Caramel Apple Bran Muffins

Aw, Fall.  I love the crisp air.  Freshly picked apples and pumpkins, gathered nuts for cooking and snacking on.  Love it!  I find myself baking a lot more than usual.  Can you imagine that?  I couldn't possible bake more than last month but yeah, I have!  I love it!

My boys have eaten more muffins in the last 3 weeks than they have ever eaten before!   The Pumpkin Muffins are being made at least twice a week at our house.  I think we are getting a little burnt out on them.  There are just so many days/weeks I can eat Pumpkin Muffins.  ~smile~  I decided to make a new muffin recipe and this one is a hit!  Please note, my muffins rose in the oven then went down again.  I don't know if this is because I let them sit too long or if bran muffins don't rise well.  If you know, please leave me a comment. Let me know how yours turn out.   Heck, I'd love for you to leave me a comment anyway.  ~smile~  Now...what shall I make next?   NOTE!!!!!  I have edited the recipe since they did not rise well.  Beautiful Ann of The Fountain Avenue Kitchen and Lovely Nisreen of  My Foodie Universe were nice enough to help me.  I increased the baking soda and added baking powder.  Thank you my  gorgeous friends!

Caramel Apple Bran Muffins

What you need

1 cup bran cereal

1 cup buttermilk

1 cup King Arthur unbleached all purpose flour

1 1/2 teaspoons baking soda
1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3/4 cups brown sugar, packed Make your own

2 Tablespoons molasses, unsulphured

3 Tablespoons oil

1 egg beaten

1 cup shredded or diced apples, 1 medium or 2 depending on size.

1/2 to 1 cup caramel bits

What to do

Preheat oven to 400 degrees F

Put paper liners in muffin pans

Pour buttermilk over bran cereal and let sit

Whisk egg, brown sugar, molasses and oil.

Sift flour, baking soda, salt and cinnamon together.

Add to egg mixture, stir in.

Stir in cereal.

Fold in apples and caramel bits.

Fill paper liners 3/4 way full.

Bake in preheated oven for 12 minutes.

Turn pan(s) around and cook another 3-5 minutes until toothpick comes out clean.

Let sit in pan 1 minute, then take out to cool on rack.

Enjoy!

Homemade Instant Oatmeal

We love oatmeal at our house yet each boy wants their's a bit different.  I've seen this on the internet for some time now and I decided to make my own instant oatmeal so they can each have their own favorite.   Brown or regular sugar, sugar substitute, cinnamon, nuts, coconut, chocolate chips...the possibilities are endless! Putting the Instant Oatmeal in jars so they can be easily accessed and used in the desired amounts, has been great.   I'm cold and ready to make some Instant Oatmeal come on and join me.

Homemade Instant Oatmeal

Ingredients

4 cups 100% whole grain old fashion oats 

1/4 to 1/2 brown or regular sugar or sugar substitute, more or less, you decide
*make your own brown sugar*

1/2 teaspoon salt

ground cinnamon

vanilla beans

nut, chopped, optional

dried fruit optional

coconut, optional

chocolate chips, optional

anything else you may want to add that is a favorite and can be stored in a jar

To make

Preheat oven to 350 degrees F

Place oatmeal on a cookie sheet and bake 4 to 7 minutes, stirring every minute so it doesn't brown too much

Take out of oven when light brown.  Leave oven on if adding nuts or coconut to oatmeal.

Cool completely.

While cooling you can toast nuts and/or coconut if you are adding them.  Toast until lightly browned.  Around 3 minutes, stirring often.

Cool and set aside.

 Chop toasted oatmeal in food processor, I use my little food chopper and did it in batches. A blender may also be used.

Give a coarse to fine chop, however you like your oatmeal.  We eat it medium.

Put in a mixing bowl and add sugar and salt mixing well.  I just mixed in the jar.  

Add additional ingredients if desired.

Store in an airtight container.  

To serve

Heat water to boil.

Stir oatmeal before adding desired amount into a heatproof bowl.

Add boiling water, depending on how thick you want yours.

We use 2/3 cup Instant Oatmeal to 1 cup boiling water, more or less depending on how thick you like it.

Add cream, milk, fresh fruit or eat it as it is.

Enjoy!  

Pineapple Blueberry Popsicles

We love popsicles!  It doesn't matter if it is summer or winter, if they are here, we shall eat them!  I just found this one in the back of the freezer and I am so happy I did.  One of the twins and I had a yummy suprise treat.    Enjoy these frozen treats of summer anytime of the year.  They will make you smile...I promise.  Love and hugs! 

Pineapple Blueberry Popsicles

1 small can pineapple in juice, slices cut in pieces or chunks sliced in half

1/2 cup fresh blueberries,  as much or little as you want to put in molds

 pineapple juice or water, enough to top off the popsicle molds

popsicle molds or 

small paper cups and popsicle sticks

Put fruit, as much as you want, into popsicle molds or small paper cups.

Pour juice to within a 1/2 inch of the top of cup or to line on molds

With plastic knife, gently move stir fruit.

Freeze 4 hours or until hard set.

Enjoy! 

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Sour Raisins

I always eat lunch with my boys when I volunteer at school. The boys take their lunches but like to go through the lunch line to get a cold milk and another fruit if it strikes their fancy. I walked through the line with my twins and saw that one of the fruit choices for the day was sour raisins. I had never heard of them before, have you? Without hesitation, both of them grabbed the little boxes of sour dried fruit. Their little fingers could not wait to open and taste the new fruit choice! The sour raisins were liked. I came home and immediately made my version of them. They twins loved them.  I haven’t stored them yet, what wasn’t eaten yesterday was sent with lunches today. A little treat at the end of their lunch of pretzels, crackers, cheese, carrots, ranch and fresh fruit.  I'm sure they enjoyed it!  This recipe is for 1 cup, you will want to at least double this recipe.  I bought the citric acid at a Whole Foods Store.  I tried using the citric acid only and it was too sour for us.  The sugar added just the right balance of sweet and sour.  You could also use dry flavored gelatin for different tastes.  ~smile~   *Update...I just asked the boys about their lunch and one of the twins said his little girlfriend ate all of his sour raisins. I guess they were okay.  Love and Hugs! 

Sour Raisins

3 Tablespoons sugar, less if you want them really sour

1/4 teaspoon citric acid

1 cup raisins

What to do 

Mix sugar and citric acid together. Toss in raisins to coat. I put them on wax paper and separated them.

I am going to make the whole box next time and package in Halloween themed bags.

Enjoy! 


This can also be found on Examiner.com here.  Please take a moment to subscribe, sometimes I post a recipe there first.  If you are interested in writing for Examiner.com, go here to find out how.  

Carrot Cake

I LOVE Carrot Cake!!  I think it is one of my all time favorite cakes.  While I was growing up my Beloved Aunt Ree Ree would always bake our favorite cake on our birthday.  That and a dollar or two in a card were treasured.  We were able to eat the first slice but had to share the rest.  ~smile~  Lately, I have been wanting one and just haven't been able to make one.  Every time I go to the fridge, I find the mini horses have eaten all the carrots.  I blame my hubby for that but no worries..the minis love carrots, too.

I watched The Pioneer Woman this morning and was inspired to make Sloppy Joe Hoagies and a Carrot Cake.  I wanted to make the Chocolate Dipped Granola Bars but didn't have time.  Perhaps in a day or two when the cake is gone.  The cake is an easy recipe to make.  It's one I have made for many, many, many, many years...a long time.  I usually only make a little icing.  My boys and I eat it as is.  Hubby likes the icing so we let him eat it all if he wants.  Enjoy!  Love and Hugs!

This recipe can also be found here.

Sloppy Joe Hoagies

I didn't know what I wanted to fix for supper tonight until I watched Ree Drummond, The Pioneer Woman.  Don't you just love her?  I do!  She made sloppy joes.  I have been meaning to make them for a while now and tonight seemed like a great time!  These are super simple and easy to make.  If you make your's like your Mama did, they probably taste about the same.  This is a basic recipe.  Feel free to grate or dice other veggies in also.  I was going to add a tomato that looked lonely on my counter but forgot about it while I was getting out some fall decorations.  It's a great way to sneak them in without being caught.  ~smile~  I put the sloppy joe mixture in a hoagie roll, it was actually a potato roll because that is what I had,  so it would be easier for my boys to eat.   Most of it actually made it to their hungry little mouths instead of on the plate.  Enjoy!

Dark Chocolate Bean Cake with Raspberry Sauce

I am always looking for new recipes to make.  Especially ones I can sneak something healthy into like veggies or beans.  This time I used beans and nobody was the wiser.  It has a slightly different texture but not in a bad way.  It is a thin cake and will be eaten in no time at all.  I made this last night and it is already gone.  Make it for your family and don't tell them what the secret ingredient is.  You'll smile as they eat it and rave about their newest favorite cake.  Enjoy!

Dark Chocolate Bean Cake 

1 large can white beans, rinsed and drained

3 large eggs

1/2 unsweetened dark cocoa

3/4 to 1 cup granulated sugar

1 1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoon vanilla extract

1/2 to 1 cup dark chocolate, chopped, or mini semi sweet chocolate chips

Preheat oven to 350 degrees F.  Grease 8" springform pan. 

In a food processor, mini processor (that's what I used) or blender,  pulse or blend, beans and eggs until smooth.  Put in bowl and whisk in cocoa, sugar, soda, salt, and vanilla extract.  Stir in chocolate chips, as many as you wish.   

Pour into a greased 8" in springform pan.  

Cook in preheated oven for 15 minutes, turn and cook another 12-18 minutes until toothpick comes out clean. 

Raspberry Sauce

2 cups raspberries, fresh or frozen, I used frozen

1/4 cup water

3 tablespoons granulated sugar, more if desired

1/2 to 1 teaspoon vanilla or almond extract, optional

While cake is cooling, heat water and sugar until sugar is dissolved to make a light syrup.  

Add 2 cups raspberries to light syrup.  

You can add more water and sugar to make more syrup. 

Heat raspberries.

Spoon over whole cake or individual slices.  

Keep refrigerated if sauce is over cake.  

Enjoy!  

Shared with these lovely blogs

EMM Church Supper #54
The Better Baker Weekend Potluck #33

Frozen Banana Yogurt in the Freezer

My boys love ice cream, frozen yogurt and popsicles.  I have been trying to make healthier recipes for my boys....trying.   Since they have been asking for ice cream for days now,,  I thought I would make frozen yogurt instead.  Using four ingredients it is easy peasy.  Get your blender out and make this delicious frozen treat.  

The hardest part is the wait! 

Low Fat Waffles

School's started and I like to keep something in the freezer for a fast morning meal.  You know, for those mornings when we run a little late.  Yep, we do that!  ~smile~

I made a LOT of pancakes and waffles last week.  When I went to get them yesterday morning they were gone.  My boys had eaten every one of them!!!  LOL  I made them again today.  These are super fast to make, low fat, light and fluffy!  I make mine in a waffle maker I bought at Walmart one Christmas for $5.00.  I never used it until recently and now it is used all the time!  Go dig your's from out of the back of the cabinet or closet.  Dust off the box and put it to use.  You'll be happy you did!  Waffles aren't just for breakfast.  Top them with fruit and serve as an afternoon treat.  Cut in slices and serve with warmed jam or syrup *Make Your Own Syrup*  in a cup for dipping.  Layer squares on a skewer with fresh fruit and serve with yogurt fruit dip!!!  Enjoy!  Love and hugs!

Low Fat Waffles 

makes 10

3 cups reduced fat biscuit mix, I use Bisquick

1 1/4 to 1 1/2 cups club soda

1 egg, 2 egg whites or egg substitute, beaten

1 1/2 Tablespoons oil

1 to 2 teaspoons vanilla extract

Whisk together biscuit mix, egg, oil, 1-2 teaspoons vanilla and 1 1/4 cup club soda.  If it is too thick add a little more club soda.  Too thin, add more biscuit mix..a Tablespoon at the time.

Cook in waffle maker according to directions.  I cook about 1 1/2 to 2 minutes.  

Eat what you want and put the rest in a freezer bag for another morning.  Pop in the toaster on lowest setting until warm.  Or, in the microwave for 20 seconds, more or less depending on your microwave.

Take out and top with your favorite fruit, whipped cream or syrup. 

Enjoy!  

Peanut Butter Cookies Gluten Free

Each Tuesday this summer means my twin 5 year old boys are going on dates to the movies.  ~smile~  I'll be honest with you...I'm a Mom that takes food to the theater.  There is just no reason to charge 3 dollars for a bottle of water or 6 dollars for a soda (I drink way to many diet cokes).  The food is ridiculously priced as well.   The exception is a large popcorn.  I can divide it 5 ways and refill it for free on the way out for us to munch on later.  Most Tuesday mornings you will find me bustling about the kitchen making a snacks to take with us.  This morning I was out of flour, all flour.  I remembered this one my precious Mama would make for me oh so many years ago.  ~smile~  I made them and added mini chocolate chips to the tops before putting them in the oven.  They are sweet, I think I will reduce the by half next time I make them.  My boys loved them and I hope you do, too! <3 and hugs!

Peanut Butter Cookies Gluten Free
makes 2 to 3 dozen bite size cookies

1 cup peanut butter, your choice

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 egg, beaten

1 teaspoon vanilla extract

1/4 cup, more or less, chocolate chips, optional

1/4 cup, more or less, oats, optional

1/4 cup, more or less, peanuts or pecans, optional

Stir both sugars (start with half of each and taste, adding more if you wish), egg and vanilla together.  

Add chocolate chips, nuts, oats or whatever you wish, if you want to.  Start with 1/4 and adding a little more if desired. 

Pinch dough and roll into a quarter size ball for bite size cookies and place on an un-greased cookie sheet.  

I pushed the dough slightly and added mini chocolate chips on the top instead of in the dough.

Bake for 5 minutes, turn and bake another 2-5 minutes depending on size.  

They are done when brown on bottom and light brown around edges. 

Put on cooling rack immediately out of the oven.   

Enjoy!  <3 and hugs! 

Shared on:

Vegetarian Mamma Gluten Free Friday #1

Fried Pickles

I have been craving fried pickles, doesn't that sound like a country band?  Introducing Fried Pickles as they sing their new song,  Fried Chicken and Butter Beans where did I go wrong?!  Sorry, couldn't help that.  ~wink~   although I have never eaten them before.  When they kept popping up on my computer screen, I took that as a sign I needed to make them.  ~smile~  My first attempt was a huge failure.  They reminded me of The Andy Griffith Show when Aunt B makes Kerosene Cucumbers!  (remember that one?)  Yep, they were that bad.  Hubby told me he hoped I hadn't made a lot of them as he didn't want to waste food!  LOL  SALTY, does not even begin to describe those little circles of puckering pickles!  I used the seasoned flour I was going to fry pork chops in. BAD idea!  I tried again, this time rinsing the slices...duh? and soaking them in buttermilk.  Much better!  I tried to get hubby to try the second batch but he evidently didn't hear me tell him I changed the recipe.  I got to eat them all!  I only made a handful, cause you know, I was a little shy to try them again myself.  ~smile~  <3 and hugs!

Chocolate Souffle Cookies

I've never made a chocolate souffle, or any kind for that matter.  I wanted to try today..and went on a cyber hunt.  Finally, I found something that would work for us.  Chocolate souffle cookies!  They were easy to make and very good!  A light, crisp, yummy cookie with a big chocolate taste!  Enjoy!  <3 and hUgs!

Instant Oatmeal Pancakes for One!

An easy way to make pancakes that are healthy and yummy!  By using one package of instant oatmeal, you can have pancakes in minutes!  Use any variety and your flavored pancakes possibilities are endless!  May also be viewed here: http://www.examiner.com/food-in-orlando/healthy-instant-oatmeal-pancakes-for-one   Enjoy! <3 and hugs!

Please check the Coupon tab to see if Instant Oatmeal, and other favorites, are there.  ~smile~

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Pan Roasted Lime Garlic Pepper Pea Nuts

I opened a can of chick peas last night and then didn't want to use them.  I put the in a container and in the fridge they went.  This morning, once the boys left for school, I put them in a seasoned cast iron skillet and let them cook on low.  Full of flavor and lower in calories than regular peanuts.  A nice little snack was waiting for the boys when they came home. Well, what was left of them anyway.  ~smile~

Pan Roasted Lime Garlic Pepper Pea Nuts

1 can of chick peas, rinsed and drained

2 teaspoons lime juice, or to taste

1/2 to 1 teaspoon garlic pepper, I use the grinder

1/8 teaspoon kosher salt, or to taste

In a bowl, mix the lime juice with the garlic pepper and kosher salt.  Add chick peas.  Let set for 15 minutes, or so.  

Heat cast iron skillet or another heavy non-stick skillet to medium. 

Add chick peas with juice.

Reduce heat and cook over a medium low to low heat.  

Shake the pan often to keep them turned over.  

If they start to stick, spray a little non-stick olive oil cooking spray in pan.

After 10 minutes, or so, taste and add more lime juice and seasonings, if desired.

Cook until dried and to your desired texture.  Mine were done in 35 minutes.

Garlic Bread Dogs

My youngest is sick.  He had a fever of 102 last night, low grade today and now it is 103!!  My poor baby hasn't eaten since Thursday.  He really loves these hot dogs and didn't feel like eating them tonight.  They are really easy to make with as little as two ingredients.  <3 and hUgs!

These little hands couldn't wait! 

Garlic Bread Dogs 

hot dogs or small sausages

refrigerator garlic bread sticks, frozen rolls, thawed, 

or crescent rolls
melted margarine, optional

coarse garlic with parsley, if you don't use bread sticks
cheese....parmesan, mozzarella, cheddar or your favorite

There are no measurements.  Just have the amount of rolls or bread sticks, for the amount of hot dogs you wish to cook.  Wrap hot dogs, twisting around but not overlapping.  

If you are using frozen rolls, thaw, stretch each roll lengthwise, brush lightly with melted margarine, sprinkle with garlic and parmesan, add cheese if using and wrap around hot dog.  Place on greased cookie sheet.  Cook in preheated 350 degrees.  Cook 5 minutes, turn pan around.  Cook another 5-8 minutes, or more if needed.  As always, my oven cooks different than mine.  Check before earliest time and adjust time accordingly.  

Baked Breaded Bacon

My hubby, Ted, bought bacon the other day while grocery shopping.  Yep,  he does that!  I didn't know what I was going to cook tonight.  While rummaging around in the fridge, I found it.

Okay..now I have bacon.  What am I going to do with it?   I remembered Nel of The Paper Cup Kitchen  mentioned cooking bacon in the oven,  on her facebook.  I don't recall the instructions for it but do remember thinking that my Sweet Grandma and Mama did that!  I also remembered them breading the bacon with flour.  Flour........I used seasoned flour the other day when I fried fish.  Oh My Gosh,  this is really sounding good to me now.  Now I know what I have to do.  I hope you like it like we did.  These were very thin pieces of bacon and did very well.  Boys kept coming back for more.  I broke the bacon in halves.  One boy had 6 pieces, one had 4 and the other doesn't like bacon....I know can you imagine? lol  <3 and hUgs!

Baked Breaded Bacon

12 oz or however much you want to cook,  low sodium bacon

1 to 2 cups seasoned flour...any breading mix will work, or make your own

I used Kentucky Kernel Seasoned Flour

Spray cookie sheets. I used 2 for 12 oz.

Put flour on a plate, in bowl or plastic bag.

Coat bacon completely.

Place on greased cookie sheets.

Place in COLD oven.

Turn oven on to 350 degrees.

Cook for 10 minutes and get out of oven.

Flip the bacon over and put back in oven, turning pans around.

Cook for another 3 - 5 minutes, if it is not done, continue cooking and check every minute or two, so it doesn't burn.

Take out when done..browned and almost crisp.

Place on paper towels to absorb excess grease. 

Enjoy!  <3 and hUgs!

Shared with
Foodie Friday Linky Party
EMM Church Supper

The Lightest Little Banana Cakes

A really fast post so I can get the recipe out.  I had written a post on the blog earlier.  Made the cakes.  Posted the pictures to facebook.  Went to publish the post and the computer locked up.  Couldn't do a thing with it, then....GONE!  Post went away into the lost files of internet space.  I wonder how many posts, pictures, emails...have been lost, never to be found.

Anywho, here goes.  Use muffin pans, little loaf pans, little square muffin pans.  Or, a 9x13 pan.  These are the Lightest Little Banana Cakes you will Evah eat!  I've added a Cream Cheese Frosting recipe although I don't use it.  I really don't think it needs it.  However, It goes well with it.  <3 and hUgs!

mini loaves

Lightest Little Banana Cakes

1 1/2 sticks margarine or butter, room temperature and softened

1 1/4 cups sugar

3 eggs

3 cups cake flour

1 1/2 teaspoon baking soda

1/4 teaspoon salt 

1 to 1 1/4 cups buttermilk

1 teaspoon clear vanilla extract

4 bananas, mashed

fruit pectin, optional

mini chocolate chips, optional

chopped nuts, optional

Preheat oven to 325 degrees

Spray pans with oil

cream margarine/butter and sugar.

beat in eggs.

add 1 cup flour, 1 1/2 teaspoon baking soda and 1/4 teaspoon salt. 

beat.

add 1/3 cup butter milk and vanilla.

beat.

add 1 cup flour.

beat.

add 1/3 cup butter milk.

beat.

add last cup of flour.

beat.

add 1/3 cup butter milk.

beat.  

Batter will be thick like pound cake batter.  

add more butter milk if too thick.

fold in nuts and or chocolate chips, if desired.

mash bananas and sprinkle with fruit fresh or lemon juice if desired.

fold into batter.

fill pans 1/2 to 2/3 full.  

cook in a preheated 325 degree oven.

for 10 minutes, turn pans around.

cook another 5 minutes - 10 

check to see if browned (at 5 min.)

tooth pick comes out clean when done.

as always, my oven cooks different than yours....please adjust time accordingly

immediately take out of pan on cool on rack.  

With mini chocolate chips!

Enjoy!  <3 and hUgs! 

Frosting

1/2 cup butter, softened 
1 (8 ounce) package cream cheese, softened 
1 teaspoon vanilla 
3 1/2 cups confectioners sugar


Cream the butter and cream cheese until smooth. 
Beat in 1 teaspoon vanilla. 
Add confectioners sugar and beat on low speed until combined, then on high speed until icing is smooth.
Spread on cooled cake. 
Sprinkle chopped walnuts over top of the icing, if desired. 
I used half the frosting on the cake.   This cake is also good without any frosting at all.

Shared with

Watcha Got Linky Party

WW Cranberry Orange Banana Nut Bread

Sick, Sick, Sick!  That's is what we have been, forever it seems, around here!  We get well and 5-10 days later, sick again.  A vicious cycle that I attribute to all the boys being in school this year.  Teachers are saying that this is what is happening with most of the children.   I'm not liking it.  No matter how much I wipe down, spray or douse everything, and everyone for that matter...the "sick", as Reid calls it, comes back to us.

I wanted to fix something for the boys and tried to do something a little healthier for them this time.  Sweet and a little tangy, nutty and yummy, with glaze or without out (my preference) it is a keeper here!  <3 and HUGs!

Whole Wheat Cranberry Orange Banana Nut Bread

1 cup all purpose flour 

1 cup whole wheat flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 to 1 teaspoon ground cinnamon, use least amount and add more if desired

1 cup sugar, a little more if you need it

1/4 cup unsalted butter, cold and sliced

1 egg, beaten

frozen orange juice concentrate thawed and undiluted*...to use in bread, 3/4 cup and topping, 1/4- 1/2 cup

1 teaspoon vanilla

1-2 bananas, mashed

1/2 to 1 1/2 cup chopped pecans

1 1/2 to 2 cups chopped/sliced thin fresh cranberries

Directions 

Preheat oven to 350 degrees and spray loaf pan or bundt...this will be shorter.

Sift first 6 ingredients together in bowl

Stir in sugar

Cut in butter....flour will turn into a little coarse, sandy looking

Mix in egg, vanilla and 3/4 cup orange juice

Fold in banana, sliced/chopped cranberries and pecans 

Pour into greased desired pan

Bake in preheated 350 degree oven for 15 minutes.  

Rotate.

Cook another 10 minutes and check.  Checking every few minutes.

It is done when toothpick inserted in middle comes out clean and top is light brown.

Mine was done in 35 minutes.

As always, My oven cooks different than yours.  Check at earliest time and adjust cooking time accordingly.  

Let sit 10 minutes, run knife around edges to loosen and invert onto rack.

I like mine like this!  <3 and Hugs!

Cranberry Orange Drizzle

1/2 to 2/3 can whole cranberry sauce

1/4 to 1/2 cup frozen orange juice concentrate

1 cup confectioners sugar, adding more if you like it sweeter

Whisk all together and drizzle over individual pieces.   

You can also poke holes in the bread with a bamboo stick while bread is still warm.  Warm the glaze and drizzle over bread.  Make certain you have a plate underneath to catch the run off.  

*Note....I used frozen orange juice concentrate because that was what I had.  You can use 1 Tablespoon grated orange peel and 3/4 cup freshly squeezed orange juice for the bread, instead.

You can also substitute freshly squeezed orange juice with  1-2 teaspoons grated orange peel for the drizzle.

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Shared on The Country Cooks Foodie Friday

Sweet Potato Chips

Another fast, easy, delicious, and nutritious snack for your family and friends, while they await the much desired Thanksgiving Dinner!  <3 and hUgs!

Sweet Potato Chips

3 - 6 sweet potatoes, sliced thin 

I used three medium to get about 4 cups

enough oil to lightly coat potatoes 

salt, pepper (black or cayenne, if you like a kick!) and cinnamon sugar* to taste

*Cinnamon Sugar

1 cup sugar

1 tablespoon ground cinnamon..or to your taste

 Place what you don't use in an airtight container for later use.

Preheat oven to 350 and spray cookie sheet(s)

I used 2.

Slice sweet potatoes in thin rounds, I ended up with bits and pieces and had to eat those.  You just don't want to send out a plate of little pieces.   ;D

Drizzle with oil and toss to lightly coat potatoes.  (You can skip this if you would rather....

Arrange slices on cookie sheets and spray with oil.)

Place potatoes on cookies sheets.

Sprinkle with desired amount of sea salt and freshly ground pepper.

Cook for 10 minutes and turn pans.

Cook an additional 5 minutes or so...checking every minute or two, until lightly brown.

If you slice them thick..just adjust the time. 

As always..My oven cooks different than yours.  Please adjust time accordingly.  Always start checking at earliest time.

I don't like these crunchy.  They still have texture to them.

Sprinkle with cinnamon sugar once out of the oven.  

Enjoy!  <3 and HUGs!

Sausage Rolls

An easy make ahead breakfast or after school snack.  Two ingredients and you are set!  Great for appetizers while watching football with spicy or honey mustard.

Sausage Rolls

1 bag frozen yeast rolls

1 package, 10-12 brown n serve sausage links
(double the sausage if you are leaving the sausage whole)

Thaw rolls as directed.

Thaw sausage and cut in half.

Once thawed, stretch dough to make a circle.

Place sausage half inside. 
You can also leave sausage whole, stretch and wrap around.

Roll up and tuck ends over top, flip over and place in greased 13x9 pan. 

If cooking at a later time, spray tops, cover with plastic wrap and place in refrigerator.  Get out in the morning and let them set, and come to room temperature, while your oven is preheating.  Cook as below. 

If cooking now...let double in size. Then place in preheated 350 degree oven and cook for 7 minutes, turn around.  Cook another 5 minutes and check.  These need to be a little dark to cook throughout.  15-18 minutes should be good.

As always, My oven cooks different than yours.  Check before earliest time and adjust time accordingly.

Top with butter and serve.  <3 and Hugs!

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