Turkey Day, Made Easy

So, I can't lie, I am not on the hook for hosting Thanksgiving. In fact, most years I'm not. In the 13 years we've been married, I've only had to worry about cooking on Turkey Day twice. Why? Because we live 20 minutes from both my mom and mom in law, and they both have our family over on the holiday.

But just because I am not having a huge crowd over to my house doesn't mean I can't appreciate the need for some easy dishes to fall back on. One because I have hosted and know the stress that can go into preparing the biggest meal of the year. And two, this is what I do. I try to find ways to help your holiday cooking be more simple and less stressful each year.

This recipe is actually something I've made for years now, and we enjoy all autumn long. Seriously, as soon as the calendar says October, you can find me in the grocery store aisle looking for canned pumpkin. (By the way, if you live near an Aldi, their pumpkin is a "seasonal item" they only carry for a few months, but is ONLY $.89 per can! You won't find it cheaper anywhere else!)

So not only can you whip this up quickly, it's also totally adaptable for a few or a house full, plus it's 100% budget friendly!

I love a good pumpkin pie, but if I'm being honest, I don't need the crust. Give me the filling and some Cool Whip and I'm a happy girl. In fact, when I was little my grandma would take the extra filling she had after her pies were made, put it into custard dishes and bake it just for me.

This will be our first Thanksgiving since Grandma passed, and I felt it was time to revamp this recipe a bit, and bring it back to the blog (it's been 5 years since I first shared it) in her honor. Every time I make this, I am transported back into her kitchen with those little glass custard dishes and her saying " Geez Punkin (that's me), do you want a little pumpkin with your Cool Whip?" Yeah, I'm that girl. Pile on the topping!

If you are hosting Turkey Day this year, give yourself a much needed break and add this to your dessert menu. Sure, bake some pies too, by all means, but cross one or two off the list, replaced by the easiest recipe you'll make this holiday!

Pumpkin Fluff

2 (15 oz.) cans pumpkin 

2 small boxes instant vanilla pudding, DRY do NOT add milk

2 (8oz.) containers Cool Whip

1/2 tsp. cinnamon, extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

In a large bowl whisk together pumpkin and pudding mix. Fold in one container of Cool Whip. Add spices. Stir well. Chill for at least an hour before serving. Garnish with extra Cool Whip and cinnamon. 

Shared at Weekend Potluck

A New Twist On An Autumn Classic {A Post for Earth Fare}

It's that time once again. Time for me to head into my local Earth Fare store and find inspiration for a yummy recipe to share with all of you; and this time around, I was looking for something to celebrate the season. 

We love squash. Year round. We will eat it any time, any way we can get it. In fact, my son has loved squash since before he could say "squash". It was his favorite baby food, and I always had to make sure we had plenty of jars on hand because he always wanted more and more! 

We love squash so much, I have many different ways I cook it, and I'm constantly trying to come up with new ones. This time I used inspiration from another autumn classic...apple cider! Is there anything better on a chilly fall day than a big mug full of warm spiced cider, ladled from a big pot on the stove or even the slow cooker? I think not. It's my favorite warm drink this time of year, so why not combine it with a loved fall veggie? 

This is simple enough for a weeknight meal, but honestly, I immediately started thinking Thanksgiving when I smelled the amazing scents coming from the kitchen. So, you might want to keep it in mind for later use as well. 

If you love squash as much as we do, or you're just looking for something to add to your menu that screams "autumn", this is what you've been waiting for, and I hope you enjoy every delicious bite!

Cider Spiced Acorn Squash

2 acorn squash- halved and seeds cleaned out

1/2 c. apple cider

1/4 c. packed brown sugar

1/8 tsp. cinnamon

1/8 tsp. ground nutmeg

Salt and Pepper to taste

Preheat oven to 350. Place squash, cut side up in a 9 x 13 baking dish. Season the squash with salt and pepper. Pour cider down over evenly. In a small bowl mix brown sugar, cinnamon and nutmeg. Sprinkle over squash. *The size of your squash is going to determine cooking time* If they are small, they should be done in about 45 minutes. As you can see, mine were huge and took about 90 minutes. Just check periodically to see if fork tender. To serve, give each person a half, and spoon some of the juice from the bottom of the baking dish down over the top. This way, with each spoonful, they get all the flavors. Or, if feeding a large crowd, scoop out the flesh and mix with a bit of the pan juices. Either serve, or save and reheat. I like to add a little butter to mine as well.

Shared on The Country Cook Oct. 17, 2014

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

Kid Approved Recipes From Eggland's Best {A Sponsored Post}

Anyone who reads this blog on a regular basis knows it's a common even to have Alex in the kitchen with me. I love finding recipes that he can not only enjoy eating, but help me make, creating memories in the kitchen that will last a lifetime. And now, thanks to Eggland's Best that same idea is spreading like wild fire! 

Whether eggs are the star of your child's breakfast, or maybe a nutritious after school snack, it is so important to keep kids energized during and after school hours by providing them with foods packed with nutrients, such as vitamins E, D, B-12 and omega-3's By choosing Eggland's Best, you're getting eggs that are fresher, taste better, and contain more vitamins and nutrients. 

By using EB eggs in everything from breakfast, to snacks, to sweet treats, it's easy to sneak extra nutrients into your child's diet, keeping them energized, focused and strong. 

Compared to ordinary eggs, EB eggs contain more than double the omega-3s, which studies have found may boost attention in kids under 12.  Plus, with ten times the vitamin E, a key antioxidant for strong immunity, EB eggs can help to ward off those sick days.

The folks at EB know the day doesn’t end after the bell rings, so you’ll be excited to hear their eggs pack four times the vitamin D, helping the body absorb calcium for strong bones on and off the field.  They also  have only 60 calories while ordinary eggs have 70 and also contain 25% less saturated fat, -helping to keep kids light on their toes.

So let's get those kids into the kitchen to make something yummy they will love to eat, and you can feel good about giving them! 

This is a great recipe to start with! I love muffins. I love how versatile they are. I love that one batch can go so far because you can give them to kids morning, noon or night. Need a quick breakfast? Done. Maybe even on the go? Done. Kids want a after school snack? Done. Want a dessert that is also nutritious? Done. Oh, and want a recipe you can have fun with your kids making together and enjoying every single minute? Done. 

The flavors of fall have come to a muffin, and you're going to love every bite!!! Plus, my friends at Eggland's Best have a fun prize pack to give to one lucky EMM reader, Just scroll below the recipe to see how you can win! 

And be sure to stay up on all things "eggy" with Eggland's Best on Facebook, Twitter, Pinterest and Instagram. 

Pumpkin Cinnamon Streusel Muffins

3/4 c. brown sugar

3/4 c. white sugar

1 stick butter, room temp

2 eggs

1 c. pumpkin puree

1/3 c. water

1 3/4 c. flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

Topping:

1/3 c. packed brown sugar

1 TBS flour

1 TBS butter, room temp

1/4 tsp. ground cinnamon

Glaze:

1/2 c. powdered sugar

4 tsp. water

Preheat oven to 350. Line a muffin tin with muffin papers. Beat 3/4 c. brown sugar, white sugar and 1 stick butter with an electric mixer until smooth and creamy. Add eggs. Beat. Add water and pumpkin. Beat until well incorporated.  In a medium bowl combine flour, baking soda, salt, 1 tsp. cinnamon, ginger and nutmeg. Mix well. Slowly combine into pumpkin mixture. Mix until smooth. Scoop into muffin tin, filling each vessel about 2/3 full. In a small bowl combine ingredients for topping. Using fingers, mix until crumbly. Sprinkle over muffins. Bake for 20-25 minutes or until toothpick comes out clean. Remove to wire rack to cool. In a small bowl, combine powdered sugar and water. Mix well. Drizzle over cooled muffins. Makes 18 muffins

Shared on The Country Cook Oct. 3, 2014

***GIVEAWAY***

To Enter: Leave a comment telling me what your favorite kid approved recipe you would use Eggland's Best eggs for. Be sure to leave an email address so I can find you. 

Contest Ends: October 8, 2014

 (1) Lucky Winner Will Receive: 

(1) $25 Visa Gift Card 

(2) Coupons for 1 FREE Dozen EB Eggs

Disclaimer: The Eggland’s Best information, coupons, gift card, and additional gift pack have been provided by Eggland’s Best.

My Christmas Guilty Pleasure

I love so many holiday movies, I have to break my favorites into categories. My favorite traditional (well it's a tie) "It's a Wonderful Life" and "A Miracle on 34th Street". My favorite animated~ "The Polar Express" and my favorite comedy~ "National Lampoon's Christmas Vacation". And while watching the last, is my first memory of ever hearing the words egg nog. You know the scene. When Cousin Eddy and Clark are in the living room and Clark is trying to enjoy his rich and creamy holiday beverage despite Eddy's surprise visit. I remember asking my parents what egg nog was and they both answered with one word..."Yuck". Okay, so they aren't fans. Well, it was always something I wanted to try, but never had the opportunity until a few years ago when Mr. Everyday brought some home from the store and said "I know you'll like it". Oh, he knows me so well! It quickly became one of my guiltiest pleasures during the holiday season. And yes, I don't mind the store bought, nor do I require alcohol. I'm so obsessed, rum flavoring is just fine. I have to stop myself from drinking too much, because I could literally have it as my sole beverage for the month of December. So the first time I was going to try making it myself, I wanted to make sure it was simple as to not ruin my love. And I love this recipe because it's perfect for egg nog novices, not too strong to scare you away. Plus, it's non alcoholic so the little ones can enjoy it too. I know many out there feel the same way my parents did, and still do today, but for those of you who do enjoy this seasonal treat, or want to try it for the first time, this is a great place to start!

Easy Egg Nog From About.com

2 eggs, well beaten

3 TBS sugar

1 tsp. vanilla

1/8 tsp. ground nutmeg

2 1/3 c. milk

Cinnamon for garnish

Place all ingredients in a blender and blend until well combined. Serve chilled with a garnish of extra nutmeg and cinnamon, if desired.

Shared on The Country Cook Dec. 7, 2012

Shared on Make Ahead Meals Dec. 10, 2012

Eggs at Very Good Recipes

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Copycat Fall Favorite

While I think of this recipe as one that would be more enjoyable in fall, to be honest, I will order the original winter, spring, summer and fall. They are something I enjoy as a side dish for both breakfast and dinner any time we visit our local Cracker Barrel. But I do admit to making them more often at home when the leaves are changing, the pumpkins are abundant and apple season is in full swing! They are another recipe that works great as a side or add a little whipped cream for a warm easy dessert. In fact, many times I will order them with my meal and then save them until the end making them my dessert. They would also work great as a "topper" for things like oatmeal or French toast during a weekend breakfast or brunch. Another tip for you~ if you have some apples laying around that are starting to "turn" and aren't quite as crisp as they should be, this is a great use for them. In fact, that's exactly what I used when I made this batch. Remember that $9 bag of apples I told you about when I shared my Cinnamon Dip? Well, I had just a few left in that bag and they needed to be used ASAP, so this was what came to mind.  However or whenever you decide to serve them, they scream autumn and are a warm, comforting side dish on any chilly fall day!

Fried Apples
6 medium apples, cored and sliced (I like the peel left on)
1/4 c brown sugar
1 tsp lemon juice
1/4 c. butter
1/8 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

In a large skillet, melt butter over medium hit. Evenly spread apples in skillet. Drizzle with lemon juice. Gently stir. Sprinkle with brown sugar and salt. Stir to coat. Turn heat down to low, cover and cook for 10-15 minutes until apples are tender. Add cinnamon and nutmeg. Stir gently. Remove into serving dish and drizzle with extra syrup in pan.

Shared on Lady Behind The Curtain Oct. 17, 2012
Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Apples at Very Good Recipes
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If You Can Pour...

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

Apple Dump Cake

2 cans no sugar added apple pie filling

1 (18.25oz) box butter pecan cake mix

2 sticks butter, thinly sliced

1 c. pecan chips

1/4 tsp cinnamon

1/8 tsp nutmeg

1/4 c. brown sugar

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

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