Happy Thanksgiving From EMM

Only 3 more days until the biggest foodie day of the year. I can smell the aromas now, and my keyboard might be a little wet from drool just thinking about all the yummy things that are about to hit tables across the country.

Each year I try to give you a little inspiration for your holiday meal. That last one dish that completes your menu. When I am hosting I fill our table with classics, family favorites, and always one or two new dishes to keep it interesting too.

This simple, delicious fruit salad is begging to be a part of your Turkey Day celebration. Filled with fresh autumn flavors and pretty as can be, your guests will love it.

One of the reasons I chose this to be my 2019 Thanksgiving post is many of the ingredients, you might already be buying for other favorite holiday dishes, so now they can do double duty. Oh, and I think it would taste terrific with some turkey sandwiches too, so even if your big menu is full, whip up a batch for the day and weekend after!

I hope your Thanksgiving is filled with bountiful blessings, amazing food, and most of all the love of all those who matter most to you in this world. From our family to yours,

Happy Thanksgiving!!!

Autumn Apple Fruit Salad

4 large gala apples, chopped

2 cups red grapes, halved

3/4 c. chopped pecans

1/2 c.dried cranberries

1 (15 oz.) can mandarin oranges, drained well

1 c. vanilla Greek yogurt

3 TBS mayonnaise

2 tsp. lemon juice

1/2 c. brown sugar, packed

1 tsp. cinnamon

In a large bowl combine apple and lemon juice. Toss to coat well. (This will prevent browning.) Add grapes, oranges, pecans and cranberries. Carefully toss to combine. In a medium bowl whisk together yogurt, mayo, brown sugar and cinnamon. Pour over fruit. Gently stir. Chill until serving. 

Inspired by The Country Cook

Mr. E Turns 44

Today is a BIG deal on the blog. Not only do I have a terrific dessert for you, I actually baked it!

Look, I am the first to admit I am not a baker. It just doesn't make me as happy as "regular" cooking. Now, yes I can make a mean muffin, and I will bake every once in a while, but if there is a dessert served in this house my family knows it's going to be something no baked, a fluff, or store bought. Oh, okay, I'm pretty good at those pre-sliced cookies too.

But for a special day, and a special request from my special someone, I threw on my big girl apron and made it happen!

Here is the scene. We were driving home from FL. Oh, and for those who don't know, we drive straight through...all night...which usually ends up being about 22 hours in the car, with stops for gas and food. We have been blessed with 2 boys who are amazing travelers, and Mr. E doesn't mind staying up all night. I will drive if he needs me to, but usually he does it all, with my co-piloting and helping to keep him awake...until I snooze a bit.

Anyway, we were in about hour 17...the boys were sleeping and it was just him and I. I have to be honest, I actually enjoy those times. We talk. We enjoy the scenery. We make fun of other drivers. And usually we get a little slap happy and end up making each other laugh so hard we cry.

That's when I asked him what kind of dessert he wanted for his birthday. In our house, you can have anything you want for your special day. It doesn't have to be cake. Alex and I have both been known to ask my mom for her pumpkin pie. And one year Alex requested root beer floats.

I had already asked his parents to come over for a cookout since his birthday was on a Saturday this year, and planned the menu, all he needed to do was decide which sweet treat he wanted. It didn't take him long to tell me..."I want a cold, orange cake, that is creamy and has mandarin oranges on top."

"Okay....sure...I will get right on that." That was my first thought. But with the rest of the drive I brainstormed and by the time we got home I had a plan.

Well, I have to admit, I hit a home run with this one. He said it was EXACTLY what he wanted and everyone thought it was delicious! I was pretty proud of myself. It is a pretty tasty, cool end to any summer meal!

Tropical Orange Cake

1 (15.25) oz. white cake mix

1 (11 oz.) can mandarin oranges, reserve juice, save a few for top

Water, combined with juice- enough to make 1 cup total

1/3 c. vegetable oil

3 egg whites

1 (8 oz.) tub Cool Whip

1 (3.4 oz.) box instant vanilla pudding

1 (16 oz.) can crushed pineapple

1 1/2 c. sweetened shredded coconut

Preheat oven to 325. Grease and flour a 9x13 pan. In a large bowl combine cake mix, egg whites, oil and 1 cup juice/water mix. Beat with electric mixer on medium speed until combined. Turn to high speed and beat 2 minutes more until creamy. Fold in oranges. Transfer to dish. Bake for 35 minutes or until toothpick comes out clean. Place on wire racks to cool. In a medium bowl combine pineapple and pudding mix. Fold in Cool Whip. Add 1/2 c. coconut. Stir well and chill until ready to use. When cake cool, top with frosting, spreading evenly. Sprinkle with remaining coconut and  garnish with oranges. Cover and refrigerate 24 hours before serving. *NOTE* READ the directions on the box for your type of pan and cake mix. I used a glass pan, hence more cooking time. You want 1 cup TOTAL liquid between the reserved juice and water. Measure how much juice you have and add enough water to make 1 cup. 

Shared at Weekend Potluck

A Spring Saturday at Home

Are Saturdays a day of relaxing in your house? Lucky you! At our house, they don't turn out that way very often. Saturdays are sometimes grocery day. Others we have plans with family. And most of the time, we have church in the evening, followed my dinner out. 

I'm not complaining. I love getting out and about on the weekends since I'm home a lot during the week. I feel blessed we have the option of a Saturday casual church service so Sunday mornings aren't rushed and hectic. But sometimes, once in a blue moon, we find ourselves with a Saturday with no plans, and that is a nice change of pace. 

This past weekend was one of those. We had taken a mini road trip on Friday, headed to Indianapolis and The Children's Museum (a post sharing our adventure will be coming soon) and didn't get home until after 9pm Friday night. (That's late for us!) We had a super fun day, soaking up family time. In preparation for this, I had gotten groceries on Thursday, and purposely made sure our Saturday was open on the calendar. I knew we would be tired from our big day, and I would need a day to catch up on all the chores I had left behind. 

So, Saturday rolled around, and yes, we were all a little tired, and very thankful we didn't have to be anywhere. I caught up on laundry, worked on a couple other projects around the house, and we grilled out. Hog dogs, potato salad, sliced veggies and I wanted one more thing. Fruit. More specifically, fruit salad. 

A friend had just told me about this amazing fruit salad she had made with a really easy dressing, that included lime...one of my boys' favorite flavors. I had plenty of fruit on hand (thanks to Aldi's great prices) and I decided to throw it together for our simple supper.

So fresh. So tasty. So easy! You can easily switch out whatever fruits you have on hand, or whatever is in season. I can't wait to make it again once we go strawberry picking, and maybe add in some blackberries or raspberries, another of my boys' favorites. 

We are all so busy days at home have become a welcomed treat. I hope we get more of them this summer, so I can make this over and over!

Honey Lime Fruit Salad

1 lb. strawberries, sliced

1 pint blueberries

1 cup green grapes, halved

1 (11 oz.) can mandarin oranges, drained

1 banana, sliced

3 TBS honey

1 lime, juiced and zested

In a large bowl, combine all fruit. In a separate small bowl whisk together honey, lime juice and zest. Pour over fruit. Chill for 2 hours before serving. Stir before serving. *NOTE* To measure honey easily, spray measuring spoon with cooking spray or dip in warm water. Honey will slide right off!

Shared at Weekend Potluck

It's A Rut...Or Is It?

We all get into cooking ruts. Been there done that. But sometimes it isn't even a rut. It is just something you like so much, you crave it; and when you get the chance you are going to eat it.

We have found ourselves in one of these "ruts", but not when it comes to what I am cooking at home. This rut is when we go out to eat. Saturday evenings are when we usually go to church, and if the budget (and the baby's mood) allows it, we grab a bite to eat afterward. It is our little tradition.

Lately we have found ourselves gravitating towards one cuisine...Chinese. Well, and buffets. Let's see, in the last month we have visited our favorite Chinese sit down restaurant, our favorite Chinese buffet, and this past week a KFC buffet. But that's not all. We've also had some Chinese take out at home, and homemade too. 

So this past weekend when the trend continued we all made the comment "Max is going to think all we ever eat is Asian food....and at buffets." LOL It's kinda true at this point in our lives. 

When we were at the Chinese buffet last week, they had a new creamy fruit salad I fell in love with, and I had to recreate it at home. Luckily it was super easy to figure out.

This would be perfect for your Easter meal, and pretty too! The colors remind me of springtime. And what's Easter without a tasty fluff on the table?  Or it's so easy, you can whip up a batch for supper later too. 

Ruts are sometimes hard to climb out of. But there are times when we are perfectly happy in our rut, and that's okay too! 

Rainbow Fruit Fluff

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can crushed pineapple, with juice

1 (15 oz.) can fruit cocktail

1 (3.4 oz) box instant pistachio pudding, dry

1 tub Cool Whip

2 1/2 c. fruit flavored mini marshmallows, extra for top

In a large bowl combine crushed pineapple and dry pudding mix. Mix well. Fold in Cool Whip. Add oranges and fruit cocktail. Stir well. Gently fold in marshmallows. Chill for at least an hour before serving. Add extra marshmallows to top.

Missing Florida

A month ago at this time, I was laying in a lounge chair, next to my favorite pool in the world, just steps away from our favorite beach in the world. Yes, we were on vacation, and yes, we've been home for nearly 3 weeks now...and we are still going through withdrawal.

We can't help it. It's not that we don't love our Hoosier home, but the sand, the surf, the relaxation, the freedom...all of it is so appealing, but especially when you get back into the daily grind and your already busy life explodes with more and more to do.

Now, this week it did get a tad easier because we "discovered" a great public pool about 20 minutes north of our house that is such a fun time, the boy literally spent an entire afternoon playing and swimming. (I say discovered, because it's been there for years, and I've known about it, but this week was the first time we actually went.) So after a fantastic day poolside, I wanted to make something with a little tropical feel to really complete the "almost like Florida" vibe.

This makes a terrific sweet side to any summer meal, or wait and serve it for dessert. If you're having a pool party or maybe a get together at the lake, it's super cute for those too. To me, it's a little like the classic ambrosia I've made a thousand times, but just with a little something sunnier. Oh, and if that pool party happens to have kids at it, be sure to spring for the tiny umbrellas. The boy thought they were the best part!

Creamy Tropical Salad

1 ( 20 oz.) can pineapple chunks, drained

1 (11 oz.) can mandarin oranges, drained

1 c. sour cream

1 tsp. vanilla 

1 1/2 c. mini marshmallows

1 1/2 c. sweetened flaked coconut, reserve a little for garnish

Maraschino cherries, for garnish

In a large bowl combine pineapple and oranges. In a small bowl whisk together sour cream and vanilla until combined. Pour over fruit. Stir until combined. Fold in marshmallows and coconut. Chill for at least 6 hours before serving. Garnish with extra coconut and cherries. 

Shared at Weekend Potluck

Popsicle in a Bowl

By now, my entire fan base (or close it) and certainly my friends and family know how much I love a sweet side salad. For those of you who are new around here, let me explain. I'm talking about those dishes that are technically sweet enough they can be considered dessert, but since you add the word "salad" to them, they can now be served right alongside the meal, as a side dish. They are fun, yummy, and allow our brains not to notice the fact we are basically eating our dessert with our meal instead of after.

I especially love these types of dishes for potlucks, cookouts, holidays, family reunions, etc. Why? Because when you're feeding a crowd, something that can pull double duty is invaluable. Set a sweet salad out, and some will take it with their main meal, and then hit the pies, cakes and ice cream for dessert. While others, will hold off and go back for it when their meal is over. It lets one dish to play different roles, making it satisfy everyone, in their own way.

This one is going to remind you of those orange creamsicle pops you would get from the ice cream man, and maybe still do. You know the ones I'm talking about. Orange on the outside, a thick creamy center...a kid's summer time favorite.

So, are you wondering how I served this yet? I actually had this with a light summer meal with my Tuna Macaroni Salad; and this was the perfect fruity side dish for it. But then the next day, we had it as dessert after a big meal. See what I mean? Double duty!

Take this to your next poolside party or picnic in the park and watch everyone young and old fight over the scoop!

Creamsicle Salad

1 small box orange Jello

1 small box instant vanilla pudding

1 c. boiling water

1/2 c. cold water

1 (8oz.) tub Cool Whip

1 (11 oz.) can mandarin oranges, drained, reserve a few for garnish

1 c. mini marshmallows, reserve a few for garnish

In a large bowl combine Jello and boiling water. Mix well to dissolve. Add cold water.  Chill for 20 minutes. Whisk in pudding mix until smooth. Chill for 10 minutes until thickened. Fold in Cool Whip, oranges and marshmallows. Chill until set, about an hour. Garnish with extra oranges and marshmallows.

Inspired By The Better Baker

 

Alex In The Kitchen Once Again

Two years ago we started a tradition here on EMM, my favorite little monkey stopping by to guest blog something simple and yummy that your kids can enjoy making, and of course eating, too. And two of those posts, one at the beginning of his 1st grade year, and one at the end, had something in common. Lemon Fruit Salad and Key Lime Fruit Salad  were both creations he and I worked on together, and were perfect for little hands and little tummies.

So, in that same tradition, and since the school year is once again quickly approaching, we thought ti was a great time for Alex (now a 3rd grader!) to share yet another easy but tasty fruit salad perfect for an after school snack or even a light dessert. Or if you are like us and you are filling these last few days of summer vacation with as much fun as possible, it would be great for a picnic in the park too!

Please welcome the best little sous chef around back to the EMM kitchen!

Hi everyone! I'm so excited Mommy asked me to cook for you again! Well, I guess this isn't really something you actually cook, but you know what I mean! For those of you who don't know, I am going into the 3rd grade, and am really looking forward to it! I am sad to see summer end, but I love school, and seeing my friends, so I'm okay with going back too. (But that 7:30 am wake up Monday morning will NOT be easy!!) 

Mommy and I love finding simple sweet treats I can help her make, and this is another one of those. Using mostly canned fruit, it's nice for little kids because there isn't a lot of chopping. (Mommy did slice the bananas though) Plus, it's really neat to watch how the pudding mix and fruit juice turn into a "sauce" while you stir...which was my job! This makes a perfect snack, now or once school is in, or a dessert too. Oh, and I actually like eating it for breakfast too, especially on a hot day! 

I hope you enjoy my newest fruit salad creation. Be sure to make it with your kids too! I've been helping Mommy in the kitchen since I was a tiny baby, and we always have so much fun! I bet your kids would too!

Vanilla Fruit Salad Adapted from Taste of Home

1 (29 oz.) can fruit cocktail, with juice

1 (11 oz.) can mandarin oranges, drained

1 (20 oz.) can pineapple chunks, drained

3/4 c. fresh blueberries

1 TBS lemon juice

2 bananas, sliced

1 (3.4 oz) box instant vanilla pudding

Whipped Cream

Pecan Halves

In a large bowl combine all fruit except bananas. Add lemon juice. Stir. Sprinkle with pudding mix. Gently stir for about a minute until slightly thickened. Fold in bananas. Refrigerate until serving, at least an hour. When ready to serve, top with whipped cream and sprinkle with pecans.

Salad at Very Good Recipes

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