Co-Hosting Thursday Favorite Things Blog Hop 110

Hello everyone,

I'm so excited to be co-hosting an awesome link party this week.

It's hostessed by two fantastic and I'm grateful that they let me join them this week.

Enjoy!

Its Time For Thursday Favorite Things! Thursday favorite things is where you can link your favorite post or write a post about your favorite things and share it with old and new followers. You gain visibility for your blog ( it posts on three blogs) and you make bloggy friends too!

Please share the hop with your readers and let Katherine know if you would like to co-host. 

Here are the rules, yes there are rules. But just a few:

Please DO NOT link and run...visit a few of the wonderful blogs that are sharing at the hop.

• Follow your hostesses Katherines Corner, Sew Crafty Angel  And Me, In the Kitchen with Jenny, let us know if you are a new follower.
• Visit as many blogs in the list as you can. Please leave a comment and let them know you are hopping over from the Thursday Favorite Things hop!
• Share the button or a linklback on your post. Grab the hop button code from Katherines button page a Link back to Katherines Corner is always appreciated but is not mandatory
• No adult content blogs or links directly to your shops please ( they will be removed)
• Yes you can link giveaways ( they are everyone's favorite thing) Add your giveaways to the Win It Page at Katherines Corner too!

Have fun and link up below.

How to Make Fruit Roll-Ups

Fruit Roll-Ups, also known as fruit leathers, are a great healthy snack for young and old alike! You can make them from any type of pureed, cooked fruit that can be made fairly smooth. I prefer to use my homemade unsweetened applesauce but may explore adding some strawberry to it.

Fruit Roll-Ups

No-Sugar Applesauce (preferably homemade) (approx 1 qt made 2 trays cut into 4 - 5 roll ups each)

You will need the fruit-roll up sheets for your dehydrator.  Most come with at least one but they do sell them separately.  Place on the trays.

 Pour a very thin layer of the puree onto the trays of the dehydrator.  Some suggest a little spray oil first. I did not as I didn't want to add anything sticky to my fruit. I was able to peel it off.  Spread your applesauce as evenly as you can.

 Turn on dehydrator. Dry according to dehydrator instructions.  Takes anywhere from 4 to 7 hours.  It needs to be dry and not tacky.  If you dry too long it becomes crumbly. Cut into pieces. 

This is one rolled up.

To store roll-up you need to place on a piece of plastic wrap and roll up so that the plastic is inbetween the fruit so it doesn't stick back upon itself.

 Store in a zip shut bag until ready to eat.  

Turtle Brownies

These rich turtle brownies are fudgy and full of pecans and caramel!  You’re not going to be able to eat just one brownie so you may want to share!

Turtle Brownies

4 ounces unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
13 ounce package caramels (you can use caramel bits if you don't want to unwrap all those squares)
1/3 cup  whipping cream (or 1/4 cup half and half)
1-1/2 cups chopped pecans

Whiskey BBQ Sauce

Whiskey BBQ Sauce

(makes about 1-1/2 cups)

2 Tablespoons canola oil
1/2 cup shredded onion
1-1/2 cups water
6 ounce can tomato paste
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2-1/2 Tablespoons honey
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1-1/4 teaspoon liquid smoke
1 Tablespoon molasses
1 Tablespoon Jim Beam Whiskey
1-2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon red cayenne pepper (more if you like it spicier)

Heat oil in saucepan over medium heat.  Add onions and cook for up to 5 minutes. 

Foodie Friends Friday Linky Party #65

Welcome to Foodie Friends Friday 

CARAMEL Party!!

Last week's recipes that received the MOST CLICKS.   

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Baked Honey Mustard Mac and Cheese

My husband came up with this idea.  I adapted a cheesy sauce recipe I had already been using to incorporate his idea.  I must say, it's tasty and a nice change up on mac n cheese!

Baked Honey Mustard Mac and Cheese

8 ounces macaroni, rigatoni, or other favorite pasta shape (I used Tinkyada GF)
3 Tablespoons olive oil
3 Tablespoons flour
2-1/2 cups milk
8 ounces Velveeta (or you can use 2 cups shredded cheddar or any other cheese you like)
2 Tablespoons mustard *
2 teaspoons honey
pinch of nutmeg
1 cup panko bread crumbs
2 Tablespoons olive oil or butter, melted

Cook pasta according to package directions. While pasta is cooking make your cheese sauce.  Add oil and flour to pan.  Heat and cook for a minute.  Add in milk, bit by bit, whisking as you go until the sauce has thickened. Stir in cheese until melted.  Add in honey, mustard, and nutmeg.  Taste it, you want just a hint of the mustard coming through but not so much it overwhelms. Pour into drained pasta.

Stir to coat the pasta. Dump into 1-1/2 quart baking dish.

Mix panko and olive oil or butter together.  Top the pasta mixture   Bake at 350 degrees for 25 minutes or until top is nice and brown** and the macaroni and cheese is bubbling.

*I used my homemade which is fluffy and full of air.  If you purchase a dijon mustard for this you will want to use less!

**I made my dish with plain panko.  It was OK but the addition of a fat will make it brown nicer and have a better flavor.

Pumpkin Buttermilk Waffles

Pumpkin Buttermilk Waffles                                                   Printable Recipe

1-3/4 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups buttermilk (or 1-1/2 T lemon juice and rest filled to 1-1/2 cups with milk)
6 Tablespoons butter, melted
2 eggs
1 cup pumpkin puree