Cleaver Challenge 5 and Giveaway…..

Lets usher in October by doing a “Fall Fixins” challenge :)

Anything that looks, smells, or tastes like FALL works…something fall colored perhaps?

Do you have recipes for squash, zucchini, or pumpkin? A favorite harvest bread recipe?

Desserts, side dishes, main dishes, and drinks are all fair game….The opportunities are almost endless here!

Post a link to your favorite recipe or email me your recipe and/or food photo by using the “Contact Me” tab.

I will be running this challenge for two weeks and will randomly select a winner on October 14th. I’m going to change the prize up a little bit this time…

The prize for this challenge will be a YEAR SUBSCRIPTION TO FOOD NETWORK MAGAZINE!

 

 

 

 

Signing Off,

Modern Mrs. Cleaver

 

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7 Responses to Cleaver Challenge 5 and Giveaway…..

  1. Oooo… very nice! How’s about my Great-Grandma’s pumpkin cake? http://clevermuffin.com/2011/08/08/pumpkincake/

  2. Submitted by Laurie Bell: So, my favorite fall food is Fire Roasted Tomato Basil Soup accompanied by Sun Dried Tomato Basil Pesto Bread made fresh the day before, and made into grilled cheese sandwiches. The red color of the soup, and rustic bread remind me of fall and how can you not love hot soup and cheesy grilled sandwiches on a cold fall afternoon? :) Here is the link to the soup, which has a link to the bread as well.
    http://homs1.blogspot.com/2010/05/fire-roasted-tomato-basil-soup.html

    Thanks Laurie :)

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  3. Submitted by Jeannean: 1.5 tbs olive oil 3 to 4 cloves of garlic, minced 2 to 3 jalapeno minced (optional) can use hot sauce 1 medium onion chopped 3 to 4 carrots chopped 4 to 5 baby turnips chopped 1 bunch of mixed greens (i used kale, swiss chard and collards) chopped 1 12 ounce package frozen black eyed peas 8 to 10 cups of veggie/chicken broth or water Saute garlic, onions, carrots, peppers and turnips till soft. Add chopped greens and cook till bright green. Add 8 cups of broth and bring to a boil. Then add black eyes peas bring back to a boil, reduce to simmer, cover and cook approximately 40 to 45 minutes. Add more liquid to taste at any time. Serve over rice or with corn muffins

    Story: I have a horrible cold and where I live (rural island) take out is extremely limited. My favorite eatery was closed for 2 days because they were getting new equipment. They have the best soups ever. When I went by this morning no soup till this pm. So I came home, looked in the frig with all my CSA food I had been too sick to cook and made this soup modeled on their black eye pea soup and the fresh produce from my CSA. Instead of hot peppers you can just use hot sauce. Any greens will work. It really is based on just what you like. Kind of let no food go to waste type dish.

    Thanks for sharing Jeannean…Sounds Amazing :)

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