As I am sure you have noticed, Brittany’s Pantry has been pretty quiet lately! After the holidays last year, I took an unplanned hiatus from the blog. It was due, in part, to my hectic schedule, a few health issues, and a lot of creative burnout. Over the summer, as I reevaluated my priorities, I realized that while this blog had been personally fulfilling when I needed it most, I was moving beyond that point in my life. I would never want to write and create content here just because I felt I had to, but because I wanted to. When that desire waned, I stopped.

I will keep this site active, if anything, for the very reason that I can’t live without it! I use this site for my own personal use to cook for my family every. single. day. Will I start blogging again? I like to think so. But I don’t know for sure. My husband and I are currently in the middle of selling our dream home and moving from South Carolina to Tennessee; an unplanned life change that has been stressful, sad, scary, and rather hard on my personal faith. As our family works through this (and moves…again) I am focused on my husband and kids. When my youngest started school this year, I decided to add a part-time job as a consultant for Rodan + Fields and that has proven to be a huge blessing in my life right now. Beyond those few things, I am uncertain what my future holds, but am trusting in Him who leads me!

Thank you to everyone who has messaged and asked after me and the fate of my little corner of the internet. I will pop in occasionally to check comments, etc, and I will continue to be active on BP social media. Thank you again, readers! I couldn’t have done any of this without you.

Brittany

P.S. If you are curious about my new endeavors, here is the link to my R + F site!

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Have I mentioned that I have a new obsession? Big surprise, its food related.

FOOD TOURS! Not long after I moved into the Columbia area, I heard about the famous food tour here. I have had the opportunity to do it TWICE, at two different times of the year, and I cannot recommend it enough!

Columbia Food Tours is exactly what it sounds like! A tour of local restaurants in the city that perfectly represent the culinary atmosphere here in the South Carolina Midlands. We visited places big and small, fancy and simple. But ALL of them were wonderfully delicious. The food tour follows downtown Main Street, a gorgeous walking tour that spans several blocks, starting at the historical South Carolina State House. Our guide Brian, was great and touched on local architecture and history as we strolled through the city. Regardless of the time of year you book a tour, the walk is mostly shaded and absolutely beautiful! This IS South Carolina after all, and the year round mild weather make it a comfortable outing no matter when you go. Leisurely and relaxed, it is a pretty fantastic way to spend a few hours on a Saturday afternoon. I did the tour with my husband and we both highly recommend it as a date idea. That said, I have also been planning future tours when out of town friends and family come to visit! What better way to show them our awesome city than with a FOOD tour?! Ducking in and out of establishments, we worked our way up and down Main St, stopping here and there. Food and drink samples were JUST enough to give you a great idea about what each restaurant was all about, and definitely left us wanting to come back again! At each location we got to chat with the proprietors and ask questions about everything from the history of the building, to how they acquire their ingredients. It is true Southern hospitality at its finest and I have already returned to several of the restaurants because I just couldn’t stay away!
The places on the tour vary, but you can expect 5-7 different locations. The great thing is that many of the menu offerings change with the seasonal times of the year and it never seems to be the same thing twice! A great variety and definitely a great value for the price of the tour. Not only was it a fun way to learn about this new area my family and I now live, but we love to recommend it to anyone who loves to support local businesses. And loves food.
You can check the Columbia Food Tours website to learn about the different restaurant options! The site makes it incredibly easy to book a tour and the fantastic owners are prompt about any questions you may have. Another great way to see what they are all about is to check them out on social media! They have a Facebook page, Instagram account, and they are also on Twitter!

Have YOU ever been on a local food tour?

Disclaimer: The author received a free food tour in preparation for this post. As always, all words and opinions are strictly my own. 

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Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeersAndBuns #CollectiveBias

Meatball subs are definitely a crowd pleaser and as much as I love them, I wanted to avoid the overly sauced, too salty and too sweet versions that seem to be everywhere. So I created these simple meatballs that are virtually hands free! A few ingredients and a few hours in the slow cooker and voila! Done! These are wonderfully saucy without being a mess and the flavor is definitely family friendly; not too spicy or too strong. Served on Pepperidge Farm Sweet & Soft buns, they are positively irresistible. I shopped for all my ingredients at Kroger and everything was easy to find. The bread aisle carries all kinds of Pepperidge Farm® products, including Bakery Classics Sweet & Soft Slider Buns. I can think of a million different uses for them, whether I’m tailgating or headed on a picnic. But for this recipe, I used the Top Sliced Sweet & Soft Hot Dog Buns. They come already sliced (lifesaver!) and are absolutely perfect for holding meatballs and a layer of melted cheese! The buns are prepared by bakers, done the right way, and you can taste the difference!Did you know that Kroger carries an extensive selection of import beers? True story! I grabbed a pack of Warsteiner to go with my subs and you can be sure you’ll find whatever suits your taste.  In addition Kroger has a website full of Game Day Greats, a collection of tips and ideas to pair up food and drinks with sports fans. It also carries coupons for the products mentioned here so be sure to click on the link and check it out!Slowcooker Meatball Subs
Fans of all ages will be asking for these year round!

2 bags (14 oz each) plain or Italian frozen meatballs
1 (14 oz) can crushed tomatoes
1 (14 oz) can petite diced tomatoes, drained
1/4 c brown sugar
1 tsp minced garlic
2 T balsamic vinegar
1 tsp red pepper flakes
sliced provolone cheese
Pepperidge Farm Bakery Classics Sweet & Soft Top Sliced Hot Dog Buns

In the bowl of your slow cooker, combine all ingredients except cheese and buns. Cover and heat on low for 4-5 hours or on high for 2 hours. The heating time will vary depending on your brand of meatballs. Stir them occasionally and they are done when hot and bubbly! Carefully spoon meatballs onto the buns (four meatballs fit perfectly!) and place on a lined sheet pan. Top with sliced cheese to your preference and if desired, broil in the oven to melt and toast! This isn’t necessary, but it IS really good! Watch so it doesn’t burn! Remove and enjoy

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Although pimento cheese runs a close second and shrimp and grits is definitely near the top, chicken bog takes the #1 spot of  the ‘Southern Food I Discovered After Moving To South Carolina And I Don’t Know How I Ever Lived Without It’ category. If you are reading this post and wondering what the heck I am talking about, I will offer a bit of background.

A low country favorite, chicken bog is named for its texture. It is more wet and ‘boggy’ than many other similar dishes and sometimes it is even called chicken stew. Although, if the historian at the Lexington County Museum in Columbia, SC can be trusted, chicken stew doesn’t contain sausage. Regardless, the ingredient list is minimal and straightforward. A whole chicken is simmered in water and onions until it falls apart, then the chicken is removed and the bones and skin discarded. Sausage and rice is added to the shredded meat, onions, and liquid, and the whole shebang is cooked until all the stock is absorbed. Occasionally I come across a version that contains green peppers or even corn, but purists agree. Rice, chicken, sausage, onions, broth and maaaaaaaaaybe a splash of hot sauce. Thats it.

And let me tell ya, folks. That is all it needs. I realize it doesn’t sound like much. When a good family friend first introduced me to chicken bog, I tried to politely decline. The name didn’t sound like something even remotely delicious, and whilst I trust this friend, I was skeptical. When he ignored my protests and made me eat a few bites, my life was forever changed. It was so simple! So easy! So goooooooood.

When you start to talk to people about chicken bog, you quickly came to realize that very few people are privy to this dish. Outside of South Carolina, it is virtually unheard of. But here in the sunny palmetto state, we bring it to potluck dinners, serve it at the historical society, and even honor it with a yearly festival. Much the way Tator-Tot Hotdish is a treasured childhood dish of mine, so will chicken bog be for my own children.

The traditional method is easy, yes, but I streamlined the process a bit to make it even faster, thus making it possible to have it more often. I confess this was my only goal when finalizing the recipe. Must. Eat this. More. Often. Over time I have blended various ingredients and flavors that I have picked up from different native South Carolinians, due to the fact that, like most regional recipes, everyone has their own version. The result is still pretty traditional and especially tasty. So tasty that these photos are incredibly distracting and are making me hungry.

Haver YOU ever had chicken bog?

Chicken Bog
This freezes quite well. Just defrost and reheat in the microwave. Be conservative when salting this dish as the sausage will add to the overall flavor.

3 c white rice
2 onions, diced
1 stick of butter, salted or unsalted
2-48 oz containers good quality chicken broth, or about 12 c homemade chicken broth or stock
4 c cooked chicken, shredded into bitesized pieces (or the meat of 1 rotisserie chicken)
1-14 oz package, beef smoked sausage or kielbasa, cut lengthwise then cut crosswise into half-moons
1 T Old Bay Seasoning
2 tsp season salt
1 tsp ground black pepper

In a very large, heavy bottomed stockpot, combine the first three ingredients over medium, med-low heat. Stir it often for the next three or four minutes, letting the onions soften a bit and the rice get a little toasty. Add the Old Bay, season salt, and pepper. Add all of the broth and set your heat to medium. You want the pot to bubble just a tiny bit, but not boil, so adjust your burner accordingly. Let the rice cook, stirring often to prevent sticking, until the liquid is absorbed and the rice is cooked through. The time will vary based on your rice, but plan on a good half hour or so. Occasionally, for whatever reason, my pot goes dry and my rice isn’t done. I just add a bit more broth. The texture of the dish should be very thick, but very moist. Stir in the chicken and sausage and let come up to serving temp. Taste for seasoning and add more salt if necessary. We serve this with green beans and we put out hot sauce, red pepper flakes, and cajun seasoning as options to top it off.

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I have a slight obsession with those little tins you get at Christmas time filled with treats.

When I was a kid, my Mom used to have a stockpile of them because giving out homemade goodies was something we did every single year. We spent days baking and making candy and then packaged everything up to give to family and friends. I still use many of the same recipes that my Mom received from my Grandmother. Now, as an adult with a family of my own, I find myself collecting containers of all sizes and designs. We follow tradition and prepare edible gifts for teachers, bosses, volunteers, and everyone we want to show a little extra love. We make it together and we deliver it together. And that is what it is all about, right? Time with family and making sure that those who are most important in your life really know it. When making my list of treats this year, I found myself gravitating toward my favorite flavors: coffee, chocolate, and peppermint. I am guilty of drinking peppermint mochas year round (I never seem to get sick of them) and I love the fact that the holidays showcase them even more! When I saw these White Peppermint M&M’S® (available for a limited time!) I immediately thought of chocolate and coffee and these bars were born! With an M&M’S® in almost every bite, they are irresistibly minty! And can we just say, gorgeous? So festive! Be prepared to hear the shrieks of delight when you hand a Christmas tin of these babies to your boss/babysitter/piano teacher/ballet instructor.

I picked up my ingredients at Walmart and stocked up on all kinds of goodies for snacking and baking! You can find the candies in the holiday isle! Such an easy thing to do with such a loving impact on those we care about. You know what else has an impact? Every time you buy M&M’S® candies at Walmart, milk is donated to local food shelfs through Feeding America*! Its true! Want to learn more about the Great American Milk Drive and how it is helping families this holiday season? Head to milklife.com/give to get details and donate. So each batch of goodies is the gift of quality time spent with family, the tangible gift of sweet treats, and even the gift of donation.
Want to see what else is happening with the MARS company this season? Click here to follow along so you won’t miss a thing!

Peppermint Mocha Bars
These travel great!

1 box brownie mix for a 9X13 pan
1 T instant espresso powder or instant coffee
1 bag (9 oz) M&M’S® Brand White Peppermint (Limited Edition) Candies
1 c good quality semi-sweet chocolate chips or chopped chocolate
1 tsp canola oil
1/3 c chocolate covered coffee beans, chopped

Mix the brownies according to package directions. Stir in the instant coffee powder. Pour into prepared 9X13 pan and evenly sprinkle the bag of candy over the top. Bake as directed. Cool. Cut the bars into squares or use a cookie cutter to punch out shapes. Combine the chocolate and the oil in a microwave bowl and heat in 30 second intervals until JUST MELTED! Do not overheat! Drizzle the melted chocolate over the bars and sprinkle with chopped coffee beans. Let chocolate set and store in an airtight container for up to 4 days.

*For every purchase of M&M’S® Brand Chocolate Candies product purchased at Walmart between 11/7/16 and 12/25/16, Mars Chocolate, Inc.® will contribute $5.00 to Feeding America® on behalf of its national network of food banks to secure and deliver one (1) half-gallon of milk or more based on local markets. Maximum contribution is $100,000.

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If you were directed here from Life At Lydia’s House, then you have seen her snowman table! So adorable and I cannot wait to create one in my own home! That woman has some serious talent. Be sure to scroll to the bottom of this post and see all the links to the different blogs that are participating in this series! You won’t want to miss it!

Here at Brittany’s Pantry, I am toasting up some almonds to munch on during a New Years cocktail party, football game, or just as a healthy snack this season! They are easy and they pack and travel well. Definitely keep them in mind if you need to fill up a Christmas tin for friends and family! When i was young, we ALWAYS had nuts in the house during the holidays. So I continue what I love and make them often with my own little family!

Toasted Sesame Almonds
These are just a little bit spiced, but not enough to cover up the flavor of the sesame seeds!

3 c whole almonds
1 c sugar
1/2 c water
1/2 tsp ground allspice
1/4 c sesame seeds

Cover a large sheet pan with parchment or wax paper. Set aside. In a large saute pan, combine the sugar, water, and allspice over medium heat. Stir often until the mixture starts to bubble and boil, then stir continuously. When the liquid drips from your spoon and forms a thread (thread stage or between 225 and 235 degrees F on a candy thermometer) add the almonds and seeds. Stir well, coating the nuts, and continue to stir as the sugar starts to crystalize. When the nuts start to look ‘dry’, remove to the sheet pan and spread out to cool. DO NOT TOUCH! The sugar is SUPER hot! Let cool completely and store in an airtight container. Enjoy!
Don’t miss a thing! Check out all the other posts as we celebrate the Christmas season!

Tamyra at Positively Southern
Shelly at ConfettiStyle
Marsha at M Jones Style
Gwynn Swirls of Flavor
Lisa at Cluttercafe
Pat at Life at Lydia’s House
Brittany at Brittany’s Pantry-You are here!
Heather at Totally Tailgates

The post Toasted Sesame Almonds & Reindeer Recipe #3! appeared first on Brittany's Pantry.

Is there anything more comforting than something hot to sip on a chilly day?

My current situation absolutely warrants this drink, and I will tell you why. Imagine if you will…
A blonde, curly haired little boy with gigantic blue eyes. And I mean blue. Like, super blue. Like, romance novel blue. He gets them from his Dad who has-you guessed it-dreamy blue eyes. *sigh* But I digress…

This little boy is curled up next to you on your old, yet comfortably squishy couch, wrapped in a red and white Christmas blanket. As requested by said adorable boy, all the lights are off in the house, with the exception of those on the Christmas tree. Why? “Because its better that way,” he states matter-of-factly. You don’t argue.

Your laptop is balanced on your lap (no pun intended) and you are typing one handed because little boys like to snuggle and one of your arms is being held hostage inside the Christmas blanket. The little boy is sniffing and snuffling, fighting a cold that makes his nose run and his eyes watery. He’s droopy and tired and barely paying attention to the iPad balanced on HIS lap that is playing the same episode of the Octonauts over and over for an hour and a half. He will be asleep in a few minutes and you don’t plan on disrupting that for anything in the world. At the ripe old age of 4, these quiet (read: still) moments with him are few and far between. You glance out the window and see that it is still raining, as it has been for the last several days. Your house is tucked into a massive forest in the middle of South Carolina, and the last of the fall leaves are coming down with every heavy drop that falls from the sky. Its overcast and wet and dark and damp and cold. Miserable.

But then, with your one free hand, you reach over and grab your favorite mug which is sitting on the side table next to the couch. Its hot and steaming. You raise it to your lips and inhale the scent of cinnamon and clove. A few big sips and the tangy apple sweetness spreads warmth all the way down to your toes. You sink just a bit deeper into that couch and gently rest your chin on top of the your curly haired munchkin.

Best day ever?

It just might be.

And THAT is why you need to make this Spiced Apple Cider!
Spiced Apple Cider
This is an updated version of a previous post.
Apple cider usually comes in quart, half gallon, or gallon jugs. Adjust the ingredients based on how much cider you are making!

half gallon of good apple cider (maybe from your local orchard?)
1/2 c brown sugar
3 cinnamon sticks
1 tsp of WHOLE cloves

Heat all ingredients in a large sauce pan over low heat until sugar dissolves and it all is steaming. Add more sugar if needed! Enjoy!

Note: There are so many different ways to change this. Use honey or pure maple syrup instead of brown sugar, but taste as you go. The level of sweetness you prefer and what you cider may need is different depending on what you use. You can use ground cinnamon instead, but add a bit at a time to figure our how much you want. Adding the peel of an orange (just the peel-no white pith) gives great flavor, or even a shot of orange juice if you want. And nothing was ever harmed by adding a glug of jarred carmel sauce to it. Experiment and see what you like! Also, feel free to use the crock pot if you are serving a crowd and are low on stove top space.

Don’t miss a thing! Check out all the other posts as we celebrate the Christmas season!

Tamyra at Positively Southern
Shelly at ConfettiStyle
Marsha at M Jones Style
Gwynn Swirls of Flavor
Lisa at Cluttercafe
Pat at Life at Lydia’s House
Brittany at Brittany’s Pantry-You are here!
Heather at Totally Tailgates

The post Easy Spiced Apple Cider appeared first on Brittany's Pantry.

Happy holidays, friends! Just a quick post to let you know that yours truly is featured over at MJonesStyle!

Marsha has been showcasing bloggers and their recipes in a special Kitchen Keeping series. Fun questions and photos of our kitchens, along with an exclusive recipe! My Maple Cranberry Cornmeal Coffee Cake, only released in my new eCookbook, is now on her site! Click here to get all the details!

Want to download my new Ebook? You can find it on Amazon here to get it for the kindle!

Want to download it directly to your computer or tablet? Click below!

The post Guest Blogger Series & Maple Cranberry Cornmeal Coffeecake appeared first on Brittany's Pantry.

This holiday season I am thrilled to be a part of a blogger series called Reindeer Recipes! If you are joining me from over at Life At Lydia’s House, then WELCOME! If not, be sure to head back and see all the details of her holiday post on making a winter beverage station. There is so much going on for this blog hop, you will want to check out ALL the sites involved! Scroll to the bottom of this post for an entire list of all the incredible women participating.

How does a blog hop work? Simple! Every site involved posts a link to the next site on the tour and you ‘hop’ from one great blog to the next, ensuring you don’t miss any of the good stuff! This blog hop will happen three times, as noted on the dates in the pic above, so be sure to check back often! All the posts are centered around the HOLIDAYS! Gorgeous photography and lots of recipes and ideas are waiting for you!

Today I am sharing a recipe with you that is included in my new eBook, Cooking Through The Holidays! Olive Tapenade is ridiculously quick to whip up. For those of you who snub your nose at olives, I get it. They aren’t for everyone. That said, this classic spread is so easy and so simple it just may become a new staple in your entertaining repertoire! A really good crusty french bread is the other half of this wonderfulness but feel free to experiment with different scoopers! Humble ingredients create this velvety, salty, briny spread that looks much more fancy than it is. It lasts for forEVER stored in the refrigerator so you can enjoy it long after the crusty bread runs out.

Want to download my new book? Get it for your kindle by clicking here! Want to have it on your laptop or iPad? Head over to this post and scroll to the bottom to buy it now! Over 50 family recipes to help you easily plan your holiday menus!

Simple Olive Tapenade
Tapenade is incredibly versatile so be sure to enjoy it (and serve it) as you like! A bit to garnish a classic deviled egg is as tasty as it is gorgeous. You can smear it on a sandwich or dollop it on a hot dog! I have a friend who swears it is the best when eaten with plain potato chips and the crunchy garlic bagel chips are exceptional scoopers.

1-14 oz can black olives, drained
1 c green olives (with pimento) drained
1/4 c capers, drained
1/4 to 1/2 c good extra virgin olive oil
1/2 tsp black pepper

Place all ingredients in the bowl of a food processor. Start with 1/4 c of oil and then add it as you need it to achieve desired consistency. Pulse until the ingredients are chopped fine, but not smooth like mush. It should be spreadable, but not super thick and not soupy. Taste for seasoning and add pepper to your liking. Store tightly sealed in the fridge and serve at room temperature with lots of crusty bread! Garnish with an extra drizzle of oil and a few whole capers, if desired.

Heather over at Totally Tailgates is the next blogger in the list so be sure to click over and see what awesomeness she has in store!

Don’t miss a thing! Check out all the other posts as we celebrate the Christmas season!

Tamyra at Positively Southern

Shelly at ConfettiStyle

Marsha at M Jones Style

Gwynn Swirls of Flavor

Lisa at Cluttercafe

Pat at Life at Lydia’s House

Brittany at Brittany’s Pantry-You are here!

Heather at Totally Tailgates

The post Olive Tapenade & Reindeer Recipes Blog Hop appeared first on Brittany's Pantry.

Its here!

After a LOT of work, endless recipe testing, and long hours, I have finished my new EBOOK!! Introducing Cooking Though the Holidays!

I am so excited to finally share it with all of you! This cookbook is a straightforward, no frills collection of recipes that are perfect for the upcoming holidays! Dishes that I serve my own family and friends on special occasions and that can help you plan out menus for Thanksgiving, Christmas, and on into the new year. Over 50 recipes with easy to find ingredients and a minimal number of steps to keep the stress level down and celebration time at a max!

The majority of the foods found in these pages are family recipes I have been making for years. You might recognize popular favorites from the blog sprinkled throughout the chapters. They are mixed in with brand new recipes I have never shared before! New dishes like my favorite Roast Turkey, Mustard Butter Salmon, and Chocolate Pie are all exclusively found in this cookbook. There are seven chapters, including an Encore chapter, dedicated to reinventing all those holiday leftovers! I love turkey sandwiches as much as the next person (extra mayo please!) but a Holiday Shepherd’s Pie is a great alternative. Or a breakfast of Maple Cranberry Cornmeal Coffee Cake to feed relatives staying for a day or two!

Above is Sweet Corn Porridge from the Encore chapter and below is a party favorite, easy Cream Cheese Veggie Spread!

Above is Citrus & Herb Turkey Breast W/Roasted Vegetables! Below is the most incredible Mulled Wine you will ever taste!

The cookbook features a photo of every recipe. It is easy to buy and is easy to download. At only 9.99, is it an affordable resource to go back to again and again. These dishes are great for the holidays, of course, but I use them year round and I have no doubt that you will too! No extra fluff. Just the same kind of great recipes you find here on Brittany’s Pantry!

Click on the BUY NOW button to order through PAY PAL!  Once the payment goes through, you will receive a separate email to download you new cookbook! Thank you so much for your support and have a wonderful holiday season!

Cooking Through the Holidays by Brittany Arcand

$9.99

The post Cooking Through The Holidays E-Book Release appeared first on Brittany's Pantry.

And it gets better! There is a HUGE giveaway after the tour wraps up so be sure to head over to see what is happening each day and to enter the GIVEAWAY! There will be several winners and, among other outstanding prizes, one lucky friend will win a copy of my holiday eCookbook, Cooking Through The Holidays, releasing November 1! It has been quite the project and I am thrilled to be able to announce its debut here on the 12 Days Of Christmas Blog Tour!

So what do I have for you today?
The gift of food!

I am all about passing along a plate of cookies or a fruit cake to the neighbors (or RECEIVING a plate of cookies or fruit cake…) but occasionally I try and shake things up. A little jar of this Harvest Fruit Spread will definitely bring a smile to whoever enjoys it! Tuck it into a gift bag and pass it on as a hostess gift at an upcoming holiday party or top it with big bow and leave it for a teacher! This spread would be perfect as a secret santa gift. Make a gift for under the tree and fill a pretty mixing bowl biscuit mix, a fun mixing spoon, a seasonal kitchen towel, and a little jar of this! Boom! Better than Santa! Just don’t forget to save some for yourself!

The ingredient list may be a bit different, but cooked down, it becomes a smooth, spiced spread that has been know to make a fellow swoon. The flavor is a bit sweet, a bit tart, and perfectly spiced!  If you plan to make a batch or two and want to share the love with family and friends, I made a handy dandy printable to make that a bit easier! Although a ribbon and a holiday tag work just as well!

harvest-fruit-spread-printable

Harvest Fruit Spread

This will make you house smell divine! The mix of flavors is comforting and just a little addicting! Be sure to cut the squash extra small; it will take the longest to cook. Any variety of apple and pear will do!

2 c small cubes fresh butternut squash or fresh pumpkin

1 large apple, peeled, cored and cubed

1 large pear, peeled, cored, and cubed

1 c raisins

7 ounces dried figs, snipped into small pieces

1 scant T freshly grated ginger or 1 tsp ground ginger

1/2 tsp cinnamon-or 1 whole tsp if you like things nice and spiced

1/4 tsp ground cloves

1/2 c apple cider

2 cinnamon sticks

1 c water

Combine all ingredients in a large saucepan and place over medium heat. Simmer gently until fruit and squash is VERY tender and falling apart. If the pan starts to go dry before everything is soft, add more water. This will vary depending on the ripeness of your fruit and how big the chunks are! When everything is soft and most of the moisture has evaporated, let the mixture cool a bit. When ready, remove the cinnamon sticks and pulse in a food processor until desired consistency. I like it uniformly smooth, but not to the point of baby food. You decide! Alternatively, you can use an immersion blender to puree the spread. Mix well and be sure to give it a taste! If your fruit is extra tart and the mixture makes you pucker a bit, now is the time to stir in some honey. This spread is not supposed to be like candy, but feel free to adjust it to your liking. I won’t tell! Store it sealed, in the fridge for up to two weeks or freeze for later for several months. Enjoy!

Note~These are all the ways we devour this fruit spread:

• smeared on a panini with turkey, cheese and mustard
• spooned over pancakes and waffles
• as a dip for graham crackers
• spread on a tortilla with cream cheese and rolled up for a snack
• on a peanut butter sandwich
• paired with salty butter on these Sweet Potato Biscuits (Good LORD its good!)
• on cinnamon raisin toast
• smeared on crostini, topped with crumbled goat cheese, and served as an appetizer
• tucked onto a cheese plate and served with crackers and brie
• directly out of the jar with a spoon

Don’t miss out on all the fun! Click here to go to ALL of the handmade tutorials for The 12 Days Of Christmas Blog Tour and to enter the GIVEAWAY!!

The post Harvest Fruit Spread – 12 Days Of Christmas Blog Tour Day #2 appeared first on Brittany's Pantry.

I love me some lattes, but when my kids asked to have one too, I hesitated. We generally don’t give them coffee, seeing as how they are wired enough already. Personally, I don’t think it is very good for them, and if they want to pump themselves full of java later in life, I can’t stop them. Until them, I call the shots *evil laugh* and they will have to make do with this hot chocolate recipe.

Although, I would argue that it is not ‘making do’ but is instead, even better! Ok. So you don’t get the caffeine hit, which, to be honest, is my favorite part of ANY latte, pumpkin spice or otherwise. But I would choose a mug of hot chocolate over coffee just about any day of the week so this drink is as much for me as it is my kids. Your house will smell ah-may-ZING and you may want to keep the entire batch just for yourself. It is easy to make and not too sweet so a second helping is completely acceptable.

If you add a shot of espresso, I won’t tell a soul.

Get the recipe for my Pumpkin Spice Hot Chocolate over at the Columbia City Moms Blog!

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My very first blog post EVER was a recipe for the bread machine and this pillowy Buttermilk Yeast Bread has been know to send friends and family to their knees when I serve them a slice slathered in butter and honey. It is that good.

As much as I love both those recipes, I have been looking for a really good, really easy recipe for multigrain bread. The chewy, almost nutty texture of whole grains is a favorite of mine, but I didn’t want to have to spend the money and purchase multiple kinds of flour that I may not use for anything else. Years ago, I had seen a recipe using a 7-grain hot cereal mix to make bread and I never forgot about it! A few months ago, I started searching and testing recipes, and several loaves of bread later, I FINALLY have the perfect version!

This is one of the easiest bread machine recipes you will ever make. There is no soaking of grains and no extra steps; the ingredients are just dumped in. It makes fantastic sandwiches, but toasted with butter and jam is nothing short of beautiful. Crusty and chewy on the inside and oh. my. GOSH! My Mom used to make homemade bread when I was a kid and we had hot bread as a bedtime snack on nights when we sat up and watched movies. With my kids, it is more likely that they will have it as an after school snack, opening the door to the scent of freshly baked bread. Either way its a memory that I hope always makes them think of home.

I would love to share with you too! I’ll keep the butter and honey pot on standby.

Multigrain Bread For The Bread Machine
Recipe adapted from Betty Crocker
This recipe makes a 2 lb loaf. In the market for a bread machine or want to add it to your Christmas wishlist? Try this one!

1 1/2 c water
2 T coconut, canola, grapeseed, or vegetable oil
1 1/2 c bread flour or all-purpose flour
1 1/2 c white whole wheat flour, whole wheat pastry flour, or whole wheat flour
1 c 7-grain hot cereal (uncooked) such as Bob’s Red Mill brand
1/4 c brown sugar or honey
1 1/2 tsp salt
2 1/2 tsp bread machine yeast or 1-.25 oz packet

Place all ingredients in your bread machine according to manufacturers directions. Choose the 2 lb, whole wheat or standard loaf setting and I recommend the light or medium crust option if you have the choice. The whole wheat tends to really darken and you don’t want it to burn. This bakes up great on standard or rapid baking times. Remove to a cooling rack as soon as it is done and TRY not to cut into it until it has cooled a bit!

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It isn’t all that earth shattering to learn that it is hot here in the South.
Apparently, where I live in South Carolina, we have set records for high temperatures this summer. I am told this is hard to achieve, especially in a geographical area that is famous for being hot. Nevertheless, my family and I continue to find ways to beat the heat. Swimming, lots of indoor movies, visiting the local snow cone stand (yes, we actually have one), and avoiding the use of my oven if at all possible. You know what I have NOT been avoiding? My panini maker.

I got my husband a panini maker for Christmas some years ago and every summer it gets a full workout. Toasty sandwiches are a family staple and even though we make them year round, we can’t seem to get enough when it is hot outside. We are always after something light and the easier the better. That is how this sandwich was born!Some of our favorite brands come together in this one recipe. I was able to purchase all of mine at my local Walmart, but you can find everything at any neighborhood supermarket! A good variety of Pepperidge Farm® Bread is always on our counter and our favorite to use here is the Pepperidge Farm® Whole Grain Oatmeal or Farmhouse® Hearty Oatmeal. Bread can make or break a sandwich, friends! The options with Pepperidge Farm® are so plentiful, it will be a cinch to pick the right one for your family. The fresh baked taste never fails to impress and we always stock up. They loaves are double bagged and this momma, with three forgetful offspring, can use all the help she can get in the kitchen to sandwich with the best! Hillshire Farm® Thin Sliced Honey Ham is one of my secrets to easy meals for my family! There is no wait at the meat counter and the quality is definitely up to my standards! No by-products and no artificial flavors is exactly what I am looking for and because the meat is slow roasted for hours means it has a taste that ALL of us drool over! The convenience of the sealed tubs makes meal time that much easier. I have another secret! Hellmann’s® Real Mayonnaise is pretty much the only kind I buy since it is just that good. It is hard to beat a classic! In this recipe I spread it on the outside of the sandwich, giving the crunchy, toasted bread an extra tangy bite! We actually like it better than butter. So good!Easy cooking and great ingredients guarantee a successful dish! Add in some extra sweet and salty flavors and you have a sandwich that is darn near irresistible! At least that is what my kids call these. Nothing fancy and no complicated steps. Just really good food in a matter of minutes. Exactly what I need whether it is Summer, Winter, and any season in between!Want to keep up with all things happening at Pepperidge Farm®? Follow them on Facebook and Twitter and you won’t miss a thing!

Sweet & Tangy Ham Panini
If you want to add an extra boost of flavor, I highly recommend, swiping on a bit of mustard. It adds an extra zippy bite that goes great with the ham!

Pepperidge Farm® Whole Grain Oatmeal or Farmhouse® Hearty Oatmeal or any other Pepperidge Farm® Bread
Hillshire Farm® Thin Sliced Honey Ham
Hellmann’s® Real Mayonnaise
fresh sliced tomatoes
sliced cheese-mild cheddar or colby jack are perfect
peach or apricot jam
Spread a slice of the bread with peach jam and top with sliced tomato and cheese. On a second slice of bread, generously pile up the ham. Sandwich the two together and evenly spread the outside of the slices with mayo. Toast in a panini maker until desired crispiness. Alternatively, toast on a stove in a cast iron pan, slipping halfway through to toast the other side. Careful, IT’S HOT! Enjoy!

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I have been woefully behind with my posts and I want you all to know I have a good excuse! My husband is finishing up a degree in nuclear engineering, and since it is all online, I have had to share my computer lately. Between the kids, activities, keeping the house running, etc, my time at the keyboard has been limited! But trust me….I have so much in store for you! My kids went back to school last week and in addition to everyday things, I have started a new project for Brittany’s Pantry! I am SUPER excited about it and will share with all of you soon, but for now, you will have to be content with this stellar roasted veggie recipe.

I had slipped into a bit of a rut lately with my family meals and felt like I was making the same things over and over. When that happens, I tend to start randomly rifling among my cookbooks and all the recipes I have saved to my computer. I click, flip pages, scroll, and page through to see if anything looks appealing to me at that moment. After I realized I was zeroing in on a lot of roasted veggie recipes, I decided to try and create something with what I had in my fridge. This recipe is the result!

I have made this with different veggies, different meats, and with and without bread to soak up all the pan juices. The recipe below are the flavors that we loved the best (WITH crusty bread ) but the goal is to roast the summer veggies that you have to make a meal out of them. This is fast and easy and incredibly fresh, but obviously should be modified to suit your family. Do you really love okra in the summer? That would be AWESOME added to this. Not a fan of tomatoes? No worries, leave them out. My only advice is to keep the gorgeous rainbow of colors as best you can. Not only is it healthy, but kids-and adults-eat with their eyes first. Variety will help stave off any boredom with dinner and the more of it you have in this dish, the better! It is a pretty gorgeous, and may I say, tasty, way to finish out August. Roasted Summer Veggies W/Sausage
I have made this with sweet Italian sausage, kielbasa, and eventually want to try it with chorizo. So far, using bratwurst is our family favorite. The combo of flavors is quite awesome. We LOVE to eat this with crusty bread to sop the juices (gaaaaah its so good) but this would be just as fantastic served over a scoop of plain couscous or quinoa.

3 medium zucchini, ends trimmed and cut into bit sized pieces
2 bell peppers, any color, cored, seeded, and chunked
1 pint grape tomatoes, rinsed
1 large onion, cut into large chunks
1 pint whole, small portabella mushrooms, stems trimmed, rinsed well, and patted dry
1 package (5 links) bratwurst, cut crosswise into bite sized coins
1 tsp dried oregano
salt and pepper
extra virgin olive oil

Pile all of the vegetables in the middle of a large sheet pan. Sprinkle liberally with salt and pepper, the oregano, and drizzle (again, liberally) with the olive oil. Toss with your hands until everything is mixed and coated, and spread evenly on the pan. Add the sausage, spreading the pieces out so that they roast evenly and add flavor to all the veggies. Roast in the oven at 400 degrees for 15 minutes. Toss gently with a spatula and return to the oven until the meat is cooked through, about another 15 minutes. The cooking time will vary based on the type of veggies you decide to use. Scoop the sausage and vegetables onto serving plates, being sure to get some of the amazing juices on the bottom of the pan. Serve with lots of crusty bread! Enjoy!

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