Hello, I’m Rylie Seaver, the Indiana Fuel Up to Play 60 State Ambassador. I get to do many different events as State Ambassador.
The past two weekends I have had the pleasure of attending the state fair and presenting cooking demonstrations in the DuPont Pavillion.
I helped create two different recipes, an apple cinnamon pancake and an orange pineapple smoothie. Both were delicious, and I got to hand out samples and tell people about Fuel Up to Play 60!
In addition to that I got to be a celebrity server at the Dairy Bar! I was able to distribute food to customers and tell them about how important dairy is in your diet. The two favorite items were the grilled cheese and the milkshakes, they looked delicious.
To sum it all up, i had an amazing time at this year’s fair!
It is me again– Cris from GOODEnessGracious and RecipesThatCrock!
I don’t know about you, but I have a massive sweet tooth… and one of my favorite flavors is Peanut Butter.
Now, I love me some peanut butter outright, but there is just something about peanut butter flavored dishes that make them even better than the original.
I love peanut chicken and this 4 minute Peanut Butter Fudge is one of my favorite Christmas candies. My hubby also makes a mean Peanut Butter Protein Shake.
So, when I saw these Peanut Butter Brownies in Gooseberry Patch’s 303 Simple & Satisfying Recipes, I knew I had to try them.
And boy was I glad I did!
They had an old-fashioned treat taste to them and they popped right out of the pan and cut up so nicely.
This recipe is definitely one we will keep around as a family favorite.
So bake ya up a pan and have that ice cold milk waiting
Fantastic Peanut Butter Brownies adapted from Gooseberry Patch's 303 Simple & Satisfying Recipes
- 1 Cup Creamy Peanut Butter
- 1/2 Cup Butter-Softened
- 2 Cups Brown Sugar- Packed
- 3 Eggs- Beaten
- 1 tsp- Almond Extract (or Vanilla)
- 1/3 Cup Whole Wheat Flour
- 2/3 Cup All Purpose Flour
- 1/2 tsp Salt
- In a large bowl, blend peanut butter, butter and sugar.
- Beat in eggs and extract until light and fluffy.
- In a separate bowl, mix together remaining ingredients.
- Gradually mix flour into peanut butter mixture.
- Spread into a greased 9 x 13 pan.
- Bake at 350 for 30-35 minutes.
- Cool in pan and then cut into 16 brownies.
- Frost with Peanut Butter Frosting
Peanut Butter Frosting:
Ingredients: 2 Cups Creamy Peanut Butter, 1 Cup Butter-Softened, 1 tsp Almond Extract (or Vanilla), 1/8 tsp Salt, 4 Tbsp Milk, 2 Cups Powdered Sugar
Instructions: Blend together peanut butter and butter. Then mix in remaining ingredients until smooth.
What is the name of your group?
We are all members of the Boy Scouting fraternal service organization named Firecrafter. Members of our organization value friendship, leadership, and service. We use these values to help better our community, our fellow Firecrafters, and ourselves.
How long have you been volunteering at the dairy bar?
Since 2011 we have volunteered at the Dairy Bar during each year’s State Fair.
Why do you volunteer at the Dairy Bar; what do you do with your earnings?
Firecrafters volunteer at the Dairy Bar to raise money for a scholarship fund that helps provide Firecrafter candidates in financial need with the resources to pay their candidacy fees and membership dues. We also have plans to use some of the money to rebuild/refurbish our Firecrafter facilities at Ransburg Scout Camp in Bloomington, Indiana.
Share an interesting fact about your group.
An interesting fact about our group is one of the requirements to be a member is you must create a fire by popping a spark through the use of wood alone! Another requirement is every candidate must organize and run a campfire-skit/song program in front of their troop to be evaluated by a board of current members on their leadership abilities. We strive to develop well rounded, enthusiastic leaders capable of shaping a better tomorrow through volunteerism.
Are you asking yourself where did the summer go? I sure am! After that winter that just wouldn’t quit, I kept picturing a number of so called long, lazy days of summer. That didn’t happen quite the way I had envisioned (and most likely won’t), but I’m still enjoying the warm temperatures and sunny days.
Stores and TV ads are reminding us that it’s “Back to School” season. With many districts adopting the year-round calendar, now the proverbial first day of school might be in July, so it’s time to start collecting notebooks and rulers, crayons and erasers. Or maybe this is the year you’re looking for dorm room necessities.
Whether you’re sending your first child to kindergarten or college, back to school is certainly a milestone for parents and kids alike. When my son and daughter were in elementary school, one of the things we did each year before school started was to mark their heights on the doorframe to see how much they had grown. It wasn’t a big deal, but it’s something we watched year after year. It’s funny how when you see someone every day, you don’t really notice changes like that. But when you only check it once a year, the difference can’t be ignored!
Do you have any rituals or special things you do before the kids go back to school? It was important that we had a good breakfast together. A fun dish was “breakfast soup” (aka Mad for Melons Smoothie in a Bowl); I knew this would be eaten and would keep them full and able to enjoy their new teachers and classrooms. But after breakfast, the time had come! Of course, out came the cameras (and maybe Kleenex) for the first day of school.
Lunch was a meal my kids always ate at school, but I made sure I had some good snacks for them when they got home in the afternoon. Here’s one of their favorites!
- 1 (12-ounce) package reduced-fat Mozzarella string cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 8 tablespoons panko (Japanese) bread crumbs
- 1/2 cup prepared marinara sauce, warmed (optional)
- Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with foil and spray lightly with cooking spray.
- Remove cheese from packaging and set aside.
- In a small bowl, whisk egg until foamy.
- In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.
- Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely.
- Redip the string cheese in egg and again into the bread crumbs, if desired.
- Place on baking sheet.
- Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart.
- Spray string cheese lightly with cooking spray.
- Bake 5-6 minutes or until heated through. (Cheese may melt slightly and lose shape. Simply press it back into place.)
- Suggested serving: Pair with warmed marinara sauce for dipping.
Calcium: 30% Daily Value
Protein: 14 g
Carbohydrates: 7 g
So whether you’re sending your students across the street or across the country, remember the reason for this back to school season. “The whole purpose of education is to turn mirrors into windows.” – Sydney J. Harris, American Journalist
You know your family’s health is important, but are they getting enough nutrient rich foods, like whole grains and dairy?
The truth is, many of us aren’t, which means you may not be getting the recommended amounts of the essential nutrients that help keep you and your family healthy. However, a combination of oats and dairy in the morning is an easy way to help ensure a nutritious start to your day!
Three big reasons for Oats & Dairy:
- Oats + Milk = Protein + Fiber + 9 Key Nutrients
- A serving of oatmeal with milk is an affordable choice.
- Simple & Delicious
- There are so many easy, great recipes that incorporate oats and dairy. In this series, I’ll highlight recipes that include oats and dairy—I’ll even make them myself at home and test them out!
First up, Overnight Oatmeal
Add oats, milk, yogurt (I used Greek yogurt), and honey to a glass jar or container that has a lid. Shake container to combine ingredients.
Place in refrigerator overnight.
Instead of adding applesauce or chopped dried apples as the recipe suggests, I added fresh fruit to my overnight oats in the morning. You could add just about anything you want or eat it plain! This nutritious breakfast has 290 calories, 3.5g fat, 15g protein, 52g carbohydrates, and 4g fiber.
- 1/4 cup uncooked old fashioned rolled oats
- 1/2 cup fat-free milk
- 1/4 cup low-fat yogurt
- 1 tsp honey or other sweetener
- 1/4 cup applesauce of chopped dried apples
- Pinch of cinnamon
- In an 8 oz. (or larger) jar with a lid, combine all ingredients.
- Put lid on jar and shake until well combined.
- Refrigerate overnight or up to 3 days.
- Eat chilled.
If you haven’t been looking at the calendar, or maybe like me, since it’s “back to school time” you are simply in denial…August is here, and that means September is just around the corner! Which if you do the math very quickly, that also means Labor Day is less than a month away. The last hurrah of summer…the last long weekend…the last chance for pool parties or lake gatherings. Okay, so maybe it’s not truly the last chance, but don’t most of us look at Memorial Day as the beginning of the summer party season, and Labor Day as the end?
With that in mind, I wanted to share something I’ve been making for years that is always a hit any time I show up with it to a party, potluck or family gathering. I love dishes that can double as sides or sweet treats for the end of the meal. You know what I mean. Those ones that grandma always made at the holidays and called them “salads” but were really more dessert like.
In fact, I love the idea of a double duty recipe so much, I have quite a few in my arsenal, probably because so did grandma. This is by far the most popular one I make, and one of the easiest too. If you can pour, stir and chill, you can whip this up in almost no time at all!
If you’re planning an end of summer party, one last picnic, or a Labor Day barbecue, be sure to add this to the menu. Fall is coming quicker than we think (or in my case, MUCH quicker than I would like) and there is just enough time to enjoy this summer classic!
- 1 (20 oz.) can crushed pineapple, drained very well
- 1 (21 oz.) can strawberry pie filling
- 1 (12 oz.) tub Cool Whip
- 1 (14 oz.) can sweetened condensed milk
- Sliced berries for garnish
- In a large bowl combine pie filling and pineapple.
- Stir well.
- Add condensed milk and stir again.
- Fold in Cool Whip until well combined. (Mixture will be runny.)
- Refrigerate overnight to set.
- Garnish with sliced strawberries if desired.