Delicious and Nutritious Whole Wheat Waffle Recipe

On February 15, 2014, by Glenda Embree- BusyAtHome
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As a participant in the Grain Mill Wagon Challenge, I received a WonderMill Grain Mill and compensation to test the appliance in my own kitchen and to create five recipes using freshly milled, whole grain flour. The views and opinions expressed are wholly my own and based on my personal experience with the product.  This […]

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As a participant in the Grain Mill Wagon Challenge, I received a WonderMill Grain Mill and compensation to test the appliance in my own kitchen and to create five recipes using freshly milled, whole grain flour. The views and opinions expressed are wholly my own and based on my personal experience with the product.  This post may contains affiliate links.

Delicious, nutritious whole wheat waffles.

These delicious, nutritious whole wheat waffles are perfectly crispy. Honey, coconut oil and vanilla give them a slightly sweet flavor, even without syrup. You’re going to want some for supper, too!

You are going to LOVE these delicious waffles!  They’re fast and easy to whip up in the blender, so you can enjoy them as a quick breakfast, any day of the week. The full story and picture tutorial are contained in my guest post over at The Grain Mill Wagon blog, so be sure to check it out for the details on how I’m loving my WonderMill and grinding my own healthy flours at home.  In the meantime, if you’re too hungry to go chasing details, right now, here’s the recipe.  Enjoy!

Whole Wheat Waffles

Rating: 51

10 - 12 waffles

Whole Wheat Waffles

Ingredients

  • 2 cups whole wheat flour
  • 2 Tablespoons honey or coconut sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 2 eggs
  • 1/3 cup coconut oil
  • 2 teaspoons pure vanilla

Instructions

  1. Put the coconut oil, milk, eggs, and vanilla into the pitcher of your blender.
  2. Add dry ingredients on top of the liquid. (I measured the flour using the “scoop and level” method, not the “spoon and level”. To understand why that’s important and how each method affects your baked goods, check out the complete information in this post.)
  3. Put the lid on the blender and blend just until the ingredients are thoroughly combined.
  4. Pour waffle batter into preheated waffle iron and cook according to your appliance’s directions. (Mine usually take less than 1 minute.)
  5. Serve with pure maple syrup, fruit, nut butters or any of your favorite toppings. As you can see from the photo, I'm a butter and maple syrup fan.
  6. Enjoy!
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Easy No-Bake Cheesecake and a Lucky Leaf / Rachael Ray Bubble and Brown Bakeware Give Away

On February 6, 2014, by Glenda Embree- BusyAtHome
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…   Are you preparing a special Valentine’s dinner, at home, this year?  This simple, scrumptious dessert will be an elegant finish to your celebration meal and give you plenty of time to prepare the other more involved dishes, especially if you use Lucky Leaf pie filling as the topping.  Lucky Leaf is a grower-owned company committed […]

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Easy No-Bake Cheesecake | Busy-at-Home

You’ll LOVE this creamy, delicious dessert for it’s taste and for how easy it is to prepare. It will be the perfect finish to a special meal and your guests will think you slaved to create it.

 

Are you preparing a special Valentine’s dinner, at home, this year?  This simple, scrumptious dessert will be an elegant finish to your celebration meal and give you plenty of time to prepare the other more involved dishes, especially if you use Lucky Leaf pie filling as the topping.  Lucky Leaf is a grower-owned company committed to quality.  When I’m making a recipe that calls for pie filling, I’ve learned to rely on Lucky Leaf for fresh, high-quality fruit flavor and so it was a natural choice when creating this dish.  When I found out they would be able to sponsor a giveaway for Busy-at-Home readers, I couldn’t wait to share the recipe and let you in on the chance to win this great prize!  Be sure to stop and enter for a chance to win Rachael Ray Bubble and Brown Square Singles Stoneware, a can of Lucky Leaf Pie Filling and a recipe card.  In the meantime, add this easy recipe to the meal plan to celebrate with someone you love, this Valentine’s Day.  Enjoy!

 

Easy No-Bake Cheesecake

Easy No-Bake Cheesecake

Ingredients

  • 15 Oreo cookies, crushed
  • 1 (8 oz) block of cream cheese
  • 1 (14 oz) can sweetened condensed milk
  • juice of 1 large lemon
  • 1 (8 oz) tub Cool Whip
  • 1 can Lucky Leaf Pie Filling, flavor of your choice

Instructions

  1. Crush Oreos and spread the crumbs, evenly, in the bottom of an 8x8 baking pan or divide evenly into the bottom of 6 individual ramekins or serving dishes.
  2. Beat the cream cheese and condensed milk, together, in a medium-sized mixing bowl. Using a mixer will be the best way to make sure it is smooth and creamy.
  3. Fold in the Cool Whip and lemon juice, by hand, mixing just until filling is completely incorporated.
  4. Spoon the filling over the crumbs in your baking dish or ramekins,
  5. Refrigerate three to four hours until ready to serve. Spoon pie filling over the filling in the ramekins or over individual servings that have been plated.
  6. Enjoy!
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GIVEAWAY:  To enter the giveaway for Rachael Ray Bakeware, Lucky Leaf Pie Filling and a recipe card, leave a comment on this post telling me the name of your favorite recipe to prepare for special dinners at home.  Register your comment on the Rafflecopter form, below.  Good luck!


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DIY Powdered Laundry Detergent Recipe – Easy, Efficient, Economical and Safer for My Family

On February 2, 2014, by Glenda Embree- BusyAtHome
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Back in November of 2011, I shared the recipe our family uses to make DIY liquid laundry detergent.  We’ve been using it for over two years, now, and are still excited about the results and savings.  Like commercial liquid detergents, however, I still have one issue  –  sticky bottles with detergent drips.  What?  Your family neatly wipes up […]

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Back in November of 2011, I shared the recipe our family uses to make DIY liquid laundry detergent.  We’ve been using it for over two years, now, and are still excited about the results and savings.  Like commercial liquid detergents, however, I still have one issue  –  sticky bottles with detergent drips.  What?  Your family neatly wipes up any spills and drips and your detergent bottle is dry, clean and perfectly pristine?  Well, I hate to admit it, but my first inclination is to be irrationally envious of you and do something drastic, like forbid my family from helping out with the laundry, ever again.  We all know that would just be plain crazy, though.  I mean who would read the blog of such a deranged and unbalanced person, right?   It would be a horrible neglect of responsibility not to teach my children how to properly do laundry.  I couldn’t bear the weight of that kind of guilt.  No, doing it all myself, is simply not an option.  :)  So, I’ve solved the problem by mixing up a less messy option for everyone to use — powdered laundry detergent!

DIY Powdered Laundry Detergent

I got this big 2 gallon glass jar at Walmart for a really good price. I like the idea of containers that can be used over and over, again and this turned out to be the perfect size to hold my laundry detergent recipe.

To be honest, I like it even better.  It cleans as well or better than the liquid; and I never have a sticky messy bottle to contend with.  It can be mixed up in minutes with no overnight waiting and though it is not as frugal as the liquid variety, it is much less costly than commercial brands.  It makes a giant batch, but is still easy to store and lasts such a long time, even with the ridiculously large amount of laundry I do in a week.  And best of all, I know exactly what’s in it and can make the safest choice for my family.

The cost breakdown is going to vary depending on how much detergent you use per load.  I have a high efficiency machine (he) and as you know, you need to use soaps that don’t suds up too much, to prevent damaging the water pumps on such appliances.  Depending on the type of laundry I am washing, I use anywhere from 1 to 3 Tablespoons per load.  Typically, for older top-loading machines (non-he), about three times as much detergent is necessary, so probably about 1/2 cup is where I would start.  Once you’ve used it a few times, you’ll have a feel for what you need in your specific machine.

DIY Powdered Laundry Detergent ingredients

This easy recipe only requires four ingredients.

There are only four ingredients in this simple detergent recipe –  soap for cleaning and removing stains, Borax for cleaning and brightening power, washing soda for stain removal and softening water, and baking soda for dissolving dirt and grease, softening water and neutralizing odors.  The most labor intensive part of the job is grating the bars of soap, and in all honesty, that only takes about fifteen minutes.

grating soap

I use the smallest grate side on my box grater to get the finest shreds of soap for this recipe.

 

I use Fels Naptha brand soap, most of the time.  It’s only 97¢ at Walmart and easy to find, even in our small hometown.  Occasionally, I get a great deal on Castile soap bars and those work well, too.  There are several brands, but the one I am familiar with is Dr. Bronners.  That’s what I’m using in the picture above.

Fels Naptha

Fels Naptha is usually in the laundry detergent aisle, where you shop. Look at the shelves nearest the floor, since it is so inexpensive. Many people also swear by Fels Naptha, as a stain remover. Apparently, you simply rub it on the stains and then wash as usual.

 

Castile Soap

I love to use Castile soap when I can get a great bargain. The purity and the wide array of essential oil scents are very appealing to me.

Once your soap is completely grated, all that’s left is to mix in the baking soda, washing soda and Borax.  You’ll need a good-sized bowl, or a dishpan, to mix it in.  Once you feel that all the ingredients have been evenly distributed throughout the mixture, transfer it to an air-tight container and store it in your laundry room.

I keep a Tablespoon measuring spoon in my detergent container and use 1 to 2 Tablespoons of DIY detergent for regular loads in warm water.  If I have some really tough stains, or my machine operator husband’s grease- and oil-stained work clothes, I will add 2 Tablespoons to the wash cycle and 1 Tablespoon in the Pre-Wash dispenser and do the whole load in hot water.  I can’t speak to how effective this is in cold water, as I have only tried it a couple of times.  I had no issues.  The detergent dissolved and washed away easily and the clothes were clean, however, I don’t use cold water consistently enough to be able to confirm the long-term effectiveness of it on our laundry.  Others have said cold water works great for them, but I just have a sort of mental block when it comes to only using cold water.  I like the germ-fighting boost of warm or hot water.  This recipe will make somewhere between 500 and 600 Tablespoons of detergent, so as you can see, it’s going to last a very long time.  I love finding a DIY laundry option that is a great value and a healthy alternative for my family AND doesn’t require my grabbing onto a drippy, sticky bottle.  Life is good!  I hope this simple recipe serves you well.

DIY Powdered Laundry Detergent Recipe

Rating: 51

DIY Powdered Laundry Detergent Recipe

Ingredients

  • 3 (4 to 5.5 oz) bars of soap, Fels Naptha or Castile
  • 1 (4 lb 12 oz) box of Borax

  • 1 (3 lb 7 oz) box of Arm & Hammer Super Washing Soda
  • 1 (4 lb) box of Arm and Hammer Baking Soda

Instructions

  1. Grate the bars of soap, very finely, into a very large mixing bowl or dishpan. I use the smallest grate side of my box grater to get very fine shreds of the soap.
  2. Add the Borax, washing soda and baking soda.
  3. Mix thoroughly and store in an airtight container.
  4. For he machines, use 1-3 Tablespoons per load, depending on the soil level and water temperature of your load.
  5. For standard, top-loading washing machines, use 1/2 cup per load.

Notes

When I really need to super-boost the stain and cleaning power for a load of laundry, I add 1 Tablespoon of store-brand oxygen cleaner (like Oxy-Clean) to my load. I have seen recipes that actually mix a whole box of this into their detergent. As I only need it for super tough stains, I personally feel that is an unnecessary expense and a waste to use it in every load, so add it separately, only to the loads that need it.

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DIY Powdered Laundry Detergent

And now, the obligatory disclaimer: It seems silly to need to do this, but unfortunately, it’s the world we live in.  Busy-at-Home cannot be responsible for any hazards, loss or damage as a result of your use, or misuse, of this recipe.   You know your washing machine and family better than I do.  I am not an appliance manufacturer, allergist or doctor.  I am sharing an idea and recipe that works well for our family, saves us money and provides me the opportunity to know exactly what ingredients are in the products we are using.  Please use common sense and your own research to decide if this is a money-saving and safe option for your own family.  If you have questions about how the detergent might affect your washer, please ask your manufacturer and if you or a family member has allergies or sensitive skin, consult your physician.  This detergent has been a budget-saver and effective, natural product for us, but you’re the only one who can determine if it will be the same for your family.

Have a blessing-filled week!

#ad — Easy Sausage and Egg Breakfast Casserole Recipe

On January 27, 2014, by Glenda Embree- BusyAtHome
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… My hibernation instincts are becoming more and more urgent with each drop in temperature that we experience, here in southeast Nebraska.  We don’t actually have a speck of snow, right now — just raw, bitter, windy cold.  Excuses not to venture outdoors are easy to come by and it’s a time when I find […]

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Easy Sausage and Egg Breakfast Casserole | photo and recipe © Busy-at-Home, #TheWrightBreakfast #ad #cbias

Your family will love this DELISH breakfast casserole and YOU will love how easy it is to prepare!

My hibernation instincts are becoming more and more urgent with each drop in temperature that we experience, here in southeast Nebraska.  We don’t actually have a speck of snow, right now — just raw, bitter, windy cold.  Excuses not to venture outdoors are easy to come by and it’s a time when I find myself staying inside, doing lots of baking and creating savory, body and spirit-warming dishes for my family.  Breakfast is a big winner morning, noon and night at our house and one of my favorite things to fix can be prepared quickly and then just popped into the oven.  Once it comes out of the oven, in all it’s hot, cheesy goodness, my family (young and old) will swarm this dish and leave nothing behind.  I often make a double batch so there will be leftovers.  Squares of this tasty and filling casserole are delicious warmed and stacked on a bun, bagel or between two slices of bread for breakfast on the go.  You can also crumble them into a pita pocket or tortilla and also have a delectable portable breakfast for the last-minute, sleepy heads rushing out your front door.  It works as well for lunch, brunch and dinner as it does for breakfast and honestly, serve it with a salad, some fruit and /or veggies and you have a delicious, pretty well-balanced meal.

Wright Brand Breakfast Sausage #TheWrightBreakfast #ad #cbias

Wright Brand Link Sausages were easy to find in the Fresh Meats department at our local Sam’s Club. For $9 and some change, it was a great price for the 3 individual trays included in the package!

You could use your family’s favorite breakfast meat in this casserole, whether it be sausage, ham or bacon.  We love sausage; and the fresh, lean and flavorful taste of Wright Brand Breakfast Sausage is one of my favorites to cook with.  I purchase it at Sam’s Club and not only is it high quality meat, but it is also a great value.  For a little over $9 I get THREE trays of sausages!  Since it only requires one tray to make a meal, that’s a great money-saving value!

Whip this up for breakfast and make an extra one to use for breakfasts, all week long!  You’ll love how quick and easy it is to put together!  Enjoy!

Easy Sausage and Egg Breakfast Casserole

Rating: 51

15 minutes

1 hour

12 servings

Easy Sausage and Egg Breakfast Casserole

Ingredients

  • 10 Wright Brand Breakfast Sausage links (app 1 lb.)
  • 2 cups shredded raw potatoes (Can substitute hashbrowns that are thawed and patted dry or rehydrated.)
  • 18 eggs
  • 1 1/4 cups milk
  • 3 cups shredded cheddar cheese
  • 1 large red bell pepper
  • 1/2 large red onion
  • 1/4 cup fresh parsley, minced
  • salt and pepper to taste
  • optional garnish: sour cream, diced tomatoes, parsley

Instructions

  1. Grease a 9x13 pan and preheat oven to 350 degrees.
  2. Remove sausage from casings, crumble and brown. If you use Wright Brand Sausage, it is so lean it won't even require draining. If not, be sure to drain off any excess fat.
  3. Spread the shredded potatoes in an even layer in the bottom of the 9x13 pan. (Peel and shred your own potatoes, thaw frozen hashbrowns and then pat them dry, or like me, you can rehydrate dehydrated hashbrowns to make this dish. All work equally well.)
  4. Layer the cheddar cheese over the shredded potatoes.
  5. Sprinkle the browned and drained sausage over the cheese layer.
  6. Dice the onion, pepper and parsley. I tend to make these smaller than a dice, since my family prefers smaller chunks. Try not to leave these out, though. They add so much depth and flavor to the dish.
  7. Spread the veggies and parsley over the sausage.
  8. Mix the eggs and milk in a large mixing bowl. Whip until light and frothy. Salt and pepper to taste. Pour the egg mixture over the layers in the 9x13 pan.
  9. Bake in a 350 degree oven for 50-60 minutes or until completely set in the center.
  10. Remove from oven and allow to cool for a few minutes.
  11. Cut into squares and serve with sour cream. parsley and diced tomatoes.

Notes

Leftovers are easily reheated in the microwave. They also make great breakfast sandwiches or burritos when you need to eat on-the-go.

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Easy Sausage and Egg Breakfast Casserole | photo and recipe © Busy-at-Home, #TheWrightBreakfast #ad #cbias

Easy, hearty comfort food is a great way to start a special morning (or just a cold winter one) with the people you love.  This recipe definitely fits that category and is filled with delicious ingredients.  You’ll notice as it bakes, this casserole reverses its layers, with the egg and potatoes forming the base and the sausage, cheese and veggie’s rising to the top.  I hope you will enjoy working this sensational dish into your meal rotation.

What’s your favorite, easy breakfast recipe?  Do you and your family enjoy “breakfast for dinner”?  If you enjoy high-quality, fresh ingredients as much as we do, I think you’ll love Wright Brand Sausage. You can learn more about it and collect some great recipe ideas by following the company on Facebook or Twitter.  Plus, you can visit selected Sam’s Clubs on January 31 and February 6th & 7th to visit Wright Brand Sausage demo stations and sample it for yourself.

Busy-at-Home's delicious Egg Casserole is quick and easy to make, packed with colorful, nutritious, flavor-packed veggies.  <ake it ahead for the week and heat individual squares in the microwave for a quick, protein-packed breakfast on busy weekdays!  Click over to get the recipe.

….

I’m sharing this recipe and post as a member of #CollectiveBias and as part of the #TheWrightBreakfast campain.

Mexican Chicken Stuffed Shells, My Most-Viewed Recipe of 2013

On January 9, 2014, by Glenda Embree- BusyAtHome
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Looking back over 2013, it was easy to determine which recipe was the reader favorite in 2013.  This Mexican Chicken Stuffed Shells recipe posted clear back in 2011, was viewed more than 1,077,000 times in 2013!  It was my most “pirated” recipe, as well, with four different blogs or Facebook pages literally copying and pasting […]

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Mexican Chicken Stuffed Shells

Looking back over 2013, it was easy to determine which recipe was the reader favorite in 2013.  This Mexican Chicken Stuffed Shells recipe posted clear back in 2011, was viewed more than 1,077,000 times in 2013!  It was my most “pirated” recipe, as well, with four different blogs or Facebook pages literally copying and pasting my personal photos, text and code — posting it as their own work with no link back to Busy-at-Home.  Who knows how many more hits it would have received if those links had directed them back here, to the original?  It sort of boggles the mind that a recipe could become so popular in such a short amount of time and then hold on as the most-visited post for two years running.  But, since it’s one of our family’s favorites, too, it definitely makes sense to us and I am sharing the post with you, again, to kick off 2014.  I hope it tantalizes your taste buds and fills up your family with warm, homey comfort as you navigate the peak of these cold winter days.  I am so blessed to have had an extended visit with our family to celebrate the holidays and just catch up, these first weeks of January.  I intend to pick up my blogging schedule, again, later in the month, and hope in the meantime you are blessed beyond measure and that you will enjoy this yummy recipe, once again.  Happy 2014!

This portion reposted from June 13, 2011:

I recently discovered the Secret Recipe Club, brain-child of Amanda Formaro, of Amanda’s Cookin’, and decided to join the fun in June.  Every month, participating blogs are assigned another foodie blogger’s website.  They browse the recipes on their assigned site and select one to use as inspiration in creating a dish for that month’s secret recipe club, putting their own creativity, flair and nuances into the mix.  At the exact same time, on the exact same day, all the recipes are posted and the secret recipe blogs are revealed.  It’s a fun way to find new recipes and meet other foodie bloggers.  For June, I was assigned Debbi Does Dinner…Healthy and Low Calorie.

So, what was the recipe post that made my tastebuds dance, just looking at the picture?  I visited Debbi’s site and the recipe on her homepage, that day, was calling my name.  I definitely created a dish that fit my own family’s personal tastes, but Debbi’s delicious photos were my inspiration for this new, sensational and easy recipe.  The post that inspired my June Secret Recipe Club submission is  Buffalo Chicken Stuffed Shells. I incorporated my family’s love of Mexican and southwest flavors and created my new dish — these heavenly Mexican Chicken Stuffed Shells.  You’re gonna want them for dinner, tonight!

exact same time, on the exact same day, all the recipes are posted and the secret recipe blogs are revealed.  It’s a fun way to find new recipes and meet other foodie bloggers.  For June, I was assigned Debbi Does Dinner…Healthy and Low Calorie.

So, what was the recipe post that made my tastebuds dance, just looking at the picture?  I visited Debbi’s site and the recipe on her homepage, that day, was calling my name.  I definitely put our own family’s spin on it, but Debbi was my inspiration for this absolutely delicious and easy recipe.  The recipe that inspired my June Secret Recipe Club submission is her Buffalo Chicken Stuffed Shells. I incorporated my family’s love of Mexican and southwest flavors and created these heavenly Mexican Chicken Stuffed Shells.  You’re gonna want them for dinner, tonight!

You could definitely cut this recipe in half, if you’re cooking for a smaller crew.  We had company for dinner and I made 38 stuffed shells.  The recipe left me with about 1 1/2 cups of extra filling, which was promptly devoured for lunch the next day in tortillas!

Mexican Chicken Stuffed Shells

Rating: 51

30 minutes

30 minutes

12-15 servings

Mexican Chicken Stuffed Shells

Hearty, delicious chicken and pasta dish with a little southwest or Mexican kick. These are filling and comfort food at it’s best! Make them for company and you’ll be the hit of the party!

Ingredients

  • 4 cups chicken breast, cooked and chopped
  • 1 can black beans, rinsed and drained
  • 6 green onions, diced
  • 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
  • 3 (8 oz.) blocks cream cheese, softened (not melted)
  • 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
  • 1/4 - 1/2 cup chicken stock
  • 1 tsp cumin
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup of picante sauce
  • 38 large pasta shells, cooked al dente

Instructions

  1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
  2. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
  3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
  4. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
  5. Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
  6. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
  7. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
  8. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
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Here’s how to make them.

  1. Boil pasta shells to al dente, then drain and cool them while you mix up the filling.
    pasta shells
    Drained and cooled shells, ready to be stuffed.
  2. Dice the chicken, peppers and green onion.  (My chicken was pulled from the freezer, pre-cooked and diced.  Freezer cooking is a great time-saving idea for recipes like this.)
    diced veggies
    Diced onions and peppers
  3. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl.  Thoroughly incorporate all the ingredients.
    chicken, beans and veggies
    Chicken, beans and veggies mixed.
  4. In a separate bowl, mix the cream cheese, chicken stock and undrained diced tomatoes w/chiles (Rotel).  When thoroughly combined, pour it over the chicken mixture and mix well.
    cream cheese and rotel
    Mix the softened cream cheese with the undrained diced tomatoes and chiles to create a delectable sauce for your chicken and veggie mixture.  Blend the sauce with the chicken and veggies.
    sauce
    Creamy, spicy, delicious sauce for your filling.  If you have trouble incorporating the tomatoes and cream cheese, you could heat it slightly in the microwave.
  5. Spread 3/4 cup of picante sauce in the bottom of a large baking pan.
    picante in a pan
    Spread a thin layer of the picante sauce over the bottom of your baking pan and reserve the last 1/4 cup of sauce for later.
  6. Stuff each of your cooled shells with the delicious chicken, cheese and veggie filling you just created and arrange the shells over the picante sauce in your baking pan.
  7. Drizzle remaining 1/4 cup of picante sauce over filled shells.
    pasta shells
    Filled shells, drizzled with remaining 1/4 cup picante.
  8. Sprinkle shredded cheddar over the entire pan of stuffed shells.  Cover tightly with foil and bake at 350 degrees for 30 minutes or until hot and bubbly.
    bakedpastashells
    Close up of baked shells.
    pan half eaten
    These were a huge hit and went quickly. We did end up with a few leftovers at the end of the meal, which heated beautifully in the microwave the next day. There was also a little of the chicken/veggie/bean filling left over, which we used in tortillas shells. Yum!
    girls
    Every new recipe needs its official taste testers. These girls are tough critics and gave a combined 4 thumbs (and two forks) up to this yummy dish!

Check out all the other delicious Secret Recipe Club entries for June.

They’re going to make you SOOOOO hungry!

,,,

Hot Spinach Artichoke Dip and a Rosemary Appetizer Wreath

On December 6, 2013, by Glenda Embree- BusyAtHome
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Are you hungry?  No worries!  We have some great recipes for you, this week in the Holiday Progressive Dinner Blog Hop — a complete meal’s-worth, as a matter of fact.  Take a look at all the deliciousness on this week’s menu!  Do I have the greatest food blogging friends ever, or what?  Be sure to […]

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Hot Spinach Artichoke Dip in a Bread Bowl!  Get the recipe at Busy-at-Home and be sure to enter the fabulous SILPAT giveaway! #HolidayProgressiveDinner #ad #recipe

Delicious! Simple! Absolutely Gorgeous! You’ll love this easy to prep dip and be the hit of any party you take it to!  Serve it hot and cheesy in a bread bowl with toasted bread, crackers and crudites.

Are you hungry?  No worries!  We have some great recipes for you, this week in the Holiday Progressive Dinner Blog Hop — a complete meal’s-worth, as a matter of fact.  Take a look at all the deliciousness on this week’s menu!  Do I have the greatest food blogging friends ever, or what?  Be sure to check out their recipes!

Holiday Progressive Dinner Week 6 Recipe Links

Appetizer
Hot Artichoke Spinach Dip & Rosemary Appetizer Wreath
at Busy-at-Home

Entree
Roasted Beef Tenderloin with Gorgonzola Cream Sauce
at Daily Dish Recipes

Side Dish
Rosemary Potato Rolls
at Adventures in All Things Food

Vegetable
Easy Crock-Pot Green Beans
at Flour on My Face

Dessert
Pumpkin Silk Pie
at The Gunny Sack

As you can see, it’s my week to bring appetizers to the party and I’ll get to the recipe in just a bit, but I wanted to tell you about this week’s fantastic sponsor, first.  SILPAT has supplied all five of us with SILPAT silicone baking mats and Roul’pat workstation mats to test in our kitchens and help out with recipes; and one of you excellent #HolidayProgressiveDinner readers is going to win a set for your own kitchen!  The giveaway prize this week is a SILPAT Baking Mat (US Half-Size 11 5/8 x 16 1/2), which will fit most cookie sheets and a Roul’pat Nonstick Countertop Workstation (Full Size 16 1/2 x 24 1/2)!

I have a smaller SILPAT which I love using in 9×13 pans, but I have long coveted one to fit my cookie sheets, so this was a particularly exciting review for me.  SILPAT silicone baking mats provide even heat transfer to foods as they bake and nothing can stick to them.  You eliminate the expense of extra products like cooking sprays, flour and butter or shortening to grease your pans and prevent sticking. SILPATs can be used in any type of oven and come in a variety of sizes.

Making Sugar Cookies with SILPAT

SILPAT’s Roul’pat Workstation Mat is a DREAM kitchen tool!  You know how I love bread making – well, actually, baking in general.  I do a LOT of it!  When kneading bread dough, its often tempting to keep adding flour to prevent it sticking to your hands and the countertop, when if you had simply been able to knead it long enough, those gluten strands would have connected and gotten stretchy without any extra flour.  Adding flour as I’m kneading can make the resulting bread too dry, crumbly and h.e.a.v.y.  Too much flour also creates a thicker crust and coarse crumb texture.  With the Roul’pat workstation mat, I never worry about it.  I don’t “knead” extra flour.  My bread dough won’t stick to the surface of the non-stick silicone mat.  I can knead it until it reaches the perfect elastic consistency without an extra gram of flour!  Ingenious!

Roul'pat Silicone Workstation Mat

Even this sticky bread dough is no match for the Roul’pat! In a matter of seconds it was kneaded into a smooth, elastic ball. The mat was still perfectly clean!

I can roll out pizza crust, biscuits, even sugar cookie dough without flouring the countertop.  For those of you who do a lot of baking you understand what this means.  Am I right?  No more scraping dried pieces of dough and crusty flour off the counter when you’re finished with the baking.  It’s cleaner, it doesn’t waste flour and it helps me create a more palatable end product.  What’s not to love?  The Roul’pat is very similar in design to SILPATs, but the back has a special coating that keeps it from slipping and skidding around the counter.  It stays where I put it!  You crafty DIY’ers will love all the out-of-the-kitchen applications for the Roul’pat, too.  Since nothing sticks to it, its the perfect surface for working with glue and markers or any other crafty projects that have the potential to be messy.  What a versatile product!

I know you can think of dozens of uses for both the SILPAT and the Roul’pat, but before I give you the chance to enter the giveaway, I want you to be able to collect my appetizer recipe for Week 6 of our holiday menus.  I made a fabulously flavorful Hot Spinach and Artichoke Dip, baking and serving it in a bread bowl.  I’m also going to show you how to make a quick Rosemary Appetizer Wreath that requires no recipe and hardly any time at all to prepare.  Both these are beautiful dishes and you’ll be proud to put them on your holiday table.  Enjoy!

 

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

Ingredients

  • 1 (10 oz) pkg fresh baby spinach
  • 1 (14 oz) jar marinated artichoke hearts
  • 2 1/2 cups grated Parmesan cheese (not the powdered stuff in a can)
  • 1 cup sour cream
  • 1 (8 oz) block cream cheese, softened
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced
  • 5 green onions
  • 1 round loaf of sourdough or other artisan bread, optional

Instructions

  1. Drain the artichoke hearts. (I love these gorgeous turquoise colanders, from Country Door. Be watching for my review, as they are our sponsor next Friday!)
  2. Chop the artichokes, green onions and spinach.
  3. Put the chopped vegetables, garlic and Parmesan in a large mixing bowl and stir together.
  4. Add the sour cream, mayonnaise and cream cheese. Stir until all ingredients are thoroughly combined.
  5. Transfer to a baking dish and bake at 350 degrees for 25-30 minutes or until cheese has melted and dip is hot and bubbly, with slight browning on the top.
  6. ALTERNATIVE BAKING METHOD for SERVING IN A BREAD BOWL
  7. Hollow out a round loaf of bread to form a thick-walled bowl. You can toast chunks of the bread you remove and serve them with the dip.
  8. Place the bread bowl on a sturdy baking sheet.
  9. Microwave dip mixture on high for 5-6 minutes until the cheese has melted and when stirred, the dip is smooth and creamy.
  10. Spoon the hot dip into the bread bowl, filling it clear to the top.
  11. Scatter the bread chunks you removed from the loaf, onto the baking sheet all around the bread bowl and place the baking sheet under the broiler for 3-6 minutes to brown the top of your dip and toast the cubes of bread. KEEP A CLOSE EYE on this. Every broiler is a little bit different, but they all work quickly. You don't want to burn the top of your dip.
  12. Remove from oven and serve on a tray with crackers, toasted bread and crudite.
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fresh rosemary wreath

A base of fresh rosemary is all you need to start your fragrant and beautiful appetizer wreath.

This last idea is a quick and decorative way to serve any veggies, cheese and olives that you enjoy.  I had cherry tomatoes, some marinated mozzarella and black olives.  Use a round platter or tray and arrange fresh rosemary in a wreath shape around the outside edges of the plate.  My plate was 12 inches in diameter and it took 3 bunches of fresh rosemary to create the base of the wreath.

Rosemary Appetizer Wreath

Rosemary Christmas Wreath Appetizer Tray for a family dinner.

Once your base is created, begin “decorating” it with the bite-sized appetizers you are serving.  For just the family, at home, decorating the wreath with the small amount of ingredients we need is all that is necessary and looks very pretty, too.  But, when taking to a party or hosting a larger gathering, I completely fill the center of the wreath and place many more “decorations” through the rosemary.  Not only is this a really pretty presentation, it is incredibly fragrant as well.  Get creative and make your own Christmas wreath masterpiece.  You can do it!

Rosemary Christmas Wreath Appetizer Tray

This beautiful Rosemary Christmas Wreath Appetizer tray is chockful of veggies, olives and cheese – enough to feed a much bigger crowd. Get creative and use your favorites to decorate the wreath!  (I cut the bow from a mini red bell pepper.)


GIVEAWAY
Leave a comment on this post telling me the first thing you would want to bake on a Silpat or use the Roulpat workstation mat for. Once you’ve done that, register your comment in the Rafflecopter form below and you’re entered. Good Luck!


a Rafflecopter giveaway


This recipe was shared on From the Farm Blog Hop and Country Cook’s Weekend Potluck.

Jalapeno Hashbrown Poppers Recipe

On November 25, 2013, by Glenda Embree- BusyAtHome
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… I love cooking and baking for Thanksgiving and Christmas, but quick, easy and delicious are prerequisites of the season when it comes to selecting or developing new recipes.  The holidays are overflowing with opportunities to celebrate with family and friends and almost every gathering will involve enjoying meals and wonderful dishes with those we […]

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Jalapeno Hashbrown Poppers by Busy-at-Home #OreIdaHashbrn #shop #cbias

These deliciously cheesy jalapeno and bacon poppers are nestled in crispy, mini-hashbrown cups. What a simple, but scrumptious holiday appetizer!  They can be served hot or cold and are fabulous either way!

I love cooking and baking for Thanksgiving and Christmas, but quick, easy and delicious are prerequisites of the season when it comes to selecting or developing new recipes.  The holidays are overflowing with opportunities to celebrate with family and friends and almost every gathering will involve enjoying meals and wonderful dishes with those we love most.  I love keeping our kitchen stocked with delicious homemade treats to share with company and to take along with us when we’re invited to celebrate somewhere else.  I’m always looking for ways to share something five-star wonderful, without having to spend all my time in the kitchen, away from the guests I want to be able to celebrate with. Thanks to a little help from Ore Ida Frozen Hashbrowns, this wonderful appetizer recipe came together like a dream and is a perfect way to accomplish that goal!  And who knew?  Hashbrowns aren’t JUST for breakfast any more!

Ore Ida Frozen Shredded Hashbrowns #OreIdaHashbrn #shop #cbias

Ore Ida Shredded Hashbrowns were the foundation of my recipe and made it simple to put together quickly!  Check out the fun packaging!

 

As I was mulling over the idea for this tasty appetizer recipe, I knew I wanted a crispy “nest” or cup for the creamy jalapeno popper centers.  Shredded hashbrowns seemed like a natural choice. I made a quick run to our local Walmart to pick up a bag and I had several brands to choose from, but the familiar red, brown and yellow of the Ore Ida brand hashbrowns caught my eye immediately.  Then, I noticed the snowman and “Frozen” promotion on Ore Ida bags.  Because it’s a brand I’m familiar with, and trust after using it so often, I chose the Ore Ida shredded hashbrowns and looked forward to finding out more about the movie and that giveaway while my appetizers baked.

Ore Ida and Disney have teamed up to give us all an opportunity to win some great prizes and celebrate the premiere of Disney’s new animated film, “Frozen”, which will open around the country on November 27.  The “Frozen” Giveaway has some great prizes — First Place: a $500 Awards2Go Visa Award Card (250 winners) , Second Place: a One Year Supply of Ore Ida products (1000 winners), and Third Place: 2 free Fandango tickets to see “Frozen” (5000 winners), so you’ll definitely want to check that out. You will also be able to get some great ideas for using hashbrowns at in-store demos at participating Walmart locations on November 30th and December 1st or by joining in the fun at the Twitter Party on 11/27 at 11am EST.

Ore Ida Frozen Hashbrowns #OreIdaHashbrn #shop #cbias

Ore Ida is a familiar brand and one I trust. They’re a relatively inexpensive time saver over having to peel and grate so many potatoes on my own. Less time in the kitchen and more enjoying the people I love is important to me in the busy, holiday season!

 

Once I was back at home, it didn’t take long to come up with Jalapeno Hashbrown Poppers, using the Ore Ida Shredded Hashbrowns and a handful of simple ingredients that I always have on hand.  I think you’ll love the simplicity of this recipe.  I have a feeling that you will be asked for it, over and over, again.  Enjoy!

Jalapeno Hashbrown Poppers

Jalapeno Hashbrown Poppers

Ingredients

    for the Hashbrown Cups
  • 6 cups Ore Ida Shredded Hashbrowns, thawed
  • 1/2 cup butter, melted
  • for the Jalapeno Popper Filling
  • 1 (8 oz) block cream cheese
  • 1 cup sour cream
  • 1 jalapeno, minced
  • 1 green onion, minced
  • 1/2 cup bacon pieces, fried, drained and minced fine
  • 2 cups sharp cheddar cheese, grated

Instructions

  1. Mix the thawed hashbrowns and melted butter, being sure the potatoes are evenly coated.
  2. Press 1 1/2 to 2 Tablespoons of the hashbrown mixture into the bottom and up the sides of the cups of a mini-muffin tin. (The mixture should make about 30 "cups".)
  3. Bake the cups in a 425 degree oven for 25-30 minutes. Top edges will be brown and crispy.
  4. Remove them from the oven and turn the oven down to 350 degrees.
  5. While the hashbrown cups are baking, mix up the jalapeno popper filling.
  6. Place the softened cream cheese, sour cream, jalapeno, onion bacon and cheddar in a medium mixing bowl. (The jalapeno I used was extremely large, so I only used half. I also used all the veins and seeds, since we like things spicy. Adjust the "heat" in your appetizers by adjusting the amount of jalapeno you use and how many of the seeds and veins you mince into your ingredients. Please use caution and wear gloves when working with hot peppers to prevent contact with your skin. Wash your hands thoroughly when you're finished chopping them.)
  7. Stir vigorously to be sure all ingredients are evenly combined.
  8. I used my cookie scoop, leveled off, to add filling to the pre-baked hashbrown cups. One, to one-and-a-half Tablespoons is about the right amount. Fill the shells all the way to the top or just slightly over the top.
  9. Bake at 350 degrees for 15 minutes.
  10. Remove from the oven and allow to cool in the muffin tin, on a wire rack, for at least 10 minutes before trying to remove the poppers.
  11. I used a butter knife to slide around the edges of each cup to be sure it was loosened from the pan. Then I lfted them out, onto a plate that I had covered with a paper towel. The towel absorbed any excess butter.
  12. Serve while still warm.
  13. To serve, arrange the poppers on a tray and garnish each with a tiny swirl of sour cream and a fresh parsley leaf.
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……

Jalapeno Hashbrown Poppers #OreIdaHashbrn, #shop, #cbias

YUM! Jalapeno Hashbrown Poppers will get you rave reviews and will give you plenty of time to visit with guests instead of being stuck in the kitchen. Add these bite-sized, flavor-packed Hors d’Oeuvres to your holiday menus.

What’s your best tip for being able to serve dishes with five-star taste, without being tied to your kitchen, over the holidays?  I’d love you to leave a comment and share your ideas with me and all the Busy-at-Home readers.  I appreciate how willing you always are to be involved and to help one another make the most of our time and resources!  Hope your week is blessing-filled!

……


……

Potluck Meatballs and Loaded Baked Potato Casserole

On November 21, 2013, by Glenda Embree- BusyAtHome
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    Can you believe we  only have one week until Thanksgiving and six until Christmas!  Hopefully, all the fabulous recipes you’ve been collecting in this Holiday Progressive Dinner Blog Hop series are helping you to plan delicious holiday menus for your family and friends.  This week is special. All of us know that we […]

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Crock-Pot Meatballs

Whether you serve them as appetizers on picks, as an entree or in sliders, these easy, flavor-packed meatballs will make you the potluck hero!

 

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole will make you want to lick your plate!  Easy comfort food at it’s finest.  This recipe is eminently potluck-worthy and you’ll be asked for it over and over, again.

 

Can you believe we  only have one week until Thanksgiving and six until Christmas!  Hopefully, all the fabulous recipes you’ve been collecting in this Holiday Progressive Dinner Blog Hop series are helping you to plan delicious holiday menus for your family and friends.  This week is special. All of us know that we will have at least one potluck or covered dish gathering to cook for over the holidays, so for week 5 of our series, we’re sharing potluck ideas.

Crock-Pot Hook-Up Connectable Entertainment System

Hands down the best new kitchen tool for 2013! I absolutely believe that the Crock-Pot Hook-up Connectable Entertainment System can revolutionize the way busy women think about food and cooking. You really can get a complete, healthy meal on the table, even if you have to be gone all day! Perfect at home, events and potlucks!

Our sponsor for this week is Crock-Pot, which is perfect for covered dish recipes if the dish you’re taking to an event needs to be kept warm, right?  Well, their newest product will blow your potluck-prepping mind!  Really, it’s ingenious and I am in kitchen-love with Crock-pot’s new 3-pc Crock-Pot Hook Up™ Connectable Entertaining System Set.  This isn’t going to just be perfect for your holiday covered dish preparations, it’s going to change the way you cook, year-round!  At least it is for me.  I prepped an entire four-dish meal, Tuesday, without turning on my range or oven!

Crock-Pot Hookups come in 3 styles, a 3.5 quart oval, a 2 qt round and two 1 quart ovals.  The square housing that holds each Crock-pot is available in several fashion colors and will be a gorgeous way to prepare and serve your favorite recipes, whether in your home or at a potluck event.  Each piece is its own entity — fully functional and gorgeous on its own, but the beauty of the connectable system is that each unit can plug directly into the next, connecting up to six, which then can be plugged into just ONE outlet!  That’s HUGE!  I have attended potluck socials out our church where many, many of us had brought our food in Crock-Pots to keep it cooking or warming throughout the service, so it would be ready as soon as the sermon was complete.  With only 1 outlet every twelve feet, it’s difficult, if not impossible to get power to all of them.  These beautiful Crock-Pot Hookup sections eliminate that problem and provide a decorative, heated serving station.  What a fabulous idea!

connecting and controls

1) Each unit has a plug on one side, with the cord housed inside (can be released by pressing the red button and 2) an outlet on the opposite side, 3) Sliding to units together to connect the power is supper simple. 4) Extending the cord on the last unit allows the entire system to be plugged into only ONE outlet. 5) Each unit has its own independent control, so they can be powered corporately, but still be set at different cooking temperatures.

The electrical cords are stored inside each unit and they stay that way, when you connect other pieces.  Slide one unit next to the second and line up the plug of one with the outlet of the other. Push them into place.  Voila!  They’re connected.  Connect as many units as you need (up to 6) and then extend the electrical cord out of the final unit to plug into the wall socket.  It’s easy, functional and attractive on any covered dish serving table. Just like your regular Crock-Pot, each unit has High, Low and Warm settings.   Crock-Pot Hook Ups will be an exciting gift under the tree for any foodie in your life!  I’m putting lots of kitchen-miles on my own system and can wholeheartedly recommend them!

Now, lets get cooking in them.  As I mentioned before, I connected all three units in my Entertaining System on Tuesday to make four dishes for supper — Chili Barbecued Brisket, Sweet Potatoes with Apple and Cranberries, Creamed Corn and Maple Bacon Brussels Sprouts.  I’ll be sharing a couple of those recipes with you, in the near future, but today, I’m focused on potluck dishes that will have your guests oooohing and aaaahing, without you having to invest too much of the time and energy that are at such a premium over the holidays!  The recipes I’m sharing, today, will get you out of the kitchen and focused on celebrating and fun, in just a matter of minutes.  And be sure to check out all the other #HolidayProgressiveDinner bloggers’ posts!  They’re making me hungry!

Holiday Progressive Dinner Week 5 Recipe Links

Potluck Dishes to Get You through the Holiday Rush

Crock Pot Meatballs and Loaded Baked Potato Casserole
at Busy-at-Home

Famous Dirt Dip
at Adventures in All Things Food

Easy Apple & Cranberry Compote
at Flour on My Face

Potluck Corn and Black Bean & Cilantro Salsa Dip for a Crowd
at Daily Dish Recipes

Nacho Bar
at The Gunny Sack

Potluck Meatballs

Ingredients

  • 3 to 4 lbs of frozen Italian meatballs (You could definitely use homemade, if you have them.)
  • 1 (32 oz) jar grape jelly
  • 2 jars (12 oz) jars chili sauce

Instructions

  1. Pour the frozen meatballs into a 3.5 qt or larger Crock-Pot.
  2. Pour the chili sauce and jelly over the meatballs and cover with the lid.
  3. Cook on high for 4-6 hours or low for 8-10 hours.
  4. Serve as appetizers, a main dish or even in sandwiches.
  5. Enjoy!
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Loaded Baked Potato Casserole

Ingredients

  • 5 cups frozen Ore Ida O'Brien Hashbrown Potatoes with Peppers and Onions
  • 1 (10 3/4 oz) can cream of chicken
  • 1/2 cup (4 oz) cream cheese
  • 5 Tablespoons butter
  • 1 cup sour cream
  • 2 cups shredded extra sharp cheddar
  • 2 cups shredded Colby-Jack
  • 1 cup bacon
  • Optional Garnish:
  • 1/4 cup cheddar
  • 2 Tablespoons bacon
  • 2 Tablespoons green onion, chopped

Instructions

  1. Put sour cream, cream cheese, butter and cream of chicken soup in a large microwave safe bowl.
  2. Stir in the cheeses.
  3. Microwave on high for 3-4 minutes until everything has melted and can be easily stirred together.
  4. Add the potatoes and bacon to the melted sauce and stir to combine.
  5. Pack the potato mixture into a 2 qt (or larger) Crock-Pot.
  6. Cook on high for 4-6 hours or low for 8-10 hours.
  7. You will want to give the casserole a stir once it is done cooking, before serving or garnishing, to make sure every thing is combined and distributed evenly.
  8. Before serving, garnish the top of your casserole with the additional cheddar cheese, bacon and onions, if desired.
  9. Serve to your hungry guests. Enjoy!
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GIVEAWAY:  Don’t forget you can make these dishes all at once if you’re the winner of this weeks fabulous giveaway!  Crock-Pot will be providing the Holiday Progressive Dinner giveaway winner from Week 5, with their own 3-pc Crock-Pot Hook Up™ Connectable Entertaining System Set!  So, hurry and enter for your chance to win!  And if you’re as excited as me and just can’t wait, Amazon has the individual pieces available for $10 off suggested retail.

MANDATORY ENTRY: Visit the Crock-Pot Hook Ups page and pick your favorite color.  Leave a comment on this post, telling me which color you like the best.  That’s it!  Register your comment in the Rafflecopter form and you’re entered.  Good luck!


a Rafflecopter giveaway

This post is linked to From the Farm Blog Hop

Apple Cranberry Salad, Mandarin Orange Tapioca Salad and a Farberware Cookware Give Away! #HolidayProgressiveDinner

On November 8, 2013, by Glenda Embree- BusyAtHome
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    (On a side note, this post has two recipes and so as not to bog down the page load time, I have split it into two pages.  The link to page two can be found at the bottom of this post.)   Are you ready?  I’m so excited!  Week Three of the Holiday […]

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Apple Cranberry Salad

This is one of two salads that are so much a part of our family’s Thanksgiving tradition, it is unthinkable not to serve them. Delicious, fruit-filled and the perfect complement to turkey!

 

 

(On a side note, this post has two recipes and so as not to bog down the page load time, I have split it into two pages.  The link to page two can be found at the bottom of this post.)  

Are you ready?  I’m so excited!  Week Three of the Holiday Progressive Dinner is in full-swing and you won’t believe the fabulous recipes or the extraordinary giveaway we get to share with you.  I love surprises, holidays and you guys!  I hope this is as fun for all of you, as it has been for me!  Here’s this week’s menu.  You won’t want to miss a single recipe.  What a blessing it is to be able to work with these very talented ladies! 

Holiday Progressive Dinner Week 3 Menu and Recipe Links

Roasted Pumpkin Soup
at Adventures in All Things Food

Roast Turkey Breast
at Flour on My Face

Apple Cranberry Salad and Mandarin Orange Tapioca Salad
at Busy-at-Home

Mashed Potato Puff
at The Gunny Sack

Pumpkin Spice Profiteroles With Warm Cranberry Red Wine Compote
at Daily Dish Recipes

Let’s start this week off right by thanking our sponsor, Farberware.  I, and my four partners, have been testing Farberware cookware in our kitchens for the last several weeks and what a privilege it’s been to test such high-quality, affordable cooking equipment.  Since 1900, when S.W. Farber began, creating bowls and vases pounded from sheets of brass and copper, Farberware has been committed to quality and growing with technology and the needs of its customers.  From the first Farberware percolator in 1930 to the immersible stainless steel electric frying pan in 1957, to today’s modern kitchen tools and equipment, Farberware has been innovating products that make our lives in the kitchen simpler and more efficient.  I’m thrilled that they stay up-to-date with current kitchen technology, because that means they had the perfect set of cookware to use on my induction range.  Not every brand does and to say I’m particular about what I use is an understatement.

Farberware Millenium Stainless Steel Cookware

My Farberware Millenium Stainless Steel Cookware – This cookware set is fabulous for any range type, but it is the PERFECT solution for my induction range.

 

An induction range uses electromagnets to generate heat, not in the cooktop, but in the cookware.  The cooktop stays cool while the pots being used to cook actually heat up, cutting cook time and distributing heat more evenly than conventional electric ranges.  To make this magic happen, the pots and pans I use need to be magnetic, meaning stainless steel or cast iron, both of which I love.  Farberware’s Millenium Stainless Steel cookware set is just what I’ve been looking for.  One thing about induction ranges is that they often have only one large burner and the small burners often seem smaller than my traditional pans.  The pans in my Millenium cookware set have slightly tapered bodies, meaning their smaller bottom footprint fits my range burners better than any other pans I own!  I’ve been cooking up a storm with them!

Farberware Millenium Stainless Steel Stock Pot

My set includes a gorgeous 8 qt. stockpot, so perfect for soups or pasta, and to prep enough for MY big family, mashed potatoes!  I love the covered 3 qt. saute pan, too.  It uses the same lid as the stock pot.

The set also includes two skillets – a 10″ and an 8″, plus a 1 qt. covered saucepan and a 2 qt. covered saucepan.  Millenium cookware has impact bonded even heat bases to help distribute heat evenly, so you cook more efficiently.  There are so many great features to this set of high-quality pots and pans, but one of my most favorite is the glass lids with bar handles.  Being able to see what’s cooking and check it’s progress without lifting the lid and releasing all the steam is a real perk.  I also really like the sturdy bar handles for the way they perform and the way they look!

Farberware Millenium Stainless Steel Cookware

Glass lids let me see exactly what’s happening with the food I’m prepping and I love the look of this great stainless steel cookware. It’s been a blast to cook with it!

I’ve used these pots and pans for everything from boiling potatoes, frying chicken, and steaming vegetables to cooking pasta, making stirfry and even creating a rich, buttery caramel sauce which I’ll share with you, next week, when I do desserts for the fourth week of our Progressive Dinner series.  In the meantime, one of you wonderful readers is going to get a chance to use a Farberware cookware set in your own kitchen!  That’s right!  Farberware is generously sponsoring a giveaway of their 12-Piece High Performance cookware in the winner’s choice of Stainless Steel or Non-Stick.  The Non-Stick is available in copper, red, black or blue.  You’ll have a chance to enter the giveaway after I share my salad recipes.  So let’s get cooking!

Apple Cranberry Salad

Apple Cranberry Salad

Ingredients

  • 7 or 8 apples, (about 5 cups diced) peeled & cored
  • 2 (12 oz) bags fresh cranberries
  • 1 1/2 cups celery, thinly sliced
  • 1 cup chopped pecans
  • 2 cups sugar
  • 3 (3 oz) boxes raspberry gelatin
  • 3 cups boiling water

Instructions

  1. Peel, core and dice the apples.
  2. Grind the cranberries. If you have one, you can use a food processor. I don't have a food processor and have always done this with my blender. It's a pretty simple process. Empty one bag of the cranberries into the blender pitcher and cover with water.
  3. Pulse the blender several times to break up and coarsley grind the cranberries, being careful not to grind them too small.
  4. Pour the ground cranberries and water through a strainer to let them drain, while you grind the second bag.
  5. Put the drained cranberries into a mixing bowl and prep your other ingredients. (See that beautiful turquoise strainer? I'll tell you about that in week 7!)
  6. Slice the celery and chop the pecans.
  7. Mix cranberries, celery, apples and pecans in the mixing bowl. Aren't those colors fabulous? This is such a gorgeous dish to serve for the winter holidays.
  8. Stir in the sugar.
  9. Dissolve all three boxes of gelatin in the boiling water.
  10. Pour dissolved gelatin mixture over the cranberries and refrigerate until set. (I usually leave it overnight, but 4 to 6 hours is probably enough time for it to gel.)
  11. Serve with your favorite holiday dishes.
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Because these recipes are loaded with photos, I want to keep your page load time to a reasonable level. So, click this link and continue with page two of the post, which includes the Mandarin Orange Tapioca Salad recipe and the Rafflecopter giveaway.

 

Mandarin Orange Tapioca Salad and a Farberware Cookware Set Give Away! #HolidayProgressiveDinner

On November 8, 2013, by Glenda Embree- BusyAtHome
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  … (This is page 2 of the third week of our Holiday Progressive Dinner Blog Hop series.  If you have arrived here, without seeing page 1, click the link to take you to the recipe for Apple Cranberry Salad and the information about the Farberware Cookware.) … This delicious salad has only FIVE ingredients, […]

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Mandarin Orange Tapioca Salad

Creamy, citrusy and studded with tender, sweet pearls of tapioca. Mandarin Orange Tapioca Salad is another of our Thanksgiving traditions. It will become one of your family favorites, too!

 

(This is page 2 of the third week of our Holiday Progressive Dinner Blog Hop series.  If you have arrived here, without seeing page 1, click the link to take you to the recipe for Apple Cranberry Salad and the information about the Farberware Cookware.)

This delicious salad has only FIVE ingredients, plus boiling water.  It’s easy to make, but must be made the day before, so be sure to plan ahead.  After the recipe, be sure to enter the giveaway for the Farberware Cookware, using the Rafflecopter form, below.

Mandarin Orange Tapioca Salad

Mandarin Orange Tapioca Salad

Ingredients

  • 3 (3 oz) boxes orange gelatin
  • 3 (3 oz) boxes vanilla pudding mix (cook & serve NOT instant)
  • 3 (3 oz) boxes tapioca pudding mix (IMPORTANT: plain pearl tapioca will NOT work. It must be cook & serve tapioca pudding mix and the only brand I have ever seen is Jell-O.)
  • 2 cups mandarin orange segments, drained
  • 1 (8 oz) tub of Cool Whip (I have never tried homemade whipped cream in this salad, but my suspicion is that it would not hold up in this recipe, changing the texture dramatically.)
  • 8 cups water

Instructions

  1. Empty all 9 boxes of gelatin and pudding mix into a large saucepan.
  2. Add the water and begin dissolving the mixes by cooking over medium heat. Stir constantly to prevent scorching and to make sure all ingredients dissolve.
  3. Continue cooking (Can take anywhere from 10 to 20 minutes) and stirring until mixture begins to boil and thicken. Consistency will be like soft pudding.
  4. Cool for about half an hour and then pour the thickened mixture into a container with a lid and store in the refrigerator, overnight, or for at least 8 hours.
  5. When the pudding/gelatin mixture has firmly set, overnight, add the mandarin oranges and Cool Whip, stirring to incorporate them completely.
  6. Chill the mixed salad for another 30 minutes or so.
  7. Serve and enjoy!
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GIVEAWAY RULES:  You must be 18 or older and reside in the U.S. to be eligible.  Mandatory entry must be completed, before any optional entries will be counted. Winner will be selected in a random drawing.  Giveaway is administered by Busy-at-Home and prize fulfillment is by Farberware via JS Public Relations.

Mandatory Entry: If you win the giveaway, which cookware set would you choose?  The High Performance Stainless Steel or the High Performance Non-Stick (in your color choice)  In a comment on this post, tell me the name of the product and your color choice if non-stick was selected.  Then register your comment in the Rafflecopter form, below.  That’s it!  Good luck!


a Rafflecopter giveaway

Don’t miss a single exciting recipe from this week’s menu. Be sure to stop by, collect each one and pin some pictures to add extra entries into the Farberware Cookware giveaway.

Holiday Progressive Dinner Week 3 Menu and Recipe Links

Roasted Pumpkin Soup
at Adventures in All Things Food

Roast Turkey Breast
at Flour on My Face

Apple Cranberry Salad and Mandarin Orange Tapioca Salad
at Busy-at-Home

Mashed Potato Puff
at The Gunny Sack

Pumpkin Spice Profiteroles With Warm Cranberry Red Wine Compote
at Daily Dish Recipes

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