National Pancake Day!!

Don't you just love having fresh hot pancakes in the morning? Well I know we do and we even enjoy having pancakes all the time throughout that day. Pancakes have so many names and there are so many different flavors of the pancakes. Not only does syrup goes on pancakes: honey, jam, molasses, and more.

History of Pancakes

• Pancakes were created in Ancient Greece
• Pancakes were not called pancakes until the 1800s
• Shrove Tuesday is also known as Pancake Tuesday, which is the day before Lent
• Each culture has different ways of fixing pancakes

Pancake Recipes

Most children and adults have allergies to milk and/or eggs. 

Egg & Milk Free Pancakes

Ingredients 

• 1 cup white flour
• 3 tablespoons white sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 tablespoons margarine
• 3/4 cup water
• 1 eggs (optional) or 2 tablespoons water

Directions

1. Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
2. Melt 2 1/2 Tbsp margarine in frying pan until melted.
3. Be sure to tip the pan side to side to coat/grease all over.
4. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
5. Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
6. It is OK if this batter is lumpy.
7. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
8. Cook pancakes until the tops are bubbly and the bottoms browned.
9. Turn the pancakes over to cook other side (approximately four minutes per side).
10. Serve hot with margarine, honey, brown sugar or maple syrup.
11. Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually.

Buttermilk Pancakes

Ingredients

• 1 1/2 cups flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups buttermilk
• 3 tablespoons butter, melted
• 2 large eggs
• butter
• jam and syrup for serving

Directions

1. Whisk together the dry ingredients in one bowl and the wet ingredients in another. If your buttermilk and eggs are cold, then the butter will kind of seize and clump, but you don't need to fret about it. Pour the wets into the dries and whisk it all until it's nice and smooth. If you like your pancakes thinnish, and we do, then the batter should be thinnish; whisk in a little more buttermilk if it seems really thick.
2. Now pour it into a squeeze bottle, if you like, or else scoop it directly onto the hot griddle.
3. Butter the griddle well and then begin pouring on your batter, using a third of a cup or so for each pancake, but really just kind of eyeballing it. When the pancakes are nice and bubbled on top and the undersides are brown, flip them and cook another minute or so to brown the bottoms lightly.
4. Taste one: it should be nice and brown on the outside and nice and moist--but not raw--on the inside; if they're cooking too fast or too slow, adjust the heat accordingly.
5. Rebutter the pan as needed between batches.

National Butterscotch Pudding Day

Today is National Butterscotch Pudding Day and its So YUMMY!!!!! This is a very sweet, creamy, and tasty dessert. There are so many wonderful recipes you can make with butterscotch pudding, but we have chose two that will make you want to get a slice and the other just simply enjoy it.


Butterscotch Pudding Recipes

Butterscotch Pudding

Ingredients

• 2 cups of cold milk
• 1 small box of butterscotch pudding

Directions

• Pour both milk and pudding mix in a medium size bowl
• Whisk together for 2 to 3 minutes
• Place in the refrigerator to chill for 15 minutes
• Serve 

Butterscotch Pudding Pie

Ingredients

Pudding:

• 4 tablespoons unsalted butter
• 1 cup dark brown sugar
• 1/2 teaspoon salt
• 1/4 cups & 2 tablespoon cornstarch
• 2 1/2 cups whole milk
• 3 large egg yolks
• 2 teaspoons whiskey
• 1 teaspoon vanilla extract

Pie:

• 1 9-inch pie crust (homemade or store bought)
• 1/4 cup finely chopped semisweet chocolate
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 1.4-oz. Heath candy bar, finely chopped (optional)

Directions

Make pudding: Melt butter in a pan over medium heat, stir in dark brown sugar and salt and cook, stirring constantly, 3 minutes. Remove from heat. In a small bowl, whisk cornstarch and 1/2 cup milk until smooth, then whisk in egg yolks.

Whisk remaining milk into brown sugar mixture, then whisk in cornstarch mixture. Return pan to medium heat and bring to a boil, whisking often. Reduce heat to low; simmer, whisking constantly, until pudding thickens slightly, about 1 minute (it will thicken more as it chills). Remove from heat; stir in whiskey and vanilla. Transfer to bowl; cover with plastic wrap, pressing wrap directly onto surface of pudding. Chill at least 8 hours or overnight.

Make pie: Preheat oven to 375°F. Line interior of crust with parchment; fill with dried beans or pie weights, pushing beans or weights up against sides of parchment. Bake for 20 minutes. Remove parchment and weights, prick crust all over with a fork and bake until crust is deep golden brown, 10 to 15 minutes longer. Sprinkle chocolate in crust, let melt, then spread in a thin layer. Transfer to a rack and let cool completely.

Assemble pie: With an electric mixer at medium speed, beat cream with sugar and vanilla until it holds stiff peaks. Spoon pudding into crust, top with whipped cream, and garnish with chopped Heath bar. Refrigerate for 1 hour before serving.

Cheeseburgers!!!

Well yesterday was National Cheeseburgers Day and we decided to go head and post about it today.

History of Cheeseburgers

• The first cheeseburgers was created between 1924-1926
• A 16 year old fry cook, Lionel Sternberger was experimenting with the hamburgers
• Sternberger dropped a slab of American cheese (yellow cheese) on a sizzling hambuger, which created the tasty Cheese Burgers
• At that time Sternberger was working at his father's sandwich shop in Pasadena, CA called "The Rite Spot"; at this time for Sternberger it was the "rite" spot for him
• However, other places like Louisville, KY Kaelin's Restaurant claimed to invent the cheeseburger in 1934
• Trademake for the name "cheeseburger" was awarded to Louis Ballast of Humpty Dumpty Drive-In in Denver, CO
• Afterwards cheeseburgers appeared on menus everywhere

Cheeseburger Recipe

Regular Cheeseburgers

Ingredients

• 2 lbs of lean ground beef
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 tablespoon of  McCormick® Grill Mates Hamburger Seasoning

Directions

Preheat the grill for high heat and lightly oil the grate.

Mix the ground beef, salt, pepper, and the hamburger seasoning together in a large bowl until well blended. Make 6 to 8 patties 3/4 inch thick.

Place the patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Add a slice of cheese to the hamburger and place on a bun. Add condiments to your liking.

National California Wine & Chicken Month

Have you ever wanted to fix a meal with a good bottle of wine, but did not know which bottle of wine would suite the meal? Look no further we have found two in one. This is National California Wine & National Chicken Month which brings two of our food items together. YUMMY!!! The wine of choice is Pinot Grigio and the chicken of choice is roasted.

Roasted Chicken and Portobello Risotto

Ingredients

• 2 Bacon (slices cut crosswise into thin strips)
• 4 tablespoons of butter, divided
• 3 cups mushroom caps(coarsely chopped portobello, 6 ounces)
• 1/2 teaspoon salt, divided
• 1 1/2 cups cooked chicken (shredded, 8 ounces)
• 6 tablespoons fresh parsley (chopped, divided)
• 1 1/2 cups arborio (uncooked, rice)
• 1/2 cup pinot grigio (dry white wine)
• 29 oz fat free less sodium chicken broth
• 1/2 cup fresh parmesan cheese (grated)
• 1/4 teaspoon black pepper

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1 teaspoon butter and mushrooms to drippings in pan; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Stir in chicken and 4 tablespoons parsley. Set aside.
2. Melt the remaining 3 teaspoons butter in a large saucepan over medium heat. Add shallots; cook 3 minutes. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 35 minutes total). Remove from heat. Stir in mushroom mixture, cheese, remaining 1/4 teaspoon salt, and pepper. Sprinkle with bacon and the remaining 2 tablespoons parsley.

National Apple Dumpling Day

If you love eating apple pie and don't like sharing the whole dish with others you're in luck. Have you ever tried an apple dumpling? Its like having your own personal apple pie. This yummy dish originated from the Pennsylvania Amish. Its popularity had spread throughout the American Northeastern and Midwestern regions.

This would be a great dessert for the little ones. Once you have made it you can serve it with ice cream to bring out more wonderful flavors.

Apple Dumpling Recipe

Ingredients

• 2 to 2 1/2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup shortening
• 1/2 cup milk
• 4 to 6 Granny Smith or other cooking apples, cored, peeled, and sliced
• Sugar, approximately 1/2 cup, for sprinkling apples
• Cinnamon
• Nutmeg
• Butter, cut in small pieces

Syrup:

• 2 cups sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 cups hot water
• 1/4 cup margarine melted

Directions

Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 5-inch squares.

Place 3 or 4 pieces of apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling cinnamon and nutmeg to taste; dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings. Bake at 375° for 35 to 45 minutes, or until golden brown. Serve hot with cream or ice cream.
Makes about 1 dozen apple dumplings.

National Guacamole Day

Hello Foodies all over!!! Let's celebrate football season with eating Guacamole with salsa. This is one of the food items on the list with salsa, hot wings, nachos and cheese, cocktail weenies, meatballs, and more.

History

• Guacamole made by the Aztecs
• The Spaniards encountered with the Aztecs in 1500 and was introduce to a sauce called ahuaca-mulli, means "avocado-mixture"
• The Spaniards brought it back to Spain
• The English who made avocado paste called it "midshipman's butter"
• Most American avocados come from California, over 6,000 avocado groves are grown in the southern part of the state
• Florida avocados are larger
• Avocados are grown in Mexico, Peru, Chile, Argentina, Spain, Israel, South Africa, North America, Australia, and New Zealand
• The Aztecs believed avocados to be an aphrodisiac

Recipes for Avocados

Easy Guacamole

Ingredients

• 2 Avocados
• 1 Small Onion, finely chopped
• 1 Clove Garlic, minced
• 1 Ripe Tomato, chopped
• 1 Lime, Juiced
• Salt & Pepper to taste

Directions

1. Peel and mash avocados in a medium serving bowl
2. Stir in onion, garlic, tomato, lime juice, salt and pepper
3. Chill for half an hour to blend flavors
4. Serve 

Steak Tacos with Simple Guacamole

Ingredients

Steak:

• 3 teaspoons vegetable oil, divided
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 garlic cloves, mince
• 1 (1 1/2-pound) flank steak, fat trimmed
• 3 cups vertically sliced onion (2 medium onions)
• 2 cups red and yellow bell pepper strips (2 large peppers)
• 2 jalapeno peppers or 1 serrano pepper, halved lengthwise and thinly sliced with seeds

Guacamole:

• 2 ripe avocados, peeled and seeded
• 1 garlic clove, minced
• 2 teaspoons fresh lime juice
• Kosher salt to taste
• 12 6-inch flour tortillas, warmed

Directions

1. To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.
2. Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.
3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeno; sauté 5 minutes. Keep warm.
4. Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness. Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.
5. To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle or fork until mixture is chunky.
6. Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.

National Rice Month

Everyday for the month of September is National Rice Month. All over the world people eat rice either by itself or with a meal.

History

• 2500 B.C. rice has been a source of food for people
• Rice originated in China
• It was brought to West Asia and Greece in 300 B.C. by Alexander the Great's armies
• 800 A.D. East Africa traded with India and Indonesia who were introduced to rice
• West Africans had been growing varieties of rice before the slave trade with the colonies
• During the slave trade slaves brought rice with them, once they were in the colonies they grew leftover rice in their own garden plots for food
• Slaves used their rice growing knowledge to convert the swampy Carolina lowlands for rice plantations
• Rice can grown in deserts lands and wetlands, the height of the rice grows between two and six feet tall

There are various types of rice that people all over enjoy to eat and used in different meals:

• Short-grain rice used in things like sushi, paella, and risotto
• Long-grain rice used in pilafs or dishes with a lot of sauce
• Jasmine and basmati used in Indian and Asian food
• Brown rice is a healthier form of rice

Recipes Using Rice

Rice Pudding

Ingredients

• 2 cups of either leftover or freshly cooked white rice
• 1 cups whole milk
• 3/4 cup sugar
• Pinch of salt
• 1/2 cup of raisins
• 1 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 tablespoons of melted margarine
• 1 egg beaten

Directions

Preheat oven to 325°F. Lightly grease a 9-inch glass baking dish.

In a large bowl combine all wet ingredients: milk, vanilla extract, melted margarine, and egg. Add the sugar, salt, cinnamon, nutmeg to the mixture. Stir well. Combine with the rice and raisins. Stir well and pour the mixture into the greased baking dish. Cook for 45 minutes, or until lightly browned and set. Cool slightly and serve.

Brown Rice with Mushrooms

Ingredients

• 1/2 cup chopped onion
• 1/4 cup finely chopped green pepper
• 1/4 cup butter or margarine
• 1 can or jar (4 ounces) mushroom pieces
• 3 cups cooked brown rice
• 3/4 teaspoon seasoned salt
• 1/8 teaspoon pepper

Directions

In a skillet over medium low heat, melt butter. Cook chopped onion and green bell pepper in butter for 4 minutes. Add remaining ingredients; cook until hot and lightly browned, stirring occasionally.

Rice Sock

Rice could also be used as a heat pack or a cold compress. You can make a rice sock to help relieve the aches and pains of pregnancy, ease the tension of headaches or sore muscles, and even help with baby after birth. Women could also use it during their menstrual time to ease the cramps. This is an inexpensive way to to ease your aches and you can do it yourself. Also you can contribute aromatherapy by adding your favorite essential oil to the rice. Here are two sites to demonstrate how to create a rice sock:

Homemade Heat Pack or Cold Compress

How to Make a Rice Sock

National Crème de Menthe & Linguine Day

Good Morning Foodies!! Today we have two items on the national food day, Crème de Menthe and Linguine. Crème de Menthe is a sweet mint-flavored alcoholic beverage. It comes in two colors, white (colorless) and green (obtaining the color from the mint leaves or from adding color to it). Crème de Menthe is normally used in several cocktails. The cocktail of choice today is the Dirty Girl Scout Cookie.

Crème de Menthe

Dirty Girl Scout Cookie

Ingredients

• 1 ounce vodka
• 1 ounce coffee liqueur
• 1 ounce Irish cream liqueur
• 1/4 ounce green Crème de Menthe

Directions

Combine ingredients in a shaker half filled with ice. 

Shake well.

Strain into an old-fashioned glass with ice.

Dirty Girl Scout Cookie

Linguine or Linguini is a pasta that is flat like fettuccine and trenette. This pasta originated in Genoa and the Liguria region of Italy. The name of linguine means "little tongues" in Italian. Other alternative names for this pasta are Trennet or Bavette. While people fixed the traditional pasta spaghetti accompanied with meat and tomatoes, but linguine is often served with seafood or pesto.

Linguine

Pesto with Linguini

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan or Romano
• 1/2 cup grated Pecorino
• 1/2 cup pine nuts, toasted
• 4 garlic cloves, chopped
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 pound linguini pasta

Directions

Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.

Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

Pesto with Linguini

National Cream-Filled Doughnut Day

Today is National Cream Filled Doughnut Day!!!!!! Go to your nearest doughnut shop and buy a cream filled doughnut or two. Enjoy the creaminess of the doughnuts!!

History

• Doughnuts supposedly came from Dutch of New Amsterdam to the US in the 18th century 
• Doughnuts were referred to as olykoeks, meaning oily cakes.

If you are interest in making your own try out this Martha Stewart recipe on making:

Vanilla Cream-Filled Doughnuts


Ingredients

• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
• 6 tablespoons heavy cream
• Pastry Cream, chilled

Directions

1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
5. Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
6. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.
7. Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.

National Peanut Day

Hello Foodies, today is National Peanut Day!!!! Eat some peanuts people its good for your health. There were five major studies proving that eating peanuts can lower risk for coronary heart disease. CNN report showed that has been associated with lower total cholesterol, lower Idl or 'bad' cholesterol, and lower triglycerides.

History of Peanuts

• Originated in South America
• Grown as far north as Mexico
• Spanish explorers returned to Spain with peanuts and traded to Africa & Asia
• 1800s peanuts were commercially grown in South Carolina for oil, food, and a coco substitute
• 1860 was the first increase in USA peanut consumption due to the Civil War
• Soldiers on both sides turned to peanuts for food
• Fresh roasted peanuts sold at street vendors, baseball games, and circuses
• 1903 George Washington Carver researched on peanuts and developed more than 300 uses for peanuts
• Peanuts contribute more than four billion dollars to the U.S. economy each year

Boiled Peanuts Recipe

Ingredients

• 2 to 3 Pounds of raw peanuts unshelled
• 1 1/2 cups of salt

Directions

Place the raw peanuts inside a large stockpot, adding the salt and water. Make sure the water is completely covering the peanuts. Bring the pot to a boil and simmer the peanuts for 2 to 3 hours. If you want your peanuts soft you must cook them longer. When they are done you can drain the water off of them and serve them.

Chocolate Milk Shake Day

Today being September 12 it is National Chocolate Milk Shake Day!!! To all chocolate lovers have a nice cold, creamy, chocolaty beverage.

Chocolate Milk Shake Recipe

Ingredients

• 4 scoops of vanilla ice cream
• 3/4 cups of milk
• 1 teaspoon of vanilla extract
• 1/4 cup of chocolate syrup

Toppings

• Whipped Cream
• Chocolate Shavings/Sprinkles
• Cherry or two

Combine vanilla ice cream, milk, vanilla extract, and chocolate syrup into a blender. Blend ingredients together until mixture is smooth & frothy. Pour your shake into two tall glasses, add the following toppings whipped cream, chocolate shavings/sprinkles, and top it off with a cherry or two.

Serve and Enjoy.

History of Milk Shakes

The term milk shake was first used in 1885. Milk shakes were an alcoholic whiskey that described as a "sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat".

In 1900s, the term milkshake was referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrups".

By 1922, Walgreens employee in Chicago, Ivar "Pop" Coulson, took an old-fashioned malt milk (milk, chocolate, and malt) and added two scoops of ice cream, creating a drink which became very popular and a high-demand drink for young adults around the country.

By 1930s, milk shakes were a popular drink at malt shops.

Welcome Foodies!!!

Hello Foodies!!! I created this blog to be able to let you know about the Food. I will inform you about national foods of the month, national food of the week, and food of the days. I will give y'all some food history that is very interesting to know and all kinds of recipes to try out during the month.

I love food just as much as the next person, but I do extensive search for different kinds of foods that looks, taste, and smell SCRUMPTIOUS. I want everybody to know about the tasty delights and know more about what you eat and how to prepare it for yourself, others, and for your adorable picky eaters. I hope you enjoy everything you read and please do not hesitate to comment or request anything at all.

For this month, September, there are several foods that are celebrated in this month and there are a few awareness's of foods you need to know about.

National Foods of September

• Biscuits
• Honey
• Potatoes
• Chicken
• Rice
• Papaya
• California Wine
• Ethnic Foods
• Ice Cream Sandwiches (YUMMY!!!)
• Organic Harvest
• Mushrooms
• Bourbon Heritage
• Whole Grains

National Foods of the Week

• International Bacon Day: Saturday before Labor Day
• National Waffle Week: First week in September
• National Biscuit & Gravy Week: Second week in September
• Wild Rice: Fourth week in September

National Awareness for September

• Cholesterol Awareness
• Food Allergy Awareness
• Vegetarian Awareness: Second week in September

Since we have already missed the first 11 days in September, I will go head and let you know what national food items were for those days:

September 1- National Cherry Popover Day

                    Wine Season Begins

                    Oyster Season Begins

September 2- National Blueberry Popsicle Day

September 3- National Welsh Rarebit Day

September 4- National Macadamia Nut Day

                    Eat an Extra Dessert Day

September 5- National Cheese Pizza Day

September 6- National Coffee Ice Cream Day

September 7- National Napoleon Day

                    National Acorn Squash Day

September 8- National Date-Nut Bread Day

September 9- National Steak au Poiver Day

                    National Weinerschnitzel Day

September 10- National TV Dinner Day

September 11- National Hot Cross Bun Day

Hopefully this blog will inform you on yummy meals, days, history, and awareness that you are interested in.