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Wednesday, February 26, 2014

Apple Dapple Cake

I didn't tell the kids this had apples in it... all three claimed it was "really good and the best cake ever".  Hubby said, "I can't think of anything better than this with a cup of coffee in the morning, in fact I think I will have some."

3 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
3 eggs (beaten)
1 cup cooking oil
1/2 cup apple juice
2 tsp vanilla
3 cups finely chopped cooking apples
1 cup chopped pecans or walnuts

Sauce:
1 cup packed brown sugar
1/3 cup whipping cream
1/4 cup butter

Grease and flour a 9x13 pan or baking dish.
Preheat oven to 350 for a pan (typically metal) and 325 for a dish (typically glass).
In a LARGE bowl combine flour, sugar, baking soda, and salt.
Make a well in the center and set aside.
In a medium bowl combine eggs, oil, apple juice, and vanilla.
Stir in apples and nuts.
Add egg mixture to the flour mixture and stir until just combined.
Spread batter evenly in prepared pan.
Bake for 45- 50 minutes.
Cool in pan.

For sauce:
In a small sauce pan combine brown sugar, whipping cream, and butter.
Cook and stir over medium heat until just bubbly and all th sugar is dissolved.
Cool slightly.
Drizzle over cake.

Originally from Better Homes and Gardens.

Beef Gravy

This was good, I made a lot of changes though because if not it would have been pretty bland.  We all enjoyed it though in the end.

1 pound ground beef
1 can (14 1/2 oz) beef broth
1 small onion (chopped, I used 2 tsp)
2 tb dried parsley
1 tb dried basil
1 tb garlic powder (I added another tsp also)
1 tsp seasoned salt (I used 2 tsp total)
1/2 tsp pepper
2 tb cornstarch
Mashed Potatoes or Cooked Pasta

In a large skillet, cook beef over medium heat until no longer pink; drain. 
Add 1-1/2 cups beef broth, onion, parsley, basil, garlic powder, seasoned salt and pepper. 
Simmer, uncovered, for 5-10 minutes or until onion is tender. 
In a small bowl, combine cornstarch and remaining broth until smooth. Stir into beef mixture. 
Bring to a boil; cook and stir for 2 minutes or until thickened. 
Serve with mashed potatoes or pasta.  
Yield: 3 cups.


To prevent lumps when thickening with cornstarch, don't mix cornstarch with a hot liquid. 
Combine it with a cold or room temperature liquid and gradually add it to the hot mixture in a skillet or saucepan. 
Ground Beef Gravy Recipe
http://www.tasteofhome.com/recipes/ground-beef-gravy

Tuesday, February 25, 2014

Roasted Cheddar Potatoes

1 24 ounce pkg frozen potato wedges (I don't like using these so I just peeled some potatoes and cut them into wedges)
2 tb olive oil
4 cloves garlic (I used 4 tsp garlic)
1 tsp paprika
1/4 tsp salt
1 cup cheddar chese
2/3 cup crushed croutons

Preheat oven according to package directions. (I did 350 for 30 minutes)
Place potatoes in a large ziplock bag.
In a small bowl combine oil, garlic, paprika and salt.
Seal bag and shake to coat.
Lightly coat a 9x13 baking pan or dish with nonstick spray.
Spread potatoes in a single layer.
Bake according to the directions, turning once.
In another small bowl combine cheese and croutons.
Sprinkle over potatoes for the last 3 minutes of baking.
If desired serve with sour cream.

This original recipe was taken from Better Homes and Gardens, as you can see I made some changes but this was  a great starting point.

Roasted Herb Green Beans

My hubby and neighbor liked these, I didn't get a chance to taste them because they were all gone before I could make my plate.

1 pound fresh green beans
2 tb fresh herbs or 2 tsp dried herbs
2 tb olive oil
1/4 tsp salt
Several dashes of black pepper (I used 1/8 tsp)
1 ounce Parmesan cheese (I ended up using 1/4 cup)

Preheat oven to 450.
Heat an ungreased 9x13 baking pan in the oven for 5 minutes
In a covered large sauce pan cook green beans in boiling water for 2 minutes and drain.
In a large bowl toss green beans with herbs, oil, salt and pepper.
Spread green beans in a single layer on the hot baking pan.
Return to oven to roast.
Roast uncovered for 8 to 10 minutes (mine only took 5 minutes to get tender).
Transfer to a serving platter and sprinkle with parmesan cheese.

Original recipe from Better Homes and Gardens.

Sunday, February 23, 2014

Menu for 2-24 to 3-2

This weekend Friday through Sunday I will be away with my girlfriends but I am going to go ahead and make up my full menu, because I will cook for hubby and the kids before I go.

Monday
B- Muffins
L- Corn Dogs and Apples
D- Since hubby and I are both sick Pizza Hut delivered our dinner.

Tuesday
B- Pancakes and Bacon
L- Mini Pizzas
D- Ritz Cracker Chicken, Roasted Herb Green Beans (NR), Roasted Cheddar Potatos (NR), Chocolate Chip Cookies

Wednesday
B- Chocolate Filled Croissants
L- Sandwich and Fruit
D- Ground Beef Gravy over Noodles (NR), Popovers, Mushy Peas, Apple Dapple Cake (NR)

Thursday
B-  Pecan Sticky Buns
L- Lunch at the school with Nathan
D- Steak, Baked Potatoes, Corn on Cob

Friday
B- Cinnamon Rolls
L- Sandwiches
D- Kid's will be gone so hubby can fend for himself. ;-)

Saturday
B- Cereal
L- Tacos
D- Potato Soup

Sunday
B- Doughnuts
L- Out
D- Leftovers

Friday, February 21, 2014

Pizza Meatloaf

  • This is pretty good, not amazing but I would make it again, with a few changes.  Next time I will add some onion and garlic powder.  It needs a little more spice to liven it up.
  • 1 lb ground beef
  • 1 lb ground italian sausage
  • 8 oz pizza sauce, divided
  • 1 cup saltine cracker crumbs (I used Italian bread crumbs)
  • 1/2 C grated parmesan cheese
  • 1/2 C shredded mozzarella cheese
  • 1 tsp seasoned salt
  • 1 tsp dried oregano
  • 1/4 tsp pepper
  • 2 eggs, lightly beaten
In a large bowl, mix the eggs, pepper, salt, saltine crackers, 3/4 cup pizza sauce, parmesan cheese, 1/4 cup mozzarella cheese and oregano.
Add beef and sausage and mix well. Place in large loaf pan.
Bake 350 for 50 minutes.
Spread remaining pizza sauce over loaf and bake 10 minutes more.
Sprinkle with remaining mozzarella cheese and return to oven for 5 minutes more.


http://onceamonthmeals.com/pizza-meatloaf/

Better Than Olive Garden Garlic Butter Breadsticks

These are off the chain!!!  Absolutely amazing!!!  I might have had 4!!!  My neighbor came over, I handed him one and his immediate words were, "you better blog that".   Try these, NOW!!!

Bread Sticks:
1 cup warm water
3 teaspoons yeast
2 tablespoons butter
1 egg
3 1/4 cups white flour
1/4 cup sugar
1 teaspoon salt

Garlic Butter:
6 tablespoons melted butter
1/2 teaspoon garlic salt

Combine all the bread stick ingredients in bowl of stand mixer.
Mix with the dough hook until combined.
Continue mixing for 5 more minutes.
Dough will be soft and slightly sticky.
Turn out onto a floured surface and knead 2-3 times.
Cover with a towel and let rise 1-1.5 hours until doubled.
Roll dough into a 12x10 rectangle.
Use a pizza cutter to slice.
Move sticks onto a greased cookie sheet.
Cover and let rise 1/2 an hour until slightly puffy.
Bake at 350 for 14-18 minutes. (Top should be golden)
Mix butter and garlic and brush over top of bread sticks.

Raegan Mirick's photo.

 http://www.itsalwaysautumn.com/2014/01/08/better-olive-garden-garlic-breadsticks-recipe.html

Wednesday, February 19, 2014

Chicken Fried Steak

This is the first time I have used a recipe from the Pioneer Woman to be honest I can't watch her show, for some reason she just doesn't interest me.  A few years back EVERY one seemed to be on the PW bandwagon and I just couldn't hop on with them.  There are so many cooking shows that I really enjoy watching she just doesn't have one of those shows.  I did decide to give her a try thought so I started with Ree Drummond's recipe for chicken fried steak but ended up changing it up, it seemed like it would be bland if I followed her directions, so I used her's as a starting point then did my own thing.  ;-) 

1 cup whole milk
2 eggs
2 cups flour
2 tsp seasoned salt
1 1/2 tsp black pepper
3/4 tsp paprika
1 tsp onion powder
1 tsp garlic powdr
2 lbs cube steak
salt
1/2 cup vegetable oil
1 tb butter

STEAK
Mix the milk with the eggs in one dish.
Flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika, onion powder and garlic powder in another.
Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. 
Sprinkle both sides with salt.
Place it in the flour mixture. 
Turn to coat. 
Place the meat into the milk/egg mixture, turning to coat. 
Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). 
Place the breaded meat on the clean plate, then repeat with the remaining meat. 
(After all my meat is done I go back and dip them in the flour one more time, just to make sure).
Heat the oil in a large skillet over medium heat. 
Add the butter. 
Drop in a few sprinkles of flour to make sure it's sufficiently hot. (When the butter sizzles immediately, you know it's ready.  It should not brown right away, if it does, the fire is too hot.) 
Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. 
Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. 
After all the meat is fried, pour off the grease into a heatproof bowl. 
Without cleaning the skillet, return it to the stove over medium-low heat. 
Add 1/4 cup of the grease back to the skillet and allow it to heat up.

Gravy
 
1/3 cup all purpose flour (Use the flour you have left over from your steaks it is already seasoned)
3-4 cups whole milk
 
When the grease is hot, sprinkle the flour evenly over the grease. 
Using a whisk, mix the flour with the grease, creating a golden-brown paste. 
Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
Pour in the milk, whisking constantly. 
Whisk until the gravy is smooth and thick, 5 to 10 minutes. 
Be prepared to add more milk if it becomes overly thick. 
Be sure to taste to make sure gravy is sufficiently seasoned.
 
 Chicken Fried Steak with Gravy

http://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe.html#comments

Monday, February 17, 2014

Classic Macaroni Salad

After the first bite Phillip looked at me and said, "this is amazing".  I also loved it, the flavors blend together well. 

2 cups macaroni
1 cup ranch
2 tsp sugar
3/4 tsp mustard
1/4 tsp salt
1/8 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup cheddar
1/4 cup parmesean
1/2 cup pepperoni
1 hard boiled egg

Cook macaroni according to package directions; drain and rinse with cold water. 
Cool completely. 
For dressing, in a small bowl, combine the ranch, sugar, mustard, onion powder, garlic powder, salt and pepper. 
In a large bowl, combine the macaroni, cheeses, pepperoni and egg. 
Add dressing and toss gently to coat. 
Refrigerate until serving. 
Garnish with paprika.  
Yield: 8 servings.

Pecan Chicken with Chutney

This chicken is AMAZING, however I must warn you it is a fairly expensive dish, between the pecans and the chutney you will be spending some money.  This is great and it has a little bit of a tang to it.  I hope you enjoy it as much as we did!

3/4 cup all purpose flour
1/8 tsp salt
1/8 tsp pepper
2 eggs
1/3 cup buttermilk
1/8 tsp hot pepper sauce
1 cup finely chopped pecans
3/4 cup dried bread crumbs
6 chicken breast
2 tb butter
2 tb canola oil

Peach Mango Chutney:
2 cups sliced peeled peaches
1 cup mango chutney

In a shallow bowl, combine the flour, salt and pepper. 
In another shallow bowl, whisk the eggs, buttermilk and hot pepper sauce. 
In a third bowl, combine pecans and bread crumbs.
Flatten chicken to 1/4-in. thickness. 
Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture.
In a large skillet over medium heat, cook chicken in butter and oil for 8-10 minutes on each side or until a meat thermometer reads 170°. 
Meanwhile, in a small saucepan, combine peaches and chutney. 
Bring to a boil. 
Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. 
Serve with chicken.
Yield: 6 servings (1-3/4 cups chutney).

http://www.tasteofhome.com/recipes/pecan-chicken-with-chutney
Pecan Chicken with Chutney Recipe

Sunday, February 16, 2014

Menu for 2-17 to 2-23

Monday
B- Muffins
L- Sandwich and Strawberries
D- Chutney Glazed Chicken (NR Pg 100), Macaroni Salad, Glazed Carrots, and Red Lobster Biscuits

Tuesday
B- Hashbrown Casserole
L- Chick Fil A (We had to run some errands)
D- Cracker Barrel with MOPS table... Potato Soup for hubby and kids.

Wednesday
B- Quiche
L- Corn Dogs and Apples
D- Chicken Fried Steak, Cream Gravy, Cheese Biscuits, Corn, Twice Baked Potatoes, and Caramel Pecan Bars.


Thursday
B- Pancakes and Bacon
L- Mini Pizzas
D- Creamy Chicken, Macaroni Salad (Don't judge, we liked it so much the first time we had to have it again) and Chicken and Dressing

Friday
B- Doughnuts
L- Lunch with Nathan at the school
D- Pizza Meatloaf (NR), Bread Sticks (NR) and Green Beans

Saturday
B- Cereal and Sailors
L- Leftovers
D- Chili's

Sunday
B- Cinnamon Rolls
L- Italian Roast, Cornbread, and Potatoes
D- Leftovers

Crouton and Egg Casserole

I made this for Life Group at Church this morning I used a 9x13 dish and with only about ten people in class today there were only a few crumbs left... I am assuming this means it was good.  Hubby and I both liked it, so I think it is a keeper. ;-)

4 cups seasoned croutons
2 cups cheddar cheese
8 eggs
3 cups milk
1 tsp onion powder
1 tsp garlic powder
1 tsp mustard
1 tsp salt
1/8 tsp pepper
8 bacon strips (cooked and crumbled)

 
Sprinkle the croutons and cheese into two greased 8-in. square baking dishes. 

In a large bowl, whisk the eggs, milk, salt, mustard garlic powder, onion powder and pepper. 
Slowly pour over croutons and cheese. 
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months. 
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.

To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. 
Remove from the refrigerator 30 minutes before baking. 
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.  
Yield: 2 casseroles (6-8 servings each).  

 Adapted from: http://www.tasteofhome.com/recipes/breakfast-bake

Saturday, February 15, 2014

Outragous Chocolate Cookies

Ooey gooey and chocolatey.  These cookies have a crunchy outer layer while the inside is nice, moist, and soft!

8 ounces semisweet chocolate, roughly chopped (this is 1 cup and I just used chocolate chips)
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs 
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Outrageous Chocolate Cookies 

Preheat the oven to 350 degrees. 
Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. 
In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. 
Reduce speed to low; beat in melted chocolate. 
Mix in flour mixture until just combined. 
Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. (I lined them with parchment paper first)
Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. 
Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

http://www.marthastewart.com/339686/outrageous-chocolate-cookies?czone=f&center=276956&gallery=275484&slide=339686%253Fxsc%253Dsoc_pin_outrageouschococookies&crlt.pid=camp.WH16HNxV7amg
    

Friday, February 14, 2014

Tortillas


2 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tb butter
1/2 cup water

  1. In a large mixing bowl, combine together flour, salt and baking powder. 
  2. Cut in shortening until mixture resembles coarse cornmeal.
  3. Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. 
  4. Cover the dough with a damp cloth and let rest for 15 minutes.
  5. Divide the dough into 12 equal pieces and roll into rounds. 
  6. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across. (I stretched a little with my fingers first)
  7. Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. 
  8. Keep covered with a clean, dry towel until ready to serve.
    \
    Tortillas II Recipe 
    http://allrecipes.com/Recipe/Tortillas-II/Detail.aspx?nextItemId=16836&position=0&prop24=RD_RecipeArrow_Right

Wednesday, February 12, 2014

Sopapillas


I am going to start off this blog post telling you that my sopapillas did not get quite as fluffy as I was hoping, however they were still wonderful.  In fact I might be eating my third one while I am typing this... Don't judge me!  

The main reason I decided to try this recipe over some of the others I found was because the dough didn't need to sit.  I liked that I could pretty much mix it up and throw it in the fryer.  Not only were these quick and easy to make they also tasted great as I am sure you figured out when I told you I was eating my third one.  Just to be fair the first one was because I had to try them to make sure they were not poisonous before serving them to my family, the second was after dinner with my family, and the third one was to help me jog my memory while writing this post. ;-)  

I hope you enjoy these as much as our family did!

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water
Cinnamon-sugar (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)
Honey

In a large bowl, sift together flour, baking powder, and salt.  
Cut in shortening, mixing together until mixture resembles coarse crumbs.  
Gradually stir in water just until dough pulls together. I did this step in my food processor and it literally took just moments.

Divide dough into 5 pieces.  
Roll out each piece of dough on a lightly floured surface into an 8-inch diameter circle.  
Cut each circle into 4 wedges.

Heat about 1 - 2 cups oil (I set my heat to medium high) in a deep frying pan.  (When the oil is good and hot) Add a few of the the tortilla wedges at a time.  
The wedges will puff up.  
Turn once so they will puff evenly on both sides; then turn back to brown on both sides.

Drain on paper towels.  
While warm, coat each sopapilla with cinnamon-sugar mixture.  
Serve with honey. 

Makes 20 pillowy crispy clouds of deliciousness

http://www.savourytable.com/2012/10/muy-bueno-spotlight-3-vangies.html

Monday, February 10, 2014

Pecan Pie Bark

One of my favorite desserts is pecan pie, I know you have heard me talk about the pie at Paula Deen's restaurant, it is AMAZING.  Pecan pie is a slice of heaven on earth, it is comfort on a plate, it is that reward you give yourself at the end of a long day, I think you get the point.  So when I found this recipe I decided to tweak it a little bit and give it a try.  

The outcome was wonderful. I love that this has a slight crunch to it without being hard enough to break a tooth.  ;-) The top is soft and gooey and while it isn't as AMAZING as pecan pie it is a close second and since it takes less time I would say this is a suitable back up recipe.  :-)

2 sticks butter
1 cup white sugar
1 & 1/4 cups pecan halves

1 cup chocolate chips
About 2 packages (approx. 12 sheets) honey graham crackers

Preheat oven to 325 degrees F.
Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. 

Trim any crackers to fit the sides of the pan if needed. 
Top with chocolate chips.
Set Aside.
In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. 

Carefully and evenly pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. 
Immediately pop graham crackers into the oven and bake for 8 minutes.
Allow graham cracker bark to cool completely before breaking into pieces. 

Store in an airtight container.
Eat one and give away the rest! Believe me you don't want to have these around within reach!





Saturday, February 8, 2014

Delicious Chicken

This chicken was great, it was nice and tangy and very moist. 

1 tb + 1 tsp paprika
4 tsp sugar (divided)
1 1/2 tsp salt (divided)
1 tsp garlic powder
1 1/2 tsp black pepper (divided)
4 chicken breast
1 1/3 cup ranch
2 tb water
2 tb balsamic vinegar

Blackened Chicken Recipe
  1. In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. 
  2. Set aside.
  3. In another bowl, combine the ranch, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. 
  4. Save remaining sauce for basting.
  5. Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. 
  6. Serve with reserved sauce. 

Menu for 2-10 to 2-16

Monday
B- Cinnamon Bread
L- Corn Dogs and Oranges
D- Steak Pie, Macaroni and Cheese, Green Bean Bundles

Tuesday
B- MOPS (Cereal)
L- Sandwich and Pretzels
D- Pepperoni Pizza Chili (NR)

Wednesday
B- Pancakes and Bacon
L- Mini Pizzas
D- Enchiladas, Rice, Sopapillas (NR)

Thursday
B- Muffins
L-
D-

Friday (Valentines)
B- French Toast with Strawberries
L- Tacos
D-

Saturday
B- One Eyed Sailor
L- Date with Nathan
D- Sandwiches

Sunday
B- Breakfast Casserole
L- Crispy Cheddar Chicken, Yummy Broccoli, and Honey Dijon Roasted Potatoes
D- Leftovers

Friday, February 7, 2014

Spicy Honey Glazed Chicken


 This was delicious, very spicy but delicious!

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar
Mix spices together and set aside.
Mix honey and cider vinegar and set aside.
Un-tuck chicken thighs so they are flat.
Cover both sides in seasoning, set flat onto sheet pan.
Pour honey glaze over top.
Bake at 400 for 20 minutes.
You don't want to burn your mouth with all that hot honey glaze!

Wednesday, February 5, 2014

Chocolate Cobbler

This dish is great as long as you have the ice cream with it, I feel like it would be slightly bland by itself.  It sure smells good though and looks absolutely beautiful. I would make this dish again for sure!

1 cup flour
2 tsp baking powder
1/4 tsp salt
7 tb cocoa powder (divided)
1 1/4 cups sugar (divided)
1/2 cup milk
1/3 cup melted butter
1 1/2 tsp vanilla
1/2 cup light brown sugar (packed)
1 1/2 cup hot water

Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar.
Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture.
Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish.
In a separate small bowl, mix the remaining white sugar (1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa.
Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all.
Do not stir!
Bake for about 40 minutes or until the center is set.
Let stand for a few minutes.  (10 minutes is perfect)
Serve with homemade ice cream using the gooey sauce to spoon over all.

 
http://tastykitchen.com/recipes/desserts/my-grannye28099s-chocolate-cobbler/

Monday, February 3, 2014

Pecan Chews

A few weeks ago I tried out a recipe from my new cookbook by JoAnn Fluke and we liked it so much that I decided to fix another one of her goodies.  These cookies are wonderful, they are light and airy but have a great crunch thanks to the pecans.  They remind me of the pecan cookies you can get at the cookie store in the mall. So great!!!

1 cup butter
3 cups brown sugar
4 eggs (beaten)
1 tsp salt
1 tsp baking soda
3 tsp vanilla
2 cups pecans (finely chopped)
4 cups flour

Melt the butter
Add in the brown sugar
Let cool to room temp
Add eggs and mix until combined
Mix in salt, baking soda, vanilla and pecans
Stir until thoroughly combined
Add the flour one cup at a time mixing after each addition
Form the dough into walnut sized balls (make sure you grease your hands)
Place on a greased cookie sheet
Bake at 350 for 10-12 minutes (mine took 10)

This recipe makes about 8 dozen... I cut it in half!!!

Sunday, February 2, 2014

Menu for 2-3 to 2-9

Monday
B- Pancakes and Bacon
L- PB&J Sandwich
D- Parmesean Chicken, Caprese Salad, Green Bean Bundles

Tuesday
B- Cereal
L- Corn Dogs and Apples
D- Hamburger Steak, Mashed Potatoes and Hoecakes

Wednesday
B- Muffins
L- Mini Pizzas
D- Beef in Red Wine Sauce, Corn on Cob and Macaroni and Cheese

Thursday
B- Cinnamon Rolls
L- Pizza with Grammy
D- Potato Chowder

Friday
B- Quiche
L- Sandwich (Not sure why but I am CRAVING a sandwich today)
D- Spicy Honey Glazed Chicken (NR), Rice Pilaf, That Corn and Popovers

Saturday
B- Egg Boats (New Recipe)
L- Outback Steakhouse (We have a coupon and a gift card)
D- Blackened Chicken (NR), Broccoli and Rice Casserole, Potatoes,  Biscuits

Sunday
B- Hashbrown Casserole
L- Chicken and Rice
D- Leftovers

Apple Strudel Muffins

I made these for breakfast this morning and to take to Life Group.  My oldest son ate 4 and asked for more!!!

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
2 eggs
2 tsp vanilla
1 cup chopped apples (small pieces)
1/2 cup shredded apple

1/3 cup brown sugar (packed)
1 tb flour
1/8 tsp cinnamon
1 tb butter (melted)

Apple Strudel Muffins Recipe

Preheat oven to 375 degrees F (190 degrees C).  
Grease a 12 cup muffin pan. 
In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon. 
In a large bowl, beat together butter, sugars and eggs until smooth.  
Mix in vanilla.  
Stir in apples, and gradually blend in the flour mixture.  
Spoon the mixture into the prepared muffin pan. 
In a small bowl, mix brown sugar, flour and cinnamon.  
Cut in butter until mixture is like coarse crumbs.  (I used melted butter)
Sprinkle over tops of mixture in muffin pan. 
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.  
Allow to sit 5 minutes before removing muffins from pan.  
Cool on a wire rack.

Saturday, February 1, 2014

Mexican Fiesta Potluck

If you know me then you know that I love any excuse to have friends over for a party, so tonight's theme is a Mexican Fiesta... potluck style.  I personally am not cooking enough Mexican food for 50+ people.  ;-)  I love these parties because there is always a different group of people but there are also those regulars that come to everything.  Like I have said before we want our home to be a place where everyone feels comfortable!

Tonights menu includes:

Chips
Hot Sauce
Guacamole
Queso
Chicken and Beef Tacos (I am making these)
     Tortillas
     Hard Shells
     Cheese
     Lettuce
     Tomato
     Jalapenos
     Sour Cream
Beans
Rice
Mexican Casseroles (Two different ones)
Tamales
Cheese Enchiladas
Chicken Enchiladas
Jalapeno Poppers
Sopapilla Cheesecake
Cookies
Birthday Cake
Drinks (Lots of choices here)

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