Weekend Company {Guest Blogger Bekki}

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

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

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

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

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

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

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

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

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Weekend Company {Guest Blogger Jean}

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

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

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

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

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

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

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

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

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

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

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

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

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Weekend Company {Guest Blogger Colleen}

Whew....it's December 1st! Can you believe it? I am still in disbelief myself, because I'm pretty sure Labor Day was just yesterday, but alas the calendar doesn't lie. However, I will say with the hustle and bustle of the holiday season upon us, it's nice to know ALL of my Christmas shopping is not only DONE, but also WRAPPED!!! (I realize some of you are leaving now in disgust, and I apologize.)

I hope you had a great week, and are ready for something yummy for the weekend. The is perfect for a brunch, or keep it bookmarked (or pinned) for those family visits that are just around the corner! Please welcome Colleen back to EMM~

Hi Everyone! I'm Colleen and I'm so happy to be back doing a guest spot at my favorite foodie blog. The recipe I'm going to share with you was given to me fairly recently by my dear friend, Shawna. When I told her that we were going to have a wedding rehearsal brunch for my son's upcoming wedding, she said "I've got just the recipe for you!" I was so impressed with this one that I immediately took pictures knowing that I would one day want to share it. This dish got rave reviews for the rehearsal brunch. I hope you all give it a try and enjoy it as much as we all did. I think it would make a great holiday brunch item, as well. Or maybe you could just liven up your weekend and serve this to your family one morning! They'd be thanking you all day.   

By the way, just in case you're wondering, the wedding rehearsal went great and was followed a couple days later by a beautiful wedding. The newlyweds have been married almost 2 months now and are doing very well. I'm happy to have them living just down the street from me and enjoy having them pop in now and then ... even though it's mostly to raid my refrigerator. LOL! The picture I'm including is of me with the happy new couple on their wedding day. :)

French Toast Casserole

2 tubes of refrigerated cinnamon rolls

1 cup maple syrup

6 eggs

1/2 c. heavy whipping cream

2 tsp. vanilla

1 tsp cinnamon (or to taste)

1 - 2 cups chopped nuts (optional)

Preheat oven to the temp listed on the package of cinnamon rolls (they can sometimes be different) and grease a 9 x 13 casserole dish.

Cut the cinnamon rolls into bite size pieces, reserving the icing packets for later. Place all the cut up pieces of cinnamon rolls into the buttered casserole dish. Pour the maple syrup over top of the cinnamon rolls covering as much area as you can.

In a bowl, beat the eggs and whipping cream just until it all comes together nicely. Add in the vanilla and cinnamon and mix thoroughly. Pour this mixture over the cinnamon roll mixture.

Add the chopped nuts to the top, if you are using.

Bake for about 35-40 minutes until the mixture doesn't jiggle when you shake the pan slightly.  When you take it out of the oven, open the reserved packets of icing mixture and drizzle them over the casserole. Serve warm.

Notes: This is best done in a glass casserole dish but if you do bake it in a metal or foil pan, don't add the nuts to the top until halfway through the baking process to avoid burning them. You can also bake this the day before you want to eat it. Just leave off the icing and refrigerate the casserole overnight. The next morning, heat it in a moderate oven just to re-warm it and then top with the icing after warming.

Thanks to Mrs. Everyday for allowing me to come by and share with you all once again. I hope you all have a very happy weekend full of family, love and good food. :)  

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Whew....it's December 1st! Can you believe it? I am still in disbelief myself, because I'm pretty sure Labor Day was just yesterday, but alas the calendar doesn't lie. However, I will say with the hustle and bustle of the holiday season upon us, it's nice to know ALL of my Christmas shopping is not only DONE, but also WRAPPED!!! (I realize some of you are leaving now in disgust, and I apologize.)

I hope you had a great week, and are ready for something yummy for the weekend. The is perfect for a brunch, or keep it bookmarked (or pinned) for those family visits that are just around the corner! Please welcome Colleen back to EMM~

Hi Everyone! I'm Colleen and I'm so happy to be back doing a guest spot at my favorite foodie blog. The recipe I'm going to share with you was given to me fairly recently by my dear friend, Shawna. When I told her that we were going to have a wedding rehearsal brunch for my son's upcoming wedding, she said "I've got just the recipe for you!" I was so impressed with this one that I immediately took pictures knowing that I would one day want to share it. This dish got rave reviews for the rehearsal brunch. I hope you all give it a try and enjoy it as much as we all did. I think it would make a great holiday brunch item, as well. Or maybe you could just liven up your weekend and serve this to your family one morning! They'd be thanking you all day.   

By the way, just in case you're wondering, the wedding rehearsal went great and was followed a couple days later by a beautiful wedding. The newlyweds have been married almost 2 months now and are doing very well. I'm happy to have them living just down the street from me and enjoy having them pop in now and then ... even though it's mostly to raid my refrigerator. LOL! The picture I'm including is of me with the happy new couple on their wedding day. :)

French Toast Casserole

2 tubes of refrigerated cinnamon rolls

1 cup maple syrup

6 eggs

1/2 c. heavy whipping cream

2 tsp. vanilla

1 tsp cinnamon (or to taste)

1 - 2 cups chopped nuts (optional)

Preheat oven to the temp listed on the package of cinnamon rolls (they can sometimes be different) and grease a 9 x 13 casserole dish.

Cut the cinnamon rolls into bite size pieces, reserving the icing packets for later. Place all the cut up pieces of cinnamon rolls into the buttered casserole dish. Pour the maple syrup over top of the cinnamon rolls covering as much area as you can.

In a bowl, beat the eggs and whipping cream just until it all comes together nicely. Add in the vanilla and cinnamon and mix thoroughly. Pour this mixture over the cinnamon roll mixture.

Add the chopped nuts to the top, if you are using.

Bake for about 35-40 minutes until the mixture doesn't jiggle when you shake the pan slightly.  When you take it out of the oven, open the reserved packets of icing mixture and drizzle them over the casserole. Serve warm.

Notes: This is best done in a glass casserole dish but if you do bake it in a metal or foil pan, don't add the nuts to the top until halfway through the baking process to avoid burning them. You can also bake this the day before you want to eat it. Just leave off the icing and refrigerate the casserole overnight. The next morning, heat it in a moderate oven just to re-warm it and then top with the icing after warming.

Thanks to Mrs. Everyday for allowing me to come by and share with you all once again. I hope you all have a very happy weekend full of family, love and good food. :)  

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Weekend Company {Guest Blogger Bekki}

Good Morning and Happy Saturday! It's so hard to believe Thanksgiving is only 5 days away! The days are flying by, so I hope you are starting to narrow down those menus and are looking forward to a happy, healthy and yummy holiday.

Today we welcome back into the EMM kitchen a great friend to this blog, and someone who is quickly become a wonderful personal friend too. So, please grab a cup of coffee, or a Mimosa (after all it is the weekend) and say hello to Bekki~

Good Morning EMM Fans! I hope this recipe greets all of you with the warmth and the love surrounding every holiday season. I want to thank Mrs. Everyday for inviting me to share another recipe from my celebration table. With Thanksgiving just next week I thought I'd share a recipe for one of my favorite pies. I love anything pumpkin! With this no bake pie it allows you to prepare dessert without the worries of managing your oven's time. A large scoop of eggnog ice cream or classic whipped cream compliments a slice perfectly.


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


Holiday Hostess Pumpkin Pudding Pie Adapted from A Family Christmas

1 (4-serving size) package instant butterscotch pudding mix
1/2 c. ice cold milk
1/2 c. ice cold light cream
1/2 tsp. ginger
1/4 tsp finely chopped candied ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. vanilla
1 1/2 c. canned pumpkin
1/3 c. sugar
1 tbs flour
1 (9-inch) ready made chocolate wafer or graham cracker crust

In large mixing bowl, combine pudding mix, milk and light cream. Beat for 3 minutes, or until well blended. Add ginger, candied ginger, nutmeg, salt, and vanilla mix to combine. Blend in pumpkin sugar and flour.
Pour filling into pie crust. Chill for 3 hours before cutting and serving. 

Happy Thanksgiving!!! Much love and blessings to you and yours! 

*This photo is directly from A Family Christmas Cookbook, It looked so beautiful and decadent I couldn't help but share it with you all. 

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Good Morning and Happy Saturday! It's so hard to believe Thanksgiving is only 5 days away! The days are flying by, so I hope you are starting to narrow down those menus and are looking forward to a happy, healthy and yummy holiday.

Today we welcome back into the EMM kitchen a great friend to this blog, and someone who is quickly become a wonderful personal friend too. So, please grab a cup of coffee, or a Mimosa (after all it is the weekend) and say hello to Bekki~

Good Morning EMM Fans! I hope this recipe greets all of you with the warmth and the love surrounding every holiday season. I want to thank Mrs. Everyday for inviting me to share another recipe from my celebration table. With Thanksgiving just next week I thought I'd share a recipe for one of my favorite pies. I love anything pumpkin! With this no bake pie it allows you to prepare dessert without the worries of managing your oven's time. A large scoop of eggnog ice cream or classic whipped cream compliments a slice perfectly.


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


Holiday Hostess Pumpkin Pudding Pie Adapted from A Family Christmas

1 (4-serving size) package instant butterscotch pudding mix
1/2 c. ice cold milk
1/2 c. ice cold light cream
1/2 tsp. ginger
1/4 tsp finely chopped candied ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. vanilla
1 1/2 c. canned pumpkin
1/3 c. sugar
1 tbs flour
1 (9-inch) ready made chocolate wafer or graham cracker crust

In large mixing bowl, combine pudding mix, milk and light cream. Beat for 3 minutes, or until well blended. Add ginger, candied ginger, nutmeg, salt, and vanilla mix to combine. Blend in pumpkin sugar and flour.
Pour filling into pie crust. Chill for 3 hours before cutting and serving. 

Happy Thanksgiving!!! Much love and blessings to you and yours! 

*This photo is directly from A Family Christmas Cookbook, It looked so beautiful and decadent I couldn't help but share it with you all. 

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Weekend Company {Guest Blogger Katrin}

Good Morning. Welcome to another weekend. We are enjoying a 3 day weekend due to Fall Break at Monkey's school, and for that we are very thankful!

Today's guest is a fellow blogger, and the first time I saw her Blog name I couldn't stop laughing. It's just too cute, and so incredibly clever! So, grab a cup of coffee, or hot cocoa, and please welcome Katrin to EMM~

Katrin, or Betty Martha as her close friends like to call her is the lady behind Running with the Deviled Eggs blog. Running With the Deviled Eggs is a food diary with everyday recipes for the novice to advanced cooks with a little tune to keep you dancing in the kitchen.

A recent newlywed and mother of 1 fabulous teenager (Little Ugh), Katrin spends her time in her kitchen dancing around to music from all genres while trying to prepare healthy and tasty dishes for her family. She tries to keep her ingredients as fresh and as local as possible, keeping frozen or pre packaged foods out of her cupboards.

When she is not in her own kitchen she spends her time at work, in another kitchen, baking cakes, cupcakes, and other various desserts.

Her mantra - Food for your mouth, Fuel for your soul!

Please feel free to check out her blog at your leisure or over on her fan page on Facebook.

Chicken and Broccoli Mac n Cheese

2 pre cooked chicken breasts, cubed
1/2 head broccoli cut into small florets
Small pasta shells
11/2 c. shredded sharp cheddar & 1/2 c. mozzarella
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1 c. chicken stock
1 tbsp. fresh thyme
2 tsp. cumin
salt & fresh cracked pepper

A few steps are avoided if you have leftover chicken breasts, you could use a quick pick up rotisserie chicken from the store too or simply bake some chicken off ahead of time.

Wash and chop your broccoli into small florets, you want them to be slightly larger than your shells.
Set aside.
Chop your cooked chicken breasts into 1 inch cubes (I find it easier to chop chicken if it has been chilled)

Next, have a large pot of water boiling and add a few pinches of sea salt.
Add in your pasta (I didn't give an amount because it is really a matter of how much you plan to make - the sauce will make enough to serve 4-6) and stir right away to make sure the pasta doesn't stick.
Note - since you will finish in the sauce you cook to the instructions on your package less 2 minutes.
About 4-5 minutes in you are going to add your broccoli to the pasta to cook alongside.

The sauce only takes a few minutes to prepare so you can start that step just before you add the broccoli to the pasta.
In a saucepan melt butter on medium heat. Whisk in the flour, which will then form a paste. Cook this for a minute or two to get rid of the flour taste. Add in the cumin and thyme. Slowly stir in half of the chicken stock (mixing with a whisk is easier than a spoon to achieve a smooth consistency) and the milk and bring to a boil - it will start to thicken. Add in more of the stock as you see fit - some like it really thick, some a more thinner sauce.
Finally add in your cheeses and stir to combine.
Season with salt and fresh cracked pepper.

Drain pasta and broccoli and then return to the pot, spoon in the sauce and add chicken.
Serve hot.

Pin It

Good Morning. Welcome to another weekend. We are enjoying a 3 day weekend due to Fall Break at Monkey's school, and for that we are very thankful!

Today's guest is a fellow blogger, and the first time I saw her Blog name I couldn't stop laughing. It's just too cute, and so incredibly clever! So, grab a cup of coffee, or hot cocoa, and please welcome Katrin to EMM~

Katrin, or Betty Martha as her close friends like to call her is the lady behind Running with the Deviled Eggs blog. Running With the Deviled Eggs is a food diary with everyday recipes for the novice to advanced cooks with a little tune to keep you dancing in the kitchen.

A recent newlywed and mother of 1 fabulous teenager (Little Ugh), Katrin spends her time in her kitchen dancing around to music from all genres while trying to prepare healthy and tasty dishes for her family. She tries to keep her ingredients as fresh and as local as possible, keeping frozen or pre packaged foods out of her cupboards.

When she is not in her own kitchen she spends her time at work, in another kitchen, baking cakes, cupcakes, and other various desserts.

Her mantra - Food for your mouth, Fuel for your soul!

Please feel free to check out her blog at your leisure or over on her fan page on Facebook.

Chicken and Broccoli Mac n Cheese

2 pre cooked chicken breasts, cubed
1/2 head broccoli cut into small florets
Small pasta shells
11/2 c. shredded sharp cheddar & 1/2 c. mozzarella
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1 c. chicken stock
1 tbsp. fresh thyme
2 tsp. cumin
salt & fresh cracked pepper

A few steps are avoided if you have leftover chicken breasts, you could use a quick pick up rotisserie chicken from the store too or simply bake some chicken off ahead of time.

Wash and chop your broccoli into small florets, you want them to be slightly larger than your shells.
Set aside.
Chop your cooked chicken breasts into 1 inch cubes (I find it easier to chop chicken if it has been chilled)

Next, have a large pot of water boiling and add a few pinches of sea salt.
Add in your pasta (I didn't give an amount because it is really a matter of how much you plan to make - the sauce will make enough to serve 4-6) and stir right away to make sure the pasta doesn't stick.
Note - since you will finish in the sauce you cook to the instructions on your package less 2 minutes.
About 4-5 minutes in you are going to add your broccoli to the pasta to cook alongside.

The sauce only takes a few minutes to prepare so you can start that step just before you add the broccoli to the pasta.
In a saucepan melt butter on medium heat. Whisk in the flour, which will then form a paste. Cook this for a minute or two to get rid of the flour taste. Add in the cumin and thyme. Slowly stir in half of the chicken stock (mixing with a whisk is easier than a spoon to achieve a smooth consistency) and the milk and bring to a boil - it will start to thicken. Add in more of the stock as you see fit - some like it really thick, some a more thinner sauce.
Finally add in your cheeses and stir to combine.
Season with salt and fresh cracked pepper.

Drain pasta and broccoli and then return to the pot, spoon in the sauce and add chicken.
Serve hot.

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Weekend Company {Guest Blogger Brandie}

Happy Weekend to all of you! I this finds you at the end of another great week and heading into a fun fall weekend. Today's Weekend Company recipe couldn't be more perfect because we're heading out to our favorite fall festival today, The Apple Festival. We're ready for hot apple cider, warm apple fritters,  hay rides, crafts and more!

I can't even put into words how excited I am to have my guest join me in the kitchen today. Back in June 2011 when I was expanding the blog and creating my Facebook Fan page, she was one of the first bloggers to welcome me into the foodie world, and even invited me to do my very first guest post on her site. Then as we talked more and more we discovered we might have just been separated at birth! We both focus on family style cooking, are both wives and mothers to one child, both boys...both named Alex! She is a dear sweet friend whom I respect so much and am so honored to have in my life. Ya'll know her as The Country Cook, so please welcome, for the first of what I hope is many times, Brandie to EMM~

 First, let me say a special thank you to the lovely Krista for inviting me here today! I just love so many of Krista's recipes and she is such a sweet gal! I'm so thrilled to be here and to be sharing a favorite recipe of mine. 

For those of you who are new to my site, let me introduce myself. My name is Brandie and I publish TheCountryCook.net, a website dedicated to classic American recipes and quick and easy family favorites. I'm also a momma and a wife.   I understand the challenges of today's busy families and I try to share many recipes that use readily available ingredients and are easy to prepare so families have more time to enjoy each other (and a tasty meal) together at the supper table.

 I am so glad Krista invited me to share a recipe during the fall season.  There are just so many wonderful recipes I like to make this time of year. One of my favorites (and of course, easy!) recipes to make are these Apple Dumplings. 

For this recipe, you only need one apple for 4 servings or two apples for 8 servings.  And the crescent rolls take on a whole other flavor when combined with the cinnamon and butter.  And like many good desserts, a little bit of soda really makes this dish come together. No one would ever guess you used crescent rolls to make these dumplings. My family just loves this dessert because they love apples and I love it because it is easy peasy!

Easy Apple Dumplings   

Ingredients:
1 Green Apple (Granny Smith or Golden Delicious)
1 tube (8 oz.) Crescent Rolls
1 stick unsalted butter, melted
3/4 cup sugar
1/2 teaspoon vanilla extract
Ground Cinnamon (to taste)
1/2 cup lemon lime soda (Sprite or Mountain Dew work good)

Directions:
Preheat oven to 350F degrees

Peel and core apples. Cut apple into 8 slices.

Unroll tube of crescent rolls and separate into 8 pieces.

On each roll, sprinkle with a bit of cinnamon.

Add one apple slice.

Roll it up in a nice little bundle. Continue with next 7 rolls the same way.

Spray an 8-inch square pan with nonstick spray.

Place all 8 dumplings into baking dish.

Mix together melted butter with sugar and vanilla.

Pour butter mixture on top of crescent rolls.

Now take soda and pour it around the edges of the crescent rolls.

Sprinkle tops with a bit more cinnamon.

Bake in preheated oven for about 35-40 minutes.

Serve with whipped cream or ice cream.

Cook's Notes: Just double the recipe and use a 13x9 pan for 8 servings.

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Happy Weekend to all of you! I this finds you at the end of another great week and heading into a fun fall weekend. Today's Weekend Company recipe couldn't be more perfect because we're heading out to our favorite fall festival today, The Apple Festival. We're ready for hot apple cider, warm apple fritters,  hay rides, crafts and more!

I can't even put into words how excited I am to have my guest join me in the kitchen today. Back in June 2011 when I was expanding the blog and creating my Facebook Fan page, she was one of the first bloggers to welcome me into the foodie world, and even invited me to do my very first guest post on her site. Then as we talked more and more we discovered we might have just been separated at birth! We both focus on family style cooking, are both wives and mothers to one child, both boys...both named Alex! She is a dear sweet friend whom I respect so much and am so honored to have in my life. Ya'll know her as The Country Cook, so please welcome, for the first of what I hope is many times, Brandie to EMM~

 First, let me say a special thank you to the lovely Krista for inviting me here today! I just love so many of Krista's recipes and she is such a sweet gal! I'm so thrilled to be here and to be sharing a favorite recipe of mine. 

For those of you who are new to my site, let me introduce myself. My name is Brandie and I publish TheCountryCook.net, a website dedicated to classic American recipes and quick and easy family favorites. I'm also a momma and a wife.   I understand the challenges of today's busy families and I try to share many recipes that use readily available ingredients and are easy to prepare so families have more time to enjoy each other (and a tasty meal) together at the supper table.

 I am so glad Krista invited me to share a recipe during the fall season.  There are just so many wonderful recipes I like to make this time of year. One of my favorites (and of course, easy!) recipes to make are these Apple Dumplings. 

For this recipe, you only need one apple for 4 servings or two apples for 8 servings.  And the crescent rolls take on a whole other flavor when combined with the cinnamon and butter.  And like many good desserts, a little bit of soda really makes this dish come together. No one would ever guess you used crescent rolls to make these dumplings. My family just loves this dessert because they love apples and I love it because it is easy peasy!

Easy Apple Dumplings   

Ingredients:
1 Green Apple (Granny Smith or Golden Delicious)
1 tube (8 oz.) Crescent Rolls
1 stick unsalted butter, melted
3/4 cup sugar
1/2 teaspoon vanilla extract
Ground Cinnamon (to taste)
1/2 cup lemon lime soda (Sprite or Mountain Dew work good)

Directions:
Preheat oven to 350F degrees

Peel and core apples. Cut apple into 8 slices.

Unroll tube of crescent rolls and separate into 8 pieces.

On each roll, sprinkle with a bit of cinnamon.

Add one apple slice.

Roll it up in a nice little bundle. Continue with next 7 rolls the same way.

Spray an 8-inch square pan with nonstick spray.

Place all 8 dumplings into baking dish.

Mix together melted butter with sugar and vanilla.

Pour butter mixture on top of crescent rolls.

Now take soda and pour it around the edges of the crescent rolls.

Sprinkle tops with a bit more cinnamon.

Bake in preheated oven for about 35-40 minutes.

Serve with whipped cream or ice cream.

Cook's Notes: Just double the recipe and use a 13x9 pan for 8 servings.

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