Super Yummy Cinammon Apple Bread

I haven't done a whole lot of baking, or cooking for that matter, lately. Yesterday I decided I was going to try making some Cinammon Apple Bread. The recipe called for raisins but we didn't have any so I just doubled the amount of apples. Good thing because apparently my hubby doesn't like raisins! The bread turned out fantastic & there is only about half a loaf left today! When I make it again I think I will add in some nutmeg for more flavor. Not only does this bread taste great it made the entire house smell amazing!


Cinammon Apple Bread


2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/2 cup butter (melted)
1 egg (beaten)1/2 cup milk
1 teaspoon vanilla
1 cup peeled, chopped apples
1/2 cup raisins

Preheat oven to 350F. In a large bowl combine flour, baking soda, salt, sugar and cinnamon. Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples and raisins. Pour batter into a lightly greased loaf pan. Top with chopped pecans (if using). Bake at 350F for approximately 45 minutes or until center is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.

I noticed that my bread took about an hour & 15 minutes to cook.

Finally a new post!

I've been slacking off in the cooking department & especially in updating my blog lately. I have made a lot of yummy dishes that I will post later. Last night I decided to make Smothered Green Chili Chicken Chimichangas to use up some leftover green chili I had made a few days ago. We LOVE Mexican food around our house but I had never made chimichangas before. I was a little nervous but they were SO EASY and so delicious they will be around for many more meals! Here's the recipe so enjoy!

Chicken Chimichangas

1 lb. shredded chicken, cooked (any meat you like would work)
1/2 onion, diced
1 can chopped green chili
1 tsp salt
1 tsp oregano
1-2 tsp chili powder
12 large tortillas
Vegetable Oil
Sour Cream
Shredded Cheese
Any other toppings you like

Warm small amount of oil in pan. Saute onions and chili. Add in remaining ingredients and simmer for about 2-3 minutes. Fill tortillas with filling & fold envelope style. ( I used a toothpick to keep them closed)
In skillet warm about 3/4 inch of oil. Once oil is ready carefully place tortillas in pan, seam side down. Allow to turn tan & crispy. Turn onto other side & do same.
Remove from pan & pat with paper towel to remove excess grease. Garnish as desired & ENJOY! I served with beans & cheese.