Caramel Apple Cake

3 medium apples, peeled, cored and diced

3 cups all-purpose flour

3 eggs

2 cups sugar (I know!!)

1 1/2 cup vegetable oil

1/4 cup orange juice

1 tablespoon vanilla

1 tablespoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

  

Preheat oven to 325 degrees and grease a tube pan.  In a large bowl combine sugar and oil.  Add eggs, orange juice and vanilla.  In separate bowl combine flour, baking soda, salt and cinnamon.  Add dry ingredients to wet ingredients and mix well. Fold in apples and then pour into tube pan.  Bake for about 1 1/2 hours or until toothpick comes out clean.  Pour buttermilk caramel over hot cake.

 

 Buttermilk Caramel

1 stick butter

1/2 cup buttermilk

1 cup sugar

1/2 teaspoon baking soda

 

Melt butter in a medium saucepan and then stir in sugar, buttermilk and baking soda.  Bring to a boil while stirring constantly.  Boil for 1 minute and then pour hot caramel over the cake as soon as it comes out of the oven.  Let sit for an hour and then remove from pan and cool completely.

Chicken Pot Pie II

2 boneless, skinless chicken breasts
3 cups chicken stock
1/2 cup diced celery
1/2 cup diced onion
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1 cup whipping cream
4 small red potatoes, peeled, diced and cooked (boil while chicken is cooking)
3 cups frozen mixed vegetable blend, thawed
2 refrigerated pie crusts
egg wash (1 egg beaten with a tablespoon of water)

In medium size pan boil chicken in chicken stock until cooked through (30 minutes).  Remove chicken from pan and reserve 2 cups of the chicken stock.  Chop chicken into bite size pieces and set aside.  Pour out remaining stock and place pan back on stovetop.  Over medium heat add butter, celery and onion.  Saute until tender.

Add flour to celery and onion mixture and mix well.  Allow to cook for 5 minutes and then add reserved (2 cups) chicken stock.  Mix well with a whisk.  Once the sauce thickens add salt, garlic salt, poultry seasoning and pepper.  Mix well and then pour in cream.  Remove from heat.

Preheat oven to 400 degrees.  

Add chicken, potatoes and thawed mixed vegetables to cream mixture and stir.  Season to taste.  (If using rolled pie crust, unroll first one and place in a pie pan.)  Pour 2-3 cups of the mixture into the bottom of pie crust.  **You can freeze remaining chicken-cream mixture and use later.**  Top filled pie crust with the other pie crust (or unroll the other on top).  Cut a few slits in the top crust and brush with egg wash.  Sprinkle with salt and pepper and then bake 30-40 minutes or until crust is golden.  Serves 4-6.

Nacho Chicken

4 tablespoon mayonnaise
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning spice
2 lbs thinly sliced chicken breast fillets
2 cups crushed Nacho Doritos
2 tablespoons butter, melted

Preheat oven to 350 degrees.

Combine mayo, salt, garlic salt, and Italian seasoning in small bowl.  Spread mayo mixture on both sides of chicken fillets and then dredge in crushed Doritos.  Place chicken on lightly greased baking sheet.  Drizzle melted butter over chicken and then bake for 20 to 25 minutes or until chicken is done.

Serve with a salad and Confetti Corn or Black Bean and Corn Salsa.

Stuffed Green Peppers

4 large green peppers
1 1/2 lbs ground sirloin
3 cloves garlic, minced
1 15oz can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 family size Success boil-in-bag 10 minute rice
2 cups shredded cheddar jack cheese

Preheat oven to 350 degrees.  In large pan brown beef over medium-high heat.  Add garlic, salt, pepper and oregano and cook 3 minutes.  Add tomato sauce and reduce heat to low.  Simmer 15 minutes.

Cut off the tops of the green peppers and discard centers and seeds.  In a medium size saucepan bring 1 quart of water to a boil.  Place green peppers in boiling water and cook for 5 minutes.  Remove peppers from saucepan and drain.  Add bag of rice to boiling water and boil for 9 minutes. Drain rice.

Place green peppers in a lightly greased 8x8 dish.  Cut open bag of rice and add to beef and tomato sauce mixture.  Combine well and then stuff each pepper with beef mixture.  Place in oven and bake for 15 minutes.  Top with cheese and bake for an additional 5 minutes.  Serve with salad and garlic bread.  4 servings.

Greek Fries

1 bag Ore-Ida Golden Twirls (curly fries)
zest and juice of 1 lemon
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons dried oregano
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 small red onion, diced
8oz feta cheese

Preheat oven to 450 degrees and cook fries according to package directions.  In a small bowl mix all ingredients except onion and cheese.  When fries are done, place about 2 cups of fries in 4 shallow bowls then top each bowl of fries with red onion and feta cheese.  Drizzle dressing over fries and serve hot. A meal on their own and gluten free!

Banana Ice Cream

Ripe Bananas

Peel, chop and place ripe bananas in zippered plastic bag.  Freeze several hours or overnight.  When ready to serve, remove from plastic bag and puree using a food processor or blender.  Once smooth, scoop into bowls and eat plain or add toppings of your choice!  So good and guilt free!!

Topping Ideas
sliced strawberries
kiwi
pineapple
blueberries
sprinkles
chocolate chips
mini marshmallows
shredded coconut
granola
walnuts
peanuts
almonds
crunchy peanut butter
honey
nilla wafers
graham crackers

Try a combo:
peanut butter, chocolate chips and marshmallows
toasted almonds and a drizzle of honey
strawberries, pineapple, coconut and granola
nilla wafers and whipped cream
graham crackers, chocolate chips and marshmallows

Barbecue Ranch Salad

1 (10 oz) bag Hearts of Romaine lettuce
1/2 cup chopped red onion
1/2 cup diced hot house cucumber
1 small can whole kernel corn, drained
2 carrots, chopped
garnish with Texas toast croutons and Colby Jack cheese

Dressing
1 cup prepared Ranch salad dressing
1/2 cup barbecue sauce (Sweet Baby Rays Hickory & Brown Sugar)
1/2 cup sour cream
1 teaspoon garlic salt
1/2 teaspoon pepper

Place salad ingredients in a large bowl.  In separate bowl combine all dressing ingredients and then toss with salad (refrigerate any leftover dressing in airtight container).  Top with croutons and shredded Colby Jack cheese.

Barbecue Chicken Pizza

1 thin crust refrigerated pizza crust dough

2 split chicken breast (bone in and skin on)
1 red onion, chopped
1 green pepper, chopped
4 tablespoons olive oil
1 cup barbecue sauce (Sweet Baby Rays Hickory & Brown Sugar)
1/2 tablespoon dried oregano
2 cups shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
salt and pepper

Preheat oven to 400 degrees.  Drizzle 2 tablespoons of olive oil over chicken breasts and sprinkle liberally with salt and pepper.  Roast in oven for 45 minutes or until juices run clear.  Remove chicken from oven and let cool. Once cool, remove skin and pull chicken off bone.  Shred chicken in medium bowl and stir in barbecue sauce.  Set aside.

Heat 2 tablespoons olive oil in medium pan and sauté pepper and onion for five minutes.  Remove from heat and set aside.

Unroll pizza crust onto large cookie sheet and sprinkle with dried oregano.  Bake pizza crust according to package directions. 

Layer barbecue chicken on baked pizza crust and then top with peppers, onions and cheese.  Bake for 5-10 minutes or until cheese is melted.  Remove from oven and sprinkle with cilantro.  Serve with Barbecue Ranch Salad.

Baked Ziti with Italian Sausage

2 tablespoons butter
2 tablespoons olive oil
1 (15oz) jar Bertolli Garlic Alfredo sauce
1 1/2 lb mild Italian sausage (about 1 pkg), cut into 1/2-inch slices
1/2 cup onion
2 cloves garlic, minced
3/4 cup chicken broth, divided
dash of nutmeg
1/2 lb ziti pasta
1 cup fresh grated Parmesan cheese
1/4 cup fresh basil, chopped

Preheat oven to 375 degrees.

In large sauce pan melt butter in olive oil over medium-high heat.  Add sausage and cook for 8-10 minutes or until brown and cooked through.  Add onion and sauté 5 minutes.  Add garlic and sauté 3 minutes and then add 1/2 cup chicken broth to deglaze pan, scrapping bottom while stirring.  Add Alfredo sauce and stir.  Pour remaining 1/4 cup chicken broth into Alfredo sauce jar, replace lid and shake.  Pour broth/Alfredo sauce mixture into pan with sausage. Add nutmeg and stir well.  Cover and reduce heat to low.  Simmer 30 minutes, stirring occasionally.

Prepare pasta according to package directions and then drain.  Add pasta to sausage mixture and mix well.  Pour sausage and pasta into a lightly greased 2-quart oval baking dish.  Sprinkle top with Parmesan cheese and bake 10-12 minutes or until cheese is light brown and bubbly.  Remove from oven and let cool 5 minutes.  Spoon onto serving dishes and top with fresh basil.

Cilantro-Lime Chicken Burgers

1 lb ground chicken breast
3 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 cup panko
juice and zest from one lime
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon soy sauce
1 red onion, sliced
1 green pepper, sliced
5 slices muenster or Colby jack cheese
5 Kaiser hamburger buns

In large bowl combine all ingredients except onion, pepper and cheese until blended.  Make 5 patties and grill over medium-high heat 4-5 minutes on each side.   Grill the onion and pepper slices to serve on burgers along with cheese and cilantro-lime mayonnaise. 
          
Cilantro-Lime Mayonnaise

1 cup mayonnaise
1 teaspoon chopped cilantro
juice and zest of one lime
1 garlic clove, minced

Mix well and serve with chicken burgers.

             

Cilantro-Lime Mayonnaise                

Toffee Crackers

40 Saltine crackers
2 sticks butter
1 cup light brown sugar
8 oz semisweet chocolate chips

Preheat oven to 425 degrees.  Spray a jelly-roll pan or cookie sheet with nonstick spray.  Arrange crackers salt side down in a single layer. 

In a medium saucepan, melt the butter and brown sugar together and boil until a caramel color.  Remove from heat and pour over crackers evenly. 

Bake for 3 to 5 minutes in hot oven.  Remove from oven and sprinkle chocolate chips over top.  Once chips begin to melt spread them over the crackers with a spatula. 

Place in freezer for 15 minutes and then break into bite size pieces.  Store in an airtight container.

Mint and Melon Salad

1 ripe honeydew melon, peeled and diced
juice from 2 limes
1/4 cup fresh mint, julienned
1 bag of baby arugula
freshly ground pepper
extra virgin olive oil
agave

Place melon in a medium bowl and toss with lime juice and mint.  Cover and chill at least 2 hours or overnight. To plate, place 1 cup of arugula in the center of a plate.  Top with 1/2 cup of melon mixture and then sprinkle ground pepper on top.  Drizzle with olive oil and agave.  Serve immediately.

Cinnamon Roll Bread Pudding

2 3/4 cups half and half

4 extra large eggs (5 large)

1 teaspoon vanilla

1/2 cup sugar (omit if using sweet bread like cinnamon rolls or Danish)

1/2 teaspoon salt

8 cups large diced, day-old or stale bread (brioche, cinnamon rolls, Danishes, challah, raisin cinnamon or breakfast bread)

1 cup chopped pecans or walnuts (toast in a pan first)

Hot water

 

Heat oven to 350 degrees.  Place bread and toasted nuts in a 9x13 baking dish. Whisk together half and half, eggs, vanilla, sugar and salt. Pour mixture over bread and press lightly.  Sprinkle with 1 tablespoon sugar (unless using sweet bread) and place in larger baking or roasting pan.  Pour hot water around the baking dish (enough to come up to the sides of 9x13 dish) and bake until custard is set and top is golden brown, about an hour.  Remove from water bath and let sit for 5-10 minutes.

 

Top with caramel sauce and/or ice cream.

Guacamole

4 ripe avocados

juice of 1 lime

1/2 cup diced red onion

1 large clove of garlic, minced

1 teaspoon salt

1 teaspoon pepper

2 Roma tomatoes, diced

1/4 cup chopped fresh cilantro

 

Remove avocados from shell and pit.  Chop with knife and quickly add lime juice.  Add remaining ingredients and mix well. 

Pineapple and Blueberry Crunch Cake

1 (20 oz) can crushed pineapple, undrained
1 pint fresh blueberries
1/4 cup sugar
2 (9oz each) boxes of Jiffy yellow cake mix
1 stick of butter, melted
1 cup chopped and toasted pecans

Preheat oven to 350 degrees.  Lightly grease or spray a 9x13-inch baking dish.  Pour pineapple with juice into dish.  Layer evenly with blueberries and then sprinkle sugar over top.  Sprinkle yellow cake mixes over blueberries and pineapple and then drizzle with butter.  Top with chopped pecans and then bake for 25 to 30 minutes or until top is golden brown and fruit is bubbly.  Serve with soft ice cream or whipped cream.

Pasta with Bolognese Sauce

1 pound ground sirloin
1 cup diced onion
1 tablespoon minced fresh garlic
1 carrot, shredded
1 tablespoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
42 oz canned crushed San Marzano tomatoes
2 cups water
8 oz ziti
2 tablespoon butter
1 cup grated fresh Parmesan cheese

Heat a large pot over high heat.  Brown beef with onion, garlic and carrot.  Drain and then return to pot.  Add oregano, salt, pepper and bay leaf.  Stir in the tomatoes and water.  Bring to a boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours. 

Cook pasta according to package directions and drain.  Stir butter and Parmesan cheese into sauce and then serve with pasta.  Freeze remaining sauce in airtight container.

Serve with mixed green salad and fresh Italian bread.