They Are Coming

In case you've been living under a rock, today is the first day of November. Put those jack-o-lanterns away and grab the turkeys and pilgrims, kids. Thanksgiving is exactly 27 days from today. In this house once the fun of Halloween is behind is, it's pretty much a downward coast to the holiday season. Thanksgiving, Christmas and even New Year's are approaching quicker than some of you might realize, or even want. But don't fret, don't freak out, I am here to help with at least one aspect of the holiday rush. Over the next several weeks, I will be offering up some ideas for your meal plans, from breakfast to mains, to sides, that could all be great additions to your holiday planning. 

First up, something I made for supper a few weeks ago, that will definitely be appearing on our table again, and if you are planning on a house full of family for Thanksgiving or Christmas, could be the answer to your breakfast prayers!

I am SO excited to share this one because I know ya'll are going to go as nuts for it as we did. Sure, I used it as "breakfast for supper", and it was just as yummy at 6pm as I know it would be for breakfast or brunch. Oh, and a side note: this reheats beautifully! We had some leftover and Alex ate it for breakfast for the next 3 days. Just pop it in the microwave for about 30 seconds! Which is also a great idea if you're having house guests because maybe you cook it once, and they eat it for a couple days, saving you time and money!

If you love cinnamon rolls, French Toast and bread pudding, then let me introduce you to your new favorite dish. With a little help from refrigerated cinnamon rolls, and a custard filling filled with flavor, oh and of course nuts, syrup and icing, this is hands down the easiest and most delicious breakfast casserole I've ever made. Yes it's rich. I'm not gonna lie. But it's the holidays. We are all supposed to indulge a little!! Serve it with some fresh fruit on the side, that will make you feel better. 

The holidays are coming, like it or not. But we can prepare, and organize and get ready so maybe just a little of the stress is taken away so we can enjoy the time with our families a little more. Or, we can totally stress, and eat plates of this and not care because it tastes so darn good!

Cinnamon Roll French Toast Bake From Pillsbury

1/4 c. butter, melted

2 (12.4 oz.) tubes refrigerated cinnamon rolls, icing removed

6 eggs, beaten

1/2 c. heavy cream

2 tsp. cinnamon

2 tsp. vanilla

1 c. chopped pecans

1 c. maple syrup

Preheat oven to 375. Pour melted butter into the bottom of a 9x13 baking dish. Separate each tube into individual rolls. Cut each roll into small bite sized pieces, about 6-8 per roll. Lay cinnamon roll pieces in butter in dish. In a medium bowl, combine eggs, cream, cinnamon and vanilla. Mix well. Pour over cinnamon roll pieces. Sprinkle with pecans. Drizzle with maple syrup. Bake about 25 minutes, until golden brown. While baking, transfer icing to microwavable safe bowl. Heat for about 15 seconds, until thin enough to pour. When casserole is finished, drizzle top with icing. 

Shared on The Country Cook November 1, 2013

Breakfast at Very Good Recipes

In case you've been living under a rock, today is the first day of November. Put those jack-o-lanterns away and grab the turkeys and pilgrims, kids. Thanksgiving is exactly 27 days from today. In this house once the fun of Halloween is behind is, it's pretty much a downward coast to the holiday season. Thanksgiving, Christmas and even New Year's are approaching quicker than some of you might realize, or even want. But don't fret, don't freak out, I am here to help with at least one aspect of the holiday rush. Over the next several weeks, I will be offering up some ideas for your meal plans, from breakfast to mains, to sides, that could all be great additions to your holiday planning. 

First up, something I made for supper a few weeks ago, that will definitely be appearing on our table again, and if you are planning on a house full of family for Thanksgiving or Christmas, could be the answer to your breakfast prayers!

I am SO excited to share this one because I know ya'll are going to go as nuts for it as we did. Sure, I used it as "breakfast for supper", and it was just as yummy at 6pm as I know it would be for breakfast or brunch. Oh, and a side note: this reheats beautifully! We had some leftover and Alex ate it for breakfast for the next 3 days. Just pop it in the microwave for about 30 seconds! Which is also a great idea if you're having house guests because maybe you cook it once, and they eat it for a couple days, saving you time and money!

If you love cinnamon rolls, French Toast and bread pudding, then let me introduce you to your new favorite dish. With a little help from refrigerated cinnamon rolls, and a custard filling filled with flavor, oh and of course nuts, syrup and icing, this is hands down the easiest and most delicious breakfast casserole I've ever made. Yes it's rich. I'm not gonna lie. But it's the holidays. We are all supposed to indulge a little!! Serve it with some fresh fruit on the side, that will make you feel better. 

The holidays are coming, like it or not. But we can prepare, and organize and get ready so maybe just a little of the stress is taken away so we can enjoy the time with our families a little more. Or, we can totally stress, and eat plates of this and not care because it tastes so darn good!

Cinnamon Roll French Toast Bake From Pillsbury

1/4 c. butter, melted

2 (12.4 oz.) tubes refrigerated cinnamon rolls, icing removed

6 eggs, beaten

1/2 c. heavy cream

2 tsp. cinnamon

2 tsp. vanilla

1 c. chopped pecans

1 c. maple syrup

Preheat oven to 375. Pour melted butter into the bottom of a 9x13 baking dish. Separate each tube into individual rolls. Cut each roll into small bite sized pieces, about 6-8 per roll. Lay cinnamon roll pieces in butter in dish. In a medium bowl, combine eggs, cream, cinnamon and vanilla. Mix well. Pour over cinnamon roll pieces. Sprinkle with pecans. Drizzle with maple syrup. Bake about 25 minutes, until golden brown. While baking, transfer icing to microwavable safe bowl. Heat for about 15 seconds, until thin enough to pour. When casserole is finished, drizzle top with icing. 

Shared on The Country Cook November 1, 2013

Breakfast at Very Good Recipes

reade more... Résuméabuiyad

Texas Star Chili Cook Off 2013

The Texas Star Chili Cook Off 2013 is finished, and I am bursting with excitement over the outcome. Even with all the tempting chili recipes that were in the running, my Playoff Chili managed to squeeze out enough votes for a first place win!

Playoff Chili recipe can be found here.

This is the fourth year that Miz Helen's Country Cottage has sponsored the Texas Star Chili Cook Off, and it is a fun contest that encourages bloggers to get acquainted with new friends and visit their blogs while serving up their best bowl of chili. So if you're looking for a great chili recipe, you're bound to find one you'll love among the entrants at the Texas Star Chili Cook Off.

Many thanks to Miz Helen for the hard work she does in hosting this event and for my super $50 Amazon gift certificate that has already arrived!

The Texas Star Chili Cook Off 2013 is finished, and I am bursting with excitement over the outcome. Even with all the tempting chili recipes that were in the running, my Playoff Chili managed to squeeze out enough votes for a first place win!

Playoff Chili recipe can be found here.

This is the fourth year that Miz Helen's Country Cottage has sponsored the Texas Star Chili Cook Off, and it is a fun contest that encourages bloggers to get acquainted with new friends and visit their blogs while serving up their best bowl of chili. So if you're looking for a great chili recipe, you're bound to find one you'll love among the entrants at the Texas Star Chili Cook Off.

Many thanks to Miz Helen for the hard work she does in hosting this event and for my super $50 Amazon gift certificate that has already arrived!

reade more... Résuméabuiyad

Chicken Vegetable Risotto

I love dreaming up new combinations for risotto. Risotto is such a fun thing to make, and a delicious thing to eat, and the combinations are seemingly endless. Since I like to have a lot of colors in my food, this time I devised a risotto featuring bell peppers and snow peas. But you don't need to be limited to my choices! You could use any combination of vegetables that you like - asparagus, broccoli, etc. - just use what's in season and easily available to you.

As with all risottos, the key is a long stirring process with the gradual addition of a stock - since chicken is our meat in this version, we'll use chicken stock. Bring the stock to a simmer in a large saucepan, then reduce the heat to low and keep warm.

Season the chicken with salt and pepper, then heat a large skillet or dutch oven over high heat. Add olive oil and when it's hot, add the diced chicken.

Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper.

When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well.

When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan,

and stir frequently. When most of the liquid is absorbed,

add another 1/2 cup broth (I usually use a ladle to make this easy, but I was pouring right out of the measuring cup this time). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add back in the chicken,

then add in the snow peas.

Lastly, stir in the Parmesan cheese just before serving.

Delicious!

One year ago: Greek Layered Dip
Two years ago: Winter Squash and Apple Soup
Three years ago: Caramel Pear Pie
Four years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at Hearth and Soul, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, TGIF.

Chicken and Vegetable Risotto

2 chicken breasts, diced
1 Tbsp. olive oil
2 Tbsp. butter
4-5 green onions, sliced
1 bell pepper, diced
2 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken broth
1 cup snow peas, halved
1/2 cup freshly grated Parmesan cheese

Bring the chicken broth to a simmer in large saucepan, then reduce the heat to low and keep warm.

Season chicken with salt and pepper. Heat a large skillet or dutch oven over high heat. Add olive oil and when oil is hot, add diced chicken. Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper. When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well. When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan, and stir frequently. When most of the liquid is absorbed, add another 1/2 cup broth (I use a ladle to make this easy). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add in the snow peas. Lastly, stir in the chicken and Parmesan cheese just before serving. Serves 6.

I love dreaming up new combinations for risotto. Risotto is such a fun thing to make, and a delicious thing to eat, and the combinations are seemingly endless. Since I like to have a lot of colors in my food, this time I devised a risotto featuring bell peppers and snow peas. But you don't need to be limited to my choices! You could use any combination of vegetables that you like - asparagus, broccoli, etc. - just use what's in season and easily available to you.

As with all risottos, the key is a long stirring process with the gradual addition of a stock - since chicken is our meat in this version, we'll use chicken stock. Bring the stock to a simmer in a large saucepan, then reduce the heat to low and keep warm.

Season the chicken with salt and pepper, then heat a large skillet or dutch oven over high heat. Add olive oil and when it's hot, add the diced chicken.

Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper.

When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well.

When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan,

and stir frequently. When most of the liquid is absorbed,

add another 1/2 cup broth (I usually use a ladle to make this easy, but I was pouring right out of the measuring cup this time). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add back in the chicken,

then add in the snow peas.

Lastly, stir in the Parmesan cheese just before serving.

Delicious!

One year ago: Greek Layered Dip
Two years ago: Winter Squash and Apple Soup
Three years ago: Caramel Pear Pie
Four years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at Hearth and Soul, What's Cooking, Wednesday Extravaganza, What's Cooking (#2), What I Whipped Up, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, TGIF.

Chicken and Vegetable Risotto

2 chicken breasts, diced
1 Tbsp. olive oil
2 Tbsp. butter
4-5 green onions, sliced
1 bell pepper, diced
2 1/2 cups arborio rice
1/2 cup dry white wine
5 cups chicken broth
1 cup snow peas, halved
1/2 cup freshly grated Parmesan cheese

Bring the chicken broth to a simmer in large saucepan, then reduce the heat to low and keep warm.

Season chicken with salt and pepper. Heat a large skillet or dutch oven over high heat. Add olive oil and when oil is hot, add diced chicken. Cook until browned on all sides, and cooked through, 3-4 minutes. Remove the chicken to a small bowl.

Bring the pan back to medium high heat and add the butter. Add green onions and bell pepper. When vegetables are slightly browned, lower the heat to medium-low, add the rice, and stir well. When rice is toasted, add the wine and stir well to deglaze the pan.

Add about 1/2 cup of broth to the pan, and stir frequently. When most of the liquid is absorbed, add another 1/2 cup broth (I use a ladle to make this easy). Continue adding broth and stirring frequently until rice is al dente, about 25 minutes.

Within the last 2-3 minutes of stirring, add in the snow peas. Lastly, stir in the chicken and Parmesan cheese just before serving. Serves 6.

reade more... Résuméabuiyad

Sugar Coma

Are you ready for the big fright night tomorrow? Less than 24 hours until it's finally Halloween, when children everywhere will be hopped up on sugary treats; and parents will be counting the minutes until bed time so they can raid the candy bags. (Don't deny it. You know you do it!! We all do!) But in case you're worried there won't be enough sugar in your house, I've got a great sweet treat for you today.

My blogging buddy Stacey over at Southern Bite posted these a few weeks back when I was desperately trying to find ways to use up the rest of the apples we picked at the orchard. (If you didn't see our adventure, you can read all about it here.) I only had a few left in the bushel basket, and I knew I wanted to bake something. These were just what I was looking for. But then my sweet tooth (teeth) got the best of me, and I decided to take them to the next level with a maple glaze.

Why? Because I could. Because it's fall, and apples, pecans and maple scream autumn to me. Because I'm an icing/frosting/glaze freak. Because I had 2 boxes of powdered sugar in the pantry calling my name. The reason doesn't matter. What matters is these are absolutely decadent, rich and delicious. Plan on only eating one, because after a few bites, you will be in a sugar induced coma, with a big smile on your face.

Now, to be fair, I did leave a couple "bare" when I made them so my family could enjoy them with or without the glaze, and they were delicious as is. But the glaze just put them over the top for me.

Need a dessert full of fall flavors (try saying that 3 times fast) tonight? Craving a little extra sugar? Have some apples to use? Looking for any excuse to make these you can find? Go ahead. The kids are going to get their candy. You can have these!

Apple Pecan Blondies with Maple Glaze Inspired by Southern Bite
1 c. packed brown sugar
1 stick butter, at room temp
1 egg
1 c. flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
2 apples, cored, peeled and finely chopped
1/2 c. pecans, chopped

Glaze:
1 c. powdered sugar
2 TBS milk
1 1/2 tsp. maple extract

Preheat oven to 350. In a large bowl cream butter and sugar. Add egg and mix well. (I used my electric mixer.) In another bowl combine flour, baking powder, cinnamon and salt. Whisk well. Slowly add the dry ingredients to the butter mixture. Mix well. Fold in apples and pecans. Batter will be thick and sticky. Scoop batter into a greased 8x8 baking pan. Spread evenly with a spatula. Bake for 45 minutes until golden, and a toothpick comes out clean. Transfer to a wire rack to cool. In a small bowl combine ingredients for glaze. Mix well. When blondies are cool, cut into 9 bars. Dip each into glaze, covering top. Transfer to wire rack (I set mine was wax paper for easy clean up) to set. When set, sprinkle with powdered sugar. I like to refrigerate any leftovers so the glaze continues and stays hardened.

Shared on The Country Cook November 1, 2013

Maple at Very Good Recipes

Are you ready for the big fright night tomorrow? Less than 24 hours until it's finally Halloween, when children everywhere will be hopped up on sugary treats; and parents will be counting the minutes until bed time so they can raid the candy bags. (Don't deny it. You know you do it!! We all do!) But in case you're worried there won't be enough sugar in your house, I've got a great sweet treat for you today.

My blogging buddy Stacey over at Southern Bite posted these a few weeks back when I was desperately trying to find ways to use up the rest of the apples we picked at the orchard. (If you didn't see our adventure, you can read all about it here.) I only had a few left in the bushel basket, and I knew I wanted to bake something. These were just what I was looking for. But then my sweet tooth (teeth) got the best of me, and I decided to take them to the next level with a maple glaze.

Why? Because I could. Because it's fall, and apples, pecans and maple scream autumn to me. Because I'm an icing/frosting/glaze freak. Because I had 2 boxes of powdered sugar in the pantry calling my name. The reason doesn't matter. What matters is these are absolutely decadent, rich and delicious. Plan on only eating one, because after a few bites, you will be in a sugar induced coma, with a big smile on your face.

Now, to be fair, I did leave a couple "bare" when I made them so my family could enjoy them with or without the glaze, and they were delicious as is. But the glaze just put them over the top for me.

Need a dessert full of fall flavors (try saying that 3 times fast) tonight? Craving a little extra sugar? Have some apples to use? Looking for any excuse to make these you can find? Go ahead. The kids are going to get their candy. You can have these!

Apple Pecan Blondies with Maple Glaze Inspired by Southern Bite
1 c. packed brown sugar
1 stick butter, at room temp
1 egg
1 c. flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
2 apples, cored, peeled and finely chopped
1/2 c. pecans, chopped

Glaze:
1 c. powdered sugar
2 TBS milk
1 1/2 tsp. maple extract

Preheat oven to 350. In a large bowl cream butter and sugar. Add egg and mix well. (I used my electric mixer.) In another bowl combine flour, baking powder, cinnamon and salt. Whisk well. Slowly add the dry ingredients to the butter mixture. Mix well. Fold in apples and pecans. Batter will be thick and sticky. Scoop batter into a greased 8x8 baking pan. Spread evenly with a spatula. Bake for 45 minutes until golden, and a toothpick comes out clean. Transfer to a wire rack to cool. In a small bowl combine ingredients for glaze. Mix well. When blondies are cool, cut into 9 bars. Dip each into glaze, covering top. Transfer to wire rack (I set mine was wax paper for easy clean up) to set. When set, sprinkle with powdered sugar. I like to refrigerate any leftovers so the glaze continues and stays hardened.

Shared on The Country Cook November 1, 2013

Maple at Very Good Recipes

reade more... Résuméabuiyad

Come Home To Supper {A Review and Giveaway}

Three years of blogging has given me so many gifts. It has opened up entire foodie world I never even knew existed before that first post. But most of all, it has given me the opportunity to connect with so many wonderful people, both fans and fellow bloggers, that make my world better every single day. And one of those people, who is at the top of the list, is Christy Jordan, from Southern Plate.

Christy, or "CJ" as her friends call her, is by far one of the most generous, kind-hearted, God loving, funny, people I've ever had the pleasure to know. (And when I say "know" I mean through blogging and Facebook. I've never had the pleasure of meeting her in person.) Finding her positive attitude every day in my Facebook newsfeed is sometimes the only thing that makes me smile first thing in the morning. She is always there to lift us fellow bloggers up with an encouraging word, funny story or simple, but so right, advice. Basically, CJ is who I want to be when I grow up.

And now she had a brand new cookbook, Come Home To Supper; 200 Casseroles, Skillets, and Sides (Desserts, too!) to feed your family with love! That pretty much says it all!

Each page is more delicious looking than the last. I love cookbooks, but I really love the ones I can read like a novel; and this is certainly that. Sure the recipes are fantastic, but my favorite parts are the glimpses into Christy's life. The stories, the tidbits of insight, the tips, the things that make you feel like she is in the kitchen enjoying a glass of sweet tea while you cook.

There are too many recipes I am dying to try to list here, bu the VERY first that is going to debut in my kitchen will be:

Chicken and Wild Rice Casserole 

Makes 6 generous servings

My mother was a stay-at-home mom most of our lives. When we became teenagers, though, she went back to school and got her real estate license. This was her first full-time career and she excelled at it. She still made supper a priority, though, and we continued to gather around the family table every night, many times thanks to a casserole such as this.

A few nights a week Mama would put together a casserole and put it in the refrigerator covered in foil. If she ever ran late, she’d just call me and have me put the casserole in the oven so it would be ready to eat when everyone got home.

Cooking spray

1 box (6 ounces) seasoned long-grain and wild rice mix, such as Uncle Ben’s

2 cups shredded cooked chicken (see box, page 159)

1 recipe Cream of Mushroom Soup (page 282) or 1 can (10.5 ounces) condensed cream of mushroom soup

1 can (14 ounces) French-style green beans, drained

1 cup slivered almonds

1 cup sour cream (optional)

1 sleeve crackers (about 35), crushed (preferably buttery crackers such as Ritz)

1/4 to 1/2 cup (1/2to 1 stick) butter, melted

1. Preheat the oven to 350°F. Coat a 9- by 13-inch baking dish with cooking spray and set it aside.

2. Cook the rice according to the package directions and place it in a large bowl.

3. Add the chicken, soup, green beans, almonds, and sour cream, if using, and stir well until combined. Spoon the rice mixture into the prepared baking dish. Sprinkle the cracker crumbs over the top and drizzle with the melted butter.

4. Bake the casserole until hot and bubbly, 30 minutes. Serve hot.

Does that not look scrumptious? Talk about comfort food!

And guess what! Christy is SO generous, she is offering one lucky EMM fan a chance to win Come Home To Supper!!! But I think it would also make a wonderful gift for any home cook on your shopping list this holiday season, so you can also find it on Amazon. 

Be sure to check Christy out on her website, Facebook, Twitter and Instagram too! 

*TO ENTER GIVEAWAY* Leave a comment telling me why you want to add this cookbook to your collection. (1) Comment per person. Contest Ends Nov. 4, 2013

Disclaimer: I was given a free cookbook in exchange for this review. Plus one for a giveaway. All thoughts and opinions are my own. 

Three years of blogging has given me so many gifts. It has opened up entire foodie world I never even knew existed before that first post. But most of all, it has given me the opportunity to connect with so many wonderful people, both fans and fellow bloggers, that make my world better every single day. And one of those people, who is at the top of the list, is Christy Jordan, from Southern Plate.

Christy, or "CJ" as her friends call her, is by far one of the most generous, kind-hearted, God loving, funny, people I've ever had the pleasure to know. (And when I say "know" I mean through blogging and Facebook. I've never had the pleasure of meeting her in person.) Finding her positive attitude every day in my Facebook newsfeed is sometimes the only thing that makes me smile first thing in the morning. She is always there to lift us fellow bloggers up with an encouraging word, funny story or simple, but so right, advice. Basically, CJ is who I want to be when I grow up.

And now she had a brand new cookbook, Come Home To Supper; 200 Casseroles, Skillets, and Sides (Desserts, too!) to feed your family with love! That pretty much says it all!

Each page is more delicious looking than the last. I love cookbooks, but I really love the ones I can read like a novel; and this is certainly that. Sure the recipes are fantastic, but my favorite parts are the glimpses into Christy's life. The stories, the tidbits of insight, the tips, the things that make you feel like she is in the kitchen enjoying a glass of sweet tea while you cook.

There are too many recipes I am dying to try to list here, bu the VERY first that is going to debut in my kitchen will be:

Chicken and Wild Rice Casserole 

Makes 6 generous servings

My mother was a stay-at-home mom most of our lives. When we became teenagers, though, she went back to school and got her real estate license. This was her first full-time career and she excelled at it. She still made supper a priority, though, and we continued to gather around the family table every night, many times thanks to a casserole such as this.

A few nights a week Mama would put together a casserole and put it in the refrigerator covered in foil. If she ever ran late, she’d just call me and have me put the casserole in the oven so it would be ready to eat when everyone got home.

Cooking spray

1 box (6 ounces) seasoned long-grain and wild rice mix, such as Uncle Ben’s

2 cups shredded cooked chicken (see box, page 159)

1 recipe Cream of Mushroom Soup (page 282) or 1 can (10.5 ounces) condensed cream of mushroom soup

1 can (14 ounces) French-style green beans, drained

1 cup slivered almonds

1 cup sour cream (optional)

1 sleeve crackers (about 35), crushed (preferably buttery crackers such as Ritz)

1/4 to 1/2 cup (1/2to 1 stick) butter, melted

1. Preheat the oven to 350°F. Coat a 9- by 13-inch baking dish with cooking spray and set it aside.

2. Cook the rice according to the package directions and place it in a large bowl.

3. Add the chicken, soup, green beans, almonds, and sour cream, if using, and stir well until combined. Spoon the rice mixture into the prepared baking dish. Sprinkle the cracker crumbs over the top and drizzle with the melted butter.

4. Bake the casserole until hot and bubbly, 30 minutes. Serve hot.

Does that not look scrumptious? Talk about comfort food!

And guess what! Christy is SO generous, she is offering one lucky EMM fan a chance to win Come Home To Supper!!! But I think it would also make a wonderful gift for any home cook on your shopping list this holiday season, so you can also find it on Amazon. 

Be sure to check Christy out on her website, Facebook, Twitter and Instagram too! 

*TO ENTER GIVEAWAY* Leave a comment telling me why you want to add this cookbook to your collection. (1) Comment per person. Contest Ends Nov. 4, 2013

Disclaimer: I was given a free cookbook in exchange for this review. Plus one for a giveaway. All thoughts and opinions are my own. 

reade more... Résuméabuiyad

Shrimp Lettuce Wraps

Lest you think we only eat desserts around here, I thought I better post a recipe for a main meal. Similar to the exceedingly delicious chicken lettuce wraps, this shrimp version is a healthy salad-like meal, but just more fun. There's a long list of ingredients here, but don't let that scare you. This is a super-fast stir fry preparation, and all the different sauces work beautifully together to flavor the shrimp and complement the crunchy veggies.

Start by making the sauce: in a measuring cup or small bowl, combine the chicken broth, hoisin sauce,

soy sauce, rice vinegar,

sesame oil, chili garlic sauce,

and cornstarch. Give it a good whisking, then set aside while you stir fry the veggies. I love all the colors of the chopped veggies!

In a large skillet, the oil over medium-high heat. Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes. Add the shrimp to the pan.

Add the sauce mixture

and stir-fry until the shrimp is thoroughly coated, about 1 minute.

Toss in the cilantro

and cashews.

Spoon the shrimp mixture evenly onto lettuce leaves.

One year ago: Pumpkin Waffles
Two years ago: Winter Squash and Apple Soup
Three years ago: Fish with boursin cheese and tomato sauce
Four years ago: Maple Glazed Pork Tenderloin

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Shrimp Lettuce Wraps

1 head lettuce (I like boston, bibb, romaine etc)
1/4 cup chicken broth
1 Tbsp. hoisin sauce
1/2 Tbsp. soy sauce
1 tsp. rice vinegar
1/4 tsp. sesame oil
1/2 tsp. chili garlic sauce
1/2 Tbsp. cornstarch
1/2 Tbsp. canola oil, divided
1/4 cup cashews, coarsely chopped
6 oz cooked shrimp, cut into small cubes
1 large garlic clove, minced
1 medium red pepper, seeded and diced
3 green onions, the white and green, sliced
1/8 cup chopped cilantro
1/4 cup shredded carrots

Divide the lettuce into leaves and set aside.

In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes.

Add the shrimp then the soy-sauce mixture and stir-fry until the shrimp is thoroughly coated, about 1 minute. Toss in the cilantro and cashews.

Spoon the shrimp mixture evenly onto lettuce leaves.

Recipe Source: Fit, Fun and Delish

Lest you think we only eat desserts around here, I thought I better post a recipe for a main meal. Similar to the exceedingly delicious chicken lettuce wraps, this shrimp version is a healthy salad-like meal, but just more fun. There's a long list of ingredients here, but don't let that scare you. This is a super-fast stir fry preparation, and all the different sauces work beautifully together to flavor the shrimp and complement the crunchy veggies.

Start by making the sauce: in a measuring cup or small bowl, combine the chicken broth, hoisin sauce,

soy sauce, rice vinegar,

sesame oil, chili garlic sauce,

and cornstarch. Give it a good whisking, then set aside while you stir fry the veggies. I love all the colors of the chopped veggies!

In a large skillet, the oil over medium-high heat. Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes. Add the shrimp to the pan.

Add the sauce mixture

and stir-fry until the shrimp is thoroughly coated, about 1 minute.

Toss in the cilantro

and cashews.

Spoon the shrimp mixture evenly onto lettuce leaves.

One year ago: Pumpkin Waffles
Two years ago: Winter Squash and Apple Soup
Three years ago: Fish with boursin cheese and tomato sauce
Four years ago: Maple Glazed Pork Tenderloin

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Shrimp Lettuce Wraps

1 head lettuce (I like boston, bibb, romaine etc)
1/4 cup chicken broth
1 Tbsp. hoisin sauce
1/2 Tbsp. soy sauce
1 tsp. rice vinegar
1/4 tsp. sesame oil
1/2 tsp. chili garlic sauce
1/2 Tbsp. cornstarch
1/2 Tbsp. canola oil, divided
1/4 cup cashews, coarsely chopped
6 oz cooked shrimp, cut into small cubes
1 large garlic clove, minced
1 medium red pepper, seeded and diced
3 green onions, the white and green, sliced
1/8 cup chopped cilantro
1/4 cup shredded carrots

Divide the lettuce into leaves and set aside.

In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the garlic, bell pepper, green onions, and carrots. Stir fry until tender-crisp, about 2 minutes.

Add the shrimp then the soy-sauce mixture and stir-fry until the shrimp is thoroughly coated, about 1 minute. Toss in the cilantro and cashews.

Spoon the shrimp mixture evenly onto lettuce leaves.

Recipe Source: Fit, Fun and Delish

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After School Snack Inspiration

After school snacks. We all had our favorites, and our children have theirs. But there have always been stand-bys that moms everywhere depend on, knowing they will be loved no matter how many times the little ones come home to them. Cookies and milk. Veggies with dip. Apple slices and caramel. Peanut Butter and bananas. They are what we turn to when the child walks through the door starving, and you want to make sure they get a little nosh, but don't ruin their supper. And the last one in that list was the inspiration for this dessert.

Oh, and have you seen the mini graham cracker pie shells in the baking aisle? They were also inspiration for this recipe. I've used them several times now and love them. They allow me to make mini desserts that are cute, simple and the perfect serving size! If you haven't, they are right there next to the other pre-made crusts!

Basically I had bought these mini pie shells but had no idea what I was going to do with them yet. Then I started thinking of new flavor combinations for pies, and with my brainstorming, this happened. If you love the flavors of banana and peanut butter together, you're gonna flip for this! Plus, something magical happens when the pudding meets the peanut butter and then they both meet the Cool Whip. It's a wonderful thing.

Now, I know some out there are going to look at this recipe and be critical of just how much help I took from the store. That's fine, go ahead and hate. But I'm okay with it, and I know many of my fellow crazy busy moms out there will appreciate it. If you have the time to make fresh banana pie filling, go for it! Or if you prefer to use a box of instant pie filling, go ahead. I actually probably would have done that myself had I not been able to find the canned variety.

These would be perfect if you're hosting a Halloween party later this week. Kids will enjoy the flavor and size. Adults will love the flavors reminding them of their childhood. It's a win win dessert...

Mini Peanut Butter and Banana Pies
12 mini graham cracker pie shells
1 (21 oz.) can banana cream pie filling
1 (4 serving) box instant vanilla pudding
1 c. cold milk
1 tub Cool Whip
1/2 c. creamy peanut butter
Roasted Peanuts, chopped, for garnish

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. It will be thick. Stir in peanut butter. Mix well. Gently fold in Cool Whip. Divide pie filling among pie shells, about 2 TBS each. Add peanut butter mixture to a gallon sized plastic bag. Cut off tip, creating a pastry bag. Pipe peanut butter mixture evenly over each pie. Top with chopped peanut. Chill to set, about an hour. Refrigerate any leftovers. *NOTE* When measuring out the peanut butter, first run the measuring cup under hot water. This will allow the peanut butter to slide out easily.

Shared on The Country Cook November 1, 2013

Peanut Butter at Very Good Recipes

After school snacks. We all had our favorites, and our children have theirs. But there have always been stand-bys that moms everywhere depend on, knowing they will be loved no matter how many times the little ones come home to them. Cookies and milk. Veggies with dip. Apple slices and caramel. Peanut Butter and bananas. They are what we turn to when the child walks through the door starving, and you want to make sure they get a little nosh, but don't ruin their supper. And the last one in that list was the inspiration for this dessert.

Oh, and have you seen the mini graham cracker pie shells in the baking aisle? They were also inspiration for this recipe. I've used them several times now and love them. They allow me to make mini desserts that are cute, simple and the perfect serving size! If you haven't, they are right there next to the other pre-made crusts!

Basically I had bought these mini pie shells but had no idea what I was going to do with them yet. Then I started thinking of new flavor combinations for pies, and with my brainstorming, this happened. If you love the flavors of banana and peanut butter together, you're gonna flip for this! Plus, something magical happens when the pudding meets the peanut butter and then they both meet the Cool Whip. It's a wonderful thing.

Now, I know some out there are going to look at this recipe and be critical of just how much help I took from the store. That's fine, go ahead and hate. But I'm okay with it, and I know many of my fellow crazy busy moms out there will appreciate it. If you have the time to make fresh banana pie filling, go for it! Or if you prefer to use a box of instant pie filling, go ahead. I actually probably would have done that myself had I not been able to find the canned variety.

These would be perfect if you're hosting a Halloween party later this week. Kids will enjoy the flavor and size. Adults will love the flavors reminding them of their childhood. It's a win win dessert...

Mini Peanut Butter and Banana Pies
12 mini graham cracker pie shells
1 (21 oz.) can banana cream pie filling
1 (4 serving) box instant vanilla pudding
1 c. cold milk
1 tub Cool Whip
1/2 c. creamy peanut butter
Roasted Peanuts, chopped, for garnish

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. It will be thick. Stir in peanut butter. Mix well. Gently fold in Cool Whip. Divide pie filling among pie shells, about 2 TBS each. Add peanut butter mixture to a gallon sized plastic bag. Cut off tip, creating a pastry bag. Pipe peanut butter mixture evenly over each pie. Top with chopped peanut. Chill to set, about an hour. Refrigerate any leftovers. *NOTE* When measuring out the peanut butter, first run the measuring cup under hot water. This will allow the peanut butter to slide out easily.

Shared on The Country Cook November 1, 2013

Peanut Butter at Very Good Recipes

reade more... Résuméabuiyad

Church Supper #107

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:

Chocolate Fudge Pudding Cake

From:

Sew Licious Home Decor

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 :)

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:

Chocolate Fudge Pudding Cake

From:

Sew Licious Home Decor

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 :)

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Soul Food Saturday #28

Welcome to the last weekend in October! Halloween is knocking on the door, and before we meet again it will be November! Today Bekki is here with a fun dessert perfect for this time of year. Serve it at your next bonfire party, save it for the upcoming holiday parties, either way, I think you're going to love this one!

Lately I have been thinking a lot about desserts. Maybe it’s the idea of the Holiday season just around the corner. I have pumpkin, apple, and every other kind of pie dancing through my mind. I saw this recipe on Facebook and it looked so delicious, I couldn't pass up the chance to give them a try. With a little tweak here and there voila I was off and running. The ingredients are easily swapped to recreate your favorite pie. Bring the kids in to help you with this one, they may just surprise you by creating a new favorite for the whole family to enjoy.

Apple Pie Egg Rolls Adapted from Spending with Pennies

3 c. apples, peeled and diced (approx. 3 apples)

4 tbs. honey

3/4 tsp. Apple Pie Spice

12 Egg Roll Wrappers

Oil for Frying

Combine all filling ingredients and mix well. First, place 2 full tablespoons of filling in the center of each wrapper. Moisten around entire edge with water to seal, with either your finger, or a brush. Start fold by folding corners over the filling. Then pull bottom corner over and keep rolling until it’s tightly wrapped. Repeat with the rest of wrappers. **Note: Be sure that the edges are sealed well, so the filling does not ooze out and cause the oil to splatter** In a skillet, heat oil to 350 degrees F. Fry a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels. Top with powdered sugar, or eat plain with a tall glass of milk. Either way you choose, they are sure to fill that sweet tooth quick. Enjoy!

Welcome to the last weekend in October! Halloween is knocking on the door, and before we meet again it will be November! Today Bekki is here with a fun dessert perfect for this time of year. Serve it at your next bonfire party, save it for the upcoming holiday parties, either way, I think you're going to love this one!

Lately I have been thinking a lot about desserts. Maybe it’s the idea of the Holiday season just around the corner. I have pumpkin, apple, and every other kind of pie dancing through my mind. I saw this recipe on Facebook and it looked so delicious, I couldn't pass up the chance to give them a try. With a little tweak here and there voila I was off and running. The ingredients are easily swapped to recreate your favorite pie. Bring the kids in to help you with this one, they may just surprise you by creating a new favorite for the whole family to enjoy.

Apple Pie Egg Rolls Adapted from Spending with Pennies

3 c. apples, peeled and diced (approx. 3 apples)

4 tbs. honey

3/4 tsp. Apple Pie Spice

12 Egg Roll Wrappers

Oil for Frying

Combine all filling ingredients and mix well. First, place 2 full tablespoons of filling in the center of each wrapper. Moisten around entire edge with water to seal, with either your finger, or a brush. Start fold by folding corners over the filling. Then pull bottom corner over and keep rolling until it’s tightly wrapped. Repeat with the rest of wrappers. **Note: Be sure that the edges are sealed well, so the filling does not ooze out and cause the oil to splatter** In a skillet, heat oil to 350 degrees F. Fry a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels. Top with powdered sugar, or eat plain with a tall glass of milk. Either way you choose, they are sure to fill that sweet tooth quick. Enjoy!

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Meal Plan Oct 27- Nov 1

*New Recipe
Links to Recipes on Blog
^ Recipes being "re-blogged"

Sunday
Penne with Easy Marinara
Garlic Bread

Monday
Pork Roast
Stuffing
Applesauce
Baked Sweet Potatoes

Tuesday
I'm having dinner with a friend.
The boys will have leftovers.

Wednesday 
Slow Cooker White Bean and Pasta Soup*
Corn Bread

Thursday
Happy Halloween!
Mummy Dogs
Mac n Cheese
Deviled Eggs

Friday
Greek Salads^
Biscuits

*New Recipe
Links to Recipes on Blog
^ Recipes being "re-blogged"

Sunday
Penne with Easy Marinara
Garlic Bread

Monday
Pork Roast
Stuffing
Applesauce
Baked Sweet Potatoes

Tuesday
I'm having dinner with a friend.
The boys will have leftovers.

Wednesday 
Slow Cooker White Bean and Pasta Soup*
Corn Bread

Thursday
Happy Halloween!
Mummy Dogs
Mac n Cheese
Deviled Eggs

Friday
Greek Salads^
Biscuits

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Bonfire Bundles

This time of year I always try to provide you with a great idea for your upcoming Halloween party, or if your family is like ours and the evening is a simple one of neighborhood trick-or-treating, and supper needs to be quick and simple, something that would work for that too. Well, today is the day!

If your house is the place to be Halloween night, with friends and family dropping by, or a huge kids party, these would be a huge hit! I guarantee! Have a big platter of these sitting next to your cauldron of apple cider, and all the little ghoulish guests will flip! Rather it is held indoors, our out next to the biggest bonfire of the season, they are the perfect party food!

Our Halloween does indeed include a party, but I am not the host. We actually go back to my hometown (about 15 minutes from our house) so Alex can trick-or-treat in the neighborhood I grew up in, and then head to the local volunteer Fire Department for the fun filled party, with games, costume contests, door prizes and candy galore! It's a great tradition I'm so excited to be continuing with him. It allows his grandma to always be part of the festivities and it's kinda nice to see something I enjoyed so much as a child still going strong, and a community still enjoying it.

But all of this going on between the hours of 6pm and 8pm means supper needs to be quick, simple, but most of all FUN! I like treating him to something "party inspired" on Halloween, and it's usually something he can eat with his hands. Plus, it needs to be on the light side. Between the excitement of the night, and the sheer rush, supper really isn't high on his priority list.

These take the fun and yumminess of pizza and turns them into something new, adorable, and 100% kid friendly! Three things that all food should be on Halloween!

However you are spending next Thursday night, I hope it's full of smiles, more treats than tricks and some delicious food, not just Snickers and Butterfingers!

Mini Pizza Bundles Inspired by The Gunny Sack
20 refrigerated buttermilk biscuits
20 pieces pepperoni
2-3 String Cheese, cut into 20 small chunks
1 egg, beaten
Parmesan Cheese
Italian Seasoning
Garlic Powder
Pizza Sauce

Preheat oven to 425. Grease a 9x13 baking dish. Flatten each biscuit out. Lay a piece
of pepperoni on each, then a piece of string cheese. Gather sides of biscuit up, forming a bundle. Lay, seam side down in baking dish. Brush all with egg. Sprinkle with Parmesan, Garlic Powder and Italian Seasoning. Bake 18-20 minutes until browned. Serve with warm pizza sauce for dipping.

Shared on The Country Cook Oct. 25, 2013

Appetizer at Very Good Recipes

This time of year I always try to provide you with a great idea for your upcoming Halloween party, or if your family is like ours and the evening is a simple one of neighborhood trick-or-treating, and supper needs to be quick and simple, something that would work for that too. Well, today is the day!

If your house is the place to be Halloween night, with friends and family dropping by, or a huge kids party, these would be a huge hit! I guarantee! Have a big platter of these sitting next to your cauldron of apple cider, and all the little ghoulish guests will flip! Rather it is held indoors, our out next to the biggest bonfire of the season, they are the perfect party food!

Our Halloween does indeed include a party, but I am not the host. We actually go back to my hometown (about 15 minutes from our house) so Alex can trick-or-treat in the neighborhood I grew up in, and then head to the local volunteer Fire Department for the fun filled party, with games, costume contests, door prizes and candy galore! It's a great tradition I'm so excited to be continuing with him. It allows his grandma to always be part of the festivities and it's kinda nice to see something I enjoyed so much as a child still going strong, and a community still enjoying it.

But all of this going on between the hours of 6pm and 8pm means supper needs to be quick, simple, but most of all FUN! I like treating him to something "party inspired" on Halloween, and it's usually something he can eat with his hands. Plus, it needs to be on the light side. Between the excitement of the night, and the sheer rush, supper really isn't high on his priority list.

These take the fun and yumminess of pizza and turns them into something new, adorable, and 100% kid friendly! Three things that all food should be on Halloween!

However you are spending next Thursday night, I hope it's full of smiles, more treats than tricks and some delicious food, not just Snickers and Butterfingers!

Mini Pizza Bundles Inspired by The Gunny Sack
20 refrigerated buttermilk biscuits
20 pieces pepperoni
2-3 String Cheese, cut into 20 small chunks
1 egg, beaten
Parmesan Cheese
Italian Seasoning
Garlic Powder
Pizza Sauce

Preheat oven to 425. Grease a 9x13 baking dish. Flatten each biscuit out. Lay a piece
of pepperoni on each, then a piece of string cheese. Gather sides of biscuit up, forming a bundle. Lay, seam side down in baking dish. Brush all with egg. Sprinkle with Parmesan, Garlic Powder and Italian Seasoning. Bake 18-20 minutes until browned. Serve with warm pizza sauce for dipping.

Shared on The Country Cook Oct. 25, 2013

Appetizer at Very Good Recipes

reade more... Résuméabuiyad

Pumpkin Gingerbread

Will there ever be a lack of yummy pumpkin recipes? I hope not. Each year, I seem to find new ones to try and I am never disappointed. Especially not with this delicious bread - pumpkin with lots of fragrant spices, including abundant ginger, makes for a wonderful (and easy!) quick bread that is a special breakfast treat (or anytime of day treat).

In a large mixing bowl, combine the sugar, eggs, and yogurt

and beat until smooth. Add the water and mix well. Add the pumpkin, ginger, cinnamon,

allspice,

nutmeg

and cloves and beat well. Add the flour, baking soda, baking powder and salt, and mix just until all ingredients are incorporated. Transfer batter to two greased loaf pans.

Bake for about an hour or until a toothpick inserted near the center of the bread comes out clean.

Cool in the pan on a wire rack for about a half hour, then remove from the pan and allow to cool completely.

One year ago: Crockpot Chicken Marsala
Two years ago: Cranapana Bread
Three years ago: Garlic-Herb Orzo Pilaf
Four years ago: Blueberry Pecan Cake

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, Wednesday Extravaganza, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase your Talent, Foodie Friday, Friday Flash, Food on Friday, TGIF, Friday Food Frenzy, Foodie Friday (#2), Fall into the Holidays.

Pumpkin Gingerbread

3 cups sugar
1 cup plain yogurt
4 eggs
2/3 cup water
1-15 oz. can pumpkin puree
3 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 teaspoon baking powder

In a large mixing bowl, combine sugar, yogurt and eggs; beat until smooth. Add water and beat until well blended. Mix in pumpkin, ginger, allspice, cinnamon, and cloves.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are incorporated. Divide batter between 2 greased 9x5 loaf pans.

Bake at 350 until toothpick comes out clean, about 1 hour. Cool in the pan on a wire rack for half hour, then remove from the pans to cool completely. Makes 2 loaves, 12 servings each.

Recipe Source: Adapted from stockpiling moms

Will there ever be a lack of yummy pumpkin recipes? I hope not. Each year, I seem to find new ones to try and I am never disappointed. Especially not with this delicious bread - pumpkin with lots of fragrant spices, including abundant ginger, makes for a wonderful (and easy!) quick bread that is a special breakfast treat (or anytime of day treat).

In a large mixing bowl, combine the sugar, eggs, and yogurt

and beat until smooth. Add the water and mix well. Add the pumpkin, ginger, cinnamon,

allspice,

nutmeg

and cloves and beat well. Add the flour, baking soda, baking powder and salt, and mix just until all ingredients are incorporated. Transfer batter to two greased loaf pans.

Bake for about an hour or until a toothpick inserted near the center of the bread comes out clean.

Cool in the pan on a wire rack for about a half hour, then remove from the pan and allow to cool completely.

One year ago: Crockpot Chicken Marsala
Two years ago: Cranapana Bread
Three years ago: Garlic-Herb Orzo Pilaf
Four years ago: Blueberry Pecan Cake

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, Wednesday Extravaganza, What's Cooking #2, What I Whipped Up, Full Plate Thursday, Showcase your Talent, Foodie Friday, Friday Flash, Food on Friday, TGIF, Friday Food Frenzy, Foodie Friday (#2), Fall into the Holidays.

Pumpkin Gingerbread

3 cups sugar
1 cup plain yogurt
4 eggs
2/3 cup water
1-15 oz. can pumpkin puree
3 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 teaspoon baking powder

In a large mixing bowl, combine sugar, yogurt and eggs; beat until smooth. Add water and beat until well blended. Mix in pumpkin, ginger, allspice, cinnamon, and cloves.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are incorporated. Divide batter between 2 greased 9x5 loaf pans.

Bake at 350 until toothpick comes out clean, about 1 hour. Cool in the pan on a wire rack for half hour, then remove from the pans to cool completely. Makes 2 loaves, 12 servings each.

Recipe Source: Adapted from stockpiling moms

reade more... Résuméabuiyad

Make It...Save It...or Both

Thanksgiving is just a little over a month away; and Christmas only about a month after that. I realize some of you out there don't even want to think about it, and I respect that. But I also know there are many out there, who like me, are planners extraordinaire and are already making meal plans, shopping lists, and are determined to be fully prepared when the holidays descend upon us. So, for those in that category, I offer a fantastic side dish idea that is easy and free of stress, delicious and something your guests will flip for! 

I actually made this back when we got our fresh veggie bin from Green BEAN Delivery, because I was lucky enough to have some late season fresh Indiana sweet corn included. Sure, I we could have just eaten it slathered in butter and salt, straight from the cob, but I thought it was a good time to test this recipe I had found a while back in an old church cookbook. I really thought it screamed holiday meal. Sure, fresh corn might not be in season by then, but I've noticed most stores have prepackaged corn on the cob (usually 4 ears per pack) year round now. So it's a great way to get some freshness into your meal, and stretch a buck because only a few ears will feed a crowd. 

We love canned creamed corn, but this takes that to a whole new level. The sweetness, the creaminess, the silky texture, all of these lead to the most scrumptious corn side dish I've ever made. We couldn't stop eating it! I think this would compliment any protein that is hitting your Thanksgiving or Christmas table. 

If you're planning your holiday meals already, write this one down! If you're just looking for a new veggie for your weeknight meals, write this down. Or better yet, make it now to "test-run" and then make it again at the holidays. Your family will love every bite, and you will love how simple and fresh it is. 

Skillet Creamed Corn 

4 ears of corn, kernels removed and "milked" (See note below)

1/4 c. butter

1/2 c. half-and-half

1 TBS cornstarch

1 TBS sugar

Salt and Pepper to taste

Dried parsley for garnish

In a large skillet, melt butter over medium heat. Add corn kernels and half-and-half. Stir well. Sprinkle with cornstarch, sugar, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally for about 12 minutes, until thickened. Transfer to serving dish and garnish. *NOTE* To get the most flavor from your corn, after the kernels are cut off, slide the back of your knife down "milking" the corn. This is a very starchy liquid that will enhance the corn flavor. 

Shared on The Country Cook Oct. 25, 2013

Corn at Very Good Recipes

Thanksgiving is just a little over a month away; and Christmas only about a month after that. I realize some of you out there don't even want to think about it, and I respect that. But I also know there are many out there, who like me, are planners extraordinaire and are already making meal plans, shopping lists, and are determined to be fully prepared when the holidays descend upon us. So, for those in that category, I offer a fantastic side dish idea that is easy and free of stress, delicious and something your guests will flip for! 

I actually made this back when we got our fresh veggie bin from Green BEAN Delivery, because I was lucky enough to have some late season fresh Indiana sweet corn included. Sure, I we could have just eaten it slathered in butter and salt, straight from the cob, but I thought it was a good time to test this recipe I had found a while back in an old church cookbook. I really thought it screamed holiday meal. Sure, fresh corn might not be in season by then, but I've noticed most stores have prepackaged corn on the cob (usually 4 ears per pack) year round now. So it's a great way to get some freshness into your meal, and stretch a buck because only a few ears will feed a crowd. 

We love canned creamed corn, but this takes that to a whole new level. The sweetness, the creaminess, the silky texture, all of these lead to the most scrumptious corn side dish I've ever made. We couldn't stop eating it! I think this would compliment any protein that is hitting your Thanksgiving or Christmas table. 

If you're planning your holiday meals already, write this one down! If you're just looking for a new veggie for your weeknight meals, write this down. Or better yet, make it now to "test-run" and then make it again at the holidays. Your family will love every bite, and you will love how simple and fresh it is. 

Skillet Creamed Corn 

4 ears of corn, kernels removed and "milked" (See note below)

1/4 c. butter

1/2 c. half-and-half

1 TBS cornstarch

1 TBS sugar

Salt and Pepper to taste

Dried parsley for garnish

In a large skillet, melt butter over medium heat. Add corn kernels and half-and-half. Stir well. Sprinkle with cornstarch, sugar, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally for about 12 minutes, until thickened. Transfer to serving dish and garnish. *NOTE* To get the most flavor from your corn, after the kernels are cut off, slide the back of your knife down "milking" the corn. This is a very starchy liquid that will enhance the corn flavor. 

Shared on The Country Cook Oct. 25, 2013

Corn at Very Good Recipes

reade more... Résuméabuiyad

Flavor Your Milk {A Review of Sweet Drops}

Do your kids love flavored milk? But you don't like the added sugar and calories it sometimes has? Then what I'm about to introduce you to is going to make for happy kids...and happy parents!

SweetLeaf Liquid Stevia^® Sweet Drops™  offer kids the flavored milk they crave without extra calories, sugar, fat and sodium.  

Available in more than 20 flavors, including the favorite Chocolate, but also including Vanilla Creme' and Strawberry. (We can tell you first hand the Chocolate is outstanding!!) Kid tested and Mom approved, these are the perfect way to let kids have fun flavoring their milk without any guilt or worry. 

With zero calories, zero carbs and zero glycemic index, SweetLeaf Stevia is ideal for keeping kids drinking milk without increasing calories. The stevia with the most global taste awards, including two specifically for Chocolate Sweet Drops, SweetLeaf has no bitter aftertaste. This means there is no need to add sodium, fats or sugars to mask the taste, as is often done with milk containing low-calorie sweeteners.

Just as important to moms, SweetLeaf is completely free of the artificial sweeteners that have raised alarm among parents and nutrition experts. It is made only from organic, non-GMO stevia extract and natural flavors – so kids get the nutrition their growing bodies need, and nothing else.

Available at grocery and natural food stores nationwide, Sweet Drops™ are the new best friend to a tall, cold glass of milk. Your kids will flip for all the fun and yummy flavors, and you will be thrilled to know they aren't getting extra sugar and calories...two things that aren't supposed to come with milk!

Do your kids love flavored milk? But you don't like the added sugar and calories it sometimes has? Then what I'm about to introduce you to is going to make for happy kids...and happy parents!

SweetLeaf Liquid Stevia^® Sweet Drops™  offer kids the flavored milk they crave without extra calories, sugar, fat and sodium.  

Available in more than 20 flavors, including the favorite Chocolate, but also including Vanilla Creme' and Strawberry. (We can tell you first hand the Chocolate is outstanding!!) Kid tested and Mom approved, these are the perfect way to let kids have fun flavoring their milk without any guilt or worry. 

With zero calories, zero carbs and zero glycemic index, SweetLeaf Stevia is ideal for keeping kids drinking milk without increasing calories. The stevia with the most global taste awards, including two specifically for Chocolate Sweet Drops, SweetLeaf has no bitter aftertaste. This means there is no need to add sodium, fats or sugars to mask the taste, as is often done with milk containing low-calorie sweeteners.

Just as important to moms, SweetLeaf is completely free of the artificial sweeteners that have raised alarm among parents and nutrition experts. It is made only from organic, non-GMO stevia extract and natural flavors – so kids get the nutrition their growing bodies need, and nothing else.

Available at grocery and natural food stores nationwide, Sweet Drops™ are the new best friend to a tall, cold glass of milk. Your kids will flip for all the fun and yummy flavors, and you will be thrilled to know they aren't getting extra sugar and calories...two things that aren't supposed to come with milk!

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Caramel Banana Upside Down Cake

It's that time again - Secret Recipe Club Reveal Day. This month I had the privilege of baking from Denise's blog, From Brazil to You, which is full of Brazilian specialties (as you might guess from the title) and other yummy options. It didn't take me long to pick my recipe - since I love anything banana and anything with a caramel sauce, it had to be this Banana Upside Down Cake! Although mine stuck to the pan a little (oops!) it was still absolutely delicious.

This cake has a few steps, but we'll start by making the cake batter. Cream together the butter and sugar, then add the vanilla.

Mix until blended, then add the egg yolks, one at a time, and beat well after adding each.

Combine the flour, baking powder and salt in a medium bowl, and add the flour mixture to the batter alternately with the milk.

Now in a separate small bowl, beat the egg whites until frothy. Add the cream of tartar,

and beat on medium until the egg whites form stiff peaks. Gently fold the egg whites into the cake batter.

Now, make the caramel topping. Combine the butter, brown sugar,

cinnamon, nutmeg

and cloves in a small saucepan. Heat over medium low heat, stirring constantly, until the butter is melted. Then continue to cook without stirring until the sugar carmelizes and forms little bubbles on the edge.

Pour the caramel sauce into a greased 9-inch round cake pan.

Top with sliced bananas,

then with the cake batter.

Bake for 45 minutes or until a toothpick comes out clean. Cool the cake on a wire rack for 10 minutes, then carefully run a knife around the edge of the cake and invert onto a serving platter.

Serve with ice cream, or plain - it's delicious either way!

One year ago: Roasted Brussels Sprouts with Maple and Cayenne
Two years ago: Double Berry Banana Muffins
Three years ago: Pumpkin Cake Roll
Four years ago: Double Corn and Potato Chowder

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Caramel Banana Upside Down Cake

Cake:
1-1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 Tbsp. vanilla
2 eggs, separated
1/2 cup whole milk
1/4 tsp. cream of tartar

Caramel Banana layer:
4 Tbsp. butter, cut in small pieces
3/4 cup brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
A dash of ground cloves
1/4 tsp. vanilla
2 large ripe but firm bananas, sliced diagonally 1/4 inch thick

In a medium bowl, sift together the flour, baking powder, and the salt.

Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Then, beat in the vanilla extract. Next, add the egg yolks, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk in three additions.

In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar. Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter.

For the caramel layer, place the butter, brown sugar, cinnamon, nutmeg and cloves in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved. Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture. Then remove from heat, add the vanilla, and stir.

Pour caramel into a greased 9" round cake pan. Evenly arrange the sliced bananas on top of the caramel. Pour the cake batter into the caramel-and-banana lined cake pan. Smooth the top.

Bake at 350 for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).

Remove from oven. Place on a wire rack to cool for approximately 10 minutes. Run a small metallic icing spatula or a sharp knife around the edge of the pan. Invert the banana upside down cake onto a serving plate. Serve warm with vanilla ice cream. Serves 8.

It's that time again - Secret Recipe Club Reveal Day. This month I had the privilege of baking from Denise's blog, From Brazil to You, which is full of Brazilian specialties (as you might guess from the title) and other yummy options. It didn't take me long to pick my recipe - since I love anything banana and anything with a caramel sauce, it had to be this Banana Upside Down Cake! Although mine stuck to the pan a little (oops!) it was still absolutely delicious.

This cake has a few steps, but we'll start by making the cake batter. Cream together the butter and sugar, then add the vanilla.

Mix until blended, then add the egg yolks, one at a time, and beat well after adding each.

Combine the flour, baking powder and salt in a medium bowl, and add the flour mixture to the batter alternately with the milk.

Now in a separate small bowl, beat the egg whites until frothy. Add the cream of tartar,

and beat on medium until the egg whites form stiff peaks. Gently fold the egg whites into the cake batter.

Now, make the caramel topping. Combine the butter, brown sugar,

cinnamon, nutmeg

and cloves in a small saucepan. Heat over medium low heat, stirring constantly, until the butter is melted. Then continue to cook without stirring until the sugar carmelizes and forms little bubbles on the edge.

Pour the caramel sauce into a greased 9-inch round cake pan.

Top with sliced bananas,

then with the cake batter.

Bake for 45 minutes or until a toothpick comes out clean. Cool the cake on a wire rack for 10 minutes, then carefully run a knife around the edge of the cake and invert onto a serving platter.

Serve with ice cream, or plain - it's delicious either way!

One year ago: Roasted Brussels Sprouts with Maple and Cayenne
Two years ago: Double Berry Banana Muffins
Three years ago: Pumpkin Cake Roll
Four years ago: Double Corn and Potato Chowder

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All my Bloggy Friends.

Caramel Banana Upside Down Cake

Cake:
1-1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1 Tbsp. vanilla
2 eggs, separated
1/2 cup whole milk
1/4 tsp. cream of tartar

Caramel Banana layer:
4 Tbsp. butter, cut in small pieces
3/4 cup brown sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
A dash of ground cloves
1/4 tsp. vanilla
2 large ripe but firm bananas, sliced diagonally 1/4 inch thick

In a medium bowl, sift together the flour, baking powder, and the salt.

Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Then, beat in the vanilla extract. Next, add the egg yolks, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk in three additions.

In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar. Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter.

For the caramel layer, place the butter, brown sugar, cinnamon, nutmeg and cloves in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved. Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture. Then remove from heat, add the vanilla, and stir.

Pour caramel into a greased 9" round cake pan. Evenly arrange the sliced bananas on top of the caramel. Pour the cake batter into the caramel-and-banana lined cake pan. Smooth the top.

Bake at 350 for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).

Remove from oven. Place on a wire rack to cool for approximately 10 minutes. Run a small metallic icing spatula or a sharp knife around the edge of the pan. Invert the banana upside down cake onto a serving plate. Serve warm with vanilla ice cream. Serves 8.

reade more... Résuméabuiyad