Happy Autumn! {Mommy's Heart Crochet Giveaway}

I have a real treat for you! My friend, Carly, makes beautiful crocheted items, and she has agreed to sponsor a giveaway here on EMM!!! I have purchased several items for myself and for gifts. I've loved each one, and they are always a huge hit w/ loved ones! I love supporting not only a local business, but another Mommy doing something she loves.

If you are interested in Carly's other products, head over to her Mommy's Heart Crochet Facebook Page and take a look around. I know you won't be disappointed! Be sure to tell her EMM sent you, and thank her for sponsoring this wonderful giveaway.

Now for the giveaway.....

The Prize:

Set of (2) Beautiful Hot Pads

To Enter:

1. Mandatory Entry: Like Mommy's Heart Crochet on Facebook. Leave a comment here saying you did so. Already a fan? Just leave a comment saying you are. 

2. Extra Entry: Follow EMM through Google Friend Connect. On the homepage, it's on the left hand side. Leave a comment here saying you did so. Already a follower, just remind me.

ALL ENTRIES MUST HAVE A NAME AND EMAIL  

Contest Ends Monday October 10, 2011 12am EST. 

Open to US Residents ONLY.

Winner chosen by Random.org and will be announced here.

Winner will have until Wednesday October 12, 2011 9pm EST to email Carly: CarlyDuvall1628@hotmail.com to arrange shipping details. If no contact, another winner will be chosen!

Good Luck!!!

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This Little Piggy

He didn't go to market. He came from the market! For supper that is :) Kroger to be exact. I've said before how we like to have our chest freezer full of meat--beef, chicken, pork--and how when it's not I have to supplement from our local store or butcher shop. So for me, it's important to pat attention to meal sales. Likes most moms out there, I try to stretch a dollar in our house as far as I possibly can, and w/ the price of groceries rising every day, it's getting harder and harder. I was so excited when I found boneless half pork loin roast on sale for $1.97/lb. What a treat to have on a weeknight! We love pork roast. In fact, for the past several years it's what my mom has made for Christmas dinner and we always look forward to it. I know in the past, she sometimes has had trouble w/ it drying out, but after playing around w/ the times and temps, I've found this works perfect every time for a moist, tender and juicy piece of pork, perfect for dipping in applesauce. (There is another of our family's eating trends that I understand not all will enjoy). I like being have to have special things on a "regular" day w/o spending a lot of money. It gives me a sense of accomplishment. After all, it's my job to feed this family w/in the budget we've set, and in today's economy, it's not always an easy job. So I love when it all comes together and I've got a full belly and a couple extra dollars in my wallet. What do you do to save at the check out??

Pork Loin Roast

1 boneless half pork loin roast, 2.5-3 lbs
Salt and Pepper to taste

Pat roast dry w/ paper towels. Season liberally w/ salt and pepper. Place in a medium roasting pan and put in a preheated 350 oven. After 30 minutes, turn temp down to 325. Continue cooking for approximately 2 more hours, for a total cooking time of 2.5 hours. (A good estimate is 30-40 minutes per lb) Remove from oven and let rest on counter 15 minutes w/ a foil tent over before slicing.

Shared on Jam Hands Oct. 3, 2011
Shared on Chef in Training Oct. 4, 2011

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Church Supper #12

It's hard to believe it's Sunday again. Where are the weeks going? October is here! And today is a very special day---it's my Daddy's birthday!!!! For 62 years he has been living life, every day working harder than most. For 33 years, he's loved his wife and made a beautiful life w/ her. For 30 years he has been the BEST Daddy a little girl could ever ask for. And for 7 years, he has been a caring, loving Pa Pa to his "Scooter". Happy Birthday, Daddy!!! You will always be the man in my life that all others are compared to. I will never be too old to be Daddy's little girl and your "Squirt".


Thank you so much for sharing your wonderful food w/ me. And please spread the word! I know we can surpass last week's amount! Share your favorite recipes from the week, or past ones you know are hits!  Please remember I wish you God's blessings all week long!

Rules:

1. Feel free to link up as many recipes 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 :)

Weekend Company #3 {Guest Blogger Erin}

This weekend I have an extra special treat for you. Today's guest is not a food blogger, but a major foodie! I would say she was a foodie before it was cool :) Erin and I have been friends for over 20 years and literally grew up together. (Wow....I'm getting old!) We were little girls in elementary school together, and church groups. We survived high school w/ a lot of laughs and many memories. Then it was onto college and the "real world". We are both married now, both stay at home moms and are watching our children grow up. She is wife to Paul and the mommy to a beautiful daughter, Mia age 5, and a baby boy, Samuel who just turned 1 last month. (If you read my post about Buffalo Chili titled "Welcome Baby Samuel"---that was him! Dedicated to him, b/c Erin first gave me the base recipe for that chili!) She enjoys cooking, sewing, and most of all, taking care of her family.  We have truly come full circle and I'm honored she wanted to be my first "non blogger" guest for "Weekend Company".

This recipe is gorgeous w/ a capital G! I can imagine guests would be blown away being served this and it sounds so refreshing and so decadent. With Alex loving blueberries so much, I think this would be a real treat for him and different than anything he's ever had before. Another reason why I was so excited for Erin to share w/ you---I like when guests have recipes that are unique and vary from things I post for you!  Thanks so much to Erin for being a guest today....you are a friend in the truest sense of the word and I will love you always!

Please welcome Erin......

My husband Paul and I have been going to the same resort in Michigan since we were dating.  There was a lovely restaurant called The Water Lily Lounge that served the most amazing Sunday brunch buffet.  Honestly, it was the most stunning thing I have ever seen.  Fresh flowers, ice sculptures, two and a half rooms of beautifully presented tables of edible delights.  It was really a feast for the senses.  On one of our visits, the chef was featuring a chilled fruit soup.  It was raspberry, cold, creamy, and oh-so-good!  I came home and started to search for a chilled soup recipe that I could use at home, between our yearly visits to Michigan.  After several attempts, this one hit the mark, spot on.  Sadly, The Water Lily Lounge has since closed, but now I can go back to those lovely trips with Paul via my own kitchen!  

Chilled Blueberry Soup

2 pints fresh blueberries, rinsed and dried, or frozen with juice, plus additional for garnish  (You can also use raspberries!)
2 c. plain yogurt
1 c. sour cream, plus more if using as a garnish.
2 Tbs. sugar
1/2 tsp. vanilla
whipped cream
pinch of cinnamon

Combine all ingredients, except garnishes, in a blender and mix well.  Chill in the fridge for at least one hour (this makes a HUGE difference in the texture!) before serving.  Serve in wine glasses, shot glasses or champagne flutes.  Garnish each serving with a dollop of sour cream OR whipped cream, and  a blueberry.  I also add a sprig of fresh mint from my garden if it is available!

Serves 10 appetizer portions.  

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Meal Plan Oct 2-7

*New Recipe, not blogged yet
Highlighted dishes will take you to blog post
^ New to blog, but not us

Sunday
Honey Glazed Wings*
Baked Beans
Picnic Potato Salad^

Monday
Breakfast Sammies (Bacon instead of Sausage)
Hashbrown Cakes
Baked Pineapple^

Tuesday
Enchiladas
Chips/Salsa

Wednesday
Split Pea Soup (photo to be added)
Biscuits

Thursday
White Castle Sliders* (Copycat)
French Fries
Green Beans

Friday
Capellini Pomodoro
Breadsticks

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