Friday, October 30, 2009

Butterscotch Apple Cookies

Get ready for lots of apple recipes-I am almost through all of my apples! I will be posting a few apple cake recipes this weekend, so watch for them because they are good!! I am not a huge butterscotch fan, but I love the combination with the apple in this cookie. They haven't lasted too long at our house.
Butterscotch Apple Cookies
2 1/2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup margarine, softened
1 egg
2/3 cup apple juice
1 cup butterscotch chips
1 cup grated apples
1/2 cup chopped walnuts
Preheat oven to 350. Lightly grease cookie sheets. Mix together flour, cinnamon, soda and salt in medium bowl. Beat brown sugar and margarine in large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture and apple juice. Stir in grated apples, butterscotch chips and walnuts. Drop by lightly rounded tablespoon onto prepared cookie sheets.
Bake for 8-10 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.

Spaghetti and Oozing Eyeballs

We love having fun with our food during the Halloween season. This recipe was a new one, but it was such a hit that I think it will quickly become a tradition. Next year I will be sure to post other fun Halloween recipes and fun food ideas. This month has just been so crazy! Happy Halloween!!
Spaghetti and Oozing Eyeballs
2 lbs ground beef (I use ground turkey)
1 pkg (6oz) chicken flavored stuffing mix
2 eggs
1 cup water
1 jar (26oz) spaghetti sauce, divided
4 sticks string cheese, cut into quarters
4 pitted olives, cut into 4 slices
1 pkg (1 lb) spaghetti
Heat oven to 375. Mix meat, stuffing mix, water, eggs and 1/4 cup spaghetti sauce. Shape into 16 (2 inch) meatballs. Insert 1 cheese piece into top of each meatball, with end of cheese piece just showing out of the top of meatball. Place on greased baking sheet. Top each cheese piece with olive slice to resemble an eyeball.
Bake 20-25 minutes. Meanwhile, cook spaghetti and heat remaining sauce. Drain spaghetti and serve topped with sauce and meatballs.
Serves 8

Wednesday, October 28, 2009

Granola Bars

I am sick of food prices going up. Things I bought 5 years ago are like $3 more than they use to be-it's ridiculous. Granola bars were a staple at our house, but I got to the point where we really couldn't afford them any more. So, now we make our own. My husband and kids like these better than the store bought ones and I like making something healthy for my family.Homemade Granola Bars
1 1/2 cups flour
1 tsp baking soda
1 1/2 cups instant oats
1 cup packed brown sugar
1/2 cup unsweetened applesauce
1 egg
1/2 tsp cinnamon
1 cup add-in*
Heat oven to 350. In a large mixing bowl, combine flour, soda, oats, sugar, applesauce, egg and cinnamon. Stir the mix with wooden spoon till you have crumbly dough. Fold in the add-ins. Press dough into an ungreased 9x13 pan and bake 17 minutes or until bars are lightly browned. Allow to cool for 10 minutes before cutting into bars. Makes 1 1/2 dozen 2x3 inch bars.
*Add-in ideas: coconut flakes, raisins, craisins, chopped dried pineapple, chocolate chips, chopped nuts, etc. (You can combine add-in's but make sure that only a total of 1 cup is added to dough.)

Roast Pork and Apple Dinner

This is one of our very favorite fall dinners. This is a little bit nicer than normal pork chops and applesauce, but it has the same great flavors. The whole dish only takes one pan, so less dishes to wash too-can't complain about that!
Roast Pork and Apple Dinner
4 pork chops, about 3/4 inches thick
1 onion, sliced
2 cups sliced mushrooms
2 Tbsp balsamic vinaigrette dressing
1 1/2 cups minute rice, uncooked
1 can (10 1/2 oz) condensed chicken broth
1 broth can water
2 red apples, sliced
1 tsp dried thyme leaves
Spray a large skillet with cooking spray. Add chops-cook on med-high heat 4 minutes on each side or until browned. Add onion, mushrooms and dressing, cook an additional 3 minutes. Stir in rice, broth, water, apples and thyme. Reduce heat to MEDIUM; simmer 10 minutes or until heated though and rice is cooked.
Serves 4

Tuesday, October 20, 2009

Teriyaki Chicken and Rice

I apologize for this picture-I forgot to take one before packing up the leftovers for my husbands lunch. This recipe was fast and easy and really good. My husband took one bite and said he already knew he wanted seconds. I love cooking long hours in the kitchen, but after canning for 5 hours yesterday a fast meal was what I needed. This was just what I was hoping for-enjoy!Teriyaki Chicken and Rice
1 1/2-2 lbs chicken breasts cut into cubes
1/2 cup soy sauce
1/4 cup water
1/4 cup brown sugar
Heat skillet over med-high heat. Add chicken and cook until brown. Combine soy sauce, water and brown sugar in small saucepan. Place over med heat and stir until sugar in dissolved. Let the sauce bubble, but do not let it boil over. Pour sauce over cooked chicken and let cook until thickened and a bit syrupy. Serve over hot rice.
Serves 4

Monday, October 19, 2009


I have 7 bags of apples in my garage-so be prepared for lots of apple recipes! This is one I have had in my file for a long time, so I finally gave it a try and I loved it! This will be one I make every year from now on! A perfect fall snack.Chunky Apple Pumpkin Bread
1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
2 eggs
1 2/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking powder
1/4 tsp ground cloves
1 cup chopped peeled tart apples
3/4 cup chopped walnuts
In a large mixing bowl combine sugar, pumpkin, water, oil and eggs. Mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder and cloves; add to pumpkin mixture. Beat on low speed just until moistened. Fold in apples and walnuts. Pour into greased 9x3 inch (1 large) loaf pan. Bake at 325* for 1 1/2 -1 3/4 hours or until toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack.

Wednesday, October 14, 2009

Broccoli Wild Rice Soup

I stumbled across this recipe at the grocery store the other day. It was being passed out as samples and my little guy gobbled it up and actually had 3 samples-oops! I decided to make it for the hubby and get his opinion. It was a hit all around! Now for those of us watching our girly figures this isn't the most figure friendly meal. However, it is super filling, so a small bowl full will fill you up, so you won't have to eat a lot. Or just make this on your free day:) I have had a lot of those lately! Broccoli Wild Rice Soup
1 pkg (6oz) chicken or wild rice mix (rice-a-roni)
5 cups water
1 pkg (10oz) frozen broccoli
1 med carrot, shredded
2 tsp dried minced onion
1 can cream of chicken soup
1 pkg (8oz) cream cheese, cubed
In a large saucepan, combine rice, seasoning packet and water; bring to boil. Reduce heat; cover and simmer 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer 5 minutes. Stir in soup and cream cheese. Stir until cheese is melted.
Serves 6-8

Monday, October 12, 2009


I had fun with cakes this weekend. We had a family get together and I was in charge of desserts. I made a "Bride of Frankenstein" cake and a chocolate pumpkin cake. I forgot to grab a few things I wanted to put on my "bride" cake, but all in all it turned out pretty cute I think!

So the credit for this cake goes to my sister-in-law Courtney. I had it last week when we were visiting them and it was so good! This will be a fall staple at our house from now on! It is SO good!! Check out this link for the recipe. You will want this one-believe me!!

Thursday, October 8, 2009

Baked Apples with Vanilla Sauce

This is the best time of year! I love the baking involved with fall and winter. I so wanted this to look prettier, but that is what happens when you cook with a baby clinging to your leg. Despite it not looking as good as I had hoped-it tasted better than I had hoped. Give this one a try sometime this fall. You won't be disappointed!Baked Apples
6 small apples (6 inches in diameter)
pie crust (use prepackaged or make your own)
vanilla sauce (recipe below
Place pastry dough on lightly floured surface. Roll until dough in 1/8 inch thick. Cut dough into 6 inch squares. (One square for each apple)
Core and peel each apple. Place one apple in the center of a square of pastry dough. Pour sugar into hollowed out core. sprinkle generously with cinnamon and nutmeg. Place a pat of butter on the top.
Bring corners of pastry dough to the top of the center of the apple Pinch dough together at the seams, enveloping you apple inside the dough. You can use a little water to moisten the edges of your pastry dough, if needed. Repeat process for each apple. Place apples in a baking dish. Bake at 375* for 40-45 minutes, or until golden brown.
Serve warm with a generous portion of vanilla sauce poured over the top. Tastes great with vanilla ice cream, or even in a bowl with a little milk poured over the top.
Vanilla Sauce
1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 tsp vanilla
1 pinch salt
1 pinch nutmeg
Combine all ingredients in a small saucepan over medium heat. Cook, stirring until thickened.

Tuesday, October 6, 2009

Darn Good Chili

The weather has turned cold and it is that time of year for comfort food. I have had this chili recipe for a while and have been waiting for a cold day to try it. I really liked it-especially the cilantro! I added a bit more cilantro and cut back on some of the cheese. I will be making this recipe a lot more this fall and winter!Tex-Mex Chili
adapted from Rachael Ray
1 lb lean ground beef (I used ground turkey)
1/2 sweet onion, finely chopped, about 1 cup
1 clove garlic, finely chopped
1 tbsp chili powder
1 tsp cumin
1 (15 oz) can pinto beans
1 (15 oz) can black beans
1 (10 oz) can tomatoes with green chilies
1/2 cup chopped cilantro
12 oz pepper jack cheese, shredded about 3 cups
1 bag corn chips
In a dutch oven or large pot, add beef and cook for 5 minutes. Add the onions, garlic, chili powder and cumin and cook over med-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, about 15 minutes, until thick. Season with salt and pepper. Stir in cilantro, then top with cheese, cover and let stand until cheese is melted, 5-10 minutes. Place a handful of corn chips in each of 4 bowls. Top with chili and serve.
Serves 6