2 Recipes

I’m super proud of myself because I actually got my Christmas cards in the mail and made applesauce ornaments. I’m trying to only do one or two things a day so I don’t overexert myself and bring on labor because I’d really like to hold off on delivering until after Christmas.

The first recipe is one for old-fashioned applesauce ornaments I found last year, although I can’t remember where I got it. We’re making it into a tradition to make these each year as a gift for our Sunday school teachers.

It’s the easiest recipe ever.

1. Mix equal parts of cinnamon and applesauce. (I always find it needs extra applesauce, though)
2. Roll out dough and cut into shapes with cookie cutters.
3. Use a straw to poke a hole so that ribbon can be added later for hanging.
4. Let air dry for several days until hardened or bake in a low oven (175-200 degrees) for a few hours, checking frequently after the first hour.

Some recipes for these ornaments include glue, but it doesn’t seem to be necessary and Abby kept eating the dough so I’m glad we didn’t use it. I used 3 containers of cinnamon and 7 single-serving cups of unsweetened applesauce and got 3 dozen+ ornaments.

And while we’re talking about recipes, I thought I’d share a dinner I made last week that was a big hit with the kids. Abby had seconds and Nicholas had thirds. We had no left-overs that night & it was pretty easy to make. I modified it from a much more complicated Pampered Chef recipe for pinwheel sandwiches.

1 package of refrigerated crescent roll dough
1/2 lb thinly sliced deli roast beef
Several slices of thinly sliced cheese, I used white American
1/2 green pepper, diced
1/4 medium onion, diced

In a skillet, saute diced onion and pepper until tender.
Shred roast beef and add to skillet to heat through.
In a round baking dish, lay our crescent dough in a pinwheel pattern
Lay a few cheese slices on top of the dough
Pour beef, onion, and pepper mixture into dish
Top with additional cheese slices
Fold dough over mixture
Bake at 375 for 15-20 minutes or until the top is golden brown.

We served ours with spinach. It’s very heavy, so it would pair nicely with a fresh salad.

I love collecting recipes. I’m in the middle of putting together a family traditions cookbook for our mom’ s group and it’s been fun to see what kinds of food each family is submitting.