Apple Pie Cake

 

• 1 yellow boxed cake mix
• 3 eggs
• 1 can apple pie filling
• 3 tablespoons sugar
• 1 tablespoon cinnamon

1. Preheat oven to 325 degrees.
2. Beat the eggs well.
3. Add the cake mix and stir until well blended.
4. Grease and flour a bundt cake pan.
5. Pour half the mixture in the cake pan.
6. Mix the sugar and cinnamon well. 
7. Pour half the cinnamon and sugar mixture evenly over the layer.
8. Add the other half of the cake mixture and spread evenly.
9. Pour the other half of the cinnamon and sugar mixture evenly over the layer.
10. Bake for 40 minutes or until a knife comes out clean. 
11. Let cool on the neck of a beer bottle or similarly necked bottle for 10 minutes. 
12. Place plate on top of the bundt pan and flip. 
13. Cake should come out in one piece (the 10 minute wait is the secret). 
14. Make the glaze and pour over the top of the cake.  It will run down the sides.

Glaze for Apple Pie Cake

• 1 stick of butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup bourbon (sometimes I use Fireball instead)

1. Place all the ingredients of the glaze in a saucepan.
2. Heat to boiling, constantly stirring.
3. Cook five more minutes, still stirring.
4. Remove glaze and pour it over the cake. 

 Cut, serve and enjoy. 

 

 

Sydney's Chocolate Kiss Peanut Butter Cookies

 

By Sydney 12/12/03

A kiss in each cookie. This makes a lot (36) of them.

• 2 sticks butter
• 2/3 cup chunky peanut butter
• 1 cup light brown sugar
• 1 cup white sugar (plus some extra to the side for sprinkling)
• 2 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups flour
• 1 bag of Hershey Milk Chocolate kisses

1. Cream butter and peanut butter together.
2. Gradually add sugar and brown sugar, beating at medium speed until fluffy.
3. Add eggs and vanilla and beat well. 
4. Combine dry ingredients.  Mix well.
5. Add dry ingredients.  Mix well.
6. Shape into 1 ½ balls.  Place on parchment lined aluminum air bake cookie sheet. 
7. Squash with a fork.
8. Sprinkle sugar on the tops.
9. Bake at 350 degrees for 14 minutes. 
10. Remove sheet and place kiss on top of each cookie.
11. Let cool for 3 minutes.
12. Transfer cookies with a spatula to a cooling rack.
13. Repeat as many times as needed.   
14. Eat rest of kisses as needed, popping one into Paw Paw’s mouth every once in a while.

 Tip:  Most cookies break less if you use a flexible spatula. 

Baked Fireball Pineapple

 

• I fresh pineapple, peeled and cut into rings
• 1 oz. Fireball whiskey
• 1 tablespoon olive oil
• sugar and cinnamon mixture for sprinkling

1. Soak pineapple in whiskey at least several hours in a Ziploc bag.
2. Drain juice and whiskey mixture into a glass (save to make a drink).
3. Add olive oil to bag and shake.
4. Spread on an aluminum lined pie plate.
5. Sprinkle sugar and cinnamon mixture over the pineapple.
6. Bake in a 375 degree oven for 12 minutes.
7. Serve and enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry Spring Mix Salad

Strawberry Spring Mix Salad:

Makes two salads that serve as a main course:

• 4 cups Spring Mix salad greens
• ½ red onion, sliced thin and separated
• 4 slices center cut bacon, microwaved or baked in the oven, crumbled
• 10 strawberries, hulled and cut
• 4 tablespoons goat cheese crumbles

Pomegranate Vinaigrette Dressing:

• ¼ cup pomegranate vinegar
• 2 tablespoons olive oil
• 1/3 cup sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon refrigerated garlic

1. Arrange the greens in two salad bowls
2. Arrange a layer of red onion
3. Arrange a layer of cut strawberries
4. Arrange a layer of goat cheese.
5. Arrange a layer of bacon crumbles.
6. Mix the dressing ingredients and shake. 
7. Sprinkle with pomegranate dressing.
8. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Taco Goulash by Joe Nunn

 

• 1 pound ground beef plus 1 pound ground sausage or 2 pounds ground beef
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 refrigerated minced garlic
• 1 packet taco seasoning
• 1 can of tomato juice
• 1 pound. package of macaroni
• 2 cups water
• Pinch basil
• Pinch oregano
• Mixture of Colby and mozzarella cheese
• Parsley for garnish

1. Brown meat and onion while stirring.
2. Add peppers and continue sauteeing.
3. Add garlic and cook for about 30 seconds to bloom it.  Do not let it burn.
4. Add taco seasoning and stir.
5. Add tomato juice and water.
6. Add macaroni, basil, and oregano.
7. Simmer until tender.
8. Add some of the cheese and stir in.
9. Add more cheese to the top and let it sit.
10. Garnish with parsley.
11. Enjoy,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bourbon Chicken

 

• 4 tablespoons canola oil
• 5 boneless chicken breasts
• 3 tablespoons cornstarch (2 for velveting and 1 for thickening at the end)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons minced refrigerated garlic
• 1 cup water
• ½ cup apple juice
• ¼ cup bourbon
• ½ cup chicken broth (or ½ cup water and 1 chicken bouillon cube)
• 2/3 cup lower sodium soy sauce
• 1/3 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 cup light brown sugar
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• 1 cup of uncooked rice, cooked (optional)

1. Cut the chicken in 1-inch pieces.
2. In a large non-stick skillet, heat 2 tablespoons of oil until a drop of water sizzles.
3. Add salt and pepper to 2 tablespoons of the cornstarch and mix. 
4. Add half that mixture into a container suitable for shaking.
5. Add half the chicken into the container and shake.
6. On medium heat, fry the chicken for 3 minutes.  Turn and fry chicken for 3 more minutes.
7. Remove chicken and set aside.
8. Repeat the procedure with the rest of the oil, cornstarch, salt and pepper mixture, and remaining chicken. 
9. Remove the chicken and set aside.
10. Add garlic, stir and saute for approximately 30 seconds, being careful not to burn the garlic.
11. Add the rest of the ingredients except for the remaining cornstarch.
12. Stir constantly until the sauce comes to a boil. 
13. Add the chicken back in and cook until the sauce reduces to about half the volume it was originally.  Stir often.
14. Make a slurry out of the remaining tablespoon of cornstarch and a tablespoon of water. 
15. Add to the mixture and stir constantly until you like the consistency.
16. Serve as is, or on a bed of rice.  Enjoy.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mexican Corn Salad for Two

 

• 1 15 ounce whole kernel corn, drained
• 1 tablespoon butter
• 1 tablespoon refrigerated minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup light mayonnaise
• ¼ cup light sour cream
• ½ red onion, chopped finely
• 4 stems of cilantro, remove the leaves, discard the stems, and chop the leaves
• ¼ cup of shredded parmesan
• 4 stems green onions
• 1 sliced jalapeno (optional)
• 2 ounces feta cheese
• ½ bag Chili Cheese Fritos.

1.  Melt butter in non-stick skillet.
2. Add corn and saute over medium heat.  Stir occasionally, but not too often or the corn will not brown. 
3. Add the salt and pepper and stir.
4. Make a dressing out of the light mayonnaise and sour cream.  Set aside.
5. Chop the red onion and green onions. 
6. Remove the corn from the heat.
7. Stir in the dressing and half the red and green onions.
8. Add the sliced jalapeno (optional).
9. Plate the salad.
10. Top with the remaining green and red onions.
11. Sprinkle with shredded parmesan.
12. Sprinkle with the feta.
13. Serve with Chili Cheese Fritos.