Sunday, September 20, 2015
This delicious dessert always brings lots of compliments when I take it to gatherings and has been requested several times for family birthday dinners. It is very versatile-- the apple filling can be exchanged for cherry, or blueberry or peach. Apple is my favorite, though, and a perfect dessert to serve in the fall.
It starts with a secret ingredient that no one will know about unless you choose to tell them.
The "crust" is actually a flour tortilla! But the delicious filling and special sauce poured over it makes this dessert absolutely delicious!
Give it a try!
You will need:
1 pkg. of 8-10 lg. flour tortillas
4 oz. softened cream cheese
2 cans apple (or other choice) pie filling
1 1/2 stick butter (NOT margarine)
1 1/2 cups water
1 1/2 cups white sugar
1 tsp. vanilla (or use almond extract if using cherry pie filling)
1/2 cup chopped walnuts (or slivered almonds if using cherry)
Equal parts cinnamon/sugar sprinkle for topping (omit if using cherry)
"Butter" each tortilla with the cream cheese. Put pie filling 3 Tablespoonsful on one end of tortilla and rollup, enchilada style.
Place in a buttered 9X13 dish. Continue until all are rolled up and placed in dish (some may need to go across bottom).
Place dollops of remaining pie filling on top, then sprinkle nuts over.
Set aside.Bring to a boil, the sauce and immediately pour over top. Sprinkle with cinnamon and sugar.Bake in a preheated 350 degree oven for about 45 minutes (or until brown on top. and most of sauce has been absorbed).
This is delicious served warm with some vanilla ice cream on top, or top with whipped cream....drizzle with caramel sauce....even served at room temp or cold!
Saturday, September 12, 2015
You will brown them in the skillet, then bake in the oven, They are very juicy! People will smile.
You will need:
* 1/2 cup honey
Preheat oven to 400.
Mix honey, soy sauce, cayenne, and black pepper in a bowl. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
Pour some sauce over and place chops in frying pan and cook on high just till nicely browned on one side. .Do the same to the other side. Remove and place in a baking dish that has been oiled. Pour sauce over top and bake for 30 minutes (test for doneness).
Monday, September 7, 2015
And I think they look so pretty lined up altogether on a serving tray.
Try it! I think you like it!
1 16 oz. can refrigerated biscuits
3 T. butter, melted
2 T. granulated sugar
1 T. orange zest
½ c. powdered sugar
1 T. freshly squeezed orange juice
1 tsp. orange zest
Preheat oven to 375 degrees.
Spread butter on baking sheet.
Mix granulated sugar 1 T. of orange zest together in a shallow bowl.
Cut each biscuit in half. Roll each biscuit into a rope. Tie each rope in a loose knot. Tuck the ends underneath the knot. Place on baking sheet.
Brush tops of knots with melted butter. Dip buttered tops in orange sugar mixture.
Bake about 10 minutes. Watch carefully so the sugar doesn’t burn.
While knots are baking make an orange glaze.
Mix powdered sugar, orange juice and remaining orange zest together.
While knots are still warm brush them with orange glaze.
Let cool for about 2-3 minutes. Serve.
You can store Orange Knots in an airtight container and serve the next day. They are best warmed in the microwave for about 10-15 seconds.
* I found this recipe at http://www.ellaclaireinspired.com/30-minute-orange-knots/
Saturday, September 5, 2015
*This needs to chill thoroughly for best flavor overnight in the fridge, however it is still good chilled for just a few hours if you're like me and can't wait!
YOU WILL NEED:
1/2 cup sugar
1 T. cornstarch
2 T. lemon juice
1 cup pineapple chunks (drain- save juice)
1 (8 oz.) Cool Whip (you can use the lite version- both are good)
2 med. red apples
2 med. green apples
2 cup mini marshmallows
1 1/2 cup salted peanuts
In pan, heat sugar, cornstarch, lemon juice, egg and juice from pineapple until thick after boiling (about 5 minutes).
In Large bowl, combine all other ingredients. Toss lightly. Refrigerate overnight (or at least several hours).
Here's a great addition to your fall repertoire of pumpkin recipes. Tastes much like Pumpkin pie, but is an easy dessert to feed a larger bunch. Crunchy, cake-like but creamy also. Textures you will love! Your house will smell amazing too.
Prep Time: 25 minutes
Cook Time: 1 hour
* 1- 15 ounce can pumpkin
* 1 can sweetened condensed milk
* 3 eggs
* 2 tsp. pumpkin pie spice
*1 tsp. cinnamon
* 1/2 teaspoon cloves*
* 1/2 cup sugar
* 1- 18.25 ounce yellow cake mix
* 1 cup walnuts or pecans (optional)
* 1 cup butter, melted
Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 1 hour. Cool and cut in squares.
Top with a dollop of Whipped cream and Enjoy!
Friday, June 19, 2015
I put this together for one of my cooking segments I did on our local morning news shows last year.
I shared simple ideas that kids could make for Father's Day. I found the free printable tags online (sorry, I no longer have the link), but I think kids could make it themselves.
I added a previous post about root beer.....that includes a ROOT BEER FLOAT CAKE.
If Dad loves root beer, this would be a great treat for him! ENJOY!
Unlike the majority of society, I'm neither a Coke or Pepsi girl. I prefer Sprite or Root Beer. But actually, I prefer a Root Beer Float if I'm gonna' bother drinking soda!
In my small town, we had an A&W restaurant, complete with car hops, when I was growing up. The drive-in restaurant is still there today, although it is awaiting its new opening under new ownership (HURRY!!!!) Mike's Drive-In will still serve the beloved A&W Root Beer and the RB Floats in a frosty mug! People travel for miles to enjoy this treat that takes us all back to a simpler time.
This time last year, Big AL went for a little getaway to celebrate our anniversary and part of our trip included "Antiquing" In Historic Cape Girardeau, Missouri. I found an old A&W mug to serve my float and I couldn't wait to bring it home, wash it up and enjoy my float in a frosty mug-all proper like.
I made it, took the photo, and then before I could lick my lips, Big AL took it and woofed it all down!
His response when he laid the empty mug back on the counter? "Man, that was good!"
All you need is:
1 A&W mug (yeah, it makes ALL the difference)
2 scoops FRENCH VANILLA Ice Cream (I used Blue Bunny)
And enough A&W Root Beer to spill over the top of the mug so you can lick it off the side when no one is watching!
Rinse mug and freeze till frosted!
Put in ice cream.
Pour on Root Beer.
Serve with a spoon and a straw.
Hide it in another room till you're ready to share!
And now for the cake:
Root Beer Float Cake
You will need:
1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup vegetable oil
1 envelope whipped topping mix
In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat on low speed for 30 minutes. Beat on medium for 2 minutes.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-16 servings.
*I found this recipe in my Taste of Home Cookbook.
*This cake has a mild root beer flavor, not at all overwhelming.
You can also use your own icing recipe and add a little root beer to it.
Saturday, May 9, 2015
This fancy schmancy grilled cheese recipe won the Teflon $10,000 prize for "the best grilled cheese in America" back in '04. I made it and my family loved it! Thank you ,ASHLEY BERMAN for creating such a tasty sandwich we all can enjoy.
This is not a beginner recipe, but not difficult. Give it a try!
Greatest Grilled Cheese Sandwich in America sponsored by DuPont(TM) Teflon(R).
Ingredients For Mango Salsa:
•1/2 mango, 1/4 inch diced
•2 tbsp red onion, 1/4 inch diced
•1/4 red bell pepper, 1/4 inch diced
•1 tbsp fresh lime juice
•pinch of sugar
•1/2 tsp kosher salt
•freshly ground black pepper
•3 tbsp butter, at room temperature
•1 tbsp curry powder
•8 slices fresh Italian bread
•8 slices (8 oz) Swiss cheese
•1/4 cup honey mustard
In a small bowl, mix together all of the salsa ingredients. Set aside. (Note: this can be made one day ahead and refrigerated. Bring to room temperature before using.) Makes about 1½ cups.
In a small bowl, mix the butter and curry together. Spread 2 tbsp of the butter mixture on one side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the mustard on the bread. Place about 2 tbsp of the mango salsa on the bread followed by the cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
Add the remaining curry butter to a Teflon-coated non-stick skillet and heat over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover and turn the sandwiches with a spatula, pressing very firmly. Cook for 2 to 3 minutes, or until the bread is golden brown and the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side (or on top of the sandwich).