Friday, November 30, 2012

Holidays or Football...or Both!

The biggest party season of the year is quickly approaching. You and I both know our calendars are getting full of holiday parties, rather they be Christmas or New Years, or even college football championships. (In case you don't know my Notre Dame Fighting Irish will be playing in the BCS Championship Game Monday January 7, 2013!!) We all have so many family and friend gatherings this year, coming up with new dishes to take is sometimes a daunting task. Especially if you are like me and have guest "overlap". By that I mean many of the same people are going to be at multiple parties, and you don't want them thinking you are only capable of bringing one thing because they have seen it 3 times in the course of two weeks. So, maybe this absolutely delicious dip could be one of your new offerings!

I first had this 3 years ago when we were celebrating Thanksgiving with my Grammy, and thankfully she remembered how much I loved it this year when we were there too. When she got out the container, I got this huge smile on my face for I just knew by the sight exactly what it was. It's perfect with crackers, veggies or even chips. Honestly, I'm such an addict I can eat the stuff with a spoon!! The slight crunch with the creamy texture will have your guests saying "Hmmm...what is that." And they might just be surprised when they find out the answer!

If you are trying to get your holiday party menus planned, and appetizers are on the top of those lists, be sure to try this dip this year!

Spinach Dip
10 oz. box frozen chopped spinach, thawed and drained well
16 oz. sour cream
1/2 c. mayo
1 pkg. Knorr Vegetable Soup/Dip Mix, dry NOT mixed
8 oz. water chestnuts, drained and finely chopped

In a large bowl combine all ingredients. Mix well. Chill several hours before serving with crackers, chips, or veggies.


Shared on The Country Cook Nov. 30, 2012
Shared on Make Ahead Meals Dec. 3, 2012
Shared on Mandy's Recipe Box Dec. 4, 2012
Spinach at Very Good Recipes
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Jar Cakes For The Holidays {A Giveaway}

Tis the season to give! I love this time of year because of many things, but one of them is because I get to treat my friends and family to extra special treats. From the perfect gift, to a yummy homemade treat, I love giving almost more than I love getting during the holidays. (I'm not going to lie...I love getting treats too though!)

So I am excited to include my EMM family in the extra giving this year too. I've already launched my Very Merry Christmas Giveaway, which is a very cute, holiday inspired prize package from me to you. But today I'm happy to have another foodie friend teaming up with me to offer you yet another fun holiday giveaway.

My sweet friend Kim at CK Bakery Shop makes the cutest, moistest, most delicious jar cakes I've ever had. Yep, that's right, an entire cake cooked and shipped in a mason jar! They are the perfect gift for troops overseas, or even college students!

And Kim has been kind enough to offer 2 of her fabulous jar cakes to one lucky EMM fan! Keep them both, or give one as a gift. OR heck, give them both as a gift and you've got even more shopping done!

********Giveaway********
Rules:
1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!


6. Contest Ends: December 7, 2012


One Lucky Winner Will Receive
(2) Jar Cakes:


(1) Banana Bread


(1) FaLaLa Cake (Plain cake with Christmas sprinkles)


Mandatory Entry:
1.Become a fan of CK Bakery Shop on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow me on Pinterest and leave a comment.


4. Follow me on GFC, Networked Blogs or Linky Tools...all on homepage, left hand side. Leave a comment when you have.



 That makes up to 5 entries per person!!!

Good Luck!



Thursday, November 29, 2012

Bucket List Soup {A Review and Giveaway}

I think if you are a foodie, and more than likely if you are reading this, you are, you probably have a "bucket list" of foods you want to try. I know I do. And they don't have to be anything exotic. I mean, we aren't all Andrew Zimmerman dying to try fermented eggs that have been buried for ions. (Seriously, if you never saw that episode of his show....GROSS!) For most of everyday people, they are probably dishes we have heard about, or seen on television and we say to ourselves "Oh, that looks good. I need to try it." Until last week, one of mine was Pasta e Fagioli, which literally means "pasta and beans." But to be honest I had never found a recipe that spoke to me...but now I have! See, my wonderful foodie friend, and fellow blogger, Carrie has written a lovely cookbook, and was kind enough to share a copy with me. For those of you who don't know her, Carrie's blog, Carrie's Experimental Kitchen is amazing; and now she has an entire cookbook of the same name!


With over 250 pages and categories including: Appetizers, Soups, Salads, Poultry, Beef/Pork, Sides, Pasta, Desserts and more, this book as a little something for everyone. I couldn't wait to start thumbing through it and find one I could test in my own kitchen. Well, I only had to "thumb" to page 49 when one of my bucket lists meals jumped off the page at me. And what really caught my eye was the word "meat"! I had never seen a version of the hearty soup made with it, and well, we are meat people and look for it whenever we can!

This soup is so hearty and warming on a cold winter night. And I love that it's super simple, and easily adaptable too. Don't eat beef? Substitute ground chicken or turkey and stock. Want it completely vegetarian? Omit the meat altogether and use vegetable stock.

We loved every bite and I am so happy to check it off my list! Plus, Carrie has been so kind to offer one lucky EMM fan a free DIGITAL copy of her amazing book. (See below for GIVEAWAY). But if you have a foodie on your shopping list for Christmas, you can get a copy, paperback or digital, on Amazon.

Thank you, Carrie for sharing your delicious food with not only my family, but the world!

Pasta e Fagioli (With Meat)
1 lb. ground beef
1 TBS canola oil
1/4 c. Spanish onion, chopped
1 clove garlic, minced
1 c. carrots, thinly sliced
2 stalks celery, thinly sliced
1 plum tomato, small dice
5 c. low-sodium beef broth
3 c. water
2 TBS Hunts tomato paste
1 tsp. dried oregano
1 (15 oz) can cannellini beans, rinsed and drained
1/4 c. Pecorino Romano cheese, grated (I used Parmesan)
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. ditalini pasta

In a large saucepan, brown the ground beef. Remove from pan and set aside. In the same pan, heat oil and add onion, garlic, carrots, celery and tomatoes. Saute for 5 minutes until the veggies start to soften. Add the ground beef, broth, water, tomato paste, oregano, beans, cheese, salt and pepper. Bring to a boil, and then simmer for 45 minutes, stirring occasionally. Add pasta and cook for another 15 minutes.


Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

NOW CLOSED
**GIVEAWAY**
Rules:

This contest open to US residents 18 years or older ONLY.

All comments act as entries and MUST be accompanied by an EMAIL ADDRESS. Any chosen comment w/o an email will not be considered.

Winner will be chosen by Random.org, notified on EMM, Facebook, and emailed. He/she will have 48 hours to respond to claim the prize. If not, another winner will be chosen.

(1) Winner Will Receive

(1) Coupon for a DIGITAL Download of Carrie's Experimental Kitchen





Contest Ends December 8, 2012


Mandatory Entries:

1. Like Carrie's Experimental Kitchen on Facebook. Leave a comment when you have. 

Extra Entries:

1. Like EMM on Facebook. Leave a comment when you have. 

2. Visit Carrie's blog Tell me a recipe you would like to try.

3. Follow EMM on Twitter. Leave a comment when you have. 

4. Follow Carrie on Twitter. Leave a comment when you have. 

5. Follow EMM on Instagram: everydaymomsmeals. Leave a comment when you have. 

That is up to 5 entries per person!

Good Luck!!!

Disclaimer: I was provided with a cookbook. All thoughts and opinions are my own. 



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Wednesday, November 28, 2012

Childhood Christmas {Indiana Family of Farmers}

When I was a little girl, Christmas was never spent here in Indiana. See, each year we would go "home" to Pennsylvania for the 2 weeks of Christmas and New Years. All of our family is there, and we would load up the car with presents and suitcases and not see the Hoosier state again until the New Year. It was what Christmas meant to us; and I can be honest and tell you as life and circumstances changed and we started celebrating the holidays in our own home...it wasn't easy! In fact, I would say that first year waking up in my own bed on Christmas morning and just having it be the 3 of us was down right weird. But we began making new traditions and pretty soon Christmas in the Hoosier state was our normal.

In fact, I now know we were very lucky to call this state home, because it has more to do with Christmas than I ever realized! Did you know Indiana ranks #4 in the country for peppermint production? And we are also #11 in the US when it comes to growing Christmas trees, with more than 20,000 tree farms that produce more than 200,000 trees annually! I guess Indiana was more "Christmas-ey" than we thought!!

And now that I'm a mom, I want to give my son a little piece of those Christmases from my childhood. Even though we don't celebrate in PA anymore, and he will never know those two week long vacations of family every day, great food and memories galore, I want to bring a little piece of that into our holiday traditions; and there is no better way than through food.

Every year, there were two desserts my Grandma made for the holidays that we looked forward to more than any other. I've already shared one with you in my Cherries Jubilee, which is both yummy and beautiful. Now I'm going to share with you the other...Grandma's Chocolate Chip Cookie Bars. These were always my favorite and I could never get enough of them. I realized this year that I have never made them myself, and I knew it was something I wanted to share with my little boy. I wanted to be in the kitchen with him, stirring, baking, and telling him about all those wonderful Christmas memories from when I was his age. I wanted to take him back to that kitchen in the big white house in a valley in Pennsylvania when times were simpler and I was the happiest little girl in the world.

Family traditions, both old and new, are some of the most precious things about the holiday season. I hope you and yours are busy remembering ones of the past, and making brand new ones to enjoy for years to come.


Manning the mixer

Stirring in the chocolate chips


Grandma's Chocolate Chip Cookie Bars
1 (12 oz) package semi-sweet chocolate chips
2 1/4 c. flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
3/4 c. white sugar
3/4 c. packed brown sugar
1 tsp vanilla extract
2 eggs

Preheat oven to 375. Grease a 15x10 jelly roll pan. Combine flour, salt and baking soda in a medium bowl. Using an electric mixer, beat butter, sugars, and vanilla in a large bowl. Add eggs, one at a time, beating after each. Gradually beat in flour mixture. Stir in chocolate chips. Spread into prepared pan. Bake 20-25 minutes until golden brown. Cool in pan on wire rack. Cut into squares.
*NOTE* We love these in the freezer. Grandma always made hers into "icebox" chocolate chip bars! Just thaw a few minutes before eating.


Shared on Lady Behind The Curtain Nov. 28, 2012
Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012


Please visit Indiana Family of Farmers for more info and tips. You can also find them on Facebook and Twitter. I was provided with a gift package for inspiration. The thoughts and opinions are all my own. 








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Tuesday, November 27, 2012

Holiday Party Planning

A couple weeks ago I had the pleasure of attending the Taste of Home cooking show and for the second year in a row, it was an entertaining evening with me coming home with new yummy ideas. This dish was one our fabulous chef made live during the event, and the minute I saw it, I knew I wanted to recreate it at home...with just a few Krista adaptations. First off,  the original calls for a grilled steak. That's great, and normally I would have done the same, but the day I knew I was to test this recipe I was going to be gone most of the afternoon at a bridal shower and knew I would be pressed for time. So I decided to use some pre-cooked steak, but if you have the time, by all means, make it fresh; and if you do, I recommend using sirloin. I also chose to use larger slices of bread for mine, they used a small baguette. With my version. one per person will be plenty, but with the smaller, you should probably figure on two. Two things I didn't mess with were the tomatoes and onions, and to be honest, they make this dish! The flavor of the roasted tomato and caramelized onion pop in your mouth and are so refreshing and balance with the steak so well.

This time of year, we are all looking for new appetizer and party food ideas. Things we can serve our guests to wow them, but are still simple enough to be made during the busy holiday season. These fit the bill perfectly. The colors really pop, and are beautiful presented on a big platter; but at the same time they aren't too complicated. If you have started your holiday party menus, and are still looking for some ideas, I am happy to help!

Steak Roasted Tomato and Caramelized Onion Bruschetta Adapted from Taste of Home
1 loaf French bread or baguette, sliced on a diagonal and toasted
1  bag Tyson Seasoned Steak Strips (found in meat section)
1 TBS Montreal steak seasoning
1 c. grape tomatoes
3 TBS olive oil, divided
1 (10 oz) tub Philadelphia Cooking Cream Italian Herb & Cheese
1 medium yellow onion, sliced thinly
Salt and Pepper

Preheat oven to 400. Place tomatoes in a shallow baking dish. Add 1 TBS olive oil, salt and pepper. Stir well. Roast for 10-15 minutes until skins begin to break. Using a potato masher, gently smash and remove with a slotted spoon. Set aside. In a medium skillet on medium heat, saute onions in 2 TBS olive oil until tender, about 2 minutes. Reduce heat to low and continue cooking about 30 minutes until golden brown, stirring occasionally. Remove onions and mix with tomato mixture. In the same skillet, place steak strips and seasons with steak seasoning. Saute for 5-7 minutes until heated through and slightly crisp on outside. To assemble: Spread about 1 TBS of cooking cream on each toasted piece of bread. Top with a few steak pieces and about 1 TBS tomato/onion mixture. Serve immediately or at room temperature. Makes 10-15 large 



Shared on Mandy's Recipe Box Nov. 27, 2012
Shared on Lady Behind The Curtain Nov. 28, 2012
Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012
Appetizers at Very Good Recipes
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Monday, November 26, 2012

No More Turkey

So I guess the question on my mind today is "Are you tired of turkey yet?" Have you had your fill until next Thanksgiving? Or are you simply taking a break for 3 weeks before another roasted bird is the star of your Christmas table? Well, if you are in the first group, I have a real treat for you today. It's Italian, it's pasta, it's a casserole...those are far from a turkey sandwich! And to be honest, after a long holiday weekend, not only does nobody want to go back to work, but who wants to come home and cook something complicated? It's also very versatile because you can make it like I did, or you can split it to make an extra one. (See note below) Sometimes when parents ask me for tips to get their kids to eat certain things I just have to respond with "hide it". I even heard a chef say the other day that her nieces and nephews don't eat veggies...at all. So when auntie makes mashed potatoes...guess what! Yep, there is mashed cauliflower in them too! Ha! That's sneaky. Now luckily as you know, Monkey is not a picky eater at all. But for some reason he got it into his head forever ago he doesn't like sour cream. Which is fine, he doesn't have to eat it, but if it's in a recipe he's going to because I'm not a short order cook and won't make something different. So I've learned if it's "hidden", even in plain sight, he's fine with it. Basically as long as it's in a dish that doesn't taste like sour cream, I'm good. See, little does he know, but there are a ton of things he has eaten without even noticing because I hide it well. (Let's face it, if it has cheese, most kids are going to eat it without any questions.) This casserole will feed an army, which is good because if any of your neighbors catch a whiff of it, they will be right over! My son declared it "super yummy" and I hope your family thinks so too!

Spaghetti Casserole Adapted from Taste of Home
1 lb. spaghetti, cooked according to package directions
1 lb. ground beef
1 (15 oz) can tomato sauce
1 (26 oz) jar spaghetti sauce
2 tsp Italian Seasoning
2 c. Monterey Jack cheese, finely shredded
1 c. sour cream
1 (10 3/4 oz) can cream of mushroom soup
1 tsp dried parsley
Salt and Pepper to taste

Preheat oven to 375. While pasta is cooking, brown beef, seasoned with salt and pepper in a large skillet over medium heat. Drain if necessary. Add tomato sauce and spaghetti sauce. Stir well. Adjust salt and pepper. Remove from heat and set aside. In a small bowl combine sour cream, soup and Italian seasoning. Stir well. When pasta is cooked, drain well. Grease a 9x13 pan. Add half the meat sauce. Top with half the pasta. Spread with half the sour cream mixture. Sprinkle with 1 c. cheese. Repeat layers ending with cheese. Cover  with aluminum foil and bake for 45-55 minutes until cheese is melted. Remove foil, and sprinkle with parsley. Let sit for 5 minutes before serving.
*NOTE* You can also split this between two 8x8 pans, and freeze one for later. When ready to bake, allow to thaw for about an hour and then bake as directed.


Shared on Make Ahead Meals Nov. 26, 2012
Shared on Mandy's Recipe Box Nov. 27, 2012
Shared on Lady Behind The Curtain Nov. 28, 2012
Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012
Pasta at Very Good Recipes
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Holiday Sweets With Truvia®

This is a Sponsored post written by me on behalf of Truvia® Natural Sweetener for SocialSpark. All opinions are 100% mine.

With all the holiday cookies, candies and desserts headed our way, it's nice to know there is a way to lighten things up a bit.

Truvia® Baking Blend is designed for easy, at home baking and is a blend of natural sweetner and sugar. It provides sugar like taste in recipes, but with 75% fewer calories and twice the amount of sweetness than sugar. Baked goods make with Truvia® Baking Blend will have sugar-like texture, moistness and will brown just like those made with actual sugar.
One 1.5 pound bag of Truvia® Baking Blend (Closable with an easy to pour spout) has equivalent sweetness to 3 pounds of sugar, approximately 7 cups- enough to make 13 pies, 9 batches of cookies or 6 batches of brownies. Now those numbers sound like the holidays to me!!
And it's not just for baked goods! Look at this delicious dessert fondue that would be perfect for a holiday party or even New Year's Eve! So much fun for your guests to choose their "dippers" and enjoy a rich chocolate dessert.

Chocolate Fondue
23 cup unsweetened cocoa powder
14 tsp salt
1 cup skim milk
4 Tbsp Truvia® natural sweetener spoonable*
12 tsp vanilla extract 

Possible Dippers
Strawberries
Pineapple
Pound Cake
Graham Crackers
Pretzels

Place cocoa powder, salt, milk and sweetner in heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes, stirring constantly, until thickened. Remove from heat. Cool slightly. Whisk in vanilla and transfer to fondue pot. Serve warm with various dippers. 


So, what's your favorite holiday recipe you would like to substitute Truvia® Baking Blend in? Please feel free to comment! And remember to Visit the Truvia® website for more tips and information on Truvia® Baking Blend

Visit Sponsor's Site

A Very Merry Christmas {Giveaway}

Yes, it's that time of year again! The time for giving!!! I love hosting giveaways all year long, but my annual Christmas one is always my favorite! Not because the prize is something extravagant or even extraordinary, but because each and every thing is hand picked by myself and my mom. That's right!! There are no other sponsors for this adorable prize package other than your Everyday Mom, and her Everyday Mom!! We had so much fun coming up with these cute items, and were like little kids every time we found something else. It's easy to enter, and easy to win! It's just my small way of saying of  BIG thank you for supporting me and loving what I do over the past year. The only think I ask of the winner is to ENJOY each item, and maybe pay it forward a little too!
I wish you all a VERY Merry Christmas and Happy New Year!!!

********Giveaway********
Rules:
1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!



6. Contest Ends: December 12, 2012

One Lucky Winner Will Receive

(1) Christmas Towel (With recipe printed on it)
(1) Christmas Potholder
(1) Set of Christmas Recipe Cards
(1) Set Christmas Cookie Cutters
(1) Rubber Spatula
(1) Peppermint Ornament
(1) Magnetic Notepad
Set of (2) small purse size holiday notepads
(1) Gooseberry Patch Christmas 10th Anniversary cookbook

***************************************

Mandatory Entry:
1.Leave a comment telling me your favorite Christmas memory. I LOVE reading all of them!

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow me on Pinterest and leave a comment.



4. Follow me on GFC, Networked Blogs or Linky Tools...all on homepage, left hand side. Leave a comment when you have.


 That makes up to 5 entries per person!!!

Good Luck!
Disclaimer: All prizes were bought and purchased by myself and my lovely mom. Gooseberry Patch or other vendors have in no way sponsored this giveaway.


Sunday, November 25, 2012

Church Supper #65


Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

I also hope you had a wonderful Thanksgiving. We celebrated with family in Pennsylvania, and it was a fantastic holiday. See, even though I'm a born and raised Hoosier, PA will always be "home" to me. And the holidays I spent there as a child, surrounded by family I love so much, created some of the best memories I have; and I'm so blessed to share just a little of that with my son!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!
Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!
 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)


 Last Week's Most Viewed Recipe:
Butter Buns


From:

Family Home and Life

Congrats! Please feel free to grab my "Featured On" button!

Now, let's eat!

Rules:

1. Feel free to link up as many recipes, but recipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)




Saturday, November 24, 2012

Meal Plan Nov. 25- November 30

*New Recipe
Links to Recipes on Blog

Sunday
Crock Pot Mac n Cheese*
Green Beans
Mandarin Oranges

Monday
Pizza Joes
Tater Tots
Broccoli

Tuesday
Chicken on Rice
Butter Beans

Wednesday
Sausage and Potato Bake*
Rolls

Thursday
Pork Chops
Applesauce
Baked Sweet Potatoes
Applesauce

Friday
Crock Pot Vegetable Soup
French Bread


Friday, November 23, 2012

Crock Pot Comfort

Depending where you live in the world, you probably have come to the same conclusion we in Northern Indiana have. The colder weather is here...and here to stay. Each year when the winter season is upon us once again, it means many things to our family, but to me, the cook, it means 2 specific kitchen related things....Crock Pot and Soups! There is something so inviting, comforting and warming about a big pot of soup cooking all day and waiting on your family as they come in from the howling wind, blowing snow and bone chilling temps. You know the kind of cold I'm talking about. When you step outside and it takes your breath away. That is the perfect time to come inside where supper is waiting to warm you, mind body and spirit. And if that supper includes the Crock Pot, that means it is easier too! Combine everything in the morning as you are rushing out the door, and at the end of a long, cold day it's magically supper! Okay, so maybe it's not magic, but when you are tired and freezing, it seems like it is! And this being a stew, it's that kind of "stick to your ribs" kind of meal that you need in case you are back out the door. Maybe you even have a house full of family still from the holiday and they are out Black Friday shopping right now. Just think how happy they would be to come home to this for supper after all that crazy! Rather it be to sports, work, or the dreaded shoveling snow! Cold weather is going to be sticking around for a while, so grab a soup spoon and get comfortable!

Crock Pot Beef Stew Adapted from McCormick 
1 (1.5 lb) round steak, trimmed and cut into large chunks
5 medium potatoes, peeled and cut into large chunks
6 medium carrots, peeled and sliced
1 TBS onion powder
2 pkgs. McCormick Brown Gravy mix
1 pkg. McCormick Stew Seasoning
Salt and Pepper to taste
Water

Combine steak, potatoes and carrots in Crock Pot. Cover with water. Stir in gravy mix, seasoning packet, onion powder, salt and pepper. Cover and cook on High 4-6 hours or Low 8-12 hours.



Thursday, November 22, 2012

Happy Thanksgiving!!!

Good Morning! I hope wherever you are this Thanksgiving morning, you are waking up to the sounds of family in the house and the smells of yummy food wafting in from the kitchen.

I wanted to take a minute and let all of you ~ my faithful, loving EMM family ~ this year when I list all of my blessings from above, this blog, and all of you are at the top of that list. Being able to do something I love, and enjoy so much, all while feeding and helping to support my family, plus creating relationships around the world is more than I could have ever asked for. The feeling of accomplishment my work gives me is only matched by that that I receive by being a Mommy. You have all welcomed me into your homes and kitchens, and I could not be more grateful. You share in my every day life, and allow me to share my husband and son with you. I will never be able to thank you enough, or repay the incredible gift you have given me and our family.

So from the bottom of my heart, and from my family to yours, enjoy your holiday, and may God continue to bless you every single day in every single way~

**Happy Thanksgiving**

Wednesday, November 21, 2012

Harder In My Head...Again

Many moons ago, when I shared my recipe for Stuffed Peppers, I titled the post "Much Harder In My Head" because prior to making them, I thought they were a dish that would be very labor intensive and too hard for me, the everyday mom, to prepare. Well, I was wrong, way wrong; and I've once again found myself in the same situation.

I love pecan pie. Next to Pumpkin....and my mom's Peach Custard....and Sugar Cream....it's probably my favorite. (I love pie. Can you tell?) And I have always envisioned it to be one that I could never make at home due to my lack of baking skills. I've told you before, I like to bake, and I do periodically, but I'd much rather make a "meal" and either have a store bought dessert, or something that doesn't involve baking. Have you noticed how many "stir and chill" desserts I make? So when I was talking to my friend about pecan pie and she mentioned that her grandma had a really easy recipe that even she could make, I was intrigued. It's no offense to my friend, but if she can bake it I knew I could since she is kind of the same type of baker as I am. She will, and does, but prefers doing other kinds of cooking in the kitchen. She was kind enough to share grandma's recipe with me, and indeed...it was much harder in my head once again. This pie came was super simple (No doubt partly due to the use of a pre-made crust) and came out perfectly.

If you are looking for a fantastic dessert for you holiday table tomorrow, but can't handle the stress of something complicated, try this one out. Because if I can do it, you can too!

Pecan Pie
3 eggs, slightly beaten
1 c. light corn syrup
1 c. sugar
2 tbsp. butter, melted
1 tsp. vanilla
1 1/2 c. pecan halves
1 (9 inch) unbaked pie shell

Preheat oven to 350. Combine eggs, corn syrup, sugar, butter and vanilla. Blend well. Stir in pecans. Pour into pie shell. Allow to sit for a few minutes to allow pecans to "float" to top a bit. Bake for 50-55 minutes until a knife inserted half way between center and edge comes out clean. 
*NOTE* If crust browns too fast, carefully wrap aluminum foil around edges and continue baking. 



Shared on Lady Behind The Curtain Nov. 21, 2012


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Tuesday, November 20, 2012

Turkey Day Tradition Twist

Only two more days people! I hope everyone has been to the grocery store and your turkey is thawing in the fridge. Maybe even some of you have started the prep work and have some dishes already in the works! There are so many traditions when it comes to food in our family, especially during the holidays, and one of those is pumpkin pie! And it can't be just any pumpkin pie. My mom is the pumpkin pie master! And we are the people that must have it not only at Thanksgiving but then again just a few weeks later on Christmas Day! But I realize many of you are trying to cut out certain things in your diet, and those might include the ingredients in a good pumpkin pie crust. So when I saw this recipe I thought it would be a great alternative as your family gathers around the table for turkey, dressing and all the trimmings. It is rich, creamy and the best part of a the pumpkin pie sans crust. The ingredient that I was so happy to see in the recipe was molasses! I knew it would only deepen the richness and give it an even more "pie-ish" flavor. (Yes, that is a word...) Plus, if your kids are anything like I was when I was little, the "guts" of the pie always get gobbled up with some crust remaining on the plate. So at least this way, there is no waste! This can also be made either the night before, or early Thanksgiving morning and be waiting on you when dinner is ready. Traditions are such a fun, loving part of the holidays, but starting new ones, especially delicious ones, is a great thing too!

Pumpkin Pudding From Taste of Home
1 c. solid pack pumpkin
1 (3.4 oz) package instant vanilla pudding
1/2 c. heavy cream
1 1/2 c. cold milk
1/2 tsp cinnamon, extra for garnish
1/8 tsp ground cloves
1/4 tsp salt
1 TBS molasses
Extra whipped cream for garnish, optional

In a small bowl using an electric mixer, whisk cream until soft peaks form. Set aside. In a large bowl combine pumpkin, molasses, and spices. Gradually add milk. Add pudding mix. Using electric mixer, mix slowly until thickened, about 1 minute. Fold in whipped cream until well combined. Chill for at least an hour before serving. Garnish with extra whipped cream and cinnamon.


Shared on Mandy's Recipe Box Nov. 20, 2012
Shared on Lady Behind The Curtain Nov. 21, 2012
Pumpkin at Very Good Recipes
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Monday, November 19, 2012

Hunting Trip Soup

Two years ago, Mr. Everyday, his dad and our brother in law started a new tradition in this family. They decided each November was going to be for pheasant hunting. They discovered a beautiful game preserve only about an hour from Fort Wayne in Grover Hill Ohio, Thorn Bottom Hunting. A family owned operation, these people know their hunting, rather it be quail, deer, partridge, turkey or pheasant. That year the guys were able to "bag" 12 birds, meaning we had 24 pheasant breasts for Christmas Eve dinner. Thus, a new holiday tradition was born too.

November 2010 Hunting Trip
Unfortunately, last year, due to Adam's brother's recovery from his stem cell transplant, there was no hunting trip; but this autumn they were determined to return. However, life and schedules got in the way, and this time only Adam and our brother in law Duke were able to go; but Duke was able to bring a friend. So on a crisp sunny Saturday morning the 3 of them were off to see what trophies they could bring home. Less than 12 hours later I had 8 pheasants sitting in my freezer! This time instead of just keeping the breasts, they decided to also include the legs and thighs. Why? Not to include in the Christmas Eve dinner, but instead because their guide had told them about a great recipe using them...pheasant noodle soup.

Now I will be honest. I'm not the biggest fan of pheasant, but I was willing to try making this because I think if there is a meat that sometimes has a little bit of a "wild" flavor to it, cooking it down into a soup helps to take some of that away. Kind of like using deer to make chili. Plus dark meat always has such a great flavor in soups, I was hopeful this would be quite tasty. Well, let's just say I have a very happy husband on my hands! This is very simple, and deep in flavor. We all enjoyed it very much and the boys especially couldn't spoon it into their mouths fast enough. Now, I realize not everyone is going to have pheasant sitting in your freezer, but if you have a specialty market in your neck of the woods, there are many that will sell pheasant, quail, or other wild birds that would be a good substitution. Or there are even online sites that sell exotic meats! Or, chicken would work too, and who can't use a new chicken noodle soup recipe?

I'm happy my hubby has such a fun hobby for him to enjoy! Not to mention creating new traditions, memories and yummy things to eat.

Pheasant Noodle Soup
6 pheasant legs/thighs, prepared and soaked in salt water overnight
12 cups water
3 celery ribs, diced
1 medium white onion, diced
3 carrots, peeled and diced
2 tsp poultry seasoning
4 c. chicken broth
1 lb. package Kluski egg noodles
1 c. frozen peas
Salt and Pepper to taste

Place pheasant in large stock pot. Cover with water. Add salt, pepper and poultry seasoning. Cover. Bring to a boil and then reduce heat to medium low. Simmer until pheasant is cooked through, about 25-30 minutes. Remove pheasant, debone and shred. Add chicken broth to pot.  Return meat to stock pot, add carrots, celery, and onions. Bring heat back to medium high and cook until veggies are tender, about 15 minutes. Add noodles and cook according to package directions. Finally, add peas in for about 5 minutes before finished.


Shared on Make Ahead Meals Nov. 19, 2012
Shared on Mandy's Recipe Box Nov. 20, 2012

Pheasant at Very Good Recipes
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Sunday, November 18, 2012

Church Supper #64



Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!
Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!
 " Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)


 Last Week's Most Viewed Recipe:
8 Crock Pot Recipes For Thanksgiving




From:
Practical Stewardship


Congrats! Please feel free to grab my "Featured On" button!

Now, let's eat!

Rules:

1. Feel free to link up as many recipes, but recipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)




Saturday, November 17, 2012

Weekend Company {Guest Blogger Bekki}

Good Morning and Happy Saturday! It's so hard to believe Thanksgiving is only 5 days away! The days are flying by, so I hope you are starting to narrow down those menus and are looking forward to a happy, healthy and yummy holiday.

Today we welcome back into the EMM kitchen a great friend to this blog, and someone who is quickly become a wonderful personal friend too. So, please grab a cup of coffee, or a Mimosa (after all it is the weekend) and say hello to Bekki~




Good Morning EMM Fans! I hope this recipe greets all of you with the warmth and the love surrounding every holiday season. I want to thank Mrs. Everyday for inviting me to share another recipe from my celebration table. With Thanksgiving just next week I thought I'd share a recipe for one of my favorite pies. I love anything pumpkin! With this no bake pie it allows you to prepare dessert without the worries of managing your oven's time. A large scoop of eggnog ice cream or classic whipped cream compliments a slice perfectly.


I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 furbaby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things.


Holiday Hostess Pumpkin Pudding Pie 
Adapted from A Family Christmas

1 (4-serving size) package instant butterscotch pudding mix
1/2 c. ice cold milk
1/2 c. ice cold light cream
1/2 tsp. ginger
1/4 tsp finely chopped candied ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. vanilla
1 1/2 c. canned pumpkin
1/3 c. sugar
1 tbs flour
1 (9-inch) ready made chocolate wafer or graham cracker crust

In large mixing bowl, combine pudding mix, milk and light cream. Beat for 3 minutes, or until well blended. Add ginger, candied ginger, nutmeg, salt, and vanilla mix to combine. Blend in pumpkin sugar and flour.
Pour filling into pie crust. Chill for 3 hours before cutting and serving. 

Happy Thanksgiving!!! Much love and blessings to you and yours! 

*This photo is directly from A Family Christmas Cookbook, It looked so beautiful and decadent I couldn't help but share it with you all. 



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Menu Plan Nov 18- 24

* New Recipe
^ New to blog but not our family

Sunday
Steak and Blue Cheese Bruschetta*
Spinach Salad

Monday
Pasta e Fagioli *
Rolls

Tuesday
Sausage and Cheese Quiche^
Hashbrown Cakes
Sliced Peaches

Wednesday
We will be traveling to Pennsylvania for the holiday!

Thursday
Happy Thanksgiving!!

Friday
We will be in Pennsylvania

Saturday
We will be traveling home


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Friday, November 16, 2012

Alex's Mexican Meal Part Dos

Hello again everyone! I'm so happy to be here 2 days in a row! I bet nobody else in my class can say they are featured on a blog, let alone two days in a row! I'm pretty sure I'm the only 2nd grader who has a Mommy who is a blogger! Yesterday I shared with you the Tasty Chicken Tostadas Mommy and I made from my new kids' cookbook! There were so many yummy things to choose from, I didn't know where to start, but when I chose those as my first dish, Mommy suggested we make this for the side dish and I'm so glad she did! Now Mommy will tell you when I first read "sour cream" in the recipe, I told her I didn't think I would like it. I'm not the biggest fan of sour cream, but she has learned ways to cook with it so I don't even taste it, and she promised this would be another one of those times. Plus, it had salsa in it, and I love salsa! This dip would be great at your next party, an appetizer for Thanksgiving (I'm so excited it's getting so close!), packed in your kids' school lunch or a fantastic after school snack. I love raw veggies by themselves, but when I have a delicious dip to go with them, that's even better! I hope you enjoyed my recipes these past 2 days, and be looking for me again, because I love when Mommy let's me help her in the kitchen!


Salsa Veggie Dip Adapted from Kids Get Cookin'
1/2 c. sour cream
1/2 c. mild chunky salsa
1/2 tsp. garlic salt
3 green onions, chopped, a few green pieces reserved
Assorted Vegetables

In a medium bowl combine sour cream, salsa, garlic salt and green onions. Stir well to combine. Chill until serving, at least for 1 hour.


Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012


Dips at Very Good Recipes
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Thanksgiving With Wonder

This is a Sponsored post written by me on behalf of Wonder bread for SocialSpark. All opinions are 100% mine.

Wonder bread that is! For over 90 years  an iconic brand, Wonder bread is still the soft, nutritious and delicious bread your family has always loved, but now has more than 20 varities to please the whole family.

For my family, the 100% Whole Wheat is a perfec every day bread. We use it for sandwiches, toast, and all of our bread needs. It's the whole wheat I'm looking for as a mom, but the super soft bread my son loves for school lunch sandwiches.

Baked with NO artificial colors, flavors or preservatives, this is bread you can feel great about giving your family.  It also has 25% leas sodium than other traditional whole wheat breads and has zero grams of fat!

With Thanksgiving quickly approaching, it's a great time to decide who you can incorporate Wonder into your holiday traditions. Of course there is the stuffing, and leftover turkey sandwiches, those are pretty obvious. But I started thinking about all the other leftovers you might have after Turkey Day is over. I'm talking about the not so obvious ones. The ingredients you purchase to bake a dessert or make a single dish, but don't use it all. This always seems to happen to me, and I decided to come up with a kid-friendly breakfast for the morning after using some of these. Plus, they are so versatile, you can customize them to what you have in the pantry. And...they aren't just for breakfast. My son loved these as an after school snack.
Some of my favorite holiday memories are those of the days following the actual holiday when family is still all together, some from out of town, and you spend days eating leftovers, relaxing and having fun together. And using Wonder bread, I've just added to my leftover creativity.
If you have some kids that will be hanging around for a few days come Thanksgiving, and you want to utilize some of those leftover baking items, these are perfect. And for more ideas, tips and facts be sure to visit Wonder bread on Facebook

Nut n Honey Breakfast Toasts
Wonder bread Soft 100% Whole Wheat
Peanut Butter
Peanuts
Golden Raisins
Honey
Cinnamon

Using a large cookie cutter or drinking glass, cut rounds from bread. Toast in toaster. When done, spread with peanut butter. Top with peanuts and golden raisins. Drizzle with honey and sprinkle with cinnamon.

Visit Sponsor's Site

Thursday, November 15, 2012

Alex's Mexican Meal

I am so excited to be sharing this recipe with you today, but more than that, I'm so happy to welcome back my favorite little man to share it and a special story with you~

Hi everyone! For those who don't know, my name is Alex and she might be your Everyday Mom, but she is my Mommy (and the best around) every day! I love when Mommy makes new things for me to try, but this time, I actually got to pick it out! See, one of her blog fans, Ms. Bekki was so kind to send me a birthday present, one of them being a new cookbook just for kids. "Kids...Get Cookin" is filled with simple, easy to follow recipes perfect for little hands like mine!

My new cookbook!

I love helping Mommy in the kitchen, and was so excited to have an entire book of dishes to try just for kids like me. The first one that caught me eye were these tostadas. See, I love Mexican food; and Mommy has made Beef Tostadas before, so I thought these would be a great too. If your kids like Mexican food too, they will love these! They aren't spicy at all, but you could make them that way if you want. My Daddy likes spicy food, and I do a little bit, but Mommy doesn't so we kept them mild for everyone to enjoy. Mommy liked the recipe because she actually prepared the chicken earlier in the day, and then reheated it at supper time. She said something about liking "make ahead" ingredients, and said you would know what that meant! All I know is these are super yummy, and really fun for kid chefs to help with! I am so lucky to have so many people in this world that love me, including ones I have never even met before! Thanks again, Ms. Bekki! You helped to make my birthday extra special!!

Oh, and be sure to come back tomorrow when I show you what we made to go with the tostadas, also from my new cookbook!

Ready to Eat! YUMMY!!!



Tasty Chicken Tostadas Adapted from Kids Get Cookin'
6 boneless chicken thighs, trimmed
Water
1 tsp chicken bouillon
1 tsp garlic powder
Salt and Pepper to taste
1 (14 oz) can corn, drained
2 Romaine hearts, chopped
1 c. Taco Blend shredded cheese
1 c. mild chunky salsa
Corn Tostada Shells

In a large pot place chicken. Sprinkle with salt, pepper and garlic powder. Cover with water. Add chicken bouillon. Stir well. Bring to a boil over high heat. Reduce heat to simmer and cook for 20-30 minutes until chicken is cooked through. Remove from water and allow to cool slightly. Shred chicken using two forks or Kitchen Aid Mixer, with this method. Mix chicken with salsa and set aside (If making ahead, cool and reheat when ready to serve.) To assemble, place lettuce on tostada shell. Top with 1/4 c. chicken. Add corn and cheese.


Shared on Miz Helen's Country Cottage Nov. 15, 2012
Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012

Mexican at Very Good Recipes
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