German Apple Cake

Tomorrow is my husband's birthday, but it also happens to be the birthday of a great friend of mine.  My hubby wanted ice cream cake, so we decided to try Cold Stone for his. I offered to make a cake for my friend, and this is the cake she decided on. It just so happened I had a bag full of apples from my parents' farm.

German Apple Cake 

2 eggs
1 cup vegetable oil (I use 1/2 cup oil and 1/2 cup applesauce)
2 cups sugar
2 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
4 cups apples, peeled, cored, and diced

Preheat oven to 350. Grease and flour one 9 x13 inch cake pan.
In mixing bowl, beat oil and eggs with electric mixer until creamy. Add sugar and vanilla and beat well.
Combine flour, salt, baking soda, and cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick.  Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 for 45 minutes or until cake tests done.  Let cake cool.  Once cake is cool, serve with a dusting of powdered sugar, cream cheese frosting, or butter rum sauce (my fav).

Sesame Chicken

My family loved this dish.  I modified it only by using sesame oil, as I think it gives more of a sesame flavor to it.

Sesame Chicken

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper, to taste
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tbsp sesame oil (could also use olive oil or canola oil, but sesame gives more flavor)
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Original Recipe:

Sesame Chicken

Baked Penne

Modified slightly from original recipe, because I always seem to have leftover spaghetti sauce!

Baked Penne

5 cups spaghetti sauce (leftover)
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta

Heat oven to 350°F.

Combine spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella in saucepan; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. Bake 20 min. or until heated through, uncovering after 15 min.

Original Recipe:

Baked Penne

King Ranch Chicken

This was a HUGE hit.  Everyone loved it!

King Ranch Chicken

3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped (I used minced onion flakes)
1 can Rotel tomatoes
1 jar (8oz) Cheez Whiz
Dash of Tabasco
Dash of Lea & Perrins Worcestershire Sauce
Salt and pepper
Tortilla chips, crushed
8 oz cheddar
4 oz mozzarella

Dice the cooked chicken breasts.  Preheat oven to 350 degrees.  In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended.  Add salt and pepper to taste.  Line the bottom of a casserole dish with the crushed tortilla chips.  Place the chicken on top and pour over some of the mixture.  Add a layer of  half the Cheddar.  Repeat the process, topping with Cheddar and mozzarella.  Bake for 35-45 minutes, until bubbly.


Original Recipe:

King Ranch Chicken

Grilled Cajun Ranch Chicken Pasta

My whole family LOVED this dish.  One of our new favorites!  I made the homemade Cajun seasoning and it was awesome!

Grilled Cajun Ranch Chicken Pasta

 Chicken
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breast halves

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.

Pasta
16 oz bowtie pasta
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese

Cook pasta according to package directions.  Drain; set aside.

In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and Parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded Parmesan cheese on top.
 
Original Recipe:
Grilled Cajun Ranch Chicken Pasta

Brats and Beer Cheddar Chowder

We had this tonight for football Sunday.  I'd never made it before, but everyone seemed to like it.  I modified it slightly from the original, but the link is at the bottom if anyone wants it.

Brats and Beer Cheddar Chowder

2 large yukon gold potatoes, unpeeled and diced
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup shredded carrot, 1 medium
3 large shallots, chopped
1 garlic clove, minced
1 (14 ounce) can vegetable broth, can sub chicken broth
1/3 cup flour
1 cup light cream, can sub whole milk
1 teaspoon caraway seed, crushed
1/4 teaspoon black pepper
16 ounces sharp cheddar cheese, grated
1 tablespoon spicy brown mustard
2 teaspoons horseradish
4 -5 cooked bratwursts, halved lengthwise and sliced
12 ounces beer, plus
1 cup beer

Directions:

1. In a small skillet, brown in pan with just a bit of oil, then add 1 cup beer and simmer til done.
2. Remove brats from beer, cut lengthwise, and slice.  Set aside, and reserve beer (see * below).

3. Meanwhile, in a large saucepan, heat the butter over medium heat.
4. Add potatoes, onion, carrot and shallots; reduce heat to medium-low.
5. Cook, stirring frequently, for about 10-15 minutes, or until potatoes soften, and onion is very soft and golden brown. Add garlic during last 5 minutes.
6. Stir flour into potato onion mixture until dissolved.  Stir in broth.
7. Add milk, caraway seeds, and pepper. Cook over medium heat 20-30 minutes, or until thickened and vegetables are soft, stirring frequently.
8. Gradually stir in cheese, mustard and horseradish, reduce heat to low.
9. Cook and stir until cheese melts, but do not boil.
10. Stir in brats, and 12 oz. beer.
11. Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
12. Garnish with additional shredded cheese, paprika, and/or a sprinkle of cayenne if desired.

 

Original Recipe:

Brats and Beer Cheddar Chowder

Cheesy Sausage English Muffins

This recipe was given to me by some wonderful friends in North Carolina.  It's one of my kids' FAVORITE breakfasts.

Cheesy Sausage English Muffins

5 English muffins, halved
1 lb Jimmy Dean sausage
1 cup Cheese Whiz

Slice English muffins in half and lay on a baking sheet.  Brown sausage in skillet over medium heat, breaking apart into small pieces.  Once sausage is cooked through, turn off heat and add Cheese Whiz, stirring until melted.  Top each muffin with about 1/4 cup of filling, dividing evenly amongst them.  Bake for 20-25 minutes at 400 degrees, until muffins are crisp and sausage mixture is browned.

Banana Bread

This is my tried and true recipe.  I always come back to it.  This was taken from the Better Homes and Gardens cookbook, but modified to my taste.

Banana Bread

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas (about 3)
3/4 cup sugar
1/4 cup unsweetened applesauce
2 tbsp cooking oil

Add-ins (can do 1 or more):
1/4 cup caramel pieces
1/2 cup chopped pecans
1/2 cup mini chocolate chips
1/4 cup diced peaches


Grease the bottom and sides of loaf pa.  Set aside.  Mash bananas in large bowl.  Add egg, sugar, oil, applesauce and cinnamon.  Stir in flour, baking powder, and baking soda just until moistened.  Stir in add-ins of your choice (our fav is pecan/caramel bits combo).

Bake at 350 for 50-55 minutes, or until a wooden toothpick inserted near center comes out clean.

One Skillet Breakfast Burritos (Feed the Freezer)

This is the general recipe I use for my frozen breakfast burritos.  We eat these on the go in the mornings and we love them.  This recipe makes 12-15 average size burritos, depending on how full you fill them.

Breakfast Burritos

12-15 four tortillas (8-10")

2 cups diced potatoes
2 tbsp oil
1 lb sausage
10 eggs
1 1/2 cups shredded cheese
1 cup salsa

In a skillet big enough to hold all ingredients above, fry potatoes in oil on medium heat. I sometimes use a jar of home canned potatoes to save time on this step.  Season with salt and pepper to taste.  Once potatoes are soft, push them to the side of the skillet and add the sausage.  Fry until cooked through. Push sausage to the side along with the potatoes. Add the eggs to the open skillet bottom. Stir until cooked, then stir into potatoes and sausage. Turn heat off and add cheese and salsa. Stir to incorporate.  Fill each tortilla with about 3/4 cup of filling, wrap burrito style, and wrap in foil. Freeze. To eat, just pull out of freezer, unwrap, and heat on microwave safe plate for 1-2 minutes until heated through.