Apple "Cobbler"

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

SAUCE:

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!

Enjoy!

Orange Knots

 

Here's a simple, but different treat for breakfast or brunch that takes only 30 minutes, start to finish!
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
Glaze:
½ c. powdered sugar
1 T. freshly squeezed orange juice
1 tsp. orange zest

Directions:
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/

Pumpkin Dessert

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
Ingredients:

* 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

Preparation:
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.

And here are some pics from one I made with no nuts




Top with a dollop of Whipped cream and Enjoy!

The $10,000 Caribbean Grill

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
•For Sandwich:
•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

Preparation:

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).

Enjoy!

3-Ingredient Angel Food Cake with Strawberry Sauce ( with video)

Remember this one? Beautiful isn't it? It was part of a FAST AND FURIOUS FRIDAY supper, but I thought it deserved a post of its own.

EASY PEASY if you must come up with a last minute dessert to take to someone- or if you just want a sweet ending to a meal that's not too heavy.

You will need:

1 Angel food cake (purchased- or your own recipe- but come on, that wouldn't be as easy!)
1 container  Fresh berries, mashed, with a little sugar added (to taste-- 1/8 1/2 cup)
Drizzle over top of cake.
You may also top with whipped cream or Cool Whip.

This is simple and delicious. Not too sweet and really, for those counting your fat and calories, it's not too bad.

Any extra sauce is wonderful served over vanilla ice cream, French toast or pancakes, or serve with pie crusts.

Enjoy!

CLICK on the link below to watch me prepare this and share a few extra tips about Strawberries.

https://www.youtube.com/watch?v=ywmTsuw1oE4&feature=share

Easy Chocolate Bundt Cake

When I make a trip to the grocery store, I always purchase a box of cake mix when they are on sale.

Devil's Food is my flavor of choice, because it is so versatile, and HELLO, ummmm, it's chocolate!

I can whip together a simple yet elegant looking dessert just by using a bundt pan instead of a regular cake pan, and I can make the recipe according to the directions on box, or add a few of my own simple extras to make it seem as if it were from scratch.

Adding an extra egg, or replacing softened butter for the oil are two common changes I make that make a big difference in taste.

Adding sour cream or buttermilk for liquids and adding a dry instant pudding mix-- all of these add to the moistness of a cake.

Here is a tweaked version of the recipe on the box- extra moist and always delicious.
Perfect when unexpected guests arrive, and nice enough to serve your Valentine,

1 Devils Food cake mix
1 (4 1/2 oz.)chocolate pudding mix (instant)
1 c. sour cream
1/2 c. oil
1/2 c. warm water
1/2 c. semi chocolate chips
4 eggs (extra lg.)
Powdered sugar
Chocolate frosting

Combine all ingredients. Mix well. Put in greased Bundt pan. Bake at 350 degrees for 1 hour. Invert and while still warm, spread chocolate frosting on top, and it will drizzle down sides nicely. When cool, sprinkle with powdered sugar.

CLICK ON THIS VIDEO and watch me explain a few tips to make a ho-hum dessert really special.
https://www.youtube.com/watch?v=p2bhQ-hebpI&feature=youtu.be

 

BEST Ever Banana Cake with Cream Cheese Frosting

I love surprises. And I love Banana Cake. I was pleasantly surprised when I made this banana cake that stands out from the rest hands down!

What sets it apart? Well, a few things...It is a dense cake but EXTREMELY moist--- through and through! It's sweet, but not too sweet in that "great-now-my-teeth-hurt" sort of way I often taste with desserts (not that I would ever let that stop me from devouring  a good dessert).

This was a treat all around. Beautiful to the eye---I topped my frosting with sliced bananas, walnut pieces and drizzled caramel sauce.

It was the perfect texture-- no crunchy parts-- even the ends of the cake  were moist and the frosting was so smooth and tasty.

It was a bit time-consuming to make, but it was worth EVERY minute of prep time.

Something else that set it apart was the baking/cooling method:  It bakes in only a 275 degree oven (rather than 350 degrees), for an hour (or more depending on your oven).

THEN, instead of cooling on a rack, the cake STAYS in the baking dish and IMMEDIATELY goes into the freezer for 45 minutes to cool, then frost.

These steps (lower temp/longer baking time and immediate freezing) are KEY to getting the perfect texture and moistness, so don't change it up!

I took this to a ladies meeting at church where there were many desserts to choose from. My dish was returned with one piece, which I ate cold, for breakfast this morning. And I think it was even BETTER today!

Okay, time for you to quit reading, and start baking!

YOU WILL NEED:

Original recipe makes 1 - 9x13 inch pan                    

Makes servings USMetricAdjust Recipe (Help)

                       

3/4 cup butter

                       

2 1/8 cups white sugar

                       

3 eggs

                       

2 teaspoons vanilla extract

                       

3 cups all-purpose flour

                       

1 1/2 teaspoons baking soda

                       

1/4 teaspoon salt

                       

1 1/2 cups buttermilk (I made my own with  reg. milk and 1 1/2 T. white vinegar--then let sit for 5 min.)                                                   

                       

2 teaspoons lemon juice

                       

1 1/2 cups mashed bananas (use VERY RIPE--the blacker, the better) 

FROSTING:                                                                      

                       

1/2 cup butter, softened

                       

1 (8 ounce) package cream cheese, softened

                       

3 1/2 cups confectioners' sugar

                        

1 teaspoon vanilla extract

 

1/2 cup walnut pieces

 

one banana, sliced (dip slices in pineapple juice to keep from turning brown)

 

Smucker's Caramel Ice Cream Topping (for drizzle)

 

DIRECTIONS:

 

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

 

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

 

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. (My oven took 1 hour 10 min.) Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

 

For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

 

Top with banana slices, walnut pieces and drizzle with caramel sauce.

 

Store any leftovers in fridge.

 

I found this recipe, Banana Cake IV, on allrecipes.com, and made a few adaptions to the topping on frosting.

 

ENJOY!