Apple Fritters

 
Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Pumpkin Bread with Pumpkin Butter Cream

 
Pumpkin Bread with Pumpkin Butter Cream

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions:
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

Peanut Butter Chex mix

 

Peanut Butter Chex mix

Ingredients
Peanut Butter White Chocolate Chex
9 C rice cereal squares (Chex)
1 C white chocolate chips or melts
1/2 C peanut butter, creamy ( I use Jiff Natural Creamy)
1/4 C butter
1 tsp vanilla extract
1 1/2 C powdered sugar

Peanut Butter Chocolate Chex:
9 C rice cereal squares (Chex)
1 C semi-sweet chocolate chips
1/2 C peanut butter, creamy
1/4 C butter
1 tsp vanilla extract
1 1/2 C powdered sugar
1 Tbsp unsweetened cocoa powder, optional
Peanut Butter Candies (Reese's Pieces)

Directions
1. Prep two cookie sheets by lining them with wax paper for an easy cleanup.
2. Peanut Butter White Chocolate: Measure out rice cereal and place in a large bowl.
3. In a small microwave proof bowl, put chocolate chips, peanut butter and butter.
4. Heat in the microwave and stir until smooth.
5. Stir in vanilla extract and then pour chocolate mixture over cereal. Stir to coat cereal.
6. Place powdered sugar in a ziplock back, dump cereal into bag, seal and shake until coated.
7. Dump cereal onto a cookie sheet, spread out and let cool for 20 minutes.
8. Peanut Butter Chocolate: Follow steps 2-7 but use your semi sweet chocolate chips instead. Also, add cocoa powder to powdered sugar.
9. After all cereal is cooled, mix together and add Reeses Pieces Candies.

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Bacon Wrapped Maple Glazed Pork Loin

Bacon Wrapped Maple Glazed Pork Loin:

1 whole boneless pork loin 4-6 lbs.
2 Tbs. spicy brown mustard
1 Tbs. soy sauce
1 Tbs. Worcestershire
1/2 cup pure maple syrup plus some or drizzling when basting.
10-12 bacon slices
salt, pepper and garlic salt to taste

Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.
Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.

Oreo cream cheese goodness

 

Oreo cream cheese goodness:

1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

Oreo Poke Cake

Ingredients

• 1 box Devil’s Food cake mix
• Oreos, roughly chopped (you’ll need almost an entire package)
• 1 large packet instant Oreo pudding
• 2 cups milk
• 1 small tub Cool Whip 

 Directions

1. Preheat oven to 350 degrees F and grease a 9x13 baking dish.
2. Prepare the devil’s food cake as directed on box; stir in a large handful of the chopped Oreos. Pour batter into a prepared dish and bake for about 30 minutes, until a toothpick inserted in the middle comes out clean.
3. Combine the milk and Oreo pudding mix in a medium-sized bowl and whisk until smooth.
4. While the cake is still warm, use a chopstick or the end of a wooden spoon to poke holes all over the top of the cake.  Quickly pour the pudding over the cake and spread evenly so it will soak into all of the holes. Top with more chopped Oreos. 
5. Allow cake to cool completely. Spread the Cool Whip over the top of the cake and sprinkle with more chopped Oreos. Refrigerate for at least an hour.

Stuffed pepper soup

 

 

Stuffed pepper soup

Ingredients:
1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

Directions:
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.

When cooked, drain excess grease from beef mixture.

Put beef back into pot.
Add in diced tomatoes.

Add in chicken broth (or beef broth, if using).

Then add in can of tomato soup or tomato sauce (whichever you are using).

Give it all a good stir. Then add in rice.

Stir again.

Then add seasonings; sugar, garlic powder, salt & pepper (to taste).

I always say to add salt & pepper to taste because I know salt is a sensitive seasoning for many people. And the amount you use depends on if it is sea salt, kosher salt, table salt or salt substitute. So when adding salt & pepper, just keep adding a little at a time and stir, then taste after each addition until it gets up to the seasoning level that is right for you and your family.

Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.

Baked Margarita Spaghetti Squash

 

Baked Margarita Spaghetti Squash

Ingredients:
1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Steps:
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

****Blueberry Crumb Coffee Cake****

 

****Blueberry Crumb Coffee Cake****

Crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, softened

Cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Killer cheese dip - reposted from FB

Ingredients
1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies


Instructions
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping... Or celery, my favorite!

**  Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.

Dr. Pepper pulled pork - crock pot

 

 

 

 

 

 

 

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Momma's fresh fruit cobbler

Fresh Fruit Cobbler (July 1992; T.E.)

·         3c. peaches (sliced)

·         1c. sugar (reduce to 3/4 )

·         ½ c. water

Mix together in a saucepan and bring to a boil, stirring. Keep it hot.

In a separate bowl mix together:

·         1c sugar (reduce to ¾)

·         2 eggs

·         2 tbsp shortening, lard or butter

·         2 tbsp milk

·         1 c. flour

·         1 tsp baking powder

·         ½ tsp salt

Pour batter into greased 9x13 pan.  Pour hot fruit over batter and bake at 350°F for 20-25 minutes, or until golden brown.

Other fruit options:

·         Cherries, Applies, Blueberries, Raspberries, Blackberries

Carrot Cake Cheese Cake - reposted from FB

Carrot Cake Cheese Cake {{YUM}}

Ingredients:
18 ounces cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt

Directions:
Grease a 9 or 9 1/2 inch springform pan. Set aside.

In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.

Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Pudding dessert

Lemon Pudding Dessert


Ingredients
1 cup cold butter
2 cups flour
8 ounce cream cheese
1 cup powdered sugar
1 8-ounce frozen whipped topping, divided
3 cups cold milk
2 3.4-ounce packages instant lemon pudding

 

Directions
1. Cut butter into flour until crumbly. Press onto an ungreased 9x13 pan. Bake at 350 degrees for 18-22 minutes.
2. Cool on a wire rack.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
4. In a mixing bowl, beat milk and pudding mix on low for 2 minutes. Spread over cream cheese mixture.
5. Top with remaining whipped topping.
6. Refrigerate at least one hour.

**  This uses lemon, but you could very feasibly use pretty much any instant pudding mix you felt like. 

Caprese Lasagna Roll Ups

 

Caprese Lasagna Roll Ups

Ingredients

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

 

Sausage and Beef rolls

Ingredients:
1 pound ground beef
1 pound ground pork
1/2 onion, chopped finely
1 small zucchini, grated
1 small carrot, grated
2 garlic cloves, minced
2 tablespoons tomato sauce
1 cup breadcrumbs
1 egg
3 tablespoons milk
1 1/2 teaspoons salt
pepper
2 tablespoons parsley
6 sheets puff pastry
1 tablespoon poppy seed (optional)

Directions:
Preheat oven to 400F (bake in the middle of oven)
In a large bowl combine mince meat, vegetables, garlic, tomato sauce, breadcrumbs, egg, milk, salt, pepper, parsley.
Cut each puff pastry in half. Place a log of sausage mixture in centre of each half, brush edges with egg mixture and roll to seal.
Brush sausage roll with egg wash and sprinkle with poppy seeds.
Cut each log into 4 pieces.
Transfer to baking sheet.
Bake for 25 min or until golden brown.

Broccoli Bake

 
Preheat oven to 375°
Chop a head of broccoli (do not rinse immediately prior to preparing or it wont cook right)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up (my daughter loves to do this part)
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.

Homemade A1 Steak Sauce

 

Homemade A1 Steak Sauce

1/2 C Orange Juice
1/2 C Raisins
1/4 C Soy Sauce
1/4 C White Vinegar
2 Tbsp Dijon Mustard
1 Tbsp Dried
Grated Orange Peel
2 Tbsp Ketchup
2 Tbsp Chili Sauce

Dump everything into a saucepan over medium heat. Boil, stirring continuously for 2 min. Remove from heat, cool 10 minutes, dump mixture into blender and puree. Pour into bottle or jar and & cover tightly. Will last approximately 3 months.