Submit a Guest Post

Submit a Guest Post

Do you have an idea for a post that you think would fit well with my blog and readers?  I would love to publish it on my blog!  If you have an original post that will fit well with my blog and readers, feel free to send it to me at Crystal (at) Serving Joyfully (dot) com.  Please do not send attachments!  Type your post into the body of the email.

To be considered, your post should be:

-Family friendly
-No more than 500 words
-Related to topics covered on my blog (Biblical womanhood, homemaking, cooking/meal planning, recipes, kitchen/household tips, parenting, homeschooling, faith, frugal living, budgets, debt-free, etc.)
-Original content not published anywhere else, including your personal blog.

Please note that submitting a post does not guarantee that it will be published.  Please also include a short biography (50 words or less), and a link to your blog if applicable.

Comments

  1. says

    Hi Crystal,

    My name is Mandy Reeves and my sister and I so love your website. Thank you for the encouragement and inspiration!

    My best friend and I have a budding website/blog where we test out new recipes and kitchenware and try to have a little fun with our readers. I’d like to submit a recent recipe for consideration as a guest post. It’s a very kid-friendly recipe, but packed with veggies. I’ve found it to be a great one for my younger daughter, who usually balks at any veggie other than corn. :) I’m unable to paste a pic here, but I do have pics of the dish if you’d like them.

    Kid-Friendly Garden Manicotti

    This recipe is quick enough to prepare on a busy weeknight and freezes well if you want to put half away for those super-busy days. Best of all, kids love this dish, even if they usually turn their noses up at veggies.
    Ingredients:
    2 tablespoon olive oil
    3 cloves garlic
    ½ of a medium onion, diced
    1 stalk celery, finely sliced
    2 medium carrots, sliced very fine
    1 12-ounce package chopped spinach, thawed and squeezed dry
    2 cups of ricotta cheese
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    ¼ cup chopped fresh parsley
    ½ teaspoon Italian seasoning
    1 jar of your favorite spaghetti sauce
    1 lb. manicotti shells
    1 pound of sliced Mozzarella cheese (or about 32 slices)
    Additional fresh chopped parsley to garnish
    Parmesan cheese, if desired

    Preheat oven to 375-degrees and line a 9×13 pan or casserole with aluminum foil. (For easy cleanup later!)

    Heat the olive oil in a large heavy skillet over medium heat. Add the garlic, onions, celery and carrots and saute for 10 minutes, being careful not to brown them.

    Add the spaghetti sauce to the sautéed veggies, reduce heat to low and cover. Simmer for 10 min while your pasta cooks.

    Bring a large pot of well-salted water to boil, add the manicotti shells and cook until al dente – about 9 to 11 minutes. Drain, but do not rinse.

    Meanwhile, in a medium mixing bowl, combine the ricotta, spinach, salt, pepper, parsley and Italian seasoning, mixing well.

    Pour one-half of the veggie/tomato sauce into the baking dish.

    When the manicotti noodles are just cool enough to handle, fill with the ricotta mixture by spooning about 2 tablespoons of mixture into each end. Place each filled shell in the pan until all are filled and arranged closely together in two rows.

    Pour the remaining veggie/tomato sauce over all and top each manicotti with the slices of Mozzarella.

    Place in the oven and bake for 10 minutes or until the cheese is melted. To serve, place 2-3 shells onto a plate and garnish with additional fresh parsley and Parmesan cheese as desired. Makes 4-6 servings.

  2. says

    I saw that you take guests posts. I have a lot of recipes I have written, but I can’t use them on my blog. Are you still taking guest posts?

    If so, please let me know. A couple that I have recently are Homemade Pretzels, Sauce Sauce Hot Wings, Honey Mustard Hot Wings, and Buttery Oven Baked Brussels Sprouts. Please let me know your specifics to your posting.

    In return, I would like a link back to my blog, and one link to a recipe that is similar to one that I gave you. Should you post the recipe, I will share socially. My current stats are that I have about 126,000 followers on facebook, 65,000 followers on Twitter, and about 75,000 on Pinterest.

  3. says

    Salt Uses for Housekeeping

    If you add half a cup of salt to the water you use to clean your floors, your ceramic tile will not get dirty as quickly, and your floors will be brighter.

    This is one of the elements that we always find in any kitchen! But it is true that centuries ago, salt was considered a good and a fortune. Today, it can be found at totally affordable prices. Here’s some of the list for House Cleaning Uses of Salt.

    The Benefits of Salt for cleaning

    It keeps the fresh flowers longer. Simply add a pinch into the vase water.

    It controls weeds in the garden. In fact, it can be poured into the cracks of the tiles and into the edges, where they are used to push.

    It extinguishes the fire with the oil : just pour them together on the flames.

    It removes frost from the entrance of the house and the one on the sidewalk. It is necessary to sprinkle the salt on snow or on ice: this will prevent the ice from sticking to the roadway.

    It pushes the ants away. The house entrance, the window frames and the underside of the doors must be watered with salt.

    It dries clothes in winter. Add a handful of salt to the water during the final rinse. This will prevent garments from freezing when they are laid outdoors.

    Website: https://www.maidsway.com
    Keyword: Austin House Cleaning

    • says

      Question: I’ve just discovered how much I love the taste of hummus. I would like to have some stored at home, just in case. How long of a shelf life does hummus have?

      Answer: The quickest answer would be that it depends on how the hummus was made.

      Because this Middle Eastern dish has been gaining quite the fan following all over the world, it’s actually not difficult to find some ready-made hummus in the supermarket. If you prefer to customize what you’re eating, you might prefer to make your own.

      Remember that the lack of preservatives in homemade hummus shortens its shelf life. If stored correctly, your homemade hummus may last as long as two weeks.

      Your store-bought hummus will last you double that: a month. A convenient feature is that its container will have a “Best Before” date, eliminating the guesswork.

      Whether store-bought or homemade, you may also freeze hummus and extend its life to six months. To thaw, just move your hummus to the refrigerator and let sit overnight.

      Always store hummus in the refrigerator, container securely closed. If it’s homemade, make sure to select an airtight container to prevent moisture from contaminating your hummus. Also make sure to always use a fresh serving spoon. Enzymes from saliva will cause hummus to break down faster.

      Before eating hummus, make sure to use your sense of smell. If it smells sour, it’s probably gone bad – your cue to buy or make some more hummus!

I love to hear your feedback and value your thoughts! All I ask is that we remain respectful and civil, even when we disagree. Thanks so much for reading. I appreciate you!

Thank you for joining in the discussion!