Holiday Breakfast

Apple Pecan Muffins from Southern Living

I always like a Christmas morning breakfast that for the most part I can make ahead and also has enough protein to keep us full until lunch.  This would also work for a New Year's Day breakfast as well; if you're up in time for breakfast.   I was able to make the muffins and the quick cinnamon rolls the day before, and run my oranges through the juicer.  All that left me the next day during a pause in present opening was to make the quick mini quiches and saute some sausage and make a pot of coffee.  

Here is the link for the muffins.  They were delicious although there was quite a bit of butter in  them my daughter and I named them butter muffins.  I might swap some of the butter for canola oil or applesauce next time I make them.  I also used fewer nuts, maybe 3/4 - 1 cup total. 

For the mini quiches I use the small phylo cups as a crust.  In some I add finely chopped red pepper for myself and my middle daughter. In all of  them I add a pinch of finely grated cheddar cheese and my egg mixture.  The egg mixture is 2 eggs beaten with salt and pepper.  It doesn't take much to fill the cups.  They bake at 400 degrees for 10 minutes.  

5 minutes to happiness??

Yes!  You can start a happiness lifestyle in 5 minutes a day. One of the first things I  do everyday is  start my day with my top 10 list of things I'm grateful for. The things on my list can be material or immaterial.  If I don't go through this exercise I read a short reading from a Catholic book of prayers, or any spiritual book.  Go ahead and give this a try.  Just find a comfortable quiet spot and start counting.  This can also be done when you are outside.  I did it today while I was out for a Sunday morning run.  After doing the top ten list for 3 weeks it will become a habit.  

Today's List

1. My husband and marriage

2. My children 

3. The sun rise  I witnessed

4. The mild weather so that I can still be outside  daily.

5. The Christmas lights that are on at 6;30 am

6. The gift of music

7. The gift of time with my family yesterday

8. God and religion in my life

9. The food I have and the knowledge of what to do with it.

10. My home

What is on your top ten list?

Merry Christmas,

Beth 

Family favorites

All of the ingredients ready to go.

Fudge -ready to eat. I keep mine in our refrigerator for weeks.

 When I was a little girl one of my favorite memories of my grandmother Dorthy was helping to make fudge.  I feel as if we made it almost every time I was at her house.  Before I inherited the recipe the ingredient I remember adding was sugar.  Lots and lots of sugar. When I came across her recipe it called for Oleo, and ingredient I had no idea at the time what it was.  I then lost the card.  Finally years later and several fudge recipes later I found this one in Taste of Home.  This is it; what I remembered of the fudge of my childhood. I served it to my father and he agreed it was just like his mother's fudge.  I make this recipe now in Christmas time and it is a family favorite as well as anyone's who is lucky enough to receive the gift of fudge.    Please try and I hope you enjoy! 

Here is the recipe for Mackinac Fudge:

• 2 teaspoons plus 1 cup butter, divided
• 4 cups sugar
• 1 cup 2% milk
• 25 large marshmallows  (or 250 small)
• 1 package (11-1/2 ounces) milk chocolate chips
• 2 cups (12 ounces) semisweet chocolate chips
• 2 ounces unsweetened chocolate, chopped
• 1 teaspoon vanilla extract

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
• In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
• Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
• Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Yield: 3 pounds 

  

As always enjoy the gift of time in your kitchen to make nourishing and delicious treats and meals for your family.

Beth