Homemade Applesauce

I love this Goose berry patch cookbook called Super-Fast Slow Cooking! So many great recipes. I have never made my own applesauce & I have to say it was scrumptious! This recipe made about 2 pint jars that I just stored in the fridge... But it didn't last long, it was quite a hit at our house.

Applesauce

3 Lbs. apples, cored, peeled and sliced
1/2 C. brown sugar, packed
1 t. cinnamon
1 1/2 T. lemon juice

Combine all ingredients in a slow cooker. Cover & cook on high setting for 3 hours. Stir occasionally; mash with potato masher until desired consistency. Makes 6 to 8 servings.

Whole Wheat Brown Sugar Banana Bread Pancakes

So I stumbled upon this recipe for Banana Bread Pancakes on Pinterest.com. Its from the website howsweeteats. We have made these several times over the last few weeks & they are so scrumptious!! I have never remembered to take a picture after we've made them so this photo belongs to howsweeteats and lets face it her pancakes are much prettier than mine anyway.. But so Yummy.. We haven't tried the Vanilla Maple Glaze yet but I'm sure it is just as good!

Whole Wheat Brown Sugar Banana Bread Pancakes

makes 12 pancakes

2 cups whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.
Vanilla Maple Glaze
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Pink Lemonade Cupcakes

These Pink Lemonade Cupcakes are to die for ;) I have had several people ask me for the recipe so here goes.... Don't be alarmed... This is not my original recipe...lol I found the recipe on realmomkitchen

 

Cake:

•1 package white cake mix

•1 small package vanilla instant pudding

•3 Tbsp sweetened pink lemonade drink mix (like Country Time Pink Lemonade mix)

•1 cup sour cream

•2 tsp lemon zest

•3/4 cup water

•3/4 cup oil

•4 whites eggs (save the yolks for tomorrows recipe)

•6 drops of pink food coloring

Frosting:

•1 cup butter, softened

•1 cup shortening

•1/2 cup frozen pink lemonade concentrate, thawed

•2 tablespoons milk

•2 teaspoons vanilla

•Zest from 1 lemon

•2 pound package or 7 1/2 cups confectioners sugar

•3 drops of pink food coloring

Decorations:

•24 lemon slice candies or grapefruit slice candies

•12 colored flexible drinking straws

1.In a large bowl, whisk cake mix, pudding mix, and drink mix together. Add sour cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.

2.Scoop batter into 24 lined muffin tins. Bake at 350 degrees for 15-20 minutes until cupcakes don’t look wet and a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.

3.Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth. Then gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.

4.Pipe frosting onto the cupcakes. (You will have plenty to pile it on. I had over 1 cup leftover. Leftover frosting is good sandwiched between two graham crackers). Place a lemon candy wedge on top of each cupcakes. With the straws cut the top 1/3 of the straw off just below the flexible part. Discard the tops. Then cut the remaining straw pieces in half. Place one straw piece in each cupcake to resemble a drink.

Cupcake recipe is a Real Mom Kitchen Original, Frosting is adapted from A Little Loveliness



Hamburger Casserole

This is a recipe we had alot as kids.. We lived in a duplex. My Family lived upstairs and my my Sweet Grandparents lived downstairs. This provided great opportunities for us as kids. One of them was we got to choose who we wanted to eat with ;) Us kids would often see what Grandma was cookin then see what Mom was cookin. While my Mom is the best cook ever.. I could never pass up Grandmas Hamburger Casserole.

Ingredients:
1 bag Tator Tots
2 Cans Cream of Mushroom Soup
Shredded Cheddar Cheese
1 box Wagon Wheel Pasta
1 LB. Hamburger
1 can cut green beans
1 cup Milk (enough to make creamy)


Directions:
Cook Hamburger & Drain well. Cook Pasta & Drain. in a 9x13 casserole dish mix soup with milk, then add hamburger, pasta, beans & 1/2 cup cheese & mix well. Add another 1/2 cup cheese to top. Then add Tatottots on top & cover with aluminum foil. Bake at 350 for about 40 minutes or until the tator tots are cooked.

Chicken & Rice Burritos/Tacos

I got this recipe for Chicken & Rice Burritos/Tacos from sistersstuff and changed it up a little to feed our family and to have leftovers for lunch ;). This recipe is really a must try!! It is way easy and makes a bunch.

14 chicken tenders
1 Jar Salsa (I used the 24 oz Great Value from Walmart)
2 Can Cream of Chicken Soup
2 C. Minute Rice

Put chicken in crock pot. Combine salsa and cream of chicken soup. Pour mixture over the chicken. Cook on high for 4 hours or low for 8 hours. 15 minutes before serving stir in rice. Place mixture in warm tortillas with cheese and any other topping you like.

Peach Cobbler

l've been trying a bunch of different recipes lately.. I told my Husband I would make him dessert every Sunday. Any dessert he wanted.. He chose Peach Cobbler this week. I found this recipe from Big Red Kitchen

Miss Jean's Peach Cobbler

4 cups fresh peaches sliced* or 29 ounce can sliced peaches in heavy syrup

1 1/2 cups self-rising flour**

1 1/2 cups milk

1 cup sugar

1 stick butter, melted

* if using fresh fruit, add extra sugar to the fruit, about 1/2 cup

** if using plain flour, add: 2 tsp. baking powder and 1/4 tsp. salt to the flour.

In a 9x13 inch dish pour melted butter. Mix flour, milk, and sugar to make a smooth batter. Pour batter over melted butter. Put fruit on top, syrup and all. Bake in a 350 degree oven for 40-45 minutes. Let set 10 minutes before serving. Serves about 10.

Yummy Muffin Recipe

Banana Crumb Muffins

I made these delicious muffins from allrecipes Defiantly in my favorites!! Yummy!

Ingredients:


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar 1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter



Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Must try pasta Dinner!!

Baked Cheesy Chicken Penne

I found this recipe over at realmomkitchen.com & it is Yummy! We didn't use the sun-dried tomatoes and just used fresh tomatoes..

•6 tablespoons butter, plus more for baking dishes

•kosher salt and black pepper

•1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

•1 teaspoon olive oil

•2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)

•1/2 cup plus 2 tablespoons flour

•6 garlic cloves, finely minced

•6 cups whole milk

•10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

•1 cup sliced oil-packed sun-dried tomatoes, drained

•1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
•1 1/2 cup freshly grated Parmesan (about 6 ounces)
1.Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.


2.While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

3.In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

4.Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

5.Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

I ain't no Martha but...

These Pumpkin Pancakes tasted great! We definitely will make these again. I found this recipe on the Martha Stewart website.

For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10.

Halloween is just around the corner!!

I found a new website with tons of creative ideas!! You must check out   Mars Bright Ideas to find out how to make these fun Spider Cupcakes & Owl Cookies!!

Photos from Marsbrightideas.com

Chex Mix Goodies

This is My Favorite Chex Mix.... Just Remember This IS NOT Diet Food ;)

1 1/2 Cup Butter

1 1/2 Cup White Karo Syrup

1 1/2 Cup White Sugar

Boil 6 Minutes and add 1/2 t. Soda

Pour Over and stir up:

Largest Box of Rice Chex

Pretzels

1 C. Cashews (optional)

1 C. Coconut

Be Creative & add whatever you like.

Cheesecake Cups & Chocolate dipped Strawberries..

My very talented Mom made these desserts for a wedding this weekend. Don't they look delicious?? YES they were ;) For the cheesecake cups you can just use any no bake cheesecake recipe & drizzle with caramel topping. YUM!

Cookie Dough Truffles

You must make these now!! I found this recipe on tasteofhome.com & they are sooo Yummy!!

Ingredients


1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Rainbow Cake

This is the cake we made for my sons 14th birthday. My daughter & I decided to get a little creative since he really doesn't like cake.. He waited till everyone left after his party & he dug in.. He loved it. Must have tasted different with all the cool colors?? All we did was took a white cake mix & made it per the directions on the box, then seperated it into several bowls & used food coloring to make different colors, then we just spooned it into a random mix in a 9x13 cake pan & baked it for the time on the box.

Cookie Salad

This recipe sounds weird but trust me it is soo good! Cookie Salad.. Need I say more??

Ingredients:

16 0z Cool Whip
1 pkg instant vanilla pudding
1 Cup Buttermilk
3 Cans Mandarin Oranges, drained
1 Cup Small Marshmello's
1 Package Fudge Striped Cookies (You will only use about 10)
Mix everything together except cookies. Crush Cookies & put on top of salad and refridgerate 1 hour before serving.

More Dutch Oven Cooking in your Oven...

Dutch Oven Enchilada Pie

10 10 or 12 inch flour tortillas
1 can mild enchilada sauce
2 can tomato soup
1 1/2 lb. ground beef
1 onion, diced
1 small can Olive slices
Garlic Powder
1 lb. grated cheese
1/2 Cup water
 jalapenos
1 16 oz Sour Cream
1 Avacado, diced
Cilantro
1 Tomato,  Diced
Green Onion, Sliced

Brown meat & Onion; drain. Add enchilada sauce, soup, and water; add garlic to taste and a few sliced olives. Layer in Dutch Oven; sauce, tortilla, sauce, cheese, tortilla until all tortillas are used. Top with sour cream, sliced olives and a few teaspoons of jalapenos. Heat through at 350 for about 30 min. Garnish with chopped avacado, sour dream, cilantro, diced tomato and green onion.

Dutch Oven Cooking in your Oven!

Pineapple Upside Down Cake

1 Yellow Cake Mix (you can also use lemon or pineapple)

1/4 lb. Butter or Margarine

1 (1 lb.) Can Pineapple Slices

2 c. Brown Sugar

Maraschino Cherries

Miinced Pecans

Prepare cake mix as directed on package. Melt butter in bottom of dutch oven. Pour in rings with juice. Arrange in pan and place a cherry in center of each ring. Pour brown sugar over rings. Pour cake mix over topping. Bake at 350 degrees for 35 to 40 minutes ot until cake test is done. When cooled invert and serve.

Root Beer Cookies

I found this recipe on http://realmomkitchen.blogspot.com/ and knew we had to make these. They are really good! But beware this recipe makes about 5 dozen cookies.. when you use a small cookie scoop. Enjoy!

Root Beer Cookies

1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)

Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.

Chill for at least an hour.

Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.

Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through.


Root Beer Frosting

1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.

Yummy Banana Cake

Banana Cake I found this recipe on http://www.momswhothink.com/ It's definitely worth trying. It was Delicious!!!

Ingredients:

1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 tsp. of salt
1/4 tsp. baking powder
1/2 cup milk
1/4 tsp. vanilla
3/4 tsp. baking soda (add to pureed bananas)
3 pureed bananas, very ripe

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9x13" baking pan or two 9" layer cake pans.

2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.

3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).

4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.

5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.

Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.
Source: http://www.momswhothink.com

Valentines Fruit Kabobs

Heart Fruit Kabobs Serve with your favorite yogurt dip. found on parents.com