Holiday Recipes Cookbook by Bonnie Scott - This Yummy Holiday Cookbook is Currently FREE on Amazon

Many of us stress over what to give for the holidays. Making your own gifts can be an excellent alternative to purchasing expensive store-bought products that often get little to no use. Why not give something you’ve made yourself, and something the recipient can eat? Holiday entertaining can be a hassle. Coming up with party platter recipes can be a chore. This book is chockfull of ideas for holiday gift-giving and party-planning.

Whether you’re searching for gift ideas for acquaintances (mail carriers, teachers, neighbors, etc.) or even for close friends and family members, this book has plenty of options to choose from. Opening with a wonderful selection of breads and closing with pies, there’s something for everyone within the pages of this book. The candy selection is fantastic. The sweet and savory recipes (dips, cheese balls, appetizers and more)…are yummy! Reuben Dip? Genius! There are also plenty of recipes for everyone’s favorite – cookies. What’s really great about this book is that the recipes are easy, quick and simple to follow. Who doesn’t appreciate that at holiday time?

The author gives plenty of packaging ideas to dress these delicious gifts up for the holidays. Whether you’re looking for a rustic, homespun look or a more fancy, elegant look, readers will find inspiration here. The author has also kindly included several links to sites where readers can go to print labels and gift tags.

I would highly recommend Holiday Recipes: 150 Easy Recipes and Gifts From Your Kitchen to anyone who loves giving gifts created by hand!

5 of 5 Stars, Review by Susan Barton

GUESS WHAT? THIS BOOK IS CURRENTLY FREE ON AMAZON, SO GRAB IT WHILE YOU CAN! 

Mouthwatering Whole Wheat Prune Muffins Recipe

Whole Wheat Prune Muffin Recipe Photo

 

 

 

 

 

 

 

 

 

 

 

 

My friend Glenn is an unconventional guy. He entertains me with some pretty unique, interesting methods of doing just about anything. When he sent me his tried and true, neverfail, scrumptious, mouthwatering, whole wheat and prune muffin recipes I just had to share the recipe with my DIYMom followers. Below, is Glenn's world famous muffin recipe along with some typical Glenn-style narrative. I hope you enjoy it! *I'm not sure what numbers 1 and 2 were, but I'm sure the 3rd recipe was the charm.

 

Mouthwatering Whole Wheat
Prune Muffins #3:

Don't Say They're Prune Muffins 'Til After Every Muffin Is Eaten.
The secret here is NOT to tell your sisters, brothers or parents what's in these muffins. Tell them after they scarf them down. After that they won't say "eeuuuuwww! Prune Muffins?" All you'll hear them say is, "Make some more of those."

Another piece of advice. Don't ever dye Prune Muffins Green. My Grandfather came over to our house on St. Patrick's Day for dinner. I tried to impress him with Green Prune Muffins. Not a good idea. The yellow-brown whole wheat flower and the green food coloring turned the muffins a bruised color (black and blue). The dark bits of prune made the whole effect even worse! My Grandfather talked about those muffins for years.


Ingredients:
1/2 cup oil
1/4 cup warm honey
1 beaten egg
1 1/2 cup of whole wheat flour
1/2 tsp salt (optional) I don't use it
3/4 cup buttermilk or plain yogurt

(In a pinch you can mix up 3/4 cup of dry milk with water and squirt in 1 ta- blespoon of lemon juice -- This reacts with the soda and makes the batter rise)
1/2 cup finely chopped prunes

1. Pre-heat oven to 400 degrees
2. Grease 12 muffin tins
3. Chop up pitted prunes -- cut each prune into eight pieces or more 4. Combine all dry ingredients in a bowl
5. Then thoroughly mix 1 teaspoon of soda with dry ingredients
6. Pour wet ingredients in with dry and mix with large spoon until combined Don't beat mixture. Just mix until no dry spots are left.
7. Immediately Spoon into greased muffin tins
8. Bake in oven for about 25 minutes. Tops of muffins will get brown when done.


*Find out more information on Glenn's Ghost Mind Muffin System here.

How to Make a Cheap and Easy Cupcake Carrier

Countdown to Christmas and it's over the river and through the woods to Grandmother's house we go! If you're planning on taking some homemade cupcakes along with you, I have a quick, easy and practically free way to transport those delicious goodies. Simply cut some crosses in a cardboard box lid. A box cutter or Xacto knife works great. Your yummy cupcakes will remain nestled safely until you get to Grandmother's house.

Easy Cornbread Recipe Without Eggs

It's finally chilly down here in Texas. After living in New York my entire life, I'm still amazed at my ability to continue wearing shorts and T-shirts well into October. Alas the time has come to pack away the summer clothes.

The chilly weather provides the opportunity to do something I thoroughly enjoy, however, and that's baking. So when I decided to make some warm and golden cornbread I was disappointed to discover I was out of eggs. My desire to have some warm cornbread forced me to get creative. I knew, from experience, that substituting applesauce for eggs can work in most cases, but I didn't have applesauce either. I still didn't let that stop me. I got the bright idea to use yogurt. I had some Dannon vanilla yogurt in the fridge, so I added a generous 1/4 cup to my basic cornbread recipe. Well, it was delicious! The cornbread has a nice, moist, less course, texture that I really enjoyed.

Here's the recipe:

1 cup yellow corn meal

1 cup all-purpose flour

2 to 4 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup yogurt

1/4 cup oil

1. Preheat the oven to 425 degrees

2. Mix all the dry ingredients in a large mixing bowl.

3. Add all the wet ingredients.

4. Mix until fairly smooth, about a minute.

5. Pour into a greased baking pan and bake for 20 - 25 minutes.

You can see how smooth the batter is.

I used a glass pie pan. Use whatever you have. Baking times will vary according to individual ovens and the type of baking pan used. I set my timer for 20 minutes and inserted a toothpick into the center of the cornbread. The toothpick came out clean so I knew the bread was done.  

The cornbread, fresh out of the oven.

My first piece with margarine. Notice how moist it is - not crumbly at all.