Today’s keeping it simple all day, everyday recipes are both yummy, quick, and kid-friendly. I love to make the cinnamon rolls for a Sunday morning breakfast and the broccoli is the best as a side dish for lunch or supper. Your kids will love these recipes. These are no-fuss and so easy, you are going to want to make these over and over.
From the heart
I have so many great memories growing up in the kitchen with my grandma and my mom. When we visited our grandma, she would make all of our favorite dishes. Grandma loved to try new recipes so since this was before the copy machine days, she would copy recipes by hand from the newspaper. Or cut them out of the newspaper. Wow, we are so far ahead of that now. We can search and finding anything we need on the internet. Through this time at home due to the Covid-19, I am keeping it simple all day, every day. I pray that you are making memories with your family and making the best of the time that you have together because life is short.
Food for the soul!
“And I will ask the Father, and He will give you another Helper, to be with you forever.” John 14:16
Things are hard when we try to do things in our own strength. We don’t have to do things alone. We have a “Helper” and He is with all of the time to help us. Lean on God’s grace today to help you get through the day.
INGREDIENTS YOU’LL NEED FOR THE SUNDAY MORNING CINNAMON ROLLS
(full amounts in the downloadable recipe below)
- Pillsbury cinnamon rolls (or any brand will work)
- Apple
- Peach
- 1 teaspoon cinnamon and sugar mix
HOW DO YOU MAKE THE SUNDAY MORNING CINNAMON ROLLS?
1. Preheat the oven to 375 degrees. Spray a round cake pan with non-stick spray.
2. Place the cinnamon rolls in the non-stick round cake pan.
3. Chop up one apple and peach. Sprinkle the chopped apple and peach over the rolls. Sprinkle a teaspoon of cinnamon and sugar mix over the top of the rolls and fruit.
4. Cook the cinnamon rolls for 20 minutes. Check to make sure they are done in the middle after 20 minutes. Depending on the size of the pan, you may need to cook them a little longer unless you prefer doughy cinnamon rolls.
5. Enjoy!
INGREDIENTS YOU’LL NEED FOR THE SKILLET BROCCOLI
(full amounts in the downloadable recipe below)
- 2 cups fresh broccoli
- 2 Tablespoons olive oil
- Salt, pepper, and garlic powder to taste
- 1 Tablespoon parmesan cheese
- 2 Tablespoons Italian breadcrumbs
HOW DO YOU MAKE THE SKILLET BROCCOLI?
1. Use a non-stick skillet. Add the olive oil to the pan.
2. Cut up the broccoli and add to the pan with the olive oil.
3. Season the broccoli with the salt, pepper, garlic powder and sautéed for around 5 minutes.
4. Sprinkle the Italian breadcrumbs over the broccoli and sautéed for another 5 minutes.
5. Lastly sprinkle some the parmesan cheese on top of the broccoli. Cook for another minute or so until the cheese is melted.
6. Serve as a side for lunch or supper.
For more great simple recipes, check out my favorite recipes at kamzinsser.com
Today on Tasty Tuesday’s Tips and Recipes, I am sharing a Pickled Beets recipe that I made over the weekend. As I shared yesterday, we visited Denton Valley Farms on Friday and picked strawberries, onions, carrots, and beets. If you like beets, then you will love the quick and easy pickled beets recipe that I am sharing today.
A few tips to help you…
I roasted my beets until they were fork tender. One important step that you must not forget is to wear gloves when peeling the skin off the beets after roasting. (otherwise, you will have red fingers and hands) The pickling process is simple and easy, and they last in the refrigerator for up to six weeks.
My family loved these, and I know you will too!
INGREDIENTS YOU’LL NEED:
(full amounts in the downloadable recipe below)
- 5 to 6 medium-sized beets
- Apple cider vinegar
- Sugar
- Allspice
- Salt
- Water
- Ground mustard
HOW DO YOU MAKE QUICK AND EASY PICKLED BEETS?
1. Wash the beets, cut off the stems, and wrap them in aluminum foil. Roast them at 350 degrees for 1 hour to 1 ½ hour. Please check on them in the cooking process by poking a fork to see if they are fork-tender.
2. Remove from the oven and let them rest a while otherwise if you try to peel them, they will burn your hands.
3. Bring the vinegar, water, sugar, allspice, salt, and ground mustard to a boil in a medium saucepan stirring until the sugar is dissolved. Set aside.
4. Peel and slice the beets. Add them to a clean glass jar with a tightly fitted lid. I used a wide mouth glass jar.
5. Pour the brine into the jars making sure to cover the beets.
6. Cover and set aside for several hours, then transfer them to the refrigerator.
One more tip:
Please keep these in the refrigerator. These are refrigerator beets. These should last in the refrigerator for up to 6 weeks.
Prep Time: 1 to ½ hour
Chill: 1 day
Servings: 8
For more great recipes from kamzinser.com click on the link.
