Dutch Apple Cake

Ingredients

3 medium tart apples, peeled and cut into 1/4 inch slices (3 cups)

3 Tbsp. plus 1 cup sugar, divided

1 tsp ground cinnamon

2/3 cup butter, softened

4 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

1/8 tsp salt

Directions

1.  In a large bowl, combine the apples, 3 Tbsp sugar and cinnamon; let stand for 1 hour

2.  In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.

3. Transfer to a greased 9"x5" loaf pan. Push apple slices vertically into batter, placing them close together.

4.  Bake at 300 degrees for 1 1/2 to 1 3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Scotcheroos

This recipe is from Grandma Myers. She called it Rice Krispies Candy.

Bring 1 cup sugar and 1 cup Karo white syrup to a boil. Add 1 cup peanut butter of your choice. 

Stir in 6 cups Rice Krispies. Press into buttered 9x13 pan. Top with 1 cup butterscotch morsels, melted.  Drizzle with 1/2 cup melted chocolate chips. Cool completely. Cut into squared and serve. Store in air tight container.

Amazing Crescent Rolls

Ingredients

1/3 cup warm water, 110-115 degrees

2 1/4 tsp active dry yeast

1/3 cup plus 1/4 tsp granulated sugar

1 1/3 cups milk, warmed to 110-115 degrees

3/4 cup salted butter, at room temperature, divided

1 large egg, at room temperature

1 1/2 tsp salt

4 1/2 cups all-purpose flour

Instructions

1.  Measure warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5-10 minutes until the mixture is foamy.

2.  Pour yeast mixture (scraping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and alt. Blend mixture until combined. Add in 2 cups flour and mix until well combined.

3.  Switch attachment to a dough hook. With mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4-5 minutes (dough should be slightly sticky when touched).

4.  Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.

5.  Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible).

6.  Spread each circle of dough evenly with 2 Tbsp butter, Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on the wide (outside) edge.

7.  Transfer rolls to a buttered 10x15" cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.

8.  During the last 10 minutes of rising preheat the oven to 375 degrees. 

9.  Remove plastic wrap and bake rolls in preheated oven for 15-19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all fo it). Serve warm or allow to cook and store in an airtight container.

Source: Cooking Classy

Poppy Seed Chicken

Anna requested that I add recipes to this much neglected blog so that when she moves out she can easily access her favorite recipes.  This one is her absolute favorite.  She requests it at least twice a month!  :)  Here you go, sweet Anna!

5 cups chopped cooked chicken
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 1/2 cups crushed butter crackers (Ritz or Club crackers)
1 teaspoon poppy seeds
1/2 cup butter, melted

Preheat the oven to 350 degrees.

Place the chicken into a 9x13 baking dish.  In a medium bowl, stir together the soup, sour cream and Worcestershire sauce (if using).  Pour over the chicken.  In a separate bowl, stir together the crushed crackers, poppy seed and melted butter (or just pour the melted butter and poppy seeds into the Ziploc bag you crushed the crackers in and squish around until combined.),  Sprinkle over the chicken and sauce.

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Serve over noodles or rice.

Make Ahead Chocolate Chip Cookies

2 cups butter, softened
2 cups white sugar
2 cups packed brown sugar
4 eggs
1 tablespoon and 1 teaspoon vanilla extract
6 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon and 1 teaspoon hot water
1 teaspoon salt
4 cups semisweet chocolate chips

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, and chocolate chips.

This recipe makes about 48 servings and is great for gifts.  

Place cookie dough on plastic wrap and weigh on kitchen scale - about 1 lb. cookie dough per gift.

Shape cookie dough into rolls and wrap tightly with plastic wrap or wax paper. You are now ready to wrap with freezer paper.

Wrap the cookie dough in freezer paper. You can then wrap in wrapping paper, etc.

Tag for cookie dough should read: Keep frozen until ready to use. Let soften enough to slice. Preheat oven to 350 degrees. Bake for 10-14 minutes in the preheated oven on ungreased pan. Do not over bake.

Freeze! You can freeze the dough as decorated until ready to gift.

Source:  designdazzle.com

Frosted Pumpkin Cookies

2 1/2 cups flour
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1/2 cup butter, softened
1 cup canned pumpkin
1 egg
1 t. vanilla

1.  Preheat oven to 350.

2.  Combine flour, baking powder, baking soda and spices.

3.  In a medium bowl, combine 1/2 cup butter and sugar.  Add pumpkin, egg and vanilla.  Beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoon;  flatten slightly.  Bake 15-20 minutes.

Frosting

1/2 c. butter, softened
1/2 c. cream cheese
2-3 cups powdered sugar
1 t. vanilla
1 t. cinnamon

Cream butter and cream cheese.  Slowly add powdered sugar and mix until creamy.  Add vanilla and cinnamon.  Spread over cooled cookies.  Enjoy!

Caramel Corn

Ingredients

2 bags Snyders Hull-less popcorn
1/2 c. Karo Syrup
2 c. brown sugar
2 sticks butter or margarine
1/2 t. vanilla
1/2 t. baking soda
1/2 t. salt

In a large saucepan, bring to a boil the karo syrup, sugar and butter.  Once boiling, cook for 5 minutes.
Then add the vanilla, baking soda and salt.  The mixture will foam up.
Stir very well.
Place popcorn in a greased roaster pan.  Pour caramel mixture over the top and stir very well.
Bake at 250 for 1 hour, stirring well every 15 minutes.

Baked Ziti

INGREDIENTS

1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)

1 onion, chopped

1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)

2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)

8 slices provolone cheese

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8x8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream,  1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

from sixsistersstuff.com

Flourless Chocolate Cake

A Christmas tradition and so, SO good.

Ingredients:
9 oz. butter (2 sticks, plus 2 T.)
8 oz. bittersweet chocolate
1 1/2 oz. unsweetened chocolate
6 eggs, separated
1 C. plus 2 T. sugar
1/8 t. salt
1/3 c. cake flour (I've used almond flour instead as a gluten-free alternative)
1 c. toasted hazelnuts, chopped (optional)

Directions:
Preheat oven to 325.  Combine chocolate and butter and melt.  Stir until smooth and set aside to cool.
Meanwhile, whisk together egg yolks, sugar and salt.  Add melted chocolate and butter mixture and stir until smooth.
Sift flour ino this mixtur and stir until incorporated.
Fold in the hazelnuts.
Whisk the egg whites to stiff peaks and fold into chocolate mixture.
Pour batter into prepared 9" spring form pan.  (spray with cooking spray and line the bottom with parchment paper) and bake 45 min - 1 hour.  The top will have a few cracks when it's done.
Serve with fresh whipped cream an berries.  For extra fanciness, sprinkle the top of the cake with powdered sugar and finely chopped chocolate.

Broccoli Cheese Soup

from thepioneerwoman.com

Ingredients:
1 whole onion, diced
1/2 cup butter
1/3 cup flour
4 cups milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg (I usually substitute garlic.)
3 cups grated cheese
small dash of salt to taste
black pepper
chicken broth if needed for thinning

Directions:

Melt butter in a pot over medium heat, then add the onions.  Cook onions for 3-4 minutes, then sprinkle the flour over the top.  Stir to combine and cook for a minute or so, then pour in milk and half-and-half.  Add nutmeg (garlic), then add broccoli, salt and pepper.

Cover and reduce heat to low.  Simmer for 20-30 minutes or until broccoli is tender.  Stir in cheese and allow to melt.

Taste seasonings and adjust is needed.  I usually use my immersion blender to puree completely.

Corn Fritters

This is an old family favorite from when I was growing up.  We always looked forward to the Monday after Easter because we knew we'd be having leftover ham and corn fritters drizzled with syrup.   So good!

Ingredients:
2 eggs, separated
1/2 c. milk
1 1/3 c. flour
2 t. baking powder
3/4 t. salt
1/4 t. paprika
1 can corn, drained (about 1 cup)

Beat 2 egg yolks until light.  Add milk, flour, baking powder, salt, paprika and corn.  Beat 2 egg whites until stiff and fold into batter.  Heat oil in a heavy skillet.  Drop spoonful of batter into hot oil.  Fry each side until golden brown.  Serve with leftover ham with syrup.

Brownies

from Hershey's

Ingredients:

1 cup butter
2 cups sugar
2 t. vanilla
4 eggs
3/4 cup cocoa
1 cup flour
1/2 t. baking powder
1/4 t. salt

Directions:

Preheat oven to 350.  Grease a 13x9 pan.  Melt the butter.  Stir in sugar and vanilla.  Add eggs one at a time, beating well with spoon after each addition.  Add cocoa.  Beat until well blended.  Add flour, baking powder and salt.  Beat well.  Pour batter in pan.  Bake 30-35 minutes or until brownies begin to pull away from the sides.  Cool completely on wire rack.

Ham 'n' Cheese Quiche

from Taste of Home

Ingredients:

2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Line unpricked pastry shells with a double thickness of foil.  Bake at 400 for 5 minutes.  Remove foil; bake 5 minutes longer.

Divide ham, cheese and onion between the shells.  In a bowl, whisk eggs, cream, salt and pepper.  Pour into shells.  Cover and freeze for up to 3 months.  Or cover edges with foil and bake at 400 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.

To use frozen quiche:  Completely thaw in the refrigerator.  Remorve from the refrigerator 30 minutes before baking as directed.  Yield:  2 quiches (6 servings each).

Banana Bread

1/2 c. shortening or butter
1 c. sugar
3 crushed bananas
2 eggs
1 t. vanilla
2 c. flour
1 T. corn starch
1 t. baking soda
1 t. salt

Cream butter, sugar and bananas together. Add eggs and vanilla and beat until creamy. Mix dry ingredients together and add to mixture. Mix well and put in greased and floured bread pan. Bake 1 hour at 350 degrees or until center is cooked.

Taco Soup

This recipe comes from the McCombs' Family. It's a new favorite in our house!

Combine:
1-32 oz can kidney beans
1 can whole kernal corn
1-32 oz can tomatoes
1 can tomato soup
1 can vegetable soup
5 or 6 garlic cloves, crushed

Then add:
1/4 cup salsa
1 3/4 cups water
1 package taco seasoning
1 T. chili powder

Brown 1 pound of ground beef with 1 onion. Drain off grease. Add all ingredients to crockpot. Stir together and cook on low until hot. Serve over corn chips and top with shredded cheese and sour cream.

Beef Taquitos

1 T. vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 cup lean ground beef
1/2 cup salsa, plus more for dipping
2 t. chili powder
1/2 t. salt
1/4 t. pepper
10 (6-inch) flour tortillas
1/2 cup Monterrey jack or cheddar cheese
sour cream

1. Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring often. Add the beef and break apart. Cook until no longer pink. Stir in the salsa, chili powder, salt and pepper. Cook the mixture over low heat for about 10 minutes, stirring occasionally.

2. Place the tortillas on a plate and cover with wet paper towels. Microwave until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup meat mixture, spreading it to and inch of the edges. Sprinkle evenly with cheese.

3. Roll up the tortillas and place on a foil lined baking sheet seam side down. Brush the tortillas lightly with oil, then bake until the filling is heated through and the tortillas are lightly brown-about 8 to 12 minutes. Serve them hot with sour cream and salsa.

This recipe got two thumbs up from everyone in my family and it is quick and easy. Next time I will add some chopped olives to some of the taquitos. I think this recipe would work well with shredded chicken or pork too.

courtesy of FamilyFun.com

Pizza Bread

1 recipe basic white bread
pepperoni
cooked italian sausage
shedded mozzarella cheese

1. Make basic white bread according to directions.
2. After 1st rise, divide the dough in half.
3. Roll each half into a rectangle. Sprinkle with pepperoni or sausage and cover with cheese.
4. Roll tightly from long side, pinching seam together and tucking ends in.
5. Brush with egg wash and cut slits in top.
6. Bake in a 400 degree oven for 30 minutes or until golden brown.

Basic White Bread

1/2 cup low-fat milk
3 T. sugar
2 t. salt
3 T. butter or margarine
2 packages active dry yeast
1 1/2 cups warm water
5-6 cups all-purpose flour

1. Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

2. Dissolve yeast in warm water in mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

3. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

4. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

5. Punch dough down and divide in half. Shape each half into a lof and place in loaf pans. Cover. Let rise in warm place about 1 hour.

6. Bake at 400 degrees for 30 minutes or until golden brown. Remove from pans immedietly and cool on wire racks.

*From KitchenAid instruction book

Cucumbers in Sour Cream

2 medium cucumbers, sliced
1 onion, thinly sliced
1/2 cup sour cream
1 T. sugar
1 T. balsamic vinegar
1/2 t. salt

Combine cucumbers and onion. Stir remaining ingredients. Toss with vegetables. Cover and chill. Stir occasionally.

This is also good with tomatoes added in.

Slow Cooker Barbecued Pork

2-3 pound boneless pork roast, cubed
2 onion, chopped
12-oz. bottle barbecue sauce (I like Sweet Baby Ray's)
1/4 cup honey
Sandwich rolls (Johanna's rolls are good with this)

1. Place meat in slow cooker. Add onions, barbecue sauce, and honey.
2. Cover. Cook on low for 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on rolls with sauce.