Tasty Tuesday

This has been one of my favorite cakes since I was a little girl. I can remember sneaking bites of it when my mom wasn't looking : ) It is the perfect way to celebrate all that is fall time.

Apple Cake

4 cups chopped apples

2 cups sugar-pour over apples and set aside

mix:

2 eggs

3/4 cup oil

2 t vanilla

then add this to the apple mixture

mix:

2 cups flour

1 1/4 t baking soda

2 t cinnamon

1 t salt

add to apples mixture and stir as little as possible until all ingredients are incorporated

Bake 350* for 45-50 minutes

while still warm, pour glaze over top

butter 

lemon juice

powdered sugar

(I don't know the exact amounts, I always just do it to taste. But, here is a starting point:

 1 1/2 cups powdered sugar, juice of 1 lemon, and 2 T butter)

It is SO yummy, you have to try it!

and since every post is better with photos, here are a few for your viewing pleasure :)

Tasty Tuesday

Another Must try for those tomatoes. This is seriously SO GOOD! Let me know what you think!

Garlic Ranch Chicken Pizza

by: Erika

1 large pizza dough, uncooked (fresh, frozen, or whatever you like best)
3/4 c. ranch dressing (*see recipe below or the homemade ranch dressing recipe)
2 cloves garlic, crushed
2 c. Mozzarella cheese, shredded
1/2 c. bacon, cooked and crumbled
1 c. chicken, cooked and cut into strips (**I like to rub the chicken with olive oil and generously sprinkle with Montreal Chicken Seasoning on both sides. Bake at 350 degrees for about 30 minutes or until chicken is cooked through.)
2-3 tomatoes, sliced

Mix ranch dressing and crushed garlic together then spread evenly on the pizza dough. Sprinkle a little cheese over the ranch dressing then add chicken and bacon. Sprinkle more of the cheese over that, add the tomatoes, then add the remaining cheese. Put in the oven at 350 degrees for about 12-15 minutes (or until crust is a nice golden-brown). Top with parsley flakes to make it look fancy and serve!

*Ranch Dressing:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk

Whisk ranch mix and mayo together, slowly add buttermilk. When well blended, cover and refrigerate.

Tasty Tuesday...a day late :)

For all of you growing tomatoes in your garden, this one is for you!  We BBQued the chicken and it was so good. The only change I would make is to dice up the chicken and mix it with the tomatoes, so You can get more on the sandwich. The tomatoes kept falling off. But either way it is a great meal for those homegrown tomatoes! Enjoy

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

by: Jenny at Picky Palate

4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil

4 Roma Tomatoes, seeded and diced (or whatever is growing in your garden)
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl.Season both sides of chicken with pinches of salt and place on grill.Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.

3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Tasty Tuesday

My friend always has the best links on her blog for recipes and stuff. We tried this one a few weeks ago, and I LOVE it. I am always looking for good vegetarian meals because I get SO sick of cooking chicken all the time. Thought I would share it with the rest of you. You have to try it!

Asian Noodle Salad

adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin (if available)

1 small bag bean sprouts (also called “mung bean sprouts”)

3 sliced scallions

3 peeled, sliced cucumbers

LOTS of chopped cilantro—up to one bunch

1 can whole cashews, lightly toasted in skillet 

DRESSING:

Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

2 hot peppers or jalapenos, chopped

More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Tastey Tuesday

This is my mom's famous bread recipe. It is SO good and really easy. I just made it on Sunday. YUMMY! It makes the whole house smell so good.

Honey Wheat Bread

*Yield 3 large loaves

5 cups Hot Water

2/3 cup oil

2/3 cup honey

2 T Salt

4 cups wheat flour

Mix really well

then add:

3 T yeast (dissolved inH2O)

Mix. Then Add:

8 cups White flour

Knead for 10 minutes

raise in greased pan til double in size

Cook for 30-40 minutes @ 375*

put foil on top of bread for last 20 minutes

Tastey Tuesday

I LOVE this cake. Even people who don't like coconut like this cake. I could eat the whole pan myself! Enjoy!!

Earthquake Cake

1 C. Coconut

1 1/2 C. Pecans (optional)

1 pkg. milk chocolate chips ( I only use about half a bag)

1 German Chocolate cake mix

8 oz. pkg. cream cheese

1/4 lb. butter

1 lb. powdered sugar

Make cake mix as directed on box; put half in bottom of 9x13 pan. Spread coconut,pecans, and chocolate chips over the mix. Cover with other half of cake mix. Mix cream cheese, butter, and powdered sugar together. Dob on cake and spread before you bake. Bake at 350* for 30-45 minutes.

Tastey Tuesday

I've had a couple requests for some recipes, so I decided to post a new one every Tuesday. Since the weather is finally starting to cool off, I'll start off with a really yummy and easy soup recipe that my friend Tori gave me. ENJOY!

Black Bean Soup

1 T olive oil
1/2 c. chopped onion
2 cans black beans
1 can (2 cups) chicken broth
1 1/2 c. frozen corn
1 can mexican-style stewed tomatoes
3 Bay leaves
1 tsp. minced garlic
1/2 tsp. dried thyme
1 tsp. balsamic vinegar
1/2-1 tsp. cumin

Heat the oil and add onions and cook until brown. Raise heat to high and add beans and their liquid and chicken broth. Break up some of the beans. Add corn, tomatoes(with juice), bat leaves, garlic, thyme, vinegar, and cumin. Cover and boil. Simmer for an hour or more, stirring often. Remove from heat and remove bay leaves.

I added about 3/4 cup of fresh salsa to the soup which added a little favor. I also served it with lots of cheese and tortilla chips on top! You could also add avocado and sour cream. Whatever sounds good to you.

Tried and REALLY True

So, I am totally addicted to trying out new recipes. I think it adds a little excitement to the otherwise mundane task of cooking dinner. You never know how things are going to turn out! Some recipes have been decent, some not so good (sorry Andy), and others have become new favorites. I just tried this recipe on Sunday and it is at the top of the list! Andy said as far as salads go, on a scale from 1 to 10, this salad gets a 12! You HAVE to try it and let me know what you think. I hope you enjoy it! If you have any recipes you want to share with me, I would love to try them out!



p.s. I like to use Sunkist Almond Accents Butter Toffee Glazed