Butterscotch Apple Crisp

I watched some show with The Neelys. It was on a Wed. I went and bought all the ingredients and made it on Thurs. Amazing!

This is for baking in 1.5 quart dish.

3 large granny smith apples, peeled and roughly chopped
1/2 bag butterscotch chips
1/8 cup brown sugar
3 shakes of cinnamon (1/4 tsp)
1/8 tsp ground allspice
1 lemon juiced (I just used some lemon juice from a bottle)
3 tb butter and a little extra for greasing the pan

Topping

1/2 cup flour
1/8 cup brown sugar
1/4 cup quick oats
1/4 cup butter
pinch of kosher salt
Pecans
ice cream

Preheat oven to 350. Grease baking dish.

Toss apples, butterscotch chips, sugar, flour, cinnamon, allspice, and lemon juice. Pour into baking dish and dot with butter. In a separate bowl, mix flour, brown sugar, oats, and salt. Blend butter into mixture until it forms little lumps. Mix in pecans. Sprinkle over apples. Bake about 45 minutes. Apples should be soft and butterscotch is bubbling. Let cool. Serve with ice cream.

Don't worry I am making it again for my friend Julie. I was going to make it earlier but she went out of town. Try to get a picture then. Maybe you can see it on Food Network. The show was about 2-3 weeks ago. Gooey yumminess.

Pumpkin Chocolate Chip Bread

Sorry about the photo. I wrapped loaves up with ribbon and flowers , but could I take a picture of that. No. Did you want a picture of my family chowing down on the last loaf. No. You are stuck with this. Trust me. Just make it. This recipe can be for 2 large loaves or 8 mini loaves.

3 cups sugar
3 1/2 cups flour

2 tsp soda

1/2 tsp nutmeg

1 1/2 tsp cinnamon

1/2 tsp cloves (I didn't have any still tasted great)

1 1/2 tsp salt

4 eggs

1 cup oil

2/3 cup cold water

2 cups pumpkin

1 cup choc chips

Mix dry ingredients (sugar through salt). In a separate bowl, mix the wet ingredients (eggs through pumpkin) Stir in choc chips. Bake at 350 for 60 minutes and for minis 40 minutes. That said I baked my minis for 32 minutes and my large loaf for 48. You may have to just know your oven. Basically if you poke a toothpick in and it comes out clean the bread is done. Enjoy.

Recipes from the cute sisters in Vegas from eighteen 25.

Easy Creamy Chicken

This will quickly become part of your menu.

12 chicken tenders
1 cup parmesan/romano blend
1 tsp garlic salt
Pepper
2 tsp chicken bouillon (I just use 2 cubes and crush them)
2 cups heavy cream

Arrange chicken in greased baking dish. Combine 1/2 cheese, garlic salt, chicken bouillon, and cream. Pour over chicken and sprinkle remaining cheese. Bake at 350 for 30-35 minutes. Chicken tenders should be cooked and the cheese on the top will start to brown. Serve over noodles or rice.

Recipe from Sherry Hansen printed in the Worldwide ward cookbook Thanks Sherry.

Pasta with corn

This recipe from the cover of Food Network mag. I made some modifications only because I didn't have everything on hand. I liked it for dinner or lunch. Eric liked it as a side dish to his tri tip. (That was good too) Enjoy.

2 ears of corn shucked
5 TB unsaled butter
tomatoes (we used some cherry ones from our garden)
2 cloves of garlic
pepper
12 oz of pasta (I used linguini)
1/2 cup chicken broth
1/2 cup grated parmesan
basil for topping

Bring a large pot of salted water to a boil. Add the corn and cook until tender. Use tongs and remove corn. You will want to save the corn water. Let corn cool and cut off kernels. Cook pasta in corn water as directed. Save 1 cup water and then drain pasta. Melt 2 TB butter in large skillet and cook garlic one minute. Add corn, salt, and pepper, and 1/2 cup chicken broth. Add the pasta. Mix all together. Add water if needed. Sprinkle parmesan cheese, 3 TB butter, and basil over the top. Add fresh tomatoes and serve.

Orange Bundt Cake

Here it is. Your new favorite easy cake to make.

1 pkg yellow cake mix

1 3 oz pkg instant lemon pudding mix

3/4 cup orange juice (we always use Peach Mango) plus 1/3 for glaze

1/2 cup oil

4 eggs

1/3 cup sugar

1/4 cup butter

Grease a bundt cake pan. Preheat oven to 325 degrees.

In a large bowl, stir together the cake mix and pudding. Make a well in the center and pour in 3/4 juice, the oil, and the eggs. Beat on low until blended. Pour batter into prepared pan.

Bake for 50-60 minutes. Let cool in pan for 10 minutes. Turn onto wire rack to cool completely.

In a saucepan over medium heat, cook 1/3 cup juice, sugar, and butter. Drizzle over cake.

Strawberries over poundcake

Strawberries

4 cups strawberries

1/2 cup sugar

2 Tb lime juice

Mix together in a bowl and refrigerate until serving.

Whipped cream

1 cup heavy whipping cream

1/2 cup powdered sugar

2 tsp coconut extract

1 tsp vanilla

Beat cream for a minute or two. Gradually add powdered sugar. Add the extracts and continue beating until soft peaks form.

Cake

1 1/2 cups flour

1/4 tsp baking soda

1/8 tsp salt

1/2 cup butter, softened

1 cup sugar

3 eggs room temp

2 tsp vanilla

1/2 cup sour cream

In a small bowl, combine flour, baking soda, and salt. Cream butter and sugar. Add eggs one at a time. Add vanilla and sour cream. Slowly add the flour and beat just until combined. Pour batter into 8 inch loaf pan. Bake at 350 for 45-50 minutes. Cool for 10 minutes and remove from pan. Top with strawberries and whip cream. Eat and smile.

Recipe from Our Best Bites cookbook. You should buy this one.

Apple Pie

Pioneer Woman calls it a rustic pie but I have seen elsewhere it is called a tart. Name? No matter. It just is yummy.

Pie crust

3 cups all purpose flour
1 tsp salt

11/2 cups shortening (I use butter crisco)

1 egg

5 Tablespoons cold water

1 Tablespoon distilled white vinegar

Filling


5 Peeled and sliced Granny Smith apples
2 TB all purpose flour
Juice of 1/2 lemon

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 tsp salt

6 TB butter

Let's start with the crust. This will make 2 piecrusts.

Combine the flour and salt in a large bowl. Add the shortening. Gradually work into the flour using a pastry cutter. This should take 3-4 minutes. Lightly beat the egg and add it to the mixture. Next add the water and vinegar. Stir with a spoon until combined. Remove 1/2 the dough and place in large ziploc. Flatten with rolling pin. Do the same with the other 1/2. Place in the freezer. When ready to use, take dough out and let sit for 20 minutes. I usually flour the surface before rolling out. Roll out starting at the center until desired shape and thickness.

Preheat oven to375

Now skip to the filling

In a large bowl mix everything together except butter. Spread apple mixture on top of crust and fold up the edges. Dot the top with the butter. Bake for 30 to 40 minutes. It is so good that Eric chose this for Father's Day.

Recipe from the pioneer woman cookbook. No need for any changes. Enjoy!

Mint Brownies

Uh, I didn't make their brownies. I was in a hurry SO I just made a mix from a box. Put parchment paper in the bottom of your 9x13 and spray with cooking spray and bake as directed. Let it cool.

Mint Frosting
1-2 TB milk
2 cups powdered sugar
1/4 cup butter, softened
1 tsp peppermint extract green food coloring
Combine all ingredients and beat until light and fluffy. Spread frosting on the top of brownies and chill in the refrigerator.

Chocolate Glaze
1 cup chocolate chips (I used special dark)
6 TB butter
Using a microwave safe bowl, begin with 1/2 cup choc chips and 4 TB butter. Microwave in 25 second intervals. Stir and microwave again. Add rest of butter and choc chips. Microwave and stir until smooth. Spread over frosting and chill in the refrigerator.

When you are ready to serve, use the edges of the parchment paper and remove from pan. Cut into squares and serve. WOW. You can check their website for the brownie recipe, but I am just saying that the box thing will work and your brownies will disappear.

recipe from Our Best Bites I will make these again and try to get a better photo:)

Mom's Pork Chops

This is such a wonderfully easy meal. Comfort food to me. It may not be to Eric because it is not steak, but he is happy to see me comforted:)

Pork chops (how many you think your family will eat)

2 cans of tomato soup

carrots

potatoes cut into pieces ( I do mine thick scalloped style)

Melt a TB butter in fry pan and put in pork chops. Sprinkle with garlic powder. Turn and cook other side. This will take 3-5 minutes depending on the thickness of the cut. I get thin cut because it cooks faster.

Spray crockpot with cooking spray. Put 1/2 tomato soup at the bottom of the crockpot. Place potatoes, carrots, and other 1/2 of tomato soup. Then place the pork chops on top. Pour remaining can of soup on top. Cook for 6 hours on low.

Basically the tomato soup creates the sauce for potatoes. I just put some butter, salt & pepper on the potatoes and put sauce over everything. Happy that there are leftoevers.

Blondies

1 1/4 cups unsalted butter, plus more for the pan

2 1/4 cups flour, plus more for pan

1 1/2 tsp baking powder

1 1/2 tsp salt

2 cups packed light brown sugar

1/2 cup granulated sugar

3 eggs

2 1/2 tsp vanilla

1 cup chopped walnuts

1 cup toffee bits

Preheat oven to 350. Butter 9x13 pan. Line the bottom with parchment. You will be using the parchment to lift the brownies out so be generous in using the parchment. Butter and flour the parchment as you would a cake pan.

In a saucepan, cook the butter until it turns a golden brown. Remove from heat. In a seperate bowl, whisk flour, baking powder, and salt. In a mixer, combine butter and sugars. Next add eggs and vanilla. Add flour, nuts, and toffee. Pour into prepared pan.

Cook for 35 minutes. Do not overbake. Transfer to a wire rack to cook completely. Peel off parchment and cut brownies into desired shape. Blondies can be stored in an airtight container at room temp for 3 days.

Watched this on Martha the week before Valentine's. Fun to have something yummy that isn't the traditional chocolate. Enjoy.

Taco Soup

This may be the recipe that I have given out most often. Easy. Yummy.

1 pound ground beef
2 cans ranch style beans
1 can corn
2 cans diced tomatoes
1 can Ro-tel
1 pkg ranch dressing
1 pkg taco seasoning

Brown the ground beef. Add all ingredients to crock-pot. Let it cook on low for 6-8 hours. Serve with chips, cheese, and sour cream.

Jerk Chicken

1tsp grated lime rind

1/4 cup fresh lime juice

2 Tbs olive oil

1-2 TB finely grated jalapeno

1 TB ground allspice

1 TB brown sugar

1 tsp salt

1 tsp pepper

1 tsp dried thyme

1 tsp cinnamon

1/2 tsp nutmeg

3 garlic cloves

8 boneless skinless chicken thighs

Put the first twelve ingredients into the blender. Put chicken into heavy duty ziploc bag. Put marinade over chicken. Let marinade for 3 hours. Prepare grill (or grill pan like me)

Remove chicken from bag and discard marinade. Grill about 5-6 minutes on each side.

Enjoy.

Chicken with Provencal Sauce

4 skinless, boneless chicken breast or 9 chicken tenders

1/4 tsp salt

1/2 tsp pepper

1 1/2 TB olive oil

1 garlic clove, minced

1 cup chicken broth

1 1/2 tsp dried Herbs de Provence

1 TB lemon juice

1 TB butter

Heat oil in skillet. Place chicken in skillet and sprinkle with salt and pepper. Cook about 6 minutes on each side or until done. Remove from pan; keep warm. Add garlic to pan. Add broth and herbs; bring to a boil, scraping pan to loosen browned bits. Remove from heat and add lemon and butter. Stir until butter is incorporated. Serve sauce over chicken.

This is so easy, quick and delicious that it may make it on your monthly menu. Plus, it is from Cooking Light.

Pink Lemonade Cupcakes

These were voted the best by our family. Sometimes we don't even get plates ready to give these away to friends for fear of a serious breakdown from one of the boys.

"Why do we always have to give them away"

This is the recipe I played around with the most. I wrote the notes on a little piece of paper which I did not place somewhere special. That is why it took so long to get it posted. I wasn't trying to hold out on the favorite kind, I just had to make it 3 more times to make sure it was just right. I have used limeade, raspberry lemonade, and pink lemonade in these cupcakes.

Pink Lemonade Cupcake

White cake

1/2 cup buttermilk

3 egg whites

1/8 cup water

2 TB oil

1/2 cup pink lemonade, concentrate and thawed

*If you don't have buttermilk, take 1/2 cup reg milk and add 1/2 TB lemon juice. Let sit for about 7 minutes.

Mix all ingredients and fill cupcake liners 3/4 full. Bake 350 for 21-22 minutes.

Frosting

1 cube of butter, room temp.

2 1/2 - 3 cups powdered sugar

2 TB pink lemonade concentrate thawed

a little milk if needed for desired consistencya few drops of red food coloring to make the frosting pink ( If making limeade I just use a little zest from a lime on the top and no food coloring)

Cream butter. Add 2 cups powdered sugar. Add lemonade. Add the last of powdered sugar. Add milk if needed. Add food coloring if you wish.

Deliver to friends at your own risk.

Rootbeer Cupcakes

These were a favorite with the boys and Eric.

1 white cake mix

1 cup of favorite rootbeer

Mix. Divide batter evenly amoung cupcake liners. Bake at 350 degrees for 20-22 minutes. Remove from oven and cool completely.

Rootbeer Buttercream Frosting

1 stick of butter, room temp.

3 3/4 cup powdered sugar

3-4 TB milk

1 tsp rootbeer flavoring

Cream butter. Add powdered sugar. Add 3 TB of milk. Add rootbeer flavoring. Start the speed on slow and gradually increase speed until smooth and creamy. Add the last TB of milk if needed. Frost and poke in straws for a fun look. This recipe from 101 Gourmet Cupcakes.

Pumpkin Cupcakes with Maple Frosting

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

1 1/2 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

4 eggs

2 cups pumpkin (this is about 1 can)

1 cup sugar

1 cup brown sugar

1 cup vegtable oil

2 cups chocolate chips

Mix together. Pour evenly into cupcake liners. Bake at 350 degrees for 20-22 minutes.

Maple Frosting

8 ounces cream cheese, room temp.

4 TB unsalted butter, room temp.

1/4 tsp maple flavoring

1/4 tsp vanilla

2 cups powdered sugar

toffee bits

Cream the butter and cream cheese. Add maple and vanilla. Add powdered sugar. Frost cupcakes and sprinkle toffee bits on top.

Get plates ready to give away because these are delicious. One of my fall favorites. This recipe from Ina Garten

Chocolate Pudding Pie

2 pkg (4-serving size) Jell-o chocolate instant pudding

2 1/2 cups milk

1 Oreo pie crust

2 cups thawed Cool Whip

Mix pudding and milk together and beat for about 2 minutes. Pour half of the pudding into crust. Stir 1 cup of Cool Whip into pudding and spread over first layer. To finish, spread 1 cup of Cool Whip to the top. Basically, as easy layered chocolate pudding pie.