Cranberry Orange Muffins

The original recipe was a bit bland. So I think I've punched it up a bit. Love a good cranberry recipe this time of year!

• 2 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• ¾ cup brown sugar
• 2 eggs
• ¾ cup orange juice
• ⅓ cup oil (I use coconut oil) 
• 1 cup chopped cranberries (I used fresh) 
• 3 tbl orange zest 

Preheat the oven to 375 and line muffin tins with cupcake liners. Mix together the flour, baking powder, & salt in a small bowl, set aside. Beat together the brown sugar, eggs, orange juice, and oil. Add in the flour mixture slowly, then fold in cranberries & zest. Spoon into the muffin cups and bake for 20 mins. Cool completely on a wire rack. (and store in airtight container lined with paper towel to avoid getting all soggy) 

Cinnamon Sugar Banana Bites

I had to make another batch of these after we all are the first in one day. One! Day!

I see these going to school in lunches. That is, if I can keep my mitts off them. This is the original recipe, the site also has some scrumptious pumpkin bites which I would also suggest! 

Preheat your oven to 350.

For the muffins:

Medium bowl-

1 3/4 c flour

2 tea baking powder

1/2 tea salt

1/2 tea nutmeg

1/2 tea cinnamon

Large bowl-

1 mashed banana

1/3 c coconut oil (or any cooking oil)

1/2 c brown sugar

1 egg

1 tea vanilla

1/2 c milk

Mix separately in each bowl then combine. Scoop into tray of 24 mini muffins. Bake for 15-16 mins. Keep an eye on them so they don't burn. Original recipe says 10-12 mins. But mine were way under done.

Cinnamon sugar coating:

4 tea melted butter

2/3 c sugar

1 1/2 tbl cinnamon

After the muffins cool for a few minutes, dunk in butter (or do just the tops like me) and coat in cinnamon/sugar mix. 

Pesto Sausage Pasta w/ Brussels Sprouts

It is with only the humblest amount of pride that I admit to this one thing: my girls love (and I mean LOVE) to eat vegetables in any form. Go ahead, throw those tomatoes. Rest assured, the youngest contingent of my brood will never let a vegetable, and some fruits cross his lips. I have to make too many a shady deal/bribe to even coax him to take a bite. So, we're *kinda* even.

In any event, this recipe turned out simply marvelously. I just have a few tweaks. It also doesn't reheat very well at all, so just stick to a portion your family will consume entirely. I also swapped out the orreciette pasta, because it's the worst pasta ever- hands down. Shaped like plates that STACK TOGEGHER, and hold all the pesto in, depriving the rest of the dish and leaving a too-pesto-y bite once in a while. Really any pasta would do. I used a fancy S shaped tube pasta that I found literally right next to the orreciette on the shelf. Penne would be absolutely fine. 

1 lb fresh Brussels sprouts, ends cut & chopped in half

3 tbl olive oil, divided

1/2 tea sea salt/kosher/whatever

1/2 tea pepper

1 box (14-16 oz) dry pasta

1lb sausage

5 cloves garlic- finely sliced- or diced (I use the pre-bottled kind)

1/3 c pesto

Parmesan cheese (for serving)

Preheat oven to 400. In a large bowl, toss the sprouts in 2 tbl olive oil, and some salt & pepper.

Cover a baking sheet with aluminum foil & arrange the Brussels sprouts evenly. Bake for about 20-30 mins, depending on size, stirring once in between. (I don't stir them because I'm lazy) Remove and set aside.

Heat the remaining olive oil in a large skillet, over med-high heat. Toss in the sausage & cook until browned, about 6 mins. Then add the garlic and brown for 1-2 mins. 

Cook the pasta according to the box directions. Once cooked, drain the water & reserve a bit of pasta water for later. (About 1/4 c)

Toss together the sprouts, pasta, and sausage. Add the reserved water if it's too dry. Sprinkle parm on top and serve! 

Crock Pot Cheesy Potato Soup

Shout out to my friend and Twitter chef @Amydoubleyou for this great recipe. I made it in the morning, and I was to find out later in the day that the girls would be coming home early from school with lice. EEEEP. I was so glad to have dinner under control, and man was this scrumptious! Soups should really be an all year round sort of thing. So as I understand it, this is a relatively flexible recipe. Sub in chicken or carrots if it's what you have! Enjoy!

1 onion, diced
4-5 celery stalks, chopped
1 tbl butter
1 lb. country sausage
3 russet potatoes, peeled and roughly cubed
3 c. milk
3 c. chicken stock
salt & pepper to taste
dash of cayenne
1/2 c sour cream
1 c + shredded cheese

Brown and drain the sausage in a skillet. Add the onions, celery, & butter, sauté until slightly tender. Dump the contents of the skillet into your crock pot, (mine is the larger oval, and it was pretty full) pour in the milk, chicken broth, and add the potatoes. Season with the salt, pepper, and a hint of cayenne. Cook all day on low (about 7-8 hrs ish) 20 minutes before serving, with a potato masher, smoosh the bigger chunks of potatoes. Add the sour cream and cheese, stir around a bit. Serve topped with even more cheese, maybe some chopped green onion would also be a nice crunch.