Saturday, September 26, 2009

Caramel Apples with Peanuts

6 Granny Smith apples
6 wooden sticks
1 14-oz. pkg. individually wrapped caramels, unwrapped
2 Tbs. water
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 C. peanuts, chopped

Insert wooden sticks 3/4 of the way into the stem end of each apple and then place on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla and cinnamon.

Spread the peanuts, or topping of your choice, out on a dinner plate. Hint: by putting some peanuts on the cookies sheet you won't have to worry about them sticking as badly.

Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill. Refrigerator until ready to serve.

Monday, September 14, 2009

Blueberry Lemon and Cream Trifle

I will have to admit that the cake version of this is better but I wanted to try something new because my parents came to dinner. It was worth it though, tastes good. Enjoy.

Blueberry Lemon and Cream Trifle

1 box white cake mix
1 cup blueberries
1 tsp. flour
1 tsp. lemon extract
1 jar lemon curd
1 tub cool whip, thawed

Prepare a boxed white cake mix according to package directions, adding 1 tsp. lemon extract. Toss blueberries with flour and fold into cake batter. Bake according to package directions and cool completely, doesn't have to be fancy you're going to crumble it anyhow.

Layer 1/2 of cake, crumbled into bottom of trifle dish, top with one jar of lemon curd, 1/2 whip cream, rest of cake and then rest of whip cream. Cool in fridge until ready to serve.


Friday, September 11, 2009

Smothered Chicken with Cream Cheese

Here's another quick weeknight meal for everyone and it is a great one. I got the recipe off of but it was a heathly recipe (changed that a bit) and it had way too many steps, so I simplifed it and here it is in all it's glory. Try this one I beg you, sooooo yummy.

Smothered Chicken with Cream Cheese

6 slices Bacon, chopped
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 large onion, chopped
2 Tablespoons extra virgin olive oil (EVOO)
1 or 1 1/2 cups frozen carrots
1 1/2 cups chicken broth
8 oz. pkg. PHILADELPHIA Cream Cheese, cubed
3 cups hot cooked brown rice
seasoning salt/blend (y'all know the one I use)

Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

In first (bacon) skillet add chicken, seasoned with pepper, cook until chicken is done and then turn off heat and cover.

In second skillet; add 2 tablespoons EVOO, onions and your pick of seasoning to the skillet, saute about 5 min. or until tender. Stir in 1/2 cup broth and carrots simmer 10 min. or until carrots are heated through.

Pour remaining broth, 1 cup, in and add cubed cream cheese, stir to melt and combine all ingredients. Cook 2 min. or until thickening. Add Chicken to sauce mixture and heat 2 minutes longer, until heated through. (Sauce won't be super thick but it will thicken a bit, look exaclty like a sauce.)

Spoon rice onto serving plate; top with chicken, sauce and bacon.

So Yummy! My husband wants me to keep this one in the files and I have to agree. Oh my goodness.


Friday, September 4, 2009

Almond Peach Sweet Bread

Okay, this one is a process but having just tasted it- oh my goodnesss. I improvised ,and added this and that, and will, I pray, remember everything.

Take 2 peaches and peel, discard seeds and chop into chunks, 1 inch by 1 inch sqaures, roughly. Place peaches, 1/4 cup sugar and 3 tablespoons water in saucepan. Cook over Medium High for 15-20 minutes, strain/drain peaches from syrup but reserve in bowl. Set aside both drained peaches and syrup.

Use Amish bread starter (1 cup) and mix in, no metal, all the below ingredients. Hint: seems to work better if you use a wooden spoon and if you mix each ingredient in at the time not dump it all and then try to mix. (I am still learning you know, first loaf I ever made just about killed my arm, not that this is really that much easier.)

1/2 cup oil
1/2 cup cinnamon apple sauce
1 cup sugar
1 teaspoon vanilla extract
2 teaspoon almond extract
3 eggs, beaten in a seprate bowl
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
1/2 teaspoons baking soda
1 large box instant vanilla pudding
2 teaspoons cinnamon
2 cups flour
2 cups drained peaches
1 1/2 cups finely chopped toasted almonds
1/4 cup peach syrup

Divide evenly between 2 (regular) or 3 (smaller) loaf pans, greased and coated with cinnamon sugar mixture, and sprinkle top with 1-2 tablespoons of raw sugar each. Bake for about an hour and 15 minutes at 325 F.

If my directions seem wompy it's because so am I- it's late and that was alot of work after coming home from work, so anyhow, don't be afraid to ask questions.

Oh yeah and next time I'll use this dough to make Blueberry and Cream Bread.


Wednesday, September 2, 2009

Fried Sweet Butter Corn

You know, this is not something I grew up with, although both my Daddy and I's favorite veg is corn. No, this is a recipe a ex-boyfriend of my Maggie made one night when he decided to grace us with his talent in the kithen (instead of letting us do it all) and am I so glad he did. This is one I'll be making for years to come. In the words of my Mag's 12 year old son Nathan, Nom nom nom. (Grin)

I served this with boudin and a green salad. Michael was tres happy.

Fried Sweet Butter Corn

1 bag frozen sweet corn
2-4 tbs. butter
1 shallot, roughly diced
a BIG shake or so of Morton Nature's Seasons Seasoning Blend (yellow bottle with blue lid, no MSG)

In a saute pan, over medium heat, melt butter (sometimes I add more when I get the corn in there, I know, so Paula of me) and brown shallots. When they are good and carmalized add corn and seasoning blend (to suit your own tastes). Cook over Medium/Medium High until corn is lighly browned and carmalized too.

You will make this dish over and over again, I promise.

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