Apple Dumplings

This is one of Zoey's very most favorite desserts.  She loves it with vanilla ice cream on top.  It is really easy to make and dangerously delicious.

Apple Dumplings
recipe from thepioneerwoman.com

2 whole apples, peeled and sliced into 8 slices each.  I use gala or granny smith apples.
2 cans (8oz cans) crescent rolls
2 sticks butter
1 1/2 cup sugar
1 tsp vanilla
cinnamon for sprinkling
1 can (12 oz) mountain dew or sprite

Roll each apple slice in a crescent roll (or use more apples and put more than one slice in each roll).  Place in a 9 X 13 buttered pan.

Melt butter, then add sugar and barely stir.  Add vanilla, stir, and pour mixture over apples/rolls.  Pour soda around the edges of the pan.  Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  When you serve, pour some of the sweet sauce from the pan over the top.  Serve with vanilla ice cream.

African Pancakes a.k.a. German Pancakes

I got this recipe from a friend's blog, and my kids pretty much as for it once a week.  Or more.  They love this for dinner and it is so easy to make.

Recipe from: doublethedeliciousness.blogspot.com

African Pancakes a.k.a. German Pancakes

1 cube butter

1 cup flour

1 cup milk

6 eggs

dash of salt

dash of sugar

Preheat oven to 350 degrees.

Mix flour and milk together in a blender until smooth.  Add the eggs one at a time and then the salt and sugar.  Set aside.

Place butter in the bottom of a 9 x 13 pan.  Put in the oven until butter is melted.  Pour the egg mixtures into the pan and return to the oven. 

Bake for 20-30 minutes.  Sprinkle with powdered sugar and serve with syrup.

Creamy Lemon Crumb Squares

Creamy Lemon Crumb Squares

Ingredients:

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Instructions:

Preheat oven to 350 degrees.

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. 

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Let the bars cool for a few hours before cutting into them.  Store in the refrigerator.

Creamy Garlic Pasta

So easy and so delicious.  I have added chicken to it and it is really good with that too.  

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Caramel Pecan Apple Pie

This is, hands down, the best apple pie in the world.  I don't make it all that often because I have a hard time not eating the entire thing.  Even people who don't love apple pie, looooove this apple pie. 

Caramel Pecan Apple Pie
From the Pioneer Woman

• 1 whole Pie Crust
• 6 cups (to 7 Cups) Peeled and sliced apples (I like gala, but granny smith is good too)
• ½ whole (juice Of) Lemon
• ½ cups Sugar
• 4 Tablespoons Flour
• ¼ teaspoons Salt
• ½ cups Flour
• 1-½ stick Butter
• 1 cup Brown Sugar
• ½ cups Quick Oats
• ¼ teaspoons Salt
• ½ cups Pecans, Chopped
• ½ jars (or More) Caramel Topping

Preparation Instructions

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking.

Remove the pie from the oven and pour ½ jar of caramel topping over the top. Allow to cool slightly before serving.

Zephyr Pancakes

I don't know where the name came from, but these pancakes may as well be called "the best pancakes in the entire world."  Because they are exactly that.  I can't even make any other kind of pancake anymore.  They are so unbelievably good.

Zephyr Pancakes

from melskitchencafe.com

2 cups (8 1/2 ounces) all-purpose flour

2 1/2 tablespoons (1 3/4 ounces) sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large egg yolks

1 1/4 cups (10 ounces) heavy cream

1 1/4 cups (10 ounces) buttermilk

2 tablespoons (1 ounce) butter, melted

1 teaspoon vanilla extract

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined – it’s okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle.

Super Sloppy Joes

Super Sloppy Joes

1 Tbsp oil
1 lb ground beef
1/4 cup brown sugar
1 Tbsp steak seasoning
1 onion, shopped
1 bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1-2 cups BBQ Sauce of choice
1-2 Tbsp tomato paste

Heat a skillet with oil.  Add the ground beef and brown.  Drain the grease.  Add the brown sugar, steak seasoning, onion, bell pepper, red wine vinegar and Worcestershire sauce.  Cook for a few minutes until the vegetables are soft.  Add the BBQ sauce to your liking.  We like a lot so they are really sloppy.  Add tomato paste to thicken up, if needed.

Serve on rolls or buns.

Pasta Salad

This is the pasta salad from my childhood.  My sister Julie used to make it for every single family occasion.  It is really delicious and really easy.

Pasta Salad

1 lb shell noodles, cooked and cooled (Or macaroni noodles, whichever you prefer)
1 can olives, drained and sliced
2 chopped tomatoes, seeded
Bacon cooked and crumbled, if desired.
Green onion, chopped, if desired

Mix these together in a big bowl.

Dressing:
Mix together
1 cup mayo
1 cup sour cream
1 pkg powdered ranch dressing mix.

Stir 3/4 of the dressing onto the salad.  Let it sit for a little while in the fridge.  Add the rest of the dressing just before serving.

Ham Chowder

I use this recipe to use up any ham leftovers I have after Easter or Christmas.

Ham Chowder


4 potatoes, peeled, cubed, and boiled.
1/2 stick butter
1/2 cup flour
1 can of corn (I have used both creamed and regular)
2 or so cups of chopped up ham
2 chicken bouillon cubes
2 cans of milk, using the can from the corn
Salt and Pepper

Combine butter and flour to make a rue.  Add milk, corn, ham, potatoes and bouillon.,  Cook until nice and thick.  Season with salt and pepper to taste.

The BEST Bread Pudding

The BEST Bread Pudding

2 eggs
2 Tbsp melted butter
2 Tbsp vanilla
2 1/2 cup milk
2 cups sugar
3 1/2 to 4 cups sourdough bread, cut into 1 inch cubes
1/3 cup pecans, finely chopped

Preheat oven to 325 degrees.  Beat together eggs, butter, vanilla, and milk.  Add sugar and mix until sugar is dissolved.  Arrange bread cubes tightly in a baking dish (9 inch or bigger).  Keep the crust facing up around the edges of the dish.  Pour the liquid over the bread.  Sprinkle pecans all over and bake for 60-70 minutes, or until the crust is golden brown all over the top.  It make take longer than 70 minutes.

While the pudding is baking, make this Vanilla Cream Sauce

1/2 cup sugar
1 stick of butter
3/4 cups heavy cream
1/4 cup vanilla extract

Combine all of the ingredients in a saucepan.  Stir constantly over low heat until it reaches a low boil.  Pour over the individual servings of bread pudding.

Ham Glaze

This is the glaze I put on every ham I make.  It is so easy and really really delicious.  I usually throw a can of pineapple chunks in with the ham and glaze too.  The pineapple soaks up some glaze and makes it unbelievably delicious.

Ham Glaze

1 stick of butter
1/2 cup brown sugar
1/4 cup honey

Heat on low until butter is melted.  Pour over the ham.  Bake ham according to package directions.

Brownies with Creamy Chocolate Frosting OR Hot Fudge Frosting

These brownies have made it impossible for me to ever make a brownie from a box mix now.  They are really easy to make and are incredibly delicious.  They get even better each day that they sit around, which isn't many since they are so good.  But nonetheless, they age well.

Brownies

1 cup margarine, softened
2 cups granulated sugar
1/2 cup baking cocoa
4 eggs
1 tsp vanilla
1 1/2 tsp salt
1 1/2 cups flour

Preheat oven to 350 degrees.

Cream the margarine and sugar together.  Add the cocoa and cream together.  Add the eggs, one at a time, mixing well with each addition.  Add the vanilla and salt.  Mix in the flour and mix until well combined.

Pour batter in a greased 9 X 13 baking pan.  Bake in the oven for 27-30 minutes.  Take it out of the oven when you stick a toothpick in the middle and it comes out with a bit of brownie stuck to it.  The brownies continue baking even after you take them out of the oven, so you want to take them out before they are completely done or they will be dry.

FROSTING CHOICES:
(If you like cold brownies, use the creamy chocolate frosting.  If you want to eat warm brownies with ice cream on top, use the Hot fudge Frosting.)

Creamy Chocolate Frosting

6 Tbsp butter
6 Tbsp baking cocoa
2 Tbsp corn syrup
1 tsp vanilla

Cream together.  Add 2-3 cups of powdered sugar and 2-4 Tbsp milk, depending on the consistency you want your frosting.  I usually whip it with my mixer until it is a nice creamy color and texture.  It gets kind of fluffy the longer your whip it.   Spread onto the cooled brownies.

The trick with these brownies is to make them about 24 hours before you want to eat them and let them sit in the refrigerator overnight.  Take them out about an hour or two before you want to eat them and let them come to room temperature.

HOT Fudge Frosting


This frosting is to be poured onto the brownies once they come out of the oven and eaten warm, not cooled.  They make a delicious brownie sundae if you put a scoop of ice cream over the top of the warm brownie.  So delicious.

Mix together:
1 2/3 cups powdered sugar
1/2 cup butter, very very soft
1/3 cup cocoa
1/3 cup canned evaporated milk

Pour over hot brownies that have come out of the oven.  Let them sit for a while (at least 30 minutes) before cutting into them and serving them.

Creme Brulee French Toast

This is so, so good.  So good.  It is nice for a special morning and so simple to make the night before.  


Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 Tbsp corn syrup
1 french bread loaf cut into thick slices

5 eggs
1 1/2 cups whole milk
1/4 teaspoon salt
1 teaspoon vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface. Place 12 slices of bread in a single layer to cover pan. Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).

Cilantro Lime Chicken Tacos

The most delicious shredded chicken taco filling.  Add tomatoes, cheese, lettuce, etc... So delicious.

Cilantro Lime Chicken Tacos

Mix together in a crock pot:
1 jar of salsa (24 oz)
juice from one lime
1/4 cup cilantro, chopped
one pkg taco seasoning

Add 4-6 chicken breasts.

Cook on low for 6-8 hours, until the chicken falls apart with a fork.  Let it soak in the juices for a while until you are ready to serve it up.  Add chopped jalapeno peppers for extra heat, if you like.

Pork Carnitas

This was a really delicious recipe that we ate a few months ago, but I just found the recipe again when I was cleaning out my pantry.  Yep, I'm super organized.

Slow Cooked Carnitas

Pork roast (3-4 pounds)
3-4 garlic cloves, chopped
2 tsp  vegetable oil
1 tsp salt
1 tsp pepper
5-6 green onions, chopped
1 1/2 cups minced cilantro
1 cup salsa
1 cup chicken broth
green chilies (one can, or 4-5 roasted chilies)
flour tortillas
chopped tomato, lettuce, etc...
sour cream
cheese

Cut roast in half; place in a slow cooker.  Sprinkle with garlic, oil, salt, and pepper.  Add the onions, cilantro, salsa, broth, and chilies.  Cover and cook on low 6-8 hours or until meat falls apart.  Remove meat; cool slightly.  Shred with two forks and return to slow cooker.  Heat through.  Serve with tortillas and toppings of choice.

Broccoli Cheddar Soup

This soup is so so good.  It is even better the next day.  I serve it with breadsticks to dip in the soup.

Broccoli Cheddar Soup
adapted from www.mangiodasola.com

• 1/4 cup butter
• 1/2 chopped onion
• 1 clove garlic
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken stock
• 1/2 lb  broccoli, chopped
• 1 cup carrot, shredded and chopped
• 8 ounces grated sharp cheddar cheese
• Salt and pepper to taste

Melt butter.  Sautee onion for a few minutes until soft.  Add garlic and cook for one minute.  Don't burn.  Add flour and cook for a minute.  Whisk in milk and stock quickly.  Cook until it is almost at a boil.  Add the broccoli and carrots.  Simmer on low for 20 minutes or so.  Season the soup with salt and pepper, then add the cheese.  Let the soup simmer for another 10 minutes or so; then serve.

BBQ Chicken Salad

When I ask my family if they would like salad for dinner, this is the salad I am referring to.  It is the best.  Everyone loves it, even the baby.  Seriously.

BBQ Chicken Salad with Cilantro BBQ Dressing

adapted from www.melskitchencafe.com

*Serves 4-6

3 cups cooked, shredded chicken

2 cups BBQ sauce

2 romaine hearts, chopped

2-3 green onions, chopped

¼ cup chopped fresh cilantro

1 1/2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

4 ounces sharp cheddar cheese, cubed small or shredded

Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

For the Dressing:

Combine all the ingredients together in a blender.  Mix until smooth.  Refrigerate until ready to serve.

For the salad:

Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

In a large bowl, toss together the romaine lettuce, onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.