Soul Food Saturday #2

Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

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Good Morning, and welcome to the second week for Bekki to be in the EMM kitchen. And this week, she has a super yummy dessert that I know you're just gonna love at first sight...and bite!

Dessert, anyone? Now how can you say no to that? This week I decided in honor of my mother’s birthday I would put together 3 of her favorites all in one. I am taking about strawberry shortcake, cheese cake and a pudding all in one. Yep, it’s a celebration in a glass! Champagne glass that is! So here’s a toast to you, my sweet mother and soul food Saturday!

Strawberry Cheesecake Parfait

1 small  box cheesecake instant pudding

2 c. cold milk

1 package vanilla sponge cakes

1 container fresh strawberries approx 1 pound

Whipped topping

Mix pudding following package instructions. Place in refrigerator to chill and set. Cut sponge cakes into pieces. Set aside. Rinse strawberries gently under running water and lay on a kitchen towel to remove excess water. Remove tops from strawberries and slice. Set aside. Take pudding out of refrigerator and mix again lightly. Spoon pudding into Ziploc bag and remove air and seal bag. Set aside.

In a champagne glass, add some sponge cake pieces to the bottom creating a layer. Next place strawberries in another layer. Take zipped bag and cut one corner off the bottom, creating a piping bag. Add pudding next, creating another layer. Top with whipped cream. Continue layering until you have reached the top. Garnish with a sliced strawberry on top if desired.

Serves 4

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Weekend Company {Guest Blogger Bekki}

Welcome to the weekend. In fact, welcome to the "even though it doesn't feel like it" first weekend of Spring! If it does feel warmer and brighter at your house, I'm jealous! We have no end to winter in sight...but we're still hoping!

Today's guest needs no introduction, she's been with us so many times. So, grab a cup of coffee and once again join Bekki in the EMM kitchen~

I just celebrated 3 years married to my amazing husband Josh. We share a home in California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

Happy Spring EMM fans! Most of us are ready for the sun to stay out, and to enjoy more time outdoors. I am definitely one of those people!

With St. Patrick’s Day just passing I still have the smell of cabbage lingering in my mind. It’s a vegetable that gets the back seat for most dishes.  We really enjoy it here in our house and it takes center stage in many of our meals. Today I thought we could take it one step further and use Brussels sprouts, a close cousin but very delicious none the less. I’ve dressed this one up some for you though. A side dish with some extras.

Brussels sprouts with Spicy Sausage

 2 tbs. Unsalted butter

1 tbs. olive oil

1 medium onion, chopped

2 sweet red peppers, sliced

1 pound Brussels sprouts, quartered

3 large pre-cooked hot sausage links, sliced

Salt to taste

Granulated garlic to taste

In a large skillet, add oil and butter and heat until oil is glistening.  Add onions, peppers, and Brussels sprouts. Sprinkle with salt and garlic. Cook until onions have softened. Add sausage and cook until sprouts are tender, and sausage is warmed through. Taste for seasoning and add additional salt and garlic if desired. Serve hot with your favorite main course or as a stand alone meal.

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Welcome to the weekend. In fact, welcome to the "even though it doesn't feel like it" first weekend of Spring! If it does feel warmer and brighter at your house, I'm jealous! We have no end to winter in sight...but we're still hoping!

Today's guest needs no introduction, she's been with us so many times. So, grab a cup of coffee and once again join Bekki in the EMM kitchen~

I just celebrated 3 years married to my amazing husband Josh. We share a home in California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

Happy Spring EMM fans! Most of us are ready for the sun to stay out, and to enjoy more time outdoors. I am definitely one of those people!

With St. Patrick’s Day just passing I still have the smell of cabbage lingering in my mind. It’s a vegetable that gets the back seat for most dishes.  We really enjoy it here in our house and it takes center stage in many of our meals. Today I thought we could take it one step further and use Brussels sprouts, a close cousin but very delicious none the less. I’ve dressed this one up some for you though. A side dish with some extras.

Brussels sprouts with Spicy Sausage

 2 tbs. Unsalted butter

1 tbs. olive oil

1 medium onion, chopped

2 sweet red peppers, sliced

1 pound Brussels sprouts, quartered

3 large pre-cooked hot sausage links, sliced

Salt to taste

Granulated garlic to taste

In a large skillet, add oil and butter and heat until oil is glistening.  Add onions, peppers, and Brussels sprouts. Sprinkle with salt and garlic. Cook until onions have softened. Add sausage and cook until sprouts are tender, and sausage is warmed through. Taste for seasoning and add additional salt and garlic if desired. Serve hot with your favorite main course or as a stand alone meal.

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Weekend Company {Guest Blogger Angie}

Good Morning and welcome to another weekend! I would like to give an extra big thank you to today's guest. See, usually at the beginning of the week I send an email to my guest blogger reminding them it's their turn. Well, apparently my brain fell out this week because by Wednesday she was emailing me asking "Am I still on the calendar?" Thank goodness for sweet people who are willing to remind me and get me back on track! So please welcome Angie back into the EMM kitchen~

Good Morning EMM!  This is Angie Cupp returning from Northern Indiana!  I am so happy to be back with you this Saturday morning!  A simple, but oh so good recipe is sometimes hard to find.  As a wife & mother of 3, sometimes it is hard to please everyone's taste buds. I love to surf the Internet for new finds that I think my family will enjoy.  With baseball season approaching quickly, we will be needing those quick go to recipes for many evening meals and this one scored a home run.  It is simple and delicious.

I love searching Pinterest for new ideas.  I love reading blogs, as long as they have to do with making a good meal or baking up a tasty treat!  Comfy in the Kitchen blog shared a recipe that has found its way to Pinterest and after my daughter saw the picture of it, it was a must try.

Chicken Crescent Bake is what my kids have named this recipe as I like to add bits of our home likings to each recipe that I find. 

Chicken Crescent Bake
1 Tube of Crescent Rolls

2 Small Boneless Chicken Breasts (boiled and shredded)

1 1/2 Cups of Shredded Sharp Cheddar Cheese

1 Can of Cream of Chicken Soup

1 Soup Can of Milk

Preheat your oven to 350 degrees. Boil your boneless chicken breast in water and a shake of garlic salt.  Once boiled and cooled shred chicken with fork.  Grab a 9x13 glass baking dish, spray with non-stick cooking spray.  Lay out each of your crescent rolls and fill each of them with 1-2 TBS of shredded chicken and shredded sharp cheddar cheese.  Roll up your crescents rolls and tuck so that the filling doesn't leak out.  8 of these fit nicely in my 9 x 13 dish. Mix together 1 can of cream of chicken soup and a can full of milk. I use my Tupperware shaker. Pour soup/milk mixture over your crescent rolls. Take remaining 1/2 cup of cheese and sprinkle over the top.  Bake @ 350 for 30 minutes until bubbly.   Cool for 5 minutes and serve.  Serve this up with a side of green beans or corn and you have a yummy & savory meal! 

Pin It

Good Morning and welcome to another weekend! I would like to give an extra big thank you to today's guest. See, usually at the beginning of the week I send an email to my guest blogger reminding them it's their turn. Well, apparently my brain fell out this week because by Wednesday she was emailing me asking "Am I still on the calendar?" Thank goodness for sweet people who are willing to remind me and get me back on track! So please welcome Angie back into the EMM kitchen~

Good Morning EMM!  This is Angie Cupp returning from Northern Indiana!  I am so happy to be back with you this Saturday morning!  A simple, but oh so good recipe is sometimes hard to find.  As a wife & mother of 3, sometimes it is hard to please everyone's taste buds. I love to surf the Internet for new finds that I think my family will enjoy.  With baseball season approaching quickly, we will be needing those quick go to recipes for many evening meals and this one scored a home run.  It is simple and delicious.

I love searching Pinterest for new ideas.  I love reading blogs, as long as they have to do with making a good meal or baking up a tasty treat!  Comfy in the Kitchen blog shared a recipe that has found its way to Pinterest and after my daughter saw the picture of it, it was a must try.

Chicken Crescent Bake is what my kids have named this recipe as I like to add bits of our home likings to each recipe that I find. 

Chicken Crescent Bake
1 Tube of Crescent Rolls

2 Small Boneless Chicken Breasts (boiled and shredded)

1 1/2 Cups of Shredded Sharp Cheddar Cheese

1 Can of Cream of Chicken Soup

1 Soup Can of Milk

Preheat your oven to 350 degrees. Boil your boneless chicken breast in water and a shake of garlic salt.  Once boiled and cooled shred chicken with fork.  Grab a 9x13 glass baking dish, spray with non-stick cooking spray.  Lay out each of your crescent rolls and fill each of them with 1-2 TBS of shredded chicken and shredded sharp cheddar cheese.  Roll up your crescents rolls and tuck so that the filling doesn't leak out.  8 of these fit nicely in my 9 x 13 dish. Mix together 1 can of cream of chicken soup and a can full of milk. I use my Tupperware shaker. Pour soup/milk mixture over your crescent rolls. Take remaining 1/2 cup of cheese and sprinkle over the top.  Bake @ 350 for 30 minutes until bubbly.   Cool for 5 minutes and serve.  Serve this up with a side of green beans or corn and you have a yummy & savory meal! 

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Weekend Company {Guest Blogger Kristin}

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

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

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

Pin It

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

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

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

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reade more... Résuméabuiyad

Weekend Company {Guest Blogger Bekki}

Happy Saturday! I hope this week treated you well, and you have a fun and/or relaxing weekend ahead of you. Today I'm welcoming a great EMM friend back into my kitchen to share yet another tasty recipe with all of us. So, grab a cup of coffee and see what Bekki has cooking...

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

With Mardi Gras just passing this is a tribute to one of my favorite dishes. Gumbo!!! But now that I have revamped my eating , it isn't always easy to just do away with the things we enjoy, So this file gumbo filled me heart and soul. Typically I use some kind of seafood (usually shrimp) in my gumbo recipes, but this time I didn't have what I wanted to add already in the fridge so I went with the next best thing! 
Bekki's Gumbo
Pkg. Chicken breasts 4-5, chopped
1 TB. Ground file
Salt to taste
1 TB. Granulated garlic
3 stalks celery, chopped
1 large onion, chopped
1 LB. Andouji sausage, chopped
2 C. Frozen cut Okra
6 C. Water

In s large pot add water, chicken, seasonings, celery, onions, and peppers. Cook until chicken is cooked through and veggies have softened. Add sausages, and okra. Cook until okra is to desired doneness. Check seasoning before serving, add additional if desired.

Pin It

Happy Saturday! I hope this week treated you well, and you have a fun and/or relaxing weekend ahead of you. Today I'm welcoming a great EMM friend back into my kitchen to share yet another tasty recipe with all of us. So, grab a cup of coffee and see what Bekki has cooking...

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

With Mardi Gras just passing this is a tribute to one of my favorite dishes. Gumbo!!! But now that I have revamped my eating , it isn't always easy to just do away with the things we enjoy, So this file gumbo filled me heart and soul. Typically I use some kind of seafood (usually shrimp) in my gumbo recipes, but this time I didn't have what I wanted to add already in the fridge so I went with the next best thing! 
Bekki's Gumbo
Pkg. Chicken breasts 4-5, chopped
1 TB. Ground file
Salt to taste
1 TB. Granulated garlic
3 stalks celery, chopped
1 large onion, chopped
1 LB. Andouji sausage, chopped
2 C. Frozen cut Okra
6 C. Water

In s large pot add water, chicken, seasonings, celery, onions, and peppers. Cook until chicken is cooked through and veggies have softened. Add sausages, and okra. Cook until okra is to desired doneness. Check seasoning before serving, add additional if desired.

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Weekend Company {Guest Blogger Carla}

Happy Saturday! I hope you had a fabulous week! Did your sweetie treat you well on Valentine's Day? And of course Fat Tuesday...did everyone eat well?

I want to give a huge thank you to my guest today for stepping in at the last minute when my original guest had to cancel. I appreciate it so very much! Not to mention, she is here to share a yummy dessert! Please welcome for the first time to EMM, Carla~

Hi there Everyday Mom's Meals Readers! I'm Carla, authoress of fellow foodie blog Baking, not Banking! I am a twenty-something cupcake lover, baking and living in lovely sunny South Florida. I love Glee, red wine, Cosmopolitans, dancing, and cooking all sorts of goodies in my kitchen. I am happy to be here and share with you one of my favorite recipes, Mini Red Velvet Cheesecakes!

Everybody knows cheesecakes are delicious, but mini ones are not only easier to bake, but cuter too! They are the perfect centerpiece for any gathering and perfect for the office space. And who doesn't love red velvet? I do believe we are in the perfect season of love for such deliciousness as well. :)

The recipe is super easy and comes from Betty Crocker

Ingredients:
24 dark chocolate cookies (thin, to fill the bottom of a cupcake liner fully)
16 oz softened cream cheese
1 cup white sugar
1/4 cup unsweetened cocoa powder
2 tsp vanilla extract
2 tbsp red food coloring
2 eggs
1/2 cup heavy whipping cream
1 tbsp powdered sugar
white chocolate chips (optional)

Directions:
1. Place chocolate cookies at the bottom of cupcake tins in muffin pans.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in the white sugar and the cocoa until fluffy. Beat in vanilla and food coloring. Beat in eggs, one at a time, until well blended. Divide batter evenly among cupcake liners.
3. Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate for at least 2 hours before serving.
4. In a small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with white chocolate chips. Cover and refrigerate any remaining cheesecakes.
5. Smile and serve!

Happy Saturday! I hope you had a fabulous week! Did your sweetie treat you well on Valentine's Day? And of course Fat Tuesday...did everyone eat well?

I want to give a huge thank you to my guest today for stepping in at the last minute when my original guest had to cancel. I appreciate it so very much! Not to mention, she is here to share a yummy dessert! Please welcome for the first time to EMM, Carla~

Hi there Everyday Mom's Meals Readers! I'm Carla, authoress of fellow foodie blog Baking, not Banking! I am a twenty-something cupcake lover, baking and living in lovely sunny South Florida. I love Glee, red wine, Cosmopolitans, dancing, and cooking all sorts of goodies in my kitchen. I am happy to be here and share with you one of my favorite recipes, Mini Red Velvet Cheesecakes!

Everybody knows cheesecakes are delicious, but mini ones are not only easier to bake, but cuter too! They are the perfect centerpiece for any gathering and perfect for the office space. And who doesn't love red velvet? I do believe we are in the perfect season of love for such deliciousness as well. :)

The recipe is super easy and comes from Betty Crocker

Ingredients:
24 dark chocolate cookies (thin, to fill the bottom of a cupcake liner fully)
16 oz softened cream cheese
1 cup white sugar
1/4 cup unsweetened cocoa powder
2 tsp vanilla extract
2 tbsp red food coloring
2 eggs
1/2 cup heavy whipping cream
1 tbsp powdered sugar
white chocolate chips (optional)

Directions:
1. Place chocolate cookies at the bottom of cupcake tins in muffin pans.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in the white sugar and the cocoa until fluffy. Beat in vanilla and food coloring. Beat in eggs, one at a time, until well blended. Divide batter evenly among cupcake liners.
3. Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate for at least 2 hours before serving.
4. In a small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with white chocolate chips. Cover and refrigerate any remaining cheesecakes.
5. Smile and serve!

reade more... Résuméabuiyad

Weekend Company {Guest Blogger Angie}

Woo hoo! It's Saturday again! I hope the week treated you well, and you have a fun, or maybe just a relaxing weekend in store. Maybe some Valentine's Day shopping or planning??

I'm happy to have a "repeat offender" with us today. She always has something family friendly and yummy to share with us. So grab a cup of coffee and join Angie in the EMM kitchen~

Good Morning EMM!!! I am so thankful to be back featuring one of my most recent favorite meals.   This is Angie Cupp from Northern Indiana where it is cold one day and warm the next.  I am a busy wife, mom & teachers aide during the week.  I love trying new recipes and making yummy treats for my little family of 5.

You always have to be on your toes to find that perfect recipe for a cold day.  One of those "stick to you ribs" meal.  Of course it always helps if the hubby and children love it as well. When I ask for suggestions for a our menu for the week, this is one of those meals that is always asked for. 

I have a huge passion for cooking great tasting meals and baking many treats for my family.  I also have a love for Pinterest!  ha ha!!! I love looking for new ideas for our dinner table!  I have a few boys in my home that prefer meat and potatoes so why not try "Cowboy Casserole" that I found on Pinterest.  Although, I have changed a few things to my own liking.  Your family will absolutely love this great tasting comfort casserole.

Cowboy Casserole

1 1/2 lbs of Ground Chuck (I used 90/10)

2-3 tsp Onion powder

3 TBS Minced Garlic

1 can whole kernel corn 

1 can condensed Golden Mushroom Soup

2 cups of shredded Cheddar Cheese

1/2 cup 2 % milk

4 TBS Sour Cream

1 Bag Ore-Ida Crispy Crowns

First I thaw the Crispy Crowns for 1-2 hours prior to starting casserole.

In large skillet cook ground chuck until no longer pink. While that is cooking I add the minced garlic and onion powder for flavor.  Drain grease if any. 

In a small bowl combine soup, milk, & sour cream until smooth. Then add corn & 1 cup of shredded cheese.  Mix together.    Add this mixture to the skillet.  Stir together until cheese is melted. 

Grease a 9 x 13 baking dish.  Place half of the Crispy Crowns in bottom on dish. Pour the skillet mixture over the Crispy Crowns.  Place the other half of the Crispy Crowns on top of that.  Sprinkle with remaining 1 cup of shredded cheddar cheese.   Bake uncovered at 350 degrees for 25-30 minutes. 

Pin It

Woo hoo! It's Saturday again! I hope the week treated you well, and you have a fun, or maybe just a relaxing weekend in store. Maybe some Valentine's Day shopping or planning??

I'm happy to have a "repeat offender" with us today. She always has something family friendly and yummy to share with us. So grab a cup of coffee and join Angie in the EMM kitchen~

Good Morning EMM!!! I am so thankful to be back featuring one of my most recent favorite meals.   This is Angie Cupp from Northern Indiana where it is cold one day and warm the next.  I am a busy wife, mom & teachers aide during the week.  I love trying new recipes and making yummy treats for my little family of 5.

You always have to be on your toes to find that perfect recipe for a cold day.  One of those "stick to you ribs" meal.  Of course it always helps if the hubby and children love it as well. When I ask for suggestions for a our menu for the week, this is one of those meals that is always asked for. 

I have a huge passion for cooking great tasting meals and baking many treats for my family.  I also have a love for Pinterest!  ha ha!!! I love looking for new ideas for our dinner table!  I have a few boys in my home that prefer meat and potatoes so why not try "Cowboy Casserole" that I found on Pinterest.  Although, I have changed a few things to my own liking.  Your family will absolutely love this great tasting comfort casserole.

Cowboy Casserole

1 1/2 lbs of Ground Chuck (I used 90/10)

2-3 tsp Onion powder

3 TBS Minced Garlic

1 can whole kernel corn 

1 can condensed Golden Mushroom Soup

2 cups of shredded Cheddar Cheese

1/2 cup 2 % milk

4 TBS Sour Cream

1 Bag Ore-Ida Crispy Crowns

First I thaw the Crispy Crowns for 1-2 hours prior to starting casserole.

In large skillet cook ground chuck until no longer pink. While that is cooking I add the minced garlic and onion powder for flavor.  Drain grease if any. 

In a small bowl combine soup, milk, & sour cream until smooth. Then add corn & 1 cup of shredded cheese.  Mix together.    Add this mixture to the skillet.  Stir together until cheese is melted. 

Grease a 9 x 13 baking dish.  Place half of the Crispy Crowns in bottom on dish. Pour the skillet mixture over the Crispy Crowns.  Place the other half of the Crispy Crowns on top of that.  Sprinkle with remaining 1 cup of shredded cheddar cheese.   Bake uncovered at 350 degrees for 25-30 minutes. 

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Weekend Company {Guest Blogger Alyssa}

Welcome to another Saturday here at EMM. The day when I welcome a fellow foodie into my kitchen to share something yummy with all of us. Remember, if you are reading this thinking, "This looks like fun." You do NOT have to be a blogger to be my guest! My fans love joining in the fun, and I'm so excited to get them onto the blog too. So, if you are interested, drop me a line and I can give you more details!

Today, I have to give a big THANK YOU to our guest because she stepped up at the last minute when I discovered I didn't have anyone signed up, and within 24 hours had this post ready to go! So grab a mimosa, or I guess a cup of coffee will do, and welcome Alyssa~

Hello Everyone,

I guess I will start off by introducing myself :-) My name is Alyssa and I am 28 years old. I am a stay at home mom of two girls,Meghan (4) and Karina (2).My dearest and I live in Massachusetts.  Aside from taking care of my two daughters I also work with an organization,, who raises money, does clothing/food and toy drives..It's very fulfilling to me. I also own a blog as well. My blog is Cooking From A SAHM(Stay at home mom). http://cookingfromasahm.blogspot.com/and https://www.facebook.com/CookingFromASAHM The goal of my page is to bring kids in the kitchen, I want to bring family together in the kitchen to learn and grow together. 

The recipe I am sharing wit you today is my Strawberry Filled Coffee cake muffins. These are simply amazing and taste like a nutri grain bar. Plus it's simple :-) I came up with this recipe one day when I was really stressed out. Cooking/baking in the kitchen keeps my stress level down. So here ya go :-)

Strawberry Filled Coffee Cake Muffins

1 1/4 C. Flour

2/3 C. Quick Oats (but could use regular)

1/4 C. Brown Sugar

1/2 Tsp Apple Pie Spice

1/4 Tsp. Salt

1 1/2 Tsp Baking Powder

1 Egg

1/3 C. Oil

2/3 C. Milk

Jar of Strawberry Preserves

Strussel Topping

1 C. Old fashioned Oats

1/4 C. Brown Sugar

Sprinkle of Apple Pie spice

4 Tsp of melted Butter

In a bowl combine your milk, oil and egg. Gently mix. Then add your flour, oats, brown sugar, apple pie spice, salt and baking powder. Mix all this until its well mixed together.  Take your muffin tin and line it with your cupcake liners. Put about a tablespoon of batter on the bottom and spread it out. Take about a tsp of Strawberry preserves and spread it as best as you can. Then top with another table spoon or more of batter. Do this for all of them. 

In a bowl put your 1 C. Oats, brown sugar and melted butter in a bowl and mix it. Put the crumble on top of each muffin. Bake at 350 for ten minutes or until the tooth pick comes out clean.  Put them out and let them cool.

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Welcome to another Saturday here at EMM. The day when I welcome a fellow foodie into my kitchen to share something yummy with all of us. Remember, if you are reading this thinking, "This looks like fun." You do NOT have to be a blogger to be my guest! My fans love joining in the fun, and I'm so excited to get them onto the blog too. So, if you are interested, drop me a line and I can give you more details!

Today, I have to give a big THANK YOU to our guest because she stepped up at the last minute when I discovered I didn't have anyone signed up, and within 24 hours had this post ready to go! So grab a mimosa, or I guess a cup of coffee will do, and welcome Alyssa~

Hello Everyone,

I guess I will start off by introducing myself :-) My name is Alyssa and I am 28 years old. I am a stay at home mom of two girls,Meghan (4) and Karina (2).My dearest and I live in Massachusetts.  Aside from taking care of my two daughters I also work with an organization,, who raises money, does clothing/food and toy drives..It's very fulfilling to me. I also own a blog as well. My blog is Cooking From A SAHM(Stay at home mom). http://cookingfromasahm.blogspot.com/and https://www.facebook.com/CookingFromASAHM The goal of my page is to bring kids in the kitchen, I want to bring family together in the kitchen to learn and grow together. 

The recipe I am sharing wit you today is my Strawberry Filled Coffee cake muffins. These are simply amazing and taste like a nutri grain bar. Plus it's simple :-) I came up with this recipe one day when I was really stressed out. Cooking/baking in the kitchen keeps my stress level down. So here ya go :-)

Strawberry Filled Coffee Cake Muffins

1 1/4 C. Flour

2/3 C. Quick Oats (but could use regular)

1/4 C. Brown Sugar

1/2 Tsp Apple Pie Spice

1/4 Tsp. Salt

1 1/2 Tsp Baking Powder

1 Egg

1/3 C. Oil

2/3 C. Milk

Jar of Strawberry Preserves

Strussel Topping

1 C. Old fashioned Oats

1/4 C. Brown Sugar

Sprinkle of Apple Pie spice

4 Tsp of melted Butter

In a bowl combine your milk, oil and egg. Gently mix. Then add your flour, oats, brown sugar, apple pie spice, salt and baking powder. Mix all this until its well mixed together.  Take your muffin tin and line it with your cupcake liners. Put about a tablespoon of batter on the bottom and spread it out. Take about a tsp of Strawberry preserves and spread it as best as you can. Then top with another table spoon or more of batter. Do this for all of them. 

In a bowl put your 1 C. Oats, brown sugar and melted butter in a bowl and mix it. Put the crumble on top of each muffin. Bake at 350 for ten minutes or until the tooth pick comes out clean.  Put them out and let them cool.

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Weekend Company {Guest Blogger Kristi}

Good Morning. I hope this week was a nice one for you. If you were in the part of the country, like we were, that experienced the arctic blast, I hope you have thawed from the deep freeze too!

Today we welcome back a fellow blogger who always has something yummy to share, so let's sit down, grab a snack and see what she's cooking up today!

Thanks to Krista for welcoming me back to EMM!  I always enjoy sharing recipes with all of you!!  My name is Kristi and I’m the author of Kristi’s Recipe Box.  I live in central Illinois with my husband Danny and two children.  We have a daughter Madelyn who is 2 ½ and a son Morgan who is almost 9 months old.


2012 was a busy but wonderful year for us and we are looking forward to an even better 2013.  Hope everyone’s year is off to a great start!  I can’t believe it’s the end of January already!  Where does the time go?  As I was trying to decide what recipe to share with you today, it occurred to me that the Super Bowl is just a few days away so I thought I would share one of my favorite party recipes- Ranch Party Spirals.  My mom gave me this recipe a few years back and it’s so easy and delicious!  I make these pretty frequently when I’m asked to bring an appetizer to a family gathering or other celebration.  These would also be perfect as an appetizer for all those upcoming spring and summer celebrations!  Hope you enjoy this one!

Ranch Party Spirals
2 - 8 oz. pkgs. cream cheese
1 pkg. dry Hidden Valley Ranch Salad dressing mix
2 green onions, chopped (both white and green parts)
12 - 8 inch flour tortillas
thin-sliced deli ham
In a small bowl, beat the cream cheese and salad dressing mix until smooth.  Add onions and mix well.  Spread about 2 T. of the mixture over each tortilla and top with ham slices.  Roll each tortilla tightly.  Cover and refrigerate until firm.  They should be refrigerated for at least an hour but could also set overnight.  Cut each tortilla into 3/4 inch slices.  Keep refrigerated!

Thanks to Krista for allowing me to share a favorite recipe with you today!  Hope you’ll stop by and visit me at www.kristisrecipebox.blogspot.com.


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Good Morning. I hope this week was a nice one for you. If you were in the part of the country, like we were, that experienced the arctic blast, I hope you have thawed from the deep freeze too!

Today we welcome back a fellow blogger who always has something yummy to share, so let's sit down, grab a snack and see what she's cooking up today!

Thanks to Krista for welcoming me back to EMM!  I always enjoy sharing recipes with all of you!!  My name is Kristi and I’m the author of Kristi’s Recipe Box.  I live in central Illinois with my husband Danny and two children.  We have a daughter Madelyn who is 2 ½ and a son Morgan who is almost 9 months old.


2012 was a busy but wonderful year for us and we are looking forward to an even better 2013.  Hope everyone’s year is off to a great start!  I can’t believe it’s the end of January already!  Where does the time go?  As I was trying to decide what recipe to share with you today, it occurred to me that the Super Bowl is just a few days away so I thought I would share one of my favorite party recipes- Ranch Party Spirals.  My mom gave me this recipe a few years back and it’s so easy and delicious!  I make these pretty frequently when I’m asked to bring an appetizer to a family gathering or other celebration.  These would also be perfect as an appetizer for all those upcoming spring and summer celebrations!  Hope you enjoy this one!

Ranch Party Spirals
2 - 8 oz. pkgs. cream cheese
1 pkg. dry Hidden Valley Ranch Salad dressing mix
2 green onions, chopped (both white and green parts)
12 - 8 inch flour tortillas
thin-sliced deli ham
In a small bowl, beat the cream cheese and salad dressing mix until smooth.  Add onions and mix well.  Spread about 2 T. of the mixture over each tortilla and top with ham slices.  Roll each tortilla tightly.  Cover and refrigerate until firm.  They should be refrigerated for at least an hour but could also set overnight.  Cut each tortilla into 3/4 inch slices.  Keep refrigerated!

Thanks to Krista for allowing me to share a favorite recipe with you today!  Hope you’ll stop by and visit me at www.kristisrecipebox.blogspot.com.


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Weekend Company {Guest Blogger Bekki}

Good Morning and welcome to another weekend. Was your week a busy one? Ours sure was, so I'm very happy to have the next 3 days "off". Yep, that's right we have a 3 day weekend and it's definitely appreciated!

Today I welcome Bekki, EMM super fan and regular here on Weekend Company, back into the kitchen with me! So grab a seat, something warm to drink and join us!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

Happy Saturday EMM family! I hope the New year is treating you all well, and finds you in great spirits! Thank you again, Mrs. EMM for inviting me back to spend some time with you. :D

With the holidays now behind us and the new years resolutions still strong in our minds. I thought this recipe would warm us all and keep our goals in sight. I have been able to lose over 60 pounds in the past 6 months and I feel I still have a way to go. So, one of my goals is to cook at home more often. Keeping good hearty recipes, and my pantry full will surely help me. What goals have you set for yourself this year? Who's up for the challenge of meeting our goals? I know I am! Blessings and good luck in all of your endeavors. 

Turkey Chili

 2 c. precooked turkey, chopped

1 green bell pepper, chopped

1 medium onion, chopped

1 tbsp. olive oil

1 40 oz. can pinto beans

1 28 oz. can baked beans

1 28 oz. can diced tomatoes

1 ½ tbsp. chili powder

1 tbsp. granulated garlic

1 tbsp. cumin

½ tbsp. red chili flakes

Salt to taste

In medium soup pot, over medium heat add olive oil, onions, and bell peppers.  Stirring occasionally, cook until onions are clear and bell pepper has softened 7-10 minutes. Add beans and seasonings. Allow to simmer about 25 minutes until beans are completely heated through and veggies have softened slightly. Add turkey and stir to combine. Check seasoning for desired taste, adjust as needed. Chili is ready when turkey has warmed through. Serve hot with your choice of toppings, shredded cheese, sour cream, over tortilla chips, Fritos or with your favorite bread. Enjoy!

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Good Morning and welcome to another weekend. Was your week a busy one? Ours sure was, so I'm very happy to have the next 3 days "off". Yep, that's right we have a 3 day weekend and it's definitely appreciated!

Today I welcome Bekki, EMM super fan and regular here on Weekend Company, back into the kitchen with me! So grab a seat, something warm to drink and join us!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

Happy Saturday EMM family! I hope the New year is treating you all well, and finds you in great spirits! Thank you again, Mrs. EMM for inviting me back to spend some time with you. :D

With the holidays now behind us and the new years resolutions still strong in our minds. I thought this recipe would warm us all and keep our goals in sight. I have been able to lose over 60 pounds in the past 6 months and I feel I still have a way to go. So, one of my goals is to cook at home more often. Keeping good hearty recipes, and my pantry full will surely help me. What goals have you set for yourself this year? Who's up for the challenge of meeting our goals? I know I am! Blessings and good luck in all of your endeavors. 

Turkey Chili

 2 c. precooked turkey, chopped

1 green bell pepper, chopped

1 medium onion, chopped

1 tbsp. olive oil

1 40 oz. can pinto beans

1 28 oz. can baked beans

1 28 oz. can diced tomatoes

1 ½ tbsp. chili powder

1 tbsp. granulated garlic

1 tbsp. cumin

½ tbsp. red chili flakes

Salt to taste

In medium soup pot, over medium heat add olive oil, onions, and bell peppers.  Stirring occasionally, cook until onions are clear and bell pepper has softened 7-10 minutes. Add beans and seasonings. Allow to simmer about 25 minutes until beans are completely heated through and veggies have softened slightly. Add turkey and stir to combine. Check seasoning for desired taste, adjust as needed. Chili is ready when turkey has warmed through. Serve hot with your choice of toppings, shredded cheese, sour cream, over tortilla chips, Fritos or with your favorite bread. Enjoy!

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Weekend Company {Guest Blogger Jean}

Good morning and welcome to another weekend! This week, I'm happy to have a brand new guest in my kitchen. I love that so many EMM Fans are getting in on the blogging fun! So if you are reading this, thinking you can't do it...YOU can! If you are interested, just email me at everydaymomsmeals@gmail.com and I can send you more details.

So grab a seat, pour yourself a cup of coffee (or even a bloody Mary) and welcome Jean to EMM~

Hello, my name is Jean Hurley.  I have never blogged before but enjoy cooking for family and friends.  Thanks Krista for giving me this opportunity.

I am a nurse by profession, also a wife, mother, and now a grandmother. I am from Massachusetts, but am currently living in Georgia.
This is a recipe that I used to make for my kids when they were young. It’s quick and easy. I usually served it with either French fries or a salad and they loved it.  It is also great for parties and even school lunches.  Feel free to play with the ingredients and change them to what your family loves.  I hope you enjoy it!

Meat Pie Sliders
Ingredients:
1 green pepper, diced
1 onion, diced
1 small pkg fresh mushrooms, diced
1 teaspoon minced garlic
1 lb ground beef
1 (15 oz) can of tomato sauce
½ (14.5 oz) can of diced tomatoes
1 cup shredded mozzarella
2-3 cans pop n’ fresh biscuits, I use Pillsbury Simply Biscuits
Salt and pepper
Garlic salt
Olive oil

    Preheat oven to 375.  In a large frying pan, sauté peppers, onions, mushrooms, and garlic in a Tablespoon of olive oil until tender.  Add ground beef and cook until crumbly and brown.  Add tomato sauce and diced tomatoes, salt and pepper, stirring until mixed. Remove from heat and stir in the mozzarella.
    Lightly grease a baking sheet.  Take one biscuit and flatten it out with your fingers, keeping the round shape. Place it onto the baking sheet.  Place a spoonful of filling mixture onto the biscuit, then take another biscuit, flatten it out and cover the first one, making sure to pinch the edges tightly.  Poke a hole in the top with a sharp knife. Lightly brush the top with olive oil and sprinkle with garlic salt.  Repeat with all the biscuits.
    Bake for 18-22 minutes at 375, until golden brown.  Serve with salad or French fries.
You can change the ingredients to suit your family,sometimes I add pepperoni and black olives.  You can also make them as big or small as you choose, dividing the biscuits in two for smaller appetizers or using Grands for teens.  I have also made this with pizza dough and cut into squares for a large crowd.

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Good morning and welcome to another weekend! This week, I'm happy to have a brand new guest in my kitchen. I love that so many EMM Fans are getting in on the blogging fun! So if you are reading this, thinking you can't do it...YOU can! If you are interested, just email me at everydaymomsmeals@gmail.com and I can send you more details.

So grab a seat, pour yourself a cup of coffee (or even a bloody Mary) and welcome Jean to EMM~

Hello, my name is Jean Hurley.  I have never blogged before but enjoy cooking for family and friends.  Thanks Krista for giving me this opportunity.

I am a nurse by profession, also a wife, mother, and now a grandmother. I am from Massachusetts, but am currently living in Georgia.
This is a recipe that I used to make for my kids when they were young. It’s quick and easy. I usually served it with either French fries or a salad and they loved it.  It is also great for parties and even school lunches.  Feel free to play with the ingredients and change them to what your family loves.  I hope you enjoy it!

Meat Pie Sliders
Ingredients:
1 green pepper, diced
1 onion, diced
1 small pkg fresh mushrooms, diced
1 teaspoon minced garlic
1 lb ground beef
1 (15 oz) can of tomato sauce
½ (14.5 oz) can of diced tomatoes
1 cup shredded mozzarella
2-3 cans pop n’ fresh biscuits, I use Pillsbury Simply Biscuits
Salt and pepper
Garlic salt
Olive oil

    Preheat oven to 375.  In a large frying pan, sauté peppers, onions, mushrooms, and garlic in a Tablespoon of olive oil until tender.  Add ground beef and cook until crumbly and brown.  Add tomato sauce and diced tomatoes, salt and pepper, stirring until mixed. Remove from heat and stir in the mozzarella.
    Lightly grease a baking sheet.  Take one biscuit and flatten it out with your fingers, keeping the round shape. Place it onto the baking sheet.  Place a spoonful of filling mixture onto the biscuit, then take another biscuit, flatten it out and cover the first one, making sure to pinch the edges tightly.  Poke a hole in the top with a sharp knife. Lightly brush the top with olive oil and sprinkle with garlic salt.  Repeat with all the biscuits.
    Bake for 18-22 minutes at 375, until golden brown.  Serve with salad or French fries.
You can change the ingredients to suit your family,sometimes I add pepperoni and black olives.  You can also make them as big or small as you choose, dividing the biscuits in two for smaller appetizers or using Grands for teens.  I have also made this with pizza dough and cut into squares for a large crowd.

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Weekend Company {Guest Blogger Angie}

Welcome to the weekend! Even though it was a short work week, I'm sure many of you felt it dragged on far too long, and are happy to see Saturday roll around once again. I truly can't believe the holidays are behind us, and we are at the end of the first week of 2013! I am always so sad after Christmas is over, and my living room looks so empty without all the decorations and sparkling tree. Not to mention Christmas vacation is over and Monkey heads back to school on Monday; and I don't know who is more upset, him or me!

But I am happy you joined us today for the first Guest Blogger of the New Year, and I'm so excited it is Angie. She always has something so yummy to share, and this recipe is probably my favorite thus far! So grab a cup of coffee, put a log on the fire, and join us in the kitchen~

I want to thank Krista for extending the offer for me to be a weekend guest again. My name is Angie Cupp, from Northern Indiana.  I am a busy wife, mom & teachers aide during the week.  Recently, I just went back to work full-time and that has added more craziness to a family of 5. 

The recipe I am sharing with you today has lots of memories with it.  More than 10 years ago my husband worked with a guy who was married to a lady from the Philippines.  She so kindly made Lumpia Egg Rolls for the staff at the office.  One day while visiting my husband at the office, Malou stopped by with some egg rolls. Once I had tasted them, I knew I needed the recipe.  Malou was so kind to share this with me.  After tweaking it to my families likings and many egg rolls later, here it is for you!  I always end up making a double batch so that we have plenty in the freezer. I hope you enjoy!

Lumpia Egg Rolls
1 lb ground beef

1 med carrot sliced

1 bundle of green onions (chopped finely)

1 egg

1/2 tsp salt

1 tsp pepper

2 TBS of soy sauce

1 1/2 cups of cabbage (shredded)

1 pkg Spring Roll Pastry Wrappers (25ct)

Fry ground beef until no longer pink and drain grease.  Add the remaining ingredients to your skillet and saute until carrots & cabbage are tender or cooked thru.  Let cool in skillet.  Put in mixing bowl and refrigerate for a couple hours to cool mixture.  Once mixture is cooled, take 2 TBS of mixture and put on a Spring Roll Wrapper, tuck in the sides and roll.  I use a mixture of flour and a bit of water to seal each wrapper.  You can deep fry them immediately or later from a frozen state.  We deep fry ours for 4-5 minutes at 400 degrees.

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Welcome to the weekend! Even though it was a short work week, I'm sure many of you felt it dragged on far too long, and are happy to see Saturday roll around once again. I truly can't believe the holidays are behind us, and we are at the end of the first week of 2013! I am always so sad after Christmas is over, and my living room looks so empty without all the decorations and sparkling tree. Not to mention Christmas vacation is over and Monkey heads back to school on Monday; and I don't know who is more upset, him or me!

But I am happy you joined us today for the first Guest Blogger of the New Year, and I'm so excited it is Angie. She always has something so yummy to share, and this recipe is probably my favorite thus far! So grab a cup of coffee, put a log on the fire, and join us in the kitchen~

I want to thank Krista for extending the offer for me to be a weekend guest again. My name is Angie Cupp, from Northern Indiana.  I am a busy wife, mom & teachers aide during the week.  Recently, I just went back to work full-time and that has added more craziness to a family of 5. 

The recipe I am sharing with you today has lots of memories with it.  More than 10 years ago my husband worked with a guy who was married to a lady from the Philippines.  She so kindly made Lumpia Egg Rolls for the staff at the office.  One day while visiting my husband at the office, Malou stopped by with some egg rolls. Once I had tasted them, I knew I needed the recipe.  Malou was so kind to share this with me.  After tweaking it to my families likings and many egg rolls later, here it is for you!  I always end up making a double batch so that we have plenty in the freezer. I hope you enjoy!

Lumpia Egg Rolls
1 lb ground beef

1 med carrot sliced

1 bundle of green onions (chopped finely)

1 egg

1/2 tsp salt

1 tsp pepper

2 TBS of soy sauce

1 1/2 cups of cabbage (shredded)

1 pkg Spring Roll Pastry Wrappers (25ct)

Fry ground beef until no longer pink and drain grease.  Add the remaining ingredients to your skillet and saute until carrots & cabbage are tender or cooked thru.  Let cool in skillet.  Put in mixing bowl and refrigerate for a couple hours to cool mixture.  Once mixture is cooled, take 2 TBS of mixture and put on a Spring Roll Wrapper, tuck in the sides and roll.  I use a mixture of flour and a bit of water to seal each wrapper.  You can deep fry them immediately or later from a frozen state.  We deep fry ours for 4-5 minutes at 400 degrees.

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Weekend Company {Guest Blogger Bekki}

Good Morning and welcome to another Saturday. I hope this finds you at the end of an amazing holiday week. Our week is ending just as special as it began. See, today two very special people are getting married. My brother in law, Matt, is marrying his soul mate, Jill. There love story is one for a fairy tale. As some of you will remember, back in May 2011 Matt was diagnosed with one of the rarest forms of leukemia. Then in August Adam was his donor for a stem cell transplant to fight that cancer. Well, about a month after that, during his recovery, he "met" a friend of a friend, Jill. But see, they couldn't really meet at all. Part of recovering from a stem cell transplant is extreme isolation, as to avoid germs. Three months of phone conversations was how they spent the beginning of their relationship. Then on December 23rd they met face to face for the very first time; and according to Matt, he knew in that instant she was "the one". They were engaged in June and now today is the big day. Matt has waited for so long to find the perfect woman to share his life with, and as we all told him many times, the best things come to those who wait. I remember sitting in a hospital room telling him that "I didn't know why he was being tested by God with his illness, but He was going to make sure wonderful things on his horizon." Little did we know, just how wonderful they would be.

Congrats to Matt and Jill~ may God bless your marriage always and love fill your life forever more. 


Please welcome Bekki back for her second week in a row, to share something special for our New Year!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur-baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

Hello EMM Fans, I hope your Christmas was blissful and full of all your favorite things! 
Can you believe it? We are actually just days away from the New year? Nope, I can't either but its here and we have to celebrate. These recipes are dedicated to The Everyday family who was just blessed with a new member! Congratulations to the happy couple on their blessed day. With this beautiful union I had to match it with something just as decadent and beautiful! A fizzy new years eve punch great for any crowd, even the little ones. Yep, a punch with zero alcohol and my favorite, maraschino cherries. Now that we have a fizzy drink you need a oh so chocolaty dessert too right? Yes! How about a Chocolate Turtle cheesecake? That's right I said it! Now that I have your complete attention lets celebrate this amazing time of year with the ones we love. May God bless you all in the new year and give you His best. 

Chocolate Turtle Cheesecake Adapted from a family Christmas
6 tbs. margarine, melted
2 c. vanilla wafer crumbs 
1 pound caramel candies
3/4c. evaporated milk
1 1/4c. coarsely chopped pecans
2 (8oz.) packages cream cheese, softened
1/2c. sugar
2 eggs
4oz. semisweet chocolate melted 
 
 Preheat oven to 350 degrees. Combine margarine and vanilla wafer crumbs and press into the bottom of 9 inch spring form pan. Bake 5 minutes. Remove from oven and set aside. 
Place candies and milk in saucepan; melt together. Pour into crust. Sprinkle pecans over top. Set aside. Beat cream cheese and sugar. Add eggs one at a time and mix in melted chocolate. Pour over pecans and smooth out. Swirl long toothpick through cream cheese to get desired design.Bake for 40 minutes. Remove from oven and let cool on wire rack for 1 to 2 hours Chill 4 to 6 hours. Serves 12 

Garnish with raspberries, if desired.

Photo from A Family Christmas Cookbook

New Year's Eve Celebration Punch Adapted from a family Christmas3c. sugar
3c apple cider or apple juice
6c. grapefruit juice
1 1/2 quarts ginger ale
10 maraschino cherries with stems

Lemonade ice cubes
1 (6 oz) frozen lemonade, thawed and prepared


 In a saucepan, mix the sugar and apple cider. Cook until the sugar is dissolved.
Cool and chill. After chilling add grapefruit juice, orange juice and ginger ale. Pour the
punch into a large deep bowl, or punch bowl.For lemonade ice cubes, pour lemonade into ice cube trays and freeze. Place cups around the punch bowl. Place cherries and ice cubes in each serving of punch. Serves 10

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Good Morning and welcome to another Saturday. I hope this finds you at the end of an amazing holiday week. Our week is ending just as special as it began. See, today two very special people are getting married. My brother in law, Matt, is marrying his soul mate, Jill. There love story is one for a fairy tale. As some of you will remember, back in May 2011 Matt was diagnosed with one of the rarest forms of leukemia. Then in August Adam was his donor for a stem cell transplant to fight that cancer. Well, about a month after that, during his recovery, he "met" a friend of a friend, Jill. But see, they couldn't really meet at all. Part of recovering from a stem cell transplant is extreme isolation, as to avoid germs. Three months of phone conversations was how they spent the beginning of their relationship. Then on December 23rd they met face to face for the very first time; and according to Matt, he knew in that instant she was "the one". They were engaged in June and now today is the big day. Matt has waited for so long to find the perfect woman to share his life with, and as we all told him many times, the best things come to those who wait. I remember sitting in a hospital room telling him that "I didn't know why he was being tested by God with his illness, but He was going to make sure wonderful things on his horizon." Little did we know, just how wonderful they would be.

Congrats to Matt and Jill~ may God bless your marriage always and love fill your life forever more. 


Please welcome Bekki back for her second week in a row, to share something special for our New Year!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur-baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

Hello EMM Fans, I hope your Christmas was blissful and full of all your favorite things! 
Can you believe it? We are actually just days away from the New year? Nope, I can't either but its here and we have to celebrate. These recipes are dedicated to The Everyday family who was just blessed with a new member! Congratulations to the happy couple on their blessed day. With this beautiful union I had to match it with something just as decadent and beautiful! A fizzy new years eve punch great for any crowd, even the little ones. Yep, a punch with zero alcohol and my favorite, maraschino cherries. Now that we have a fizzy drink you need a oh so chocolaty dessert too right? Yes! How about a Chocolate Turtle cheesecake? That's right I said it! Now that I have your complete attention lets celebrate this amazing time of year with the ones we love. May God bless you all in the new year and give you His best. 

Chocolate Turtle Cheesecake Adapted from a family Christmas
6 tbs. margarine, melted
2 c. vanilla wafer crumbs 
1 pound caramel candies
3/4c. evaporated milk
1 1/4c. coarsely chopped pecans
2 (8oz.) packages cream cheese, softened
1/2c. sugar
2 eggs
4oz. semisweet chocolate melted 
 
 Preheat oven to 350 degrees. Combine margarine and vanilla wafer crumbs and press into the bottom of 9 inch spring form pan. Bake 5 minutes. Remove from oven and set aside. 
Place candies and milk in saucepan; melt together. Pour into crust. Sprinkle pecans over top. Set aside. Beat cream cheese and sugar. Add eggs one at a time and mix in melted chocolate. Pour over pecans and smooth out. Swirl long toothpick through cream cheese to get desired design.Bake for 40 minutes. Remove from oven and let cool on wire rack for 1 to 2 hours Chill 4 to 6 hours. Serves 12 

Garnish with raspberries, if desired.

Photo from A Family Christmas Cookbook

New Year's Eve Celebration Punch Adapted from a family Christmas3c. sugar
3c apple cider or apple juice
6c. grapefruit juice
1 1/2 quarts ginger ale
10 maraschino cherries with stems

Lemonade ice cubes
1 (6 oz) frozen lemonade, thawed and prepared


 In a saucepan, mix the sugar and apple cider. Cook until the sugar is dissolved.
Cool and chill. After chilling add grapefruit juice, orange juice and ginger ale. Pour the
punch into a large deep bowl, or punch bowl.For lemonade ice cubes, pour lemonade into ice cube trays and freeze. Place cups around the punch bowl. Place cherries and ice cubes in each serving of punch. Serves 10

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Weekend Company {Guest Blogger Bekki}

Whew...3 days people! We are down to the wire! Are you ready for Christmas? Are the cookies baked, presents wrapped? Are the kids bouncing off the walls yet? Monkey is so excited for the 2 week vacation from school and the holidays, he can barely contain himself. I can't say I blame him though! Today I'm happy to have a returning guest, and loyal friend to EMM, Bekki back in the kitchen with me. She is such a sweet gal, because she stepped up when I needed this holiday guest blogger, and then she agreed to do next week's too! So, be sure to come back then to see what other yummy thing she is sharing, but for now, here she is with not one, but two holiday treats!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 furbaby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things.

Here we are, ready and waiting for parties with our families, long time traditions and warm evenings by the fire with a Christmas Story. Here’s a spin on milk and cookies for Santa. How about something warm with a little kick to keep him going. These candy cane cookies mix the idea of a powdered donut, a candy cane and a cookie all in one! Who wouldn't love to share that? These cookies along with a little grown up hot chocolate, add the flavor of coffee but nothing that will have you or your little ones flying through the house all through the night. I hope you all have a joyous Christmas, blessed to God’s fullest. Merry Christmas!

Christmas Candy Cane Crispers  Adapted by A Family Christmas

1c. butter, room temperature

1 1/4c. confectioners' sugar plus additional for coating

1 1/2tsp. vanilla

1 1/3c. flour

1c. rolled oats

1/2 tsp. salt

3/4 coarsley crushed candy canes

Preheat oven to 325 degrees. Grease and lightly flour a baking sheet.

In a large bowl beat together butter, confectioners' sugar and vanilla.

In another another bowl, stir together flour, rolled oats and salt; blend with butter mixture. Roll dough into 3/4 inch balls; roll in confectioners' sugar to coat. Place about 2 inches apart on prepare baking sheet. Flatten cookies with a fork, making a crisscross pattern with the fork tines. Sprinkle each with about 1/2tsp. crushed candy canes. Bake 18-20 minutes, or until edges are lighty browned. Cool on baking sheet for 2-3 minutes; transfer to wire rack to cool completely. Makes about 4 dozen.

Photo from A Family Christmas Cookbook

Fiesta Mexican Hot Chocolate Adapted from A family Christmas

2 c. hot milk

1/2 c. semi-sweet chocolate chips

1 tbs. instant coffee granules

1/2 tsp Vanilla

1/4 tsp. cinnamon

 Place hot milk, chocolate chips, coffee granules, vanilla and cinnamon

in a blender. Cover; mix thoroughly until chocolate chips are incorporated.

Beat with mixer until light and frothy. Makes 2 cups. 

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Whew...3 days people! We are down to the wire! Are you ready for Christmas? Are the cookies baked, presents wrapped? Are the kids bouncing off the walls yet? Monkey is so excited for the 2 week vacation from school and the holidays, he can barely contain himself. I can't say I blame him though! Today I'm happy to have a returning guest, and loyal friend to EMM, Bekki back in the kitchen with me. She is such a sweet gal, because she stepped up when I needed this holiday guest blogger, and then she agreed to do next week's too! So, be sure to come back then to see what other yummy thing she is sharing, but for now, here she is with not one, but two holiday treats!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 furbaby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things.

Here we are, ready and waiting for parties with our families, long time traditions and warm evenings by the fire with a Christmas Story. Here’s a spin on milk and cookies for Santa. How about something warm with a little kick to keep him going. These candy cane cookies mix the idea of a powdered donut, a candy cane and a cookie all in one! Who wouldn't love to share that? These cookies along with a little grown up hot chocolate, add the flavor of coffee but nothing that will have you or your little ones flying through the house all through the night. I hope you all have a joyous Christmas, blessed to God’s fullest. Merry Christmas!

Christmas Candy Cane Crispers  Adapted by A Family Christmas

1c. butter, room temperature

1 1/4c. confectioners' sugar plus additional for coating

1 1/2tsp. vanilla

1 1/3c. flour

1c. rolled oats

1/2 tsp. salt

3/4 coarsley crushed candy canes

Preheat oven to 325 degrees. Grease and lightly flour a baking sheet.

In a large bowl beat together butter, confectioners' sugar and vanilla.

In another another bowl, stir together flour, rolled oats and salt; blend with butter mixture. Roll dough into 3/4 inch balls; roll in confectioners' sugar to coat. Place about 2 inches apart on prepare baking sheet. Flatten cookies with a fork, making a crisscross pattern with the fork tines. Sprinkle each with about 1/2tsp. crushed candy canes. Bake 18-20 minutes, or until edges are lighty browned. Cool on baking sheet for 2-3 minutes; transfer to wire rack to cool completely. Makes about 4 dozen.

Photo from A Family Christmas Cookbook

Fiesta Mexican Hot Chocolate Adapted from A family Christmas

2 c. hot milk

1/2 c. semi-sweet chocolate chips

1 tbs. instant coffee granules

1/2 tsp Vanilla

1/4 tsp. cinnamon

 Place hot milk, chocolate chips, coffee granules, vanilla and cinnamon

in a blender. Cover; mix thoroughly until chocolate chips are incorporated.

Beat with mixer until light and frothy. Makes 2 cups. 

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