So Simple a 6 year Old Could Make These!

Who says you have to make everything from scratch? I am all for making sure I have great food for my family made with fresh ingredients, but I totally remember those days when just getting everyone up and in the car at the same time was a huge feat! Being able to bake a little something yummy to take to early morning soccer games or for a fun alternative to basic toast? Yeah..that is not always an option.

I love being able to have things on hand that I can make up quickly. Better yet, I love having things on hand that my kids could help me with.

Spending time together in the kitchen created some of the most memorable times for us when our kids were growing up. I guess you could say we were very food and family focused!  Being able to have a few things up my sleeve helped me save time as well as money because we weren’t swinging through someplace to grab a snack. And I really love that this recipe is a pretty low mess option! Plus, kids LOVE to eat what they help to create!

So apron up and let’s back something fabulous with those we love.

This is what Tbsp.com has to say about this recipe inspired by Buns In My Oven.

These gooey, sweet little muffins are the perfect cure to a dreary morning. They’re full of a cinnamon and caramel and topped with a simple sweet icing.

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Quick Tip: you can also make this in a Bundt cake pan.

Image and recipe courtesy of Tbsp.com

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These Pumpkin Cinnamon Rolls Put Mom’s Diner on the Map

Just the color of these fall cinnamon rolls makes me happy! Everywhere you turn there are pumpkin inspired foods, snacks, and recipe. There is no way I could ever make all the things I want to make, but I will try! I thought at one point during my fall baking I would begin to get tired of pumpkin but I have found the opposite to be true. The more new recipes I try, the more I am in love with the amazing and multifunctional gourd!

I used to think that pumpkins were just for carving or decorating, but now when I go shopping all I can imagine is how many cups of fresh puree can I make. It reminds me of the cartoon when one of the hungry characters sees his friend and all of a sudden they look like a piece of food.
Yeah..that is me looking at a pumpkin. I see the round orange vegetable but what I really am imagining is pumpkin scones, pancakes, or cinnamon rolls.

This is what Christy of The Girl Who Ate Everything had to say about the recipe her friend Ami shared with her.

These Pumpkin Cinnamon Rolls With Caramel Frosting are soft and tender pumpkin spiced cinnamon rolls with a sweet caramel icing.

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Quick tip: Have a Kitchen Aid? Use the beater for the wet ingredients and switch to the bread dough hook when adding in the flour.

Image and recipe courtesy of Christy at The Girl Who Ate Everything

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And You Thought They Wouldn’t Eat Their Vegetables!

This is  true confession time. I don’t remember ever really eating fresh green beans as a kid. We usually we had several jars of my grandmother’s canned beans in the pantry. I Loved her canned green beans because she always cooked up a big pan of bacon and put  about 1/3 of a strip of crispy bacon in each jar. They were so delicious I could have eaten a whole jar by myself. But then I wouldn’t have room for homemade apricot cobbler with vanilla icecream!

Well, I am not really ready to can beans anytime soon,  but I still love the taste of bacon with the beans since that was how Grandma Miller fixed hers. This recipe hit its out of the park. It is easy, colorful, and tasty. And because each of the little bundles is wrapped in a neat little strip of bacon you have a handle on portion control!

I think my grandma would have approved!

This is what Holly of Spend With Pennies has to say about her fantastic side dish.

“These start with fresh green beans (washed and trimmed) and they’re cooked for just a few of minutes.  A little trick I learned at culinary boot camp is that adding a little pinch of baking soda to the boiling water keeps the beans a nice bright green rather than that drab boiled green color.”

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Quick Tip: You can buy pre-cooked bacon to save time if you are a bit pinched for time. Also feel free to try other flavors of bacon such as peppered or maple bacon.

Image and recipe courtesy of Holly at Spend With Pennies

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Perfect Fall Dessert and So Easy To Make

I love fall time. Pulling out favorite sweaters, starting a fire in the fireplace, and eating lots of comfort foot. This classic apple dessert is among my very favorite fall recipes. It combines apples, caramel and oats. Our neighbors had an apple tree and I loved getting apples from her. One year the tree was so full of apples that she told everyone she knew if they wanted apples they should come and get them before the deer ate them up. I made sure to head over and Could not believe how the branches were just drooping under the weight of all the fruit.

Since we lived in the Sierra mountains, the apples needed to be a variety that could withstand frost. They were Arkansas Blacks, and let me tell you, those apples were so hard it was almost impossible to take a bite out of them. Not like the Pink Lady of Honey Crisp Apples. These were super hard and kind of tart, but they made the best pies and crisps. They might have taken a little extra work but we ended up gathering about 2 laundry baskets full!

This is what Lauren has to say about her Applicious dessert.

“My traditional apple crisp recipe has received rave reviews, and this Caramel Pecan Apple Crisp takes my old favorite to a whole new level! “

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Quick Tip: Want to add a bit of holiday flare? Toss a handful of fresh cranberries into the apple filling.

Image and recipe courtesy of Lauren from Tastes Better From Scratch.

The post One Bite And You Will FALL in Love With This Old Fashioned Dessert appeared first on Urban Retro Recipes.

What Could Be More American than Apple Pie!

I grew up living near a place called Apple Hill. There were farms that had been in families for generations. You could get fresh pressed cider, caramel dipped apples, apple pies and tons of other apple or pear inspired goodies. Plus, there were bins upon bins of a huge variety of apples.

When I was a teenager I was able to get a job at one of the orchards. I served a lot of pie. Every Sunday night before we would head for home my parents would buy a big box of apples for us to eat during the week. I learned early on that apples were amazing fruit to eat and cook with and would go through the Apple Hill cookbook, trying new recipes. For the longest time, I stuck to the Apple muffins and cake. My mom was the best pie maker in the family. Her crusts were always perfect so I never tried my hand at pie baking.

I felt like anything I made would be only a second-class dessert so just stuck with what I felt comfortable with. A few years ago, I had a bunch of apples and for some reason the thought of those perfect pies just stuck in my head. I lived miles and miles from Apple Hill, but the thought of the perfect wedges caused me to rethink my apprehension of crust making. So, I did it! I looked up a perfect recipe, followed it, and BAM! The best pie ever came out of my oven, and let me tell you, if I can make a perfect pie, you can too!

This is what All Recipes.com has to say about this recipe.

“This was my grandmother’s apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first-place prizes in local competitions. I hope it becomes one of your favorites as well!”

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Quick Tip: Use good crisp baking apples like a Granny Smith, Arkansas Black, Honey Crisp.

Recipe and image courtesy of All Recipes.com

The post This is The Pie My Grandma Used To Bake appeared first on Urban Retro Recipes.

I Couldn’t Believe My Eyes When I saw My Grandmother Pull This From The Oven

I just can’t get enough of baked apples! Anything with baked apples, oats, and cinnamon just reminds me of fall. It is my favorite kind of comfort food and I never get tired of it.. EVER! I know this recipe is supposed to be for a dessert, but with all the apples, eggs, and oats it should count for a breakfast food! Because seriously when I smelled this baking in the oven the last thing I wanted to do was wait until after dinner. I was ready to just grab a fork and cut myself a big piece.

My Great Grandma Upton would have loved this recipe. She cooked a lot of her meals in a cast iron skillet that looked like it could have weighed as much as she did. It had been seasoned from years of use and she was careful to make sure to clean it up and dry it before putting it back in her oven where she kept it.

I love this recipe because it really isn’t a pie or a cake, but can be sliced up in wedges and served with a dollop of Cool-whip, whipping cream, or even a scoop of vanilla ice-cream. Go ahead and serve this right from the skillet onto the plates. That is exactly what my Great Grandmother would have done as well.

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Quick Tip: Make sure you get good baking apple for this dessert. I love Pink Lady and Honey Crisp, but your just can’t go wrong with Granny Smith. And I don’t peel my apples when I bake them. I use the apples skins and all!

Recipe and Image courtesy of Taste of Home.

The post Nothing Says Fall Like The Smell of Baked Apples And Caramel appeared first on Urban Retro Recipes.

Put These Ingredients In Your Crock Pot And Watch Out!

I grew up eating Pork And Beans that came in a can. My mom would always have a few cans packed when we went camping and I remember her opening the lid and letting the contents fall into a pan, the scooping out the pat of white fat before heating it up. We usually ate the bowl of pork and beans with hot dots cut up in it. Hey, no judgment for the Beans and Weenies staple that graced our picnic table, we were camping remember?

When we moved to Minnesota they dumped cans of pork and beans into a casserole dish, stirred in BBQ sauce and diced onions and baked them.

I love the idea of having a Hawaiian style dish that is based off the familiar dish. Perfect for serving with hamburgers, hot dogs, chicken or whatever else you want to put on the grill.

You could just make this on the stove top but it is even easier to just put everything in the crock pot and let it simmer. So next time you are invited to a tailgate party, a birthday party, or anything in between, go ahead and sign up to bring a side dish that is sure to be a hit. But, just between the two of us, I would definitely leave out the hotdogs!

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Quick tip: Think about what you would put on a kabob. Add in diced onion and even diced bell pepper.

Recipe and image courtesy of Savory Nothings

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Want to look like a baking rock star? Pour a glass of milk because these babies are going to be eaten as soon as they get out of the oven!

When I saw this recipe I thought Naji was just kidding. I mean how many cookie recipes require only three ingredients? Even boxed cake mixes need, eggs, oil, water, and the mix! But she was totally serious!

I am the kind of mom who has always had the cookies in the cookie jar. If it is empty for more that two days, my family begins to grumble and wonder if I am staging a protest.

Even our kids friends look at the glass cookie jar on our counter when they walk into the house, not to see if it is full, but to see what kind of cookies are in it.

Usually I need to have a few hours to get the huge batch baked and cleaned up.

But, every once in a while it is nice to just make something different. When I know my teen’s football team had a tough loss, or my husband had a hard day at work, what a better way to welcome them home than with a plate of freshly baked and still warm cookies?

Because this recipe is so easy and is a small batch, it doesn’t require a lot of time, or make a big mess. It is just a baker’s dozen way to say..”I Think You Are One Great Cookie!”

This is what Naji says about her recipe after she switched an ingredient in the classic recipe.

But use brown sugar instead… and wow! The difference is astonishing. The cookie is soft and chewy and it has more flavor too, that slight caramel-y flavor that brown sugar has.

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Quick Tip: You can use chunky or creamy, whichever you have on hand!

Recipe and photo courtesy of Nagi at Recipe tin Eats.

The post A 3 Ingredient Cookie? So Easy Anyone Can Make These! appeared first on Urban Retro Recipes.

This strawberry dessert salad is ADDICTING!

I just started cooking for a family and one of the little boys LOVES strawberries. When I saw that this is a super easy recipe that feels like a dessert but is loaded with fresh berries I put it on my list of things to make.
I know he is going to be thrilled and might even request “salad” more often.

As much as I love cooking with the fresh berries, I love that this salad is made with fresh berries AND homemade toffee topping.
How impressive is that?

Can you imagine showing up with a bowl of this at your next function or potluck? All I am saying is that you might want to make a double batch so you can leave a little at home because, take it from me,  there is a very slim chance that this dish won’t be one of the first ones gone.

This is what the girls at Double the Batch have to say about this family potluck miracle.

My plan was a success and everyone loved it so much I actually have made it twice this week! I decided this was too good to keep a secret. If you want to to make everyone’s mouth happy at your next potluck or family gathering, this salad will not disappoint!

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Quick Tip: Don’t have enough strawberries? Go ahead and do a mixed berry! This would be a perfect Red-White-Blue dish!

Recipe and photo courtesy of Double the Batch. 

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]]> http://urbanretrorecipes.com/strawberry-crack-salad-legal/feed/ 0 http://urbanretrorecipes.com/want-energy-quick-try-quick-easy-grab-go-oat-bar/ http://urbanretrorecipes.com/want-energy-quick-try-quick-easy-grab-go-oat-bar/#respond Thu, 13 Jul 2017 04:22:08 +0000 http://urbanretrorecipes.com/?p=1305 Remember the days when a snack was something your mom made from scratch? Time to get back to basics with this simple recipe. Those were the days before high fructose corn syrup and partially hydrogenated oil was part of our vocabulary. My mom would make individual sandwich baggies of trail mix and dried fruit and […]

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Remember the days when a snack was something your mom made from scratch? Time to get back to basics with this simple recipe.

Those were the days before high fructose corn syrup and partially hydrogenated oil was part of our vocabulary.

My mom would make individual sandwich baggies of trail mix and dried fruit and I remember the taste of her homemade fruit leather from our area’s farm fresh produce.

Today, convenience often trumps healthy alternatives. Being able to rip open a foil pouch is so much easier than making something from scratch. I think it boils down to what you want to feed your family.

Seriously, it is not practical to think that everyone is going to have time to sit down for a hot breakfast. One of these granola bars and a string cheese and you are fueled for your next adventure wherever that might take you.

Plus, for road trips or long hikes, this is something that is easy to take along. Actually, I think this might be a great snack to take on your next trip involving air travel! Not that I am ungrateful for the Tablespoon of Peanuts handed out, but having something a little more substantial would be nice for those trips where you are going to have a long flight followed by a lay-over.

Whatever the case may be..I hope you enjoy these as much as my family does!

I tried several different recipes before I found one that I knew my kids would love. Baking the first five ingredients before mixing made a huge difference in how the bars turned out.

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Quick Tip: Feel Free to add in any of your favorite dried fruit combos such as dried pineapple, apple, mango, and dried cranberries.

Photo and recipe courtesy of Marci Seither

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