A Busy Nest

Kale Chips

2012-02-13T08:02:00.000-05:00

I have always wanted to make kale chips and I finally made them. They are crispy with just the right amount of salt. They hold their shape well when they are baked. My children loved them. How about a chip with vitamins?

Kale Chips

(printable recipe)

1 bunch kale
1 tablespoon olive oil
1 teaspoon salt or seasoned salt

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.

Wash and dry kale. Separate the leaves from the stems. Throw away the stems. Break the leaves into bite size pieces. Toss the leaves with olive oil and salt. Spread kale leaves on baking sheet.

Bake 10-15 minutes until edges are brown (not burnt).

Enjoy.

Cranberry Swiss Turkey Sandwiches

2012-02-06T22:56:00.000-05:00

Turkey is probably my favorite meat. This open-faced sandwich is one of my favorite ways to enjoy leftover turkey. The tart sweet cranberries with the mild flavored Swiss provide a little more punch than the average turkey sandwich.

Cranberry Swiss Turkey Sandwiches
(printable recipe)
sourdough or multi-grain bread, sliced
cranberry sauce
turkey
spinach leaves
Swiss cheese slices

Preheat oven to 450 F. Place slices of bread on a cookie sheet. Spread 2 Tablespoons of cranberry sauce on top of bread slices. Put pieces of turkey on top of the cranberry sauce. Pile spinach leaves on turkey and top with Swiss cheese slices.

Bake in oven for 10 minutes until cheese is melted. Serve.

Strawberry Yogurt Cake

2012-02-01T07:54:00.001-05:00

Fresh strawberries and yogurt help make this cake a winner. It is moist and pretty. The lemon glaze adds a fresh taste to the dessert. It is a perfect pick for a luncheon or shower.

Strawberry Yogurt Cake
from A Spicy Perspective
(printable recipe)
1 cup butter, softened
2 cups sugar
3 eggs
3 tablespoon lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar

Preheat oven to 325F. Grease and flour a 10 inch bundt pan. Sift together 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Combine remaining lemon juice and powdered sugar. Drizzle over cake.

Peanut Blossom Cookie Perfection

2012-01-31T07:34:00.000-05:00

Next to chocolate chip cookies these are one of the most timeless cookies ever. I have been enjoying these for three decades and hopefully will keep eating them for many more.

Hershey’s Peanut Blossom Cookies

(printable recipe)

48 milk chocolate Hershey’s Kisses 2 tablespoons milk
½ cup shortening 1 teaspoon vanilla
¾ cup creamy peanut butter 1 ½ cups all purpose flour
1/3 cup granulated sugar 1 teaspoon baking soda
1/3 cup brown sugar ½ teaspoon salt
1 egg Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges.

Remove from cookie sheet to wire rack. Cool completely.

Cranberry Upside-Down Cake

2012-01-24T07:43:00.000-05:00

This is a recipe my husband saw in Parade magazine and wanted me to make it for him. I had to adapt the recipe a little bit because I did not like the topping to cake ratio in the photo. The small changes resulted in a cake we are both happy to eat.

Cranberry Upside-Down Cake
Adapted from Parade magazine
(printable recipe)
1- 12 ounce bag fresh cranberries
1/4 cup chopped walnuts
1 teaspoon grated orange rind
½ cup butter, softened and divided
3/4 cup packed brown sugar
3 tablespoons orange juice
¼ tsp cinnamon
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
½ cup skim milk
1/4 cup sour cream

Preheat oven to 350°F. Coat a 10-inch round baking pan or spring form pan with cooking spray and dust with flour.

In a small bowl, combine cranberries, walnuts, and orange rind. In a small saucepan, melt 2 Tbsp butter over medium heat. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture.

Whisk flour, salt, and baking powder in a medium bowl.

In a large mixing bowl, beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk, sour cream, and flour mixture. Spoon over cranberries.

Bake 35-40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert.

Note: If using a spring form pan, wrap bottom with foil and place on cookie sheet. The pan will leak some liquid.

Raspberry Almond Coffee Cake

2012-01-22T09:08:00.002-05:00

I love it when I make a new recipe and it becomes a permanent addition to the collection. The coffee cake recipe is a nice breakfast but also perfect to bring to others or a great new food tradition. This was enjoyed by many (including me) at a baby shower for my sister. I can't wait to make it again!

Raspberry Almond Coffee Cake
Adapted slightly from allrecipes.com
(printable recipe)
2 1/4 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter, sliced in tablespoons
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract

Filling:
1 - 8 ounce package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup sliced almonds

Preheat oven to 350 F. Coat a 10" spring form pan with non-stick cooking spray.

In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of mixture and set aside. To the remainder, add baking powder, baking soda and salt. Mix. Add sour cream, egg and almond extract. Mix well.

Spread the batter in the bottom of the spring form pan and press slightly up sides of pan.

In a small bowl, combine the cream cheese, sugar and egg to make the filling. When blended well, pour over batter in pan.

Carefully distribute teaspoonfuls of raspberry jam over filling. Place 1/4 cup of almonds across top of jam and filling. Sprinkle reserved crumbs evenly across the top. Evenly distribute the remaining 1/4 cup of almonds across the crumb topping.

Bake for 50-55 minutes until sides are golden brown and center is set. Let stand 15 minutes before removing sides from pan.

Easy Cinnamon Roll Waffles

2012-01-18T07:00:00.001-05:00

This is about as easy as it gets for breakfast. I tried these out of curiosity because I saw it on pinterest. How much easier can it get than opening a can of cinnamon rolls and placing them in a waffle maker? My children love cinnamon rolls so I thought it could be a fun treat and a change of pace for breakfast. It was a hit with them. Not to mention I love the name of the blog it came from - a hen's nest!

Cinnamon Roll Waffles

courtesy of a hen's nest

(printable recipe)

1 can refrigerated cinnamon rolls

Place desired number of cinnamon rolls in preheated waffle maker. Cook 2 - 21/2 minutes until cooked and golden brown.

Note: You may need to spray non-stick cooking spray on waffle maker to prevent sticking.

Peanut Butter Bites

2012-01-16T22:23:00.000-05:00

I like fattening foods and desserts. But I also enjoy healthy food. I have fun trying vegan, gluten-free and raw food recipes. This is a recipe I adapted slightly from Chocolate-Covered Katie. I want to try some more of her desserts. Have you had any good recipes like this one? My favorite raw food treat is still my tropical fruit bar.

Peanut Butter Bites
Adapted from Chocolate-Covered Katie
(printable recipe)
1/4 cup natural creamy peanut butter
1/4 cup plus 1 tablespoon raisins
2 heaping tablespoons honey roasted peanuts (dry roasted)
2 teaspoons oat bran
1 tablespoon vanilla protein powder
1/8 teaspoon vanilla

Put all ingredients into your food processor and combine until smooth. You will have to scrape down several times and repeatedly pulse. Roll into 1 inch balls and press a criss cross pattern with fork. Refrigerate at least one hour.

Oatmeal Applesauce Cookies

2012-01-14T17:29:00.000-05:00

It's a new year and baking needs to take a healthier approach in my house (at least with me). These cookies are made with less fat and fiber. The children didn't seem to care or notice so that's good for me.

Oatmeal Applesauce Cookies
(printable recipe)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup Smart Balance Light butter
1 egg
1 cup unsweetened applesauce
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat bran
1 1/2 cups oatmeal
1 cup walnuts, chopped
1 1/2 cups chocolate chips or raisins

Preheat oven to 375 F. Cream sugars, butter, and egg. Add applesauce and beat until smooth. Combine baking soda, salt, flours and spices. Add to batter and stir. Add oat bran, oatmeal, and walnuts and mix well. Stir in chocolate chips or raisins. Drop by tablespoonfuls onto a lightly sprayed cookie sheet or non stick baking mat. Bake for 10 minutes or until center is set and bottoms are golden brown.

Raspberries & Chocolate...How Clever

2011-12-13T10:50:00.000-05:00

I love this simple idea seen on pinterest. We made some today and I love the combination of two of my favorite things. Raspberries have nearly 5 grams of fiber per 1/2 cup. Insert a semi-sweet chocolate chip in the top of the raspberry and this little snack is a healthy guilty pleasure. Pure and simple.

Edible White Chocolate Bowl

2011-12-04T00:09:00.008-05:00

I am always looking for a candy dish to set my fudge on to give as gifts during the Christmas holiday. This recipe is so easy and fun! All you need is a small smooth bowl covered with foil and chocolate!

I used white chocolate but you can use milk or semi sweet chocolate if you wish.

Put a small bowl in the freezer covered smoothly with foil and get cold. Melt chocolate according to directions on box. The block chocolate or disks work best. Put in a pastry bag and apply to the cold bowl smoothly covered with aluminum foil. Make circular or whatever design you like applying three times. After each application put on a paper plate in the freezer till set.

Family Dinner Winner: Pesto Chicken

2011-12-01T07:43:00.000-05:00

My entire family loves pesto so I when I saw this recipe, I knew it was a winner. It is so easy to prepare and provides so much flavor to your meal. I love easy dinners! Thank you Kalyn's Kitchen.

Pesto Chicken

(printable recipe)

3 - 4 large chicken breasts

1 cup pesto sauce (or more)

1/2 cup mozzarella cheese

Preheat oven to 375 F.

Cut chicken breasts into 2-3 lengthwise strips. Place enough pesto sauce (about 1/3 cup) to cover the bottom of a 13 x 9 inch pan. Lay chicken over pesto sauce. Spread remaining pesto sauce over the top of the chicken breasts, covering well.

Cover chicken with foil and bake 30-40 minutes (or until internal temperature reaches 165 F). Remove chicken and sprinkle mozzarella cheese across top of the chicken. Bake 5 minutes more. Serve.

Gingerbread Men

2011-11-27T14:16:00.000-05:00

This has been my favorite gingerbread recipe since I found it sometime in college. I ripped it out of a magazine and have no idea where the recipe originated. I wish to thank the anonymous source for their contribution to my Christmas traditions. We had these while we set up our Christmas tree this year.

Gingerbread Men
(printable recipe)
1/2 cup sugar
1/2 cup light molasses
1/2 cup butter, softened
1 large egg
2 1/2 cup all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, beat first four ingredients until fluffy. Stir in remaining ingredients and combine until smooth. Refrigerate dough 30 minutes.

Heat oven to 350 F. Between sheets of waxed paper, roll out dough 1/4" thick. With a cookie cutter, cut out gingerbread men. Re-roll out and cut more. Decorate, if desired.

Bake 11-13 minutes until edges have started to brown. Cool and decorate with frosting, if desired.

oyster stew

2011-11-22T23:45:00.000-05:00

Yesterday I was shopping and saw a container of fresh oysters that brought me down memory lane. I just had to purchase some to make some stew! My Dad would always make oyster stew for the holidays. It would be an appetizer a couple hours before the dinner.
Last night I made a pot and we had it as the main dish, with a side salad for dinner. I had some fresh parsley growing and chives in my herb garden that I snipped and garnished the top of the stew.

Oyster Stew
2 cups of milk
1 cup of cream
1 stick of unsalted butter
1 12 oz fresh oysters

Drain oysters and save liquid. Heat oysters on low in melted butter. Do not overcook.
Heat 2 cups of milk and 1 cup of cream on low heat till hot. Add liquid from oysters. Then follow with oysters. Cook all on low for about 20 minutes.
Pour into bowl and garnish with fresh parsley and chopped chives.
A few drops of tabasco can be added if desired.

Pumpkin Date Cookies

2011-11-06T14:59:00.000-05:00

I am still enjoying pumpkin this fall. Pumpkin and dates are a favorite combination and I set out to make a healthier pumpkin cookie today. Mission accomplished. These cookies are made with whole wheat flour, quinoa flakes, pumpkin and dates.

Pumpkin Date Cookies
(printable recipe)
1/2 cup butter
1 cup brown sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole wheat flour
1/2 cup all purpose flour
1 cup quinoa flakes
1 - 8 oz. package chopped dates

In mixer bowl, combine butter and sugar until fluffy. Add pumpkin, egg, and vanilla. Mix well. In small bowl, combine cinnamon, nutmeg, ginger, baking powder, salt and flours. Add to pumpkin mixture combining well. Stir in quinoa flakes and dates.

Drop by tablespoons onto parchment or silicone baking mat atop a baking sheet. Lightly press on top of each cookie. Bake 13 -15 minutes or until set and bottoms are golden brown. Cool. Makes about 24-30 cookies.

French Toast Muffins with Maple Glaze

2011-10-28T08:17:00.001-04:00

French toast and muffins combined sound like a winning recipe to me. I whipped these up really fast this morning. I saw the recipe mentioned on A Thrifty Mom earlier this week and finally decided to make them. They are simple and sweet. I think next time I might try adding some cinnamon to the batter also.

French Toast Muffins with Maple Glaze
from A Thrifty Mom
(printable recipe)
1 cup milk
1 egg
1 teaspoon maple flavor
1/2 cup melted butter
3/4 cup brown sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Glaze:
1 cup powdered sugar
2 tablespoons butter, melted
1 tablespoon milk
1/2 teaspoon maple flavor

Combine milk, egg, maple flavor and butter. Add brown sugar, flour, baking powder and salt stirring until combined. Pour into 12 cup lined muffin pan.

Bake 20 minutes. Cool.

While muffins are baking, combine glaze ingredients until smooth. Dip muffin tops in glaze and let set up. Serve.

Double Chocolate Banana Bread

2011-10-20T11:54:00.000-04:00

I have never made chocolate banana bread. Have you? I saw a recipe and knew it had potential. Chocolate and banana are a good combination and the bread met expectations.

I found this recipe from a fellow food blogger. I don't know her but I wish to say "thank you" to Alice for posting this recipe.

Double Chocolate Banana Bread

From Savory Sweet Life

(printable recipe)

1 stick of butter, softened

1/4 cup sugar

1/4 cup brown sugar

1 egg

2 large ripened bananas, mashed

1/2 cup sour cream

1 teaspoon vanilla

1 cup flour

1 teaspoon baking soda

2 tablespoons cocoa powder

1 cup Special Dark chocolate chips, roughly chopped

Preheat over to 350 F. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add flour, baking soda, and cocoa. Mix everything until well incorporated. Stir in chocolate chips.

Pour into prepared pan(s). Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes and remove. Bread slices better after it has cooled awhile.

Fudge Truffle Cheesecake with Ganache

2011-10-17T07:44:00.000-04:00

This cheesecake has been a long time favorite of much of my family. The recipe is from Hershey's and I have added a layer of ganache. More chocolate never hurts anything or anyone.

Fudge Truffle Cheesecake with Ganache
Adapted from Hershey's
(printable recipe)

Chocolate crumb crust:
1-1/2 cups chocolate graham cracker crumbs
1/2 cup powdered sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup melted butter or margarine

Cheesecake filling:
1 - 12 oz. package (2 cups) semi-sweet chocolate chips, melted
3- 8 oz. packages cream cheese, softened
1 - 14 oz. can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Ganache:
3/4 cup whipping cream
1 1/2 cups semi-sweet chocolate chips

1 Prepare CHOCOLATE CRUMB CRUST: Stir together graham cracker crumbs, powdered sugar, and cocoa. Add melted butter. Combine. Press firmly onto bottom of 9-inch springform pan.; set aside. Heat oven to 300°F.

2 Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

3 Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.

4 Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving.

5Heat whipping cream over medium heat (just before boil). Pour in chips and let sit. Stir until smooth. Pour ganache layer over cheesecake. Let stand until set. Serve.

Pumpkin Butter with toasted pecans

2011-10-10T09:40:00.002-04:00

Back in the 70's when my husband and I were on a very strict budget we made several homemade gifts for Christmas. The box I sent to family members in Vermont and New York had a jar of homemade pumpkin butter. It was my first time making it and to my surprise everyone seemed to love it!

Apple butter was more common and they were used to eating it.

A couple years ago while visiting my very ill brother, he mentioned to me how he loved the pumpkin butter I sent him.

Recently I made that same recipe but added toasted pecans to the batch. I just wish my brother was still living so I could send him a jar.

Crock pot Pumpkin Butter

8 cups pumpkin puree ( bake 4 small pumpkins sliced side down on a cookie sheet at 350 till tender and when cool, scoop out insides. Puree in food processor.)
4 cups sugar
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
4 lemons squeezed

Add lemon juice, sugar and spices to the puree.
Cook in crockpot on low till thick.
Put hot pumpkin butter in sterilized jars and seal.

Pumpkin Whoopie Pies with Maple Filling

2011-10-07T09:13:00.000-04:00

I love whoopie pies and pumpkin are my favorite! Here is a recipe from bon appetit with a maple filling. Marshmallow creme fillings are my favorite and this one with maple flavor pairs well with pumpkin.

Pumpkin Whoopie Pies with Maple Filling
from bon appetit
(printable recipe)

Filling
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

Cake
3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk
Nonstick vegetable oil spray

Filling
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. Can be made 2 hours ahead. Let stand at room temperature.

Cake
Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.

Preheat oven to 350°F. Line baking sheet with parchment; spray lightly with nonstick spray. Spoon a large rounded tablespoon of batter onto baking sheet to form cakes and space several inches apart. I use a 2 tablespoon cookie scoop. Let stand 10 minutes.

Bake cakes until tester inserted into centers comes out clean, about 10 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.

Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Spoon desired amount of filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. Can be made 8 hours ahead.

Sweet Pumpkin Soup

2011-10-05T07:44:00.000-04:00

We had a delicious sweet butternut squash soup at Boma in Animal Kingdom Lodge at Walt Disney World a couple of years ago. I found a recipe online and adapted it to include pumpkin instead. This is a sweet soup which tastes similar to pumpkin pie.

Sweet Pumpkin Soup
Adapted from Boma's Butternut Squash Soup
(printable recipe)
2 tablespoons butter
1 - 15 ounce can pumpkin puree
3/4 cup water
1 cup whole milk
1 cup heavy cream
2 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1 tablespoon corn starch
2 tablespoons water
1/3 cup mild cheddar cheese

In medium saucepot, add butter and melt over low heat. Add pumpkin, water, milk and cream. Stir until combined. Add sugar, ginger, cinnamon, nutmeg and coriander. Stir well.

Make a slur of cornstarch and water and add to soup. Add cheddar cheese and let simmer on low heat until melted, stirring occasionally.

Use emulsion blender or place soup in blender or food processor to smooth out the soup. Serve warm.

Caramel Apple Cupcakes

2011-10-04T00:00:00.001-04:00

With the arrival of fall, pumpkins and apples seem to be inspiration for treats around our house. These adorable cupcakes taste as good as they look. You might even do a double take trying to figure out if these are caramel apples or not.

Caramel Apple Cupcakes

from The Girl Who Ate Everything

(printable recipe)

1 box spice cake mix

2 large eggs

1 cup sour cream

1/2 cup milk

1/3 cup vegetable oil

1 cup peeled, cored, and chopped Granny Smith apple

35 caramels

1/4 cup evaporated milk

1/2 cup chopped pecans or walnuts

Preheat oven to 350 F. Combine cake mix, eggs, sour cream, milk and vegetable oil in mixer. Scrape bowl then mix 3 minutes. Add chopped apple and stir.

Pour batter into paper-lined muffin pans about 2/3 full. Bake 18-20 minutes or until wooden toothpick inserted in center comes out clean. Remove and cool on wire rack.

Meanwhile, combine caramels and milk in small saucepan over low heat, stirring until melted and smooth.

Spread caramel atop cupcakes trying not to touch liners. Sprinkle with nuts. Insert stick into center of each cupcake.

My Dad's Spaghetti Sauce

2011-10-03T07:00:00.001-04:00

On top of spaghetti all covered with cheese! Memories of the favorite dish my parents, Joe and Marion Rudd made was enjoyed by so many people especially the family! It was a sauce that was cooked slow all day and the meatballs were perfectly hand rolled by my Dad that if you measured each one they would be the exact same size. I now make this sauce and as I prepare it I can almost hear their voices saying, "Make sure you add the tablespoon of sugar Joe (Ma would say) so you will cut the acid flavor." "Yes Marion," Dad would say, like he had never heard her say it before. I make the sauce the exact same way but as for the meatballs I never did get the recipe for them, but I have got pretty close to mastering them close to my Dad's recipe.

My Dad's Spaghetti Sauce
(Printable Recipe)

1 28 ounce can tomato puree

118 ounce can of tomato paste

1 28 ounce can whole plum tomatoes

3 cloves garlic, minced

1 medium onion chopped

4 tablespoons olive oil
1 tablespoon sugar

1 tablespoon oregano

1 tablespoon basil
Red pepper flakes, to taste
2 bay leaves

1/4 cup parmesan cheese

Cook onion and garlic in 4 tablespoons olive oil on medium low heat. Add tomato puree and paste. Add three cans of water of paste can. Mash plum tomatoes till blended in the sauce. Add oregano, basil, bay leaves, red pepper flakes, cheese and don't forget the tablespoon of sugar! Bring to a medium high heat till starts to bubble then turn quickly down to simmer. Cook slow for at least 6 hours.

Buffalo Turkey Sloppy Joes

2011-10-02T09:15:00.000-04:00

This recipe caught my eye immediately when I flipped through the new issue of Taste of Home magazine. Homemade sloppy joes and buffalo chicken tenders are both big hits at my home. This recipe seemed to combine these two recipes together. Adults will enjoy the sprinkling of blue cheese on top. I now have a new recipe for our family favorites.

Buffalo Turkey Sloppy Joes
Adapted from Taste of Home - Maria Regakis
(printable recipe)
2 1/2 pounds ground turkey
2 celery ribs, chopped
1 medium carrot, grated
3 garlic cloves, minced
1 1/2 cups tomato sauce
2/3 cup reduced-sodium chicken broth
1/2 cup Louisiana-style hot sauce
3 tablespoons brown sugar
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
12 hamburger buns
1 cup crumbled blue cheese

In large skillet, cook ground turkey, celery, onions, carrots and garlic over medium high heat until meat is no longer pink. Add tomato sauce, chicken broth, hot sauce, brown sugar, vinegar, Worcestershire sauce and black pepper. Stir well to cover meat with sauce. Cook on stove top for 5 minutes, stirring occasionally.

Serve meat mixture on buns. Top with more hot sauce if desired. Sprinkle blue cheese on top.

Mini Honey Whole Wheat bread

2011-09-30T07:34:00.001-04:00

Now that cooler days are ahead in the forecast, I will be baking bread more often than in the summer months. If I bake large loaves of bread I can eat half a loaf in one sitting, so I make mini loaves instead. They are great to freeze, then later just pop in the microwave oven for 60 seconds and it is like just-baked hot bread out of the oven anytime of day. I love keeping a few in the freezer for neighbor gifts ... or a hungry husband!

Mini Honey Whole Wheat Bread
3 cups warm water
2 packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
31/2 cups whole wheat flour

In a large bowl add 2 packages of yeast to warm water, 1/3 cup honey, 5 cups white bread flour or regular white flour, 1 Tablespoon salt and 3 tablespoons of melted butter. Mix till all blended.
Let rise covered for about 1/2 hour till bubbles form. Add remainder of flour slowly till sticky but leaving the sides of bowl. Let rise covered for another 1/2 hour till double. Put on a greased counter and roll out sections for each loaf. Shape into mini loaves and rise again till double. ( Aluminum mini loaf pans can be purchased at grocery stores) Bake at 350 degrees until brown on the bottom. Butter tops while warm.