Monday, October 15, 2012

Caramel Apple Munch Mix-The Perfect Autumn Treat to Share!

Caramel Apple Munch Mix

1 Box of Apple Cinnamon Chex Cereal
4 cups Caramel Bugles (2 small bags)
2 cups Kraft Caramel Bits
2 cups Honey Roasted Peanuts
2 bags (2.5 oz) bags of dried apple chips, caramel flavor
Mix all ingredients in a large bowl, and put in storage containers to share with friends.

Sunday, October 7, 2012

Portable Breakfasts: Sausage Egg & Cheese Muffins and Apple Walnut Pull-Apart Muffins

Mornings are often rushed during the school year, and many Mommies and Daddies find themselves rushed to eat a healthy and filling breakfast before they head to school or work. My son takes FOREVER to eat and thus often doesn't get enough to sustain him before lunchtime at school. The answer-quick portable breakfast options that can be made ahead and frozen.

Here are two recipes for portable on-the-go breakfast goodies. 

Enjoy and remember that you are dearly loved and prayed for daily! This song by Laura Story entitled "Grace" has been a blessing to me. I am so thankful for God's Daily Sufficient Grace!

Apple Walnut Pull-Apart Muffins

1 bag frozen dinner rolls, thawed (I used Parker House Rolls)
2 Golden Delicious apples, chopped and peeled

1/3 cup brown sugar
1/2 cup walnuts, finely chopped
2 teaspoons cinnamon
4 Tablespoons butter, melted

Preheat oven to 350 degrees. Spray 2 (12 cup) muffins pans (I used 2 (6 cup) jumbo muffin pans) with non-stick cooking spray.

Mix together the chopped apples, brown sugar, walnuts, and cinnamon until well combined.
Using a pair of kitchen scissors, cut each roll into thirds.

Place 3 small roll pieces in the bottom of each muffin cup. Drizzle about a half of the melted butter on top of the roll pieces. Then top with the apple mixture. Next, layer the remaining pieces of bread dough on top and brush the tops with your remaining melted butter. Let rise for about an hour (or until rolls have doubled in size).

Bake for 30-35 minutes, until tops are golden brown and the middle rolls are done . Make a glaze of powdered sugar and milk and drizzle that on top of the warm muffins.

To freeze prepared muffins, wait until they have completely cooled and place muffins on a cookie sheet. Place in the freezer for 1 hour to flash freeze. Remove the cookie sheet and put each muffin into a Ziploc bag to store in the freezer. When you are ready to eat one, take it out of the freezer and place on a plate or paper towel in the microwave. Microwave for 1 minute and enjoy!

Healthy Sausage, Egg and Cheese Muffins

1 lb. ground lean turkey sausage, drained
1 tsp onion powder or minced onion
3 cups all-purpose low-fat baking mix (Bisquick)
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded reduced fat Mexican Cheddar cheese
3/4 cup lowfat buttermilk

Cook sausage and onion in a large skillet over medium to med-high heat, stirring
until it crumbles and no longer pink. Drain and cool.Preheat oven to 375. Combine
sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center
of the mixture. Stir together the soup and water; add to sausage mixture, stirring just
until dry ingredients are moistened. Spoon until generously greased muffin tins, filling
to tops of cups. Bake for 15-18 minutes or until lightly browned. Makes 12 standard-sized
To freeze, allow muffins to cool completely. Put cooled muffins in individual ziploc bags
and store until ready to eat. Place muffin on papertowel and microwave for 45 seconds to 1
minute. Enjoy!

Thursday, October 4, 2012

Pioneer Woman's Prune Cake

My dear hubby loves prunes so when I saw last week's episode of the Pioneer Woman's show on the Food Network, I knew I had to make her "Grandma Iny's Breakfast Prune Cake".  I went to Sam's Club and bought a bulk bag of prunes and made it this morning. It smells heavenly and you can totally pass some healthy prunes off on your non-suspecting children or spouse :-). It is like a spice cake with a caramel glaze on top. I posted the recipe below, but you can view it on Pioneer Woman's website if you prefer (
I never keep buttermilk on hand because it can be so easily made. For every 1 cup of buttermilk that you need, stir 1 Tablespoon of lemon juice OR vinegar into 1 cup of milk. Stir and let sit for 5 minutes before using in your recipe.
Have a Beautiful day dear friends! You are prayed for and loved dearly by your Heavenly Father!
Oh How He Loves You and Me!!!

Prune Breakfast Cake


  • 1 cup Prunes
  • 1 cup Sugar
  • 3 whole Eggs
  • 1 cup Canola Oil
  • 1-½ cup Flour, Sifted
  • 1 teaspoon Baking Soda
  • 1 teaspoon Nutmeg
  • 1 teaspoon Allspice
  • 1 teaspoon Cinnamon
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • _____
  • 1 cup Sugar
  • ½ cups Buttermilk
  • ½ teaspoons Baking Soda
  • 1 Tablespoon White Corn Syrup
  • ¼ cups Butter
  • ½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 300 degrees.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVERBAKE OR INY WILL PADDLE YOUR BOTTOM.
While cake has five minutes remaining, make the icing:
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately.
Allow to rest on the counter. Serve warm.
NOTE: There is absolutely zero “prune effect” associated with this cake. The end.