That sounds good, Jasdip! I haven't tried this but I saved it to try. Ususally the first time I make a recipe I follow the recipe exactly. But in this one, I know I will use less sage and it'll be the dried kind.

APPLE AND CHEDDAR BREAD (Eat and be Merry blog)

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
8 tablespoons butter, room temperature
1/4 cup light brown sugar
2 large eggs, room temperature & fork beaten
2 cups apple (any favorite), unpeeled & finely shredded
1 cup cheddar cheese, shredded
2 tablespoons minced sage

1. Preheat oven to 350 degrees F. Coat a 9" loaf pan with looking spray.
2. Combine and mix the flour, baking powder and salt. Set aside.
3. Using an electric mixer, beat the butter, sugar and eggs until light and fluffy. By hand, mix in the flour mixture. Spread batter into prepared pan.
4. Bake until risen and a wooden skewer comes out of the center clean (45+ minutes). Cool to room temperature before slicing.

Thanks for chiming in Patti!
I felt like I was *all alone*. LOL

Like you, I'd use the dried, and a little goes a long way!

Did you feel like the Magtag repairman yesterday? I did-- haha!

It almost that time again. Save some money and make your own

Pumpkin Pie Spice (About 8 servings)

4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
1/4 teaspoon ground cloves

In a small bowl, combine all ingredients and mix well. Store in air tight container.

Joann, I'm making your pumpkins bars this afternoon. Just waiting for Harry to finish making his sandwich. Bet my house will smell really good soon!

This is NOT tried and true...but sounds good IMO.

Adapted from Light & Tasty 2003 - V. Atkinson; Kansas, UT
Garlic-Pepper Tenderloin Steaks - Grill or broil -- e-w
Plan ahead.needs to marinate for at least 1 hour.
Serves: 4

1-1/2 tsp. minced garlic
1 tsp. ground mustard
1 tsp. paprika
1 tsp. chili powder
1 tsp. pepper
1/2 tsp. dried thyme
1/4 to 1/2 tsp. cayenne pepper
4 beef tenderloins (4 oz., each)
2 tsp. olive or canola oil

In a small bowl combine the first 7 ingredients. Brush steaks with oil; rub
in seasoning mixture. Cover and refrigerate for at least 1 hour. If
grilling: coat the grill with nonstick cooking spray before starting grill.

Grill Steaks, uncovered, over medium heat or broil 4-6 inches from heat 7-10
minutes on each side or until meat reaches desired doneness (for rare a meat
thermometer should read 140�, medium, 160�; well-done 170�).

One steak equals: 209 calories.11 gm fat (3 gm saturated).70 mg
cholesterol.58 mg sodium.2 gm carbohydrate.1 gm fiber.24 gm protein ++++
Exchanges: 3 lean meat.1/2 fat ++++

WOW these look fantastic! I have not tried them yet, let me know if you do.

Chocolate Peanut Butter Pretzel Balls
1 1/2 C pretzels
1/2 C creamy peanut butter
1 Tbsp butter, softened
2 Tbsp brown sugar
1/8 tsp salt
3 Tbsp powdered sugar
1 C semi-sweet chocolate chips

�Crush pretzels into small bits.

�In a small bowl, combine peanut butter, butter, brown sugar and salt. Stir until all ingredients are completely blended and smooth.

�Add pretzel bits to peanut butter mixture and mix thoroughly.

�Add powdered sugar and, again, mix thoroughly.

�Prepare a chilling tray--a dinner plate covered with waxed paper works well.

�Take about a teaspoon of the peanut butter pretzel mixture into your fingers and gently pat it into a ball with your fingertips.
�If the peanut butter starts sticking to your fingers, your fingers are too warm. Run your fingers under cold water for a minute to chill them, and begin rolling again.

�Place the peanut butter balls onto the plate. When you have rolled all the balls, place the entire plate into the refrigerator to chill for at least 30 minutes.

�After the peanut butter balls have chilled, prepare your chocolate. Pour the chocolate chips into a small microwaveable bowl.
Microwave for 30 seconds and stir. If needed, microwave for another 10 seconds and stir again. Continue until the chips are completely melted, which means they stir easily into smooth, fluid chocolate with no lumps.

�Place one peanut butter ball into the melted chocolate and gently roll it around with a fork until completely coated. Remove from the bowl with the fork and place back on the waxed paper plate. Repeat for all other balls.
�Once all the peanut butter balls are coated in chocolate, return the plate to the refrigerator and chill another 30 minutes.

This recipe makes approximately 22 balls. It is very easy to double, triple, quadruple

Store in the refrigerator until ready to eat.

Here is a link that might be useful: Chocolate Peanut Butter Pretzel Balls

Oh Joann!!!!!!!! Those PB pretzel balls could get me in such delightful trouble!

Oh my goodness, Joann! Those look sinfully delicious!

Those went straight to my "to make for holidays" list. (And also straight to my hips!)

I made these tonight and they were very good.

CROCK POT MARMALADE-GLAZED CARROTS

1 package (32oz) fresh baby carrots
(I just used regular carrots and sliced them)
1/2 cup marmalade
1 Tablespoon water
2 Tablespoons brown sugar
1 Tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1 Tablespoons cornstarch
2 Tablespoons water
salt and pepper to taste

1. Combine all ingredients in Crock Pot and cook on low for 7 to 9 hours, until carrots are tender.

2. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots.

* I didn't bother with the cornstarch or the extra water

That sounds good Joann! Thanks.