No Bake Solution

This time of year I think we are all looking for more dessert options that don't involve our oven. The dreaded "I don't want to heat up the house" season is upon us, and I for one am looking forward to the challenge.

See, before I began this blog, I truly wasn't that much of a baker. I didn't enjoy, and tried to avoid it at all costs. But after getting more and more comfortable in the kitchen and using EMM has an outlet, I have become more of a seasoned baker, and my boys are very thankful for that. But there is still something inside of me that gets excited when I can find a no-bake alternative. They are so fun, so easy and perfect for the warm months. Sure, when it's the middle of October, the crisp autumn air moving in, it's comforting to pull a big pan of hot cobbler out of the oven. But when it's the middle of July, the sun is shining and eggs are being fried on the sidewalk, not so much.

This would be perfect for you next backyard barbecue or pool party. Cool and refreshing on a hot day, the flavors easily adaptable to fit your favorites. Not to mention, if your little ones are out of school for the next couple months (We have one more week, thank goodness!) this is a fun one to have them help with. Little hands could stir the pudding, put the blueberries on top...and of course taste test!

If you want to bake a pie when it's sweltering outside, my hat is off to you. But if you are like me and truly enjoy a no-bake sweet option this time of the year, this is just for you!

No Bake Blueberry Bliss

1 (10 oz.) store bought angel food cake "loaf"

1 (21 oz.) can blueberry pie filling

1 (3.4 oz.) box instant French vanilla pudding

1 3/4 c. milk

1 (12 oz.) tub Cool Whip

1/2 c. fresh blueberries

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. Refrigerate for 5-7 minutes until "soft set". Slice angel food cake in 1/2 inch slices. In a 8 x 11 baking dish, layer angel food cake slices (You might have to cut them to make them fit. Mine took 6 regular slices, 1 cut in half and 1 cut into thirds.) Pour half the pudding over angel food cake and spread evenly. Layer with half the pie filling and spread. Repeat layers once more, ending with pie filling. Top with Cool Whip. Spread evenly using a soft spatula. To form "peaks" like mine, lightly tap Cool Whip with flat side of spatula and lift up quickly. Sprinkle with fresh berries. Chill at least an hour before serving.

Shared on The Country Cook May 31, 2013
Shared on Make Ahead Meals June 3, 2013
Shared on Mandy's Recipe Box June 4, 2013

Mom's New Side Dish

When I have my mom over for dinner, sometimes I run into a little bit of a challenge. I've shared before how she has many dietary needs, and while we are all accustomed to them, I do like to find new things she can have to treat her with. She always gets so tickled when I am able to find something yummy the rest of us will love, that she can enjoy too. When you can't eat as much as she can't, you really do savor the things you can, especially when they aren't on the "old stand by" list. 

So a few weeks ago when I was making one of her favorites, Grilled Shrimp Skewers, I wanted side dishes that all of us good eat as well. It's easy enough to make something the 3 of us can eat, and then simply make her something different, but this time I wanted one meal for all. I knew Parsley Red Potatoes would be one thing she could enjoy, but the other I wanted to be something brand new. I started thinking of the veggies she could have and what I could do to jazz them up, but still following her dietary guidelines. Mushrooms came to mind because while she loves them, she can only have them cooked, and normally when I do them I simply saute' them in a little butter, salt and pepper. So, I decided to expand on that same idea and see what I could find. I was so excited when I came across this recipe because I knew I could make it for all of us, and she would be so excited. 

These make a great side dish. Kind of like the ones you find in a good steakhouse. The depth of flavor you get from allowing them to get super brown will make any mushroom lover's taste buds drool! Plus, they are light yet satisfying, making them a great dish for the warm summer months, when we are all eating a little lighter.

I am so lucky to be able to use my skills in the kitchen to come up with new treats for mom. When you are on a restricted diet you truly do savor the most simple of things and appreciate what you can eat and enjoy all the more!

Sauteed White Button Mushrooms Adpated from Food Network

1 1/2 lbs. white button mushrooms, wiped clean

5 cloves garlic, minced

1 1/2 tsp. dried thyme

1 tsp. dried parsley, extra for garnish

1/2 c. beef broth

2 TBS lemon juice

6 TBS olive oil

3 TBS butter

Salt and Pepper to taste

Heat olive oil in large skillet over high heat. Carefully place mushrooms in oil, top side down. DO NOT move. Cook for 2 minutes. (If you move them too early, they will release liquid and not brown) After 2 minutes when mushrooms are caramelized, toss and continue cooking for 5 minutes. Add butter, toss to coat and cook for 5 minutes more until completely browned. Season with garlic, thyme, parsley, salt and pepper. Stir well and saute another 2 minutes. Add broth and lemon juice. Reduce heat to simmer and cook until some liquid evaporates and sauce thickens slightly. Remove mushrooms with slotted spoon to serving dish. Spoon sauce over top. 

Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

Mushrooms at Very Good Recipes
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We Love The Sunshine State

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

I have been visiting Florida since was 10 years old. Back then it was my mom and I heading South to visit my grandparents, to now when I spend 2 weeks every summer on New Smyrna Beach with my husband and son! We even spent our honeymoon in Florida! I'm telling you, we LOVE Florida!

There is nothing better than vacationing in a state that has SO much to offer. From beautiful, warm, sandy beaches to all the favorite theme park attractions to so much history, it truly has something for everyone. 

Ponce de Leon first explored Florida in 1513, paving way for 500 years of exploration by billions of visitors from all around the world. So, what better way to celebrate 500 years than to give away a trip every week in 2013??!!

Florida’s 500 Years of Adventure Sweepstakes launched in January and runs through the end of the year. VISIT FLORIDA is showcasing why this place has been the world's destination of choice for 500 years. Like I said before, they have so much to offer, there is certainly 500 more years of adventure just waiting!

Enter the sweepstakes for a chance to win a new Florida Adventure every week, that include rental car, hotel accommodations and more "what to do about town" activities. 

Of all the prize packages to choose from, I love the one available from May 27- June 2, the Bonaventure Resort & Spa, located in Fort Lauderdale. This Four Diamond resort provides endless opportunities for relaxation, recreations and pure enjoyment.

Entering the sweepstakes is super easy. With just a few clicks of your mouse, and a few entry boxes to fill in, you can be done in now time and wait with anticipation to see if you won! Here is my entry:

 

You know you want to win!! So be sure to head over and enter today, plus follow @VISITFLORIDA on Twitter to keep up with the latest adventures in Florida. 

My family always has such a wonderful time when we visit the Sunshine State, making memories to last a life time; and now you're family has the chance to also!

Hot Day Treat

This is a Sponsored post written by me on behalf of Jel Sert for SocialSpark. All opinions are 100% mine.
When my son is outside playing on a hot summer day, the sun beating down on him, he loves when Mommy comes up with a tasty treat for him to cool down with. And nothing says cool down like Fla-Vor-Ice.
Fla-Vor-Ice has been a trusted brand for over 40 years, so you probably remember them from your childhood too. I know I do! It is a great snack moms can feel good about giving their kids because they are made with real juice and have only 20 calories per serving. Plus, they contain no allergens, and are so light they don't threaten to ruin meal time like so many other snacks could. Not to mention, at less than $.10 per serving, they are super affordable too!
Kids love Fla-Vor-Ice because they are fun, refreshing snacks in a variety of great tasting flavors to choose from:

Original Fruit

Tropical Fruit

Sugar Free

So there is a flavor, color and taste for everyone! 

But all of them are made with real fruit juice, making them a terrific fat-free snack moms can feel good about giving their kids...and all the friends that show up during summer too!
Let's not kid ourselves though, adults love them just as much as the kids do. I know when we're sitting around the pool, just as many "big people" are enjoying Fla-Vor-Ice as the little ones! And remember, they are super portable too, making less of a mess for mom to clean up later!
My son loves freezer pops in the summer, rather it be a snack, a treat poolside, or even a light dessert before Taekwondo practice.
So if summer time at your house includes cold yummy things to eat, be sure to stock up today!  Plus "like" Fla-Vor-Ice on Facebook for more fun images and information!

Rehab For Dinner { Review and Giveaway of Recipe Rehab Cookbook}

How would you like to be able to make some of your favorite recipes, and with just changing each one a little bit, be eating something much healthier for you? Sounds like the best of both worlds, right? Well, in the new cookbook Recipe Rehab, that's exactly what you're gonna be able to do, and with the help from some outstanding chefs!

From the test kitchens of the Everyday Health hit TV show, this cookbook is filled with 80 delicious recipes that "slash the fat, not the flavor." We're talking family classics rehabbed by your favorite chefs! Oh, and the TV show?? It's now an Emmy nominated program, recognized in the Outstanding Culinary Program category.

When I received my copy, I couldn't wait to dive in and find something yummy that I could feel great about serving my family. Boy, were there a lot of options! From breakfast to appetizers, dinner to desserts...every page looked more mouth watering than the next. I love the chapter titled "Lightened-Up Carbs." You know how I am a carb-a-holic!

But I decided to try a new breakfast scramble, which in this house meant breakfast for dinner...one of our favorite treats. I love the use of fresh broccoli and potato! Any time I can get more green veggies into our diet, I'm a happy mama!

This makes a delicious quick weeknight meal with some whole grain toast on the side. Or the perfect weekend breakfast or brunch dish. It would be amazing with a big bowl of fresh fruit too!

Taking our favorite foods and making them a little easier on our waistline is something we can all enjoy and benefit from. Especially now that swimsuit season is upon us...eek!!!

Plus, you have a chance to win your very own copy of Recipe Rehab. Just scroll down past the recipe to see how to enter!

Cheesy Broccoli Egg Scramble
2 small red potatoes, diced
3/4 c. water
1 c. chopped broccoli florets, fresh or frozen and thawed
1 TBS vegetable oil
2 garlic cloves, minced
1/4 tsp. red pepper flakes
2 c. liquid egg substitute
1/2 c. reduced fat shredded cheddar cheese
2 tsp. fresh dill, chopped

Put a deep skillet over medium-high heat. When the pan is hot, add the potatoes and water. Once the water comes to a boil, reduce the heat to medium-low and cover. Steam until the potatoes begin to soften, about 4 minutes. Add the broccoli, stirring to combine with the potatoes, and cover. Cook for 4 more minutes, until both vegetables are just fork tender. Drain the vegetables in a colander, wipe out the pan and return to medium-high heat.

Coat the skillet with the oil. When oil i shot, add the cooked broccoli, potatoes, garlic and red pepper flakes. Gook and stir until the vegetables begin to brown on the edges, about 2 minutes. Pour in the liquid egg. Using a rubber spatula, drag the eggs from the outside of the pan to the center to create fluffy curds. When the eggs are just about set, sprinkle in the cheese and dill. Remove from heat.

*NOTE* My changes: I used 1/4 tsp. dill weed, salt and pepper to taste. I also garnished with a little extra cheese.

Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013
Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

********Giveaway********

Rules:

1. This contest is open to US and Canadian 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: Friday, June 7, 2013

One Lucky Winner Will Receive:

(1) Copy Recipe Rehab

Mandatory Entry:

1. Leave a comment telling me you what recipe you would love to see lightened up.

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 EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with a free cookbook for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

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Church Supper #88

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:

Mexican Chicken and Rice Skillet

From:

A Wiener Dog In The Kitchen

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes 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 :)

Soul Food Saturday #6

Good Morning! Bekki is back this week with not just something yummy, but also a beautiful story behind it. We both wanted to include the victims of this past week's deadly tornado in Oklahoma in today's post. The images on television were so heart wrenching, and we can't imagine what those families are going through. We realize food isn't going to make it better, but food is love, and we can share something delicious while remembering them in our heart and prayers.

This weeks addition of Soul food Saturday is dedicated to Oklahoma. To the teachers that gave their lives to save children they loved, the children that filled heaven, leaving behind parents and siblings. The families that will always have a space in their heart for ones they lost, and we certainly can't forget the first responders that put their own lives on the line to save others. My grandmother was from Oklahoma and grew up not having many opportunities. School was a luxury that was short lived. So her teacher meant the world to her. To know so many of my own teachers were an amazing influence. Along with having friends that are a new generation of teachers influencing young lives; touches my soul. To each of you, I pray God will show His mercy, in your life daily. Lift you up, encourage you to press on, regain your strength and fill you with His grace. Shower you with His best blessings, walking with you everyday. 

For all of them, I am sharing a very special recipe. This recipe was used at our wedding. I decided instead of traditional wedding cake, I wanted cupcakes. That I baked for our 75 guests. Yes, I said it. I, made these beauties.

Red velvet cake with cream cheese frosting has been my favorite for longer than I can remember. No one ever said boxed cake mix is out, because I for one am grateful for the help. Grab your favorite drink and someone you love. This recipe is best when shared!

Red Velvet Cupcakes with Cream Cheese Frosting

1 box Duncan Hines Red Velvet cake mix

1 ¼ c. Lemon lime soda

1/3 c. unsweetened apple sauce

3 large eggs

1 tbs. cinnamon

1. Preheat oven to 350 degrees.  Line cupcake pan with cupcake liners, and set aside.

2. In a large bowl add cake mix, soda, apple sauce, eggs, and cinnamon. Mix on low speed until moistened. (About 30 seconds)

Mix on medium for 2 minutes. Pour batter into cups and bake immediately.  Bake between 17 and 20 minutes. Toothpick will come out clean when center is done.

While the cupcakes bake, I whip up some frosting. This is a quick fast recipe I found online that has worked wonders for me.

Cream Cheese Frosting Adapted from AllRecipes

2 (8oz.) tubs whipped cream cheese

½ c. unsalted butter, softened

2 c. powdered sugar, sifted

1 tsp. vanilla extract

In medium bowl mix; butter and cream cheese until creamy. Add vanilla and mix to combine. Add powdered sugar ½ c. at a time, until completely combined. Refrigerate until needed. Makes 3 cups.

After the cupcakes are done baking allow to cool completely before frosting. This frosting is stable enough for a piping bag if your feeling creative or your favorite spatula will quickly do the job as well. I hope you enjoy these delicious little bites as much as we did!

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Meal Plan May 26-31

*New Recipe
Links to Recipes on Blog

Sunday
We're going on a picnic!
Sub Sandwiches
Cheese Dip with Crackers*
Watermelon
Veggie Tray
Deviled Eggs
Cookies

Monday
We're having a cook-out at my in-laws.
I'm taking:
Easy Caesar Salad

Tuesday
Sausage Breakfast Sandwiches
Slow Cooker Hashbrown Casserole*
Fruit Cocktail

Wednesday
Mushroom Fettuccine Alfredo
Garlic Toast

Thursday
Wedge Salads
Dinner Rolls


Friday
Cajun Sliders*
Horseradish Slaw*
Sliced Beets
Cottage Cheese

Holiday Weekend Dessert

Do you have big plans for this Memorial Day weekend? Do any of them happen to include yummy food? I'm sure many of you are shaking your heads "yes" right now! And maybe some of you also know you still need a tiny bit of inspiration for your menu. Well, I'm here to help with at least one course....dessert!

Rather your plans include a backyard barbecue, kick off to the lake season, picnic with the family, or just a quiet meal at home with your family, this dessert would work great for all of them.

When the thermometer starts to rise, I start to crave all things citrus! And yes, most of the time, that means something in the lemon family, but I'm an equal opportunity kinda girl. So if I find something that includes orange, lime or even key lime, instead, that's great too. For me, there is just something so refreshing about enjoying crisp, cool, refreshing citrus flavors when the sun is shining, warming everything in sight! One bite and it seems like you are instantly cooled down.

So when I found this dessert, I figured it would be great to feature right before this "gateway to summer" weekend. Use it over the holiday, or save it for when it's even hotter, either way, it's so easy, so delicious, and something the adults and kids alike with absolutely love.

Happy Memorial Day Weekend!! I hope it's safe, happy, fun and filled with lots of deliciousness!

Orange Sherbet Jell-O Inspired by Six Sisters' Stuff

1 c. water

2 (3 oz.) boxes orange Jell-O

2 (8 oz.) tubs Cool Whip

1 pint orange sherbet

1 (11 oz.) can madarin oranges

Zest of one orange

Bring water to a boil. Remove from heat and stir in Jell-O. Mix well until dissolved. Set aside to cool for a few minutes. In a large bowl combine 1 tub Cool Whip and sherbet. Mix well until smooth and combined. Add Jell-O to sherbet mixture and stir vigorously to combine, removing all lumps. Pour into a 8 x 11 baking dish. Refrigerate for 2 hours. Mix orange zest with other container of Cool Whip. Spread evenly on top of Jell-O. Top with mandarin oranges.

Shared on The Country Cook May 24, 2013
Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013

Orange at Very Good Recipes

Summer Salad Supper {A Review/Giveaway with Taylor Farms}

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

1 (15 oz.) can black beans, drained and rinsed

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

********Giveaway********

Rules:

1. This contest is open to US 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: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms 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 EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

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King of Sandwiches

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

Two delicious things in the sandwich world have come together to create one perfect, and yummy, union. Arby's and KING'S HAWAIIAN BREAD. Makes your mouth water just reading it, doesn't it? 

Arby's is excited to announce this new twist on it's beloved Roast Beef sandwich. For a limited time, Arby's is teaming up with KING'S HAWAIIAN BREAD to offer not one, but two irresistible sandwiches on their menu. The KING'S HAWAIIAN Roast Beef and the KING'S HAWAIIAN Roast Beef and Swiss. One bit and you will experience what Arby's likes to call "Roast-Beef-atopia"!!

Made fresh and hot to order, Arby’s KING’S HAWAIIAN roast beef sandwich comes with an extra helping of juicy roast beef piled high on a KING'S HAWAIIAN bun. The KING'S HAWAIIAN Roast Beef and Swiss sandwich has the same extra helping of roast beef and is topped with Swiss cheese, crunchy pickles and creamy Dijon spread.

 And right now to celebrate this unique partnership, fans have a chance to win the Arby’s Hawaiian Getaway Sweepstakes

The grand prize winner will receive a round trip for two with a four night stay in Honolulu. Plus a premium group lesson at one of the island's premier surf schools, Hawaiian Fire. 

For more details, and to enter the sweepstakes, visit www.ArbysKingsHawaiian.com from April 29-May 26. 

Oh, and be sure to stop by your local Arby's today to try one of their new KING'S HAWAIIAN sandwiches! You won't be sorry you did!

Crock Pot Barbecue

I think we all have guilty pleasures when it comes to food, and I also believe as long as you satisfy them in moderation, they are perfectly healthy and okay to indulge in. Plus, since we all know we have them, I don't think we should ever, ever judge someone else's. That being said, I'm going to share one of mine with you. (Actually I think I've told you this before, but with so many new readers every single day, I'll take the chance of repeating myself.)

McDonald's. Yes, when it comes to things I crave that aren't good for me...mine include those golden arches. I can't help myself. From sandwiches to the fries to the breakfast menu, sometimes I just have to have it. And one of my favorite times of the year is when they roll out the red carpet for one of their most famous sandwiches...the "McRib". I know it's not true barbecue, but I don't care. I love the flavor, the bun, the sauce...yum yum yum! 

So when I decided to try another "pulled" barbecue recipe in the slow cooker, I wanted to base it on this naughty sandwich. I figured I would use chicken instead of pork, making myself feel better about eating more than one. But I was sure to include the onions and the pickles, two signatures from the McRib. As this cooks, the onions cook down until they are soft, tender and compliment the meat perfectly. 

This is a great dish for summer, the official barbecue season. But also because you don't have to heat up the house to make it since the Crock Pot does all the work for you! Plus, if you're having a backyard or pool party, make sliders for the perfect barbecue finger food. 

Whatever your foodie guilty pleasures are, I salute them! Everyone needs to treat themselves now and again, and food is all about joy, no matter how bad it might be!

Crock Pot Pulled Barbecue Chicken

1 medium onion, sliced thin

3 skinless, boneless chicken breasts

1 (19 oz.) bottle barbecue sauce

Garlic Salt to taste

Montreal Chicken Seasoning to taste

Salt and Pepper to taste

Buns

Sliced Pickles

Place onions in bottom of Crock Pot. Season both sides of chicken with all seasonings. Place on top of onions. Pour barbecue sauce over, and spread to coat. Cook on HIGH 1 hour. Reduce heat to LOW and cook 3 hours, stirring occasionally   Remove chicken and pull apart with two forks. Place back in Crock Pot and stir to combine. Cook on LOW 1 additional hour. Serve on buns with sliced pickles, if desired.

Shared on Make Ahead Meals May 20, 2013
Shared on Mandy's Recipe Box May 21, 2013
Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

Church Supper #87

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:

Pizza Casserole

From:

a bushel 'n' a peck

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, butrecipes 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 :)

Soul Food Saturday #5

Good Morning and Hello Saturday! Is it just me or are the weekends becoming fewer and farther between? LOL The weeks drag on and then we have a tiny break before it's Monday morning again. I guess that just means we need to make the most of the time we have while we have it. So, in that spirit, let's get to whatever yummy thing Bekki is sharing today...

Can you believe that summer is just around the corner? I know for a lot of us summer temperatures have snuck up and bit us. We've been happy to be outdoors more, enjoying the time to soak up the sun. We can’t forget about outdoor cooking! Grilling during warmer weather is always a joy in our home; I am sure in yours as well. I decided that with Memorial Day just around the corner we needed a quick side that packs a big punch! Chipotle coleslaw was born after going to the fair for a summer concert. We enjoyed a big barbecue sandwich topped with chipotle barbecue coleslaw. It was good, but we really enjoy spicy food, and it wasn't spicy at all. So it began, that I would build a recipe that WE loved! Get your biggest bowl, and make a ton. It will go faster than you think! 

Chipotle Coleslaw

1 (16 oz.) pkg. Shredded coleslaw mix

1 c. chipotle mayo (see below)

2 tsp. granulated sugar

Chipotle mayo

1 c. real mayo

3 chipotle peppers with 2 tbs. adobo sauce

In a blender, add chipotles, and adobo sauce. Blend until peppers are finely chopped and nearly smooth. Add mayo and blend until smooth. This recipe can easily be doubled, and lasts just as long as regular mayo when kept in closed container.

* Chipotle mayo is a great dipping sauce as well.*

Add shredded coleslaw to large bowl with mayo. Mix until completely combined. Sprinkle in sugar, and mix until combined. Chill for 30 minutes and mix again before serving. Enjoy with your favorite grilled meat, or your favorite sandwich.

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Meal Plan May 19- 24

*New Recipe
Links to Recipes on Blog

Sunday
Grilled Steak
Baked Sweet Potatoes
Oil and Vinegar Slaw*

Monday
Copycat Cracker Barrel French Toast
Bacon

Tuesday
Crock Pot Spaghetti and Meatballs
Garlic Toast

Wednesday
Tangy Grilled Chicken
Creamy Italian Noodles
Steamed Asparagus

Thursday
Soft Tacos
Mexican Rice
Chips/Cheese

Friday
Pulled Pork Sandwiches
Amish Potato Salad*
Corn on the Cob

Channeling My Bree Van De Kamp

It's been about a year now since the ladies of Wisteria Lane said good-bye to us forever. And for those of you out there, who like me, were die-hard Desperate Housewives fans, you probably still miss them! They were great friends, and made us laugh every Sunday night, allowing us to pretend we were having coffee and playing poker right alongside them. For those of you who didn't watch, take it from me, it was a great time!

When I was looking for a new soup to "throw in" my Crock Pot, I had to giggle when I came across this, simply because of the image that popped into my mind just from the title. The minute I read the words "tea room", for whatever reason, Bree Van de Kamp popped into my head. Now, if you weren't a fan, let me give you just a few details about Bree. She was the "perfect housewife" on the lane,  (Not really, but the perception was magnificent.) always cooking the perfect meals, cleaning the spotless house and being the ultimate hostess. And it seemed like every time Bree had a guest, even an unexpected one, serving tea was something she always did. So when this soup was labeled as a "tea room" dish, her face was what I saw. 

I know warmer weather is here, but there are still going to be some chilly days before summer is in full swing, or maybe you live in an area where chilly is the norm. But to honest, even during the warm months, sometimes I just need a good bowl of soup to warm my soul. 

I know there are women in this world just like Bree....and my hat is off to them! But if I can make a recipe that is easy and yet tasty, and because the title includes the word "tea" and feel a little closer...I will take it!

Crock Pot Broccoli Cheese Soup

  2 (10 3/4 oz.) cans cream of mushroom soup

2 (10 3/4 oz.) cans cream of chicken soup

16 oz. frozen broccoli cuts

1/2 c. margarine

4 c. milk

16 oz. Velveeta cheese, cubed

1 tsp. onion powder

Salt and Pepper to taste

Garlic Toast Croutons, optional. 

In a large skillet melt margarine over medium heat. Add frozen broccoli and saute for about 2 minutes. Season with onion powder, salt and pepper. Continue cooking for 5-7 minutes,until slightly tender. Add to Crock Pot. Stir in soups, milk and cheese. Stir to combine. Cook on LOW 3-4 hours, stirring occasionally. 

*NOTE* To make the garlic toast croutons, simply cook frozen garlic toast in a skillet for about 3 minutes on each side, remove crust and cube. 

 

Adapted from Gooseberry Patch

Cutting Board Art {Review of X-Ray Designs}

I love bringing things into my kitchen that are both functional and beautiful. Something pleasing to the eye that I can also get a lot of use out of. After all, I spend so much time in the kitchen, I want pretty things to look at while I'm there! 

I'm so excited to get the chance to to introduce all of you to something that was also new to me. X-Ray Art, from Radiant Art Studios.

Founded in 2011  by Podiatric Surgeon Dr. Paula Fontaine and computer guru Joseph Mosian, Radiant Art Studios found a home in Westminster, Massachusetts. Paula and Joseph are freelance artists who create unique art using a medical X-ray machine, UV light and other non-visible light spectra. 

Radiant Art Studios produces limited edition framed fine art prints as well as unique gift items. These items include, but are not limited to, beautiful tempered glass cutting boards, decorative ceramic and glass tiles, stationery, pendants, clocks, sun catchers, T-shirts, and computer bags.

They also do customized orders, working closely with the customer to create beautiful one of a kind pieces. 

Of course, I was immediately drawn to this beautiful cutting board, knowing it would look so pretty sitting on my counter top. 

I think these unique and beautiful products would make great gifts anytime, but especially for weddings or housewarming parties. You could be happy knowing you gave a 100% one of a kind gift! 

For more information, log onto their website, take a look around in their online store or contact them for more information, and/or about a custom order. 

Disclaimer: I was given a free cutting board for this review. All thoughts and opinions are my own.

He Loves The Box

The blue one. That says Kraft on it. With the mac and cheese inside of it. And to be honest, I can't say I blame him. Sometimes, I need transported back in time to my childhood and enjoy a classic. No, it's not as good as homemade. No, it's not that great for me. But I can't help myself, sometimes I just gotta have it. 

Most of the time when I satisfy his craving, or indulge myself, it's as a side dish...easy and quick...exactly what I need sometimes. But a few years ago when a friend shared this with me, I was pleasantly surprised that with just a few ingredients I could make that classic into something new, and a filling main dish, perfect for a busy weeknight when I'm rushing around trying to get supper on the table, along with about a hundred other things.

Now, if you prefer a homemade version, and stay away from the pre-packaged version all together, kudos to you! Seriously, you have much more will power than I do. This could easily be made with a creamy "from scratch" version, just be sure your end product results in about a pound of pasta. Then simply add the rest of the ingredients. Either way you make it, your kids are going to love it! Mac n Cheese and Pizza in one delicious dish...they will think you are a genius!!

Every once in awhile it's okay to treat ourselves to one of life's simple pleasure. For our family that means mac and cheese out of a certain blue box. But at least this way I get to "jazz" it up a little and give my little guy two things he loves in one simple dish.

Pizza Style Mac n Cheese

2 (7.5 oz) boxes mac n cheese

1/2 stick butter (NOTE this is a different amount than listed on box)

1/2 cup milk

1 (15 oz.) jar pizza sauce

3/4 c. pepperoni, chopped

1 (6.5 oz) can sliced mushrooms, drained

1 (3.5 oz) can sliced black olives, drained, a few reserved for garnish

2 TBS Italian Seasoning, extra for garnish

Bring a large pot of water to a boil. Cook macaroni until done. Put back on hot pan over low heat. Add milk, butter and cheese packet. Stir until well combined. Add pizza sauce. Stir and cook on low until some liquid evaporates. Add pepperoni, mushrooms, olives and seasoning. Stir well to combine. Cook on low for 10-15 minutes to allow flavors to combine, stirring often. Garnish with extra black olives and seasoning. 

Shared on Lady Behind The Curtain May 15, 2013
Shared on The Country Cook May 17, 2013