3 Scrumptious Fall Muffins {Blast from the Past}

OH.MY.GOODNESS! The combo of pumpkin and cream cheese is so perfect. 
That thick layer of cream cheese in the middle makes these M-M-M good!


Pumpkin Muffins with Cream Cheese Filling




Crunchy apples and nuts throughout the muffin, topped with an awesome streusel topping. 
A-MA-ZING! 

New York Apple Muffins

These yummy and chocolate-y zucchini muffins were

shared at my blog by guest and blogging buddy,

Angie of A 'lil Country Sugar....try em...you're sure to love em.

Dark Chocolate Zucchini Muffins (Guest Post)

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Crockpot Catalina Chicken (3 ingredients!)

If you're familiar at all with Christy Jordan of Southern Plate, you probably love her like I do.

She's got a positive upbeat attitude and loves life, and shares inspiration as well as amazing recipes like this one. 

I was thrilled to find a recipe for homemade catalina dressing, with all the ingredients I had on hand, so I didn't have to wait to make this tasty and simple dish I saw at Southern Plate. 

This was really delicious and I enjoyed leftovers as much as I did the first time around! 

CROCKPOT CATALINA CHICKEN 

• 4-6 boneless skinless chicken breasts
• 1 lg. onion, chopped
• 1 - 16 ozs. bottle Catalina Dressing
• (or about 2 cups My Homemade Catalina)
• 2 - 3 TB. flour

Place chicken in bottom of 5 or 6 quart slow cooker. (I spray with Pam for easy cleanup). Top with chopped onion and all of the dressing. Cover; cook on low, 6 - 7  hours or high, 3 - 4 hours. When chicken is done, remove it to plate and cover with foil. 

Ladle sauce from slow cooker into a small saucepan. In a small cup, mix flour with 2-3 tablespoons water, stirring until smooth. Pour into sauce. Place saucepan over medium high heat; bring to a boil, whisking constantly. Reduce to low; simmer until it reaches desired thickness. 

Pour over chicken and serve. (May serve over rice if desired). 

Linked to Weekend Potluck
Whacha Crockin Wednesday
Full Plate Thursday

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Homemade Catalina Dressing

I wanted to make my own catalina salad dressing to use in a recipe...to be shared soon, so I googled it and this is what I found.  I REALLY love my red dressings...hubby does not, so this works great for me. 

Glad I found it at Life in a Shoe (A family of 12)

It's simple and delicious! The things I did to adapt the recipe: not add all the salt...seemed like a lot...I used xylitol to make it sugar free....loved it! 

(Yes, I know there's sugar in the ketchup, but the result here is still very low sugar)...and I added a little bit of fresh grated onion, reducing the amount of onion powder.  Do whatever you think is best for your family. 

YAY! You'll never have to run out of catalina again!! 

Be watching for Tuesday's post, using this tasty dressing in a crockpot recipe! 

HOMEMADE CATALINA DRESSING 

1/2 c. sugar

(I used xylitol)

2 tsp. salt

                                              (I used 1 tsp.) 

1/2 tsp. paprika

1/2 tsp. dry mustard

1/2 tsp. chili powder

1/2 tsp. onion powder

(I reduced onion powder and added a little bit of fresh grated onion)

1/2 c. vinegar

2/3 c. ketchup

1/2 c. (olive) oil

Place everything in a jar; shake well. (or use an immersion blender); store in the refrigerator.  

Linked to Weekend Potluck

Crockpot Catalina Chicken

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Fritos Corn Salad

Creamy Pea Salad

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Leader Enterprise - September 3, 2014 - Oatmeal

Nutella Banana Oatmeal Smoothie

Are you hanging onto summertime for dear life, as I am? I really do love fall, but want summer to last a while longer. It's been so nice. Trust you enjoyed it too and maybe crossed some things on your 'bucket list'.

Plain and simple, I am an oatmeal 'fiend'. I recently discovered I have 60 recipes with oatmeal at my blog, so I decided I needed to share my love for this healthy grain with all of you. I could share lots of facts, but decided I'd rather share more recipes (I may have to devote another column to more oatmeal recipes too). Simply said: Oatmeal is GOOD for you! It contains high levels of fiber that help fight heart disease. It also helps lower cholesterol levels. Oats help enhance your immune system's response to bacterial infection and is also linked to stabilizing blood sugar levels. Research has linked a lower risk of obesity to children who regularly eat oatmeal.

And on and on it goes. What I'm trying to say is - BE FAITHFUL TO EATING OATMEAL! (Keep in mind we're talking 'real' oats here, not the instant kind full of sodium and sugar.) We often enjoy the texture of a 7-grain oatmeal, found at our local bulk food store. 

This is a wonderful new recipe I've already made a couple of times. It works great to use a 'light' timer to turn on after you go to bed, and have it turn off before you get up. Nothing like wanting to run to the kitchen when your feet hit the floor in the morning!!

Overnight Cinnamon Apple Oatmeal

OVERNIGHT CINNAMON APPLE OATMEAL 

2 apples, cored, peeled and diced

1-1/2 c. (lite) coconut milk

1-1/2 c. water

1 c. steel cut oats

1 Tb. brown sugar

1 Tb. dry cooked (sugar free) vanilla or coconut pudding mix, optional (for added creaminess)

1 tsp. ground cinnamon

1/4 tsp. fresh grated nutmeg, optional

1 Tb. (sugar free)maple syrup

1 Tb. coconut oil

1/4 tsp. sea salt

Spray crock of slow cooker with non-stick cooking spray. (This made it oh so easy to clean up!) Add all ingredients to crock, combining brown sugar and cinnamon together separately before adding so cinnamon doesn't clump up. Cook on low for 5 - 7 hours. (Ours was perfect after 6 hours). Top with raisins, fresh apple chunks, banana slices, or (toasted) pecans. Yield: 6-8 servings

These are a moist and tasty cookie that all your family will enjoy. I love any recipe you can hide something 'healthy' in it, and they like it anyway.

Apple Oatmeal (Raisin) Cookies

APPLE OATMEAL (RAISIN) COOKIES

3/4 c. butter, softened

3/4 c. sugar

(I reduced from 1 c.)

1/2 c.light brown sugar

1 tsp.vanilla extract

2 large eggs

2 c.scant(white wheat)flour

1 tsp.baking soda

1 tsp.cinnamon

1/2 tsp. salt

2 c.old-fashioned oatmeal

1 c.shredded apple,lightly packed

1/2 c.pecans,chopped & toasted**see tip below

1 c.baking raisins or semi-sweet chocolate chips,optional

Preheat oven to 350.Line large cookie sheet with parchment paper;set aside.

In large mixing bowl, cream butter,sugar and light brown sugar, beating until smooth and fluffy. Add vanilla and eggs; beat until well blended. In medium bowl, combine flour,baking soda,cinnamon,salt and oatmeal. Add to creamed mixture,beating on low speed until smooth. On low speed,add apple,raisins and nuts. Place heaping Tablespoonsful of dough about 2"apart on the parchment paper;bake for 12-13 minutes. You want the centers to be soft when removing from oven-and edges golden brown. I let them stand on the pan for a minute before removing them to a cooling rack. Yield: about 4 dozen good sized cookies 

TIP: To toast nuts, place in microwave-safe bowl. Zap on high for about 45 seconds, stir, repeat, stir, repeat, until you smell that nutty fragrance that will add great flavor to these cookies. 

I'm excited to have 3 recipes in a new cookbook-"The Greek Yogurt Diet" authored by Jo Brielyn & Dr.Sonali Ruder, who I have communicated with via email many times. Whether or not you care for cold oatmeal, this is a simple recipe you can make up the night before and enjoy cold or warmed in the microwave to take the chill off. Adapt them to suit each member of your family by changing up the fruit or milk you add.

OVERNIGHT NO-COOK OATMEAL YOGURT CUPS 

1/3 c. (1 oz) old-fashioned oats + 1 tsp. for topping

(I used a 7-grain oatmeal)

1/3 c. (2-3/4 ozs) (plain/nonfat) Greek yogurt 

(or use flavored if you'd like)

1/3 c. (2-3/4 ozs) milk

(nonfat,2% or almond, whatever you prefer)

1 tsp. chia seeds

1/2 tsp. vanilla extract or 1/4 tsp. almond extract

2 tsp. maple syrup or sweetener of choice

1/2 c. fruit, frozen or fresh *(see note below)

In a 12-ozs.jelly or Mason jar, add oats, yogurt, milk, chia seeds, extract, and sweetener. Screw lid on tightly and shake well. Stir in the fruit; mix to distribute throughout the jar. Sprinkle an extra rounded teaspoon of oats over top and do not stir. Replace lid and store in the refrigerator for up to 3 days. In the morning, enjoy straight from the jar! Or warm in microwave for about 1 minute to take the chill off. 

Sip! Sip! Horray! This smoothie is a very special treat. You won't know the oats are there but they will keep you full for a while. Enjoy!

NUTELLA-BANANA-OATMEAL SMOOTHIE

1/4 c. dry oats

2 bananas, sliced and frozen

1/4 c. nutella (or peanut butter)

3/4 c. milk (I use skim)

Put oats in blender and blend until powder-y. Add remaining ingredients and blend until there are no more chunks of frozen banana. Garnish with fresh banana slices if desired. Yield: 2 servings

Pumpkin Pie Baked Oatmeal & Weekend Potluck #134

WELCOME TO WEEKEND POTLUCK! 

AND...

When I share something worth sharing...again...

OK...I've waited long enough to share a pumpkin recipe. ;-} 
Besides, this is breakfast...though it tastes like pumpkin pie.
I DARE you to try it soon.  LOVE.IT!  It's sweetened with honey too. 

Pumpkin Pie Baked Oatmeal

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Baked Creamed Corn by Miz Helen’s Country Cottage

Recipes that caught our attention ~

Amish Friendship Muffins by Steph’s Blessings

Chicken Bacon Ranch Pasta Salad by Princess Pinky Girl

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

An InLinkz Link-up

Tasty Squash Custard

We REALLY love enjoying garden fresh veggies in the summertime, but..

We don't grow a garden.  We don't have to.  We have enough family and friends who share their produce with us.  

God is so good!

Sometimes I try new recipes to get it all eaten up...I do freeze a lot of it to use during the winter...but this time I stuck with an old favorite.  It's in my first cookbook too.  Though I have tweaked it a bit since then. 

The original recipe calls for yellow summer squash, but I had just a little bit of a zucchini left, so I mixed the two, so choose what you'd like and make this your own. 

This is so good it's hard for me to stop eating it.  I am so partial to 

'dressed up' veggie dishes, and this one has been enjoyed in my family for about 40 years! 

Hope it becomes a favorite with your family as well. 

SQUASH CUSTARD 

1-1/2 lb. yellow summer squash (about 2 large)

(or use part zucchini)

1 medium onion, chopped

1/2 - 1 tsp. fresh minced garlic, to taste

salt & pepper to taste

(we do love fresh ground pepper!!)

1 Tb. oil

1 Tb. butter

1 - 2 Tb. water

1 c. white sauce(*recipe below), medium thickness

1/2 c. American cheese, grated

(or use cheddar, or your favorite kind)

2 eggs, slightly beaten

1 c. buttered bread crumbs 

2 Tb. parmesan cheese

Preheat oven to 350. Grease 2-1/2 qt. baking dish. 

Wash and cube squash. (I normally remove the seeds, but that's optional). 

In large skillet, melt oil and butter. Saute onion & garlic with squash until tender, adding salt & pepper...simmering on low for 10 - 15 minutes. (I steam it with some water after it's sauteed) Drain thoroughly and combine with white sauce, cheese and eggs. 

Pour into prepared pan; sprinkle with buttered crumbs and parmesan cheese. Cover for first 15 minutes; remove cover; bake 15 minutes longer or until brown. 

*White Sauce:

2 Tb. butter or margarine

2 Tb. all purpose flour

1/4 tsp. salt

1 c. milk

Melt butter in saucepan over low heat. Blend in flour and salt; stir until smooth.  (For best result, use a whisk!) Add milk all at once.  Cook quickly, stirring constantly until mixture thickens and bubbles.  Remove from heat. 

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Linked to Weekend Potluck

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Popular Butternut Squash Bake

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3 Favorite & Awesome Apple Dishes {Blast from the Past}

First things first...a very HAPPY BIRTHDAY to my dad. He's 89 today - my siblings and I are celebrating with him this Saturday. 

I'm excited about fall recipes using apples!  I can eat this dish and nothing else for dinner. Awesome Acorn Squash! 

Baked Acorn Squash with Cinnamon Apples

This is one of the most popular recipes at my blog! Only 5 simple ingredients.
Absolutely Addicting! 

Caramel Apple Salad (Sugar Free Option)

A favorite dessert even for those who think they don't like butterscotch.
Perfect flavor combo.  I love that the recipe makes an 8" square panfull.
Double if you need to. 

Butterscotch Apple Cake

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Hawaiian Ham Roll Sliders (Make Ahead/Freezer)

With school starting, moms are busier than ever! 

These little sliders are super tasty and great for any meal time. 

And they're so easy because you make a dozen at a time!

They'd be a real hit at any potluck or if you host a shower. 

And I love that you can make them ahead then pop them in the oven when it's almost time to eat! Instructions for freezing are included below too!

I'm not a big sandwich fan, but give me some Hawaiian bread and it's hard for me to stop eating. 

I spose that's why I recently made another 'similar' recipe...

As in that recipe, you could also easily add a pineapple slice to these sandwiches. 

I found this recipe at Just a Pinch.com added by Rhonda Gibson. 

The only thing I did differently was to add a little brown sugar to the sauce,

and reduced the amount of mustard.

Don't hesitate to try them soon! Makes for a quick make-ahead dinner that everyone will love!

Add pineapple slices if desired....YUUUMMMMM!

HAWAIIAN HAM ROLL SLIDERS

2 pkg. hawaiian sweet dinner rolls

1 pkg. (1#) deli sandwich ham

12 slices swiss cheese

(I used Monterey Jack)
pineapple slices, drained, optional

1/2 c. butter, melted

1 Tb. poppy seeds

1-1/2 tsp. worchestershire sauce

1 tsp. brown or dijon mustard

1 Tb. brown sugar

1 tsp. onion powder 

Slice top from rolls and place bottoms in baking pan. Layer the ham and cheese on the rolls (& pineapple if using). Replace the tops. In small bowl, combine butter, poppy seeds, worchestershire, mustard, brown sugar and onion powder; mix well. Drizzle over rolls.  Refrigerate until butter is firm, or overnight.  

Cover with foil and bake at 350 for 30 minutes or until cheese is nice and melted. Uncover and bake 2 more minutes.  Serve warm or cold. 

Yield: 24 small sandwiches 

You can also freeze these sandwiches before baking..here's how...

FREEZER INSTRUCTIONS: Prepare sandwiches, but don't bake. Place in ziploc freezer bag or container; seal tightly; freeze up to 2 months. To heat: place sandwiches in the fridge to thaw, up to 24 hours. Be sure to attach the baking directions: Bake 20 - 30 minutes at 350, covered with foil. Remove foil; bake 2 - 3 minutes longer. 

Linked to Weekend Potluck
Melt in Your Mouth Monday
Meal Plan Monday

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Slow Cooker Cheesesteak Sandwiches

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