While I do not have to cook gluten free, I know several people who do and it is a big challenge!  You can sign up HERE to get 42 easy gluten free recipes that should help and at least give you some new ideas.  This could be helpful as well if you have friends or family with this dietary condition so you can be prepared when they come over.

**I also saw some great gluten free baking items in the aisle at WinCo tonight.  They had the Betty Crocker Mixes that have coupons at coupons.com and Bettycrocker.com.  They were a little over $3.00 I think so with .75 or $1.00 off, not too bad.

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Looking for some new ideas for snack foods for your kids?  Check out the FREE online eBook above with over 25 recipes and ideas your kids are sure to love.  They always love trying something new and inventive so take the opportunity to introduce them to something new!  Click HERE to get yours.

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I told you all about some of the great bloggers that I met at Baking With Betty and today I am introducing you to one of them!  Amanda from A Few Shortcuts has done a great post about lunch box recipes and ideas.  I don’t know about you but I get in a rut quickly and run out of ideas for lunches for Marley.  Check out Amanda’s post HERE that summarizes 6 different posts she has done to help you with new ideas.  Thanks for sharing Amanda!

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“I’m a simple girl at heart. Most of my closet is made up of solids – not very many trendy prints for me. My dishes are plain white. I love white cake with chocolate frosting. So needless to say, when it comes to cooking, I usually keep things pretty real.

Now don’t get me wrong – I love to experiment and try new things in the kitchen. But the majority of the time, I’m drawn to simple meals.

Being a food blogger, you can get caught up in the latest kitchen trends and flavors, but I know that most people are like me and want something that can be made quickly, with few ingredients. Pantry staples are always a plus! So when I came across this recipe while browsing online, I knew it was one that my family would love.

I have to admit – I almost didn’t even take a picture of it, because I thought to myself – this is a recipe that is just too simple. One of those “duh” recipes. I wondered if people would even want me to share this recipe with them. But then I took a bite, and I decided that simple recipes like this are definitely the best recipes. The thing I love the most about this recipe? The fact that it is so versatile. Don’t have rigatoni? Use a different pasta! Want to add some extra veggies? Throw them into the sauce! But take my word when I say to cube the mozzarella in the sauce – it was such a pleasant surprise to find these little pockets of cheesy goodness all through my pasta.

Delicious doesn’t have to be complicated!”

Rigatoni with Cheesy-Tomato Sausage Sauce

Adapted from BettyCrocker.com

Serves 4

Total time: 25 minutes

8 oz. rigatoni or other tube-shaped pasta

½ pound Italian sausage

1 24-ounce jar prepared pasta sauce

¼ cup shredded basil

2 ounces mozzarella, cubed (1/2 cup)

1 ounce (1/4 cup) shredded fresh Parmesan cheese

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Cook the pasta according to the package directions. Drain.

Meanwhile, brown the sausage in a large saucepan. Drain. Add the pasta sauce and bring it to a boil. Reduce the heat to medium low. Add the basil and mozzarella and cook for 1 to 2 minutes, until the cheese is slightly melted.

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To serve, spoon the sauce over the pasta. Top with Parmesan cheese.

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“My name is Deborah, and I’ve been writing Taste and Tell since March of 2007. I grew up in a family that loves food and that love has been passed down to me. I love to try new recipes, and it’s rare for me to make something more than once!  I am the mother of a 19-month old girl, and I know that life can be hectic – especially when it comes to dinnertime. Most of my dinner recipes featured on Taste and Tell can be made in less than an hour, so they are realistic for everyday families. I love to spend time in the kitchen, but fast, easy and delicious are what I’m usually looking for!”

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Come and share all your recipes, food tips, menu plans and anything else food related from this week in the linky below!

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There is a new ecookbook out with 19 awesome grilled chicken recipes HERE!  Hopefully soon the weather out here will cool off enough that we can grill outside again without burning up:) 

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Sign up HERE for a FREE ecookbook with 19 chicken salad recipes.  I love chicken salad and have a super yummy and easy recipe I use but I look forward to seeing some other new ideas.  It is great to keep on hand for a quick, easy and healthy lunch full of protein when I am having a packed day.

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Mr Food – Let’s Get Grilling

A Free eCookbook  “Let’s Get Grilling”, featuring 43 pages of easy grilling recipes,is available for downloading! Click HERE to to get started!

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Today’s Scrumptious Bites is about one of my favorite Sausage Pasta recipes.  I am pretty sure that I was meant to be Italian since I could survive on any sort of pasta.  This recipe is great for having company or to bring to a family.  I saw it on the Food Network one day and new it would be one of my favorites.  Just look at all that yummy cheesy goodness oozing out.  Oh man I am hungry now and yes, these are actually my pictures of the last time I made this!

Ingredients

• 1 pound ziti noodles
• 1 pound sweet turkey sausage, cut into 1/2-inch thick slices
• 2 (28-ounce) cans diced tomatoes with seasonings (green pepper and onion or garlic and oregano, or any flavor you want)
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 (15-ounce) container regular or part-skim ricotta cheese
• 4 cups grated part-skim mozzarella cheese, reserve 1 cup, for topping
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme and rosemary and simmer 5 minutes. Remove from heat.

 

In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder and mix well.

Spoon 1/2 cup of the tomato sauce in the bottom of a 4-quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture.  I just spoon out glops of it on top instead of spreading it.  This make for yummy pockets of cheese all throughout.

Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes, until cheese is golden and bubbly.

What are some of your favorite recipes?  Share them with us in the linky below!

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Several weeks ago we had our Summer Picnic Giveaway Week and one of our giveaways had an entry for you to leave your favorite picnic food recipe.  I have compiled some of them below so we can all take advantage of these great ideas.  Thanks to all of you who shared!

Pasta Salad

Wacky Mac Veggie Pasta
cheddar & jack cheese, cut into cubes
fresh tomatoes
Italian seasoning
Italian dressing

Cook pasta til al dente…don’t cook too long or it will become mushy. Empty boiling water and immediately immerse in ice water until pasta cools…about 3 minutes. Drain water. Toss with remaining ingredients. So simple, light and delicious!"

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Tuna salad

4 can tuna, onions, hard boiled eggs, pickles, mayo, and put on top of lettuce.

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Deviled Eggs

Boil eggs till done then shell and cut in half. Remove yolk and mix with salt pepper mayo and mustard to taste. Then refill egg whites with mix. Yummy

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Pinto Beans

1 pound dry pinto beans 5 cloves garlic, chopped 1 teaspoon salt 1/2 pound bacon, diced 1 onion, chopped 2 fresh tomatoes, diced 1 (3.5 ounce) can sliced jalapeno peppers 1 (12 fluid ounce) can beer 1/3 cup chopped fresh cilantro
Directions
Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

Chicken Pasta Salad

Start with 1 box of Suddenly Salad Classic
prepare as directed except substitute vegetable oil with olive oil
Add:
1 can of sliced olives
1 large tomato diced or 1 package of grape tomatoes halved
1/4 cup of chopped fresh basil
1/2 cup of cubed Mozzarella cheese
1 1/2 cups of cooked shredded chicken
drizzle with extra olive oil if needed (to keep from being too dry)
Sprinkle a bit of Parmesan cheese on top

It’s quick, easy and yummy and I get asked to bring it to every party and BBQ!

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Escalloped Corn

There’s a family secret recipe for escalloped corn that I like to take to picnics…but this one is pretty close!

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Bacon Broccoli Salad
10 bacon strips, cooked and crumbled
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
Directions
1.In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.

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Fruit Salad

blueberries, strawberries, cantaloupe, honeydew, raspberries.  light and easy.

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Here’s a nice deal for AZ and CA readers.  Anthony’s Pasta is offering a FREE 6 month weekly menu planner as well as recipes, coupons and more when you fill out their form HERE. I am all over this one and already sent away for mine!  Thanks SavingwithAmy!

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Especially on lazy summer mornings or the weekends, my girls LOVE muffins!  I am always looking for ways to make them more healthy so this last time I just went for it and the results were perfectly yummy and healthy too.  Here is the recipe I used for these Perfect Banana Blueberry Muffins.

Preheat oven to 400 and prepare muffin tins.

1 c. sifted whole wheat flour

3/4 c. sifted all purpose flour

1/4 c. ground flax seed

1/2 c Splenda or other sugar substitute

3 t. baking powder

1/2 t. salt

1 c. skim milk

1/3 c. smashed ripe bananas

1 egg

1 c. blueberries, chocolate chips or other fruit mix in

Sift all dry ingredients in a bowl and make a well in the center.  Mix all liquids in another bowl completely and then pour into the well in the dry ingredients.  Mix just until combined.  Gently fold in the blueberries.  Measure equally into muffin tins and sprinkle tops with sugar if desired.  Bake just until tops are set and spring back when gently pressed. 

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I often make up several batches of the dry ingredients at a time and keep them in individual zip lock bags.  That way, when we want muffins, much of the work is already done and they can be ready in just a few minutes.  What healthy an easy recipes do you have?  Link up to your favorites below!

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Too hot to cook? You don’t have to with Real Simple’s 22 quick, no cook recipes. In addition, Real Simple offers easy ideas for fresh vegetable sides, fruity desserts, and cool drinks.  I am always on the lookout for new recipes and some of these look so yummy.

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I chopped up half a large white onion and sautéed it in a pot with olive oil. I grated in about 4 cloves of garlic. I used all the tomatoes that I had..it was about 6 cups worth. I rough-chopped  the tomatoes and threw them into the pot with the garlic and onion. Season with salt and pepper to taste. Stir in about a Tablespoon of oregano and about 2 pinches of sugar. Cover the pot and let it cook down for about 20 minutes, stirring every once in awhile. Then chop up about 10 leaves of basil in a fine chop and stir into the sauce. Continue cook down and when tender and delicious, smash the tomatoes down with a potato masher. Let sauce bubble until you are ready to serve over pasta. Enjoy!

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Save up to $2.00 on Nestle chocolate chips, refrigerated cookie dough and Carnation Evaporated milk with these updated Nestle printable coupons. There is nothing that says HOME more than the smell of cookies baking in the oven. Happy baking!

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- $.50 off 2 bags of morsels HERE

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- Save $1.00 on any ONE (1) package of NESTLÉ® Refrigerated Cookie Dough HERE

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- Save $0.50 off on any TWO (2) cans of NESTLÉ® CARNATION® Evaporated Milk HERE

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Chocolate Chip Watermelon Cookies

Ingredients

- 1 package (16 oz.) NESTLÉ® TOLL HOUSE® Refrigerated  Chocolate Chip Cookie Dough

• - 1 container (16 oz.) ready-to-use vanilla frosting, divided
• - Red and green food coloring
• - NESTLÉ® TOLL HOUSE® Semi-Sweet Mini Morsel Toppers
• Directions

FREEZE cookie dough roll for 20 minutes.
PREHEAT oven to 350° F.
SLICE cookie dough roll into 12 even slices. Cut each slice in half to form a wedge. Place wedges 2- to 3-inches apart on ungreased baking sheets.
BAKE for 13 to 14 minutes or until golden brown. Upon removal from oven, with edge of knife, immediately reshape each cookie to be a half circle. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PLACE 1 1/4 cups frosting into small bowl. Stir a few drops of red food coloring into icing, adding additional drops, to reach desired shade of pink. To remaining frosting in container, stir in drops of green food coloring to shade of green desired.
TO DECORATE, spread pink frosting over each cookie in a half circle, leaving a border on curved side for green frosting. While frosting is wet, sprinkle with Toppers to make seeds, pressing Toppers slightly to adhere. Pipe green icing on rounded edge of pink icing. Allow cookies to set. Store cookies in tightly covered container.
TIP: • To pipe green frosting, place frosting in pastry bag or small, plastic food storage bag. Cut a small corner from bag.

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Recipe courtesy of Nestle’s VeryBestBaking.com

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I have to say I almost fainted when I got the invitation to Baking With Betty in Minneapolis.  I have no idea why I was chosen but I am so very grateful for sure!  I am sure that when I get back, I will have tons to tell you all about.  I know we get to go on a riverboat cruise and then spend the next day at the Betty Crocker kitchens learning about all sorts of new products, recipes and more.  This is so up my ally and I am looking forward to the trip.  I will admit I am a little nervous to be away from my family and completely on my own since that pretty much never happens.  As nervous as I am, I am excited for a little time away doing something I will love.  I have no idea who else is going but I look forward to meeting some other great bloggers!

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