We are going to be having so much fun here at the cottage this week. Our New York Granddaughter and Great Granddaughter are here for a visit. The meal plans for this week will sure allow me spend more time with our special guest plus we were able to plan some of their favorites recipes. We will having a large group on Sunday so we will be making some double recipes. I love a large gathering with lots of wonderful food and fellowship.

I am so excited to see you today, the cottage is all a buzz with excitement. One of our Granddaughter's and Great Granddaughters is coming next week and we can't wait for their visit. We sure had some amazing post from last weeks party that we are featuring today, we have some of the most talented folks that visit and are a part of our community here at Full Plate Thursday. Someone ask me recently how I picked the features and believe me it is a hard job to choose sometime. I will have to do a post on that subject one day soon. I am so happy you are here today and lets get the party started!

Mini Garden Frittatas are perfect for those mornings when we are trying to get to work on time, get the kids to school on time or just a grab and go for a fun day trip. I have even served these for a ladies morning brunch, it is just a versatile recipe that I love to have on hand. The Frittatas freeze well for up to 3 months, just place the frozen Frittata in the micro wave for 30 seconds and they are ready to go. This recipe is packed with a combination of garden vegetables that make a very flavorful bite of goodness. This is one of those recipes that will serve one or twenty and is good every time!

Old Fashioned One Pot Goulash is one of our families ultimate comfort foods. I am sure that many of you have a family recipe for Goulash and this is ours. I am not sure of the family origin, I just know that both sides of our family made a similar Goulash. My husband and a couple of our kids will tell you their favorite comfort food is this Goulash. When our kids were in school this was our go to meal for real busy days or just pure comfort food. This recipe is very easy to put together in one pot and takes no time to have it on the table.

Planning a menu this time of the year is transitional here at the cottage. We are not yet ready to let summer go and yet we see nature starting to transition into the next season. The kids are all in school and the families are busy filling up those school calendars. We are looking forward to some more visitors before the summer of 2019 is over. It is very important to make some great meal plans to take advantage of the summer that we will still be able to enjoy!

Welcome to Full Plate Thursday where food lovers have been gathering for this party for the last 9 years! We are so glad to have you join us today and we can't wait to see what you will be sharing with us for this weeks party. We have some great features and hope you will take the time to visit these talented bloggers and say hello! Please stay hydrated in this August heat and stay cool! We have herb water, lemonade, and southern sweet tea for you today, so grab a beverage and a spot under the fan, relax and enjoy the party!

My Tropical Lime Freeze Pie is "that" pie sitting in the freezer just waiting for that unexpected guest or for a dessert on a busy day. This is a perfect dessert on a very hot day, it will really cool you down in a very sweet way!  This pie is very easy to put together and the recipe makes two pies for you to have in your freezer. Our family loves tropical flavors so this is a big hit with our group.

When I was shelling the black eyed peas for this recipe the other day, I remember learning how to shell peas with my Grandmother, Mother and Aunts. We would all sit in a circle on the porch with a "mess of peas" on a clean tea-towel with a bowl for the peas and the hulls went into another bag. The peas would be washed and used in a canning process for use during the winter months and the hulls would be composted to be turned into fertilizer, not a thing was wasted. The extra peas for the day would be prepared for "dinner" (mid-day meal) or"supper" evening meal. One of the benefits of the pea shelling circle was the fellowship that everyone enjoyed while shelling the peas. I remember the stories that would be told and the laughter and sometimes even tears. I treasure those memories and reflect sometimes that families might just be better in some ways if we could all just sit for a bit and shell peas together.

The fans and the air conditioning are running and we are sipping ice cold herb water to stay hydrated in these hot temperatures. We are planning the meal plan this week with the idea that we are beginning to see the last of our summer vegetables. Along about this time some of our garden vegetables just burn up in the heat, but we can still get some things at our Farmers Market where most of the vegetables are brought in from the valley. Right now we are getting some Pecos Canteloupe which are the sweetest and best of any. Our schools are in full schedule now so we will be keeping that school schedule in mind for our meal plan.

Hello everyone, August has certainly arrived with triple digit temperatures, which leaves us looking for cool drinks and a slower pace just to stay cool. We have some great features that will help keep you and your kitchen cool for this time of the year, along with some great post for canning, back to school lunch options and a very special salute to a great military family. Be sure and stop by these very talented blogger's to say hello. Thanks so much for stopping by to enjoy the party with us today, I always look forward to seeing you on Thursday!

We love to preserve the bounty of our summer garden. These pickled peppers are a very special treat that will be used to accent a sandwich, and top many a grilled steak, chop or chicken. These little Pickled Peppers are a great addition to any plate. This recipe is so easy to make and before to much time you will have a beautiful jar of pickled peppers that you can enjoy. These beautiful jars of peppers will be a great gift to give to friends and family.

When I come in from the garden with a basket full of vegetables, I can't resist putting together a delicious meal for my family. This is a natural blend of flavors  and it takes no time to have it on the table for the family. A very healthy skillet full of goodness that we just love and enjoy this recipe over and over. We use this as a entree`, but could be used as a side dish as well, it is a very versatile recipe that you can easily make your own. This recipe is a perfect garden to table!

Happy August, it is here already! Some of the schools have already started their sports programs and academic programs are starting next week here in our area. Meal Plans become even more important for our back to school families, because it gets to be a very busy time. I can remember when school started after Labor Day and by this time of the summer folks were planning their last minute get aways before school started. August gets really hot and very humid here in our area so I am looking for some cool cooking on the Meal Plan here at the cottage.

Hello everyone, I sure hope that you'al are enjoying your summer. I know that some families are in the last little bit of summer as their schools will be starting in a week or two. It seems like the summer vacation from school gets less and less as we move along. We are excited that this is our Top Ten Features from our last party, a monthly feature that everyone always looks forward to. Be sure and stop by to say hello to these talented bloggers. We have a great Full Plate Thursday community and I am so honored to be a part of it!

Pork and peaches are a great combination for this awesome recipe. These Kabobs are just delicious and will serve a crowd or just a few with ease. The recipe is very easy and the glaze could be used on several other dishes. We love to grill whenever we can and live in an area where we can grill most of the year. This is a great grilling recipe and gives just the right flavors to the pork and peaches.