Dessert Two…Apple Bread

Christmas decorating puts me in a baking mood. I always want the house to smell as good as it looks. 🙂

I used this recipe this afternoon. It was really good, but I agree with the commenter that said to add more oil and some milk. I ended up adding an extra 1/4 cup of oil and 1/3 cup of milk to get it to mix well. It turned out wonderfully; it tastes a bit like an applecake that my mom usually makes.

One other piece of advice: make sure you let it sit for the full ten minutes, if not longer, before removing the bread from the pan.  The first one I took out completely fell apart, and even though it tasted great, it didn’t look pretty.  I’d give it 20-30 minutes before removing them from the pans. 🙂


Night Twelve…Taco Pizza

Need an easy alternative to all the prep work involved in making tacos?  Here’s your answer!  I found this on pintrest awhile back.

I made this tonight after all the Christmas decor was up.  It was a very simple meal, but wonderfully filling, and it tasted great!  This one is definitely a keeper.

The only thing I changed was to omit the olives.  We also drizzled taco sauce over it before eating. I think I’ve decided that when the time comes to make this again, I’ll add some shredded lettuce to the top, and maybe a dollop of sour cream. 🙂

If you like tacos, you need to try this pizza! 🙂

Night Three…English Muffin Pizzas

Last night, we didn’t get home until around ten o’ clock.  It’s not exactly an optimal cooking hour for me, so I had to work at thinking about something to cook.  I remembered I had bought some english muffins at the Bunny Bread Outlet the other day, so I grabbed those and cut them in half.  I started making mini pizzas!


4 English Muffins, sliced in half

1 8 oz can of tomato sauce

1 1/2 cups of mozzerella cheese

Desired toppings (we used pepperoni and bacon bits!)


1.  Make sure muffins are sliced in half; lay them on a baking sheet

2.  Add 1-1 1/2 tbsp of tomato sauce to each half

3.  Add desired amount of cheese to each half

4.  Add desired toppings.  Customize for each person, if needed!

Is it a keeper? – For a quick, easy meal, it’s definitely a keeper!  These would be perfect for a kid’s lunch for a day at home.  They tasted great after we sat outside for a few hours passing out candy. 🙂  I added green beans as a side, to give us a veggie.

Dessert One…Easy Butterfinger Pie

This dessert really is exactly what the title says; it’s amazingly easy, but very yummy!  I made this to go with our meal last night, and it was very good.

Here’s the link to the original recipe:

Is it a keeper? – My father-in-law and I both loved this. Jake and his sweet mom decided to skip dessert last night, since they both felt too full.  However, Father Frank (that’s my nickname for my FIL :D) and I thought it was great.  It tasted like a Butterfinger Blizzard from Dairy Queen.  I think I might have messed it up a little…I had softened the cream cheese and thought it was soft enough to just mix by hand–bad idea!  When it chilled, the cream cheese clumped back together.  Next time, I’ll use an electric mixer. 🙂

Night Two…Throw Together Vegetable Soup

I woke up this morning and didn’t feel good at all. Maybe it was from too much excitement last night, thanks to the Cardinals keeping their World Series dreams alive. Whatever the case, I knew I needed something simple that would be easy to eat, so I began making a roast for Beef and Noodles.

(Jake says the above picture looks like something from Hannibal Lecter. :/)

Then, I found out we’d be having family over tonight for the game, so I needed to find out how to multiply the food a bit. I decided to start opening cans and adding seasoning, and this is what I came up with. 🙂  It served 4, with no leftovers!

1.5 lb of Roast
1 Medium Onion (cut into 8ths)
32 oz Beef Broth
2 Cans of Whole New Potatoes (drained)
1 Can of Diced Tomatoes (retain juice!)
1 Can of Green Beans (drained)
1 Can of Corn (drained)
2 Tsp Garlic Salt
1 Tsp Onion Powder
1/2 Tsp Italian Seasoning
Salt and Pepper to Taste

1. Place roast, beef broth, and onion in crockpot. Add garlic salt, onion powder and cook on high for about 6 hours.
2. Sometime in the middle of the cook time (3-4 hours into cooking), shred the roast by taking 2 forks and pulling it apart


3. After that,I added each of the remaining ingredients, stirred it, and placed the lid back on
4. After the full 6 hours, dish it up as soup!



I also made homemade cornbread to go with it. We like our cornbread sweet, so if you don’t like “cake,” I wouldn’t use this recipe. 🙂 Here it is, for those who are curious.

1 Cup All-Purpose Flour
1 Cup Cornmeal (I used white, this time)
3/4 Cup White Sugar
1 Tsp Salt
3 1/2 Tsp Baking Powder
1 Egg
1 Cup of Milk
1/3 Cup of Vegetable Oil

1. Preheat oven to 400 degrees farenheit
2. Spray or grease 9 inch cake pan
3. In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and oil until well combined.
4. Pour batter into pan
5. Bake in oven for 20-25 minutes, or until a toothpick will come out of the center of the pan clean.



What we decided – We all really liked this.  There was plenty of meat in it to make it hearty enough for Jake, but there was a healthy portion of veggies to make me happy.  I can’t say that I’d do anything differently to the soup.  The cornbread is an old recipe, and it was great, as well. We would definitely eat this meal again, after the challenge is up! 🙂