A New Normal

 Have you been wondering where your friendly everyday mom has been? I posted back before Christmas and then kind of disappeared. It wasn't intentional, believe me. 

The holiday hustle and bustle had me going like crazy those last two weeks before school go out. Then we we were enjoying having big brother home for almost a month, with lots of Christmas and New Year celebrations. Then before we knew it, or wanted, it was time to take the college kid back to Purdue and for Max to begin his 3rd quarter of first grade. 

What some of you might not know is I am a substitute kindergarten aide at our school too. I began last year in Max's class, and now this year I have continued in the same class. I can't express how much I love being in the school, surrounded by my friends, our church/school family and the kids. Plus, I get to see Max throughout the day too! He loves the days when he "gets to take mommy to school." 

Plus, I am also the vice president of our PTL (think PTA) as well. So I spend many of my days at school in the classroom or working on projects. But I would not have it any other way. God certainly knew exactly what I would need when my first baby spread his college wings. 

The only downside to all of this, and it is a very small one, is that my time in the kitchen cooking and testing recipes isn't as abundant as it used to be. No fear though! I am finding balance with our new normal, and this weekend I told myself I was making something new to share, no matter what! 

With the frigid, arctic temps we've been having, I figured a new, tasty soup would be much appreciated. Add in the fact it cooks in about 20 minutes, but still has rich flavor, and will thaw you out in no time! 

Quick Cooking Wonton Soup tastes like you called in an order to your favorite Chinese restaurant, but can be on the table in less time than it takes to find the takeout menu in the junk drawer! Frozen wontons are the secret, and I bet your favorite grocery store has them, even if you don't realize it.

Please don't think your everyday food blogger has abandoned you. I am still here, and will continue to cook up yummy things you have to try!

What kind of wontons do I use?

I used pork and vegetable mini wontons. The same brand came in chicken and veggie too. I liked the fact they were mini size to fit on the spoon too! 

Where can I find frozen wontons?

Look for the wontons in the freezer section next to the egg rolls, pot stickers, etc. 

Why so many carrots?

You might see the amount of carrots in your bowl and wonder why. Easy. Any time I can slip extra veggies into a dish, I will. They don't affect the color, taste or texture, so why not?

Do I have to use sesame oil?

Nobody will know if you don't, but it truly finishes off the flavor to closely match a restaurant soup. You can find it next to the soy sauce, and since it is a finishing oil, a bottle will last a long time.

What is chili crisp?

I served this on the side for my husband who loves all things spicy. Chili Crisp is a spicy, crunchy Asian condiment. Chilies, garlic, scallions and other ingredients are fried and then added to oil. You can find it on the Asian foods aisle or any Asian market.  

Best Tips:

The wontons will soak up the broth very quickly. Serve immediately. If you have leftovers, you will want to add extra for reheating. 

When stirring the soup, be very gentle. And be sure to simmer, not boil the entire time. Both of these will cause the dumplings to fall apart. 

You could use vegetable broth instead. I would not recommend beef.  

Regular size wontons will be great, you might have to cut them for little ones. 

Serve the chili crisp on the side for anyone who likes it spicy, but use sparingly! 

Chow Mein noodles would make a great topping too!

Quick Wonton Soup

2 (32 oz.) boxes chicken broth

1 (10 oz.) bag matchstick carrots

5 green onions, chopped, extra for garnish

2 garlic cloves, minced

1/2 tsp. ground ginger

1 1/2 TBS soy sauce

1/2 tsp. sesame oil

1 (24 oz.) bag frozen pork and vegetable min wontons

In a Dutch oven, combine chicken broth, soy sauce, garlic and ginger. Stir well. Bring to a boil over medium high heat. Add carrots, green onions and wontons. Bring back to a boil. Cover and reduce heat to simmer. Cook 8-10 minutes until wontons are cooked. Add sesame oil and stir well. Serve with green onions, oyster crackers and spicy chili crisp on the side. 

Inspired By Let's Dish

Holiday Help

 This time of year your friendly food bloggers are filling your feeds with beautiful holiday desserts, festive cookies and candies, and delicious ideas to make your Christmas dinner the best one yet. Thank goodness for them! But since they have all of us covered on that front, I tend to take another approach. 

I don't have a new cookie technique to share or a secret to making that glazed ham even tastier on Christmas day but what I have to share might just take some stress out of the season. 

I always try to give you a recipe that can be used a couple different ways. Maybe you need a quick weeknight supper before you rush off to the next school holiday concert. Or perhaps you are planning on a houseful of guests this Christmas and you need inspiration on how to keep them fed beyond the main holiday meal. 

This year I have a super easy pasta bake that is a great hack when you are craving lasagna but not all the work that comes with it! Lasagna casserole hits all the same flavor notes, but can be on the table in less than an hour. 

I know how hectic and stressful the holiday season can be. Please remember it doesn't have to be! This time of year is supposed to be filled with joy, love, peace and those people who mean the most in the world to you. 

If you start to feel like you might pull your hair out, take a breath and take solace in the true reason for the season. The promise of a baby who came into this world to save us all. A king who was born in a stable. Love came down at Christmas and may it fill our hearts this year now more than ever. 

 

What kind of egg noodles should I use?

I like the wide ones for this casserole since they are boiled and then baked too. Anything smaller sometimes turns to mush in the oven. 

Can I make lasagna casserole ahead? 

While I haven't tried it, I think you could! Prepare recipe as stated and then chill in fridge, covered overnight. When ready to bake, remove from fridge and let come to room temp for about 20 minutes. Bake at 350 but for about 10-15 extra minutes. 

Can I use another meat? 

Sure! Italian sausage, mild or hot, and ground turkey or chicken would all work.

What if I don't like cottage cheese? 

The cottage cheese makes this extra creamy. If you don't want to use it, I would add another cup of ricotta or 1 cup of sour cream. 

Can I freeze lasagna casserole?

I never recommend freezing pasta bakes due to the noodles, but if it is something you do, then go for it!

 Best Tips:

If the chunks in the cottage cheese bother your family, mash it up with a fork or potato masher first.

I prefer whole milk ricotta over skim for a richer, creamier texture. 

An Italian blend shredded cheese would be a great swap for mozzarella. 

Sprinkle Parmesan on each layer for even more cheese. 

If using an Italian sausage, be sure to drain the grease very well. 

Do not over cook the noodles so they don't get mushy. 

 

Lasagna Casserole

8 oz. wide egg noodles

1 lb. ground beef

2 cups marinara sauce

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 cup whole milk ricotta

1 cup small curd cottage cheese

2 cups shredded mozzarella cheese

1 TBS fresh parsley, chopped, divided use

Salt and Pepper

Preheat oven to 350. Cook noodles until al dente. Drain well. In a large skillet brown beef. Drain if necessary. Add sauce and seasonings. In a large bowl combine cooked noodles, ricotta and cottage cheese. Mix well. Grease 9x13 baking dish. Add half noodle mixture. Top with half sauce. Sprinkle with half shredded cheese. Repeat layers. Top with rest of shredded cheese. Bake for 20-30 minutes until heated through and browned. Sprinkle with parsley and serve. 

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 

 

 

Leftovers Are Coming

For several years now I have felt like once Halloween hits, it is a downward coast until the first of the year. Seriously. It seems that as soon as the ghosts and goblins ring that doorbell, the next minute the turkey is coming out of the oven, Santa arrives and then it is time for New Year's Eve fun. 

In no way does that mean we can't enjoy each holiday as it comes, we just have to be ready for how quickly they will arrive. Plus, in the food world, we always have to be thinking ahead to make sure our posts are relevant to what you guys need from us. 

So back in August I took one for the team and roasted a whole turkey. Why? So I could have leftovers to test this recipe and offer up something for when the day after Thanksgiving arrives and everyone is Googling ways to use up all that extra bird sitting in the fridge. 

Enter an easy pot pie recipe that involves NO making a crust, cooks in about 30 minutes and is pure comfort food. It is perfect a simple weeknight supper, or post holiday meal. 

Plus, post Thanksgiving you might be able to use up other leftovers too. Got pie dough? Swap the biscuit mix for it! (Just adjust cooking time!) You can also use up veggies for the filling, and it would be so tasty served with some mashed potatoes and rolls on the side. There is so much you can do with this one easy recipe. 

Planners like me are already thinking ahead for the holidays. Halloween right through the new year are on our radar so we aren't leaving anything to chance!

Can I use a different meat?

Definitely! Cooked chicken would be just as delicious!  

Do I have to use condensed soup?

I know many prefer not to use canned soup, but for me, they are great for my quick recipes. If I was going to use something different it would be a quick pan gravy using chicken stock.  

What kind of biscuit mix do I use?

Of course Bisquick is everyone's go-to but I used a store brand from Walmart and it worked just fine. 

Do I have to thaw the vegetables first?

Yes! They have to thawed and drained so they don't add extra moisture to the pie.

Best Tips:

Use any all-purpose baking mix you have on hand. A cheddar bay boxed mix would make this extra delicious!

Cooked chicken or turkey both work equally well. 

If your pie plate is very full, place on a baking sheet before cooking to prevent a mess. 

Be sure to let the pie sit about 5 minutes before serving. 

Serve with mashed potatoes, a green salad, fresh fruit, rolls, etc.

 

Shortcut Turkey Pot Pie

1 1/2 cups cooked turkey, shredded or diced

1 (12 oz.) bag frozen mixed veggies thawed and drained well

1 can cream of chicken soup

1 cup biscuit baking mix

1/2 cup milk

1 egg, beaten

1/4 tsp. dried thyme 

1/4 tsp. garlic powder

Salt and pepper

Dried Parsley

Preheat oven to 350. In a large bowl combine turkey, soup, veggies, thyme, salt and pepper. Pour into a lightly greased 9-inch pie plate. In a separate mixing bowl combine baking mix, milk and egg. Pour on top of turkey mixture. Do not stir. Bake for 30 minutes until golden brown. Let stand 5 minutes before cutting. Garnish with parsley for serving.

More Thanksgiving Recipes To Try

Easy Corn Casserole 

Roasted Butternut Squash with Pecans and Cranberries 

Cranberry Fluff 

Autumn Brussels Sprouts Salad

Cranberry Turkey Bites

Praline Roasted Acorn Squash