French Morning Muffins

From http://www.almanac.com/blog/everything-almanac-blog/french-morning-muffins
In the morning, does anything else sound better than bread, butter, and cinnamon sugar? These French Morning Muffins from the Comfort Food cookbook are irresistible any time of day!


Ingredients

Batter:
2 cups all-purpose flour
⅔ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
1 large egg
1 cup plus 2 tablespoons milk
6 tablespoons (¾ stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

Topping:
½ cup sugar
½ teaspoon cinnamon
2 tablespoons (¼ stick) unsalted butter, melted

For batter:
• Preheat the oven to 375°F. Butter 12 muffin cups or line with paper liners.
• Combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl, whisk to mix, and make a well.
• In a separate bowl, combine the egg, milk, butter, and vanilla and whisk to blend. Pour into the well and stir with a wooden spoon until evenly blended.
• Divide the batter evenly between the prepared cups.
• Bake for 15 minutes, then turn the pan 180 degrees and bake for 5 to 6 minutes more, or until golden and the muffins spring back when touched.
• Transfer to a cooling rack for 3 to 4 minutes, then remove the muffins from the pan and place on the rack.

For topping:
• Combine the sugar and cinnamon in a small mixing bowl.
• Generously brush the top of each muffin with melted butter and dip it into the cinnamon sugar. Serve warm

Makes 12 muffins.

2015 Cookie Collection

Mini Cookie Collection

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip, peanut butter or sugar cookie mix
Egg, butter, vegetable oil or water as package directs
Sugar, if needed
Cinnamon, if needed
108 (about 1 cup) miniature semisweet or milk chocolate candy drops for baking (from 10-oz bag), if needed

Directions

1 Heat oven to 350°F. Make pouch of cookie mix as directed on package.
2 Shape dough as directed for each kind of cookie, below.
3 Bake 8 to 10 minutes or until edges are light golden brown.

Mini Chocolate Chippers: Make chocolate chip cookie mix as directed. Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.

Mini Peanut Blossom Cookies: Make peanut butter cookie mix as directed. Shape dough into 1/2-inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Immediately press miniature chocolate candy drop in top of each cookie. Cool 1 minute before removing from cookie sheet.

Snicker-Do-Littles: Make sugar cookie mix as directed. Shape dough into 1/2-inch balls. Mix 3 tablespoons sugar and 1 teaspoon cinnamon. Roll dough balls in sugar mixture. Place on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.
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Cran Pistachio Cookies

http://www.swankyrecipes.com/25-best-christmas-cookie-recipes.html

http://omgchocolatedesserts.com/strawberry-cookies/

http://www.kimscravings.com/2015/12/kris-kringle-christmas-cookies/

http://snowballpecancookies.yakidee.org/snowball-pecan-cookies.html

http://cakewhiz.com/mocha-almond-fudge/

http://go.microsoft.com/fwlink/?LinkId=53540

Raw Mini Carrot Cakes with Cinnamon Glaze

Raw Mini Carrot Cakes with Cinnamon Glaze
via Paleo Grubs

3 cups shredded carrots
1 cup pitted Medjool dates
1 cup walnuts
1/2 cup unsweetened coconut flakes
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
Pinch of salt

For the glaze:
1 14-oz. can coconut milk, chilled
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of ground cloves

http://paleogrubs.com/gluten-free-carrot-cake-bites

pin it: http://pinterest.com/pin/203295370654892032/

Pillsbury Cookie Dough Caramel Pecan Cookies

SERVINGS: APPROX. 2 DOZ
PREP TIME: 3-5 MINUTES
COOK TIME: 10-12 MINUTES
TOTAL TIME: 20 MINUTES

Ingredients:
1 pkg Pillsbury Sugar Cookie Dough
¼ cup Good Quality Cocoa + a Little Extra, for dusting work surface
1 Beaten Egg White
1C Chopped Pecans Toasted
14 Caramels
3t Heavy Cream

Optional
¼ cup Chocolate Chips
1 tsp  Shortening

Directions:
Preheat oven to 350 degrees

Turn out sugar cookie dough onto work surface that has been lightly floured and dusted with cocoa. Work the cocoa into the dough until just uniform. Roll chocolate dough into 1" balls. Roll each ball in beaten egg white and then into toasted pecans to coat. Set cookies about 3" apart on a parchment lined cookie sheet, press down slightly (cookies will spread). Bake 10-12 minutes-until edges are just beginning to brown.

Cool slightly then move to racks to continue cooling. While cookies are cooking - unwrap caramels. Add caramels and heavy cream to small heavy saucepan and while stirring frequently, cook mixture over low heat until caramels are completely melted. Spoon 1/2 tsp of caramel sauce onto the center of each cookie. Cool completely.

OPTIONAL

Heat chocolate chips and shortening in microwave - stir at 10 sec intervals until smooth. Drizzle over cookies

No Bread Sandwiches

For the gluten sensitive or carb sensitive
http://wisemindhealthybody.com/jd1/9-amazing-bread-sandwich-ideas/?c=jer
http://www.healthyfoodteam.com/9-amazing-bread-less-sandwich-ideas-that-will-make-you-drool/
http://www.buzzfeed.com/ailbhemalone/15-mouthwatering-no-bread-sandwiches#.lc5leog7aw

Veal Stew

From http://americanfood.about.com/od/stewrecipes/r/Veal-Stew-Over-Egg-Noodles.htm INGREDIENTS 3 tablespoons olive oil 2 1/2 to 3 pounds boneless veal stew meat, cut into 2-inch cubes 2 tablespoons all-purpose flour 1 (10-ounce) package frozen, peeled pearl onions (see Recipe Notes) 3 medium carrots, peeled and cut into 1-inch pieces 1 (14-ounce) can diced tomatoes 1 cup chicken broth 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons grated lemon zest 2 to 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 12-ounce package medium-width egg noodles Prep Time: 15 minutes Cook Time: 70 minutes Total Time: 85 minutes Yield: Serves 6 to 8 PREPARATION 1. In a 4-quart Dutch-oven, heat the oil over medium-high heat. Cook the veal in batches, lightly browning each piece on 2 sides. Remove to a bowl with slotted spoon. Add more oil to skillet between batches if necessary. Sprinkle the veal with the flour and toss until well-coated. 2. Add the onions, carrots, tomatoes with juice, chicken broth, oregano, lemon zest, salt and pepper to the pot and stir to combine. Return the veal to the pot and stir well. 3. Bring the stew to a boil over medium-high heat. Reduce the heat to a low. Cover and simmer for 1 hour, or until the meat is tender. 4. Stir in the lemon juice and parsley. Simmer uncovered for 10 minutes more, or until heated through. 5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package directions. Drain well. Serve the stew over the egg noodles. Recipe Notes • Look for veal with a fine grain and creamy pink color. Any fat on the veal should be a milky white color. • Packages of veal (or any meat for that matter) should be securely wrapped without any tears or punctures. The packages should also feel cold to the touch. Be sure to check he expiration date before purchasing. • To make this stew ahead, prepare it through step 3. Let cool, then cover and refrigerate for up to 3 days. Reheat the stew slowly, add the lemon juice and parsley and proceed as directed. • Pearl onions, also known as pickling onions, are about 1-inch in diameter and have a sweeter flavor and more tender texture than the regular yellow onion. The Barletta is a common variety of the white pearl onions; other varieties include Cipollini and Purplette. Buying the pearl onions frozen will save you time peeling them.