Monday, October 31, 2011

Apple Crisp

This is my go to dessert all through the winter months!
Apple Crisp
Recipe from Sandy Bishop

8 apples, sliced
1 1/2 c. brown sugar
1 1/2 tsp. salt
3 tsp. cinnamon
1 c. melted butter
3 c. oatmeal
1 c. flour
3 Tbsp. lemon juice

Peel, core and slice apples.
Put in a 9x13" pan and sprinkle with lemon juice.
Blend all ingredients except butter.
Pour butter into oat mixture and stir to combine.
Spread on top of apples.
Bake at 375 for 35 minutes, until brown and bubbly.
Serve with vanilla ice cream or whip cream.

Or... for the best tasting apple crisp ever - use home made apple pie filling.  Just strain the liquid from the apples, and omit the lemon juice.  Follow all other directions.  Deeeelicious!

Thursday, October 27, 2011

Hostess Cupcakes

This post contains some seriously good cupcakes, people!
Faux Hostess Cupcakes
Recipe from Frosted!

1 box chocolate cake mix of your choice.
Creme Filling (recipe below)
Chocolate Ganache (recipe below)

Prepare cake mix according to package directions and bake cupcakes.
Set on wire racks to cool completely.

While cupcakes are cooling, prepare chocolate ganache.

Chocolate Ganache
for 24 cupcakes

1 c. semi-sweet chocolate chips
1/2 c. heavy whipping cream
1 Tbsp. butter
In a small saucepan, over low heat, combine chocolate and cream.
Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.
Remove saucepan from heat and stir in butter.
Let cool at least 20 minutes until it is warm to the touch.

Meanwhile, prepare creme filling

Creme Filling
for 24 cupcakes

1/2 c. butter
1/2 c. shortening 
1 c. sugar
3 Tbsp. flour
2/3 c. milk
1 tsp. vanilla

Cream butter and shortening until light and fluffy.
Add sugar, flour, milk, and then vanilla.
Whip until sugar is all dissolved (very important).

While filling is mixing, use a knife (or a cupcake corer) to remove the center of each cupcake (reserving the cut out pieces).
Put whipped filling in a pastry bag (or a ziplock with a cut corner) and pipe into center of cupcakes.
Replace center of cupcake that was removed, pressing down so it is flush with the top again.

Take stuffed cupcakes, and individually dip them into the Ganache, up to the top of their liners.
Pull cupcake out of Ganache and let any excess drip back into the saucepan.
Place dipped cupcakes on a wire rack to let Ganache dry.

Once tops have dried, you can add the signature 'swirl' to the tops using the extra Creme Filling.

Monday, October 24, 2011

Mint Chocolate Frankenpops

I got this idea from Little Birdie Secrets.
It is a fun project to let your kids get involved.

Mint Chocolate Frankenpops
large marshmallows
mint chocolate chips OR white chocolate with green food coloring and mint extract
chocolate chips
toffee chips
sucker sticks 

Thursday, October 20, 2011

Easy Ranch Pork Chops

Probably the easiest recipe I have ever made; involving a total of 3 ingredients!
Ridiculously fast and still delicious.
Easy Ranch Pork Chops

1/2 package dry hidden valley ranch dressing mix
4 pork chops
olive oil

Dry pork chops with paper towels.
Sprinkle dressing mix over chops.
Drizzle with olive oil.
Bake for 20-30 minutes in a 350 degree oven.
**Cooking time depends on the thickness of the chops.  If you are using thick cut or bone-in pork chops you will need to increase the time upwards to 45 minutes.

Monday, October 17, 2011

Chicken Pesto and Red Pepper Sandwiches

Melted cheese smothering a pesto grilled chicken breast with roasted red peppers on freshly baked bread...
How could you go wrong?
Chicken Pesto and Red Pepper Sandwiches
Menu Managed Original

1/2 c. prepared pesto
4 Sandwich buns or french bread
4 bonheless chicken breast halves
4 slices mozzarella cheese
7oz. jar roasted red peppers, drained

Spread about 1 Tbsp. pesto sauce on each bun half.
Grill or broil chicken for 15 minutes, or until done, turning and brushing with remaining pesto sauce during the last 5 minutes of cooking time.
Top chicken breasts with cheese.
Layer bottom bun halves with lettuce, chicken and roasted red peppers, then top with remaining bun halves.
Serves 4.

Thursday, October 13, 2011

Seasoned Salt

Seasoned Salt
Recipe from Lyn Denna

1 c. Table Salt
2 Tbsp. Paprika
1 tsp. Chives
1 tsp. Pepper
1/2 tsp. Marjoram
1 tsp. Parsley
1/2 t. Celery Seed
1/2 tsp. Curry Powder
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder
1/8 tsp. Cayenne Pepper

Mix in blender.

Monday, October 10, 2011

Chinese Chicken Salad

I loved this salad growing up.  It was pretty much the only thing my mom ever made with cabbage.
Perfect for potlucks, family get togethers, lunch, or a great side to dinner.
Chinese Chicken Salad
Recipe from Sandy Bishop

1 head cabbage, shredded
3-4 chicken breasts, cubed
3 green onions, chopped
4 oz. slivered almonds
1/4 c. sesame seeds
2 pkgs. chicken flavored Raman noodles, uncooked

2 1/2 Tbsp. vinegar
1 tsp. salt
1/2 c. oil
1 Tbsp. sugar
1/2 tsp. pepper
Flavor packets from noodles

Whisk dressing ingredients together.
Toss all salad ingredients together, except for noodles.
Add dressing to salad and stir to combine.
Break up noodles with hands and add to salad just before serving.

Thursday, October 6, 2011

Grape Syrup (sugar free)

A nice alternative from your everyday maple syrup.  I like to serve with blueberry waffles!
The best part?  Sugar Free!
Grape Syrup
2 c. non-diluted home made grape juice
5-8 Tbsp. Ultra Gel (Modified Food Starch)

Gradually add Ultra Gel into grape juice, stirring constantly with wire whisk (amount depends upon thickness desired).
Let stand for five minutes to thicken.
Serve at room temperature or warm.
Store leftovers in covered container in refrigerator for up to two weeks.

Monday, October 3, 2011

Pineapple-Soy Meat Marinade

I am seriously lacking in the 'steak marinade' department, so I have been trying a lot of new recipes.
This is a good flavor twist from your average steak.
Pineapple-Soy Meat Marinade
2 lbs. steak (we used London Broil)
1/2 c. soy sauce
1/2 c. pineapple juice
1/2 c. brown sugar

Combine soy, juice and sugar.
Marinate steak overnight (6-8 hours) and throw on the BBQ.
To serve, slice thinly across the grain.