Thanksgiving Dessert

 If you aren't paying attention, Thanksgiving is less than 3 weeks away. So, if you haven't started planning that menu yet, NOW is the time! Seriously, don't wait! 

When it comes to Turkey Day dessert, I know the pies are the star of the show. Pumpkin, pecan, apple, sweet potato...traditional favorites are what we look forward to year in and year out. 

I'm right there with you. My mom's pumpkin pie is all I want after that big turkey dinner. I can smell and taste it now! Just the thought of it gets my taste buds excited. 

With all of the desserts that end up on Thanksgiving tables across the country, I know without a doubt there are those out there still looking to try something new. So, it's my job to give you an alternative. Something a little different, that would make a tasty addition to your holiday spread.

These Apple Pie Parfaits are filled with familiar fall flavors, layered in a whole new way! Not to mention, they use cinnamon rolls for extra sweetness and yum factor! 

I came up with this idea based on ingredients you might already have on your Thanksgiving shopping list. If you're making apple pie, grab an extra can of filling (or use homemade). If you have house guests, refrigerated cinnamon rolls make a quick and easy breakfast, so an extra tube of those can easily end up in your shopping cart. 

With the supply chain issues we are all facing, having recipes that use the same ingredients in more than one way is a great way to stretch your budget and cut down on stress when shopping. 

I noticed some of the basics on my holiday menu were wiped clean from shelves a few weeks back, so I started buying things a little at a time each week. I even found my turkey this past week for less than a dollar per pound! I'm down to needing only a few fresh ingredients come November 25th, and it's a big relief. 

If you are looking for a new dessert to add to your Thanksgiving menu, or just want to make sure you have something that contains simple, easy to find ingredients, Apple Pie Parfaits will be a huge win come turkey time!

 

Apple Pie Parfaits

1 tube refrigerated cinnamon rolls

1 (21 oz.) can apple pie filling

1 small box instant vanilla pudding

2 cups milk

1 tsp. Ceylon cinnamon, extra for garnish

1 (8 oz.) tub Cool Whip

Cinnamon sticks for garnish

Preheat oven according to directions on cinnamon rolls. Bake accordingly. Discard any icing packets. While cinnamon rolls bake, prepare pudding. Once it is soft set, about 10 minutes, add cinnamon and stir well. Return to fridge until ready to use. In a small bowl, add pie filling. Using a sharp knife, cut any large slices into smaller bite size chunks. When cinnamon rolls are baked, allow to cool until you can handle them. Chop cinnamon rolls into bite sized pieces. In 4-6 parfait glasses, layer in the following order: Chopped cinnamon rolls, pudding, cinnamon rolls, pie filling, pudding. Top with Cool Whip and sprinkle with cinnamon. Garnish. Serve immediately or chill until ready. 

Shared at Weekend Potluck

Turkey Day Side Dish

Can you believe Thanksgiving is only a little over 2 weeks away? I swear, as soon as Halloween is over, it's a downward coast to the holiday season and they come, and pass quicker and quicker every year. 

There is no doubt Turkey Day will look different for so many this year, but no matter if you're only cooking for your immediate family, having a few guests over, or going for a traditional family gathering, menus need to be planned. And even if you are only cooking or a few, it is still a holiday, and your meal can still be special, delicious and festive. 

In that spirit, I've got a couple new side dishes coming your way before Thanksgiving, and this is the first. A sweet and savory version of autumns favorite spud, the sweet potato. This is perfect to make for a small gathering, or easily double or triple it! 

Sweet potatoes have been on holiday tables for years, and finding new ways to enjoy them can give your meal a little breath of freshness. Tradition means so much when planning a holiday meal, so it's great when you find ways to enjoy the same dishes you have for years, just in a new way.

 The reason I chose this dish (and a outstanding squash recipe later this month) is because not only would they be perfect alongside that big roasted bird, but a nice glazed ham as well. I wanted to give you double the dishes this time of year. If you are planning turkey now, ham for Christmas, or ham instead of turkey, or both...now you've got some dishes that would be so good with either. 

However you are planning on spending Thanksgiving this year, it is coming fast, and I hope you are looking forward to it. Even if you have find joy in a new way of celebrating. Surround yourself with love, happiness, gratefulness and some yummy food!

 Cinnamon & Honey Roasted Sweet Potatoes

4 medium sweet potatoes, peeled and cubed

1/4 c. olive oil

1/4 c. honey

2 tsp. cinnamon

Salt and Pepper

Preheat oven to 375. Toss all ingredients in a large bowl until well combined. Transfer to a large baking sheet. Roast for 30 minutes until fork tender.

 

 Shared at Weekend Potluck

Happy Thanksgiving From EMM

Only 3 more days until the biggest foodie day of the year. I can smell the aromas now, and my keyboard might be a little wet from drool just thinking about all the yummy things that are about to hit tables across the country.

Each year I try to give you a little inspiration for your holiday meal. That last one dish that completes your menu. When I am hosting I fill our table with classics, family favorites, and always one or two new dishes to keep it interesting too.

This simple, delicious fruit salad is begging to be a part of your Turkey Day celebration. Filled with fresh autumn flavors and pretty as can be, your guests will love it.

One of the reasons I chose this to be my 2019 Thanksgiving post is many of the ingredients, you might already be buying for other favorite holiday dishes, so now they can do double duty. Oh, and I think it would taste terrific with some turkey sandwiches too, so even if your big menu is full, whip up a batch for the day and weekend after!

I hope your Thanksgiving is filled with bountiful blessings, amazing food, and most of all the love of all those who matter most to you in this world. From our family to yours,

Happy Thanksgiving!!!

Autumn Apple Fruit Salad

4 large gala apples, chopped

2 cups red grapes, halved

3/4 c. chopped pecans

1/2 c.dried cranberries

1 (15 oz.) can mandarin oranges, drained well

1 c. vanilla Greek yogurt

3 TBS mayonnaise

2 tsp. lemon juice

1/2 c. brown sugar, packed

1 tsp. cinnamon

In a large bowl combine apple and lemon juice. Toss to coat well. (This will prevent browning.) Add grapes, oranges, pecans and cranberries. Carefully toss to combine. In a medium bowl whisk together yogurt, mayo, brown sugar and cinnamon. Pour over fruit. Gently stir. Chill until serving. 

Inspired by The Country Cook

Welcome October

Apparently we blinked and September came and went. What a whirlwind! To welcome in a new month, the first "true" one of autumn, I thought a tasty warm beverage was the perfect way to usher it in.

We are big slow cooker drink lovers. From apple inspired ones in the fall to festive wassail at the holidays and warm hot cocoa on a cold winter's day, they are something I make a lot on the weekends when we are at home hanging out.

Seriously, what tastes better on a chilly day than a big mug of something warm and delicious to soothe your soul? Not to mention most of the time, whatever you've got warming in that slow cooker makes the house smell AH mazing!

Got a long day of raking ahead of you? Come inside to this. Visiting the local pumpkin patch or corn maze? Have this waiting on you when you get home. Having some people over for a big bonfire? This will stay warm all night long!

It would taste just as delicious with apple cider, maybe even more so, but I had juice on hand. (Not to mention, sometimes apple cider is just too darn expensive! Seriously! It can be a tad ridiculous!)

This is one of those drinks that will take you through October, would be great on Halloween night, and terrific for those turkey day guests coming quicker than you think!

We still might have some warm sunny days left, but they are definitely getting fewer and farther between, so when the rain drops are puddling, the leaves are falling and that crisp autumn wind is blowing, a mug of this is certain to warm you from the inside! 

Warm Autumn Apple Punch

4 c. apple juice

1 can frozen orange juice, thawed

2 cinnamon sticks

3/4 tsp. ground ginger

3/4 tsp. ground allspice

1/4 tsp. ground cloves

Combine all ingredients in slow cooker. Stir well to combine, whisk if needed. Cook on LOW 4 hours. Keep on warm and serve all day!

Shared at Weekend Potluck
Shared at Meal Plan Monday

Welcome September

Yes, it's hard to believe, but September is upon us. My son looked at me Saturday night and said "Mom, can you believe the 4th of July was almost two months ago?"

Seriously, when you think of it like that the time flies bye even faster than normal. Let's face it, summer lasts about 38 days and the cold months drag on for 904 days, if we are lucky!

I've said it before, but let me reiterate it once more. I actually don't mind autumn. I enjoy the colors, the fun activities, the decor (yes, my pumpkins and scarecrows are already displayed!) and of course, the flavors. And I don't even shun the weather. Here in Indiana, we will still have some truly warm and sunny days through October. But it's what comes after fall I dread. The cold. The snow. The ice. The gray. The blah. But hey, it's not here yet, so let's not dwell on it.

I figured with the beginning of September, and a new season, we would celebrate with a classic fall flavor. Cinnamon. Sure, we can't get enough of apple and pumpkin too, but if you think about it, what is paired with both of those in many, many dishes? Yep, cinnamon.

These are my way of bringing a little of summer with me to fall. See, they are inspired by a summertime country fair staple. The elephant ear. Fried dough sprinkled with cinnamon sugar is something so popular the lines will wind around any junk food alley.

So who says we can't have some of that yumminess as the leaves begin to turn? These are great for a quick breakfast, lunchbox treat or sweet treat after a favorite fall meal. Super easy, moist and oh so good!

I might not be able to stop summer from eventually fading away, but I can make sure to enjoy all the warm days we have left and dream of them once they are gone with some delicious muffins!

Cinnamon Sugar Muffins

1 c. flour
1/2 c. + 1 TBS sugar, divided use
2 tsp. baking powder
1/2 TBS + 1 tsp. cinnamon, divided use
1/4 tsp. salt
1/2 c. milk
1/4 c. vegetable oil
1 egg

Preheat oven to 375. Line 8 muffin tin wells with papers or grease well. In a large bowl combine flour, 1/2 c. sugar, baking powder, 1/2 TBS cinnamon, and salt. In a medium bowl whisk together milk, oil, and egg. Add to dry ingredients and stir, just until combined. Divide mixture evenly in muffin tin wells. In a small bowl combine 1 TBS sugar and 1 tsp. cinnamon. Sprinkle over top of batter. Bake for 15 minutes or until a toothpick comes out clean. Cool on a wire rack. Store covered.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Think Outside The Pie Box

I realize the dessert of choice on Thanksgiving is pie. I am not even going to argue that point. Pumpkin, Apple, Mincemeat, Pecan, Sweet Potato... we all have our favorite. And I am not complaining. My mom's pumpkin pie is something I look forward to each and every year.

But maybe you want to include another option. Maybe you want a different option other than pie. Or maybe you are having a smaller holiday and don't need a big pie for only a few people. Or maybe you're going to have house guests for an extended time that week, and you want an idea for dessert other than the big meal. If any of these are true, have I got a treat for you!

A super simple cake, that starts with a little help from the store, that smells and tastes like autumn, and has two of fall's favorite flavors...apple and cinnamon!

This makes the perfect amount for 4-6 people, depending on the size of the pieces, and I'm guessing if you need to feed more, you could easily double the recipe, use a 9x13 pan and have it be just as yummy.

Pies are as much a part of Thanksgiving as turkey and dressing. But that doesn't mean we can't make a little room on our table for another sweet treat!

Apple Cinnamon Cake

1 (7 oz) package apple cinnamon muffin mix

1/4 c. milk

1 egg, beaten

1 1/2 TBS apple butter

1 TBS brown sugar, packed

Icing

4 oz. cream cheese, softened

1 1/2 tsp. apple butter

2 tsp. brown sugar, packed

Preheat oven to 350. Grease 8x8 baking pan. In a large bowl combine first 5 ingredients. Stir well. Pour into pan. Bake for 25-30 minutes until toothpick comes out clean. In a small bowl combine last three ingredients. Mix until smooth. When cake is done, cool on wire rack. Frost with cream cheese icing. 

Shared at Weekend Potluck

Po-Tay-Toe

When Alex was little, he was a fantastic eater, just like now. About the only thing I can even remember him not being a huge fan of was potatoes. Gasp! I know. It was a little confusing for him spud loving parents. Well, and let me be clear, he might not have been thrilled with them, but he ate them anyway. Why? Because that's how we roll. 

But I can distinctly remember his dad trying to get him to eat mashed potatoes and him crying! Seriously...who was that kid? Then all of a sudden, he began eating them more and more, and found his love for them, and has never looked back. In fact, we can always tell when he is ready for a growth spurt because he craves them. Wants as much as he get. 

We don't have this problem with Max. He has been a potato lover since he could chew. And he will tell you.. "Po-tay-toe" yummy!"

 It's so funny because as much as they look alike, and many times act alike too, there are definitely differences too. 

Since Max is such a fan of all things potato, it keeps me on my toes even more to make sure he gets a variety. Sweet potatoes were one of his favorite baby foods, and now he loves them mashed, baked, and roasted too. 

I make breakfast for dinner so much, it would be easy to fall into a rut, so when I thought of these, I was pretty proud of myself. Time for home fries. Put the russets down and grab the sweeties instead. 

They are perfect with eggs and toast, but would be just as tasty as a side to any protein too! I can see these on our table a lot this fall and winter; and maybe next to a holiday ham as well! 

Sweet Potato Home Fries

6 medium sweet potatoes, peeled and cubed

2 1/2 TBS vegetable oil

1 tsp. paprika

1 tsp. dried parsley, extra for garnish

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. cinnamon

Salt and Pepper 

In a large bowl combine potatoes, oil, and seasonings. Stir well to combine. Allow to sit at room temperature for 30-45 minutes. Preheat oven to 400. Spray a baking sheet with nonstick spray. Place potatoes on it, spreading evenly into one layer. Cook for 30 minutes, turning the tray (bring the back to the front) half way thorough, or until fork tender. Sprinkle with extra parsley before serving. 

Shared at Weekend Potluck

Skyline At Home

The first time Alex tasted Skyline Chili it was love at first bite. His dad and him were actually driving back from a field trip in Indianapolis and from that moment on he was obsessed. There was only one problem. We didn't have one here in Fort Wayne. He knew any time that craving hit, the nearest one was 2 hours away. (Yes, he did try the freezer version, and while he liked it, it just wasn't the same.)

Well, that all changed back at the end of this summer. They finally opened one here. Only about 10 minutes from our house. So, in September when he turned 13 and I gave him the choice of any place to out to eat, you know exactly what he chose!!

Just look how happy it makes him! 

But let's face it, with a teenager and a toddler, it really isn't economical to be going out to eat as much as we would like, so once again it was up to me to find a way for him to enjoy it at home. I started researching exactly what made Cincinnati Chili what it is, looked at a ton of different recipes and came up with one that I thought would perfect for us.

If you love this style of chili as much as we do, I think you will be pleased just how close it is to the famous one. If you've never had it, be prepared for a little different style of chili, but still oh so tasty. And yes, to make sure you get the full effect, be sure to serve it over spaghetti...insert drool here!

Crock Pot Cincinnati Chili
2 lbs. ground beef
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 tsp. apple cider vinegar
2 TBS chili powder
1-2 tsp. hot sauce
2 TBS Worcestershire sauce
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. cumin
2 TBS brown sugar
1 c. beef broth
2 dried bay leaves
Salt and Pepper to taste
Cooked Spaghetti
Diced Onion
Shredded Cheese
Oyster Crackers

In a large skillet brown beef with garlic. Drain if necessary. Add to Crock Pot. Add tomatoes, vinegar, Worcestershire,  seasonings, brown sugar, beef broth. Stir well. Add bay leaves. Cook on LOW 4-5 hours. Remove bay leaves. Serve over pasta with toppings. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Holiday House Guests...Not For Just a Day

Are you hosting a holiday this year? Rather it be Thanksgiving or Christmas, are you going to have house guests for a little while? If so, I'm going to be your new BFF. 

I will be honest, we have never had overnight house guests. Now, before you think I'm super weird, you have to understand a couple things. First off, we have a 3 bedroom house. You can do the math. And even before Max came, his room was an office/junk room. Secondly, we live 20 minutes from both of our parents. So when family comes into town, they always stay with them. See, it isn't as strange as you thought. 

But some of my best memories as a kid were big holiday at m grandparent's house with everyone home. Adults in the beds, kids on the floor. An entire house full...for a few days! Oh, the fun we had! God bless Grammy for feeding all of us for that long!

Anytime I think about holiday house guests the image of National Lampoon's Christmas Vacation enters my mind. If you've seen the movie, you know where I'm going with this. Both sets of parents, cousins, aunts, uncles...and then of course Cousin Eddie shows up. The house is over flowing, everyone is stressed out, and then Eddie makes the comment they will be staying right on through to the New Year. 

My point is that if you've got people staying, the big holiday meals isn't the only time you have to feed them. No, you have to plan for 3 meals a day, for as long as they are there! You need some great, easy recipes up your sleeve! 

These would be perfect for a simple breakfast, or dessert. Seriously, you can serve them for either and they will disappear. I made them for a post dinner treat, and then the leftovers were heated up for breakfast the next day. 

If you love the original version, this mini, simple, quick version will knock your socks off! 

Holiday house guests are coming. Quicker than some of you might be ready for. But take a deep breath and relax. That's what the holidays are all about. Being surrounded by the people you love most in the world, making memories to last a lifetime. 

Mini Monkey Bread

2 (7.5 oz) cans refrigerated cans biscuits

1/2 c. butter, melted

1/2 c. packed brown sugar

2 tsp. ground cinnamon

1/4 c. white sugar

Preheat oven to 350. Grease a 12 count muffin tin. Separate biscuits. Cut each into 6 pieces. (You need 120 pieces total) In a large plastic bag, combine white sugar and cinnamon. In a medium bowl whisk together brown sugar and butter. Spoon 1 TBS butter mixture into each well of muffin tin. Place biscuit pieces in bag and shake well to coat. (This might take a few batches to avoid sticking) Place 10 biscuit pieces in each well. Press gently to adhere. Bake for 12-15 minutes until golden brown and set. Cool for 1 minute. Either turn upside down, or carefully slide out with a spatula. 

Recipe Inspired by Pillsbury

Simple Weekend, Simple Dessert

Do you ever have those weekends you have to actually schedule time at home? That was us this past weekend. There was so much to get done outside, and Alex had a big project for school...I knew it was time for mama to step in and black out a couple days on the calendar. 

It feels like if the weeks fly by, the weekends are on jet speed. Like I told my mom, "It is nice to know we don't have to be anywhere." 

I had gotten a couple frozen pizzas at the grocery store, some chips, the boys and I had made some Halloween and Star Wars Jell-O Jigglers, all I needed was dessert.  And I had just the thing.

I had this bad boy tucked away on my "must try before holidays" list and I knew this was the perfect time to test it out. I love being able to give you guys ideas way ahead of time so you can plan, and hopefully be a little less stressed out. 

I had actually planned on making this Sunday to go with our "big meal" but couldn't wait any longer! Plus I figured we would have some leftovers so it could work for both days.

This is something magical. First of all, your house is going to smell like fall while it cooks; and even more so, like a holiday. Secondly, if you can chop, stir and set a timer, you will rock this. 

I'm not much of a baker. I wasn't before Max, and now with the 14 month old literally hanging on my legs while I'm in the kitchen, there is no crust making going on! The best way I can describe this is "naked apple pie". (Thank you to my friend Roxie who gave me that!)

In fact, when I was trying to figure out what to call this, I asked friends and fans on Facebook, and promised to mention the one I liked best. Well, Roxie's worked perfectly as a description, but as far as the actual recipe name, I took a few suggestions and put them together to find the right one.  So thank you also, for everyone who left a comment and totally inspired me! 

This is so simple it's perfect any night of the week, or on your simple weekend. Or like I said, save it when Thanksgiving rolls around...which is quicker than you might think!

Autumn Apple Delight

5 Honeycrisp Apples, cored and chopped SKIN ON

1 c. golden raisins

1 c. brown sugar

1 c. chopped walnuts

1 TBS ground cinnamon

1 tsp. ground allspice

Preheat oven to 350. In a large bowl combine all ingredients. Stir well to coat. Transfer to a deep dish pie plate. Cover with foil. Bake for 20 minutes. Stir gently. Bake another 20 minutes, uncovered, until apples are tender. Serve alone or over dessert shells, pound cake, angel food cake or ice cream. Store in fridge and reheat as wanted.

Inspired by Southern Plate

Turkey Day, Made Easy

So, I can't lie, I am not on the hook for hosting Thanksgiving. In fact, most years I'm not. In the 13 years we've been married, I've only had to worry about cooking on Turkey Day twice. Why? Because we live 20 minutes from both my mom and mom in law, and they both have our family over on the holiday.

But just because I am not having a huge crowd over to my house doesn't mean I can't appreciate the need for some easy dishes to fall back on. One because I have hosted and know the stress that can go into preparing the biggest meal of the year. And two, this is what I do. I try to find ways to help your holiday cooking be more simple and less stressful each year.

This recipe is actually something I've made for years now, and we enjoy all autumn long. Seriously, as soon as the calendar says October, you can find me in the grocery store aisle looking for canned pumpkin. (By the way, if you live near an Aldi, their pumpkin is a "seasonal item" they only carry for a few months, but is ONLY $.89 per can! You won't find it cheaper anywhere else!)

So not only can you whip this up quickly, it's also totally adaptable for a few or a house full, plus it's 100% budget friendly!

I love a good pumpkin pie, but if I'm being honest, I don't need the crust. Give me the filling and some Cool Whip and I'm a happy girl. In fact, when I was little my grandma would take the extra filling she had after her pies were made, put it into custard dishes and bake it just for me.

This will be our first Thanksgiving since Grandma passed, and I felt it was time to revamp this recipe a bit, and bring it back to the blog (it's been 5 years since I first shared it) in her honor. Every time I make this, I am transported back into her kitchen with those little glass custard dishes and her saying " Geez Punkin (that's me), do you want a little pumpkin with your Cool Whip?" Yeah, I'm that girl. Pile on the topping!

If you are hosting Turkey Day this year, give yourself a much needed break and add this to your dessert menu. Sure, bake some pies too, by all means, but cross one or two off the list, replaced by the easiest recipe you'll make this holiday!

Pumpkin Fluff

2 (15 oz.) cans pumpkin 

2 small boxes instant vanilla pudding, DRY do NOT add milk

2 (8oz.) containers Cool Whip

1/2 tsp. cinnamon, extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

In a large bowl whisk together pumpkin and pudding mix. Fold in one container of Cool Whip. Add spices. Stir well. Chill for at least an hour before serving. Garnish with extra Cool Whip and cinnamon. 

Shared at Weekend Potluck

Christmas Baking

So what do you do when you aren't much of a baker, and the biggest baking season of the year rolls around? Well, you suck it up, find some simple recipes you know even you can't screw up and get into the ho-ho-ho, fa-la-la-la spirit! 

Yes, that's right, even after over 5 years of doing this blog (Hard to believe!) I still do not consider myself much of a baker. Sure, I can do it, but it just isn't "my thing". There are just things I enjoy more in the kitchen. But if you've been following me for a while now, you know the one thing I do enjoy baking, and have become kind of an expert at, are muffins! 

This time of year I have some favorite flavors and favorite smells. For flavor, I can't get enough peppermint. It just makes my tongue feel Christmas-y. And for smells? Ginger, cinnamon...basically gingerbread. Oh, the house just smells like a holiday when you've got some gingerbread baking in the oven. So when a friend, who knows my love of all things "spicy" this time of year, passed these on, I couldn't wait to make them!

They are so much more simple than old fashion gingerbread, are ready in almost no time, and still give you all those same festive flavors. Oh, and they just happen to be the perfect dessert, breakfast, snack, or even teacher/neighbor gift!

What are your favorite things to bake this time of year? Do you go the easy route or maybe you have some tried and true recipes that are a little more labor intensive? Either way, make sure you are doing things you love, with those whom you love the most, for it truly is the most wonderful time of year.


Gingerbread Muffins
2 c. all purpose flour
1/2 c. molasses
1/4 c. packed brown sugar
1 egg
1/3 c. vegetable oil
1/3 c. milk
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
Decorating Sugar Crystals, I like gold

 Preheat oven to 400. Line a muffin tin with papers, or grease bottoms only. In a large bowl using a wooden spoon, beat together molasses, brown sugar, egg, milk and oil until well combined. Add flour, ginger, baking powder, baking soda, cinnamon, salt and allspice. Stir until mixture is combined, but do NOT over stir. Divide mixture among 12 wells evenly. (I used a cookie scoop and it was 2 scoops each.) Sprinkle with sugar crystals. Bake for 18-20 minutes until toothpick comes out clean. Cool completely on wire rack. Makes 1 dozen.

Shared at Weekend Potluck

Recipe from Betty Crocker

Christmas Memories

Growing up, until about the age of 13, we spent every single Christmas in the snowy hills of Pennsylvania. We would pack up the car and spend 2 weeks with our family, enjoying every last festive minute the holiday had to offer. Both sets of my grandparents lived there, and those Christmases were some of the best memories I have. To this day I can't hear "No Place Like Home for the Holidays" and the line "I met a man in Tennessee, and he was looking for Pennsylvania and some homemade pumpkin pie...." without tearing up remembering them.

Both of my grandmas were exceptional cooks and each one had their own special dishes they always made for Christmas. I had my favorites from each of them, and these were always at top of my list from Grammy. She made them every single year, only at Christmas, and I always looked forward to them. In fact, to this day, even at the age of 90, she still makes them and makes sure I have some in my fridge this time of year.

They are one of the easiest holiday treats you can make, but also one of the most festive looking and flavored too. It doesn't get much more Christmas-y than red and cinnamon!

Memories of Christmases gone by are so special to me. Of course we are always making new ones with our little boy, and I'm always looking for ways to share some of what I had with him. Food is one of the easiest way to do that, so of course, these are one of his favorites too!

Cinnamon Apples

As many apples as you want to make, peeled, cored and quartered
1/4- 1/3 cup cinnamon candies (use more or less depending on how "hot" you want them)
1/2 cup sugar
1 1/2 cups water

Mix together candies, sugar and water. Bring to a boil and add apples a few at at time boiling for 1-1 1/2 minutes. When all done cooking apples, pour liquid over apples and add a dash of red food coloring. Store in a air tight container in the fridge.

Shared at Weekend Potluck

Busy School Days { A Post For Earth Fare}

Well, summer is over. Okay, not really, but this was our first week back to school; and let me tell you, I am stinkin' exhausted! Oh my gosh. Who knew starting 35 minutes earlier every day could mean mommy needs coffee...lots of coffee. Stat. From an IV drip!

When school is back in session, it seems like our already super busy lives get busier and busier by the day. So many things to do, running here and there, homework, after school activities, sports...you name it, our plates are F.U.L.L.

So when the craziness sets in, that's when I really start to rely on recipes that can be used for more than one thing, more than one meal. And one of my favorite things that fall into the category are muffins!

I love having something for little man to nibble on when he comes home starving. (They all do, right??) But I don't want it to be junk. Something he can enjoy and I can feel good about. Plus, if I can then use it the next morning for breakfast, or pack it in his lunch, or even have as an after supper sweet treat, even better! One recipe, and already I've found 4 times I can serve them. That's what I'm talking about.

A friend gave me this recipe and I was so thrilled to see the reduction of sugar and addition of applesauce. I've baked with it before, and it keeps things moist while adding to the sweetness too!

If you need something quick and easy for the school day rush, look no further. Heck, the kids could even eat these in the car if you're running late! Not that any of us ever do that....right??!!

Applesauce Mini Muffins
1 stick butter, room temp
1/2 c. sugar
1 3/4 c. flour
2 eggs
3/4 c. applesauce
1 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. cinnamon

Topping:
4 TBS butter, melted
1/4 c. sugar
1/2 TBS. cinnamon

Preheat oven to 350. In a large bowl cream together sugar and butter until smooth. In a medium bowl combine flour, baking soda, salt and cinnamon. Stir. Add eggs, applesauce and vanilla to butter mixture. Mix well. Slowly add flour mixture in batches, stirring in between each. When batter is combine, scoop into paper lined mini muffin tray. Bake for 15 minutes until toothpick comes out clean. Remove to wire rack to cool. Allow to cool 10-15 minutes. Mix sugar and cinnamon together for topping. Brush tops of muffins with melted butter and sprinkle with cinnamon sugar. 

Shared at Weekend Potluck

Summer Vacation Breakfast { A Post for Earth Fare}

Summer is in full swing at our house...at last. The only sad thing is that the reality is school starts again in only 5 weeks. Depressing, I know. I think I will be adopt Scarlett O'Hara's motto here, "I will think about that tomorrow." 

So, like I said, summer is in full swing. We just got back from a 2 week beach vacation in Florida, and while we are trying to get back into a routine, we still have a ton of things on the calendar to look forward to. But that's how I like it. I only get the boy home with me for a few precious weeks it seems, so I will pack them full of fun! 

Another thing I am sure to do over the summer is make some special things for breakfast. See, the boy loves breakfast, but not early like he has to eat during the school year. He wants something light on those days, so I save more filling and/or yummy things for days when we can ease into our day, like Sunday mornings, or this time of year, weekdays!

These came about because my little man said he was hungry for doughnuts and I could only make that a reality with things I had on hand. There were apples in the fruit bowl, and I went from there. 

These are super simple, delicious and perfect with a tall glass of milk, or hot cup of coffee. They even make a fun dessert instead of breakfast. 

Oh, and as a side note, whenever I post a new recipe for doughnuts, many of you want to know about the pan I use. It's a nonstick one you can usually find in the same aisle as muffin tins. They can be found at Walmart, Target, Amazon, Bed Bath and Beyond, etc. I actually got mine at Crate and Barrel. Seriously, anywhere.

Summer vacation is a time for many things for me and my favorite little guy, including some time to get into the kitchen and make him some extra special treats!

Baked Apple Cinnamon Donuts
1 1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
3/4 c. sugar
2 eggs
3/4 c. vegetable oil
2 apples, peeled and finely chopped
2 TBS butter, melted

Cinnamon Sugar Topping
1/2 c. white sugar
1/2 TBS plus 1/2 tsp. cinnamon

Preheat oven to 350. Grease a doughnut pan. In a large bowl whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a small bowl whisk together sugar and eggs. Pour oil in gradually and whisk until well combined. Add wet ingredients to dry and mix until just combined. Do not over mix. Fold in apples. Fill each well 3/4 full and bake for 15-18 minutes until toothpick comes out clean. Remove from pan to wire rack to cool. Once cool, brush with melted butter and sprinkle liberally with cinnamon sugar. Let sit for 15-20 minutes until set. Makes 10-12 doughnuts.

Shared at Weekend Potluck

Snowmageddon 2015

Oh look, more snow. Yep, that's what we were saying Super Bowl Sunday, February 1st. In fact, we got so much of the white stuff, our party plans had to be rescheduled due to nasty driving conditions. I can't say we were thrilled, but hey we had to make the best of it.

We ended up with about a foot of snow, and after playing outside, it was time for some indoor fun, so that meant one of our favorite things to do on snowy days...bake!

Oh look....another muffin recipe. Yeah, it seems these days snow and muffins go hand in hand in our house. With the first flakes, I start to crave them, and it won't subside until I have some warm from the oven to munch on. Plus, we needed something sweet to go with our party spread during the game.

If you love coffee cake, you will enjoy these as much as we did. Moist cake, a hint of apple and a crumb topping that's out of this world. In fact, I could eat an entire bowl of that topping by itself. Seriously. Just hand me a spoon.

Make a batch of these on the weekend when you have more time, and you have breakfast all week long. They are great for on the go too. Mr. E took them to work several days after I made them. They go perfectly with your cup of morning coffee, or a tall glass of milk for the kids.

I can't say I enjoy snow. But I do love the yummy things that come out of the days when it shows up. But I can bake during the Spring and Summer too....so those can show up any time soon! 

Apple Coffee Cake Muffins

From Sweet Peas and Safron

Muffin Batter

2 c. all purpose flour

3 tsp. baking powder

1/2 tsp. salt

3/4 c. packed brown sugar

1 egg

1 c. milk

1/4 c. vegetable oil

2 apples, peeled and finely diced

Cinnamon Swirl Filling

1/4 c. packed brown sugar

1 1/2 tsp. cinnamon

Crumble Topping

2 TBS cold butter, finely diced

1/4 c. packed brown sugar

1/4 c. flour

1/4 tsp. cinnamon

Preheat oven to 400. Line a muffin tin with papers. In a small bowl prepare cinnamon swirl filling, mixing well. In another bowl, make crumble topping. Mix flour, brown sugar and cinnamon well. Then using fork, cut in butter until crumbles form. Set both aside. In a large bowl combine flour, baking powder, salt and brown sugar. Mix well. In another bowl, whisk together milk, egg and oil. Add to flour mixture. Mix to combine, but don't over mix. Fold in apples. Add 1 small scoop (about 1 TBS) of muffin batter to each well. Sprinkle in 1 tsp. cinnamon swirl mix. Top with another scoop batter. Sprinkle with crumb topping. Bake for about 20-22 minutes until tooth pick comes clean. Cool on wire rack. Make 1 dozen.

Shared on The Country Cook Feb. 20, 2015

Muffins at Very Good Recipes

A Snow Day With No Snow

Yep, that's right. Here in Indiana, we are so lucky (She says...dripping with sarcasm!) to get snow days with no snow! Unfortunately, that means there is ice instead, and that can be even more treacherous! That's exactly what happened a couple weeks ago. Not a flake of snow was on the ground, but we had gotten soaked with freezing rain/ice, and the morning commute wasn't safe for man or beast, so no school for us! 

As you know by now, when school gets cancelled, I am just as happy as little man is. I don't know which of us gets a bigger thrill when we hear our school system announced with all the others, me or him! I love having an unexpected day with him at home with me. Plus, it usually means we are going to get in the kitchen and make something extra yummy. Baking is one of those things a snow day was made for. 

This particular snow ice day we didn't know what we were in the mood for, but we knew it had to be something sweet, and we didn't have a lot to work with. See, it was towards the end of the week, and the grocery store trip was just around the corner, so we were going to work with what I had. Thankfully, I do keep basic baking things on hand at all times, so we weren't at a total loss. In fact, I bet if you go to your pantry right now, you probably have everything to make these. Okay, the maple extract might not be something you have laying around, but if that's all you need, you're doing pretty good! 

We ate these as a snack...later on that same evening for dessert...and then for a few days after for breakfast. Honestly though, Mr. E is lucky there were any left when he came home because Alex and I could have eaten the entire dozen in a blink of an eye. (And probably not felt that bad about it!)

These are super sweet, so beware! If you want to cut down on the sweetness a little bit, omit the maple flavoring. With Valentines Day being this Saturday, they would be a perfect treat for the sweet hearts in your life. 

Snow days are a simple pleasure in life that I for one, am so thankful for. My favorite little guy, at home, in the kitchen, safe and sound...pure bliss. 

Maple Frosted Spice Doughnuts
Makes 1 dozen

2 c. flour

1 tsp. baking soda

1/4 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. cinnamon

2 eggs

3/4 c. white sugar

1 tsp. vanilla

1/2 c. milk

2 TBS butter, melted

Maple Frosting:

1 c. powdered sugar

2 TBS butter, melted

1-2 TBS water

1/2-1 tsp. maple extract

Preheat oven to 325. Grease a doughnut pan and set aside. In a large bowl combine flour, baking soda, nutmeg, cinnamon and salt. Mix well. In a small bowl whisk together eggs, white sugar, vanilla and melted butter. Add liquid mixture to dry mixture 1/3 at a time, stirring after each, until combined. Spoon mixture into doughnut pan, about 2/3 full for each well. Smooth tops with back of spoon. Bake for 10-15 minutes until firm to touch, and toothpick comes out clean. Rest on wire rack for a few minutes in pan. Using a silicone spatula, remove doughnuts to wire rack to completely cool. 

To make frosting, add water to powdered sugar a little at a time until desired consistency. I like it a little thick. Add butter and maple extract. Mix well. 

To frost doughnuts, dip each into frosting and let set on wire rack. 

Shared on The Country Cook Feb. 13, 2015

Doughnuts at Very Good recipes

Snow Days

Winter time in Indiana means many things. Snow on the ground, bitterly cold temps, sunset at 5 pm...you get the picture. And two of those add up to one other guaranteed thing about wintertime in the Hoosier state...School Cancellations!

I know for many parents snow delays/cancellations cause a major headache with work schedules and daycare arrangements, and I respect that. But for me, since I have the complete blessing of being a SAHM, they mean I get extra days at home with my little man. When they announce our school system as being CLOSED, I don't know who gets more excited, me or Alex.

Two weeks ago, it wasn't so much the snow on the ground that called schools all over Indiana to close, but the -30 wind chills. Yep, with so many kids walking and/or waiting at bus stops, that is just too darn cold for school, so for two days straight, my little man was at home with me, all nice and warm.

One of the activities we love to do the most on snow days is get into the kitchen and bake together. It's never anything major, but it's always something yummy and usually I even get to throw in a math lesson in there somewhere too. After all, there have been times when these snow days go on for 3-5 days at a time, and we have to have some sort of learning!

This recipe came to be because we love cinnamon raisin bread. It's a treat for us, and I usually head to our local bread outlet to buy it on the cheap. Well, when it is snowy, bitter cold and yucky, I don't head anywhere, so we haven't had any in about a month. So my craving got the best of me, I discovered I had everything in the house to make these, (After all, I wasn't going anywhere!), and we got to baking!

If you get the joy of living in an area where the winter weather can get you down, take some comfort in the fact you might get a snow day with your kids. Get into the kitchen and have some fun with them. Enjoy these times, for they will pass way too quickly!

Cinnamon Raisin Muffins

1 c. sifted flour (sift flour first, and then measure out 1 cup)

1/4 c. sugar 

3 tsp. baking powder

1/2 tsp. salt

1 c. old fashion oats

1/2 c. raisins

3 TBS vegetable oil

1 egg, beaten

1 c. milk

1/4 tsp. cinnamon

Topping:

2 TBS brown sugar

2 tsp. flour

1 TBS cinnamon

1 TBS butter, melted

In a small bowl, combine ingredients for topping. Mix well with a fork until crumbly. Set aside. Preheat oven to 425. Line muffin tin with papers or grease well. Sift together flour, sugar, baking powder, salt and cinnamon into a large bowl. Stir in oats and raisins. In a small bowl combine egg, milk and oil. Pour into dry mix. Stir until just combined. Fill muffin cups 2/3 full. Sprinkle with topping. Bake for 15 minutes until a toothpick comes out clean. Cool on wire racks. 

Shared on The Country Cook Jan. 23. 2015

Muffins at Very Good Recipes

Another Turkey Day Idea

So, is that Thanksgiving menu set in stone yet? Or are you still looking for a little inspiration? If the first one is true, good for you! Way to be ahead of the game! Way to be prepared! But if the second one rings more true for you right now, your friendly neighborhood blogger is here to help!

Sweet potatoes are such a staple on so many holiday tables, sometimes we forget there are more things we can do with them than the traditional marshmallow topped dish. But there are, there really are!

This recipe actually came about last week when I had bought sweet potatoes to simply bake; but decided I wanted something more. And how could I say no to the addition of great flavors like brown sugar, vanilla, cinnamon and pecans? I could not! I mean, who can resist the words pecan crumb topping?

I love this dish because you can easily adapt it to feed a few (This version fed the 3 of us with leftovers, so I'd say it would feed 6 as a side dish easily.) or the masses. It can also cook in the oven alongside the bird while you are working on other dishes. It's the perfect mix of savory and sweet, and literally tastes like a holiday on a plate. Plus, it would travel really well too, in case you have to go "over the river and through the woods!"

That Turkey Day menu needs to be coming together pretty soon. We've got 2 weeks to finalize it; and I for one love knowing what's going to be served so my taste buds can start looking forward to it now! If there is room on yours, this might just be what you've been waiting to add to it!

Roasted Sweet Potatoes

with
Pecan Crumb Topping

From McCormick

5 large sweet potatoes (about 3 lbs.), peeled and cut into 1 inch cubes

2 TBS orange juice

1/4 c. packed brown sugar

2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

2 TBS butter, diced

1 c. dried cranberries

Topping: 

1/2 c. flour

1/2 c. packed brown sugar

4 TBS butter, diced

1 tsp. ground cinnamon 

1 tsp. ground ginger

1 c. chopped pecans

Preheat oven to 400. Lightly grease a 9 x 13 pan. Add sweet potatoes to a large bowl. In a small bowl whisk together orange juice, 1/4 c. brown sugar, vanilla, 1/2 tsp. cinnamon, 1/2 tsp. ginger and salt. Pour over potatoes. Stir well to coat. Transfer to pan. Sprinkle with cranberries. Dot with butter. Cover with foil and bake for 30 minutes. Meanwhile, in a small bowl, combine flour, brown sugar, cinnamon and ginger for topping. Mix well. Cut in butter using two forks. Stir in pecans. Remove potatoes from oven. Uncover. Sprinkle with pecan mixture. Bake an additional 25-30 minutes until potatoes tender and browned on top.

Shared on The Country Cook

A New Twist On An Autumn Classic {A Post for Earth Fare}

It's that time once again. Time for me to head into my local Earth Fare store and find inspiration for a yummy recipe to share with all of you; and this time around, I was looking for something to celebrate the season. 

We love squash. Year round. We will eat it any time, any way we can get it. In fact, my son has loved squash since before he could say "squash". It was his favorite baby food, and I always had to make sure we had plenty of jars on hand because he always wanted more and more! 

We love squash so much, I have many different ways I cook it, and I'm constantly trying to come up with new ones. This time I used inspiration from another autumn classic...apple cider! Is there anything better on a chilly fall day than a big mug full of warm spiced cider, ladled from a big pot on the stove or even the slow cooker? I think not. It's my favorite warm drink this time of year, so why not combine it with a loved fall veggie? 

This is simple enough for a weeknight meal, but honestly, I immediately started thinking Thanksgiving when I smelled the amazing scents coming from the kitchen. So, you might want to keep it in mind for later use as well. 

If you love squash as much as we do, or you're just looking for something to add to your menu that screams "autumn", this is what you've been waiting for, and I hope you enjoy every delicious bite!

Cider Spiced Acorn Squash

2 acorn squash- halved and seeds cleaned out

1/2 c. apple cider

1/4 c. packed brown sugar

1/8 tsp. cinnamon

1/8 tsp. ground nutmeg

Salt and Pepper to taste

Preheat oven to 350. Place squash, cut side up in a 9 x 13 baking dish. Season the squash with salt and pepper. Pour cider down over evenly. In a small bowl mix brown sugar, cinnamon and nutmeg. Sprinkle over squash. *The size of your squash is going to determine cooking time* If they are small, they should be done in about 45 minutes. As you can see, mine were huge and took about 90 minutes. Just check periodically to see if fork tender. To serve, give each person a half, and spoon some of the juice from the bottom of the baking dish down over the top. This way, with each spoonful, they get all the flavors. Or, if feeding a large crowd, scoop out the flesh and mix with a bit of the pan juices. Either serve, or save and reheat. I like to add a little butter to mine as well.

Shared on The Country Cook Oct. 17, 2014

Disclaimer: I received a gift card in exchange for this post. All thoughts and opinions are my own.