Friday, December 29, 2017

A's Top 12 Recipes of 2017

Last year my son, A, put together a post with his top recipes from the year and he's back at it again this year! A is 10 years old and as you will see he's not a big fan of sweets.  Little sister is all about the sweets though so one day I'm sure she will be putting together a post that consists of desserts only! We had fun going through my blog and seeing what he loved most! I was actually surprised by a few of his choices but could have picked several of them with no help at all! So here it is, his top 12 recipes:


Wednesday, December 27, 2017

My Top 12 of 2017

It's hard to believe that 2017 is coming to a close. I can't say that I hate to see this year ending. There have been many wonderful moments but many hard ones too. I have a feeling 2018 is going to be a great year for our family and I'm excited! Now here are my top 12 recipes from 2017!


Monday, December 11, 2017

Cinnamon Chip Scones

I love scones. I love anything cinnamon flavored. And these little cinnamon chips, while hard to find, are awesome. These scones were the perfect for a snowy Saturday morning.

3 1/4 cups flour
1/3 cup sugar plus 2 tbsp for sprinkling
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
1 cup buttermilk
1 package cinnamon chips

Heart oven to 425. In a large bowl combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles a coarse sand mixture. Stir in the buttermilk then the cinnamon chips. On a floured surface, knead the dough several times. Divide in half and form two circles. Sprinkle with sugar and gently press into the dough. Cut each circle into 6 triangles. Place on an ungreased baking sheet and bake for 10-13 minutes.

Friday, December 8, 2017

Easy Peanut Butter Fudge

This fudge is so simple to make and is absolutely delicious. I made it then took it to small group last night and everyone went crazy over it! It was the perfect treat to make with my younger who is 3, she could easily help me stir the butter and peanut butter. The process was also super quick so she didn't get distracted or frustrated.

1 cup unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
4 cups powdered sugar

Line an 8x8 pan with parchment or wax paper. Place the butter and peanut butter in a microwave safe bowl. Heat in 30 second increments until it is melted and smooth. Stir in the vanilla extract.  Whisk the powdered sugar to break it up then stir it into the peanut butter mixture.  Keep stirring until it all comes together into one ball. Press into the pan and chill for 2 hours in the refrigerator. Cut and store in the fridge.

Wednesday, December 6, 2017

White Chocolate Cinnamon Pretzels

I made a double batch of these pretzels then put them in snowman cellophane gift bags to pass out to our neighbors and they turned out so cute! I also took some to small group and everyone loved them! They have that salty sweet thing going on and are absolutely addicting. This recipe is from Life In The Lofthouse.

16oz pretzel twists
2/3 cup vegetable oil
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 cup of cinnamon sugar mixture for sprinkling
1 bag white chocolate chips

Whisk together the vegetable oil, sugar and cinnamon. Place the pretzels in a large microwave safe bowl then toss with the vegetable oil mixture. Heat in the microwave for 1 minute then stir and heat for another 45 seconds. Spread out over parchment or wax paper. Sprinkle with the cinnamon sugar mixture. Melt the white chocolate in the microwave, in 30 second increments, stirring in between until fully melted. Drizzle over the pretzels and let sit until the white chocolate has set.

Monday, December 4, 2017

Almond Raspberry Thumbprints

These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 

Friday, December 1, 2017

Dilly Ranch Crackers

This crackers will forever make me think of my childhood and Christmastime. My mom would make these for a big Christmas party my parents hosted for years and years.  I would love eating these after their party was over and I got to munch on all the yummy leftovers! These are super easy and make a great gift in a cute little tin.

1 box oyster crackers
1/4 cup vegetable oil
1 pkg ranch seasoning mix
3/4 dried dill weed
1/4 tsp garlic powder

Mix the oyster crackers with vegetable oil.  Add the seasonings and mix until all the crackers are coated well.

Wednesday, November 29, 2017

Old Fashion Spice Cake with Cream Cheese Frosting

Treat number 2 for 12 Days of Christmas Treats is this yummy spice cake! The cream cheese icing is a wonderful compliment to the spice cake! I loved this recipe because it wasn't a huge cake it was perfect if you want make it for a friend or for a dinner party. This recipe is from the Imperial Sugar website. 

1 2/3 cups cake flour
2 tsp ground cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup salted butter (room temperature)
3/4 cup brown sugar
1/2 cup white sugar
1/3 cup vegetable oil
3 eggs (room temperature)
2/3 cup buttermilk
1 tsp vanilla extract

6 tbsp salted butter (room temperature)
6oz cream cheese (room temperature)
3 cups powdered sugar 
1 tsp vanilla extract
pinch of salt

Heat oven to 350. Grease an 8x8 pan. Whisk together flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.  Set to the side. Cream together butter and sugars until light and fluffy. Gradually beat in the oil.  Beat in eggs one at a time while scrapping down the sides between each egg.  Combine the buttermilk and vanilla extract. Alternate between adding buttermilk and the flour mixture until combined. Pour the batter until the greased pan. Bake fro 40 minutes or until the cake is cooked through. Beat together the butter and cream cheese until it is smooth. Add the powdered sugar, vanilla extract and pinch of salt then beat until fluffy. Spread the frosting over the cake once it has cooled..

Monday, November 27, 2017

Soft Baked Gingerbread Cookies

12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.

Wednesday, November 15, 2017

Turkey and Cheese Party Rolls

These were the perfect little pick up food for a get together I was going to!  Everyone raved about them and there wasn't a single one left at the end of the night! This recipe was adapted from Passion for Savings.

8oz cresecent rolls
8 thin cut slices deli turkey
8 slice provolone cheese
1 stick melted butter
1/4 tsp garlic powder
1 tsp poppy seeds

Heat oven to 350. Roll out the crescent rolls and press the seems together. Layer the turkey and cheese over the dough. Roll up tightly then cut into 12 pieces. Place in the bottom of a greased 9x11 pan. Mix together the melted butter, garlic powder and poppyseeds. Brush over the rolls until coated well. Bake for 12-16 minutes or until browned and melty. Remove from oven and cool for 5 minutes before serving.

Monday, November 13, 2017

Pimento Cheese Grits

Pimento Cheese Grits is one of my absolute favorite things to get at one of my absolute favorite restaurants in Mount Pleasant South Carolina. Last time we were home in Columbia, I grabbed some yummy grits from a few different local companies and I have been waiting to use them! These turned out great and even my sometimes picky 10 year old that doesn't like grits or cheese (!!!) had two servings!

1 cup stoned ground grits
1 1/2 cups chicken stock
1 1/2 cups water
1 tsp salt
1/2 cup whole milk
2 tbsp butter
1/4 cup pimento cheese (i used a jalapeno pimento cheese)

In a pot stir together the grits, chicken stock and water.  Stir the grits over high heat for 2 minutes then reduce heat. Strain off the floating grounds on top. Stir in the salt. Bring back to high heat. Once the grits begin to boil reduce to low heat and stir every few minutes making sure the bottom doesn't burn. Cook the grits over low-medium heat until they begin to soften and firm up, 25-30 minutes. Once the grits begin to firm up, stir in the whole milk and butter. Once that has combined, stir in the pimento cheese and continue stirring until it is melted. Serve.

Friday, November 10, 2017

Creamy Minestone Tortellini Soup

This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

Wednesday, November 8, 2017

Homemade Squash Casserole

I'm posting the full recipe for this but I halved it when I made it because I had a sneaky feeling that my people were not going to be as on board with this as I was. I LOVED it, I mean I love squash casserole so no surprise. Everyone else, not so much. But they don't love casseroles like this so...their opinions just don't count. This recipe was adapted from Chef in Training.

3 cups water
1 cup chopped onion
3 cups chicken broth
10 cups sliced yellow squash
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
4oz cream cheese (softened)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 1/2 cups crushed ritz crackers
4 tbsp butter

Heat oven to 350. Grease a 9x13 pan.  In a large pot bring the water, chopped onion and chicken broth to a boil. Add the squash and bring to boil with the squash. Reduce heat and simmer for 6-8 minutes. Remove from heat and drain the squash and onions. In a large bowl combine the sour cream, mayonnaise, cream cheese, salt, pepper, garlic powder and egg. Stir well. Carefully stir in the squash. Stir in the cheddar cheese. Pour into the greased baking dish.  Top with the crushed ritz crackers. Cut the butter into small slices and place over the top of the crackers. Bake in the oven for 25 minutes. Remove from oven and let sit for 10 minutes before serving.

Monday, November 6, 2017

Pumpkin Cream Cheese Bundt Cake

So I accidentally took a week off from blogging. Whoops! It was a long week and I wasn't feeling great and every time I actually had a free minute I just wanted to rest instead of blog. Anyways, I made this cake a few weeks ago with my 3 year old. I was excited about it because I love pumpkin but I thought she wasn't going to be such a big fan once she had a bite but she loved it! The great thing was this cake wasn't overly sweet. It's a great fall dessert. This recipe is from Sally's Baking Addiction.

2 3/4 cups flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 can pumpkin puree
1 cup packed brown sugar
3/4 cup sugar
1 cup vegetable oil
4 eggs
1 tsp vanilla extract

Cream Cheese Layer:
12oz cream cheese (softened)
1 egg
1/4 cup sugar
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt pan and set to the side. Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a separate bowl whisk together the pumpkin, brown sugar, white sugar, oil, eggs and vanilla extract. Pour the wet ingredients into the flour mixture and fold until it is completely combined. In a different bowl, using a handheld mixer, beat the cream cheese until smooth. Beat in the egg, sugar and vanilla extract. Spread half of the pumpkin cake batter into the bundt pan. Spread the cream cheese mixture on top then the remaining cake batter. Bake for 55-70 minutes or until the cake is cooked through. Remove from the oven and let cool for 1 hour in the pan then flip onto a wire rack to continue cooling.

Friday, October 27, 2017

Cheddar Chive Biscuits

The southern girl in me is always happy with a plate full of biscuits and these were certainly no exception.  These biscuits plus a little spread of butter, yum! This recipe is from Crazy for Crust.

3 cups flour
4 1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/2 cup cold unsalted butter (plus 1 tbsp for brushing)
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1 tbsp chopped chives

Heat oven to 425. In a large mixing bowl whisk together the flour, baking powder, salt and pepper. Cube the butter into small pieces and mix it in using a fork or pastry blender.  Make a well in the center of the flour mixture and pour in the buttermilk. Mix until the dough comes together. Stir in the cheddar cheese and chives. On a floured surface, roll out the dough until it's about 1/2 inch thick. Cut the biscuits and place on a lightly greased sheet pan. Brush with 1 tbsp of melted butter. Bake in the oven for 17-20 minutes.

Wednesday, October 25, 2017

Taco Crescent Cups

I love anything that is perfect for little kid hands! These taco crescent cups were a super easy dinner and also easy for my kids to eat! Everyone could top them with whatever they wanted and they made for a great quick dinner!

1lb ground beef
1 pkg taco seasoning
2/3 cup water
2 cans crescent rolls
1 cup shredded colby jack cheese
toppings: salsa, sour cream, guacamole, lettuce, tomato

Heat oven to 375. Brown the ground beef then drain off the grease and stir in the taco seasoning and water. Turn the heat down to low.  Open the crescent rolls and seal the edges together then cut into 8 squares. Grease a muffin tin then carefully put the crescent squares down in the muffin tin. Spoon the taco meat into each crescent up then top with cheese. Bake for 14-18 minutes. Remove from oven and let cool for 5 minutes before removing from pan and serving.

Monday, October 23, 2017

Buttermilk Chicken Tenders

I just made these a little over an house ago, it was such an easy lunch! I had plans to make some fancy sauces but I was just tired so I pulled out the big bag of chickfila sauces and served those instead and they were great! This recipe is from Cassie Craves.

1 lb chicken tenderloins
1 1/2 cups buttermilk
1 cup flour
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 tsp black pepper
oil for frying

Place the chicken tenderloins in a bowl a coat with buttermilk.  Let sit for 15 minutes. In a separate bowl combine the flour, seasoning salt, poultry seasoning and black pepper.  Coat the chicken tenders in the flour mixture. Heat about one inch of oil in a skillet over medium heat. Cook the chicken tenders until they are golden brown and cooked through. Remove and let cool down before serving with your favorite sauces.

Friday, October 20, 2017

Garlic Herb Roasted Carrots, Green Beans and Potatoes

Does anyone else struggle with good sides? I feel like I'm constantly making the same things over and over. I'm sure my family would disagree with this assessment. I made these a few weeks ago with Pork Tenderloin and it was a great side! This recipe was adapted from Cooking Classy.

5-6 red potatoes (cubed into bite size pieces)
1 1/2 cups sliced carrots
1 cup fresh green beans (trimmed)
3 tbsp olive oil
1 tsp dried basil
1 tsp dried thyme
1 tbsp minced garlic
salt and pepper

Heat oven to 400. Toss the potatoes, carrots and green beans together. Stir in the olive oil, dried basil, dried thyme, garlic, salt and pepper. Spread onto a baking sheet. Bake for 25-30 minutes. Remove from oven and serve. 

Wednesday, October 18, 2017

Nutella Swirled Blondies

I made these one afternoon and they disappeared from my house way too quickly! Crazy easy recipe that will be a delight for any nutella lover! This recipe is from Dinners, Dishes and Desserts.

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
3 tbsp nutella

Heat oven to 350. Grease a 8x8 baking dish.  Using an electric mixer, cream together the butter and brown sugar. Stir in the egg and vanilla extract. Then stir in the salt and flour. Pour into the baking dish. Drop spoonfuls of nutella into the batter then swirl with a knife. Bake for 25-30 minutes then remove from oven and allow to cool. 

Monday, October 16, 2017

Crock Pot Black Bean Soup

Black Beans are a big hit at our house and when I saw this easy crock pot recipe I had to try it! It was so good! We topped it with a little cheese and sour cream and it was delicious.  It was still pretty warm out on the night I made this but it's going to be great for cold winter nights or snow days! This recipe was adapted from The Country Cook.

3 cups vegetable or beef broth
28oz can crushed tomatoes
4 16oz cans black beans
1 small onion (diced)
2 cloves garlic (minced)
1 1/2 tbsp chili powder
1 tsp cumin
salt and pepper to taste
1/4 cup water
4 tbsp cornstarch

Place the broth, crushed tomatoes, black beans, onion, garlic, chili powder, cumin, salt and pepper in the crock pot.  Cook on low fro 5-8 hours. After cooking use a potato masher and mash some of the beans. In a small bowl whisk together the water and cornstarch then stir it into the soup and cook for another 30 minutes. Serve with cheese and sour cream.

Friday, October 13, 2017

Apple Brie and Honey Grilled Cheese

I love a yummy grilled cheese recipe and this is a copycat of one of my favorite sandwiches from one of my favorite food trucks, the big cheese.

2 slices of hearty bread
4-5 slices brie
4-5 thinly sliced granny smith apple
1 tbsp butter

Place half the butter into a hot skillet then place one piece of bread down in the butter.  Place the brie on the bread then top with the apple and a drizzle of honey then the last slice of bread.  Let cook until the bread begins to brown then melt the remaining butter and flip the sandwich.  Cook until brown on both sides and the cheese is slightly melted.

Wednesday, October 11, 2017

Crock Pot Brown Sugar BBQ Chicken Sandwiches

I was going to make a different recipe this night but I couldn't get one of the ingredients I needed at the grocery store and I just didn't have it in me to go to another store. I created this on a whim and it was a great recipe. The kids loved the sweetness from the brown sugar.

3-4 chicken breasts
1 cup bbq sauce
1/3 cup brown sugar

Place the chicken breasts in the bottom of the crock pot. Sprinkle with brown sugar and pour the bbq sauce on top. Cook for 6-8 hours on low.  Shred the chicken in the sauce and serve on buns.

Monday, October 9, 2017

No Bake Cheesecake Pie

I needed an easy recipe to make for dessert one night when friends were coming over. I ended up doubling it which was perfect. I had an extra pie that I was able to give to some neighbors who had just had a baby.  This recipe is adapted from Life in the Lofthouse.

8oz cream cheese (softened)
1 cup powdered sugar
1 cup heavy whipping cream
1/2 tsp vanilla extract
1 prepared pie cruse

In a large bowl, with an electric mixer, beat together the cream cheese and powdered sugar until smooth. Slowly beat in the heavy whipping cream and vanilla extract until smooth and creamy.  Pour into the pie crust. Refrigerate for at least 3 hours before serving.

Friday, October 6, 2017

Cinnamon Apple Waffles

Waffles are always a good thing in our house! Both kids love it when they see the waffle maker come out.  This was a delicious fall recipe that everyone enjoyed.  The recipe is adapted from Cosmopolitan Cornbread.

1 3/4 cup flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 eggs
1 1/2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 cup brown sugar
1 cup finely diced apple

In a bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. In a separate mixing bowl whisk the eggs, buttermilk, vanilla and brown sugar together. Stir the flour mixture into the buttermilk mixture then fold in the finely diced apples.  Cook the waffles according to your waffle maker directions. serve with butter and syrup.

Wednesday, October 4, 2017

Greasy Rice

Growing up my grandmother made a recipe that we all called Greasy Rice. It was the BEST rice. Unfortunately no one every got her recipe from it but I've always wanted to try my hand at it and this recipe was it! It's so flavorful and reminds me so much of eating at her dining room table. My son said it was the best rice I've ever made and I absolutely agree. It's amazing.

1/3 cup butter
1/2 yellow onion (finely diced)
1 1/2 cups long grain white rice
3 cups chicken stock
salt and pepper

Melt the butter in a sauce pan. Saute the onion for 3-4 minutes or until soft. Stir in the rice and coat with butter. Pour in the chicken stock and season with salt and pepper. Cover and bring to a boil then reduce heat and cook for 15-18 minutes. Turn off heat but do not remove the pan from the stove and let cook for another 10 minutes. Remove from stove top and serve. 

Monday, October 2, 2017

Sloppy Joe Sliders

I was going to make these when we were getting together with friends but at the last minute that got cancelled so I just made them for dinner for my family.  There wasn't a single one left! They devoured them them all and my son was sad there weren't more.  My 2 year old called them "fluffy joes" which kept us laughing all through dinner too.  This recipe was adapted from Valerie's Kitchen.

1lb ground beef
1/2 cup chopped onion
8oz can tomato sauce
1/2 cup ketchup
2 tsp Worcestershire sauce
2 tsp mustard
2 tsp brown sugar
1 tsp garlic powder
1/2 tsp cumin
12 slider buns
1 cup cheddar cheese
2 tbsp melted butter
1/2 tsp sesame seeds

Heat oven to 350. Cook the ground beef and onions in a skillet.  Drain off the grease. Stir in the tomato sauce, ketchup, Worcestershire sauce, mustard, brown sugar, garlic powder and cumin.  Let it simmer for 10 minutes. Place the bottom half of the buns in a 9x13 baking dish. Spoon the sloppy joe meat onto each bun. Sprinkle with cheese. Top with the other half of the bun then brush with butter and sprinkle with sesame seeds. Bake for 10-12 minutes.

Monday, September 25, 2017

Maple Glazed Pumpkin Bread

Pumpkin season is upon us. While I am no fan of the PSL, I will take pumpkin baked goods all day every day. And this pumpkin bread was delicious.  My two year old wanted some of the "cake", I wasn't sure what she would think since it was pumpkin flavored but she loved it and probably ate half of it over the days that followed.  I'm sure the maple glaze had nothing to do that it...ha. This recipe is adapted from Six Sisters Stuff.

2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
3/4 tsp pumpkin pie spice
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda

1 1/2 cups powdered sugar
4-5 tbsp maple syrup
1-2 tbsp milk

Heat oven to 350.  Grease a standard size loaf pan. In a large mixing bowl whisk the eggs. Whisk in the pumpkin, oil, sugar and pumpkin pie spice. Stir in the flour, salt and baking soda. Pour into the greased pan and bake for 50 minutes or until the bread is cooked through. Let cool for 10 minutes before removing from the pan.  Let the bread fully cool off before making the glaze. To make the glaze whisk together the poured sugar, maple syrup and milk until it reaches the desired consistency. Pour the glaze over the bread.

Friday, September 22, 2017

Crunchy Roasted Broccoli

I'm always looking for a new but simple way to fix vegetables. This was a great way new way to make broccoli and the crunch just added a little something extra.

4 cups broccoli florets
1/4 cup butter (melted)
1 cup panko crumbs
1/2 tsp garlic salt

Heat oven to 400.  Lightly grease as sheet pan. Put the broccoli in a ziplock bag and add the melted butter. Coat the broccoli with butter then add the panko and garlic salt. Shake until the broccoli is coated. Remove to the sheet pan and bake for 20 minutes. Remove from oven and serve.