Tote bags by Oh Sweet Joy's Blog

These bags are so cute! Check them out!

You can order them online here at:

http://ohsweetjoy.bigcartel.com/product/exclusive-arianna-totes

Individual Apple Crisps by Cleverly Inspired

These are adorable and look so good! I will have to make a couple of these!

Individual Apple Crisps

Prep Time: 20 minutes Cook Time: 30-40 minutes Level: easy Servings: 8

Filling:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1/4 cup coarsely chopped pecans

Preheat oven to 350 degrees Fahrenheit.

For the filling:

Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For the topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Oatmeal Cranberry Chocolate Chip Cookies by My Blessed Life

These look delicious! I will have to put them on the list of Christmas cookies to make this year!

Oatmeal Cranberry Chocolate Chip Cookies

• 2/3 c butter, softened
• 2/3 cup raw sugar {You can use brown}
• 2 large eggs
• 1 1/2 c. oats {I used quick oats because it’s what I had}
• 1 1/2 c. flour {I used spelt flour}
• 1 t. baking soda
• 1/2 t. salt
• 1 c. dried cranberries
• 1 c. semi-sweet chocolate chips

Preheat oven to 375 degrees.  Beat butter and sugar together until light and fluffy then add eggs and mix well.  Combine oats, flour, baking soda and salt in a separate bowl then add to butter mixture in several additions. Mix well after each addition.

Stir in craisins and chocolate chips.  Create rounded cookie dough balls and place on ungreased cookie sheets. Bake for 10-12 minutes or until golden brown.

Cool on wire racks. Makes 2 1/2 dozen.

Pumpkin Blender Pancakes by Persia Lou

These look so good for a Saturday morning!! Check them out!

Pumpkin Blender Pancakes

To see how to make these check out her tutorial at:

http://persialou.blogspot.com/2011/11/pumpkin-blender-pancakes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PersiaLou+%28Persia+Lou%29

Pork Chops and Apples by allrecipes.com

I love the taste of apples and pork, so I made this recipe!

Pork Chops and Apples

What you need:

1/2 c. chopped onion

2 Tb. butter

6 pork chops

1 tsp. salt

1/8 tsp. pepper

3 medium apples- sliced

1 c. water

3 Tb. brown sugar

1/2 Tb. dry mustard 

1/4 tsp. ground cloves

cinnamon

What to do:

1. Saute the onion in butter until soft-- remove

2. Brown the chops in butter, sprinkle with salt and pepper

3. Put chops in baking dish, add onions, cover with apples

4. Add water, brown sugar, dry mustard and cinnamon

5. Bake for 1 hour at 375 degrees covered, 15 min uncovered

Potato Topped Beef Bowl by BHG

I also made this meal for Tyler one night when it was cold outside, it was perfect comfort food!

Potato Topped Beef Bowl

What you need:

1 lb. ground beef

1 (16 oz) pkg mixed veggies

1 (8 oz) pkg. shredded cheddar cheese

1/4 c. fresh parsley

1/4 tsp. salt

1/8 tsp. pepper

2 c. boiling water

2 c. instant mashed potatoes (flakes)

2 Tb. butter melted

What to do:

1. Preheat broiler-- in large skillet cook beef until brown

2. Stir in frozen veggies-- stir in 1/2 cheese, 1/2 parsley and 1/2 salt and pepper

3. In a large bowl, mix together water, instant potatoes, 1 Tb. butter and stir until smooth. Season with salt and pepper

4. Put the beef mixture into oven dish, top with potatoes and cheese

5. Broil for 2-3 min.

6. Drizzle with remaining butter and sprinkle with parsley

Hummus Crusted Chicken by BHG

I made this for Tyler a few weeks ago and it was really good!

Hummus Crusted Chicken

What you need:

1- (15-16) oz. can navy beans, rinsed and drained

3 Tb. olive oil

3 Tb. lime or lemon juice

4 skinless boneless chicken breast halves

2 c. bread crumbs

salt and pepper

lemon wedges

2 Tb. olive oil (for pan)

What to do:

Hummus:

1. Blend (in blender) beans, 3 Tb. olive oil, lime or lemon juice.... blend until smooth. Set aside 1/3 c. of hummus for later use

Chicken:

1. Sprinkle chicken with salt and pepper, spread with remaining hummus and roll in bread crumbs

2. Heat the remaining olive oil in a skillet over medium heat. 

3. Add chicken ,cook until no pink (about 12 min)-- turning once

4. Serve with lime wedges and left over hummus

Muskoglia-- recipe from my mom

We grew up having this casserole, it is so good and Tyler loves it!!

Muskoglia

What you need:

- 1 box of macaroni noodles

- 2 cans of tomato soup

- 1 large can of peas (do not drain)

- 1 lb. of hamburger meat

- cheddar cheese

-salt and pepper to taste

-2 celery stalks

- 1/4 c. onion

-Brown hamburger meat in a pan on the stove

- cook noodles until al dente

-Combine all ingredients into large baking dish (except cheese), sprinkle cheese over the top

- Bake at 350 degrees for an hour

-uncover and continue to bake for another 15 minutes

-Let cool and enjoy!

Strawberry Jam by Matha Stewart

Tyler loves Strawberry jam, so I think I will make this for him!

Strawberry Jam

Ingredients

• 1 quart hulled strawberries
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice

Directions

1. In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Orange Marmalade by Martha Stewart

Tyler's dad loves orange marmalade, I think I will try and make some for when they come for Thanksgiving!

Orange Marmalade

What you need:

• 8 Seville oranges, 6 oranges peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped; 2 oranges quartered, thinly sliced, and seeded
• 2 lemons, quartered, thinly sliced, and seeded
• 1 1/2 quarts cold water
• Sugar

Directions

1. Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
2. Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
3. Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)

Strawberry Butter by Martha Stewart

I have always wanted to make flavored butter for toast in the mornings-- this one looks so good!

Strawberry Butter

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup hulled and coarsely chopped fresh strawberries

Directions

1. Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
2. Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. Thaw before using. Serve at room temperature.

Spiced Carrot Muffins by Martha Stewart

I really wanted to bake some muffins this morning, so I think I will try these!

Spiced Carrot Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons pumpkin-pie spice
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups plain yogurt
• 4 tablespoons melted unsalted butter
• 1 large egg
• 2 cups peeled, shredded carrots (about 5 medium)

Directions

1. Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
2. In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Peppermint Oreo Cookie Balls by Kraft Foods

These look perfect to make for a Christmas dessert!!

Peppermint Oreo Cookie Balls

What you need:

6 candy canes, finely chopped (about 1/3 cup), divided

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 pkg. (16.6 oz.) OREO Cookies, finely crushed

2 pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy.

REFRIGERATE 1 hour or until firm.