Weekend Special Cinnamon Roll Casserole

Years ago, I bought this mug and thought it might be a good day brightener to go with  a new recipe, Cinnamon Roll Casserole 

Cinnamon Roll Casserole

Cook's Notes: This casserole uses refrigerated cinnamon rolls unbaked dough that doesn't need time to soak overnight. Prep it just before baking in the morning—it'll only take you 15 minutes! Ready in just minutes, you can have a batch of these cinnamon rolls on the table in no time at all. This is a game-changer for busy schedules, impromptu brunches, or when the craving for cinnamon rolls strikes at midnight. The recipe was adapted from the seasonalmom.com

Ingredients:

• 2 (17.5 oz ) cans refrigerated cinnamon rolls, Pillsbury Grands
• 4 large eggs
• 3/4 cup half-and-half
• ¼ cup packed light brown sugar
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 cup chopped toasted pecans or walnuts

Directions:

• Open the cans of cinnamon rolls and set the icing aside for later. Cut each roll into 4 pieces, then arrange them evenly in the prepared greased 13 x 9 glass dish.

• In a medium bowl, whisk together the eggs, cream, brown sugar, syrup, vanilla, cinnamon, and salt until smooth.
• Pour the custard mixture evenly over the cinnamon roll pieces, tossing gently with a spatula or spoon so everything is coated. Sprinkle pecans on top, if using.

• Bake uncovered for 30 minutes until puffed, golden, and set in the center. If the top browns too quickly, tent loosely with foil after the first 20 minutes or so.
• Let the casserole rest for 5-10 minutes. Warm the reserved icing in the microwave on 50% power for about 10-15 seconds. Drizzle the icing over the top of the warm casserole. Slice and serve. Best served fresh; refrigerate leftovers.
• Reheat covered with foil for 10 minutes at 325°F.
  

Read Your World Book Review Origin

                                                                                     

 Together, we can change the world one book at a time.

Read Your World is a non-profit whose mission is to raise awareness of children’s books that celebrate diversity and to get more of these books into readers' hands. Valarie Budayr and Mia Wenjen founded this non-profit children’s literacy initiative 13 years ago. They are two diverse book-loving moms who saw a need to shine a spotlight on the multicultural books and authors on the market, while also working to get those books into the hands of young readers and educators.

With the alarming increase in children’s books being challenged and banned, giving kids access to diverse stories is more important than ever.
We do this by donating books to reviewers and classroom libraries.
We provide book lists and classroom kits to help parents, guardians, teachers, librarians, and readers find the diverse children’s books that they need.
Our weekly Ig Live Interview series also highlights children's books, spotlighting multicultural books and authors on the market and working to get these books into readers' hands.

 

ALL ABOUT THE AUTHOR 

Nat Cardozo is an illustrator and workshop facilitator specializing in editorial illustration. She is a graduate of the School of Design and Illustration in Barcelona, Spain. Her work has been featured in exhibitions in Uruguay, Mexico, Spain, and Argentina. Cardozo has won several major awards for children’s book illustrations. Born in France to Uruguayan refugees, Cardozo now lives and works as a freelance illustrator along the coast from Montevideo, Uruguay.

Maria José Ferrada from Chile advised the author/illustrator, Nat Cardozo, on the book's tone and style. 

Book Review-Origin

What an ambitious effort compiling information that pays tribute to Indigenous people who have bravely preserved to this day and whose ancestral wisdom has much to teach us. From a historical perspective, readers are informed about Indigenous peoples who have struggled to maintain their traditional ways of life while still harmonizing with nature. All of these featured Indigenous groups have something in common: despite their many obstacles, they have managed to maintain their traditional ways of life and their relationships with nature. Indigenous people, more than 470 million, are also some of the most socially marginalized populations of the world. They are also people for whom community living is based on the principles of sharing, solidarity, and mutual aid, of avoiding excess, and being thankful for what they can get. "Origin" is a book that should be accessible to all readers in school classrooms or libraries. With the author's meticulous research, the book becomes a valuable resource for ongoing discussion of Indigenous peoples and their connection to the natural world.   

Nat Cardozo, author/illustrator, has chosen twenty-two Indigenous groups spanning five continents to be represented in this book, which is only a small part of the more than 5,000 who currently live around the world. "Origin" is a nonfiction oversized picture book for middle school readers, but all readers can appreciate and learn from it, too. The content is based on direct testimonies, documentaries, and the work of anthropologists. Each two-page spread is about an indigenous group, with text on one side and a stunning illustration on the other. The text is narrated from a child's perspective, introducing readers to the group they represent and providing information on their population, territory, language, and culture. The full-size, very detailed illustration on each page is just stunning. It's a painting of a child's face, featuring the geography of their homeland, and it's nothing short of mesmerizing.  

Further talking points at the end of the book, including an overview of environmental degradation and the resistance movements indigenous groups currently face, were interesting points to consider.     

Sue Ready is a freelance writer, food blogger, former elementary and middle school teacher, and book reviewer of all genres on Facebook at EverReady Book Reviews. 

TO RED COMET PRESS FOR GIFTING ME THE BOOK FOR MY REVIEW,

Read Your World is honored to be supported by these Medallion Sponsors
FOUNDER’S CIRCLE: Mia Wenjen (Pragmaticmom) and Valarie Budayr (Audreypress.com)

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🏅 Bronze Sponsors: Fabled Films Press
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Read Your World is honored to be supported by these Author Sponsors!

Authors: Audrey Barbakoff, Federico Erebia, Teddi Ahrens, Stephanie M. Wildman, Maritza M. Mejia, Authors J.C. Kato and J.C.², Eugenia Chu, Dorktales Storytime Podcast, Josh Funk, Frances Díaz Evans, Gaia Cornwall, Eric Clock, Maria Wen Adcock, Diana Huang, Gwen Jackson, Gea Meijering, Amanda Hsiung-Blodgett, Ismee Williams, Karin Fisher-Golton, Kathleen Burkinshaw, Tami Lehman-Wilzig, Daria Marmaluk-Hajioannou, Nancy Tupper Ling, Teresa Robeson, Crystal Z. Lee, Karen Leggett Abouraya, Elly Swartz, Robbin Miller, Shifa Safadi, Tonya Ellis,Lisa Stringfellow, Sylvia Liu, Kimberly Biddle, Robbin Miller, Eric Clock, Tonya Ellis, Nadine Pressley, Natahsa Yim Carter, and Lisa Chong.

Read Your World is honored to be supported by our CoHosts and Global CoHosts and by our Partner Organizations!

Check out RYW’s Multicultural Books for Kids Pinterest Board!

Do not overlook this fantastic opportunity 📌 FREE RESOURCES from Read Your World Day
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#inclusion #multiculturaal

Dinner Special: A Healthy Choice for the New Year

Chicken Sausage, Sweet Potatoes, Apples and Brussels Sprouts Sheet Pan Dinner 

Cook's Notes: A healthy, easy dinner that makes clean up a breeze using just one sheet pan. Chicken Apple Sausages, Sweet Potatoes, Apples, and Brussels Sprouts are roasted in Maple Dijon Sauce with Cranberries and Pecans. Pair the meal with a nutritious serving of couscous. I used a box of Near East Roasted Garlic and Olive Oil Couscous.

I'm really impressed with this flavorful, tasty product from Chef Bruce Aidells.

It's gluten-free with no artificial ingredients, and is fully cooked, so it only needs a warm-up. The recipe serves 2-3 but can be increased for more servings just double the sauce.

Sauce Ingredients:

• 2-1/2 tablespoons lemon olive oil or olive oil
• 2-1/2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme 

Main Ingredients:

• 1-12 oz. package chicken apple sausages (I used 2 links and cut each into 4 ths) 
• 3 cups Brussels Sprouts, stems cut and sprouts halved 
• 1 large firm apple, cut into chunks (I used Honey Crisp)
• 3 cups diced sweet potatoes
• 1 cup red onion slices
• 1/3 cup dried cranberries
• 1/4 cup chopped pecans
  

Directions:

• Preheat oven to 425 degrees. Line a baking sheet with a silicone pad or parchment paper. 
• In a large bowl, mix the sauce. Add in diced sweet potatoes, Brussels Sprouts, red onion slices, and apple chunks. Coat well and spread the mixture out on the baking sheet. Roast 15 minutes. Add in chicken sausage chunks, cranberries, and pecans. Mix all ingredients well. Roast the veggie sausage mixture 10 minutes more until the sausages are warmed and the sweet potatoes are softened. 
  
  
   

GAME ON : MEATBALLS TO THE RESCUE

and are the perfect halftime snack. Each time I go to Costco I come home with something outrageously large for a household of two. What was I thinking buying this package of 140 meatballs!! In two months, the bag is still half full. So I decided it's time to create an easy snack for football watching or save idea for Super Bowl time.  

You will need the following ingredients plus a box of refrigerated pie crusts.

Cook's Notes: Each pie crust box makes 8 mini meatball subs. Use a greased standard-size muffin pan.

Ingredients:

• Fully cooked meatballs, thawed
• 1 package of refrigerated pie crusts e.g, Pillsbury
• 1 jar Marinara sauce
• Mozzarella cheese balls, each one cut into 4ths
• Shredded cheddar cheese

Directions:

• Preheat oven to 400 degrees. On a lightly floured surface, cut out 7 pie crust circles using the mouth of a glass that measures 4 inches across. Reroll scraps for one more pie crust circle.
• Press piecrust circle into muffin tin and up sides. Add to each well 1 tablespoon of marinara sauce.
  
  
  
• Place one cut-up mozzarella ball on top of the red sauce. Then press in one meatball on top and sprinkle with shredded cheese.
  
  
  
  Actually, there are a lot of recipes that can be created using prepared meatballs. I recently posted Cherry Bourbon Meatballs that were sooooo good!
  
  https://sockfairies.blogspot.com/2025/12/holiday-entertaining.html
  
  
  

A Year in Review 2025

As the old year comes to a close, I really enjoy looking back at which recipes on sockfairies.blogpsot.com really resonated with you. I also have some of my own favorites I discovered along the way, too. THANK YOU so much for your support, comments, visits, and shares this year and always. Every Ready blog site would not exist without you, and I am forever grateful!

See if any of your favorites made the list. Be sure to leave your comments in the box.

January

One Pan Creamy Tuscan with Gnocchi 

https://sockfairies.blogspot.com/2023/12/one-pan-creamy-tuscan-chicken-gnocchi.html

February Chocolate Pot de Creme

https://sockfairies.blogspot.com/2025/02/have-heart.html

March-Salmon Asparagus and Dill Orzo Salad 

https://sockfairies.blogspot.com/2025/03/a-harbinger-of-spring-asparagus.html

April-Asparagus, Snap Peas, and Radish Salad with Balsamic

Vinaigrette 

https://sockfairies.blogspot.com/2025/04/sunday-supper.html

May-Strawberry Rhubarb Cake 

https://sockfairies.blogspot.com/2025/05/strawberry-rhubarb-coffeecake.html 

June-Chocolate Brownie S'mores 

https://sockfairies.blogspot.com/2025/06/get-your-smores-on.html

July-Grilled Three Sisters' Salad

https://sockfairies.blogspot.com/2025/07/grilled-three-sisters-summer-salad.html

August-Limoncello Raspberry Prosecco  (aka Hackensack Summer Sipper) 

https://sockfairies.blogspot.com/2025/08/toast-to-summer.html

September-Gingerbread Loaf

https://sockfairies.blogspot.com/2025/09/gingerbread-loaf-cooks-notes.html

October-Cranberry Pumpkin Bread

https://sockfairies.blogspot.com/2025/10/cranberry-pumpkin-bread.html

November-Crustless Cottage Cheese Vegetable Quiche

https://sockfairies.blogspot.com/2025/11/crustless-cottage-cheese-vegetarian.html 

December-Winter White Holiday Cosmos

  https://sockfairies.blogspot.com/2025/12/reindeer-station-festive-drinks.html

 

Holiday Entertaining

   

Welcome Back to the Ever Ready Kitchen

Hope your Christmas was one filled with joy. I may have taken a week off from blogging, but I cooked a lot, tried new recipes, and was busy entertaining. Our daughter was here for several days, and we went on several excursions.  I am excited to share a few recipes with you just before 2025 comes to a close. 

The new word for the week is Gluhwein, which literally means “glowing wine.” It is a mulled wine traditionally served in Germany, the Alsace region of France, and other parts of northern Europe. Gluhwein is a popular beverage served at every German Christmas market during the holiday season.

I took these photos in late November, several years ago, at the Christmas market in Vienna. Since the weather was quite cold, a mug of Gluhwein really hit the spot. 

In this picture, note the man carrying a yellow mug of mulled wine. Wine is sold in special keepsake mugs. An hour later, a freezing drizzle followed by snow sent the crowds scurrying into warm places.

The mulled wine is prepared with red wine that has been heated and spiced up with cinnamon sticks, citrus (orange or lemon), cloves, and sometimes raisins.

You don't need to go to Vienna to enjoy a glass of Gluhwein, as it can be made in your own kitchen. 

Glühwein – Mulled Wine Recipe

Ingredients:

• ½ cup sugar 
• ½ cup water 
• 1 large cinnamon stick 
• 1 orange 
• 8 whole cloves 
• 2 star anise
• 1 bottle of red wine (Pinot Noir, Cabernet Sauvignon, Beaujolais, Merlot, or Shiraz are suggested wines to use). I used Cabernet Sauvignon.
• Cinnamon sticks to serve with the beverage 
• Optional but quite good, adding in a splash of brandy (1-2 tablespoons) with each serving.

Directions:

• In a saucepan, combine water, sugar, anise, and cinnamon sticks. Bring to a boil, reduce the heat, and simmer. 
• Cut the orange in half and divide the cloves in half. Place cloves in each orange half and place in simmering water. 
• Simmer on low for 30 minutes or until thick and syrupy. 
• Pour in the wine. Heat until steaming but not simmering. Avoid having it boil, as you don't want to boil off the alcohol. Reduce the heat to low, cover, and simmer for 1/2 hour or up to 3 hours.  
• Remove the clove-studded orange halves, anise, and cinnamon stick.  
• Serve hot in mugs that have been preheated or glasses preheated with warm water-(note a cold glass could break) 
• Add a splash of brandy and serve with a cinnamon stick and orange slice. 

The following recipes were fun discoveries, made with a few ingredients and were quite tasty. They were perfect appetizers to share with friends. 

Crockpot Meatballs with Cherry Bourbon Sauce

Cook's Notes:
These meatballs were made in a crockpot and then transferred to this dish, and served with a small container of toothpicks for the guests.
It's a no-fuss recipe using only 5 ingredients. Let your slow cooker do the work for this recipe.
Ingredients:

• 1 bag frozen pre-cooked Italian meatballs (I used about 36 meatballs from the bag)
• 1 (13 oz.) jar cherry or black cherry preserves (preferred brand Bonne Maman)
• ½ cup ketchup
• 4 tablespoons bourbon
• ¼ cup apple cider vinegar
• Optional: Add a little heat to the sauce with hot sauce

Directions:

• In a saucepan, mix all the ingredients except the meatballs.
• Cook on medium-low heat for 3 minutes, uncovered.
• Add frozen meatballs to the crockpot. Pour the sauce over the meatballs. Stir to combine.
• Cover and cook on low for 2 hours. Stir occasionally.

Ritz Holiday S'mores

Cook's Notes: Winner -winner made with only three ingredients! 

Another option-the recipe did call for adding a bit of deli ham or turkey over the jelly, but I skipped that part. 

Ingredients: 

• Ritz Crackers
• Brie Cheese
• Pepper Jelly  (deli section) 

Directions:

• Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
• No need to take rind off cheese.
• Place Ritz crackers on the baking sheet.
• Add a teaspoon of jelly to each cracker and top with a small piece of Brie cheese.

  

  Disclaimer: This was my first attempt (above photo) when I realized I needed parchment paper on a baking sheet to prevent sticking. Then I found out you can buy Brie Bites in a grocery store. I had a wedge of Brie and cut pieces from that for the recipe, which did work.  
  
• Heat crackers in the oven for 5 minutes.
• Remove the baking sheet from the oven and immediately top with another cracker and press lightly together like a sandwich. 
  
  
     

Christmas Blessings

 

Merry Christmas

 Christmas Blessings to All

 from Ever Ready

See you on December 31 with a 2025 Year in Review

12 of the most popular Ever Ready recipes