Vegetarians & Meat-Lovers: Split Table Recipes

Season 4, Episode 14: Super Tasty Hybrid Two Dish Veggie Pasta Bake, One Vegetarian Pan and One with Meatballs. This recipe is easy and super tasty! Even my new daughter-in-law-to-be says so! She's a vegetarian like me! Do you cook for more than one diet in your home? If you do, this is one example of how I do it so I don't end up being a short order cook. Plan it ahead and split it before adding in the meat. Ingredients: 16 oz penne pasta 2 28 oz. jars of marinara sauce 1 28 oz. can of crushed tomatoes 1 22 oz bag of frozen meatballs, cooked according to the package instructions 4 cups shredded mozzarella cheese, divided 3/4 c. grated Parmesan cheese, divided 2 small cartons fresh Bella mushrooms, sliced 1 zucchini, chopped 1 medium onion, chopped 1 red bell pepper, chopped 3 Tbsp. olive oil 2 Tbsp. Italian seasoning mix 2 big handfuls of fresh baby spinach sea salt and black pepper sprinkled to taste Directions: Preheat oven to 375 degrees. Chop and saute onions, red pepper, and zucchini in 1-1 1/2 Tbsp. olive oil in a frying pan. Cook meatballs according to package instructions. Set aside. Cook pasta to al dente directions on the pasta package. Drain. Combie sauted veggies, drained pasta, jars of marinara, and can of crushed tomatoes and stir well. Add spinach and stir to wilt. Saute mushrooms in 1-1 1/2 Tbsp. olive oil. Add Italian seasoning, salt, and pepper to pasta mixture and stir. Add one fourth of the veggie/pasta mixture to two separate 9x13 inch baking dishes so you will have one vegetarian meatless pan and one with meatballs. Spread half the sauted mushrooms across each pan, as desired. Evenly spread cooked meatballs across the designated meat pan. Sprinkle 1 1/2 c. shredded mozzarella cheese over both pans, evenly. Sprinkle 1/2 c. grated Parmesan cheese across both pans. Evenly spread the remaining pasta/veggie/sauce mixture across both pans, attempting to cover the meatballs as best as you can. Sprinkle remaining cheeses evenly across both pans. Cover with cooking sprayed foil. Bake at 375 degrees for 50-60 minutes, until the sauce is bubbling and the cheese is metled. Allow to cool and enjoy! Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 13: Huevos Rancheros Meatless Casserole with meat on the side, make it a hybrid meal! Feed vegetarians and meat-eaters easily in one meal with this recipe. It's so good and a hearty meal! It works great for breakfast, brunch, lunch, or dinner. Ingredients: 2 ½ c. mild salsa, divided 1 can fire roasted tomatoes, undrained 1 4 oz. can green chilis, undrained 2 tsp. taco seasoning ¼ tsp. black pepper ¼ tsp. kosher salt 1 can black beans, rinsed and drained About 10 oz. tostadas, broken into pieces 2 ½ c. Mexican stye shredded cheese 2 ½ c. green onions sliced, white and all the way to the end of the green tips (scallions), divided 10 eggs 1 c. grape tomatoes sliced in half or thirds 1 Tbsp. lime juice 1 avocado, chopped ¼ c. fresh cilantro leaves Sour cream, garnish as desired Top with extra salsa or hot sauce as desired to serve. Avocado cooking spray Directions: Preheat oven to 375 degrees. Mix 1 ½ c. mild salsa with fire roasted tomatoes, green chilis, and taco seasoning. Stir well. Spray a 9x13 inch glass baking dish with avocado oil cooking spray (or other). Spread 1 cup salsa mixture over the bottom of the baking dish. Spread ½ of the black beans, 1 c. cheese, and 1 c. green onions/scallions evenly over the salsa mixture. Layer broken tostada pieces over the top, making it confluent with pieces overlapping. Add 1 cup salsa mixture then repeat step 5. Layer tostada pieces again so they cover the whole surface in a confluent layer. Spread the remaining salsa mixture across the top, sprinkle with remaining cheese, and onions, sprinkling them across evenly. Break 10 eggs across the top, not breaking the yolks. Sprinkle evenly with salt and pepper. Spray a piece of tin foil with the cooking spray and cover the pan tightly. Cook for 50-55 minutes, or until eggs are set to the desired doneness. Top with fresh tomatoes, cilantro, sour cream, avocado, and salsa as desired. Want meat? Pan fry some sausage links or brown ground sausage for on the side, or to top. Works great as a leftover meal as well. Enjoy! And don't forget to NOT put the bag of potatoes on the tostadas!!! Even though it might work out okay. Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 12: Easy Banana Yogurt Bread Recipe using zero added yogurt. This is a super easy yogurt based bread that you can change the flavor of by using different flavored yogurt cups. This is quick to make and works great as a breakfast/brunch item, as a dessert, or as a snack. Ingredients: 2 6.7 oz flavored Chobani (or other) zero added sugar yogurt cups 1 6.7 oz vanilla Chobani (or other) zero added sugar yogurt cup 4 1/2 c. self rising flour 1 Tbsp honey 1 Tbsp sugar 1 Tbsp cinnamon and sugar mixture 2 ripe bananas, mashed 2 Tbsp olive oil Instructions: Hand knead yogurt and flour together. It will be sticky. Keep going. Add mashed bananas, sugar, honey and knead until a dough forms and is not sticking as much to your fingers. Form dough into a long loaf. Cut a line down the center of the loaf, it doesn't have to be deep. Sprinkle the loaf with the cinnamon and sugar mixture. Bake at 400 degrees for 40-42 minutes until golden and no longer doughy in the center. Glaze the top of the lap by brushing 2 Tbsp olive oil along the top. Allow to cool. Enjoy! This is an easy tasty recipe you can make in a short amount of time. Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

This is a replay of this interview to get the video version of this episode onto podcast apps. Previously only the audio version was available on podcast apps. Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation #chickenkeeper and the creative force behind Fresh #Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors. Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious. Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry. But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. She offers a sneak peek into her upcoming #cookbook endeavors, promising more egg-centric delights on the horizon. Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of #countryliving Watch our chat on YouTube https://youtu.be/afee59FJwZo Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I For more about Lisa: Facebook Instagram Blog Chapters (02:35) Lisa's Finnish heritage and family's chicken farming history (07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens (12:50) The colorful world of eggshells and what influences yolk color (19:25) Lisa's cookbook creation process and the joy of recipe testing (26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet (34:15) Discussing the need for roosters and the contents of chicken feed (41:50) Starting your own backyard flock and the winter habits of chickens (49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm" (57:4) The debate over eating raw eggs (01:05:20) The longevity of chickens, ducks, and geese as part of the family (01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity More about the podcast host: Julie Hoag, my cookbooks American Midwest #Cooking Quiches cookbook https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 11: Meatless and Ground Been Burger Bowls Hybrid Recipe, a Split Table Meal Option. Hi, I'm Julie Hoag and I'm a vegetarian, but my family eats meat. How do I prepare meals to fit all our varied diets? I create hybrid meals, or split table recipe meals to accommodate both ways of eating. I create recipes and I also modify recipes to make them work for my family, like this one. Don't be a short order cook, just modify the recipe and make it work for you! This recipe was orginally created by Annika Weber, and I modified it (and added to it) to make it work for vegetarians and meat eaters in one meal. It's very delicious! Ingredients: 1 lb lean ground beef 3 black bean meatless burgers, I use Chipotle burgers with black beans and corn, crumbled 2 cups cooked brown rice 1 cup cooked white rice 1 cup cherry tomatoes, halved 2-3 cups shredded iceberg lettuce 1/2 cup sliced or finely chopped dill pickles 1 cup shredded cheddar cheese 1 cup mayonnaise 4 Tbsp honey 4 tsp BBQ sauce 2Tbsp yellow mustard 2 tsp lemon juice Ketchup, optional Mustard, optional salt and pepper as desired Directions: Brown ground beef, drain as needed. Cook meatless burgers per package instructions, crumble. Prepare rice according to the instructions on the packages. Prepare the sauce: whisk together mayo, honey, mustard, BBQ sauce, and lemon juice. Set aside. Add all your toppings to bowls for easy bowl prepartion. Compile bowls with rice down first, then add the components as desired per individual tastes. Top/drizzle with the prepared sauce, or ketchup and mustard as desired. ENJOY! Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 10: Simple Tasty Homemade Air Fryer Croutons. This is so simple! Forgot to buy croutons but have bread? Make your own! I wish I had thought of this before! But my son tried it and then I was hooked on finding a yummy recipe. This is an easy recipe, and the herbs and spices, and kind of bread, could easily be swapped out for different flavors. This is a delicious way to dress up your salad in a new way. Ingredients: 3 slices of multigrain bread, cut into chunks 1 Tbsp olive oil 1/2 tsp garlic salt 1/2 tsp freeze dried chives 1/2 tsp dried orgeano leaves 1/4 tsp onion powder Instructions: Mix oil, garlic salt, chives, oregano leaves, and onion powder. Stir well. Toss oil mixture with bread chunks. Bake in an air fryer for 10 minutes at 280 (watch it to ensure it doesn't get burned). Jostle the air fryer pan several times during cooking (or at least once). The croutons do not need to be single layer, they can be in a pile. It's done once they croutons are crispy and a bit golden. Fun idea: add homemade croutons to the traditional Chex mix recipe. Air fryer French fry recipe: https://www.juliehoagwriter.com/2019/04/19/easy-air-fryer-french-fries-recipe/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

This is a replay to get the video version onto podcast apps. Enojoy! Season 3, Episode 11: From Flight Attendant to Cookie Artist: A Sweet Journey of Resilience. Watch the video version of our chat on my YouTube channel https://youtu.be/KBKzsMqKfS0 Discover how a furloughed flight attendant transformed adversity into opportunity by launching "Cookies on the Fly," a unique cookie business specializing in artistic and creative custom confections. After finding a simple recipe online, this self-taught baker developed her signature style, mastering royal icing techniques and creating spectacular edible art that consistently sells out at events. She became a cookie artist! #minnesota #minnesotacookier #cookier #minnesotabaking #minnesotabusiness #cookies #cookiebaking #foodart Working from her Minnesota home kitchen under a cottage food license, she fills custom orders plus, more recently, collaborates with independent authors to transform their book covers into delectable treats, creating interactive experiences at book fairs, including the Book Fair for Grownups hosted by Inbound Brewco at the Minnesota State Fair Grounds (hear her story of winning a Minnesota State Fair cookie decorating contest). Custom book cover cookies are the ultimate best book swag! Despite facing challenges with state shipping restrictions and scaling demands, her business soared after a Valentine's Day feature, proving that sometimes the sweetest success stories come from unexpected directions. From bachelorette parties to pet-themed cookies, each creation tells a story of creativity and passion. Her journey culminated in winning a novice cookie decorating competition at the state fair, establishing her presence in the local baking community. Ready to be inspired by this remarkable story of reinvention and resilience? Tune in to hear how a career pivot led to the perfect recipe for success! Check out her custom cookie decorating for your next party, use a local Minnesota catering business! Connect with Kristi and order cookies: https://www.cookiesonthefly.com/ Find her also on Instagram. Estimated Timeline: 00:00:02 - Creative Cookie Ideas for Book Fairs 00:04:02 - Challenges of Cookie Decorating 00:05:59 - Creating Custom Cookie Recipes 00:09:55 - Creating a Cookie Business Name 00:11:32 - Starting a Cookie Business During COVID 00:22:57 - Challenges of Shipping Cookies 00:26:04 - Valentine's Day Cookie Success Story 00:28:33 - Favorite Cookie Themes and Personalization 00:37:12 - Growing a Cookie Business 00:44:01 - Future Plans for Cookie Business 00:48:14 - Creative Cookie Classes for Special Events 00:51:09 - Challenges of Cookie Decorating for Events 01:00:26 - Authors and Creative Collaborations 01:03:14 - Importance of Personal Connections in Bookstores 01:06:27 - Custom Orders and Upcoming Markets Support the show Podcast host Julie's cookbook and YA Contemporary Romance novel: Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish. You can cook for both vegetarians and meat-eaters in one dish! This recipe is one way that you can easily do it so you don't have to be a short order cook. Ingredients: About 1 1/2 c. broccoli, cut into florets and steamed 1 red pepper, cut up into pieces big container of white mushrooms, sliced 1 medium onion, cut up into pieces 6 medium tomatoes, whole and roasted (see below) 1 lb. spaghetti noodles, cooked according to the package instructions (I remove some noodles and don't use them all for the dish, unless you have a very large baking dish or use less veggies, do at your discretion) 9 cloves garlic, minced 25 oz. red tomato pasta sauce, any kind 1 tsp salt 2 tsp dried basil 1/2 tsp black pepper 1 3/4 c. grated Parmesan cheese 2 c shredded mozzarella cheese 2 Tbsp coconut oil 1 Tbsp olive oil precooked meatballs, as many as desired to fill up half to three-quarters of the dish Substitutions I've done include: 1 lb rigatoni pasta instead of spaghetti noodles, 10 oz cherry tomatoes instead of 6 medium, switch out the broccoli for 4-6 cups fresh spinach, switch red pepper for green, chop up 2 portabello mushroom caps instead of sliced white mushrooms, I've also used zucchini in this dish (use less of the other veggies to get it all to fit in the dish). Directions: Preheat oven to 400 degrees. Toss tomatoes with olive oil and place them in a single layer on a baking sheet. Roast at 400 degreees for 15 minutes or so, until the skin wilts and bursts. Cook pasta. Steam broccoli. Saute other veggies in oil, add garlic, dried basil, salt, pepper. Stir while cooking. If using spinach, add it to wilt it. Add veggie mixture to pasta sauce and stir to combine. Smash roasted tomatoes and add them to the mixture. Stir. Mix cheeses together in a separate bowl. Add 1 cup cheese mixture to the veggie and pasta sauce. Stir. Add cooked pasta and stir. Heat oven to 425. Grease a 9x13 inch glass baking dish with the coconut oil and transfer the mixture to the dish. Press cooked meatballs into the pasta dish as desired, depending on how many meatless and how many meat containing portions are desired. Top with remaining cheese. Place on a low oven rack to cook. Cook for 40-60 minutes, until sauce bubbles and cheese is beginning to brown. I have a range here for the cooking time to accomodate the different combos of veggies I've listed. Enjoy! Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 7: Crockpot Mushrooms, the easy way and the longer way. This recipe is a nice and easy recipe to set it and forget it, a typical crockpot recipe plan. It's great as a side dish, as appetizers, or on pasta or steak. The amount of mushrooms doesn't really matter, so it's flexible. Ingredients the easy way: 2 multi mushroom packs of gourmet mushrooms (Costco pack) optional white mushrooms or bella, any amount 1 packet dry Ranch Dressing mix 1 packet dry Italian Dressing mix 2 sticks melted butter (1 cup) Instructions: Wash mushrooms (remove stems if desired) Melt butter in the microwave or in a saucepan. Pour the melted butter into a crockpot. Add dressing mixes and stir. Add mushrooms and stir. Cook in the crockpot for 3-4 hours on low or 1 1/2 - 2 hours on high. Serve using a slotted spoon to leave butter behind. Ingredients the longer way: 2 multi mushroom packs of gourmet mushrooms optional white mushrooms or bella, any amount 1 sticks melted butter (1 cup) 1 packet dry Ranch Dressing mix 1 tsp Italian seasoning 2 cloves minced garlic 1/2 tsp onion powder 1/2 tsp dried oregano leaves 1/2 tsp dried thyme leaves 1 tsp Dijon mustard 1 tsp black pepper, optional 1/2 tsp. sea salt, optional Salt and pepper are optional, but I think it tastes better with them in it. Instructions: Same as above with mushrooms. Add melted butter to crockpot and all the rest of the ingredients. Stir. Add mushrooms, stir to coat. Cook as listed above. Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy New Year! Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

This is a replay to get the video version of the interview out to podcast apps. It originally aired as an audio on podcast apps on 7/2/2023. This is an inspirational story! Thank you Marye for sharing your incredible story with the world! On the Vegetarians & Meat-Lovers Podcast with Julie Hoag, The Rags to Riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White Restless Chipotle : Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Mary Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more. Mary shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author. Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! #cookbookauthor #cookbooks #foodblogger #ragstoriches Check her out more via the links below: ‪@MaryeAudet-RestlessChipotle‬ Website: https://www.restlesschipotle.com FB - / restlesschipotle Email List -https://www.restlesschipotle.com/subs... Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you. Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves https://amzn.to/46yoXsP The Everything Cookies and Brownies Cookbook (Everything®) https://amzn.to/3JF25y5 Bread Bootcamp: It's Not a Cookbook...It's an Adventure https://amzn.to/3NV3kvE Effortless Summer Entertaining - For the Rest of Us (plans and recipes) https://amzn.to/3PNHP0S PLUS BONUS! Mary shared a recipe! Crockpot Smothered Chicken Serves 6 We love this all year but it's especially good on chilly, blustery days. Serve with warm cornbread or buttermilk biscuits. Ingredients: 2 1/4 pounds boneless skinless chicken breasts or thighs 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounces button mushrooms sliced 8 ounces onion cut in half then sliced 1 ounce onion soup mix 1/2 cup chicken stock 1 teaspoon seasoning salt Instructions Instructions: Spray the inside of the crock with no stick spray. Lay the chicken in the bottom of the crock. Sprinkle with the seasoned salt. Cover with the onions. Mix the soups and the onion soup mix until smooth. Stir in the chicken stock. Spoon over the chicken. Top with sliced mushrooms. Set the crockpot on low and cook for 8 hours.

Vegetarians & Meat-Lovers: Split Table Recipes Podcast, Season 2, Episode 4: replay for the Video version, History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy! Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod Thank you for coming on the show Daniel! Candy is Dandy... @candyisdandy Listen to them on YouTube! More about me... the podcast host: Julie Hoag-- You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thanks for listening! Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2

Season 4, Episode 4: Hybrid Veggie Loaded Sausage Quiche, Meatless and Meat Portions, a recipe from my bookbook American Midwest Cooking Quiches. This recipe is loaded with veggies and good for you ingredients, but shhh! Don't telll anyone what's in it because they might refuse to eat it! LOL! It is stuffed full of veggies like cauliflower, and protein packed ingredients as well as the nuts, seeds, and tofu! Again... shhhh! Don't tell and don't let them see you make it! This is a weird recipe but my family loves it (and I keep the ingredients secret from them!). This is a hybrid recipe meant to feed two diets in one dish, vegetarian and meat lovers will adore this veggie packed dish for a breakfast, brunch, lunch, or dinner meal. There isn't meat drift, but still be sure to pay attention to where you scoop your portion if you want vegetarian meatless piece! Stay on your side meat! Ingredients: 12 ounces frozen riced cauliflower, cooked according to the directions on the bag 1/2 cup sunflower seeds, dry roasted 1/3 cup diced onion 1/4 cup chia seeds 9 eggs 1 green pepper, sliced cross sectionally (or any color) 8 ounces sliced mushrooms, coarsely chopped 1 tsp dried basil leaves 1/2 tsp garlic salt 1/4 tsp ground thyme 1/2 tsp ground marjoram 1 Tbsp coconut oil 8 ounces tofu 8 ounces shredded Colby Jack cheese 1 cup browned sausage (or 1 lb depending on your desire for meat) salsa or hot sauce for garnish Instructions: Combine the onion, cooked cauliflower, sunflower seeds, chia seeds, and 3 eggs (scrambled first) in a bowl and stir. Let it sit for about 20 minutes. Combine in a large bowl: tofu, remaining 6 eggs, basil leaves, garlic salt, thyme, and majoram and blend with a hand mixer for a minute. Grease a 9x13 inch glass baking dish with coconut oil. Spread cauliflower mixture across the bottom of a pan. Flatten with the back of a big spoon. Spread chopped mushrooms across the cauliflower mixture. Sprinkle the cheese evenly across the dish. Pour the egg/tofu mixture evenly across the whole pan. Use a spoon to spread it around to cover the cheese. Add sausage to HALF or three quarters of the dish as desired. Top with pepper slices across the pan. Cover pan with foil. Cook at 400 degrees for an hour, removing the foil off the pan in the last ten minutes. It's done when a knife inserted in the center comes out clean. Enjoy! BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. Thanks for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 3: Hybrid Easy Sausage and Egg Bake. Who wants to be a short order cook because people in my family eat different diets? I DO... said no one! We want easy, baby, no short order cooking allowed (if we can help it!). So if you have a family with a split table where some eat meat and some want meatless vegetarian food, make a hybrid recipe like this one! It's easy and with it being a holiday week with all the other cooking going on, make dinner be easy! I'm a Minnesotan, so my cooking and recipes are highly influenced by the culture of the Midwest in Minnesota. This easy to make recipe can work fabulously for breakfast, brunch, lunch, or dinner. Now that's versatile! This recipe uses common ingredients you may already have in your home. #vegetarian #eggbake #minnesota #cooking #recipes #food #homecooking #easyrecipes #midwest #easymeals #hybridrecipe Ingredients: 1 lb. ground pork sausage, browned 7-8 small multicolored peppers, chopped 1 small onion chopped 2 c. freshly shredded potatoes (about 2-3 yellow), peeled then shredded 1 1/2 c. shredded cheddar cheese 1/2 c. shredded sharp cheddar cheese, or white cheddar 1/2 log of fresh mozzarella cheese slices 1 c. Bisquick mix 2 c. skim milk 1/4 tsp black pepper 3 eggs 1 Tbsp coconut oil 1 Tbsp olive oil 1/2 c. hot sauce, salsa, taco sauce for drizzling on top to garnish (after it's cooked) Instructions: Brown sausage. Set aside. Grease a 9x13 inch glass baking dish with coconut oil (moisturize arms, LOL!! gotta listen to know what this means!) Heat oven to 400 degrees. Chop peppers and onion. Saute in oil til soft. Peel and shred potatoes. Combine milk, eggs, pepper and whisk together. Stir together veggies, milk mixture, dry mix, cheeses, and pour into pan. Flatten evenly. Press the browned meat into desired amount of pan (1/2 to 3/4), and press meat slightly in. You can slightly stir them in if desired. Lay fresh mozzarella cheese slices around in various places across the pan. Bake uncovered for 38-40 minutes. The dish is done when a knife inserted in the center comes out clean. Cut! Enjoy! Top with sauces as desired. This also makes a great leftover meal, just pop it in the microwave. Books! My hardcover cookbook will be $3.00 this week and the digital version of the cookbook, the ebook, will be $0.99 cents for Black Friday and Cyber Monday from November 25 and 30, 2026. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew will be on sale for $2.99 cents this week https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy Thanksgiving! I'm grateful for you! Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 2: Comfort food! Fall and winter are yummy times to indulge in comfort food dishes. This stuffed shells recipe is very creamy and tasty! It is easy to make recipe with common ingredients, and you can change up the flavor easily by switching to a different brand of sauce. This is a simple way to make a hybrid meal by offering the meat on the side. My family loves this recipe! I hope you do too! Serve with garlic bread and a crisp salad. Great as a leftover. Enjoy Minnesota cooking! #vegetarian #meatless #pasta #comfortfood #recipes #cooking #minnesota Ingredients: 12 oz pasta shells 1/2 Tbsp kosher salt 6 oz Parmesan cheese, grated or shredded 15 oz Ricotta cheese 8 oz cream cheese block, softened 1 egg 2 cloves garlic, minced 1 Tbsp fresh parsley chopped (or 1/2 Tbsp dried parsley leaves) 3/4 cup fresh basil leaves chopped or 1 1/2 tsp dried 1/2 tsp fresh ground pepper (or just black pepper) 32 oz marinara sauce (or two 24 oz jars, and reserve a portion for covering meatballs on the side...best if offering meatballs on the side) 6 oz shredded mozzarella cheese desired amount of meatballs if making it for meat eaters too (optional) Instructions: Preheat oven to 350 degrees. Cook pasta according to the instructions on the package. Spray 9x13 inch glass baking dish with cooking spray. Spread some marinara sauce across the bottom of the pan to coat it. Let pasta shells cool so you can handle them. Pull out a few to cool on the side as you fill others. Combine cream cheese, ricotta cheese, egg, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Stir together well. Spoon cheese mixture into shells, about a teaspoon or two. Lay the stuffed shells in the pan on top of the sauce. Fit them all in snuggly. Top with marinara sauce and shredded mozzarella cheese. Cover with sprayed tin foil Cook for 25-35 minutes, remove the tin foil to melt cheese. It's done with the cheese is melted and sauce is bubbling on the sides. My Cookbook: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 1: Easy Sweet Bean Crockpot Vegetarian Chili and Grandma Inspired Potato Bottom Biscuits. This is a dump and run recipe! Great for busy weeknights or weekends. It's vegetarian, but meat could easily be added. It's high protein meatless meal that works great for those craving a hearty chili with a sweet and savory twist! Pair it up with another easy recipe inspired by my grandma, Potato Bottom Biscuits. So easy, so tasty, so fitting in the fall food meal vibes. #vegetarian #chili #recipes #meatless #fallfood #cooking #hybridrecipe #splittable #vegetarianchili #food #foodpodcast Easy Sweet Bean Crockpot Vegetarian Chili Ingredients: 1 can red chili beans in mild sauce, 16 oz. 1 can black beans drained and rinsed, 15 oz. 1 can diced tomatoes petite diced, 14.5 oz. undrained 1 can tomato sauce 15 oz. 1/2 cup sweet and spicy honey mustard 1 Tablespoon brown sugar packed 1 Tablespoon chili powder 1 cup vegetable broth 1 teaspoon ground cinnamon 1/2 teaspoon seasoned salt 1 cup lentils, sprouted green cooked according to directions on package Instructions: Set crockpot up on the high setting. Open the can of red chili beans in mild sauce and add it to the crockpot. Open the can of black beans, drain and rinse the black beans prior to adding to the crockpot. Add the can of diced tomatoes and the can of tomato sauce and to the crockpot. Stir. Add 1/2 c. sweet and spicy honey mustard, 1 Tbsp. packed brown sugar, 1 Tbsp. chili powder, 1 c. cooked sprouted green lentils (already cooked according to the directions on the package and drained if necessary), 1 c. vegetable broth, 1 tsp. cinnamon, and 1/2 tsp. seasoned salt to crockpot. Stir well. Cook on high setting in a crockpot for 4-4 1/2 hours. https://www.juliehoagwriter.com/2017/08/08/easy-sweet-bean-crockpot-vegetarian-chili/ Grandma Inspired Potato Bottom Biscuits: Ingredients: 16 buttermilk biscuits 2 cans refrigerated Pillsbury Grands Southern Homestyle Buttermilk Biscuits, or any large refrigerated biscuits. 2 potatoes, very large 2-4 potatoes depending on the size, peeled and sliced. Use enough potato slices to cover the bottom of the cookwell in a single layer. 1 Tablespoon coconut oil 8 Tablespoons butter add butter to biscuits as desired after they have been fully cooked. Instructions: Preheat roaster oven, or regular oven, to 325 degrees. Add 1 Tablespoon of coconut oil, let it melt and spread across the pan. Add slices of potato to the cookwell of the roaster pan or roaster pan for the oven. Use enough to cover the bottom of the cookwell or pan. Sprinkle salt and pepper to taste as desired. Add Buttermilk biscuits on top of the potato slices. Replace lid and cook for about 70 minutes. Add butter as desired. https://www.juliehoagwriter.com/2017/05/22/grandma-inspired-potatoes-biscuits/ My Cookbook: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 14: Hybrid Recipe Four Corners Burrito Bowls, a meal recipe for a split table of vegetarians and meat eaters. Everyone to your corners! This recipe is very versatile and super yummy! The Four Corners part is four dollops of yum added to your burrito bowl! Whether you use a square bowl like we did, or a plate, you can still make four corners easily, just make your own square! This serves 4-6 people. This is an easy meal prep, simple cooking recipe for dinner. Enjoy! #vegetarian #meatless #burritobowls #recipe #cooking #meals #dinner #hybridrecipe #splittable Ingredients for the burrito bowls: 4 chicken breasts, skinless 2 limes plus 1 lime for 3 total limes 1/2 c. olive oil 2 packets or 6 Tbsp mild taco seasoning 2 cups white instant rice 2 Tbsp butter 2 tsp salt 2/3 c. fresh cilantro chopped 1 c. chopped lettuce (romaine, green leaf, or iceberg or combo of) 1/2 c. diced red pepper 1/2 c. sweet corn 3/4 c. black beans 1/2 c. diced red onion 1/4 c. scallions, chopped (white tip to green stalks, all of it!) 1 container roasted red pepper hummus 1 c. shredded mild cheddar cheese 4-6 Tbsp. sour cream 4-6 Tbsp. queso 4-6 Tbsp. guacamole salsa, optional addition Instructions: Make the marinade for the meat with juice from two limes, 1/2 c. olive oil, and 2 packets of mild taco seasoning (6 Tbsp). Pound chicken breasts flat with a kitchen mallet. Spread marinade across the chicken. It will be like a paste. Marinate flattened chicken breast for about three hours, in a covered container, in the fridge. Cook rice. Add the butter, salt, juice of one lime, and chopped cilantro. Set aside and keep warm. Prepare bowl ingredients into separate bowls: chopped lettuce, diced red pepper, diced onion, sweet corn, black beans, scallions, hummus, shredded cheese, sour cream, queso, guacamole, and salsa, if desired. Prepare bowls customized as desired, but it's suggested to put rice down first, add toppings, then add the condiments of sour cream, queso, and guacamole to the four corners. Add chicken as desired. Other optional additions: pinto beans, chopped tomatoes, chopped jalapenos, tortilla chips. Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv http Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 13: Mediterranean #Bowls, Hybrid #Recipe #Meatless and with Steak. Build your own bowl and make it with meat or #vegetarian for dinner. This is a perfect #meal for a split table family or group of people because they can either add meat or skip the meat, and the vegetarians can still get some #protein from the meal. #cooking #dinner It's super yummy! It was a huge hit at my house this summer. Ingredients: 2.4 or so pounds flank steak 9 tsp minced garlic 3 tsp cumin 1 container plus 1/4 cup cherry or grape tomatoes cut in half 1 small white or yellow onion, diced (or red onion for more color) 2 lemons (juice of) plus 1 Tbsp. lemon juice 1 container of tzatziki yogurt dip 1/2 c. whole milk 1 red bell pepper chopped up 6 T olive oil plus 1/2 cup, divided 3 tsp dried oregano 1 cucumber diced 1/4 c chopped fresh jalapeno pepper 3/4 c. parsley, fresh, chopped 1 full package cooked quinoa 1 full package cooked wild rice 1 large log of fresh mozzarella cheese, presliced 1 container of plain hummus fresh herbs: basil, oregano, parsley 1/2 tsp Lawry's seasoned salt Instructions: 1. In a small bowl, add 6 Tbsp olive oil, minced garlic, dried oregano, ground cumin, salt and pepper. Stir. Marinate the steak in this marinade for around 2-3 hours in the fridge. Set meat out 15 minutes before grilling. 2. While meat is marinating, prepare the other parts of the dish. Combine lemon juice with tomatoes, cucumber, 3/4 c. chopped fresh parsley, and onion, stir well. Season as desired with salt and pepper. Add in the feta cheese and stir again. Let sit. 3. Cook wild rice and quinoa. keep warm 4. Marinate the mozzarella cheese. Prepare the marinade in a bowl. Mix the fresh chopped herbs parsley, basil, oregano (as much as desired) with 1/2 cup olive oil and Lawry's seasoned salt. Stir and let sit. 5. Grill steak over medium high heat to desired doneness, drizzle remaining marinade over steak while grilling. Let steak rest for five minutes. Slice. 6. Mix tzatziki dip with the milk. Whisk together to make a sauce. 7, Arrange the components of the bowls in a line on a counter and let everyone build their own customized bowls by adding the amounts they desire of each: the tomato cucumber salad, marinated mozzarella, sliced grilled steak, jalapenos, red pepper, hummus, sauce, wild rice and quinoa. Enjoy! Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv http Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 12: Meatless Tortellini with Tomatoes and Corn Entree. Make it a hybrid meal by adding meat on the side for those meat eaters, such as cooked smoked sausage or cooked chicken, this is an easy addition to make the meal work for vegetarians and meat lovers. This quick easy tasty meal can be eaten warm or cold as a cold pasta salad. It's a quick meal prep that doesn't require much prep work. It's great for a dinner where you don't have much time for preparing a meal. I love it this time of year when the corn on the cob is so good in Minnesota. It's time for dinner with corn on the cob from Minnesota! #minnesota #sweetcorn #vegetarian #meatless #easymeal #recipes #pasta Ingredients: 7 cups cooked cheese tortellini 2 ears of sweet corn, cooked and kernels sliced off (or small drained can of corn) 1 can diced tomatoes 1/4 cup olive oil 2 Tbsp. Italian seasoning (containing marjoram, oregano, rosemary, savory, thyme, basil, and sage) 1 1/2 tsp. garlic salt with parsley 1/2 cup chopped onion 1 Tbsp. red wine vinegar 1/4 cup grated Parmesan cheese Instructions: Cook tortellini and drain per package instructions. Combine diced tomatoes, olive oil, Italian seasoning, garlic salt, onion, and red wine vinegar together. Stir. Pour the mixture over the tortellini. Add cooked corn. Stir well. Sprinkled with Parmesan cheese. Eat warm or as a cold pasta salad. Variations: corn from ears of corn or canned sweet corn meat tortellini, if desired add meat on the side such as sausage, smoked sausage, or cooked chicken Enjoy that sweet corn! It's about at the end of the sweet corn season in Minnesota, so it's time to eat it! Take care, Julie Hoag, fiction author, cookbook author, blogger, and podcaster Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 11: From Flight Attendant to Cookie Artist: A Sweet Journey of Resilience. Watch the video version of our chat on my YouTube channel https://youtu.be/KBKzsMqKfS0 Discover how a furloughed flight attendant transformed adversity into opportunity by launching "Cookies on the Fly," a unique cookie business specializing in artistic and creative custom confections. After finding a simple recipe online, this self-taught baker developed her signature style, mastering royal icing techniques and creating spectacular edible art that consistently sells out at events. She became a cookie artist! #minnesota #minnesotacookier #cookier #minnesotabaking #minnesotabusiness #cookies #cookiebaking #foodart Working from her Minnesota home kitchen under a cottage food license, she fills custom orders plus, more recently, collaborates with independent authors to transform their book covers into delectable treats, creating interactive experiences at book fairs, including the Book Fair for Grownups hosted by Inbound Brewco at the Minnesota State Fair Grounds (hear her story of winning a Minnesota State Fair cookie decorating contest). Custom book cover cookies are the ultimate best book swag! Despite facing challenges with state shipping restrictions and scaling demands, her business soared after a Valentine's Day feature, proving that sometimes the sweetest success stories come from unexpected directions. From bachelorette parties to pet-themed cookies, each creation tells a story of creativity and passion. Her journey culminated in winning a novice cookie decorating competition at the state fair, establishing her presence in the local baking community. Ready to be inspired by this remarkable story of reinvention and resilience? Tune in to hear how a career pivot led to the perfect recipe for success! Check out her custom cookie decorating for your next party, use a local Minnesota catering business! Connect with Kristi and order cookies: https://www.cookiesonthefly.com/ Find her also on Instagram. Estimated Timeline: 00:00:02 - Creative Cookie Ideas for Book Fairs 00:04:02 - Challenges of Cookie Decorating 00:05:59 - Creating Custom Cookie Recipes 00:09:55 - Creating a Cookie Business Name 00:11:32 - Starting a Cookie Business During COVID 00:22:57 - Challenges of Shipping Cookies 00:26:04 - Valentine's Day Cookie Success Story 00:28:33 - Favorite Cookie Themes and Personalization 00:37:12 - Growing a Cookie Business 00:44:01 - Future Plans for Cookie Business 00:48:14 - Creative Cookie Classes for Special Events 00:51:09 - Challenges of Cookie Decorating for Events 01:00:26 - Authors and Creative Collaborations 01:03:14 - Importance of Personal Connections in Bookstores 01:06:27 - Custom Orders and Upcoming Markets Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 10: Hawaiian Bread Party Sliders, Hybrid Recipe Vegetarian and Ham, perfect for a multi diet party dish! Make as many meat containing sliders and as many meatless sliders as desired. This recipe is for 10 meatless and 50 meat sliders. These sliders are served hot! They are super good with a warm cheesy filling and a crispy buttery top. This is very simple recipe, but be sure to allow time to build all the sliders. This party recipe is a favorite and it's so yummy and satisfying! #easyrecipe #partyfood #vegetarian #meatless #food #mealprep #recipes Ingredients: 2 eight oz containers spinach artichoke parmesan dip (or any spinach dip) 60 Hawaiian buns, sliced 30 slices cheddar cheese, deli pre-sliced sandwich slices 50 slices thinly sliced ham sandwich meat 1/2 tsp garlic salt with parsley 6 Tbsp melted butter Directions: Cut each bun in half. Spread a thin layer of spinach dip on the inside of each of the top half of the buns. Tear each cheese slice in half, then fold it in half to make a square. Place the folded cheese slice on the spinach dip. For 50 meat sliders, fold the ham slice into a square to fit the bun, For the ten meatless sliders, simply skip the ham. Add the bottom bun and place the sliders in a foil lined 9x13 inch metal or glass baking dish. Fit all the sliders in the pan snugly, so they are touching each other. Add the garlic salt to the melted butter and stir. Brush it across the tops of the sliders. Cook at 400 degrees for 15 minutes until a dark golden color on the top bun but watch it and take it out before it gets too dark. Enjoy! Join my newsletter at the link below. Mentioned in the episode Books for Africa. Check them out online and help out today! https://www.booksforafrica.org Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 9: Mediterranean Feta Pasta Dish, Meatless and Meat-Containing. This is a fabulous split table recipe! This hybrid recipe is one that is very easily modifiable for split tables because the meat is added at the end and so it's easy to split the recipe into a meat portion and a meatless portion. This uses fresh ingredients and the only cooking done is to cook the pasta, so it's relatively quick aside from some chopping of veggies and tomatoes. This recipe is a super easy and quick meal prep for a dinner meal, or lunch, and it's also got a summer-y type of felll to it. Ingredients: 6 oz crumbled feta cheese (about 1 1/2 cups) 2 1/2 cups chopped fresh tomato (roma or larger tomatoes with seeds removed) 1 cup chopped English cucumber 1/2 cup chopped green onion (including the full green part, can add more to taste) 4 Tbsp olive oil 1 Tbsp lemon juice (juice from about 1 fresh lemon) 1/2 tsp dried basil 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper 1/8 tsp dried dill 1/4 tsp ground oregano 1/4 cup grated Parmesan cheese 1 pound pasta, any shape 1 pound smoked sausage sliced (or cooked chicken or turkey works too) for the meat portion of the recipe Instructions: Chop veggies and tomatoes. Whisk together olive oil, lemon juice, spices, and herbs. Pour liquid over the veggies and cheese, stir well. Add cooked pasta and stir. Serve. Super easy! One day ONLY book giveaway...including my book Cabin Crew! Get over 1,100 FREE books on Amazon in the Romance Book Blast, brought to you for one day only July 22, 2025 by the authors themselves, the authors decide to do this, NOT Amazon, but Amazon allows it. Please give the books you download for FREE a review! Thanks! Find all the books at: http://www.romancebooklovers.com/ and mine at https://www.romancebooklovers.com/youngnew My book Cabin Crew is YA Contemporary Romance and its in the category Young and New Adult. You can sign up for my newsletter for more updates and other free opportunities throughout the year at https://www.juliehoagwriter.com/ Enjoy! Perfect day to stock up on summer reading, and beyond! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 8: No Cook Noodle Crockpot Mac and Cheese Recipe, a vegetarian meal and/or a side dish recipe. This is a very easy and quick meal prep recipe where you can plop it all in the crockpot and let it cook itself! The noodles cook in the crockpot, but be sure to stir to coat them. It's a great way to make a hybrid dish too because you can top it with bacon bits or crumbles for those desiring meat and skip it for those who want a meatless dish. Set up this meal to cook and go do something fun or relaxing! Crockpot cooking frees you up to do other things. #macandcheese #macaroniandcheese #easyrecipe #crockpotrecipe #vegetarianrecipe #vegetariancooking Ingredients: 1-1 1/2 Tbsp coconut oil 1 pound uncooked elbow pasta noodles 2 1/2 c. skim milk 12 oz. evaporated milk 3 cups shredded cheddar and jack cheese 2 cups (or 1 1/2 if you desire less cheese, use 2 cups for the cheesiest) American cheese, cut up into pieces 1 tsp salt 1/2 tsp black pepper 1/4 tsp garlic powder 4 Tbsp butter Top with bacon crumbles for the meat lovers. Directions: Spread coconut oil all across the ceramic insert cooking vessel of the crockpot. Add uncooked pasta, evaporated milk, skim milk, cheeses, salt, pepper, and garlic powder to the crockpot. Stir well to ensure all noodles get wet and press them down as much as possible into the liquid. Dot with butter chunks. Cover and cook on low for 1 hour. Stir. Cook on low 1 hour. Serve! Heat up any leftovers in a pot on the stovetop or microwave it with a little milk added in. Very good leftover this way too. Enjoy this easy meal! Please let me know how it works out for you! Take care! Julie BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Get my YA Contemporary Romance Novel Cabin Crew for FREE on Kindle Unlimited, or in paperback. Peruse all the books! Link to Cabin Crew Book (affiliate link): https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 7: Grilled Romaine Salad, Let's Get Weird and Grill Lettuce! I promise it's good! It sounds odd to grill a head of lettuce, but it's actually really good and a fun twist on salad! Plus, a Fourth of July no bake salad recipe and grilled portabella mushroom recipe and ideas. #summergriling #fourthofjulyrecipes #fourthofjulyfood #summerrecipes #vegetarian #vegetarianrecipes #summerfood #outdoorcooking Find the recipes on my website: Grilled Romaine Salad https://www.juliehoagwriter.com/2020/07/02/grilled-salad-with-romaine-and-portabella-mushrooms/ Fourth of July no bake Red, White, and Blue Salad https://www.juliehoagwriter.com/2018/06/03/easy-no-bake-dessert-salad-for-the-4th-of-july/ BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Get my YA Contemporary Romance Novel Cabin Crew for FREE on Kindle Unlimited, or in paperback. Peruse all the books! Link to Cabin Crew Book (affiliate link): https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 6: Campfire Cooking Cinnamon Sugar Breadsticks. With the weather warming up, it's time to think about outdoor cooking, cooking while camping, and over backyard bonfires. This recipe is simple, fun, and interactive and will get everyone involved! Rather than roasting marshmallows, get some bread dough on your stick over the white coals! #campfirerecipes #recipes #outdoorcooking #bonfires #backyard #breadsticks #funrecipes #cookingoverfire #roastedbread Find the recipe on my website where you can also print off the recipe: https://www.juliehoagwriter.com/2018/09/04/campfire-cooking-cinnamon-breadsticks-recipe-camping-backyard-bonfires/ Get my YA Contemporary Romance Novel Cabin Crew for FREE on Amazon as a part of the mental health Indie Author Central Event May 13, 2025 to May 17, 2025. Peruse all the books! Link to Cabin Crew Book (affiliate link): https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Indie Author Central Event for FREE and reduced cost indie books, the mental health event is May 13, 2025-May 17, 2025 https://www.indieauthorscentral.com/ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 5: Italian Lime Broccoli Side Dish Quickie Recipe. This is the first in my quickie recipe series! The episodes will be quick AND the recipes will be quick! This is yummy! It's the best way to eat broccoli! This is a really super delish recipe and it's so fast and quick, it's a snap! Listen for easy meal prep! This is great for vegetarian cooking or a veggie side dish for any meal. #sidedish #broccoli #vegetarianrecipe #veggies #vegetablesidedish #mealprep #easyrecipe #meatless Italian Lime Broccoli Recipe: Ingredients: 1 lb. fresh broccoli in bite size florets 1 Tbsp lime juice 1 dry packet Italian dressing mix 1/4 cup olive oil Instructions 1. Mix olive oil and Italian dressing mix. 2. Pour it over the broccoli and stir it well. 3. Drizzle lime juice over and stir well. 4. Bake 15-20 minutes at 350 degrees, then about 5 minutes at 400 degrees until browned as desired. 5. EAT! Also mentioned in the episode: Yogurt Herb Bread: Ingredients: 2 cups plain non-fat Greek yogurt 3 cups self-rising flour 1 tsp. basil leaves 1/2 tsp ground oregano 1 tsp. dried chopped onions 1 tsp. dried rosemary leaves 1 tsp. garlic salt with parsley 1/2 tsp. black pepper 2 tsp olive oil 1/2 tsp. kosher salt Instructions: How to cook 1. Combine all herbs and spices and stir well. 2. Add flour and yogurt and about 4 tsp of the spice/herb mixture to a bowl. Knead together with your hands.... it seems like it won't form into a dough ball, but keep going, and it eventually will come together. 3. Form the dough into a 9-inch-long loaf and place it on a cookie sheet lined with parchment paper. 4. Cut a shallow slice down the center of the loaf. 5. Bake at 350 degrees 35-40 minutes. 6. Remove from the oven when it's golden brown, but don't cook it too long. 7. Brush it with the olive oil. 8. Sprinkle it with the kosher salt. 9. Let it cool and slice it. 10. Enjoy! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 4: Italian Sandwich Spread, Vegan and Vegetarian to Spice up Your Subs. Print the recipe from my website: https://www.juliehoagwriter.com/2018/05/02/italian-sandwich-spread-recipes-for-vegans-and-vegetarians/ Add this tasty spread to meatless sandwiches or meat sandwiches to add some yummy zip! Or use this spread on toasted sandwiches, sub sandwiches, crackers, or as a dip for veggies or chips. An easy way to change the flavor of your sandwich! Great for family meals and party food ideas! #sandwich #sandwiches #vegan #vegetarian #recipes #recipe #vegetarianrecipe #veganrecipe #mealprep #lunch #picnic BOOK GIVEAWAY! Cabin Crew, YA Contemporary Romance Novel, set in Minnesota! Written by the podcast host, Julie Hoag Win a free signed copy of my book by entering this giveaway. Signing up gives you a chance at winning a signed copy. US addresses only, void where prohibited: Sign up here (signup ends March 31): https://www.rafflecopter.com/rafl/display/009ceec410/? Get an ARC copy of Cabin Crew on BookSirens here: https://booksirens.com/book/GPWSKYG/B65LFT1 Click through to learn more about the book! Preorder your copy here: https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Enjoy! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 3; Veggie Avocado Egg Salad and Veggie Cilantro Lime Salad, and my new book! I'm thinking of spring and Easter, and salads! These two salads are super quick to make and super tasty! They are both vegetarian recipes, but not vegan. The Veggie Avocado Egg Salad has the added boost of protein, and with it having the eggs, it fits right in with Easter! This salad can be whipped up in minutes! I suggest making it close to when you intend to serve/eat it. Both salads are loaded with vegetables. On my website, you can easily find the recipes and the instructions and even print them if you'd like: Veggie Avocado Egg Salad https://www.juliehoagwriter.com/2017/02/09/veggie-avocado-egg-salad/ Veggie Cilantro Lime Salad https://www.juliehoagwriter.com/2016/10/10/easy-veggie-cilantro-lime-salad/ Would you like to help me launch my new fiction book? Want an ARC copy of my new YA Romance novel 'Cabin Crew'? It's a retelling of The Breakfast Club! Find out more and sign up to get a free ARC in this link: https://docs.google.com/forms/d/e/1FAIpQLSdWRAyT_28cqR0kQ57PUXjFm3L3l8zOtnX4v1KFIyd9q73b7g/viewform?usp=header The book has the following tropes: YA Contemporary Romance, Romantic Comedy, Drama, Forced Proximity, Enemies to Friends, Cinnamon Roll MMC with grit, empowerment of women. The book will also be on BookSirens as an ARC Starting in early March. It will release on March 14, 2-25 and also be in Kindle Unlimited. #salads #vegetarian #recipes #mealprep Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 2: Tator Tot Hotdish for Vegetarians AND Meat Eaters One Recipe One Dish. As a vegetarian, have you ever looked at a dish and wish you could have some too? Well that was me with Tator Tot hotdish for years, so I finagled a meatless Tator Tot Hotdish so I could have a vegetarian tator tot hot dish alongside my family have meat tator tot hotdish. Tator tot hotdish is popular in Minnesota, and is a class Midwest dinner casserole dish. I've never tasted it, UNTIL I made a vegetarian version. This is one recipe for one dish to create a meatless hotdish portion and a meat portion. Midwest cooking! Casserole Recipes! Let's go! #vegetariantatortothotdish #minnesota #minnesotacooking #midwestcooking #hotdish #casserole #vegetarian #vegetarianrecipe #familymeals #familycooking #juliehoag Recipe adapted from "The Great Minnesota Hot Dish" cookbook by Theresa Millang (affiliate link, podcast may receive a commission on purchases, this supports the podcast, thank you!) https://amzn.to/3PJoM6I Make this dish work for vegetarians and meat-eaters: Ingredients:1 lb ground beef, lightly seasoned with salt and pepper 1/2 cup chopped onions (cooked is better) 1 (10 3/4 ounce) can of cream of celery (or cream of potato) 1 cup creamed corn (or beans or peas) 1 small can of peas and carrots, drained 1 (10 3/4 ounce) cream of mushroom soup Frozen tator tots 1 can chickpeas (drained) 1/2 cup fried onions Instructions: Spread raw ground beef in 3/4 of a greased 9x13 glass baking dish. Sprinkle with salt and pepper. Spread chickpeas across remaining 1/4 of pan where the ground beef is not. Sprinkle evenly with cooked diced onions. Top with cream of celery soup, spread it across with a spoon. Top with can of creamed corn, spread it across the whole pan evenly. Spread the can of drained peas and carrots evenly across the top. Sprinkle evenly with fried onions. Lay a confluent layer of frozen tator tots across the entire pan. Spread cream of mushroom across the entire top of the dish. Bake at 350 degrees for 55 to 60 minutes. Carefully scoop out meatless portions, avoiding scooping up any meat. Top each serving with ketchup to garnish as desired. Enjoy! BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Julie Hoag - YouTube Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 3, Episode 1: Cream Cheese Quiches, Jalapeno and Onion & Chives. These little quiches are so good! With a pie crust cradling them, these savory creamy quiches are super tasty and so delicious! #vegetarian #eggs #cooking #cookbook #recipes #meatless #breakfast #brunch These are easy to make quiches. This recipe originated for my cookbook American Midwest Quiches, but I modified it to make one jalapeno quiche and one onion and chives quiche. I did this so there was a spicier version and a less spicier version. It can easily be modified to all spicy or all non spicy. Ingredients: 7.5 ounces jalapeno flavored cream cheese, softened 7.5 ounces onion and chives flavored cream cheese, softened 8 eggs, divided 2/3 c. skim milk, divided 1/2 c. white onions, diced 1/2 c. red onions, diced, 1/3 c. green chilis 1/3 c. canned jalaplenos 1/2 c. shredded cheddar cheese, divided 1/2 tsp garlic salt, divided 2 pre-prepared pie crusts 1 tbsp olive oil OPTIONAL: 1/2 c. bacon bits OPTIONAL: 2 c. salsa Instructions: Beat together 4 eggs, 1/2 c. milk, and 1/4 teaspoon garlic salt separately in two separate bowls. Add the softened cream cheese (set out at room temperature until softened) to the egg and milk mixtures, one jalapeno cream cheese to one bowl and one onion and chives cream cheese to the other. Mix with a hand mixer until fully blended smooth. Saute both types of onions in olive oil until softened. Press pie crusts into 2 pie pans (be sure to set them out at room temperature first to soften them). Spread jalapenos across one pan, green chili across the other. Spread 1/2 the onions to each pie crust, sprinkling them across evenly. Sprinkle 1/2 c. shredded cheddar cheese evenly across both crusts. Pour the jalapeno cream cheese, egg, & milk mixture across the jalapeno quiche and the onion and chives cream cheese, egg, & milk mixture over the green chilis quiche. If you wish to make them with meat, add bacon bits to desired quiches (alternatively top with bacon bits after cooking). Bake at 350 degrees for one hour. Quiche is done when a knife inserted in the middle comes out clean. Allow quiches to cool for about 10 minutes. Serve. Top with salsa as desired. BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 21: Holiday recipes! Perfect for #Brunch! What is it? It's a Hawaiian Bread Spinach Quiche Hybrid Recipe. This recipe is great for any time of year, but also perfect for the holidays with the Hawaiian bread and the ham. This is a hybrid recipe, that I coin as such, because it works for a split table of vegetarians and meat eaters. This recipe is a convenient recipe for a split table where it is easy to create a pan of half meat, and half meatless (or three fourths as desired). Very easily you have both meat containing and vegetarian portions. You can customize it depending on how much you want for meat portions and how many for meatless portions. The point is you are getting to feed two diets with one recipe! No short order cook status for you! #vegetarian #vegetarians #hybridrecipe #splittable #recipes #cooking #familycooking #cookingforafamily #familymeal #familymeals #juliehoag #holidayrecipes Seasoned Oyster Crackers Snack: 1 tsp dried dill weed 1 tsp garlic powder 1 envelope Hidden Valley Rank dressing mix 1 cup olive oil 12 oz oyster crackers Mix seasonings together. Pour over crackers. Let sit for 24 hours, stirring several times to coat and mix. If it's still oily, try adding broken up soda crackers and pretzels (this is also a great switch up to add!) This recipe in in my quiche cookbook and on my website at https://www.juliehoagwriter.com/2022/05/01/hawaiian-bread-spinach-quiche/ where you can easily print it for your convenience. It's really a tasty quiche and is also a very juicy/moist a leftover as well. Try it with smoked ham for a slightly different flavor. Ham, spinach, and Hawaiian bread all make me think of the holidays, so that's why I wanted to publish this recipe here now, but it's really delish for any time of the year! Happy holidays! Merry Christmas! Extra recipe: The Heart-filled Grinch Punch, A Christmas Mocktail https://www.juliehoagwriter.com/2018/12/17/heart-filled-grinch-punch-christmas-mocktail/ #mocktail #holidaymocktail BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! Cook with eggs! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb Split Table Recipes Cookbook One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 20: Easy No Bake Appetizers for the holidays. You're busy baking, shopping, cleaning, wrapping, planning so take the easier route for appetizers and choose no bake apps! #appetizers #vegetarian #recipes #holidayrecipes #vegetarian This is a very simple easy recipe for little seasoned oyster snack crackers. 1 tsp dill weed 1 tsp garlic powder 1 envelope original Ranch dressing packet 1 c. olive oil 12 oz oyster crackers Mix dill weed, garlic powder, Ranch dressing packet, and oil together. Then pour over crackers. Sitr. Let soak overnight for best flavor, then enjoy! Pickle Wraps: get the easy recipe here https://www.juliehoagwriter.com/2016/10/14/last-minute-pickle-wrap-appetizer/ Spicy Black Bean Avocado Roll ups: Spicy Black Bean Avocado Dip I love this recipe because it is versatile as it can be used in two ways: in Spicy Black Bean Avocado Roll-ups or as a Spicy Black Bean Avocado Dip. This Roll-up appetizer is easy and tasty! Get the recipe: https://www.juliehoagwriter.com/2016/12/07/spicy-black-bean-avocado-roll-ups-and-dip/ 5 Simple Ways to Serve Appetizers with Spinach Dip https://www.juliehoagwriter.com/2017/11/21/5-simple-ways-serve-appetizers-spinach-dip/ BOOKS! New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. The for the support! https://amzn.to/4gioVK8 Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 19: Small Batch Easy Fast Savory Baked Beans, Half Meatless, Half Bacon, plus Vegetarian stuffing. Easy side dishes are important because it's often the case that the entree takes more time and effort. This is especially true for the Thanksgiving meal so easy side dishes are a wonderful thing! These recipes work for either a vegetarian or a meat eater as side dishes. Small Batch Easy Fast Savory Baked Beans, Half Meatless, Half Meat Ingredients 1 lb 12 oz. vegetarian Baked Beans 1/4 c. ketchup 1/2 c. wet yellow mustard 1 Tbsp. packed brown sugar 4-6 slices of thick sliced bacon Instructions Cook bacon in the oven at 400 degrees for 20-25 minutes. Stir together beans, ketchup, mustard, and brown sugar. Heat bean mixture on the stove top for about 20 minutes until it's simmering and popping (but don't let it burn on the bottom, so stir occasionally and watch). Remove the portions of beans you'd like to have be meatless. Add bacon to the portion you want to have meat by crumbling the bacon over the beans. Serve hot. Recipe for Vegetarian Stuffing with tofu and cheese: https://www.juliehoagwriter.com/2017/12/15/delicious-vegetarian-cheese-tofu-stuffing/ Rich Decadent Butternut Apple Squash Bars https://www.juliehoagwriter.com/2017/10/24/rich-decadent-butternut-squash-apple-bars/ Thanksgiving Sweet Potatoes https://www.buzzsprout.com/2064160/episodes/11726590-thanksgiving-sweet-potatoes-and-maple-cinnamon-pumpkin-bread #minnesota #familycooking #vegetarian #veggies #vegetablesidedish #recipe #recipes #cooking #stuffing #thanksgiving #thanksgivingmeal #thanksgivingrecipes #midwest #minnesota Check out my new little how to cook for a split table ebook: How to Cook for a Split Table of Vegetarians and Meat Eaters https://amzn.to/3Zo14mn Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Happy Thanksgiving! Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 18: Roasted Roots Vegetable Side Dish with a Surprising Ingredient. Join Julie Hoag in this episode of Vegetarians & Meat Lovers: Split Table Recipes as she unveils a delightful roasted roots recipe that's perfect for autumn. This versatile side dish caters to both vegetarians and meat lovers, featuring an unexpected ingredient that transforms its flavor profile entirely. Radishes, often overlooked in cooking, take center stage alongside potatoes and rainbow baby carrots, creating a colorful and delicious dish. Julie shares her tips for achieving the perfect roast, including her preferred spice blend of rosemary, garlic salt with parsley, basil, and black pepper, all mixed with olive oil for a savory touch. Discover why baby carrots are her go-to choice for uniform cooking and how to adapt the recipe to suit your taste. As always, Julie sprinkles in a bit of her personal life, sharing updates on her family's activities and upcoming Thanksgiving preparations. Tune in for a heartwarming episode filled with culinary inspiration and a sneak peek at her upcoming baked beans recipe, perfect for split tables. 🗣️ Quotes from Julie Hoag "I'm a sneaky mom here. I'm getting radishes into my kids." "It's a surprising ingredient, one I would have never, ever thought of doing." "I don't want to be a short order cook." Recipe and how to instructions for cooking this veggie side dish: Ingredients: 17 fresh raw radishes (12 oz.), washed and trimmed (cut larger ones in half) 12 oz. fresh raw rainbow baby carrots 1.5 lbs raw little potatoes (Little Trios in 3 colors) 1 Tbsp dried Rosemary Leaves 1 tsp. garlic salt with parsley 1 tsp. dried basil leaves 1/2 tsp. black pepper 3 Tbsp olive oil Instructions for cooking this recipe: Spray a cookie sheet with cooking spray. Combine herbs and spices with oil. Stir. Pour oil/spice/herb mixture over veggies in a large bowl. Stir. Spread veggies across the cookie sheet in a single layer. Roast vegetables at 425 degrees for 40 minutes or so (depending on desire doneness). Serve it up! I hope you enjoy my cooking podcast and find great ideas for family meal planning, easy #vegetable dishes, cooking for families, and holiday autumn cooking using root vegetables. Follow my podcast for more cooking tips, healthy eating, cooking with kids, and sneaky healthy meals that you can make work for a split table of eaters. #minnesota #familycooking #vegetarian #veggies #vegetablesidedish #recipe #recipes #cooking Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Other: Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv https://www.youtube.com/@juliehoag2233 Summary made with the assistance of Headliner ai Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 17: Cheeseburger and Chickpea Casseroles: A Hybrid Recipe Two Dish Meal For Vegetarians and Meat Eaters. This delicious savory meal is perfect for something hearty when you are looking to feed both vegetarians and meat-eaters. This meal prep feeds two diets! I love this dish, especially for fall, because it's integral with a cozy feel good warm comfort foods vibe. You can get protein whether you are a vegetarian or someone who eat meat with this combo dish recipe. Family recipes: make two dishes from one recipe! This particular version of the family meal recipe creates 2/3 of the meal as containing meat, and 1/3 meatless. Modify this to fit your needs. #hybridrecipe #vegetarian #mealprep #recipes #cooking #familymeals #casserole Ingredients:20-24 slices of whole wheat bread (I like 100% whole wheat bread) (divided, number varies with bread slice size and pan size) 4 1/2 c. shredded mild cheddar cheese (divided) 1 1/2 c. chopped onion 1 c. chopped celery 1 1/2 c. ketchup 1/2 cu. mustard 1 tbsp olive oil 4 1/2 c. skim milk (divided into 3 cups and 1 1/4 c.) 1 tsp. dry mustard 1 tsp. salt 1/2 tsp. black pepper 6 eggs (divided into 4 and 2) 2 sticks of butter 10 oz. chickpeas in sauce (any flavor) Ketchup and mustard to drizzle on top as desired. Instructions:1. Brown ground beef. Set aside. 2. Cook onion and celery in olive oil until tender. 3. Combine cooked veggies with ketchup, wet mustard, dry mustard, salt, pepper to make a sauce. Stir well. Set aside. 3. Grease pans with cooking spray: 4. Toast and butter all slices of bread. 5. Line pans (13x10 for meat portion, 11.5 x2--a 2 Qt. pan) with buttered toast, cut slices in half as needed to cover the full pan. 6. Spread a spoonful of ketchup/mustard sauce on each slice of bread. 7. Spread half the ground beef across the slices in the designated meat pan, and half the chickpea in sauce over slices in the vegetarian designated pan. 8. Sprinkle some cheese evenly over both pans, reserving half for the next sprinkling. 9. Re-layer each pan with slices of buttered toast. 10. Spread a spoonful of the ketchup and mustard across each slice of toast. 11. Spread remaining ground beef to meat pan and remaining chickpeas in sauce to the meatless pan. 12. Sprinkle both pans evenly with shredded cheese. 13. In separate bowls, prepare the eggs and milk mixtures. For the larger meat pan, add four eggs to 3 c. of skim milk and whisk to scramble. For the meatless pan, in a separate bowl, combine 2 eggs and 1 1 /4 c. skim milk and whisk. 14. Pour the appropriate egg mixtures over the correct pans, ensuring you pour evenly and cover the bread in all spots to wet it. 15. How to cook: 350 degrees for 40 minutes. 16. Serve with a garnish of ketchup and/or mustard drizzle, as desired. Get my Minnesota cookbooks! American Midwest Cooking Quiches cookbook (affiliate links) https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Self help book: 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv YouTube: https://www.youtube.com/@juliehoag2233 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 16: English Muffin Bread Quiche Recipe and Cookbook Promo! Get my cookbook American Midwest Cooking: Quiches for FREE until Friday October 4, 2024! Scroll down for the link to the book on Amazon. Make a yummy breakfast, brunch, or lunch meal with this simple, yet tasty quiche. Add ham to half if you'd like to make a hybrid vegetarians and meat-lover dish so accommodate both diets with one dish! Use a loaf of English Muffin bread and turn it into a tasty meal! Cooking for multiple diets can be easy! #breakfast #brunch #brunchrecipe #cookingwitheggs #cooking #recipes English Muffin Bread Quiche Ingredients: 8 slices English Muffin Bread 1 tsp coconut oil 8 eggs 2 cups skim milk 2 tablespoons fresh parsley, chopped 1 tsp dry mustard 1 tsp salt 1/4 cup green onions, chipped 2 cups zucchini diced 8 ounces sliced mushrooms 2 cups shredded Colby and Monterey Jack cheese 1 cup fresh tomato, diced Add diced ham to half of the dish if a hybrid dish is desired. Instructions: 1. Grease a 9x13 inch pan with coconut oil. 2. Break up the bread into pieces and line pan evenly with them. 3. Using a hand blender, blend together eggs, milk, parsley, mustard, and salt. 4. Stir zucchini, tomato, onion, and mushrooms into egg mixture. 5. Pour egg/veggie mixture evenly over the bread pieces. 6. Stir, turning over veggies and bread gently. 7. Flatten with the back of a large spoon. 8. Sprinkle evenly with shredded cheese. 9. Bake at 375 degrees for 67-70 minutes. Cool. Cut. Serve. (Quiche is done when a knife is inserted in the center and comes out clean, it can be moist). Cookbooks: Egg recipes! Get my Minnesota cookbook! Recipe from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Thanks for listening! Happy fall! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 15: Fast Tasty Quiches for One to Two People. Back-to-school means quick meals are needed! Working from home and with the kids back at school, lunch for me becomes a leftover or something quick just for me. These recipes are easy and quick to make (one has a longer quick time, but still a quick prep), but when we are busy with sports and other activities in the evenings, quick meals become a necessity. Try mug meals! Plus, enjoy the quiche air fryer recipes in this episode! Basic Mini Microwave Mug Quiche for One: Recipe ingredients: 2 eggs 2 T milk cooking spray salt and pepper Potential additives: leftover cooked veggies, cheeses, leftover cooked meats, sandwich meat, breadcrumbs, salsa, beans, hot sauce, pickled veggies, fresh or dried herbs, spices, sour cream, yogurt...etc. Spray mug with cooking spray, crack two eggs into mug, add 2 tablespoons milk, beat eggs and milk to scramble, add stir in additives. Cook in the microwave about 2-3 minutes, scoop out with a fork and enjoy alone or on bread as a sandwich. You can also find all the recipes mentioned in this episode in my cookbook American Midwest Cooking: Quiches. It is a small paperback cookbook of about twenty recipes. You can also access it on Kindle Unlimited. American Midwest Cooking Quiches cookbook by Julie Hoag, Minnesota cookbook author and fiction/nonfiction writer. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 #easybreakfast #easyrecipes #breakfast #cookingpodcast #cookingforone #simpleprepmeals #cooking #quiche Perfect help for Mother's Day if you are grieving. I share my own ideas that have helped me in my own grief. 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss https://amzn.to/4breAtw Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 14: 12 No Bake Topping Recipes for Rice Cakes for Yummier, More Satisfying Lower Calorie Snacking!! Tips for easy food ideas, easy breakfast, no bake lunch recipes, simple meal prep ideas, and meatless vegetarian snacking and light meal options. These are pretty kid friendly recipes and ideas too! Find ten of the recipes mentioned in this podcast episode, including ingredients and the simple how to instructional educational details in the blog post: https://www.juliehoagwriter.com/2019/05/13/ten-healthy-recipes-for-rice-cake-toppings/ Check out all the easy simple ways to jazz up your rice cakes! Great for snacking and taking in lower calories while still getting those snacks during the calorie rich holiday season. A healthier alternative to crackers, bread, and chips...use a rice cake and add the good stuff on top! More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 #lowcalsnacking #snacks #snackideas #ricecakes #easybreakfast #easyrecipes #lowercalorie #breakfast Click through for More Healthy Low-Carb Recipes: Low Carb Quiche with a Mushroom Whole Wheat Crust Quick Cheesy Mexican Air Fryer Egg Recipe Easy Air Fryer French Fries with four ingredients Marinated Portabella burgers..a vegetarian entree Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 13: Easy cooking! Easy Breakfast! Easy Self Serve Breakfast Bar Ideas for Oatmeal and Flavored Cream Cheese with Bagels or Rice Cakes. These are great simple breakfast, brunch, or lunch ideas for when having houseguests, for your family at home, or while camping. They are simple meal prep ideas that are highly customizable and work great for both eaters who like a wide variety of foods and for picky eaters. It's a very family friendly recipe approach for family cooking as well. It's kid friendly recipes! #campingrecipes Make it vegetarian or with meat easily with the customizable breakfast bar! For the instructional how to directions and recipes components, please visit my website to easily print them: Find the oatmeal recipe idea at my website, where you can easily print recipes https://www.juliehoagwriter.com/2020/05/24/breakfast-oatmeal-bar-self-serve-toppings/ Find all my rice cake toppings ideas here: https://www.juliehoagwriter.com/2019/05/13/ten-healthy-recipes-for-rice-cake-toppings/ For the breakfast bagel bar, get the printable recipe here: https://www.juliehoagwriter.com/recipe/flavored-cream-cheese-bagel-breakfast-bar/ #mealprep #breakfast #breakfastideas #vegetarian #brunchideas #mealideas #simplemeals #cooking #recipes #oatmeal #bagels #familyfriendlyfood #juliehoagpodcaster More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 Now available to read on Kindle Unlimited. https://amzn.to/4breAtw Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 12: S'mores Party Dip, Healthy Black Bean Crispbread Nachos, and Mom's Dill Dip. #foodie #recipe #dips #foodpodcast #juliehoagpodcaster #partyfood Happy Fourth of July America! These are great recipes to serve on July 4 or for party recipes. Dips and healthy nachos are fabulous party food ideas! Fourth of July Recipes, easy party recipes: S'mores Party Dip1 c marshmallow creme 1/2 c cocoa hazelnut spread 1 can sweetened condensed milk 2 tsp canola oil Food prep: Mix all ingredients, stir, microwave 30 seconds, stir, repeat until well combined. Serve warm with dippers such as pretzels, wafers, berries, graham crackers. Healthy Hybrid Crispbread Vegetarian and Chicken Black Bean Nachos1 t-Tbsp coconut oil (optional) 12 slices multi-grain crispbreads 1 c black beans, drained & rinsed 1 Tbsp olive oil 2 c shaved Brussels Sprouts 1 c shredded cheddar cheese 1/2 c finely shredded Asiago cheese 1 (10 0z.) can diced tomatoes and green chilies, drained and blotted with paper towel to remove moisture 1 c turkey sandwich meat or cooked chicken (optional) 1 c salsa, 1 c sour cream & 1/2 c jalapenos for topping Cooking Instructions: Oven to 275. Grease cookie sheet with coconut oil. Lay crispbread on cookie sheet. Drizzle oil over shaved Brussel Sprouts, stir to coat. Top crispbread evenly with black bean, shredded cheeses, coated Brussel Sprouts, and blotted tomatoes with green chilies. Sprinkle meat as desired across tops. Bae for 25 minutes at 275. Broil for 4-6 minutes, watch to ensure it doesn't burn. Remove from oven and top with toppings. Serve. Mom's Dill Dip1 package softened cream cheese, 8 oz. 1/2 Tbsp dry onions 1/2 Tbsp dried dill weed 1/2 c sour cream 1/2 Tbsp parsley flakes 1/2 Tbsp seasoned salt How to Instructions: Beat together, add milk to thin if desire. Let sit in the fridge. Serve chilled with veggies, tomatoes, cooked slices of sweet potato or white potato, pretzels, crackers, or bagel chips. Fun tip to spruce up wraps: spread dill dip or Mexican Chia Seed Hummus Dip across tortilla before loading up your wrap. Fourth of July No Bake Dessert Jello Salad: https://www.juliehoagwriter.com/2018/06/03/easy-no-bake-dessert-salad-for-the-4th-of-july/ Mexican Chia Seed Hummus Dip: https://www.buzzsprout.com/2064160/14619242 More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 Now available to read on Kindle Unlimited. https://amzn.to/4breAtw Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 11: Hybrid Pasty Hotdish and Easy Recipe Veggie Pot Pie. Hello! My name is Julie Hoag. I'm an author, cookbook author, food blogger, family life blogger, and narrator. I have a hybrid split table family as far as diets go being that I'm a vegetarian, and main cook for the family, while my husband and three sons eat meat. So I cook in a unique way that I call hybrid where I'm making meals and recipes work for both diets. These two recipes are pie type recipes for dinner or supper, whichever term you use. The pasty hotdish recipe came from my grandma who was born in Finland and is a modified version of the traditional handheld pasties. And the other recipe is an easy pot pie recipe I made on the fly so I could enjoy a meatless pot pie while my family all had frozen already prepared pot pies for a meal. Necessity is the mother of invention, right? Here are the recipes for your easy reference. One was taken from my cookbook, One Dish Two Diets, which is available on Amazon (scroll to the links below). Easy Cooking Guide: Easy Veggie Pot Pie Ingredients: 1 pie crust 2 baked potatoes, cooked with skin cut off (I microwaved them to cook them) 1/2 c. baby carrots cooked (I cooked them in the microwave) 10 oz. bag of mixed frozen vegetables, cooked (I used frozen and cooked them in microwave) 1 can cream of mushroom soup 1/4 c. skim milk 1/8 tsp. black pepper 1/4 tsp dried sage leaves How to Instructions: Cook veggies in microwave. Mix milk, pepper, soup, and sage leaves, stir well. Stir together all ingredients. Scoop into a pie pan. Lay the pie crust on top. Score. Cook for about 30-40 minutes until gravy is bubbly and crust is golden. Hybrid Pasty Hotdish Ingredients: 2 cups chopped rutabaga 1 c. sliced carrots 3/4 c. diced onion 2 1/2 c. diced potato (peeled) 2 tsp. coconut oil 1/2 c. vegetable broth 1/4 tsp. black pepper 1/4 tsp. rubbed sage 2 premade pie crusts 1 can of cream of mushroom soup 1 c. skim milk 2 c. browned ground beef 1 c. ketchup, for topping when serving Instructions: Preheat oven to 400 degrees. Peel and cut up vegetables. Whisk the broth, sage, & black pepper together. Pour broth mixture over veggies, stir to coat. Brown ground beef. Grease 2 pie pans with coconut oil. Use a slotted spoon to scoop veggies into pie pans, making the meatless one heavier on the veggies. Drizzle 2-3 T. over veggies in pie pans. Add ground beef to one. Whisk milk and soup together. Pour 1 c. soup mixture over each dish. Lay pie crust over the tops. Score. Bake at 400 degrees for 25 minutes on middle or low rack, then reduce heat to 350 degrees and cook for another 35-40 minutes. Cover edges with foil if needed to keep them from getting too brown. Cut and serve with ketchup drizzled over the top. Get host Julie Hoag's books: American Midwest Cooking Quiches cookbook. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 10: A Culinary Blend - Crafting Everyday Eats with Jessica Hollows In this episode, we're whisking you away into the delicious world of everyday eats with the incredibly talented Jesseca Hallows of One Sweet Appetite. As a self-taught home chef and author, Jesseca has mastered the art of simplicity in the kitchen, crafting go-to recipes that are both fast and fabulous. Join us as we chat with Jesseca about her journey, her passion for creating easy recipes with pantry staples, and how she's turned her culinary challenges into a thriving blog and cookbook series. Whether you're a busy parent or just someone who loves a good meal without the fuss, Jessica's approach to food is all about making life tastier and easier. We dive into the versatility of sheet pan meals, the charm of cupcakes, and the surprising joy of tinfoil dinners. Plus, Jesseca shares her top tips for meal planning on a budget, prepping ingredients for the week, and making the most of your freezer for those hectic days. But it's not all about the human palate! Jessica and Julie share a heartwarming discussion on homemade dog treats, proving that our furry friends deserve a seat at the table too. Get the recipe: https://www.juliehoagwriter.com/2020/08/05/homemade-dog-treats-with-rolled-oats-dogs-will-love/ And skip the cheese if desired, the recipe works great without any cheese as well. Mix it up and use different fruit/veggie flavors too! I just made this today using apple, pumpkin, turkey, and sweet potato baby food and my dogs gobble it up! For more of Jessica's culinary creations and practical advice: Visit her blog: One Sweet Appetite https://onesweetappetite.com/ Check out her cookbooks (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): Foiled!: Easy Tasty Tin Foil Meals https://amzn.to/3xBP70U The Deliciously Easy Cupcake Cookbook https://amzn.to/3VYAFKt Simple Recipes, Good Food: https://amzn.to/4aTBad3 Cast Iron Kitchen https://amzn.to/3U08oAr Connect with Jessica: Instagram: @onesweetappetite https://www.instagram.com/1sweetappetite/ Facebook: One Sweet Appetite Pinterest: One Sweet Appetite Get host Julie Hoag's books: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Perfect for Mother's Day if you are grieving. 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 https://amzn.to/4breAtw https://books2read.com/u/mZQ2PE Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 9: Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation #chickenkeeper and the creative force behind Fresh #Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors. Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious. Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry. But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. She offers a sneak peek into her upcoming #cookbook endeavors, promising more egg-centric delights on the horizon. Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of #countryliving Watch our chat on YouTube https://youtu.be/afee59FJwZo Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I For more about Lisa: Facebook Instagram Blog 🐔 Chapters (02:35) Lisa's Finnish heritage and family's chicken farming history (07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens (12:50) The colorful world of eggshells and what influences yolk color (19:25) Lisa's cookbook creation process and the joy of recipe testing (26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet (34:15) Discussing the need for roosters and the contents of chicken feed (41:50) Starting your own backyard flock and the winter habits of chickens (49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm" (57:4) The debate over eating raw eggs (01:05:20) The longevity of chickens, ducks, and geese as part of the family (01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity More about the podcast host: Julie Hoag, my cookbooks American Midwest #Cooking Quiches cookbook https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 8: Easy Scrumptious Apps for Easter Baked Brie and Hashbrown Cups, Plus Mexican Hummus Dip. Happy spring! Happy Easter! It's finally getting warm woohoo! I have three recipes to share. Baked Brie Ingredients: Brie cheese 1/3 c. fig jam 1/3 cup dried cranberries infused with blueberry (Craisins brand) 1/4 cup candied pecans (I love the mix by Sahale snacks from Walmart Maple Pecans Glazed mix with walnuts, apples, cherries, pecans, and cinnamon) 2 sprigs of fresh rosemary leaves Remove rind off the top of brie. Bake at 400 degrees for about 20 minutes. Add toppings and serve with crackers, bread, or pretzels. Hasbrown cups appetizer: https://www.juliehoagwriter.com/2017/02/02/cheddar-hash-brown-potato-jalapeno-bites-appetizer/ Chia Seed Mexican Hummus Dip 1/2 cup sour cream 3/4 cup medium salsa 10 oz. plain hummus 1 tsp. sweetened lime juice (or unsweetened) 4 oz. cream cheese, softened 1 Tbsp. chia seeds 1 Tbsp. taco seasonings Blend with a hand mixer for about a minute until smooth. Refrigerate for an hour or two, serve chilled with tortilla chips (extra yummy with the lime-flavored chips), small tomatoes of various colors), veggies, crackers, pretzels, pita chips, etc. Want ideas for a fun Easter Scavenger hunt filled with riddles to solve? Get my templates here: https://www.juliehoagwriter.com/2023/03/11/easter-scavenger-hunts-for-kids-printables/ Easter basket ideas for boys: https://www.juliehoagwriter.com/2017/04/11/easter-gift-ideas-teen-tween-boys/ Easter Jello yogurt eggs recipe, a favorite at my house! https://www.juliehoagwriter.com/2017/04/10/yogurt-jello-easter-eggs/ More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 https://amzn.to/4breAtw https://books2read.com/u/mZQ2PE Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 7: Easy Ice Cream Desserts for Valentine's Day. Get recipes for easy sweets on Valentine's Day! These are prepare ahead recipes you can have all ready to go in your freezer to celebrate with on the the day of celebrating love! Celebrating Valentine's Day often come with food, holiday, and easy desserts. No bake treats are the best and can help us focus more on our loved ones, romance, and enjoying the day even more. This is an instructional, how to, and educational episode for making treats that are easy enough for even kids to make. Easy DIY Ice Cream Sandwiches for Valentine's Day, get the recipe and print it on my website: https://www.juliehoagwriter.com/2017/01/18/diy-valentines-ice-cream-sandwiches/#recipe Strawberry Shortcake Ice Cream recipe on my site... where you can also print the recipe: https://www.juliehoagwriter.com/2019/02/10/strawberry-shortcake-ice-cream-cake/#recipe Link to video of making the Strawberry Shortcake Ice Cream Cake on YouTube: https://youtu.be/_OCYcmLKW3k?si=ZrFFqgKKZRmosZv4 More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 https://amzn.to/4breAtw https://books2read.com/u/mZQ2PE Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 6: The Sensual Side of the Kitchen with Amy Reiley In this sizzling episode, we're stirring the pot with Amy Reiley, an acclaimed author and connoisseur of aphrodisiac foods. Amy's expertise isn't just confined to the written word; she's a dynamic speaker, cookbook author, consultant, and even a wine competition judge. With a Master of Arts in gastronomy from the prestigious Le Cordon Bleu, Amy has been tantalizing taste buds and enriching romantic lives through her work since 2004. Amy's tantalizing titles include "Fork Me, Spoon Me: the Sensual Cookbook" and "Romancing the Stove," which offer more than just recipes—they're a gateway to intimacy and connection. Her insightful contributions to the world of food and wine have graced the pages of renowned publications and captivated audiences on national television. (Cookbook affiliate link: Podcast may receive a commission on purchases. Thank you for the support! Fork Me, Spoon Me https://amzn.to/3tV2Leb Romancing the Stove: https://amzn.to/3Ua5P0o Eat Cake Naked: Aphrodisiac Desserts to Heat Up Your Love Life https://amzn.to/47Kzn84 But Amy's passion extends beyond the plate. As a sustainability coordinator, she champions food recovery efforts, ensuring that surplus from film and television studios feeds those in need instead of going to waste. Discover how you can spice up your culinary life and find her top ten foods for men's and women's sexual health at http://eatsomethingsexy.com/ In this heartwarming and steamy conversation, Amy shares her journey from battling health issues to becoming a leading voice in aphrodisiac foods. She dishes out tips for a romantic Valentine's Day at home, the importance of considering your partner's tastes, and how cooking together can kindle the flames of passion. Plus, she offers a wealth of resources, from seductive recipes to romantic getaway guides, all available on her website. Whether you're looking to enhance your intimacy or simply want to explore the delicious intersection of food and romance, Amy's insights are a feast for the senses. So, grab a glass of wine, settle in with your special someone, and let Amy guide you through the sensual side of the kitchen. Explore Amy's books, find her on Pinterest as ForkMeSpoonMe https://www.pinterest.com/ForkMeSpoonMe/, and dive into her delicious world at eatsomethingsexy.com. And remember, the art of romance is not just for Valentine's Day—it's a recipe for a fulfilling life, best savored every day. Show notes created by https://headliner.app --- 📋 Episode Chapters (00:00) Amy Riley is best known as an author on aphrodisiac food (03:38) Amy Riley is an aphrodisiac foods expert and cookbook author (08:36) What are some top choices that people should pick to help them have better sexual health (11:18) The better sex bundle for men teaches you about ten foods that improve sexual health (13:54) With Valentine's Day coming up, what are some ideas for a better date (24:18) You have to think about your partner's likes and dislikes (27:19) Amy Riley is the leading authority on aphrodisiac foods (37:49) One of the things that can be great is trying to cook together (39:38) Amy's website focuses on intimacy and relationships and sexual health Get Julie's Midwest cooking cookbook: https://amzn.t Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2 Episode 5: No Bake Holiday Treats! We all love holiday baking, but sometimes it's nice to have a break from baking and still get something yummy! Merry Christmas and Happy Holidays! Enjoy these no bake recipes and the season! Best wishes to you! #nobake #holidaybaking #treats #holidaycooking #recipes #hoidays #christmas #christmasrecipes #holidayrecipes Salted Chocolate Haystacks 10 oz chow mein noodles 11 oz butterscotch chips 1 bag (or ¾ bag) Hershey kisses, milk chocolate 10 oz bag ¾ cup smooth peanut butter 1 Tbsp kosher salt (to taste) Melt chips on stovetop or in microwave. Remove from heat. Stir in peanut butter. Add chow mein noodles to a large bowl. Pour butterscotch chips/peanut butter mixture to noodles and stir. Drop spoonfuls onto parchment paper. Melt Hershey kisses in the microwave, stirring every 30 seconds until melted. Add about a half of a spoonful of melted chocolate to each haystack. Sprinkle with salt as desired. Allow to harden before consuming. Date Balls 1 stick margarine 1 cup sugar 1 cup finely chopped nuts (walnuts or any) 1 beaten egg 1 teaspoon vanilla 2 ½ cups Rice Krispies 1 bag grated coconut Dissolve margarine in a pan to melt. Add sugar, nuts, egg, over low heat stirring constantly. When melted, add vanilla and dates, stir until dates melt. Pour mixture over Rice Krispies. Stir well. Shape into small balls. Roll in coconut. Grinch Mocktail https://www.juliehoagwriter.com/2018/12/17/heart-filled-grinch-punch-christmas-mocktail/ Grinch Holiday Cocktail https://www.juliehoagwriter.com/2018/12/17/grinch-drink-christmas-beverage-recipe/ More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thanks for listening to this how to instructional episode! Happy no baking! Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 2, Episode 4: History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy! Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod Thank you for coming on the show Daniel! Want to watch the video of us chatting? You can watch us talking on my YouTube channel at this URL: https://youtu.be/DY8DLDdr5a4 More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Thanks for listening! Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2 Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025