Apple Butter Cupcakes

Apple Butter Cupcakes

Yield: 12 Cupcakes
Printable Recipe

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 egg
1 cup apple butter

1. Preheat oven to 375 degrees. Line muffin tins with cupcake wrappers.
2. Whisk together flour, salt and baking soda.
3. Cream butter and sugar until fluffy, then add egg and beat until well combined.
4. Stir in dry ingredients, then apple butter.
5. Fill muffin cups 3/4 full and bake for 20 minutes, or until cake tester comes out clean.  Cool before frosting.

Cinnamon Cream Cheese Frosting 

8 oz. cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
2-3 cups powdered sugar

1. Mix cream cheese and butter until smooth and uniform.
2. Add cinnamon and vanilla.
3. Add powdered sugar until desired consistency is reached.

Use Up Pumpkin Seeds

Pumpkins are very popular in October. With jack-o-Lanterns and all the great pumpkin recipes one part of the pumpkin may be looked over. Pumpkin seeds make a nice little treat that many will enjoy. Not only can you use the seeds as a snack but also to make your child a necklace or belt. Pumpkin seeds are full of zinc and are great to help build up the immune system.

To prepare seeds to be eaten as a snack start by cleaning seeds and spreading out on baking or cookie sheet. Bake in oven at 250 degrees for 20 minutes. They taste great seasoned with sugar, cinnamon and salt. Yummy

Autumn Chopped Salad

This salad offers a bit of autumn flavors. With pears, pecans, bacon and cranberries the flavors go together well and shine in this salad of romaine. Enjoy

Autumn Chopped Salad

*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman’s Own Light Balsamic Vinaigrette)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

recipe source here

Hand washing Printable s

Find other great items including an activity sheets for kids to color and have fun. Hand washing is very important and should be done correctly. Check out several free items here

Witches Hats Cookies::: Easy Recipe

Semi home-made cooking is my way of doing things lots of time. . This way it can easily be an after school treat or an on the go treat. This cookie treat takes all ready packaged cookies, hershey kisses, orange gel icing and orange colored sugar. Put them together to make creepy witch hats. 

2 fudge striped cookies
•2 Hershey kisses (milk or dark chocolate)
•orange gel icing
•orange colored sugar

Place the cookies, striped side down on a plate. Dab a little gel icing around the center of each cookie. Place a Hershey kiss on top of the gel icing, pressing down to stick. Dab some gel icing on the tip of the Hershey kisses. Sprinkle orange sugar over icing.
Makes 2 witches hat cookies

Rosemary Roast Pheasant

National Roast Pheasant Day may not be something familiar to you. Many pheasants have been farm raised. Europe and America have enjoyed pheasants for centuries. The popular game bird has a pinkish delicate and mild in flavor taste with a bit more texture than chicken.

…

Pheasants normally weigh around 2 1/2 lbs. One pheasant will normally easily feed 2 people. Their bones are tiny and there is more meat to a bone than chicken. The thigh meat of a pheasant is darker, stronger flavored and more firm as well. The pheasant breast is also leaner than the chickens. 

You may want to join in on the national roast pheasant day. If so here is a great recipe to try. 

Rosemary Roast Pheasant

1 Pheasant (2.5 ­ 3 pounds), rinse and pat dry
1 Orange, cut in 1/2
1 tablespoon softened Butter
Garlic Salt
Cracked Black Pepper
 fresh Rosemary

Preheat oven to 350 degrees F with the rack in the middle. Rub entire pheasant with butter, season with salt and pepper. Drizzle 1/2 of the orange over the top. Cut the other half of the orange into smaller pieces. Stuff the cavity of the bird with a few orange slices and some rosemary. Place the rest of the orange slices around the bird. Roast for about one hour, the skin should be crisp

recipe source : here

Five Jolly Pumpkins

Five Jolly Pumpkins

Five jolly pumpkins, growing on a vine.
The first one said, “I’m round and fat and fine.”
The second one said, “I’ll make delicious pies” and
The third one said, “Soon I’ll have scary eyes.”
The fourth one said, “I’ll have a candle light.”
The fifth one said, “On Halloween night…”
Five Jack-o-lanterns looking at YOU!
You’d better be careful, ‘cause they might say BOO!
Repeat

Pumpkin Poop

This cute little treat is made even better by the super cute poem:

I started to carve a pumpkin 

with my carving knife and scoop 

But the pumpkin got so scared 

He took a little poop! 

It looked so cute and funny 

Just like a candy treat 

So I'm sharing it with you now 

Because you are so sweet!

Now on cardstock re-create this cute poem. Print out and staple to a baggie of candy corn. There you are for all to see and laugh.

Smores is something my children all agree with. They agree they love them and would love to have some more as well. Smores have always been present at bonfires and camp outs. Now I want to share with you that you can also make in microwave. This makes it possible to make smores year round. These smores bars are another way to share the delicious taste of smores. 

S’mores Bars
Yield: 24 Bars
Printable Recipe

1 cup sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups crushed graham crackers
1 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 bag (11.5 oz) milk chocolate chips
1 large (14 oz) jar marshmallow creme

1. Preheat oven to 350 degrees. Grease 9×13″ pan.
2. Cream butter and sugar until fluffy. Add eggs and vanilla.
3. In a separate bowl, combine graham crackers, flour, salt, baking powder. Add to butter/sugar mixture, beat well.
4. Spread half of dough mixture into greased pan.
5. Sprinkle chocolate chips over the dough.
6. Using a spatula, spread marshmallow creme over the chocolate chip.
7. Top with remaining dough mixture. This can be a bit tricky (or sticky!). Try flattening the dough between two pieces of waxed paper before laying over the top of the marshmallow creme. Don’t worry if it doesn’t look perfect, or you have a few gaps.
8. Bake for 30 minutes. Allow to cool completely before cutting into bars. Or don’t, but in that case, you might need a spoon.

Adapted from Family Fun

Pumpkin Dream Cake

The name of this dessert is "Pumpkin Dream Cake" Wow!!! October is all about pumpkin and now I have found a super yummy recipe to share as well. For those of you who prefer not to use cool whip, pumpkin pudding mix and flour that is ok because this version uses real cream, canned pumpkin and coconut flour /  pecan crust. 

The crust recipe come s from Paleospirit.com.  

Ingredients for a 9×13 pan:

• 1 1/2 cup coconut flour
• 3/4 cup toasted pecan halves
• 4 large eggs
• 8 tablespoons chilled pastured butter or coconut oil (I used butter)
• 2 tablespoons coconut sugar (I just used powdered sugar)
• 1/4 teaspoon fine sea salt

• Combine the coconut flour, 1/2 cup pecan halves, fat (either pastured butter or virgin coconut oil), coconut sugar and salt in food processor and pulse until combined and pecans are finely chopped
• Add the eggs and pulse until a dough is formed. If your dough isn’t “wet” enough, try adding another egg
• Spread the dough evenly into the bottom and sides of a greased 9×13 inch pan and top with some powdered sugar (optional)
• Bake at 350 for approximately 20 minutes or until crust is set
• Cool completely (I put mine in the fridge while I made the other ingredients)

Cake Layers

• 3.5 cups heavy whipping cream
• 16 oz. cream cheese (at room temperature)
• Two cans pumpkin puree (NOT pumpkin pie filling. You want the unsweetened stuff)
• 2 tbsp pumpkin pie spice (or some cinnamon, nutmeg and clove
• 1/2 – 1/5 cups powdered sugar (depending on how sweet you like it. I used minimal sugar and thought it was delicious)

• Beat heavy whipping cream with 1/4 cup powdered sugar (or however much you want for taste) until smooth and creamy
• Place whipped cream in a separate bowl
• Beat cream cheese and 1.5 cups whipped cream until smooth. Add some powdered sugar if it’s not sweet enough for your taste.
• Spread cream cheese mixture on top of the crust. Make sure the crust is totally cool or the heat will melt the whipped cream.
• Next, mix the two cans of pumpkin puree, 1/2 cup whipped cream and spices until smooth. Spread over cream cheese layer. (here’s what the canned pumpkin we use looks like from Trader Joe’s)

•  For the final layer, just top the cake with the rest of the whipped cream until smooth and top with a sprinkling of nutmeg for looks.

We really enjoyed this dessert and will be making it again soon. It went too quickly! (probably because Luke took an entire row to work for his lunch lol)

Safety First Trick Or Treat

So its the big night. The night to head out and have some fun and maybe be scared a bit or make some one else say Boo. Before heading out get your game plan on. 

Fix a quick meal before heading out to get the treats. This will help kids from gorging on Halloween candy. If allergies haunt your children you will want to know what it is they are eat any. 

Parents of children with allergies have more than likely learned to be prepared. Take your cell phone along, any emergency medications that may be needed including epinephrine. Keeping wet wipes on hand will allow you to keep your child's hands clean. If your child is an asthmatic take along the inhaler in case of dust, leaves or other allergy is present. 

One idea is to plan your route and talk to your neighbors asking them to give your children safe candy. You may even want to provide your neighbors with treats to give your children. 

Offer your child non-food items in exchange for their trick or treat loot. Items such as coloring books, storybooks, pencils, sticker's, stuffed animals, toys, cash and play dough will often tempt children into trading in their trick or treat goodies. 

For children who have allergy reactions by touch perhaps including a pair of scary gloves with your child's costume would work. For children with eczema or other skin allergies make sure to use only hypoallergenic make up or stay clear of make up. Store bought costumes often include latex in the material as well as synthetic dyes armed with this information choose a costume for your child that will work well. 

Pets are another hazard that you must be aware of. Children with allergies or asthma need to be aware of where they go. Never enter any home with smokers if that is a trigger for your child's asthma. 

Most importantly be safe and have fun. 

ALMOND JOY PIE 

1 pie crust (premade or my best pie crust ever)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 tsp vanilla extract
1 tsp coconut extract
3 tsp almond extract
1 cup shredded coconut
1/2 cup finely chopped almonds
slivered almonds to top



Preheat the oven to 450F and bake the pie crust for 5 minutes. Remove from oven. Beat together the eggs and milk, then add the extracts and sugar. Beat 1 to 2 minutes, until well combined. Stir together the coconut and chopped almonds, and spread in the pie crust. Pour the egg mixture over the coconut mixture, and sprinkle the top with slivered almonds. Place in the oven, reduce the heat to 350F, and bake for 45 to 55 minutes, until the custard is set.


recipe source here

Halloween Chex Mix

1 package Chex Party mix 
Candy Corn
black M&Ms
orange M&Ms

Make It Combine Chex Party Mix with candy corn and M&Ms. 

Harvest Pear Crisp

6 cups Anjou or Bartlett pears, peeled, cored, & cut lengthwise into 1/2-inch-thick slices (about 3 lbs)
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon, divided
3/4 teaspoon ground ginger
1/3 cup all-purpose unbleached flour
1/2 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons unsalted chilled butter, cut into small pieces
1/3 cup regular oats (not instant)
1/4 cup coarsely chopped walnuts, or what ever nuts your family likes

Directions:
Preheat oven to 375° F  Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture. Bake at 375°F for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack: serve warm or at room temperature.

Yield: 8 servings

recipe source here

talian Fries

6 or 7 Yukon gold or Sweet Potatoes
4 or 5 tablespoons of olive or vegetable oil
1 tablespoon each of dried Italian Herbs or combo of (I use basil & oregano)
2 cups of freshly grated Pecorino Romano Cheese
1/4 cup of minced Italian parsley
4 tablespoons butter
Salt & Black Pepper to taste 
You can use a small pinch red pepper flakes to top them (optional) 


Preheat oven to 400° F. Peel potatoes and slice into 1/3-inch thick French fry style strips. Place them in cold, salted water so they don’t turn color while you work. 
Now drain potatoes and pat dry with paper towels. Spread 1 tablespoon of oil on each of two rimmed baking sheets and spread out the potatoes. Overlapping is fine. Sprinkle the dried herbs evenly over the potatoes. Liberally spread cheese and parsley on top. Drizzle the remaining oil over the cheese. Scatter bits of butter around the pans. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for a total baking time of 45-50 minutes. Baking time depends on the size of your cut potatoes. Sprinkle with salt and pepper and serve hot. 

recipe source here

Zesty Shrimp Pasta

Zesty Shrimp Pasta”

Total time: 25 min / Prep: 10 min / Servings: 6 

1/2 lb. Linguine, uncooked
3/4 cup prepared Good Seasons Zesty Italian 
Dressing Mix (divided)
2 cups sliced fresh mushrooms
1 large onion, thinly sliced
1 green pepper sliced
1 red pepper sliced
1 lb. uncooked cleaned large shrimp
1 Tbsp. chopped fresh parsley
1/4 cup grated Pecorino Romano cheese


Cook pasta as directed on package meanwhile, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, onions, red and green pepper, and cook 3 min or until onions are crisp-tender, stirring occasionally. Add shrimp and parsley then stir. Cook 2 min or until shrimp are pink and vegetables are tender, stirring occasionally. Now drain the pasta; return to pot. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese. You can serve this with a crisp salad and a slice of Italian bread. 

smoked eggs

12 Eggs

1/4 Cup Low sodium Soy Sauce

4 tablespoons of lapsong souchong tea leaves (I recommend putting these in a spice or tea bag)

Dried peel from 1 orange (or tangerine)

1 tsp cracked peppercorn

1 cinnamon stick

1/2 tsp Chinese 5 spice

4 whole star anise (these are optional for me... if you don't like star anise, take them out)

8 cups of water

Sugar to taste 

Salt to taste

1. Put eggs in room temperature water (just enough to cover), set to boil. Once the water is at a rolling boil, take eggs of heat, cover and let them sit for 10 minutes

2.While the eggs are sitting, make the soy sauce broth. Mix water, soy sauce, sugar, orange peel, cinnamon stick, chinese 5 spice, and star anise in a pot that will be large enough for the dozen eggs. Bring mixture to a gentle boil.

3. Then add tea bags. Let it simmer gently for 5 minutes. Turn off the heat. Cover and set aside

3. When eggs are done, pour out the water and refill the pot with cold water.

4. Gently tap each egg with a spoon to make cracks. Deep cracks create dark, dramatic lines so be gentle so you don't break into the egg but cracking the shell through the membrane is good.

5. Place cracked eggs into the broth and turn the heat on low. Allow it to simmer for 10 minutes.

6. Turn off the heat and let the eggs sit in the broth for 5-8 hours. At this point, you can refrigerate the broth and eggs all together. Just make sure to let the eggs soak in the broth for a long time.

7. After an extended period, peel the eggs and enjoy!

Be Prepared

None of us ever want to be involved in a medical emergency. When and if one ever occurs it would be best if we were prepared. By having a plan of action, a prepared emergency kit and knowledge you will be ready for a medical emergency. 

It is important to keep well stocked emergency kit at home, in your car and in your office. This will help you provide instant care when and if an emergency occurs. 

Having medical information file with families medical condition and history and other important information is a great idea. It is important to keep in a place where it is handy so that it can be easily accessed. 

Attending a first aid and CPR class is essential. The proper steps to take in an emergency is taught by these classes. I have had both classes and yes have had to use all my knowledge at different times at our own home with my family.

Keep a list of emergency phone numbers near the phone. Now days you can keep them programmed into your cell phone. 

Learn to recognize emergency symptoms. Knowing these symptoms will help you take immediate action

The most important step is to not panic. Panic will cause you not to think straight or use the knowledge you learned. Keeping calm will help you to deal with the emergency. 


  

Whats For Supper===== Simple Tuna Pasta Bake

1 tin of tuna
half a carton of passata
dried pasta (enough to fill whatever dish you're going to use)
cheese
herbs of your choice
extra tomatoes


Heat oven to 200. 
Cook the pasta, drain the water and set aside in the pan. 
Grate the cheese - it's hard to put an amount to use, I tend to grate some then eat a bit of it, give some to whichever child is in the vicinity and then end up grating more at the end...
Pour the passata into the pan, drain your tin of tuna and then add that into the pan with the passata and the pasta. 
Add whichever herbs you like - I added basil, rosemary and a bit of thyme.  Give it a good mix and then pour into a baking dish. 
Throw in a few cherry tomatoes - I have some homegrown ones in varying levels of ripeness so grabbed a few of these and dotted them about.
Sprinkle over the cheese (grate more if you don't get enough coverage).
Bake in the oven for around 20 mins, or until you smell the cheese starting to burn.
Serve with green beans and salad.

Cauliflower Soup

1 Large cauliflower chopped into florets

1 Large potato chopped into chunks

1 Medium onion, chopped

Butter

1.2L Chicken stock

600ml Skimmed Milk

small tub of crème fraiche 

Salt & pepper

Chop the vegetables then tip the cauliflower, onion and potato into a hot pan of melted butter.  Let it sizzle then turn the heat down, pop the lid on and sweat for about ten mins, making sure you stir it a couple of times.

When that's done pour in your chicken stock, bring to boil, and pour in your milk. Bring to the boil yet again then reduce heat and simmer for 12-15 mins.

Next step is to blend, blend, blend till it's smooth!  

Lastly season to taste, add in the crème fraiche and heat back through ready for serving with some crusty delicious bread.

shared at
Funtastic Friday

Snickerdoodle Blondies

Who does not like snickerdoodle?? It is even super fun to say. These chewy cinnamon sugar bars are delicious. Easy to make and that's good as they don't last long leaving the questions when you making them again. 

Snickerdoodle Blondies
Yield: 20-24 Bars
Printable Recipe

Ingredients: 
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter (room temperature)
2 eggs (room temperature)
1 tablespoon vanilla extract

For topping: 
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch of nutmeg

1. Preheat oven to 350 degrees. Grease or line a 9×13″ pan.
2. Combine the flour, baking powder, cinnamon, nutmeg and salt in a medium bowl. Set aside.
3. In a large mixing bowl, cream together brown sugar and butter, beating for 3-5 minutes. Add the eggs, one at a time, then vanilla, beat until smooth.
4. Stir in the flour mixture until well blended.
5. Use a lightly greased spatula (or your fingers) to spread the mixture evenly into the prepared pan.
6. Combine the granulated sugar, cinnamon and nutmeg in a small bowl. Sprinkle evenly over the top of the batter.
7. Bake for 25-30 minutes, or until until the surface springs back when gently pressed. Cool before cutting into bars.

Recipe Credit: My Baking Addiction

shared at
the shine 

Cranberry Pumpkin Muffins

I grew up in the kitchen ready to bake. These muffins are sweet but not too sweet. Great as breakfast or afternoon snack. If you choose add a light glaze or powdered sugar. Use craisins rather than cranberries if you choose. Nuts and white chocolate chips could also be added. Make these muffins yours and enjoy. 

Yield: 18 Muffins

Printable Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped

1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, pumpkin pie spice and salt in a medium bowl. Set aside.
3. Beat together the eggs and sugar until well blended. Add pumpkin and oil, mix well.
4. Stir in the flour mixture until just moistened. Fold in the cranberries.
5. Line muffin tins with foil or paper baking cups and fill 3/4 full.
6. Bake for 20-22 minutes or until a toothpick/cake tester comes out clean.

Recipe adapted from Taste of Home

shared at
BFF Openhouse