Fresh Apple Dump Cake

Have you ever tried a recipe from Pinterest only to be disappointed?  It's not bad but it's not, well, great.  This happened to me recently.  I saw this great recipe with only 3 ingredients and thought it sounded great.  Not so much.  But I was able to improve it a lot with the addition of a topping from another recipe in my collection.  The result?  A pretty darn good dessert.

Ingredients:

8 large apples (I used Gala and Granny Smith)

1 cake mix (I used white but yellow would have given more flavor I think)

1 stick of butter, melted

water

8 ounces cream cheese, softened

1 1/2 cups powdered sugar

1 small tub Cool Whip

1.  Preheat oven to 350 degrees.  Wash and core apples.  Cut into thin wedges about 1/4" thick.  Place evenly into a greased 9x13 inch baking dish.

2.  Evenly pour the cake mix over the apples.  Pour the melted butter on top of the cake mix, distributing it as evenly as possible.  Drizzle water by teaspoonfuls over any large dry patches.

3.  Bake for 35-45 minutes, or until apples are tender.  Cool completely.

4.  Mix together cream cheese, powdered sugar, and Cool Whip until smooth.  Spread evenly over top of the dessert.  Serve warm or cold.

Source:  it's a hybrid recipe created by me and inspired by recipes from my personal collection

Mexican Chicken Lime Soup

Yes!  Another Pinteresting recipe from Anna!  I do love to try all these yummy things and I am glad that I can provide this service to you so that you will know if they work or not.  Speaking of Pinterest, I have created a new board entitled SUCCESS!! where I repin anything that I have tried from Pinterest that actually worked.  Back to the recipe...This one was pretty darn good, but next time I am going to substitute boneless, skinless chicken breasts for the chicken thighs and I am going to grill them.  We have a favorite Mexican restaurant in town that makes a KILLER Sopa de Pollo and so we are used to the white meat with these ingredients.  On to the soup...

Ingredients:

2 T. extra-virgin olive oil

1 onion, finely chopped (I used dehydrated)

6 cloves garlic, thinly sliced (Didn't have any, used roasted, minced, from a jar...)

6 skinless, boneless chicken thighs, cut into 1/2 inch pieces

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 T. adobo sauce

6 cups chicken broth

1/2 cup chopped fresh cilantro

Juice of 2 limes

salt and pepper

1 Hass avocado, thinly sliced lengthwise into 12 pieces (or hey, if just two of you are   eating supper tonight, like us, just share one avocado between the two of you...mmmm...)

Crushed tortilla chips (we love Santitas)

1.  In a large saucepan, heat the olive oil over medium-high heat.  Stir in the onion and garlic, lower heat to medium and cook until onion begins to brown, about 7 minutes. 

2.  Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring until golden, about 5 minutes. 

3.  Stir in the chipotles and adobo sauce, then stir in the chicken broth.  Lower the heat and simmer for 15 minutes, skimming any foam.  Stir in the cilantro and lime juice; season with salt and pepper--I used a teaspoon of salt and that was too much, just so you know. 

4.  Place 2 avocado slices in each of 6 bowls and pour in the soup.  Top with the crushed chips.

Source:  Rachael Ray Magazine via Pinterest

Rustic Corn Chowder

 

 

 

This is really great comfort food.  It warms you up and fills you up!!! I made a huge pot of this chowder and had more than 12 servings!  This is very simple  to make, and I am sure you already have everything on hand!

 

 

1/2 lb of bacon, chopped 

1 small onion, chopped into same size as the corn kernels (do this for all veggies except potatoes)

1 cup celery, chopped

1 cup carrots, chopped

4 ears of corn , kernel cut off (or 2 cans of corn or 1 bag of frozen corn)

1 potato per person, chopped into bite sized pieces

milk, about 1 quart

16 oz of chicken broth

2 tbs. of butter

salt

pepper

2 TBS. or more of cornstarch or flour, for thickening

water, for the cornstarch

 

*serves:6-12 people

 

In a really big pot, fry the bacon. Stir to keep it from sticking and scoop out when done and set it to drain on paper towels.  Save the grease.  You can pour off all but about 2 -3 TBS.

 

Into the bacon grease add the veggies except the corn and potatoes.  Let the veggies cook until tender. Then add the corn.  Stir to keep from sticking for a couple of minutes.  Add the potatoes. Stir those also. 

 

Add the enough milk to cover the potatoes and then add in the chicken broth.  You may not want all of the chicken broth but, add until you have enough liquid. Drop in the butter, season with salt and pepper.  Let this simmer until the potatoes are tender. 

 

In a separate bowl add the cornstarch. To that add a little water slowly and then whisk away the lumps.  Add the cornstarch mixture to the pot when the potatoes are tender.  You may need to add more until you get it the right consistency for you. 

 

Serve with crumbled bacon on top or you could add that back to the chowder.

 

recipe from ME

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Pumpkin Polenta & Manchego Stuffed Poblanos

Ingredients:

*2 medium to large poblano peppers
1 1/2 cups chicken broth
1 cup pumpkin puree
1/2 cup yellow corn meal
freshly ground salt and pepper
pinch of nutmeg
2 oz. grated manchego cheese, divided

1/4 cup diced yellow onion
1 clove garlic minced
1/2 t. southwest seasoning blend
1 (15 oz.)  can black beans, drained and rinsed
10 oz. can diced tomatoes with green chilies
chopped fresh cilantro

Directions:

1.  Spray the peppers with olive oil cooking spray.  Roast over a gas burner flame (or under the broiler, or on the grill), turning occasionally, until the whole surface is charred.  Place peppers in a bowl, cover with plastic wrap, and let cool completely.  Carefully peel the charred skin from the peppers.  Can be done one day ahead; store in refrigerator.

2.  Preheat oven to 375F.  Spray an oven-proof skillet with nonstick cooking spray over medium-low heat.  Cook the onions until soft, about 8 minutes.  Add the garlic and seasoning and cook 1 minute more.  Add the diced peppers with green chilis and the black beans, bring to a boil, then reduce heat and simmer.

3.  Carefully cut a slit into each pepper and using kitchen shears, snip away the stem.  Scoop out all the seeds.  In a saucepan, whisk together chicken broth, pumpkin puree, and nutmeg.  Bring to a boil.  Slowly pour in corn meal, whisking constantly.  Reduce heat to medium and cook for about 4 minutes, stirring constantly, until thickened.  Stir in half of the manchego cheese.

4.  Fill each pepper with half of the polenta and place on top of the black bean mixture.  Cover the skillet with foil.  Bake for about 10 minutes, then remove foil and sprinkle remaining cheese on the peppers.  Cook until cheese is melted and browned, another 7-10 minutes.

Source:  carascravings.blogspot.com

 *I used  3 medium peppers and still had enough filling to do 3 more.

Balsamic Glazed Pork Loin

This recipe is such a crowd pleaser. Perfect for Sunday Meals with family!


Balsamic Glazed Pork Loin

Ingredients
Pork:
2 pound boneless pork loin roast, trimmed
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions
1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours.
3. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
4. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Source

Chocolate Chip Pancakes

These are so tasty that my kids ask for them *almost* every morning! (It couldn't have anything to do with the chocolate...) The syrup that comes with this recipe is so easy, and SO DELICIOUS! Definitely  one of my favorites!

Pancake Ingredients:

2 Cups all-purpose Flour
1/4 Cup White Sugar
2 Tbsp Baking Powder
1 tsp Salt
2 Eggs
1.5 Cups Milk
1/4 Cup Vegetable Oil (We use Canola.)
1/2 Cup MINI-Chocolate Chips

1. Sift all the dry ingredients together in a Medium-Large Bowl.
2. Combine the wet ingredients together and the add them into the flour mixture.
3. Stir in the Chocolate Chips*.
4. Pour onto a lightly greased hot griddle. Flip over when bubbles form on top; cook until second side is golden brown.

CINNAMON HONEY SYRUP:

Ingredients:
1 Cup Honey
1/2 Cup (1 stick) Margarine or Butter
1 tsp Ground Cinnamon

1. Combine all the ingredients into a 2 cup microwave-safe bowl. (I use my Pyrex Measuring Cup.)
2. Microwave, uncovered, on high until the butter is melted, stirring occasionally until the syrup is hot.

Camping Granola Bars

I love when a new family tradition blossoms.  One of those for my family has been an annual cabin camping trip to Hanging Rock State Park.  A tradition within a tradition has been to have these yummy granola bars as part of that trip.  When the trip gets calendared the next thing out my kids' mouths is "You have to make those granola bars, Mom!"

Ingredients:
8 cups oats (we use old fashioned)
1 cup butter, melted
2 tsp. vanilla
2 cups brown sugar
1 cup corn syrup or honey
2 tsp. salt

Optional ingredients:
1 cup peanut butter
chocolate chips
nuts
coconut
dried fruit
cinnamon
etc.

1.  Mix all together in large bowl.  Use your hands to evenly mix.
2.  Press firmly into a large, greased cookie sheet.  Bake at 400 degrees until the bars are golden brown and have begun to bubble a little.
 At this point you can sprinkle chocolate, peanut butter, and/or vanilla chips across the top if you want to.  Allow them to melt and then spread in a thin layer.

3.  Cool completely and cut into bars.

Source:  Melissa Coombs' cookbook, The Hows and Whys of the Year Supply (Chat N Chew Granola Bars)

Notes:

• I doubled the original recipe in the amounts above, so you can easily half it if you need less bars.
• I like to wrap my bars in wax paper and tape closed.

Enjoying a rest at the top of a very long, very steep hike!