Honey Apple Salad

It's apple season in Missouri! Orchards all over are offering the freshest apples on the farm and at the farmers' market. Check out a local orchard in your area.

Here is a simple recipe for a Honey Apple Salad that is perfect alongside bbq! It's one of my mother's favorites and it brings lots of childhood memories back for me.

Honey Apple Salad
from my mother's kitchen
3 1/2 diced red apples
2 T. lemon juice
2 c. grapes
1 c. sliced celery, thin
1/2 c. chopped dates
1/2 c. mayo
1/4 c. honey
2 T. sour cream
1/2 tsp. salt
1/2 c. chopped walnuts

In a large bowl toss apples with lemon juice. Add grapes, celery and dates.

In a small bowl combine mayo, honey, sour cream and salt, mix.

Pour over apple mixture and toss; stir in walnuts.

Blueberry Cheesecake Muffins

It's surprising to me that being pregnant I haven't really cooked a whole lot of new dessert recipes. Guess i just turn to the old stand byes- guess that's human nature in us all though.

(PHOTO: 28 weeks and counting)

My sister-in-law Annie gave me a cookbook awhile ago and I was thumbing through it last week (I finished my fifth baby book and was in the reading mood- just completed the book Your Best Birth...I think it's the one book every pregnant woman should read). I came across a recipe for Blueberry Cheesecake Muffins and thought to myself...cream cheese, blueberries and lemon peel- how could you go wrong!

I also liked that the recipe included healthy ingredients like bran flakes! I just took these lovely muffins out of the oven about 30 minutes ago and they smell and taste wonderful!

They will make me and Caston (our little one that's on the way) a great late night snack tonight and a sweet start to breakfast in the morning!

Blueberry Cheesecake Muffins
1 pkg cream cheese, softened
1 cup, plus 1 T sugar or sugar substitute
2 eggs
1 tsp grated lemon peel
1 tsp vanilla
3/4 cup bran flakes cereal
1/2 cup all purpose flour
1/2 cup soy flour (or just use another 1/2 cup of ap flour)
2 tsps baking powder
1/4 tsp salt
3/4 cup milk
3 T melted butter
1 jar of no sugar added blueberry fruit spread (you'll find it with the jams and jellies at your local grocery store)
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. spray 12 muffin cups with nonstick cooking spray.

Beat cream cheese in medium bowl until smooth. Add 3/4 cup sugar, 1 egg, lemon peel and vanilla and beat.

Combine cereal, flour(s), 1/4 cup sugar, baking powder and salt in medium bowl. Whisk milk, butter and 1 egg in small bowl, then add to cereal mixture. Mix gently until blended.

Spoon about 2 T of cereal batter into all muffin cups. Spread a about 1 tsp of fruit spread on top of batter. Then spread cream cheese mixture over fruit spread. Combine remaining 1 T of sugar and cinnamon; sprinkle mixture over cream cheese mixture.

Bake 33 minutes or until toothpick comes out clean when inserted. Cool muffins for about 10 minutes. Refrigerate leftover muffins.

Another State Fair Down

I apologize for the blog not being updated for awhile. Each year during this time I sorta blank out because of the Missouri State Fair. We just got back today from the fair and I am so thankful for another fair to be done.

At the fair I help organize and run the Missouri State Fair Farmers' Market, which takes a lot of work and time. Plus, this year we added local food cooking demos to the area. I conducted 7 cooking demos and they went very well. I'm amazed how each time a do one it gets easier and easier.

We had both professional and amateur chefs and all demos were very well attended. Missouri Farmer Today had a nice article about the area, as well as a tv report from KOMU TV.

One of the four different recipes I demonstrated was a very quick and simple recipe for what I call "dressed-up tomatoes." This is how we like to eat tomatoes at our house. I coudl actually make a dinner out of eating tomatoes and veggies!

Dress-Up Tomatoes

By Lane

3-4 different heirloom tomatoes, sliced

feta cheese, herb flavored

balsamic vinegar

basil leaves, chopped

kosher salt

On a tray, plate your tomato slices. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle with feta cheese and fresh basil.

* This is a very easy way to add some zing to a simple plate of tomatoes.

Pasta with a Twist

It always amazes me how well my husband and I work as a team. Yes, it wasn't always like that. Every couple has to learn about one another and it's not always easy, but it sure is a fun journey! It's taken us a little over 5 years, but we think we have a lot of it figured out.

Building our little man's baby room proved just that. From painting (no, I didn't paint, but I like to say I helped supervised), putting together the furniture, deciding on a theme for the room...it's all about teamwork.

We are definitely going to have to learn about teamwork when our little man comes in November- that's a given. But, I'm not worried. I know that together- Charlie and I make an incredible team and will make great parents.

It all really started right after we got married and started cooking together. Through the years we both cook dinners together about every night and I truly cherish those times.

Tonight was one of those nights in the kitchen. We were both hungry, but didn't feel like making a meal that would take forever- so we opted for a quick pasta dish. Garden tomatoes and basil, capers, olives...and some grilled chicken breast. Talk about a light and healthy meal- and oh so delicious!

Try this recipe for a weeknight meal- you won't regret it!

McConnell Fresh and Light Pasta

3 cups Penne Pasta (wholegrain)

1/3 cup kalamata olives, diced

2 T. capers

1/2 cup garden tomatoes, diced

15 basil leaves, chopped

1 lemon squeezed

3 T. olives oil

1 tsp. garlic powder

2 grilled chicken breasts, sliced

Toss everything in a large bowl and serve with toasty french bread!

Missouri State Fair Will Bring Local Produce from the Farm to the Fork

The Missouri State Fair is right around the corner and I’ve been gearing up for some of the local food cooking demos that I will be conducting at the fair. Both professional and amateur chefs will putting on daily local foods cooking demonstrations centered on using local foods and simple fresh ingredients.

I wanted to make sure my recipes were simple and really made local foods the main component of the recipe. Here are the two recipes I will be performing at the fair.

Localvore’s Tomato Sandwich
By Lane McConnell, Missouri Department of Agriculture

1 large loaf ciabatta (local bread)
Herb Vinaigrette, below
2 large ripe, local heirloom tomatoes
1 large local yellow or red bell pepper, roasted, peeled and quartered
4 ounces of fresh local goat cheese
Sea salt and freshly ground pepper

Herb Vinaigrette
¼ cup local basil leaves
1 tablespoon chopped local parsley
1 small local garlic clove, minced
1/3 cup extra virgin olive oil
4 teaspoons aged red wine vinegar
Sea salt and freshly ground pepper

Slice the top third off the loaf of bread and set it aside. Pull out the inside (use to make bread crumbs for a later date). Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper and cheese. Bathe each layer with more dressing and season with salt and pepper.

Add the top, press down, the cut into quarters or sixths. This recipe packs well if wrapped up tightly.

Melon Salad with Thai Basil
Thai Basil
By Lane McConnell, Missouri Department of Agriculture

1 large shallot, finely diced
Seas salt and freshly ground pepper
1 cup cilantro
Juice and zest of 2 limes
1/3 cup Thai basil leaves
¼ cup mint leaves
1 jalapeno chile, finely diced
1 teaspoon minced ginger
1 small garlic clove, minced
1 Tablespoon olive oil
1 ½ to 2 pounds melon (honeydew, watermelon, cantaloupe), chilled
1 bunch arugula

Put shallot in bowl with lime juice, zest and ¼ teaspoon salt. Chop the herbs and add them to bowl along with the chile, ginger, garlic and oil. Stir and taste for salt.

Halve the melon, remove the seeds and cut into wedges. Slice off the skins, then cut the melon diagonally into bite sizes pieces or into very small cubes, as you prefer.

Pour the dressing over the melon and toss well. Season with pepper. Arrange the greens on small plates and spoon the melon into the center. If the melons are extra sweet, add as extra lime wedge to each plate. Garnish with the purple tipped Thai basil leaves.

Lemon Cheesecake Bars

I've been doing a lot of baking lately it seems- brownies, cakes, muffins and cookies. But I have an excuse- I'm pregnant. And when the cravings hit- it's better to have some sweets on hand.

This is a recipe I got from our recent vacation to South Carolina. This is a very simple recipe to make and makes delicious bars!

Lemon Cheesecake Bars
1 (18.25 oz) box lemon cake mix
1 cup chopped pecans
1 egg
1 stick butter
1 (8 oz) package cream cheese
2 eggs
1 (16 oz) box powdered sugar
1/2 tsp. lemon extract



Combine cake mix, pecans, butter, and 1 egg in a medium mixing bowl. Press mixture lightly in a greased 13x9x2 inch baking dish. In a medium mixing bowl, cream together cream cheese, 2 eggs, powdered sugar, and lemon extract. Pour over cake mix mixture. Bake in preheated 350 degree oven for 40 to 45 minutes or until lightly browned. Remove from oven and cool. Refrigerate until set. Cut into small squares. serves 12 to 15.

Just Peachy Breakfast Shake

It seems all I do anymore is eat- 24/7. And, if I’m not eating I’m hungry! But, I guess it comes with the territory of being pregnant- 21 weeks and going strong.

I can’t complain though- I’ve had a wonderful pregnancy and told my husband how much I enjoy being pregnant.

We found out that our house will be expecting a little boy come November. My husband was very pleased, knowing that he will have a little fishing buddy in the near future and!

Here is a quick breakfast treat that is both healthy and flavorful! I found this recipe on What to Expect.com.

Just Peachy Breakfast Shake
1 medium banana, frozen and sliced

1 cup frozen unsweetened peach slices

¾ cup vanilla yogurt

½ cup calcium-fortified cranberry juice

Soy protein powder (optional)

Place all ingredients in blender or food processor and process until pureed. Pour into a tall glass and serve.