Thanksgiving Wishes

 With only TEN days until Thanksgiving, I hope your menus are starting to come together. Mine is planned, the turkey has been purchased and is waiting in the freezer, as are the fresh cranberries. Next Sunday the bird will make its way into the fridge to begin thawing, and before you know it, the parade will be on and Santa will be making his way down 34th Street! 

Twelve years ago the EMM Thanksgiving recipe was for Pumpkin Dump Cake, and when I was trying to decide what this year's would be, I decided it was time for an update, beginning with the name. 

Don't get me wrong, I am not hating on anyone's "dump cake" game. The entire concept is you can dump all the ingredients together and bake. Super easy and the name completely makes sense. I just have this aversion to the word dump. It's one of those that makes me cringe every time I hear it. We all have those words, right? We will get to the new name in a bit.

The next step in this recipe upgrade was decided when I was wandering the baking aisle looking for the yellow cake mix that was on sale that week. That is when I found a spice cake mix and it was like the angels were singing right there in Walmart. 

Pumpkin and spice are a match made in heaven, after all they are the stars of an entire flavor craze every fall. So why not add another layer of flavor to this dessert, knowing it would be perfect for Thanksgiving dessert. 

Now, for the name. I still hadn't decided what I was going to name this 2023 version, until I took it out of the oven. The little guy was walking past and said "Mommy, your cobbler smells so good!" Ta-da! Sure, it's not a traditional cobber, but if it looks close enough for a 7 year old, that's good enough for this food blogger. 

If you have never made this style of "dump" (ugh!) dessert before, the most important things to remember are to use the cake mix dry, you will not need the oil and water on the back of the box, and yes, you truly do need both sticks of butter. This isn't the time to start counting calories! 

I hope your Thanksgiving is filled with bountiful blessings, people you love and memories to last a life time. And if you still need one more dessert, this Pumpkin Cobbler would be a tasty choice. 

What kind of pumpkin do I use?

For this recipe you want a can of pure pumpkin, not pumpkin pie mix. 

What kind of cake mix can I use instead of spice?

You could also use yellow cake mix or even white. I would love to try a gingerbread cake mix too.  

Do I have to use pecans?

You could swap them for chopped walnuts, or omit them completely.

What is Ceylon cinnamon?

Ceylon cinnamon has a lighter, brighter and spicier flavor than the cassia variety, which is what most of us use. I like using Ceylon when baking, but traditional ground cinnamon would work too.

Does this have to be refrigerated? 

Yes! Keep any leftovers in the fridge, covered for 2-3 days. I actually really like how this tastes chilled

 

Best Tips 

Make sure your 9x13 baking dish is deep enough to prevent spilling over.

The mixture is very wet. Don't be alarmed when it looks like soup before baking.

Be sure to pour the melted butter evenly over the top. This is how the cake mix turns into a crispy topping.

 If you use ground cinnamon instead of Ceylon, you might only want 1 teaspoon.

Ground nutmeg can be swapped for allspice.

Pumpkin Cobbler

1 (15 oz.) can pure pumpkin

1 (12 oz.) can evaporated milk

3 eggs

2 tsp. Ceylon cinnamon

1/2 tsp. allspice

1/2 tsp. salt

1 (13.25 oz.) spice cake mix

2 sticks butter, melted

1/3 cup chopped pecans

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine pumpkin, milk, eggs, cinnamon and salt. Stir well. Transfer to baking dish. Sprinkle with DRY cake mix. Sprinkle with pecans. Pour butter over top. Do NOT mix. Bake for 50-60 minutes until browned and a toothpick inserted into middle comes out mostly clean. If it is still loose in the middle, don't worry. It will continue to set as it cools down. Serve with whipped cream sprinkled with cinnamon. 

More Thanksgiving Recipes To Try:

Easy Corn Casserole

Cranberry Fluff

Praline Roasted Acorn Squash

Autumn Apple Fruit Salad

Slow Cooker Sweet Potato Casserole 

Orange Cranberry Sauce

Slow Cooker Acorn Squash

Autumn Brussels Sprouts Salad 

Skillet Candied Sweet Potatoes 

Slow Cooker Glazed Carrots

Best Thanksgiving Side Dishes

November is almost here! Sure we are still waiting for the ghosts and goblins to ring the doorbell, but by the end of the week we will set our eyes on the next adventure. The biggest foodie holiday of the year. Thanksgiving is coming, and it is coming fast! 

Like me I know many of you are starting to plan those menus filled with yearly traditions that your table isn't complete without, but also wanting to add a few new things to keep it fresh too. 

So your friendly neighborhood food blogger is here to help! I've collected the best EMM Thanksgiving side dishes all in one spot for you to scroll through, pick your favorites and add them to your list! 

 

 

Crock Pot Creamed Corn

 

 Sheet Pan Macaroni & Cheese

 

Cranberry Fluff

Easy Corn Casserole

 

 Praline Roasted Acorn Squash

 

Autumn Brussels Sprouts Salad

  

Slow Cooker Glazed Carrots

 

Green Bean Casserole 

 

 Roasted Butternut Squash with Pecans & Cranberries

 

Cinnamon & Honey Roasted Sweet Potatoes

 

Roasted Acorn Squash

  

Autumn Apple Fruit Salad

 

Slow Cooker Sweet Potato Casserole

 

Orange Cranberry Sauce 

 
 Slow Cooker Acorn Squash

 

Skillet Candied Sweet Potatoes

 

Green Bean Casserole Stuffed Mushrooms

 

Butter Roasted Carrots 

 

 Cran-Apple Pecan Stuffing

 

Roasted Carrots & Mushrooms 

 

Autumn Sweet Potato Salad

 
 Roasted Parsnips & Carrots

 

 Skillet Creamed Corn

 

Copycat Texas Roadhouse Green Beans 

 

Maple Glazed Carrots 

 

 

Thanksgiving Leftovers

 With just a little over a week left before the biggest foodie holiday of the year, I hope you are putting the final touches on your menu. I can almost smell the turkey roasting and taste the pumpkin pie. It is officially time to get excited.

With the big meal planned, maybe it is time we start to look past Thanksgiving itself, and begin to brainstorm what we are going to do with all those leftovers. 

Sure there will be turkey sandwiches and other dishes made from what was cooked and enjoyed. But what about leftover ingredients? The stuff you bought too much of and didn't use? This year I decided to focus on those for leftover inspiration.

This copycat soup recipe comes from a dish Panera customers look forward to every fall. Their Autumn Squash Soup is filled with flavor and a menu favorite. 

If you find yourself with an extra butternut squash laying around after all the holiday guests go home, or maybe you need to feed a few lingering ones, this tasty soup would be the perfect way to use it up.

Or if you are serving a multiple course Thanksgiving meal, this could also be a great addition to your menu as a first course. 

Squash soup is a thick, stick to your ribs meals perfect for a cold night. If you are looking for a thinner soup, simply add a little extra broth and/or cream. I garnished with crunchy croutons, but pumpkin seeds or other nuts would be delicious too. 

I hope you and yours have a very Happy Thanksgiving, filled with those you love most, sharing a tasty meal and making memories to last a lifetime. 

Copycat Panera Autumn Squash Soup

1 large butternut squash, peeled and cubed

3 large carrots, peeled and chopped

2 apples, peeled and chopped

1 medium yellow onion, chopped

3 garlic cloves, minced

1 (15 oz.) can pumpkin puree

3 TBS vegetable oil

3 cups chicken broth, more if desired

1/2 cup heavy cream, more if desired

1 tsp. ground ginger

1 tsp. cinnamon

2 TBS brown sugar

Salt and pepper 

Preheat oven to 425. Line two large baking sheets with parchment paper. Place squash on one baking sheet and onions and carrots on the other. Mix 1 TBS oil with carrots and onions and 2 TBS over squash. Roast for 20-30 minutes until fork tender. While veggies cook, mix apples and garlic with 2 TBS water in a large stock pot or Dutch oven. Cook over medium heat for about 10 minutes, stirring constantly until tender. Set aside. When vegetables are cooked, add to pot. Add chicken broth and mix well. Using an immersion blender, puree mixture until smooth. Place pot over medium heat. Add cream, ginger, cinnamon, brown sugar and pumpkin. Stir well. Cook about 15 minutes until heated through. Season with salt and pepper. If too thick, add extra broth or cream to desired consistency. 

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
 

Thanksgiving Dessert

 If you aren't paying attention, Thanksgiving is less than 3 weeks away. So, if you haven't started planning that menu yet, NOW is the time! Seriously, don't wait! 

When it comes to Turkey Day dessert, I know the pies are the star of the show. Pumpkin, pecan, apple, sweet potato...traditional favorites are what we look forward to year in and year out. 

I'm right there with you. My mom's pumpkin pie is all I want after that big turkey dinner. I can smell and taste it now! Just the thought of it gets my taste buds excited. 

With all of the desserts that end up on Thanksgiving tables across the country, I know without a doubt there are those out there still looking to try something new. So, it's my job to give you an alternative. Something a little different, that would make a tasty addition to your holiday spread.

These Apple Pie Parfaits are filled with familiar fall flavors, layered in a whole new way! Not to mention, they use cinnamon rolls for extra sweetness and yum factor! 

I came up with this idea based on ingredients you might already have on your Thanksgiving shopping list. If you're making apple pie, grab an extra can of filling (or use homemade). If you have house guests, refrigerated cinnamon rolls make a quick and easy breakfast, so an extra tube of those can easily end up in your shopping cart. 

With the supply chain issues we are all facing, having recipes that use the same ingredients in more than one way is a great way to stretch your budget and cut down on stress when shopping. 

I noticed some of the basics on my holiday menu were wiped clean from shelves a few weeks back, so I started buying things a little at a time each week. I even found my turkey this past week for less than a dollar per pound! I'm down to needing only a few fresh ingredients come November 25th, and it's a big relief. 

If you are looking for a new dessert to add to your Thanksgiving menu, or just want to make sure you have something that contains simple, easy to find ingredients, Apple Pie Parfaits will be a huge win come turkey time!

 

Apple Pie Parfaits

1 tube refrigerated cinnamon rolls

1 (21 oz.) can apple pie filling

1 small box instant vanilla pudding

2 cups milk

1 tsp. Ceylon cinnamon, extra for garnish

1 (8 oz.) tub Cool Whip

Cinnamon sticks for garnish

Preheat oven according to directions on cinnamon rolls. Bake accordingly. Discard any icing packets. While cinnamon rolls bake, prepare pudding. Once it is soft set, about 10 minutes, add cinnamon and stir well. Return to fridge until ready to use. In a small bowl, add pie filling. Using a sharp knife, cut any large slices into smaller bite size chunks. When cinnamon rolls are baked, allow to cool until you can handle them. Chop cinnamon rolls into bite sized pieces. In 4-6 parfait glasses, layer in the following order: Chopped cinnamon rolls, pudding, cinnamon rolls, pie filling, pudding. Top with Cool Whip and sprinkle with cinnamon. Garnish. Serve immediately or chill until ready. 

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

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

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

Think Outside The Pie Box

I realize the dessert of choice on Thanksgiving is pie. I am not even going to argue that point. Pumpkin, Apple, Mincemeat, Pecan, Sweet Potato... we all have our favorite. And I am not complaining. My mom's pumpkin pie is something I look forward to each and every year.

But maybe you want to include another option. Maybe you want a different option other than pie. Or maybe you are having a smaller holiday and don't need a big pie for only a few people. Or maybe you're going to have house guests for an extended time that week, and you want an idea for dessert other than the big meal. If any of these are true, have I got a treat for you!

A super simple cake, that starts with a little help from the store, that smells and tastes like autumn, and has two of fall's favorite flavors...apple and cinnamon!

This makes the perfect amount for 4-6 people, depending on the size of the pieces, and I'm guessing if you need to feed more, you could easily double the recipe, use a 9x13 pan and have it be just as yummy.

Pies are as much a part of Thanksgiving as turkey and dressing. But that doesn't mean we can't make a little room on our table for another sweet treat!

Apple Cinnamon Cake

1 (7 oz) package apple cinnamon muffin mix

1/4 c. milk

1 egg, beaten

1 1/2 TBS apple butter

1 TBS brown sugar, packed

Icing

4 oz. cream cheese, softened

1 1/2 tsp. apple butter

2 tsp. brown sugar, packed

Preheat oven to 350. Grease 8x8 baking pan. In a large bowl combine first 5 ingredients. Stir well. Pour into pan. Bake for 25-30 minutes until toothpick comes out clean. In a small bowl combine last three ingredients. Mix until smooth. When cake is done, cool on wire rack. Frost with cream cheese icing. 

Shared at Weekend Potluck

17 Days

If you haven't looked at a calendar, that's how many days we have until Thanksgiving! In just over 2 weeks we will all be sitting down to the holiday meal we dream about the other 364 days of the year.

Now in the spirit of full transparency, I am not hosting this year. In fact, most years I don't because we are at my in laws and my parents both, but there have been a few Thanksgivings over the years when I have hosted my parents for the holiday, So I full understand all the work that goes into such a fabulous meal.

I've talked a hundred times before about the Thanksgivings of my childhood when we would be in Pennsylvania with my family. The spreads that Grammy would put out are still legendary. They are the holiday meals that every other will always be compared to for me. They are the ones I channel when I am hosting. They are the epitome of Thanksgiving for me.

One of the many things she always had on her Turkey Day table was squash. Her favorite kind, and ours too is buttercup. No, not butternut. This is completely different. And to be honest, I almost never find them in Indiana. I think in my almost 15 years of marriage I have bought them once. That's it. And I don't understand because they are so sweet, so tender and have such amazing flavor.

So to satisfy our squash craving, I turn to acorn most of the time. It is so easy to prepare, and always look so pretty on a plate. There are a hundred different ways to make them, but sometimes the most simple is the best.

I love serving these as a half per person. They look gorgeous on the table and each person can just spoon it out. But if you are having a large crowd over, that really isn't practical, so you can just serve  it family style. In fact, if I were making these for the holiday, I would roast them off the night before, scoop it out, cool and reheat the next day when I was ready. Anything you can make the day before is GENIUS!

I can't believe it's November and the holidays are coming so incredibly fast. We are going to blink and it will be 2019. Let's be sure to enjoy every single moment, and bite, until then!.

Roasted Acorn Squash

2 medium acorn squash, halved and seeded

2 TBS butter, room temperature, cut into 8 pieces

4 tsp. packed brown sugar

Salt and Pepper

Preheat oven to 400. Carefully slice a small area on bottom of each squash half, to help them sit evenly. Place on a baking sheet. Rub each half with 1 small piece of butter, inside and around the edges. Season with salt and pepper. Place 1 small piece of butter inside each half, and 1 tsp. of brown sugar. (You will use 2 pieces of butter on each half. One to rub, one to cook) Bake for 45 minutes until fork tender. Serve a half to each person, or scoop out into serving dish.

Shared at Weekend Potluck
Shared at Meal Plan Monday 

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. 

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

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

Thanksgiving Planning

Have you started yet? If not, don't worry, I'm sure most haven't, but as we've already established, I'm a planner. With a capital P. Not to mention, I have to plan ahead so I can share yummy ideas with all of you , in time so that you can plan!

I have to admit, the family isn't complaining about all the planning and recipe testing. It kinda makes November one month long feast. Which is actually kinda funny since I don't cook on the actual holiday! Well, okay, that's not completely true. I usually do have to take something with us to our family gathering(s), but I'm not in charge of the huge meal. I have been before. I have been the one prepping food for the whole week, while the turkey defrosts in the fridge, but it just isn't normally how it works out. So really, the fact that I try to come up with a few things that might work for your holiday, is a big advantage to my boys!

My favorite thing on Thanksgiving is pumpkin pie. The end. No contest. But...it has to be my mom's pumpkin pie. Sure, I like others, but I will never enjoy any of them as much as hers. Hence why even though she makes it on Turkey Day, we demand she make it again on Christmas Day as well. We can't get enough of it. In fact, both myself and my child have been known to request it instead of cake on our birthdays. Yes, it is that good.

So you can understand why I don't have a recipe for it on the blog, nor will I ever. I won't make it. She does. That's all I need. But I still want pumpkin desserts in my life, so I find other ways. These came out of my recipe for pumpkin fluff, taken to the next level. Add some easy mini pie shells, and you have a party on a plate. Plus, you could easily make a ton of these if your Thanksgiving crowd is a big one. They truly are the perfect little holiday bite.

If you have began to plan your menu for the big day, I applaud you. If you are more the "wait until the last possible minute" that's okay too...we will get through it together!

Mini Pumpkin Tarts

1 box (2 count) refrigerated pie crusts

1 (15 oz.) pumpkin puree

1 (3.5 oz.) box instant vanilla pudding

1 c. Cool Whip, extra for garnish

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

Cooking Spray

Preheat oven to 450. Allow pie crusts to come to room temperature. Using a 2 inch cutter (cookie cutter, glass, etc.) cut out circles from dough. (You should get between 12-18) Spray muffin tin with cooking spray. Place a dough circle in each one. Spray again with nonstick spray. Bake for 8 minutes until golden brown. Cool on wire rack. In a medium bowl combine pumpkin, pudding mix (powder only), and 1 cup Cool Whip. In a small bowl combine cinnamon, ginger, cloves and nutmeg. Add 1/2 tsp. of mixture to pumpkin. Stir well. Scoop about 1 TBS of mixture into cooled pie shells. (I use a cookie scoop) and sprinkle with extra spice mixture. Chill until serving. *NOTE* When baking shells, they might bubble up in the middle a bit. When you remove them from the oven, carefully press down in the middle with the backside of a spoon to reshape. Don't worry if they break a little, the filling will cover it up, just make sure you don't break through the bottom.  You will also have to do more than one batch of shells to use all filling.

Shared at Weekend Potluck

Just Around The Corner {A Post for Earth Fare}

I'm going to go out on a limb here and say most of you haven't even though about your Thanksgiving menu. Of course not. We are just now creeping up on Halloween, and you've got candy and caramel apples on the brain. I get that. I really do. 

But see, as a food blogger, it's my job to think ahead like that. I've got a few Halloween themed posts under my belt, so now my brain moves on to the next "big" thing on the calendar, and here in the U.S. that is most definitely Turkey Day. And truthfully, it really is only a little over a month away, so with the way time sees to fly, we will blink and it will be here.

This recipe didn't even start out as something I would be featuring as an idea for your Thanksgiving holiday meal. I was simply cooking some squash for us to have as a side dish on a random Tuesday night. But then I started thinking. What if I could cook it in new way, and be able to utilize one of my favorite "big holiday meal" tips? Those two ideas came together and this genius dish was born.

While I usually am not the one in charge of our elaborate holiday meals, due to having family so close, I am done it before, so that means I do have some tricks up my sleeve. And one that I share each year is to free up oven/stove space as much as you can. If you can find a way to cook something you traditionally would be doing in the oven, or on the stove, either in your slow cooker, or maybe even head of time, DO IT! You will be so happy you did when your work level, and stress level, the day of is reduced! 

Such was the case with my squash. I also roast it in the oven, remove it, scoop it out, (while trying not to burn my skin off) season it, and serve it. But not this time! This time, it spent some time in my slow cooker, and then I could handle them cool, and reheat at meal time. 

Translated, this would make a terrific dish for your holiday meal! Make it the day of, or even a couple days before. If you've go some traveling to do, make it at your house, but take it scooped and seasoned with you. Using the slow cooker really gives you so many more options, all while the same flavors you love!

Slow Cooker Acorn Squash

2 medium acorn squash, halved and seeded

2 TBS butter, cut in half

2 TBS packed brown sugar

Salt and Pepper to taste

Place squash in slow cooker, stacking if necessary. Put 1/2 TBS butter and 1/2 TBS brown sugar in each. Sprinkle with salt and pepper. Add a splash of water to bottom, around squash. Just enough to cover bottom of cooker. Cook on HIGH for 3 hours. Take lid off, and allow to cool to handle. Scoop out flesh, add more butter, salt and pepper. Reheat when ready to eat. 

Shared at Weekend Potluck

Disclaimer: I received at gift card in exchange for this post. The recipe and all thoughts are my own.