Saturday, September 24, 2011

Clearview Orchard Watsonville

Everyone who knows me can tell you I love Autumn. I love the
colors, the weather, the scents, baking and just about everything about the
Fall. We have Harvest time at church and it is my favorite month at church.
Next week will be Old Fashion Sunday, the church will be decorated old fashion
and we will have an Old Fashion pot-luck and baking contest. Did I mention I
love Harvest time? :o)

Anyhow, today I took, dragged anyway you want to put it
David went apple picking with me at what a
sweet bunch of people who run the place. If you live in the Watsonville area
you really need to stop by and visit them. The farm is beautiful, with all the
apple trees and an area with a swing and tables. The place is so clean and well
taken care of. There is a Apple hut so if you want to buy apple and not pick
them you can stop off there and pick some up. They also sell honey and apple

Well I am known around here for my caramel apples so what
else would I make. Well I was going to make apple turn overs also but got too
lazy, maybe tomorrow. :o)


Friday, September 23, 2011

Cheese biscuits

Every year I make this meal on the first day of Fall. My boys were pretty excited when they found out what tomorrow was because they knew what was coming. This year I am going to change it up some. The soup will be the same but in place of garlic bread I have decided to go with the Cheddar Bay Biscuits and I think I will leave out the pumpkin pie and just make the Spice cookies with pumpkin dip. We will see, I might make a cheesecake, but I love pumpkin pie so....the cookie dough is chilling over night in the fridge just waiting to be rolled into balls and put in the oven. YUM! I can't wait.
Here is the recipe for the biscuits

4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water

1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Pumpkin Nog

I got this recipe from hungry girl and changed it just a little.
5 cups light vanilla soymilk
One small (4-serving) package sugar-free fat-free instant vanilla pudding mix
4 T Splenda Brown Sugar
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon

Optional Topping: additional cinnamon
Directions: In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to allow it to thicken. If you like, top each glass off with a sprinkling of cinnamon. Enjoy!
I did not make this for a cold drink I heated it up and used it to make a pumpkin latte with it and it was very good.


Serving Size: 1 cup
Calories: 110
Fat: 2g
Sodium: 344mg
Carbs: 16g
Fiber: 2g
Sugars: 6.5g
Protein: 6g
PointsPlus® value 3*


Tuesday, September 20, 2011


I served this tonight as a main dish with a salad and it was a huge hit. Even my every picky eater is eating it. This would also be good as a side dish. I would jsut cut the recipe in half, I made enough for six people and two have gone back for seconds and I still have some left over. I think it would even be good served cold. I might make it that way for one of our church pot-lucks. You can use chicken broth if you like I just like the stronger flavor with the cubes.

1 teaspoon Olive oil
1 large onion, chopped
4 cloves garlic, peeled and chopped
1 1/2 cups uncooked quinoa
4 chicken bouillon cubes mixed in with 3 cups water
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 cup frozen corn kernels
3 (15 ounce) cans black beans, rinsed and drained
Salt and pepper to taste
1 bunch chopped fresh cilantro

Heat the oil in a large skillet over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the pan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Saturday, September 17, 2011

Jam and Jelly

I love to make jams and jellies, I don't do it as often as I would like. Kind of like bread making, I love to make bread just don't seem to have the time. The one thing about making Jelly is I wish I had a fresh warm slice of homemade bread with butter on it so I can add the fresh jam or jelly.
I make these thumbprint cookies for Christmas and I have no idea why I have to have them with jam that has the seeds in them, I have always made them this way and think I will until the day I die. :o) They are one of my family favorites.
What are some of your family favorites? Do you have a meal that you make that your family knows you will make on a certain day every year? Mine is the first day of Autumn, I make Hot Italian soup with garlic bread, hot apple cider and for dessert a pumpkin pie and spice cookies with a pumpkin dip. I have been making this meal for about 25 years now. My favorite time of the year is Autumn so I think I wanted to celebrate it and that is why this meal came to be.
This jam and jelly recipe is really simple, give it a try I will be making my Jalapeno jelly soon also and I have an idea for a cinnamon apple one also so I can have read and green for my Christmas baskets. Which makes me realize that there are now only 99 more days until Christmas. :o)
So anyhow I went to a friends today and picked her blackberries. As I was making the jelly I thought of another great idea for a jelly recipe, I will have to try it and let you know how it turns out.

The jam recipe is on the Sure Jell recipe, I had thought the jelly recipe I used was from it also, I have no idea why I did it this way but it turned out great. I looked all over the recipe page that came in my box and there was nothing for this recipe, the joy of getting older not only am I forgetting everything I am now making up recipes, as long as they turn out then it is all good.
Have a wonderful weekend everyone.

4 cups blackberries (not all my berries were ripe at least 1/2 cup to one cup were red still)
4 cups water
4 cups juice
1 box dry petcin
5 cups sugar
Mash berries and add water and cook to a boil, boil on medium/medium high heat for 20 minutes
Strain berries and throw away the seeds.
Measure 4 cups juice stir in pectin and stir well, bring to a full boil in a large pan and boil for one minute, stir in sugar all at once and stir very well, stir non-stop and bring to a full boil and boil for 1-2 minutes. Skim off foam and add to prepared jars. Makes sure you clean off the tops of your jars even if you think they are clean. Add lids and seal.

Wednesday, September 14, 2011

Squash Soup

I love butternut squash, I think it has got to be my favorite and I love all squash. So I seen it sitting on my counter last night and all I could do was think about butternut squash soup. If you did not know I joined weight Watchers AGAIN. :o) well I just joined Saturday so I am being good. :o)
1/4 cup butter
2 small onion, chopped
2 stalks celery, chopped
2 medium carrot, chopped
4 medium potatoes, cubed
2 medium butternut squash - peeled, seeded, and cubed
2 (32 fluid ounce) containers chicken stock
salt and freshly ground black pepper to taste

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.



Tuesday, September 6, 2011

turtle cookes

When I seen this recipe i knew I had to share it will all of you. I plan on making these soon, I have to be good since I jsut joined WW. Let me know if you make them and what you think. Also go check out and all her yummy recipes, let her know that April's home cooking sent you over. :o)

yield | 1 1/2 dozen 5-inch cookies


  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups dark chocolate chips
  • 1 cup caramel bits
  • 1 cup chopped pecans


  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.
  3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  5. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
  6. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  7. Repeat with remaining dough.


For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
I used Caramel Bits from King Arthur Flour, but I have seen the Kraft variety at my local market – although I can not attest to how they perform in this recipe.
-Recipe adapted from the New York Times.

Free Herrs Chocolate Drizzled Carmel Popcorn giveaway

Do you like chocolate? Do you like Carmel corn? I will admit I like Carmel corn a whole lot more then chocolate. Well go over to and sign up for this great give away giveaway. Remember if you win now you have to send me one of the bags. :o)

Good luck!!

Monday, September 5, 2011

Cinnamon Roll Pancakes

Source: RecipeGirl.comYield: 4 servings (4 pancakes)
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat...


1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract


1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.


*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Come check out this give away

Friday, September 2, 2011

Cookie Make Over

This is all Hugs & Cookies xoxo fault, Danielle made

which got the wheels in my head turning and I decided to use a few of our favorite stuff to do the samething.

I used
Fudge Strips and Chocolate covered Graham crackers.
Large marshmallows
Marshmello Cream
Chocolate chips
Peanut butter
Toffee pieces
On the fudge stripes I put them on a pan with a large marshmello turned side ways and put them under the broiler until golden, then I added another fudge stripe on top and dipped in chocolate and rolled the sides in toffee bits.
Same with the chocolate covered graham cracker but I put some peanut butter on a few of them and then the marshmellow cream.