PS...I Love You {A Giveaway}

So what if I told you two of your favorite things, one of them just coming into season now, are now available together, in a match made in heaven? Intrigued? I bet you are!

Pumpkin Spice is every where....in every thing right now! For us pumpkin lovers, we have so many more options than we used to! Don't get me wrong, a piece of pumpkin pie is still my favorite, but now we can enjoy this autumn classic so many different ways. And now, thanks to my friends at Peanut Butter & Co. we can have it in our peanut butter too! GASP....that's right....they have combine their already delicious peanut butter with the ultimate fall flavor...pumpkin spice! 

Guys...this stuff is crazy good! Perfect on toast or English muffins, but also great to bake with too; and well, if you are like me and my little guy....just grab the jar and a spoon! 

And now you have a chance to try some in your home too! The great folks at PB & Co. have offered up this terrific prize pack to one lucky EMM winner! 

The #PSiloveyou Box

To Enter: Simply leave a comment on this post. Be sure to leave an email address so I can find you. 

Bonus Entry: Become a fan of Peanut Butter & Co. on Facebook. Leave me a comment you have.

Contest Ends September 17, 2015

Open to US Residents ONLY

Disclaimer: I received a prize pack as part of the YUM Squad. All thoughts and opinions are my own. 

Do I Have to Cook?

There is a little myth about food bloggers that I believe it's time to debunk. See, we are just like all of you. As much as we love being in the kitchen, as much as we love cooking, as much as we love what we do, there are days when quite simply, the thought of cooking makes us want to cry. 

Whether is be because of exhaustion, a busy schedule, or pure laziness, there are times when if we could either pay someone to come cook for us, or afford to go out, we would. But alas, when this mood hits me, 9 times out of 10 I gather the will and head into the kitchen. Sure there are times when I allow the mood to overtake me and totally flake out, but most of the time I overcome. 

Last week when this dilemma hit me, it was after a long, HOT day when the only thing I wanted to do was sit in my comfy chair, enjoy the AC and "veg" so to speak. I racked my brain on how I could get out of cooking, but no good solution came to mind, so there I was standing over the stove. 

But the story has a happy ending. Why? Because this is what I was cooking, and seriously, it was a no effort type of meal. Open cans, dump. Chop a few veggies. Brown beef. Stir. Cook. The end. It is that easy! A one pot wonder that can be on the table in about 30 minutes and your family will love. My boys couldn't get enough of this. There were second and third helpings that night. 

The next time the urge to skip cooking hits you, don't feel bad. Even us "professionals" feel that way time to time. But maybe, just maybe, you can find the will to do it anyway, and make this. Or, call for pizza...yeah, we've done that too!

Taco Rice Skillet

1 lb. ground beef

1 1/2 c. long grain white rice

1 (14 oz.) can diced tomatoes, undrained

1 (4 oz.) can diced green chilies, undrained

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, chopped

1 medium white onion, chopped 

1 c. salsa

1 c. water

1 c. beef broth

1 tsp. garlic powder

1 tsp.chili powder

1 tsp. paprika

2 tsp. cumin

1 c. shredded taco blend cheese

1 green onion, chopped

Salt and Pepper, to taste

In a large skillet, brown beef with peppers and onions. When cooked, add tomatoes, chilies, beans, salsa, water and broth. Stir well. Add garlic powder, chili powder, paprika, cumin, salt and pepper. Stir again. Add rice. Stir to combine. Bring to a boil. Reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally, until rice is tender. Remove from heat, sprinkle with cheese. Return lid until cheese melts. Garnish with onions.

Shared at Weekend Potluck

 


Recipe Inspired By Sweet C's Designs

Meal Plan Sept. 5-11

*New Recipe

Links to Recipes on Blog

Saturday

Pizza Pasta Skillet*

Garlic Bread

Sunday

We're going to a baseball game!

Monday

Happy Labor Day!

Grilled Steak
Corn on the Cob
Watermelon

Tuesday

Leftover from previous menu 

Sausage Potato Pepper Bake

Fried Apples

Wednesday

Sloppy Joes

Mac n Cheese

Green Beans

Thursday

Veggie and Bean Gnocchi*

Croissants

Friday

Leftovers 

 

Autumn Food...Summer Temps

It's September and my brain immediately goes to all things pumpkin, apple, soup and slow cooker. I can't help it. It's not even that I'm holding my breath for fall. Ya'll know what a fan of summer I am. It's just my palate. While fall might not be my favorite season, some of the flavors/dishes it brings with it are! So the minute the calendar flips to September 1st my stomach starts screaming. Not a problem, right? Well...not technically, but kind of.

See, I happen to be getting my wish of warm weather sticking around as long as possible. And the day I decided to work on this recipe and then serve it for supper, it was around 90 degrees outside. Now, there is no cardinal rule saying you can't eat stuff like this when it's that hot outside, but my son thought I had truly lost my mind. "Mommy, whey are we having soup when it's soooo hot outside?" 

Because son, 1. mommy plans her meals before the weather forecast is predicted, and 2., Mother Nature enjoys mocking me at every turn. She sends rain in the spring when I'm ready to grill, and heat advisories when I've got something like this cooking. They say make plans, and watch God laugh...I guess that's about right. 

Either way, I'm happy I made this when I did because it needs to be on your table ASAP, and there has to be someplace in the U.S. right now that is having actual autumn-like weather. Plus, it never hurts to have a jump start on things you know you want to make at some point over the next couple months.

When I tasted this, it immediately made me think of a crisp, sunny, fall day spent at the pumpkin patch, apple orchard, or hay maze. Then coming home to something warm and comforting to enjoy while you watch some college football. Or maybe you're having friends over for a bonfire. This will keep them satisfied all night long!

September is here...and that means fall is too. Or at least it's closer than it was, even if the thermometer doesn't reflect it.

Crock Pot Chicken n Dumplings

6 skinless, boneless chicken thighs, fat trimmed

2 (10 3/4 oz.) cans cream of chicken soup

1 (14 oz.) can chicken broth

1 soup can water

2 chicken bouillon cubes

1/4 tsp. paprika

1/4 tsp. poultry seasoning

2 (5 count) cans refrigerated biscuits, torn into pieces

Salt and Pepper to taste

Dried Parsley

Spray Crock Pot with nonstick spray. Lay chicken in bottom. Sprinkle with poultry seasoning, paprika, salt and pepper. In a separate bowl, combine soup, broth and water. Whisk well. Pour down over chicken. Add bullion cubes. Cook on HIGH for 4 hours. Remove chicken and either shred or chop. Return to Crock Pot. Cook on LOW for 2 more hours. Add biscuits pieces, and 1 c. water. Stir well. Make sure biscuits are submerged to avoid sticking together. Cook on HIGH for 1- 1 1/2 hours more until biscuits are cooked through. Garnish with parsley. (Total Cook Time: 7-7 1/2 hours) *NOTE* When you shred the chicken, you don't want it as fine as you might for a sandwich. You still want some pretty big pieces left. 

Shared at Weekend Potluck

Ice Cream...It's Not Just For Summer

It's been almost a year since I developed this recipe for my friends over at Indiana Dairy, so I thought it was about time I shared it here too. Especially since many of you (in fact thousands of new readers) have joined the EMM family since last October when I did.

We all know summer's favorite sweet treat is ice cream. It's an American classic that is almost a mascot of summer time. But with September upon us, does that mean we have to stop? I say heck no! Now, you are talking to an ice cream fanatic, so quite frankly, you'll find me in the Culver's drive through year round, but when I created this, I thought it was about time ice cream got an autumn flare added to it!

If ice cream is the flavor mascot of summer, then pumpkin and apple have to be the ones for fall. Pumpkin spice everything is every where; and trips to the apple orchard are a favorite pastime. And once you're back home with those bushels of goodies, it is time to put them to good use.

Think about a big piece of warm apple pie, with a big scoop of vanilla ice cream on it. That will get you in the mood for this. It has all the same flavors, but in a new, fun, yummy twist. They are perfect for fall time parties, bonfires and tailgating. If you make the sauce ahead of time, you could easily keep it warm in the slow cooker for all day/night fun.

It's time to say good-bye to summer and hello to fall. But no matter what the calendar says, I don't think we have to stop eating our favorite summer time foods quite yet, especially if we transform them just a little to incorporate fall favorites too!

Apple Pie Sundae

Originally Posted on Indiana Dairy

4 large apples, cored, peeled and sliced into 1/4" slices
1/4 c. butter
1/2 c. chopped walnuts, a few reserved for garnish
1/4 c. packed brown sugar
1 tsp. lemon juice
1/2 c. apple cider
1 TBS cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. allspice
Vanilla ice cream
Waffle bowls

Melt butter in a large skillet over low heat. Add apples in a single layer. Sprinkle with lemon juice, brown sugar and spices. Stir to coat. Cover and simmer on low until tender, about 10 minutes. Remove apples with a slotted spoon. In a small bowl combine apple cider and cornstarch. Whisk well. Pour into skillet with drippings from apples. Increase heat to medium. Whisk continuously until thickened. Combine apples, sauce and walnuts in a large bowl. Stir gently to combine. Allow to cool slightly. Scoop ice cream into waffle bowls, spoon apple mixture over top. Add a few walnuts to top. *NOTE* You can serve this right after cooking, when it's very warm, but I find it works better when it's cooled slightly. You can also make it ahead of time and reheat in the microwave, for about 1-2 minutes until it's warmed through.

Shared at Weekend Potluck