Country Apple Fritter Bread

Country Apple Fritter Bread

Serves 8

1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon {I grated the apples instead of chopping them just because it was quicker}

Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions
1-Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
2-Mix brown sugar and cinnamon together in a bowl. Set aside.
3-In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
4-Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
5-Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
6-Mix milk into batter until smooth.
7-Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture.
8-Lightly pat apple mixture into batter.
9-Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture.
10-Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
11-Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
12-To make glaze, mix powdered sugar and milk or cream together until well mixed.
13-Let cool for about 15 minutes before drizzling with glaze.

Contest-Winning Caramel Apple Crisp Recipe

•     
•     

When I make this scrumptious layered dessert at home, I use a variety of apples to give it a nice combination of flavors. —Michelle Brooks, Clarkston, Michigan

TOTAL TIME: Prep: 20 min. Bake: 45 min.YIELD:12 servings

Ingredients

• 3 cups old-fashioned oats
• 2 cups all-purpose flour
• 1-1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1 cup cold butter, cubed
• 8 cups thinly sliced peeled tart apples
• 1 package (14 ounces) caramels, halved
• 1 cup apple cider, divided

Directions

• 1. Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top.
• 2. Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12 servings.

Fresh Peach Fritters

This recipe is easily adapted to large groups!  ! Amounts below are per person.  I made some just using two peaches this morning for Bill & I ….

1 ripe peach (or nectarine) 

1 egg 

1/4 cup all purpose flour

1 Tablespoon sugar

1/4 teaspoon vanilla extract

Apricot jam or preserves, 1 jar per 8-12 people

butter for cooking (start with a stick, may need to add more for large amounts)

Wash peach(es). Over a bowl, cut the peach in half, twist to loosen from pit, letting juices drip into the bowl. Discard the pits. Cut into smaller pieces, until they are the size you like! I usally cut them about a half inch dice. The skin is easily removed during this process. Sprinkle the sugar over the cut up peach(es). In a separate small bowl, crack open your egg(s), and add vanilla. Wisk together lightly with fork, add to peach(es) who have now released their juices. Stir gently, sprinkle flour over this, and stir some more, until the peach pieces are coated.  Place a good skillet/fry pan on medium heat, add butter until it melts and is hot, but don't let the butter scorch.  Using a scoop or just a quarter cup measuring cup, place the thick fruit filled batter in the pan and cover for a few minutes, checking on the browning taking place. My mother used to add a little milk to aid in browning.  You may also add a small amount of baking powder, about 1/4 teaspoon Per Cup Of Flour Used, if you want them a little more puffy.  Turn the fritters over, and brown on the other side.  Remove from pan, checking a fritter to see if it's cooked through.  Add apricot jam and a Tablespoon of water to a microwavable bowl or glass measuring cup. Heat in microwave.  Serve over the fritters.

A salty meat is a nice balance served with the sweet/tangy of the fritters.  (a perfect excuse for BACON!!!)

Sweet & Salty Party Mix

Sweet & Salty Party Mix - The Perfect Snack!!!

INGREDIENTS

1 pkg (3-3.5 oz) microwave popcorn (about 5 cups popped)
3 cups miniature pretzel twists
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares
1 cup butter (2 sticks)
1 cup packed light brown sugar
1/3 cup corn syrup
1 tsp baking soda

DIRECTIONS
1.) Preheat oven to 300°F. Prepare popcorn according to package directions. In a (6-qt.) Mixing Bowl, combine popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown sugar and corn syrup in (2-qt.) Saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue to cook without stirring 3 minutes. Remove from heat; carefully stir in baking soda.

2.) Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Large Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven.

3.) Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools. Pour into Large Round Bowl.

Yield: 12 servings of 1 cup

Nutrients per serving:

Cook's Tips:

This recipe can be stored in an airtight container for up to three days.

Do not use dark brown sugar when preparing this recipe as it may alter the taste and appearance.

For an extra punch of caramel flavor, sprinkle the party mix with 1/4 cup Sweet Caramel Sprinkle after removing from oven; stir until evenly coated.

Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.

Baked Egg Tostadas

IngredientsDescription

Load them up with fresh veggies for a filling start to the da

• 2 whole 6-inch Whole Wheat And Corn Style Tortillas
• ¼ cups Low-sodium Canned Black Beans
• 6 Tablespoons Shredded Mozzarella Cheese
• 2 whole Large Eggs
• 2 pinches Salt And Pepper
• Your Desired Toppings

Preparation

Preheat toaster oven to 375°F.
Lightly brush or spray both sides of each tortilla with oil. Place tortillas on a toaster oven cookie sheet and bake for 4–5 minutes. Remove tortillas and cookie sheet but leave the toaster oven on.
Divide black beans and cheese evenly and arrange in a circle around the inside edge of each tortilla. It should look like the tortillas have bean and cheese wreaths.
Crack one egg into a small ramekin and carefully pour it into the center of a tortilla; the bean and cheese mixture will contain the egg but it is okay if a little leaks out. Repeat with remaining egg and second tortilla.
Carefully return the cookie sheet to your toaster oven and bake for 12–15 minutes until the egg whites are fully set and the yolks are cooked as desired.
Transfer tostadas to plates, sprinkle with salt and pepper, load up with toppings like baby spinach, sliced jalapenos, green onions, grape tomatoes, chopped avocado, cilantro, radishes or salsa.

Easy Skillet Baked Ziti

Easy Skillet Baked Ziti

Prep Time: 5mn

Cook Time: 10mn

Total Time: 15mn

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1/2 pound to 1 pound ground Italian Sausage
• 2 teaspoons minced garlic
• 1/2 teaspoon red pepper flake
• 28 ounce can crushed tomatoes
• 3 cups water
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 12 ounces ziti (I used mini ziti)
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese (I use my Microplane grater for this)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• Chopped fresh basil or parsley for garnish

Need to convert the measurements? Click here!

DIRECTIONS

1. Pre-heat your oven to 475 degrees.
2. In a very large non-stick oven-safe skillet (if you have one), heat 1 tablespoon olive oil over medium heat. Add in the Italian Sausage and cook. Use a large wooden spoon or spoon to break the meat up into small bite sized pieces. When it is cooked through, use a slotted spoon to remove the meat from the pan, draining any excess fat. Set the meat aside.
3. Wipe the pan clean.
4. Heat another tablespoon of olive oil over medium-high heat. Add in the garlic and red pepper flake and cook for about a minute. To the pan add in crushed tomatoes, water, ziti, and season with about 1/2 teaspoon salt, 1 teaspoon Italian seasoning and 1/2 teaspoon dried basil.
5. Cover the skillet and cook over medium to medium-high heat for about 15-20 minutes. When the ziti is almost tender, it’s done. You don’t want the ziti entirely tender because it’ll continue cooking in the oven.
6. Stir in the cooked Italian Sausage and heavy cream. Season with additional salt and pepper to taste.
7. Add in the finely grated parmesan cheese and stir to combine.
8. If you have an oven-safe skillet, sprinkle mozzarella cheese and sharp cheddar cheese over the top.
9. If you do not have an oven-safe skillet, transfer the mixture to a large casserole dish, then top with cheese.
10. Bake for about 10 minutes, or until the cheese is all melted and bubbly. If you want to brown the cheese a bit, broil it for just 2-3 minutes.
11. Allow the Skillet Baked Ziti to cool for a few minutes before serving.
12. Enjoy!

Easy Crock-Pot Chicken and Stuffing

1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
8 oz. sour cream
1 (6 oz.) box Stove Top stuffing mix*
¾ cup water
1 (16 oz.) bag frozen green beans
3-4 large chicken breasts, salted and peppered if desired.




Place the chicken on the bottom of the crock pot.
Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.
Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side.
Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it.
Cook on high for 4 hours, or on low for 6-7.
*No need to cook the stuffing mix prior to adding to crock pot