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.

Grandma's Amazing Potato Rolls

My Grandma makes the most amazing potato rolls. It's something I look forward to every Thanksgiving or other holiday that we go see them. My mom has tried on countless occasions to make them but failed. I was craving some great bread to go with my stew so I decided to try out the recipe for the first time. I did make one slight change to the recipe but SHHH don't tell grandma! I often add garlic cloves to my potatoes when boiling & thought it would be a nice addition to the rolls so I added it in. What a huge success. After the pizza dough debacle I am feeling redeemed in the dough making department. The rolls got rave reviews from my husband and mother-in-law!!! Always a bonus! (I forgot to take a pictures when they came out of the oven so I will add one later!)

Potato Rolls
5 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 1/2 cups water (105 to 115 F)
1/2 cup potatoes, mashed
2 cloves of garlic
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon salt

Boil potatoes and garlic in pot of water until tender. Mash with hand masher.

In large bowl combine 2 cups of the flour and the yeast. In small mixing bowl combine warm water, potatoes, butter, sugar and salt. Add to large mixing bowl. Beat with mixer for 30 seconds on low. Beat on high speed for 3 minutes. Stir in remaining flour with a dough hook (or knead by hand), as needed .Cover and refrigerate for 2 to 24 hours. Punch dough down. Turn out on lightly floured surface. Cover and let rest for 10 minutes. Grease baking pan. Shape dough into 24 rolls. Place rolls in prepared pan. Cover and let rise in a warm place until nearly doubled in size (about 40 minutes). Bake at 400°F for 16 to 20 minutes or until golden brown.

Fettuccine Success!!!

I feel triumphant! This was my first attempt at cooking fettuccine, and while I wish I could boast that I made my own pasta.... I wasn't that adventurous last night! Each week I get a email from Betty Crocker with quick & easy meals. Rarely do I try these but this week's looked extremely tasty! And since I love pasta I figured why not! It turned out amazing! Even my husband who hates anything remotely good for him, i.e. veggies, loved it. I served it with homemade bread sticks & it was a simple, fulfilling meal. Enjoy!



Fettuccine with Fennel & Spicy Sausage
Adapted from http://www.bettycrocker.com/


16 oz uncooked fettuccine
1 lb Spicy Italian pork sausage (I used mild so that our daughter could enjoy it as well)
4 tablespoons olive or vegetable oil
1 medium sweet onion, diced
1 medium fennel bulb, diced (I had never cooked or tasted fennel before so I only used half)
1 medium yellow & 1 medium red bell pepper, cut into thin strips (I diced mine in hopes D would eat them)
2 cloves garlic, finely chopped (I cheated & used about 2 tsp. minced garlic)
2 cans (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained



Cook and drain pasta as directed on box. Return to saucepan; keep warm. Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet. In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil until vegetables are crisp-tender. Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened.

The recipe calls for you to stir in the pasta, however not knowing how everyone would like the sauce I served them separately. Sprinkle with Parmesan cheese if desired.

Pulled BBQ Beef Sandwiches

My husband loves comfort food and anything with meat and BBQ Sauce fall into that category for him. So I decided to try my hand at Pulled BBQ Beef Sandwiches. I made my own BBQ Sauce the same day and it turned out really well, however the next time I make it I will allow it to sit in the fridge overnight to thicken up a bit. I made my own Kaiser rolls & Oven Baked French Fries. This was by far one of my husbands favorites thus far! And it tastes even better warmed up the second day!

BBQ Sauce
2 cups ketchup
1/2 cup water
1/2 cup apple cider vinegar
1/4 cup brown sugar
3 tablespoon yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne


Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day



Pulled BBQ Beef


BBQ Sauce from above
Beef Rump Roast

Coat bottom of crock pot with BBQ Sauce. Place in roast and pour remaining BBQ Sauce over roast. Cook on low for 7 hours. Remove roast from crock pot Using 2 forks pull beef apart. Place back into crock pot with BBQ Sauce for 1 hour.



Kaiser Rolls
From www.Tasteofhome.com


4 1/2 teaspoons active dry yeast
2 cups warm water (110° to 115°), divided
4 tablespoons sugar, divided
1/3 cup vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Sesame seeds

In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Makes about 16 good sized rolls.

Oven Baked French Fries
6 large russet potatoes
Garlic Salt
Lemon Pepper

Cut potatoes into wedges. Rinse in large bowl of water to clean.
Line baking sheet with aluminum foil for easier clean up. Spray with non-stick cooking spray.
Line potatoes on sheet. Spray with cooking spray again. Season with lemon pepper and garlic salt. Bake at 450 degrees for 15-20 minutes. Flip potatoes and cook for another 15-20 minutes, or until golden brown.

Honey, What's For Dinner?

How many times have we all heard this phrase? For me it's a daily if not hourly occurance. Not only do I have a 5-year old who is a very picky eater I also gained a husband who is a very picky eater as well. He hates vegetables and would live on cheeseburgers and french fries alone if he could I think. So each day I try to get creative and make a meal that includes vegetables in a way he will eat them. The same old routine gets pretty boring so I'm trying to branch out. So dinner tonight is Chicken Taco Soup, Green Chili Corn Bread & Chocolate Cream Pie for dessert. I was worried the soup was too spicy for the little one but she loved it, as did the husband & in-laws. I found the recipe for Chicken Taco Soup in an old Ortega book about a year ago & made it once for myself and fell in love. Since the move I can't locate the cookbook so this version is me "winging" it.

Chicken Taco Soup

1 pkg. taco seasoning
1 large (49.5 oz) chicekn broth
2 15 oz. cnas Mexican style corn
2 pounds diced cooked chicken
1 can diced green chili
1 can Rotella diced tomatos with green chili
1 small onion, diced
Salt, to taste

In pan with olive oil sautee mexican style corn & onion. When corn has browned & onions are tender add in diced green chili.

In large pot combine taco seasoning, chicken broth, chicken, tomatos & sauteed onions, corn & onions. Salt to taste. I also added garlic salt to mine. Bring to boil.

Lower heat & simmer for at least 20 minutes.

Top bowl of soup with crushed tortilla chips, cheese & sour cream, if desired.





Green Chili Corn Bread
Adapted from Quaker

1-1/4 cups all-purpose flour
3/4 cups corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten
1 small can diced green chili, drained


Preheat oven to 450 degrees. Combing dry ingredients. Mix in milk, oil & egg. Stir until well blended and no lumps remain. Stir in green chili. Pour into greased 8 or 9 inch square pan. Bake for 20-25 minutes.


Chocolate Chip Cream Pie


Graham Cracker Crust
1 1/4 cups finely crushed graham crackers
6 tbs. melted butter
1/4 cup sugar

Preheat ovent o 350 degrees. Combine all ingredients. Press into 9 inch pie pan. Bake for 8-9 minutes. Let chill 45 minutes before using.


Chocolate Cream Filling
1 large pkg. instant chocolate pudding mix
2 1/2 cups skim milk (I use non-fat)
8 oz Cool Whip.

Combine milk & pudding mix. Mix until no lumps appear. Mix in Cool Whip. Pour directly into pie crust. Chill for 1 hour.


Pie Topping
8 oz. Cool Whip
Chocolate Chips

Once pie has set top with 8 oz. Cool Whip. Top Cool Whip with chocolate chips.
Pie can be served immediately or chilled until ready to eat.