Thursday, October 30, 2014

Baked Apple Fritters

I LOVE apple fritters, so when I found a recipe for baked ones, I knew I would try.  We really liked these, but I think next time I would make double the filling and not skimp on it.
Baked Apple Fritters

 2 1/4 tsp yeast
1 cup  warm milk
4 tbsp butter
2 2/3 – 3  cups flour
1/4 cup sugar
2 tbsp brown sugar
1 egg

Warm the butter with the milk (it will not be melted completely) Sprinkle the yeast over the milk and
let sit a few minutes.  Mix in the sugar, add in 1/2 the flour, egg, milk and the rest of the flour.  Mix until everything is combined and the dough pulls away from the sides of the bowl.

Cover and let rise until doubled (about 1 – 1 1/2 hours)

While the dough is rising, prepare the filling:

Peel and dice 2 apples.   Melt 2 tbsp butter and add in the apples.  Sprinkle 2 tbsp sugar and 1/2 – 1 tsp cinnamon over apples and cook over med-low until the apples become soft.
Once dough is risen, roll out to about 1/2 inch thick.  Cut into circles using a biscuit cutter or a glass(Beth used a wide mouth jar ring) Place 1 tbsp filling in the center of each circle.  Fold dough over the filling – pinching seams together.  Place seam side down on lined baking sheet.  Cover and let rise for 30 – 40 minutes

Bake @400 for 20 minutes.

Once cool, brush with melted butter and roll in sugar and cinnamon {you could also use glaze if you prefer}

Wednesday, October 29, 2014

Homemade Snickers Bars

I made these bars for my 'birthday cake' and took them to Financial Peace to celebrate.  They were much easier to make than I thought they would be and the taste was spot on!
Homemade Snickers Bars

1 cup semisweet chocolate chips
3 tablespoons creamy peanut butter
7 ounces marshmallow fluff
1/4 cup creamy peanut butter
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
1 cup dry roasted unsalted peanuts
11 ounces caramels
1/4 cup heavy cream
1 cup semisweet chocolate chips
3 tablespoons creamy peanut butter

1. Line an 11X 7-inch baking pan with parchment paper.  Beth sprayed well with Pam

2. Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.

3. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened.

4. Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter and powdered sugar. With a wooden spoon or spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well).  Beth 'kneaded' it to get it to come together.

5. Remove “dough” from bowl and press with fingers on top of chocolate layer.

6. Sprinkle peanuts on top, gently pressing them in.

7. In a small saucepan add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back on a spoon.

8. Refrigerate for 5 minutes until set.

9. In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layer, spreading evenly.

10. Place pan in fridge for 10 minutes until chocolate is set.

11. With a sharp knife, cut into bars.

Tuesday, October 28, 2014

Croissant French Toast

Kathleen made this last weekend for breakfast.  Both she and Jenna loved it!  They just ate this with syrup.

Croissant French Toast

8 whole Croissants (a Rounder Shape Is Best)
5 whole Eggs
1/4 cup Half-and-half
2 Tablespoons Sugar
1 teaspoon Ground Cinnamon
2 teaspoons Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
Strawberries, For Serving (optional)
Whipped Cream, For Serving (optional)

Split the croissants in half through the middle.

In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each croissant half into the mixture so that it's fully coated. Set pieces aside on a plate.

Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).

Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.

Remove from the pan and cook the rest of the croissant halves.

Serve a top and bottom piece together with butter, warm syrup, strawberries, and whipped cream.

Monday, October 27, 2014

Salted Caramel Pumpkin Seeds

We carved pumpkins last weekend and Kathleen made these to take back to school. They were addicting!

Salted Caramel Pumpkin Seeds

Yield: Makes 2 cups

3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups raw pumpkin seeds, rinsed and pat dry
Nonstick cooking spray
1 tablespoon butter
1 tablespoon each, brown sugar and granulated sugar
1/2 teaspoon salt

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix sugar, cinnamon, ginger and nutmeg. Add seeds and toss to coat evenly. Spread on the baking sheet and spray with cooking spray. Bake seeds until lightly golden, 20 to 25 minutes.

Melt butter in a large nonstick skillet over medium heat. Stir in sugars and salt; cook until deep golden brown, 1-2 minutes. Reduce heat to low and stir in seeds; coat with buttery caramel mixture and cook an additional minute. Remove from heat and let cool before serving.

Sunday, October 26, 2014

Citrus Salad Dressing

This is one of the best homemade salad dressing I have had!  Jenna found this recipe, bought an orange and made it!  YUMMO
Citrus Salad Dressing
adapted from the Pioneer Woman's Kale Salad

1/4 cup Orange Juice
2 Tablespoons Olive Oil
1 clove Garlic, Pressed Or Grated
1 teaspoon Sugar We used Splenda
Salt To Taste
Black Pepper To Taste
1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt

Combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Saturday, October 25, 2014

Sweet n' Spicy Slow Cooker Chicken Wings

I put these together for the last Packer game.  I subbed the Chili Garlic sauceThese wings had a great Thai flavor without too much heat.  I brought the sauce to a boil while broiling the wings and served it on the side.

Sweet n' Spicy Slow Cooker Chicken Wings

¼-1/2 c packed Brown Sugar
¼ c Soy Sauce
½ c  Peanut Butter
2 crushed garlic cloves
1-2 tablespoons Sambal Oleck or Chili Paste
2-4 pounds prepared chicken wings (regular or drumette-style)
Cooking Spray

In a small bowl, mix ¼ cup of brown sugar with the soy sauce, peanut butter, crushed garlic cloves and 1 tablespoon of the Sambal Oleck. Taste and adjust the sugar and Sambal if it needs to be sweeter or spicier. It will form a thick paste.

Spray the interior of a 6-quart slow cooker with cooking spray, or use a crockpot liner. Add the chicken wings.

Add the seasoned peanut butter paste into the slow cooker, turning the chicken wings to thoroughly coat each one.

Cover and set the slow cooker on low, cooking the wings for 2-4 hours or until a meat thermometer registers 165 degrees when inserted into the thickest part of the meat.

Remove wings from slow cooker and place on a foil lined cookie sheet. Place under your oven's broiler for 3-5 minute or until the skin is crisp.

Serve immediately. If desired (and to kick up the Thai influences in this dish), you can serve with chopped, fresh cilantro and a squeeze of lime juice.

Friday, October 24, 2014

Crockpot Italian Beef

I put this in the crockpot last Saturday night and let it cook all night(from 10pm -7 am)  I shredded it and then put it in the fridge until about 10:30.  I reheated it on low and it was perfect for the start of the Packer game!  I had all the ingredients in the house, so this was an easy recipe and we all liked it!

Crockpot Italian Beef

beef roast (2-2.5 lbs.)
1 onion, sliced
1 green pepper, sliced
Italian Seasoning packet
3 cloves minced garlic
6-8 Pepperoncini (from a jar)
1/2 cup pepperoncini juice (Beth used half a jar of juice)
mozzarella cheese, optional

 Chop the onions and green peppers. Then layer the ingredients into the crock pot. Put the roast is first then add onion, green pepper, Italian seasoning, garlic, pepperoncini, and then add the juice over top.  Cook on high for 4-6 hours or low for 6-8.

Shred and serve on buns with mozzarella cheese, if desired.