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
 

Try Something New This Turkey Day

 Is your Thanksgiving menu set? Hopefully it's getting close. We are down to less than 2 weeks and with the way the grocery store shelves have been looking lately, I have fears of fights breaking out over the last package of stuffing mix or can of green beans. 

So that menu you're planning...is it more traditional or are you switching it up a bit with some new dishes? A mix of both perhaps? I think most of us fall into that last category. We want all the favorites we look forward to every year (bring on the cranberry sauce, mashed potatoes and green bean casserole) but love to incorporate some new things to try too.  

This recipe is one of those that is new, but contains familiar flavors in a new, updated way. If you've never eaten raw Brussels sprouts, it might seem a little strange to you, but I promise they are delicious! We love my Pan Roasted Brussels Sprouts with Bacon, and they make a terrific holiday side dish as well, but for this one, I wanted something a little lighter and fresher. 

With the pecans, dried cranberries and golden raisins, this salad really takes on an autumnal flare. The lemony dressing is refreshing and will cleanse your palate after all that heavy Thanksgiving food we love so much!

When using raw Brussels sprouts, you just want to make sure you chop them or shave them as thin as possible. A mandolin works great, but I just use a really sharp chef's knife to achieve the same thing. They are very crunchy, but as the acid in the dressing sets in, they will soften just a bit. 

The only downside to this salad, since I believe in complete transparency, is it doesn't work well left over.  But I guess in the world of Thanksgiving leftovers, that might not be such a bad thing since the fridge will be overflowing with containers of turkey, stuffing, cranberry sauce and more! 

If you're looking for that one new side dish for your holiday this year, I would be so happy if this was it. I love sharing new ideas with all of you and sharing in your holiday memories! 

Autumn Brussels Sprout Salad

1 lb. Brussels Sprouts, ends trimmed and thinly sliced, raw

2 red delicious apples, finely chopped

1/2 cup chopped pecans

1/2 cup dried cranberries

1/2 cup golden raisins

1/3 cup shaved Parmesan cheese

1/3 cup olive oil

1 garlic clove, minced

1 TBS lemon juice

2 TBS apple cider vinegar

1 TBS maple syrup

2 tsp. Dijon mustard

Salt and Pepper 

In a large bowl mix sprouts, apples, cranberries and golden raisins. In a medium bowl whisk together oil, lemon juice, garlic, vinegar, maple syrup, mustard, salt and pepper until well combined. Pour over salad. Add pecans and mix again. Top with cheese and serve. 

 

Shared at Weekend Potluck
 

 

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

Social Distance Fall

With the state of the world as it is right now, so many of us have been missing out on favorite activities for several months now. From pools being closed all summer, to some restaurants still being closed, concerts cancelled, sports seasons postponed...the list goes on and on. But when I sat down to write this post, I realized something amazing. Many of the autumn festivities we enjoy so much were made for social distancing, so right now is the time to feel a little slice of normal! 

Which ones you ask? Because all you can think of are the fall festivals that have been cancelled, football stands are empty and everyone wondering what Halloween will bring. Well, let me tell you! 

We have many pumpkin patches around here where you can spread out while you find your favorite ones. Or, better yet, farmers are setting out huge wagons full of them and a "honor system" for paying so you never even see another person. 

Do you have huge corn mazes where you are? We have quite a few around us, and they are so much fun to explore, and maybe get lost a little, on a sunny fall afternoon. Again, you might not come into contact with anyone while you're there! Some of the ones here are even limiting the number of people they are allowing into the maze at one time to ensure safety even more.

Been missing friends and would love to have a get together? Grab some lawn chairs and spread out around a bonfire on a chilly evening. Just like all those cookouts we did during summer that were deemed relatively safe since we were outside, the fall version of that can include good times and great food too! 

 Have you ever been to an orchard for U Pick apples? Here's another fun fall tradition that is outside and you can easily avoid other people. Okay, so you probably have to visit a worker to get that cool thing you can reach up into a tree with, and then pay for your apples of course, but mask up and for the most part, it's another social distanced activity.  

My point with all of this is I for one, am ready to look past all that we are missing out on and try to find ways, safely of course, to enjoy some of our favorite seasonal traditions, and many of them are already made for the guidelines we need to follow right now! 

If you do pick yourself a bushel of apples, or want something yummy to enjoy while sitting around that bonfire, here is your next delicious inspiration!

My latest fluff salad screams fall! We love caramel apples, but let's face it, they are messy and with a little guy, just more trouble than they are worth!  But this way, we get all those same flavors in one spoonful! 

With a new season, we have so many reasons to get outside and make some family memories. Let's not allow this crazy pandemic to take away any more than it already has!

 Caramel Apple Fluff 

2 gala apples, finely chopped, peel on

1 (8 oz.) can crushed pineapple, with juice

1 (3 oz.) box instant butterscotch pudding, dry

1 c. sour cream

3/4 c. chopped pecans 

1 1/2 c. mini marshmallows

1/2 tsp. ground cinnamon

1 (8 oz.) tub Cool Whip

Carmel Sauce 

In a large bowl combine dry pudding mix and pineapple. Stir well. Add sour cream and cinnamon. Stir again. Fold in Cool Whip, apples, pecans and marshmallows. Chill until ready to serve, at least 2 hours. Drizzle with caramel before serving. *NOTE* I leave the peel on my apples because I think they last longer. Feel free to peel yours if you want. 

 

 

 

Inspired by Mr. Food 

Shared at Weekend Potluck 

Shared at Meal Plan Monday

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

Autumn Inspired Recipe Challenge

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

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

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

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

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

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

Baked Apple Delight

4 medium Granny Smith apples, peeled and sliced

1/4 c. apple juice

1 stick butter, cubed

3/4 c. allulose natural sugar sweetener

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

3 tsp. cinnamon, extra for garnish

1/2 c. chopped pecans

1/3 c. golden raisins

Angel Food Cake

Whipped Cream

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

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

Shared at Weekend Potluck

Holiday 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

Holiday Nibbly Bits

Appetizers. Who else out there could make an entire meal out of them? Yeah, me too! At parties, I'm usually the one that gets so full on all the pre-meal snacks I'm not even hungry by the time the main dish arrives. In fact, our whole family is that way. Many of you long time readers remember our annual New Year's Eve tradition of a huge appetizer buffet we eat off of all night long.

So, with the holiday entertaining season almost upon us, it is time to start thinking of some new "nibbly bits" (that is what Alex has always called appetizers) to enjoy from Thanksgiving until the ball drops at midnight on Jan. 1st. Sure, we all have our favorites, our go-tos, but I'm always looking for new ideas, or ways to make ones I already rely on even easier.

The latter is the inspiration behind these. I love a good cheese ball. What's not to love? Cheese. Nuts. The end. And one of my all time favorite ones has green olives on the inside. But what happens when time simply gets away from you and the forming of the ball, and covering in nuts, and allowing it to set...just isn't in the cards? You take all the same flavors and do this instead!

These little cracker bites taste just like they are supposed to but can literally be done in about 10 minutes, especially if you utilize your food processor like I do.

The holidays were meant for gathering around those we love most in the world, and enjoying some terrific food. Starting next week with Turkey Day, there will be so much of that, and I for one am incredibly thankful.

Olive Cheese Ball Bites

1 (10 oz.) jar green olives, drained

1 (8 oz.) cream cheese, room temperature

2 TBS dried chives

1 TBS dried parsley

Crackers

Pecan Halves

In a food processor, pulse olives until finely chopped. Add cream cheese pulse until combined. Scrape sides. Remove to bowl. Add chives and parsley. Stir well. Scoop onto crackers. Top each with pecan halve. Chill until ready to serve.

Shared at Weekend Potluck

Put Some Ease Into Your Holiday

When it comes to the holiday rush, and by rush, I mean every day from now until New Year's, I think all of us are looking for ways to make things just a little easier on ourselves. From the cooking, to the entertaining, to the shopping, and everything in between, any time we can find a shortcut we will take it. Of course, for my purposes as your Everyday Mom, it's my job to try to find you as many of those when it comes to the food, as I can.

If we are going to talk about finding shortcuts in the kitchen, I think we would be remiss not to turn to our slow cookers! We use them any other day of the week to help us get dinner on the table, so why not on the holiday? Those are the days we should be really putting them to the test!

We love sweet potato casserole, and I have a terrific and really quite simple recipe for it. So why try a new one? Easy. This one doesn't involve the oven! Think about it. With a giant turkey basting away for hours, we need to make sure we have side dishes that can be cooked stove top, or in our trusty slow cookers. The more we have cooking outside the oven, the better, in my opinion anyway.

My husband says this is like eating dessert for dinner. I can respect that. It really is quite sweet, but it's a pecan brown sugar topping, it's supposed to be sweet! It really does come together so simply, and would taste perfect next to your Thanksgiving turkey, or even ham too!

Putting some easy into our holiday really should be at the top of our "to do" lists. After all, the less time we spend stressing about the holidays, the more we can enjoy them, spending time with the ones we love most in the world.

Slow Cooker Sweet Potato Casserole

2 (29 oz.) cans sweet potatoes in syrup, drained

1/3 c. butter, melted

3 TBS packed brown sugar

1/2 c. white sugar

2 eggs

1 tsp. vanilla

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/3 c. heavy cream

Pecan Topping:

1 c. chopped pecans

1/4 c. flour

2 TBS butter, melted

3/4 c. packed brown sugar

In a large bowl, mash sweet potatoes. Add butter, 3 TBS brown sugar, white sugar, eggs, vanilla, cinnamon and nutmeg. Beat with an electric mixer, on low, until smooth. Stir in cream until combined. Spray slow cooker generously with nonstick spray. Add sweet potato mixture and spread evenly. In a medium bowl combine all topping ingredients and stir until combined. Sprinkle over sweet potatoes. Cook on HIGH for 2-3 hours until browned and set. Serve immediately, or remove slow cooker insert and keep covered until ready.  *NOTE*  I have a 6 quart slow cooker and mine was done in 2 hours. A smaller one might take longer. I always use light brown sugar, but especially in this recipe because it gets dark enough, the darker variety might make it too dark. Watch this carefully because with all the sugar, this can burn easily.

Recipe from Pillsbury
Shared at Weekend Potluck

New Year's Eve Tradition {A Post for Earth Fare}

Happy Monday! Did you have a restful weekend? Were you recovering from all the holiday festivities? Or did you have more holiday gatherings to attend? Either way, I hope you had a very Merry Christmas and Santa was very good to you!

Now that all the packages are put away, the toys are assembled and the leftovers are beginning to dwindle in the fridge, it's time to shift our focus to the New Year.

In our house, NYE has become a family affair, ever since we went from a family of two to three, over 10 years ago. We used to do the whole "go out" thing on Dec. 31st, but when Alex was born, it just didn't make much sense anymore. So, we started to stay in and have a quiet night at home. Then when he got old enough to understand it was indeed a night for celebration, he wanted to stay up late, throw some confetti and turn it into a night of fun. My job? Make sure we have enough to eat all night long.

So, instead of making a huge meal, I put out a big table of appetizers (or "nibbly bits" as Alex calls them) and we eat and eat and eat, until the ball drops. We get in our jammies early, watch movies and stuff ourselves and welcome in the New Year.

If you have yet another holiday party to attend, or maybe a college football bowl game tailgating party, I've got the perfect idea! This cheese ball comes together in almost no time, the food processor does almost all the work for you, and it is simply delicious! Serve it with crackers, pita bread, veggies...anything you like. Your guests will devour it guaranteed!

I tend to get a little depressed when Christmas is over, but now with our little family tradition of New Year's Eve, it gives me something else to look forward to! Not to mention, we get to eat yummy things like this. Maybe our tradition can become part of yours this year!

Olive Cheese Ball

8 oz. cream cheese, room temperature

1/3 c. green olives

1/3 c. black olives

1/4 tsp. hot sauce

1 TBS dried minced onion

1 c. chopped pecans

Add all ingredients, except pecans, to food processor. Pulse until smooth. Remove with rubber spatula onto a piece of plastic wrap. Fold up sides and form mixture into ball. Chill in fridge for about 30 minutes to set for easy handling. Using your hands, cover cheese ball in pecans, pressing gently to adhere. Serve with favorite snack crackers. 

Soul Food Saturday

With Christmas just passed most of us have baked until wee hours of the morning for everyone we love and had little to nothing left to have with our morning coffee. Grab a steamy mug full of your favorite drink and pull up a seat, this one's for you! 

Very Cherry Dump Cake 

2 21oz. cans cherry pie filling

1 box yellow cake mix

1 stick of butter, melted

1 c. chopped pecans

 

In a microwave safe bowl, melt butter and set aside. In a 9x13 baking dish add cherry pie filling. Add cake mix on top, evenly. Drizzle entire top with melted butter, then sprinkle with chopped pecans.

Place into 350 preheated oven for 50-60 minutes or until browned and bubbling. 

 

Serve hot with ice cream or whipped cream, however you choose this one will be a winner with your family too!

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

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

All Things Pumpkin

The minute I flip the calendar from August to September it means all things pumpkin and apple are fair game. I know many people feel they are too used during this time of year, especially since Pinterest came along and it seems there are 1,000 new recipes featuring each every single day.

Well, no fear. I'm not going to inundate you with so many you feel like I'm running an apple orchard or pumpkin patch. But I would not be true to myself if I didn't feature my two autumn flavors in at least a couple dishes.

If I had to choose one, it would probably be pumpkin. (And not just because my nickname is "Punkin".) I was the kid who wanted pumpkin pie in lieu of a birthday cake. True story. And my child has been known to ask his Maa Ma (my mom) for the same thing. She makes a pretty mean pumpkin pie!

These are a simple dessert perfect any night of the week. They would be perfect for tailgating or a bonfire party too! But they are completely yummy and pretty enough if you wanted to serve them come Thanksgiving you totally could.

Fall means all things pumpkin and apple. They are what I crave this time of year (well, those and soup) and when that craving results in something this delicious, it makes me remember one of the few reasons I do enjoy autumn. 

Pumpkin Pecan Parfaits

1 (15 oz.) can pumpkin puree

1 (3.4 oz.) box instant vanilla pudding, unprepared

1 (12 oz.) tub Cool Whip

1/2 c. chopped pecans

1 c. granola cereal (I used one with pecans)

1/2 tsp. cinnamon, plus extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

In a large bowl combine pumpkin, dry pudding mix, 1 cup whipped topping, and spices. Mix well. Chill for 30 minutes to set. In large parfait glasses, layer pumpkin mix, granola, whipped topping and pecans evenly. Repeat layers, ending with pecans. Sprinkle with cinnamon. Chill until ready to serve. Makes 3 large parfaits or 5-6 small.

Shared on The Country Cook Sept. 19, 2014

Pumpkin at Very Good Recipes

It's Turning Into A Weekly Thing

Meal ruts are something that haunts us all. But I'm here to tell you they aren't all bad. Sometimes you can fall into a rut that actually lets you explore new things or rediscover old loves. This recipe is a perfect example of just that.

During the summer months, one of my favorite things to plan for suppers is a tasty, light, but still filling sandwich. Something easy for me after I've spent a hot day in the sun, but will still satisfy my boys when they are starving. See, this time of year, they both wait until after Taekwondo to eat supper, so it's not until about 8pm. I don't mind. I can't blame them. Who wants to eat at 4:30 when it's still 90 degrees outside and then go do a hard work out for 2 hours? Not me. It wouldn't be pretty. 

But while I don't mind if they wait until they get home to eat (And I usually wait to eat with them) I don't want huge meals to be sitting in our stomachs just a few hours later when we head to bed. So simple sandwiches with simple sides that are refreshing and delicious are perfect. So, about once a week now I'm serving up some version of a "salad sandwich." I've been through my Tuna Salad and my Lemon Basil Chicken Salad. And next up, is a classic that I've actually been making for years, and is time to bring back to EMM. (After all, the last time I blogged this, only my mom was reading...ha ha) 

Serve it on toast, croissants, buns, bread, rolls, with crackers...any way you want. It's going to be simple and yummy every. single. time. If you prefer white meat, go ahead and use boneless chicken breasts or tenderloins, but I have to admit I think the dark meat gives it a richer flavor. But I'm never going to know if you use white, so go ahead. And if you've never made chicken salad with roasted chicken, expect to be floored!! It stays moist, juicy and oh so flavorful. 

If you're looking for a light summer supper, a great weekend brunch dish, or even an idea for your next picnic, jot this one down and pick up some chicken on sale this week! 

Apple Pecan Chicken Salad

 1 1/2 lbs. boneless chicken thighs, any fat trimmed away

2 red delicious apples, cored and diced

1 c. chopped pecans

3 ribs celery, diced

3/4 c. mayo

1 TBS lemon juice

Salt and Pepper to taste

Olive Oil

Preheat oven to 350. Coat chicken with olive oil, salt and pepper. Place in baking sheet and roast for 30-45 minutes until juices run clear. Remove and allow to cool for a few minutes. Shred with 2 forks, or using stand mixer. 

When chicken is completely cool, add apple, pecans, and celery. Mix well. In a small bowl whisk together mayo, lemon juice, salt and pepper. Add to chicken mixture. Stir well. Chill at least an hour before serving. I like to serve this on some crusty dinner rolls. Cut each roll on 3 sides, forming a pocket. Spoon chicken salad into pocket. For parties, serve salad and rolls separately. 

Shared on The Country Cook July 18, 2014

Oatmeal On The Go

It seems these days, we can all use more recipes that can be incorporated into our busy schedules. And not just simply made once we are home after a long day. Ones that we can make and take with us, while we are constantly on-the-go.

Today's recipe gives you that option! Make a batch of them over the weekend, and you can have breakfast for the gym bag, or even at your desk at work, all week long. Send them with the kids in their lunch boxes for a sweet, but still healthy treat. Have them waiting on them when they get home, for a snack in the car on your way to your next activity. Or just make them for an almost guilt free dessert. There are so many options with these, you can't go wrong.

I love granola bars, and I really enjoy making my own, but for me, they must be chewy, not crunchy. It's just how I prefer mine. I know there are many tasty crunchy granola bars out there too, but the chewy ones just appeal to me more.

These have a great almost cake like texture, but hold up to travel and are sweet, but not too sweet, and truly taste like a big bowl of oatmeal you can eat with your hands. Plus, there are endless combinations of dried fruit and nuts you can use to change the flavor profile again and again.

If your hectic lives could use more on-the-go goodness, these are just for you! After all, just because we are all busy doesn't mean we have to sacrifice delicious things, we just have to make sure we can multitask!

Chewy Oatmeal Bars Inspired By Kath Eats Read Food

1 3/4 c. old fashioned oats

1/2 c. brown sugar

1/2 c. raisins

1/2 c. pecans, chopped

1 1/4 c. milk

1 egg

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. salt

Preheat oven to 350. Grease a 8 x 8 baking pan. In a medium bowl combine oats, sugar, raisins, nuts, salt and cinnamon. Mix well. In a separate bowl combine egg, milk and vanilla. Whisk well. Pour into oat mixture. Stir to combine well. Mixture will be wet. Pour into prepared pan. Bake for 40 minutes until set and edges pull away. Cool on a wire rack. Cut into 9 squares.

Shared on The Country Cook Feb. 21, 2014

Oatmeal at Very Good Recipes

Snowmageddon 2014

Yes, that's what we called the huge snow storm that hit Indiana (and many other places too) a couple weeks ago. If you weren't part of the country that got hit with multiple feet of snow, I will give you a little glimpse into what it meant to us. Over 14 inches of snow, sub zero temps (-45 with the windchill), blizzard like conditions, schools closed for a week straight (Yay for extra Christmas vacation!) and many businesses closed for 1-2 days. The state was literally closed for about 48 hours. I was not around for the Blizzard of '78, but everyone who was said this was the worst snowstorm since then.

So, there I was at home with the whole family, snowed in. And that isn't an exaggeration. The snow drifts were high; and our vehicles would not start in the frigid temps. After the Christmas decorations were put away, the laundry was done, the house was cleaned, the child was entertained...what else could I do to pass the time? Bake, of course! But I needed to work with what I had, because remember, I couldn't get to the store no matter what.

Now here is where the story takes a funny turn. I'm in the middle of gathering ingredients and realize I'm completely out of brown sugar. Great. Just great. But then my brain took over and I decided to make my own. You know brown sugar is simply white mixed with molasses, right??!! (Don't feel bad if you didn't. I didn't until a few years ago.) So, I turned to my trusty friend Google to find an idea of the ratio I would need, played around with the amounts and finally had something I could work with. I was feeling quite pioneer like making my own, and so proud it worked! (If you want to try to make your own, see note below.)

These make a great breakfast for a busy weekday morning, brunch item on the weekends, dinner time dessert or even after school snack. Oh, and the house will smell fantastic when they are baking too! Maybe the next time a big snowstorm hits, you can make these while you're stuck inside. Or, simply make them anytime, and wish for spring!

Apple Pecan Muffins
2 c. flour
1/4 c. brown sugar, packed*
1/2 c. white sugar, divided
1 egg
1/2 c. vegetable oil
2/3 c. milk
1 tsp. vanilla
1 TBS baking powder
1/2 tsp. salt
1/2 c. chopped pecans
1 apple, peeled and finely chopped
1 1/2 tsp. cinnamon

Preheat oven to 400. In a large bowl whisk together egg, oil, vanilla and milk. Stir in flours, brown sugar, 1/4 c. white sugar, baking powder and salt, just until flour is wet. Add in pecans and apples. Mix well. Either grease a muffin tin, or use paper cups. Fill each about 2/3 full. In a small bowl combine 1/4 c. white sugar and cinnamon. Sprinkle tops of muffins with cinnamon sugar. Bake for 20 minutes until toothpick comes out clean. *NOTE* If you need to make your own brown sugar like I did, simply add 1 1/2 TBS molasses to 1 c. white sugar. Mix well. Store in an airtight container.

Shared on The Country Cook Jan. 24, 2014

Muffins at Very Good Recipes

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

Make Ahead Holiday

Sweet Potatoes. It seems folks either love 'em or hate 'em. There doesn't seem to be much wiggle room, or gray area. For our family, they are definitely a love. Any way we can get them! Mashed, baked, roasted, fries, it doesn't matter, we gobble them up.

But one thing we can't stand? The traditional addition of marshmallows to the top! Yep, what most Americans consider the norm, is not allowed on ours. And I when I say I don't enjoy the marshmallows, it's minor to the hatred my husband feels for them. Any time he sees those white clouds sitting atop, he says "Great, now they are ruined." Yeah, he's not really one to mince words. But we realize for many, they are a must, and we respect that, we just can't join in.

So I'm always on the lookout for new ways to serve sweet potatoes, especially around the holidays, and when I can also ease the stress of holiday cooking, it's an added bonus. See, these can actually be made a day or two ahead, refrigerated and then reheated in the oven, right alongside the bird! If you can check a few items off the list before the big day, why not make it a little easier on yourself?

Sweet, buttery and full of flavor, these sweet potatoes are sure to be a star at any holiday table. And if your family digs the marshmallows, by all means, add some on top. Just don't offer them to my husband.

Maple Mashed Sweet Potatoes
6 lbs. sweet potatoes, peeled
1/2 c. maple syrup
1/2 c. brown sugar
1/2 c. butter, diced
1/2 tsp. cinnamon, extra for garnish
1/2 c. chopped pecans

Preheat oven to 375. Lay potatoes on baking sheet, or 2 depending on size. Spray lightly with cooking spray. Roast for 1 hour, stirring occasionally, until tender. Remove to a large bowl. In a small sauce pan combine syrup, sugar, butter and cinnamon. Bring to a boil, stirring constantly. Allow to slightly thicken. Add syrup mixture to potatoes. Mash with potato masher, or whip with electric mixer until desired consistency. (We likes our to have a few small chunks.) Transfer to serving bowl. Top with pecans and extra cinnamon.

*NOTE* To make ahead, prepare through mashing. Put in an air tight container with lid and store in fridge for up to 2 days. When ready, preheat oven to 325. Put potatoes in casserole dish. Bake uncovered for 1 hour until warmed through. Remove and garnish as recipe states.

Shared on The Country Cook Nov. 15, 2013

Sweet Potatoes at Very Good Recipes