Exam results and Warm Cinnamon Apples

Well, I got my Economics Exam results back and…I made a B. A low B. I’m not happy about that since I’m trying super hard to make straight A’s, but I realize that this is grad school and not like undergrad, so it’s a little bit harder.  Well a lot harder. Plus, I have many more responsibilities now than I had before, including a husband and children and a full-time job and a cake business and a blog and I could go on….Ok, so I guess I should be satisfied with a B, but I’m still going to try to pull my grade up to an A!

I’ve always loved those yummy Cinnamon Apples that most country restaurants, like Cracker Barrel, serve. I ran across this recipe at Recipezaar.com and figured I’d give it a try. Of course, I adapted the recipe to our liking.








Cinnamon Apples

10 apples, cored, peeled and sliced thin (I used Granny Smith Apples – they are best for baking)
2 teaspoons cinnamon
1 cup brown sugar
2 tablespoons white sugar
2 teaspoons lemon juice (this is optional, and I didn’t add it because I didn’t have any, but I will definitely add it next time)
1 dash salt
1 teaspoon nutmeg

1. Preheat oven to 350 degrees.
2. In large bowl, mix all ingredients. (You can mix in the baking dish for less clean-up, but I like mixing in a bowl).
3. Put apples into a 9x13 baking dish that has been covered in aluminum foil. (Use double layers of foil, just in case. It can be messy to clean if it happens to get onto the baking dish!)
4. Bake in oven for about one hour. Stir about every 15 minutes to ensure that they are evenly cooked.  They are done when all apple slices are tender and the juice has thickened.

I really enjoy eating these cinnamon apples alone, but they are also very good served with ice cream. Eaten alone, they are like a healthier version of an apple pie!

Or you can top an oatmeal bar with cinnamon apples, top that with vanilla ice cream, and drizzle with caramel! YUM!

Blueberry Banana Pudding

My husband requested this dessert after seeing it on a local television station. I found the recipe on their website, which is located here. Everyone loved this dessert and it's so easy!



Since I have a banana allergy, I usually make a little on the side for myself without the bananas! I personally love the traditional cooked banana pudding recipe that my Grandmother made, but then again, my serving never had bananas in it, so I guess it wasn't really a "banana" pudding! The blueberries in this recipe give it a nice "POP!" If I can ever find my Grandmother's recipe, I plan to add blueberries to it! For now, my family and I will enjoy this delicious and easy recipe and I hope you enjoy it too!



Blueberry Banana Pudding


1 (5.1 ounce) box instant vanilla flavored pudding mix
1 (3.4 ounce) box instant banana cream flavored pudding mix
2 1/2 cups milk
1 (8 ounce) container sour cream
1 (16 ounce) container frozen whipped topping, thawed
6 ripe bananas
3-4 cups fresh blueberries
1 (12 ounce ) box vanilla wafers
Garnish: crushed vanilla wafers and blueberries

1. In a large bowl, combine pudding mixes and milk; whisk until smooth.
2. Add sour cream; stir until smooth.
3. Fold in whipped topping.
4. Fold in 1 cup blueberries.
5. In a trifle dish, layer one-third of pudding/berry mixture, half of the vanilla wafers, half bananas and half of remaining blueberries. Repeat layer.
6. Top with remaining one-third pudding mixture. Garnish with additional crushed vanilla wafers and blueberries.