Saturday, December 31, 2016

Sunday, December 25, 2016

A Little Christmasy....





















CITRUS SALAD DRESSING

For Christmas Eve I made a salad to contribute to the lovely meal my sister in law prepared. Thought I'd share the new recipe with you-it was a big hit!

Mixed Green Salad with Oranges, Dried Cranberries and Pecans

Citrus Salad Dressing

    • 1 cup plus 3 tablespoons orange juice
    • 6 tablespoons dried cranberries
    • 3 1/2 tablespoons olive oil
    • 2 tablespoons Apple Cider vinegar
    • 1 tablespoon grated orange peel
    • 2 bags of mixed baby greens
    • 3 oranges, peel and white pith removed, segmented
    • 3/4 cup pecans, toasted
    1. Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
    2. Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
    1. Place greens in large bowl. Toss with dressing, then top salad with orange segments and pecans.

Saturday, November 19, 2016

Two Easy and Unique Thanksgiving Dessert Ideas...love them!

cute thanksgiving fruit platter turkey:
link


Go visit BakedinAZ for more ideas

Go buy some pumpkin pies from Costco (they aren't that expensive and they are huge) You can buy them anywhere, but I feel like this is the cheapest, best option.
You need a 2″ biscuit cutter and all you do is press and pull out perfect little, adorable circles. Top with whipped cream and whatever toppings you want.

Pumpkin Bread Rolls with Cinnamon Butter

Pumpkin Bread Rolls with Cinnamon Butter - everyone wanted this recipe!
link

I saw this delightful bread on Pinterest at http://www.handletheheat.com/pumpkin-bread-rolls-cinnamon-butter/
Please go over and check out their site--and to see a video on this!


For the bread:

1 packet (2 1/4 teaspoons) instant yeast
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup granulated sugar
3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted
1/2 cup (4 ounces or 113 grams) pumpkin puree
2 large eggs, divided
1 teaspoon salt
3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour
Sliced pecan pieces, for the “stems”

For the butter:

1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon
Pumpkin Bread Rolls with Cinnamon Butter

Directions

For the bread rolls:

In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.

For the cinnamon butter:

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
Serve the rolls warm with the cinnamon butter.
Pumpkin Bread Rolls with Cinnamon Butter

Friday, November 11, 2016

My favorite season!

Fall is such a lovely time of year!

Our weather has been mild and we are enjoying it,
hope that you are too!


It felt so good to feel the sun on my skin and
hear the birds singing!





Thursday, November 10, 2016

Homemade Citrus Electrolyte Drink

Homemade Citrus Electrolyte Drink – Great for Colds, Flu, Stomach Flu and Rehydration 

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1-2 servings
Ingredients
Instructions
  1. Put all ingredients in a blender and blend well.
  2. Store in Mason jars or reusable glass cap bottles.


I saw this in Pinterest and thought I would post it in light of the time of
year when many become sick. Hope it helps someone out there!
I'm going to try it.
This comes from http://dontmesswithmama.com/ and she has many
great gluten free diet ideas and information. Go check it out!