Saturday, July 7, 2012

Sugar Free Apple Butter in a Crock-Pot

Fill crockpot 2/3 full with sliced/cored apples (I do not peel mine because of the vitamins) I use several types of apples - Granny Smith, Yellow Delicious, and any type of cooking apples.

3C splenda
4 tsp cinnamon
2 tsp allspice
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp Mortons Lite salt

Fill crockpot heaping full and add 1 more cup splenda
Start on high for a little while and then turn to low for 7-9 hours.

You can put in blender or food processor until smooth but I just stir it up and eat! Yummy!

Tuesday, November 25, 2008

Banana Sour Cream Cake

Don't be frightened by the sour cream in this cake. You can't even taste it!

1 pkg. (2 layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (8oz) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg (16oz) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped


HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.

Tuesday, October 14, 2008

Samoas - Girl Scout Cookie Clone

Cookies ~ Homemade Samoas
(also known as Caramel de-Lites)
Makes about 3 1/2 to 4 dozen

1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
up to 2 tablespoons milk

Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

3 cups shredded coconut (sweetened or unsweetened)
12-ounces good-quality chewy caramels
1/4 teaspoon salt
3 tablespoons milk8 ounces dark or semisweet chocolate (chocolate chips will do)

If you prefer milk chocolate, by all means use that.

Preheat oven to 300 degrees (F)Spread coconut evenly
on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until
coconut is golden. Watch carefully, especially near the end of toasting time;
the coconut toasts very quickly once it begins to become golden.

Cool on baking sheet, stirring occasionally. Set aside.Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.) Let chocolate set completely before storing in an airtight container

Tuesday, September 2, 2008

Peanut Buttery Goodness!

I found this great recipe over at Have Cake Will Travel. She has lots of great recipes, go on over & check them out!

Monday, August 18, 2008

Menu Plan Monday - August 18, 2008

Last week's plan went by without a hitch! I was so excited to make this week's plan that I did it this past Friday. I can't wait to make a menu for the next month. I have pre-ordered groceries from Angel Food Ministries. I pick-up them up on Saturday August 23. I will have entrees for 16 meals, a few vegetables, and fresh fruits. I am extremely excited as I've never ordered Angel food before but I've been told that everything is great quality at a great price.

For more menu plans head on over to Org Junkie.

Sunday -
Breakfast - Cereal
Lunch - Chicken Enchiladas & Refried Beans
Dinner - Tacos @ church fellowship dinner I had to bring 20 flour tortillas

Monday -
Breakfast - Eggs & Toast
Lunch - Brown Bag Lunch
Dinner - Shrimp & Broccoli Pasta with White Wine Sauce

Breakfast - Breakfast Casserole
Lunch - Brown Bag Lunch
Dinner - Vegetable Soup & Cornbread

Wednesday -
Breakfast - Waffles & Eggs
Lunch - Brown Bag Lunch
Dinner - Manwich & French Fries

Thursday -
Breakfast - Oatmeal or Grits with muffins
Lunch - Brown Bag Lunch
Dinner - Pizza Pasta Casserole

Friday -
Breakfast - Pancakes
Lunch - Brown Bag Lunch
Dinner - BBQ Chicken, Baked Beans, Potato Salad

Thursday, August 14, 2008

Slow Cooking Thursday - August 14, 2008

I found this great recipe this week and I can't wait to try it! For more slow cooker recipes visit Sandra at Diary of a SAHM.
4 pounds ground chuck
4 (28oz.) jar spaghetti sauce
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
4 (4oz.) cans of mushrooms
6 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!)
This is a rather large recipe for me. I think I am going to cut it down by 4 and see what happens. I'll let you know.

Monday, August 11, 2008

Menu Plan Monday-August 11, 2008

It's been months since I've participated in Menu Plan Monday, but I've realized without a plan I ending up spending way too much money, and our meals are no where near as enjoyable. I actually created my Menu Plan on Saturday before I went grocery shopping. It worked really well for me, and I was able to start my plan yesterday!
Head on over to the Org Junkie for more menu plans.

Breakfast - Cereal
Lunch - Baked Tilapia, Carrots, & Broccoli Cheese Rice
Dinner - Bacon Lettuce Tomato Sandwiches
Breakfast - Eggs, Toast & Grits
Lunch - I pack lunches for the family, sandwiches, chips, etc.
Dinner - Tuna Patties, Mac & Cheese & Pinto Beans
Breakfast - Waffles
Lunch - Sandwiches, Chips, or Fruit
Dinner - Red Beans & Rice with Sausage
Breakfast - Omelets
Lunch - Sandwiches, Chips, or Fruit
Dinner - Hot Dogs, Chili, Slaw
Breakfast - Eggs & Toast
Lunch - Sandwiches, Chips, or Fruit
Dinner - Spinach Lasagna & Garlic Bread
Breakfast - Pancakes
Lunch - Sandwiches, Chips, or Fruit
Dinner - Hamburgers, Pasta Salad
Lunch & Breakfast doesn't really change much. All of us, except for my daughter, eat sandwiches for lunch. Her lunch usually consists of cucumbers, carrots, grape tomatoes, and cheez-itz. Sometimes breakfast is just a granola bar. I try to have things that you can grab as your running out the door and things that can be cooked if you have time.