Crock-Pot Cranberry Orange Turkey Breast

Cranberry-Orange Turkey Breast

Ingredient:

5 lb bone-in turkey breast (thawed completely)

1 cup orange juice

1 tsp orange zest

1 tsp dried sage

1/2 tsp dried thyme
Fresh Rosemary (optional)

salt to taste 

1/2 tsp pepper
1 1/2 cup fresh or frozen cranberries
1/3 cup sugar

Directions:
1.  Place thawed turkey breast in a lightly greased crock pot.
Drizzle with orange juice, sprinkle with orange zest, sage, thyme, salt and pepper.  Stuff the inside and underneath with the fresh rosemary if you have it.  If not it can be left out.

2.  Cover and cook on low for 5 hours.

3.  Mix cranberries and sugar together in a small bowl.  
Spoon around the turkey.

4.  Cover and cook on High for 1 more hour.

5.  Remove turkey from the crock-pot and let stand for 10 minutes.  Spoon cranberries over slices of turkey to serve.

This is a great weeknight meal anytime of the year but is oh so great on Thanksgiving Day too. The crock pot makes it a breeze to get ready and keeps the Turkey moist.  

Reicpe to copy and paste for printing without pictures:

Cranberry-Orange Turkey Breast

Ingredient:

5 lb bone-in turkey breast (thawed completely)

1 cup orange juice

1 tsp orange zest

1 tsp dried sage

1/2 tsp dried thyme
Fresh Rosemary (optional)

salt to taste 

1/2 tsp pepper
1 1/2 cup fresh or frozen cranberries
1/3 cup sugar

Directions:
1.  Place thawed turkey breast in a lightly greased crock pot.
Drizzle with orange juice, sprinkle with orange zest, sage, thyme, salt and pepper.  Stuff the inside and underneath with the fresh rosemary if you have it.  If not it can be left out.

2.  Cover and cook on low for 5 hours.

3.  Mix cranberries and sugar together in a small bowl.  
Spoon around the turkey.

4.  Cover and cook on High for 1 more hour.

5.  Remove turkey from the crock-pot and let stand for 10 minutes.  Spoon cranberries over slices of turkey to serve.

Happy Trails,

Mtn Mama

Milestone Birthday

 

 

 Happy 30th Birthday,

Jenny!!

 

How can I have a child turning 30 years old????  Seems impossible but alas it is not....I guess I will have to stop turning 39 pretty soon!

 

I have been crazy this week putting the pool and yard to bed for the winter, packing for a trip, attending my annual P.A. Meeting in Norman, taking care of a dear friend after surgery and celebrating a milestone birthday for my oldest daughter Jenny!!  I am happy that the week is almost over and I can  stop and relax for a few days on a very special trip.  I will let you know more about that next week.

 

 

 
Miss Ella continues to WOW us everyday.  Her vocabulary is growing by leaps and bounds. Love those pigtails and toothy smile!!

 

Miss Ella and her Daddy painting pumpkins on the driveway!!

Don't you love the box lid her mommy put down as a "dropcloth" for the artist!!





Jenny and Jon celebrating at Guthrie Green Food Truck Wednesday!! It is those simple celebrations that are the best.  Weather in T-Town this week has been fall like and fabulous!!!

Thank you Father for this precious young woman that you entrusted to me 30 years ago.  Thank you that her life is one based on faith, family and friends.  Bless her with a long life so that she may fulfill the purpose that you have planned for her.  Thank you for this family and for the hope of a new baby in the spring. May we always thank and serve you Lord in all we do.   AMEN

I finished the Noah's Ark baby quilt but forgot to take pictures.  Sorry!!  Just wanted the baby to get it asap!!  Working on quilting two flannel quilt tops that my mother made last spring.  Hope to do some embroidery for Christmas gifts.!!!
 
Will share a recipe tomorrow!!!

Happy Trails,

Mtn Mama

 

Chocolate Hazelnut Banana Bread

Summer's Farewell

Today they come to close my pool.  I always think of this as the end of the summer season.  I know that summer "officially" ends in Sept but I really enjoy my backyard and patio more in the fall than any other time of the year.  Here are a few shots of the beauty:

God's eye shining brightly down upon me!!

Saying Goodbye to summer isn't so hard as I LOVE FALL!!!

The smells, the tastes, the flavors.....all so warm and inviting. 

With that in mind I will post the last installment of Nana's Banana Bread Extravaganza.  BTW I think this is my favorite of all time Banana Bread....be sure to try it!!

Chocolate Hazelnut Banana Bread

Ingredients:

5 TBSP Chocolate Hazelnut Spread (Nutella)

3 TBSP plus 1 teaspoon canola oil, divided

3 TBSP butter softened

1/2 cup packed brown sugar

2 medium ripe bananas

2 large eggs

6.75 ounces (1 1/2 cups) all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 cup whole buttermilk

Baking spray with flour (Baker's Joy)

1/4 cup hazelnuts coarsely chopped

1 ounce bittersweet chocolate finely chopped

Directions:

1.  Preheat oven to 350 degrees

2.  Combine Chocolate-Hazelnut spread and 1 teaspoon canola oil in a microwave safe dish.  Microwave at HIGH for 30 seconds or until melted.  Stir. 

3.  Combine 3 TBSP oil, butter, brown sugar, and banana in a large bowl; beat with mixer at medium high speed until well blended.  Add eggs, 1 at a time, beating well after each addition.

4.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, baking powder, and salt.  Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined.  

5.  Scrape 1/2 of the batter into a 9 x 5 loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture.

6.  Spread remaining batter over chocolate mixture.  Using wooden spoon swirl batter.

7.  Chop hazelnuts and sprinkle batter with about 2/3 of the hazelnuts.

8.  Bake at 350 degrees for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.  Remove from pan and cool completely on rack.

9.  Place bittersweet chocolate in a microwave safe dish and microwave for 30 seconds on HIGH.  Drizzle bread with chocolate and sprinkle with remaining hazelnuts.

(Copy, paste and print version without pictures)

Chocolate Hazelnut Banana Bread

Ingredients:

5 TBSP Chocolate Hazelnut Spread (Nutella)

3 TBSP plus 1 teaspoon canola oil, divided

3 TBSP butter softened

1/2 cup packed brown sugar

2 medium ripe bananas

2 large eggs

6.75 ounces (1 1/2 cups) all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 cup whole buttermilk

Baking spray with flour (Baker's Joy)

1/4 cup hazelnuts coarsely chopped

1 ounce bittersweet chocolate finely chopped

Directions:

1.  Preheat oven to 350 degrees

2.  Combine Chocolate-Hazelnut spread and 1 teaspoon canola oil in a microwave safe dish.  Microwave at HIGH for 30 seconds or until melted.  Stir. 

3.  Combine 3 TBSP oil, butter, brown sugar, and banana in a large bowl; beat with mixer at medium high speed until well blended.  Add eggs, 1 at a time, beating well after each addition.

4.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, baking powder, and salt.  Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined.  

5.  Scrape 1/2 of the batter into a 9 x 5 loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture.

6.  Spread remaining batter over chocolate mixture.  Using wooden spoon swirl batter.

7.  Chop hazelnuts and sprinkle batter with about 2/3 of the hazelnuts.

8.  Bake at 350 degrees for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.  Remove from pan and cool completely on rack.

9.  Place bittersweet chocolate in a microwave safe dish and microwave for 30 seconds on HIGH.  Drizzle bread with chocolate and sprinkle with remaining hazelnuts.

I hope you enjoyed these banana breads as much as I did!!!  Vary the routine....try one of these variations next time instead of your traditional banana bread.  You WILL be glad you did!!

Happy Trails,

Mtn Mama

Rainy Days and Mondays

Design Wall Monday

If you are as old as me (???) then you know the old Carpenter's song.....Rainy Days and Mondays always get me down!!!  Well, not this girl!!!  Today and tomorrow we are expecting mega rain for Tulsa and I am thanking God for this gift.  We are over 6 inches behind in rainfall for this year alone and that is coming on the back of three years of drought like conditions.  Today's rain is a gift and I am happy to stay inside and sew all day!!  Luckily I don't have to work!! 

Today's Prayer:

Thank you Lord for the blessings of rain, the beauty of the fall foliage and the ever present reminders of your love for us in nature.  May we always be thankful to you .....

For the Kingship is the Lord's and He rules the nations!!!   Psalm 22:28....In a time when our government seems to be more dysfunctional than ever we look to you because we know you are the supreme ruler over all.  We ask you to guide our leaders in Washington and for peace among those who are in leadership positions that they may rise above individual desires and be led to do what is right and good in Your sight.   Above all May Your Will be done on Earth as it is in Heaven!!!!
AMEN AND AMEN

Today I am quilting on a baby quilt that I "sashed" while watching the OU/Texas game on Saturday.  That was a sad day for us "Sooners"!!!  Any given Saturday you never know what the outcome of the game may be.....on to the next game!!

I found this "Pillow Panel" among my 85 y/o mother's sewing stash.  I love finding things that have been put aside for years and making something beautiful from them.  The little baby boy that this quit is going to was born at 35 weeks.  The week before there was much prayer for both baby and mama...alas Hudson was born early but came out pink and crying at 5 pound 6 ounces!!!  Thanks be to you Lord for the gift of this healthy child.  Mama was my daughter's college roommate and is a dear child of God.  I am so happy for their little family.  This makes Baby boy number 2.

Today I finish the quilt so it can travel to Norman and be with it's new owner when Grandma goes over at the end of the week.

Don't you love the colors?  I have been playing I Spy with Ella using some of my colorful Halloween quilts.  This will be a great I Spy quilt.

Next up is this soft, baby blue, flannel quilt that my mother made for my brother for Christmas.  I am quilting it for her.  

After cleaning my sewing room.....really well I might add....I decided not to use basting spray in the house any more.  Beside the smell it does make things around the area sticky.  So I set up a "Sandwiching Station" in my garage.  Since I don't use the second side for a car now that Jeff is gone I am going to use it for this.  I put two 6 foot tables together on bed risers and it worked great.  

Now I won't have to spend hours cleaning up spray baste on my wood floors in the house.  It takes me a while but I eventually get it!!

Hope your day is "sunny" and you start your week off with happy thoughts and things to do!!

Happy Trails,

Mtn Mama

Harvest Fruit and Nut Popcorn Balls

Homemade Treats for Special Tricksters

It's almost time for those trick or treating goblins to be at your door? Do you remember getting popcorn balls as a kiddo from a neighbor, at a church party, a school carnival.....??????

Who doesn't have great childhood memories of popcorn balls?  Mine reminds me of my grandmother who made them for the "special" kids in the neighborhood on Trick or Treat night.

Popcorn Balls just brings out the kid in all of us.  I made these for my small group tonight which meets at my house most of the time.  They loved them!!!    I think it is because you feel like a "kid" again when munching on one of these goodies.

These are super easy to make.  They are kind of a cross between popcorn ball meets rice crispy treat.  Other than the hot melted marshmallow/butter syrup which will most definitely have to be supervised this is a kid friendly recipe.

Harvest Fruit and Nut Popcorn Balls

Ingredients:

3 - ounce pkg. microwave popcorn

3/4 cup white chocolate chips

3/4 cup dried sweetened cranberries

1/2 cup silvered almonds, coarsely chopped

10 ounce pkg. marshmallows

3 Tbsp butter

1.  In a large bowl, combine all ingredients except marshmallows and butter.

2.  In a large saucepan, combine marshmallows and butter; heat over medium heat stirring until smooth.

3.  Pour marshmallow mixture over popcorn mixture and toss to coat completely.

4.  Mixture will cool very quickly.  As soon as it is cool enough to handle, form balls about the size of an orange and lay on sheets of waxed paper.

5.  Allow to cool for 1 hour before eating.

Harvest Fruit and Nut Popcorn Balls

Ingredients:

3 - ounce pkg. microwave popcorn

3/4 cup white chocolate chips

3/4 cup dried sweetened cranberries

1/2 cup silvered almonds, coarsely chopped

10 ounce pkg. marshmallows

3 Tbsp butter

1.  In a large bowl, combine all ingredients except marshmallows and butter.

2.  In a large saucepan, combine marshmallows and butter; heat over medium heat stirring until smooth.

3.  Pour marshmallow mixture over popcorn mixture and toss to coat completely.

4.  Mixture will cool very quickly.  As soon as it is cool enough to handle, form balls about the size of an orange and lay on sheets of waxed paper.

5.  Allow to cool for 1 hour before eating.... if you can wait that long!!

I bet you have somebody on your list of "favorite or special" people that would love one of these treats on Halloween!!!  I know I do and she calls me Nana!!!

Happy Trails,

Mtn Mama

Banana Bread with Chocolate Glaze

Pumpkin Patch Fun

Miss Ella and I had a great afternoon Sunday at the Pumpkin Patch.  The weather was perfect for fall with a high of 69 degrees.  The Sun was shining and lots of pumpkins surrounded us as we went through the petting zoo, pony and wagon ride, and of course the famous....Camel Ride.  Ella and I rode a camel together....you can see below for yourself.

This  has been an extremely fun week.  My friend Mary Ann from WV has been visiting and we have been having a ball.  She is a talented artist and has decorated my chalk boards for Halloween.  Will share pictures later in the week.  
Miss Ella continues to make my world a happier place to be.

How can you resist this happy face?

As promised the second installment of my Banana Bread Frenzy:

Banana Bread with Chocolate Glaze

Ingredients:
1 cup sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe bananas, ( about 3 )
1/4 cup fat free buttermilk
1/4 cup reduced fat sour cream
2 large egg whites
9 ounces all purpose flour ( 2 cups)
1 tsp baking soda
cooking spray
2 1/2 TBSP Half and Half
2 ounces semi-sweet chocolate, finely chopped.

1.  Preheat oven to 350 degrees
2.  Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended.  Add banana, milk, and sour cream, and egg whites.
3.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda  and salt, stirring with a whisk.  Add flour mixture to banana mixture; beat just until blended.  Do not overbeat.  Spoon batter into a 9 x 5 inch metal loaf pan that has been sprayed with cooking spray.  Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan.  Cool on rack.
4.  Place half and half and chocolate in a bowl and microwave on HIGH for 1 minute or until chocolate melts, stirring every 20 seconds.  Cool slightly, drizzle over the bread.

Enjoy with a cup of hot tea or coffee in the cool autumn evenings!!  It is a winner!

Happy Trails,

Mtn Mama

Nana's Banana Bread Extravaganza!!

Whoop!!!  Whoop Friday!!

It's Friday and the auction quilt is almost Finished!!  All that is left is to hand stitch the binding down and I can donate it to the Tulsa Safe Kids Program.  I worked hard today to get this competed!!  It required staying focused...something I don't do so well these days.  I also had the program at one of my quilt groups tonight.  I showed them how to make transfer (quilt block design) boards.  I gave them the board covered in batting as a base for the project.  Then I showed them ideas on how to finish it and use it.  If you are interested you can find a complete video on how to do it here. 

This project will help my stash numbers this Sunday!!!  I needed that since I seem to have fallen behind in moving out more fabric than I bring in this year!!

Nana's Banana Bread Extravaganza

This week I have been testing different kinds of banana bread recipes.  I made three different kinds.  This is the first recipe of a three part series including:

Caramelized Banana Bread with Browned Butter Glaze

Chocolate Hazelnut Banana Bread

Banana Bread with Chocolate Glaze

Caramelized Banana Bread with Browned Butter Glaze

Ingredients:

4 TBSP butter, divided and softened

3/4 cup packed dark brown sugar

3 medium bananas, sliced

1/2 cup buttermilk

3 TBSP canola oil

2 TBSP amber rum

2 large eggs

9 ounces all purpose flour (2 cups)

1/4 tsp baking soda

1/2 tsp salt

Baking spray

1/3 cup powdered sugar

2 tsp Half and Half

Directions:

1.  Preheat Oven to 350 degrees

2.  Melt 3 TBSP butter in a large skillet over medium-high heat.

Add Brown sugar, rum, and bananas; saute 4 minutes stirring occasionally.  Remove from heat.  Cool 10 minutes.  

3.  Add banana mixture to large bowl of mixer and beat at medium speed until smooth.

4.  Combine buttermilk and next 3 ingredients ( through eggs).  

5.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. 

I weigh whenever I can because it is a much more precise form of measuring dry ingredients.

6.  Combine flour, baking soda, and salt.  Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. 

7.  Scrape batter into a 9 x 5 inch metal loaf pan coated with baking spray. 

8.  Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.  Cool for 10 minutes in pan on a wire rack.  Remove bread from pan, and cool.

9.  Melt remaining 1 TBSP butter in a small, heavy saucepan over medium heat.  Cook 3 minutes or until butter is browned.  Remove from heat.

10. Add powdered sugar and half and half, stirring with a whisk until smooth.  Drizzle glaze over the top of the bread.  Let stand until glaze is set.

This bread has a warm, deep flavor from cooking the bananas and the rum.  The brown butter glaze sets it off. 

 Delicious!!

I had a little help in the kitchen today......

Gonna be a cook like her Nana and Mama!!  Thanks be to you Lord for Grandchildren and how they make our hearts sing and our faces smile!!

Caramelized Banana Bread with Browned Butter Glaze

Ingredients:

4 TBSP butter, divided and softened

3/4 cup packed dark brown sugar

3 medium bananas, sliced

1/2 cup buttermilk

3 TBSP canola oil

2 TBSP amber rum

2 large eggs

9 ounces all purpose flour (2 cups)

1/4 tsp baking soda

1/2 tsp salt

Baking spray

1/3 cup powdered sugar

2 tsp Half and Half

Directions:

1.  Preheat Oven to 350 degrees

2.  Melt 3 TBSP butter in a large skillet over medium-high heat.

Add Brown sugar, rum, and bananas; saute 4 minutes stirring occasionally.  Remove from heat.  Cool 10 minutes. 

3.  Add banana mixture to large bowl of mixer and beat at medium speed until smooth.

4.  Combine buttermilk and next 3 ingredients ( through eggs).  

5.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. 

6.  Combine flour, baking soda, and salt.  Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. 

7.  Scrape batter into a 9 x 5 inch metal loaf pan coated with baking spray. 

8.  Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.  Cool for 10 minutes in pan on a wire rack.  Remove bread from pan, and cool.

9.  Melt remaining 1 TBSP butter in a small, heavy saucepan over medium heat.  Cook 3 minutes or until butter is browned.  Remove from heat.

10. Add powdered sugar and half and half, stirring with a whisk until smooth.  Drizzle glaze over the top of the bread.  Let stand until glaze is set.

Happy Trails,

Mtn Mama