Yummy-Yum-Yum Applesauc-ium


My daughter tried it and decided to name it. Having her a part of the recipe, or recipe naming process, is always fun! (If she had her way more sugar would have been used in the recipe.)

Ingredients:
  • Roughly 3 pounds of Red Delicious Apples
  • 1 tablespoon of lemon juice
  • 1 1/2 cups of water
  • 1 tablespoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/8 teaspoon of ginger
  • 2 tablespoon of sugar 
  • Optional: add a 1 cup of raisins once done and top with chopped walnuts as seen in picture above.

The Honey Bee Sandwich



Ingredients:
  • 1 1/2 pounds of beef pub style extra lean shaved steak
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of dried minced onions
  • 1/2 cup of honey
  • 1 cup of barbecue sauce
  • 1/2 cup of spicy brown mustard
  • 3 tablespoons of minced garlic
  • lemon

Will Always Amaze Me

Today my daughter turns ten, the big 1-0. With it, comes a sense of reality of time, confusion of emotions and the perpetual worry. Growing up I never really saw myself as a mother due to some personal experiences. My goals were not family oriented, instead I buried myself in books, hid in them to escape the world. When I went to college, again burying my nose in books and rarely taking interest in men, I suddenly looked up one day and there was a man. A man who was interested in me. Over time, we fell in love and got married.

Slow Cooker Fall Soup



Recently, I posted a video about the following recipe (click here) and realized I should have it down in written form as well.

You will need: 
  • A slow cooker (crock pot)
  • 1 small can beef broth (preferably with reduced sodium) 
  • 6 frozen meatballs 
  • 1/2 to 1 cup broccoli
  • 1 to 2 cups butternut squash cut into chunks
  • half a small zucchini cut up
  • half a yellow squash cut up
  • 2 Roma tomatoes cut up
  • half a small onion chopped up
  • 2 stalks of celery cut up
  • a couple dashes of McCormick Perfect Pinch All Purpose Salt Free Seasonings
  • a little butter
  • dash of pepper
Procedure:
  1. Place broccoli, celery, zucchini, yellow squash, butternut squash and frozen meatballs in slow cooker.
  2. Add the can of beef broth (do not add water)
  3. Cover and set slow cooker to cook on low for 8 hours. (Soup may be done before then)
  4. At about 3 hours in, remove meatballs and cut into fours then place back in slow cooker. 
  5. Saute onions with a little butter and a dash of pepper in a pan on the stove.
  6. Uncover slow cooker and add the McCormick seasonings, onions and cut up tomatoes. 
  7. Recover slow cooker and continue cooking for two hours. 
  8. Enjoy with pasta, rice or on its own. 
*If you want more "broth" you can add a can of water to it at the beginning. 

Single Serve Roasted Potatoes


You will need:
  • 7 small yellow potatoes
  • 1 tbsp Extra Light Tasting Olive Oil
  • 1/2 tsp Lemon Pepper seasoning
  • 1 tsp Italian Seasonings
  • Dash of Salt