Merry Christmas From The EMM Familyl

 EEEEEEKKKKK! Christmas is only a week away! Are you ready? That shriek from me is 100% one of joy. Yes, I am the 40+ woman who gets just as excited as kids; and it is almost here!

I honestly hope you are able to enjoy the next 7 days and find magic of the season in the small moments. However, if you are still trying to plan a holiday menu, needing just one more dish to round the meal, you've come to the right place! 

I actually made this for the first time back on Thanksgiving and it was a huge hit! Everyone couldn't get enough and if I do say so myself, raved about it! I loved the fact it could be made-ahead! I actually baked it on Tuesday, popped it in the fridge and then reheated it when the turkey was almost done.

With as delicious as this was served with a big beautiful roasted bird, it would be excellent next to your glazed Christmas ham too! 

To make this epic corn casserole, you literally just dump, stir and bake. That's it! Nothing complicated here. If you're wondering what it tastes like, think a little sweet, a little savory and oh so good. It's very close to corn spoon bread if you've ever had that! 

If corn casserole makes it to your table, that makes me so happy. To know something you saw on my blog becomes part of your Christmas celebration fills my heart with such gratefulness and joy. 

From our family to yours, we wish you a very Merry Christmas! May the spirit of the season fill your life and the love that came down in a tiny baby boy surround you and yours. 

Easy Corn Casserole

1 box Jiffy cornbread mix

2 eggs

2 cups frozen corn, thawed

1 can creamed corn

1j/2 cup butter, melted

1 cup sour cream

Dried parsley, for garnish

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine all ingredients except parsley. Stir well to combine. Pour into baking dish. Bake 50-55 minutes until golden brown. Garnish with parsley and serve. To make ahead: Prepare as directed, cool completely and cover. Keep in fridge for up to 2 days. When ready, uncover, let come to room temp for 30 minutes and bake at 350 for 20 minutes. 

Not a TikTok Fan

 So let me clarify that title. I am not here to bash anyone who loves TikTok, it just isn't something I get into. I'm not saying I never see anything from there- I don't live under a rock- but I don't have the app, and I don't seek TikTok videos out. If others share them with me, or I happen to see them in my social feeds, that's fine. 

In fact, that is exactly how I stumbled upon this recipe, which went viral on TikTok, and after eating it I know why. 

Raise your hand if you can always use new chicken recipes! Yep, me too! Even now that chicken can be pricey at the store, I want to be ready when it goes on sale because I'm going to stock up, and if I'm going to be cooking with it from the freezer for a while, I want some new dishes to play with. 

This is one of those dinners that looks fancy, but is super easy. Boneless chicken breasts in a creamy sauce flavored with sun-dried tomatoes, garlic and Parmesan cheese. It is so delicious, the rumor is if you make it for a date, you might just get proposed to-hence the "marry me" title. 

We love this served with some buttered pasta on the side to soak up the extra sauce from the chicken, but it would be just as yummy with rice or mashed potatoes too. 

Marry Me Chicken is simple enough for a weeknight supper, but if you are hosting a dinner party during this holiday season, this will wow your guests; and can be doubled pretty easily if you've got a crowd coming. 

The lesson here? Just because you don't enjoy something that seems to be all the rage, that doesn't mean you can't still take something away from it and learn something new! I won't be a TikTok subscriber any time soon, but if you see a great recipe over there, send it my way!

Marry Me Chicken

4 boneless chicken breasts

1 cup heavy cream

1/2 cup chicken broth

1 chicken bouillon cube

3 garlic cloves, minced

1 (8 oz.) jar sun-dried tomatoes, drained and chopped

1 tsp. Italian seasoning

1/2 cup grated Parmesan/Romano cheese

2 TBS olive oil

Salt and Pepper  

Fresh parsley, for garnish

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet or Dutch oven over medium high heat. Brown chicken well on both sides, about 5 minutes. Remove chicken to plate. In the same pan, sauté garlic for 30 seconds, stirring the entire time. Add cream, bouillon, broth, tomatoes, Italian seasoning, cheese, salt and pepper. Stir well until combined. Add chicken back to pan. Spoon some sauce over the chicken. Reduce heat to medium and cook until internal temp of chicken is 165, about 10 minutes. Garnish with parsley and serve immediately with pasta, potatoes or rice.

Shared at Weekend Potluck

Perfect With Holiday Ham

 Today we are going back to the beginning of EMM. When I started this blog almost 12 years ago, this was one of the first recipes I shared. A family member had asked for the recipe, shared the dish, and then all her friends wanted the recipe too. Since that was the main reason I had began blogging, to share my recipes with those who kept asking for them, it was the perfect dish to debut on my brand new site.

Over the years I have heard from so many how much they enjoy this recipe, and how it has become part of their family gatherings and holidays. There is nothing that warms a food blogger's heart more than to know their food is now part of another family's memories and story.

If you've never heard the story behind this dish, it was a recipe my grandma gave my mom, and quickly became her go-to for potlucks at church. Many ladies were known for always taking the same dish for those carry-in meals after Sunday service, and this was mom's. It never failed- it was one of the first dishes to to and everyone wanted the recipe.

Baked Pineapple is warm, sweet, savory and so easy nobody will ever guess it takes almost no time at all. It is the perfect take-along to those holiday parties quickly approaching; and tastes so good with a beautiful glazed ham. 

This is one of those dishes you have the option of what course you serve it with. For our family, it has always been a side dish, but many fans have told me they like to serve it as dessert with a scoop of ice cream on top. Whichever way you choose, it is sure to be the new hit on your holiday menu.

I hope you're off to a good start planning your big Christmas meal. If you're looking for just one more thing to put your menu over the top, baked pineapple could definitely do the job!

  

Baked Pineapple Casserole

1 (20 oz.) can crushed pineapple, slightly drained

5 slices white sandwich bread, cubed

4 eggs

6 TBS butter, at room temperature

1 cup sugar

Preheat oven to 350. Grease 2-3 quart baking dish. In a large bowl, use an electric mixture to cream together butter and sugar. Add eggs and beat well until smooth. Add bread and pineapple. Mix well. Transfer to prepared baking dish. Bake for 1 hour until brown and bubbly.

 

Welcome Holiday Season

 If it was up to me, the Christmas tree would go up the minute the clock struck midnight on November 1st, but alas, I have a husband who believes it should stay in the shed until after Thanksgiving. But guess what, the turkey leftovers are in the fridge, all of the fall decor is packed away and I am currently typing in the glow of a beautifully lit balsam fir. 

December arrives this week, and before we have a chance to blink Christmas day will be upon us. We need to make sure to enjoy the next 28 days as much as possible. Sure, the hustle and bustle might stress us out a little, and if you're anything like me your to-do list is a mile long; but finding ways to find the magic and joy in the season are a must. 

After spending 12+ hours putting up the indoor decor on Friday, I was completely exhausted and ready to collapse into my recliner. However, the 6 year old had other plans. "Mommy, I want to put on Christmas jammies, watch Frosty and drink peppermint hot chocolate." 

That declaration resulted in him, daddy and mommy all laying on the floor snuggling, watching the movie while he sipped his holiday drink. (The teenager was at work, or there would have been 4 of us sharing that blanket.) As tired as I was, I wanted to soak in every second of this impromptu memory making moment. 

Plus, it reminded me that it was finally time to share a holiday inspired recipe with all of you. Whipped Hot Chocolate takes your hot cocoa game to the next level. It's super easy and the perfect treat to enjoy after building a snowman or while you watch Rudolph or White Christmas. 

The next 4 weeks are going to fly by, but my wish for you are those tiny moments that come out of  nowhere and fill your heart with the Christmas spirit and love. 

 

Whipped Hot Chocolate

1/4 cup milk chocolate hot chocolate powder mix 

2-3 cups chocolate milk, warmed

1/2 cup heavy cream

1/4 cup powdered sugar, sifted

Mini Marshmallows

Chocolate Sprinkles

In a large metal bowl that has been chilled, whisk together hot chocolate mix and powdered sugar. Add heavy cream and whisk just until combined. Using an electric mixer, beat until soft peaks form. Transfer mixture to piping bag. Divide chocolate milk between 2 mugs. Pipe whipped mixture onto each. Garnish with marshmallows and sprinkles. 

 

Shared at Weekend Potluck

Thanksgiving Leftovers

 With just a little over a week left before the biggest foodie holiday of the year, I hope you are putting the final touches on your menu. I can almost smell the turkey roasting and taste the pumpkin pie. It is officially time to get excited.

With the big meal planned, maybe it is time we start to look past Thanksgiving itself, and begin to brainstorm what we are going to do with all those leftovers. 

Sure there will be turkey sandwiches and other dishes made from what was cooked and enjoyed. But what about leftover ingredients? The stuff you bought too much of and didn't use? This year I decided to focus on those for leftover inspiration.

This copycat soup recipe comes from a dish Panera customers look forward to every fall. Their Autumn Squash Soup is filled with flavor and a menu favorite. 

If you find yourself with an extra butternut squash laying around after all the holiday guests go home, or maybe you need to feed a few lingering ones, this tasty soup would be the perfect way to use it up.

Or if you are serving a multiple course Thanksgiving meal, this could also be a great addition to your menu as a first course. 

Squash soup is a thick, stick to your ribs meals perfect for a cold night. If you are looking for a thinner soup, simply add a little extra broth and/or cream. I garnished with crunchy croutons, but pumpkin seeds or other nuts would be delicious too. 

I hope you and yours have a very Happy Thanksgiving, filled with those you love most, sharing a tasty meal and making memories to last a lifetime. 

Copycat Panera Autumn Squash Soup

1 large butternut squash, peeled and cubed

3 large carrots, peeled and chopped

2 apples, peeled and chopped

1 medium yellow onion, chopped

3 garlic cloves, minced

1 (15 oz.) can pumpkin puree

3 TBS vegetable oil

3 cups chicken broth, more if desired

1/2 cup heavy cream, more if desired

1 tsp. ground ginger

1 tsp. cinnamon

2 TBS brown sugar

Salt and pepper 

Preheat oven to 425. Line two large baking sheets with parchment paper. Place squash on one baking sheet and onions and carrots on the other. Mix 1 TBS oil with carrots and onions and 2 TBS over squash. Roast for 20-30 minutes until fork tender. While veggies cook, mix apples and garlic with 2 TBS water in a large stock pot or Dutch oven. Cook over medium heat for about 10 minutes, stirring constantly until tender. Set aside. When vegetables are cooked, add to pot. Add chicken broth and mix well. Using an immersion blender, puree mixture until smooth. Place pot over medium heat. Add cream, ginger, cinnamon, brown sugar and pumpkin. Stir well. Cook about 15 minutes until heated through. Season with salt and pepper. If too thick, add extra broth or cream to desired consistency.