Easy Homemade Toaster Strudels and a prayer request

If you follow me or other food bloggers on Facebook, you may have heard about the terrible accident another blogger’s daughter was in yesterday. The little girl was apparently walking to school and was hit by a car. She is in ICU in a medically induced coma due to her injuries. I don’t know details, and really, it’s none of my business since I don’t know the family personally, but as a parent my heart goes out to them. When you follow someone’s blog for a period of time, you start to feel like you know them! So, please take a minute and say a prayer for this little girl and her family. Thanks!

These homemade toaster strudels were very easy, very quick, and VERY awesome!

Homemade Toaster Strudels
I have them posted today over at Eat at Home (where I am a contributing writer for those of you who may not know.) I’d love for you to pop over and check them out!

Pizza Night! {with homemade turkey sausage}

We looovveee pizza around here, and we often have homemade pizza on Fridays.  The perfect meal to kick off the weekend!  My ‘go-to’ homemade crust is this one, and if I use a store-bought crust, it is usually this one.
Many times we have plain.cheese. (because my kids are such adventurous eaters *sarcasm*). But on this night I made a ‘meat lovers’ pizza with homemade turkey sausage. Turkey sausage is very tasty, less fattening, and super easy to make.  I usually buy ground turkey in bulk from Sam’s Club and have been using a recipe from allrecipes.com. I couldn’t find it online again when getting ready to do this post (but it was adapted from Judy Culbertson @ allrecipes.com)

Turkey Sausage 

1 pound lean ground turkey
1/2 teaspoon sea salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ginger
*fennel seeds (optional) Sometimes I will add in a sprinkle of fennel seeds if I am making the sausage to put on pizza. I leave it out if making breakfast sausage.
Crumble turkey in a large bowl. Mix in the salt, sage, pepper and ginger. Shape into patties if desired. In a nonstick skillet coated with cooking spray, cook meat over medium heat for 6-8 minutes on each side (if doing patties) or until no longer pink (and 165 degrees F).
I added some onions, red pepper and fresh basil to my pizza!
What’s your favorite pizza?  Do you have any Friday ‘traditions’?!

Homemade Caramel Apples

Caramel Apples, or in our case, hurricane preparation. The weather has been super yucky…days of wind and rain, so to help entertain the kids, and have something yummy to eat, we decided to make our annual caramel apples.  The kids always love doing this!
My 4 y/o was so funny, he meticulously placed individual sprinkles and M&M’s on his apple!  While the rest of us rolled ours in pretty much everything available. 
We used crushed Whoppers, M&M’s, sprinkles, pretzels, and chopped dark chocolate.
And then, of course, even better than decorating the apples…is eating them!
The caramel recipe is SO easy, and has 3 ingredients!

Caramel Apple Recipe 
from 101 Cookbooks


6 – 8 small apples, unwaxed, cold   (*I used 4 large Granny Smiths, and have a little caramel leftover)

 1 cup heavy cream

1/2 teaspoon sea salt

1 cup honey

Special equipment: candy thermometer, and lollipop sticks

Line a baking sheet with parchment/wax paper.
Push a lollipop or popsicle stick deep into each apple (through the stem.)
Fill a large bowl 1/2 full with ice water and set aside.
In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan – just before a simmer.

Stir in the honey. Bring the mixture to a boil. Reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260F degrees on your candy thermometer.
To stop the caramel from cooking, carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier – taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up – you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

Place each apple on the wax/parchment lined baking sheets and allow the caramel to cool, but get your decorations on before it sets.

 
As far as Hurricane Sandy, we were fortunate where I am in eastern NC. Some localized flooding, but nothing unusual. I hope everyone  is safe wherever you are!