Triple Cute Award

I was privileged to receive the Triple Cute Award from two very dear bloggers, Sudha and Pat .  I do very much appreciate their thoughtfulness in presenting this award to me.



I will be sending this along to seven blogs that I feel have super cute blogs.  I hope that they in turn will post about it and pass the award along to seven  blogs that they feel are deserving.  If you have already received this award, please forgive me!

Here are the seven blogs that I feel deserve this award:

auntnubbyskitchen.blogspot.com/
http://simplelivingwithhannah.blogspot.com/
poppilinnstudios.blogspot.com/
worthingcourt.blogspot.com/
patspinkapron.blogspot.com/
embellishmentsbyslr.blogspot.com/
http://houseatforestmanor.blogspot.com/

Sweet Cinnamon Quick Bread

This is an old recipe that I have in my file.  If you need a quick gift to bring, maybe you could try this delicious bread.  It's really perfect for any season.  Those of you that love cinnamon, should really like this.  I hope you try it!

Makes 4 small loaves

Bread
                                                                                
2 cups flour
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
1 cup buttermilk **
1/3 cup oil
2 teaspoons vanilla
2 eggs

Streusel

2 Tablespoons sugar
1 teaspoon cinnamon
2 teaspoons butter or margarine, softened

Heat oven to 350 degrees.  Grease & flour bottom only of 9 x 5- inch loaf pan.  Lightly spoon flour into cup; level off.  In large bowl , combine all bread ingredients & beat for 3 minutes on medium speed of mixer.  Pour batter into prepared pan. 

In small bowl, combine all streusel ingredients until crumbly; sprinkle over batter & swirl lightly to marble.   Bake for 45-55 minutes or until a toothpick inserted in center comes out clean.  Remove from pan immediately.  Cool completely before slicing.  Wrap & refrigerate leftover bread.

Tips: ** To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to measure 1 cup.  I also always have on hand powdered buttermilk & you use 4 T. of it with 1 Cup of water.

NOTE:  I made 4 small loaves to give as gifts (this way, I can keep one, too!!).  I baked the small loaves for 30 minutes, but still did the toothpick test.

Ready for gifting

People always appreciate food as a gift

I am sharing with:
On the Menu Monday
Tea Party Tuesday
Tabletop Tuesday
Wow Us Wednesday
Rock 'n Share Wednesday
Full Plate Thursday
Foodie Friday
http://momscrazycooking.blogspot.com/2011/12/12-days-of-christmas-goodies-reeses.html

Favorite Pot Roast

Isn't this the perfect time of year for cooking comfort food?  I love a good pot roast.  It's so great to come home to that fabulous aroma at the end of a day.  Here's an easy recipe for one.  I like to brown mine in a dutch oven & then use my oven as a "slow cooker". This way I can brown  the meat & use the same pot.  I'm lazy that way!!!   If you prefer, you can brown the meat in a skillet & then transfer it to a slow cooker.  Here's the recipe:

1-2 T. vegetable oil
3-4 lbs. chuck roast
pepper (I don't use salt because of the sodium in the soups)
1 packet dry onion soup mix
1 cup of water or beef broth
1 can cream of mushroom soup
3-4 carrots, peeled & cut in chunks
3-4 potatoes, peeled & cut up

Heat the oil in a dutch oven (or skillet).  Season the meat with pepper.  Brown the meat on all sides.

If using a slow cooker, transfer the meat to that & continue on.

Mix the dry onion soup mix, the water or broth & the cream of mushroom soup in a small bowl.  Pour over the meat.  Add the carrots & potatoes.

Cover & cook in a 220 degree oven for 8-10 hours.  If using a slow cooker, cook on low for the same amount of time.  When finished,  we like to serve this in a bowl because of all the yummy gravy


NOTE:  Sometimes I leave out the potatoes & make mashed potatoes or  noodles & serve the pot roast over those.

I am sharing with:
On the Menu Monday
Rock 'n Share Wednesday
Full Plate Thursday
Foodie Friday