APPLE BRAID

APPLE BRAID 

3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread

2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze:
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg

Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.

Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

No Bake Energy Bites

So healthy!! And SO easy! And SO yummy!

1 cup (dry) oatmeal

1/2 cup chocolate chips

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup honey

1 tsp. vanilla

Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!!

Jalapeno Popper Wontons

Jalapeno Popper Wontons

( Just look for the lowest carb wontons wrappers)
1 package refrigerated square wonton wrappers

1 8-ounce package cream cheese, softened (or light cream cheese)

3 jalapenos, seeds and ribs removed, finely chopped

1/2 cup shredded cheddar cheese

Vegetable oil for frying

Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Stove Top Tamale Pie

Stove Top Tamale Pie

1 1/2 pounds ground beef 
2 packages McCormick® Taco Seasoning Mix 
2 cans (8 ounces each) tomato sauce 
1 package (8 ounces) corn muffin mix 
1 can (16 ounces) kidney beans, undrained
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
1/2 cup water

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mixture. Cover. Cook on medium-low heat 15 minutes or until corn bread is cooked through. Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted.

Recipe from:http://www.mccormick.com/Recipes/Main-Dishes/Stove-Top-Tamale-Pie

Buttermilk Biscuits

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Toasted Coconut Pound Cake

Toasted Coconut Pound Cake

3/4 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Hash brown Egg Nests

Hash brown Egg Nests

1 bag of fresh hash brown potatoes or a frozen box of Betty Crocker® Seasoned Skillets® hash brown potatoes


6 eggs 

1 teaspoon salt 

1/2 teaspoon pepper

Heat oven to 400 degrees. Spray 6 regular-size muffin cups with cooking spray. Make potatoes as directed on bag or box. When done, place in medium bowl.. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.

Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

Hot Dog Crescent Rolls

Nothing is as Good and Comforting as a Good'ol hot dog, here's a great way to Dress up your Hot Dog .

Hot Dog Crescent Rolls

2 hot dogs 

2 slices Colby Jack cheese cut into thirds (or your favorite)

1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 350 degrees. Separate dough into triangles. Lay hot dog on
narrow end and start to roll. Stop and lay one piece of cheese on dough under hotdog. Continue to roll and lay another piece of cheese as you continue to roll hot dog to the end of the dough. Place seam side up on ungreased baking sheet. Bake 12-15 mintues until golden brown.


Recipe  from:  welcome Home

Apple Cinnamon Loaf

Apple Cinnamon Loaf


1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped



Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Dessert: Amazing Coconut Pie

How easy is this Dessert? A pie that makes its own crust!

Amazing Coconut Pie 

2 cups milk...
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)



Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.

Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes). Serve warm or cool on a wire rack. Store leftover pie in refrigerator.

Chicken Alfredo

Chicken Alfredo Over Egg Noodles

1 lb package of wide egg noodles
4 chicken boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/4 cup sun dried tomatoes (optional)
1 tablespoon chopped fresh basil leaves
1 tablespoons fresh parsley, chopped

Sauce:
½ cup butter
2 cloves garlic, minced
2 cups heavy cream
¼ teaspoon white pepper
½ cup grated parmesan cheese
¾ cup mozzarella cheese for sauce

In large skillet, heat oil over medium-high heat saute the onion and garlic until tender. Add chicken and brown nicely on both sides. Cook 15 to 18 minutes or until juice of chicken is clear when center of thickest part is cut. Remove from heat; cover to keep warm.

Boil pasta as directed and drain well. Return to pot but off the heat just to absorb excess liquid. 

Melt butter in a medium saucepan over medium-low heat. Add the garlic, cream, white pepper and bring the mixture to a simmer. Stir often. Add parmesan cheese and simmer the sauce for 8-10 minutes or until the sauce has thickened and become smooth. Add the 3/4 cup of mozzarella cheese and cook until smooth. Add sundried tomatoes as the last step.

Serve chicken over egg noodles and pour alfredo sauce over entire dish. Sprinkle with fresh parsley and chopped basil.

Easy Cheesy Bread Sticks

Here's a quick recipe to serve with all these pastas! 

Easy Cheesy Bread Sticks!

Kids Love Cheesy Bread as an Afternoon After School

 Snack! You gotta try this easy recipe:

1 (10 ounce) can Pillsbury pizza crust dough

1 tablespoon butter, melted
 
1/2 cup provolone cheese, shredded 

1 tablespoon parmesan cheese

1 tablespoon dried basil

1/4 teaspoon garlic salt


Preheat oven to 425. Unroll pizza dough onto a

greased cookie sheet and brush with butter. Sprinkle

 cheeses and spices evenly over the dough.


With a pizza cutter, cut dough lengthwise into 12 long

 strips. Then cut those in half to make 24 strips. Do

 not seperate strips. Bake for 10-12 minutes or until

 light golden brown. Recut along each strip and 

remove from cooking sheet. Serve sticks warm with 

marinara sauce. Enjoy!

Rainbow Rose!

♥♥♥ Beautiful!!!! ♥♥♥ 

Always wanted to know how this was done!!


Prepare 3 or 4 glasses of warm water with

 different food coloring. Make sure to use a

 lot of coloring, the stronger the better.
 

Use cream or white roses and split the 

bottom of the stem in 4 pieces, about 2 

inches high. 


Put each piece in a different color water and


let sit for approximately 36 -48 hours.

TIP: ToothPaste to Clean your headLights!!

Make Your Own Yogurt Popsicles!

Is this hot weather making you stare into your freezer wishing for some delicious, refreshing popsicles? Why don't you make your own!

All you need are some small yogurts and wooden popsicle sticks, which are very cheap. Here’s how:

1) Simply make a small cut in the lid of the yogurt container and insert the wooden stick.

2) Throw it in your freezer for a few hours (do it overnight!).

3) When they’re ready, put them under warm water from your sink for a brief second – it will make the package easier to come off.

4) Remove the packaging and enjoy!

Here’s the final product!

Source: coffeeandvanilla.com

TIP: Keep Your Avocados from Browning with Lemons!

Tips

Tired of your delicious avocados turning brown way to quickly? We know that the delicious fruit isn’t cheap, so how can we keep them longer? Turn to lemons! Many people are aware that lemon juice can keep fruits and vegetables from browning – moms have been using lemon juice on apples forever! Lemons can do the same with avocados. Instead of squirting lemon juice on the avocado, though, just lay a slice of lemon on the open half of the avocado. Wrap it in saran wrap to make sure it stays, then throw it in the fridge! You’ve now successfully extended the life of your avocado! Feel free to invite me over if you’re making guacamole… ;-) 

Source: SimplyStated

Chocolate Covered Peanut Butter Banana Bites

Chocolate Covered Peanut Butter Banana Bites

4 ripe bananas, sliced

3/4 cup chocolate chips 

1/4 cup smooth peanut butter

Cut banana into 1 inch slices. Set aside. Combine chocolate pieces and peanut butter and melt in a double boiler or microwave. Stir until smooth. Dip banana slice in melted chocolate mixture. Completely coat with chocolate mixture...you may need to use a spoon to cover the entire banana. Using a fork, lift the chocolate covered banana, tapping on edge of container to remove excess chocolate. Drag the fork tines on the edge of the container and scrape off any further chocolate that pools on the bottom of the fork. Place chocolate covered banana on parchment paper. Serve frozen for a real treat!

Scalloped Potatoes

Scalloped Potatoes

4 cups thinly sliced potatoes

3 tablespoons butter

3 tablespoons flour

1 1/2 cups milk

1 teaspoon salt

1 pinch cayenne pepper

1 cup grated sharp cheddar cheese

1/2 cup grated cheese, to sprinkle on top 

sprinkling of paprika





In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

Blueberry Crumb Coffee Cake

Blueberry Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
... 1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon a spice called cardamon (optional)
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

No-bake cherry cheesecake recipe

No-bake cherry cheesecake recipe

Crust ingredients:

2 1/2 cups graham cracker crumbs
6 tablespoons sugar
2/3 cup butter, melted

Spread the graham cracker mixture in a pie dish. Press the crust firmly into the dish. I use the bottom of a measuring cup to flatten it and pack it down. Cover and refrigerate while you prepare the filling

Cheesecake filling ingredients:

4 oz. cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 cup whipping cream
1 small can cherry pie filling

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and evenly pour into pie shell. Pour cherry filling over the cream cheese mixture and keep chilled until ready to serve.

Brownie Refrigerator Cake (Chocolate Lush)

Brownie Refrigerator Cake (Chocolate Lush)

1 brownie mix made in 9 x 13 pan size *
1 extra large egg 
1 (8oz) pkg cream cheese, softened (8 oz) 
1 cup powdered sugar 
2 (8oz) containers whipped topping
1 (3oz) pkg chocolate instant pudding
1 (3oz) pkg vanilla instant pudding
3 1/2 cups milk
1 Hershey's Chocolate bar for shaving

Mix brownie mixes according to directions. Add egg. 3
Bake (according to directions) in 9×13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies.

For a thicker cake like bottom, use two boxes of brownie mix and pour into a 9x13 pan. Make sure you put a cookie sheet under it to catch any overflow.

Blend puddings and milk together and put on top of the cream cheese mixture. Spread 2nd container of whipped topping on top of pudding mixture. Shave layers of chocolate from bar and garshish top.efrigerate until ready to serve.

Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

Ingredients:

2 russet potatoes, scrubbed
2 tablespoons unsalted butter, very thinly sliced (freezing it first helps)
small wedge Parmesan cheese, thinly sliced
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
sour cream and chives for garnish (optional)

Instructions:

Preheat oven to 400 F.
Place the potatoes with their flattest side down - if necessary, you can take a small slice from the bottom so the potatoes are stable. Use a sharp knife to slice the potatoes at about 1/4-inch intervals - take care not to slice all the way through. Place the potatoes on a rimmed baking sheet.

Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two. Season the potatoes with the garlic powder and salt, then drizzle the olive oil over them.

Bake for 45 minutes to 1 hour, or until the potatoes are tender. Remove from the oven and drizzle the heavy cream over the potatoes, and top them with the cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and browned. Serve garnished with sour cream and chives, if desired.

Brownie Pizza

Banana Split Brownie Pizza

Ingredients

1 box (1 lb 2.4 oz) brownie mix 
Water, vegetable oil and eggs as called for on brownie mix box 
1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired

1 Heat oven to 350° F. Make brownies as directed in medium bar pan (or large bar pan if using Family Size Brownies.
2. Prepare toppings - Slice strawberries and Bananas using Egg Slicer, Wedge Pineapple with Pineapple Wedger and then Chop with Food Chopper, Chop Pecans with Food Chopper.
3. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.
4. 3 Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.

Spinach and Feta Quesadillas

Spinach and Feta Quesadillas

Ingredients

1/2 cup packed spinach, steamed and squeezed to drain
1 tablespoon herbs (a combination of mint, dill and parsley), chopped
1 green onion, sliced
2 tablespoons feta, crumbled
2 (8 inch) tortillas
1 cup handfuls kasseri or mozzarella, shredded


Directions


Mix the spinach, herbs, green onions and feta in a bowl.
Melt a touch of butter in a pan.
Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)

Bean Curry (kidney Beans)

 

Bean Curry

Ingredients:

1.5 Cups of Cooked  Kidney Beans

1 Small Green Bell Pepper (Capsicum)

1 Medium Onion, Finely Chopped (About 1/2 Cup)

2 Medium Garlic Cloves, Minced

1 Tsp of Fresh Ginger, Minced

1/2 Tsp of Turmeric Powder

2 Medium Size Tomatoes, Finely Chopped

1.5 Tsp of Red Chilly Powder / Cayenne Pepper

1/2 Tsp of Garam Masala

Salt to taste

1/4 Cup of Cilantro (Coriander Leaves), Finely Chopped

1/2 Tsp of Cumin (Jeera)

2 Tsp of Vegetable Oil

Directions:

Heat the oil in a skillet or a pan over medium heat.

When the oil is hot, add the cumin seeds and fry until the

lightly browned and fragrant, about 5 seconds.

Stir in the onion, garlic, ginger and turmeric powder and

cook, stirring occasionally, until the onion is soft, about 5

mins.

Add the tomatoes, bell pepper, garam masala, red chilly 

powder and salt, cook until the tomatoes and bell peppers

are soft, about 5 mins.

Add the Kidney beans and 1 cup of water and bring the

mixture to a boil. Reduce the heat to medium low, cover the

pan and cook, stirring from time to time, until the mixture

thickens and a sauce forms, about 10 mins.

Add more water if prefer a thinner sauce. Transfer the

beans to a serving dish, sprinkle with chopped cilantro and 

onion, and serve hot with chapati or naan, Tortilla or pita.