Pumpkin Bread is another fall favorite at my house. I make this from the first leaf falling off the trees and all the way through the holidays. You might find it hanging out up until Easter. This gets made a lot. This another recipe of mine that is well used, and stained.
I make it in large loaves, small loaves, and mini loaves. I give it away and I also freeze it for later. Small loaves make great food gifts to appointments during the holidays. Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow. When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.
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Spiced crackers have many versions and many names across the cooking blogosphere and home kitchens. These are probably called “those crackers you make for Christmas gifts” more than any other name in my house. But, these are good anytime and I didn’t want to ban them other people’s houses just during the holiday season.
These crackers are very easy to make and definitely more frugal than anything loaded with chocolate or nuts. Packed into small baggies, the crackers make a great filler for a cookie tray that has a small space left and you are out of cookie cooking or candy making steam.
Larger containers of spiced crackers can work as a stand-alone hostess gift. I have used these crackers for both purposes.
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We rarely had dessert growing up unless it was a special occasion or Sunday lunch. However, I do remember occasionally, on a random Saturday night, my mom would whip up this cobbler as a treat. It was always a very welcomed surprise.
This cobbler is truly, endlessly versatile. You can use any fruit, it can be made any size, and you can customize it any way you want.
The fruit can be canned, frozen, or fresh. My sister-in-law even made one with a can of pie filling and said the results were tasty. My family’s preference has always been a can of fruit cocktail or peaches. Ron and I have done some experimenting and our new favorite is frozen blackberries, often with extra sugar sprinkled on top of the cobbler right before it goes in the oven for some extra crunch.
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Saturday morning breakfast is a ritual around my house. Coffee must be brewed, bacon must be fried, and breakfast must be cooked. However, there are some mornings where the weather is perfect for sitting outside. If you live anywhere in the deep south, you know the weather isn’t favorable for outside sitting very often, so we try to take it in when we can.
On those nice mornings, the last thing I want to do is spend my morning in the kitchen cooking, even if it is ritualistic. However, while sitting on the back porch I love sipping on a fresh pot of coffee, listening to the birds, and eating a scone. It can be a plain scone with a bit of butter. It can be a blueberry scone. Or, it can be my personal favorite scone, bacon, cheddar, and onion. I’ll focus on whipping up a batch of my wife’s famous bacon cheddar and green onion scones.
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