Roadhouse At Home

Raise your hand if you immediately start to drool when I say "Texas Roadhouse rolls and butter." Yeah, me too. Hold on a sec, the keyboard is a little wet.

If your family is anything like ours, it's always a free for all when the basket of warm, fluffy rolls gets put on the table. And by the time your entree comes, you are usually half full from all the rolls you just gobbled up.

As if the rolls themselves weren't decadent enough, they always come with a ramekin of their famous cinnamon butter! This stuff truly puts them over the top.

If you haven't heard, it's one of the most simple copycat recipes around too! Literally 3 ingredients, in the food processor and bam you're done!

This sweet and savory butter is of course delicious on dinner rolls, but we love it on biscuits, bagels, English muffins, toast, sandwich bread...who are we kidding? Just pass us a spoon!

Once you mix this up, it's the perfect consistency, soft and spreadable. I like to keep my leftovers in the fridge and just let it come back to room temp again before using. Usually though, this is the perfect amount for one "sitting" and there aren't any leftovers.

Oh, and if you have never figured it out, this is the same butter they serve with their baked sweet potatoes too, so now you have two inspirations for the price of one.

I bet you have the ingredients on hand to make this tasty copycat recipe right now! You know you want to go check!

Copycat Texas Roadhouse Butter

1 stick unsalted butter, softened

1/2 tsp. cinnamon

1/4 c. honey

Place all ingredients in food processor and mix until well combined and smooth. Serve immediately. Store leftovers in fridge.

 

Shared at Weekend Potluck

Port A Pit At Home

Here in northern Indiana, we can count on many things during the summer months. Lots of beautiful sweet corn to enjoy, the humidity being oppressive some days, and parking lots filled with the smell of port-a-pit chicken cookers.

I honestly don't know if port-a-pit is a thing everywhere, so I guess I should explain a little. They are portable cookers that come to your event, or many times are hired for fundraisers that make some of the best chicken I've ever had in my life. Seriously. It's drool worthy, and something our family has been crazy about for years. 

How much? Well, when Mr. E started working for his current company almost 5 years ago, the first company picnic we went to we found out the meal was provided by the best port-a-pit business around. All of us were giddy! We just about licked our styrofoam plates. 

It's so unique and amazing, it isn't something you can 100% recreate at home. After all, the cooker is key. But many years back I made this marinade, and after grilling some chicken with it, we all proclaimed "Wow, this tastes almost like port-a-pit!" The flavor was just about the closest thing we can get.

I use chicken quarters because that's what port-a-pit we buy is, but I'm sure this would be just as tasty on any other cut. 

If you are planning a big July 4th bash, give your guests something new, besides the standard barbecue! 

You have to educate me too. Do you have port-a-pit in your area? Do you love it as much as we do?

Tangy Grilled Chicken

1 c. Worcestershire sauce

1 stick butter

1/2 tsp. onion powder

Juice 2 lemons

4 Chicken Quarters, patted dry

Chicken Grill Seasoning

Salt and Pepper to taste

Cooking Spray

In a small sauce pan, melt butter over low heat. Add Worcestershire, onion powder and lemon juice. Stir to combine. Bring to a boil and reduce heat back to medium low. Simmer for 10 minutes. Reserve a small dish of sauce for serving. Allow chicken to come to room temp. Spray with cooking spray. Season liberally with grill seasoning, salt and pepper on both sides. Sear chicken over high heat for 3 minutes on each side. Reduce heat to low. Cook chicken for 45 minutes, turning every 7-10 minutes, basting with sauce with each turn. Cook until internal temp is 165. Serve with extra sauce if desired.

Shared at Weekend Potluck

You MADE Biscuits??!!

Yes, honey. I did. Don't act so shocked. 

I guess I shouldn't take it as an insult. After all, I am the first to admit I'm not a baker. I've said it many times. It's just not my thing. But every once in a while I put on my big girl pants and give it a whirl. 

I've actually been wanting to make these for literally years. When I first saw the recipe my first thought was "Wow I could do that." No rolling. No shaping. Mixing and baking. That's my kind of biscuit. 

My boys immediately fell in love with them. To the point, I made them twice in one week. Now, let's be honest here. These are homemade. They are not going to look perfect; and that's okay. Mine always come out with a couple dark spots. Nobody seemed to care! Believe me when I say, the flavor makes up for any blemishes!

These are thick, delicious biscuits. I think the next time I make them, there will have to be some sausage gravy for on top! 

I might not be the best baker, or even the most enthusiastic. But look at me....I made some down home, yummy biscuits and my boys were in love at first bite! The moral of the story being, if I can do it, so can you!

Butter Dip Biscuits

2 1/2 c. flour

4 tsp. sugar

4 tsp. baking powder

1 stick butter, melted

2 tsp. salt

1 3/4 c. buttermilk

Preheat oven to 450. Spray a 8x8 baking dish with nonstick spray. Pour melted butter in bottom of dish. In a large bowl mix flour, sugar, baking powder, and salt. Add buttermilk and mix well until sticky dough forms. Transfer to dish...RIGHT ON TOP of melted butter. Using fingers, spread dough out as evenly as possible. With a sharp knife, score dough into 9 biscuits, making sure to cut the entire way through. Bake for 25-35 minutes until golden brown and biscuits bounce back when touched.

A Few Notes...

1. If some of the batter comes to the top of the dough before baking, it's fine.

2. I spray my fingers with nonstick spray to help spread the dough easily without sticking.

3. If some of the tops start to brown too quickly, add a piece of foil to the top while finishing.

4. I've made these a few times. My oven has hot spots. I've had varied cooking times, so check after 25 minutes and then add 5 minute increments until done.

Inspired by The Country Cook

Autumn Inspired Recipe Challenge

Ya'll know how much I love a good recipe contest/challenge! Creating something new to share with all of you, and a chance to win...sign me up!

Today's contest comes from my new friends at Lang's Chocolates. If you've never heard of them, let me introduce you a little. Located in central Pennsylvania (which you know is near and dear to my heart), they are a family operated business focused on strong values. Their chocolates are made in small batches, almost "to order", and I'm guessing you might recognize their signature red boxes!

Everything about them is what I look for in a company I want to work with. So when they offered to send me some of their Keystone Pantry Allulose to experiment with in my kitchen, for a chance to win some cash, I was immediately on board!

 Lang’s Chocolates Keystone Pantry Allulose natural rare sugar sweetener, is Non-GMO, Gluten Free and Vegan friendly! It can easily be swapped out for sugar in any of your favorite recipes.
Allulose is a rare sugar, meaning it naturally occurs in natural products! It is an ultra low calorie sugar with only 1- calorie per teaspoon. It has browning characteristics as white sugar but almost none of the calories. (However, when used in baking it will brown faster than sugar so may require a slightly lower cooking temperature.)

Oh, what to make, what to make? Since we are officially into October now, I've got all things autumn on the brain. And what is more autumn-esque than a delicious apple dessert? This one happens to be easy enough for any weeknight too! 

Be sure to check out Lang's Chocolates online, where you can also purchase some Allulose to try in your own recipes! Oh and follow them on Facebook and Instagram too to see all of the recipe submissions! Wish me luck!

Baked Apple Delight

4 medium Granny Smith apples, peeled and sliced

1/4 c. apple juice

1 stick butter, cubed

3/4 c. allulose natural sugar sweetener

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

3 tsp. cinnamon, extra for garnish

1/2 c. chopped pecans

1/3 c. golden raisins

Angel Food Cake

Whipped Cream

Preheat oven to 350. Grease a 1 quart baking dish. Placed sliced apples in dish. In a medium bowl mix together apple juice, sweetener, cinnamon, nutmeg and ginger. Pour over apples and stir lightly. Dot with butter. Sprinkle with raisins and pecans. Bake, uncovered, for 45 minutes- 1 hour until browned and apples are tender. Stir before serving. Serve warm over sliced angel food cake with whipped cream and cinnamon on top. *NOTE* The golden raisins can get dark in the baking process. Don't worry, they taste just fine!

Disclaimer: I received a free product to use in my entry in the contest. The thoughts & recipe are all mine. 

Shared at Weekend Potluck

Holiday House Guests...Not For Just a Day

Are you hosting a holiday this year? Rather it be Thanksgiving or Christmas, are you going to have house guests for a little while? If so, I'm going to be your new BFF. 

I will be honest, we have never had overnight house guests. Now, before you think I'm super weird, you have to understand a couple things. First off, we have a 3 bedroom house. You can do the math. And even before Max came, his room was an office/junk room. Secondly, we live 20 minutes from both of our parents. So when family comes into town, they always stay with them. See, it isn't as strange as you thought. 

But some of my best memories as a kid were big holiday at m grandparent's house with everyone home. Adults in the beds, kids on the floor. An entire house full...for a few days! Oh, the fun we had! God bless Grammy for feeding all of us for that long!

Anytime I think about holiday house guests the image of National Lampoon's Christmas Vacation enters my mind. If you've seen the movie, you know where I'm going with this. Both sets of parents, cousins, aunts, uncles...and then of course Cousin Eddie shows up. The house is over flowing, everyone is stressed out, and then Eddie makes the comment they will be staying right on through to the New Year. 

My point is that if you've got people staying, the big holiday meals isn't the only time you have to feed them. No, you have to plan for 3 meals a day, for as long as they are there! You need some great, easy recipes up your sleeve! 

These would be perfect for a simple breakfast, or dessert. Seriously, you can serve them for either and they will disappear. I made them for a post dinner treat, and then the leftovers were heated up for breakfast the next day. 

If you love the original version, this mini, simple, quick version will knock your socks off! 

Holiday house guests are coming. Quicker than some of you might be ready for. But take a deep breath and relax. That's what the holidays are all about. Being surrounded by the people you love most in the world, making memories to last a lifetime. 

Mini Monkey Bread

2 (7.5 oz) cans refrigerated cans biscuits

1/2 c. butter, melted

1/2 c. packed brown sugar

2 tsp. ground cinnamon

1/4 c. white sugar

Preheat oven to 350. Grease a 12 count muffin tin. Separate biscuits. Cut each into 6 pieces. (You need 120 pieces total) In a large plastic bag, combine white sugar and cinnamon. In a medium bowl whisk together brown sugar and butter. Spoon 1 TBS butter mixture into each well of muffin tin. Place biscuit pieces in bag and shake well to coat. (This might take a few batches to avoid sticking) Place 10 biscuit pieces in each well. Press gently to adhere. Bake for 12-15 minutes until golden brown and set. Cool for 1 minute. Either turn upside down, or carefully slide out with a spatula. 

Recipe Inspired by Pillsbury

Just Around The Corner {A Post for Earth Fare}

I'm going to go out on a limb here and say most of you haven't even though about your Thanksgiving menu. Of course not. We are just now creeping up on Halloween, and you've got candy and caramel apples on the brain. I get that. I really do. 

But see, as a food blogger, it's my job to think ahead like that. I've got a few Halloween themed posts under my belt, so now my brain moves on to the next "big" thing on the calendar, and here in the U.S. that is most definitely Turkey Day. And truthfully, it really is only a little over a month away, so with the way time sees to fly, we will blink and it will be here.

This recipe didn't even start out as something I would be featuring as an idea for your Thanksgiving holiday meal. I was simply cooking some squash for us to have as a side dish on a random Tuesday night. But then I started thinking. What if I could cook it in new way, and be able to utilize one of my favorite "big holiday meal" tips? Those two ideas came together and this genius dish was born.

While I usually am not the one in charge of our elaborate holiday meals, due to having family so close, I am done it before, so that means I do have some tricks up my sleeve. And one that I share each year is to free up oven/stove space as much as you can. If you can find a way to cook something you traditionally would be doing in the oven, or on the stove, either in your slow cooker, or maybe even head of time, DO IT! You will be so happy you did when your work level, and stress level, the day of is reduced! 

Such was the case with my squash. I also roast it in the oven, remove it, scoop it out, (while trying not to burn my skin off) season it, and serve it. But not this time! This time, it spent some time in my slow cooker, and then I could handle them cool, and reheat at meal time. 

Translated, this would make a terrific dish for your holiday meal! Make it the day of, or even a couple days before. If you've go some traveling to do, make it at your house, but take it scooped and seasoned with you. Using the slow cooker really gives you so many more options, all while the same flavors you love!

Slow Cooker Acorn Squash

2 medium acorn squash, halved and seeded

2 TBS butter, cut in half

2 TBS packed brown sugar

Salt and Pepper to taste

Place squash in slow cooker, stacking if necessary. Put 1/2 TBS butter and 1/2 TBS brown sugar in each. Sprinkle with salt and pepper. Add a splash of water to bottom, around squash. Just enough to cover bottom of cooker. Cook on HIGH for 3 hours. Take lid off, and allow to cool to handle. Scoop out flesh, add more butter, salt and pepper. Reheat when ready to eat. 

Shared at Weekend Potluck

Disclaimer: I received at gift card in exchange for this post. The recipe and all thoughts are my own. 

A Sweet Treat For Mom

My poor mom, she can barely eat anything. Not because she doesn't want to, but between health conditions and allergies, her "okay" list is pretty short. Think I'm exaggerating? The lady has to check the ingredients on bread because most of them she can't have. No joke. So, when I find something she can eat, and it would be a treat for her, you bet I'm going to! 

Okay, so technically these began as her idea. She emailed me a recipe for pound cake she found that she could actually eat. Well, it sounded just a bit too complicated for this busy food blogger, so I decided to find something with similar ingredients that could be made in "mini" form. More fun anyway, right??!! Plus, with only her eating them, they are portioned perfectly!

Oh, and the other part of this story is the poor lady that can't eat, is now recovering from her 6th operation, in 5 years, on the same foot. Yep, we are holding our breath, and crossing our fingers and our toes (No pun intended) this is the last one! So, you can see why I was totally up for giving her a sweet treat she could really enjoy!

Love pound cake? Then you're going to adore these! Same flavors. Same density. Just individualized for easy snacking! They would make a great breakfast on the go too! 

I love my sweet mom. She is a special lady. Ask anyone who knows her, and they will tell you how lucky they are to know her. But I'm the luckiest. I get to call her mom, and make her special treats that make her smile.

Mini Pound Cakes

1 1/2 c. flour

1 c. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

3 eggs

2 sticks butter, softened

1/4 c. milk

1 tsp. vanilla

Preheat oven to 350. Line 2 muffin trays with papers. In a large bowl combine flour, sugar, baking powder and salt. Add butter, milk and vanilla. Mix until just combined. Using an electric mixer, mix at medium speed for about 4 minutes. Scrape the sides of the bowl. Add eggs one at a time, mixing for 30 seconds after each. After all eggs are added, mix at medium speed for another minute. Batter will be thick and fluffy. (It will resemble frosting!) Spoon into muffin in, filling each well 1/2 way. Smooth out with back of spoon or spatula. Bake for 20 minutes or until toothpick comes out clean. Cool on wire rack.  *NOTE* If you have extra wells in your tin, put some water in them before baking for more even cooking.  

Recipe from Cupcake Recipes
Shared at Weekend Potluck

Celebrate The Sauce

If you haven't heard of Tuttorosso Tomatoes, I'm so happy to be the one to introduce you to them. Brought to you by the same folks as Red Gold Tomatoes, you can trust they know tomatoes! 

And right now, they have a new campaign that recognizes that for so many of you, preparing family meals is more than just putting food on the table. It's an art that is rooted in tradition, family and love. 

So to honor that tradition, they are currently holding a three-week promotion on their Facebook page, "Celebrate the Sauce." From now until December 10th, everyone who enters will have  chance to win in a weekly drawing of 1,000 aprons, a daily drawing of one heirloom wooden spoon and one grand prize of one Martha Stewart Cookware set. Plus, as part of this promotion, Tuttorosso has introduced a line up of Sunday Sauce recipes to inspire everyone from experienced to new cooks in the kitchen. 

I am so excited to share this new sauce with you. You know how much we love pasta suppers in our house, and homemade sauces that can be on the table in under an hour are an absolutely plus to me. Plus, let's face it, any recipe that includes the word butter is going to be delicious! It adds a silkiness and creaminess to this traditional tomato sauce that allows it to cling to every nook and cranny of the pasta. Deep, rich flavor without having to cook all day, makes this a recipe that will become a go-to in your house too. 

With the holiday gaggle of house guests on it's way, this would be a great way to feed a crowd in a yummy and budget friendly way! And don't forget to enter the Celebrate the Sauce contest today!

Buttery Tomato Sauce with Onion

2 (28 oz.) cans Tuttorosso Peeled Plum Italian Style Tomatoes, crushed with hands

2 medium yellow onions, peeled and quartered lengthwise

1/2 tsp. sugar

1 stick butter, cubed

Salt and pepper to taste

1 TBS Italian seasoning*

1 tsp. garlic powder*

Dried parsley*

In a large dutch oven, bring tomatoes, sugar, butter and onion to a boil. Add garlic powder and Italian seasoning.  Reduce heat to medium low and cook, stirring occasionally and mashing any large pieces of tomato with back of a wooden spoon. Cook about 45 minutes until flavors blend. Season with salt and pepper. Serve with your favorite pasta and garnish with parsley. 

Shared on The Country Cook Dec. 5, 2014

Pasta at Very Good Recipes

Thanksgiving Planning

Welcome to November!! Okay, I guess technically we are three days into the month already, but in EMM land, this is my first recipe of November, so it still counts! And with the coming of this new month, comes a promise from me. I am going to try my hardest to bring you some ideas for your Thanksgiving meal planning to save you time and energy, but will still make your family say "Yum!" Today is the first of those! 

Do you always look for new side dishes to serve? I know for me the couple times I've hosted the Turkey Day meal, the choice of meat was the first thing I decided upon. (Yes, one year I served ham instead of the traditional turkey; and it was fantastic. We really enjoyed it!) Then the "staples" were next. A potato dish, rolls, of course pumpkin pie for dessert. Those were easy. But then came the daunting task of finding sides, salads and veggies to complete our feast. The hard part wasn't so much choosing, but narrowing it down so we weren't eating the leftovers until New Year's. Plus, I'm the type of cook that always tries to throw a couple new, or updated, dishes into the mix. Knowing all of this, you can see why in my mind today is the day to start that menu brain storming! 

If you also like to fill your serving bowls with new, but familiar dishes, you're gonna love this one. Carrots. So simple. So "autumny" (Yeah, that's a word. I say so.) Usually in our house they are candied, with brown sugar and butter. But not this time. We've switched it up just a bit, and you are going to be so glad I did! If you love other veggies roasted, but have never tried the same method with carrots, you're missing out. They taste totally different after some time getting all happy in a hot oven. They come out still just a little crisp (Not crunchy. Just with a little bite, and not at all mushy.) and with amazing flavor. Oh, and these just happened to be roasted in butter...the holiday time's favorite condiment! 

I realize some of you aren't even thinking about your Thanksgiving Day menu yet, and that's okay. When you do, and it's time to get cooking, you know you can always come back here and I will have some ideas waiting on you, ready to inspire!

Butter Roasted Carrots

2 lbs. carrots, peeled and cut into long strips

2 TBS butter, melted

2 tsp. olive oil

Salt and Pepper to taste

Dried Parsley

Preheat oven to 425. Spray a large cooking sheet with nonstick spray. Lay carrots in a single layer. In a small bowl combine butter and oil. Whisk well. Pour over carrots. Season with salt and pepper. Mix well. Roast for 25-30 minutes until fork tender and browned. Remove to serving bowl. Sprinkle with parsley. 

Shared at The Country Cook Nov. 7, 2014

"Science Only Goes So Far, And Then There's God"...

I found the above quote online last week, and nothing could have been more appropriate for what was going on in our lives at the time.

As many of you already know, two weeks ago tomorrow, we had quite the scare. After four days of shortness of breath, my husband went to the ER, and was later diagnosed with multiple large pulmonary emboli in each lung. In layman's terms, his lungs had very large blood clots in them. Not exactly the news you are expecting on a Tuesday morning!

He was admitted to the hospital for 2 1/2 days for a battery of tests and observation. Many scary causes of PE have been ruled out, and for now they are thinking it might be something genetic, which we will get the results from those labs in another week or so. He was sent home on blood thinners, and since then we've been trying to get back to "normal."

I have been with this man for 17 years, and never has he scared me like this. The doctors told us they had no idea how he was able to walk into the clinic that morning. He was about 15 minutes away from full cardiac arrest; and 1/3 of all patients who present with what he had, don't last 24 hours. It was when I heard those statistics I knew without a doubt my husband is a walking miracle.

And while we are so incredibly grateful to all the doctors, nurses and hospital staff that helped to save his life, we also know there was a bigger hand in play. Even they had to admit, there was no explanation other than God's work as to why he was still with us.

So fast forward to the next Monday, and ironically enough it was his 40th birthday. That's right, we had oh so much more to celebrate this year, and I wanted to make sure it was extra special for him. It was the perfect time to make a new dessert using his favorite summer time berry, black raspberries. But after such a long week, I needed something quick and easy too! He loved every bite, and I was just thankful to have him here to cook for.

Each and every day is a gift. Be sure to tell those you love most, just how much they mean to you. And if you have a husband you love more than life, like me, hug him extra tight tonight for me!

Raspberry Crumble

2 c. red or black raspberries, fresh or frozen, if frozen, thawed

2 TBS sugar

1 tsp. cornstarch

1 1/2 tsp. water

1/2 tsp. lemon juice

1/2 c. old fashion oats

1/4 c. flour

1/4 c. brown sugar, packed

1/2 tsp. cinnamon

1/4 c. cold butter, diced

Grease a 2 quart casserole dish. Preheat oven to 375. Place berries in prepared dish. In a small bowl combine lemon juice, cornstarch, water, and sugar. Stir until smooth. Pour over berries. In a food processor, combine oats, flour, brown sugar, cinnamon and butter. Pulse until crumble mixture appears. Sprinkle over berries. Bake for 25 minutes until bubbly. 

Steak On A Budget

Are you under the impression you can't have a steak dinner on a budget? Sure, we all know that enjoying a juicy steak made in our own kitchen is much cheaper than our local steakhouse, but if you've been paying attention to beef prices at the grocery store, you know making it at home isn't as economical as it used to be. But I'm here today with a couple tips that will hopefully help you out with that.

As most of you know, we are blessed to have a side of beef in our freezer at all times, so I understand if the thought ran through your mind of "Sure, that's easy for you to say, you've got steaks waiting on you." And yes, you're right. I have everything from T-bones, to Delmonicos to round steak hanging out in my chest freezer. But I'm not naive enough not to pay attention to what the same things are going for in the meat department at the store.

So, you're on a strict grocery budget. But you're craving a grilled to perfect, juicy, flavorful steak. What to do? Well, first off, don't turn your nose up to the less popular, and yes, cheaper, cuts of meat. This recipe is a perfect example of what you can do with them. Secondly, if you know you're fixing a cut of meat that is starting out a "little behind the 8 ball", so to speak, add something to the top that is going to add flavor and texture. Again, this recipe illustrates that beautifully.

We are actually getting to the bottom of our beef supply, and one of the things we still have a surplus of is cubed round steak. Now regular round steak is what I use in all of my soups, so I hoard those packages for cold weather. But for these I figured why not try grilling them; and I took my own advice about the topping. I knew these weren't going to be exactly up to par compared to some of the other steaks we have, but that didn't mean they couldn't be just as delicious.

If you're looking for great steaks to grill this summer, and you can afford the really expensive ones, yay!! (And let me know what time we eat!) But if you're like me and need something a little more budget conscious, check out some of the less common cuts at the butcher and see what mouth watering dishes you can come up with. 

Cubed Round Steak 
with 
Steakhouse Mushrooms

1 1/2 lb. cubed round steak, cut into individual portions*

8 oz. white button mushrooms, sliced

2 garlic cloves, minced

3 TBS butter

1 1/2 TBS steak sauce

2 tsp. dried parsley

Steak Seasoning, to taste

Salt and Pepper to taste

Season steaks with steak seasoning, salt and pepper to taste. Preheat grill to high. Spray grates with non stick spray. Grill steaks to desired doneness. Meanwhile, in a large skillet melt butter over medium-high heat. Add mushrooms and garlic. Saute' until mushrooms are browned. Season with salt and pepper. Add steak sauce and parsley. Stir. Lower heat and cook 5 minutes until caramelized. Serve over steaks. *NOTE* I was able to cut 1 1/2 lbs. into 4 medium sized steaks for us.

Shared on The Country Cook

Even Better Biscuits

Do you eat with three utensils or four? I know many of you are thinking...pondering...counting on your fingers. Don't worry. I haven't created a new piece of cutlery. What I'm referring to is bread. See, in our family, you have the knife, fork, spoon, and with 99% of meals, some sort of bread product. Biscuits, rolls, sliced bread, muffins, etc...they show up so often we just consider them another utensil to get the food in our mouths.

Even when we go out to eat, some of our favorite go-to places are those we know we will be served complimentary rolls or bread before the meal. What can I say? We are carb lovin' people. And one of those which we enjoy the most are the rolls and butter at a certain steak house. I probably don't even have to say the name. Ya'll know exactly which one I'm talking about. The warm, butter topped rolls with this amazing flavored butter that only makes them "more melt in your mouth" fantastic.

This is so simple, the food processor does all the work for you! Plus, it holds up in the fridge really well. I think it would make a great addition to your Easter table as well. Sure, your guests will be excited with fresh baked rolls, but imagine how giddy they will be when they find this to top them with!

If your family has to have some variety of bread with almost every meal, almost more than they need that spoon, give them a little something extra special to go with it!

Cinnamon Honey Butter

1 stick butter, room temp

1/4 c. honey

1/2 tsp. cinnamon

Combine all ingredients in food processor. Pulse until creamy and combined. Use on biscuits, rolls, bread, toast, etc. Refrigerate leftovers.

Shared on The Country Cook April 4, 2014

 

Another New Kitchen Gadget

Post Christmas I shared with all of you what a lucky foodie I was during the holiday season. I received so many wonderful new kitchen items to use and cook with, I was in food blogger heaven! One of the many new fun items I now have to experiment with is a mandolin!

I have wanted one for so long, and one day while shopping at a kitchen outlet store my mom and I found one for under $10. She bought it and marked it off my Christmas list! (And yes, this was in May, and by December 25th I had forgotten about it!) It's nothing fancy, but perfect for what I will need it for. It comes with various attachments for slicing, julienne, and grating.

I knew the first thing I wanted to do with it was make homemade potato chips! To be honest, I've tried to do these before by thinly slicing the potatoes with a sharp knife, and they never turned out crisp enough, obviously because I could never get the slices thin enough! Well, now I can and did! These make a great side dish that you can feel good about giving your family, because you control the ingredients! Flavor them however you like, from garlic, to cheese to herbs! If you are going to be hosting a Super Bowl party, wow your guests with a big bowl of these so they can snack without feeling too guilty!

I am such a foodie, new kitchen gadgets make me so happy! They are only topped by a new Coach purse...but you can't cook soup in it!

Baked Potato Chips
4 large baking potatoes, scrubbed, peeled and patted dry
1/4 cup butter, melted
French Fry Seasoning

Preheat oven to 500. Using a mandolin, thinly slice potatoes about 1/8" thick. Pat slices dry between paper towels. Place on 2 greased baking sheets. Brush with melted butter. Cook 20-25 minutes, until golden brown and crisp. Start checking after 15 minutes and rotate baking sheets once during cooking. Be careful, once these start to brown, they can burn easily. Remove from oven and sprinkle with French fry seasoning. Allow to cool before serving.

Shared on Miz Helen's Country Cottage Jan. 24, 2013
Shared on The Country Cook Jan. 25, 2013

Potatoes at Very Good Recipes
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Let's Begin The Countdown

Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network

1 lb. baby carrots

1/4 c. maple syrup

1/4 c. orange juice

1/4 c. water

4 TBS butter

1/2 tsp. cinnamon

1/4 tsp. allspice

Salt to taste

Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

One Pot Short

A few weeks back it was a cold, dreary Sunday and comfort food was on our menu. Comfort food in the form of Beef and Noodles. And in our house, if those are on our table, there is a big bowl of mashed potatoes right next to them! It's the only way we eat them....no exceptions! So as I ventured into the kitchen, taking the ingredients out of the cupboards, beginning my prep work I remembered one very important detail since the last time I made this meal. One of the two big stock pots I had was scorched, ruined and now resides in a garbage dump somewhere. So I had one pot to prepare the beef and noodles in, but what was I going to do about the potatoes? I could borrow one from my friend 3 doors down, I could drive the 20 minutes to my mom's house and borrow hers, I could head to the Walmart down the street and buy a new one...but to be quite frank, none of those sounded like good options. Why? I don't know if you are grasping just how cold it was this day, (Okay, on the scale of cold, it wasn't freezing, but after a week of 60s and one 80 degree day, 43 felt like the arctic tundra!) and I simply did not want to leave the house. So after the 60 seconds it took me to determine what ever solution I was going to come up it needed to be something "in house", it finally came to be. My Crock-Pot! Of course! Put the potatoes in some water, cook them all day. And then continue as planned. Why not? All I needed was to achieve the same goal as boiling them. Lucky for me, it worked perfectly! I am so glad to have this little tip in my back pocket! How easy when you are cooking a huge meal, or when you have company! Especially since after they are mashed, you can put them back in the slow cooker to keep warm throughout the whole evening. I knew there were more reasons to love my Crock-Pot, and I'm so happy I discovered this one. Because I'm telling you right now, beef and noodles with no mashed potatoes would mean riots at my house!

Crock-Pot Mashed Potatoes

2 1/2 lbs. russet potatoes, peeled and cubed

Water

1/4 c. milk

1/4 c. butter, room temperature

Salt and Pepper to taste

Place potatoes in Crock Pot. Add just enough water to cover. Set on HIGH and cook 4-5 hours until fork tender. Drain. Place in a large mixing bowl. Mash with a potato masher. Add butter and milk. Using an electric mixer, whip until smooth. Add salt and pepper. Stir to combine. If placing back in Crock-Pot to keep warm, turn heat to LOW and stir occasionally. Garnish with extra butter and pepper if desired.

Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

If You Can Pour...

 Then you can make this dessert! Last Thanksgiving I shared my Pumpkin Dump Cake with you in the spirit of the autumn season. The idea of a "dump cake" is pretty straight forward. You dump everything into the baking dish, cook it and in little less than an hour you have a dessert warm from the oven. What I love about them is the use of a dry cake mix making it so time friendly; and giving the cake a more cobbler or crisp texture. By using the mix dry and adding butter instead of the normal eggs, water and oil, it becomes something totally different than the prepared cake. So in that same spirit I decided to do another one this fall with pumpkin's distant autumn cousin...the apple. Or more specifically apple pie filling. Not to mention another favorite of this time of year, pecans. There is just something about the smell of apples, spices and nuts baking the oven that make me want to put on a hoodie, grab a mug of hot apple cider, and go on a hayride. This is great served warm w/ a scoop of ice cream, or with a little dollop of whipped cream. If you are looking for a sweet treat to get your family into the autumn spirit, this is definitely one to try. Or, even jot down and tuck away for next month and Turkey Day!

Apple Dump Cake

2 cans no sugar added apple pie filling

1 (18.25oz) box butter pecan cake mix

2 sticks butter, thinly sliced

1 c. pecan chips

1/4 tsp cinnamon

1/8 tsp nutmeg

1/4 c. brown sugar

Preheat oven to 350. Lightly spray a 9x13 baking dish with cooking spray. Spread pie filling into bottom. Sprinkle with cinnamon and nutmeg. Stir well. Sprinkle with brown sugar and then cake mix. DO NOT MIX. Sprinkle with pecans. Top with butter slices. Cover dish with foil and bake for 45 minutes to an hour until browned and set. Refrigerate leftovers.

Shared on Miz Helen's Country Cottage
Shared on The Country Cook

They Better Be The Best Apples Ever...

The weekend of Alex's birthday, one of the fun things we treated him to was a trip to Fort Wayne's fall classic, The Johnny Appleseed Festival. My boys had actually been a couple years ago, but in my 31 years of living here this was my first time! For those of you who don't know, John Chapman, also known as Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ohio, Illinois and Indiana. And for the 38th year in a row, our city held a festival over 2 days celebrating all things apple and autumn related. There are crafts, fall inspired foods, military reenactments, all sorts of fun for the whole family. We had such a great time, and one of my favorite parts was, as we were leaving, I found the Farmer's Market table with fresh produce and fall decor. I treated myself to some pumpkins and gourds to decorate our landscaping with, and then I saw these beautiful bags of fresh apples. I asked Mr. Everyday to please get us some, and at $1.99/bag, I said "get two bags." Well, he came back  and said "I only got 1 bag." I was about to ask why when he offered up the explanation. "They were actually $1.99 per pound, not bag, and after spending over $9 on one bag, I thought it was enough." Oops. Well, didn't I feel silly! I couldn't believe we had just spent that on apples. Don't get me wrong, they are beautiful, but I could have gotten something very close at the grocery store for much cheaper. Yes, I realize these were straight from an area farmer, and it's better to buy from them, and I'm okay with that, I'm just pointing out the other side. But my hubby is such a good sport. He never flinched. He knew I wanted some apples, so he gladly paid the $9...but not without teasing me for the rest of the night saying over and over "Those better be the best apples ever!" And actually, they are pretty tasty and I'm super excited to have a whole bag of them, but I wanted to make sure I came up with something yummy to make with them, or in this case, for them! I guess next time I need to read a little closer, or if it's going to turn out this yummy, maybe not!

Cinnamon Dip for Apples Adapted from Yummly.com
1/2 c. vanilla yogurt
1/4. c. packed brown sugar
1/2 tsp cinnamon
1 tsp honey
1 tsp butter

In a microwave safe bowl combine sugar, cinnamon, honey and butter. Don't stir. Microwave for 20 seconds until butter is melted. Remove and whisk well to incorporate. Add yogurt and stir to combine. Chill about an hour before serving.
*NOTE* If you use stick butter like me, 1 tsp is equal to 1/3 of a TBS. So cut 1 TBS into 3 equal pieces and use 1.

Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on Jen's Favorite Cookies Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Apples at Very Good Recipes
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Remembering Is So Delicious

Do you have a food from your past that you absolutely loved, ate it whenever you got the chance, and for whatever reason haven't had in forever? If you answered "yes", jump in the boat next to me. When I was a waitress at Bob Evans, one of my favorite things to treat myself to after a long shift was Eggs Benedict. When I began working there, I had never even heard of it, and by time my 5 years were over, I was an expert! I remember the first time I bit into the runny eggs mixed with the decadent sauce...I was hooked instantly! I think hollandaise is one of those things you either love or hate, with few people falling in between. For those of you who don't know, hollandaise is a sauce consisting of egg yolk and butter, mixed with lemon and seasoned. It's one of the 5 "mother sauces" in French cuisine. I will be honest with you. The first time I ever saw it served during my training, I thought it was a cheese sauce! But it's so much better than that! It's smooth, creamy and has just a little tang from the lemon. And with as much as I loved it years ago, you would think I would still be indulging whenever I could, but I'm not! It's not that I forgot about my love for it, I just never think to order it anymore. Until now! That's because I am making it at home whenever I want. Plus, it's not just for eggs anymore! I've seen lots of recipes using it with veggies, especially asparagus, and even chicken. I'm looking forward to expanding my hollandaise collection; but for now, I'm just happy to be enjoying an "old" favorite once again!

Eggs Benedict
4 English muffins, toasted and split
8 slices Canadian bacon, cooked
8 eggs, cooked to your liking, I like them over easy
3 egg yolks
1/2 lemon, juiced
1 tsp cold water
1 tsp salt
1 tsp pepper
1 stick butter

In a small bowl whisk together egg yolks, lemon juice, water, salt and pepper. Melt butter in a saucepan on low heat. Gradually whisk egg mixture into butter. Continue whisking over low heat for 8 minutes, or until thickened. When sauce is cooked, lay English muffins open, 2 halves per person. Top each half with 1 slice of Canadian bacon and 1 egg. Ladle sauce over each. Garnish with parsley if desired.
*NOTE* To warm Canadian bacon, simply fry in skillet after cooking eggs for about 1 minute per side.

Pictured here with my Baked Home Fries

Shared on Lady Behind The Curtain Oct. 3, 2012
Shared on Miz Helen's Country Cottage Oct. 4, 2012
Shared on The Country Cook Oct. 5, 2012

Breakfast at Very Good Recipes
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Not just For Horseshoes

You've heard the saying, right? That "close" only counts in horseshoes? Well, after this recipe I beg to differ. This is yet another copycat recipe of one of our favorites, but it isn't a "dead ringer" and I don't think it every will be, but I do think it is one of those recipes that close is just going to have to be good enough. We love Port a Pit chicken. And if you live in our area, then you know exactly what I'm talking about, and probably enjoy it from the same vendor we do. If you've never had it, it is a grilled chicken half with a flavor like no other, but doesn't have a sauce. It is almost like a "dry" barbecue, but with no rub either. It's kinda hard to explain, and that's probably because it's such a secret! In fact my description is only my guess of how they prepare it. I truly have no idea. But a few years back when I discovered this grilling sauce from Paula Deen, it was the closest flavor we had ever had at home; with the exception of the smoky flavor the original has. I simply will never achieve that without a smoker in the backyard. So for those times we can't get a favorite treat, we can enjoy something very close at home, and year round! This sauce works great on roasted chicken too. So until the secrets of this chicken are revealed, close is just going to have to be good enough, and as long as it's yummy I think we'll survive!

Tangy Grilled Chicken

1 c. Worcestershire sauce

2 lemons, juiced

1 stick butter

2 TBS Monterrey steak seasoning

Olive oil

6 chicken drumsticks

In a small pan place butter over low heat. Melt. Add Worcestershire and lemon juice. Stir to combine. When butter is melted, increase heat to high and bring to a boil. Reduce heat to low and simmer for 10 minutes. When ready, preheat grill to medium. Drizzle chicken with olive oil and sprinkle with grill seasoning. Place chicken on grill and cook for 8-12 minutes per side or until juices run clear. In the last 7 minutes of cooking, baste liberally with sauce. Remove chicken from grill and baste once more before serving.

Shared on Lady Behind The Curtain Sept. 19, 2012
Shared on Miz Helen's Country Cottage Sept. 20, 2012
Shared on The Country Cook Sept. 21, 2012