Welcome Fall and Milestone Birthdays

I know, I know, fall isn't officially here, but once September comes and Labor Day passes, it kind of feels like it is. Even on those summer-like hot days, autumn is still in the air. All things pumpkin and apple are every where you look and it's only a matter of time before the leaves begin to fall.

I've spent the last week decorating both inside and outside the house will all of my favorite fall things. This lover of all things summer isn't ready to say goodbye to hot, sunny days, but I do adore fall decor. There is a chance I *might* be addicted to pumpkins...is there a support group for that?

Why decorate so early? It's a tradition that goes back to when Alex was little. In those days I did more Halloween decor, while today it's general fall. But every year he would ask for the house to be "spooky" by the time his birthday came on 9/16. That timing got chiseled into my internal clock, so all these years later, the house tends to be decorated in the first couple weeks of September. 

Speaking of the big birthday coming up, this year we celebrate Alex turning 18. I can't even type that number without tearing up. When they say don't blink, it's 100% true. I'm positive we just brought him home from the hospital, new parents driving 5 mph because we were terrified of every bump. Wasn't he just turning 1, loving all things Blue's Clues? Or 5 riding a school bus for the first time during a preschool field trip? Or 7, 10 and 13? It's been 2 years since he turned 16 and was thrilled to start driving? 

18 years, 6,570 days, 157,680 hours, and 9,460,800 minutes since this precious boy made me a mommy-truly the only thing I ever wanted to be. I loved him the minute I knew he was growing inside of me, but the second they placed him into my arms, he looked into my eyes and my soul was complete. My first born. My pride and joy. He finds ways to make us proud every single day and the privilege of being his parents is a blessing from God above. 

This Apple Crisp recipe is one I saved to share as a way to welcome autumn, but it's also appropriate for the week of my Alex's birthday because apple desserts are some of his favorite.  

This is a super easy sweet treat celebrating fall's favorite fruit, apples! You will want to use tart ones for best results. I had Granny Smith, from a neighbor's tree, but Golden Delicious would work too! They just stand up to baking the best and don't turn into applesauce in the oven. The buttery crumb topping takes the flavor and texture over the top of yummy goodness. 

This week is a big one in our house with a very special reason to celebrate, come Friday. Happy Birthday Alex!! Your mom loves you more than words can say, and it's been my honor doing so for the last 18 years!

 

Easy Apple Crisp

10 medium Granny Smith apples, peeled, cored and sliced

2 tsp. white sugar

1 TBS brown sugar

2 tsp. cinnamon

1 TBS butter

1 TBS lemon juice

Topping:

1 cup flour

1 cup sugar

1 stick butter, softened

1/2 tsp cinnamon

Preheat oven to 350. Lightly grease a 9x13 baking dish. Arrange apple slices in bottom of dish. Toss with lemon juice. Sprinkle with white sugar, brown sugar and cinnamon. Mix well. Slice 1 TBS butter and arrange over apple mixture. In a medium bowl combine flour, sugar and cinnamon. Cut in the butter until coarse crumbs form. Sprinkle topping over apples and pat down slightly. Bake 50-60 minutes until golden brown and apples are soft. *NOTE* You need enough apples slices to cover bottom of baking dish. The number will depend on the size of apple.

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

Social Distance Fall

With the state of the world as it is right now, so many of us have been missing out on favorite activities for several months now. From pools being closed all summer, to some restaurants still being closed, concerts cancelled, sports seasons postponed...the list goes on and on. But when I sat down to write this post, I realized something amazing. Many of the autumn festivities we enjoy so much were made for social distancing, so right now is the time to feel a little slice of normal! 

Which ones you ask? Because all you can think of are the fall festivals that have been cancelled, football stands are empty and everyone wondering what Halloween will bring. Well, let me tell you! 

We have many pumpkin patches around here where you can spread out while you find your favorite ones. Or, better yet, farmers are setting out huge wagons full of them and a "honor system" for paying so you never even see another person. 

Do you have huge corn mazes where you are? We have quite a few around us, and they are so much fun to explore, and maybe get lost a little, on a sunny fall afternoon. Again, you might not come into contact with anyone while you're there! Some of the ones here are even limiting the number of people they are allowing into the maze at one time to ensure safety even more.

Been missing friends and would love to have a get together? Grab some lawn chairs and spread out around a bonfire on a chilly evening. Just like all those cookouts we did during summer that were deemed relatively safe since we were outside, the fall version of that can include good times and great food too! 

 Have you ever been to an orchard for U Pick apples? Here's another fun fall tradition that is outside and you can easily avoid other people. Okay, so you probably have to visit a worker to get that cool thing you can reach up into a tree with, and then pay for your apples of course, but mask up and for the most part, it's another social distanced activity.  

My point with all of this is I for one, am ready to look past all that we are missing out on and try to find ways, safely of course, to enjoy some of our favorite seasonal traditions, and many of them are already made for the guidelines we need to follow right now! 

If you do pick yourself a bushel of apples, or want something yummy to enjoy while sitting around that bonfire, here is your next delicious inspiration!

My latest fluff salad screams fall! We love caramel apples, but let's face it, they are messy and with a little guy, just more trouble than they are worth!  But this way, we get all those same flavors in one spoonful! 

With a new season, we have so many reasons to get outside and make some family memories. Let's not allow this crazy pandemic to take away any more than it already has!

 Caramel Apple Fluff 

2 gala apples, finely chopped, peel on

1 (8 oz.) can crushed pineapple, with juice

1 (3 oz.) box instant butterscotch pudding, dry

1 c. sour cream

3/4 c. chopped pecans 

1 1/2 c. mini marshmallows

1/2 tsp. ground cinnamon

1 (8 oz.) tub Cool Whip

Carmel Sauce 

In a large bowl combine dry pudding mix and pineapple. Stir well. Add sour cream and cinnamon. Stir again. Fold in Cool Whip, apples, pecans and marshmallows. Chill until ready to serve, at least 2 hours. Drizzle with caramel before serving. *NOTE* I leave the peel on my apples because I think they last longer. Feel free to peel yours if you want. 

 

 

 

Inspired by Mr. Food 

Shared at Weekend Potluck 

Shared at Meal Plan Monday

Autumn Traditions

 Anyone who knows me, even a little, knows I am a summer for life kinda girl. It could be 85 and sunny 365 days a year, and I would be thrilled. In fact, the hotter the better. In our family, you never hear complaints about hot summers because as my husband says "You don't have to shovel sunshine!" 

And while I'm not one of those people who welcome fall with open arms, I do in fact, love fall decor, activities, food, football, pumpkins, apples, and so many other things it brings with it. For example, these super simple apple dumplings that have been a staple in our family for decades. 

Like so many other of our favorite recipes, these come from my Grammy. She has made these for so long, I can't remember an autumn without them. When I was growing up, her and my Popeye would come to Indiana to visit for a few days. Since both of my parents worked, and I had school, Grammy had the kitchen to herself for the day. We would come home to the best smells, and tons of yummy things she spent the day baking. These were always what I looked forward to most. 

As the years went by and those visits weren't possible anymore, Grammy will celebrate her 96th birthday in a few months, we were blessed with apple dumpling care packages. Yep, she found a way to make them, freeze them and send them home with mom and dad when they visited to share with us. (I of course shared the tip about freezing below.)

These couldn't be simpler, even if you're not like me and can pull a batch from the freezer, thaw, add the sauce and bake. To make them from scratch is still pretty darn easy. If you have a favorite pie crust recipe, go for it, but I've used the ones from the freezer section many times and they work just fine. The star of these for me, is definitely the sauce. If I could have it in an IV injected into my veins, I would!

Oh, and if we're talking about Grammy's apple dumplings, I have to tell this funny story too. All my life, I have eaten these warm with some cold milk poured down over the top. I learned from my dad, and he learned from Popeye. It was years before I learned why we do this. See, one morning years ago, Grammy caught Popeye having an apple dumpling for breakfast. She couldn't believe it. He quickly explained to her "If I pour milk on top, it is a breakfast food." And so the tradition began. (We also eat strawberry shortcake this way, for the same reason!) My husband thinks we are crazy, but I've passed the tradition onto my kids, so it will live on! 

If you're planning on apple picking this fall, be sure to add these to your baking list when you bring your bushel home. I hope they become a part of other families' fall time traditions for years to come.  

Easy Apple Dumplings 

4 Golden Delicious Apples
4 TBS butter
Brown Sugar
Cinnamon
2-3 ready to bake pie crusts (or your favorite)
Sauce:
1 c. brown sugar
1 1/2- 2 c. water
1/2 tsp vanilla
dash cinnamon
dash nutmeg
2 TBS butter

Preheat oven to 375. Core and peel apples. Cut in half. Cut 4 circles out of each pie crust.  Place each apple on a dough circle and add 1 TBS butter, sprinkle w/ brown sugar and cinnamon. Fold edges up over apple and pinch to assure they are sealed. Place in a baking dish. To prepare sauce, combine first 5 sauce ingredients and boil over medium-low heat. Once boiling, add the butter and keep boiling until melted. Pour over dumplings and bake at 375 for 45 minutes. Sauce will thicken as it cools. *NOTES* After the dumplings are made, you can wrap them individually in plastic wrap and freeze. Thaw out and proceed with sauce and baking when ready. This recipes makes eight, but can easily be adapted for more, as seen in the photo.

Shared at Weekend Potluck 

Shared at Meal Plan Monday

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

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

Autumn Inspired Recipe Challenge

Ya'll know how much I love a good recipe contest/challenge! Creating something new to share with all of you, and a chance to win...sign me up!

Today's contest comes from my new friends at Lang's Chocolates. If you've never heard of them, let me introduce you a little. Located in central Pennsylvania (which you know is near and dear to my heart), they are a family operated business focused on strong values. Their chocolates are made in small batches, almost "to order", and I'm guessing you might recognize their signature red boxes!

Everything about them is what I look for in a company I want to work with. So when they offered to send me some of their Keystone Pantry Allulose to experiment with in my kitchen, for a chance to win some cash, I was immediately on board!

 Lang’s Chocolates Keystone Pantry Allulose natural rare sugar sweetener, is Non-GMO, Gluten Free and Vegan friendly! It can easily be swapped out for sugar in any of your favorite recipes.
Allulose is a rare sugar, meaning it naturally occurs in natural products! It is an ultra low calorie sugar with only 1- calorie per teaspoon. It has browning characteristics as white sugar but almost none of the calories. (However, when used in baking it will brown faster than sugar so may require a slightly lower cooking temperature.)

Oh, what to make, what to make? Since we are officially into October now, I've got all things autumn on the brain. And what is more autumn-esque than a delicious apple dessert? This one happens to be easy enough for any weeknight too! 

Be sure to check out Lang's Chocolates online, where you can also purchase some Allulose to try in your own recipes! Oh and follow them on Facebook and Instagram too to see all of the recipe submissions! Wish me luck!

Baked Apple Delight

4 medium Granny Smith apples, peeled and sliced

1/4 c. apple juice

1 stick butter, cubed

3/4 c. allulose natural sugar sweetener

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

3 tsp. cinnamon, extra for garnish

1/2 c. chopped pecans

1/3 c. golden raisins

Angel Food Cake

Whipped Cream

Preheat oven to 350. Grease a 1 quart baking dish. Placed sliced apples in dish. In a medium bowl mix together apple juice, sweetener, cinnamon, nutmeg and ginger. Pour over apples and stir lightly. Dot with butter. Sprinkle with raisins and pecans. Bake, uncovered, for 45 minutes- 1 hour until browned and apples are tender. Stir before serving. Serve warm over sliced angel food cake with whipped cream and cinnamon on top. *NOTE* The golden raisins can get dark in the baking process. Don't worry, they taste just fine!

Disclaimer: I received a free product to use in my entry in the contest. The thoughts & recipe are all mine. 

Shared at Weekend Potluck

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

Autumn Inspired Challenge

So, ya'll know I can almost never pass up a chance at a recipe contest. Almost being the operative word here. Because you know there hasn't been any time around here for contests of any since a certain little Max came into the world. And that's now been over 13 months ago, so I've missed a few. But that's okay, he is 100% worth it! 

But when I was offered the chance to enter one using products from my new friends at Steviva, I thought NOW is the time! Why? Well, their products are low-carb, diabetic friendly and easy to use with already existing recipes. If I can simply swap out one ingredient for something I can feel better about, I'm all for it! 

When I received my samples, it was super easy to decide which one I wanted to try first. The Fructevia had "Excellent for Cooking and Baking" right on the front. Sold! Plus, it had the conversion right there too. Simple...use 1/2 has much as sugar. Sold again! 

Now it was time to decide what to make. Well, that was even easier. I wanted something fall inspired that could highlight two of the flavors we all love this time of year...Apple and Pumpkin! 

Muffins are kinda my go-to sweet treat. They are perfect morning, noon and night. And with Fructevia, they are a little more guilt free! (That means I can eat 2, right?) 

So, wish me luck! First prize is CASH!!! And diapers aren't cheap! 

To learn more about all the great Steviva products, be sure to keep up with them on Facebook, Instagram, Pinterest and Twitter! 

Pumpkin Spice Apple Muffins

2 1/2 c. flour

1 c. Fructevia

1 TBS pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

2 eggs, beaten

1 c. canned pumpkin

1/2 c. vegetable oil

3 medium gala apples, peeled and finely chopped

 Topping:

2 TBS flour

2 TBS Fructevia

1/2 tsp. cinnamon

1 TBS butter

Preheat oven to 350. Line muffin tin with papers. In a small bowl combine the first 3 ingredients for topping. Cut in butter until crumbs form. Set aside. In a medium bowl combine eggs, pumpkin, and oil. In a large bowl stir together flour, Fructevia, pumpkin pie spice. baking soda and salt. Add wet ingredients to dry, mixing until moist. Fold in apples. Fill muffin tin wells 3/4 full each. Top each with 1 tsp. topping. Bake for 35 minutes until toothpick comes out clean. Cool on wire rack. Makes about 18 muffins. 

 

Middle of the Night Hunger

We've all heard the saying "It's a stick to your ribs kinda meal." Most of the time it is usually in reference to a big meal at supper time, or when talking about sending the kids off to school, a hearty breakfast that will keep them going. But what happens when those worlds collide? This is what happens.

See, we are big breakfast for supper fans. I plan it at least a few times a month. And the meals vary. Eggs, potatoes, meat, pancakes, waffles, quiche, toast, biscuits n gravy...I come up with all sorts of combos to indulge our preference for morning food at night.

But the one thing I find myself having an issue with is ending up hungry later in the night. Now, I know it's not the meal itself because I've got two "boys" with big appetites eating the same thing, and they don't end up with grumbling tummies, so it must just be me. Many times when we have these types of meal, I find myself waking up in the middle of the night starving. Or at least I think I'm starving.

When I saw this recipe, my first thought was "Wow. What a stick to your ribs kinda breakfast." What? Wait a minute...that means if I made it for supper, it would have the same effect and maybe I wouldn't wake up chewing on my pillow!

I was right! This will stay with you! It's perfect for a hearty breakfast to get your day started right, or a weekend brunch. Maybe even Easter Sunday after sunrise service. It makes a pretty good dinner too. I served it with some sausage links on the side, and we were all full and satisfied. And I stayed that way all night long!

This tastes just like a warm oatmeal cookie straight from the oven. And I can tell you, neither me or Alex are huge oatmeal fans, and we gobbled this down. This was the perfect amount for the 3 of us, so if you're making it for a bigger crowd, be sure to double the recipe. (See note below)

Waking up in the middle of the night feeling like you haven't eaten in hours is no fun. Laying awake counting cows instead of sheep, just so you can think about steak isn't normal. But now I've found a way to enjoy our little tradition and keep those pangs of starvation away!

Amish Baked Oatmeal

3 c. quick cooking oats

1 c. brown sugar, slightly packed

2 eggs

1 c. milk

1 tsp. vanilla

1 tsp. cinnamon

2 tsp. baking powder

1 large apple, peeled and chopped

1 stick butter, melted

1 1/2 tsp. salt

Extra Milk

Toppings: Fresh berries, nuts, dried fruit, etc

Preheat oven to 350. Lightly grease a 8x8 baking dish. In a large bowl combine first 10 ingredients. Stir well until mixed. Pour out into baking dish. Bake for 30-45 minutes until edges are brown and middle is set. Let sit for 5 minutes before serving. Garnish with milk and toppings. *NOTE* If you double this recipe, switch to a 9x13 pan, and increase cooking time a little, but start checking at the 30 minute mark.

Disclaimer: Recipe adapted from Taste of Home. As a field editor, and not a paid employee, I share this with no compensation.

Happy (Almost) Thanksgiving!

You've got 24 hours people! I hope the turkey is almost thawed, the menu is planned and the house is cleaned because they are coming! Your guests and their big appetites will be knocking on your door, ready to make more holiday memories.

Have you got the entire meal planned out? Prepped? Maybe even some of it cooked ahead? If so, high *5* to you! That is how I like to do it too! But maybe a few of you are still looking for one more dish to add to your Thanksgiving feast. Or maybe you aren't hosting, but instead need something to take with you that is both easy and travel friendly. If either of the latter apply to you, your friendly EMM is here to help!

Thanksgivings of my childhood were always spent at my Grammy's in Pennsylvania. These are meals that still live in infamy to this day. We are talking about her cooking and baking for up to two weeks before, and putting out a meal fit for a king. The first time I ever took Mr. E to one of these holidays, while we were still dating, he could not believe the amount of food. It was normal to all of us, impressive yes, but what we had come to expect. But 15 years later, he still tells our son the story about how it was more food than he had ever seen on one table; and how he ate so much he literally could not move after. 

Those holiday meals always included our favorites she knew we loved, plenty of sides, and always at least one "sweet salad" as I like to call it. You know the ones. They are sweet enough for dessert, but you serve them as a side, call them a salad, and then you can still have pie for dessert. 

In that spirit, I knew this would be the perfect recipe to share today. I've been wanting to try it for a while now, but figured Thanksgiving Eve was the most appropriate time. Not only will it look beautiful on your table tomorrow, it includes one of the ambassadors of Thanksgiving foods...the cranberry! 

You could easily whip this up tonight and just let it chill until it is time to eat tomorrow, or grab it and go before you walk out the door.

Those Thanksgivings I remember with such love, and happy memories will always be the ones I try to emulate now with my family. And while I may not have the Pennsylvania snow, or Grammy's mad baking skills, I can include things like this on my menu, and eat with a smile.

Cranberry Fluff

1 (12 oz.) bag fresh cranberries

1 (12 oz.) tub Cool Whip

1 c. crushed pineapple, drained

1 large Red Delicious Apple, chopped

1 c. sliced red grapes

1 c. chopped pecans, a few for garnish

2 c. mini marshmallows

1 c. white sugar

In a food processor, pulse cranberries until finely chopped. Transfer to a bowl. Add sugar. Stir. Chill for 2-3 hours. Add pineapple, grapes, apple and pecans. Stir to combine. Fold in Cool Whip and marshmallows. Chill for at least 1-2 hours to set. Garnish with extra pecans. *NOTE* I like to leave the skin on my apple because 1. the red color is pretty and 2. it helps to keep it from browning.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Recipe from Six Sisters' Stuff

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

That's What Friends Are For

A few weeks ago my good friend told me about this treat she had a party the night before and how she "couldn't stop eating it." Well, you know with an endorsement like that, I had to know what it was, and how I could make it!

She described this amazing fruit salsa, how simple the recipe was, and how if she had just a touch less self control, she could have eaten the whole bowl herself. Well, that's all I needed to hear. The next day I was in the produce section, picking up everything I needed and by that night, I too was trying to avoid gobbling down the entire batch all by myself.

This is the perfect sweet treat for the kids, a summer cookout, a pool or lake party, or simply for snacking. So fresh, so tasty and really, actually healthy too. Just a hint of sugar, and the rest of the sweetness comes naturally from the fruit itself.

I served this with graham crackers and little man couldn't get enough. In fact, when he ran of crackers, he asked for a spoon to eat the rest. No joke! However, my friend said the batch she had was served with some cinnamon sugar chips you can find next to the tortilla chips at the store. I think those would be absolutely scrumptious too! 

I can't wait to make this again...and again...and again. Especially this summer when we go strawberry picking! Oh, I can only imagine how fresh picked berries would make it even better!

Great friends are for so many things, including yummy recipes I can then share with you!

Fruit Salsa

1 lb. strawberries, diced

2 granny smith apples, peeled and diced

2 kiwis, peeled and diced

1 ( 6 oz.) container raspberries

Juice of 1 lemon

3 heaping TBS strawberry preserves

2 TBS packed brown sugar

In a large bowl combine apples and lemon juice. Stir to combine. Let sit 2 minutes. Add strawberries, raspberries and kiwi. In a small bowl stir together preserves and brown sugar well. Pour down over fruit. Mix well. Allow to sit at room temperature 15 minutes before serving. Serve with graham crackers, cookies, etc. 

Shared on The Country Cook April 17, 2015

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

Fall is Coming

Any one that knows me well, or is a faithful reader of this blog knows I love summer...and when it comes to an end I tend to get a little grumpy. I don't mind fall, in fact, I enjoy it. Sunny days at the pumpkin patch, apple orchard or one of our favorite autumn festivals. Donning a hoodie because there is a chill in the air. Decorating for Halloween. Enjoying a family meal with all the trimmings at Thanksgiving. 

But this is where the train comes off the track. See, while I don't mind fall, I detest what comes next. I hate snow. I hate the cold. The only bright spot for me in winter is Christmas. As far as I'm concerned, we can go from summer, to fall, back to summer, take a two-day break at Christmas for some festive flakes, and then go right back into summer again. Yeah, I know....I live in the Midwest...it's a pipe dream. But there are things to look forward to with fall on it's way, so I try to make the best of it, and find solace in those. 

One thing I love to do during the chilly fall days is make a big pot of a warm drink to enjoy all day long while we are watching football, coming and going, or in this case, feeling a little under the weather. That's right, before summer was over, little man and I both got sick. Between his strep throat and my sinus infection, we made a good pair. But the one thing we could both enjoy was this delicious, warm, comforting drink that not only tasted great, but really soothed our oh so sore throats. 

If you love apple cider, this takes it to the next level. It combines fantastic autumn flavors with the brightness of citrus. It's perfect for your fall cook-out or bonfire too because you can heat it up, and then leave it warm in the slow cooker all day and night long. Oh, and if there is some left, you can keep it in the fridge for up to three days, so it doesn't go to waste. 

Autumn is on it's way. I can't hide from it. But I can enjoy these last warm days, and look forward to the things I do love about the next season. And as far as what is coming after it, denial is a beautiful thing.

Hot Citrus Cider

1/2 gal. apple juice

2 1/4 c. water

1 1/2 c. orange juice

3 4-inch cinnamon sticks

1 TBS whole cloves

1/4 c. molasses

Garnish: apple slices

Mix together all ingredients except garnish in a large saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until heated through. Transfer to a slow cooker; keep warm on low setting. Serve in mugs, garnished with an apple slice. May be refrigerated in a covered container up to 3 days. Makes about 3 quarts. *NOTE* I did not have cinnamon sticks on hand, so I used 1 1/2 tsp. ground cinnamon.

Shared on The Country Cook Sept. 12, 2014

From Gooseberry Patch

FOOLPROOF Family Recipes Day 2

That's right, I'm back with yet another tasty, simple recipe from the new Gooseberry Patch cookbook, FOOLPROOF Family Recipes. If you didn't stop by on Wednesday to see the first recipe I featured, Garden Macaroni Salad, click here because you don't want to miss that instant summer classic!

For today's pick, I chose something I knew would be a light summer salad supper the entire family would love. The two things that stood out right away when I saw this recipe were 1. the addition of cashews--something we eat by the pound in this house and 2. the homemade dressing! I think anytime you have the chance to make a salad dressing from scratch, it tastes so much better!! 

If you like salads with a crunch, this will not disappoint. There is nothing but crunch in this one! And if you haven't had many salads that combine veggies and fruit (which I absolutely adore) this is a great one to start with! The sweetness of the apple and pear and the tartness of the cranberries marry so well together. Plus, you've got the creaminess from the cheese and this amazing dressing. I really can't say enough about how delicious all of these flavors come together. 

This salad would be perfect for a brunch, lunch, light supper, potluck, backyard barbecue...really any time, any where! And if you want a chance to win a copy of FOOLPROOF Family Recipes for yourself, you're in luck because I'm giving one away. Just click here for details!

Orchard Salad

Submitted by Carrie O'Shea Marina Del Rey, CA Found on page 66

1 head Romaine lettuce, torn

1 Gala apple, cored and thinly sliced

1 Bartlett pear, cored and thinly sliced

3/4 c. shredded Swiss cheese

3/4 c. cashews, coarsely chopped

1/2 c. sweetened dried cranberries

Poppy Seed Dressing

2/3 c. oil (I used vegetable)

1/2 c. sugar

1/3 c. lemon juice

1 1/2 TBS poppy seed

2 tsp. dried minced onion

1 tsp. Dijon mustard

1/2 tsp. salt

Toss together all salad ingredients in a large bowl. In a blender, combine all dressing ingredients. Cover and process until smooth. Serve drizzled over salad. Dressing may keep in fridge for up to 1 week. Serve at room temperature. 

 

Shared on The Country Cook June 27, 2014

Soul Food Saturday

Today we are celebrating the birthday of Soul Food Saturday. That’s right. One year ago, (April 27, 2013) I shared the first recipe with you, and haven’t looked back. Along with Mrs. Everyday by my side we've celebrated, shared memories, and toasted along the way. So I wanted to celebrate our first big milestone with a quick dessert you're going to love. So, let's toast SFS and to another yummy year!

Cinnamon Apple Chocolate Cake in a Flash!
1 box devils food cake mix
1¼ c. water
½ c. unsweetened apple sauce
3 eggs
½ tbs. ground cinnamon
Butter spray for pans

In a large bowl add cake mix, apple sauce, water, cinnamon and eggs. With an electric mixer beat on low for 30 seconds to combine, and then a few minutes to get everything completely incorporated. Batter will be lumpy. Coat two 9 inch pie plates with butter spray. Divide batter between both. Microwave on high power for 7 minutes, test with toothpick for doneness.
Remove from the microwave. Allow to cool on a rack before adding topping. Repeat with 2nd pie pan.

Chocolate Whipped Topping
1 tub whipped topping
2 tbs. cocoa powder
1 tsp Vanilla

In a medium bowl add whipped topping, cocoa and vanilla. Mix until combined.
*Note: We enjoyed the sweetness that the whipped topping already had without adding additional sugar. If you prefer sweeter whipped topping, add powdered sugar by the teaspoon until desired sweetness is acquired.

Our favorite way to enjoy this cake is warm, minutes from being done. Top with whipped topping and your favorite fruit. We love strawberries so that’s how we enjoyed it here.

Good- for- You Everyday Meals Day 1 {A Review and Giveaway}

Welcome to Gooseberry Patch week on EMM! I'm so excited to share this latest cookbook with you from my good friends at GP, and can't wait to show you just a few yummy recipes you can find in their newest cookbook gem.

Good-for-You Everyday Meals...you know when I read that title, it was like kismet! What better title for your Everyday Mom to dive into and cook my way through!

So, every day this week I will be featuring recipes from this newest title in my collection, each one more delicious than the next!

With everything from starters and main dishes, to sides, salads, snacks and desserts, it has something for everyone!

Each section has so many yummy things to choose from, it was hard to pick only a few to share with ya'll. Believe me, there are enough pages "dog-earred" in my copy, I could share a different one each day, and not finish for months! But I decided the best one to begin with would be something for breakfast!

When I saw this recipe I knew it would be perfect for a busy weekend when we had a lot going on. Why? because it would cook itself while I slept, and breakfast would be waiting on us when we got up Sunday morning. But think about how great that would be on a busy weekday morning when you're rushing around for work and school too! In fact, I think this would also be wonderful to cook on Sunday, cool it down, and keep in the fridge to reheat for breakfast all week long!

I had never tried the steel cut oats before, but had heard they were perfect for the Crock Pot. They hold up really well to slow cooking, and make for a hearty, comforting way to start your day. Oh, and let me just tell you...the house is going to smell amazing when you cook these, which makes crawling out of bed just a little bit easier!

If your mornings are super crazy, but you still want something warm to send your family on its way, this would be absolutely perfect! Oh, and the great folks at Gooseberry Patch have included a copy of Good-for-You Everyday Meals for one lucky EMM fan too! Just scroll down to find the giveaway! And be sure to come back Wednesday and Friday to see what other scrumptious things I made!

Overnight Apple-Cinnamon Oats

Found on page 25, Contributed by Dana Rowan Spokane, WA

2 apples, peeled, cored and chopped

2 c. milk

1 1/2 c. water

1/2 c. unsweetened applesauce

1 c. steel-cut oats, uncooked

1/4 c. brown sugar, packed

1 TBS butter, diced

1 tsp. cinnamon

1/4 tsp. salt

Garnish: maple syrup, milk, applesauce, chopped walnuts, raisins, dried cranberries, etc.

Spray a Crock Pot with non stick spray. Add all ingredients except garnish. Stir. Cover and cook on LOW for about 7 hours. If desired, stir in a little more milk or water for desired consistency. Spoon into bowl, garnish as wanted. Makes 6 servings

*NOTE* After 7 hours, mine had scorched just a bit on the sides, so I probably would do 6 hours next time. If you have a programmable slow cooker, I'm sure it wouldn't do this. Also included with this recipe is this great tip, which I just had to share: Fill a muffin tin with yummy oatmeal toppings...making it easy for everyone to help themselves!

Shown here garnished with maple syrup and dried cranberries

Shared on The Country Cook Mar. 7, 2014

CLOSED

********Giveaway********

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. 

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Friday March 14, 2014

(1) Lucky Winner will receive:
(1) copy of

Mandatory Entry:

1. Leave a comment telling me your favorite good-for-you dish!

Extra Entry:

1. Become a Gooseberry Patch fan on Facebook. Leave me a comment when you have. 

2.  Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

3. Follow Gooseberry Patch on Pinterest. Leave me a comment when you have. 

GOOD LUCK!

Disclaimer: I was given a free cookbook and one to give away to a fan for this review. All thoughts and opinions are my own.