Saturday, January 31, 2015

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

I got this recipe from a friend. I have not yet made these but have heard they are great. The recipe sent to me is called Banana Bread Brownies. I changed the name to bars. Sorry but I have this things about brownies. Brownies are supposed to be chocolate!

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Friday, January 30, 2015

BLACK-EYED PEA SOUP WITH CHICKEN SAUSAGE

This recipe is from Southern Boy Dishes. I don't eat chicken so I make mine with beef smoked sausage and vegetable broth instead of the chicken stock.

2 tablespoon extra virgin olive oil
1 large onion, chopped
1 large red bell pepper, chopped
4 cloves garlic, minced
3 cooked chicken sausages, sliced on the diagonal (about 1/2 pound)
6 cups low-sodium chicken stock
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chipotle seasoning
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups frozen black-eyed peas
Sour cream
1/2 cup chopped Italian parsley
1. Heat olive oil in a Dutch oven or soup pot over medium high heat. Transfer onion, red pepper, and garlic to pot and saute for 3 to 4 minutes until onions are translucent. Add sausage and continue cooking for 3 to 4 minutes until sausage is browning.
2. Add chicken stock, oregano, cumin, chipotle seasoning, salt, pepper, and black-eyed peas. Bring to a boil, reduce heat, cover and simmer for 30 minutes until peas are tender.
3. Transfer 3 cups of soup (remove any sausage pieces) to a blender or food processor. Process until smooth and return to pot. Stir to combine.
4. Ladle soup into bowls and garnish with a dollop of sour cream and parsley.

PICKLED RED ONION

1 medium to large red onion
1/2 cup distilled white vinegar
1 cup water
1 tsp sugar
pinch of salt

In a saucepan, combine all ingredients; bring to a boil and simmer for 1 minute.

Pour onion and juices into a heatproof bowl or jar and cover. Refrigerate until ready to use.




HOMEMADE WHITE CASTLE SLIDERS

Being from Southern Indiana I grew up enjoying White Castle Hamburgers. Having lived in 5 states, I miss my White Castles. This recipe from the Favorite Family Recipes blog is a good substitute. For you fellow wanderers who miss your White Castles, give this recipe a try.

Ingredients
  • 1½ pounds hamburger
  • 1 package Lipton onion soup mix
  • 1 tablespoon peanut butter (yes, peanut butter.. trust me)
  • ½ cup milk
  • 1 onion, finely chopped
  • Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
  • Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
Instructions
  1. In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
  2. Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
  3. Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
  4. Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
  5. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Tuesday, January 27, 2015

BRUSCHETTA CHICKEN

This is an old recipe I got from a TOH magazine probably 12 or 13 years ago.

1/2 cup all-purpose flour
1/2 cup egg substitute
4 (4-oz each) boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tbsp butter, melted
2 large tomatoes, seeded and chopped
3 tbsp minced fresh basil
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13-in.x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°
Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings



LIME CILANTRO DIP

16-oz (2 cups) sour cream
4 green onions, chopped fine
1/4 cup fresh-squeezed lime juice
2 tbsp minced fresh cilantro
1/2 tsp garlic powder

Combine all ingredients together in a small bowl. Chill until serving time.

Serve with chips, crackers, buffalo wings, jalapeno poppers, etc.

Note: File Photo

Sunday, January 25, 2015

STUFFED CHEESY PEPPERS

This recipe was given to me by a friend. Quick, easy, and healthy!

6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste

Preheat oven to 350°F.

Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes

Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.

Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray

Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Note: I believe my friend got this from Carmen's Kitchen.


Friday, January 23, 2015

QUICK AND EASY BRAN MUFFINS

I love this recipe from King Arthur Flour as it will keep in the refrigerator for a week. You can scoop out as much batter as you want at a time allowing you to make anywhere from one to twelve muffins at a time.

  • 1/2 cup boiling water
  • 1/2 cup bran cereal (not flakes, preferably a wheat bran)
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder 
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1 1/4 cups buttermilk
  • 1/4 cup brown sugar
  • 1 1/2 cups bran cereal (not flakes)
1) In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
2) While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
3) In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
4) When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
5) Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
6) Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
7) Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Baking Note: 
  • If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.

EASY CARAMEL STICKY BUNS

This is another of my favorite Kraft recipes.

16
 KRAFT Caramels
2
Tbsp.  milk
3/4
cup  chopped PLANTERS Pecans, divided
1
can  (8 oz.) refrigerated crescent dinner rolls
1/4
cup  sugar
1
tsp.  ground cinnamon
2
Tbsp.  raisins (I omit because I don't like raisins)

HEAT oven to 375ºF.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with 1/2 cup nuts.
UNROLL crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)
BAKE 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.

LAYERED FIESTA CASSEROLE

This is a Kraft Foods recipe so their brands are listed in the ingredients.

1
lb.  extra-lean ground beef
1
 green pepper, chopped
1
 red pepper, chopped
1
jar  (16 oz.) TACO BELL® Thick & Chunky Salsa
1
can  (14-1/2 oz.) diced tomatoes, undrained
1
pkg.  (10 oz.) frozen corn
12
 corn tortillas (6 inch)
1-1/2
cups  KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

HEAT oven to 375°F.
BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

Thursday, January 22, 2015

FRESH CITRUS SALAD

2 small-size red grapefruits
2 large size navel oranges
1/4 cup orange marmalade
2 tbsp raspberry vinegar
2 tsp grated fresh ginger
1/2 cup diced avocado
1/2 cup diced strawberries

Peel the grapefruits and oranges; cut into rounds and arrange on a serving platter.

Whisk together the marmalade, vinegar, and ginger; toss with the avocado and strawberries. Pour over the citrus slices.

Yield: 6 to 8 servings



EASY CHILI DIP

2 cans (15-oz each) chili without beans
2 lb Velveeta cheese, cubed into small cubes
1 tsp chili powder

Combine all ingredients in a slow cooker and stir to mix well. Cook on high setting for 30 minutes to 1 hour until cheese melts. Stir again to be sure cheese is blended into the chili. Turn heat to low and serve directly from the crock pot, if desired. If serving in a dish, serve warm.

Serve with tortilla or corn chips for dipping.




Tuesday, January 20, 2015

COCONUT CUSTARD PIE

1 9-inch unbaked pie shell
1 cup flaked coconut
3 large eggs
1 can (14-oz) sweetened condensed milk
1 1/4 cups water
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground nutmeg

Preheat oven to 425 degrees.

Reserve 1/2 cup of the coconut and toast the remaining until just lightly browned.

Bake pie shell for 8 minutes or until lightly browned.

While pie shell cools slightly, beat the eggs in a medium bowl; add the milk, water, vanilla, salt and nutmeg. Combine the mixture until well mixed; stir in the reserved coconut. Pour the mixture into the pie shell and sprinkle with the toasted coconut.

Bake 10 minutes then reduce the temperature to 350 degrees and continue baking approximately 30 minutes until a knife inserted near the center comes out clean.

Allow to cool before cutting.

Refrigerate any leftovers.

Note: File Photo

Monday, January 19, 2015

EASY CHEESE DANISH

2 cans refrigerated crescent rolls

Filling:
2 pkg (8-oz each) cream cheese, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract

Topping:
1/2 cup sugar
1/2 cup melted butter
1 tsp ground cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees.
Spray a 9 x 13-inch glass dih with nonstick cooking spray.

Open 1 can of rolls and press seams together to make 1-piece of dough that covers bottom of prepared pan.

Combine the filling ingredients and spread over the dough.

Prepare the other can of crescent rolls just like the first can and place over the filling.

Combine the topping mixture and place over the top layer of crescent rolls.

Bake at 350 degrees for 30 minutes.


Saturday, January 17, 2015

MICROWAVE FUDGE-FILLED PEANUT BUTTER BARS

1/2 cup + 2 tbsp butter
1 box (2-layer size) yellow cake mix
1 cup creamy peanut butter
2 large eggs
6-oz semisweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 can coconut pecan frosting

In a medium-size glass bowl, microwave the 1/2 cup butter on high for 1 minute. Add the cake mix, peanut butter, and eggs; mix together to form a soft dough. Press into the bottom of a 13 x 9 x 2-inch glass dish.

Microwave the chocolate chips, milk, and the remaining 2 tablespoons butter in a 4 cup glass measuring cup on high setting for 1 minute; stir. Spread the chocolate mixture over the dough in the glass dish. Microwave on high 5 minutes; rotate dish if not using a turntable. Microwave at medium power for 6 to 7 minutes. Cool.

After bars are cool, spread with the coconut pecan frosting before cutting into bars.

BROWN BUTTER PECAN CHOCOLATE CHIP COOKIES

For a little different twist to the favorite chocolate chip cookie try this brown butter version from Diamond Nuts, contributed by The Messy Baker.

  • 11 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup toasted pecans, chopped
  1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
  2. Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use the visual above for guidance). Allow the butter to cool to room temperature before mixing the batter.
  3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk until smooth.
  4. Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients. Stir to combine (I prefer to use a wooden spoon).
  5. Fold in the chocolate chips and toasted pecans.
  6. Using a cookie scoop or tablespoon, drop the dough onto the lined cookie sheets. Store the remaining cookie dough in the refrigerator between batches.
  7. Bake for 13-14 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
  8. May store the cookies in an airtight container for up to 1 week.

Thursday, January 15, 2015

APPLE DIP

1 brick (8-oz) cream cheese, softened
1/3 cup brown sugar
1 tsp vanilla extract

Combine all three ingredients and mix well. Chill.

Serve with apple slices.

Yield: 1 1/3 cups

Note: This is a file photo.

EASY PECAN DATE BARS

1 pkg (2-layer size) white cake mix
1 egg
1/3 cup butter

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

In a medium bowl, cut the butter into the dry cake mix using a pastry blender or two knives until the mixture is crumbly. Add the egg and mix well - mixture will remain crumbly. Pat mixture onto the bottom of the prepared baking pan.

Topping:
1 pkg (8-oz) chopped dates
1 1/2 cups chopped pecans
1 cup water
1/2 tsp vanilla
powdered sugar for dusting top

Combine the dates, pecans, and water in a medium saucepan; bring mixture to a boil. Reduce the heat and simmer until thickened, stirring constantly. Remove from the heat and stir in vanilla.

Spread the date mixture evenly over the crust.

Bake at 350 degrees for 25 to 30 minutes. Remove from oven and cool completely. Before cutting into bars, sprinkle the top with powdered sugar.

May be stored in an airtight container and redusted lightly with powdered sugar before serving.

MEXICAN PAN PIZZA

2 1/2 cups biscuit baking mix (such as Bisquick)
1/2 cup yellow cornmeal
1/2 cup water
1/4 cup butter, melted
1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 tsp chili powder
1/4 tsp ground cumin
1 can (15-16 oz) refried beans
1 1/2 cups shredded Mexican-blend cheese
Garnishes: chopped tomatoes, shredded lettuce, sliced pitted ripe olives, additional cheese, etc to suit your taste

Preheat oven to 425 degrees.

In a medium bowl, combine the biscuit mix, cornmeal, water, and butter; mix together well. Pat dough on bottom and up sides of a greased 15 x 10-inch jellyroll pan.

Bake crust at 425 degrees for 10 minutes; remove from oven.

While crust bakes, brown the ground beef with the onion in a large skillet, stirring to break up; drain well. Return to skillet and stir in the tomato sauce, chilies, bouillon, chili powder, and cumin. Cook, stirring, until the bouillon is fully dissolved.

Spread the beans evenly over the baked crust; spoon beef mixture over the beans. Sprinkle the cheese overall.

Bake at 425 degrees for 10 minutes.

Remove from oven and garnish as desired before cutting into squares to serve.

Yield: 8 to 10 servings.


Wednesday, January 14, 2015

DORITO CHICKEN CASSEROLE

As those of you who follow my blogs know, I absolutely do not eat chicken. However my family loves chicken and my oldest grandson is nuts over Doritos so this is a perfect casserole for my family (just not me!).

3 cups cooked chicken, chopped
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed


Preheat oven to 350 degrees.
Lightly spray a 9×13 pan with cooking spray. 

Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.


PEANUT BUTTER COOKIES

1/3 cup vegetable shortening*
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup creamy peanut butter
1 cup all-purpose flour
1/2 cup white whole-wheat flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.
Lightly grease 2 baking sheets or line them with parchment paper; set aside.

Beat together the shortening, sugars, egg, vanilla, and peanut butter until combined and smooth.

Add the flours, baking soda and salt to the peanut butter mixture; beat gently until well combined. This is a rather dry dough and may take some time to come together. This dough will be stiff. Drizzle with a little water only if absolutely necessary to get dough to be cohesive.

Drop by tablespoonfuls about 2-inches apart on the prepared pans. Use a fork to flatten each cookie to about 1/2-inch thickness, making criss-cross pattern with fork tines.

Bake at 350 degrees 12 to 16 minutes only until the edges start to brown, the tops will not be brown. Remove from oven and cool on wire rack.

Yield: Approximately 2 dozen cookies.

*May substitute 1/2 cup butter to make a softer cookie, if desired. That is not a misprint - sub 1/2 cup butter for 1/3 cup of shortening.





Tuesday, January 13, 2015

HERBED CHICKEN AND TOMATOES

Directions

  1. Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
  2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
  3. Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and –half. Return chicken to skillet; cook until heated through. Serve with pasta.
  4. Note: This is a recipe from McCormick Gourmet

Monday, January 12, 2015

DIP FOR FRESH FRUIT

1 pkg (8-oz) cream cheese, softened
1 jar (7-oz) marshmallow creme
1/4 tsp ground ginger

Combine all ingredients and mix together well.

Serve with fresh fruits for dipping. Also good with graham crackers.

Yield: 2 cups


Thursday, January 8, 2015

SMOKED SAUSAGE WHITE BEAN CHILI

1 tbsp olive or coconut oil
1 pkg (14-oz) smoked sausage, cut into bite-size cubes
1 cup low-fat chicken broth
2 cans (15-oz each) great northern beans
1 can (4 1/2-oz) chopped green chilies, drained
2 tsp chili powder
1 tsp ground cumin
chopped fresh cilantro for garnish, if desired
shredded Mexican-blend cheese for garnish, if desired

Heat oil in a large saucepan over medium-high heat; add sausage to hot oil and saute until browned, approximately 5 minutes. Add the chicken broth and stir to dislodge browned bits from bottom of pan.

Add the beans, chilies, and spices; cook 10-15 minutes or until heated through.

For a thicker chili, remove about a half cup of the beans, mash and stir back into the chili.

To serve, dip into serving bowls and add garnishes as desired.




SPINACH PHYLLO TRIANGLES

1/4 cup chopped onion

1/2 tsp minced garlic
1 stick butter, divided
1 pkg (10-oz) frozen chopped spinach, thawed and well drained
1 block (8-oz) cream cheese, softened
dash of freshly ground black pepper
dash of ground nutmeg
6 sheets frozen phyllo , thawed

Preheat oven to 375 degrees.

In a small skillet or pan melt 2 tablespoons of the butter; add onion and garlic.  Cook, stirring, until tender.

In a mixing bowl combine the spinach, cream cheese, onion-garlic mixture, pepper, and nutmeg until well blended. 

Melt the remaining butter.

Lay a sheet of phyllo on a flat surface.  Brush with the butter and cut lenthwise into 4 equal strips.

For each triangle, spoon about 1 tablespoon of the spinach mixture about 1-inch from the end of each strip.  Fold the end over the filling at a 45 degree angle.  Continue folding, like folding a flag, to form a triangle over the filling.  Repeat with the remaining ingredients.

Bake 12 to 15 minutes until golden brown.

Note: May be made ahead and frozen after baking.  To reheat, bake frozen 10 to 12 minutes or until heated through.


Wednesday, January 7, 2015

1-2-3 CAKE

So simple, so easy , so tasty.

2 boxes (2 layer size) cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. 

To make a cake just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! 

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now and then without making an entire cake!!!

Tuesday, January 6, 2015

APPLE FRITTER PULL-APART BREAD

• 1 can Low-Fat Grands refrigerated biscuits (buttermilk, original, or honey butter all work well)
• Filling:
• 2 granny smith apples, very finely diced
• 1 teaspoon lemon juice
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar (Splenda for Baking equivalent)
• ½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• Glaze:
• 1 ½ cups powdered sugar (Splenda Granules whirled in blender)
• ¼ cup half and half (maybe more?) (Greek Yogurt, drained)
• 1 teaspoon vanilla


DIRECTIONS
1. Add all filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until apples have browned and softened and sauce has thickened. Set aside to cool.
2. Heat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray.
3. Using a paring knife, cut each biscuit in half horizontally to make 16 biscuit halves (you should be able to cut them slightly and then pull them apart the rest of the way). Flatten each biscuit half with your hand to thin them out.
4. Spoon about a tablespoon of the apple filling onto each biscuit half.
5. Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
6. Place the stacks in the loaf pan, arranging so the ends of both sides have biscuit without filling touching the pan. (You'll have to sandwich two filling-sides together in order to do so, and that's completely fine.)
7. Cover with aluminum foil and bake for 30 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5 or so minutes. Let the loaf cool for 5 minutes in the pan and then remove from the pan.
8. Whisk together the powdered sugar and half and half, adding more if necessary to reach the desired consistency. Add the vanilla and whisk again. Drizzle liberally over fritter.


Note: Recipe and picture from Cooking When the Dinner Bell Rings