Strawberry Pineapple Fruit Salsa with Cinnamon Tortilla Chips

Strawberry Pineapple Fruit Salsa with Cinnamon Tortilla Chips

Easy strawberry pineapple fruit salsa, served with cinnamon tortilla chips. A fun snack or appetizer for the entire family!

Ingredients:

2C pineapple chunks, from 1 pineapple

2C strawberries, chopped

8: 8-inch flour tortillas

6Tb unsalted butter, melted

6Tb granulated sugar

1 1/2 tsp cinnamon

Directions:

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Combine cinnamon and sugar in a small bowl. Set aside.

Slice tortillas in half and then each half into thirds, creating 6 equal triangles per tortilla. Arrange tortillas on prepared baking sheets. Brush with melted butter. Sprinkle with cinnamon-sugar mixture. Bake for 10-12 minutes. Transfer cooked tortilla chips to a clean baking sheet or plate to cool. Repeat with remaining tortillas as needed.

In a large bowl, toss together pineapples and strawberries. Serve immediately with cinnamon tortilla chips or store in an airtight container in the refrigerator until ready to serve. Will keep for several days, or up to a week.

*If serving salsa in the pineapple, slice pineapple down the center and hollow out. Remove core and chop up remaining fruit.

Rosie's LEMON ZUCCHINI BREAD

LEMON ZUCCHINI BREAD

 

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

INGREDIENTS

• 1½ c. all purpose flour
• ½ tsp. baking soda
• ¼ tsp. baking powder
• ¼ tsp. salt
• ¾ c. sugar
• 1 c. finely shredded, unpeeled zucchini
• ¼ c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. finely shredded lemon peel

Glaze

• ½ c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

INSTRUCTIONS

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.

Easy Broccoli Slaw

Broccoli Slaw

 

 

Easy Broccoli Slaw with a homemade creamy dressing is a side salad that takes only minutes to make and is perfect for any summer time or year round  gathering.

Yields: 8 servings

Ingredients

• 1 shallot, minced
• 1 large tablespoon plain nonfat greek yogurt
• 1 large tablespoon mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon granulated sugar
• squeeze of lime
• 1 (12-ounce) bag broccoli slaw
• 1 small tart apple, julienned
• 1/4 cup walnut pieces
• salt and pepper, to taste

Instructions

1. In small dish, mix together shallot, yogurt, mayo, vinegar, sugar, and lime to make dressing. this can be prepared ahead of time, but allow dressing to sit at least 30min to let the flavors combine.
2. Toss broccoli slaw, apple, and walnuts to combine. Coat with dressing and toss. Add salt and pepper, as desired.

Rose Victoria's Chocolate Chip Dessert Pizza

Mmmm, eating an entire dessert pizza at home in your pajama pants is completely fine by me.

Chocolate Chip Dessert Pizza

Ingredients

• 1 12-inch-diameter thin crust pizza dough 
• 1/3 + 1/2 cups mini semisweet chocolate chips divided

Sauce

• 8 oz cream cheese (1 package)
• 4 Tbsp granulated sugar
• 1 teaspoon vanilla extract

Streusel

• 2 tablespoons butter melted
• 1/3 cup + 1 Tbsp all purpose flour
• 1/3 cup granulated sugar
• 2 Tbsp brown sugar packed
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 500°F. Line a pizza pan with parchment paper and place 12" rolled out pizza dough on parchment paper.
2. Sprinkle 1/3 cup mini chocolate evenly over pizza dough.

Sauce

1. In a microwave-safe bowl, heat the cream cheese at 10 second intervals, stirring at each interval until it is just melted.
2. Add 4 Tbsp sugar and vanilla. Stir well.
3. Pour cream cheese mixture over dough and chocolate chips, using a knife or the back of a spoon to spread it evenly over the crust.
4. Top with 1/2 cup mini chocolate chips, sprinkling evenly.

Streusel

1. In a small microwave-safe dish, melt 2 Tbsp butter and set aside.
2. In a medium-sized bowl combine flour, 1/3 cup granulated sugar, and brown sugar.
3. Add in butter and vanilla extract, combine using a fork. The streusel topping should clump together in smaller pieces.
4. Using your hands, sprinkle the streusel topping evenly over the pizza.
5. Bake for 7 minutes, the streusel should begin to turn a light brown.
6. Remove from oven, allow to cool for several minutes and then cut and serve.

Recipe Notes

Cherry Cheesecake Pizza

Cherry Cheesecake Pizza

Dig into this decadent dessert, Cherry Cheesecake Pizza, made with refrigerated pizza crust. A unique dessert pizza that is sure to impress!

Ingredients:

• 1 Pillsbury Pizza Crust (or your own homemade pizza crust or other brand of refrigerated pizza crust)
• 1 package cream cheese, softened
• 1 tsp vanilla
• 1 tsp lemon juice
• 1 egg
• 1/3 cup sugar + 1 tbsp sugar
• 1 can cherry pie filling

Directions:

1. Preheat oven to 350F. Grease a pizza pan and spread out dough to fit. Sprinkle 1 tbsp sugar evenly over dough. Set aside.
2. In a mixing bowl, add cream cheese, vanilla, lemon juice, egg and 1/3 cup sugar. Beat with an electric mixer until smooth.
3. Pour cream cheese mixture evenly over pizza dough leaving a gap around the edge. Bake for 25 minutes or until cream cheese is set and crust is lightly browned.
4. Remove from oven and let cool 30 minutes. Then top with cherry pie filling leaving a gap around the edge. Refrigerate uneaten portions.

Mac N Cheese Pizza Pie

bake and enjoy!!!

Mac N Cheese Pizza Pie

A deep dish macaroni and cheese pizza.

Ingredients

1. 1-16 Ounce  Pizza Dough.
2. 1 1/4 Cup of Dry Macaroni, Cooked.
3. 5 Tablespoons of Cold Butter, Thinly Sliced.
4. 4 Ounces of Mild Cheddar Cheese, Shredded.
5. 2 Ounces of Parmesan Cheese, Shredded.
6. 4 Ounces of Sharp Cheddar Cheese, Shredded.
7. 1/2 Cup of Ricotta Cheese.
8. 4 Eggs.
9. 1/2 Cup of Milk.
10. Salt and Pepper to Taste.
11. 10" Iron Skillet.

Instructions

1. Take your dough out to sit at room temperature for at least 30 minutes.
2. Preheat your oven to 350 degrees F.
3. In a medium/large saucepan cook your macaroni until soft and drain.
4. In a large bowl, place your macaroni, then add your butter, eggs, cheese, milk then salt and pepper to taste (I usually salt pretty liberally).
5. Mix very well and set aside.
6. Place your dough on a floured surface and using either a rolling pin or your hands flatten and stretch out your dough until large enough to be placed in your iron skillet with a slight overhang that you can trim off or just fold over which I did.
7. Pour your macaroni and cheese mix into your dough and bake for 30 minutes uncovered, then loosely place foil on top and bake for an additional 10 minutes.
8. Let cool slightly and serve.

Notes

1. You can put more or less cheese, or any variation of types of cheese that you may like better 🙂

Deep Dish Apple Pizza

Ingredients:
Apple Filling
2 tbsp butter
3 Granny smith apples, peeled & sliced
1/4 cup brown sugar
1/2 tsp cinnamon
Dough Base
1 Can of pizza dough
4 tbsp unsalted butter, melted
2 tbsp sugar
1/2 tsp cinnamon
Crumble Topping
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 cup unsalted butter, melted
1 1/2 cup flour
Icing
1 1/2 cups powdered sugar
2 tbsp milk
Directions:
Preheat oven to 425 degrees. Start by preparing the filling for your deep dish apple pizza. In a medium sized skillet melt your butter. Add in your apples and stir so they are all coated with butter and let cook for about 5 minutes. Add your brown sugar and cinnamon and mix it through, allowing it to thicken on the heat for a few moments. Remove from the heat and set aside to cool. Spray a 9 inch round pan or spring-form pan with cooking spray. Line it with your pizza dough forming a little bit of a crust around the edge. Then brush the melted butter over it evenly. In a small bowl, mix together your sugar and cinnamon and sprinkle it over the crust. Pour your cooled apple filling over the crust and spread it in an even layer so it will cook properly. In a mixing bowl, prepare your crumble topping. Combine the sugar, brown sugar, cinnamon and salt with the melted butter and stir. Add the flour to the bowl and fold it in until combined in a crumble texture. Spread the crumble over the apple pizza. Place the pizza in the over for 8 – 10 minutes or until the crust is cooked and golden brown. While it cooks, mix your powdered sugar with the milk to create a light glaze for the top of your pizza. Once the pizza is finished cooking pour the glaze on top and then you are ready to enjoy! This delicious dessert won’t take too long to make and will definitely remind you why apples are the best ingredient for all your snacks!

"Yummy" Peanut Butter Bars

Ingredients:
1 1/2 C Flour
1¼ tsp. Salt
½ tsp. Baking Soda
¾ C Butter
¾ C Sugar
¾ C Brown Sugar
1 ½ tsp. Vanilla
1 1/2 C Creamy Peanut Butter (split)
2 Eggs
1 ½ C Quick Oats

Frosting:
½ C Butter (1 stick)
3 ½ C Powdered Sugar
2 T Cocoa
¼ C Milk
1 tsp. Vanilla

Instructions:
Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two step process. First, whip the remaining ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

Rose Victoria's Best-Ever Salad

I highly recommend using my salad dressing recipe below - no substituting. All the flavors together is what makes this salad so delicious.   

  Rose Victoria's Best-Ever Salad:

 
Ingredients

• 1 bag spring salad mix 
• 1 bag romaine 
• 3 oz bag of Oscar Mayer real bacon (It's best to make your own bacon - but I almost always cheat - applewood smoked bacon is awesome with this salad)
• 1/2 cup dried cherries or cranberries
• 1 large granny smith apple, chopped
• 1/2 cup toasted pecans or almonds
• 5 oz  Gorgonzola or blue cheese crumbled

Directions
Clean lettuce, place in large bowl and top with ingredients - toss.  

Tips

• You can add more or less of each ingredient - do what you prefer.  

• Chop the apple right before serving to prevent it from browning.  

• To toast almonds or pecans - place in skillet on medium high heat, stirring until they are toasted.

• If you plan on serving the entire salad, go ahead and add the dressing a little at a time, blending until you reach desired amount.  If not, keep dressing separate and add individually.

• This salad is great with grilled chicken tossed on top for a meal.

  Rose Victoria's Sweet Balsamic Dressing 

Ingredients

• 1/2 cup vegetable oil or canola
• 1/3 cup sugar
• 3 tablespoons good balsamic vinegar
• 1/8 teaspoon dry mustard (or a little squeeze of yellow or Grey Poupon mustard)
• Few twists of fresh cracked pepper Or use 1/8 tsp of reg ground pepper

Directions
Whisk all the ingredients together, until sugar and oil are blended.  It takes a few minutes for the oil and sugar to blend.  Keep whisking....it will blend.

The Best Beef Tips

Ingredients

• 2 lbs cubed beef stew meat
• 1 onion, chopped
• 1 package brown gravy mix
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 cups water
• 3 tablespoons vegetable oil
• 1 teaspoon garlic
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 cup water

Directions

1. In a large skillet, heat oil over high heat.
2. Saute the onion until translucent.
3. Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet.
4. Stir in garlic powder, salt and pepper.
5. Bring to boil and reduce heat.
6. Cover and simmer for 1 1/2 to 2 hours.
7. Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
8. Serve over egg noodles.

Grilled Chicken Caesar Avocado Slalad

Grilled Chicken Caesar Avocado Salad

 

 

Grilled Chicken Caesar Avocado Salad is a mouthwatering classic salad with juicy grilled chicken,  crisp romaine lettuce, cherry tomatoes, avocado, and topped with shaved mozzarella and crunchy croutons!

• 2 boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 2 teaspoons italian seasoning
• salt and pepper
• 4 cups romaine, chopped
• 1 avocado sliced
• 1 pint cherry tomatoes, sliced in half
• 1 cup croutons
• ½ cup shaved parmesan (shredded will also work)
• black pepper
•  
• Asiago Caesar Dressing:
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, pressed
• ½ teaspoon black pepper
• ¼ cup mayonnaise
• ¼ cup olive oil
• ½ cup asiago cheese, shredded

Instructions

1. Preheat a grill to medium high heat. Rub the chicken with olive oil, italian seasoning, and salt and pepper. Grill on each side 2-4 minutes until chicken is cooked and no longer pink. Slice the chicken and set aside.
2. In a large bowl add the chicken, romaine, avocado, cherry tomatoes, croutons, shaved parmesan and toss. Serve with homemade asiago dressing or store-bought dressing.

Honey Buffalo Style Slow Cooker Meatballs

Honey buffalo wings might get kicked to the curb after trying these savory meatballs. Slow cooked and simmered in their own sweet and tangy sauce, these meatballs are the perfect meal for after a long day, or even as a starter you can pick up with a toothpick. They're packed with flavor so no matter the occasion, you're sure to enjoy them.

These meatballs are also very easy to make, and you can even prepare all the ingredients the night before and leave them in the fridge for the next day. Prep time is about 20 minutes, and they take about two hours in the slow cooker.

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Prep Time: 20 min
Cook Time: 10 minutes + 2 hours

Ingredients:
2 pounds lean ground beef
2 eggs
22 saltine crackers, crushed (approx. 1 cup)
1/3 cup minced onion
1/2 cup milk
1 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoons chili powder
1/2 teaspoons smoked paprika
1/2 teaspoons ground cumin
1/4 teaspoons black pepper

Honey Buffalo Sauce 
1/4 cup Frank’s Red Hot Original Sauce
1/4 cup honey
1/4 cup apricot preserves (you can also use tangerine or orange if you don't particularly like apricot)
1/4 cup brown sugar
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 tablespoon butter

Directions:

1.  Preheat oven to 450F degrees. Line a rimmed baking sheet with foil. Set aside.

2. In a big bowl, add eggs and whisk. Add the remaining Meatball Ingredients and mix until well combined. Roll the mixture into the meatball sizes you prefer and place them on a baking sheet for 8 minutes in the oven until they're just browned.

3. While that's cooking -  add the Honey Buffalo Sauce Ingredients to a medium bowl and whisk to together. 

4. Line the bottom of your slow cooker with your meatballs and drizzle with some of the Honey Buffalo Sauce. Then throw the rest of your meatballs in with the rest of the sauce.

5. Finally, cover and cook on low for 2 hours. Be sure to go and stir it all together again about an hour into it - and give it a taste. You might want to add more hot sauce - and about a tablespoon and a half will do.

Slow Cooker Meat & Cheese Lasagna

1 tablespoon (15 ml) olive oil

1 onion, small diced

5 cloves garlic, minced

2 pounds (900 grams) lean ground beef

1 tablespoon (15 ml) dried basil

1 tablespoon (15 ml) dried oregano

2 24-ounce (700 ml) good-quality Italian pasta sauce

2/3 cup water

12 - 16 uncooked lasagna noodles

3 cups (750 ml) ricotta cheese

2 cups (500 ml) mozzarella cheese, shredded

1/2 cup (125 ml) Parmesan cheese, shredded

2 teaspoons salt

Pepper, to taste

 

Heat the oil in a saucepan set over medium heat. Add the onion and the garlic and cook for 2 minutes, just until soft. Add the ground beef with salt and pepper and cook for 8 minutes or until the ground beef is no longer pink. Add the dried basil and oregano. Mix well and set aside.

Mix water and pasta sauce together in a bowl, then spread a 1/3 of it on the bottom of a 6-quart slow cooker. Add a double layer of noodles, breaking to fit if necessary. Over the noodles, spread 1/3 of the ricotta cheese and 1/3 of the mozzarella cheese. Add 1/3 of the meat mixture. Repeat layers with sauce and noodles, then cheese and meat. End the layers with noodles and sauce topped with mozzarella cheese. Sprinkle Parmesan on top.

Place the lid on the slow cooker and cook for 2 hours on high, or until noodles are tender.

When lasagna has finished cooking, turn the slow cooker off but keep the lid on. Let lasagna rest for 15 minutes. This will make it easier to cut into nice squares.

Easy RAVIOLI SOUP

RAVIOLI SOUP
1 lb hot Italian sausage, browned and drained
45 oz chicken broth
2 14oz cans diced tomatoes
2 14oz cans Italian green beans
1 bag frozen cheese ravioli
1 bunch of green onions
Top with grated Parmesan, Asiago,  or Pecorino Romano cheese. "Yummy"

Brown sausage, add the chicken broth, tomatoes and ravioli.
Cook over medium heat for about 20 minutes. Add green Beans and top with green onions.

Rosie's Peach Fritters

 Rosie's Peach Fritters

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 TBLs sugar
• 1/2 tsp cinnamon
• 2 eggs
• 1/3 cup milk
• 1 tablespoon melted butter
• 1-1/4 cups diced peaches I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches
• granulated sugar in flat-sided bowl or a powdered sugar glaze
• oil for fryer or deep frying pan
• Powdered Sugar Glaze
• 1 cup powdered sugar
• milk enough to make a drizzling consistency.
• Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Instructions

1. Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
2. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

Pork Chops in Sour Cream Gravy

Pork Chops in Sour Cream Gravy

Ingredients

• 4 bone in pork chops
• 2 Tablespoons oil
• 2 cups sliced onions
• 1 cup beef broth
• 1/8 Teaspoon pepper
• 1/3 cup sour cream
• 2 Tablespoons flour
• 2 Tablespoons - 1/4 cup milk for thinning gravy
• 2 dashes Worcestershire sauce

Instructions

1. Place oil in a large saute pan. Place the pork chops in the pan and cook under low to medium heat until browned on both sides. Remove the pork chops from the pan to a plate.
2. Add onions to the pan, cook until softened. Stir in the beef broth and pepper, return the pork chops to the pan, adding any juices left on the plate. Spoon onions over pork chops, cover and simmer about 12 minutes or until no longer pink in the middle. Remove pork chops and onions from the saute pan to a plate.
3. In a medium bowl stir the sour cream and flour together. Add to the broth in the pan, whisk until well incorporate. Add the Worcestershire sauce to the gravy, stirring to incorporate. If the gravy is too thick, thin it with milk to the consistency you prefer. Place the pork chops and onions back into the pan and cook until pork chops are heated back up. Serve immediately.

Momma's Easy No Yeast Dinner Rolls

Cook in pre-heated oven at 350 degrees for 15 min or until golden brown. After you take out of oven brush butter on top. 

Chicken, Cranberry, Pecan Salad Wraps

Chicken, Cranberry, Pecan Salad Wraps - a super lunch or wonderful addition! This salad is perfect for any occasion and very easy to make. Chicken, Cranberry, Pecan Salad Wraps - delicious and satisfying!

Ingredients

• 3 cup cooked, shredded chicken
• ½ cup dried, sweetened cranberries
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaise
• Salt, optional
• White pepper, optional
• 1 teaspoon Parsley, fresh
• 4 large tortillas or wraps

Instructions

1. In a large bowl combine chicken, cranberries, pecans and celery
2. Stir to combine
3. Add mayonnaise, salt, white pepper and mix well
4. Place tortilla on a plate
5. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley
6. Roll wrap, cut and enjoy

Notes

You may want to add more or less mayonnaise, depending on your taste, serve on lettuce or spinach if you desired

Coconut Cream Pie Dip

Coconut Cream Pie Dip

 

 

This sweet and silky Coconut Cream Pie Dip calls for only 6 ingredients and 10 minutes of prep time. Great for parties!

Serves: 12

Ingredients

• • 1 box (3 ounce) instant coconut cream Jell-O pudding
• • 2 cups whole milk
• • 8 ounces cream cheese, softened
• • 1 cup powdered sugar
• • 1 container (8 ounces) Cool Whip topping, thawed
• • 1 cup sweetened coconut flakes
• • toasted coconut flakes, for serving
• • graham crackers, Nilla Wafers, or banana, for serving

Directions

1. In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until thickened. Set aside.
2. In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Fold in the sweetened coconut flakes.
3. Combine the pudding mixture with the Cool Whip mixture.
4. You can serve right away, but I prefer to let it chill in the refrigerator for 2 hours to thicken and set completely.
5. Sprinkle some toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers, or banana!

Notes

This can be stored in the refrigerator for up to 4 days.

The BEST Apple Cake

Apples
• 3 Fuji apples, peeled, cored & sliced 1/4-inch thick
• 1 heaping teaspoon all-purpose flour
Cinnamon Sugar
• 3/4 cup sugar
• 1 teaspoon cinnamon
Batter
• 3 cups all-purpose flour (preferably King Arthur)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups sugar
• 1 cup olive oil (not extra-virgin)
• 4 eggs
• 2 1/2 teaspoons vanilla extract
• 1/4 cup orange juice

Directions

1. Peel, core, and slice the apples into crescent moon shapes that are 1/4-inch thick. (If using an apple peeler-corer-slicer, make sure to remove any stray peel or parts of the core remaining on the slices.) In a medium bowl, gently toss the apples with the heaping teaspoon of flour to absorb any moisture and prevent sogginess.
2. Preheat the oven to 300 degrees F. Use baking spray to grease a 10-inch tube pan (that ideally has a removable bottom), making sure to grease the tube as well. In a small bowl, prepare the cinnamon sugar by tossing together the 3/4 cup of sugar and 1 teaspoon of cinnamon.
3. In a large mixing bowl, place all of the batter ingredients (flour, baking powder, salt, sugar, olive oil, eggs, vanilla and orange juice). Beat until smooth. (If using a stand mixer, you will need to stop and scrape the bottom of the bowl halfway during the process to make sure everything gets mixed in.)
4. To assemble the cake, pour half of the batter into the greased pan. Use a spoon to divide the cinnamon sugar into four equal quadrants in your bowl. Sprinkle a fourth of the cinnamon sugar evenly onto the batter, making sure to reach all the way to the edges of the pan.
5. Arrange half of the apple slices in a circular pattern on the batter, overlapping as needed. Sprinkle another fourth of the cinnamon sugar evenly onto the apples. Pour the rest of the batter on top.
6. Sprinkle on another fourth of the cinnamon sugar, again making sure to reach the edges of the pan. Arrange most of the remaining apples (pick the best slices) in a circular pattern on top of the batter. You also can arrange a few of the broken slices around the hole in the center. Sprinkle on the remaining cinnamon sugar evenly.
7. Bake at 300 degrees F for 90 minutes to 1 hour and 45 minutes. (Check after 90 minutes for doneness by inserting a cake tester or toothpick into the cake to see if it comes out clean. If not, continue baking until it is done.)
8. Let the cake rest for 20 minutes on a stove rack or wire rack before trying to remove it from the pan (or else it will stick and crack). Then, place a dinner plate face down on top of the cake. Wearing oven mitts, carefully invert the cake onto the plate (using one hand to firmly hold the plate in place and the other hand to flip the pan over, onto the plate). If the pan has a removable bottom, carefully remove it.
9. The cake will be upside down at this point. Place a wire cooling rack on the cake surface and invert it again, so that the cake is right-side up and can finish cooling on the rack. When the cake reaches room temperature, transfer it to a serving platter or cake stand by inverting it onto a plate and then inverting it again onto your serving platter or cake stand.
10. Store the apple cake at room temperature, covered with foil (plastic will create too much moisture.) The cake should keep well for up to four days.

Mediterranean Pasta Salad Recipe

An easy Mediterranean Pasta Salad recipe which you can make in just 15 minutes. Have it as a main or as a side dish with barbecues.

Ingredients

• 4 cups cooked pasta
• 2 cups cucumber sliced
• 2 medium yellow bell peppers diced
• 1 1/2 cups kalamata olives pitted
• 1 cup shredded parmesan
• a handful bunch of fresh basil leaves
• 1/4 cup olive oil extra virgin
• Sea salt and freshly cracked black pepper to your taste

Instructions

1. Place the cooked pasta into a large mixing bowl.
2. Add cucumber, tomatoes, peppers, Kalamata olives, basil leaves and parmesan.
3. Drizzle olive oil and balsamic vinegar. Season generously with salt and pepper.
4. Toss until well combined.
5. Serve right away, garnished with extra Parmesan and black pepper if desired.

COOKIES AND CREAM

COOKIES AND CREAM

INGREDIENTS:




1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed
DIRECTIONS:
Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos… Chill until ready to serve!

The World's Best Cole Slaw

The World's Best Cole Slaw..,

 
Ingredients by measure :
1 med.head cabbage long grated
3 large carrots cleaned and long grated
1/2 cup granulated sugar
3 tbsp celery seed
1/4 cup apple cider vinegar
2 cups mayonnaise..Not Miracle Whip


Procedure :
combine all in a large pan .
blend well using hands, Chill.
Simple is delicious