September has come, and for once I am glad time is going so quickly. I am hoping that with each passing month that life will become a little more “normal” for everyone.

One thing that brings a little normalcy into our lives is our routines. Some of us had our routines changed entirely back in March, and some of us were able to keep many things the same. One thing that all of us had to continue to do was to eat.

Maybe you were able to cook more as you were at home more. Or maybe more people came to see your delicious recipes on your blog! I hope so. For me, I had a slow summer traffic wise here on Creative K Kids, but maybe now traffic will pick up as the holidays approach.

It’s always fun to see which recipes that were linked up you thought looked good.

Here were the favorite recipes that were linked up to August’s parties:

Strawberry Cheesecake Fudge from Cook-Clean-then-Repeat had the most views from August 4th’s party.

Strawberries & Cream Pretzel Salad from The Painted Apron had the most views from August 11th’s party.

There were 4 favorite recipes from August 18th’s party:

• Hash Brown Bacon Avocado Breakfast Sandwich from She Saved
• S’mores Dessert from Swirls of Flavor
• Hot Spinach Artichoke Dip Appetizer from A Proverbs 31 Wife
• Marshmallow Creme Fresh Peach Pie Ice Cream from Faith, Hope, Love & Luck

There were also 4 favorite recipes from August 25th’s party:

• Southern Homemade Apple Pie Recipe from Sharing Life’s Moments
• Crockpot Apple Cobbler (Gluten-Free) from Mommy Hates Cooking
• Easy to Make Sweet Tea Recipe from Cook-Clean-then-Repeat
• Mediterranean Chicken Salad from Homemade on a Weeknight

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

• PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
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Last week, I shared a recipe for the fair-favorite Funnel Cakes.

Funnel Cakes are what I get whenever I go to a carnival or fair, but I guess Deep-Fried Twinkies are also a favorite. I have never bought them, but they do sound dangerously delicious. (Dangerous to my weight!)

This recipe doesn’t sound too hard to make as you use store bought Twinkies and fry them using the directions below. If you had to miss going to the fair this year, then don’t miss your favorite fair food!

The book, Fair Foods, has 120 favorite fair recipes including recipes such as

• Maple and Bacon Doughnuts 
• Triple Cheeseburger Doughnuts
• Cheesecake on a Stick
• Corn Dogs
• Fried Pickles
• Chocolate-Encased Bacon
• Fried Coca-Cola®
• Deep-Fried Oreos®
• Mock Fried Ice Cream
• Grilled Pork Chops on a Stick
• Firehouse Chili with Peppers
• Spicy Peanut Butter and Jelly Cheeseburgers
• Black and White Cookies
• Egg Creams
• Mint Juleps

Here’s how you can make Deep-Fried Twinkies at home:

This recipe and photo are reprinted with permission from
FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State
 and County Fairs by George Geary which is produced by Santa Monica Press.

5 from 1 vote

Print

Deep-Fried Twinkies

Cook Time

6 mins

 

Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary, Santa Monica Press

Course: Dessert

Servings: 6 people

Author: George Geary

Ingredients

• 6 Twinkies
• 3 cups all-purpose flour
• 3 tbsp        granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp sea salt
• 1 cup          buttermilk
• 1/2 cup whole milk
• 3 large eggs
• 3 tbsp  unsalted butter, melted
• Canola oil
• Confectioners’ sugar

Instructions

1. Skewer each Twinkie and place on baking sheet lined with parchment paper. Freeze for 2 hours.

2. Meanwhile, prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.

3. In a separate bowl, whisk together buttermilk, milk, eggs, and melted butter.  Pour into flour mixture and blend just until smooth.

4. In a Dutch oven, heat 2-inches of Canola oil over medium heat to 375° F.

5. Working two at a time, dip the Twinkies into the batter until fully coated. Place in the hot oil, turning after a few seconds until all sides have reached a light brown color, about 4 to 6 minutes.

6. Drain on paper toweling, the dust with confectioners sugar.

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I went back to teaching at our little church school on Monday which makes my free time non-existent.

Therefore, the recipe I am sharing today is not my own personal recipe. I received an email giving me permission to re-post this recipe, and it sounded delicious! This recipe and photo are reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State 
and County Fairs by George Geary, Santa Monica Press.

Our school was fortunate to go to the Florida state fair at the end of January. We love only 30 minutes away from where it is held, and it is comfortable in January, so they don’t do a state fair in the summer. They also have a Cracker Country experience where children can see what Florida was like over 100 years ago.

Since my kids have never been to a state fair, we had to get a funnel cake for them. They loved it!

I know for some people, going to a county or state fair is a big deal. Some people go to the fair annually as they take their livestock and hand crafts and other items to be judged or sold. So this year, with COVID-19 restrictions, many places were not able to hold their annual fairs. Besides all the economic impact, that also meant no funnel cakes could be bought!

But don’t worry — you can try your hand at making this Funnel Cake with Berries

5 from 1 vote

Print

Funnel Cake with Berries

Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs

Course: Dessert

Author: George Geary

Ingredients

Funnel cake ingredients

• 6 tbsp unsalted butter, cut into small pieces
• 1 cup water, cool
• ½ tsp sea salt
• ½s tsp granulated sugar
• 1½ cups all-purpose flour
• 3 large eggs
• 2 large  egg whites
• Canola oil
• Confectioners’ sugar

Berry Topping Ingredients

• 1 quart fresh berries (Strawberries, Raspberries, Blueberries, Blackberries)
• 1/2 cup      granulated sugar
• Pinch  sea salt

Instructions

How to Make the Funnel Cakes

1. Combine butter, water, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil over high heat. Remove from heat and quickly stir in the flour. Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of an starchy floury taste.

2. Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam subsided, then add the eggs and egg whites, one at a time, until each is incorporated, and a batter is formed. 

3. Pour 3-inches of oil into a stockpot and heat to 350 degrees F.

4. Meanwhile, place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter. 

5. Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zigzag or spiral shape. Fry no more than 1 large or two smaller funnel cakes at a time.

6. Fry the cakes until puffed up and golden (they will triple in size), 3 to 5 minutes, flipping every 30 seconds or so.

7. Drain the cakes on a rack and cool slightly, then sprinkle with confectioners’ sugar and Berry Topping.

How to Make the Berry Topping

1. In a bowl, combine berries, sugar, and salt.

2. Let stand for 30 minutes before serving.

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
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I’ve saved the best taco recipe for last!

Who doesn’t love S’mores? This recipe is a fun twist on the classic S’mores dessert, and it goes perfect with all the other diverse taco recipes we have shared from Sara Haas’s book The Ultimate Taco Book: Taco! Taco! Taco!

So far, we have shared 6 other taco recipes from her book, The Ultimate Taco Book: Taco! Taco Taco:

• BBQ Skirt Steak Tacos
• Pork Tinga Slow Cooker Tacos
• Cumin Chickpea Tacos
• Avocado Basil Turkey Tacos
• Fried Egg Tacos with Dukka
• Korean BBQ Beef Tacos

This delightful dessert taco recipe uses homemade graham cracker pancakes that get topped with chocolate and marshmallows and then get a quick broil in the oven to get that signature melted chocolate and marshmallows.

Try this recipe for S’mores Tacos out and let me know what you think!

5 from 1 vote

Print

S’mores Tacos

Course: Dessert

Servings: 12 people

Author: Sara Haas

Ingredients

For the graham cracker pancakes:

• ½ cup white whole wheat flour
• 1 ¼ cup graham cracker crumbs
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 1 large egg
• 1 cup milk
• 1 tablespoon vegetable or canola oil
• 1 teaspoon pure vanilla extract
• 2 tablespoons packed light brown sugar

For the tacos:

• 1 cup mini chocolate chips
• 1 cup mini marshmallows
• Kosher salt

Instructions

To make the graham cracker pancakes:

1. In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.

2. In a separate mixing bowl, whisk together the egg, milk, oil, vanilla, and brown sugar. Add dry mixture to wet mixture and stir gently until combined.

To cook the graham cracker pancakes:

1. Heat non-stick pan or griddle over medium-high heat.

2. Once hot, spray with non-stick cooking spray and drop pancakes onto hot pan using a ⅛ measuring cup. Spread out into a 4-inch circle.

3. Cook on the first side until batter begins to bubble, then flip and cook the other side an additional 2 to 3 minutes, or until lightly browned.

To make the tacos:

1. Place pancakes on a baking sheet and top each with a few mini chocolate chips, a few mini marshmallows, and a dash of salt.

2. Broil for 1 minute, or until marshmallows are toasted.

3. Sprinkle with a tiny pinch of salt, if desired, then fold up and serve.

Recipe Notes

Any type of milk would work fine here, even milk alternatives such as soy or almond milk.

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
• Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
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This will be a fun favorites post!

The great thing about this party is all of us foodies get to see some delicious new-to-us recipes. Once a month, I share with you all of the favorite recipes from the past month of parties.

On July 7th, there were a whole bunch of favorite recipes. Look at all these goodies:

• Gluten And Dairy Free Coffee Cake from Claire’s World
• Simple Nut Bread from Scratch Made Food
• Whole Wheat Oat Bread from Lazy Gastronome
• Stroopwafel Milkshake from The Short Order Cook
• Delicious Sugar Free Cinnamon Bites from Eccentricities by JVG

Banana Pudding Bars from She Saved was the favorite recipe from July 14th’s party

There were several favorite recipes from July 21st’s party:

• Black Bean and Mango Salad from Scratch Made Food
• Melt-in-Your-Mouth Meat Loaf from Scratch Made Food
• Fruity Flatbread, Savory or Sweet from The Painted Apron
• Citrus & Herb Whipped Cauliflower from Homemade on a Weeknight

18 Unique Wedding Dessert Ideas That Aren’t Cake from K’mich Wedding Soiree Blog had the most views from July 28th’s party.

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

• PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
• Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
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I’ve shared several taco recipes by Sara Haas over the past several weeks. This recipe for Korean BBQ Beef Tacos is the most tempting for me.

My husband is half Vietnamese, so I love Asian food. I think anything that combines honey and soy sauce in a marinade is a winner!

All of these recipes that I have shared from Sara Haas’s book The Ultimate Taco Book: Taco! Taco! Taco! have been unique and delicious sounding. Sara Haas is a food and nutrition expert with formal training in the culinary arts. She is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has also been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. You can see more on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.

Here are all of the other taco recipes I have shared from The Ultimate Taco Book: Taco! Taco Taco so far:

• BBQ Skirt Steak Tacos
• Pork Tinga Slow Cooker Tacos
• Cumin Chickpea Tacos
• Avocado Basil Turkey Tacos
• Fried Egg Tacos with Dukka

5 from 1 vote

Print

Korean BBQ Beef Tacos

Keyword: tacos

Servings: 4 people

Author: Sara Haas

Ingredients

For the marinade:

• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 3 tablespoons honey
• ¼ cup low-sodium soy sauce
• 2 green onions, light and green parts only, thinly sliced
• ¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
• ½ cup pear juice or pineapple juice
• 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain

For the tacos:

• 8 (6-inch) flour tortillas, warmed
• 10 to 12 wooden skewers, soaked in water for 30 minutes

Toppings:

• shredded lettuce or cabbage
• shredded carrots
• kimchi

Instructions

1. To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag.

2. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator.

3. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil.

4. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness.

5. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.

Recipe Notes

This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
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• If you would like to receive an email reminding you to link up to this party, please click HERE and add your email address to the list! I will only send you an email about linking up to this party.

I’ve been sharing some taco recipes from Sara Haas’s recipe book, The Ultimate Taco Cookbook: Taco! Taco! Taco! Over 100 Recipes for Everybody.

So far I’ve shared 4 of her other taco recipes:

• BBQ Skirt Steak Tacos
• Pork Tinga Slow Cooker Tacos
• Cumin Chickpea Tacos
• Avocado Basil Turkey Tacos

I have never seen a taco recipe like her Fried Egg Tacos with Dukka!

5 from 1 vote

Print

Fried Egg Tacos with Dukka

Course: Main

Servings: 4 people

Ingredients

For the dukka:

• ¼ cup raw hazelnuts
• ¼ cup whole, raw almonds
• ¼ cup shelled, raw pistachios
• 1 tablespoon sesame seeds
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• Kosher salt and freshly cracked pepper

For the salad:

• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 tablespoon plain Greek yogurt
• 1 small clove garlic, finely minced
• 1 teaspoon lemon zest
• 4 cups baby arugula
• Kosher salt and freshly ground black pepper

For the tacos:

• 2 tablespoons + 2 teaspoons olive or vegetable oil
• 8 large eggs
• Kosher salt
• 8 (6-inch) corn or flour tortillas, warmed

Instructions

To make the dukka:

1. Set a medium non-stick skillet over medium heat.

2. Add the hazelnuts, almonds, and pistachios.

3. Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes.

4. Once cool, coarsely chop and transfer to a medium bowl.

5. In the same skillet, toast the sesame seeds in the same way, cooking about 1 minute. Transfer to the bowl with the nuts.

6. To the same skillet, add the coriander and cumin seeds and cook, shaking the pan often, until fragrant, about 1 minute.

7. Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process.

8. Add to the bowl. Toss everything together.

To make the salad:

1. In a small bowl, whisk together the tahini, lemon juice, water, yogurt, garlic and lemon zest.

2. Season to taste with salt and black pepper.

3. Add the arugula then toss to combine just before serving.

To fry the eggs:

1. Set the non-stick skillet back over medium heat, add 1 to 2 teaspoons oil, and, once hot, add 1 or 2 cracked eggs.

2. Season with salt to taste. Cook 2 minutes, cover with foil, and cook an additional 2 to 3 minutes, or until desired doneness. Repeat with remaining eggs.

To make the tacos:

1. Serve dressed salad in warmed tortillas topped with fried eggs and dukka.

Recipe Notes

KITCHEN TIP: No mortar and pestle and no spice grinder? No problem! Place seeds in a sturdy plastic bag, such as a freezer bag. Using a rolling pin or meat mallet or pan, crush the seeds.
SAVING TIP: Save extra dukka to use as a topping for salad, toast, or fish or mix it into hummus. Store it in an air-tight container in the fridge and use within 1 week.

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

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• Please link up to three food-related posts that have never been linked up here before.  Posts containing alcohol also will not be pinned.
• Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
• Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
• By linking up, you agree to let any of the hosts or co-hosts  use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
• If you would like to receive an email reminding you to link up to this party, please click HERE and add your email address to the list! I will only send you an email about linking up to this party.