Roasted Turkey Leg

Roasted Turkey Legs

with butter, rosemary and garlic

Gobble, Gobble!!! This recipe is versatile, can be used with turkey thighs, breast, or even on the whole bird at Thanksgiving. Even so, for those who just want something for a simple dinner or for a small Thanksgiving gathering, this is the perfect recipe. Not only cheap, but simple.

Ingredients:

• 2 large turkey legs
  
• 3 tablespoons chopped fresh rosemary
• 1 tablespoon garlic salt
• 1 stick butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon poultry seasoning

Directions:

1. Turn the oven to 375°.
2. Wash the legs and pat dry.
3. Mix the rosemary, garlic salt, salt, pepper, and poultry seasoning in a bowl. Set aside.
4. Cut the butter into 10 half tablespoon slices. Set the rest aside.
5. Place the turkey legs in a small baking dish or roasting pan. Loosen the skin of the turkey legs and rub the dry ingredients underneath, then on top. 
6. Place at least 4 pieces of the butter into the skin of each leg. Rub the 5th piece over the outside of the leg (more butter can be used if desired. Cut another tablespoon of butter and set to the side.
7. Put the turkey legs in the oven and bake 30 minutes. Pull the legs out, rub some of the reserved butter over them and place back into the over for another 20 to 25 minutes (until the internal temperature in 180°).
8. Take out of the oven let cool and prepare to eat. 

Tip: Instead of putting the butter and spices on separately, soften the butter a bit and place in a bowl. Stir in the spices. Place into a Ziplock bag sprayed on the inside with nonstick cooking spray and push the butter down to form what looks like a log. Get all the air out, seal the bag and place in the fridge for 30 minutes. Cut the bag open, cut the spiced butter into pieces and rub onto the legs.

This is mouth watering delicious, and is a quick and easy meal. Happy Eats!!!

Blueberry Plum Cobbler

Blueberry Plum Cobbler

Perfect summertime treat, blueberry and plum cobbler. Simple, sweet, and savory. 

Ingredients:

• 1 to 1 1/2 pint blueberries, washed
• 5-7 red or black plums, washed and cut in slices (thick or thin, preference is up to the cook)
• 2 cups all purpose flour
• 1 3/4 cup granulated sugar
• 3/4 cup milk
• 1/3 cup pineapple juice
• 1/2 cup brown sugar
• 1 stick butter, melted
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Directions:

1. Place the plums in a medium bowl with the brown sugar. Toss with hands to combine. Cover with plastic wrap and refrigerate 2 hours or overnight.
2. Turn oven to 350.
3. Mix all-purpose flour, granulated sugar, milk, pineapple juice, melted butter, baking soda, salt, and vanilla extract in a large bowl with a wooden spoon. Stir until combined.
4. Spray a 9x13 baking dish with baking spray. Pour the batter (mix) into the the dish.
5. Toss the blueberries in with the plums until mixed, spread over the batter.
6. Bake 45 minutes to an hour or until the middle is set and a fork comes out clean.

Enjoy (this is also a good treat to make during the holidays, just use plums and make plum cobbler....yum!)!

Cheesy Chicken Burrito Bake

Easy Cheesy Chicken Burrito Bake

This is a great bake for any time of the year and for Halloween or for dinner the day before a big celebration. It is quick and easy, making it perfect for working parents who want nothing more than a good meal on the table fast in order to enjoy more down time with the family.

 

Ingredients:

 

• 1 1/2 to 2 pounds of boneless skinless chicken tenderloins, cut into 1-2 inch pieces.
• 2 cups cooked white rice (cook the day before or use leftover rice from one or two days earlier)
• 1 14 ounce can pinto beans, cooked according to can directions
• 2 jars of mild or medium salsa
• 1 pound shredded cheddar
• 1 pound shredded Mexican blend
• 12 flour tortilla wraps
• Sour Cream
• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar (optional)
• 1 teaspoon cumin
• 4 tablespoons Vegetable Oil 

 

Directions:

 

Preheat oven to 400° and spread 1/2 cup salsa onto the bottom on a 9x13 baking dish. Spread 1 cup cooked rice over top of the salsa.

 

1. Heat a large pan with a tablespoon of vegetable oil over medium heat.
2. Toss the spices in a small bowl and mix thoroughly.  
3. Place the cut chicken into a medium bowl and sprinkle with 3 tablespoons Vegetable oil. Using hands, mix well until all pieces are covered in oil. Add spices, mix with hands again.
4.  Place the chicken into the pan, cover, and cook for 7-8 minutes until somewhat browned and juice runs clear.
5. Heat the flour tortilla wraps, 6 at a time, in the microwave with a wet paper towel on top for 30-45 seconds.
6. Lay wraps flat, put 1-2 tablespoons of one of the cheeses on each wrap, place cooked beans and rice on top, and then put the cook chicken into the wrap. Fold and place in a line side by side in the baking dish.
7. Pour the rest of the salsa on top, spread out, and then put 1-2 cups of cheese over the burritos.
8. Cook  30 minutes or until cheese is melted, bubbly, and a little brown. Serve with sour cream.

This is a no fuss quick meal, and the chicken can be made a day ahead or the chef can choose to use chicken from the previous days meal. Enjoy!!! 

Deviled Potato Salad

Deviled Potato Salad

Potato salad is a must have at any BBQ or covered dish in the south. There is nothing like a crunchy or creamy potato salad along side some sweet or savory ribs, burgers, or pork. This recipe is a take on potato salad made with ingredients used in deviled eggs. 

Ingredients:

• 3 lbs white potatoes, peeled, washed, and cut into wedges or cubes
• 3/4 to 1 cup mayonnaise
• 1/4 to 1/2 cup yellow mustard (spicy if desired)
• 2 to 3 tablespoons paprika
• Salt and Pepper 

Directions:

1. Place the potatoes in a large pot of water, bring to boil over high heat.
2. Turn heat down to medium high and continue boiling for 15 to 20 minutes (until soft but not soft enough to mash).
3. Drain the water and let the potatoes cool for about 30 minutes.
4. Meanwhile, mix the mayo and mustard in bowl, set aside.
5. Once the potatoes have cooled a bit, mix in the mayo/mustard, then the paprika and salt and pepper (the amount of salt and pepper is up to the cook).
6. Cover and chill for 2 hours or over night.

This is a pretty basic recipe, mainly because my family does not like any extra crunch, onions, or anything besides a creamy texture. Even so, this recipe can easily be added to. Here are some optional additions to be included in the salad.

Optional Add Ins:

• 3-6 hard boiled eggs, chopped
• 1/4 cup pickled relish
• 1/4 cup white vinegar or apple cider vinegar

Baked Bean Casserole

Baked Bean Casserole

Summer is upon us, which means, time for outdoor gathering, covered dish functions, and picnics with some summer comfort food, including lots of side dishes. Perhaps one of the main side dishes seen at any BBQ, cookout, or other gatherings is, Baked Beans or Baked Bean Casserole. This casserole is among the easiest to make, uses ingredients found in most kitchens and goes along with nearly any meaty meal.

Ingredients:

1 lb ground beef or sausage, cooked and drained
1 pack of bacon, cooked to a crisp 
1/2 cup BBQ sauce (get recipe here or use whatever is on hand)
1/2 cup brown sugar
2 tablespoons soy sauce or Worcestershire sauce
2 16 oz. cans baked beans

Directions:

1. Brown the beef or sausage in a skillet over medium heat and drain. While the meat is browning cook bacon in the oven according to package directions, until crispy and brown (about 15-18 minutes). 
2. Heat the bean in a pot over medium heat. Once the beans are heated add the BBQ sauce, brown sugar, soy or Worcestershire sauce to the pot until heated through, stir well. 
3. Once the bacon is finished cooking, turn the oven heat to 350.
4. Crush he bacon into bits and add half to the already cooked beans. Set the other half aside.
5. Spray a baking dish with nonstick cooking spray.
6. Pour the bean mixture into the baking dish, sprinkle remaining bacon bits on top along with some more brown sugar if desired, and cover with foil.
7. Cook 45 minutes, remove foil, cook 15 minutes.

Cinnamon Sugar Peach Muffins

Cinnamon Sugar Peach Muffin

Simple and Delicious!!! This muffin recipe is literally "Semi-Homemade." It is quick, inexpensive, and great for a brunch or breakfast.

Ingredients:

• 2 7 oz. bags of Martha White's Cinnamon Sugar Muffin Mix
• 1 cup milk
• 3 large peaches, chopped into small pieces
• 1/2 cup whipped Cream Cheese
• 1/4 cup brown sugar
• 1 Stick butter, cut in 1/2 inch pieces

Directions:

1. Preheat oven to 475.
2. Mix the muffin mixes and the milk together.
3. Fold the peaches into the muffin mix.
4. Spray a 24 mini muffin pan with baking spray.
5. Fill each muffin cup half full of the peach/muffin mix.
6. Use a teaspoon and place a teaspoon of cream cheese on top of the mix in each cup.
7. Top off each cup with remaining mix.
8. Sprinkle the tops with brown sugar and bake 9-10 minutes.
9. Serve with the butter.

This is perfect for summer and fall and will be a hit at any gathering. Happy Eats!!! 
  

Southern Country Fried Steak

Southern Country Fried Steak

Everyone remembers the school's rendition of country fried steak. Those round rubbery, hard to chew pieces of meat and runny gravy along side runny mashed potatoes that left a weird taste in the mouth. Well, don't loose hope, because country fried steak can be a great comfort food when made right and this recipe is sure to leave the family happy, full, and wanting more.

Ingredients:

Prepares egg and flour mixture

• 2 pounds cubed steak 
• 2 cups all purpose flour, plus 1/2
• 1/2-1 cup cornmeal
• 3 Tablespoons paprika 
• 2 tablespoons salt
• 2 tablespoons pepper
• 1 tablespoon garlic salt (optional)
• 3 eggs, beaten
• 1 cup vegetable oil
• 1-2 cups milk

  

  Ready to assemble and cook

  
  

  
  

• pepper and salt to taste

Directions:

1.  Place the oil in a large pan over medium heat. While the oil is heating, prepare the flour and eggs.
2. In a large bowl, mix the flour, cornmeal, salt, pepper, paprika, and garlic salt together. Blend it well with a fork or clean hands. Set aside.
3. In a separate bowl, beat 3 large eggs together. 
4. Create somewhat of an assembly line by placing the flour mixture into a large plate, the eggs into another large plate and open the cubed steak package. 
5. Before starting the process, place a wire rack over a large cookie sheet pan (this will be used to put the cooked steaks on for them to drip).
6. Now, the oil should be bubbling, indicating it is hot enough...if needed, turn it down to medium low to keep it from jumping out of the pan. Begin cooking.
7. Place one piece of meat at a time into the eggs, lightly (note: use a fork if desired and not to get hands dirty).
8. Press each side of the meat into the flour mix, make sure it well coated on both side.
9. Put the steak into the oil and cook 4-5 minutes on each side until well browned and crisp.



gravy



cooking

10. Place the cooked steak on the wire rack and repeat with the remaining meat.

Note: If desired, just use the flour mixture and omit the eggs...the steaks will still develop a fried outer layer. 

For the Gravy:

1. Drain the oil and grease into a glass jar/grease jar.
2. Place the pan back on the stove, turn heat down to low.
3. Place 2-3 tablespoons of flour and 1/2 cup milk into the pan. Stir well, keep doing this until desired consistency is reached. Make the gravy as thick or thin as desired. 



Cooked Steak

4. Salt and pepper to taste.

Serve the steak with the gravy along side green beans, pinto beans, mashed potatoes, or even baked seasoned potatoes. No matter what time of year, this is a great recipe for a good family dinner.

Quick Tasty Stir Fry

Quick and Easy Vegetable Stir Fry

 Stir fry is simple as long as one has the right recipe, it may not be the local Asian stir fry, but it is just as good and much easier to make.
  
Ingredients:

• 1 medium to large summer squash, washed and cut into 1/2 inch circles or 1 inch halves
• 1 medium to large zucchini, washed and cut into 1/2 inch circles or 1 inch halves
• 2 bell peppers washed and cut into thin strips
• 2 red sweet pepper washed and cut into thin strips
• 1 medium onion, thinly sliced or diced (optional)
• 1-1 1/2 cups fresh green beans or snap peas, washed
• 2 cups cooked white or brown rice
• 3-4 tablespoons vegetable oil
• 4 tablespoons or 1/4 cup soy sauce
• 1/4-1/2 cup brown sugar
• 2 tablespoons salt

Directions:

1. Heat vegetable oil in large skillet or wok pan over medium heat until heated, about 3 minutes
2. Add onions, beans, and peppers to the heat, after 5 minutes add the remaining vegetables. Heat, stirring the vegetables using a fork or tongs a few times until softened.
3. Pour in the soy sauce and brown sugar. Coat the vegetables with the sauce and heat another 1-2 minutes. 
4. Mix the rice in and stir in the salt.  

For added flavor, cut chicken or steak into thin slices and heat until cooked through (at least 8-10 minutes), take them out of the pan and follow the directions above.

This was a success with the family and great for anyone who has a garden and is looking for different ways to prepare the food being grown. Enjoy!

Baked Apple and Potatoes

Baked Apple and Potatoes

Who's in the mood for some comfort food?!?!? Happy Autumn! Here is a simple no nonsense side dish recipe. It's perfect for autumn, the holidays, and the entire winter season.

Ingredients:

• 2-3 lbs russet, white, or red potatoes, washed, dried, and cut into small pieces
• 2-3 golden delicious apples, washed and cut into 1/2 to 1 inch pieces
• 2 -3 MacIntosh or Braeburn apples, washed and cut into 1/2 to 1 inch pieces
• 1/2 stick butter
• 1-2 tablespoons vegetable oil
• Salt for taste

Directions:

1. Heat oven to 375°.
2. Place butter in a casserole or oven safe dish and melt
3. Toss potatoes and apples and some salt with the butter. Pour some vegetable oil on top and toss again.
4. Bake for 45 minutes to an hour, to desired crispiness or texture.
5. Let cool and serve.

This is such a great side dish that is versatile. To add more fall to it, make it with sweet potatoes or add pecans and dried cranberries.

Creamy Potato Salad

Creamy Potato Salad

This is a simple potato salad that is perfect for summer entertaining and events.

Ingredients

•   3 lbs white potatoes, peeled, washed, and cut into 1 inch pieces
•   3/4-1 cup mayonnaise
•   1/4 cup (or less) yellow mustard
•   3-4 tablespoons apple cider vinegar
•   1/4 cup chives

•   Salt and pepper to taste  

Directions

1. Boil the peeled, washed, and cut potatoes for about 20 minutes, drain and let cool. 
2. Mix the mayonnaise, mustard, salt, and pepper in a large bowl. Cover and place in the fridge until the potatoes are cooled.
3. Combine the potatoes with the mayonnaise mixture. Add the chives and mix well. Place in the refrigerator to cool for 2 hours to over night or eat immediately. 

To add some kick to the potato salad, use seasoning salt instead of regular salt and add 1 tablespoon of chili powder or hot sauce. If a lighter taste s desired, use 2-3 tablespoons of lemon juice instead of apple cider vinegar.

Pasta Bake

Pasta Bake with Cream Cheese

My son is a very picky eater and does not like ricotta cheese. A few weeks ago, I wanted to make a pasta bake for dinner, a cheesy one, and thought, my son will not eat the ricotta. So, I grabbed some philly cream cheese and came up with the creamiest, most delicious pasta bake ever.

Ingredients

• 1 1/2 lbs pasta, cooked and drained (egg noodles are great!)
• 1 large, 20 ounce-24 oz can tomato sauce of choice
• 1-2 lbs fresh mozzarella, thinly sliced
• 12 ounce cream cheese (24 if desired)
• 1/2 cup Parmesan cheese
• 1 cup sliced pepperoni (optional)
• Salt and pepper for taste

Directions:

1. Cook pasta as directed on package and drain.
2. Preheat oven to 400 or 425 (depending on oven) degrees.
3. Spread two tablespoons of sauce on the bottom of a casserole dish.
4. Mix drained pasta, 1 1/2 cup of sauce, cream cheese, Parmesan cheese, and pepperoni in a large bowl until cream cheese is melted. Pour into casserole dish.
5. Sprinkle on some salt and pepper (about a teaspoon).
6. Pour the remaining sauce on top and spread out.
7. Place mozzarella slices on top, touching.
8. Bake for 25-30 minutes until cheese is melted and serve.

For added flavor, mix two tablespoons butter in with the pasta. Serve with garlic toast and enjoy.

Easy Cheesy Meatballs

Easy Meatballs!

Spaghetti and meatballs is a weeknight staple. Nearly every family has it on their menu at some point in the week. The other night I decided to serve homemade meatballs to my family for the first time with spaghetti and it was a HIT!

My meatballs were simple and only take 15-20 minutes to bake in the oven.

Ingredients:

1-1 1/2 lbs ground beef (prefer round or 1/2 lb or ground pork and 1/2 lb ground beef)
1 package Stove Top stuffing, flavor of choice
1/2-3/4 cup Parmesan cheese
1/2 cup shredded mozzarella (optional and preferably fresh)
1 egg
2 teaspoons salt
1 teaspoon pepper
Olive oil for drizzling

Directions:

1. Preheat oven to 400°.
2. Place all ingredients into a large bowl (except the olive oil) and mix together using hands until all is combined well.
3. Roll the combined ingredients into 1 inch balls and place in a large glass baking dish or a rimmed cookie sheet.
4. Drizzle olive oil over the meatballs, lightly, and cook them for 15-20 minutes.
5. Once the meatballs have been cooked serve beside or on noodles.

There are many ways to serve meatballs, on noodles or rice, in soup or even on a sandwich. For those who like tomato sauce with the meatballs, simply pour 1-2 cups of your favorite sauce over the balls and bake. For a little extra kick and flavor, use sausage as part of the meat mix.

This is a great recipe that just happened to work for me and I hope it does for you as well. Enjoy!

Slow Cooker BBQ

Slow Cooker Pulled Pork with Vinegar-Mustard Sauce

This recipe is the perfect slow cooker recipe. The only other kitchen item needed is a sauce pan for the sauce, after the pork has cooked, and cole slaw and butter bread for a delicious and filling pork sandwich.

Ingredients:

1 6-8 pound pork butt
3/4-1 cup brown sugar
2-3 tablespoons sea salt
1 1/2 tablespoon garlic salt
1 teaspoon chili powder
1-2 tablespoons Worcestershire sauce

Directions:
Mix the sugar, sea salt, garlic salt, and chili powder together in a small bowl. Rub all over the pork, and place pork in a large bowl with plastic wrap over it. Set in the refrigerator for 2-4 hours or over night.

Place the pork butt in the slow cooker, pour Worcestershire sauce over it, cover, and cook on high for 2 hours. Then turn to low for another 4-6 hours (or keep it on high for 4-5 hours). Cook until pork is 165-170 and falling apart.

Take the pork out and place in a large dish or bowl. Pour 1 1/2 to 2 cups of the liquid into a sauce pan and prepare sauce.

Vinegar Mustard Sauce

Ingredients:

1/4 to 1/2 cup brown sugar
3/4 cup mustard (yellow)
3 tablespoons (more if desired)  ketchup
1/4 cup vinegar

Directions:

Place all ingredients into the sauce pan. Turn to medium high heat, and let the sauce come to a slight boil until the ingredients have dissolved. Turn to low for about 5-10 minutes, stirring several times. Pour over the meat or use as a side sauce.

The sauce needs no salt thanks to the liquid from the pork, and it goes perfectly with the pulled pork. Serve between two slices of butter bread with some cole slaw and enjoy.

Fruit Stuffed Peaches

Fruit Stuffed Peaches


I am such a seasonal cook, and when summer comes around in the south, I cannot get enough peaches. Peaches are used for so many things, including as a delicious desert or side.


This stuffed peach recipe was inspired after making two other recipes, and features fruits and tastes that will tell the taste buds, it's summer.

Ingredients:


6 ripe peaches, peeled, halved, and pitted
1/2 cup blueberries, cut in half or whole
1/2 cup chopped strawberries
3/4 cup walnuts
3/4 cup Greek yogurt
10 tablespoons butter
3/4 cup sugar
Honey (optional)


Directions:

1. Preheat oven to 350°.
2. Melt 4 tablespoons butter in a square or circle 9x9 baking dish. Cut the remaining pieces in half.
3. Peel, cut in half, and pit each peach. Use a 1/4 teaspoon and scrape a little extra flesh off the sides to make the hole from the pit a bit larger.
4. Sprinkle some sugar over the melted butter and place peaches pit side up in the dish.
5. Place butter in the pit of each peach, then sprinkle with more sugar.
6. Fill the center with Greek yogurt, strawberries, walnuts, and blueberries (don't worry if the blueberries do not fit well, they can cook in the dish as well).
7. Sprinkle with remaining sugar and drizzle with honey (optional).
8. Bake for 25-30 minutes.

This is a great summer desert, combining favorite summer fruits with the savory taste of Greek yogurt. It can be served with ice cream or whipped cream, and some sweet tea.

Cream Puff Croissant

Cream Filled Croissants

This is a great recipe for a small gathering or a fun, different snack or pastry item for the family. It's quick, easy, no fuss.

Ingredients:

• 6 Croissants (mini croissants work great for this)
• 4 tablespoons melted butter
• 1 box vanilla or chocolate pudding
• Milk
• 4 tablespoons sugar

Directions:

1. Prepare pudding as directed by the package. Cover and store in fridge for 1-2 hours until set.
2. Once the pudding is set, set oven to broil and place upper rack on third level.
3. Melt 4 tablespoons of butter in the microwave for 30-40 seconds. Set aside.
4. Using a butter knife, make a small opening by placing the knife in one side and going to the other end without cutting it.
5. Using a marinade injector, or a child's medicine injector that has been thoroughly cleaned (my personal preference), inject pudding into the opening until filled. Repeat for each croissant.
6. Place the croissant on a cookie sheet. Drizzle melted butter and sprinkle a pinch of sugar on top of the croissants. Put under the broiler for a minute. Drizzle more butter and sugar over each. Cook for about 1 minute more (until the top is slightly browned).
7. Take out, let cool on a rack or a plate.

To add to the recipe, drizzle butter and honey on top or even some finely chopped granola, placed inside or out.

Apple Cider

Hot Apple Cider

This recipe is extremely easy and delicious.
Ingredients:

• 12 cups apple cider
• 3 naval oranges
• 1/2 cup pineapple juice
• 4 cinnamon sticks, 12 more for garnish
• 1/2 cup honey
• 2 teaspoons nutmeg
• 3-4 tablespoons sugar (optional)

Stove Top Directions:

1. Pour apple cider into large pot. Place 4 cinnamon sticks in and bring to boil over medium-high heat. Once the cider boils, cover and simmer for 5 minutes.
2. Squeeze the juice of 3 to 4 oranges into the cider. Pour in honey, sugar, pineapple juice, and sprinkle nutmeg. Place four slices of oranges in the cider. Bring to boil over medium heat. Cover and simmer 5 minutes.
3. Keep warm over low heat.
4. Using a ladle, pour into cups. Place one cinnamon stick in the cup. Serve warm.

Slow Cooked Apple Cider
Ingredients:

• 36 cups apple cider
• 4 naval oranges, juice squeezed into the apple cider and cut in 4 pieces each
• 1 cup pineapple juice
• 4 cinnamon sticks, plus more for stirring
• 1 cup honey
• 1 tablespoon nutmeg and cinnamon
• 1/2 cup sugar

Directions:

1. Pour apple cider, pineapple juice, squeezed orange juice, and 4 cinnamon sticks in the pot.
2. Heat on high. Bring to a boil.
3. Add honey, sugar, nutmeg, cinnamon, and 4 orange slices. Stir.
4. Turn to low. Stir to be sure sugar dissolves. Keep warm on low.

This would make a perfect adult party drink. Just add some rum to the mix and keep warm.
Cold Apple Cider
For a cool cider, follow the stove top recipe. Instead of keep warm, pour into a gallon pitcher over ice cubes. Add another 1/4 cup sugar, 2 cinnamon sticks, cover top, and chill till ready to serve.
or:
Pour 1 gallon apple cider, 1 1/2 cups frozen orange juice, 1/2 cup frozen pineapple juice, and stir together in a large bowl or a pitcher. Place 3-4 cinnamon sticks in the liquid, slice 1 orange in circle for garnish and serve.

Apple Cider Coffee

This is perfect for a brunch or late autumn night drink.
Ingredients:

• 4 cups apple cider
• 4 cups water
• 8-10 tablespoons coffee (regular or decaf)
• 1/2 cup brown sugar, 1 tablespoon for coffee grains
• 1/2 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ginger
• 2 cinnamon sticks
• 1 orange zest
• 1-2 oranges, cut in half (for juice)
• 1 orange, cut in 8 slices for garnish
• Honey for drizzle

Directions:

1. Place coffee grains, 1 tablespoon brown sugar, 1/2 tablespoon cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon ginger, and orange zest in a small bowl. Blend together and place in coffee filter.
2. Pour 4 cups water and 2 cups apple cider in the reservoir.
3. Put 2 cinnamon sticks drizzled with honey and sprinkled with 1/2 cup brown sugar in the coffee pot. Pour in 2 cups apple cider. Stir.
4. Brew coffee.
5. After it is completely brewed, squeeze orange juice into coffee. Stir well.
6. Pour in eight cups with 1 piece of orange on the side. Serve hot and have sugar and sweetener to the side for those who want it.

These apple cider recipes are sure to add a taste and warmth of autumn to the home.