Thursday, October 15, 2015

Apple "Smiles" (Kid Friendly)

I was shocked when I realized recently I did not have a post for these special treats!

ARGH!

I added this recipe to my first cookbook, "Recipes & Recollections" published in 2010.
(Sorry, it's no longer available) 

I made these treats for my kids when they were little....I made them for the kids I had in home daycare for over 10 years, and I've made them for my grandkids.

Hope your kids enjoy them too.  It's a great way to get them to enjoy an apple. 
Fast and easy also - adding peanut butter gives them protein. 
And it's a great way to give your kids a S-M-I-L-E!

Have FUN!




Make "Apple Smiles" by cutting a red apple in half; core; then cut each half into 5 or 6 slices. On one side of each apple slice spread peanut butter (Biscoff would be great too); to one side add 4-5 mini marshmallows (to represent teeth), then top with another slice, peanut butter side down. You'll have 2 'lips' and 'teeth'.



Linked to Weekend Potluck


More kid-friendly ideas....












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Tuesday, October 13, 2015

Seasoned Buttery Crackers

ATTENTION: We interrupt this previously scheduled series of posts to share this awesome and wonderful new recipe with you!  *-* 

I rarely have time to view Pioneer Woman's website & luscious recipes, but this one caught my eye and I couldn't wait to make it.

And we were NOT disappointed...MMMM!  I can hardly wait to share these with
someone besides my hubby...who commented how much he liked them!


These are perfect for soup season!  Crushed on top of your soup or even a salad! YOWZA!

Melt butter...add seasonings...dunk simple saltine crackers...bake...serve!

They are so flavorful!  I changed up the seasoning a little, but there are so many options..use what your family would like best.  I bet ranch dressing
would be great. 

And just before typing this up, I reviewed Ree's recipe...my recipe printed ONE stick of butter...she uses TWO?  I thought one was just perfect for one sleeve of crackers!  Others commented the same thing. 

I know it may seem like a lot of salt..using SALTED butter, Seasoned salt and
saltine crackers, but it really turns out great. 



SEASONED BUTTERY CRACKERS

1 stick salted butter
1/2 tsp. Italian seasoning
1/2 tsp. dried basil
a few sprinkles garlic powder
(or substitute 1 tsp. Italian seasoning instead of all 3 spices above
I like using 2 tsp. dry Ranch dressing - with no added salt)
1/2 tsp. seasoned salt
1 sleeve saltine crackers

Preheat oven to 275. 

Melt butter in saucepan and add seasonings...stir until well blended. Add saltines, 2 (or more) at a time, coating with butter mixture on both sides. Place on baking rack over a cookie sheet.  Bake for 20 minutes.

Remove from oven; cool; place in sealed bag or container. 

Give as gifts with soup! 

Linked to Full Plate Thursday
           Weekend Potluck
             Meal Plan Monday
    
           


Lightened Sweet n Salty Cracker Treats



No Bake Peanut Butter Nutella Bars










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Sunday, October 11, 2015

Puffy Pumpkin French Toast

I am wild about anything pumpkin this time of the year.  I had a little 'leftover' after opening a can, so I decided to use it in this wonderful dish. 

Oh what a special...and filling! breakfast.  I was amazed at how these 'puffed up' so I changed the name that Brandie had given them at The Country Cook.
Please be sure to stop by and check out her original 'Fluffy French Toast' recipe...she has the BESTEST recipes and is such a great gal. She also shares step by step directions. 


I revised her recipe by adding pumpkin, using pumpkin pie spice instead of cinnamon and increased the sugar by adding 1 Tb. raw brown sugar. 

We had REAL maple syrup to pour over them and they were SO.GOOD!

The idea here is to avoid soggy french toast - these are not soggy, 
I guarantee it!  

Brandie uses Texas toast...I used larger slices of oatmeal bread, and only ended up with 7 pieces, so I'm sure you can adjust to whatever kind of bread you use. 



PUFFY PUMPKIN FRENCH TOAST 

1 c. all purpose flour
2 tsp. baking powder
1 Tb. brown (or white) sugar
(or use maple syrup?)
1/3 - 1/2 c. pumpkin 
1 tsp. pumpkin pie spice
(click here for Homemade recipe)
1 c. milk
2 large eggs
1 tsp. vanilla extract
10 - 12 slices Texas Toast
(or any day-old thick sliced bread)

In small bowl, combine flour, baking powder and sugar; blend and set aside. 

In larger (low sides) bowl, blend milk, eggs and vanilla. Blend pp spice into the pumpkin; stir well, then whisk into the milk mixture. 

Stir the dry ingredients into the wet mixture, whisking until blended. (It may have a few lumps and that's OK) 

Heat a nonstick skillet to medium-high heat. (I used my electric skillet at about 375*).  Drop enough oil to barely cover the bottom. (I used coconut oil, but could not taste the coconut). 

Dip one side of the bread into pumpkin mixture; flip it over and cover the other side with the mixture.  Let the extra batter drip off then place into pan. 

Cook about 4 - 5 minutes on each side; flip and brown other side. 

Before serving, sprinkle with powdered sugar if desired or just drizzle with maple syrup. 

Serve with a smile! (And everyone else will be smiling too!=)


Linked to Full Plate Thursday
           Weekend Potluck

You might also enjoy...

Pumpkin Bread with Cream Cheese Filling

















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Saturday, October 10, 2015

Leader Enterprise - Oct. 7, 2015 - Kid's Breakfasts


Hello October! We welcome you for bringing cooler temps, wonderful autumn colors, warm blankets, boots, warm cider and donuts. Glad for our summer weather that lasted a little longer than usual, but Autumn is most definitely my favorite season of the year. Hope you enjoy it as much as I do. 

Research shows that kids who eat breakfast fare much better in school. It not only helps maximize school performance, but helps them grow properly also. Consider these ideas to help simplify your routine so your kids can start the day out right by having time for breakfast.

Make sure homework is finished and the bags packed ready for school by bedtime.

Get up 15 minutes earlier if need be.

Give up TV and computer games before school.

Children should decide what they're going to wear to school before going to bed. Know where shoes are to save time. Relieve morning stress by planning ahead.

Here's a couple of easy ways to get nutrition in your kids in the morning. Breakfast doesn't have to be a victim of the early AM rush. Some of these things can be eaten on the go. Be sure to stock healthy foods; allow children to choose favorite yogurt or cereal when shopping.

Breakfast Split - place vanilla yogurt in a bowl, top with fresh banana slices, strawberries, raspberries or favorite fruit and top with granola. Place in a disposable cup or bowl and let children eat breakfast on the way to school if need be.

Fruity Milkshake - In blender place 3/4 c. milk, 1/2 c. frozen whole strawberries and 1/2 cup vanilla Greek yogurt. Cover with lid; process until smooth. Pour into glass. 1 serving.

I was thrilled to find a recipe for making your own instant oatmeal. Those little packets are handy, but cost more. Have your children help make this and they'll be more excited about eating it. There are options listed so it doesn't have to be boring. It's a real money-saver as everyone gets their favorite flavor without the expense. To speed time, the oatmeal mixture may be pre-measured and bagged in small ziploc bags.

INSTANT OATMEAL ALA-HOME

1 - 18 oz. container quick cooking oats
1/3 - c. dry powdered milk (omit if lactose-intolerant)
1/2 - c. packed brown sugar, or less
1 - 2 tsp. cinnamon
1 - cup raisins or dried fruits, optional

Mix all of the ingredients together and store in an airtight container. Label the container with directions. Yield: 16 servings.

To prepare oatmeal: scoop 1/2 cup oatmeal mixture into a bowl and mix with 3/4 cup water. (Add more water if you prefer it thinner; less water if you like it thicker.) Microwave on high for 1 minute; stir and enjoy. Older children can help younger ones.

Options:

- Fruit/cream - add 1 TB. nondairy coffee creamer and 2 TB. dried fruit or applesauce.

- S'Mores - add 6 mini marshmallows and 1 TB. milk chocolate chips to prepared oatmeal.

- Celebration - add 1 tsp. sugar and 1/2 tsp. "Pop Rocks"-this is fun for a birthday.

- No-Bake Cookie - (my personal favorite. Stir in 1 TB. peanut butter to prepared oats, then add 1 - 2 TB. of  chocolate syrup. It's very filling and satisfying.

Make "Apple Smiles" by cutting a red apple in half; core; then cut each half into 5 or 6 slices. On one side of each apple slice spread peanut butter, add 4-5 mini marshmallows (to represent teeth) to one side, then top with another slice, peanut butter side down. You'll have 2 'lips' and 'teeth'.

It won't be long and Old Man Winter will be here, so enjoy time outdoors as much as you can. And keep canning and freezing those fruits and veggies to enjoy when the snow is blowing when they will taste extra good.


Play is often talked about as if it were a relief from serious learning. But for children, play is serious learning. - Mr. Fred Rogers

Friday, October 9, 2015

Pumpkin Pie Baked Oatmeal & Weekend Potluck #191

A WARM FALL WELCOME TO WEEKEND POTLUCK!! 
Thanks for taking time to stop by...

AND....


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



Now who is going to argue with you over having pie for breakfast???
This has apple cider (or juice) in it too. MMMM! 



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

The recipe with the most clicks was ~


Tuna Croquettes by Best of Long Island & Central Florida

Recipes that caught our attention ~


Pumpkin Roll Bars by Big Rigs ‘n Lil’ Cookies


Sausage Balls by A Dish of Daily Life

And, a personal favorite ~


Pumpkin Pie Tortilla Rolls  by Sweet Little Bluebird 

Your hostesses ~

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. 
    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!






Wednesday, October 7, 2015

4 Fall Favorite D-I-Y recipes {Blast from the Past}

I've made these mixes for years...easy and frugal. 




Three simple ingredients and you can make your own chocolate chips!! 
(Healthy ones!) 




Just a few added ingredients and everyone will think you're
in the baking business! *-*




Got a little buttermilk?  Here's how to make more....freeze it for later.



Tuesday, October 6, 2015

Flax Seed "Egg" (Replacement)

Isn't it frustrating when you need just one or two more eggs to complete the recipe you're planning to make??  And you need it NOW?

And I'm guessing there's plenty of baking going on during these cooler temps?

Have you ever tried a substitute for eggs when baking?

My clever daughter introduced me to this awesome 'trick' a number of years ago.

I added this idea to my first cookbook, "Recipes & Recollections". 
(details to purchase here - $12 & free S * H)


This is a very HEALTHY substitute as it adds Omega-3 fatty acids and lots of fiber, while eliminating cholesterol.  It's low in carbs and adds a pleasant nutty taste.

And I love that all those 'specks' disappear when baked into your food!
No one will be able to guess you did something different. 

I have made orange streusel loaves all summer to sell at my farmer's market stand.  The batter is VERY orange, but not one little speck shows up after it's baked, and I used this substitute every single time! 


I suggest substituting for no more than half the eggs called for in your recipe. 

I've been told you can do the very same thing with chia seeds, but I have yet to try that.  

This is how simple it is to make....

FLAX SEED 'EGG' REPLACEMENT 

Add 1 tablespoon of flaxseed meal (seeds need to be ground)  with 3 tablespoons of warm water in a small bowl. Allow it to stand for about 5 minutes, stirring a couple of times. It will become thickened and that's how it works to 'bind' your ingredients together, just like an egg. 


Linked to Weekend Potluck


ALMOST LIKE MAGIC!  =) 

I love being able to Do-It-Yourself (MYself=) 











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Sunday, October 4, 2015

Nutella Toffee Crescent Bars

For some reason, I remember the day my daughter first made this lovely dessert...many years ago.  

(hover over image to pin)

The recipe card I have has my daughter's writing and she's the one who made it as a teenager...over 30 years ago. (Sorry Deb!=)

I decided to change it up just a bit and instead of sprinkling the top with chocolate chips, and letting them melt, I used warmed nutella.
I also reduced the sugar a tad (from 2/3 c. to 1/2 c.) and found it to be sweet enough. 

WOWOWOW! 

This is simple and so tasty.  Using a crescent roll dough makes it a breeze to put together.  

I think this one is company-worthy too...the neighbors might even sneak over when they smell it baking! 

It tastes much like the saltine toffee I make at holiday time. 

(Not familiar with Nutella?  It's a chocolate hazelnut spread that can be found in most stores on the shelf alongside peanut butter).  IT'S PHENOMENAL STUFF!!! 

NUTELLA TOFFEE CRESCENT BARS 

1 (8 ozs) refrigerated crescent rolls (8 count)
(Pillsbury makes a crescent roll sheet now that would make it easier)
2/3 c. butter
1/2 - 2/3 c. firmly packed brown sugar
(I found 1/2 c. to be adequate)
1 c. chopped nuts
3/4 c. nutella, warmed
**see note below( or use 1 c. semi sweet chips instead...


Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations. 



In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts. 



Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.) 



Cool completely; cut into bars.



Yield: 40- 48 bars 


Linked to Weekend Potluck
            Meal Plan Monday

more recipes using crescent rolls...









 

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Friday, October 2, 2015

Winter Squash Squares & Weekend Potluck #190

WELCOME TO WEEKEND POTLUCK!

Sure hope you're enjoying these cooler fall days....while they last!
It's great to warm up the kitchen by baking and making soup this time of year! 
You'll have plenty of ideas here to keep you busy a while...


AND....


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


Such a great way to get veggies into your family...
you'll be the only one who knows.  This tastes very similar to pumpkin
sheet cake - the cream cheese frosting is a perfect match.





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

The recipe with the most clicks was ~


Recipes that caught our attention ~


Easy Applesauce Bars by Meatloaf and Melodrama


And, a personal favorite ~

(4 INGREDIENT!) Snickerdoodle Pumpkin Muffins | www.togetherasfamily.com

Your hostesses ~

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. 
    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!




Wednesday, September 30, 2015

3 Favorite 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!





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.



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