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.