Crock Pot Cornbread Dressing

The traditional fare for many holiday times is turkey, and that was the choice for my family this year at Thanksgiving. I also sometimes serve turkey at Christmas or other occasions when I am cooking for a group. An essential side dish for turkey at my house is the cornbread dressing. I know there is a debated "dressing or stuffing" issue, but I'll let someone else argue the points, I'll just say that this cornbread dressing is what my family prefers.

This dish is so easy because all the prep work can be done ahead, and all there is left to do on the big day is stir it together and turn on the crock pot. On a day when you need the services of an air traffic controller to get everything in and out of the oven efficiently, using the crock pot for a side just saves a bit of sanity for the cook.

This recipe has been around for a long time, and I'm not sure of its origin, but whoever the bright chef was that thought of using the crock pot for this dish has my applause.

Print Recipe

Crockpot Cornbread Dressing

1 (9-inch) pan baked cornbread
8 slices day old bread
1 teaspoon salt
1/4 teaspoon black pepper
1/2 large onion, chopped
1/4 cup chopped celery
1 1/2 teaspoon sage
2 (10.75 oz.) cans cream of chicken soup
2 (14.5 oz.) cans chicken broth
4 eggs
2 tablespoons butter

In a large bowl, break up and crumble breads together. Add salt, pepper, onion, celery, and sage, mix well. In a separate bowl, mix soup, broth, and eggs together. Add the liquid ingredients to the dry ingredients, mix well. Pour mixture into a crock pot that has been prepared with nonstick cooking spray. Dot the top of the mixture with the butter. Cook on LOW for 4 hours or on HIGH for 2 hours.

If desired, this recipe can be halved and baked in the oven at 350 degrees F for 45 minutes.

Quick prep tip:
Bake the cornbread a few days in advance. Prepare the dry ingredients together the day before you plan to cook the dressing and refrigerate. When needed, mix together the soup, chicken broth, and eggs to add to the already prepared dry ingredients, then dot with butter.

Cornbread recipe can be found here.

The traditional fare for many holiday times is turkey, and that was the choice for my family this year at Thanksgiving. I also sometimes serve turkey at Christmas or other occasions when I am cooking for a group. An essential side dish for turkey at my house is the cornbread dressing. I know there is a debated "dressing or stuffing" issue, but I'll let someone else argue the points, I'll just say that this cornbread dressing is what my family prefers.

This dish is so easy because all the prep work can be done ahead, and all there is left to do on the big day is stir it together and turn on the crock pot. On a day when you need the services of an air traffic controller to get everything in and out of the oven efficiently, using the crock pot for a side just saves a bit of sanity for the cook.

This recipe has been around for a long time, and I'm not sure of its origin, but whoever the bright chef was that thought of using the crock pot for this dish has my applause.

Print Recipe

Crockpot Cornbread Dressing

1 (9-inch) pan baked cornbread
8 slices day old bread
1 teaspoon salt
1/4 teaspoon black pepper
1/2 large onion, chopped
1/4 cup chopped celery
1 1/2 teaspoon sage
2 (10.75 oz.) cans cream of chicken soup
2 (14.5 oz.) cans chicken broth
4 eggs
2 tablespoons butter

In a large bowl, break up and crumble breads together. Add salt, pepper, onion, celery, and sage, mix well. In a separate bowl, mix soup, broth, and eggs together. Add the liquid ingredients to the dry ingredients, mix well. Pour mixture into a crock pot that has been prepared with nonstick cooking spray. Dot the top of the mixture with the butter. Cook on LOW for 4 hours or on HIGH for 2 hours.

If desired, this recipe can be halved and baked in the oven at 350 degrees F for 45 minutes.

Quick prep tip:
Bake the cornbread a few days in advance. Prepare the dry ingredients together the day before you plan to cook the dressing and refrigerate. When needed, mix together the soup, chicken broth, and eggs to add to the already prepared dry ingredients, then dot with butter.

Cornbread recipe can be found here.

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Happy Thanksgiving

Happy Thanksgiving to all my friends and readers. 

My wish is that you will travel safely, eat well, 

and enjoy your families during this holiday. 

May we also remember 

to include the lonely and less fortunate in our abundance.

Happy Thanksgiving to all my friends and readers. 

My wish is that you will travel safely, eat well, 

and enjoy your families during this holiday. 

May we also remember 

to include the lonely and less fortunate in our abundance.

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The Prep in Preparation

A cook knows that the prep work is the key to any successful meal, but it is especially important when planning for a large holiday gathering such as Thanksgiving. I tend to get a bit anxious about getting everything done, but I have found that my very best friend in meal planning is my list, actually several lists. Over the years I have served many holiday dinners, so I have many of the menu lists that I have made for those occasions. Not only is it fun to look back over the lists and remember and reminisce about what was served, those lists are invaluable in helping me decide what to cook for the current holiday. Once I get a new menu list made, then I can make the dreaded shopping list. My next list is the prep list, or the order of getting things done.

Being a list maker keeps me on track with my cooking and helps break a big job down into more manageable smaller jobs. I'm not sure how I became a list maker. I can't remember my mother ever making a list for a holiday meal, but I can also remember lots of times at her house that items were forgotten in the refrigerator and never served, or something was left in the microwave unfinished. We've had some good family laughs about her forgotten dishes.

Some of the most basic prep work for my Thanksgiving meal has been done, for example, my cornbread for the crock pot dressing is ready and in the freezer.

The recipe for my cornbread can be found here.

Another prep task that I have completed is my pie crust. My recipe makes three single crusts that can be frozen until ready to use.

After storing each crust individually in zip top bags, I then stack them in this plastic pie keeper to protect them before placing them in the freezer.

I like to have these pie crusts in the freezer even when I'm not planning for a holiday meal. They are quick to make, easy to store, and just about as convenient as a store-bought crust, only better.

My next prep work is to chop the celery and onions that I'll be needing later. I also want to bake a Bundt cake today that can be wrapped and frozen. 

My holiday meal still has much prep work needed, but I think this is the time to apply the sage advice, "Plan your work, and work your plan."

What's your best prep advice in preparing a holiday meal?

A cook knows that the prep work is the key to any successful meal, but it is especially important when planning for a large holiday gathering such as Thanksgiving. I tend to get a bit anxious about getting everything done, but I have found that my very best friend in meal planning is my list, actually several lists. Over the years I have served many holiday dinners, so I have many of the menu lists that I have made for those occasions. Not only is it fun to look back over the lists and remember and reminisce about what was served, those lists are invaluable in helping me decide what to cook for the current holiday. Once I get a new menu list made, then I can make the dreaded shopping list. My next list is the prep list, or the order of getting things done.

Being a list maker keeps me on track with my cooking and helps break a big job down into more manageable smaller jobs. I'm not sure how I became a list maker. I can't remember my mother ever making a list for a holiday meal, but I can also remember lots of times at her house that items were forgotten in the refrigerator and never served, or something was left in the microwave unfinished. We've had some good family laughs about her forgotten dishes.

Some of the most basic prep work for my Thanksgiving meal has been done, for example, my cornbread for the crock pot dressing is ready and in the freezer.

The recipe for my cornbread can be found here.

Another prep task that I have completed is my pie crust. My recipe makes three single crusts that can be frozen until ready to use.

After storing each crust individually in zip top bags, I then stack them in this plastic pie keeper to protect them before placing them in the freezer.

I like to have these pie crusts in the freezer even when I'm not planning for a holiday meal. They are quick to make, easy to store, and just about as convenient as a store-bought crust, only better.

My next prep work is to chop the celery and onions that I'll be needing later. I also want to bake a Bundt cake today that can be wrapped and frozen. 

My holiday meal still has much prep work needed, but I think this is the time to apply the sage advice, "Plan your work, and work your plan."

What's your best prep advice in preparing a holiday meal?

reade more... Résuméabuiyad

Leftover Time

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

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Yep, It's From a Box

I love stuffing. In fact it's one of the things I love most about holiday meals. But I can't even lie, we eat stuffing year round. For any of you that read my meal plans on a weekly basis, you know many times if I serve pork chops or ham steaks, stuffing is one of the side dishes included.

Now, here is something you might not know. Every single time I make stuffing, it's from a box! Yep, it's one of the few things I don't even attempt to make from scratch. And if I'm being completely honest, I actually prefer the boxed variety to any homemade I've ever had! I'm certain it's because what I grew up with both from my mom, and her mom. My other grandma always made homemade, but on my mom's side, it always came from a box, and that was okay with us.

I'm sure many of you enjoy making your own, or maybe you have a tried and true family recipe; and I have all the respect in the world for that. There are so many kinds of stuffing, or dressing, out there, who am I to say which is the best? I just know what our family enjoys the most, and it's what we stick to.

But that doesn't mean we can't make it a little better. Jazz it up a little so to speak. Add some fresh, yummy things, and that dried stuffing mix is brought back to life in a whole new way. And nothing says holiday more than apples and cranberries! The flavor of this version is like nothing I've ever made before, and it really tasted like homemade!

This recipe fantastic because you can take a little help from the store, making one thing on your menu a little easier, and easily adapt it to feed a few or a crowd. Not to mention, it's pretty economical too. This time of year you can usually find the boxed mixes for $1 or less!

If you have a great stuffing recipe and don't really groove on the boxed kind, that's okay. Maybe you can incorporate parts of this recipe into your favorite version and still come up with something new. But if you're like me and willing to take a little pre-made assistance, here is one way to make it just a little more special!

Cran-Apple Pecan Stuffing From Kraft
1 box stuffing mix for turkey
1 1/2 c. apple juice
2 TBS butter
1 small apple, finely chopped
1/2 c. dried cranberries, extra for garnish
1/4 c. chopped pecans, extra for garnish

In a medium saucepan bring apple juice and butter to a boil. Add stuffing mix, apples and cranberries. Stir. Remove from heat. Cover. Let sit 5 minutes. Fluff with a fork. Add pecans. Stir well. Transfer to serving dish. Garnish with extra cranberries and pecans.

Shared on The Country Cook Nov. 22, 2013

Stuffing at Very Good Recipes

I love stuffing. In fact it's one of the things I love most about holiday meals. But I can't even lie, we eat stuffing year round. For any of you that read my meal plans on a weekly basis, you know many times if I serve pork chops or ham steaks, stuffing is one of the side dishes included.

Now, here is something you might not know. Every single time I make stuffing, it's from a box! Yep, it's one of the few things I don't even attempt to make from scratch. And if I'm being completely honest, I actually prefer the boxed variety to any homemade I've ever had! I'm certain it's because what I grew up with both from my mom, and her mom. My other grandma always made homemade, but on my mom's side, it always came from a box, and that was okay with us.

I'm sure many of you enjoy making your own, or maybe you have a tried and true family recipe; and I have all the respect in the world for that. There are so many kinds of stuffing, or dressing, out there, who am I to say which is the best? I just know what our family enjoys the most, and it's what we stick to.

But that doesn't mean we can't make it a little better. Jazz it up a little so to speak. Add some fresh, yummy things, and that dried stuffing mix is brought back to life in a whole new way. And nothing says holiday more than apples and cranberries! The flavor of this version is like nothing I've ever made before, and it really tasted like homemade!

This recipe fantastic because you can take a little help from the store, making one thing on your menu a little easier, and easily adapt it to feed a few or a crowd. Not to mention, it's pretty economical too. This time of year you can usually find the boxed mixes for $1 or less!

If you have a great stuffing recipe and don't really groove on the boxed kind, that's okay. Maybe you can incorporate parts of this recipe into your favorite version and still come up with something new. But if you're like me and willing to take a little pre-made assistance, here is one way to make it just a little more special!

Cran-Apple Pecan Stuffing From Kraft
1 box stuffing mix for turkey
1 1/2 c. apple juice
2 TBS butter
1 small apple, finely chopped
1/2 c. dried cranberries, extra for garnish
1/4 c. chopped pecans, extra for garnish

In a medium saucepan bring apple juice and butter to a boil. Add stuffing mix, apples and cranberries. Stir. Remove from heat. Cover. Let sit 5 minutes. Fluff with a fork. Add pecans. Stir well. Transfer to serving dish. Garnish with extra cranberries and pecans.

Shared on The Country Cook Nov. 22, 2013

Stuffing at Very Good Recipes

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First Time In My Kitchen

I am so super excited to share today's recipe with you. One, because it is a first time here on EMM. Two, it is a first in my kitchen whatsoever. Three, it would make a fantastic alternative to the traditional turkey or ham this upcoming holiday season. And most of all, because it is seriously one of the most delicious things I've made in a long time, not to mention gorgeous, making me very proud of it!

Have you ever had duck? I know sometimes it gets a bad wrap of being a greasy meat, but I can attest to the fact, if it is prepared correctly, it is no more greasy than chicken. I have had it a couple times, and loved it; just never prepared it myself. My husband has had it many times, and loves it. So when dear friends, and fellow foodies, treated me with some fresh (frozen) duck legs, I could not wait to get into the kitchen and start cooking!

Now, I realize if you're feeding a huge crowd for Thanksgiving or Christmas, this might not be the most economical choice. But maybe your holiday celebration is a little trimmed back this year, with not everyone being able to make it, and a huge turkey just doesn't make sense. Or maybe you just want to try something different and totally wow your guests. These will definitely do that!

The pre-browning step is a must! Don't skip it. And yes, leave the skin on. It locks all the moisture into the meat, making it juicy, tender and flavorful. Then to slow roast them laying on all those veggies just adds more yumminess! Then the "icing on the cake" per say, is this simple, yet delicious and unique glaze. It really puts them over the top.

If you're looking for something new to try for your family's holiday, or want to maybe have something a little extra special hit your holiday table, these are the perfect idea. I hope you enjoy them as much as we did!

Roasted Duck Legs with Apricot Glaze
6 whole duck legs, trimmed and dried
1 TBS olive oil
1 carrot, cut into large pieces
1 rib celery, cut into large pieces
1 medium white onion, sliced
6 garlic cloves, crushed
1 c. chicken broth
1 c. apricot preserves
1 tsp. dried thyme, divided
2 TBS rice wine vinegar
2 TBS water
Salt and Pepper to taste

Preheat oven to 325. In a large skillet, heat oil over medium-high heat. Season duck liberally with salt and pepper, on both sides. Place in skillet, skin side down in pan. Brown for 6-7 minutes. Flip and brown meat side for 3-4 minutes. In a large roasting pan place carrots, celery, and onion. Add broth. Sprinkle with 3/4 tsp. thyme. Lay browned duck, skin side up, over veggies. Cover and roast for 1 hour 15 minutes. Increase heat to 425 and uncover. Roast for another 20 minutes to crisp skin. In a small saucepan combine preserves, vinegar, water, 1/4 tsp. thyme, salt and pepper. Bring to a boil, stirring constantly. When duck is done, transfer to serving platter and liberally baste in apricot glaze. Sprinkle with extra thyme.

Shared on The Country Cook Nov. 22, 2013

Duck at Very Good Recipes

I am so super excited to share today's recipe with you. One, because it is a first time here on EMM. Two, it is a first in my kitchen whatsoever. Three, it would make a fantastic alternative to the traditional turkey or ham this upcoming holiday season. And most of all, because it is seriously one of the most delicious things I've made in a long time, not to mention gorgeous, making me very proud of it!

Have you ever had duck? I know sometimes it gets a bad wrap of being a greasy meat, but I can attest to the fact, if it is prepared correctly, it is no more greasy than chicken. I have had it a couple times, and loved it; just never prepared it myself. My husband has had it many times, and loves it. So when dear friends, and fellow foodies, treated me with some fresh (frozen) duck legs, I could not wait to get into the kitchen and start cooking!

Now, I realize if you're feeding a huge crowd for Thanksgiving or Christmas, this might not be the most economical choice. But maybe your holiday celebration is a little trimmed back this year, with not everyone being able to make it, and a huge turkey just doesn't make sense. Or maybe you just want to try something different and totally wow your guests. These will definitely do that!

The pre-browning step is a must! Don't skip it. And yes, leave the skin on. It locks all the moisture into the meat, making it juicy, tender and flavorful. Then to slow roast them laying on all those veggies just adds more yumminess! Then the "icing on the cake" per say, is this simple, yet delicious and unique glaze. It really puts them over the top.

If you're looking for something new to try for your family's holiday, or want to maybe have something a little extra special hit your holiday table, these are the perfect idea. I hope you enjoy them as much as we did!

Roasted Duck Legs with Apricot Glaze
6 whole duck legs, trimmed and dried
1 TBS olive oil
1 carrot, cut into large pieces
1 rib celery, cut into large pieces
1 medium white onion, sliced
6 garlic cloves, crushed
1 c. chicken broth
1 c. apricot preserves
1 tsp. dried thyme, divided
2 TBS rice wine vinegar
2 TBS water
Salt and Pepper to taste

Preheat oven to 325. In a large skillet, heat oil over medium-high heat. Season duck liberally with salt and pepper, on both sides. Place in skillet, skin side down in pan. Brown for 6-7 minutes. Flip and brown meat side for 3-4 minutes. In a large roasting pan place carrots, celery, and onion. Add broth. Sprinkle with 3/4 tsp. thyme. Lay browned duck, skin side up, over veggies. Cover and roast for 1 hour 15 minutes. Increase heat to 425 and uncover. Roast for another 20 minutes to crisp skin. In a small saucepan combine preserves, vinegar, water, 1/4 tsp. thyme, salt and pepper. Bring to a boil, stirring constantly. When duck is done, transfer to serving platter and liberally baste in apricot glaze. Sprinkle with extra thyme.

Shared on The Country Cook Nov. 22, 2013

Duck at Very Good Recipes

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Make Ahead Holiday

Sweet Potatoes. It seems folks either love 'em or hate 'em. There doesn't seem to be much wiggle room, or gray area. For our family, they are definitely a love. Any way we can get them! Mashed, baked, roasted, fries, it doesn't matter, we gobble them up.

But one thing we can't stand? The traditional addition of marshmallows to the top! Yep, what most Americans consider the norm, is not allowed on ours. And I when I say I don't enjoy the marshmallows, it's minor to the hatred my husband feels for them. Any time he sees those white clouds sitting atop, he says "Great, now they are ruined." Yeah, he's not really one to mince words. But we realize for many, they are a must, and we respect that, we just can't join in.

So I'm always on the lookout for new ways to serve sweet potatoes, especially around the holidays, and when I can also ease the stress of holiday cooking, it's an added bonus. See, these can actually be made a day or two ahead, refrigerated and then reheated in the oven, right alongside the bird! If you can check a few items off the list before the big day, why not make it a little easier on yourself?

Sweet, buttery and full of flavor, these sweet potatoes are sure to be a star at any holiday table. And if your family digs the marshmallows, by all means, add some on top. Just don't offer them to my husband.

Maple Mashed Sweet Potatoes
6 lbs. sweet potatoes, peeled
1/2 c. maple syrup
1/2 c. brown sugar
1/2 c. butter, diced
1/2 tsp. cinnamon, extra for garnish
1/2 c. chopped pecans

Preheat oven to 375. Lay potatoes on baking sheet, or 2 depending on size. Spray lightly with cooking spray. Roast for 1 hour, stirring occasionally, until tender. Remove to a large bowl. In a small sauce pan combine syrup, sugar, butter and cinnamon. Bring to a boil, stirring constantly. Allow to slightly thicken. Add syrup mixture to potatoes. Mash with potato masher, or whip with electric mixer until desired consistency. (We likes our to have a few small chunks.) Transfer to serving bowl. Top with pecans and extra cinnamon.

*NOTE* To make ahead, prepare through mashing. Put in an air tight container with lid and store in fridge for up to 2 days. When ready, preheat oven to 325. Put potatoes in casserole dish. Bake uncovered for 1 hour until warmed through. Remove and garnish as recipe states.

Shared on The Country Cook Nov. 15, 2013

Sweet Potatoes at Very Good Recipes

Sweet Potatoes. It seems folks either love 'em or hate 'em. There doesn't seem to be much wiggle room, or gray area. For our family, they are definitely a love. Any way we can get them! Mashed, baked, roasted, fries, it doesn't matter, we gobble them up.

But one thing we can't stand? The traditional addition of marshmallows to the top! Yep, what most Americans consider the norm, is not allowed on ours. And I when I say I don't enjoy the marshmallows, it's minor to the hatred my husband feels for them. Any time he sees those white clouds sitting atop, he says "Great, now they are ruined." Yeah, he's not really one to mince words. But we realize for many, they are a must, and we respect that, we just can't join in.

So I'm always on the lookout for new ways to serve sweet potatoes, especially around the holidays, and when I can also ease the stress of holiday cooking, it's an added bonus. See, these can actually be made a day or two ahead, refrigerated and then reheated in the oven, right alongside the bird! If you can check a few items off the list before the big day, why not make it a little easier on yourself?

Sweet, buttery and full of flavor, these sweet potatoes are sure to be a star at any holiday table. And if your family digs the marshmallows, by all means, add some on top. Just don't offer them to my husband.

Maple Mashed Sweet Potatoes
6 lbs. sweet potatoes, peeled
1/2 c. maple syrup
1/2 c. brown sugar
1/2 c. butter, diced
1/2 tsp. cinnamon, extra for garnish
1/2 c. chopped pecans

Preheat oven to 375. Lay potatoes on baking sheet, or 2 depending on size. Spray lightly with cooking spray. Roast for 1 hour, stirring occasionally, until tender. Remove to a large bowl. In a small sauce pan combine syrup, sugar, butter and cinnamon. Bring to a boil, stirring constantly. Allow to slightly thicken. Add syrup mixture to potatoes. Mash with potato masher, or whip with electric mixer until desired consistency. (We likes our to have a few small chunks.) Transfer to serving bowl. Top with pecans and extra cinnamon.

*NOTE* To make ahead, prepare through mashing. Put in an air tight container with lid and store in fridge for up to 2 days. When ready, preheat oven to 325. Put potatoes in casserole dish. Bake uncovered for 1 hour until warmed through. Remove and garnish as recipe states.

Shared on The Country Cook Nov. 15, 2013

Sweet Potatoes at Very Good Recipes

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Another One For Holiday Planning

So, I might have a new addiction. I can't seem to walk past the acorn squash at the grocery store without bringing a couple home. Now, to be fair, I have always been a squash fan, and so has every one else in my house.

In fact, when Alex was a baby, his favorite baby food, hands down, was the squash. Not the sweet bananas, like so many other kids. Sure, he liked those too, but if you really wanted to bring a smile to his face, a jar of squash was a guarantee. I can remember holding him while getting the jars out of the cupboard when lunch or dinner time rolled around, and he would stretch his little neck to see if there was any squash.

Anyway, I'm a squash fan from way back. My dad used to grow them in his garden, roast them and freeze it for the winter. But his favorite variety was buttercup, and to this today that is still what I associate with "winter squash" in my head. And if you've ever bought the frozen boxed squash in the grocery store, it was more than likely buttercup, with that bright orange color. And many times, that is exactly what I do when I want squash on my table. A couple boxes of it, some butter, salt and pepper...it's quick, easy and yummy.

But every since I made the stuffed squash recipe last month, I've been on this acorn squash kick. I can't get enough. And since making it fresh isn't something I've done a lot of, it's always a treat to my "boys" too.

These would make a beautiful, simple, and tasty side dish for your Thanksgiving meal. And depending on how many people you are serving, you have a couple options to make sure you get the most "bang for your buck". (Just see the note below for serving options.) Sweet and savory, the glaze only enhances the flavor of the squash, not over powering it. It really allows the squash to shine, not to mention makes it gorgeous on a plate.

If you are a squash lover too, you are going to want to make this asap. And if you are in the midst of holiday meal planning, I think this would make the perfect addition!

Maple and Brown Sugar Roasted Acorn Squash
2 medium acorn squash, cut in half and seeded
4 TBS butter, melted
4 TBS brown sugar
4 TBS maple syrup
Salt and Pepper to taste

Preheat oven to 400. Line a rimmed baking sheet with foil. In a small bowl combine melted butter, sugar and syrup. Whisk well to combine. It will be thick and resemble caramel! Brush cavity of squash liberally with butter mixture. Leave a little extra in each "hole". Sprinkle with salt and pepper. Roast for 1 hour or until squash is fork tender. Sprinkle with extra brown sugar before serving.

*NOTE* To serve you have a couple options. If you're feeding a big crowd, scrape the squash from the skin into a casserole dish. Adjust seasoning and cover. If need be, you can put back in the oven to reheat. If there are only a few people, I think these are very pretty to serve on individual plates, as is, letting each person season their own.

Shared on The Country Cook Nov. 8, 2013

Squash at Very Good Recipes

So, I might have a new addiction. I can't seem to walk past the acorn squash at the grocery store without bringing a couple home. Now, to be fair, I have always been a squash fan, and so has every one else in my house.

In fact, when Alex was a baby, his favorite baby food, hands down, was the squash. Not the sweet bananas, like so many other kids. Sure, he liked those too, but if you really wanted to bring a smile to his face, a jar of squash was a guarantee. I can remember holding him while getting the jars out of the cupboard when lunch or dinner time rolled around, and he would stretch his little neck to see if there was any squash.

Anyway, I'm a squash fan from way back. My dad used to grow them in his garden, roast them and freeze it for the winter. But his favorite variety was buttercup, and to this today that is still what I associate with "winter squash" in my head. And if you've ever bought the frozen boxed squash in the grocery store, it was more than likely buttercup, with that bright orange color. And many times, that is exactly what I do when I want squash on my table. A couple boxes of it, some butter, salt and pepper...it's quick, easy and yummy.

But every since I made the stuffed squash recipe last month, I've been on this acorn squash kick. I can't get enough. And since making it fresh isn't something I've done a lot of, it's always a treat to my "boys" too.

These would make a beautiful, simple, and tasty side dish for your Thanksgiving meal. And depending on how many people you are serving, you have a couple options to make sure you get the most "bang for your buck". (Just see the note below for serving options.) Sweet and savory, the glaze only enhances the flavor of the squash, not over powering it. It really allows the squash to shine, not to mention makes it gorgeous on a plate.

If you are a squash lover too, you are going to want to make this asap. And if you are in the midst of holiday meal planning, I think this would make the perfect addition!

Maple and Brown Sugar Roasted Acorn Squash
2 medium acorn squash, cut in half and seeded
4 TBS butter, melted
4 TBS brown sugar
4 TBS maple syrup
Salt and Pepper to taste

Preheat oven to 400. Line a rimmed baking sheet with foil. In a small bowl combine melted butter, sugar and syrup. Whisk well to combine. It will be thick and resemble caramel! Brush cavity of squash liberally with butter mixture. Leave a little extra in each "hole". Sprinkle with salt and pepper. Roast for 1 hour or until squash is fork tender. Sprinkle with extra brown sugar before serving.

*NOTE* To serve you have a couple options. If you're feeding a big crowd, scrape the squash from the skin into a casserole dish. Adjust seasoning and cover. If need be, you can put back in the oven to reheat. If there are only a few people, I think these are very pretty to serve on individual plates, as is, letting each person season their own.

Shared on The Country Cook Nov. 8, 2013

Squash at Very Good Recipes

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

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

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

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

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

Skillet Creamed Corn 

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

1/4 c. butter

1/2 c. half-and-half

1 TBS cornstarch

1 TBS sugar

Salt and Pepper to taste

Dried parsley for garnish

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

Shared on The Country Cook Oct. 25, 2013

Corn at Very Good Recipes

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

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

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

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

Skillet Creamed Corn 

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

1/4 c. butter

1/2 c. half-and-half

1 TBS cornstarch

1 TBS sugar

Salt and Pepper to taste

Dried parsley for garnish

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

Shared on The Country Cook Oct. 25, 2013

Corn at Very Good Recipes

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Merry Christmas Eve

Today we will be heading to my in laws for the annual Christmas Eve blowout! Lots of gifts, food, laughs, games, laughs, alcohol, laughs, and memories being made. We are lucky because we get family on both days of Christmas, Adam's being Christmas Eve and mine on Christmas Day. It makes for a full 48 hours of holiday celebrations that we look forward to each and every year. Last year we actually hosted the bash, so this year I'm looking forward to being a "guest" instead of "hostess".

When I shared my Pheasant Noodle Soup with you I explained that an annual autumn hunting trip leads to our Christmas Eve meal, so there is no surprise we will be feasting on those birds today. I'm actually marinating them in a lemon, rosemary garlic mixture, and Mr. Everyday will be grilling them come dinner time. I think they will taste fantastic coming off the open flame, and when I was coming up with dishes to take with us, I thought Cranberry Orange Sauce would be perfect! The flavors of cranberry and poultry always go so well together and I knew the hint of orange would marry well with the rosemary on the birds. Now, I will fully admit usually when I do cranberry sauce, it comes from a can, and if my boys have their way, it's in the shape of the can when put on the table....ha ha. But for this special meal, and delicate meat, I wanted to try my hand at making fresh; and I'm so happy I did! It was incredibly easy and turned out perfectly and gorgeous!

I hope however you are spending this special day, and to me, the most holy night of the year, you are surrounded by those you love most in the world and enjoying every single minute of blessings from above.

Orange Cranberry Sauce From Rachael Ray
2 ( 12 oz) bags fresh cranberries, rinsed
Juice and Zest of 2 oranges
1 c. sugar
2 pinches salt
1 c. water

In a large pot over medium high heat combine water, orange juice, salt, orange zest and sugar. Cook until sugar is dissolved. Stir in cranberries. Bring to a boil. Reduce heat to simmer. Cook 7-10 minutes, stirring frequently until sauce thickens slightly. While cooking, use a potato masher to break up cranberries a little. Using a ladle transfer to a bowl. Allow to cool before serving. Will thicken as it cools.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Cranberry at Very Good Recipes
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Today we will be heading to my in laws for the annual Christmas Eve blowout! Lots of gifts, food, laughs, games, laughs, alcohol, laughs, and memories being made. We are lucky because we get family on both days of Christmas, Adam's being Christmas Eve and mine on Christmas Day. It makes for a full 48 hours of holiday celebrations that we look forward to each and every year. Last year we actually hosted the bash, so this year I'm looking forward to being a "guest" instead of "hostess".

When I shared my Pheasant Noodle Soup with you I explained that an annual autumn hunting trip leads to our Christmas Eve meal, so there is no surprise we will be feasting on those birds today. I'm actually marinating them in a lemon, rosemary garlic mixture, and Mr. Everyday will be grilling them come dinner time. I think they will taste fantastic coming off the open flame, and when I was coming up with dishes to take with us, I thought Cranberry Orange Sauce would be perfect! The flavors of cranberry and poultry always go so well together and I knew the hint of orange would marry well with the rosemary on the birds. Now, I will fully admit usually when I do cranberry sauce, it comes from a can, and if my boys have their way, it's in the shape of the can when put on the table....ha ha. But for this special meal, and delicate meat, I wanted to try my hand at making fresh; and I'm so happy I did! It was incredibly easy and turned out perfectly and gorgeous!

I hope however you are spending this special day, and to me, the most holy night of the year, you are surrounded by those you love most in the world and enjoying every single minute of blessings from above.

Orange Cranberry Sauce From Rachael Ray
2 ( 12 oz) bags fresh cranberries, rinsed
Juice and Zest of 2 oranges
1 c. sugar
2 pinches salt
1 c. water

In a large pot over medium high heat combine water, orange juice, salt, orange zest and sugar. Cook until sugar is dissolved. Stir in cranberries. Bring to a boil. Reduce heat to simmer. Cook 7-10 minutes, stirring frequently until sauce thickens slightly. While cooking, use a potato masher to break up cranberries a little. Using a ladle transfer to a bowl. Allow to cool before serving. Will thicken as it cools.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Cranberry at Very Good Recipes
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Acorn Kisses

Although most people I know love and appreciate good food, not everyone I know likes to cook. In fact, one could even go so far as to say that the world is divided into two groups - those who truly love to cook and those who simply wish they never had to cook again. Thanksgiving makes the first group giddy just planning the menu, but the second group really has better things to do than pull raw giblets out of turkey cavities. Just in case you are in the second group, and you have been assigned to bring something to the family gathering next week for Thanksgiving, I have a recipe for you, guaranteed to be hit. These goodies do not require you to turn on an oven, to set a timer, or to use a mixer. The toughest skill required here is to be able to unwrap a package of Hershey's kisses.

I first saw these Acorn Kisses last year on the blog of my friend Andi, The Wednesday Baker, and I thought they were so adorable. I have seen several versions of them from other sources on Pinterest, and most of them are made with either Nutter Butter Bites or Vanilla Wafer Bites.  I couldn't make mine exactly like any of the others that I saw because one of my grandchildren has an allergy to peanuts and tree nuts. I needed to read labels and make some different choices for putting my little Acorn Kisses together so they would be safe for the whole family. Not even all brands of chocolate chips or frostings are safe for a person with a peanut allergy.

Print Directions

Acorn Kisses

1 (12 pack) Mini Fudge Stripe Cookies

1 package (19.75 ounce) Hershey's Kisses 

1 tub (16 ounce) chocolate frosting

1 package (12 ounce) chocolate chips

Frosting bag with #4 tip

Unwrap the Hershey's Kisses. Pipe a small amount of frosting onto the flat top of a Hershey's Kiss, then place a cookie, flat side down, on top of the frosting. Pipe a small blob of frosting in the center of the cookie top, then place a chocolate chip on top of the frosting. Let the frosting dry, or to speed it up chill the acorns in the refrigerator.

The ingredients I used for my Acorn Kisses were Mini Fudge Stripe Cookies, Hershey's Kisses, chocolate frosting, and chocolate chips.

I set up an assembly line of ingredients - bowls of chocolate chips, unwrapped Kisses, cookies, and a bag of chocolate frosting. I had about a bazillion of these goodies made in no time.

Since I made so many, I decided to use some of them as a classroom treat at my grandson's school. I bagged up a basketful for the second grade class to enjoy during their milk break tomorrow.

Whether or not you are a person who likes to cook, this might be a treat you'll want to make for your Thanksgiving dessert table next week. Acorn Kisses are super easy, very yummy, and with only a little assembly required.



This recipe was shared with:
Recipe Sharing Monday
Arkansas Women Bloggers
Weekend Potluck

Although most people I know love and appreciate good food, not everyone I know likes to cook. In fact, one could even go so far as to say that the world is divided into two groups - those who truly love to cook and those who simply wish they never had to cook again. Thanksgiving makes the first group giddy just planning the menu, but the second group really has better things to do than pull raw giblets out of turkey cavities. Just in case you are in the second group, and you have been assigned to bring something to the family gathering next week for Thanksgiving, I have a recipe for you, guaranteed to be hit. These goodies do not require you to turn on an oven, to set a timer, or to use a mixer. The toughest skill required here is to be able to unwrap a package of Hershey's kisses.

I first saw these Acorn Kisses last year on the blog of my friend Andi, The Wednesday Baker, and I thought they were so adorable. I have seen several versions of them from other sources on Pinterest, and most of them are made with either Nutter Butter Bites or Vanilla Wafer Bites.  I couldn't make mine exactly like any of the others that I saw because one of my grandchildren has an allergy to peanuts and tree nuts. I needed to read labels and make some different choices for putting my little Acorn Kisses together so they would be safe for the whole family. Not even all brands of chocolate chips or frostings are safe for a person with a peanut allergy.

Print Directions

Acorn Kisses

1 (12 pack) Mini Fudge Stripe Cookies

1 package (19.75 ounce) Hershey's Kisses 

1 tub (16 ounce) chocolate frosting

1 package (12 ounce) chocolate chips

Frosting bag with #4 tip

Unwrap the Hershey's Kisses. Pipe a small amount of frosting onto the flat top of a Hershey's Kiss, then place a cookie, flat side down, on top of the frosting. Pipe a small blob of frosting in the center of the cookie top, then place a chocolate chip on top of the frosting. Let the frosting dry, or to speed it up chill the acorns in the refrigerator.

The ingredients I used for my Acorn Kisses were Mini Fudge Stripe Cookies, Hershey's Kisses, chocolate frosting, and chocolate chips.

I set up an assembly line of ingredients - bowls of chocolate chips, unwrapped Kisses, cookies, and a bag of chocolate frosting. I had about a bazillion of these goodies made in no time.

Since I made so many, I decided to use some of them as a classroom treat at my grandson's school. I bagged up a basketful for the second grade class to enjoy during their milk break tomorrow.

Whether or not you are a person who likes to cook, this might be a treat you'll want to make for your Thanksgiving dessert table next week. Acorn Kisses are super easy, very yummy, and with only a little assembly required.



This recipe was shared with:
Recipe Sharing Monday
Arkansas Women Bloggers
Weekend Potluck

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Fan Inspriation

One of the best things about doing what I do is the interaction I am so blessed to have with all of you, my EMM family and fans! I love talking to you on Facebook, Twitter, through email, comments here, etc. I love having foodie conversations, answering questions and swapping ideas. That is exactly how this recipe came to be. EMM fan, or as I like to call her, Super Fan Bekki, emailed me asking about adapting my Baked Pineapple recipe a little bit. As soon as she told me what she wanted to do, I had a feeling it would go one of two ways, with no in between. It would either be a disaster, or totally EPIC! Well, after tweeking it a little bit, the two of us came up with something for her to experiment with. I couldn't wait to see how it turned out. As soon as she could, she emailed me with the results. It was EPIC! She said it was so unbelievably good; and was kind enough to send me a couple picture. The minute I saw those I told her "Oh yeah, I'm totally testing this at home and blogging it!". This was a huge hit with my boys and Mr. Everyday has already requested it for Christmas Eve dinner! However, I know many of you will want to include it on your Thanksgiving tables. To be honest, if we weren't celebrating with our PA family, I would too! It would make a fantastic side dish to any turkey dinner! I guarantee you would "wow" your guests with this one! And if you have tried the original version with pineapple, and love it, please try this one too! You won't be disappointed! I love my EMM fans so much, and am so thankful for each and every one; especially when they help me come up with yummy new recipes!

Baked Cranberry
1 (14 oz) can whole berry cranberry sauce
1/8 c. cranberry black cherry juice
1 c. sugar
4 eggs
5 slices white bread, cubed
6 TBS butter, room temperature

Preheat oven to 350. Grease a 2-3 quart casserole dish. In a large mixing bowl, cream butter and sugar with electric mixer. Add eggs and beat well. In a small bowl, using a fork, slightly smash cranberry sauce. Add cranberry, juice and bread to egg mixture. Stir well. Pour into casserole and bake for 1 hour or until toothpick comes out clean and it's brown and bubbly. Let stand 5 minutes before serving.
*NOTE* I found the cranberry black cherry juice in the juice aisle next to other cranberry cocktail juices. Mine was actually the Great Value brand at Walmart.

Shared on Lady Behind The Curtain Nov. 14, 2012
Shared on Miz Helen's Country Cottage Nov. 15, 2012
Shared on The Country Cook Nov. 16, 2012

Cranberry at Very Good Recipes
Pin It

One of the best things about doing what I do is the interaction I am so blessed to have with all of you, my EMM family and fans! I love talking to you on Facebook, Twitter, through email, comments here, etc. I love having foodie conversations, answering questions and swapping ideas. That is exactly how this recipe came to be. EMM fan, or as I like to call her, Super Fan Bekki, emailed me asking about adapting my Baked Pineapple recipe a little bit. As soon as she told me what she wanted to do, I had a feeling it would go one of two ways, with no in between. It would either be a disaster, or totally EPIC! Well, after tweeking it a little bit, the two of us came up with something for her to experiment with. I couldn't wait to see how it turned out. As soon as she could, she emailed me with the results. It was EPIC! She said it was so unbelievably good; and was kind enough to send me a couple picture. The minute I saw those I told her "Oh yeah, I'm totally testing this at home and blogging it!". This was a huge hit with my boys and Mr. Everyday has already requested it for Christmas Eve dinner! However, I know many of you will want to include it on your Thanksgiving tables. To be honest, if we weren't celebrating with our PA family, I would too! It would make a fantastic side dish to any turkey dinner! I guarantee you would "wow" your guests with this one! And if you have tried the original version with pineapple, and love it, please try this one too! You won't be disappointed! I love my EMM fans so much, and am so thankful for each and every one; especially when they help me come up with yummy new recipes!

Baked Cranberry
1 (14 oz) can whole berry cranberry sauce
1/8 c. cranberry black cherry juice
1 c. sugar
4 eggs
5 slices white bread, cubed
6 TBS butter, room temperature

Preheat oven to 350. Grease a 2-3 quart casserole dish. In a large mixing bowl, cream butter and sugar with electric mixer. Add eggs and beat well. In a small bowl, using a fork, slightly smash cranberry sauce. Add cranberry, juice and bread to egg mixture. Stir well. Pour into casserole and bake for 1 hour or until toothpick comes out clean and it's brown and bubbly. Let stand 5 minutes before serving.
*NOTE* I found the cranberry black cherry juice in the juice aisle next to other cranberry cocktail juices. Mine was actually the Great Value brand at Walmart.

Shared on Lady Behind The Curtain Nov. 14, 2012
Shared on Miz Helen's Country Cottage Nov. 15, 2012
Shared on The Country Cook Nov. 16, 2012

Cranberry at Very Good Recipes
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The Day After With Mrs. Cubbison's

In just a couple weeks families from coast to coast will gather around the table, give thanks for the many blessings bestowed upon us,  and enjoy the meal we all forward to the other 364 days of the year.  Thanksgiving is a time for friends, family and of course great food. And one company who is there to help make sure your meal is the best it can be is Mrs. Cubbison's

And this year, the folks at Mrs. Cubbison's have some new and interesting facts about Thanksgiving from their new "Thanksgiving Across America" survey. According to the people polled, 80% think Thanksgiving is the most non-religious holiday of the year. Turkey is still at the top of the menu list in most homes, followed closely by stuffing. Mashed potatoes, yams/sweet potatoes and pie round out the Top 5 Favorite Menu Items. An interesting note however, is that while the traditional favorites are still preferred, 1 out of 5 homes have to consider special dietary needs when planning their menu. (My family would be included in this list!)

When asked which Turkey Day recipes are passed down from generation to generation the most, stuffing topped that list with 80% of people saying onions and celery are the most important ingredients. And stuffing is exactly what Mrs. Cubbison's provided me with to create a Thanksgiving inspired recipe.

I was excited to try this Classic Dressing and wanted to use it in an unique way. Now I will be honest, I love stuffing; but I really love leftover stuffing! I can seriously eat the stuff straight from the fridge. So this got me thinking about leftovers and how many fridges across America will be overflowing with food come the day after Thanksgiving. So that is what inspired this sandwich. Taking a few of the things we love from our Turkey Day meal and turning them into an amazing sandwich to enjoy after the holiday, taking full advantage of all those leftovers before they can go to waste.

I hope you will visit Mrs. Cubbison's on Facebook , YouTube, and Twitter. And if you need some ideas, inspiration or answers to your Turkey Day questions, visit http://www.thanksgivingtips.com/.


Thanksgiving Leftover Sandwich
2 c. cooked turkey, cubed or shredded
2 TBS butter
2 c. stuffing
1/4 c . plus 2 TBS whole berry cranberry sauce, extra liquid removed if necessary
4 ciabatta rolls

Preheat oven to 350. Slice rolls in half and set aside. In a large skillet melt butter over medium heat and add turkey. Saute for 5-7 minutes until heated through and edges are crispy. On bottom half of each roll, place 1/2 c. turkey and top with 1/2 c. stuffing. Carefully press down. (I find if the stuffing is pliable enough you can make a little stuffing patty for easy topping!) In a small bowl, mash the cranberry sauce a little with a fork, removing large pieces. On top half of each rolls, spread 2 TBS cranberry sauce. Add tops to bottoms and wrap each sandwich tightly with aluminum foil. Place all sandwiches on a baking sheet and bake for 10-15 minutes just to heat through. Slice and serve.
*NOTE* This recipe works great with leftover chicken too. Or simply rub some boneless skinless chicken thighs and/or breasts with olive oil, salt and pepper. Roast at 375 for 30 minutes and then shred. That way we can enjoy them year round!

Shared on Make Ahead Meals Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012

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Disclaimer:This sponsorship is brought to you by Mrs. Cubbisons who we have partnered with for this promotion.

In just a couple weeks families from coast to coast will gather around the table, give thanks for the many blessings bestowed upon us,  and enjoy the meal we all forward to the other 364 days of the year.  Thanksgiving is a time for friends, family and of course great food. And one company who is there to help make sure your meal is the best it can be is Mrs. Cubbison's

And this year, the folks at Mrs. Cubbison's have some new and interesting facts about Thanksgiving from their new "Thanksgiving Across America" survey. According to the people polled, 80% think Thanksgiving is the most non-religious holiday of the year. Turkey is still at the top of the menu list in most homes, followed closely by stuffing. Mashed potatoes, yams/sweet potatoes and pie round out the Top 5 Favorite Menu Items. An interesting note however, is that while the traditional favorites are still preferred, 1 out of 5 homes have to consider special dietary needs when planning their menu. (My family would be included in this list!)

When asked which Turkey Day recipes are passed down from generation to generation the most, stuffing topped that list with 80% of people saying onions and celery are the most important ingredients. And stuffing is exactly what Mrs. Cubbison's provided me with to create a Thanksgiving inspired recipe.

I was excited to try this Classic Dressing and wanted to use it in an unique way. Now I will be honest, I love stuffing; but I really love leftover stuffing! I can seriously eat the stuff straight from the fridge. So this got me thinking about leftovers and how many fridges across America will be overflowing with food come the day after Thanksgiving. So that is what inspired this sandwich. Taking a few of the things we love from our Turkey Day meal and turning them into an amazing sandwich to enjoy after the holiday, taking full advantage of all those leftovers before they can go to waste.

I hope you will visit Mrs. Cubbison's on Facebook , YouTube, and Twitter. And if you need some ideas, inspiration or answers to your Turkey Day questions, visit http://www.thanksgivingtips.com/.


Thanksgiving Leftover Sandwich
2 c. cooked turkey, cubed or shredded
2 TBS butter
2 c. stuffing
1/4 c . plus 2 TBS whole berry cranberry sauce, extra liquid removed if necessary
4 ciabatta rolls

Preheat oven to 350. Slice rolls in half and set aside. In a large skillet melt butter over medium heat and add turkey. Saute for 5-7 minutes until heated through and edges are crispy. On bottom half of each roll, place 1/2 c. turkey and top with 1/2 c. stuffing. Carefully press down. (I find if the stuffing is pliable enough you can make a little stuffing patty for easy topping!) In a small bowl, mash the cranberry sauce a little with a fork, removing large pieces. On top half of each rolls, spread 2 TBS cranberry sauce. Add tops to bottoms and wrap each sandwich tightly with aluminum foil. Place all sandwiches on a baking sheet and bake for 10-15 minutes just to heat through. Slice and serve.
*NOTE* This recipe works great with leftover chicken too. Or simply rub some boneless skinless chicken thighs and/or breasts with olive oil, salt and pepper. Roast at 375 for 30 minutes and then shred. That way we can enjoy them year round!

Shared on Make Ahead Meals Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012

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Let's Begin The Countdown

Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network
1 lb. baby carrots
1/4 c. maple syrup
1/4 c. orange juice
1/4 c. water
4 TBS butter
1/2 tsp. cinnamon
1/4 tsp. allspice
Salt to taste
Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

Carrots at Very Good Recipes

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Three weeks people. Let me say that again. THREE weeks!! That's right just 21 days from now we will all be sitting down with our loved ones around a big table of delectable holiday dishes, giving thanks for all this year has brought to us. Kinda hard to believe, huh??!! So for all of you uber planners, like me, it's time to start narrowing down the menu and deciding exactly what will be served at your Thanksgiving spread. So I thought for this first day of November, it would be a great time to give you some side dish inspiration! I actually tested this recipe back in October when I hosted my in-laws for dinner to celebrate their birthdays. We love glazed carrots, and these are a new twist on those. They were a huge hit for everyone, including Alex. Both my mother and father in law took seconds, and he described them best when he said "These taste a little bit like Thanksgiving. Kind of like pumpkin pie, but in carrots." And he was exactly right! They are sweet with a hint of spice that would be perfect alongside your turkey and cranberry sauce. All of us can always use some new side dishes, especially veggies, for holiday meals to mix in with the traditional ones that are loved so much. So if you are looking for something new for your Turkey Day gathering, I hope you try these! Let the countdown begin!

Maple Glazed Carrots From Food Network
1 lb. baby carrots
1/4 c. maple syrup
1/4 c. orange juice
1/4 c. water
4 TBS butter
1/2 tsp. cinnamon
1/4 tsp. allspice
Salt to taste
Parsley for garnish

Place all ingredients except parsley in medium saucepan. Bring to a boil over medium high heat, stirring occasionally. Cook for approximately 15 minutes until carrots are tender and glaze is slightly thickened. Stir often Garnish with parsley.

Shared on Miz Helen's Country Cottage Nov. 1, 2012

Shared on The Country Cook Nov. 2, 2012

Shared on Make Ahead Meals Nov. 5, 2012

Carrots at Very Good Recipes

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A Thanksgiving Bread Basket

I always make my Mother's Yeast Rolls for the Thanksgiving meal, and this year the tradition will continue. Using an old bread basket liner as a pattern, I made some Thanksgiving liners to use on the table this year. These took very little fabric and a short amount of time to whip up.

The liner is almost a square piece of fabric - 16 x 18 inches.

The sides were cut out forming 4 "arms" that fold in.

I bought a small piece of seasonal fabric and cut the turkey shapes out, then fused them on the "arms" of the liner. I also stitched around the shapes and zigzaged around the outer edge.

That was an easy project. The bread baskets are ready. Now I only have about 299 more things to do before next week!




This post was shared with:
Bacon Time Anything Goes 
Momnivore's Dilemma Creative Juice Thursday 
Jane Deere Fusion Friday
Not Your Ordinary Recipes Foodie Friday
Junk in Their Trunk
Stir Stitch and Straighten 
The Shady Porch Rock n Share

I always make my Mother's Yeast Rolls for the Thanksgiving meal, and this year the tradition will continue. Using an old bread basket liner as a pattern, I made some Thanksgiving liners to use on the table this year. These took very little fabric and a short amount of time to whip up.

The liner is almost a square piece of fabric - 16 x 18 inches.

The sides were cut out forming 4 "arms" that fold in.

I bought a small piece of seasonal fabric and cut the turkey shapes out, then fused them on the "arms" of the liner. I also stitched around the shapes and zigzaged around the outer edge.

That was an easy project. The bread baskets are ready. Now I only have about 299 more things to do before next week!




This post was shared with:
Bacon Time Anything Goes 
Momnivore's Dilemma Creative Juice Thursday 
Jane Deere Fusion Friday
Not Your Ordinary Recipes Foodie Friday
Junk in Their Trunk
Stir Stitch and Straighten 
The Shady Porch Rock n Share

reade more... Résuméabuiyad