Tasty Tuesday: Apple Pie Fritter Bread

Today’s recipe is courtesy of The Baking Chocola Tess.

Do you like Apple Fritters?  I don’t mean the kind you find in WaWa or any other store bakery.  Have you ever had an apple fritter baked into a fluffy, buttery, white cake loaf with chunks of apples and layers of brown sugar and cinnamon swirled inside and on top?  I mean the moist, delicious and full of home-made goodness from the heart – just like home kind!  I am going to tweak this some so it is gluten free and hopefully it will be just as YUMMY!

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Bread Loaf

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk or almond milk

2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

1/2 cup of powdered sugar

1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions
  1. Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
  3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  5. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
  8. Lightly pat apple mixture into batter.
  9. Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.
  10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  12. To make glaze, mix powdered sugar and milk or cream together until well mixed.
  13. Let cool for about 15 minutes before drizzling with glaze.

 

Take these tasty treats to your next party or tailgating event by packing them in a picnic thermal.  They can be warm out of the oven or just room temperature. You will love the picnic thermal for its many uses – the beach, campgrounds, or family picnic with your favorite foods. It has a Leak Lock Thermal Lining to hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car. Holds up to 20 lbs! Key features include: Zip-around closure, Removable, adjustable shoulder strap, exterior front pocket, holds up to 20 lbs., keeps contents cool for up to 1.75 hours and monogramming and personalization options available.  Approx. 13”H x 11”L x 6”D

So who is ready to make some apple fritter bread?  Have a ThirtyOne-derful day!

 

Tasty Tuesday: Chicken Enchilada Stuffed Peppers

This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.

I LOVE stuffed peppers.  My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….

Ingredients

8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)

Instructions

  • Preheat your oven to 350*.
  • Remove and shred meat from chickens into a skillet on medium heat.
  • Add in sauce, corn, and black beans.
  • Simmer about 5 minutes.
  • Add in 2 cups of shredded cheese and stir until well combined.
  • Cut tops off bell peppers and remove seeds and ribs.
  • Gently spoon chicken mixture into peppers and top with remaining cheese.
  • Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
  • Remove and let sit about 5 minutes.
  • Top with sour cream and or guacamole.

I love the fact this recipe makes enough for leftovers for lunch (or dinner for hubby).  Need a thermal to carry your lunch to work in?  My favorite is the Going Places Thermal.Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D

Here is a secret….. SHHH!!! ALL Thirty One thermals will be on sale in the month of June. Spend $35 and get any thermal at 50% off.

If you try the recipe, let us know what you think?  If you have a recipe you want to share, please let me know.

Have a ThirtyOne-derful day!

Is Your Facebook Group a Flop?

Do you have a direct sales business?  Are you trying to reach new customers or maybe just get your name out there?  Or do you have a customer group and all you hear is crickets?

Truth be told, I hear crickets ALOT.  There are days when everyone is joining in the fun (like for a contest or to give an opinion) then there are days when I can’t even get a “like” on a picture.

I have been looking for the right mix to keep things going in my group.  It is a lot of trial and error. So, I have been on the hunt for tips to get things moving again…

I started my VIP group because everyone does in direct sales, right?  Facebook is crazy! Who can figure out who is going to see what post?

#1 – Get to Know Your Tribe

I thought I knew my tribe – women who enjoyed hearing about the products I sell along with tips on how to use them. Some days I wonder.  You need to get to know them better. This way you can have conversations and get to know how you can better serve them.

#2 – Market Research

Okay, I am not talking about a full research study.  Listen to the questions being asked and the conversations happening. Then create your posts around those questions. It’s what your audience wants and you are just answering the need.

#3 – Accessibility

Being active doesn’t mean you are obsessed with posting and responding to your group, you are just accessible to your followers.   Check in periodically during the day so when they ask you a question, you can send a comment, and as a result they feel more connected to you.

#4 – Be the Authority

Having your own group will make you an authority in your own niche. Don’t let it scare you – if you don’t know, find out.  You want to be the go-to person and viewed as an expert in your field.

#5 – KLT 

You want to build your know-like-trust factor.  Being in business,  we know you are genuine and likable, so it will be easy to build your know-like-trust factor just by being you and providing AMAZING value to your tribe.

#6 – Promo

Believe it or not, your main goal is NOT to promote your offers, but it is a nice perk.  Your captive audience, know, like, and trust you so they will take you up on your offers. Just don’t slam them every day!

#7 – Help Others

This is the most important thing as far as I am concerned – you get to help your tribe. You have the chance to help out wherever and whenever there is a need. Someone asks a question, you can help by giving advice.  Maybe they need to vent about something (anything).  You get to be the listening ear.  I love being able to help so many on a daily basis.  Above all else, provide value for your audience.

Of course, once you get to know them, you will need to know how to get them to engage in the group.

The best advice I go was to have a customized URL for your Facebook group. I love saying, “Come join us on Facebook at Hope’s Purse Closet”.  Potential members can search for the link and it pops right up.

How many Facebook groups do you belong to?  Have you noticed, they all have a daily thread or theme days?  Some will take a topic to talk about, or ask a question, or allow others to promo their business. Daily threads work are great for participation.

Here are some ideas:

Motivation Monday
Tasty Tuesday
Ask Me Anything
Promo Day
Friday Free for All
Small Business Saturday
Sunday Self-Care

The key is to have a mix of general conversation starters, industry related threads, and promotional opportunities for the members.  To help things along, you will want to be the first to post a comment in the thread to get it rolling.

As the group grows, schedule a monthly rotation of the threads instead of weekly to keep things fresh.  I’m working towards this in my VIP group, just trying to find the right mix.

I believe in consistency in your posts so I use Cinchshare to help me keep consistent.  I have 2 posts a day in my group which are scheduled and then I add to it as I find random things.  I know, it kind of goes against the recommendations BUT I did say my group was a work in progress.  If you use a scheduler, be present in your group.  It doesn’t mean you should not stop in, comment or respond in a timely manner to comments.  I have alerts set up so when people comment, I respond in a timely manner.

I would love to have you share your best suggestions for getting and keeping your Facebook Group engaged.  Have a ThirtyOne-derful day!

 

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Tasty Tuesday – Easy Enchilada Soup

It is ELECTION DAY!  No matter who you are for (or against) please be sure to get out and vote.

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Thank you Sommer for this YUMMY recipe…

The salsa is the key ingredient to giving this enchilada soup a wide array of flavors. It offers a pop of freshness to offset the slow-cooked depth of the enchilada sauce.

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PREP TIME:  10 Minutes          DIFFICULTY:  Easy
COOK TIME:  25 Minutes         SERVINGS:  5 Servings

INGREDIENTS
1 Tablespoon Olive Oil
1 Onion, Peeled And Chopped
4 cloves Garlic, Minced
1-1/2 pound Boneless Chicken Breast
2 teaspoons Ground Cumin
4 cups Chicken Broth
2 cans (10 Oz. Size) Red Enchilada Sauce
2 cups Frozen Corn
1 can (15 Oz. Size) Black Beans, Drained
1-1/2 cup Fresh Tomato Salsa
Your Favorite Toppings (See Note Below)

INSTRUCTIONS
1.  Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.

2.  Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.

3.  Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.

4.  When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.

Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

Want to share your favorite recipe with us?  I would love to share it with my readers, fill out the form below:

Have a ThirtyOne-derful day!

 

Tasty Tuesday – Vegetarian Mediterranean Farro Salad

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I have been on the hunt for recipes that are high in veggies plus are quick and easy to prepare.  I found this recipe in my “in box” the other day and it sounded YUMMY!  Now, I am not a feta cheese kind of girl PLUS I can’t have dairy now so the fact that it was optional was HUGE!  I liked that this made enough to divide over a few days to have for lunch or a salad with dinner.

Ingredients:

1 cup farro
1 large cucumber
1/2 red onion
1/4 cup parsley
2 Roma tomatoes
1/2 lemon
salt and pepper to taste
Optional: 1/4 cup feta cheese

Directions

Boil the farro for 10-12 minutes in large pot. (I like the pre-cooked farro from Trader Joe’s.) As the farro boils, chop the cucumber, onion, tomatoes and parsley. (If desired, chop the feta cheese as well.)

When the farro is finished, strain the grain and rinse with cold water for about 30-45 seconds.

Scoop the farro into a large bowl and add the chopped veggies.

Squeeze the fresh lemon on top of the salad and add salt and pepper to taste. (I prefer just lemon and pepper.)

Mix all together and enjoy!

If you haven’t tried farro, it is a GREAT grain to use instead of rice.  Hubby prefers it when it is used with stir-fry or chili, something that has some “juice” or gravy or sauce.  I, on the other hand, love to eat it as a side with just a few veggies.

Share your favorite recipes with us.  I would love to highlight YOUR favorites (and your business).

Have a ThirtyOne-derful day!