Pretzel Crusted Chicken

I loved the crunchy layer of this chicken dish. I love the fact that I am eating healthy and can still have bacon! :) I didn't think that 5 strips sounded like a lot for a whole chicken, but it definitely had a bacon flavor that permeated throughout all the pieces... It was delicious!



Pretzel Crusted Chicken
(recipe found in Taste of Home Healthy Cooking)

4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated parmesan cheese
1 tablespoon dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds) cut up and skin removed

Place pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl. In another shallow bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mexture. Place chicken in a 13x9 inch bakign dish coated with cooking spray. Bake at 350 for 40-50 minutes or until chicken juices run clear.

Serves: 6
Points: 9 per 4 ounces of chicken

Weekly Line Up - 10/28-11/3

Wow, I am falling behind on a weekly basis now! I can only blame the craziness that is my life - or the life that I create! :) Lots of fun was had this weekend - volleyball playoffs, Halloween parties, wood cutting and fundraisers coming to a close... This week promises to be more of the same, with more volleyball, Halloween, a night of bunco and a weekend of girls shopping while the guys are hunting!! Yippee!! Can you tell that I am a little excited?? Can ya, can ya?

Anyhow, just got done making up some pumpkin fudge for my kids teachers as a little Halloween treat and making chocolate popcorn for the daycare kids as part of their Halloween goodies... Look for the recipes to come because I tell you, the little tastes that I had were fantastic! Here's what's on our table for the week...

Friday - stir fry
Saturday - *Asian Burgers with *Garlic Chive Baked Fries
Sunday - Nutty Chicken Stir Fry
Monday - *Crockpot Turkey White Bean Pumpkin Chili with *Pumpkin Cornbread
Tuesday - *Veggie Fried Rice
Wednesday - *Crockpot Chicken Taco Chili
Thursday - Round Steak Casserole
Friday, Saturday, Sunday - Shopping Trip!!

Extras: *Chocolate Popcorn, *Pumpkin Fudge, Pumpkin Oatmeal

* - New Recipes

Baked Pumpkin Donut Holes

These were so easy to throw together!! I made them in the morning for snack for daycare and they were fabulous!! I popped one into my mouth and almost melted onto the floor myself. It was all that I could do to pull myself away from the plate... I had to send a bunch to school with my son so that I wouldn't eat them all - they are definitely yummier when they are right out of the oven, but I had a few later and they were still pretty good! :)



Baked Pumpkin Donut Holes
(recipe found at www.twopeaseandtheirpod.com)

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 larg egg
1 teaspoon vanilla
3/4 cup canned plain pumpkin
1/2 cup milk

Coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350. Spray a 24 cup mini muffin tin with baking spray and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, whisk togehter oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet and mix until just combined.

Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean. While the muffins bake, melt butter in one bowl and combine sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon mixture to coat. Serve warm or at room temperature.

Pumpkin Chocolate Chip Brownies

I love pumpkin, fall, chocolate chips, leaves on the ground, pumpkin and cooler weather. Did I mention that I love pumpkin?? :) I found a few recipes that include pumpkin in dessert typish form and I had to try them... So, here is the first a a few! :) I made them for my son's boy scout Halloween party and didn't come home with any - that's a great sign, I think!



Pumpkin Chocolate Chip Brownies
(recipe found at www.cucinafamiglia.com)

1/2 cup pumpkin puree
2 whole eggs
1 egg white
1 tablespoon vegetable oil
1 cup flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup brown sugar
1/2 cup semi sweet mini chocolate chips

Combine pumpkin, eggs and vegetable oil. Mix well. In separate bowl mix together dry ingredients. Combine wet and dry. Add chocolate chips. Spread onto a greased 11x7 pan. (I doubled the recipe and put it into a 9x13 pan...) Bake at 350 for 15-20 minuts or until toothpick comes out clean!

Vegetable Stuffed Portobellos

I got a little crazy with the garlic on this recipe so it was a little strong and I was definitely not a fan of the rosemary... Other than that this was a pretty simple and yummy meal that the hubs and I both enjoyed. The kids were not fans of the portobello mushrooms, but they like the veggies that were on top!



Vegetable Stuffed Portobellos
(recipe found in Taste of Home Healthy Cooking)

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms, stems removed
1 medium sweet red pepper, finely chopped
1 medium red onion, finely chopped
1 medium zucchini, finely chopped
1/2 cup shredded pepper jack cheese

In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. cover and process until pureed; set aside. Place mushrooms on a broiler pan coated with cooking spray. Broil 4 inches from the heat for 6-8 minutes on each side or until mushrooms are tender.

Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender. Spread about 1/3 cup bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2-3 minutes longer or until cheese is melted.

Serves: 4
Points: 5 per serving

Italian Tortellini Soup

This soup was so easy that my husband through it together for lunch the other day while I was busy doing other things! It was tasty and just right for the chilly fall day that we had it on... I forgot the prosciutto and he used mozzarella instead of romano, but it was still fantastic!

Italian Tortellini Soup
(recipe found in Taste of Home Healthy Cooking)

1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
4 1/2 cups water
1 can (14 1/2 ounces) no salt added diced tomatoes, undrained
3 tablespoons grated romano cheese
5 teaspoons sodium free chicken bouillon granules
1 tablespoons prepared pesto
1 jar (7 ounces) roasted sweet red peppers, drained
1 package (9 ounces) refrigerated cheese tortellini
Garnish:
8 thin slices prosciutto or deli ham
8 teaspoons grated romano cheese

In a dutch oven, saute mushrooms in oil until tender. Add water, tomatoes, cheese, bouillon and pesto. Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with 1 slice prosciutto and 1 teaspoon cheese. Serve immediately.

Serves: 6
Points: 4 per serving

Weekly Line Up - 10/21-10/27

Better late then never! :) It was a crazy weekend and I didn't get a chance to write anything up... This week promises to be a little better and we can slow down a bit and relax at home!

Friday - Rigatoni with bacon and asparagus
Saturday - Steak and potatoes
Sunday - Roast
Monday - *Spaghetti Squash Lasagna
Tuesday - *Stir Fry
Wednesday - Night Out
Thursday - Italian Baked Chicken
Friday - Burgers and *Fries

Extras: *Baked Pumpkin Donut Holes, *Chocolate Zucchini Cupcakes, Pumpkin Seeds

* New Recipes

Broccoli with Cheese Sauce

This was a super yummy and wonderfully easy side dish that I paired with Chili Rubbed Pork Chops. It has a lot of cheese on it, almost too much (which you rarely hear me say!), so next time I would maybe add a little more broccoli to the recipe... The kids weren't too excited about broccoli - actually I should say that the BOYS weren't too excited, Bella scarfed it down like she wasn't going to get another meal in a long time! :)



Broccoli with Cheese Sauce
(recipe found at http://www.weightwatchers.com/)

1 pound broccoli, fresh, florets
1 1/2 cups fat free skim milk
2 tablespoon all purpose flour
3/4 low fat shredded cheddar cheese
2 teaspoon dijon mustard
3/4 teaspoon table salt, or to taste

Bring 1" of water to boil in a large pot. Place broccoli in steamer basket and set over water. Cover and steam until crisp tender, about 5-6 minutes. Drain and return to pot. Alternatively you can cook broccoli in microwave.

Meanwhile, in a medium saucepan, whisk together milk and flour until blended, place over medium high heat and bring to a boil; stirring often. Reduce heat to low and simmer until slightly thickened, about 3 minutes; remove from heat. Whisk in cheese until melted; whisk in mustard and salt. Pour sauce over broccoli and toss until coated.

Servings: 4
Points: 2 per serving (about 1 cup)

Grilled Sirloin Teriyaki

This is a super versatile recipe that can be used with almost any meat! The real recipe called for sirloin steak but can use fish, chicken or pork chops, which is how we tried it!! It was fantastic... Easy to throw together in the morning and quick to grill up at night. It had a wonderful flavor and we all enjoyed it!

Grilled Sirloin Teriyaki
(recipe found in Taste of Home Healthy Cooking)

3 tablespoons reduced sodium soy sauce
4 1/2 teaspoons rice vinegar
1 1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1 beef top sirloin steak (1 inch thick and 1/2 pound)

In a large resealable plastic bag, combine the first six ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until meat reaches desired doneness.

Serves: 2
Points: 3 1/2 per serving (with pork chops)

Chicken Chow Mein

I am big fan of the chicken chow mein that you find in the grocery store - you know the one... 2 cans sealed together, open with can opener, dump and heat! :) I'm sure that it is super healthy for you, NOT - so when I found this recipe I was eager to try it! I doubled the recipe to serve our family and it was fabulous!! It was definitely filling and the whole family enjoyed it! I wanted to just keep eating it, but I refrained (barely) and saved the rest for the hubs for when he got home! :)



Chicken Chow Mein
(recipe found in Taste of Home Healthy Cooking)

1 tablespoon cornstarch
2/3 cup reduced sodium chicken broth
1 teaspoon reduced sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 pound sliced fresh mushrooms
2/3 cup thinly sliced celery
1/4 cup sliced onion
1/4 cup thinly sliced green pepper
2 tablespoons julienned carrots
1 teaspoon canola oil
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 cup cooked brown rice
2 tablespoons chow mein noodles

In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside. In a large skillet or wok, stir fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir fry 1-2 minutes longer or until vegetables are tender crisp.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

Serves: 2
Points: 6 (1 cup chow mein with 1/2 cup cooked brown rice and 1 tablespoons chow mein noodles)

Roast

Everyone has their favorite way to make a roast in the crockpot so I haven't really thought about blogging about it. Then I started to think - what if somebody out there hasn't had the wonderful opportunity to make this super fast, super easy crock pot meal?? Seriously - this is one of my go to meals... We usually have this at least a couple of times a month and it is great for leftovers too!! Mix it up a bit, add whatever your favorite veggies are, switch from regular potatoes to sweet potatoes, add some lipton onion soup mix - whatever floats your boat!



Roast

1 roast (whatever kind/size you prefer)
carrots, chopped
potatoes, chopped
onions, chopped
salt and pepper
beef bouillon

Season roast with salt and pepper. Place in crock pot. Add desired amount of carrots, potatoes and onions. Make beef bouillon according to directions on jar. Once combined add to the crock pot. Cover and let cook 8 hours.

Weekly Line Up - 10/14-10/20

Too often I don't take the time to go back and redo a lot of the yummy recipes that I have made in the past. I get too caught up in looking for new things to try and I thought this week would be a great one to go back and take another look at some oldies but goodies! Click on each of the links to see the recipes and look for the one new tasty recipe that we will be trying this week - pumpkin chocolate chip brownies... can't wait to taste those and I'll be sure to include them soon on the blog if they are any good!

Friday - burgers
Saturday - grilled cheese and spaghettios - looking for something quick to get the kids fed and out of the house... we are having a get together at our house - potluck, but I will definitely have some of my mulled cider on the stove for the night!
Sunday - Chicken BLT Taco Salad
Monday - Deluxe Cheeseburger Melt
Tuesday - Rigatoni with Bacon and Asparagus
Wednesday - Taco Night
Thursday - Boy Scouts Halloween Party - I am bringing *pumpkin chocolate chip brownies

* New Recipes

Round Steak Casserole

My mother in law was over for supper the night that I served this meal and she is still raving about it today! She keeps talking about how tender it was and how wonderful the veggies were. Definitely a redo, especially sometime when she is going to be over! :)



Round Steak Casserole
(recipe found in Fix It & Forget It)

2 pound 1/2" thick round steak
1/2 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1 onion, thinly sliced
3-4 potatoes, quartered
3-4 carrots, sliced
14 1/2 ounce can french style green beans, drained
10 3/4 ounces can tomato soup
14 1/2 ounces can stewed tomatoes

Cut meat into serving size pieces, place in slow cooker, stir in seasonings and mix well. Add potatoes, carrots, onions and green beans. Top with soup and tomatoes. Cover. Cook on high 1 hour. Reduce heat to low and cook 8 hours, or until done. Remove cover during last half hour if there is too much liquid.

Fudgy Meringue Cookies

These cookies were little bites of deliciousness... So fudgy and yummy!! They were wonderful with a little milk and even more fabulous broken up over ice cream! How do I know this? My first batch was a nightmare!! Why you ask? Because this chick doesn't pay attention to directions!! Right in the recipe it says - FIRST DIRECTION MIND YOU... Spray 2 baking sheets with nonstick cooking spray. Did I listen? NOOOO! The end result?



Yep... little tiny cookie chunks, scraped off of my non sprayed cookie sheet! Did I learn my lesson? Well yes, yes I did. My next batch was placed on sprayed cookie sheets and they were FABULOUS!! So, please pay attention to the directions and bake yourself a little piece of this heavenly cookie!



Fudgy Meringue Cookies
(recipe found at www.everylittlethingblog.com)

2 cups chocolate chips
3 cups powdered sugar, divided
2/3 cup unsweetened cocoa powder
4 teaspoon cornstarch
4 large egg whites, room temperature
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Preheat oven to 350. SPRAY 2 LARGE BAKING SHEETS WITH NONSTICK SPRAY. Place a cup of chocolate chips in small microwave safe bowl and cook in 15 second intervals until chocolate softens. Stir until melted. Set aside. Whisk 1 cup powdered sugar, cocoa and cornstarch in small bowl to blend.

Using an electric mixer, beat room temperature egg whites, vanilla, salt and cream of tartar in medium bowl until soft peaks form. Add remaining 2 cups of powdered sugar in 4 additions, beating just to blend after each. Continue to beat until meringue is thick and glossy, about 2 minutes. Beat in cocoa mixture. Fold in melted chocolate, then 1 cup chocolate chips.

Drop batter by spoonfuls onto baking sheets, pushing down slightly. Bake cookies 7 minutes, then reverse sheets from top to bottom rack and bake until dry looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes, then transfer cookies to racks and cool completely.

Pumpkin Filled Crescent Rolls

This were fabulous bites of delicious pumpkin rolled into a warm flaky crescent roll. They were great fresh out of the oven and still pretty tasty after a couple of hours of girl talk!! Definitely a must try for the fall season!! To make this recipe a little easier on myself, I cut out the homemade crescent rolls and just bought 3 cans of crescent rolls from the store. They still tasted great and I could concentrate on making some other fabulous creations!



Pumpkin Filled Crescent Rolls
(recipe found in Taste of Home)

4 teaspoons active dry yeast
1/4 cup warm 2% milk (110-115 degrees)
4 cups all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, cubed
1/2 cup shortening
1 cup (8 ounces) sour cream
4 egg yolks
1 teaspoons grated lemon peel

Filling:
3/4 cup canned pumpkin
1/3 cup sugar
1 1/2 teaspoons pumpkin pie spice

In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon peel and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12 inch circle; cut each circle into 12 wedges.

Combine filling ingredients; spread a rounded teaspoonful of filling over each wedge. Roll up wedges from the wide ends and place into side down 2 inches apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes. Bake at 350 for 13-18 minutes or until golden brown. Remove from pans to wire racks.

Double Chip Oatmeal Cookie Bars

It's Secret Recipe Club day and I couldn't be more excited about my reveal!! I had www.cookingmimi.wordpress.com. I found so many fabulous recipes that I took me forever to nail down the one that I wanted to post about... (I actually made two different recipes already in the past month and have two more printed off to make in the future!!) Seriously? Pumpkin Spice Trifle? Since it's the middle of October that recipe is sure to be made up pretty dang quick!!

I already made her Cajun Chicken Pasta and it was TO DIE FOR!! So creamy and delicious... Cost me a lot of my points for that day, but let me tell you, it was totally worth it! I wanted to post about that, but I found a way to make it a little lighter and I want to make it again before I post it. Look for it coming soon...

So, I finally settled on these fabulous Double Chip Oatmeal Cookie Bars. I had girls night at my house the other night and I knew that it was time to make something sweet and delicious that I wouldn't eat completely on my own... I won't even talk about points in these bad boys - they were purely an extravagence... I also love anything that includes oatmeal and chocolate chips - yum!! So we gobbled up a bunch that night and then my husband to the rest to work with him... Needless to say - completely gone and no longer a temptation in my house! PHEW...

So, stop by and check out her blog!! I'm sure you will find as many, if not TONS more, fabulous recipes that you will want to try out as well!



Double Chip Oatmeal Cookie Bars
(recipe found at http://www.cookingmimi.wordpress.com/)

1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick or old fashioned oats
1 2/3 cups of mixed chocolate chips and peanut butter chips

Preheat oven to 375. Mix together flour, baking soda and salt in small bowl. In a large bowl, cream together butter and sugars. Add eggs and vanilla and beat until mixed thoroughly. Slowly add flour mixture and mix until just combined. Stir in oatmeal and chips by hand. Grease a jelly roll pan and spread mixture to the edges. Bake for 18-22 minutes or until golden brown. Cool completely in pan on wire rack. Cut and serve.

Check out the other recipes included in today's Secret Recipe Club reveal!

Weekly Line Up - 10/7-10/13

Fun weekend planned this weekend! The last one of my cousins is getting married and the hubs and I are using that as an excuse to get a hotel room for our anniversary and stay away without the kiddos! Can't wait for... SLEEP!! Hee, Hee... Then it's back to the normal grind of him being gone for work and me being the single mom - real life always has a way of invading! Oh well, I'll take what I can get!

Friday - Linguine with Ham and Cheese
Saturday - Wedding!
Sunday - Penne with Peppers and Sausage
Monday - Cheesy Chicken Enchiladas
Tuesday - *Pasta Alla Vodka
Wednesday - Taco Night
Thursday - *Crusted Honey Mustard Chicken
Friday - *Hamburgers

* New Recipes

Rhubarb Apple Bread

This yummy bread was a quick snack to throw together for the daycare kids and used ingredients that I had on hand in my fridge and freezer... Left off the cinnamon sugar mixture for the top this time, but I think that would add the touch that it needed! :)



Rhubarb Apple Bread
(recipe found at www.tablespoon.com)

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup sugar
1/4 cup brown sugar
1 cup chopped rhubarb (fresh or frozen)
1 cup peeled and chopped apples (about 1 medium apple)
1 tablespoon sugar mixed with 1 teaspoon cinnamon for topping

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Set aside. In the bowl of a stand mixture, mix the eggs on medium speed using a paddle attachment until well whisked, about 30 seconds. Add oil, applesauce and vanilla and mix on medium speed until combined. Add sugars and beat until smooth.

Add in the flour mixture in two additions, mixing on low speed between each addition. Gently fold in rhubarb and apples and pour into a lightly greased 8x4" loaf pan. Top batter with cinnamon/sugar topping. Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in loaf pan and then remove and finish cooling on a wire rack.

No Bake Energy Bites

These are now called "monster eyeballs" in our house... The real title was way too boring for my kids! :) They were a hit and there is no way that they are going to last more then a couple of days around here!



No Bake Energy Bites
(recipe found at www.smashedpeasandcarrots.blogspot.com)

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed (I used toasted wheat germ)
1/2 cup mini chocolate chips
1 teaspoon vanilla

Mix all ingredients together in a medium bowl until thoroughly combined. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Caramel Apple Crisp

Besides all the apple peeling, coring and chopping that you have to do, this recipe was a breeze to throw together and was so sinfully delicious that the half a pan that I have sitting on my cupboard right now is calling my name!! I love the oatmeal topping and to have 3 layers of it was all the better... That's all I can say right now, I have to go and get a fork!! I need someone to take this pan before I completely blow this weight loss competition that I am doing! :)



Caramel Apple Crisp
(recipe found in Taste of Home)

3 cups old fashioned oats
2 cups all purpose flour
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided

In a large bowl, combine the oats, flour, born sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13x9 inch baking dish. Layer with half of the apples and caramels and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top. Bake, uncovered, at 350 for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender.

Corn Dog Muffins

This was a HUGE hit at daycare when I made it for lunch! The kids thought it was such a fun meal and asked for more right away... I thought it could use a little bit more brown sugar to bring out the sweet taste that a corn dog usually has but other wise they were a treat for me too! Definitely a new menu idea to throw into the daycare lunch rotation...



Corn Dog Muffins
(recipe found in our weekly grocery sales ad! :)

2 (8.5 ounces each) packages cornbread mix
1 tablespoon brown sugar
2 large eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
9 hot dogs, cut into small pieces

Preheat oven to 400. Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the egg mixture and cheese into the dry mixture until moistened. Mix in the cut pieces of hot dogs. Spoon mixture into muffin tins until 2/3 full. Bake in a preheated oven 14-18 minutes or until golden brown.