Brian Kelly Shows His Growth With Changes To Notre Dame Offense

Everyone has undoubtedly seen the news by now, Notre Dame and former offensive coordinator Chip Long are moving in separate ways. There has been a lot written about the success of Long and his offense and replacing him will not be an easy task. Whatever is made about the supposed tough style that Long came […]

The post Brian Kelly Shows His Growth With Changes To Notre Dame Offense appeared first on UHND.com – Notre Dame Football, Basketball, & Recruiting.

Bill Walton

I’ve been catching up on a lot of Pac-12 Conference of Champions basketball over the last week, which means I’ve been listening to a lot of Bill Walton. When you are exposed to such a highly concentrated a dose of Walton in a short amount of time, you start to pick up on the patterns of what he’s saying. There’s actually a method to the madness.

Or maybe I’m just crazy. You can decide for yourself. It’s Dave, right?

  • I love analytics. Its called math and science. It’s called the use of numbers to predict, to help you formulate a plan.
  • You’re of the generation where you have to rank everything. Don’t rank, rate or compare. Just enjoy.
  • Players make plays. Plays don’t make players.
  • You keep giving me this nonsense about these power teams from the East. C’mon. Are you old enough to remember last year’s Tournament? When they just gave Villanova and Virgina No. 1 seeds?
  • You have to feed the post better than that. If you can’t get the ball to the biggest guy on the court, you just don’t want too.
  • You have not taught until they have learned.
  • Chemistry is more important than talent because you have to assume that talent will equalize at the highest levels. When the ball moves and you know you are going to get it, than better things happen.
  • gluten free apple cranberry stuffing

    Gluten Free Apple Cranberry Stuffing. This sweet and savory stuffing is sure to be a hit on your Thanksgiving table!This gluten free apple cranberry stuffing is sure to be a hit on your Thanksgiving table, with it’s sweet and savory fall flavors!

    When putting together my Thanksgiving menu, there are a few things that are a total must. I like to call them the “non-negotiable.” Turkey, mashed potatoes and gravy, sweet potatoes with toasted marshmallows, green beans, homemade cranberry sauce and stuffing. If those things are not on the table, it just doesn’t feel right. Oh, and you can’t forget about the classic pumpkin pie.

    Gluten Free Apple Cranberry Stuffing. The sweet and savory combination of flavors in this stuffing makes it so satisfying and delicious.What are some of your must-haves when it comes to Thanksgiving? I know that everyone has their family traditions. Rarely do you branch out from those recipes that have been passed down from year to year. I get it. It’s hard to change what just feels right.

    Thanksgiving is all about the comfort food and what’s more comforting than a Thanksgiving feast? Mashed potatoes, sweet potatoes, stuffing. Give me all the carbs. As much as I love the flavors of a classic stuffing, I wanted to change it up with a few added ingredients this year. I went a little savory and a little sweet. This was my first time making an apple cranberry stuffing and I must say, I’m totally diggin’ it!

    Gluten Free Apple Cranberry Stuffing. Made with Canyon Bakehouse gluten free bread, this stuffing is packed with both sweet and savory fall flavors.For this holiday recipe, I’ve partnered with Canyon Bakehouse and I’m highlighting their amazing gluten free bread. Their bread is BY FAR the best gluten free bread out there so it’s pretty sweet that their products are available at most grocery stores nationwide. If I had to choose my favorite bread of theirs, it would be the Mountain White. It’s so soft and reminds me of a classic white bread.

    To show off the Canyon Bakehouse gluten free bread in this stuffing, I simply sliced a whole loaf of bread and toasted the bread cubes. Once toasted, they are ready to be tossed with the celery, onion, herb, apple and cranberry mixture. Topped with chicken broth and a little dairy free butter, this stuffing is ready to be baked to golden brown perfection!

    Look no further for a sweet and savory Thanksgiving side dish! This gluten free apple cranberry stuffing is sure to fit right in with your family’s holiday spread.

    Gluten Free Apple Cranberry Stuffing. This sweet and savory stuffing is sure to be a hit on your Thanksgiving table!

    gluten free apple cranberry stuffing
     
    AUTHOR: Sarah Bakes Gluten Free
    RECIPE TYPE: sides
    SERVES: 8-10

    INGREDIENTS
    • 1 loaf Canyon Bakehouse Mountain White Gluten Free Bread, sliced into 1/2” cubes
    • 2 tablespoons dairy free butter
    • 1 white onion, diced
    • 2 stalks celery, diced
    • 1 tablespoon fresh sage, chopped
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon fresh ground pepper
    • 3/4 cup dried cranberries
    • 1 apple, cored and diced {I used pink lady}
    • 1 1/2 – 2 cups chicken stock or vegetable stock
    • 2 tablespoons dairy free butter, melted

    INSTRUCTIONS
    1. Preheat oven to 300 degrees. Place bread cubes onto large baking sheet in even layer. Toast in oven 20-30 minutes, tossing 2-3 times. Let cool on pan.
    2. Increase oven temperature to 375 degrees. Butter 8×8-inch baking dish with dairy free butter and set aside.
    3. To large skillet, add 2 tablespoons dairy free butter. Over medium heat, melt butter and add diced onion, celery, chopped sage, salt and pepper. Sauté until veggies are tender.
    4. Add dried cranberries and diced apples to veggies. Sauté 1 minute. Remove from stove.
    5. In large mixing bowl, add toasted bread cubes {about 6 cups} and apple mixture. Stir to combine. Pour 1 1/12 cups chicken stock over stuffing mixture. Add more chicken stock as needed.
    6. Scoop stuffing mixture into prepared baking dish. Pour melted dairy free butter over top of stuffing.
    7. Cover stuffing with foil. Bake 20-25 minutes. Uncover and bake additional 15-20 minutes, until golden brown.
    8. Serve stuffing warm. Can be made in advance and reheated.

    3.5.3251

    Canyon Bakehouse has put together a fantastic Complete Guide to Gluten-Free Holidays. It’s full of recipes and tips to help make your holidays safe and delicious. Be sure to check it out!

    This post has been sponsored by Canyon Bakehouse. All opinions are my own.

    The post gluten free apple cranberry stuffing appeared first on Sarah Bakes Gluten Free.

    Piwony – paszteciki z ciasta piwnego

    piwony - paszteciki z ciasta piwnego

    To jeden z najstarszych przepisów na moim blogu. Tak stary, że nawet zdjęcia przepadły gdzieś w otchłani serwera. Dlatego w tym roku postanowiłam popełnić autoplagiat i przypomnieć piwony w nowej odsłonie, bo przepis jest za dobry, żeby tak po prostu się zarchiwizował 🙂

    Jeżeli lubicie kruche paszteciki z kapustą i grzybami albo z mięsem albo na słodko – z owocami lub budyniem, ta receptura jest dla Was. U mnie w domu ma miano kultowej, bo zawsze wychodzi i smakuje wybornie, szczególnie w święta, bo o paszteciki, nazywane przeze mnie piwonami są najlepszą przystawką do wigilijnego barszczu.

    Super proste (składa się tylko z trzech składników) ciasto piwne przypomina kruche, listkujące ciasto francuskie, z tą przewagą, ze jego wyrób domowy nie będzie okupiony godzinami wałkowania, wyrabiania, chłodzenia, wałkowania itd. Jeżeli pół godziny przed zasiadaniem do wigilijnego stołu weźmiecie się za robotę, możecie być pewni, że gorące, rumiane i kruche piwony pojawią się na stole razem z pierwszą gwiazdą na niebie 🙂 Jak już wspomniałam – można nadziewać go dowolnie – słonym, wytrawnym farszem, jak i słodkim, deserowym, bo jest bardzo neutralne w smaku.

    piwony - paszteciki z ciasta piwnego

    piwony - paszteciki z ciasta piwnego


    Piwony: 
    (paszteciki z ciasta piwnego z kapustą i grzybami)

    ciasto –
    3 szkl. mąki,
    220-225 g zimnego masła,
    1/2 szklanki piwa,
    szczypta soli,
    1 jajko

    farsz – 
    wigilijna kapusta z grzybami

    Rozgrzać piekarnik do 200 stopni.

    Zimne masło posiekać wraz z przesianą mąką. Dodać piwo i szybko zagnieść gładkie ciasto. Rozwałkować ciasto na grubość około 0,5 centymetra. Ciasto pokroić w kwadraty ok.10 x 10 cm. Na każdy nałożyć 1-2 łyżeczki przygotowanego farszu. Dokładnie skleić boki ciasta i uformować wałeczki.

    Uformowane paszteciki ułożyć na blasze wyłożonej papierem do pieczenia. Posmarować po wierzchu rozkłóconym jajkiem.

    Piec w mocno rozgrzanym piekarniku około 20 minut, aż paszteciki ładnie się zarumienią.

    Ciasto piwne lubi zimno, dlatego trzeba je szybko zagnieść i w miarę szybko uformować paszteciki, aby masło w środku nie rozpuściło się. Polecam też piwony w wersji na słodko. Wypróbowałam już paszteciki piwne z brzoskwiniami, jabłkami, twarogiem, po upieczeniu posypane dodatkowo cukrem pudrem. Jeżeli piekę piwony z nadzieniem w większych kawałkach, wtedy formuję je w paczuszki, krojąc rozwałkowane ciasto na kwadraty i sklejając brzegi do góry.

    piwony - paszteciki z ciasta piwnego

    piwony - paszteciki z ciasta piwnego

    Happy Friday: Volume 30

    Happy Friday: Volume 30 // Our first snow days of winter, decorating our house for Christmas, a naughty puppy, and the Falmouth Christmas Parade.

    Happy Friday! It is currently snowing and I’m not mad about it. We got a lot of snow this week. We’ve had our first two snow days of the school year. One of the perks of living on a military base is that there is always someone out to have a snowball fight with. The kids were either sledding or building snow forts or pummeling each other with snowballs for three straight days. 

    While the kids were outside playing, I was staying warm inside baking. I made this Cinnamon Star using a no-knead challah recipe from Bread in 5. It looks really complicated and it is nothing more than making some cuts and making a few twists. This was gone in about 15 minutes. I’ll definitely be making this again.

    We also put up our tree and did some decorating. Our house is ready for the holidays. The puppy is obsessed with the tree. He keeps drinking the water and pulling on the branches. I sweep the living room floor at least twice a day. He’s also become quite the counter surfer. He helped himself to a babka that was cooling and some cookies. It’s a good thing he’s so cute.

    This weekend we have a few holiday parties to go to and we are headed to Cape Cod for the Christmas parade. It is one of my favorite things to do in Falmouth. It’s so festive and fun.

    I hope that you have a great weekend!

    What Caught My Eye This Week //

    Last year seemed to be a big llama year, this year seems to be a big Nutcracker year. These cookies are so cute if that is your theme.

    I need to make a cocktail for a brunch next weekend, considering making this.

    Sad, yet accurate. Surprising ways to injure yourself when you are over 40.

    The best Gourmet Makes videos ranked. You’re welcome.

    This makes me want even MORE Santa mugs!

    I want to put this on everything.

    Love this idea USPS!

    Uh, this is BONKERS! This story about Mary Steenburgen is crazy.

    Dog tweets that I need in my life.

    “Tis the season for people to write to me that their recipe didn’t work. “But I didn’t use this like the recipe called for, I used this instead….” Well, that is why your recipe didn’t work. Tessa explains why.

    I was gifted these acrylic blocks from Nations Photo Lab and I love them so much. They are so pretty and make really pretty Christmas decorations when you print holiday photos. I am going to have more made, they are really cool.

    Have a great weekend!

    The post Happy Friday: Volume 30 appeared first on Baked Bree.

    Notre Dame Football 2019 Plays Of The Year

    It’s awards season, folks! Forget the Heisman Trophy and the college football awards show and all that other fluff, the UHND awards are where it’s at for the Notre Dame football team. Even the team banquet; sure, it’s nice to be the team MVP and things like that, but to be a part of the […]

    The post Notre Dame Football 2019 Plays Of The Year appeared first on UHND.com – Notre Dame Football, Basketball, & Recruiting.