Happy New Year

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!

photo & credit

Citrus Salad Dressing

1. • 1 cup plus 3 tablespoons orange juice
   • 6 tablespoons dried cranberries
2. • 3 1/2 tablespoons olive oil
   • 2 tablespoons Apple Cider vinegar
   • 1 tablespoon grated orange peel
3. • 2 bags of mixed baby greens
   • 3 oranges, peel and white pith removed, segmented
   • 3/4 cup pecans, toasted
4. 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.)
5. 1. Place greens in large bowl. Toss with dressing, then top salad with orange segments and pecans.

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

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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

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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

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.

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!

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

CREDIT

Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 cups of water (filtered or purified) or raw coconut water
• 2 tbsp organic raw honey or organic maple syrup
• 1/8 tsp Himalayan Pink salt or Celtic sea salt (I like Himalayan better - it has 84 trace minerals)

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!

Apple Pie Bites 

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 16

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Make these easy mini apple pie bites using Pillsbury Crescent rolls.

Ingredients

• 1 Package of Pillsbury Crescent Rolls
• 2 Golden Delicious Apples Peeled and Sliced
• ¼ Cup Butter (divided)
• ½ Cup Sugar
• 2 Tbsp. Cinnamon

Instructions

1. Preheat oven to 375 degrees.
2. Peel and slice apples into thin slices.
3. Unroll the package of crescent rolls and cut each piece in two.
4. Place the dough onto a baking sheet.
5. Layer with butter and sprinkle with a good amount of cinnamon and sugar mixture.
6. Wrap one apple slice into each crescent roll.
7. Top with more butter and cinnamon and sugar.
8. Bake for 15 minutes.

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Adorable Fall Mason Jar Ideas

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Found these adorable ideas on pinterest--they are sooo cute! 

Fall is just around the corner!

Psalms 29:2

Carrotlicious!

Phil grew these awesome rainbow carrots in the garden this year!

I roasted them with avacado oil and fresh rosemary

from my "kitchen garden" pot

So yummy and so good for you! <3 p="">

God has provided so well for us through our garden again this year!