1 (3 to 4 lb) boneless pork loin roast
1 can whole cranberry sauce
1/4 c brown sugar
1/2 c apple juice , warmed for about a minute in the microwave
1/2 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
1/4 tsp kosher salt
2 Granny Smith apples, cored, peeled and coarsely chopped
Place the pork loin into your crock pot.
In a medium bowl mix all the other ingredients (except apples) until well mixed. Add the apples and mix lightly. Pour over the pork loin. Cover and cook on low for 6 hour or until a meat thermometer reaches 160.
This makes one dozen muffins.
2 cups all-purpose flour
1/3 cup light-brown sugar
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted and cooled
2 eggs - beaten
1 teaspoon vanilla
1 package (12 oz) chocolate chips
Preheat oven to 400 F. and grease twelve muffin cups.
In a large bowl, stir together flour, sugars, baking powder, and salt.
In another bowl, stir together milk, eggs, butter, and vanilla until blended.
Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips. Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean.
Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.
We made a similar recipe last year when Victoria was in 1st grade. Our nephew Mikey is down for the weekend and helped decorate the tree. When I pulled Victoria's ornament out from last year it still smelled so great. Everyone asked if we could make some this year. Sure...I had to run to the store to pick up some stuff so I picked up a few big bottles of cinnamon.
Making Cinnamon Ornaments are a perfect holiday fun activity for kids. The ornaments are easy to make and their aroma lasts long after the holidays are over.
Makes 12 to 15 ornaments.
Prep Time: 30 minutes
Cook Time: 2 1/2 hours or 1 to 2 days drying time
Ingredients: 3/4 cup applesauce
1 bottle (4.12 ounces) McCormick® Cinnamon, Ground
1. Preheat oven to 200°F.
2. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole in top of ornament with drinking straw. Place ornaments on baking sheet.
3. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)
4. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.
Tips:Test Kitchen Tip: If a different size bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.
NUTRITION INFORMATION: DO NOT EAT
Victoria and Mikey having fun with the dough.
All cut out and ready to go into the oven to dry. About 90 minutes into the drying I took them out and flipped them over. Then put them back in for another 60 minutes.
Here they are this morning, all dried and ready for ribbon.
2 (9 inch) prepared pie crusts
8 granny smith apples
1 small jar of Caramel Ice Cream topping
Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.
Preheat Oven to 425°F.
Pour approximately 3/4 of caramel mixture over apples and toss to coat.
Place bottom crust in a deep dish pie pan.
Fill with apple slices (it may seem like a lot, so mound them up).
Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust. (I went with the second option and used a small heart cookie cutter to vent the crust with)
Place on a cookie sheet (for runoff) and bake for 15 minutes.
Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.
9 inches pastry crust, unbaked (my glass pie dishes are actually 9 1/2 inch)
1/3 cup finely toasted and chopped pecans
1/3 cup packed brown sugar
2 tablespoons unsalted butter, softened
1 cup canned pumpkin
2/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
1 cup half and half
Preheat oven to 450.
Fit pastry crust into 9" pie plate. Prick crust all over with fork.
Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of pie crust.
Bake for 10 minutes.
Stir together eggs, pumpkin, 2/3 cup brown sugar, flour, salt, and pumpkin pie spice. Gradually blend in half and half until mixture is smooth a creamy. Pour into partially baked shell.
Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes. At about 20 minutes into the baking I wrapped the pie crust edges with aluminum foil so it wouldn't burn.
1 3-5 lbs boneless pork roast
1 (15 ounce) can whole berry cranberry sauce
1/2 cup apricot preserves
1/2 cup apple juice, can use cider
1 (1 ounce) envelope onion soup mix
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon ground cloves
1/4 teaspoon crushed dried rosemary (I am using a stalk from my plant out back)
4 large carrots, peeled and sliced into 2 inch pieces
2 stalks of celery, sliced into 2 inch pieces
1 onion cut into wedges
Put the carrots, celery, and onion on the bottom of your crockpot. (Since I am using a stalk of rosemary, I am going to place the whole stalk in the bottom of the crock pot with the veggies instead of crushing the leaves.)
Next, put the boneless pork roast in the crockpot.
In a small bowl, whisk together all remaining ingredients until well-blended.
Pour sauce mixture over pork.
Cook on low for 7 to 8 hours or on high 4 to 6 hours.
1 cup milk, warmed for about 30 seconds in the microwave
1 large egg, slightly beaten
4 tablespoons butter, softened
3 1/3 cups bread flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons bread machine yeast
For the filling
1/4 cup butter, melted
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup toasted and chopped pecans
Add the ingredients to your bread machine as recommended by manufacturer. Program for the bread cycle. When cycle is done, place dough on floured surface and let it rest for about 1o minutes.
Make the filling.
Roll dough into a rectangle, about 15x10-inches. Spread the filling all over the dough leaving a 1 inch border by the edges.
Start at the long side and roll tightly. Press the seams together and place seam side down.
Cut roll in half, then into 6 more slices.
Place in a greased 13x9 baking dish. Cover and let rise in a warm place for 45 minutes.
Preheat oven to 375.
Bake for 20 to 25 minutes or until golden brown.
Cool in the pan.
You can also add a powdered sugar glaze, but I was feeling lazy and they really don't need it.
I think my favorite coffee to brew at home is New England Coffee Company. The non-flavored one I like the most is their New England Breakfast Blend. I recently picked up a bag of their Hazelnut Creme and it is really good!!!
I saw a couple other flavors in the store and I am very curious about the Blueberry Cobbler. I am just not sure if I would like it. Since it is Fall I will HAVE to pick up some Pumpkin Spice, Gingerbread Cookie, and maybe Eggnog.
I also love good tea. I found Stash Tea a few years ago and they sell some fantastic products! For Christmas a few years ago, Marcel bought me some Tea for One sets.
Some of my favorite teas from them are English Breakfast, Irish Breakfast. I also really enjoy their Christmas Eve & Christmas Morning tea and their Orange Spice tea is incredible.
Want to sweeten the tea, they have Honey Sticks. They are really neat and the amount in the stick is just right (for me anyway). They also sell some sweet treats to go along with all their great teas.
What goes great with coffee and tea...yummy treats!!!
I just received the King Arthur Flour Holiday Catalog and you can't help but drool at all the yummy things in there. I have a mental wish list a mile long from it!
1/4 cup warm water
1 package dry yeast (or 1 tablespoon)
2 cups whole wheat flour, plus more as needed
1 cup white flour, or use all whole wheat --muffins will be more dense
1 teaspoon salt
1 cup milk (I like to warm the milk a bit in the microwave for 30 seconds)
3 tablespoons oil
1 tablespoon brown sugar
1 teaspoon Saigon Cinnamon
1/2 cup of raisins
cornmeal as needed
Place all the ingredients except the corn meal and raisins in your bread maker in order by your manufacturer.
Set your maker to dough setting and start. I add the raisins in when my machine beeps for additional ingredients.
When your breadmachine is done, pat or roll the dough out to about 1/2 inch thick and cut with a biscuit cutter. Reroll scraps as necessary.
Cover the muffins with a towel and let rise for 20-30 minutes.
Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. Remove to cooling rack. Cook the rest in batches.
One 1-1/2" Diameter Wooden Ball
One 2-1/4" Diameter Clay Pot
3 or 4 Feathers
Black Finetip Marker
Small and Large Paintbrushes
Acrylic Paints in Brown, Tan, Mustard Yellow, Red, and Rose
Clear Coat Spray
For Body Place newspaper down on work surface. Turn clay pot over and glue wooden ball to bottom of pot. When glue is dry, use large paint brush to paint entire the outside of the clay pot and the entire wooden ball with brown paint. Let dry and apply a second coat. When dry, use large paint brush to fleck on spots of tan paint for effect. This does not have to be perfect! Using small paint brush, paint on feet and beak, use the photo as a guide if needed.
For Head Use small paintbrush to paint on the gobbler in red. Dab large paintbrush or stencil dotter in rose paint. Dab onto newspaper or paper towel until all excess paint is removed. Gently dab onto "cheeks" of turkey's face. With the black finetip marker, drawn on eyes and dot nostrils onto beak. Spray entire surface with clear coat.
Finishing Touches Glue miniature bow tie in place, or fashion a simple bow out of ribbon and glue in place. Trim excess to suit your tastes. Tie a piece of jute or raffia through the holes of the green button. Tie a bow and trim excess. Glue button to the body below the bowtie. Glue feathers to the back so that they stick up above the back of the turkey's head.
Mine was still a little wet so I couldn't put his little bow tie on.
1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.
Yield: 1 dozen.
1 1/2 pounds ground beef
1 large onion, chopped
3 cloves of garlic, minced
1 15 ounce can chili beans in chili gravy
1 14 oz can diced tomatoes and green chilies undrained
1 cup beef broth
1 medium green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
8 ounces dried cavatappi or macaroni, cooked.
Shredded cheddar cheese (optional)
In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
In a 3 1/2 to 4 quart slower cooker, combine meat mixture, chili beans, tomatoes and green chilies, broth, bell pepper, chili powder, cumin and salt.
Cover; cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in cooked pasta. If desired, top with cheese.
Makes 6 servings.
1 large butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (fresh ground)
1/3 cup brown sugar
1/3 cup butter, melted
2 teaspoons lemon juice
Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.
(or 350 for an hour or until soft)
1 large lemon thinly sliced
3 cloves garlic, peeled & sliced
1 tablespoon dried fine herbs (combination of dried oregano, basil, rosemary and thyme)
salt and pepper
2 teaspoons lemon juice
Preheat oven to 450.
Season chicken with herbs, salt and pepper.
Place 1/2 of lemon slices and 2/3 of garlic in roasting pan.
Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin.
Place chicken over lemon and garlic in pan.
Roast for 15 - 20 minutes.
Then turn down to 350 and continue roasting until a meat thermometer registers 165.
Remove from oven and let rest for 10 minutes before serving.
1-6 oz can frozen pink lemonade concentrate, thawed
1 liter Club Soda, chilled
In a large punch bowl, combine cranberry cocktail and lemonade concentrate.
Stir in club soda.
Notes: if you want to get a head start, mix this up without the soda water and add that right before serving. Also, ice is not required if you have all of your ingredients chilled. If not, you can make cranberry juice ice cubes.
1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
3 medium apples, sliced
In a small bowl, beat the cream cheese, apple butter, brown sugar and vanilla until combined. Stir in the peanuts. Serve with apple slices. Refrigerate leftovers.
Yield: 2 cups.
Anyway I pulled up the recipe online and really read through it and decided to go for it. So here is the recipe, I hope it comes out good!!!!
For the cake:
3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
1 12-ounce bag fresh or frozen cranberries, thawed if frozen
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated Meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the Syrup and Glaze:
1/4 cup granulated sugar
1/2 cup plus 2 tablespoons Meyer lemon juice
1 1/2 cups confectioners' sugar
Prepare the cake: Position a rack in the middle of the oven and preheat to 350. Butter and flour a 10-cup fluted Bundt pan.
Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
Transfer two-thirds of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
Split Acorn Squash in half, lengthwise.
Bake squash for 30 minutes on 350.
Mix 1 large tart red apple, diced, 2 tbs chopped nuts, 2 tbs packed brown sugar, and 1 tbs unsalted butter, melted.
Spoon apple mixture into each squash half. Bake about 30 minutes longer or until the squash is tender.
1 small bottle of POM or 2 cups pomegranate juice
1/4 cup sugar
2 lbs pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup, about 8 to 10 minutes. Pour half of glaze into a small bowl and set aside.
Preheat oven to 325.
Sprinkle pork roast with salt and pepper and place into a baking dish. Brush roast with the glaze. Roast at 325 for 30 minutes. Baste pork with the rest of the glaze and continue roasting until a meat thermometer registers 155 degrees.
Remove roast from the oven and baste with the reserved glaze. Cover loosely with foil and let rest for 10 minutes.
Use feathers, craft foam, and make a turkey out of a straw hat.
Cut out pieces of craft foam to resemble the turkey shown above. Glue on a loop of hemp for hanging.
SENATOR RUSSELL’S SWEET POTATOES
3c. smashed Sweet Potatoes, drained well
2 beaten eggs
1 tsp. vanilla
1/2c. Butter (melted)
1 c. brown sugar
1/3c. Melted butter
1c. chopped pecans
Mix all ingredients, except those for the topping together. Mix well. Pour into buttered 8"x12" baking dish. Add topping mixture atop of Sweet Potato Mixture. Bake uncovered @ 350 degrees for 30 minutes.
2 tablespoons butter or margarine
1/4 cup chopped celery
1/4 cup chopped onion (1/2 medium)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked turkey or chicken
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.
I bought two sets of the Wilton Autumn Cookie Cutters for $3.00 each! I also spotted an 18 piece metal Halloween cookie cutter set and that was only $4.50! I also picked up a 3 piece Havest set for $1.50!
I also picked up some Orange Sanding Sugar, they were $1.00 a piece and a couple bottles of Leaf sprinkles and Autumn Pumpkin Sprinkles.
I love getting a good deal on supplies!
1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 LAND O LAKES® All-Natural Egg
2 tablespoons milk
1 1/2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Red, orange and yellow gel food colors
Coarse white, orange and/or yellow decorator sugars.
Combine butter and sugar in large bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed.
Reduce speed to low; add flour and baking powder. Beat until well mixed.Divide dough into thirds; place each portion into separate small bowl. Add very small amount of red gel food color to 1 portion; mix well. Add additional red gel for desired color, if necessary. Repeat with remaining dough portions and gel food colors.
Shape each dough into ball; flatten each ball to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Working with half of each dough color (keeping remaining dough refrigerated), drop tablespoon-size pieces of dough from each color onto a lightly floured surface in a random pattern with dough pieces touching. Roll out dough to 1/4- to 1/8-inch thickness, forming a marbled design. Cut with 3-inch leaf-shaped cookie cutters.
Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugar. Bake for 7 to 9 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheet; remove to wire cooling rack
If you are a baker also, you must pick it up!!
11/1 National Vinegar Day
11/2: National Deviled Egg Day
11/3 National Sandwich Day
11/ 4: National Candy Day
11/ 5: National Doughnut Day
11/ 6: National Nachos Day
11/ 7: Bittersweet Chocolate with Almonds Day
11/ 8: National Cappuccino Day
11/ 8: National Harvey Wallbanger Day
11/ 9: National Scrapple Day
11/ 9: Cook Something Bold & Pungent Day
11/ 10: National Vanilla Cupcake Day
11/ 11: National Sundae Day
11/ 12: National Pizza With Everything Day (Except Anchovies)
11/ 13: National Indian Pudding Day
11/ 14: National Guacamole Day
11/ 14: National Pickle Day
11/ 15: National Raisin Bran Cereal Day
11/ 16: National Fast Food Day
11/ 17: National Baklava Day
11/ 17: Homemade Bread Day
11/18: National Vichyssoise Day
11/ 19: Carbonated Beverage with Caffeine Day
11/ 20: National Peanut Butter Fudge Day
11/ 20: Beaujolais Nouveau Day
11/ 21: Gingerbread Day
11/ 22: National Cashew Day
11/ 23: National Espresso Day
11/ 23: Eat a Cranberry Day
11/ 24: National Sardines Day
11/ 25: National Parfait Day
11/ 26: National Cake Day
11/ 27: National Bavarian Cream Pie Day
11/ 28: National French Toast Day
11/ 29: Chocolates Day
11/ 29: National Lemon Creme Pie Day
11/ 30: National Mousse Day
What days will you be celebrating this November, leave me a comment!