Country Crock Casseroles and Carla Hall

It's almost Thanksgiving Day here in the U.S. and I'm almost ready for it. Are you? How about a speedy casserole that's sure to become a favorite? I have that for you PLUS an interview I was lucky enough to do with Carla Hall of The Chew and Top Chef fame. She also shared some recipes with me that I'll pass on to you. This way you'll not only be ready for the big day, but you'll also be ready for those leftovers!

First up: The Interview! Top Chef Season 5 was our very favorite. In fact, I've had the pleasure to meet Fabio Viviani twice (interview here and photos here) and now I've spoken with Carla Hall. A true fan's ultimate experiences. 

Isn't she just adorable? I can't say it enough! I was so nervous I was giggling too much and quaking in my shoes. She really helps a person relax because she's just so personable and I LOVE her views on food. 

Check out the recipes for the dishes Carla shared in the interview here:

• Caesar Green Bean Casserole with Buttery Croutons 
• Buttery Onion Crumb Brussels Sprouts Casserole
• Upside-Down Hot Turkey Sandwich Casserole

I can't wait for leftovers to make that last one.

Now, The Recipes! First is my take on the Country Crock Thanksgiving Family Fave Veggie Casserole.

(My additions/changes are in red) 

I love walnuts for extra crunch on top of my casseroles!

Thanksgiving Family Fave Veggie Casserole

Ingredients:

1/2 cup Country Crock® Spread, divided
2 cups chopped onions
3/4 cup Panko bread crumbs (I also added 1 cup of chopped walnuts)
8 cups cooked mixed vegetables (I used broccoli, Romanseco cauliflower and baby carrots)
1 1/2 cups shredded 2 % cheddar cheese, divided  (I used 1 cup white cheddar and 1 cup sharp cheddar)

Directions:

Preheat oven to 375°.
Melt 1/4 cup Country Crock® Spread over medium-high heat in large nonstick skillet and cook onion, stirring occasionally, until golden brown, about 8 minutes.
Stir in bread crumbs and cook, stirring occasionally, until lightly toasted, about 2 minutes; remove to bowl. Melt remaining 1/4 cup Spread in same skillet and add vegetables; toss to coat.
Pour 1/2 into shallow 2-qt. baking dish.
Sprinkle with 1/2 of the cheese and 1/2 of the crumb mixture.
Repeat with remaining ingredients.
Bake until heated through and cheese is melted, about 25 minutes.
TIP: Thawed frozen vegetables or canned vegetables can be used instead of fresh.

*Disclosure: I received product, a product coupon and stipend for extra ingredients from Country Crock for free.

Fresh Sliced Pumpkin Pie

Fresh Sliced Pumpkin Pie

Many years ago as a child I read the Little House on the Prairie series and fell in love with it. Since then I've read the entire series again and again countless times; to myself and also aloud to my children. I was fascinated with the way the Ingalls family lived; what they ate, what they wore and how they built their homes.

In one particular book (The Long Winter)  "Ma" makes a pie from a green pumpkin and to everyone's amazement, it tastes nearly like apple pie. I couldn't find a truly green pumpkin here, but when the season is right small pie pumpkins are sold just about everywhere.

I dutifully peeled, seeded and sliced the small pumpkin and layered it with spices and sugar in a pie crust and the result was very good. I wouldn't say it was wonderful or even delicious because I think our mind plays tricks on us when we're so used to something as pureed pumpkin in pies that when we have it in another form, it's just odd.

Making Fresh Sliced Pumpkin Pie

I won't say this was odd, either ... it was good. It was definitely worth the try and I do have at least one child who can't seem to get enough! See what you think. I may change it slightly and try again, just for fun.

Fresh Sliced Pumpkin Pie
Makes 1 Pie
Ready In: 1 hour 20 minutes

Ingredients:

One double pie crust
One 3-pound pie pumpkin
2 tablespoons flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 375 degrees F.
2. Wash and peel pumpkin. Remove insides with a sharp-edged spoon and keep the seeds or discard.
3. Slice pumpkin thinly.
4. Place one pie crust in a 9-inch pie pan and dust with flour. Add half of the sliced pumpkin, half of the spic and half of the sugar. Repeat.
5. Top with second crust and seal edges. Vent top and put on a baking sheet in case of spillage.
6. Bake for 1 hour until crust is browned and vents are bubbling with pumpkin juices.
7. Allow to cool for an hour before slicing.

Chicken and Feta Tarts

Chicken and Feta Tarts

Chicken and feta are a favorite combination and these little tarts are the perfect appetizer or game-day bite for 12 or a light brunch for 6 served with a big green salad. Change the green herb to whatever suits your tastes and if Kalamata olives are not a favorite, California ripe are just as delicious.

Chicken and Feta Tarts
Hands-On Time: 10 minutes
Ready In: 25 minutes
Serves: 6

Ingredients:

1 package refrigerated pie crusts at room temperature
15 ounces ricotta cheese
1 egg white
4 green onions - green and white parts sliced thinly
1 tablespoon finely chopped basil
1 teaspoon salt
1/2 cup pitted Kalamata olives
1 cup crumbled Feta cheese
2 cups shredded rotisserie chicken

Directions:

1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or mist with cooking spray.
2. Unroll pie crusts and cut with a 3-inch biscuit cutter into 12 rounds, gathering dough and re-rolling as necessary. Lay dough rounds on baking sheets, 6 per sheet.
3. Combine ricotta cheese with green onion, egg white, basil and salt. Stir until well blended.
4. Top each dough round with 2 tablespoons ricotta mixture, shredded chicken, a teaspoon or so of Feta cheese and Kalamata olives, keeping the toppings centered and leaving an edge of pie crust about 1/2 - inch wide.
5. Fold edges of pie crust upward leaving most of the filling exposed.
6. Bake for 13 to 20 minutes or until crust is golden and filling is slightly puffy.
7. Cool briefly before serving.

Lunchtime Layered Salads

Individual Layered Salads

Back-to-school around here is a big deal. After the kids have been home to roost for the summer, it's good to get back into the usual schedule and accomplish a thing or two without kids underfoot. Many times, though, the stresses of what to pack for lunch overshadows the rest. I've been blessed with kids who eat almost anything, with a naysayer or two thrown in for good measure, but making sure their lunches are balanced and healthy is another issue.

My perfect solution to the packed lunch conundrum is a classic layered salad in individual portions. Each kid can have the salad their way in just their size and it's easy to carry and keep food-safe until lunchtime as well. Start with a base of fresh greens and build as you like. The following "recipe" is more a set of guidleines. Go with what you know the kids like, including dressing, and they'll bring home empty containers every time!

Individual Layered Salads
Makes one
Printable Recipe

In a two cup serving container with a lid, layer:

One cup of chopped greens
Layer on desired veggies 2 Tablespoons at a time - up to 2/3 cup total or about 10 Tablespoons.

Veggies such as:

shredded carrots
chopped cucumber
frozen peas (leave them frozen and they will thaw by lunchtime)
cooked garbanzo or other beans
sliced zucchini
halved grape tomatoes
chopped celery
chopped sweet peppers
diced red onion
sliced green onion

On top of veggies add other toppings, up to 1/3 cup or about 5 Tablespoons:

2 tablespoons shredded cheese or cottage cheese
1 hard boiled egg, chopped
Turkey bacon fried crisp and crumbled or chopped
Diced salami
Diced ham or turkey
Sunflower seed kernels or other nuts

Top everything with 3 - 4 Tablespoons of their favorite dressing and you're set!

The possibilities are endless and having your children help make the salads the night before ensures a smooth morning routine and also means they're more likely to eat them.

On-The-Go Essentials Giveaway with Polly-O String Cheese

Look at this Giveaway!

9/14/2013 UPDATE - WINNER! 

Winner chosen this morning by random number generator at Random.org. All entries were number as they were received and the winning number is 3.

Congratulations, Heather Anne! I will be contacting you shortly for more information. 

THANK YOU to everyone who participated!

***********************************************************************

Let's face it, as much as moms look forward to back-to-school, it's not the easiest time of year. Mornings are scheduled tightly and if you're kids are in anything extracurricular, the rest of the day can be just as tight. We deserve some things to make our day run smoother, too - don't we? 

This is the perfect giveaway for all moms or dads who need to keep it together in a stylish and relaxed way. 

Each pack is valued at $100 and includes the following, supplied by Kraft Foods. 

·         POLLY-O/KRAFT String Cheese Gratuity Coupon (upon purchase, package includes offers over $12 in savings on family-friendly products)

·         Striped Large Tote

·         Insulated To-Go Kit

·         Clutch Water Bottle

·         13-Pocket Coupon File

I am in LOVE with this roomy tote! It's the perfect bag for my van to keep everything organized from the start of the school day until the end. We spend a lot of time in the van dropping kids to three different schools at three different times. I like to keep extra wipes, napkins, tissues, pens, pencils, crayons, umbrellas, hand sanitizer, lotion and cough drops on-hand for the school year. This tote is exactly what I need to keep everything right where I need it.

The Insulated To-Go Kit will replace my clunky old storage containers for my own dinners that I take to work almost every night of the work week. They're large, easy to close, sturdy and the insulated bags keep everything at just the right temperature until it's time to eat.

Moms are so busy running that we often forget to drink enough. Fill the Clutch Water Bottle and pop it into the tote and you'll never have an excuse NOT to drink during the day.

I don't know about everyone else, but I lose coupons all the time. Finally having them in a handy spot ensures I'll USE them and not find them 3 months after they've expired. Keep this in the tote as well and you'll be ready to save for those last-minute trips to the store to pick up forgotten items.

This year I came up with something new for the kids with Polly-O String Cheese. Polka Dot Pizza! This is so simple you don't need a recipe. Use your favorite pizza dough, sauce and round toppings and slice 6 Polly-O Mozzarella String Cheese sticks into thin rounds and top your pizza with polka dots!

You can also use a small round cutter for multi-colored peppers or slice up green olives or rounds of zucchini. Anything round goes! Isn't this totally cute?

Polka Dot Pizza Ready for the Oven

So, how do you WIN? PLEASE read instructions twice if need be! Using the #KraftPollyO hashtag, share this on your favorite social media including Facebook, Pinterest and Twitter. Come back and share a link to your post. Make sure I have a way to contact you in case you are the winner! This giveaway ends on September 13, 2013 at 11:59 PM EST.

*Kraft Foods is providing the prizes for this program at no cost to me and has provided me with a gift of equal value for review.  This program is not administered or sponsored by Kraft Foods Group or its affiliates, but solely by Cooking with Anne.