DIY Easy Cinnamon Ornaments

I hope the holiday season is going wonderfully for you. I'm sure you've done all your decorating and have started on the cookies and treats. What a fun time of year, do you agree?

Today I'm going to share with you the most delicious-smelling homemade ornaments ever.   I've made these in the past and let me tell you, it will be a staple on your tree for years to come.

These Easy Cinnamon Ornaments are a simple & fun craft for kids (and kids at heart) that smell amazing hanging on your Christmas tree.

This particular recipe comes from McCormick.

INGREDIENTS 15 Servings 

• 3/4 cup applesauce
• 2 bottles (2.37 oz. each) McCormick® Ground Cinnamon
• Cookie cutters
• Drinking straw
• Colorful ribbon

INSTRUCTIONS

1. Preheat oven to 200°F. Mix applesauce and cinnamon in a small bowl until a smooth ball of dough is formed. (You may need to use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off the top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of the ornament with a drinking straw or skewer. Place ornaments on a baking sheet. 
2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on a wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)
3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

TIPS AND TRICKS

Test Kitchen Tip: Or use 1 bottle (4.12 ounces) McCormick® Ground Cinnamon. If a larger size bottle of cinnamon is used, measure 1 cup plus 2 tablespoons cinnamon.

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Have you ever made these cinnamon ornaments? If you haven't I hope this DIY gives you some incentive to make these incredible smelling ornaments.  Please comment below.

Stay safe & sassy!

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

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FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated.

Baked Mexican Street Corn is yummy!

 

Baked Mexican Street Corn is a different way to eat fresh corn! We couldn't find the Cotija cheese so we used Feta instead. We both thought the dish was pretty good although Mom did not like the Feta cheese.

Here's what you need to make this tasty recipe:

Ingredients

• 4 ears Corn
• ½ cup Sour Cream
• ½ cup Mayonnaise
• ½ teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• 1 ½ cups Cotija cheese crumbled

**NOTE: We did add some cilantro, lime zest and juice to the mixture because I noticed the other recipes were calling for it. 

Instructions

1. Preheat the oven to 425 degrees F.
2. In a small bowl, mix the sour cream, mayonnaise, garlic powder, and chili powder. (Plus, we added cilantro, lime zest and lime juice!) Cover and refrigerate until the corn is ready.
3. Shuck the corn and remove all corn silk. Cover each ear of corn individually in foil, and wrap tightly. Place directly on the preheated oven rack and bake for 45 minutes.
4. Remove the corn from the oven, unwrap the foil, and let the corn cool off for approximately 30 minutes. (If you skip this step, the sour cream/mayonnaise will just melt and NOT adhere the cheese to the corn!!!)
5. Once the corn is mostly cooled, slather each ear in the sour cream / mayonnaise / spice mixture. Press the crumbled cheese into the corn on all sides.  

Recipe found here Basil and Bubbly

Baking is a great way to to cook corn. I'm glad we tried it!

Have you ever tried Mexican Street Corn? How'd you like it? We'd love to hear from you, just comment below.

Stay safe and healthy and

DON'T FORGET TO BRING YOUR SASS!

Cathy

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

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Thank you for following us and if you haven't already subscribed to receive our weekly blog post, just click on the SUBSCRIBE button on the right of this page and you will be the first to find out what's going on in our sassy brains. 😉

Also, if you are interested in getting a weekly recipes, that have been tested and approved by one of us sisters, all you have to do is sign up to our blog and you will automatically receive a weekly recipe. Pass the word along 🍲

FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated.

Taste Test - Spinach Tomato Burgers Recipe

Momma Sassy and I decided to try a new recipe for burgers and we were pleasantly surprised! Check out the video which was live streamed on YouTube! 

While you are there -- subscribe and hit that notification bell! 🔔

Taste testing starts at 8:10

    

Spinach Tomato Burgers

TOTAL TIME: Prep/Total Time: 20 min.  YIELD: 4 servings

Ingredients

1 large egg, lightly beaten
2 tablespoons fat-free milk
1/2 cup soft bread crumbs
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
4 whole wheat hamburger buns, split
1/4 cup spinach dip
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
Lettuce leaves

Directions

1. Combine first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.

2. Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut side down, over medium heat until toasted. Serve burgers on buns; top with spinach dip, tomatoes and lettuce.

 Found this recipe here ---Taste of Home

We hope you try this recipe and add your own special touches!

Do you have a special burger recipe? Share it with us!

Stay safe & sassy!

Cathy

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

💓💓💓

Thank you for following us and if you haven't already subscribed to receive our weekly blog post, just click on the SUBSCRIBE button on the right of this page and you will be the first to find out what's going on in our sassy brains. 😉

Also, if you are interested in getting a weekly recipes, that have been tested and approved by one of us sisters, all you have to do is sign up to our blog and you will automatically receive a weekly recipe. Pass the word along 🍲

FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated.

Cathy's Chicken BBQ and Coleslaw Recipes

***UPDATED 8/5/23***

 

This is so easy and I use to make this with a variety of meats and serve it to my family on  many occasions.

Ingredients for the BBQ:

• Chicken, used three chicken breasts
• BBQ sauce, your choice
• Hamburger buns

Instructions:

1. Rinse the chicken and cover with water with a pinch of salt in a crockpot on high.
   
2. Cook until the chicken is white all the way through. It doesn't take long once the pot it hot. Maybe 10-15 minutes.

   

   
   
   
3. Shred it in a pot and add 1/2 bottle of BBQ sauce.

   

   
   
4. Turn it on low and let it cook. All day or all night. I left it on all night and smelled wonderful when I woke up. 

Ingredients for the Coleslaw:

• 16 oz. coleslaw in a bag
• 1/2 C mayonnaise
• 1 tsp apple cider vinegar
• 1/4 C sugar, more or less depending on how sweet you like it
• Celery seed

Instructions:

1. Dump coleslaw mix in a bowl.
2. Mix in a separate bowl, add mayonnaise, vinegar & sugar.
3. Pour the dressing mixture over the coleslaw and mix together. 
4. Sprinkle with celery seed.

You can add to your recipe and make it your own! I tried it out on my LIVE stream Cathy Conversation and Coffee 8/9/21 on our YouTube channel! Click here

Do you have a recipe for BBQ chicken you love? Share it with us!

Keep it Sassy, 

Cathy

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

No-Bake Cookie Recipes -- So Easy and Addicting !

***UPDATED 4/29/23***

No Bake Cookies!

I made these cookies a while ago and they were loved by everyone that likes those peanut butter cup candies! 

Easy to do and most of you have the ingredients in your kitchen right now!

Ingredients:

1/2 cup butter
2 cups granulated sugar
1/2 cup milk
4 tablespoons unsweetened cocoa powder
1/2 cup creamy peanut butter
2 teaspoons vanilla
3 – 3/12 cup quick-cooking oats

I found this recipe online just now and wanted to share it with you, especially, the stay-at-home folks! Click here for instructions.....

This No-Bake Cookie Recipe Will Become Your New Obsession

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• ***************************************************************************

  Would you like to help us do reviews? Here's a link to our 

  wishlist on Amazon.com. We have items starting as low as $6. 

  

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No-Bake Chocolate Oatmeal Coconut Drop Cookies

Ingredients

• ½ cup milk
• 2 cups white sugar
• ½ cup butter
• 1/2 cup cocoa powder
• 3 cups quick oats
• 1/2 cup shredded coconut
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Directions

Instructions Checklist

• Step 1

  Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.

• Step 2

  Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in the refrigerator for at least 1 hour.

• Store these cookies in a cool place (like the back of your refrigerator) if you don't intend to eat them right away.

  It's important to let the sugar mixture boil for a little bit because otherwise, the cookies can be quite "mushy" even upon refrigeration.

Do you have a favorite no-bake cookie recipe? Share it with us all! Comment in the box below.

Thanks,

Cathy

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Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week. So, don't miss out, and SUBSCRIBE TODAY!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Kayla’s Test Kitchen Lemon Doodle Cookie Recipe Review

Hey everyone! We have the privilege of having a guest blogger today. Kayla is Rhonda's business assistant and a very good one at that. She wanted to try her hand at writing a blog post with a baking review and we happily obliged. If you enjoyed this post, please leave a comment below.

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Kayla’s Test Kitchen

While scrolling Facebook, I came across a post from a bakery about lemondoodles. Now, maybe you’re like me and your first thought was what the heck is a lemondoodle and why do I think I need it? Or maybe you have encountered lemondoodles and you’re wondering why I live under a rock. Either way, it sparked an idea. I was dead set on making lemondoodles.

When I ran the idea by Cathy, she suggested I write about my experience, so here we are.

I did a quick search and found two recipes that sounded like good contenders for my little experiment. I printed them off and I was ready to go.

Here’s something you should know about me: I sometimes, maybe, just a little bit, fail to follow instructions, especially on recipes. Keep that in mind. I know Rhonda likes to follow the recipe to a T the first time and then make the changes the second time around, but that’s just not me.

First, I started with Mary’s Lemony Doodles from Just a Pinch which can be found here: Just a Pinch - Lemony Doodles

It seemed easy enough (and I had all the ingredients!) so that’s where the adventure began.

I added my dry ingredients and zest to a small mixing bowl and then I started to go a little off script.

The recipe calls for plain shortening, but I added butter flavored shortening (I like Crisco baking sticks) and sugar to a bigger mixing bowl and creamed them together with a hand mixer. Then I added the eggs one at a time and continued to mix until it was nice and creamy.

I added the dry ingredients in batches and mixed them by hand with a large spoon to avoid overmixing (I’m told it creates more gluten and a denser cookie and I don’t like that).

Here’s where things get a little shaky in my instruction-following abilities, but I must be transparent with you so that you don’t make my mistakes. I juiced half of my zested lemon and then added the required sugar. I know. I know I messed up. Half a lemon is WAY more than a teaspoon. I know that. I do. I did it anyway and I won’t do it again.

So, my lemon sugar was very thick and not really acceptable for rolling, but oh well. I thought I would just run with it.

I pulled out the big cookie scoop. I know the recipe says a generous teaspoon, but that’s not a cookie- that’s a disappointment. I understand there’s a time and a place for little cookies. Like for children and people with sugar issues and for dieters and all those other things that I don’t consider when I’m making a cookie. I would rather have more than a single bite. Sorry, not sorry.

Anyway, I went off the rails again and made a large round and plopped it in the too-wet sugar. As you can see, it didn’t exactly roll in the sugar very well.

Some sugar stuck to the dough, but not much. So, I swirled the bowl, sending the dough around and around to coat it without having to put my fingers in the wet sugar, a method I perfected by the end.

I placed each sugary ball of dough two inches apart or so on my parchment-lined baking sheet. Typically, I use the parchment paper that is marked with a grid, but we were all out. I had to improvise, but I thought I did a good job. 

The recipe warned that the cookies would spread while baking. I was prepared for that, especially since I had used the big scoop.

I popped them in the oven at 350 for 10 minutes.

They were not done. They were super soft, still shiny, and hadn’t cracked. That one is on me though because I didn’t follow the instructions to make them small.

I stuck them back in for another 2 minutes.

Then another 2 minutes.

Finally, I took them out and they had just barely set. That’s how my family likes cookies, so that’s how I left them.

They were very light in color but had formed a nice crust on the bottom and did not fall apart when I moved them to the cooling rack, so I left them.

After a few minutes, I tried one. They were very lemony thanks to all the juice I used, but also very sugary. They had almost no chewiness to them, which I should have expected with the way they spread.

I put more in to bake for 15 minutes. It makes sense that I double or triple the cookie size that I would have to do the same to the cooking time.

It turns out 15 minutes was too long. The next batch came out crisp and not at all chewy like a doodle should be. The sugar also pooled in little spots and turned brown on the second and third batches.

Overall, not the best cookie I’ve ever made. It probably would have gone better if I had followed the instructions exactly. My dad seemed to share in my opinion, but my mom thought they were pretty good, but they’re also believers that there’s no such thing as a bad cookie.

FAMILY REVIEW:

Mom: “They’re really good. I really enjoy them. 4 out of 5 stars.”

Dad: “The first batch is better. The others are too crispy.”

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We hope you enjoyed Kayla's review. Have you ever made Lemon Doodle cookies? Do have some helpful hints or a favorite recipe? We'd love for you to share it in the comments below.

Stay safe and healthy,

The Sassy Silver Sisters

Cathy, Rhonda & Kelly

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Thank you for following us and if you haven't already subscribed to receive our weekly blog post, just click on the SUBSCRIBE button on the right of this page and you will be the first to find out what's going on in our sassy brains. 😉

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FTC DISCLAIMER: This blog post is NOT SPONSORED. All opinions are our own, honest opinions. The links are for easy access & if you choose to use these links we are in no way compensated.