Fried Apple Rings

Ingredients:

3 tart apples - unpeeled

2 tablespoons butter

Cinnamon

Sugar

Directions:

First, wash the apples since you won't be peeling them.

 Slice the unpeeled apples into rings about 1/2 inch thick. Remove core carefully (I just carefully cut around the core in each slice and popped it out).  On a plate, mix together the cinnamon and sugar.  I probably used about 1/2 cup sugar and just added cinnamon until it tasted good to me!

   Coat the apples in the cinnamon sugar mixture.  While you are coating the apple slices, you can start melting the butter in the skillet over medium heat. After you have rolled all the slices, fry in the butter. I turned the heat down to low and then let them cook until they were tender.

 

 Easiest recipe ever.

And yes, I am a messy cook.... I don't always cook "pretty" but it sure does taste good!

Homemade Apple Sauce

This applesauce is absolutely amazing... reminds me of my favorite side dish at Cracker Barrel - Fried Apples! Found this great recipe on someone's blog :-) Ah, the simpleness of it!

Ingredients:

4 apples - I used Gala apples

1/4 cup sugar (brown or white)

Cinnamon

3/4 cup water

Directions:

Peel and quarter apples. I usually get the water boiling as i'm peeling/cutting the apples.

You can either put the sugar/cinnamon while the water is warming up/boiling or wait until the apples are in.  

After all the apples are peeled and sliced, throw them all in the pot, cover it and let them simmer for about 20 minutes. I personally love cinnamon and use a lot of cinnamon and sugar and just throw it all on top of the apples and stir it all in.

After about 20 minutes, drain the apples.  I used a fork to mash them. It is SO easy!

You can mash it to whatever consistency you want... if you don't want it that chunky then you could probably use a food processor.  The applesauce tastes AMAZING warm but, is also good chilled.

Another thing I did with the apples was, instead of cutting all the apples into small chunks, I sliced them all and didn't mash them when they were done. Then, its just like fried apples! SO GOOD!

 

No Bake Chocolate Chunk Cookies

Let me just say, that I cannot wait to make these.  Steven's old roomate use to make these and they are so easy and really good!

Here's the perfect recipe:

Ingredients:

4 ounces butter or margarine

1/2 cup milk

2 cups sugar

1 cup semisweet chocolate chips ( I am using a Milka chocolate bar broken into chunks)

3 to 4 tablespoons peanut butter, optional

3 cups oats, quick or old fashioned

1 teaspoon vanilla extract

Directions:

Place chocolate chips, peanut butter (if used), oatmeal, and vanilla extract in a large mixing bowl.  Combine the butter/margarine, milk, and sugar in a saucepan; bring to a boil. Boil for 1 minute. Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well. Drop by spoonfuls onto waxed paper.

Then, eat them all in 5 minutes and thoroughly enjoy with a glass of milk :-)

                        Can we say yummy?!                             

(picture courtesy of The Food Network)

Yes, I do plan on making this for dinner one night this week. It looks simply amazing and I think it would make for one very happy husband!

Inside Out Burgers

Ingredients:

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Directions:

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

 

Super Burritos

This is also another one of our favorite things to make. They are so good!

1  pound lean ground beef (we have only ever used chicken)
1  cup chopped onion (1 large)
1/2  cup chopped green sweet pepper (1 small)
1  clove garlic, minced
1/4  cup water
1  tablespoon medium or hot chili powder
1/4  teaspoon ground cumin
1/4  teaspoon salt
1  cup cooked rice (we use a mexican style rice - the ones you can microwave, much easier)
1  4-ounce can diced green chile peppers, drained (we never put these in, but i'm sure it's still good)
8  10-inch flour tortillas
1-1/2  cups shredded Monterey Jack or cheddar cheese (6 ounces)
1  cup chopped tomato (1 large)
2  cups shredded lettuce 
1  recipe Guacamole or frozen avocado dip (guacamole), thawed (optional)
  Bottled salsa (optional)

Directions:

For filling, in a large skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain off fat. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers.
Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften. (When ready to fill tortillas, remove only half of them at a time, keeping remaining tortillas warm in the oven.)

Spoon about 1/2 cup filling onto each tortilla just below the center. Top filling with cheese and tomato. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure with wooden toothpicks.


Arrange burritos on a baking sheet, seam sides down. Bake in a 350 degree oven for 10 to 12 minutes or until heated through. Remove and discard toothpicks. Serve warm burritos on lettuce with Guacamole and, if desired, salsa.

*Makes 8 burritos

Chicken or Steak Burritos: Prepare as above, except omit the ground beef. Partially freeze 1 pound skinless, boneless chicken breast halves or 1 pound beef flank steak for easier slicing. Cut chicken into thin, bite-size strips and cut beef across the grain into thin, bite-size strips. Heat 1 tablespoon cooking oil in skillet. Cook chicken or beef, onion, sweet pepper, and garlic in hot oil until desired doneness for steak or until chicken is no longer pink and onion is tender. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes or until most of the water has evaporated. Remove from heat. Stir in cooked rice and chile peppers. Continue with step 2 as above.

Chicken Enchiladas

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees.

In a small bowl mix the soup and sour cream; set aside.

Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. 

YUMMY!

 Not Yo' Mama's Banana Pudding

Hand's down... best banana pudding recipe, ever!

2 bags Pepperidge Farm Chessmen cookies

6 to 8 bananas, sliced

2 cups milk

1 (5-ounce) box instant French vanilla pudding

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

*If you use the store brand whipped topping, pudding mix, and  cream cheese - you save a lot more money!

Strawberry Limeade

Steven and I's favorite drink!!! Since it is impossible to copy Sonic's version of a strawberry limeade, we came up with our own!

Ingredients:

1 bag frozen strawberries

1 2 liter bottle of Sprite

2 limes

 A blender :-)

I use only 2 limes when making this for Steven and I, you would need more if you were planning on making it for more than 2 people.

Directions:

Put strawberries into the blender. I put maybe a cup.  Fill half the blender up with Sprite.  Half a lime and squeeze both halves into the blender. Blend.  I personally don't use measurements when making this. I just kind of decide how much I want to make and then put equal amounts of each ingredient.  After everything is blended (I keep it a tiny bit chunky) pour the mixture into glasses.  Throw a few frozen strawberries in each cup. They are so yummy to eat at the end!  Also, take the remaining lime and cut it into small slices, then throw them into the drink as well. 

This recipe doesn't compare to Sonic's at all, but it's still pretty good in my opinion!

Pot Roast

the easiest slow cooker recipe ever!

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup

1 pouch dry onion soup and recipe mix

6 small red potatoes, cut in half

6 medium carrots, cut into 2 in. pieces

3 to 3 1/2 lb. boneless beef bottom round roasts or chuck pot roast

Directions:

Stir the soup, onion soup mix, potatoes, and carrots in a 4 1/2-quart slow cooker.  Add the beef and turn to coat.

Cover and cook on low for 8-9 hours or high for 4-5 hours.

Then, viola! It's done - how easy is that?!

I serve it with Bisquick biscuits (the drop ones you can make).

Taco Soup

Ingredients:

1 lb. ground beef

1 onion (it also tastes great without the onion)

1 package Hidden Valley Ranch Dressing dry mixture

1 package Taco seasoning (we use Taco Bell's mild version)

1 can stewed tomatoes (undrained)

1 can corn (undrained)

1 can green beans (undrained)
1 can pinto beans (drained and rinsed)

1 can kidney beans (drained and rinsed)

*the recipe I have also calls for 1 can ranch style beans, but I could never find them so we never used them. We just added extra beans instead.

Toppings:

Sour cream

Shredded cheese (any kind you like)

Tortilla chips - a must have :-)

Directions:

Brown the meat with the onion (chopped up). Drain the excess liquid.  In a large soup pot, add all the ingredients listed. DO NOT DRAIN THE VEGETABLES, add juice and all. Let simmer for about 20 minutes. If you want, serve with chips, enjoy!

This recipe has always been a hit among our friends, both young and old! We are huge fans of Mexican food and make a lot of it! Yet again, a very simple recipe!

Chili Mac

1 lb. ground beef (we personally use 93% fat free)

1 cup Pace Picante Sauce

1 tbsp. chili powder

1 can (14 1/2 oz.) whole peeled tomatoes, cut up

1 cup frozen whole kernal corn

3 cups cooked elbow pasta (we just usually use a 16 oz. box)

1/2 cup shredded chedder cheese

*optional - sliced avocado and sour cream* (we never used sliced avocado in it, so I wouldn't know if it is good)

Directions:

Brown the beef in a skillet. Pour off the fat.

Add the picante sauce, chili powder, tomatoes, and corn. Heat to a boil.  Cook over low heat for 10 minutes.

Add the pasta in, stir well.  Top with cheese and cover until the cheese is melted.

I like to eat mine with sour cream on top... but then again, I am a huge fan of sour cream :-)

PS - you're going to want to use the biggest skillet you can find, trust me!

Who doesn't like chili, especially on a cold night at home! This is one of Steven and I's favorite thing to make, hands down.  It is so simple to make as well.

Picture Perfect Chili

(once again my mama's recipe)

1 lb. lean ground beef

1 can Chili Magic Beans - Traditional flavor

I can black beans (drained and rinsed)

1 can kidney beans (drained and rinsed)

1 jar Newman's Own Sock-a-roni  spagetti sauce

Chili powder

(note- you can easily double this recipe)

Directions:

First, brown ground beef over medium heat. Season with chili powder while cooking, sprinkle liberally.

While the ground beef is cooking, I add ALL the other ingredients into a large saucepan and start heating them up.  I heat them up on medium-high heat.

After the meat is done cooking, add it to the saucepan and stir well.  I also personally add half a jar of water so that it's not so thick... if you like it thick then you don't have to... you can add as much or as little water you want.

Add more chili powder to taste. I usually put in about a tablespoon... Steven and I like it spicy :-)

Let it simmer for about 20-30 minutes and then it's perfect! So simple!!!

We personally eat our chili with Tostidos, shredded cheese, and sour cream... perfection.

Mac and Cheese

Macaroni -n- Cheese

original recipe courtesy of my mama!

1 16oz. box elbow macaroni

1 16 oz. package shredded "Sharp" cheese

1 can Cream of Mushroom Soup

1 can milk (just fill the Cream of Mushroom Soup can up once you empty it out)

Progresso Italian Bread crumbs

* Pepper to taste (1/8 tsp. - 1/4 tsp)

Directions:

Preheat oven to 350 degrees

Prepare elbow macaroni as stated on box

Drain pasta

In a 9x13 pan, add 1 can cream of mushroom soup, 1 can milk, and pepper - Mix well.

Add 16 oz. (4 cups) cheese - mix well

Stir in cooked macaroni - mix well

Sprinkle Progresso Italian Bread Crumbs on top.

Bake at 350 for 30 minutes or until hot and bubbly and top has a "golden brown" appearance.

*Another way that I do it is, instead of mixing all the ingredients in the 9x13 pan (it can be quite difficult to stir everything), I instead mix it all into the pot which the noodles are in. I use a big pot when cooking the noodles, then I drain them and add all the ingredients in.  Then, all you have to do is pour the mixture into the 9x13 pan and then cook!

*I also use all store brand items... it's much cheaper :-)

About Me

Hey ya'll!

I wanted to make this blog as a way for me to write down all my favorite recipes! You see, I wasn't able to bring my cookbooks here with us to Germany and frankly, it gets annoying having to look through pages upon pages of recipes. It's so much easier to just click on this website and have them all on here :-)  I hope you will try some of these out and grow to love them as much as Steven and I do!

Enjoy!