Apple Fritters

Note:  Another favorite fair food of my hubs' is the apple fritters.    He likes the ones that are fried crispy.

Apple Fritters

Ingredients
oil for deep frying
1 egg, beaten
1/2 c. milk
1 T. shortening, melted
1 c. apples, peeled, cored and diced
1 c. all-purpose flour
1 T. sugar
1 t. baking powder
1/4 t. salt
1 c. powdered sugar
1 t. cinnamon

Directions

Add enough oil to a deep fryer or Dutch oven to equal a depth of 3 inches. In a large mixing bowl, combine egg and milk; stir in shortening and apples. In a separate bowl sift together flour, sugar, baking powder and salt; add to egg mixture. Mix well and drop by tablespoonfuls into 365-degree hot oil. Fry about 4 minutes or until golden, turning to brown all sides evenly. Remove from oil with a slotted spoon; drain on several layers of paper towels. Toss powdered sugar and cinnamon together; roll fritters in the sugar mixture. Serve warm. Makes 6 to 8.

Funnel Cakes

Note:  It is almost time for the MS State Fair.  That means everyone's favorite:  the food.  

Funnel Cakes

Ingredients
1-1/3 c. all-purpose flour
2 T. sugar
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 egg
3/4 c. milk
oil for deep-frying
Garnish: powdered sugar

Directions

Sift flour, sugar, baking soda, baking powder and salt together; set aside. Mix egg and milk together; add to flour mixture. Stir until batter is smooth. Pour oil into a deep skillet to a depth of one inch; heat oil over medium heat to 375 degrees on a candy thermometer. Holding a finger over the spout of a funnel, pour 1/4 cup batter into the funnel. Release your finger and allow batter to flow into the hot oil, spiraling batter to form cake. Fry for 2 minutes on each side or until golden brown; drain and sprinkle with powdered sugar. Makes 6 funnel cakes.

Caramel Apple Pie

Note:    Pie is not one of my favorite desserts, but this caramel apple pie with walnuts was one I just enjoyed.   It just screams fall to me.

Caramel Apple Pie

Instructions
24 caramels
2 T. water
4 c. apples, peeled, cored and sliced
9-inch pie crust, unbaked
3/4 c. all-purpose flour
1/3 c. sugar
1/2 t. cinnamon
1/3 c. margarine
1/2 c. chopped walnuts

Directions

Melt caramels in water in heavy saucepan over low heat, stirring frequently until smooth. Spoon apples into pie crust; top with caramel sauce. Mix flour, sugar and cinnamon together; cut in margarine until mixture resembles coarse crumbs. Stir in walnuts; sprinkle over apples. Bake at 375 degrees for 40 to 45 minutes or until apples are tender. Makes 6 to 8 servings.

Copycat Chik-Fil-A Chicken Nuggets

Note:   We love Chik-Fil-A!      We could eat there at least once a week.   Whether hot or cold it is oh so delicious.   It is "my pleasure" to make these for my boys.

Copycat Chik-Fil-A Chicken Nuggets

Ingredients:
2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
oil for frying

Directions:
In a medium bowl whisk together egg and milk. Trim fat from chicken and dice into large cubes. Place chicken in egg mixture, cover and allow to marinate in the fridge 2-4 hours.

In a large bowl combine flour, powdered sugar, salt and pepper. Dredge chicken until thoroughly coated. Meanwhile, over medium high heat, heat oil in a large, high sided skillet until hot or 375°. There should be 1/4 inch to 1/2 inch or so in the pan. Drop 10-12 nuggets into the oil and fry until golden brown and the chicken is completely cooked through, turning several times. Repeat until all the chicken is cooked. Drain on a paper towel. Serve warm.

Bacon and Egg Waffles

Note:  This is the all in one breakfast!   Eggs, bacon and cheese all in a waffle.    These are a definite hit at our breakfast table.

Bacon and Egg Waffles

Ingredients
1 egg, beaten
1 c. milk
1 c. sour cream
1 T. butter, melted
2 c. biscuit baking mix
6 to 8 slices bacon, crisply cooked and crumbled
1 c. Cheddar cheese, shredded

Directions

In a medium bowl, blend together egg, milk, sour cream and butter. Stir in biscuit baking mix; blend well. Mix in bacon and cheese. Pour in enough batter to fill a preheated waffle iron and bake until steaming stops and waffles are crisp and golden. Makes 12 waffles.

Snickerdoodle Coffee Mix

Note:  Flavored coffees are one of my favorite things in life.    I don't like spending the money to buy them from coffee shops, but when you make them at home they are very reasonable and delicious.

Snickerdoodle Coffee Mix

Ingredients
1 c. sugar
1 c. powdered milk
1/2 c. vanilla-flavored powdered non-dairy creamer
1/2 c. baking cocoa
3 T. instant coffee granules
1/2 t. allspice
1/4 t. cinnamon

Directions

Combine ingredients; store in an airtight container. Attach instructions. Makes about 3 cups. Instructions: Add 3 tablespoons mix to 3/4 cup boiling water; stir well. Makes one serving.

Sweet Potato Waffles

Note:  Waffles and sweet potatoes combined?   How amazing!   They do not need syrup.  Just sprinkle them with powdered sugar.   Yummy!


Sweet Potato Waffles

Ingredients
1 c sweet potatoes, peeled, cooked and mashed
1-1/4 c. buttermilk
1 egg, beaten
1 T. oil
2 c. biscuit baking mix
1/4 c. sugar
1/2 t. cinnamon
 powdered sugar

Directions

In a large bowl, combine mashed sweet potatoes, buttermilk, egg and oil. In a separate bowl, whisk together baking mix, sugar and cinnamon. Stir sweet potato mixture into dry ingredients to make a fairly thick batter. Spoon 1/2 to 3/4 cup batter into a preheated waffle iron that has been sprayed with non-stick vegetable spray. Bake as manufacturer directs. Sprinkle with powdered sugar. Serves 6.

Taco Rice

Note:   This recipe makes a LOT which means it gives you two options.   You can either make it when having a large crowd or you can make it and then freeze portions of it for meals later.     I love being able to cook this taco rice and have enough for two meals later.

Taco Rice

Ingredients
3 lbs. ground beef
3 c. onion, diced
3 1-1/4 oz. pkgs. taco seasoning mix
6 c. cooked white or brown rice
3 16-oz. cans diced tomatoes
2 12-oz. pkgs. shredded Mexican-blend cheese

Directions

Brown meat in a large saucepan over medium heat; drain. Add onion, taco seasoning, rice and tomatoes; simmer until thickened, about 30 minutes. Cool completely. Package in 3 freezer-safe containers; freeze. Makes 3 containers; each container serves 4 to 6. I take the container out the night before I want to use it and let it thaw in the refrigerator.    Just heat and serve!

Hot Chocolate (Crockpot)

Note:   Don't make fun of me.   I can drink hot chocolate year round!   

Hot Chocolate (Crockpot)

Ingredients
14-oz. can sweetened condensed milk
1/2 c. baking cocoa
2 t. vanilla extract
6-1/2 c. hot water
Garnish: marshmallows
Directions

Combine condensed milk, cocoa and vanilla in a slow cooker, mixing well with a whisk. Gradually stir in hot water, mixing well. Cover and cook on low setting for 3 to 4 hours, stirring occasionally. Top individual servings with marshmallows. Makes about 8 servings.

Roasted Cauliflower

Note:   Seriously... you have to try it!!

Roasted Cauliflower

Ingredients
3 T. olive oil
2 T. garlic, minced
1 head cauliflower, cut into flowerets
salt and pepper to taste
1/3 c. grated Parmesan cheese



Directions

Combine oil and garlic in a large plastic zipping bag. Add cauliflower; seal bag and shake to mix. Pour into a greased 2-quart casserole dish. Sprinkle with salt and pepper. Bake, uncovered, at 450 degrees for 25 minutes, stirring halfway through. Top with cheese. Broil for 3 to 5 minutes, until golden. Serves 6.

Walking Tacos

Note:  While visiting the Creation Museum, we grabbed some lunch.   The boys ordered walking tacos.   They thought it was quite funny that it was just basically chili over the top of corn chips.    I told them that they could have saved the bowl and just poured the chili straight into the corn chip bag.    They said.... "Let's do it."   So here you have it.

Walking Tacos

Ingredients
1 lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
4 2-1/2 oz. pkgs. corn chips
2 c. lettuce, shredded
1 c. tomato, chopped
1 c. shredded Cheddar cheese
1/3 c. salsa
1/2 c. sour cream

Directions

Cook ground beef in a skillet over medium heat until browned; drain. Add taco seasoning and prepare according to package directions. Gently crush corn chips in unopened packages. Cut each bag open along one side edge. Spoon equal amounts of beef mixture and remaining ingredients into each bag. Serve in corn chip packages with a fork.

Bacon Breakfast Casserole

Note:    I love breakfast in the morning and at night too.     I like to bake this in the regular casserole pan, but I have also baked this in individual ramekins for ladies brunches as well.   Both worked well!


Bacon Breakfast Casserole

Ingredients
1 lb. bacon, diced
1/2 sweet onion, chopped
1/2 green pepper, diced
10 eggs, beaten
1-1/2 c. cream-style cottage cheese
4 c. frozen shredded hashbrowns, thawed
2 c. shredded Cheddar cheese
1-1/2 c. shredded Monterey Jack cheese, divided

Directions

In a large skillet over medium heat, cook bacon, onion and green pepper until bacon is crisp; drain and set aside. In a large bowl, combine remaining ingredients, reserving 1/4 cup of the Monterey Jack cheese. Stir bacon mixture into egg mixture. Transfer to a greased 13"x9" baking pan; sprinkle with reserved cheese. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until set and bubbly. Let stand 10 minutes before cutting. Makes 8 to 10 servings

Upside Down Pecan Cake

Note:   We have so many friends who have had babies, surgeries and loss.  This is a good quick recipe that allows you to take something over to people who are needing help with food.   It works well as a breakfast cake or dessert.

Upside Down Pecan Cake.

Ingredients
3/4 c. butter, melted
1 c. brown sugar, packed
2 c. pecan pieces
1/4 c. corn syrup
18-1/4 oz. pkg. yellow cake mix

Directions

Combine first 4 ingredients; divide and spread equally into 2 greased and floured 9"x5" loaf pans. Set aside. Prepare cake mix according to package directions using 2 tablespoons less water; divide and pour equally into loaf pans. Bake at 275 degrees for 60 minutes or until a toothpick inserted in center tests clean. Carefully invert pans immediately onto rimmed serving plates. Let stand for 2 minutes; remove pans. Slice and serve warm. Makes 16 servings.

Even S'more Yummy Fondue

Note:   It is football Saturday.  It is one of my favorite times of the year.    This fondue is like a delicous s'more.    It is so good when you dip graham crackers, apples, and don't forget potato chips!

Even S'more Yummy Fondue

Ingredients
14-oz. can sweetened condensed milk
6-oz. pkg. butterscotch chips
4 1-oz. sqs. unsweetened baking chocolate
7-oz. jar marshmallow creme
1/2 c. milk
1 t. vanilla extract

Directions

Combine ingredients in a double boiler; heat over low heat until melted and smooth, stirring often. Pour into a fondue pot; keep warm over low heat. Makes 3-1/2 cups.

Baked Potato Dip

Note:    Football season... it is my favorite and I can't wait to get up and make our tailgating foods.   I am thinking of trying this baked potato dip for tomorrow's big games.

Baked Potato Dip

Ingredients
1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
cooked, crumbled bacon
freshly cracked pepper
waffle fries

Directions 

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

OR

I didn't want to store the leftovers so I defrosted a bag of hashbrown potatoes and added a half stick of melted butter, the rest of the baked potato dip, 1/2 tsp garlic salt, 1 cup of sharp cheddar cheese and 1 can of cream of chicken soup.     I baked it at 350 until bubbly and served with leftover sliders which I had made for lunch.

Honey Bread

Note:    Is there anything better than the smell of fresh baked bread on a fall day?   

Honey Bread

Ingredients
2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. baking powder
1/4 t. cinnamon
1/2 c. oil
1-1/2 c. buttermilk
1/2 c. honey

Directions

Mix all ingredients together; spoon into a greased and floured 9"x5" loaf pan. Let stand for 20 minutes; bake at 375 degrees for 50 to 60 minutes. Makes one loaf.

BLT Salad

Note:   I am trying to enjoy every tomato I can before summer is over.   Nothing is better than a homegrown tomato.   Those hot house varieties just don't do it for me.


BLT Salad

Ingredients
1/4 c. buttermilk
1/4 c. mayonnaise
1/4 c. sour cream
1 T. fresh parsley, chopped
1/4 t. dried basil
1/4 t. dried oregano
1/8 t. garlic powder
8 c. lettuce, torn
1 lg. tomato, sliced
8 bacon slices, crisply cooked and crumbled

Directions

Blend together buttermilk, mayonnaise, sour cream, parsley, basil, oregano and garlic powder; refrigerate one to 2 hours or until chilled. Combine lettuce, tomato and bacon; toss with dressing.

Zesty Pork Chops

Note:   The weather has been a little cooler so it means that we aren't just melting when we are grilling.    It also means I want to grill everything!

Zesty Pork Chops

Ingredients
3/4 c. soy sauce
1/4 c. lemon juice
1 T. chili sauce
1 T. brown sugar, packed
1/4 t. garlic powder
6 pork chops

Directions

Combine the first 5 ingredients in a large plastic zipping bag; mix well. Reserve and refrigerate 1/4 cup of mixture for basting. Place pork chops in bag; shake to coat. Refrigerate 3 hours or overnight. Drain and discard marinade. Grill chops, covered, for 4 minutes; turn and baste with reserved mixture. Grill for 4 to 7 minutes or until juices run clear. Serve 6.

Spicy Cider

Spicy Cider

Ingredients
8 c. apple juice
2-1/4 c. water
1-1/2 c. orange juice
3 4-inch cinnamon sticks
1 T. whole cloves
1/4 c. molasses
apple slices

Directions

Combine all ingredients except apple slices in a large saucepan over medium heat. Simmer for 10 minutes, stirring occasionally. Strain before serving, if necessary. Garnish with apple slices, if desired. Makes about 3 quarts.

Frosted Cashew Cookies

Frosted Cashew Cookies

Ingredients
1/2 c. butter, softened
1 c. brown sugar, packed
1 egg, beaten
1/2 t. vanilla extract
2 c. all-purpose flour
3/4 t. baking powder
3/4 t. baking soda
1/4 t. salt
1/3 c. sour cream
1-3/4 c. salted whole cashews
Garnish: 36 whole cashews

Blend together butter and sugar until light and fluffy. Beat in egg and vanilla. Stir together dry ingredients; add alternately with sour cream. Mix well. Carefully fold in 1-3/4 cups cashews. Drop by teaspoonfuls onto greased baking sheets. Bake at 400 degrees for 10 minutes, or until lightly golden; cool. Frost cookies; top with remaining cashews. Makes 3-1/2 dozen. Golden Butter Icing: 1/2 c. butter 1/4 t. vanilla extract 3 T. half-and-half 2 c. powdered sugar Melt butter in a saucepan over medium heat until beginning to brown. Remove from heat; add half-and-half and vanilla. Stir in powdered sugar; beat until smooth and thick enough to spread.

BBQ Weiners

Note:   Sometimes supper has to be QUICK and inexpensive!

BBQ Weiners

Ingredients

2 T. butter
1 onion, chopped
3/4 c. catsup
2 T. Worcestershire sauce
2 T. vinegar
2 T. sugar
1 t. mustard
1/2 t. paprika
1/8 t. pepper
1 lb. hot dogs, sliced lengthwise
Optional: hot dog buns

Directions

Melt butter in a skillet over medium heat. Add onion and cook until transparent, about 5 minutes. Stir in remaining ingredients except hot dogs. Reduce heat and simmer for 10 minutes. Place hot dogs in a lightly greased 13"x9" baking pan. Spoon sauce from skillet onto sliced hot dogs and cover with remaining sauce. Bake, uncovered, at 350 degrees for 30 minutes. Serve on buns, if desired. Serves 4 to 6.