Tuesday, March 17, 2009

Oven Apple Pancake

We love this recipe. I make it when I have time - take about 1 hour start to finish, but is well worth the time and effort.

Oven Apple Pancake

1/4 cup butter or hard margarine
1/3 cup brown sugar, packed
ground cinnamon, light sprinkle
2 apples, peeled, cored and sliced in wedges
3 large eggs
3/4 cup milk
1/2 tsp. salt
3/4 cup flour

Melt butter in 9 inch pie plate in 425F oven. Stir brown sugar into melted butter. Sprinkle with cinnamon. Overlap apples in single layer. Cook in oven for 10 minutes.

Beat eggs with spoon in bowl. Add milk, salt and flour. Stir to moisten. Don't try to smooth out small lumps. Pour over apples. Return to oven. Bake for 20-25 minutes. Cut into wedges.

Friday, March 13, 2009

Surprise Cupcakes

I don't make these very often. Everyone loves them, but just don't seem to remember that I have this recipe. I made about 20 cupcakes with this recipe.

Surprise Cupcakes

2 1/4 cup flour
1 1/2 cup sugar
1 1/2 cup water
1 tsp. baking soda
1 1/2 tsp. salt
3/4 cup oil
1/4 cup cocoa
3 tsp. vanilla

Fill cupcake liners half full. Add generous teaspoonfull of filling to top of cupcake batter.

1 cup cream cheese (8 oz)
1/3 cup sugar
6-8 oz. chocolate chips
1 egg
1/8 stp. salt

Let cheese warm at room temp. till soft. Mix cheese, egg, sugar and salt. Beat well. Add chocolate chips and stir.

Bake cupcakes at 350F for 18-20 minutes.

Muffin Pan Meatloaf

This recipe was found on someones blog, but for the life of me - I can not remember which one! I should have bookmarked it. Tried the recipe for supper today and it worked wonderfully. We are a big meatloaf loving family and these were super easy to make.

Muffin Pan Meatloaf

1 1/2 lbs ground beef
1 egg
1 - 8 oz can tomato sauce
1 cup Stove Top Stuffing (straight out of box)

Sauce Ingredients:
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. vinegar

Preheat oven to 350F. In a large bowl combine the ground beef, egg, tomato sauce, and stove top. Roll into even balls and place into muffin pans. In a small bowl combine ketchup, brown sugar, and vinegar. Spoon the sauce over the meatloaf. Place in oven and cook for 25 min. Feeds a family of 4.

Saturday, March 7, 2009

Cinnamon Rolls

This is my Grandma's recipe. I've made it many times and never have anything go wrong - they always turn out amazing!! Grandma is a little confused as to why I can make her cinnamon rolls but couldn't bake a loaf of bread if my life depended on it!

Cinnamon Rolls

2 tbsp. yeast
1/2 cup warm water
1 tbsp. sugar

1/2 tsp. salt
1 c. milk, scalded and cooled to lukewarm
Flour - enough to make a thin sponge

Let rise 1/2 hour.

Then add:
1/2 cup white sugar
1/2. oil
2 eggs
Flour - to make medium stiff dough.

Let rise till double in bulk. Roll our approximately 1/4 inch thick. Then spread with mixture of:/1/2 cup margarine (softened) and 1 cup brown sugar. Sprinkle with cinnamon and raisins (optional) to taste. Let rise about double. Bake at 350F approximately 25 mins.

Slow-Cooker BBQ Short Ribs

Was on Yahoo Messenger with a friend the other morning. Asked her if she had a recipe for short ribs, 1 minute later she gave me the link for these. Tried them and really quite enjoyed them. This is my first attempt at Beef Ribs, we are more of a Pork Rib family, but this was a really nice change. Love the slow-cooker, so much less work.

Slow-Cooker BBQ Short Ribs

4 lb. beef short ribs
1 large onion, coarsely chopped
1/4 cup flour
1 cup Kraft Original BarBQ Sauce
1/4 cup honey
1 tbsp. yellow mustard

Pleace ribs in slow cooker; top with onions. Mix remaining ingredients; pour over meat and onions. Cover with lid.
Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove ribs from slow cooker; cover to keep warm. Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.

Thursday, March 5, 2009

Cream Puff Dessert

This is the second time I've made this dessert. We love banana cream pie and I thought this would be a nice change - but almost the same. The recipe doesn't call for banana's but I added a layer on top of the cream puff crust. It turned out really well.

Cream Puff Dessert

1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup all-purpose flour
4 eggs

1 package (8 oz) cream cheese, softened
2 1/2 cups cold milk
2 packages (3.4 oz each) instant vanilla pudding mix

1 carton (8 ozs) frozen shipped topping, thawed.

In a saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition.

Pour into a greased 15 in x 10 in x 1 in baking pan. (I used a 9 x 13). Bake at 400F for 28-30 minutes or until puffed and golden brown. Cool on a wire rack. (when you take it out of the oven - it might be taller than the pan - but it will shrink)

For filling, in a large mixing bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Store in the refrigerator.

Tuesday, March 3, 2009

Chicken Pot Pie

Decided last weekend that I need to make some pot pie. Saw a recipe for it in a magazine, it looked so yummy and I just happened to have some chicken breasts in the freezer. This is a huge recipe, made 7 pot pies. We had 2 for supper, sent one along with Luke when he left for college (after the weekend), and put the rest in the freezer for days I don't feel like cooking. The containers are 7 inches in diameter by 1.5 inches deep.

Chicken Pot Pie

5-6 medium potatoes, peeled and cut bite size
1 large onion, peeled, cut up
boiling salted water

4 cups frozen peas and carrots, (or mixed veggies)

4 chicken bouillon cubes
3 cups boiling water
10 oz. condensed cream of chicken soup
10 oz. condensed cream of celery soup
6 cups cooked chicken, cut up
1/2 tsp. thyme

Cook potatoes and onion in boiling salted water until tender. Add peas and carrots. Cook for about 3 minutes more. Drain. Dissolve bouillon cubes in boiling water in large bowl. Add soup to bouillon and stir. Add chicken, thyme and vegetables.

Divide evenly between containers.

Make your favorite pie crust dough. Roll fairly tin and cut to fit just over the edge of the container the chicken mixture is in.

Bake at 400F for 10 minutes, then turn oven down to 350F and bake till filling is bubbly and the crust is golden brown, possibly another 30 minutes.