I mentioned a few weeks ago that we tried something new this year to combat cold and flu season, Elderberry Syrup. Knock on wood, so far it has been amazingly effective. With the flu running rampant at both school and work we have somehow managed to dodge the plague.

I was previously buying the syrup, but it is a little spendy and we go through it quickly with five of us taking it daily and doubling the dose when the slightest sniffle comes on. So I decided to be a bit crunchy and make our own homemade syrup.

The berries can be ordered from amazon, Elder Larry and Frontier seem to be the best priced. They are dried so they have a long shelf life. I found a few recipes online and modified it slightly for taste. My first run through didn’t turn out so well. Rookie mistakes, do not boil the water too long, do not mash the berries excessively and make sure to use a wire mesh strainer.

A friend wanted to know how I remember to give the syrup to my kiddos every day, they do a really good job of reminding me and not letting me forget. Needless to say they like the taste, with the honey making it a little sweet.

Ingredients:

• 2/3 cup whole dried elderberries
• 3 1/2 cups water
• 1 tsp cinnamon powder
• 1 tsp ginger powder
• 1/2 tsp dried cloves
• 1 cup raw honey

Recipe:

1. Pour water, elderberries, cinnamon, ginger and cloves in a saucepan.
2. Bring to a boil. Cover and reduce heat to simmer for 45 minutes. You want the liquid to reduce by half.
3. Remove from heat.
4. Pour berries and liquid through a mesh strainer into a bowl.
5. Carefully mash the berries to get the rest of the juice out, making sure to not over mash them.
6. Let cool slightly. Add the honey and stir well.

I love trying seasonal recipes, but with a new babe in tow I haven’t gotten that ambitious this Fall as some nights feel like a scramble just to prepare dinner.

I have been scouring the internet for a caramel apple pie recipe, but have yet to find one that meets the craving. I may be heading to our local bakery soon to pick one up, because theirs is hands down the best!

So far we have substituted the pie for caramel apples, which the boys love. I used this recipe super easy, but would do more apples and less caramel on each, because once it cools and thickens it is a little too sweet. We also got creative rolling them in different toppings, chopped cashews, chocolate sprinkles and reeses peanut butter chips, my fave.

If you are looking for some other Fall favorites try apple pie dip or better than pie pumpkin dessert.

I contemplated waiting to share these Easter recipes until I had a few less than quality pictures to go along with the sweet treats. Decided to share them now in case you are still scrambling to figure out a menu!

Both of these recipes are family favorites. The pecan rolls is a recipe of my grandma’s and one I loved growing up and still do. For some reason I am still struggling to perfect it to taste just like mom’s. Perhaps it’s because I am scrambling to make them at 5:30am so we can eat them before leaving for Easter Mass.

The chocolate dessert is one my mom has made every Easter since I can remember, makes me miss home over the holiday.

Pecan Rolls
3 packages buttermilk biscuits (make sure to buy the regular size, otherwise they won’t turn out)
Pecans
Sugar
Cinnamon
1 cup Brown Sugar
1/3 cup Butter
1/3 cup Cream

• Grease bundt pan and spread pecans on the bottom. Layer biscuits in pan. Sprinkle with sugar and cinnamon between each layer.
• Mix brown sugar, butter and cream in saucepan. Bring to a light boil. Pour over pan.
• Bake at 350 for 20-25 minutes.

Chocolate Pudding Torte
1 1/2 cups Flour
1 1/2 sticks Butter
2/3 cup Chopped Pecans
8 oz. Cream Cheese
1 cup Powdered Sugar
1 large Jello Instant Chocolate Pudding
3 cups Milk
12 oz. Cool Whip

• Combine flour, melted butter and pecans. Press mixture into 9×13 pan. Bake at 350 for 20 minutes.
• Beat cream cheese, powdered sugar and half of cool whip until smooth. Spread over cooled crust.
• Combine pudding mix with 3 cups milk and beat until thick. Pour over cream cheese layer.
• Spread remaining cool whip on top and refrigerate.
• Garnish with chopped pecans.

Watermelon is beyond a favorite in this house, I blame my husband. I was never much of a watermelon fan until marrying him and now I seem to be cutting one up weekly only to have our family devour it in a couple of days. So when I saw a recipe for a watermelon slush I knew we had to try it and it was a win. The original recipe is from Kraft and we made a few of our own adaptations.

3 cups of water
1/2 cup lime juice
2 packets of Crystal Light On The Go Lemonade
10 cups frozen seedless watermelon cubed

Blend all of the ingredients together until desired consistency. Enjoy!