Saturday, September 19, 2020

Amish Apple Fritter Bread

 












1/3 cup brown sugar
1/2 tsp. Cinnamon
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 eggs
2 tsp. Vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups diced apples (about 4 med apples) mixed with a little cinnamon and sugar to coat.

Powdered Sugar Glaze
1/2 cup powdered sugar
1/2 Tablespoon butter, softened
2 tablespoons milk
1/4 teaspoon vanilla extract

  1. Preheat the oven to 350°. 
  2. Spray loaf pan with nonstick cooking spray so it slides out easily. 
  3. Mix the first two ingredients, the brown sugar and cinnamon together in a bowl and set aside
  4.  In a large mixing bowl, beat together the sugar and butter until smooth. 
  5. Beat in the eggs and vanilla until blended. 
  6. In a medium bowl, stir together the flour, baking powder and salt. Add this mixture to the other and stir until well blended. 
  7. Pour the milk into the batter and blend until smooth. 
  8. Pour half the batter into the prepared loaf pan. 
  9. Add half of your chopped apple mixture. 
  10. Pour the rest of the batter on top of the apples. 
  11. Top with remaining apples and pat them slightly into the batter. 
  12. Sprinkle with the brown sugar and cinnamon mixture you had set aside. 
  13. Bake in a preheated oven until a toothpick inserted comes out clean, approximately 60 to 70 minutes. 
  14. To make the powdered sugar glaze, blend the powdered sugar and butter together until smooth, mix in the milk and vanilla until a nice, smooth glaze consistency. 
  15. Let the Apple fritter love cool about 30 minutes before pouring the glaze on top.
  16. Wrap up to give as gifts or slice into desired slices.

* Recipe & Photo taken off Facebook

Monday, August 31, 2020

Crock Pot Cube Steak

 


6 cube steaks
1 medium onion peeled and sliced into rings
1 can cream of chicken soup
1 can cream of celery soup
1 packet Lipton Onion Soup Mix
1/2 soup can of water

Layer everything and cook 6 hours on crock pot on low.

I got the recipe from a Facebook post

Saturday, August 29, 2020

Cheeseburger Soup

 Image may contain: food



🍔
1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
1 package (16 ounces) Velveeta process cheese, cubed
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).


Via usfoodnetwork

Sunday, August 23, 2020

Pumpkin Butter

 



3  cups canned pumpkin (not pumpkin pie mix)

1 1/2  cups packed brown sugar

1/2  cup granulated sugar

1  tablespoon fresh lemon juice

1  teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4  teaspoon ground allspice

1/8 teaspoon salt


In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. 

Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. 

Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.

Pour into storage containers; cover tightly. Store in refrigerator.

Thursday, July 30, 2020

Brown Sugar Caramel Pound Cake




1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8 oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

  1. Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour
  2. Beat butter until creamy. 
  3. Add sugars beating until fluffy. 
  4. Add eggs one at a time. 
  5. In medium bowl, combine flour, baking powder and salt. 
  6. Add flour mix to batter alternately with milk, beat until just combined. 
  7. Stir in toffee chips and pecans. 
  8. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. 

Directions for Caramel Drizzle

  1. In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. 
  2. Reduce heat, and SIMMER for 8 minutes, whisking frequently. 
  3. Remove from heat; whisk in butter and vanilla. 
  4. Let cool for 5 minutes before using. 

NOTE: Make sure to drizzle the caramel while it’s still HOT.

Spoon caramel drizzle over cooled cake.

Saturday, July 25, 2020

Chicken & Dumplings | Crock-pot





4 boneless skinless chicken breasts (I sometimes use a one lb package)
1 can of chicken broth.
2 cans cream of chicken.
1 cup sliced carrots.
1 cup sliced celery.
1 cup of peas I prefer frozen)
½ onion.
Crumbled turkey bacon.
1 tsp parsley.
1 tsp garlic powder.
Salt and pepper to taste
A can of flaky biscuits.



Put the carrots, celery, and onion  in a crock-pot (I add about 1 cup each)

Put  the chicken breast on top of that.

Combine the soup & broth, Stir in garlic powder, salt, pepper, and parsley flakes

Pour the soup/seasonings over the chicken

Cook on high for 3 hours.

Remove  the chicken and shred it using a fork. Place it back in the crock-pot..

Add the crumbled bacon and peas. Mix to combine.

Now, break up the uncooked flaky biscuits and add to the crockpot.

Cook for another hour on high until done.