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. 

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

Tis' The Season

Goodbye turkey! Hello Santa! Yep, all the pumpkins are in the trash can and the house is now a paradise of lights and tinsel. 

Let me back up though. I hope you and yours had a very Happy Thanksgiving. Did you eat yourself into a food coma? Was every bite worth the wait? After so many being separate last year, I know the hugs from family gathered around the table meant so much more. 

I can't like though, by the time the turkey leftovers were in the fridge, I was itching to put up the Christmas tree. Oh, who am I kidding? I was ready to put it up November 1st, but refrained to make sure Thanksgiving got the attention it deserved; but by 6:00 Thursday night, my mom was helping me take down the fall decor and I was humming "It's Beginning To Look Like Christmas" in my head. 

What do you serve for your big Christmas meal? While I know most think of ham as being the most traditional, and what my family is having this year, I think Christmas brings out a little more creativity than Thanksgiving. Many families seem to have their own Christmas dinner traditions, and don't feel as adamant about what it should be like they do with turkey on Thanksgiving. 

If you are one of those who want to think outside of the ham box, have I got the recipe for you! This Crock Pot London Broil is holiday worthy, but SO easy on the cook! It is delicious alternative to ham or turkey for your Christmas dinner! 

I had never cooked the London Broil cut of meat before this, and wanted the help from my slow cooker for almost guaranteed success. Take a piece of meat and cook it all day in its own juices, plus some other ingredients for flavor, and it is almost 100% fool proof! 

Tender, filled with flavor, juicy...this has everything you want in a tasty beef roast. I know lots of people who do some sort of beef for Christmas, so when I made this for a Sunday supper last month, I instantly knew it would be perfect to share for Christmas inspiration.

I hope your holiday season is off to a merry, festive start! Grab some peppermint hot cocoa, find White Christmas on Netflix, sit by the tree and enjoy every single minute!

Crock Pot London Broil

3-4 lb. London broil beef roast

3 TBS vegetable oil

1 medium yellow onion, sliced

5 cloves garlic, minced

1/2 tsp. dried thyme

1/4 tsp. dried red pepper

2 dried bay leaves

1/4 cup butter, sliced

2 TBS Worcestershire sauce 

1 (10 oz.) can cream of mushroom soup

3 cups beef broth

Salt and Pepper

Pat roast dry with paper towels. Season well on both sides with salt and pepper. Heat oil in a large skillet on medium high heat. Brown roast on both sides for about 5 minutes. Spray Crock Pot with non stick spray. Lay sliced onions in bottom. Place roast on top of onions. In a medium bowl whisk together soup, beef broth, garlic, thyme and red pepper. Pour over meat. Top with sliced butter and bay leaves. Cook on LOW for 8-10 hours. Carve roast and serve with sauce spooned over top. Garnish with a little dried parsley if desired.

 

Shared at Weekend Potluck

Christmas Planning

 Less than 2 weeks, people! I don't know if anyone else feels like December is flying by and Christmas is going to be here before we know it, but it's so hard me to accept in less than 14 days the presents will be unwrapped, the cookies will have all been eaten (okay, probably not but you get my point) the trash will be overflowing with toy boxes and the anticipation will all be over. 

I tend to get very depressed on December 26th, so let's not think about that. Let's focus on what's coming. There is still plenty of time to enjoy all the joy and magic this season has to offer, and let's not forget about that delicious meal that is on the way too. 

When I planning my holiday 2020 recipes, I knew I wanted to offer a side dish that would pair well with ham (I think it's one of the most popular Christmas meals) and would make it extra easy on the cook with help from the slow cooker. 

Our family has loved glazed carrots forever. I can remember my dad making them when I was little and it's the only way I do it now for my boys. But I will admit, if it's a weeknight meal, I am lazy. Some canned sliced carrots, diced butter, sprinkled with brown sugar, salt and pepper. I cook them in a pan, or sometimes even the microwave and done. 

However, with a little extra time, not prep though, we can have some glazed carrots that are a holiday show stopper! These come out glistening from the amazing glaze and taste soooooo good. A little note about the ceylon cinnamon. It's not a deal breaker. Normal, every day cinnamon will work just fine. I was gifted some of the ceylon variety and love using it in special dishes. Ceylon cinnamon has a stronger flavor and seems a little "hotter" than regular. A little goes a long way, so it's perfect for this dish. If you happen to see some at the store, it's a great thing to have on hand for festive occasions and recipes. 

I hope your Christmas season is shaping up to be magical and filled with joy. These last couple weeks will fly by, and may we all squeeze every last morsel of magic out of them.  

 

Slow Cooker Glazed Carrots

2 lbs. carrots, peeled and cut into 1/2 inch pieces

4 TBS butter, melted

1/3 c. packed brown sugar

1/2 tsp. ceylon cinnamon

1/4 tsp. nutmeg

1 tsp. dried parsley

1 TBS corn starch

1 TBS water 

Salt and pepper

Place carrots in slow cooker. In a small bowl whisk together butter, brown sugar, cinnamon, nutmeg, salt and pepper. Pour over carrots and stir. Cook on HIGH for 3 hours. Remove lid. Whisk together corn starch and water. Push carrots to side of slow cooker. Add corn starch slurry to sauce. Stir well. Cook for 5-10 minutes until thick. Stir carrots back into sauce. Sprinkle with dried parsley and serve. 

 

Inspired by Dinner At The Zoo

Shared at Weekend Potluck

 

 

A Ham Of A Tradition

 Every family has dishes and recipes that have been passed down between generations. Some of them are easily understood by others, and some don't make sense outside the family. But that's okay because if you love them, and they conjure up happy memories, that's all that matters. 

This is one of those things that I couldn't truly appreciate until I was an adult. I wasn't a picky eater as a kid, so I can't explain why I didn't enjoy it, but as I've gotten older, it's definitely something I can't imagine not serving with every ham I make. 

This comes to you via me of course, but like so many of my treasured recipes, it originated from my Grammy, my dad's mom. And when I say my daddy can NOT eat a beautiful holiday ham without it, I mean it. It's truly one of his favorite combinations in the world. 

If you try it, it won't take long before you realize well. The citrus flavor pairs so well with ham, the raisins turn into plump little bursts of flavor and the hint of cloves give it a true holiday essence. 

I don't mind making this any time I have a big glazed ham on the menu because one of the best things about it is you can make it ahead and simply rewarm it! I have made it up to 2 days before and it's still perfect. It does thicken as it sits, so sometimes it needs thinned back out, but see the note below on how I handle that.

The last time I made this for my dad he said we probably use way more on each piece of ham than what was intended. Oops. We slather our ham in it. I am pretty sure you're supposed to slightly dip, but oh well. We want ton enjoy it! 

If you're planning a Christmas ham, I would love if you included a family tradition of mine with your holiday meal. I would be honored, in fact!

Orange Raisin Sauce

1 c. water

1 c. orange juice

1 c. raisins

1/4 c. sugar

2 TBS flour

1/4 tsp. salt

Dash of cloves

In a small sauce pan, bring 1/2 cup water, juice and raisins to boil. Dissolve flour in other 1/2 cup water. Whisk into juice mixture. Add sugar, salt and cloves. Bring back to a boil. Reduce heat to simmer. Cook until thick, about 15 minutes. Serve immediately or allow to cool and refrigerate. *NOTE* This is a great make ahead. It can be refrigerated up to 2 days before serving and reheated in microwave. It will become thicker as it sits, so simply add some water or juice to thin it back out.

 

 

 

Holiday Ham

Do you serve ham for Christmas? I have never done the research, but it has to be at the top of the list of most popular meats for Christmas dinner, don't you think? But either way, there is one thing I know for sure, there is about to be an abundance of leftover ham to put to good use, so I've got just the thing!

To be honest though, this is now a go-to busy night supper in my house, and the deli meat is perfect. I just think leftover holiday ham, with it's amazing flavor, would put it over the top!

If you're going to have a house full of family to feed for several days, these would be perfect come December 26th, 27th, 28th...how long are they staying anyway?? :-)

Or if you're hosting a casual Christmas party, and want ham, but something easier and more relaxed, here you go! This way you can get out of the kitchen and actually enjoy the festivities!

Oh, and let's not forget about all the football games that happen over the holidays, well into the New Year. These are game day food! No matter what teams is winning, you'll be a winner with the fans!

Ham is definitely one of the things I think of when I imagine a big Christmas dinner. This way I can have that any time of the year I want!

Crock Pot BBQ Chopped Ham Sandwiches

1.5 lbs. deli honey ham, chopped

1 cup barbecue sauce

3/4 c. chili sauce*

1/4 c. brown sugar, packed

1 1/2 tsp. dry mustard

1 tsp. Worcestershire sauce 

Black Pepper

Buns

Sliced Pickles

Grease Crock Pot with non stick spray. Put ham in, breaking pieces apart with fingers. In a medium bowl combine barbecue, chili sauce, brown sugar, dry mustard, Worcestershire and black pepper. Stir to combine. Pour over ham and stir well. Cook on LOW 2-3 hours, stirring a couple times to ensure pieces don't stick together. Serve on buns with pickles. *NOTE* This chili sauce is not the Asian condiment. It is a sweet sauce found by the ketchup and other condiments. 

Shared at Weekend Potluck

Foodie Christmas Gifts {Week 2}

  Welcome back my friend Bekki with another terrific treat for your holiday season!

For many of us, we’re starting to settle into cooler weather; and for others just darn right cold. Bringing out the hoodies, extra blankets and just need more stuff around that’s warming. This is always the time of year my mother would go all out and have warm cinnamon rolls after church on Sundays, or delicious breads for after dinner family movie nights. Or even more often have baked goods for anyone who stopped by to visit over the holiday season. That’s where these little mini bundt cakes come in. Raspberry Extra Chip muffins are on the menu today. The white chocolate chips give that gooey center, and the mini chocolate chips balance the raspberry to give a smooth, deep and oh so wonderful flavor everyone will love.Enjoy them with your family, or share with neighbors, co-workers, the mailman..the list is endless!

 

 

Raspberry Extra Chip Muffins

 2 boxes Jiffy Raspberry Muffin Mix

2 Eggs

¼ c. Half and Half

1 5.3 oz oikos vanilla yogurt

¼ c. mini dark Chocolate chips

¼ c. White Chocolate Chips

 

 

Preheat oven to 400 degrees and spray mini bundt pans with non stick cooking spray, then set aside. In a large bowl add muffin mix, eggs, half and half, and yogurt then mix to thoroughly combine. Fold in all chips and fill pans ½ full. Bake 18-23 minutes or until toothpick tested in the center comes out clean.

 

Whether you piles them up on your favorite plate on your counter for guests, or your favorite teacher they’re sure to be a new family favorite. Enjoy! 

 

 

Foodie Christmas Gifts 2018 {Week 1}

Now that Thanksgiving is over, we can officially begin the MOST wonderful time of year! I can't help it. Christmas is my absolute favorite holiday and I treasure each and every second.

When my good friend Bekki asked me if I could spare some blog time for her to share some fantastic homemade foodie gifts, I said "Absolutely!" 

Homemade gifts are so special, and such a great way your loved ones you really put some effort into their gift, and stay on budget too! So, for the next few weeks Bekki is going to be sharing some of her favorites with us! 

Can you believe we just had Thanksgiving? I can still smell Turkey and all the glorious sides wafting around me. If you’re anything like me, sharing food is a favorite thing to do during the holidays. Whether it’s your neighbors, your child’s teacher, your postal carrier, or even your doctor’s food gifts give a sense of warmth. Like giving someone a basket of muffins, isn’t just the sweet treat but love from your kitchen to them. In this recipe we’re dressing up chocolate muffins. How can you dress up chocolate muffins you ask? Well add more chocolate and peppermint of course. Come with me, as we create this dolled up recipe for the upcoming holiday and turn it into a fun gift as well. 

 

 Triple Chocolate Peppermint Muffins

 

Ingredients:

 

1 Fleishmann’s Simply Homemade Double chocolate muffin mix

2/3 c. water

¾ c. vegetable oil

2 eggs

½ c. mini chocolate chips

½ c. peppermint chips

 

Preheat oven to 400 degrees. Line 6 large muffin cups with paper liners OR spray with cooking spray, set aside.

 

Combine mix, water, eggs, and oil in a large mixing bowl with a spoon, stir until blended. Add chips and stir to combine.

 

Fill prepared cups with batter, to ¾ full.

 

Bake muffins for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes then remove from pan.

 

Fill your favorite basket with the cooled muffins and share with someone today! Enjoy! 

 

It's The Most Wonderful Time of Year

Another Turkey Day is in the books. I hope yours was tasty and filled with love and blessings. 

But now, without further adieu...it is time for my most favorite time of year. I absolutely love Christmas. The entire season. Everything about it. Always have. But now with my boys, it is even more magical. Plus, I've passed that love onto both of them, so it's a terrific thing to see my excitement in them too. And you know with a 15 month old in the house, ours will be even more special this year.

I realize for many it is a very stressful time of year, and I respect that. But for me, I try really hard to prepare so I can truly enjoy every minute. All of my presents are bought and wrapped. I'm currently working on Christmas Cards and they will be ready to go before long. I have menus written out so I know exactly what I need to make and when. I know, I know. How they heck do I stay that organized? I don't know. It's just in my blood I guess. My mom has been done shopping since September! 

One way I can pass a little of that organization onto all of you is to have some holiday inspired recipes ready to go for you to turn to when you're ready to start planning your menu. 

Who doesn't love a great "fluff" salad? They are always a huge hit, and there seem to be a million varieties out there. So why should this one make an appearance during your Christmas celebration? Two reasons really. 1. The color & flavor. Red and cherry just say holidays. 2. It has to be made the night before! So it can be chilling in the fridge, waiting on you! Make ahead dishes are always a welcomed friend during busy holiday meals. 

Even if you aren't a total Christmas fanatic like me, I do hope you can find some magic and joy in the hustle and bustle of the season. Don't blink..it will be over before we know it!

Cherry Fluff

2 boxes cream cheese, softened

1 cup crushed pineapple, drained

1 (10 oz.) jar maraschino cherries, drained, cut in half, juice reserved

2 heaping cups mini marshmallows

1 (8 oz.) tub Cool Whip

In a large bowl beat cream cheese with electric mixer until fluffy. Add cherry juice. Beat a few more times to mix. Add pineapple and cherries. Mix well with a spatula. Fold in marshmallows and Cool Whip. Cover. Chill overnight.

Shared at Weekend Potluck

Holiday Blogger Challenge with Cape Cod Select

You know I can't resist a great recipe contest! And when that also includes one of my very favorite holiday flavors, well, that is just icing on the cake, so to speak.

So when my new friends at Cape Cod Select Premium Frozen Cranberries asked me to come up with something festive using their yummy cranberries, I jumped at the chance! 

Cape Cod Select Frozen Cranberries are all natural, farm fresh, contain NO additives or preservatives, and best of all, are recipe READY! They allow you to have fresh cranberries year round, not just when they show up in your produce section! To find out if they are sold in your neck of the woods, check out their store locator. Plus, you can find out more about them, and keep up on all things cranberry by following them on Facebook, Twitter, Instagram, and Pinterest.


Now when it was time for me to think about what I wanted to make with these festive little berries, that was easy. I was going to bake. And to take it a step further, I had Christmas morning on the brain. I wanted something super easy I could make ahead, and then enjoy while we are opening gifts in those wee hours of the morning. I decided I would combine the classic holiday flavors of cranberry, orange, and add in some nuts too. Well, I think I nailed it. I got exactly what I was looking for; and I know these will be perfect on December 25th.

Thanks to the great folks at Cape Cod Select, now my family will have something delicious to eat, bursting with fresh cranberry flavor! I think your family will love them too!

Cranberry Pecan Muffins 
with 
Orange Glaze 
1 1/2 c. Cape Cod Select Premium Frozen Cranberries
1 1/4 c. white sugar, divided
 3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, room temperature
2 eggs
1 c. milk
1 c. chopped pecans
1 1/2 tsp. grated orange peel, divided
1 c. powdered sugar
1-2 TBS fresh orange juice

Preheat oven to 400. Place frozen cranberries in food processor. Pulse until coarsely chopped. Place in bowl, add 1/4 c. white sugar. Mix together. Set aside. In a large bowl combine flour, baking powder, salt, and 1 cup white sugar. In a small bowl lightly whisk together eggs and milk. Add to flour mixture and combine until just moistened. Fold in pecans, 1 tsp. orange peel and cranberries. Line muffin tin with papers and fill each well 2/3 way full with batter. Bake for 20-25 minutes until toothpick comes out clean. While baking, combine powdered sugar, 1/2 tsp. orange peel and orange juice, gradually until smooth glaze forms. When muffins done, transfer to wire racks to cool. When completely cooled, spread orange glaze on top with a spatula and allow to sit for 1 hour to set.

Holiday Ham

Okay, so the turkey is so last week. It is time to move on. Now it's time to talk ham.
Well, that might not be totally true, because I know many, many people who will enjoy another bird come Christmas. But in my head, as soon as Thanksgiving is over, it's time to think about that big, beautiful, tasty, holiday ham.

In fact, as you can see from this recipe I actually started thinking about it pre-Turkey Day. I have to. I'm a food blogger, and while holiday recipes are terrific, it means we foodies are developing, testing and re-testing weeks before the big day.

I made this for a simple weeknight meal (Yay for Crock Pot!) but I think it would be terrific for those upcoming holiday parties and family gatherings. Plus, if you make a big ham one day, and need another meal the next, you could usually substitute the deli ham with some leftovers, and make it even more delicious.

I served this family style, with the buns on the side. The ham has a pretty tasty sauce that comes with it, and if it sits on the rolls or buns too long, they will get soggy. So if you're thinking of putting this out for a Christmas party, I suggest doing the same thing; and that way, you can keep the meat on warm in the slow cooker all night long.

I can't believe Christmas is less than a month away. We are super excited at our house of course, with this being Max's first. These boys are by far the two most precious gifts of my life and I'm going to enjoy every single minute of this holiday season.

If you're looking for something new to do with your holiday ham, I think this is just what you've been wanting. A good ham sandwich is a classic, and these have a little something extra to make your guests say YUM!

Slow Cooker Ham Sandwiches

1 1/2 lbs. deli ham, sliced thin

1/2 c. sweet relish

2/3 c. packed brown sugar

2 c. apple juice

2 tsp. yellow mustard

1 tsp. paprika

Buns

Extra mustard/relish for serving

Spray slow cooker with nonstick spray. Layer ham in bottom. In a medium bowl whisk together apple juice, relish, brown sugar, mustard and paprika. Pour over ham. Cook on LOW for 4-5 hours. Serve on buns with extra mustard and relish if desired. 

From Our Family to Yours...

I can't believe we only have one week left. That's right, only 7 more days until the most magical day of the year is upon us. Are you caught up in the holiday hustle and bustle? Are you done and able to take a minute and enjoy the sights and the sounds of the season? Either way, this next week will no doubt go by in the blink of an eye. 

Since we begin Christmas vacation from school today, I will be taking next week off to spend with little man and get every last drop out of our holiday as I can. I will be back the week of New Year's to share a great appetizer for your New Year's Eve bash; but until then, I thought it would be best to leave you with a simple, yet totally inspired Christmas dessert. 

Candy canes at Christmas are like jellybeans at Easter. They are truly this season's mascot candy. And now you can have the same flavor, in a super simple, yummy sweet treat you can easily add to your holiday menu! It could easily be made for a few or a lot, and your guests will love it! 

I hope this is your most magical holiday season to date, and you get to spend it with those whom you love most in the world. From our family to yours...

Merry Christmas!!!

Candy Cane Fluff

24 large marshmallows

1/2 c. half and half

1 tsp. vanilla

1/4 tsp. peppermint extract

1 (8 oz.) tub Cool Whip

Red Food Coloring

Crushed Candy Canes

Combine half and half and marshmallows in a medium saucepan over low heat. Cook, stir constantly, until marshmallows melted and mixture is combined and smooth. Remove from heat. Add vanilla, peppermint and food coloring. Chill for 10 minutes. Fold in Cool Whip. Top with crushed candy. Chill until serving.

Shared at Weekend Potluck

 

Christmas Baking

So what do you do when you aren't much of a baker, and the biggest baking season of the year rolls around? Well, you suck it up, find some simple recipes you know even you can't screw up and get into the ho-ho-ho, fa-la-la-la spirit! 

Yes, that's right, even after over 5 years of doing this blog (Hard to believe!) I still do not consider myself much of a baker. Sure, I can do it, but it just isn't "my thing". There are just things I enjoy more in the kitchen. But if you've been following me for a while now, you know the one thing I do enjoy baking, and have become kind of an expert at, are muffins! 

This time of year I have some favorite flavors and favorite smells. For flavor, I can't get enough peppermint. It just makes my tongue feel Christmas-y. And for smells? Ginger, cinnamon...basically gingerbread. Oh, the house just smells like a holiday when you've got some gingerbread baking in the oven. So when a friend, who knows my love of all things "spicy" this time of year, passed these on, I couldn't wait to make them!

They are so much more simple than old fashion gingerbread, are ready in almost no time, and still give you all those same festive flavors. Oh, and they just happen to be the perfect dessert, breakfast, snack, or even teacher/neighbor gift!

What are your favorite things to bake this time of year? Do you go the easy route or maybe you have some tried and true recipes that are a little more labor intensive? Either way, make sure you are doing things you love, with those whom you love the most, for it truly is the most wonderful time of year.


Gingerbread Muffins
2 c. all purpose flour
1/2 c. molasses
1/4 c. packed brown sugar
1 egg
1/3 c. vegetable oil
1/3 c. milk
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
Decorating Sugar Crystals, I like gold

 Preheat oven to 400. Line a muffin tin with papers, or grease bottoms only. In a large bowl using a wooden spoon, beat together molasses, brown sugar, egg, milk and oil until well combined. Add flour, ginger, baking powder, baking soda, cinnamon, salt and allspice. Stir until mixture is combined, but do NOT over stir. Divide mixture among 12 wells evenly. (I used a cookie scoop and it was 2 scoops each.) Sprinkle with sugar crystals. Bake for 18-20 minutes until toothpick comes out clean. Cool completely on wire rack. Makes 1 dozen.

Shared at Weekend Potluck

Recipe from Betty Crocker

Christmas Memories

Growing up, until about the age of 13, we spent every single Christmas in the snowy hills of Pennsylvania. We would pack up the car and spend 2 weeks with our family, enjoying every last festive minute the holiday had to offer. Both sets of my grandparents lived there, and those Christmases were some of the best memories I have. To this day I can't hear "No Place Like Home for the Holidays" and the line "I met a man in Tennessee, and he was looking for Pennsylvania and some homemade pumpkin pie...." without tearing up remembering them.

Both of my grandmas were exceptional cooks and each one had their own special dishes they always made for Christmas. I had my favorites from each of them, and these were always at top of my list from Grammy. She made them every single year, only at Christmas, and I always looked forward to them. In fact, to this day, even at the age of 90, she still makes them and makes sure I have some in my fridge this time of year.

They are one of the easiest holiday treats you can make, but also one of the most festive looking and flavored too. It doesn't get much more Christmas-y than red and cinnamon!

Memories of Christmases gone by are so special to me. Of course we are always making new ones with our little boy, and I'm always looking for ways to share some of what I had with him. Food is one of the easiest way to do that, so of course, these are one of his favorites too!

Cinnamon Apples

As many apples as you want to make, peeled, cored and quartered
1/4- 1/3 cup cinnamon candies (use more or less depending on how "hot" you want them)
1/2 cup sugar
1 1/2 cups water

Mix together candies, sugar and water. Bring to a boil and add apples a few at at time boiling for 1-1 1/2 minutes. When all done cooking apples, pour liquid over apples and add a dash of red food coloring. Store in a air tight container in the fridge.

Shared at Weekend Potluck

Old Fashion Holiday Baking

Today is one of those recipes that when you are making it, it instantly feels like Christmas. Even if you aren't quite in the holiday spirit, it forces you to be!

For me, it brought back memories of the way my grandmas' houses smelled all those Christmases from my childhood spent in Pennsylvania, surrounded by snow covered mountains. The day I made this for my family was bitterly cold, there were snowflakes falling, we had all the Christmas lights lit in the house, and the house filled with all the aromas we love this time of year. I was immediately in a better mood and truly felt "Christmasy" in my heart.

Are you looking for a special dessert for Christmas Eve (that's tomorrow, in case you aren't paying attention) or maybe Christmas Day? Your family will love this, and you will love how easy it is. But honestly, you could also serve this as a breakfast treat early Christmas morning! This, a cup of coffee or cocoa, and your day will start off deliciously.

We are all so busy this time of year. Dashing from here to there, shopping til we drop, attending party after party, trying to fit all the fun of the holiday season into just a few weeks. But I promise if you take about an hour out of the hustle and bustle, to make this, your holiday will instantly be transported back to the days of old. When the holidays were simpler, and families were more interested in spending the day in the kitchen baking and making memories than fighting the crowds at the mall. I think we can all use some old fashion holiday brought into homes this year, and this is the perfect way to start!

And a special note from me to you: This will be the last post of mine before Christmas. Bekki will be here tomorrow with a special recipe for Christmas Eve, so I didn't want to sign off without wishing each and every single one of you a very Merry Christmas from my family to yours~ May it be filled with those whom you love most in the world, and the spirit of the Lord, goodwill and peace to men that the oh so tiny baby brought to the world in a stable all those years ago!

 "Do not be afraid; for behold, I bring you good news of a great joy which shall be for all the people; for today in the city of David there has been born for you a Savior, who is Christ the Lord. "

Snowy-Day Gingerbread From Hometown Christmas

2 1/3 c. flour

1/3 c. sugar

1 c. molasses

3/4 c. hot water

1/2 c. shortening

1 egg

1 tsp. baking soda

3/4 tsp. salt

1 TBS ground ginger

1 TBS cinnamon

Preheat oven to 325. Spray a 9" deep dish pie plate with vegetable spray. In a large bowl, combine all ingredients. Beat with an electric mixer, on LOW, scraping bowl occasionally, for 30 seconds. Beat on medium speed, scraping, for 3 minutes. Pour batter into pie plate. Bake for 50 minutes or until toothpick inserted into center comes out clean. Serve with whipped topping if desired.

*NOTE* To easily remove molasses from measuring cup, rinse it out with HOT water first. The molasses will slide right out!

 

Soul Food Saturday #35

Good Morning! I hope this weekend finds you warm and cozy. If you live in a part of the country, like we do, where the deep freeze set in this past week, I hope you are thawing out. Temps below 0 and wind chills around -15 are not what I consider fun! But the snow came with them, and that makes for a happy little boy! Today we've got something the kiddies will love for Christmas...and maybe they will even want to share with Santa!

Are you still looking for ideas for all those holiday parties coming your way? Don't you love when you show up with the one thing that everyone loves? Especially when the kids do too/ You know someone is going to ask you for the recipe, and why not share the holiday spirit in one more way. This is an oldie but goodie recipe for me. I have always loved our beloved Rice Krispie treats, who doesn’t? But I have also loved so many other cereals along the way. So just for you and in giving more during this holiday season here is a treat made just like our favorite, but with Pebbles cereal instead. This one uses the fruity variety keeping in tune with our Christmas theme. Grab a few bags of marshmallows you’ll want to make a few batches of these.

Christmas Treats Adapted from Rice Krispies

3 tbs. butter

1 (10 oz.) package regular marshmallows

6 c. Fruity Pebbles cereal

In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.  Add fruity pebbles cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Merry Christmas Eve

Today we will be heading to my in laws for the annual Christmas Eve blowout! Lots of gifts, food, laughs, games, laughs, alcohol, laughs, and memories being made. We are lucky because we get family on both days of Christmas, Adam's being Christmas Eve and mine on Christmas Day. It makes for a full 48 hours of holiday celebrations that we look forward to each and every year. Last year we actually hosted the bash, so this year I'm looking forward to being a "guest" instead of "hostess".

When I shared my Pheasant Noodle Soup with you I explained that an annual autumn hunting trip leads to our Christmas Eve meal, so there is no surprise we will be feasting on those birds today. I'm actually marinating them in a lemon, rosemary garlic mixture, and Mr. Everyday will be grilling them come dinner time. I think they will taste fantastic coming off the open flame, and when I was coming up with dishes to take with us, I thought Cranberry Orange Sauce would be perfect! The flavors of cranberry and poultry always go so well together and I knew the hint of orange would marry well with the rosemary on the birds. Now, I will fully admit usually when I do cranberry sauce, it comes from a can, and if my boys have their way, it's in the shape of the can when put on the table....ha ha. But for this special meal, and delicate meat, I wanted to try my hand at making fresh; and I'm so happy I did! It was incredibly easy and turned out perfectly and gorgeous!

I hope however you are spending this special day, and to me, the most holy night of the year, you are surrounded by those you love most in the world and enjoying every single minute of blessings from above.

Orange Cranberry Sauce From Rachael Ray
2 ( 12 oz) bags fresh cranberries, rinsed
Juice and Zest of 2 oranges
1 c. sugar
2 pinches salt
1 c. water

In a large pot over medium high heat combine water, orange juice, salt, orange zest and sugar. Cook until sugar is dissolved. Stir in cranberries. Bring to a boil. Reduce heat to simmer. Cook 7-10 minutes, stirring frequently until sauce thickens slightly. While cooking, use a potato masher to break up cranberries a little. Using a ladle transfer to a bowl. Allow to cool before serving. Will thicken as it cools.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Cranberry at Very Good Recipes
Pin It

Weekend Company {Guest Blogger Bekki}

Whew...3 days people! We are down to the wire! Are you ready for Christmas? Are the cookies baked, presents wrapped? Are the kids bouncing off the walls yet? Monkey is so excited for the 2 week vacation from school and the holidays, he can barely contain himself. I can't say I blame him though! Today I'm happy to have a returning guest, and loyal friend to EMM, Bekki back in the kitchen with me. She is such a sweet gal, because she stepped up when I needed this holiday guest blogger, and then she agreed to do next week's too! So, be sure to come back then to see what other yummy thing she is sharing, but for now, here she is with not one, but two holiday treats!

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

Here we are, ready and waiting for parties with our families, long time traditions and warm evenings by the fire with a Christmas Story. Here’s a spin on milk and cookies for Santa. How about something warm with a little kick to keep him going. These candy cane cookies mix the idea of a powdered donut, a candy cane and a cookie all in one! Who wouldn't love to share that? These cookies along with a little grown up hot chocolate, add the flavor of coffee but nothing that will have you or your little ones flying through the house all through the night. I hope you all have a joyous Christmas, blessed to God’s fullest. Merry Christmas!

Christmas Candy Cane Crispers  Adapted by A Family Christmas

1c. butter, room temperature

1 1/4c. confectioners' sugar plus additional for coating

1 1/2tsp. vanilla

1 1/3c. flour

1c. rolled oats

1/2 tsp. salt

3/4 coarsley crushed candy canes

Preheat oven to 325 degrees. Grease and lightly flour a baking sheet.

In a large bowl beat together butter, confectioners' sugar and vanilla.

In another another bowl, stir together flour, rolled oats and salt; blend with butter mixture. Roll dough into 3/4 inch balls; roll in confectioners' sugar to coat. Place about 2 inches apart on prepare baking sheet. Flatten cookies with a fork, making a crisscross pattern with the fork tines. Sprinkle each with about 1/2tsp. crushed candy canes. Bake 18-20 minutes, or until edges are lighty browned. Cool on baking sheet for 2-3 minutes; transfer to wire rack to cool completely. Makes about 4 dozen.

Photo from A Family Christmas Cookbook

Fiesta Mexican Hot Chocolate Adapted from A family Christmas

2 c. hot milk

1/2 c. semi-sweet chocolate chips

1 tbs. instant coffee granules

1/2 tsp Vanilla

1/4 tsp. cinnamon

 Place hot milk, chocolate chips, coffee granules, vanilla and cinnamon

in a blender. Cover; mix thoroughly until chocolate chips are incorporated.

Beat with mixer until light and frothy. Makes 2 cups. 

Pin It