Monday, October 31, 2016

Baked Cream Cheese Wontons

Kathleen made these to go with our crockpot beef and broccoli. Since she doesn't like seafood, she omitted that.  They were quite tasty.
Baked Cream Cheese Wontons

8 ounces medium shrimp, peeled, deveined and roughly chopped (we omitted)
4 ounces cream cheese, at room temperature
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil (add half a teaspoon, then add more if necessary)
1 teaspoon Sriracha, optional
Kosher salt and freshly ground black pepper, to taste
16 2-inch won ton wrappers
1 large egg, beaten

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste.

To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an “X”, pinching the edges to seal.

Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.
Serve immediately.

Sunday, October 30, 2016

Slow Cooker Broccoli Beef

This was SO easy and so delicious!  Will become a regular at our house.  I cooked it on high since we didn't put it in the crockpot until 2 pm.  Meat was very tender!
Slow Cooker Broccoli Beef

1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons corn starch + 4 tablespoons cold water

Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.

30 minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.

For a bit of a spicy kick, add a full 1-2 teaspoons of crushed red pepper flakes!

Saturday, October 29, 2016

Marshmallow Caramel Krispie Brownies

These were what I decided to make while I was 'stress' baking during the Packer/Cowboy game. My kitchen has the view of the tv, but I always do better watching stressful games like this one while baking! These were very gooey, but quite tasty.

Marshmallow Caramel Krispie Brownies

1/2 cup (1 stick) salted butter, melted
1/2 cup cocoa powder
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2/3 cup flour
1/2 cup hot fudge sauce (I used the jarred stuff)
2 cups mini marshmallows
11 oz bag caramel bits (or wrapped caramels)
1/2 cup Rice Krispie cereal

Preheat oven to 350. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.

In a large bowl, whisk together melted butter and cocoa powder until smooth. Add sugar and whisk until blended. Whisk in eggs and vanilla. Stir in flour until no streaks remain, then fold in hot fudge. Spread in prepared pan and bake for about 20 minutes, until puffy and a toothpick inserted in center comes out with moist crumbs, but no raw batter. This took 30-35 minutes for me.  I probably could have gone 40 minutes.

Immediately upon removing brownies from oven, top evenly with mini marshmallows. Pop back in the oven for a few minutes, just until marshmallows are puffy but not browned. Let cool for about 30 minutes.

In a microwave safe bowl, heat caramels and 2 TBS water in the microwave, stopping to stir every 30 seconds until smooth. Carefully pour over the marshmallow brownies, spreading gently to cover. Immediately sprinkle with krispies, pressing in gently.

Let brownies cool completely before cutting and serving.

    Friday, October 28, 2016

    Chicken Avocado Salad Low Carb

    I made this last week for lunch for me.  I REALLY like it.  Felt it could use a bit more salt, but easily added that.
    Chicken Avocado Salad Low Carb

    3 cups diced, cooked chicken
    2 avocados, peeled, seeded and chopped
    1 red bell pepper, chopped Beth used 1/2 of a large GREEN bell pepper
    1 medium Roma tomato, chopped
    3 slices bacon, cooked crispy
    1/3 cup mayonnaise
    1/4 cup sour cream
    1 tbsp lemon juice
    1 tbsp Parmesan cheese
    1/2 tsp crushed garlic
    1/4 tsp salt
    1/4 tsp black pepper

    In large bowl, combine chicken, chopped avocados, chopped pepper and tomato.

    Dressing: In small bowl, combine mayonnaise, sour cream, lemon juice, Parmesan cheese, crushed garlic, salt and black pepper. Pour dressing over chicken mixture and gently toss to combine. Place in a salad bowl and sprinkle the top with cooked crispy bits of bacon.

    Yield: 6 servings
    1 serving
    316.6 calories
    24.5 g protein
    21.8 g fat
    0.4 g fiber

    6.1 g net carbs

    Thursday, October 27, 2016

    Old Fashioned Sloppy Joe Sliders

    These were very good.  Don really liked them.  It seems odd to add a CHICKEN soup to this, but it has celery and tomato in it and the rice acts as a binder.  I halved the recipe and sent leftovers with Don to work.

    Old Fashioned Sloppy Joe Sliders

    1 lb ground beef
    1 small onion, diced
    1 can chicken gumbo soup
    2/3 cup ketchup
    1 Tbs mustard
    1 1/2 cup shredded Colby Jack cheese
    12 count slider buns
    1/4 cup butter, melted
    1 Tbs brown sugar
    2 tsp Dijon mustard
    Dash onion powder
    Dash Worcestershire sauce
    Parmesan cheese

    Preheat oven to 350.

    In skillet brown your ground beef and onion until no longer pink and onions are tender, drain.

    Mix in your soup, ketchup and mustard

    Place your slider buns in a 2qt baking dish (about 7"x11") and top with your ground beef mixture.

    Sprinkle with cheese and top with bun tops.

    In small bowl mix together your glaze ingredients and brush over tops of sliders.

    Sprinkle with parmesan cheese.

    Bake for about 15-20 minutes or until cheese is melted.

    Wednesday, October 26, 2016

    Crispy Baked Chicken Wings with Carolina Mustard Sauce

    These were SO crispy and yummy!  They were easy to make and we really liked them.  Great football fare!  I halved the recipe for the mustard bbq sauce, since I didn't have enough yellow mustard in the house.
    Crispy Baked Chicken Wings with Carolina Mustard Sauce

    1 24 oz bag chicken wings
    1 24 oz bag of mini drumsicks
    2 tablespoons baking powder
    1/2 teaspoon salt

    Butter Sauce:
    4 T butter, melted
    1 tsp crushed rosemary
    1 clove minced garlic

    For the bbq sauce:
    ½ cup yellow mustard
    3 tablespoons Pompeian Organic Red Wine Vinegar
    1 tablespoons white vinegar
    ½ teaspoon paprika
    2 teaspoons honey
    1 tablespoons brown sugar
    Hot sauce to taste

    Preheat oven to 300 degrees. Place aluminum foil over the bottom of a baking sheet; cover with a baking rack that has been sprayed with non-stick spray.

    In a large bowl, toss wings with salt and baking powder. Arrange wings on the baking rack and bake on low for 25 minutes, turning once.

    Combine melted butter with rosemary and garlic, stir.*This was missing from the original recipe, so is what we did. After 25 minutes, increase oven temperature to 425. Remove wings and drizzle with butter mixture. Continue to bake the wings for another 45 minutes, turning once.

    To prepare the bbq sauce, whisk all the ingredients together.

    Serve the wings with the mustard sauce on the side.

    Tuesday, October 25, 2016

    Pepperoni Chips

    I had heard low "carbers" talk about pepperoni chips and decided to try to make them.  They turned out perfectly crisp.  They do shrink up a bit, but still can hold enough dip to satisfy!
    Pepperoni Chips

    pepperoni slices
    paper towels
    microwavable plate and dish

    Put two layers of paper towels down, and then a layer of pepperoni.  Cover with another paper towel.  Microwave for 1 minute to 1:30. 

    Use as a 'cracker' for dips.

    Monday, October 24, 2016

    Subway's Southwest Sauce

    Kathleen made this the other day for a sandwich.  It is great as a veggie dip, too.
    Subway's Southwest Sauce

    1/2 cup mayonnaise
    2 teaspoons lime juice
    1 teaspoon sugar
    1 teaspoon minced fresh cilantro
    1/2 teaspoon paprika
    1/2 teaspoon white vinegar
    1/2 teaspoon water
    1/4 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon ground chipotle chile
    pinch dried thyme
    pinch ground cumin

    Mix all ingredients together and serve as a dip or on a sandwich.

    Sunday, October 23, 2016

    Pumpkin Breakfast Cookies

    Kathleen made these for an easy on the go breakfast for her.  They were tasty.
    Pumpkin Breakfast Cookies

    1⁄4 cup coconut oil, melted
    1⁄4 cup honey
    1 cup rolled old­ fashioned oats (we didn't have these, so I used 1/3 cup steel cut oats and 3/4 cup quick cooking oats)
    1 cup quick cooking oats
    2⁄3 cup unsweetened, dried cranberries 
    2⁄3 cup pumpkin seeds
    1⁄4 cup ground flaxseed
    1 teaspoon pumpkin pie spice
    1⁄2 teaspoon sea salt 
    1⁄2 cup pumpkin puree 
    2 eggs, beaten

    Preheat oven to 350 F. Line a baking sheet.
    In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on
    the stove top).

    In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

    Drop about 1⁄4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15­20 minutes until edges are lightly browned.
    Let cookies cool on baking sheet before moving to an airtight storage container.

    Saturday, October 22, 2016

    Coffee Toffee Cookies

    Kathleen made these for Don to take in his lunches.  Very tasty.

    Coffee Toffee Cookies

    3 sticks unsalted softened butter
    1½ c. packed brown sugar
    ½ c. granulated sugar
    2 eggs
    1 tbsp. vanilla extract
    4 c. all purpose flour
    4 tsp. cornstarch
    2 tsp. baking soda
    1 tsp. salt
    1 - 1½ tbsp. ground coffee
    1 c. chocolate chips
    ½ c. chopped toffee pieces

    Preheat oven to 350 degrees.

    Combine flour, cornstarch, baking soda, salt and coffee grounds in a medium bowl. Set aside.

    In mixer bowl, cream together butter and sugars  Add eggs, vanilla, and mix until creamy.
    Slowly stir in the flour mixture until it is combined well. Fold in chocolate chips and toffee bits.

    Bake for approx. 12-15 minutes or until edges are browned- cool on pan 5 minutes before transferring to wire rack

    Friday, October 21, 2016

    Frozen Strawberry Lemonade

    Kathleen made this while we were gone to Nashville.  Jenna loved this.

    Frozen Strawberry Lemonade

    1 cup Frozen Strawberries
    1 Tbsp Frozen Lemonade Concentrate
    ¾ cup Sprite
    1 Tbsp Sugar

    Add ingredients to your blender and blend thoroughly.
    Serve in a Mason Jar and get ready to be refreshed… Yum!

    Thursday, October 20, 2016

    General Tso's Cauliflower

    Jenna and Kathleen made this while we were gone to Nashville.  They really, really liked it.
    General Tso's Cauliflower

    General Tso's Sauce:
    1 tablespoon sesame oil
    3 cloves garlic, minced
    1 knob of ginger (grated)
    1/2 cup chicken or vegetable broth
    1/2 cup soy sauce
    1/3 cup rice vinegar
    1/4 cup sugar (more to taste)
    2 tablespoons tomato paste
    2 tablespoons cornstarch

    1 cup flour
    2/3 cup cornstarch
    1 1/2 teaspoons baking powder
    2 teaspoons salt
    3 eggs
    water as needed (about 1/2 cup)

    1 head cauliflower, separated into small florets
    oil, for frying

    General Tso's Sauce: 
    Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.
    Cauliflower Batter: Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).

    Cauliflower Frying: Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it - when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. :) 

    Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).
    Serving: Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

    Wednesday, October 19, 2016

    Hillbilly Baked Potatoes

    I have been making these for over 25 years.  I got the recipe from a fellow teacher in Trevor, Wi!  It is a very easy and adaptable recipe.  We love the crunchiness from the potatoes cooking in the butter.

    Hillbilly Baked Potatoes
    Steve Volz

    For a 9 x 13 pan:

    6 potatoes
    1 stick butter
    1/2 t paprika
    1/2 t garlic salt
    1/2 t pepper
    1 /2 t onion salt

    Scrub potatoes and slice in half lengthwise.  Melt butter in an oven proof pan.  I use a 9 x 13 or 8 x 8 or a cast iron skillet. Mix seasonings into the butter and lay the cut side of the potatoes into the butter.

    Bake at 400 for 45 minutes or until potatoes are done.

    Tuesday, October 18, 2016

    Bacon Crock Pot Roast

    Bacon makes everything better, right?  I really liked this.  Kathleen thought it needed more spice.  Don and Kathleen ate theirs on buns.  May add some cayenne pepper next time.

    Bacon Crock Pot Roast

    3lb chuck roast
    1 white onion, sliced
    3-4 slices of bacon cut into 1 inch pieces
    6 garlic cloves halved
    2 tsp sea salt
    1/4 cup extra virgin olive oil
    1 tbsp smoked paprika
    1/4 cup chopped parsley
    1 tsp oregano
    1 tsp thyme
    1 tsp garlic powder
    1 tbsp red wine vinegar

    Using a thin knife create about 12 holes deep into the meat about 1/2 inch wide, you need to be able to fit some garlic and bacon in the hole

    Place bacon and garlic in each hole and set aside

    In a small mixing bowl, mix your sea salt, paprika, parsley, oregano, thyme, garlic powder, extra virgin olive oil, and red wine vinegar and mix well

    Rub your spice mixture all over both sides of your roast

    Line the bottom of your crock pot with your sliced onions and whatever left over pieces of bacon you have.

    Place your roast on top and cook on Low for 7-10 hours. Remember chuck roasts are tougher cuts of meat so the longer it cooks the better

    Monday, October 17, 2016

    Crockpot Ranch Onion Whole Chicken

    I made this last Sunday for Don and me.  It went together very easy and was done by the time we were home from church!  I did broil the chicken at the end to get the skin crispy.

    Crockpot Ranch Onion Whole Chicken

    Whole Chicken approx. 4 – 5 pounds
    1 Lipton Recipe Secrets Onion Soup – 1 oz. packet
    1 Hidden Valley Ranch Mix packet (1 oz.) or 3 Tbsp Buttermilk Ranch Dressing Mix
    3 Garlic Cloves, crushed, then peeled
    1 Tsp. Paprika

    Add dry ingredients to small bowl and mix together for rub. Rinse chicken, remove innards and pat dry with paper towels.

    Generously add rub to inside and outside of chicken.  Place three peeled garlic cloves inside of chicken.

    Place chicken in resealable bag overnight to marinate. (optional)

    Carefully place chicken into 6 - 7 quart Crockpot.  Cook on HIGH for 4 hours or LOW for 8 hours, or until done. Can broil for a few minutes to crisp the skin.

    Use meat thermometer in thick portion of breast to verify if chicken is done at 165 degrees Enjoy!!

      Sunday, October 16, 2016

      Maple Cinnamon Spiced Nuts

      I made theses for a low carb snack on our trip to Nashville. I really liked them. Next time I will add a bit more cayenne!

      Maple Cinnamon Spiced Nuts

      1 egg white
      2 tbsp. maple syrup
      2 cups Diamond California® pecans
      1 cup Diamond California® almonds
      1/2 cup granulated sugar Beth used Splenda
      1/2 tsp. salt
      1 1/2 tsp. ground cinnamon
      1/2 tsp. cardamom
      1/2 tsp. nutmeg
      1/4 tsp. cayenne pepper

      1. Preheat oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Set aside.

      2. In a large bowl beat the egg white until frothy with the maple syrup.

      3. In a small bowl, whisk together sugar, salt, cinnamon, cardamom, nutmeg, and cayenne pepper.

      4. Pour the pecans and almonds into the bowl of the egg white and maple syrup. Toss the nuts and coat them well.

      5. Pour the bowl of the sugar and spices over the nuts and toss and make sure everything is coated well with the spice mixture.

      6. Pour the entire bowl onto the lined baking sheet and spread in an even layer.

      7. Bake for 30 minutes, occasionally turning the nuts so they don't burn.

      8. Store in an airtight container.

      Saturday, October 15, 2016

      Easy One Pot Lasagna Soup

      Kathleen put this together one night.  It was quit tasty.

      Easy One Pot Lasagna Soup

      1 pound lean ground beef (or half Italian sausage)
      1 yellow onion, diced
      4-­5 garlic cloves, minced
      1/4 to 1/2 teaspoon red pepper flakes
      1 (24 oz.) jar Prego Traditional Italian Sauce
      8-­10 cups low­ sodium chicken broth, divided
      1 (14 oz.) can crushed tomatoes
      2 tablespoons tomato paste
      2 teaspoons balsamic vinegar
      1 1/2 teaspoons granulated sugar
      1 tablespoon dried basil
      1 teaspoon dried parsley
      1 teaspoon dried oregano
      1 whole bay leaf
      1 teaspoon salt
      1/2 teaspoon pepper
      10 uncooked lasagna noodles, broken into approx. 1­/2 inch pieces
      * 1/2 cup heavy cream (optional)**

      -shredded mozzarella cheese
      -freshly finely grated Parmesan cheese
      -ricotta cheese

      Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.

      Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20­-30 minutes).

      Discard bay leaf and stir in heavy cream (optional) and 2­4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

      Notes *I love lasagna noodles in this recipe ­ they are slurpilicious! You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.

      Friday, October 14, 2016

      Crockpot Pepper Steak and Rice

      We made this when Jenna was home the last time.  Don really liked it!
      Crockpot Pepper Steak and Rice

      2lbs beef sirloin, cut into strips
      Garlic powder
      Vegetable oil
      1 beef bullion cube
      1/4 cup hot water
      1 small onion, chopped
      2 large bell peppers, chopped
      3 Tbs. soy sauce
      1 tsp. sugar
      1 tsp. salt

      Sprinkle meat with garlic powder and brown in a skillet with oil. Place browned meat in

      Mix together water and beef bouillon and stir until dissolved. Pour over meat.

      Add all of the ingredients, EXCEPT BELL PEPPERS, to the crockpot and stir.

      Cook on low 4-6 hours or high 2-3.

      Put the peppers in during the last hour or two of cooking, so they don’t get too soft.

      Serve with rice.

      Thursday, October 13, 2016

      Crockpot Balsamic Chicken Thighs

      This was a simple and easy recipe that tasted great.

      Crockpot Balsamic Chicken Thighs

      1 teaspoon garlic powder
      1 teaspoon dried basil
      1/2 teaspoon salt
      1/2 teaspoon pepper
      2 teaspoons dried minced onion
      4 garlic cloves, minced
      1 tablespoon extra virgin olive oil
      1/2 cup balsamic vinegar
      8 boneless, skinless chicken thighs (about 24 ounces)
      sprinkle of fresh chopped parsley

      1. Combine the first five dry spices in a small bowl and spread over chicken on both sides.

      2. Set aside.

      3. Pour olive oil and garlic on the bottom of the crock pot.

      4. Place chicken on top.

      5. Pour balsamic vinegar over the chicken.

      6. Cover and cook on high for 4 hours.

      7. Sprinkle with fresh parsley on top to serve.

      Wednesday, October 12, 2016

      Smokey Chili Lime Salad Dressing

      I didn't try the whole salad, but this recipe looked delicious for the salad I was making! The dressing was really easy to make and it made a lot. The mason jar is 16 ounces. I made a few changes because of what ingredients I had in my fridge.

      1.5 cups Paleo Mayo (Jenna used Greek Yogurt)
      Juice of one large lime
      1 tablespoon apple cider vinegar
      2 teaspoons honey
      1 teaspoon mustard
      1 garlic clove, minced
      1/2 teaspoon paprika
      1/2 teaspoon chili powder
      1 teaspoon salt
      1 tablespoon chives, chopped (Jenna omitted this!)
      1 tablespoon cilantro, chopped (Jenna omitted this!)

      Add all of the dressing ingredients to a blender and blend until smooth and combined. Store in an airtight container in the fridge.

      Jenna's notes: I'm not a fan of mayo and I had a lot of Greek Yogurt in my fridge so I tried it and it was delicious! I did add about 3 tablespoons of milk to thin it out!

      Tuesday, October 11, 2016

      Pumpkin Cinnamon Roll Cake

      Since it was the day after the first day of fall, I knew I needed to take a pumpkin treat to Ladies' Bible Study.  This was delicious!!

      Pumpkin Cinnamon Roll Cake

      3 cups flour
      2 teaspoons pumpkin pie spice
      ½ tsp. salt
      1 cup sugar
      4 teaspoons baking powder
      1½ cup milk
      2 eggs
      2 teaspoons vanilla
      ½ cup butter melted

      ¾ cup butter softened
      1 cup brown sugar
      2 TB flour
      1 TB cinnamon
      ¼ cup pumpkin puree

      2 cups powdered sugar
      1 teaspoon pumpkin pie spice
      5 TB milk
      1 teaspoon vanilla

      1. Mix flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla together.

      2. Stir in melted butter(1/2 c ), slowly. Pour into greased 9x13 pan.

      3. Mix topping ingredients (3/4 cup butter softened, brown sugar, flour, cinnamon and pumpkin puree). Drop over cake mixture evenly.

      4. Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).

      5. Bake at 350 for 32-35 minutes.

      6. Top with the glaze which is made by mixing powdered sugar, pumpkin pie spice, milk, vanilla. Drizzle over the cake while it's still warm. ENJOY!

      Monday, October 10, 2016

      Apple Praline Cake

      I made this to take to a ladies Bible study.  I only put nuts on one half.  This tastes just like fall!

      Apple Praline Cake

      For the Apple Cake

      1 cup oil
      1 cup sugar
      1 cup brown sugar
      3 eggs
      2 teaspoons vanilla extract
      3 cups flour
      1 teaspoon salt
      1 teaspoon baking soda
      1 teaspoon cinnamon
      1/2 teaspoon nutmeg
      3 cups finely diced apples

      For the Praline Frosting

      1/2 cup butter
      1 cup brown sugar
      1/4 cup liquid coffee creamer Can use heavy whipping cream
      1 teaspoon vanilla extract
      2 cups powdered sugar
      1 cup pecan chips

      Beat the oil and sugars until they look like wet sand. Add the eggs and vanilla and beat again.
      Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly beat it into the sugar and egg mixture. Stir in the apples by hand.

      Spread the batter in a greased 9x13 glass dish. Bake at 350 degrees for 45 minutes. Remove and let cool.

      Place the butter, brown sugar, and coffee cream in a small saucepan. Bring to a boil and stir for one minute. Remove from the heat and let cool 8-10 minutes.

      Beat together the cooled butter mixture and powdered sugar and vanilla until creamy. Spread over the top of the cooled cake quickly. Sprinkle with the pecan chips and press into the frosting gently. Cut into 24 squares. Store in a tightly sealed container on the counter.

      Sunday, October 9, 2016

      German Chocolate Brownies

      Kathleen made these in a silicone pan I had.  They turned out very good.  She used fresh coconut that we shredded and toasted.
      German Chocolate Brownies

      1 box of brownies, prepared according to package directions.

      Pour prepared brownie mix into either mini muffin pans or other small pans. Bake until still fudgy. As they cool, make the coconut pecan frosting below. Let the frosting sit and harden for at least 10 minutes. Poke holes in the brownie muffins with toothpicks so frosting will seep in. Cover the brownies with frosting and let harden in the fridge or freezer.

      Coconut Pecan Frosting
      1 cup sugar
      1 cup evaporated milk
      3 egg yolks
      1/2 cup butter
      1 teaspoon vanilla
      2 1/2 cups coconut
      1 1/2 cups pecans, roughly broken or chopped

      Lightly toast the pecans in a large pan on the stove.
      In a pot, beat together the sugar, milk, yolks, and butter. Cook, stirring constantly just until it begins to bubble and thicken. Remove from heat. Add vanilla, coconut, and chopped pecans.