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. 

Game Day Fun with Dr Pepper® and Kroger {Part 2}

It's Game Day! Grab your favorite team apparel, load up the car (or grab the remote) and get the tailgating/pre-game party started!

For our family, as much as we love College Football (ALL football really) we have discovered we don't have to be at the game or even with a huge group of people to have fun. See, the three of us can make a pretty big ruckus ourselves, and do it right from the comfort of our living room!

As a busy mom, I have to make sure I can plan our day of football fun around everything else we've got going on, and one way I make it convenient for myself is by stocking up on our favorite snacks and drinks at Kroger. I am already there doing my weekly grocery shopping, so why not grab some favorites, like Dr Pepper® and let the party planning begin! For us, there needs to be lots of food, from main dishes like sandwiches, to sides, such as good ol' tater salad, to snacks we can munch on the entire game.

 For our at home football feasts, I still put out enough food to feed an army, even if it is just the 3 of us enjoying the game. I want us to be able to eat all day/evening long, and keep going back for more and more. The "spreads" I put out for these low key, in our own living room parties, have kinda become famous. Everyone is always so amazed at the amount of work I put into something that nobody but us will enjoy, but I always want it to be extra special, extra fun and of course, extra delicious.

One of the ways I make sure we can enjoy our tasty buffet all day long is to utilize one of my favorite kitchen appliances...my crock pot! Food stays warm all through the game and we can go back for seconds, thirds and fourths, as much as we crave!

So this time, with my crock pot and Dr Pepper®, I became inspired right away. Adding one of our favorite sodas, to one of our favorite dishes, barbecue, was a no brainer! The Dr Pepper® really blends with the barbecue sauce to make this barbecued pork like you've never tasted before! So unique. So tasty. Dripping with amazing flavor, they are sure to please even the hungriest of football fans.

If you are heading out to the game to party down in the parking lot, have fun! But if you are like us, and are enjoying your favorite team from your recliner, make sure you have just as much fun! Lots of food to keep you energized until the last down has been played!!

Oh, and while you're at Kroger stocking up on your game day essentials, look for the in-store sweepstakes from Miller Coors®/Kellogg’s®/Dr Pepper® for fly away trips to Rivalry Games! See store for details. Heck, maybe if your team comes up short, you can still be a winner!

Crock Pot Dr Pepper® Barbecued Pork

2 lbs. leftover roast pork, shredded

1 (19 oz.) bottle barbecue sauce

1 (12 oz.) can Dr Pepper®

1 tsp. garlic powder

1 medium white onion, thinly sliced

Salt and Pepper, to taste

Pretzel Buns

Sliced Pickles

Spray Crock Pot with nonstick spray. Add pork, onion, garlic powder, salt and pepper. Stir to combine. Pour barbecue sauce over. Add a little Dr Pepper® to empty barbecue sauce bottle, put lid on and shake. Add to pork mix. Add rest of soda to pork. Stir well. Cook on LOW for 6 hours. Serve on pretzel buns with pickles.

Shared at Weekend Potluck

This is a sponsored conversation written by me on behalf of Dr Pepper®. Game Day Greats brought to you by Kroger. The opinions and text are all mine

Our Day at the Corn Maze

Last weekend we had the pleasure of being invited up to the Amazing Fall Fun: Corn Maze and Pumpkin Patch. Nestled in the country about 30 minutes north of us in Waterloo, Indiana, this autumn wonderland of fun is quickly becoming an annual tradition in our house. 

Between finding our way through the corn made, to all of the fall inspired activities, it was an afternoon filled with fun! 

Knowing we were going to be gone all afternoon, enjoying our time in the country on a beautiful autumn day, I wanted to make sure supper was waiting on us when we got home. Something to continue our theme of fall...so of course I immediately thought Soup. And more specifically, Crock Pot Soup.

It had to be hearty. It had to be filling. It had to be delicious. But it had to be all of those things, plus basically make itself since I wouldn't be home to supervise. Well, this one met all those criteria, plus one more important one. It was super easy! 

If you're planning a day away, or simply a hard day at work, and you want a comforting bowl of awesome-ness when you get home, this is the meal for you. And if you are in my neck of the woods, the drive to Waterloo is definitely worth all the fun you and the little ones will have!

Slow Cooker Cabbage Roll Soup

1 large head of cabbage, chopped

1 lb. ground beef

1 medium white onion, chopped

1 tsp. Worcestershire sauce

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. ground thyme

1/4 tsp. dill weed

1 (14 oz.) can beef broth

 1/2 c. water

2 (14 oz.) cans diced tomatoes, with juice

3 ( 8 oz.) cans tomato sauce

1 cup instant rice, cooked to package directions

Salt and Pepper to taste

 In a large skillet brown beef and onion until cooked through. Drain if necessary. Add Worcestershire, paprika, garlic powder, thyme, dill weed, salt and pepper. Stir to combine. Add to slow cooker. Add tomatoes, tomato sauce, cabbage, water and broth. Stir well to combine. Cook on LOW for 8 hours. Right before serving, cook rice and add to slow cooker. Stir well. Cook for about 5 minutes just to warm through.

Shared at Weekend Potluck

Anything Stuffed Is More Fun

So many parents email me and ask how they can get their kids to eat more and be less picky when it comes supper time. As many of you know I have the world's most non-picky eater living in my house, but that doesn't mean I can't empathize and try to help these desperate mom and dads in any way I can.

One thing I've learned about kids is if you can find a way to combine two of their favorite dishes they do eat into one, new meal, you will be a rock star. Pizza Grilled Cheese. Chili Pasta. You gee idea. It's a sure fire way to know they will eat something new, because it is actually two old stand bys.

Another way to ensure kids will run to the supper table is to add the word "stuffed" to anything. For whatever reason, stuffed not only means fun but also yum!

And now I have a dish for you that takes both of these tips into a delicious one. Kids love tacos. Kids love potatoes. Kids love stuffed anything. May I introduce you to taco spuds. Yep, all the taco fixins you love stuffed inside a fluffy baked potato.

These make a terrific simple supper, or serve them "bar" style at your next party! Either way, your kids are going to flip for them!

Taco Spuds

1 lb. ground beef

4 large potatoes, baked

1 packet taco seasoning
2/3 c. water

Diced Tomatoes

Diced Green Onions

Shredded Taco Cheese

Other toppings

Salt and Pepper to taste

In a large skillet skillet brown beef. Season with salt and pepper. Drain if necessary. Add taco seasoning and water. Stir to combine. Bring to a boil. Reduce heat and simmer until slightly thickened. Cut potatoes open and gently squeeze to make opening. Fill with taco meat and add desired toppings.

Shared at Weekend Potluck

Welcome to the Land of Plenti {A Feature}

We are yogurt fiends around here. We love the stuff. Can't get enough it. So when Yoplait® offered to let me try their new Greek Yogurt, Plenti™, I jumped at the chance! 

 This stuff is delicious and full of so many great things! 
It's called Plenti for a reason! They start with Yoplait® Greek Yogurt, a great source of calcium and vitamin D. Then they add just the right amount of hearty ingredients, making it a healthy, high-protein snack. Filled with yummy extras like whole grain oats, flax seeds, and pumpkin seeds, every bite is more substantial than the last. 

One of the greatest parts is Plenti™ stays with you, making it the perfect on-the-go snack, or even light breakfast. Plus it has 12g of protein and is gluten free. Coming in delicious flavors like Spiced Apple (my favorite), Coconut, Blueberry and more, there is something for every yogurt lover. 

If you looking for a little more "umph" in your yogurt, bring the one home that is plentiful with flavor. Find Plent™i in your grocery store today! 

Disclaimer: Today's post is sponsored by Plenti, but my love for their yogurt is all my own.