Monday, September 23, 2019

Pumpkin Spice and Maple Syrup Carrots -Instant Pot Pressure Cooker or Stove Top

These Pumpkin Spice and Maple Syrup Carrots are a super simple, yet very tasty seasonal treat. I used my Instant Pot pressure cooker, but you could use whatever your favorite cooking method is for carrots. All that's required are carrots, some pumpkin spice, butter and a little maple syrup. They come together quickly for a week night dinner and are ~just fancy enough~ to be served at the holidays too. Don't hesitate to give this a try folks, I don't think you'll be disappointed:@)

Pumpkin Spice Carrots
  1. Carrots, peeled, washed and cut into 1/4" thick circles.
  2. Place in steamer basket.
  3. Pressure cooker: Add 1 C water to vessel. Select 2-3 minutes and use manual release. I like 2 minutes, they'll be softer with 3 minutes.
  4. Stove top: Steam or cook until desired doneness.
  5. Pour carrots into bowl, sprinkle top with pumpkin spice, add a little salt, and add as much butter as you like -you know your crowd:@) Stir until butter melts.
  6. Drizzle lightly with maple syrup and serve.
Eat well and have a happy day:@)

Sunday, September 22, 2019

Friday, September 20, 2019

Inspirational Friday

Have a happy weekend:@)

Monday, September 16, 2019

Quick Apple Cake from Cake Mix and Apple Pie Filling with Brown Sugar Walnut Topping

This Quick Apple Cake from Boxed Cake Mix and Apple Pie Filling idea has been around forever and there are dozens of ways to make it. I wanted a dessert for Sunday dinner and kept my version simple, a white cake mix, can of apple pie filling and ~a hearty dose~ of warm fall spices. But the real star of this cake is the brown sugar and walnut topping. I'm going to keep this topping in mind while baking going forward, maybe adding a 1/4 cup of oats to it as well. We all liked this cake as is, I'm sure it would be great with ice cream too:@)

Quick Apple Cake
1 box white or yellow cake mix-I used white
15 oz can apple pie filling
1/3 C sour cream
2 tsp pumpkin pie spice
1 tsp vanilla extract

Brown Sugar and Walnut Topping
3/4 C brown sugar
1 Tblsp butter, very soft or melted
1 Tblsp flour
1 tsp pumpkin pie spice
1 C walnuts, rough chopped
  1. Mix cake ingredients well (I used a spatula), pour into greased and floured 9x13 pan. 
  2. Mix topping ingredients together with fingers. Sprinkle over top of cake.
  3. Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
  4. Serve as is or with ice cream.
Enjoy a piece of cake and have a happy day:@)

Friday, September 13, 2019

Inspirational Friday

Have a great weekend:@)

Wednesday, September 11, 2019

Slow Cooker Pumpkin Spice Candied Peanuts -Small or Larger Batch and Easy Football Centerpiece

There's a reason they hang those bags of candy, chips and nuts near the cash registers folks. I picked up a 4 oz bag of salted Planter's peanuts ~just in case~ an idea popped into my head, and since it's fall and pumpkin spice season... These Pumpkin Spice Slow Cooker Candied Peanuts really turned out great and they are a perfect snack for football, or any fall event or holiday. And they'd make a tasty little gift too:@)

 I used my 2 quart Crock Pot and only made 1 bag/cup of the candied nuts.
Simply use a larger slow cooker for larger amounts of nuts.

I set-up this super easy football centerpiece to honor the season's kick-off.
Both items came from Dollar Tree. The runner is actually a tablecloth,
I just chose to keep it folded up and trimmed the length to work for my table.
The football is that honeycomb design that folds flat for storage.
I think I'll safely store them away until the playoffs or Super Bowl... We have big hopes here in Philly this year:@)

Slow Cooker Pumpkin Spice Peanuts
For each 4 oz bag or roughly 1 C salted peanuts:
1/4 C sugar
2 Tbsp water
2 tsp butter
1/2 tsp pumpkin spice
  1. Add peanuts to vessel.
  2. Pour the sugar all over the nuts, sprinkle with water and spice.
  3. Dot top with butter, do not stir.
  4. Place folded paper towel under lid and cook on high for 1 1/2 hours, stirring well after 45 minutes. Be sure to lift lid away from opening so condensation doesn't drip into nuts.
  5. After 1 1/2 hours give it a stir, the sugar should look melted and glossy. If it doesn't, replace the paper towels/lid and let cook for 15-20 minutes more and stir again.
  6. Stir nuts to cover well with coating, pour onto silicone mat, parchment or Reynolds Release foil.
  7. Spread out with spatula or fork (melted sugar is very hot folks), allow to cool completely and break apart as necessary.
  8. Store in air tight container.

Monday, September 9, 2019

Oven Roasted Brussels Sprouts with Onion and Maple Syrup

I found some beautiful sprouts at the produce store and wanted to try something just a little different, so I made Oven Roasted Brussels Sprouts with Onion and Maple Syrup. Boy that was a good idea! I tossed them with olive oil, but if you have some bacon fat handy, that might be the only thing that could make them even better. I can't recommend this side dish enough folks and look forward to making it for Sunday dinner soon. Go ahead and add this to your fall meal plan, I think you'll be happy:@)
Bet you never thought you'd hear the words 'whimper worthy' and Brussels sprouts in the same sentence:@)

Oven Roasted Brussels Sprouts with Onion and Maple Syrup
Fresh Brussels sprouts, trimmed and cut in half, or quarters if extra large-like mine
Onion, large dice
olive oil
maple syrup
  1. Prep sprouts, add sprouts and onion to baking sheet. I covered my sheet with foil for easy clean-up.
  2. Drizzle with enough olive oil to coat well, mix with hands and spread out into single layer. 
  3. Sprinkle with salt and pepper.
  4. Bake at 400 degrees for 20 minutes.
  5. Remove from oven, stir and drizzle with enough maple syrup to coat well. 
  6. Stir again and bake for another 10 minutes.
Enjoy your veggies and have a happy day:@)

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Mix It Up Monday
Made By You Monday
Wonderful Wednesday


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