Butter Toffee Pretzels

I always like having a Snack Mix on hand.  I often make the Firecrackers or World's Best Snack Mix.  I made the Peanut Butter and Chocolate Popcorn Snack Mix recently and I was remember how much I love it. 

My friend Susan is a great cook.  We are always texting each other back and forth about a new recipe!  She sent me a text last week about these pretzels.  We don't have any family in town but I made it anyway - to share with friends and my preschool teachers.  Way yummy!

These Butter Toffee Pretzels from Baking You Happier are yummy!!

 Butter Toffee Pretzels - adapted from Jamie at Baking You Happier

1  16 oz bag of mini pretzels

1 cup brown sugar

1/2 cup butter, cubed

1/4 cup light corn syrup

1 tsp vanilla

1/2 tsp baking soda

1 bag of Heath toffee bits

Preheat oven to 200 degrees.  Spray a large metal roasting pan with cooking spray. Pour pretzels in a large mixing bowl. In a saucepan, add brown sugar, butter and corn syrup. Bring to a boil and boil five minutes, stirring constantly. Remove from heat and add vanilla and baking soda, stirring to combine. Pour mixture over pretzels and gently toss to coat.  Pour 1/2 the bag of toffee bits over pretzel mixture.  Stir gently.  

Bake for an hour, stirring every 15 minutes.  Once baked, remove mixture from oven and sprinkle the other half of toffee mixture and gently toss.  Allow pretzels to set and cool. Once set and cooled, break into small clusters. 

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Marinated, Pickled Red Onions

 I love these marinated, pickled onions so much!  I like to keep then on the counter in a cool "onion bowl" from No Crumb's left.  Teri at No Crumb's Left has such great recipes - she is known for her sauces and extras she calls "elixirs".  

My favorite marinated, pickled onion recipe is from Natalie at Taste's Lovely.  Natalie refers to these onions as a marinated, pickled onion hybrid.  Natalie is a young mom of four boys.  You should totally follow her on Instagram.  I have tried several different pickled onion recipes and hers is my favorite.  I eat them as a side or...ON.. so many recipes.  Yesterday for lunch, I had had a boiled egg, a half of an avocado, pickled onions and some carrots with hummus.  The marinade is great to use for any meat before you grill.  

I keep mine on the counter because I eat them pretty quickly and the olive oil gets all hard in the fridge.  

You have to try them!  

Marinated, Pickled Onions - adapted from Taste's Lovely

• 1 medium red onion, sliced about 1/4 inch thick - using a mandolin works best
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1Tbsp dried oregano
• 1 tsp kosher salt

Slice the onion and put in a container you will keep the onions in. Use a large measuring cup or bowl and mix the other ingredients. Pour over the onions.  Stir to coat.  The onions should be covered.  These will keep on the counter for at least five days. 

Autumn Quinoa Salad

LOVE this new fall salad recipe, Autumn Quinoa Salad. My hubby especially loves it.  I have eaten it cold with grilled chicken and warm with grilled chicken.  Chris likes it cold and he eats with or without grilled chicken.  This is my second time to make it and I think you will love it. 

The first time I made it, I bought a butternut squashed tried cutting it, peeling it and chopping it... and oh my, that was tough. I bought some cubed at Trader Joe's for like $2.99.  That was WAY better!

I follow Sweet and Savory Steph on instagram.  She is from Boston and I love her accent - especially since I don't have one - haha!!  You should follow Steph - she makes these amazing different varieties of baked oatmeal and she makes many family favorites lower calorie. 

Autumn Quinoa Salad - adapted from Sweet and Savory Steph

1 cups Brussels sprouts, halved 

6. cups butternut squash, peeled and cubed 

2 shallots, cut in large pieces

olive oil spray

1 tsp kosher salt

1/2 tsp paprika, cinnamon, cumin and dried thyme

1 cup quinoa

2 cups reduced sodium chicken or vegetable broth

1/4 cup dried cranberries (I used Craisins)

1/4 cup pecans, chopped

1/4 cup fresh parsley

Honey Mustard Vinaigrette

1 Tbsp olive oil

1 Tbsp honey

1 Tbsp honey mustard

2 Tbsp apple cider vinegar

1/2 tsp kosher salt

fresh cracked pepper

Preheat oven to 450.  Peel butternut squash, cut, take seeds out and cube (or buy cubed) Cute the ends off the Brussels sprouts and cut in half.  Peel and slice shallots.  Place the vegetables on a large sheet pan and spray with olive oil cooking spray.  Miss the kosher salt, paprika, cumin cinnamon and dried thyme.  Sprinkle over the vegetables and toss to coat.  Turn the Brussels sprouts cut side down and roast until tender, about 25- 30 minutes, tossing every 8 minutes or so. While the vegetables roast, add the uncooked quinoa and the broth to a small saucepan,  Bring to a boil and reduce and simmer/cook for 15 minutes or until the quinoa is tender and broth is absorbed. Add more broth if needed, In a small bowl, combine the vinaigrette items.  Toss the vegetables, quinoa, cranberries, pecans, parsley and vinaigrette. Enjoy!

Nutrionals per Sweet and Savory Steph 

Yummy 2 Ingredient Biscuits - by Carol Chambers

Our middle daughter, Jenna, has been home this last week.  She loves Biscuits and Gravy.  I saw this easy recipe  - 2 Ingredient Biscuits on Carol Chambers Instagram page. They were so easy and came out beautifully.  We were all very impressed.  I also made sausage gravy. Not a low-calorie meal but oh so yummy!

2 Ingredient Biscuits - adapted from Carol Chambers - makes 8 small or 4 large biscuits

2 cups self-rising flour

1 1/2 cups heavy cream

a good pinch of salt

Preheat oven to 475.  Place the flour in a large bowl.  Add a pinch of salt.  Drizzle the cream over the top.  Use a fork to stir in until have dough.  Get in there with your hands and smash it all together, collecting all of the flour from the bottom of the bowl. Flatten the dough and fold it over a few times to create nice, flaky layers. Place the dough ball on parchment paper.  Smush it into a 1 1/2 inch tall rectangle.  Cut into rectangles or use a glass or biscuit cutter to cut into circles.  Brush the top with heavy cream.  Bake for   10 - 12 minutes or until risen and golden-brown on top.  Enjoy! 

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