Caramel-Apple Bread

My favorite desserts usually involved apples.  For my birthday each year I'm usually untraditional and go for an apple cake.  My mom-in-law, Eloise, is a wonderful baker and is my "cake lady".  Apples...warm...cinnamon...mmm!  Anyway...back to the coffee cake...

We had an Afternoon Tea at church for our widows a few weeks ago.  Even though I couldn't attend I knew I wanted something very special to make for these sweet ladies at our church.  My friend, Sandra, told me about making this recipe from Southern Living so I knew it would be delicious.  I hope you enjoy!

4 big apples (enough to get 3 cups chopped apples)

2 cups sugar

1 cup vegetable oil

3 large eggs, lightly beaten

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinammon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

Peel and finely chop enough remaining apples to equal 3 cups. Set aside. 
Stir together sugar and next 3 ingredients in a large bowl.  Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and pecans.  Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20 min., Bake: 1 hr.

For a variation of this recipe make a coffee cake.  Prepare recipe without pecans.  Everything else will be the same except make a wonderful Caramel Frosting to be drizzled on the cakes.

Quick Caramel Frosting

1 (14-oz) can sweetened condensed milk

1/4 cup light brown sugar

1/4 cup butter

1/2 teaspoon vanilla extract

Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.  Stir in pecans and drizzle over cakes.

Shrimp & Grits

I'm always looking for new recipes.  My friend, Sandra, and I share recipes back and forth and are constantly talking about what is on our menu for the week.  When Sandra gives me a recipe I know it is GOOD and this recipe did not let me down.  I was a little nervous about working with the grits and shrimp because I don't usually cook them but it was SO easy.  Two big pots and a baking dish is all you need.  The best thing about this dish is you can make it the day before and then just pop it in the oven when it's time to cook. I served this for breakfast but it could also be served at dinner with a nice salad. 

1 cup Quick Grits (not instant)

3 cups chicken broth

1 cup heavy cream

1/2 tsp. salt

1 small can cream corn

1 cup sharp cheddar cheese, grated

1 cup Monterey Jack cheese, grated

2 Tbsp. butter

1 green bell pepper, chopped small-ish

6 green onions, chopped

1 can Rotel tomatoes

1 clove garlic, minced

2 pounds raw shrimp, peeled and deveined

Prepare grits in broth and cream and salt.  Stir in cream corn and 3/4 cup of each kind of cheese.

Melt butter and saute green pepper, green onions, tomatoes and garlic.  Add dash of salt and pepper if desired.  Add shrimp, cooking until they turn pink.  Stir shrimp and veggies into grits.

Pour into a 9x13-inch baking dish and sprinkle with remaining cheese.  Bake at 350 degrees for 30-40 minutes.  Add and additional 20 minutes if it was prepared ahead and is coming from the refrigerator.

Black Bean Soup

Another Pinterest recipe...surprise!  I love being able to see a photo of the finished recipe.  It sucks me in every.single.time.  You wouldn't think this would have much flavor but the chicken broth and pico de gallo are the hidden stars in this show.  They give the otherwise, boring black beans some depth and flavor.  Serve this with enchiladas or a mexican salad and it will be a hit!

From:  http://www.realsimple.com/

1 teaspoon olive oil

1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)

1 16-oz can refried black beans

1 15-oz can black beans, rinsed

1 14.5-oz can chicken broth

1/2 cup sour cream

1/4 cup fresh cilantro, roughly chopped

Heat the oil in a saucepan over medium heat.  Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil.  Reduce heat and simmer for 5 minutes.
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.

Serves 4.  Each serving has:  240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.

Best Potato Soup

My first recipe to try from Pinterest and I.AM.IMPRESSED!  I have always loved potato soup and have tried to make it with fresh potatoes but this recipe...you MUST try!  This is my new favorite potato soup recipe.  The addition of the Neufchatel cheese at the end makes it so creamy and taste really fattening.  Enjoy!

From: pearls-handcuffs-happyhour.blogspot.com

1 30 oz. bag of frozen shredded hashbrowns

3 14oz. cans of chicken broth

1 can cream of chicken soup

1/2 cup onion chopped

1/4 tsp. ground pepper

1 pkg. Neufchatel cheese (low fat cream cheese...use Philadelphia.  It melts best.)

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!

Rotel Squares

Sausage, ground beef, cream cheese and rotel tomatoes tucked in between crescent rolls?  Yes please.  I made this for my Sunday School Christmas party and it was a big hit.  My favorite thing about this recipe is that it doesn't have to be served piping hot.  It is still good room temperature when it has had a chance to "set up" a bit.

1 lb. Jimmy Dean Hot Sausage

1/2 lb. ground beef

Salt and Pepper, to taste

1 8-oz package cream cheese

1 10-oz. can Rotel tomatoes

2 8-count packages crescent rolls

Preheat oven to 350 degrees.  Brown sausage and meat together.  Season with salt and pepper.  Drain and put back in pan and turn heat to low.  Add cream cheese and tomatoes and melt to combine with meat.  Spray a 9x13 inch baking dish with cooking spray.  Spread one can of rolls in bottom of dish.  Add meat and cheese mixture.  Spread second can of rolls on top of mixture.  Bake about 25-30 minutes, or until rolls are brown.

This is a good, hearty appetizer to bring to a party.

Quiche

I.LOVE.QUICHE!  It is SO versatile...not only can it be eaten for breakfast, brunch or dinner but you can load it down with any type of meat and veggies and it always turns out good.

Adapted from: http://allrecipes.com/recipe/quiche/detail.aspx

1 cup shredded cheddar cheese

3 teaspoons all-purpose flour

3/4 cup cooked crumbled breakfast sausage

1 green onion

3 eggs

1 cup milk

1/4 teaspoon salt

1/4 teaspoon ground dry mustard

1 (9 inch) unbaked deep dish pie crust

In medium bowl, toss 3 teaspoons flour with the grated cheese. Sprinkle 1/2 mixture into the pie shell. On top of cheese, sprinkle sausage, another layer of cheese and green onions. Then in another medium bowl, combine eggs, milk, and then add salt and mustard powder. Beat until smooth and pour over cheese and green onions.

Preheat oven to 400 degrees. Put foil around edge of crust to protect it. Bake in the preheated oven for 45 minutes, or until filling is set and crust is golden brown.

Black Bean Soft Tacos

From allrecipes.com (modified slightly)...

1tsp. olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 tsp. minced jalapeno peppers
1 (15 ounce) can black beans, rinsed and drained
3 oz. low fat cream cheese
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro
6 soft taco sized tortillas

-Wrap tortillas in foil and place in oven heated to 350 degrees.  Bake until heated through.
-Heat oil ina 10-inch skillet over medium heat.  Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes sirring occasionally.  Pour beans into skillet, cook 3 minutes stirring.
-Cut cream cheese into cubes and add to skillet with salt.  Cook for 2 minutes stirring occasionall.  Stir cilantro into mixture.
-Spoon into tortillas and enjoy!

Serving size:  2 soft tacos

Homemade Taco Seasoning

1 Tbsp. chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 2 Tbsp. for every one pound of meat.

Note from Angela:  Had some deer meet that I had to use up and thought taco meat would be good.  Searched my cabinets for taco seasoning and couldn't find any.  Went to my favorite...allrecipes.com and found this one.  Super easy and it doesn't have any maltrodextrinchloroformbleachgum in it...so it has GOT to be better for us!

Chicken and White Bean Enchiladas with Creamy Salsa Verde

From...http://www.skinnytaste.com/

Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/2 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz.) chopped green chiles
• 15.5 can Great Northern Beans
• 8oz. cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp. butter
• 1/2 cup chopped white onion
• 2 tbsp. flour
• 1 cup fat free chicken broth
• 7oz can chopped green chiles
• 2 jalapenos, chopped (jarred okay...it would be fine to leave these out in case you are serving kids)
• salt
• 1/2 cup light sour cream
• 3/4 cup reduced fat mexican cheese (to save some calories...this is not necessary)
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375 degrees.

For the filling...
-In a medium pan, heat olive oil on low.  Add onions, garlic and saute until soft, about 2-3 minutes.  Add green chiles, beans, water, bullion and cumin.  Mix well and cover.
-Simmer on low 15 minutes.  Romove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
-In a large nonstick pan, melt the butter over medium heat.  Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.  Add flour and stir well.  Cook for 1 minute, stirring constantly.  Slowly whisk in the chicken broth.  Whisk until the sauce become smooth.  Cook over medium heat until the sauce boils and thickens, about 4-5 minutes.  Add green chiles, jalapenos, and salt to taste.  Cook another minute then remove from the heat.  Stir in the sour cream.
-Spread about 1/4 cup of the enchilada sauce on the bottom of the 9x13 inch baking dish.  Fill each tortilla with 1/3 cup of the chicken/white bean filling.  Roll the tortillas and place seam side down in the prepare baking dish.  Continue filling remainder of the tortillas.
-Pour the enchilada sauce over the top of the enchiladas.  Top with cheese.  Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted.  Remove from oven and top with fresh cilantro or scallions.

NUTRITIONAL INFORMATION: SERVINGS 8-SERVING SIZE 1 ENCHILADA-CALORIES 230-FAT 7.3g-PROTEIN 20.4g-CARB 28.7g-FIBER 12.2g

NOTE FROM ANGELA:  THE NUTRITIONAL INFORMATION CAME FROM THE ORIGINAL BLOG...IT WILL BE AN ESTIMATE OF INFOMATION DEPENDING ON WHAT KIND OF TORTILLAS YOU USE.  (ORIGINAL RECIPE USED 50 CALORIE TORTILLAS).  THESE ARE A LITTLE LABOR INTENSIVE BUT THEY ARE WORTH IT!  THEY COULD EASILY BE MADE THE DAY BEFORE AND THEN HEATED IN THE OVEN BEFORE SERVING...PROBABLY MORE LIKE 30-40 TO MINUTES.  THESE ARE HEALTHY BUT HAVE A TON OF FLAVOR!  WE SERVED IT WITH REFRIED BEANS AND A SALAD WITH SALSA AS THE DRESSING.  YUMMMMM!

Creamy Chicken & Pasta Bake

From Kraft...

1 1/2 cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 1b. boneless skinless chicken breasts, cut into bite-size pieces (seasoned with garlic salt and pepper)
1/2 cup chick broth (fat free)
2 oz (1/4 of 8-oz. brick) low fat Cream Cheese
1 cup 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese

Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium high heat.  Add chicken; cool 3 minutes or until no longer pink, stirring frequently.  Stir in broth; simmer 3 minutes or until chicken is done.  Add cream cheese; cook and stir on low heat 1 minute or until melted.  Stir in 1/2 cup mozzarella.
Drain pasta and broccoli.  Add to chicken mixture; mix lightly.  Spoon into 8-inch square baking dish; cover.
Bake 15 minutes or until heated through.  Sprinkle with remaining cheeses.  Bake, uncovered, 3 minutes or until melted.  Serve!

CALORIES 390, FAT 12g (SAT 6g), CHOL 90mg, SODIUM 480mg, CARB 28g, FIBER 4g, SUGARS 2g, PROTEIN 43g

Note from Angela:  I was just reading the reviews on the Kraft Foods website.  People were saying it was a bit dry.  It was a little dry but it didn't bother me.  The reviewers suggest doubling the cream cheese and chicken broth.  It will add some to the nutritional infomation but it would make it creamier.  I thought it was good just as written.

Crockpot Roast With a Kick...

1 (2-3 lbs.) sirloin tip roast
Salt
Pepper
Garlic Powder
Worcestershire Sauce
1 envelope Good Season Italian salad dressing
1 envelope Au jus
1/3 cup white vinegar
1/2 jar pepperoncini
1/2-3/4 cup water

Rub Worcestershire sauce on roast then sprinkle with salth, pepper and garlic powder. Brown roast on both sides.  Mix both envelopes with vinegar and pepperoncini (juice and peppers).  Add water. Place in crockpot.  Cook all day on low.

Nutter Butter Ghost Cookies

From my friend Jinnie...

1 package of Nutter Butter cookies

1 package almond bark

Miniature chocolate chips

-Melt almond bark in microwave safe bowl per instructions on the package. 

-Submerge the cookies in the almond bark and then using a fork pull it out and shake of the excess almond bark and place cookie on wax paper.

-While the almond bark is still soft place mini chocolate chips in the place of the eyes and let harden.

People Chow

Chad loves this stuff and I try to make it for him each Christmas.  From allrecipes.com...

1 stick butter

1 cup creamy peanut butter

2 cups milk cocolate chips

1 box toasted rice cereal

1 box powdered sugar

-Make a double boiler by filling a pot about 1/3 full of water and turn the burner on medium.  Set a glass bowl on top.

-Add chips to the glass bowl constantly stir melting the chocolate chips. Once chips are melted add butter and stir until melted.  Once butter is melted add peanut butter and stir until melted.

-Pour box of cereal into big bowl and pour chocolate mixture onto cereal and stir carefully until cereal is well coated.

-Working quickly, get 3 gallon sized ziploc bags and pour some of the powdered sugar into each bag.  Evenly divide the chocolate coated cereal into each bag and then evenly top each bag with the rest of the powdered sugar.  Give each bag a good shake getting the powdered sugar all over the cereal.

-Once it is coated in powdered sugar store in an air tight container.