 Easy Apple Cider
1 gallon apple cider
4 cinnamon sticks
16 cloves
1/4 cup sugar
Mix together and boil for 10 minutes, then remove cinnamon sticks and cloves. Ready to serve.
- Breakfast Apple Bake
Cut up 3-4 sweet apples (medium/large size).
Place apples in bottom of baking dish coated with cooking spray.
Open can of Pillsbury Cinnamon Rolls. Separate the rolls and cut each roll into 4 pieces.
Place the cinnamon roll cuts on top of the apples.
Bake at 350 degrees for about 15 minutes or until golden on top.
Top with icing and serve warm.
Optional: Apples can be sprinkled with cinnamon before placing the rolls on top. You can add a few small pats of butt to the apples as well.
- Extra Easy Pumpkin Cookies
1 can of 100% pure pumpkin
2 eggs
1/2 cut applesauce
1/2 tsp. vanilla extract
1 spice cake mix
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
Preheat oven to 350 degrees
Lightly grease two cookie sheets
Beat pumpkin, eggs, applesauce and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on the cookie sheets.
Bake in preheated oven until tops are firm when lightly touched.
10-12 minutes.
- Chicken Noodle Soup
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large pot over medium heat, melt butter.
Cook onion and celery in butter until just tender, 5 minutes.
Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
Bring to a boil, then reduce heat and simmer 20 minutes before serving.
- Veggie Stuffed Shells
One package (12 oz) jumbo shells
1/2 lb sliced fresh mushrooms
1 medium onion
4 garlic cloves
1 pkg (12.3 oz) silken tofu extra firm
3 tbsp lemon juice
1 pkg ( 10 oz frozen chopped spinach thawed and squeezed dry
1 can ( 3.8 oz) sliced ripe olives, drained
3 tbsp minced fresh basil
1/2 tsp salt
1/8 tsp pepper
1 jar ( 26 oz )meatless spaghetti sauce
1/4 cup pine nuts
1. Cook pasta according to package directions: drain. Meanwhile, in a large skillet saute mushrooms and onion in oil until tender. Add garlic, cook 1 minute longer.
2. In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture: heat through. Spoon into shells.
3. Spread 1 cup spaghetti sauce in a 13x9 in baking dish coated with cooking spray. Arrange shells over sauce: top with remaining sauce. Sprinkle with pine nuts. Cover and bake at 375 for 30 minutes. Uncover: bake 5-10 minutes longer or until bubbly.
*can leave off pine nuts for those with nut allergies.
This recipe has lots of healthy ingredients that the whole family will love.
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