’ve been trying to share some of new and old favorite recipes with you all this summer, but I have a long list that is still waiting to get published (lack of pictures because we’ve been on the go a lot this summer) and I wonder if you are all starting to think of the upcoming fall. So, while I’ll shift gears soon, I just had to share this coleslaw recipe with you because it’s become a favorite this summer.

I figured this was my final shot of getting everyone in my family to like a slaw recipe. I just really pushed the bacon, apple, and cheese. The funny thing is besides the bacon, apple, and cheddar cheese the rest of the ingredients are mostly disliked by the members of my household, but somehow all together it just works. The slaw doesn’t become drenched in liquids and become a soggy mess the next day. It stays nice and crisp and perfect for leftovers. Using broccoli slaw or even rainbow slaw also gives it a nice crunch.

I adapted this recipe a bit to fit my family’s needs, which translates to making this seem as appealing as possible! I omitted the onion because it was just a bit overwhelming and the leftovers were almost pungent. The slaw tastes lovely without them so we ditched them. Next, I julienne the apples and leave the skin on. This brings the eyes to bits of apples and the picky eaters don’t notice the bites of green vegetables they don’t like! Finally, I use any broccoli slaw variation that I can find. Surprisingly, my husband, was even okay with the fact that I used rainbow slaw which contained cauliflower. What?!?!

I’m calling this a huge vegetable side dish victory, even if it does contain bacon and cheese. I take my wins where I can get them!

Bacon, Apple & Cheddar Broccoli Slaw

Ingredients

• 12 oz. broccoli slaw (or any kind of slaw)
• 2 apples, julienned
• 1 cup shredded extra sharp cheddar cheese
• 1/4 cup honey Dijon mustard
• 2 Tbsp mayonnaise
• salt and pepper to taste
• 4- 5 slices cooked bacon, crumbled

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In a large bowl, combine slaw, apples, and cheese.  Add honey mustard, mayonnaise, salt and pepper and gently toss.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Before serving, mix in bacon and season with additional salt and pepper if needed.

*Want to skip the bacon for health or diet reasons? Simply toss in a handful of sliced nuts in its place.

Slightly adapted from Cinnamon Spice and Everything Nice

We took Caroline to the movie theater for the first time over the weekend. We waited until there was a better chance of her actually paying attention to the film and it was really perfect timing. She was so excited and old enough to know how much of a treat it was. She’s been to plays before and she’s seen Annie with the “Let’s go to the movies Annie” song so she was pretty amped. When we got there she was so excited to get popcorn in a giant tub. We indulged and got the biggest bag and some candy. We settled in and watched the Minion movie and every time I looked over at her face it made me smile because she had the sweetest look of pure bliss on her face. She said it was the, “best day ever” so I think we did good. Granted, she’s said that a lot in her life which is good since she also tells us there are plenty of “worst day evers” too!

So, once we got back into the hum drum of the work week I decided to have some summer fun baking and keep up the excitement of the movie theater. Who doesn’t love making popcorn for cookies at nine in the morning?

These cookies have a base that is similar to a chocolate chip cookie, but then the Raisinets and popcorn add a sweet and salty kick. I’m sure even the toughest critics will like these!

Blockbuster Cookies

Ingredients

•  2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, at room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk
• 1 whole egg
• 1 Tbsp vanilla extract
• 1 1/2 cups Raisinets
• 4 cups buttered and salted popcorn

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Pre-heat oven to 325 F. Line two baking sheets with parchment paper or silpat.

In a small bowl, whisk flour, baking soda, and salt until combined.

In the bowl of a standmixer add butter and mix on medium speed until light and fluffy. Add both sugars and blend until combined.

Add eggs and vanilla extract to butter mixture and blend on medium-high until they are fully incorporated.

Add the flour mixture to the butter mixture in three batches, blending well after each addition.

Gently stir in the Raisinets and then gently fold in the popcorn.

Using a medium cookie scoop, or about 2 tablespoons, scoop out 9 cookies for each baking sheet. Bake until golden brown, about 14 minutes, rotating the pans about halfway through.

Transfer the cookies to a cooling rack and repeat with the remaining dough.

Yields 36 cookies.

Slightly adapted from FamilyFun Magazine November 2012

My garden is starting to produce and nothing makes me happier. I love being able to go out there and grab a few items and whip something up. Since I have an abundance of basil I wanted to incorporate that as well. I’ve been using it left and right lately in order to use it up before the Japanese Beetles destroy it.

This dish is awesome since it uses up one of those vegetables that everyone is always looking to find new recipes for, zucchini. I think zucchini recipes are ones I am always asked for so I thought I’d share this with you. It’s easy and familiar and oh so healthy, without losing any flavor factor. Enjoy!

Caprese Zucchini

Ingredients

• 2 medium zucchini, sliced 1/4″ thick
• 1/2 cup diced seeded tomato
• 2 Tbsp chopped fresh basil
• 2 tsp olive oil
• 1 tsp red vine vinegar
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup shredded part-skim mozzarella cheese

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Grill zucchini 2 minutes on each side.

Preheat broiler.

Combine tomato, basil, olive oil, vinegar, salt, and pepper in a bowl. Arrange the grilled zucchini on a foil-lined baking sheet. Top evenly with tomato mixture and mozzarella cheese. Broil for 2 minutes or until cheese melts.

Source: Cooking Light June 2014

One of my favorite parts of summer is all of the fresh vegetables and fruit. While I love the other seasons bounty, I have summer’s down to an almost weekly schedule. Whether it be strawberry, blueberry, cucumber, and corn picking time. I’m ready and excited.

We’ve just started our corn season here and have indulged in a few ears of corn on the cob with butter simply melted over it. The first ears have to be enjoyed in the purest of manner. Now that we have that out of the way, it’s time to have fun. While I am a purest and nothing beats a good corn on the cob with butter, I believe sauteing it in bacon comes pretty close to perfection. If fresh corn is delicious, then bacon can only make it amazing!

What I love about this recipe is it is so easy can be made quickly. After the first time you’ll realize you don’t need the recipe. Just cook up some bacon, and some salt and pepper and go! This is definitely a great side dish recipe to have in your arsenal for a weeknight when it’s just too hot to cook but you want something delicious on your plate in mere minutes!

Fresh Corn Sauté with Bacon and Chives

Ingredients

• 2 slices of center-cut bacon, chopped
• 2 cups fresh corn kernals
• 1/4 tsp salt
• 1/4 freshly ground black pepper
• 1 Tbsp chopped fresh chives

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Add bacon to a large nonstick skillet over medium-high heat and cook until bacon begins to brown. Add corn, salt, and pepper to pan and sauté for 4 minutes or until crisp-tender. Sprinkle with chopped fresh chives.

Source: Cooking Light June 2015