Mostly Homemade Mom

Caramel Apple Popcorn

October 16, 2017
This Caramel Apple Popcorn is so easy on the stove top! Classic caramel mixed with popcorn and dried apple and roasted in the oven - the perfect fall treat!


Caramel Apple Popcorn



Have you ever made homemade caramel popcorn before? It honestly never crossed my mind to try it - we always bought it or had it given to us in those Christmas tins. When I was a kid, this was a popular gift for pastor's families apparently! We would be given quite a few of those tins every year and they were always divided into three sections - regular butter popcorn, cheddar popcorn, and caramel popcorn. My brother, sister, and I devoured them all - ha!

I came across a simple recipe for homemade caramel popcorn and I really didn't know it was this easy to make. I'm telling you too, there is NOTHING that compares to the flavor of this batch homemade to anything you could buy in the store. You really don't realize how long those bags have been sitting on the shelf, but it really doesn't matter - they've been made to be shelf stable for a LONG time. 


caramel apple popcorn recipe


Crescent Roll Pumpkin Tarts

October 12, 2017
These Crescent Roll Pumpkin Tarts are wonderful for guests this fall! Fluffy pumpkin filling inside crescent roll mini shells and topped with sweet whipped cream!


Crescent Roll Pumpkin Tarts


Living here among many, many Amish farms in Pennsylvania, there are roadside stands all over my area. It's wonderful to be able to just pull the car over and grab some fresh grown produce and beautiful floral bouquets, often at a fraction of regular cost, whenever I get the whim. Right now, all the little roadside stands are filled with all sorts of pumpkins, gourds, Indian corn, and bright-colored mums.

Every single year I buy 3 or 4 pots of mums in different colors. And every single year I kill them. Every. Year.

It was one of the main reasons why I had labeled myself with a black thumb! Year after year I buy them, put them on my front stoop, and proceed to watch them go from bright and cheery to dry and crunchy in a matter of about 2 weeks. I've come to the realization this year though, that with so much success growing various vegetables in my garden, that mums are just not my thing! I'm still harvesting fresh salad greens, baby spinach, green beans, and tomatoes. Our small container of carrots should be ready for harvesting in a week or two. And I also have dwarf kale that is ready to be planted in the ground for some more late-fall greens that should tolerate frost pretty well. All of these plants, besides the tomatoes, I started from seed myself.


pumpkin tart recipe



But apparently, taking care of mums is beyond my realm of expertise!

It looks like I'll have to just enjoy these beautiful flowers from a distance in the fall. I'll have to just make a 2nd batch of these Crescent Roll Pumpkin Tarts to make myself feel better. ;) I spotted this incredibly easy recipe in my one of my favorite fall cookbooks, Fun Fall Foods (*my affiliate link). I highly recommend this one!

Yield: 48 mini tarts

Crescent Roll Pumpkin Tarts

These Crescent Roll Pumpkin Tarts are wonderful for guests this fall! Fluffy pumpkin filling inside crescent roll mini shells and topped with sweet whipped cream!
prep time: 15 MINScook time: 10 MINStotal time: 25 mins

INGREDIENTS:


  • 2 8oz cans refrigerated crescent rolls
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 15 oz can pumpkin
  • 8oz jar marshmallow fluff
  • 1/2 teaspoon pumpkin pie spice, plus more for garnish

INSTRUCTIONS


  1. Separate crescent roll dough into two halves. Press perforations to seal. Cut each half into 3 rows length-wise, and 4 rows width-wise to create 12 squares of crescent dough out of each half. Place each square of dough into the bottom of miniature muffin cups. Repeat the same process for remaining can of crescent dough, fitting, the squares of dough into another miniature muffin pan.
  2. Bake crescent tart shells at 350 degrees for 9 - 11 minutes or until golden brown. Remove from oven and allow to cool slightly. Using the back of a spoon or a small cap (I used a clean extract bottle cup), press into the bottom of each tart shell. Remove carefully from pans and cool completely on a wire rack.
  3. Place whipping cream, sugar, and vanilla into a stand mixer bowl with the whisk attached. Beat on high for a few minutes until thick and fluffy.
  4. In a separate mixing bowl, stir together pumpkin, marshmallow fluff, pumpkin pie spice, and 2 cups of the whipped cream until smooth.
  5. Scoop pumpkin filling into a large ziploc bag, snip off the end, and pipe into each tart shell. Scoop whipped cream into another ziploc bag, snip off the end, and pipe on top of the pumpkin filling. Dust tarts with extra pumpkin pie spice.
Created using The Recipes Generator


pumpkin tart



These little guys are SO GOOD, especially straight out of the refrigerator. You will probably have leftover pumpkin filling and homemade whipped cream. You're welcome. :)


crescent roll pumpkin tart







Spicy Baked Fettuccine

October 10, 2017

This is a sponsored conversation written by me on behalf of Classico. The opinions and text are all mine.

This Spicy Baked Fettucine is a wonderful weeknight dinner! Fettuccine tossed with garlic, spinach, pepperoncini, and a spiced tomato sauce and topped with grated pecorino romano and sliced mozzarella - you will think you're sitting down to dinner in Italy!

Spicy Baked Fettuccine


Our kids are getting a bit older now and the travel bug has bitten me! We went on our first big vacation this past May, first airplane flight for most of us, and I came home absolutely excited to plan out future travel plans. Italy is definitely one of my top goals on my bucket list for sure!


fettuccine tomato sauce



This recipe for Spicy Baked Fettucine is inspired by the Italian region of Molise, a place I absolutely cannot wait to visit. It is an area with various mountains in Southern Italy with the Adriatic Sea to the north. Pictures of Molise online are absolutely breathtaking!





I also find it so exciting that each region of Italy has a long list of foods that are typically made there. Molise is known for one of my absolute favorite Italian dishes of all time - Pasta e Fagioli - a white bean soup that is hearty and comforting in the winter time. In addition, Molise is also known for spicy pasta dishes, adding chilis and pepperoncini to dishes, as well as regional cheeses like Scamorza and Pecorino. 


fettuccine recipes



My take on a Molise inspired dish uses a few of these ingredients, along with Classico® Spicy Tomato & Basil sauce, for a simple dish that absolutely tastes gourmet in your own kitchen! The quality of the sauce and the cheeses in this dinner really "make" this meal - don't be tempted to skimp on this one, you'll thank me!

Yield: 4 servings

Spicy Baked Fettucini

This Spicy Baked Fettucine is a wonderful weeknight dinner! Fettuccine tossed with garlic, spinach, pepperoncini, and a spiced tomato sauce and topped with grated pecorino romano and sliced mozzarella - you will think you're sitting down to dinner in Italy!
prep time: 10 MINScook time: 20 MINStotal time: 30 mins

INGREDIENTS:


  • 16 oz fettuccine
  • 2 tablespoons olive oil
  • 1 cup fresh baby spinach
  • 2 cloves garlic, minced
  • 3 pepperoncini peppers, seeded and sliced thin
  • 15 oz Classico® Spicy Tomato & Basil sauce
  • 1/2 cup grated Pecorino Romano cheese, divided
  • 8 oz fresh mozzarella, sliced
  • dried basil & crushed red pepper flakes to taste

INSTRUCTIONS


  1. Cook fettuccine according to package directions. Meanwhile, in a deep skillet heat olive oil over medium high heat. Stir in spinach, garlic, and pepperoncini. Saute a few minutes until spinach is wilted and garlic is fragrant.
  2. Stir in Classico® Spicy Tomato & Basil sauce and simmer until fettuccine is al dente. Drain fettuccine and return to pot.
  3. Pour sauce mixture over cooked fettuccine, stirring to coat well. Stir in 1/4 cup pecorino cheese.
  4. Transfer half of fettuccine mixture to a round baking dish. Top with half of the sliced mozzarella. Repeat the layers with the remaining fettuccine and mozzarella. Top with dried basil and crushed red pepper.
  5. Bake at 350 degrees for 20 minutes. Allow to cool slightly before serving.
Created using The Recipes Generator




I can't even begin to tell you how wonderful these amazing ingredients taste when they all come together in this dish! This would be perfect with your favorite red wine - don't forget to offer additional grated Pecorino cheese and crushed red pepper to amp up the flavor and heat. If you're looking for more authentic-inspired Italian recipes, check out Food Network's site for Italian Cooking!


fettuccine pasta



Classico has very quickly become my family's favorite sauce for pasta dishes and this Spicy Tomato & Basil variety is by far my favorite! I love the combination of spices and the fact that this particular variety is also inspired by the mountainous Molise region of Italy. Fresh basil and red-ripe tomatoes are blended with red pepper flakes to create just the right amount of liveliness to the flavor of the sauce. If you try this variety, be sure to stop back here and let me know what you thought of it! I'm sure your family will absolutely love it, just like mine did!


fettuccine sauce

This is a sponsored conversation written by me on behalf of Classico. The opinions and text are all mine.


Slow Cooker Apple Cider - VIDEO TUTORIAL

October 4, 2017
This Slow Cooker Apple Cider is perfect for entertaining guests this fall! Store-bought apple cider, orange juice, peach nectar, and spices make this Crockpot Apple Cider a family favorite this season!

Slow Cooker Apple Cider


In our area here in South Central Pennsylvania, I feel like we have fall for about 3 days total. The temperature yo-yos back and forth between hot, chilly, and COLD before ultimately settling in on COLD until May of the following year. It's so frustrating!





I look forward to leaving the windows in the entire house open to get a nice cool breeze through the rooms in the fall. I was able to do this for a few days late last week, but now I'm contemplating putting the air conditioner back on! The boys come home from school all sweaty wondering why I sent them to school in hoodies and jeans. It's so hard to dress then when the mornings are really chilly, but the afternoons feel like July!

No matter whether it's hot, chilly, or cold where you are today - you can be sure that putting together this amazing Slow Cooker Apple Cider will make you totally in the autumn mood! Not only that, but your entire house will smell absolutely delicious as well.


crockpot apple cider



If you have an 8 quart Crockpot, you can just barely fit double the ingredients in there if you're expecting a large crowd. I tested this recipe with double ingredients and it was just as wonderful!

Yield: 8 - 10 servings

Slow Cooker Apple Cider

This Slow Cooker Apple Cider is perfect for entertaining guests this fall! Store-bought apple cider, orange juice, peach nectar, and spices make this Crockpot Apple Cider a family favorite this season!
prep time: 5 MINScook time: 2 hourtotal time: 2 hours and 5 mins

INGREDIENTS:


  • 1/2 gallon refrigerated apple cider
  • 1 cup orange juice
  • 3/4 cup peach nectar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 4 whole cinnamon sticks (plus more for garnish)

INSTRUCTIONS


  1. In a slow cooker, stir together apple cider, orange juice, peach nectar, and spices. Drop cinnamon sticks into mixture. Cover and cook on low for 2 - 4 hours. Switch to "Keep Warm" setting and serve directly out of the Crockpot.
Created using The Recipes Generator



apple cider slow cooker



I've seen great Facebook videos on making your own fall potpourri in the Crockpot, why not make this instead! It serves double duty as a great house-filling potpourri - unlike ANY air freshner from the store - but also as a delicious drink for your family as well. I'm sure you'll love this one!


crockpot apple cider recipe







Chicken Cordon Bleu Casserole

October 2, 2017
This Chicken Cordon Bleu Casserole is the perfect chilly weeknight meal! Fresh chicken, ham, and swiss cheese with a creamy sauce and topped with buttered bread cubes - delicious!


Chicken Cordon Bleu Casserole



Today is our adorable Reuben Roo's 2nd birthday! I know every parent says this on every birthday, but I really can't believe he's 2 years old already. This past weekend, we celebrated his birthday with just our family at my parent's house. He played with his new toys, enjoyed his favorite chicken nuggets and veggie fries for dinner, and even had a chocolate frosted brownie (non-dairy) for dessert. I think he ate MAYBE 1/8 of the brownie. Clearly, he takes after his father with that. 😏

A post shared by Kelly Miller (@mostlyhomemademom) on


Here's a list of his likes & dislikes, in case you were curious:

  • Favorite shows & characters: Mickey & the Roadster Racers, Princess Poppy, Elmo, Cookie Monster, Furchester Hotel, Barney (yes, the purple dino, thanks to Netflix), Puppy Dog Pals
  • Favorite foods: chicken "nug nugs", hot dogs, McDonald's french fries (Lord help you if you get drive through and don't IMMEDIATELY start handing them back to him), Costco brand veggie fries, but not the orange beet-flavored ones, Lucky Charms marshmallows, bananas, oatmeal (sometimes), applesauce (on the 4th Tuesday of the month) (HA)
  • Friends: his brothers and his cousin

As you can tell, this guy is definitely a character! I love his funny personality. And yes, as per usual with two-year-olds, the tantrums are plentiful if he is hungry/tired/or just plain feels like throwing one.