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

Soul Food Saturday #34

Good Morning! Welcome to the first full weekend in December. Are you venturing out to do some Christmas shopping today? Or maybe headed to the local tree lot/farm to pick out the family Christmas tree for the family to decorate? Doing some baking perhaps? I love this time of year; and I'm so happy it's here again. However you are spending the weekend I hope it includes some holiday cheer!

Bekki is sharing one of my favorite restaurant recipes today! I'm so excited to have a make-at-home version that I can enjoy any time I want!

After my first visit to the south I found there were foods I couldn't go without. Because I couldn't buy a Cracker Barrel franchise and bring it to California I had to do the next best thing. Yep, make my own. I looked all over the internet for a recipe and was not particularly happy with the ones I found. But after chatting with a few family members I was given an insider tip and “His” recipe. I’ll tell you what, this was my first EVER attempt at this recipe. It was an amazing hit! My hubby and I couldn't get enough! The serving bowls were too small for the portion our bellies thought we needed. So I was reminded of my trip one more time, and full! Whether you make this for a weeknight meal or add it to your holiday table, I hope your family enjoys it as much as we have. 

 

 

Collard Greens with Smoked Ham Hocks

1 large onion, chopped

Salt to taste

2 tsp granulated garlic

2 tsp. red pepper flakes

4 c. water

4 large smoked ham hocks

1 tbs. chicken bouillon

8 c. collard greens, washed, stemmed and sliced

Heaping TBS Bacon fat

½ tsp. baking soda (optional*cuts bitterness* my preference)

 

In a medium pot add bacon fat and allow it to melt. Add onion, and stir to combine with fat. Cook until onions are clear. Add greens, tossing to allow fat to coat leaves. Add a pinch of salt and pepper flakes. Cook until greens turn bright and then add water with bouillon. Add ham hocks and nestle them in under the greens. Cover and cook until greens are tender, stirring occasionally. Before serving add soda if you’d like and check for seasoning adjustments.

 

**Note: With smoked meats, bacon fat, and bouillon they have salt on their own. So you may need more or less depending on your personal tastes. Enjoy!

Good Morning! Welcome to the first full weekend in December. Are you venturing out to do some Christmas shopping today? Or maybe headed to the local tree lot/farm to pick out the family Christmas tree for the family to decorate? Doing some baking perhaps? I love this time of year; and I'm so happy it's here again. However you are spending the weekend I hope it includes some holiday cheer!

Bekki is sharing one of my favorite restaurant recipes today! I'm so excited to have a make-at-home version that I can enjoy any time I want!

After my first visit to the south I found there were foods I couldn't go without. Because I couldn't buy a Cracker Barrel franchise and bring it to California I had to do the next best thing. Yep, make my own. I looked all over the internet for a recipe and was not particularly happy with the ones I found. But after chatting with a few family members I was given an insider tip and “His” recipe. I’ll tell you what, this was my first EVER attempt at this recipe. It was an amazing hit! My hubby and I couldn't get enough! The serving bowls were too small for the portion our bellies thought we needed. So I was reminded of my trip one more time, and full! Whether you make this for a weeknight meal or add it to your holiday table, I hope your family enjoys it as much as we have. 

 

 

Collard Greens with Smoked Ham Hocks

1 large onion, chopped

Salt to taste

2 tsp granulated garlic

2 tsp. red pepper flakes

4 c. water

4 large smoked ham hocks

1 tbs. chicken bouillon

8 c. collard greens, washed, stemmed and sliced

Heaping TBS Bacon fat

½ tsp. baking soda (optional*cuts bitterness* my preference)

 

In a medium pot add bacon fat and allow it to melt. Add onion, and stir to combine with fat. Cook until onions are clear. Add greens, tossing to allow fat to coat leaves. Add a pinch of salt and pepper flakes. Cook until greens turn bright and then add water with bouillon. Add ham hocks and nestle them in under the greens. Cover and cook until greens are tender, stirring occasionally. Before serving add soda if you’d like and check for seasoning adjustments.

 

**Note: With smoked meats, bacon fat, and bouillon they have salt on their own. So you may need more or less depending on your personal tastes. Enjoy!

reade more... Résuméabuiyad

Soul Food Saturday #24

Good Morning! Can you believe it's the last weekend of September? I can't believe October will be here in a few short days!! In my mind, as soon as the calendar reads Oct. 1st, it's simply a downhill race to the holidays. Ha Ha. But let's not get ahead of ourselves because Bekki is here with a great recipe for any autumn evening you need to warm up! She has actually taken my Crock Pot Corn and Cheese Chowder, and come up with a quick stove top version, when you need supper on the table and fast!

With Fall just started to show her face, it brings thoughts of warm comfort food to my mind. Being a California grown girl I love corn. Fresh corn is always best in summer, and how can it be a bad idea to mix the words comfort and corn together? That is exactly what this soup is comfort in a bowl. With the evenings beginning to get cooler and the crop of fresh corn almost gone, this is my last hurrah for summer.  Some time ago, I stumbled over a recipe of Mrs. E’s that I have held close since the first time making it. It’s Crock Pot Corn Chowder, taken to the stove. Yes! I wanted it right now! So my impatience took the recipe straight to a pot on the stove top. After making it several times, I put my own spin on it. Changing this here and there to suit what I had on hand. I hope you fall in love with this soup just like we did. Enjoy!

Corn Chowder, In a Hurry! 
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

In a medium pot add unsalted butter to melt. Add onion, and peppers. Cook until onion is clear and peppers are softened slightly.  Add sliced potatoes, corn, ham, soup and half and half. Stir to combine. Add parsley and salt and pepper to taste. Cover and simmer until potatoes are tender about 20 minutes, stirring often.

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

Good Morning! Can you believe it's the last weekend of September? I can't believe October will be here in a few short days!! In my mind, as soon as the calendar reads Oct. 1st, it's simply a downhill race to the holidays. Ha Ha. But let's not get ahead of ourselves because Bekki is here with a great recipe for any autumn evening you need to warm up! She has actually taken my Crock Pot Corn and Cheese Chowder, and come up with a quick stove top version, when you need supper on the table and fast!

With Fall just started to show her face, it brings thoughts of warm comfort food to my mind. Being a California grown girl I love corn. Fresh corn is always best in summer, and how can it be a bad idea to mix the words comfort and corn together? That is exactly what this soup is comfort in a bowl. With the evenings beginning to get cooler and the crop of fresh corn almost gone, this is my last hurrah for summer.  Some time ago, I stumbled over a recipe of Mrs. E’s that I have held close since the first time making it. It’s Crock Pot Corn Chowder, taken to the stove. Yes! I wanted it right now! So my impatience took the recipe straight to a pot on the stove top. After making it several times, I put my own spin on it. Changing this here and there to suit what I had on hand. I hope you fall in love with this soup just like we did. Enjoy!

Corn Chowder, In a Hurry! 
2 TBS unsalted butter
1 large onion, chopped
2 c. potatoes, sliced

1 Anaheim chile pepper, diced

3 sweet mini peppers

4 c. fresh corn, off the cob (4-5 ears)

2 ½ c. diced ham
1 can cream of mushroom soup

2 ¼ c. half and half
2 tsp dried parsley
Salt and Pepper to taste

In a medium pot add unsalted butter to melt. Add onion, and peppers. Cook until onion is clear and peppers are softened slightly.  Add sliced potatoes, corn, ham, soup and half and half. Stir to combine. Add parsley and salt and pepper to taste. Cover and simmer until potatoes are tender about 20 minutes, stirring often.

Serve hot with your favorite bread or alone. Which ever way you choose, this one will be around for a long time.

reade more... Résuméabuiyad

Soul Food Saturday #11

Welcome to the weekend! Can you believe July 4th is this week? Summer is flying by...per usual! If you're planning a big backyard barbecue, pool party or maybe a weekend at the lake, Bekki is here with a great appetizer, or fun lunch, idea!

This recipe is in celebration of Independence Day! We always need one more recipe for that big family cookout, or time with friends enjoying the fireworks. This one is versatile. You can make them up and fry right before or make ahead before leaving to your next party. The inspiration came from the crispy crab and cream cheese filled fried wontons I found at my favorite Asian restaurants. This one has a twist because I wanted to use up some left over ham I had in the fridge. You can see the trend here I’m sure. I always seem to make more than we will eat for dinner on any given night. So there are typically leftovers from several nights hanging out using up shelf space. With that secret revealed once more, feel free to try new combinations and have fun with it! 

Ham and Cheese Fried Wontons

1 c. ham chopped

½ c. whipped cream cheese

½ tbs. granulated garlic

Salt and pepper to taste

½ c. shredded mozzarella

Water to seal wontons before frying

10 wonton squares

Vegetable oil to fry wontons

(Will vary depending on size of saucepan used for frying)

Preheat frying oil to 350 degrees.

In a medium size bowl mix cream cheese, ham, cheese, garlic, salt and pepper until combined.

With a teaspoon, spoon mixture in the middle of the wonton square. Using your fingertip, dip into the water and run your fingertip around the edge of the wonton.

*This will ensure it is sealed and your filling will stay in while frying.*

Grab opposite corners and pull towards the middle, so ends touch and press to seal. Repeat on the second side.

Fry in small batches, 3 to 4 at a time. Cook for 2 minutes or until golden brown.

Serve hot or at room temperature with your favorite dipping sauce. This time I used chipotle mayo! Happy 4^th of July!

Pin It

Welcome to the weekend! Can you believe July 4th is this week? Summer is flying by...per usual! If you're planning a big backyard barbecue, pool party or maybe a weekend at the lake, Bekki is here with a great appetizer, or fun lunch, idea!

This recipe is in celebration of Independence Day! We always need one more recipe for that big family cookout, or time with friends enjoying the fireworks. This one is versatile. You can make them up and fry right before or make ahead before leaving to your next party. The inspiration came from the crispy crab and cream cheese filled fried wontons I found at my favorite Asian restaurants. This one has a twist because I wanted to use up some left over ham I had in the fridge. You can see the trend here I’m sure. I always seem to make more than we will eat for dinner on any given night. So there are typically leftovers from several nights hanging out using up shelf space. With that secret revealed once more, feel free to try new combinations and have fun with it! 

Ham and Cheese Fried Wontons

1 c. ham chopped

½ c. whipped cream cheese

½ tbs. granulated garlic

Salt and pepper to taste

½ c. shredded mozzarella

Water to seal wontons before frying

10 wonton squares

Vegetable oil to fry wontons

(Will vary depending on size of saucepan used for frying)

Preheat frying oil to 350 degrees.

In a medium size bowl mix cream cheese, ham, cheese, garlic, salt and pepper until combined.

With a teaspoon, spoon mixture in the middle of the wonton square. Using your fingertip, dip into the water and run your fingertip around the edge of the wonton.

*This will ensure it is sealed and your filling will stay in while frying.*

Grab opposite corners and pull towards the middle, so ends touch and press to seal. Repeat on the second side.

Fry in small batches, 3 to 4 at a time. Cook for 2 minutes or until golden brown.

Serve hot or at room temperature with your favorite dipping sauce. This time I used chipotle mayo! Happy 4^th of July!

Pin It

reade more... Résuméabuiyad

Weekend Company {Guest Blogger Kathy}

Good Morning. I hope your Easter weekend is off to a good start. Not only is this a holiday weekend for us, but it's also the beginning of our Spring Break, so needless to say I have a very happy Monkey on my hands. (And I can't lie, Mommy is just as excited!) We don't have anything major planned, but it's just the extra time I get with him that I'm so thankful for.

I want to thank my wonderful foodie friend, Kathy for joining me in the kitchen once again. She's sharing a fantastic recipe that would be a great use for all that leftover ham so many of us will have after tomorrow. So grab a cup of coffee and see what she has cookin'!


Thanks again to my blog friend Everyday Mom for having me back as weekend company again!

Easter is this weekend (but you knew that right? ha ha) and I am really looking forward to it. I've been decorating the house like crazy with crafts and we've made birds nest cookies and I can't wait to dye eggs with my kiddos today. My toddler is old enough to understand about the eggs, hunt them, and understand Easter's special meaning for the first time which makes it all the more precious to me. And my little girl just started walking in short bursts so I'm excited to see her drag her basket around. And if you're like us, you might be having ham for lunch or brunch. We are a family of 4 (well, 3 eaters if you put the 2 kids together) so if we do a nice ham for a holiday we always have leftovers even if we have family stop by which we probably will. I get a little bored of plain old ham sandwiches so I came up with a twist on a southern favorite: Hoppin John. Hoppin John is usually done at New Years and with sausage with the blackeyed peas but I tried it out with ham instead and it was delicious. I also spiced it up a bit with the Southwest corn and Jalapeno Peas. It's packed with flavor and a great way to think outside of the box and use up some of that left over Easter ham. Also, it's super quick to prepare which is a bonus for a busy family! Happy Easter from my family to yours and I'd love if you stopped by Sparkles And A Stove sometime to say hi!

Spicy Hoppin John w Left Over Easter Ham

Ingredients

• 2 tablespoons butter
• 1 small onion chopped
• 1½ cup ham diced
• 2 cups of Uncle Ben’s instant rice
• 1 can Jalapeno Black Eyed Peas (drained)
• 1 can Green Giant Southwest Corn (drained)
• ½ teaspoon Chalula Sauce
• ½ teaspoon Garlic Salt
• ½ teaspoon Southwest Seasoning

Instructions

1. Saute' butter and onion in large skillet
2. Add ham, rice, blackeyed peas, corn and seasoning to skillet.
3. Mix thoroughly and cook on low for 15 minutes.

Pin It

Good Morning. I hope your Easter weekend is off to a good start. Not only is this a holiday weekend for us, but it's also the beginning of our Spring Break, so needless to say I have a very happy Monkey on my hands. (And I can't lie, Mommy is just as excited!) We don't have anything major planned, but it's just the extra time I get with him that I'm so thankful for.

I want to thank my wonderful foodie friend, Kathy for joining me in the kitchen once again. She's sharing a fantastic recipe that would be a great use for all that leftover ham so many of us will have after tomorrow. So grab a cup of coffee and see what she has cookin'!


Thanks again to my blog friend Everyday Mom for having me back as weekend company again!

Easter is this weekend (but you knew that right? ha ha) and I am really looking forward to it. I've been decorating the house like crazy with crafts and we've made birds nest cookies and I can't wait to dye eggs with my kiddos today. My toddler is old enough to understand about the eggs, hunt them, and understand Easter's special meaning for the first time which makes it all the more precious to me. And my little girl just started walking in short bursts so I'm excited to see her drag her basket around. And if you're like us, you might be having ham for lunch or brunch. We are a family of 4 (well, 3 eaters if you put the 2 kids together) so if we do a nice ham for a holiday we always have leftovers even if we have family stop by which we probably will. I get a little bored of plain old ham sandwiches so I came up with a twist on a southern favorite: Hoppin John. Hoppin John is usually done at New Years and with sausage with the blackeyed peas but I tried it out with ham instead and it was delicious. I also spiced it up a bit with the Southwest corn and Jalapeno Peas. It's packed with flavor and a great way to think outside of the box and use up some of that left over Easter ham. Also, it's super quick to prepare which is a bonus for a busy family! Happy Easter from my family to yours and I'd love if you stopped by Sparkles And A Stove sometime to say hi!

Spicy Hoppin John w Left Over Easter Ham

Ingredients

• 2 tablespoons butter
• 1 small onion chopped
• 1½ cup ham diced
• 2 cups of Uncle Ben’s instant rice
• 1 can Jalapeno Black Eyed Peas (drained)
• 1 can Green Giant Southwest Corn (drained)
• ½ teaspoon Chalula Sauce
• ½ teaspoon Garlic Salt
• ½ teaspoon Southwest Seasoning

Instructions

1. Saute' butter and onion in large skillet
2. Add ham, rice, blackeyed peas, corn and seasoning to skillet.
3. Mix thoroughly and cook on low for 15 minutes.

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

Pin It

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

reade more... Résuméabuiyad

I Make No Apologies

If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
Pin It

If you are reading this thinking "Please don't let her be sharing yet another Crock Pot soup recipe"...please look away now. I am sorry to disappoint you, but yes, once again I am here to offer something yummy and warm that cooks itself!

But I also know many of you are thinking "Yay....another Crock Pot soup~ I can always use one more!" If you fall into that category, welcome to my world! I can just never get enough of them! On the day I made this, it was snowing, cold and it was such a comfort to have this on the counter simmering away all day long. It was almost picturesque! I don't know about you, but this time of the year tends to put me in a rut. The holidays are over, my birthday isn't until the end of February, and they seem to be the longest, coldest, darkest weeks of the year, which tend to affect my mood. But knowing supper is something warm, both for the body and soul, helps to cheer me up while filling me up!

So if you don't need another slow cooker soup, please come back tomorrow to see what I served with this, it will be worth it. But I will make no apologies for sharing this delicious recipe, for some days, a warm bowl of soup is the only think to look forward to!

Ham, Bean and Tomato Soup Adapted from Fix It and Forget It
2 c. 12-bean soup mix
1 lb. diced ham
2 c. chicken broth
6 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes, undrained
1 (10 oz.) can tomatoes with green chilies, undrained
Salt and Pepper to taste

Place beans in slow cooker, OFF, and cover with water. Soak over night. The next day, drain beans well. Place back in slow cooker. Add all other ingredients. Cook on HIGH 4 hours. Lower heat to LOW and cook 3 additional hours.
*NOTE* I like to serve this with some whole wheat Texas toast croutons. Simply butter both sides of a bread, toast in skillet. Cut into bite sized pieces.

Shared on Miz Helen's Country Cottage Jan. 31, 2013
Shared on The Country Cook Feb. 1, 2013

Soup at Very Good Recipes
Pin It

reade more... Résuméabuiyad

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.


Pin It

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.


Pin It

reade more... Résuméabuiyad

Lower Sodium Lunch

This is a Sponsored post written by me on behalf of Boar's Head for SocialSpark. All opinions are 100% mine.

It's a new year. And so many of us are trying to fit food goals into our resolutions. Now, as I've said before, I don't make resolutions because I simply think they set us up to fail and then feel guilty. And as far as diet plans go, I live by the "all things in moderation" mantra. However, I too am always looking for ways to sneak healthier foods into our meals. No because we won't eat them if we know they are a tad better for us, but "sneak in" as far as taste goes. When something touches my tongue I don't want my first thought to be "Oh this must be the healthier version." So when I had the chance to try the new Boar's Head lower sodium deli meats and cheeses I jumped at the opportunity.

Boar's Head is a name synonymous with great tasting deli items, many of which I used for simple lunches. And now they have over 20 Lower Sodium products to choose from. I decided to work with The Branded Deluxe Ham, which is 42% less sodium and the White American Cheese which is 25% lower sodium. Plus, both are gluten free! The ham is also milk free, and is certified by the American Heart Association as a heart healthy food! From Bologna and Turkey to Provolone and Swiss, there is something for everyone in the lower sodium choices!

This salad makes a great lunch or brunch. Serve it as is, or with some crackers or pita chips on the side. How many times a week do you hit a drive-thru on your lunch break? This makes a great take along meal or even a quick snack. It's light yet filling and satisfying. And knowing you're eating something with less sodium, only adds to the satisfaction! Be sure to look for the new Boar's Head Lower Sodium products the next time you visit your local deli counter!

Ham and Cheese Salad Adapted from Boar's Head
1/2 lb. Boar's Head Lower Sodium Deluxe Ham, sliced thick and diced
1/2 lb. Boar's Head Lower Sodium White American cheese, sliced thick and diced
3-4 large radishes, thinly sliced
2 celery stalks, diced
2 green onions, finely chopped
1/4 c. Honey Dijon salad dressing
1 tsp. dried parsley, plus extra for garnish
Salt and Pepper to taste
In a large bowl combine all ingredients except dressing. Gently toss to combine. Pour dressing over, and mix well until coated. Chill until serving, at least 15 minutes. Garnish with extra parsley.

Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

This is a Sponsored post written by me on behalf of Boar's Head for SocialSpark. All opinions are 100% mine.

It's a new year. And so many of us are trying to fit food goals into our resolutions. Now, as I've said before, I don't make resolutions because I simply think they set us up to fail and then feel guilty. And as far as diet plans go, I live by the "all things in moderation" mantra. However, I too am always looking for ways to sneak healthier foods into our meals. No because we won't eat them if we know they are a tad better for us, but "sneak in" as far as taste goes. When something touches my tongue I don't want my first thought to be "Oh this must be the healthier version." So when I had the chance to try the new Boar's Head lower sodium deli meats and cheeses I jumped at the opportunity.

Boar's Head is a name synonymous with great tasting deli items, many of which I used for simple lunches. And now they have over 20 Lower Sodium products to choose from. I decided to work with The Branded Deluxe Ham, which is 42% less sodium and the White American Cheese which is 25% lower sodium. Plus, both are gluten free! The ham is also milk free, and is certified by the American Heart Association as a heart healthy food! From Bologna and Turkey to Provolone and Swiss, there is something for everyone in the lower sodium choices!

This salad makes a great lunch or brunch. Serve it as is, or with some crackers or pita chips on the side. How many times a week do you hit a drive-thru on your lunch break? This makes a great take along meal or even a quick snack. It's light yet filling and satisfying. And knowing you're eating something with less sodium, only adds to the satisfaction! Be sure to look for the new Boar's Head Lower Sodium products the next time you visit your local deli counter!

Ham and Cheese Salad Adapted from Boar's Head
1/2 lb. Boar's Head Lower Sodium Deluxe Ham, sliced thick and diced
1/2 lb. Boar's Head Lower Sodium White American cheese, sliced thick and diced
3-4 large radishes, thinly sliced
2 celery stalks, diced
2 green onions, finely chopped
1/4 c. Honey Dijon salad dressing
1 tsp. dried parsley, plus extra for garnish
Salt and Pepper to taste
In a large bowl combine all ingredients except dressing. Gently toss to combine. Pour dressing over, and mix well until coated. Chill until serving, at least 15 minutes. Garnish with extra parsley.

Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

reade more... Résuméabuiyad

Post Holiday Leftovers

While I do not, I know many of you have containers of leftovers sitting in your freezer right now; all things you enjoyed during the holidays but just couldn't finish at the time. I think leftovers can be a great thing. Reheat them "as is" for a quick meal, or have fun turning them into something else. So even though I had to purchase the ham I used in this delicious dish, I know many of you are going to be excited to use some of that extra holiday ham you have on hand!

This is comfort food at it's best! Let's face it, if you are making a recipe that includes the words "serve over egg noodles" most of the time it's going to be a hit! There is just something so familiar, yet versatile about them. Your family is going to love this, and when they find out you made the cheese sauce from scratch, you will be a hero! Yes, it takes a little longer, but it's very simple if you go step by step. I promise. If I can do it, you can!

If you are looking for simple suppers during these chilly winter nights, but also want your loved ones to feel satisfied, this is perfect! Plus, if you have some ham hanging out in your freezer as we speak, now you have something to use it for!


Ham and Swiss On Egg Noodles Adapted from Family Living Classics
1 lb. egg noodles
2 c. cooked ham, diced
10 oz. frozen peas, thawed and drained
1 (4 oz) can sliced mushrooms, drained
3 green onions, chopped
8 TBS butter, divided
1/4 c. four
3 c. milk
8 oz. shredded Swiss cheese
1 TBS dried parsley
Salt and Pepper to taste


Cook egg noodles according to package directions.In a large saucepan cook green onions in 2 TBS butter for 3 minutes. Add mushrooms and peas. Cook until heated through, about 5 minutes. Remove from pan and set aside. Melt 6 TBS in saucepan. Add flour, whisking until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese, in small batches and stir in a figure 8 motion until cheese is completely melted and sauce is smooth. Season with salt and pepper. Add vegetable and ham. Mix well. Cook until heated through, about 10 minutes on low. When noodles are done, drain and return to hot pot. Add 2 TBS butter and parsley. Stir well until noodles are coated. Serve ham mixture over egg noodles.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Jan. 15, 2013
Shared on Lady Behind The Curtain Jan. 16, 2013
Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Ham at Very Good Recipes
Pin It

While I do not, I know many of you have containers of leftovers sitting in your freezer right now; all things you enjoyed during the holidays but just couldn't finish at the time. I think leftovers can be a great thing. Reheat them "as is" for a quick meal, or have fun turning them into something else. So even though I had to purchase the ham I used in this delicious dish, I know many of you are going to be excited to use some of that extra holiday ham you have on hand!

This is comfort food at it's best! Let's face it, if you are making a recipe that includes the words "serve over egg noodles" most of the time it's going to be a hit! There is just something so familiar, yet versatile about them. Your family is going to love this, and when they find out you made the cheese sauce from scratch, you will be a hero! Yes, it takes a little longer, but it's very simple if you go step by step. I promise. If I can do it, you can!

If you are looking for simple suppers during these chilly winter nights, but also want your loved ones to feel satisfied, this is perfect! Plus, if you have some ham hanging out in your freezer as we speak, now you have something to use it for!


Ham and Swiss On Egg Noodles Adapted from Family Living Classics
1 lb. egg noodles
2 c. cooked ham, diced
10 oz. frozen peas, thawed and drained
1 (4 oz) can sliced mushrooms, drained
3 green onions, chopped
8 TBS butter, divided
1/4 c. four
3 c. milk
8 oz. shredded Swiss cheese
1 TBS dried parsley
Salt and Pepper to taste


Cook egg noodles according to package directions.In a large saucepan cook green onions in 2 TBS butter for 3 minutes. Add mushrooms and peas. Cook until heated through, about 5 minutes. Remove from pan and set aside. Melt 6 TBS in saucepan. Add flour, whisking until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheese, in small batches and stir in a figure 8 motion until cheese is completely melted and sauce is smooth. Season with salt and pepper. Add vegetable and ham. Mix well. Cook until heated through, about 10 minutes on low. When noodles are done, drain and return to hot pot. Add 2 TBS butter and parsley. Stir well until noodles are coated. Serve ham mixture over egg noodles.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Jan. 15, 2013
Shared on Lady Behind The Curtain Jan. 16, 2013
Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Ham at Very Good Recipes
Pin It

reade more... Résuméabuiyad

It Was SO Monday....

So I think most of us can say that we are not huge fans of Mondays. Or should I say Monday mornings. As the day goes on, I'm fine, but the minute the alarm goes off that first morning after 2 days off, I groan, I moan, I try to rationalize how I can ignore it...and then I suck it up and hit the shower. Now like I said, as the day progresses, I'm good...that is until the curse of Monday morning drags on during the entire day. You know what I mean. The kind of day that everything goes wrong, anything you go to do takes twice as long, and if **it can happen, it will! Well, that was the kind of Monday I was having a couple weeks ago. First off, I hadn't slept well the night before, so I was extra exhausted. Then I was late getting to where I needed to be that morning because I had hung out at the house waiting on the mail...only to remember it was Columbus Day. Then even though I was late, I stopped by the bank to do my normal Monday business...only to remember it was Columbus Day. (Do you see a pattern?) Then after cleaning my mom's house, we were on our way to lunch and needed to stop by her post office...only to remember it was Columbus Day. Yep, it took 3 times for me to remember!! (I told you I was extra tired!) Then the next few hours went fine. Mom and I had lunch, we did a bit of shopping (she treated me to a few nice things...this would wind up being the highlight of my day) and I even got new shoes. That always helps to make the day better, right ladies! Then I headed home to pick Alex up from school, do homework, housework and start supper. This was about the time the day went to hell in hand basket. I got the pleasure of doing extra laundry because Alex had found the wet grass during a game of soccer. I discovered even more surfaces in the house that needed cleaned. I got dirt on my shirt, so instead of changing I just put on my pjs. Alex, having to have his clothes washed due to those pesky grass stains, was in his undies playing video games... and that's when the phone rang. It was my husband. It wasn't a "I just called to say I love you" call. It was a "I just got a flat tire, and need the spare in the back of your car" call. Yep, I got the pleasure of driving 30 minutes north of our house to take him the spare, of course hitting every red light possible, only extending the trip.  And before you ask, yes, I went in my pajamas and my child did put clothes on, but they were ones from the hamper, and his shirt was on backwards (which I didn't notice until we returned home) Yep, we were those people. Thank God nobody saw us! By the time we got home, I knew the pasta supper I had planned was not going to happen; but luckily I had these planned for later in the week and I knew I could have them on the table and us eating before too long. Thank goodness for meal plans that can be adjusted at the last minute if need be! These were quick, tasty and the perfect Monday, I need a break before I cry, supper!

Ham and Cheese Crescents
6 slices deli ham, cut into quarters
1 (8 ct) can crescent rolls
8 slices Velveeta singles cheese (found in dairy section), cut into pieces to fit rolls
1/4 c. honey mustard
Poppy Seeds

Preheat oven to 375. Unroll crescents and separate. Using 1 piece of cheese per roll, lay cheese out fitting onto roll. Using a pastry brush, spread with honey mustard. Add three quarter pieces of ham. Roll up, wide edge to thin. Sprinkle with poppy seeds. Press gently to adhere. Lay on baking sheet and cook 15 minutes until golden brown.

Shared on The Country Cook Oct. 26, 2012
Shared on Make Ahead Meals Oct. 29, 2012

Ham at Very Good Recipes
Pin It

So I think most of us can say that we are not huge fans of Mondays. Or should I say Monday mornings. As the day goes on, I'm fine, but the minute the alarm goes off that first morning after 2 days off, I groan, I moan, I try to rationalize how I can ignore it...and then I suck it up and hit the shower. Now like I said, as the day progresses, I'm good...that is until the curse of Monday morning drags on during the entire day. You know what I mean. The kind of day that everything goes wrong, anything you go to do takes twice as long, and if **it can happen, it will! Well, that was the kind of Monday I was having a couple weeks ago. First off, I hadn't slept well the night before, so I was extra exhausted. Then I was late getting to where I needed to be that morning because I had hung out at the house waiting on the mail...only to remember it was Columbus Day. Then even though I was late, I stopped by the bank to do my normal Monday business...only to remember it was Columbus Day. (Do you see a pattern?) Then after cleaning my mom's house, we were on our way to lunch and needed to stop by her post office...only to remember it was Columbus Day. Yep, it took 3 times for me to remember!! (I told you I was extra tired!) Then the next few hours went fine. Mom and I had lunch, we did a bit of shopping (she treated me to a few nice things...this would wind up being the highlight of my day) and I even got new shoes. That always helps to make the day better, right ladies! Then I headed home to pick Alex up from school, do homework, housework and start supper. This was about the time the day went to hell in hand basket. I got the pleasure of doing extra laundry because Alex had found the wet grass during a game of soccer. I discovered even more surfaces in the house that needed cleaned. I got dirt on my shirt, so instead of changing I just put on my pjs. Alex, having to have his clothes washed due to those pesky grass stains, was in his undies playing video games... and that's when the phone rang. It was my husband. It wasn't a "I just called to say I love you" call. It was a "I just got a flat tire, and need the spare in the back of your car" call. Yep, I got the pleasure of driving 30 minutes north of our house to take him the spare, of course hitting every red light possible, only extending the trip.  And before you ask, yes, I went in my pajamas and my child did put clothes on, but they were ones from the hamper, and his shirt was on backwards (which I didn't notice until we returned home) Yep, we were those people. Thank God nobody saw us! By the time we got home, I knew the pasta supper I had planned was not going to happen; but luckily I had these planned for later in the week and I knew I could have them on the table and us eating before too long. Thank goodness for meal plans that can be adjusted at the last minute if need be! These were quick, tasty and the perfect Monday, I need a break before I cry, supper!

Ham and Cheese Crescents
6 slices deli ham, cut into quarters
1 (8 ct) can crescent rolls
8 slices Velveeta singles cheese (found in dairy section), cut into pieces to fit rolls
1/4 c. honey mustard
Poppy Seeds

Preheat oven to 375. Unroll crescents and separate. Using 1 piece of cheese per roll, lay cheese out fitting onto roll. Using a pastry brush, spread with honey mustard. Add three quarter pieces of ham. Roll up, wide edge to thin. Sprinkle with poppy seeds. Press gently to adhere. Lay on baking sheet and cook 15 minutes until golden brown.

Shared on The Country Cook Oct. 26, 2012
Shared on Make Ahead Meals Oct. 29, 2012

Ham at Very Good Recipes
Pin It

reade more... Résuméabuiyad