Everyday Mom's Meals

Sunday, January 13, 2013

Church Supper #70

Good Morning and welcome to another Sunday! I hope this finds you enjoying your weekend and ready to share in some good fellowship and great food!

Thanks for stopping by today. I truly appreciate you sharing with our foodie family!

Please link up your favorite recipes from the week. And remember I wish you God's blessings all week long!

" Rejoice in the Lord always. I will say it again: Rejoice!" (Philippians 4:4)

Last Week's Most Viewed Recipe:

Buffalo Cream Cheese Chicken

From:

Who Needs A Cape

Congrats! Be sure to grab my Featured On Button!

Rules:

1. Feel free to link up as many recipes, but recipes ONLY please, as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Saturday, January 12, 2013

Weekend Company {Guest Blogger Jean}

Good morning and welcome to another weekend! This week, I'm happy to have a brand new guest in my kitchen. I love that so many EMM Fans are getting in on the blogging fun! So if you are reading this, thinking you can't do it...YOU can! If you are interested, just email me at everydaymomsmeals@gmail.com and I can send you more details.

So grab a seat, pour yourself a cup of coffee (or even a bloody Mary) and welcome Jean to EMM~

Hello, my name is Jean Hurley. I have never blogged before but enjoy cooking for family and friends. Thanks Krista for giving me this opportunity.

I am a nurse by profession, also a wife, mother, and now a grandmother. I am from Massachusetts, but am currently living in Georgia.
This is a recipe that I used to make for my kids when they were young. It’s quick and easy. I usually served it with either French fries or a salad and they loved it. It is also great for parties and even school lunches. Feel free to play with the ingredients and change them to what your family loves. I hope you enjoy it!

Meat Pie Sliders
Ingredients:
1 green pepper, diced
1 onion, diced
1 small pkg fresh mushrooms, diced
1 teaspoon minced garlic
1 lb ground beef
1 (15 oz) can of tomato sauce
½ (14.5 oz) can of diced tomatoes
1 cup shredded mozzarella
2-3 cans pop n’ fresh biscuits, I use Pillsbury Simply Biscuits
Salt and pepper
Garlic salt
Olive oil

    Preheat oven to 375. In a large frying pan, sauté peppers, onions, mushrooms, and garlic in a Tablespoon of olive oil until tender. Add ground beef and cook until crumbly and brown. Add tomato sauce and diced tomatoes, salt and pepper, stirring until mixed. Remove from heat and stir in the mozzarella.
    Lightly grease a baking sheet. Take one biscuit and flatten it out with your fingers, keeping the round shape. Place it onto the baking sheet. Place a spoonful of filling mixture onto the biscuit, then take another biscuit, flatten it out and cover the first one, making sure to pinch the edges tightly. Poke a hole in the top with a sharp knife. Lightly brush the top with olive oil and sprinkle with garlic salt. Repeat with all the biscuits.
    Bake for 18-22 minutes at 375, until golden brown. Serve with salad or French fries.
You can change the ingredients to suit your family,sometimes I add pepperoni and black olives. You can also make them as big or small as you choose, dividing the biscuits in two for smaller appetizers or using Grands for teens. I have also made this with pizza dough and cut into squares for a large crowd.

Pin It

Meal Plan Jan. 13- 18

*New Recipes
Links to Recipes on Blog

Sunday
Cherry Balsamic Chicken*
Creamy Italian Noodles
Cauliflower

Monday
Sloppy Potatoes
Cottage Cheese
Pickles

Tuesday
I am having dinner with friends.
The boys will have leftovers.

Wednesday
Biscuits and Gravy
Scrambled Eggs

Thursday
Pulled Pork Sandwiches
Homemade Potato Chips*
Ranch Bacon Pasta Salad

Friday
Potato and Leek Soup*
French Bread

Friday, January 11, 2013

Sundae In A Crust

I know I shared my Cranberry Orange Scones with you on Monday, but I feel like this is our first real sweet treat of the new year. Maybe because it's a pie. Maybe because unlike the scones which can also be a breakfast pastry, this is strictly dessert. Or maybe...just maybe it's because it contains chocolate! In fact, the main ingredient is indeed chocolate! So, if you are still trying to work off all the sweets you enjoyed during the holidays, you might want to save this for a later date (Maybe for your sweetie for Valentine's Day?) but if your sweet tooth is always in need of a boost, then you have come to the right place! To me, this remind me of two things. One, with the flavor of chocolate and the nuts scattered throughout, to me it resembles my Easy Chocolate Fudge (hence where the name comes from). And two, with the way I chose to garnish it, it was almost like eating an ice cream sundae inside of a pie crust; and for me, that's a very good thing. See, the older I get, the more milk and it's products, such as ice cream are not my friend. I do okay with small amounts, and cheese doesn't seem to bother me at all, but my days of big bowls of Rocky Road are over. Sad, I know. But for those who aren't deprived like me, this would taste fantastic ala mode! I know it's the new year and so many of us are trying even harder to watch what we eat and start 2013 on the right track, but I know deep down, even those of you who are hitting the gym every morning need a little pick me up now and again, so maybe one tiny piece of this would make a nice reward, or stay home from the gym and eat the whole pie...nobody will ever know!

Fudge Pie

1 9" deep dish pie shell, unbaked

1 c. sugar

1/4 c. flour

1/4 c. cocoa

2 eggs, beaten

1 stick butter, melted

1/4 tsp. vanilla

1/2 c. chopped pecans

Whipped Cream, optional

Maraschino Cherries, optional

Preheat oven to 350. If pie crust is frozen, place on a baking sheet and allow to thaw 15 minutes. In a large mixing bowl combine flour, sugar, cocoa, eggs, butter and vanilla. Stir well to combine. Fold in nuts and stir. Pour batter into shell. Place in oven (on baking sheet) and bake for 25 minutes or until toothpick inserted into center comes out clean. Garnish with whipped cream and cherries, if desired.

Shared on The Country Cook Jan. 11, 2013
Shared on Make Ahead Meals Jan. 14, 2013
Shared on Mandy's Recipe Box Jan. 15, 2013
Shared on Lady Behind The Curtain Jan. 16, 2013

Thursday, January 10, 2013

Wow Wee That's Good {A Review and Giveaway}

French Fries into ketchup. Celery in Blue Cheese Dressing. Prime Rib into Horseradish Cream. We are a family of dippers. If it can be dipped, and sometimes even if it can't, we will find a way! So when I found out I was going to be lucky enough to review Wow Wee Dipping Sauce, I knew it would fit right into our family!

A Louisiana original, Wow Wee Dipping sauce is most commonly used for dipping boiled crawfish, but can truly be used as an every day condiment. When I first discovered them on Facebook, I was super excited because of those two little words...boiled crawfish. See, they are one of Mr. Everyday's favorite things in the world, and he doesn't get to have them nearly as much as he would like, because they are very hard to find here in Northern Indiana. The Original sauce is tasty to say the least, but now they are making a Spicy version too, which only intrigued me more because my boys like it spicy! So having the option of a little extra heat or not is nice because mama can't take it like they can!

So next was deciding what to make to dip into this new sauce. Oh how I wish it could have been boiled crawfish. Mr. Everyday would have been so surprised. But alas, I had to think of something else. Then I remembered that we had an entire bag of something else he loves in the freezer...fresh caught catfish! In fact, catfish we had caught with our very own hands over this past summer in a family pond! I knew I had found a match made in heaven. Forget frozen fish sticks, these hand battered fish nuggets are something your kids will flip for. And I will be totally honest, while this sauce was perfect for this fish, I served steak fries alongside, and found myself dipping those into Wow Wee too! This sauce goes so well with everything from fish, to chicken to fries...your only limit is your imagination. It has a delicious, unique flavor, and even the spicy isn't too over powering. Alex said it was "just right" for his young palate. I also like the fact that while it has deep flavor, it's not overpowering and does not hide the flavor of whatever you are dipping into it. It still allows the flavor of the food to shine through. It only highlights and compliments!

Wow Wee can mainly be found in grocery stores in Central and Southern Louisiana; and you can also order online here. But don't worry, you aren't going to have to do that. Well, at least one of you isn't going to have to. The folks at Wow Wee have been kind enough to offer 2 bottles to one lucky winner! Just scroll down for the giveaway! Please pay it forward though. Visit them on Facebook, browse their site, and if you don't win, consider ordering some too!

I'm proud to say we are a family of dippers, and I'm so happy we have a new favorite in our fridge. Wow wee...it sure is good!

Cajun Catfish Nuggets
10-12 medium catfish fillets, patted dry and cut into bite size pieces
2 c. flour
2 c. beer or water
2 TBS Cajun seasoning
Salt to taste
Vegetable Oil
Wow Wee Dipping Sauce

In a large bowl place fish pieces and add Cajun seasoning. Mix well. Allow to sit at room temperature for 30 minutes. Pour 2 inches of vegetable oil in electric skillet and heat to 350. In another large bowl whisk together flour and beer until well combined. Working in small batches coat fish in batter and fry for 2-3 minutes on each side until golden brown. Drain on paper towels and season with salt. Serve with dipping sauce.

Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Fish at Very Good Recipes
Pin It

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: January 17, 2013 12 am EST

One Lucky Winner Will Receive:

(2) Bottles Wow Wee Dipping Sauce

1 Original

1 Spicy