No, Mommy Can't Do That

One week folks! That's right, in case you haven't been paying attention, we only have 7 days until the big day! Have your kids been counting down for days now? Heck, have you? Do you still have a ton of things on your to-do list? Rather you are ready or not, it's coming and fast!

But if one of the things on your list is to find a great idea for Christmas morning breakfast, your favorite everyday mom has you covered! Stay calm and relax because you've come to the right place and I have a great idea for you.

This recipe came about because of a request from my son. He decided to ask me if I would make omelets for supper one night. Now, breakfast for supper is a very common occurrence in this house, so that wasn't the issue. The problem was what he asked for. See, I can't make an omelet in the skillet to save my life. If you have ever seen my recipe for Baked Omelet I talked about this at length. How I've tried and tried and they just never come out right, so I admitted defeat and began baking a big omelet in the oven.

So, I explained to my son how this was just one food request I didn't think I could come through on, but I promised to take the baked omelet idea and turn up the factor a little, just for him. And that is when these mini baked omelets were born. I figured take some fresh ingredients, add some eggs, put everything in a muffin tin and bake it. I get the ease of a baked version, and the little guy gets omelets just his size.

These would be perfect for Christmas morning, or a brunch where you have to feed a crowd. You can pump out a whole pan of these in almost no time; and you can even swap out the ingredients in every single cup to fit everyone's favorites. Don't stand over the stove in a make shift omelet bar. Do this instead and feed everyone in almost no time at all!

There aren't many requests I will deny my son, but when it's something I have accepted I can't do, and moved on with my life, I have to find another way to make his wish come true. After all, I'm his Mommy and that's my job!

Egg, Broccoli and Ham Muffins
1 (12 oz.) bag frozen chopped broccoli, thawed
1 (8 oz.) bag diced ham
1 (8 oz.) bag Mexican style cheese
12 eggs, beaten
Salt an Pepper to taste

Preheat oven to 350. Grease a muffin tin liberally. Equally divide broccoli, ham and cheese among tin, only filling each vessel about 1/3 of the way. Pour eggs over, evenly, reaching 3/4 way to top. (They will puff when cooked) Bake for 25-30 minutes until toothpick comes out clean. Let sit 5 minutes and then carefully run knife along edge to loosen.

Shared on The Country Cook Dec. 20, 2013

Eggs at Very Good Recipes

One week folks! That's right, in case you haven't been paying attention, we only have 7 days until the big day! Have your kids been counting down for days now? Heck, have you? Do you still have a ton of things on your to-do list? Rather you are ready or not, it's coming and fast!

But if one of the things on your list is to find a great idea for Christmas morning breakfast, your favorite everyday mom has you covered! Stay calm and relax because you've come to the right place and I have a great idea for you.

This recipe came about because of a request from my son. He decided to ask me if I would make omelets for supper one night. Now, breakfast for supper is a very common occurrence in this house, so that wasn't the issue. The problem was what he asked for. See, I can't make an omelet in the skillet to save my life. If you have ever seen my recipe for Baked Omelet I talked about this at length. How I've tried and tried and they just never come out right, so I admitted defeat and began baking a big omelet in the oven.

So, I explained to my son how this was just one food request I didn't think I could come through on, but I promised to take the baked omelet idea and turn up the factor a little, just for him. And that is when these mini baked omelets were born. I figured take some fresh ingredients, add some eggs, put everything in a muffin tin and bake it. I get the ease of a baked version, and the little guy gets omelets just his size.

These would be perfect for Christmas morning, or a brunch where you have to feed a crowd. You can pump out a whole pan of these in almost no time; and you can even swap out the ingredients in every single cup to fit everyone's favorites. Don't stand over the stove in a make shift omelet bar. Do this instead and feed everyone in almost no time at all!

There aren't many requests I will deny my son, but when it's something I have accepted I can't do, and moved on with my life, I have to find another way to make his wish come true. After all, I'm his Mommy and that's my job!

Egg, Broccoli and Ham Muffins
1 (12 oz.) bag frozen chopped broccoli, thawed
1 (8 oz.) bag diced ham
1 (8 oz.) bag Mexican style cheese
12 eggs, beaten
Salt an Pepper to taste

Preheat oven to 350. Grease a muffin tin liberally. Equally divide broccoli, ham and cheese among tin, only filling each vessel about 1/3 of the way. Pour eggs over, evenly, reaching 3/4 way to top. (They will puff when cooked) Bake for 25-30 minutes until toothpick comes out clean. Let sit 5 minutes and then carefully run knife along edge to loosen.

Shared on The Country Cook Dec. 20, 2013

Eggs at Very Good Recipes

reade more... Résuméabuiyad

Breakfast For A Crowd

Christmas morning breakfast or brunch. Is that something your family wants/needs? I will fully admit I'm relieved to know mine isn't. See, we get up super early, open presents, grab a quick bite and then head to my parents 20 minutes away, where my mom always has snacks for us before our huge meal in the afternoon. And Lord knows we don't want to be too full for it, so a big breakfast is not something I have to worry about!

But for those of you who need to plan on a big spread Christmas morning, or maybe hosting family for brunch, I've got a great recipe for you! One, it couldn't be easier. Two, it can bake in the oven while you enjoy time with the family. And three, it tastes amazing and can feed a crowd!

Plus, if you don't really like the ingredients, you can change them up to include your favorites, or even what you have on hand. But if you're up for it, I encourage you to make it as is. I love the sweet potato and spinach. Such great winter time flavors marrying in a brand new way!

Now, I'm not going to fib to you. When I tested this recipe, as is the case with most breakfast ones I do, this was a simple Sunday supper. So, keep that in mind too. If your family loves breakfast for dinner, it makes a simple weeknight meal too!

There are so many meals to be planned in the upcoming weeks. Wouldn't it be nice to know at least one is already on the menu? And the comfort of knowing you'll be starting your family's day off with something so delicious, filling and beautiful is just an added bonus!

Sweet Potato and Sausage Breakfast Casserole From Multiply Delicious
11 large eggs, beaten
3 c. fresh spinach, chopped
1 lb. breakfast sausage
1 TBS vegetable oil, optional
2 medium sweet potatoes, chopped
2 green onions, chopped, few reserved for garnish
Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. In a large skillet brown sausage, drain and leave drippings. If not enough, add oil. Saute sweet potatoes until browned and tender, about 10-15 minutes. In a large bowl combine sausage, spinach, sweet potatoes and onions. Mix well. Beat eggs and season with salt and pepper. Pour spinach mixture into pan and spread evenly. Pour eggs over top. Allow to settle a couple minutes. Bake for 25-35 minutes until set. Remove and allow to sit 5 minutes before serving. Garnish with extra green onions.

Shared on The Country Cook Dec. 13, 2013

Breakfast at Very Good Recipes

Christmas morning breakfast or brunch. Is that something your family wants/needs? I will fully admit I'm relieved to know mine isn't. See, we get up super early, open presents, grab a quick bite and then head to my parents 20 minutes away, where my mom always has snacks for us before our huge meal in the afternoon. And Lord knows we don't want to be too full for it, so a big breakfast is not something I have to worry about!

But for those of you who need to plan on a big spread Christmas morning, or maybe hosting family for brunch, I've got a great recipe for you! One, it couldn't be easier. Two, it can bake in the oven while you enjoy time with the family. And three, it tastes amazing and can feed a crowd!

Plus, if you don't really like the ingredients, you can change them up to include your favorites, or even what you have on hand. But if you're up for it, I encourage you to make it as is. I love the sweet potato and spinach. Such great winter time flavors marrying in a brand new way!

Now, I'm not going to fib to you. When I tested this recipe, as is the case with most breakfast ones I do, this was a simple Sunday supper. So, keep that in mind too. If your family loves breakfast for dinner, it makes a simple weeknight meal too!

There are so many meals to be planned in the upcoming weeks. Wouldn't it be nice to know at least one is already on the menu? And the comfort of knowing you'll be starting your family's day off with something so delicious, filling and beautiful is just an added bonus!

Sweet Potato and Sausage Breakfast Casserole From Multiply Delicious
11 large eggs, beaten
3 c. fresh spinach, chopped
1 lb. breakfast sausage
1 TBS vegetable oil, optional
2 medium sweet potatoes, chopped
2 green onions, chopped, few reserved for garnish
Salt and Pepper to taste

Preheat oven to 375. Grease a 9x13 pan. In a large skillet brown sausage, drain and leave drippings. If not enough, add oil. Saute sweet potatoes until browned and tender, about 10-15 minutes. In a large bowl combine sausage, spinach, sweet potatoes and onions. Mix well. Beat eggs and season with salt and pepper. Pour spinach mixture into pan and spread evenly. Pour eggs over top. Allow to settle a couple minutes. Bake for 25-35 minutes until set. Remove and allow to sit 5 minutes before serving. Garnish with extra green onions.

Shared on The Country Cook Dec. 13, 2013

Breakfast at Very Good Recipes

reade more... Résuméabuiyad

Soul Food Saturday #29

Welcome to November!! Yep, that's right, Halloween is behind us, and the downhill coast to Thanksgiving and Christmas is here! In case you aren't paying attention, Turkey Day is 26 days from today, and here on EMM we're going to try to give you some ideas over the next few weeks for all those meals you'll have to plan when guests are visiting. Today, Bekki has got one I think would make a great breakfast or brunch, perfect for a crowd, because they can add their favorite toppings to personalize!

What comes to mind when you think of comfort? Warm blankets straight from the dryer, a fuzzy pair of socks; oh wait, we were talking about food right? Yes. Well one thing that I really enjoyed growing up was breakfast with the family. Whether it was a scrambled egg dish, first thing Saturday morning or a big cinnamon roll after church; that’s was always comforting to me. So, with that said here is one of my favorite scrambled egg dishes. Loaded with spicy sausage, and cheese who wouldn't want to dive in? Grab a fork quick these will be gone before you can pour a second cup of coffee.

Loaded Spicy Scrambled Eggs 

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

In a large skillet add oil, onion, jalapeno, and sweet peppers. Cook until onions are clear and peppers have softened, stirring often. In a small bowl crack eggs, and add garlic, salt and pepper. Set aside. Then add sausage to pan with onions, and allow to warm through, toasting the edges slightly.  Beat eggs in bowl, and mix to combine seasoning. Then add to the pan, stirring to combine.  Stir often and cook to desired egg doneness. Remove from heat and add cheese. Stir to combine and allow cheese to melt.

Serve with a dollop of sour cream, fresh salsa or extra cheese!

Welcome to November!! Yep, that's right, Halloween is behind us, and the downhill coast to Thanksgiving and Christmas is here! In case you aren't paying attention, Turkey Day is 26 days from today, and here on EMM we're going to try to give you some ideas over the next few weeks for all those meals you'll have to plan when guests are visiting. Today, Bekki has got one I think would make a great breakfast or brunch, perfect for a crowd, because they can add their favorite toppings to personalize!

What comes to mind when you think of comfort? Warm blankets straight from the dryer, a fuzzy pair of socks; oh wait, we were talking about food right? Yes. Well one thing that I really enjoyed growing up was breakfast with the family. Whether it was a scrambled egg dish, first thing Saturday morning or a big cinnamon roll after church; that’s was always comforting to me. So, with that said here is one of my favorite scrambled egg dishes. Loaded with spicy sausage, and cheese who wouldn't want to dive in? Grab a fork quick these will be gone before you can pour a second cup of coffee.

Loaded Spicy Scrambled Eggs 

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

In a large skillet add oil, onion, jalapeno, and sweet peppers. Cook until onions are clear and peppers have softened, stirring often. In a small bowl crack eggs, and add garlic, salt and pepper. Set aside. Then add sausage to pan with onions, and allow to warm through, toasting the edges slightly.  Beat eggs in bowl, and mix to combine seasoning. Then add to the pan, stirring to combine.  Stir often and cook to desired egg doneness. Remove from heat and add cheese. Stir to combine and allow cheese to melt.

Serve with a dollop of sour cream, fresh salsa or extra cheese!

reade more... Résuméabuiyad

Still Time For A Picnic

We are a picnic loving family. It's one of our favorite summertime rituals. But with Labor Day behind us, and the stores filling up with pumpkins and scarecrows, I have got to face the fact autumn is well on it's way. It's knocking on the door, just waiting for us to answer.

But there is no doubt we've still got some warm, sunny days ahead of us (I love Indian Summer days!!), so why not enjoy a picnic then too? Sounds like a great idea to me; and I've got the perfect dish for you picnic basket.

My mom and grandma have been making this macaroni salad for as long as I can remember. And I must admit, while I'm happy to be continuing the tradition, no matter how many times I make it myself, it will never taste as good as theirs. Never. I've given up!

If you love hard boiled eggs, or you love green olives, this pasta salad is going to become your new favorite. They are definitely what makes it unique and stand out from others I've had before. I can tell you first hand, I've seen this sitting on a table at a pot-luck, with other pasta salads, and it is always the first to go. Everyone loves it. Simple but scrumptious, those are the two perfect words to describe it.

Now, many of you might read this and say "I don't use Miracle Whip, will mayo work." Quite frankly, no. I am a mayo lover and 99% of the time it is all I have in the house, but when I know I'm going to be making this, I have to buy the other. Why? Well, first off, it is what grandma and mom have always used, and that means I don't mess with it. But I actually have tried it with mayo before, and it just doesn't taste the same. The "whip" has a little more tangy flavor, marrying so well with the mustard and briny olives. I guess to be fair though, you won't have anything to compare it to, so if you want to use mayo, I'm sure it will still be yummy, it's just not what our family is used to; and I always want to be completely honest with you.

If you live in an area of the country where it is picnic weather year round...lucky you! You can enjoy this anytime. But if you're like us, just trying to fit in a final picnic or backyard barbecue of the season before the autumn leaves begin to fall, be sure to add this to your menu!

Mom's Macaroni Salad
1 lb. rotini pasta, cooked, rinsed and drained
1 ( 10 oz.) jar green olives, sliced
1 small onion, finely chopped
6 hard boiled eggs, chopped
1 1/2 c. Miracle Whip (mayo does NOT taste the same in this dish)
3 TBS mustard
3 TBS sweet relish
1 tsp. celery seed
Salt and Pepper to taste
Paprika, for garnish

In a large bowl combine pasta, olives,  eggs and onions. In a small bowl whisk together Miracle Whip, mustard, relish, celery seed, salt and pepper. Pour over pasta mixture. Stir well to combine. Cover and chill until serving, at least 2 hours. Before serving, stir again and sprinkle with paprika.

Shared on The Country Cook Sept. 13, 2013

Pasta Salad at Very Good Recipes

We are a picnic loving family. It's one of our favorite summertime rituals. But with Labor Day behind us, and the stores filling up with pumpkins and scarecrows, I have got to face the fact autumn is well on it's way. It's knocking on the door, just waiting for us to answer.

But there is no doubt we've still got some warm, sunny days ahead of us (I love Indian Summer days!!), so why not enjoy a picnic then too? Sounds like a great idea to me; and I've got the perfect dish for you picnic basket.

My mom and grandma have been making this macaroni salad for as long as I can remember. And I must admit, while I'm happy to be continuing the tradition, no matter how many times I make it myself, it will never taste as good as theirs. Never. I've given up!

If you love hard boiled eggs, or you love green olives, this pasta salad is going to become your new favorite. They are definitely what makes it unique and stand out from others I've had before. I can tell you first hand, I've seen this sitting on a table at a pot-luck, with other pasta salads, and it is always the first to go. Everyone loves it. Simple but scrumptious, those are the two perfect words to describe it.

Now, many of you might read this and say "I don't use Miracle Whip, will mayo work." Quite frankly, no. I am a mayo lover and 99% of the time it is all I have in the house, but when I know I'm going to be making this, I have to buy the other. Why? Well, first off, it is what grandma and mom have always used, and that means I don't mess with it. But I actually have tried it with mayo before, and it just doesn't taste the same. The "whip" has a little more tangy flavor, marrying so well with the mustard and briny olives. I guess to be fair though, you won't have anything to compare it to, so if you want to use mayo, I'm sure it will still be yummy, it's just not what our family is used to; and I always want to be completely honest with you.

If you live in an area of the country where it is picnic weather year round...lucky you! You can enjoy this anytime. But if you're like us, just trying to fit in a final picnic or backyard barbecue of the season before the autumn leaves begin to fall, be sure to add this to your menu!

Mom's Macaroni Salad
1 lb. rotini pasta, cooked, rinsed and drained
1 ( 10 oz.) jar green olives, sliced
1 small onion, finely chopped
6 hard boiled eggs, chopped
1 1/2 c. Miracle Whip (mayo does NOT taste the same in this dish)
3 TBS mustard
3 TBS sweet relish
1 tsp. celery seed
Salt and Pepper to taste
Paprika, for garnish

In a large bowl combine pasta, olives,  eggs and onions. In a small bowl whisk together Miracle Whip, mustard, relish, celery seed, salt and pepper. Pour over pasta mixture. Stir well to combine. Cover and chill until serving, at least 2 hours. Before serving, stir again and sprinkle with paprika.

Shared on The Country Cook Sept. 13, 2013

Pasta Salad at Very Good Recipes

reade more... Résuméabuiyad

Rehab For Dinner { Review and Giveaway of Recipe Rehab Cookbook}

How would you like to be able to make some of your favorite recipes, and with just changing each one a little bit, be eating something much healthier for you? Sounds like the best of both worlds, right? Well, in the new cookbook Recipe Rehab, that's exactly what you're gonna be able to do, and with the help from some outstanding chefs!

From the test kitchens of the Everyday Health hit TV show, this cookbook is filled with 80 delicious recipes that "slash the fat, not the flavor." We're talking family classics rehabbed by your favorite chefs! Oh, and the TV show?? It's now an Emmy nominated program, recognized in the Outstanding Culinary Program category.

When I received my copy, I couldn't wait to dive in and find something yummy that I could feel great about serving my family. Boy, were there a lot of options! From breakfast to appetizers, dinner to desserts...every page looked more mouth watering than the next. I love the chapter titled "Lightened-Up Carbs." You know how I am a carb-a-holic!

But I decided to try a new breakfast scramble, which in this house meant breakfast for dinner...one of our favorite treats. I love the use of fresh broccoli and potato! Any time I can get more green veggies into our diet, I'm a happy mama!

This makes a delicious quick weeknight meal with some whole grain toast on the side. Or the perfect weekend breakfast or brunch dish. It would be amazing with a big bowl of fresh fruit too!

Taking our favorite foods and making them a little easier on our waistline is something we can all enjoy and benefit from. Especially now that swimsuit season is upon us...eek!!!

Plus, you have a chance to win your very own copy of Recipe Rehab. Just scroll down past the recipe to see how to enter!

Cheesy Broccoli Egg Scramble
2 small red potatoes, diced
3/4 c. water
1 c. chopped broccoli florets, fresh or frozen and thawed
1 TBS vegetable oil
2 garlic cloves, minced
1/4 tsp. red pepper flakes
2 c. liquid egg substitute
1/2 c. reduced fat shredded cheddar cheese
2 tsp. fresh dill, chopped

Put a deep skillet over medium-high heat. When the pan is hot, add the potatoes and water. Once the water comes to a boil, reduce the heat to medium-low and cover. Steam until the potatoes begin to soften, about 4 minutes. Add the broccoli, stirring to combine with the potatoes, and cover. Cook for 4 more minutes, until both vegetables are just fork tender. Drain the vegetables in a colander, wipe out the pan and return to medium-high heat.

Coat the skillet with the oil. When oil i shot, add the cooked broccoli, potatoes, garlic and red pepper flakes. Gook and stir until the vegetables begin to brown on the edges, about 2 minutes. Pour in the liquid egg. Using a rubber spatula, drag the eggs from the outside of the pan to the center to create fluffy curds. When the eggs are just about set, sprinkle in the cheese and dill. Remove from heat.

*NOTE* My changes: I used 1/4 tsp. dill weed, salt and pepper to taste. I also garnished with a little extra cheese.

Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013
Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

********Giveaway********

Rules:

1. This contest is open to US and Canadian Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday, June 7, 2013

One Lucky Winner Will Receive:

(1) Copy Recipe Rehab

Mandatory Entry:

1. Leave a comment telling me you what recipe you would love to see lightened up.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with a free cookbook for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

Pin It

How would you like to be able to make some of your favorite recipes, and with just changing each one a little bit, be eating something much healthier for you? Sounds like the best of both worlds, right? Well, in the new cookbook Recipe Rehab, that's exactly what you're gonna be able to do, and with the help from some outstanding chefs!

From the test kitchens of the Everyday Health hit TV show, this cookbook is filled with 80 delicious recipes that "slash the fat, not the flavor." We're talking family classics rehabbed by your favorite chefs! Oh, and the TV show?? It's now an Emmy nominated program, recognized in the Outstanding Culinary Program category.

When I received my copy, I couldn't wait to dive in and find something yummy that I could feel great about serving my family. Boy, were there a lot of options! From breakfast to appetizers, dinner to desserts...every page looked more mouth watering than the next. I love the chapter titled "Lightened-Up Carbs." You know how I am a carb-a-holic!

But I decided to try a new breakfast scramble, which in this house meant breakfast for dinner...one of our favorite treats. I love the use of fresh broccoli and potato! Any time I can get more green veggies into our diet, I'm a happy mama!

This makes a delicious quick weeknight meal with some whole grain toast on the side. Or the perfect weekend breakfast or brunch dish. It would be amazing with a big bowl of fresh fruit too!

Taking our favorite foods and making them a little easier on our waistline is something we can all enjoy and benefit from. Especially now that swimsuit season is upon us...eek!!!

Plus, you have a chance to win your very own copy of Recipe Rehab. Just scroll down past the recipe to see how to enter!

Cheesy Broccoli Egg Scramble
2 small red potatoes, diced
3/4 c. water
1 c. chopped broccoli florets, fresh or frozen and thawed
1 TBS vegetable oil
2 garlic cloves, minced
1/4 tsp. red pepper flakes
2 c. liquid egg substitute
1/2 c. reduced fat shredded cheddar cheese
2 tsp. fresh dill, chopped

Put a deep skillet over medium-high heat. When the pan is hot, add the potatoes and water. Once the water comes to a boil, reduce the heat to medium-low and cover. Steam until the potatoes begin to soften, about 4 minutes. Add the broccoli, stirring to combine with the potatoes, and cover. Cook for 4 more minutes, until both vegetables are just fork tender. Drain the vegetables in a colander, wipe out the pan and return to medium-high heat.

Coat the skillet with the oil. When oil i shot, add the cooked broccoli, potatoes, garlic and red pepper flakes. Gook and stir until the vegetables begin to brown on the edges, about 2 minutes. Pour in the liquid egg. Using a rubber spatula, drag the eggs from the outside of the pan to the center to create fluffy curds. When the eggs are just about set, sprinkle in the cheese and dill. Remove from heat.

*NOTE* My changes: I used 1/4 tsp. dill weed, salt and pepper to taste. I also garnished with a little extra cheese.

Shared on Make Ahead Meals May 27, 2013
Shared on Mandy's Recipe Box May 28, 2013
Shared on Lady Behind The Curtain May 29, 2013
Shared on The Country Cook May 31, 2013

********Giveaway********

Rules:

1. This contest is open to US and Canadian Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday, June 7, 2013

One Lucky Winner Will Receive:

(1) Copy Recipe Rehab

Mandatory Entry:

1. Leave a comment telling me you what recipe you would love to see lightened up.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with a free cookbook for this review, and an extra one for a fan giveaway. All thoughts and opinions are my own.

Pin It

reade more... Résuméabuiyad

Any Day Brunch Part 2 {Eggland's Best Eggs}

Happy Good Friday! I hope however you plan to spend this Easter weekend, it includes people you love and delicious food you love to eat! If you are hosting a brunch this Sunday, then you've come to the right place for a simple idea that your guests will love.

Today is Part Two of the "every day" brunch I recently made for my family, thanks to Eggland's Best Eggs. Wednesday I shared the first recipe with you, a new muffin my boys absolutely flipped for, Blueberry Surprise Muffins.

And today I've got an easy, yet elegant quiche that would be perfect for Easter Sunday. So many of us include ham in our Easter meals, so why not include it this way, for brunch? But honestly, this quiche would be a great meal idea, any time of day.

As I told you Wednesday, I don't think you have to wait for a special occasion to make a yummy, satisfying and fun brunch for your family, but since I know so many of you will be doing exactly that this Sunday, this comes at a perfect time. But if brunch isn't included in your holiday plans, be sure to keep this in mind for any "normal" day too!

Brunch, rather it be for a big crowd on a holiday, or for your family as an extra special treat any weekend of the year, is always a pleasing and satisfying meal, especially when it includes dishes made with Eggland's Best Eggs.

And don't forget about the wonderful prize package that is up for grabs! Click here and scroll down to find out how to enter!

Ham and Swiss Quiche From Eggland's Best
1 frozen 9" pie crust, unbaked (I used a deep dish)
1-1 1/2 c. Swiss cheese, shredded
1/2 box frozen spinach
1 c. cooked ham, diced
3/4 c. fat free half and half
3 large Eggland's Best Eggs
1/4 tsp. dry mustard

Preheat oven to 350. Defrost spinach and squeeze out all water. Layer crust with 1/2 of the Swiss cheese. Add ham and spinach. Top with remainder of cheese. In a medium bowl, whisk eggs, cream and mustard well. Pour over top. Bake 40-45 minutes until eggs are set. Allow to cool 5 minutes before serving.

Shared on The Country Cook Mar. 29, 2013
Shared on Make Ahead Meals Apr. 1, 2013

Pin It

Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. 

Happy Good Friday! I hope however you plan to spend this Easter weekend, it includes people you love and delicious food you love to eat! If you are hosting a brunch this Sunday, then you've come to the right place for a simple idea that your guests will love.

Today is Part Two of the "every day" brunch I recently made for my family, thanks to Eggland's Best Eggs. Wednesday I shared the first recipe with you, a new muffin my boys absolutely flipped for, Blueberry Surprise Muffins.

And today I've got an easy, yet elegant quiche that would be perfect for Easter Sunday. So many of us include ham in our Easter meals, so why not include it this way, for brunch? But honestly, this quiche would be a great meal idea, any time of day.

As I told you Wednesday, I don't think you have to wait for a special occasion to make a yummy, satisfying and fun brunch for your family, but since I know so many of you will be doing exactly that this Sunday, this comes at a perfect time. But if brunch isn't included in your holiday plans, be sure to keep this in mind for any "normal" day too!

Brunch, rather it be for a big crowd on a holiday, or for your family as an extra special treat any weekend of the year, is always a pleasing and satisfying meal, especially when it includes dishes made with Eggland's Best Eggs.

And don't forget about the wonderful prize package that is up for grabs! Click here and scroll down to find out how to enter!

Ham and Swiss Quiche From Eggland's Best
1 frozen 9" pie crust, unbaked (I used a deep dish)
1-1 1/2 c. Swiss cheese, shredded
1/2 box frozen spinach
1 c. cooked ham, diced
3/4 c. fat free half and half
3 large Eggland's Best Eggs
1/4 tsp. dry mustard

Preheat oven to 350. Defrost spinach and squeeze out all water. Layer crust with 1/2 of the Swiss cheese. Add ham and spinach. Top with remainder of cheese. In a medium bowl, whisk eggs, cream and mustard well. Pour over top. Bake 40-45 minutes until eggs are set. Allow to cool 5 minutes before serving.

Shared on The Country Cook Mar. 29, 2013
Shared on Make Ahead Meals Apr. 1, 2013

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Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. 

reade more... Résuméabuiyad

Birthday Treat From Mom

Before I share today's recipe I need to start with a little EMM business. For almost 2 years now, I have shared a new recipe each weekday, Monday through Friday. That is 5 new recipes per week. And while it has been challenging in so many good ways, it also has a downside. See, I've never been a last minute blogger. I don't make something new, type the post and let it go "live" right away. Instead, I like to be a few days ahead. That way if something happens and I can't test new recipes for a few days, there is still something new for you to enjoy. But here is the conundrum...that's a lot of pressure! Or at least I put a lot of pressure on myself to make it happen. It averages out to I need to be testing 3-4 new recipes per week. And while some weeks that is perfectly doable, some weeks it's not...and it's beginning to stress me out just a little; and since I love what I do...I mean I adore what I do...I need to find a happy medium. A way of sharing new things with all of you each week while not having my stress level through the roof. So, this is what I've come up with. Beginning this week, new recipes will be shared 3 days per week, Monday, Wednesday and Friday. Now, what does that mean? It means if you log onto the blog Tuesday and Thursday, you will still see the recipe from the day before, or if possible, that is when I will schedule reviews and/or giveaways. The weekends won't be effected. Saturdays will still be for guest bloggers and Sundays Church Supper. I will still be around on those "off" days sharing past recipes on Facebook and interacting with all of you. It just gives me a little wiggle room for the timing of testing new dishes in my kitchen. Life is super busy, and with Taekwondo season just kicking off, it's only going to get busier. So, I'm going to try this for a bit and see if it takes a little bit of the pressure away, while still allowing me to do this thing I treasure so much. I thank you in advance for your patience and support on this new chapter of EMM.

Okay, time for the food!

Today I am sharing one of my favorite dishes on the face of the planet...and of course it's made by mom! Some of you might have read on Facebook that my dear sweet mom was supposed to come over last week and treat me to cooking my favorite meal to celebrate my birthday. She was all ready to "tear down" in my kitchen...and that's about the time the winter "ick" found her. Yep, she came down with a nasty sore throat, sinus infection and bronchitis. Well, as much as she insisted that she could still do it, I said "Absolutely not. You need to stay home and rest!" Being a mom though, she of course felt terrible that she couldn't do what she had promised. So, leave it to her to still do something instead. I was told to stop at her house on my birthday to pick up a few things. Waiting for me were my gifts, my favorite frosted cookie cake, and this to take home with me. Yes, it's simply egg salad, but mom's recipe has something a little extra in it. Green Olives. If you are an olive fan, you're gonna love this! In fact, the ratio of olives to eggs is so high, we don't even call it egg salad...it's "Egg and Olive"...and nobody can make it like mom. Sure, I've tried... but it never tastes as good. I'm convinced she puts something extra in it that I don't know about it. Like maybe a dash or two of love!

So here is my favorite lunch item ever, made with love by mom! After all, only a mom would stand at the kitchen counter, head pounding, throat on fire and lungs filled with fluid, to make sure her little girl got an extra special birthday treat!

Egg and Olive Salad
6 hard boiled eggs, chopped
1 (5.75 oz) jar sliced green olives, drained
3/4 c. Miracle Whip
Salt and Pepper to taste

Mix all ingredients together until well combined. Chill until serving. Serve with crackers or as a sandwich.

Shared on Make Ahead Meals Mar. 4, 2013
Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

Eggs at Very Good Recipes
Pin It

Before I share today's recipe I need to start with a little EMM business. For almost 2 years now, I have shared a new recipe each weekday, Monday through Friday. That is 5 new recipes per week. And while it has been challenging in so many good ways, it also has a downside. See, I've never been a last minute blogger. I don't make something new, type the post and let it go "live" right away. Instead, I like to be a few days ahead. That way if something happens and I can't test new recipes for a few days, there is still something new for you to enjoy. But here is the conundrum...that's a lot of pressure! Or at least I put a lot of pressure on myself to make it happen. It averages out to I need to be testing 3-4 new recipes per week. And while some weeks that is perfectly doable, some weeks it's not...and it's beginning to stress me out just a little; and since I love what I do...I mean I adore what I do...I need to find a happy medium. A way of sharing new things with all of you each week while not having my stress level through the roof. So, this is what I've come up with. Beginning this week, new recipes will be shared 3 days per week, Monday, Wednesday and Friday. Now, what does that mean? It means if you log onto the blog Tuesday and Thursday, you will still see the recipe from the day before, or if possible, that is when I will schedule reviews and/or giveaways. The weekends won't be effected. Saturdays will still be for guest bloggers and Sundays Church Supper. I will still be around on those "off" days sharing past recipes on Facebook and interacting with all of you. It just gives me a little wiggle room for the timing of testing new dishes in my kitchen. Life is super busy, and with Taekwondo season just kicking off, it's only going to get busier. So, I'm going to try this for a bit and see if it takes a little bit of the pressure away, while still allowing me to do this thing I treasure so much. I thank you in advance for your patience and support on this new chapter of EMM.

Okay, time for the food!

Today I am sharing one of my favorite dishes on the face of the planet...and of course it's made by mom! Some of you might have read on Facebook that my dear sweet mom was supposed to come over last week and treat me to cooking my favorite meal to celebrate my birthday. She was all ready to "tear down" in my kitchen...and that's about the time the winter "ick" found her. Yep, she came down with a nasty sore throat, sinus infection and bronchitis. Well, as much as she insisted that she could still do it, I said "Absolutely not. You need to stay home and rest!" Being a mom though, she of course felt terrible that she couldn't do what she had promised. So, leave it to her to still do something instead. I was told to stop at her house on my birthday to pick up a few things. Waiting for me were my gifts, my favorite frosted cookie cake, and this to take home with me. Yes, it's simply egg salad, but mom's recipe has something a little extra in it. Green Olives. If you are an olive fan, you're gonna love this! In fact, the ratio of olives to eggs is so high, we don't even call it egg salad...it's "Egg and Olive"...and nobody can make it like mom. Sure, I've tried... but it never tastes as good. I'm convinced she puts something extra in it that I don't know about it. Like maybe a dash or two of love!

So here is my favorite lunch item ever, made with love by mom! After all, only a mom would stand at the kitchen counter, head pounding, throat on fire and lungs filled with fluid, to make sure her little girl got an extra special birthday treat!

Egg and Olive Salad
6 hard boiled eggs, chopped
1 (5.75 oz) jar sliced green olives, drained
3/4 c. Miracle Whip
Salt and Pepper to taste

Mix all ingredients together until well combined. Chill until serving. Serve with crackers or as a sandwich.

Shared on Make Ahead Meals Mar. 4, 2013
Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

Eggs at Very Good Recipes
Pin It

reade more... Résuméabuiyad

An Oldie But A Goodie

This is something I have literally been making f.o.r.e.v.e.r! I think the first time I did, Alex wasn't even eating solid food yet, because I remember him eyeing it while he was eating his pureed sweet potatoes and squash! Technically this is of course, perfect for breakfast or a weekend brunch, but like so many other dishes that fall into those categories, we have only ever eaten it for supper! It's a great weeknight meal that will have your family thinking you spent all day preparing it, when really, in about 15 minutes it can be baking in the oven while you are doing other things! I don't know about you, but this time of the year is seems to get busier and busier each year; and I don't even realize it until I'm smack dab in the middle of another hectic schedule trying to fit everything in, wondering where the time is going. And I know so many of you are in the same boat, just trying to get everything done, and still maintain somewhat of a normal schedule. In fact, I just told someone yesterday "Between everyday life, the holiday craze, and Adam's brother's wedding 4 days after Christmas, it's to the point when people ask to make plans with us I respond with 'Sure, we'll see you in 2013.'" So I love knowing that will just a little prep work, supper is working in the oven while I take those precious minutes and multitask. But, if you are planning on lots of visitors during the holidays, and they insist on eating other meals besides supper, (just kidding) definitely keep this one in mind for Christmas morning...or the day after...or the day after that....you never know how long they will stay!

Sausage and Cheese Quiche
1( 9") deep dish pie shell, frozen
1 lb. mild sausage
3 eggs
2/3 c. milk
2 c. sharp cheddar cheese, finely shredded, divided
Salt and Pepper to taste

Preheat oven to 375. Take pie shell from freezer and allow to sit at room temperature for 15 minutes. Brown sausage in large skillet over medium heat until no longer pink. Drain well. In a large bowl whisk eggs and milk. Add salt, pepper and sausage. Stir well to combine. Place 3/4 cup cheese in bottom of pie shell. Pour egg mixture in. Top with remaining cheese. Bake for 50 minutes until browned and set. Allow to set 5 minutes before serving.

Shared on Mandy's Recipe Box Dec. 4, 2012
Shared on Miz Helen's Country Cottage Dec. 6, 2012
Shared on The Country Cook Dec. 7, 2012

Breakfast at Very Good Recipes
Pin It

This is something I have literally been making f.o.r.e.v.e.r! I think the first time I did, Alex wasn't even eating solid food yet, because I remember him eyeing it while he was eating his pureed sweet potatoes and squash! Technically this is of course, perfect for breakfast or a weekend brunch, but like so many other dishes that fall into those categories, we have only ever eaten it for supper! It's a great weeknight meal that will have your family thinking you spent all day preparing it, when really, in about 15 minutes it can be baking in the oven while you are doing other things! I don't know about you, but this time of the year is seems to get busier and busier each year; and I don't even realize it until I'm smack dab in the middle of another hectic schedule trying to fit everything in, wondering where the time is going. And I know so many of you are in the same boat, just trying to get everything done, and still maintain somewhat of a normal schedule. In fact, I just told someone yesterday "Between everyday life, the holiday craze, and Adam's brother's wedding 4 days after Christmas, it's to the point when people ask to make plans with us I respond with 'Sure, we'll see you in 2013.'" So I love knowing that will just a little prep work, supper is working in the oven while I take those precious minutes and multitask. But, if you are planning on lots of visitors during the holidays, and they insist on eating other meals besides supper, (just kidding) definitely keep this one in mind for Christmas morning...or the day after...or the day after that....you never know how long they will stay!

Sausage and Cheese Quiche
1( 9") deep dish pie shell, frozen
1 lb. mild sausage
3 eggs
2/3 c. milk
2 c. sharp cheddar cheese, finely shredded, divided
Salt and Pepper to taste

Preheat oven to 375. Take pie shell from freezer and allow to sit at room temperature for 15 minutes. Brown sausage in large skillet over medium heat until no longer pink. Drain well. In a large bowl whisk eggs and milk. Add salt, pepper and sausage. Stir well to combine. Place 3/4 cup cheese in bottom of pie shell. Pour egg mixture in. Top with remaining cheese. Bake for 50 minutes until browned and set. Allow to set 5 minutes before serving.

Shared on Mandy's Recipe Box Dec. 4, 2012
Shared on Miz Helen's Country Cottage Dec. 6, 2012
Shared on The Country Cook Dec. 7, 2012

Breakfast at Very Good Recipes
Pin It

reade more... Résuméabuiyad