Ever find the kids a little stir crazy at the table? The younger they are, sometimes the harder it is to keep their attention, right? We love interactive tools like placemats and you can get some fun ideas ready to print right now online.
Every October for many families brings the tradition of picking out and carving pumpkins. Depending on how many you are carving, between the prep work and finish, an entire evening can be dedicated to just this fun project. Plan ahead for dinner and add some fun music in the background. For dinner, our Maple Glazed Pork Roast or Beef Pasta Bolognese both cook great in your crock pot leaving you more time to prep your pumpkins and less time cooking and cleaning up after dinner.
There is an amazing amount of ideas online for decorating and some pretty impressive templates you can purchase at your local store. However, good carving starts with selecting the right pumpkin. It is best to choose one that is fresh, has a strong, sturdy stem and no bruises or soft spots. Pumpkins with a flat bottom are ideal to prevent them from rolling away. Here are a few additional tips… Continue reading
We love elegant simplicity and this super easy edible harvest theme centerpiece idea is perfect. Just pour your candy corn into a clear glass container of just about any shape small or large. Put a white or black candle inside for a little Halloween festival flair. Stagger them with small pumpkins in between the vases and you’ve got a 60-second centerpiece solution!
We really like this whether we’re serving this month’s Mexican Meatballs or the Seared Valencia Tuna Steaks and hearty comfort foods on the menu this October. Continue reading
Slow cooked Beef Bolognese is a classic Italian favorite. The rich marinara sauce is loaded with chopped tomatoes, garlic, Italian spices and chunks of tender beef. Combined with our penne pasta, this is a hearty, fuss free Dream Dinner you can serve time and time again.
The best way to cook this dinner is in your crock pot slow and low, 8 – 10 hours on low and come home to the house smelling of wonderful garlic, tomatoes and tender meat.
Simply, add the meat and sauce to the crock pot and set to desired temperature. You could even add Continue reading
Back to School usually means busy nights start up again. Don’t let those additional responsibilities discourage you from getting a great meal on the table.
These dinners not only cook in under 30 minutes but travel well. Take them on a picnic or as dinner in the car to the next sporting event.
- BBQ Chip Chicken Tenders
- Central Park Garlic Chicken
- Carne Asada Steak Tacos
These dinners work great in the crockpot. Continue reading
Many Dream Dinners cook deliciously in a Crock Pot. Don’t you love the aroma of all day cooking in the house when you get home from a long day, it’s so comforting.
Here are a few tips we have learned:
- One hour on High is equal to 1 1/2 to 2 hrs of cooking time on Low.
- Always cook with the lid on and don’t lift the lid for the first 2 hrs of cooking.
- Cut your vegetables in larger pieces than you would if cooking on the stove top. They benefit from slow cooking to develop a richer flavor and will shrink. At the smallest, a 2 inch raw cut of any vegetable is best.
- Fresh herbs should only be added in the last 5 – 10 min of cooking, the flavors will dissipate if you slow cook them. It is best to use dried herbs and add them when you start the cooking. They simmer and hydrate into the dish, imparting richer flavor.
- Only add milk, cream or sour cream in the last 15 – 20 min of cooking time or it can break down and separate. Continue reading
We’ve learned that some of our Colorado Springs Dream Dinners customers have lost everything in the recent fires and we couldn’t just sit by and do nothing. To assist some of our hard hit customers and the community they live in, we’re opening a dinner fund in hopes of uniting fellow customers nationwide.
We’re launching the fund with a corporate donation of 6-months of dinners for a longtime customer who has no home now. But we would love to join hands with you and assist more victims as we learn of their property damage and losses. Continue reading
To encourage the conversation with your family over dinner, here are some great trivia questions you could ask. These questions are based on the states that are in our menu this month!
- The ice cream cone was invented in this state at the World Fair?
- The first Thanksgiving was held in this state? Continue reading
Dream Dinners July menu is themed “Taste of America”! You can throw your own Taste of America dinner party using your choice of a menu item for that states theme dinner or… make 3 dinners for the “Tour”.
Once the family is around the table, some dinner conversation starters can be facts about the states recipe you chose to make that night!
- Buffalo Ranch Chicken – Buffalo New York is right Continue reading
Camping trips are a breeze with Dream Dinners! With the Taste of America menu in July, yours can be too. Use them frozen in addition to your ice in the cooler and as they thaw, dinner is ready to cook. Easy, less mess, all ready assembled means more time for smore’s and less time washing.
Take the Memphis Flank Steak, Buffalo Ranch Chicken, and New Orleans Jambalaya out of the freezer right into your cooler. All your ingredients are packed for 3 delicious camping dinners. Continue reading
This light, refreshing crowd-pleaser is not only delicious but also colorful on a buffet or the dinner table. This salad can’t be frozen, but it can be prepared 2 days ahead.
Layered Strawberry Gelatin Salad Serves 6
- 1 18-ounce box Strawberry gelatin (Jell-O)
- 2 10-ounce boxes Frozen strawberries
- 1 8-ounce can Crushed pineapple, drained
- 2 ripe Bananas, mashed
- 1/2 cup Nonfat sour cream
Directions Continue reading
Combine the following in a large mixing bowl:
4 cups cooked turkey, cut in 1 inch cubes
1 cup chopped celery
2 cups red grapes, halved
1 cup slivered almonds
1 cup Swiss cheese, cut in 1 inch cubes
Dressing Continue reading
1 small head of Napa Cabbage, shredded, approx. 4 cups
1 small head of green leaf lettuce, chopped, approx. 2 cups
3 green onions, chopped
3 stalks of celery, chopped
½ cup slivered almonds
3 cups cooked turkey, chopped Continue reading
¼ cup Dijon mustard
¼ cup honey
12 slices Sourdough bread
2 large Granny Smith Apples Continue reading
1 unbaked refrigerated pie shell
2 cups chopped asparagus
¼ cup cooked bacon crumbles
2 cups chopped cooked turkey
1 cup shredded Swiss cheese, can use mozzarella or Parmesan
½ cup milk Continue reading