Iced Cinnamon Chip Cookies

Happy Halloween! I wish you could come over to our house for some of my "Prize Winning Chili" and homemade donuts and rootbeer! But these yummy little cookies might make you feel better if you have other plans. :) They are good with or without the frosting. Happy Halloween!

Iced Cinnamon Chip Cookies (Taste of Home)

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 package (10 ounces) cinnamon baking chips (I actually used butterscotch chips and it was yummy.)
• 
  ICING:
• 1/4 cup butter, melted
• 1/4 cup shortening
• 1-1/4 cups confectioners' sugar
• 1 tablespoon milk
• 3/4 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

In a small bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 158 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 148 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.

Chicken and Cheese Noodle Bake

I have WISHED for a mini-freezer for years, and this last Christmas, I was finally "good enough" to get one from Santa... although it came a bit late- as in, by my birthday a few month later--Santa got some serious millage off of this one. BUT that is ok with me, because I have a cute little freezer! It is pretty small, but it works perfectly for out little family, and I have really enjoyed finding freezer meals that give me a break every now and then on a busy night. I think my favorite is still the mini-cheddar loaves just because you can heat them up so fast in the microwave, but this noodle bake made a nice big batch! I was able to freeze 2 medium round and 1 large aluminum casserole pans, in addition to the large casserole dish we enjoyed for dinner that night. (I think I doubled and already "double-batch". :) It was a lot, but so nice for a busy night or if I ever need to take a meal to someone. (Plus, relatively inexpensive--always a bonus. :)

Chicken and Cheese Noodle Bake (Simple and Delicious, Taste of Home)

• 1 package (16 ounces) spaghetti, broken
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup butter, cubed
• 6 tablespoons all-purpose flour
• 2 cups 2% milk


• 4 cups cubed cooked chicken (I did it crockpot style and put it in that morning.)
• 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and green and red peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper.


Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).

Nutrition Facts: 1 cup equals 509 calories, 24 g fat (13 g saturated fat), 102 mg cholesterol, 691 mg sodium, 42 g carbohydrate, 3 g fiber, 29 g protein.

• 

Apple Pie Crumble Bars

I kind of did my own twist on this, and I was happy with the results. I have a yummy Taste of Home cookies recipe book, and I came across "Chocolate-Drizzled Cherry Bars" but for lack of cherry pie filling, we turned it into a fun harvest dessert and I used the pie filling that I put up last year. It was pretty delicious--a lot like a pie--and I liked the crumbles on top!

Apple Pie Crumble Bars

• 2 cups all-purpose flour
• 2 cups quick-cooking oats
• 1-1/2 cups sugar
• 1-1/4 cups butter, softened
• 1 jar/can of apple pie filling

• In a large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown.
• Carefully spread pie filling over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned.
• Cool completely on a wire rack. Yield: 3 dozen.

This is just to say... (Plum Syrup)

This Is Just To Say
by William Carlos Williams

I have eaten
the plums
that were in
the icebox
and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

I have always loved that poem. (My brothers even wrote a song about it.) So simple, and yet, I can just almost taste those delicious plums as I read it. Well- that was what I was thinking about as I made my delicious plums into plum syrup. I had a friend share two bags that were fast ripening. I didn't follow an exact recipe, but it was pretty simple and has been absolutely delightful on pancakes (heated up with just a little cornstarch). I've also used it occasionally to flavor smoothies- a little bit goes a long way.

You can find more specific instructions here, but here is the gist of what I did:

Homemade Plum Syrup

1. Rinse the plums and cut off any bad parts.

2. Have jars and lids sanitized and ready.

3. Put plums in a large pot at turn on medium heat.

4. I think I added about 3-4 cups of sugar my large pot.

5. Bring to a boil and stir frequently.

6. I used my immersion blender to blend it all up- peels and all, but you can blend it before heating in a regular blender.

7. There were still some peels that I strained out after heating.

8. Pour in jars, screw on lids, and water-bath (with water boiling) for about 15 minutes.

9. Pull jars out and let them fully seal and cool. (Listen for the pop, and clap when you hear it- that is literally what we do. :)

Now you have yummy plum syrup you can enjoy all year!!!

Puffed French Toast

What I just made for breakfast should probably be considered illegal for two reasons. ONE: The process involves DEEP FRYING WHITE BREAD, and TWO: Because it is SERIOUSLY DELICIOUS! I don't know what possessed me. This was purely an act of rebellion, because my dear mother would NEVER approve. I don't even remember seeing a loaf of white french bread or wonder bread in our home growing up. SHAME ON ME... and yet... Mmmmm. Just for "special occasions" mind you. (Although I'm not sure what that was for us this morning beyond the out of this world breakfast item.)

Puffed French Toast (Our Best Bites)
print recipe text only

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.

If you’re feeling extra naughty, go ahead and drizzle a little maple syrup, buttermilk syrup, strawberry syrup or scoop some honey butter on there. You can email me later and tell me how bad you feel about yourself, but I guarantee that it’ll be worth it!

Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.Slice the bread into strips for great french toast dippers. Kiddos love these- or talk about killer party food! You could pile them high on a platter and then serve next to ramekins filled with different dipping sauces. Ie: Maple syrup, Buttermilk Syrup, Strawberry Sauce, etc. (As you can see, all these babies needed for me were some cut up strawberries.)

"TLC" Teacher Gift Idea

So, I'm feeling like Kashi should be paying me for advertising. :) I came across their "TLC" line and had a great idea for a little teacher gift for my daughter's teacher this year. I thought the cookies, crackers and granola bars would make good snacks for her. Then I found a metal waste basket at the dollar store to put them in. I also found a cute jar that was perfect for my "Happy Pill" idea. I think this would make a fun gift for a friend or anyone who is needing a little happiness and some tender loving care. :)

TLC Gift Basket:
Kashi "TLC" cookies, granola bars, and crackers
metal waste basket
tissue paper
personalized note and a cute ribbon to attach

Happy Pills
Lemon Heads
Cute Jar
Prescription Info Paper (*See picture)
Packing Tape

Fresh Mexican Corn Soup

After seeing all that corn I froze, I felt like I needed to feature it in a dish, and this is the yummy recipe that I found. This was a fun soup, and a great way to use up some of my frozen corn. I thought it had a good flavor. I actually came across it first by watching her video- that is always my favorite, because they make it look so easy and do-able.

Fresh Mexican Corn Soup (Ingred Hoffmann, Foodnetwork)
4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional

If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

Homemade Freezer Corn Instructions

If you've got corn coming out of your "ear", and you're getting tired of this... (which takes a lot for me- one of my favorite things!)
You can always do this...

Here is a link to some great step-by-step instructions that I followed: http://www.pickyourown.org/freezingcorn.htm
(Don't forget the step of having your kids do the husking- that keeps my kids busy for a long time!)
Don't you love harvest time!!! Thank goodness for good neighbors who share produce with the less-fortunate apartment people. :) I'm looking forward to having a good garden someday!

Dukan Diet Oat Bran Pancakes

My sweet momma introduced me to these yummy filling pancakes. They are hearty- they "stick to your ribs" so you're full all morning. They are also really easy to make- and quite scrumptious with a bit of cream, peaches, and a sprinkle of sugar. Sweet or savory, this is a good one.

Oat Bran Pancakes (from the Dukan Diet)

(*This recipemakes one large pancake.)
1 Egg

2 tablespoons Fromage Frais (Plain yogurt or low fat cream cheese works great.)

2 tablespoon Oat bran (I found a good deal on oat bran at our local COOP.)

1 tablespoon Wheat bran (I didn't have wheat bran, so I did another tablespoon of oat bran.)

1. Mix the ingredients together in a bowl. If the mixture is too stiff, add a couple of teaspoons of skim milk.

2. Add a couple of drops of light oil to a frying pan. Wipe off the oil with a sheet of paper kitchen towel.

3. Spread the mixture in the pan.

4. Cook on a medium heat until the underside is golden and the upper side starts to dry.

5. Flip the pancake and cook the other side.

Frosted Banana Bars

Remember that friendly little "cake" competition my hubby and I recently had. Well, this was the prize-winning recipe according to our kids, the judges... and myself. As good as my Buttermilk Pudding Cake was, I'll concede that it was pretty incredible, and he is so careful with measurements and following the recipe, that I'm sure it turned out much better then I could have made it. Well done, Doug! You've gotta try this one! Use us all those brown bananas... or just 2 medium ripe ones. :)

Frosted Banana Bars (Taste of Home)
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)

FROSTING:
1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.

Nutrition Facts: 1 serving (1 each) equals 148 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 96 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

A Cracker Stack Snack

I'm sure this is nothing new, but this is one of our favorite snacks. I like to give my daughter the assignment of making them for us... and she happily obliges. :) This is a great one for kids... like the WAY overpriced Lunchables with a kick... and much more affordable... and healthy... and fresh... and less processed. I would know, because I just had one yesterday- I was in a hurry and snagged one for me and the kids to curb the hunger, and I just want to know why I BEGGED my mom for those when I was little. I wanted them SO BAD. Some seriously impressive advertising I guess. :)

A Cracker Stack Snack (By Lyd and Miss A.)
whole wheat crackers
garden vegetable cream cheese
cheese slices
lunch meat (pepper turkey in this case)
tomatoes
spinkle of basil

Spread, layer, and devour.

One-Pan Taco Beef and Noodle Skillet

CONFESSION: I have always had a hard time making mac and cheese. No, I'm not saying health-wise, I'm saying process-wise. Embarassing, I know. I used to beg my room-mates to make it for me... they made fun of me... and well they should, I suppose. The bottom line is, I wasn't ever patient enough for the special step-by-step instructions, and I felt very strongly that it should be an easy, fast meal that should definitely only dirty one pot... which meant I strained it with a spoon. I lost alot of noodles that way. I also had some stubborn water that hung out in the bottom of the pot still. And why dirty the measuring cup- I can eye-ball 1/4 of a cup of milk pretty well. And what was the order? Butter, milk, noodles, packet? I don't know, and my noodles are already in there. Hmmmm... so I kind of threw it all together. Do you see where I'm going with this? You wouldn't think you could bots this, but I don't think I've ever made a proper batch. So here I am, to this day, doctoring it up... and dong a darn good job of it, I might add. This meal would have made my room-mates proud (as long as they just saw the end result :) I like how this one breaks away from the traditional instructions. That helped me for some reason. So for the mac fans who can or cannot make it... here is a happy compromise.

One-Pan Taco Beef and Noodle Skillet

1 lb. lean ground beef

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

2 cups water

1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner

1/3 cup Sour Cream

1 large tomato, chopped

1 cup shredded lettuce

1 cup tortilla chips, broken up

Make It

BROWN meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, water and Macaroni; mix lightly. Bring to boil; cover. Simmer on medium-low heat 7 min. or until noodles are tender and liquid is almost completely absorbed.

STIR in sour cream and Cheese Sauce Mix until well blended.

TOP with tomatoes, lettuce and tortilla chips.

Kraft Kitchens Tips

Healthy Living

Trim 40 calories and 7 grams of fat per serving by preparing with extra-lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and baked tortilla chips.

Special Extra

For spicier flavor, stir in desired amount of hot sauce or ground red pepper along with the sour cream and Cheese Sauce Mix.

Somber Thoughts on 9/11

"True faith is trusting the sovereign God even when we don't understand."
-Hank Haanegraff

Just thinking about what happened ten years ago today. I remember sitting in art class during my senior year in high school and being stunned at the images and clips that kept replaying on the classroom TV. It was a sad day in our history, but I am grateful that through trials and devastating times, we can turn our hearts to our God, and that as we do, he always blesses us. I pray today that the Lord continue to bless and comfort those whose lives were changed and those who lost loved ones.

Buttermilk Pudding Cakes with Sugared Raspberries

Doug and I had a little competition "of sorts". We each made a cake and the kids did the judging. This was my entry, and although Doug won (his amazing Banana Cake with Cream Cheese Frosting is coming soon) this was amazingly delicious. I would say that I at least provided very stiff competition. :) You have to include the raspberries! (I want to know who came up with the spelling on that word. They should be horse-whipped.) I found my recipe on mouthfromthesouth.com.

Buttermilk Pudding Cakes with Sugared Raspberries
Adapted from The Lee Bros. Simple Fresh Southern Knockout Dishes with Down-home Flavor
Makes 8 cakes

Buttermilk Pudding Cakes:
3/4 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
2 large eggs
3/4 cup buttermilk
1 teaspoon pure vanilla extract
1/3 cup sugar
4 tablespoons (1/2 stick) butter, melted and cooled to room temperature

Sugared Raspberries:
8 ounces (2 cups) raspberries
1/4 cup sugar
Whipped cream (optional)

1)Heat the oven to 425 degrees with the rack positioned in the upper third of the oven. If you don’t have a nonstick muffin pan, grease the cups with butter and dust with flour. Set pan aside.
2) Sift the flour with the baking powder into a medium bowl. In a large bowl, whisk the eggs until they’re creamy and yellow. Then whisk in the buttermilk, vanilla, sugar and butter. Batter will look curdled – this is ok. Add the flour mixture and whisk until the batter is combined and smooth.
3) Divide the batter among 8 standard-size muffin-pan cups, filling them two-thirds full. Bake for 9 minutes (We needed to bake for 11.5 minutes). Check the cakes by inserting a knife between the rim of the cake and the muffin cup so you expose the side of the cake. If the side of the cake appears evenly browned, the cakes will hold together when inverted and are done baking. If not, bake for another minute and check again. Invert onto individual small plates.
4)While the cakes bake, place the raspberries in a bowl. Sprinkle them with the 1/4 cup sugar and gently toss them with your hands so that all the berries are lightly dusted in sugar.
5)Top each cake with whipped cream (if using) and berries. Serve.

Pesto and Cherry Tomato Pizza

We have a garden! :) A very small garden. I think I might harvest 7 tomatoes from 3 plants in a styrofoam bin- my husband said it looks "ghetto", and I'm trying to do the math and figure out if that would pay for the soil, not to mention the plants... but hey- I did it. :) (My son made sure the lettuce and chard didn't survive by pulling them out by the roots early on.) However, I am totally amazed with the world of difference in flavor from a fresh tomato- that alone made the experience worth it. I just finished reading "Animal, Vegetable, Miracle" and I could really identify with her description of the tomato: "We can’t even wait for the right time to eat tomatoes, but instead consume tasteless ones all winter to satisfy a craving for everything now." I also love the way even just barely touching the vines give my hand the strong tomato smell. Oh- the good earth, even from my little apartment! Here is a yummy recipe for your fresh tomatoes. Pile them on! One of my favorite things on the planet. My mother-in-law appropriately calls them "bites of sunshine." (By the way- this is my favorite pizza dough recipe. I've tried MANY and this is the one I've had the most consistent success with.)

Vary the pizza topping by using cured meats such as salami or pepperoni. Or, substitute other quick-cooking, freshly cut vegetables, like bell peppers or mushrooms.

Pesto and Cherry Tomato Pizza (William-Sanoma)

• 1 Tbs. coarse cornmeal
• 1 yeast dough ball (see related recipe at left), at room temperature
• 1/2 cup pesto
• 1/2 lb. fresh mozzarella, sliced
• 1 cup cherry tomatoes, quartered
• Salt and freshly ground pepper, to taste

For the yeast dough:

• 3 1/2 cups flour
• 2 1/4 tsp. (1 packet) instant yeast
• 1 Tbs. sugar
• 1 Tbs. salt
• 1 1/4 to 1 1/2 cups warm water (110°F)
• 2 Tbs. olive oil, plus more for bowl

Make the dough
In a food processor, combine the flour, yeast, sugar and salt and pulse to blend. Add the warm water and the 2 Tbs. olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball. In an oiled large bowl, place the dough, turn to coat it with oil and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours.

Divide the dough
Turn the dough out onto a lightly floured surface, punch down and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes. Store 1 ball for future use (see note above).

Shape the dough
Sprinkle the cornmeal evenly over an 11-by-17-inch rimmed baking sheet. Place the dough on the prepared pan. Very firmly press down on the center and, working from the center outward, push and stretch the dough to the edges of the pan to achieve an even thickness. (If the dough is difficult to handle, set it aside, covered, for 10 minutes.) Cover with a kitchen towel and let rise for at least 15 minutes.

Assemble and bake the pizza
Place a rack in the lower third of an oven and preheat to 450°F.

Spread the dough evenly with the pesto, leaving a 1/4-inch border uncovered. Arrange the mozzarella and tomatoes evenly over the pesto. Season with salt and pepper. Bake until the edges are golden brown and the cheese is bubbling, 15 to 18 minutes.

Cut the pizza into serving pieces and serve warm. Makes about 8 pieces.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

Simple Fruit Toss

"Ripe strawberries, Ripe..." Who will buy this wonderful morning? (from the musical: Oliver) Wonderful because Doug cut up this fresh fruit for us. Mmmm! A fresh and simple snack.

Simple Fruit Toss (Doug Stew)
grapes
sliced strawberries
sliced peaches
sprinkle with sugar and toss/stir together
Serve cold.
(Any fruit combo will do.)

Cinnamon Swirl Quick Bread

Here's a little bit of heaven in a loaf pan!!! The glaze is literally "the icing on the cake" knocking an already delicious loaf up a notch and out of the park. My friend Erin brought this by and I pretty much thought I had died and gone to cinnamon heaven! SO GOOD!

Cinnamon Swirl Quick Bread (Taste of Home)
2 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
1/4 cup canola oil
3 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1-1/2 to 2 teaspoons milk

In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
Grease the bottom only of a 9-in. x 5-in. loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.