Years ago, Ryan and I bought a cookbook of favorite recipes from the farmers of Apple Hill in Camino, CA. This weekend, I tried the following recipe from that cookbook and took it to share with some of my girlfriends during a GNO. It was a big hit!
½ cup butter
¾ cup brown sugar
2 eggs
1 tsp. Vanilla
1 ¼ cup flour
1 tsp. Baking powder
½ tsp cinnamon
¼ tsp salt
1/8 tsp allspice
Cream butter and sugar. Beat in eggs and then vanilla.
Sift together flour, baking powder, cinnamon, salt, and allspice. Gradually add flour mixture to cream mixture. Mix well. Set aside. Preheat oven to 350 degrees.
½ cup sugar
½ tsp. Cinnamon
2 medium size apples, finely chopped
3 oz. Crushed pineapple
Stir sugar and cinnamon together and sprinkle half of it over a lightly greased round cake pan. Mix apple and pineapple, spread in pan. Sprinkle with remaining sugar mixture.
Spoon batter evenly over pineapple and apples. Bake for 35 minutes, or until toothpick inserted comes out clean. Cool 10 minutes. Turn onto a serving plate.
*I served this with cool whip. It is yummy with or without. :)
Tuesday, October 27, 2009
Game Day Chili
I tried this new recipe out on my husband and his friends when he was having a "guys night" at our house. They all loved it! The girls and I really enjoyed it, too. This will be a keeper! :)
1 Tbsp olive oil
2 lb stew meat, cut into ¾ inch cubes
4 cloves garlic, minced
1 pkg chili seasoning mix
1 (28 oz) can crushed tomatoes, undrained
3 ¼ cup beef broth
1 (6oz) can tomato paste
2 cans chili beans in sauce, undrained
Sour cream, shredded cheese, green onions, corn chips to add as toppings.
In 5 qt Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.
About 15 minutes before serving, stir in beans. Cook 10-15 minutes longer or until beans are hot.
Top individual servings with sour cream, cheese, green onions, and corn ships.
1 Tbsp olive oil
2 lb stew meat, cut into ¾ inch cubes
4 cloves garlic, minced
1 pkg chili seasoning mix
1 (28 oz) can crushed tomatoes, undrained
3 ¼ cup beef broth
1 (6oz) can tomato paste
2 cans chili beans in sauce, undrained
Sour cream, shredded cheese, green onions, corn chips to add as toppings.
In 5 qt Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.
About 15 minutes before serving, stir in beans. Cook 10-15 minutes longer or until beans are hot.
Top individual servings with sour cream, cheese, green onions, and corn ships.
Wednesday, October 14, 2009
Ritz Chicken
This is another recipe I got from a friend.
4 boneless skinless chicken breasts or 1 whole chicken
1 can cream of chicken soup
8 oz sour cream
40 ritz crackers (1 pkg basically), crushed
1 stick margarine, melted ***I only used 1/2 stick
Boil and debone chicken; tear into small pieces and line bottom of baking dish (or just cook some and rip it up...or buy a precooked rotiserrie chicken and rip that up- or use leftover chicken). Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350 until bubbly. Good reheated in the microwave too.
***I intentionally served it with rice and broccoli so I could try it all together and know if next time I'd like to add the rice and broccoli when baking to make it a casserole. And I do believe I will do that next time! I think this recipe will be an easy one to play with like that. Other variations could be to add frozen hash brown, or change the topping to corn flakes or potato chips, or add a different kind of frozen veggie. The flavor of the sauce will work well with many things and that versatility makes this a great recipe. This would also be a great freezer meal; just defrost and bake as directed. :)
4 boneless skinless chicken breasts or 1 whole chicken
1 can cream of chicken soup
8 oz sour cream
40 ritz crackers (1 pkg basically), crushed
1 stick margarine, melted ***I only used 1/2 stick
Boil and debone chicken; tear into small pieces and line bottom of baking dish (or just cook some and rip it up...or buy a precooked rotiserrie chicken and rip that up- or use leftover chicken). Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350 until bubbly. Good reheated in the microwave too.
***I intentionally served it with rice and broccoli so I could try it all together and know if next time I'd like to add the rice and broccoli when baking to make it a casserole. And I do believe I will do that next time! I think this recipe will be an easy one to play with like that. Other variations could be to add frozen hash brown, or change the topping to corn flakes or potato chips, or add a different kind of frozen veggie. The flavor of the sauce will work well with many things and that versatility makes this a great recipe. This would also be a great freezer meal; just defrost and bake as directed. :)
Monday, October 12, 2009
Meatloaf for a Mob
No kidding, this will feed a mob! And this is only half of the original recipe. It originally made FOUR loaves, serving 8-10 each! But that is just overkill for me, so I cut the recipe in half and still end up with two large loaves. One for now and one to freeze for later.
4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard
In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.
Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.
To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.
4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard
In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.
Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.
To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.
Wednesday, October 7, 2009
Maple Cinnamon Ham Steak
I just made this tonight and it was absolutely DELICIOUS! I served it with Apple Spice Rice.
INGREDIENTS
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
DIRECTIONS
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through. *I covered the pan for about 5 minutes and found that it cooked the apples perfectly.
Sprinkle with cinnamon, and serve immediately.
INGREDIENTS
1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon
DIRECTIONS
Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through. *I covered the pan for about 5 minutes and found that it cooked the apples perfectly.
Sprinkle with cinnamon, and serve immediately.
Busy Night Special
My mom used to make this on the busiest night of the week. She would change the name to whatever day it was (Tuesday Night Special, for example) but I just simply call it Busy Night Special. True to it's name, it is great for a busy day because it is very simple to make and pretty quick to throw together.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)
Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.
Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.
Tempting Turkey Tetrazzini
1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)
1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.
We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.
Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)
1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.
We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.
Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.
Monday, October 5, 2009
Pasta Fagioli
(A hearty Italian soup)
1/2 Onion, chopped
3 cloves Garlic, chopped
2 cans italian-style Stewed Tomatoes, undrained **
3 cans Chicken Broth
2 cans Cannelini Beans (white kidney beans), undrained
1 T Basil
1/4 t. Pepper
8 oz Tomato Sauce
8 oz. tiny Shell Pasta
8 - 10 sprigs Cilantro
In food processor,blend onion, garlic, stewed tomatoes, tomato sauce and cilantro until smooth. Heat in large pot; add, chicken broth, beans, basil and pepper. Heat to a boil; simmer 10 minutes. Add pasta and cover for 10 - 12 minutes or until pasta is done.
Vegetarian Variation: Substitute vegetable broth for chicken broth.
1/2 Onion, chopped
3 cloves Garlic, chopped
2 cans italian-style Stewed Tomatoes, undrained **
3 cans Chicken Broth
2 cans Cannelini Beans (white kidney beans), undrained
1 T Basil
1/4 t. Pepper
8 oz Tomato Sauce
8 oz. tiny Shell Pasta
8 - 10 sprigs Cilantro
In food processor,blend onion, garlic, stewed tomatoes, tomato sauce and cilantro until smooth. Heat in large pot; add, chicken broth, beans, basil and pepper. Heat to a boil; simmer 10 minutes. Add pasta and cover for 10 - 12 minutes or until pasta is done.
Vegetarian Variation: Substitute vegetable broth for chicken broth.
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