Holiday Help

 This time of year your friendly food bloggers are filling your feeds with beautiful holiday desserts, festive cookies and candies, and delicious ideas to make your Christmas dinner the best one yet. Thank goodness for them! But since they have all of us covered on that front, I tend to take another approach. 

I don't have a new cookie technique to share or a secret to making that glazed ham even tastier on Christmas day but what I have to share might just take some stress out of the season. 

I always try to give you a recipe that can be used a couple different ways. Maybe you need a quick weeknight supper before you rush off to the next school holiday concert. Or perhaps you are planning on a houseful of guests this Christmas and you need inspiration on how to keep them fed beyond the main holiday meal. 

This year I have a super easy pasta bake that is a great hack when you are craving lasagna but not all the work that comes with it! Lasagna casserole hits all the same flavor notes, but can be on the table in less than an hour. 

I know how hectic and stressful the holiday season can be. Please remember it doesn't have to be! This time of year is supposed to be filled with joy, love, peace and those people who mean the most in the world to you. 

If you start to feel like you might pull your hair out, take a breath and take solace in the true reason for the season. The promise of a baby who came into this world to save us all. A king who was born in a stable. Love came down at Christmas and may it fill our hearts this year now more than ever. 

 

What kind of egg noodles should I use?

I like the wide ones for this casserole since they are boiled and then baked too. Anything smaller sometimes turns to mush in the oven. 

Can I make lasagna casserole ahead? 

While I haven't tried it, I think you could! Prepare recipe as stated and then chill in fridge, covered overnight. When ready to bake, remove from fridge and let come to room temp for about 20 minutes. Bake at 350 but for about 10-15 extra minutes. 

Can I use another meat? 

Sure! Italian sausage, mild or hot, and ground turkey or chicken would all work.

What if I don't like cottage cheese? 

The cottage cheese makes this extra creamy. If you don't want to use it, I would add another cup of ricotta or 1 cup of sour cream. 

Can I freeze lasagna casserole?

I never recommend freezing pasta bakes due to the noodles, but if it is something you do, then go for it!

 Best Tips:

If the chunks in the cottage cheese bother your family, mash it up with a fork or potato masher first.

I prefer whole milk ricotta over skim for a richer, creamier texture. 

An Italian blend shredded cheese would be a great swap for mozzarella. 

Sprinkle Parmesan on each layer for even more cheese. 

If using an Italian sausage, be sure to drain the grease very well. 

Do not over cook the noodles so they don't get mushy. 

 

Lasagna Casserole

8 oz. wide egg noodles

1 lb. ground beef

2 cups marinara sauce

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 cup whole milk ricotta

1 cup small curd cottage cheese

2 cups shredded mozzarella cheese

1 TBS fresh parsley, chopped, divided use

Salt and Pepper

Preheat oven to 350. Cook noodles until al dente. Drain well. In a large skillet brown beef. Drain if necessary. Add sauce and seasonings. In a large bowl combine cooked noodles, ricotta and cottage cheese. Mix well. Grease 9x13 baking dish. Add half noodle mixture. Top with half sauce. Sprinkle with half shredded cheese. Repeat layers. Top with rest of shredded cheese. Bake for 20-30 minutes until heated through and browned. Sprinkle with parsley and serve. 

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

Here Comes Cousin Eddie

Every year during the weeks leading up to Thanksgiving, I begin to think about all those families who will be traveling to see loved ones during the holiday season. From Turkey Day right up until Christmas, houses will fill up with holiday guests, and let's be honest, some might just camp out for the month between the two holidays! 

When I think of holiday house guests, thoughts of Cousin Eddie begin to conjure in my head. The infamous character from National Lampoon's Christmas Vacation gives a whole new meaning to "make yourself at home." He shows up uninvited, with the family and the ugliest RV known to man in tow, and declares they will be staying until the New Year. 

Obviously, most holiday company doesn't act like Eddie, but having extra people in the house, no matter how many or for how long, means more mouths to feed; and not just for the big holiday meal. If you're hosting, you will likely need to plan meals for a few days.

In that spirit, I always try to post "normal" meal ideas, making that planning just a little bit easier. Things to feed that crowd once the leftovers run out but don't keep you busy in the kitchen missing out on the fun. 

This Easy Baked Ziti is a pasta casserole that will wow the pickiest of eaters, is filled with layers of flavor, but still super simple to make. Perfect for a weeknight meal, or for those who like to do pasta during the holidays too.

If you have holiday company coming, start planning now so you aren't scrambling when they want to know "what's for supper" every day, for their extended stay!

 

Easy Baked Ziti

1 lb. ziti

1 lb. Italian sausage

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 (15 oz.) container whole milk ricotta cheese

1 egg

1/4 cup + 1 TBS grated Parmesan cheese

3 TBS chopped fresh parsley

1 (24 oz.) jar tomato basil pasta sauce

1 (4 oz.) can tomato sauce

1 (14 oz.) can petite diced tomatoes, with juice

2 tsp. Italian seasoning

1/2 cup water

2 cups shredded Mozzarella cheese

Salt and Pepper

Preheat oven to 375. In a large skillet, brown sausage with onion and garlic until no longer pink. Drain if necessary. Add diced tomatoes, water, pasta sauce and tomato sauce. Stir well. Add Italian seasoning, salt and pepper. Reduce heat and simmer for 10 minutes until thickened. While sauce simmers, cook pasta to al dente and drain well. In a medium bowl combine ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, 2 TBS parsley, salt and pepper. Stir well. 

To assemble: Lightly grease 9x13 baking dish. Add 1 cup sauce to bottom of dish and spread evenly. Top with half ziti. Top with all ricotta mixture and spread evenly. Top with half sauce. Sprinkle with 1 TBS Parmesan cheese. Add other half ziti, top with remaining sauce and mozzarella. Bake for 30 minutes. Garnish with fresh parsley. 

 

Shared at Weekend Potluck

Easter Planning

Have you started to brainstorm your Easter menu yet? I am well on my way to being done with mine, but I realize not everyone is totally OCD  when it comes to planning like me. Regardless if you've begun, or just groaned at the thought, I have a terrific recipe that could easily be added to your menu...or be a tasty side dish this week for supper! 

I have mentioned before my boys are mac and cheese connoisseurs. They like it any way they can get it, from the blue box to my homemade no-boil baked version passed down from my grandma. But when it comes to restaurants, the #1 choice for my oldest has always been Cracker Barrel's. Since he was little, he has proclaimed it to be his favorite and the best one he can find when we go out to eat...and believe me he has tried many! 

He loves the thick, creamy texture, but hands down, his favorite part is the little bits of browned edges that you get with every portion. While others might think these crispy pieces are burnt or a mistake, he has always coveted them like they were gold! "Mom! I got extra brown pieces!" 

I don't know why it took me so long to make a version at home, but I was a rock star with this one! The funniest part is I had never had it myself, so I had to wait for the teenager to taste it to tell me if it was right. According to him I nailed it!

I use extra sharp cheddar in my baked mac and cheese recipe, but this one calls for Colby, giving it a milder flavor. Cooking it both on the stove top and then baking it produces that creamy texture plus the browned edges he loves. I scored some major mom points the night I made this! 

I know so many families who love to have macaroni and cheese on their Easter table, specifically if ham is served,  and this Copycat Cracker Barrel version would be perfect! This recipe is perfect for 4, but could easily be doubled or even tripled! Honestly, if it was me, I would make 2 or 3 batches, but in separate 8x8 pans for even cooking. 

I can taste the cheesy goodness next to a slice of sweet and savory glazed ham right now. I *might* be starting to drool at just the thought of it!

I would be honored if you add this to your Easter menu, making it a new tradition. Or if you just need another idea for a simple weeknight supper, I'm totally here for that too! 

Oh, and if you really want to get a big jump on that Easter menu, I've got a great collection of 100 side dishes perfect with ham over on Parade you should check out! 

 

Copycat Cracker Barrel Mac & Cheese

1 lb. elbow macaroni

3 cups shredded Colby cheese, divided use

2 cups milk

5 TBS butter

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 350. Lightly grease 8x8 baking dish. Cook macaroni to al dente. In a large skillet melt butter over medium heat. Whisk in flour until smooth and cook for 2-3 minutes until a light roux forms. Slowly add milk, whisking constantly. Cook for 3-5 minutes until thickened. Add 2 cups cheese in small batches, stirring constantly until smooth cheese sauce forms. Season with salt and pepper. When macaroni is cooked, drain well. Add to skillet and stir well. Transfer to baking dish, sprinkle with remaining cheese and bake for 15 minutes until bubbly and slightly browned.  

Shared at Weekend Potluck

Happy Thanksgiving From The EMM Family

I hope your turkey is in the refrigerator thawing and your shopping list has been conquered. It is almost time! Thanksgiving is only a few days away, and I'm starting to drool! 

After last year's holiday being very different for many of us, I pray your gatherings involve more family, hugs and laughter this year. I know I'm looking forward to hosting again and have my to-do lists made!

What lists you ask? Let me tell you, making lists for every step of the Turkey Day process can save your sanity. Here are the lists I currently have:

• Things to make ahead
• Times things need to go into oven
• Serving dishes I need for every course
• Order of preparation day of

I'm telling you, out of all of them the oven times is the one I will rely on most! Since my turkey will take up most of my oven space, I need to time other things to fit and then to finish once the turkey is resting. No guess work when it come time for that Green Bean Casserole- just check the list!  

I tested this recipe over a month ago and as soon as I shared the picture with friends they were going nuts over it! "Is that squash with a PRALINE topping??" Yes, yes it is! 

This side dish is as easy as can be, and is a real showstopper coming out of the oven. Now, in full disclosure, if you are serving a huge crowd, making a half for each person would never work, but if you just have a few coming to dinner, I love serving them just like this, giving each person a pretty squash half on their plate. 

If you do need to serve many, the preparation would still be the same, except when they came out of the oven, I would carefully pour the pecan topping from each into a separate bowl, scrape the cooked squash into a large bowl and then top with the reserved praline topping. 

This is the perfect autumn pairing of sweet and savory. We love squash, and the addition of brown sugar and pecans takes it over the top. 

I hope you and yours have a truly Happy Thanksgiving! Take a minute between the cooking and entertaining to look around and thank God for all the blessings you have in your life. And for our family, you, my faithful fans and followers, are definitely on that list!

 Praline Roasted Acorn Squash

2 large acorn squash, halved and cleaned

4 TBS butter, room temp

1/4 cup brown sugar

1/2 cup chopped pecans

Salt and Pepper

Preheat oven to 400. Once the squash is halved, cut a small piece of flesh off bottom of each halve. This makes them more stable to sit without falling over. In a bowl combine softened butter and brown sugar until smooth. Rub mixture over each squash halve, covering edges and middle. Equally divide pecans into each squash. Line a large baking sheet with foil. Place squash on baking sheet. Bake for 1 hour- 1 hour 20 minutes until squash is tender when poked with fork. Serve as is.

 

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.

 

 

 

Happy Thanksgiving 2020

 We have arrived at the biggest foodie week of the year. My turkey is thawing in the fridge and my menu is set. (If your turkey is still in the deep freezer, consider this your friendly reminder!) 

There is no doubt Thanksgiving is going to look very different this year, for so many of us. But I am determined to make sure it is still a special, and delicious day for my family. A big (all 18 lbs of it!) beautifully roasted bird, green bean casserole, fluffy mashed potatoes, homemade gravy, cranberry sauce, stuffing, and dinner rolls will be hitting our table. Oh, and thanks to a delivery from my mom, her pumpkin pie complete with a tub of Cool Whip! 

No matter if your celebration is scaled back this year, or like me, you are cooking the same amount of food and just thankful for leftovers, if you're still searching for one more side dish, that one last thing to round out your menu, this tasty squash recipe could definitely be what you are looking for! 

We are big squash lovers around here. All kinds, Cooked all ways. But when I saw the addition of cranberries and pecans to this one, I knew it had to be the annual EMM Thanksgiving recipe. Squash, cranberries AND pecans...that screams turkey day to me! Autumn inspired flavors and such a pretty dish too. 

The maple syrup gives this a little extra hint of sweetness, and you can even serves some extra warmed syrup on the side for drizzling if your guests want more. 

However you are choosing to celebrate Thanksgiving this year, there is no doubt it has been a HARD year; but we all still have so much to be thankful for. Sure, there are days when those things are hard to focus on when it seems like the world is on fire. But for this one day, I hope we can all take a breath, look around at all we've been blessed with, tell those we love how much they mean, and eat ourselves into a happy food coma! 

Roasted Butternut Squash with Pecans and Cranberries

1 4-5 lb. butternut squash, peeled, seeded and cubed

1 c. chopped pecans

1/2 c. dried cranberries

2 TBS olive oil

3 TBS maple syrup, extra for serving

Salt and Pepper

 Preheat oven to 400. In a large bowl combine squash, oil, salt and pepper. Toss to coat. Transfer to large baking sheet.  Roast for 20-30 minutes. Drizzle with syrup and sprinkle with pecans and cranberries. Bake for 10-15 minutes more until squash is fork tender. Serve with extra maple syrup on side if desired. 

 Shared at Weekend Potluck

Inspired by Sue Bee Homemaker

Turkey Day Side Dish

Can you believe Thanksgiving is only a little over 2 weeks away? I swear, as soon as Halloween is over, it's a downward coast to the holiday season and they come, and pass quicker and quicker every year. 

There is no doubt Turkey Day will look different for so many this year, but no matter if you're only cooking for your immediate family, having a few guests over, or going for a traditional family gathering, menus need to be planned. And even if you are only cooking or a few, it is still a holiday, and your meal can still be special, delicious and festive. 

In that spirit, I've got a couple new side dishes coming your way before Thanksgiving, and this is the first. A sweet and savory version of autumns favorite spud, the sweet potato. This is perfect to make for a small gathering, or easily double or triple it! 

Sweet potatoes have been on holiday tables for years, and finding new ways to enjoy them can give your meal a little breath of freshness. Tradition means so much when planning a holiday meal, so it's great when you find ways to enjoy the same dishes you have for years, just in a new way.

 The reason I chose this dish (and a outstanding squash recipe later this month) is because not only would they be perfect alongside that big roasted bird, but a nice glazed ham as well. I wanted to give you double the dishes this time of year. If you are planning turkey now, ham for Christmas, or ham instead of turkey, or both...now you've got some dishes that would be so good with either. 

However you are planning on spending Thanksgiving this year, it is coming fast, and I hope you are looking forward to it. Even if you have find joy in a new way of celebrating. Surround yourself with love, happiness, gratefulness and some yummy food!

 Cinnamon & Honey Roasted Sweet Potatoes

4 medium sweet potatoes, peeled and cubed

1/4 c. olive oil

1/4 c. honey

2 tsp. cinnamon

Salt and Pepper

Preheat oven to 375. Toss all ingredients in a large bowl until well combined. Transfer to a large baking sheet. Roast for 30 minutes until fork tender.

 

 Shared at Weekend Potluck

EMM Christmas Greetings

Whew. I can't believe we've only got 3 more days to wait. I hope the hustle and bustle of the season is starting to slow down and you are able to enjoy this festive week.

Are you hosting a big Christmas feast? What is your family's traditional Christmas Eve or Christmas Day meal? There are so many yummy choices, and this side dish would go perfectly with most!

When I planned this post I had two things in mind. One, it would be an incredibly tasty side with ham, which I find a majority of people make this time of year. And two, it cooks itself in your slow cooker, so easy on the host and saves some oven/stove space too!

If you have to travel with a dish, this would work great too! You can simply prepare at home, and then plug back in when you get there. It's really a can't fail dish everyone will love!

Don't think this is the creamed corn our parents heated up out of a can! It is so much more! In fact, if you've tried my Skillet Creamed Corn, this is similar, but making it in the slow cooker is so handy when you're doing a huge meal.

No matter what you're cooking over the holiday, we hope it's yummy and shared with those you love most in this world.

We want to thank you for supporting our EMM family for another year, and letting us come into your homes and share our lives with you.

May the peace, love and joy that came to earth all those years ago, in a tiny baby boy, surround you this week and fill your hearts in the year to come.

From our family to yours....

Merry Christmas!!!

Crock Pot Creamed Corn

1 (32 oz.) bag frozen corn

8 oz. cream cheese, softened, cut into chunks

1/4 c. butter, softened, cut into chunks

1 (4 oz.) can evaporated milk

1 TBS sugar

Salt and Pepper

Dried Parsley

Combine all ingredients except salt, pepper and parsley in slow cooker. Cook on LOW for 6 hours, stirring a few times. Season with salt and pepper in middle of cooking. Garnish with parsley. 

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

Downsized Holiday

I have talked many times about growing up with Thanksgivings spent in Pennsylvania, at my Grammy's house, with her massive holiday table filled to the brim with every holiday dish you could possibly want. From the beautiful turkey, variety of sides and of course the desserts that made her famous, those meals were truly legendary and what all others will be compared to for me.

But when I got older, and school, work and life got busier, my parents made the decision
we couldn't make the trip every year. We needed to stay home, and start our own traditions. I won't lie. Going from those big family gatherings, to just the three of us sitting down at the table was a little depressing. We of course loved being together, and mom and dad always made sure our meal was delicious, but it just wasn't the same.

Plus, when you are just cooking for a few, the huge spread isn't practical, so you have to find ways enjoy the holiday flavors you love, on a smaller scale. That is where this chicken comes in!

This is something my mom would do for us in place of a large turkey; and if you are only cooking for a small group this Thanksgiving, it would be perfect for you as well. Tender, juicy, bursting with flavor, and perfectly complimented by cranberry sauce, and your favorite mashed taters, it is absolutely holiday worthy.

But the truly great thing? It's simple enough for any day of the week too! Sunday supper maybe?

However you plan to celebrate Thanksgiving, how many you plan on celebrating with, or how big the meal is, the important thing is to make sure we all take a minute to remember how truly blessed we are and have so much to be thankful for!

Oven Roasted Chicken

4-5 lb. whole chicken, patted dry

2 TBS butter, melted

1 TBS kosher salt

2 tsp. pepper

1/2 TBS garlic powder

1/2 TBS garlic salt

1 TBS onion powder

1 TBS paprika

1 tsp. dried thyme

2 c. chicken broth, divided use

Dried Parsley

Preheat oven to 300. Tie chicken's legs and wings. In a small bowl combine all seasonings, except dried parsley. Mix well. Baste chicken with butter. Sprinkle with seasoning mix, rubbing into the chicken. In a large roasting pan with a rack, pour 1 cup broth into the bottom. Place chicken on rack. Roast for 2.5 hours, basting with other cup of broth 2-3 times. Increase heat to 400 for last 30 minutes. When chicken reaches internal temperature of 165, remove from oven to allow to rest. Baste with broth once more, and sprinkle with parsley. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Holiday Appeitzers

If you think about it, I don't know if any other time of the year requires as many appetizer recipes as RIGHT NOW! From Thanksgiving to New Years, we have so many reasons to need a great appetizer menu, or the chance to enjoy someone else's!

If you've been following me for any amount of time, you know our New Year's Eve tradition is to stay home, in comfy clothes, safe, warm and eat all. night. long. I put out a huge spread of "nibbly bits" as Alex used to call them and we feast. It is literally one of my favorite holiday traditions, and we set the menu for this year's festivities over a month ago.

I actually made these for the first time last year, but must have had a little too much sparkling grape juice (I know...I'm such a rebel) because I totally forget to snap a pic and blog them! So this year I made them early (actually before Halloween) so I was sure to share them with all of you in time.

This is one of those recipes that can pull double duty. See, you can fill your Crock Pot with them for a party, set out a slotted spoon and watch them disappear. Easy as can be. But they also make a terrific simple weeknight supper! Just cook some white rice on the side, serve them over the top and you have a fantastic meal! The sticky, sweet sauce mixes with the rice and makes something magical!

If you're looking for a new appetizer for your next holiday party I hope these make the cut! I promise you won't regret it!

Crock Pot Hawaiian Meatballs

1 (32 oz.) bag frozen home style meatballs

1 (18 oz.) bottle barbecue sauce

1 (21 oz.) can pineapple chunks, with juice

1/2 c. brown sugar, packed

Spray Crock Pot with nonstick spray. Place meatballs inside. In a medium bowl combine barbecue sauce, pineapple and brown sugar. Stir well. Pour over meatballs. Cook on HIGH 2-3 hours. Serve as an appetizer or over rice for a meal. 

Shared at Weekend Potluck

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! 

 

 

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

Turkey Day Plan

One. Month. People.

Have you looked at the calendar to even realize what I'm referring to? Yes...that's right, the biggest foodie day of the year is only 4 weeks away! Thanksgiving 2017 is coming and coming fast!

Now, I know for many of you, it isn't even a blip on your radar yet, and you're saying "EMM...I am not even ready to start planning yet, don't rush me." And that is okay. But I am a planner...big time. So, if I were hosting I would already be coming up with a menu, making shopping lists and marking days on the calendar for prep. I know I can't be the only one, so this is for you!

For so many of us big holiday meals are filled with family favorites. Those dishes that show up every year, and everyone looks forward to. But I also know many like to add new things to keep it new and exciting.

To me, the side dishes are the easiest to experiment with. You can still have all the ones everyone craves, but add in a couple newbies too. If you're planning on making a couple veggies anyway, why not something delicious, simple and unique?

We loved these SO much! And since I don't host Thanksgiving, they will become part of our regular dinner rotation...yes, that's how easy they are! Plus, I love the colors...like fall in a bowl!

If you're already planning your Turkey Day Table, I salute you! If you are a "wait until the last minute" host, that is okay too..just remember to come back in a few weeks!

Roasted Carrots and Mushrooms

1 lb. baby carrots, patted dry

8 oz. white button mushrooms*

1 medium yellow onion, cut into wedges

1/4 c. butter, melted

2 TBS Worcestershire sauce 

2 garlic cloves, minced

Salt and Pepper to taste

Preheat oven to 425. Grease a 10x15 baking dish. Place carrots, mushrooms and onion in dish. In a small bowl whisk together butter, Worcestershire and garlic. Pour over vegetables. Sprinkle with salt and pepper. Toss gently to coat. Bake for 45-60 minutes until carrots are tender* stirring occasionally.  *NOTES* If you have mushroom lovers, add more! I will next time I make them, because we were fighting over them. We like our carrots crisp tender, so I pulled mine after 45 minutes. 

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. 

Merry Christmas Eve!!

Today, since it's Tuesday, normally I would not have a new recipe for you. However, being a special day, I wanted to have something yummy to share. So, I asked my dear sweet friend Bekki (whom you usually see on Saturday with Soul Food Saturday) to come into the EMM kitchen and whip something up. But, what she has to share is actually something I made years ago that I shared with her and she decided to try too.

About 7 years ago I hosted Adam's family for the first time on Christmas Eve. It was actually a last minute type of thing due to illness, and while I wasn't responsible for all the food, I wanted to make dessert something truly yummy and festive for my first holiday party in our home! This recipe was so incredibly easy and was a huge hit with everyone. Bekki took the original and has made it her own. If you're looking for something for tonight or tomorrow, there is still time to make this!

Happy Christmas Eve to all of you, thank you for sharing some of your day with me.

Today I am sharing a recipe that is now part of our family table, and has graced the Everyday family table as well. During my childhood every Christmas Eve was spent at my Mama Lupe’s house. Her home was always warm, and smelled of spices, and delicious food. It always started with dinner and continued through the night. There was always a big pot of home made hot chocolate on the stove, and big pots waiting for the mountain of tamales being made by all aunts, uncles, and cousins. The younger of us were shuffled out of the small kitchen with mugs full of chocolate that warmed our hands and our bellies. But no matter the amount of times we were asked to please step out we were back nosing in discussion or stealing “tastes” of the delectable meat fillings lining the counter top. The house was filled with music and Christmas movies always had a place in part of our evening. The fireplace reminded us children that Santa would be coming, but it never seemed soon enough. We often thought if we laid close enough to it that maybe, just maybe we’d catch a glimpse of that snow white beard and hear the reindeer bells. Now that we have all grown up, many of us with families of our own are making new memories. 2 of my husband’s absolute favorite treats are ice cream and cookies. I haven’t found any that didn’t make him happy. So this recipe had to be tested in our house, and shared with ones we love. Peppermint ice cream with an Oreo crust, how could that be bad? With whipped topping and white chocolate peppermint bark pieces on top. Yes it really is that good! Grab a spoon and a friend this one is best shared!

Peppermint Oreo Pie Adapted from Taste of Home

2 Oreo cookie crusts

1 half gallon peppermint Ice Cream, softened

2-8oz Cool Whip, thawed

1 package White chocolate peppermint bark pieces

1 jar hot fudge sauce for drizzle on top

Plastic wrap for wrapping before freezing

Thaw cool whip in the fridge completely before using. Place ice cream on a plate on your counter to soften, enough to scoop easily with a large spoon. Remove wrapping from pre-made Oreo pie shells and set aside. Take cool whip out and mix containers to ensure they are completely thawed and free of lumps, then set aside. When ice cream has softened just enough, scoop half of container into first pie shell. And repeat with the second half into the second shell. Top each with cool whip and sprinkle peppermint bark pieces to finish. Wrap in each in plastic wrap and place in the freezer.

Remove just before serving and allow at least 10 minutes before slicing.

 *Being frozen it could be difficult to slice through, so care and patience is necessary here* 

Drizzle hot fudge over each slice as desired. Enjoy! Merry Christmas, and let them eat Peppermint Oreo Pie!