Julie

Fresh Apple Dump Cake

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Have you ever tried a recipe from Pinterest only to be disappointed?  It’s not bad but it’s not, well, great.  This happened to me recently.  I saw this great recipe with only 3 ingredients and thought it sounded great.  Not so much.  But I was able to improve it a lot with the addition of a topping from another recipe in my collection.  The result?  A pretty darn good dessert.

Ingredients:
8 large apples (I used Gala and Granny Smith)
1 cake mix (I used white but yellow would have given more flavor I think)
1 stick of butter, melted
water
8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 small tub Cool Whip
1.  Preheat oven to 350 degrees.  Wash and core apples.  Cut into thin wedges about 1/4″ thick.  Place evenly into a greased 9×13 inch baking dish.
2.  Evenly pour the cake mix over the apples.  Pour the melted butter on top of the cake mix, distributing it as evenly as possible.  Drizzle water by teaspoonfuls over any large dry patches.
3.  Bake for 35-45 minutes, or until apples are tender.  Cool completely.
4.  Mix together cream cheese, powdered sugar, and Cool Whip until smooth.  Spread evenly over top of the dessert.  Serve warm or cold.
Source:  it’s a hybrid recipe created by me and inspired by recipes from my personal collection

Camping Granola Bars

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I love when a new family tradition blossoms.  One of those for my family has been an annual cabin camping trip to Hanging Rock State Park.  A tradition within a tradition has been to have these yummy granola bars as part of that trip.  When the trip gets calendared the next thing out my kids’ mouths is “You have to make those granola bars, Mom!”

Ingredients:
8 cups oats (we use old fashioned)
1 cup butter, melted
2 tsp. vanilla
2 cups brown sugar
1 cup corn syrup or honey
2 tsp. salt

Optional ingredients:
1 cup peanut butter
chocolate chips
nuts
coconut
dried fruit
cinnamon
etc.

1.  Mix all together in large bowl.  Use your hands to evenly mix.
2.  Press firmly into a large, greased cookie sheet.  Bake at 400 degrees until the bars are golden brown and have begun to bubble a little.
 At this point you can sprinkle chocolate, peanut butter, and/or vanilla chips across the top if you want to.  Allow them to melt and then spread in a thin layer.

3.  Cool completely and cut into bars.

 

Source:  Melissa Coombs’ cookbook, The Hows and Whys of the Year Supply (Chat N Chew Granola Bars)

Notes:

  • I doubled the original recipe in the amounts above, so you can easily half it if you need less bars.
  • I like to wrap my bars in wax paper and tape closed.
Enjoying a rest at the top of a very long, very steep hike!

Nanaimo Bars

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I recently presented the country of Canada to our homeschool geography co-op and wanted some recipes that really represented the country well.  A Canadian friend highly recommended Nanaimo Bars (pronounced nuh-NYE-mo) and kindly offered me some Canadian custard powder to use for them as well.  (I have read that instant pudding powder is a fair substitute for this custard powder if you can’t find it.)  These layered bars are very tasty!

Ingredients:
Layer 1:
1/2 cup butter, softened (1 stick)
1/4 cup sugar
5 Tbsp. cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped almonds

Layer 2:
1/2 cup butter, softened (1 stick)
3 Tbsp. heavy cream
2 Tbsp. custard powder*
2 cups powdered sugar

Layer 3:
4 (1 ounce) squares semisweet baking chocolate**
2 Tbsp. butter

1.  In a double boiler, combine the butter, sugar, and cocoa powder stirring together until melted and smooth.  Beat the egg into a small bowl;  add a little of the cocoa mixture to the egg bowl and stir together well to temper the egg.  Then pour the egg mixture into the double boiler with the cocoa mixture and stir well until thickened, 2-3 minutes.
2.  Remove from  heat and stir in the graham cracker crumbs, coconut, and almonds.  Press firmly into the bottom of an ungreased 8×8-inch pan.
3.  In a bowl, cream together the butter with the heavy cream and custard powder.   Add in the powdered sugar and mix well.   Spread this over the crust in the pan and chill to set.
4.  Melt the semisweet chocolate and butter together until smooth (I used the microwave to do this, in 30 second increments).  Pour over chilled bars.  You can chill to set this or let the bars sit out at room temperature until the chocolate is set.  Cut into bars.

Makes 16 bars

Source:  allrecipes.com

*–I have read that vanilla instant pudding powder is a fair substitute for this custard powder if you can’t find it.
**–I was out of baking chocolate so I just used 4 ounces of semisweet chips.

Salmon Sliders

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As a kid, we used to have Salmon Croquettes every so often, and this is really just a new use for them.  Canned salmon is pretty cheap and packed with Omega-3 fatty acids.  If you keep canned salmon around, as I do, you’ve got a quick, cheap go-to lunch or dinner.  I kind of just threw in whatever, so this recipe is not precise.

Ingredients:
1 can of salmon, drained*
chopped onion and peppers (I used a small onion and 1/2 to 3/4 of a bell pepper)
1 egg
salt and pepper
seasonings**
bread crumbs
oil (I used coconut oil)

1.  Empty the drained salmon into a medium bowl.  Using a fork, mash the bones and skin pieces together with the flesh until well mixed.*  Saute the chopped onion and peppers (I used a little yellow, orange, and red bell pepper) in oil  in a skillet on medium heat until they are to your liking.  (I like my onions slightly caramelized.)  Add this to the salmon in the bowl and stir together.
2.  Add the egg and seasonings, stirring until well-combined.**  Add enough bread crumbs so that the mixture forms patties easily…not too dry to fall apart, but not so wet that it’s mushy.  Form into small patties about the width of the rolls you are using; mine were about a half inch thick.
3.  In a skillet on medium heat, allow the oil to heat up.  Carefully place the patties in the skillet and cook for a few minutes on both sides until browned.

Makes about 8 small patties

Source:  inspired by this but embellishments are mine

Notes:
*The bones and skins don’t bother me; the bones are so soft they crush up easily.  But if it bothers you, take them out while draining.  Personally, I just don’t want to bother!
**I used lemon pepper, but you can add any seasoning that you enjoy in your burgers (onion soup mix, Montreal steak seasoning, etc.).

Also,

  • I used dinner rolls from Sam’s for the buns.  I buy the big bag and divide it up by the dozen into freezer bags.  I keep them in the freezer and pull them out when needed.  For added flavor, after cooking the sliders, add some butter to the skillet.  Place the rolls cut-side down in the skillet and allow to “cook” until they are golden brown.
  • For slider fixin’s this time, I used provolone cheese, mayo, and spinach.  I would’ve thrown some avocado on there if I’d had some.

Coconut Whipped Cream

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I’ve been wanting to try this for a while now.  It’s a gluten-free, dairy-free way to enjoy something like whipped cream and can be enjoyed in hot chocolate, on desserts, or on fruit.  It’s easy and fast, too!

Ingredients:
Coconut Milk
Vanilla
Cinnamon

1.  Chill an unopened can of coconut milk in the fridge for several hours or overnight.
2.  Open the can; into a bowl scoop out just what has firmed up on the top.  What’s left underneath is coconut water…don’t use that for your “whipped cream” but do save it to use in smoothies.

the leftover water after scooping

3.  Add some vanilla (I used about a teaspoon for the one can) and a sprinkle of cinnamon.  Mix well with a fork.

That’s it.  You’re done!  Now, obviously this doesn’t taste just like, or have the same consistency as, real whipped cream.  It has a slight coconut flavor.  But it’s kinda fun and may be good for those trying to cut back on dairy.  Give it a try and see if you like it.

Source:  about a million places via Pinterest

French Breakfast Puffs

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I remember making a version of these delicious morsels as a teenager.  Back then I think I pulled the recipe from the Fannie Farmer Cookbook.  But recently I noticed that The Pioneer Woman had a version in her first cookbook.  My daughter decided to give them a try and they were even more delicious than I remember.

Truly, they just melt in your mouth.  I dare you to eat just one.

Ingredients:
3 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk
——–
Coating:
2 sticks butter
1 1/2 cups sugar
3 tsp. cinnamon

1.  Preheat oven to 350 degrees.  Lightly grease 12 muffin cups.
2.  In a large bowl combine the flour, baking powder, salt, and nutmeg; stir to combine and set aside.
3.  In another large bowl, cream the sugar and shortening together.  Add in the eggs and mix well to combine.
4.  To the creamed mixture add:  one-third of the flour mix, one-third of the milk.  Beat well.  Repeat until all the flour and milk have been added.
5.  Fill your muffin cups two-thirds full and bake for 20-25 minutes until golden.  Remove the muffins from the pan and set them aside.
6.  Melt the 2 sticks of butter in a bowl (P-dub uses loaf pans and these work great!).  In another bowl (or loaf pan) combine the sugar and cinnamon.  Dip the warm muffins into the butter, completely coating each one.  Then roll the muffin in the cinnamon-sugar.

According to P-dub, these freeze well.

Source:  The Pioneer Woman Cooks

Baked Buffalo Wings

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One of my favorite appetizers to order at a restaurant is Buffalo Wings.  A good plate of Buffalo Wings makes me a happy girl.  But I usually ONLY have them on a night out because they are kind of indulgent.  Baking instead of frying makes these wings a dish you can eat a little more often.  Without the side order of guilt.

Ingredients:
cooking spray
3/4 cup all-purpose flour
1/2 tsp. cayenne powder
1/2 tsp. garlic powder
1 tsp. salt (divided)
about 20 chicken wings (you know, appetizer size)
1/2 cup butter, melted
1/2 cup Frank’s Red Hot Wing Sauce (or Texas Pete or Texas Pete Wing Sauce)
2 Tbsp. honey
2 Tbsp. soy sauce

1.  Line a baking sheet with foil.  Then set a cooling rack in the baking sheet.  Spray this with cooking spray and set aside.  Rinse the wings and then dry them well with paper towels.
2.  Combine the flour, cayenne, garlic powder, and 1/2 tsp. of the salt in a gallon-size zip-top bag and shake well to combine.  Drop the wings into the bag, zip closed, and shake to coat.  Remove wings one at a time, shake off any extra flour, and place on the sprayed cooling rack.
3.  Place the wings in the fridge, uncovered, for one hour at least.  Preheat your oven to 400 degrees.  Remove the wings from the fridge and bake for 25 minutes.  Remove sheet from the oven, turn each wing over, and return to the oven for another 25 minutes.
4.  Combine the butter, wing sauce, honey, soy sauce, and remaining 1/2 tsp. salt in a bowl.  Whisk until well blended.  When wings have finished their second trip to the oven, dip 3 or 4 at a time into the sauce mixture, making sure the wings are completely coated.  Return wings to baking sheet/rack and bake  for 7-9 minutes.
5.  Remove wings from oven, place on a serving platter, and pour any remaining sauce over them.  Serve with the traditional celery sticks and blue cheese dressing.

Yum!

Source:  Lana’s Cooking via Pinterest

Cheesecake Berries

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I had some friends over a few nights ago and wanted to try some new recipes that were collecting dust in my “Recipes to Try” Pinterest board.  I needed something simple, easy, and tasty.  BINGO!

I think this will be my new go-to treat to bring to parties and showers, or just to eat in the privacy of my closet while my children clean the kitchen.

I can dream can’t I?

Ingredients:
a carton of strawberries (there were about 20 in mine)
8 oz. cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
graham cracker crumbs (it doesn’t take much)
chocolate or vanilla melts for decor (optional)

1.  Wash the strawberries, drain completely, and dry completely.   With a pairing knife, begin coring out the middle of each berry down through the stem.  For me this was easiest while holding the pairing knife higher up on the blade with maybe and inch of blade actually exposed beyond my fingers.  Work slowly until you get a feel for it.  You want a nice, roomy area for the yummy cheesecake filling; just don’t go all the way through the berry.

2.  In a mixer blend together the cream cheese, powdered sugar, and vanilla.  Scoop this mixture into a zip-top baggie, seal the bag, and snip off one corner.  You can always snip off more if the hole’s not big enough, so be stingy with your cut.  Holding a berry in one hand, use your other hand to squeeze the cheesecake-baggy mixture into the strawberry holes, allowing the filling to come up out of the berry just a bit.
3.  After filling the berries, either sprinkle on or dunk the tops of the berries with graham cracker crumbs.
4.  Place the berries on a cooling rack with a sheet of wax paper underneath.  Melt your chocolate and drizzle over the berries.  A tip here:  don’t try to “draw” the lines onto the berry.  This will make for a sloppy job.  Just quickly go back and forth over the berry, letting some of the chocolate go past the berry on each side.  I had a lot of melted decor here so I did lines in two directions.

Refrigerate until ready to serve.  YUM!

I think next time I will:

  • double the berries and one-and-a-half the cheesecake mixture.
  • try a chocolate cheesecake filling.
  • not invite people over so I can have more for myself.  (Just kidding.  Sort of.)

Source:  Sugar Derby via Pinterest

Gooey S’mores Bars

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I love S’mores.

(That’s “smores” not “shmores” if my husband is listening, ahem!)

But really….I mean, it’s hotter ‘n heck right now and I am not about to go build a campfire so I can indulge in some gooey chocolate, marshmallow madness.

(That’s “-mallow” not “-mellow” if the misspelling world is listening.  Your You’re welcome.)

Enter:  this easy and satisfying recipe via Pinterest that seduced me with its siren song.  I knew when I bought the two giant Hershey bars for it that this was going to be love.  Real heart-pumping, jaw-dropping, artery-clogging love.

If you ask me, this recipe has “Family Night Treat” written all over it.  Enjoy!

Ingredients:
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 1/3 cups flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 (4.4 oz) Hershey bars
1 (7 oz) jar marshmallow creme

1.  Preheat oven to 350 and grease an 8″ square baking pan.
2.  In a large bowl, cream together the butter and sugars until well-combined.  Add in the egg and vanilla and mix until well-blended.
3.  In a small bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.  Add this to the butter mixture, mixing on low speed until combined.

4.  Take half of this mixture and press it evenly into the baking pan.  Add the chocolate bars on top (they just fit side by side in my pan).

Spoon the marshmallow creme out on top of the chocolate; gently and evenly spread the marshmallow creme over the chocolate.

Make square-ish patties out of the remaining dough and piece together on top of the creme (I did this in four patties and it worked just fine).

5.  Bake for 30-35 minutes, or until golden brown.  Cool completely at room temperature (or all the gooey wonderfulness will ooze out of the bars and we don’t want that, do we?).

Makes 16 bars

Source:  Lovin’ from the Oven via Pinterest

Banana Pops

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When I was a kid my mom used to make a version of these as an occasional treat for me.  I make them now with just a couple of slight changes, but they are still just as tasty.

Ingredients:
bananas
creamy peanut butter
Nutella
wheat germ
popsicle sticks

1.  Peel bananas, then slice in the middle to make 2 equal sections.  Carefully insert a popsicle stick into the cut end of each banana half.  Place on cookie sheet lined with wax paper and place in freezer for 30 minutes.
2.  While bananas are freezing, melt peanut butter for about 15-20 seconds in a microwave-safe bowl.  Add Nutella and stir well to combine; set aside.  Pour wheat germ onto a small plate and set aside.
3.  Remove bananas from freezer.  “Frost” each banana with the PB/Nutella mixture.  Roll the frosted banana gently in the wheat germ and place back on wax paper.  Repeat with each banana pop.  Return pops to freezer until ready to serve.
4.  Remove from freezer for 10-15 minutes before eating (to allow bananas to soften a bit).

Notes:

  • Amounts:  I end up using about 1 Tbsp. peanut butter, 1/2 Tbsp. Nutella, and 1/2 Tbsp. wheat germ per banana pop.
  • You can use just peanut butter or just Nutella.  You could also try different nut butters like almond or cashew.
  • You can roll the frosted banana in nuts, coconut, sprinkles, anything you want.
  • It may not necessarily be a “lite” recipe, but it’s better for you than an ice cream binge!
Source:  adapted from my mom