Happy Thanksgiving From EMM

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

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

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

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

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

Happy Thanksgiving!!!

Autumn Apple Fruit Salad

4 large gala apples, chopped

2 cups red grapes, halved

3/4 c. chopped pecans

1/2 c.dried cranberries

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

1 c. vanilla Greek yogurt

3 TBS mayonnaise

2 tsp. lemon juice

1/2 c. brown sugar, packed

1 tsp. cinnamon

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

Inspired by The Country Cook

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.

Finally, 70+

After this uber cold spring we've been having, I really thought the warm and sunny days were never coming. After all, it was only 8 days ago we had snow showers and a high of 37 with 40+ mph winds making it feel like 25!!

But come they did! That's right, Mother Nature had pity on us, and exactly one week after that loveliness, we had blue skies, the sun was shining and the thermometer read 75...76...77...78...basically, heaven on earth! 

I am a sucker for warm weather. I loathe winter. I can't help it. Like my husband says "You don't have to shovel sunshine." No joke, the minute the weather began to change, I could feel my entire mood improve with it. I was ready to bust out the capri pants, flip flops and get outside. (Okay, I can't like, being naturally hot blooded, plus pregnant, I would have been wearing both of those back in February had I not had to worry about frostbite, since I am heating from the inside out!)

Plus, I felt like cooking again. After all the weeks of nausea, and just being so dog gone tired, I have to admit my time in the kitchen working on new recipes for you guys has been sparse. I just find myself leaning on those tried and true ones that I can make with my eyes closed, making it easier on myself. 

It was time to come up with something new. Something to celebrate the weather. Something that says backyard eating or cooking out. Well, what says that better than a coleslaw? But this isn't your old stand by slaw recipe. This uses one of my favorite veggies out there...Brussels sprouts! If you've never had them raw, you might think I'm crazy, but they are just baby cabbages, so think of it as coleslaw, miniature size! 

This comes together in almost no time. Seriously, the most time consuming part will be slicing the sprouts, I promise. Plus, it has to sit in the fridge for a bit anyway, so you can easily make it ahead and have it waiting on you when you're ready to eat.

If the warm, sunny spring days haven't found your neck of the woods yet, have faith. They will. If they can come to Indiana, they can come anywhere! And now, we can start focusing on all those summer time barbecues, picnics, parties and all the yummy food, like this, that is to come!

Brussels Sprouts Slaw

1 lb. Brussels Sprouts, thinly sliced or shaved

1/2 c. dried cranberries

1/3 c. chopped pecans

1/2 c. mayo

1/2 tsp. celery seed

1 TBS Dijon mustard

2 tsp. lemon juice

1/4 tsp. garlic powder

Salt and Pepper to taste

In a large bowl combine sprouts, cranberries and pecans. Toss well. In a small bowl whisk together mayo, mustard, celery seed, lemon juice, garlic powder, salt and pepper. Pour over sprout mixture. Stir well. Chill 2 hours before serving. 

Shared at Weekend Potluck

Christmas at Grandma's {A Gooseberry Patch Review & Giveaway}

Oh, Christmas time at grandma's. My childhood is filled with so many memories of such special times in the snowy hills of Pennsylvania at both of my grandmas' houses I can't even begin to tell you how much they mean to me. Waking up on Christmas morning while it was still dark to see what Santa had left under the tree, going to Christmas Eve church, all the smells of my favorite treats, family gathered around...seriously, I tear up just thinking about it. To me, those holidays of years gone by will always be some of my favorite ones.

And now, my good friends at Gooseberry Patch have made an entire book out of the idea of Christmas at Grandma's. For many of us, there are some Christmas time dishes that nobody will ever make as good as grandma. No matter how many times we try, or how close we come, we will never be able to recreate exactly how they taste when grandma made them.

This book is a fantastic collection of all sorts of delicious things to enjoy this holiday season. From main dishes, to sides, to of course the sweets, each page is more delectable than the last.

When I first saw this recipe it reminded me of my Grammy's broccoli salad, which was always on our Christmas Eve menu, so I immediately got a warm fuzzy feeling thinking about it. I love the addition of cauliflower to this one, not to mention it is so pretty on a plate, filled with holiday colors.

Whatever you are planning to serve this holiday, this would be a fantastic side dish alongside it. Plus, if you have to make something and travel with it, this would hold up very nicely. With the dressing not being very "wet", the veggies stay nice and crisp even after sitting for some time.


If you have wonderful memories of Christmases gone by at your grandma's house like me, I hope you feel as blessed as I do. Or maybe now you are the grandma, and you want to make sure you are making those memories for the little ones to hold on to for years to come!

Oh, and you can win a copy of Christmas at Grandma's too! Just scroll down to see how to enter!

Festive Broccoli & Cauliflower Salad

 1 medium head cauliflower, finely chopped

2 medium broccoli crowns, finely chopped

1 red bell pepper, finely chopped

1 (3.5 oz.) bag dried cranberries

1 (2.5 oz.) bag real bacon bits

1/2 c. plus 1 TBS mayo

1/2 c. white sugar

1 TBS ranch dressing mix

Salt and Pepper to taste 

In a large bowl combine broccoli, cauliflower, red pepper, cranberries and bacon bits. Toss to combine. In a separate bowl whisk together mayo, sugar and ranch dressing mix. Add to vegetables. Stir to coat. Season with salt and pepper. Chill 1-2 hours before serving. Stir before serving.

*** GIVEAWAY ***

To Enter: Leave me a comment telling me your favorite Christmas time dish that Grandma made best! Be sure to leave an email address so I can find you!

Open to US Residents 18 and over

Contest Ends: December 10, 2015 

Shared at Weekend Potluck

Happy (Almost) Thanksgiving!

You've got 24 hours people! I hope the turkey is almost thawed, the menu is planned and the house is cleaned because they are coming! Your guests and their big appetites will be knocking on your door, ready to make more holiday memories.

Have you got the entire meal planned out? Prepped? Maybe even some of it cooked ahead? If so, high *5* to you! That is how I like to do it too! But maybe a few of you are still looking for one more dish to add to your Thanksgiving feast. Or maybe you aren't hosting, but instead need something to take with you that is both easy and travel friendly. If either of the latter apply to you, your friendly EMM is here to help!

Thanksgivings of my childhood were always spent at my Grammy's in Pennsylvania. These are meals that still live in infamy to this day. We are talking about her cooking and baking for up to two weeks before, and putting out a meal fit for a king. The first time I ever took Mr. E to one of these holidays, while we were still dating, he could not believe the amount of food. It was normal to all of us, impressive yes, but what we had come to expect. But 15 years later, he still tells our son the story about how it was more food than he had ever seen on one table; and how he ate so much he literally could not move after. 

Those holiday meals always included our favorites she knew we loved, plenty of sides, and always at least one "sweet salad" as I like to call it. You know the ones. They are sweet enough for dessert, but you serve them as a side, call them a salad, and then you can still have pie for dessert. 

In that spirit, I knew this would be the perfect recipe to share today. I've been wanting to try it for a while now, but figured Thanksgiving Eve was the most appropriate time. Not only will it look beautiful on your table tomorrow, it includes one of the ambassadors of Thanksgiving foods...the cranberry! 

You could easily whip this up tonight and just let it chill until it is time to eat tomorrow, or grab it and go before you walk out the door.

Those Thanksgivings I remember with such love, and happy memories will always be the ones I try to emulate now with my family. And while I may not have the Pennsylvania snow, or Grammy's mad baking skills, I can include things like this on my menu, and eat with a smile.

Cranberry Fluff

1 (12 oz.) bag fresh cranberries

1 (12 oz.) tub Cool Whip

1 c. crushed pineapple, drained

1 large Red Delicious Apple, chopped

1 c. sliced red grapes

1 c. chopped pecans, a few for garnish

2 c. mini marshmallows

1 c. white sugar

In a food processor, pulse cranberries until finely chopped. Transfer to a bowl. Add sugar. Stir. Chill for 2-3 hours. Add pineapple, grapes, apple and pecans. Stir to combine. Fold in Cool Whip and marshmallows. Chill for at least 1-2 hours to set. Garnish with extra pecans. *NOTE* I like to leave the skin on my apple because 1. the red color is pretty and 2. it helps to keep it from browning.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Recipe from Six Sisters' Stuff

Day After Bite {A Post For Earth Fare}

 Less than a week people. That's right, by this time next week all the menu planning, eating and football watching will be over. And we will have moved onto all those leftovers and tree trimming! 

Today I've got a great idea you can either serve before the big Thanksgiving meal, or wait and put some of those leftovers to good use with. 

Let's face it, while we all look forward to the huge Turkey Day meal, the entire day is really about eating, and even when dinner isn't served until 3 pm, you find yourself looking for things to snack on all day long. You're sitting on the couch, watching football, or the Macy's Parade, and you just have to have something to munch on. It's just part of the Thanksgiving aura. 

The first time I made these years ago, I wasn't sure about the flavor combo because of the addition of the cheese (after all, turkey and cranberry are a no brainer together) but they are like the perfect bite every time you put one in your mouth. 

If you need some ideas for the pre-feast snacks, let this be the first on the list. Or you know you will be in desperate need of ways to use the pounds of turkey you have left come Black Friday, this is the answer to either!

Cranberry Turkey Bites

Snack Crackers

Deli Turkey or Leftover Roast Turkey, sliced thin

Whole Cranberry Sauce

Sharp Cheddar Cheese, sliced tin to fit crackers

Lay cheese on crackers. Top with turkey and cranberry sauce. Serve immediately. 

Shared on The Country Cook Nov. 21, 2014

Cranberry at Very Good Recipes

Disclaimer: I received a gift card in exchange for this post. All thoughts and opinions are my own. 

Another Turkey Day Idea

So, is that Thanksgiving menu set in stone yet? Or are you still looking for a little inspiration? If the first one is true, good for you! Way to be ahead of the game! Way to be prepared! But if the second one rings more true for you right now, your friendly neighborhood blogger is here to help!

Sweet potatoes are such a staple on so many holiday tables, sometimes we forget there are more things we can do with them than the traditional marshmallow topped dish. But there are, there really are!

This recipe actually came about last week when I had bought sweet potatoes to simply bake; but decided I wanted something more. And how could I say no to the addition of great flavors like brown sugar, vanilla, cinnamon and pecans? I could not! I mean, who can resist the words pecan crumb topping?

I love this dish because you can easily adapt it to feed a few (This version fed the 3 of us with leftovers, so I'd say it would feed 6 as a side dish easily.) or the masses. It can also cook in the oven alongside the bird while you are working on other dishes. It's the perfect mix of savory and sweet, and literally tastes like a holiday on a plate. Plus, it would travel really well too, in case you have to go "over the river and through the woods!"

That Turkey Day menu needs to be coming together pretty soon. We've got 2 weeks to finalize it; and I for one love knowing what's going to be served so my taste buds can start looking forward to it now! If there is room on yours, this might just be what you've been waiting to add to it!

Roasted Sweet Potatoes

with
Pecan Crumb Topping

From McCormick

5 large sweet potatoes (about 3 lbs.), peeled and cut into 1 inch cubes

2 TBS orange juice

1/4 c. packed brown sugar

2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

2 TBS butter, diced

1 c. dried cranberries

Topping: 

1/2 c. flour

1/2 c. packed brown sugar

4 TBS butter, diced

1 tsp. ground cinnamon 

1 tsp. ground ginger

1 c. chopped pecans

Preheat oven to 400. Lightly grease a 9 x 13 pan. Add sweet potatoes to a large bowl. In a small bowl whisk together orange juice, 1/4 c. brown sugar, vanilla, 1/2 tsp. cinnamon, 1/2 tsp. ginger and salt. Pour over potatoes. Stir well to coat. Transfer to pan. Sprinkle with cranberries. Dot with butter. Cover with foil and bake for 30 minutes. Meanwhile, in a small bowl, combine flour, brown sugar, cinnamon and ginger for topping. Mix well. Cut in butter using two forks. Stir in pecans. Remove potatoes from oven. Uncover. Sprinkle with pecan mixture. Bake an additional 25-30 minutes until potatoes tender and browned on top.

Shared on The Country Cook

An Affordable Thanksgiving {Indiana Family of Farmers}

Back in the Spring when I agreed to team up with my good friends over at Indiana Family of Farmers for this incredible Affordability Series, I remember thinking "Wow, the last post is in November. That seems so long away." And wouldn't you know it, forever came very quickly! But in case you need to catch up, check out the first three posts below:

* Stretching Your Grocery Store Budget

* Affordable and Nutritious Options at The Grocery Store

* Out The Door and On The Go

So here we are, Thanksgiving in just 3 weeks, and it's time to look at how we can entertain on a budget. How we can enjoy our big family gatherings without breaking the bank. How we can delight in all of our favorite holiday table staples in an affordable, but still tasty way. So here are a few tips on doing just that, from me to you. Plus, the last tip...it just happens to come with a fantastic recipe too! 

1. Start Planning Early The best way to make sure you stay on budget for a holiday is to start brainstorming early...before most people around you are probably even thinking about the holiday. Start planning that menu so early people might think you're crazy; but you're not. You are the smart one. See, the earlier you plan, the earlier you can adjust it, change it, and finalize it. So what does that mean for your budget? It means you won't be at the mercy of the grocery stores. You won't be shopping at the last minute, having to pay whatever price they want, no matter how high, because you have to have it.

2. Use Sales To Stock Up This goes right along with #1. See, if you're planning early, then you can be watching sale ads and stock up on things you know you will need, long before you actually need them. Now of course, I'm talking about things that have a great shelf life, or can be frozen. (Please don't go buy celery in September and then send me hate mail because it's growing fuzz by November...ha ha.) If you use stuffing mix, some stores have it on sale at the end of summer for really cheap. Or maybe you enjoy Cool Whip on your pumpkin pie. That stuff goes on sale year round, and can last in the freezer forever. So once that menu is set, grab your rewards card and sale ads and figure out those things that can be bought ahead of time and still be yummy come the day of.

3. Don't Be Afraid Of "Off" Brands If you are a shopper who 99% of the time buys name brand products, holiday meal planning is a great time to step out of your comfort zone, if you're looking to stay on budget. Take it from me. The generic, or store brands, taste just as good as their more pricey counter parts. I use them in my every day cooking, and we notice absolutely no difference. For example, the name brand of canned pumpkin (the one most of us would recognize) can run you anywhere between $1.50-$2.00. However, at one of the discount stores I shop at, their brand is currently on "seasonal" special, and only $.89/can!!! That's like finding money!

4. Ask Others To Contribute If you are hosting a huge holiday gathering, there is absolutely nothing wrong with asking others to bring a dish to share. In fact, I am not the one who hosts our family for neither Thanksgiving or Christmas. We are at our parents' houses for both. And while I'm not responsible for the entire meal, I always take something; and the couple times I have hosted, I've others have always done the same for me. Taking the task and cost of the entire spread on yourself, is absolutely daunting, and expensive, so don't be afraid to say to your guests "What dish would you like to bring?"

5. Leftovers Isn't a Dirty Word Sure, we all make the joke about eating leftover turkey every day from Black Friday to Christmas Eve, but in reality, having things left over after a huge holiday meal really isn't that bad, especially if they are items that can be morphed into new, yummy dishes. After all, if you're going to spend the time and money making this huge meal, why not make it even more economical by lasting for meals to come. Remember, the freezer is your friend. Freeze some of those leftovers, until inspiration finds you for ways to use them. In fact, with a little planning ahead, you can even know what kinds of things you will have to work with after the guests have done home and the clean up has begun. Knowing what you're having for the holiday meal, you can easily figure out a few days' meals afterwards working with what's left; and not just the "main" things, but ingredients also...as you'll see below.

And that is exactly what inspired me to share this recipe with you today. I will tell you upfront, when I developed this recipe, I fully intended you to make it with leftover turkey, not chicken. But in  the spirit of affordability, I used chicken because it was what I had in the freezer already. Without a doubt, it would be just as delicious with Thanksgiving turkey!

Plus, it's filled with things you more than likely will have on hand for making all those traditional holiday dishes we love. Celery from stuffing. Cranberries and walnuts from stuffing or pies. You see where I am going. Using every last bit of every last thing you had to buy, and turning all of them into a tasty dish you can enjoy for lunch or a light supper days after the holiday is over.

The holidays and all the food that comes with them, are coming...fast! Be prepared to feed the masses, with these easy, money saving tips...and yummy recipe! 

Cran-Apple Chicken Salad

3 large boneless chicken breasts

Olive Oil

Salt and Pepper to taste

1/2 c. dried cranberries

1/2 c. chopped walnuts

2 small apples, chopped

3 ribs celery, finely chopped

1 c. mayo

1 TBS lemon juice

Preheat oven to 375. Rub chicken with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast for 45 minutes until juices run clear. Allow to slightly cool. Shred using two forks or a stand mixer. In a large bowl combine chicken, cranberries, walnuts, apples and celery. Mix well. In a small bowl whisk together mayo, lemon juice, salt and pepper. Pour over chicken. Stir very well. Chill until serving, or at least an hour. Serve on bread, croissants, rolls, etc. *NOTE* Leftover turkey would be a perfect substitute for the chicken! 

Shared at The Country Cook Nov. 7, 2014

Chicken at Very Good Recipes

Disclaimer: As an IFOF Ambassador for the  Affordable Food Tips For Your Family, From Our Family Series, I was compensated for this post. All thoughts and opinions are my own. 

Eat It or Save It

I love potato salad. I can't get enough of the stuff. I have a hundred different recipes for it, each one delicious and mouth watering. But I make all of them mostly in the summer months. You know, picnic weather. Grilling and cookout season. But when the leaves begin to fall, and the days are cooler, my craving doesn't stop there.

 Normally I just say forget the season and I make one we enjoy during summer, and it tastes just as delicious. But this time around, I remembered a recipe a friend had given me, and I decided to put a little autumn into our tater salad. 

This makes a terrific side dish to any fall inspired meal. I served it with some ham and cheese sammies. (That recipe is coming later this week!) And it travels very well too, because it can be served warm, chilled or at room temperature. Since we ate at different times the night I made this, that theory was actually tested, and it was just as delicious two hours after it had been in the fridge and then sitting out. Mr. E. said so! 

But here's how my mind works. I'm sitting there eating this delicious combination of flavors, looked at the beautiful autumn colors, and thinking " This would make a great dish at Thanksgiving time as well." Maybe a new twist on your traditional Turkey Day sweet potato dish. It would taste terrific with turkey. Or a day after fix for those leftovers you might have. A couple extra sweet potatoes, the pecans from pies, the cranberries from dressing...they could all come together in something new to go with turkey sandwiches! 

Rather you eat this, or save it, this recipe is going to become a new favorite potato salad in your house too. A great addition to those foods you look forward to eating every fall! 

Autumn Sweet Potato Salad 

2 large sweet potatoes, peeled and cut into 1 inch pieces

1 tsp. olive oil

1/2 tsp. dried rosemary

3 TBS finely diced white onion

1/2 c. chopped pecans

1/4 c. dried cranberries

2 tsp. dried parsley

Salt and Pepper to taste

Dressing:

2 TBS olive oil

2 TBS lemon juice

2 TBS honey

Salt and Pepper to taste

Preheat oven to 350. In a baking dish combine sweet potatoes, rosemary, olive oil, salt and pepper. Stir to coat. Roast in oven for 30-35 minutes until just fork tender. Do NOT over cook. Remove and allow to cool slightly. In a small bowl, combine all ingredients for dressing. Whisk well. In a large bowl combine potatoes, pecans, onion, and cranberries. Stir well. Pour dressing over and toss gently. Sprinkle with parsley. Serve slightly warm, chilled or room temperature...it's delicious any way!

Shared on The Country Cook Oct. 10, 2014

Sweet Potatoes at Very Good Recipes

FOOLPROOF Family Recipes Day 2

That's right, I'm back with yet another tasty, simple recipe from the new Gooseberry Patch cookbook, FOOLPROOF Family Recipes. If you didn't stop by on Wednesday to see the first recipe I featured, Garden Macaroni Salad, click here because you don't want to miss that instant summer classic!

For today's pick, I chose something I knew would be a light summer salad supper the entire family would love. The two things that stood out right away when I saw this recipe were 1. the addition of cashews--something we eat by the pound in this house and 2. the homemade dressing! I think anytime you have the chance to make a salad dressing from scratch, it tastes so much better!! 

If you like salads with a crunch, this will not disappoint. There is nothing but crunch in this one! And if you haven't had many salads that combine veggies and fruit (which I absolutely adore) this is a great one to start with! The sweetness of the apple and pear and the tartness of the cranberries marry so well together. Plus, you've got the creaminess from the cheese and this amazing dressing. I really can't say enough about how delicious all of these flavors come together. 

This salad would be perfect for a brunch, lunch, light supper, potluck, backyard barbecue...really any time, any where! And if you want a chance to win a copy of FOOLPROOF Family Recipes for yourself, you're in luck because I'm giving one away. Just click here for details!

Orchard Salad

Submitted by Carrie O'Shea Marina Del Rey, CA Found on page 66

1 head Romaine lettuce, torn

1 Gala apple, cored and thinly sliced

1 Bartlett pear, cored and thinly sliced

3/4 c. shredded Swiss cheese

3/4 c. cashews, coarsely chopped

1/2 c. sweetened dried cranberries

Poppy Seed Dressing

2/3 c. oil (I used vegetable)

1/2 c. sugar

1/3 c. lemon juice

1 1/2 TBS poppy seed

2 tsp. dried minced onion

1 tsp. Dijon mustard

1/2 tsp. salt

Toss together all salad ingredients in a large bowl. In a blender, combine all dressing ingredients. Cover and process until smooth. Serve drizzled over salad. Dressing may keep in fridge for up to 1 week. Serve at room temperature. 

 

Shared on The Country Cook June 27, 2014

Soul Food Saturday

This year for my mother’s birthday I decided to bring the party to her. Her having to work on her birthday wasn’t going to stop the celebration or in anyway slow it down. I took it upon myself to deliver this fresh baked out of the oven coffee cake to lift her birthday spirits, and share a pick me up with others in the office. Let them eat cake, celebrate a birthday, and have coffee on a work day! Grab a big fork, a cup of your favorite coffee, and a friend. Because this is a party, and everything sweet is best shared with a friend!

Cinnamon Cranberry Coffee Cake

Package yellow cake mix

1 small package instant vanilla pudding mix

3 eggs

1 c. sour cream

½ c. vegetable oil

1 c. dried cranberries

½ c. brown sugar

2 tsp. ground cinnamon

 

Preheat oven to 350 degrees. Grease or spray 9”x13” pan with non stick butter spray. In a large bowl, add the cake mix and pudding mix, stir to combine, and remove lumps. Add the eggs, sour cream and oil. Mix until well blended. In a small bowl combine the sugar, and cinnamon. Set aside. Pour half of the batter into the prepared pan. Then place cranberries in a layer over the batter. Then sprinkle with half of the cinnamon sugar mixture. Pour the remaining batter over the top. Then finish with the remaining cinnamon sugar mixture. Bake for 35 minutes in the preheated oven. Then cover top with foil sprayed with non stick spray so as not to stick to topping. It will keep the top from over browning. Bake an additional 30 to 35 minutes until toothpick will come out clean, and top will be golden brown. Allow to cool 15- 20 minutes before slicing. Serve warm with coffee, or at room temperature. Either way you choose, you’ll want more than one slice.

Tuesday Treats

From the second week of March until April 23rd our daily schedule was turned on its ear. See, after missing a record amount of school due to snow, our school corporation decided that instead of adding all those days onto the end of the year, they would extend our school day by an hour, resulting in a 4:30 p.m. dismissal time.

If anyone doesn't think that extra time wasn't hard on everyone, let me assure you it definitely was. The teachers, staff and students were all exhausted by the end of the day. Parents had to rearrange schedules. Some kids weren't getting off the bus until 6 o'clock...let's just say while we all appreciate the fact we aren't going to have to be in school until July, we are also very happy it's over!

During those weeks, the school also decided the kids could bring in a healthy snack and bottle of water to eat around 3:30, the regular dismissal time. After all, most of them were used to going home and having a snack, so it was very kind of them to realize the students would need that to push through that last "power hour."

As a mom who is always at the school volunteering, I've come to know our school's amazing office staff, and they are a great group of people. So I decided they too needed a little treat mid-afternoon to keep them going until 4:30. Now, I couldn't do it every single day, but Tuesdays became the day I ventured up the street (yes we live about a block from our school) with something yummy in hand.

These were one of those Tuesday Treats, as they came to be called. I have to admit, I've been on a muffin kick lately. I can't get enough of them. I love having them around for snacks, quick breakfasts, or sweet treats when I don't have time to make dessert. We really enjoy the flavor of orange and cranberry together, so I knew these would be a hit with my boys. But I was equally happy to know the fantastic and deserving office staff enjoyed them too.

I'm so happy to have my little man home at 3:30 p.m. again! Plus we only have 19 days of school left! If you still have a little bit of time left in your school year, maybe you could do something nice for those who work so hard for your kids every single day too! Might I suggest these yummy and easy to make muffins??!!

Cranberry Orange Muffins

2 cups flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 c. dried cranberries

1 egg

3/4 cup orange juice

1/4 cup vegetable oil

1 teaspoon zested orange rind

2 tsp. turbinado sugar (sugar in the raw)

Preheat oven to 400. Spray a muffin tin, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cranberries. Stir well. In a medium bowl whisk together orange juice, oil, egg and orange rind Pour into dry ingredients. Stir just until combined. Spoon into muffin tin, filling each about 3/4 of the way. Sprinkle with raw sugar. Bake for 15-20 minutes until golden and firm. 

Shared on The Country Cook May 16, 2014

Muffins at Very Good Recipes

Soul Food Saturday #32

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

Yep, It's From a Box

I love stuffing. In fact it's one of the things I love most about holiday meals. But I can't even lie, we eat stuffing year round. For any of you that read my meal plans on a weekly basis, you know many times if I serve pork chops or ham steaks, stuffing is one of the side dishes included.

Now, here is something you might not know. Every single time I make stuffing, it's from a box! Yep, it's one of the few things I don't even attempt to make from scratch. And if I'm being completely honest, I actually prefer the boxed variety to any homemade I've ever had! I'm certain it's because what I grew up with both from my mom, and her mom. My other grandma always made homemade, but on my mom's side, it always came from a box, and that was okay with us.

I'm sure many of you enjoy making your own, or maybe you have a tried and true family recipe; and I have all the respect in the world for that. There are so many kinds of stuffing, or dressing, out there, who am I to say which is the best? I just know what our family enjoys the most, and it's what we stick to.

But that doesn't mean we can't make it a little better. Jazz it up a little so to speak. Add some fresh, yummy things, and that dried stuffing mix is brought back to life in a whole new way. And nothing says holiday more than apples and cranberries! The flavor of this version is like nothing I've ever made before, and it really tasted like homemade!

This recipe fantastic because you can take a little help from the store, making one thing on your menu a little easier, and easily adapt it to feed a few or a crowd. Not to mention, it's pretty economical too. This time of year you can usually find the boxed mixes for $1 or less!

If you have a great stuffing recipe and don't really groove on the boxed kind, that's okay. Maybe you can incorporate parts of this recipe into your favorite version and still come up with something new. But if you're like me and willing to take a little pre-made assistance, here is one way to make it just a little more special!

Cran-Apple Pecan Stuffing From Kraft
1 box stuffing mix for turkey
1 1/2 c. apple juice
2 TBS butter
1 small apple, finely chopped
1/2 c. dried cranberries, extra for garnish
1/4 c. chopped pecans, extra for garnish

In a medium saucepan bring apple juice and butter to a boil. Add stuffing mix, apples and cranberries. Stir. Remove from heat. Cover. Let sit 5 minutes. Fluff with a fork. Add pecans. Stir well. Transfer to serving dish. Garnish with extra cranberries and pecans.

Shared on The Country Cook Nov. 22, 2013

Stuffing at Very Good Recipes

Barbecue's Best Friend

I think one of the things most fun about the summer grilling season is finding yummy new side dishes to nicely compliment all the delicious offerings coming off the hot grill. Everyone has their favorites, everything from a crisp tossed salad, to creamy coleslaw to a zesty pasta salad, there are so many choices!

For our family, one of the best ways I can come up with new things for us to try is to take a couple favorites and combine a little "this and that" from each into something new. It almost guarantees me success with a dish that will go over with flying colors. It makes sense though. If you're taking things you already know you love and combining them, it should be even better, right? Well, okay, I guess that reminds me of an old episode of Full House (You remember the Tanner family??) where Michelle was trying to cook and she combined two of her favorite foods into a new dish...Tuna Fish Ice Cream...yeah, that didn't work out so well, especially for the poor taste tester! But for the most part, I think it's a good equation to depend on!

The two dishes I took inspiration from for this new one were my Broccoli Salad and Honey Mustard Coleslaw. I've seen tons of recipes for broccoli slaw, and have passed the mix in the produce aisle a hundred times, but I never found one that was perfect for us. That's when I decided to pull great things about dishes we already enjoy, combine them, and hope for the best. And it totally paid off! The crunch of the broccoli mix is only added to by the crunch of the almonds. The raisins give it a tiny hint of sweetness that plays off the tangy dressing so well. 

This summer is going to be filled with great food! Have fun coming up with new things for your dinner table, and remember you can always use dishes you can make in your sleep to come with brand new delicious ones!

Broccoli Slaw

1 (12 oz.) package broccoli slaw mix

1/2 c. golden raisins, extra for garnish

1/2 c. slivered almonds

5 TBS mayo

2 TBS sugar, or to taste

2 TBS lemon juice

1 TBS white vinegar

1/2 tsp. celery seeds, extra for garnish

Salt and Pepper to taste

In a small bowl, whisk together mayo, sugar, lemon juice, vinegar, celery seeds, salt and pepper. Mix until well combined. Set in fridge for 5 minutes. In a large bowl combine slaw mix, raisins and almonds. Lightly toss with fingers to combine. Pour dressing over top. Mix well to coat. Chill at least an hour before serving. Garnish with extra raisins and celery seeds. 

Shared on The Country Cook June 14, 2013
Shared on Make Ahead Meals June 17, 2013

Broccoli at Very Good Recipes
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Well, It Sounded Like A Good Idea

So how many of you have extra fresh cranberries laying around after the holidays? I did, and I thought for sure I knew exactly how I was going to use them. In fact, the whole reason for wanting to try this recipe was because I anticipated such a scenario. And I would love to tell you that if you do indeed have extra cranberries in your fridge, this would be the perfect recipe for them; but alas, I can not. Let me explain. When I went looking for a recipe for me to have my first attempt at making scones, I found exactly what I was looking for at Taste of Home. I downloaded it, saved it and then forgot about it for about two weeks. The holiday rush set in, we had a big family wedding, and I truly never thought about it again until New Year's Day when I was ready to bake them. That's when I discovered my mistake. Um, this recipe calls for dried cranberries, not fresh. Oops! I guess that's why it's a good idea to actually double check something before you attempt to bake it. Honestly I don't even remember reading dried the first time, so I'm assuming I was once again speed reading (I do that a lot) and missed it. Oh well, luckily I always have dried on hand too, plus I did get to use something leftover from the holidays...one orange.

Now I have never been the biggest scone fan. The few I've had in the past were dry and almost flavorless. But these are bursting with orange and cranberry flavor, plus moist and delicious! The 3 of us had to force each other to stop at one after they came out of the oven. Warm with a little butter spread on top...oh my mouth is watering just thinking about it.

Sometimes the best laid plans end up taking a turn in the other direction, but when they still result in a yummy sweet treat, who really cares?

Orange Cranberry Scones From Taste of Home
2 c. flour
10 tsp. sugar, divided
1 TBS orange zest, grated
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
1/4 c. orange juice
1/4 c. half and half
1 egg
1 TBS milk

Preheat oven to 400. In a large bowl, combine flour, 7 tsp. sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs. Set aside. In a small bowl, combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface gently knead 6-8 times. Pat dough into an 8-inch circle. Cut into 10 wedges. Separate wedges and place on ungreased baking sheet Brush with milk and sprinkle with remaining sugar. Bake for 12-15 minutes until lightly browned.

Shared on Make Ahead Meals Jan. 7, 2013
Shared on Mandy's Recipe Box Jan. 8, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Scones at Very Good Recipes

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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
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Fan Inspriation

One of the best things about doing what I do is the interaction I am so blessed to have with all of you, my EMM family and fans! I love talking to you on Facebook, Twitter, through email, comments here, etc. I love having foodie conversations, answering questions and swapping ideas. That is exactly how this recipe came to be. EMM fan, or as I like to call her, Super Fan Bekki, emailed me asking about adapting my Baked Pineapple recipe a little bit. As soon as she told me what she wanted to do, I had a feeling it would go one of two ways, with no in between. It would either be a disaster, or totally EPIC! Well, after tweeking it a little bit, the two of us came up with something for her to experiment with. I couldn't wait to see how it turned out. As soon as she could, she emailed me with the results. It was EPIC! She said it was so unbelievably good; and was kind enough to send me a couple picture. The minute I saw those I told her "Oh yeah, I'm totally testing this at home and blogging it!". This was a huge hit with my boys and Mr. Everyday has already requested it for Christmas Eve dinner! However, I know many of you will want to include it on your Thanksgiving tables. To be honest, if we weren't celebrating with our PA family, I would too! It would make a fantastic side dish to any turkey dinner! I guarantee you would "wow" your guests with this one! And if you have tried the original version with pineapple, and love it, please try this one too! You won't be disappointed! I love my EMM fans so much, and am so thankful for each and every one; especially when they help me come up with yummy new recipes!

Baked Cranberry

1 (14 oz) can whole berry cranberry sauce

1/8 c. cranberry black cherry juice

1 c. sugar

4 eggs

5 slices white bread, cubed

6 TBS butter, room temperature

Preheat oven to 350. Grease a 2-3 quart casserole dish. In a large mixing bowl, cream butter and sugar with electric mixer. Add eggs and beat well. In a small bowl, using a fork, slightly smash cranberry sauce. Add cranberry, juice and bread to egg mixture. Stir well. Pour into casserole and bake for 1 hour or until toothpick comes out clean and it's brown and bubbly. Let stand 5 minutes before serving.

*NOTE* I found the cranberry black cherry juice in the juice aisle next to other cranberry cocktail juices. Mine was actually the Great Value brand at Walmart.

Shared on Lady Behind The Curtain
Shared on Miz Helen's Country Cottage
Shared on The Country Cook