Apple Cinnamon Bundt Cake

Apple Cinnamon Bundt Cake

I have a party on facebook every Friday! I usually have a theme such as share you favorite recipe day. I want to try every recipe that is shared! I am so inspired by the recipes that are shared!

This recipes was shared by The Southern Fried Bride! As soon as I saw the picture of this fabulous cake and read the ingredients, I couldn’t wait to make it! Seriously, I didn’t wait five minutes!! It is so delicious!

This recipe comes from The Southern Fried Bride “Southern Fried Bride’s Apple Cinnamon Delight Bundt Cake”

1 cup brown sugar

3 large eggs

1 stick unsalted butter, softened

1/4 cup apple juice

2 ½ cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

5 medium apples, peeled and chopped (I use Granny Smith)

Preheat oven to 350 degrees. Spray bundt pan with cooking spray. In large bowl, combine brown sugar, eggs, butter and apple juice. Mix until smooth. Add dry ingredients and mix until combined. Fold in apples to mixture. Pour batter into pan. Bake for 50-60 minutes, until toothpick inserted in cake comes out clean. Cool in pan at least 15 minutes. Invert cake from pan onto rack to cool completely .

“Southern Fried Bride’s Grand Apple Glaze”

1 cup confectioner’s sugar

2 tablespoons apple juice

Combine both ingredients in mixing bowl. Stir until smooth. Adjust consistency, if needed, by adding an additional 1/2-1 tablespoon of apple juice. Drizzle glaze over cooled cake and let set before serving.

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Potato Pancakes

Potato Pancakes

My husband is famous for two recipes, Ray’s Famous Flap Jacks and Potato Pancakes. He loves to make them and will every weekend if there are any takers or potatoes! If you know our family, you know that hubs loves to buy 50 pound bags of potatoes, you win the prize if you can tell me how many potato pancakes that would make!!

Here is the recipe that he likes the best! For perfect results!

Ingredients
Recipe makes 9- 3 1/2 inch pancakes

3 medium potatoes
1 TBSP heavy or Light Cream
1 egg, beaten
salt to taste
1 TBSP all-purpose flour
ground black pepper to taste
4 TBSP vegetable oil for frying

Directions

Peel and grate potatoes, we use a cuisinart grater, Drain off any excess liquid with paper towels.
Mix in egg, cream, salt, and black pepper. Add enough flour to make mixture thick.
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Serve with a dollop of sour cream or a side of applesauce or both! Enjoy!! Nettie

Recipe adapted from The Fanny Farmer Cookbook

Grilled Marinated Chicken

Grilled Marinated Chicken

This is one of our favorite recipes for Grilled Chicken Thighs. Perfect for a Memorial Day Picnic!

Original recipe makes 8 thighs

2 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons teriyaki sauce
1 teaspoon liquid smoke flavoring
1 tablespoon molasses
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon garlic pepper
2 teaspoons minced garlic
1/4 cup canola oil
8 skinless, boneless chicken thighs

Directions

Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
Preheat an outdoor grill for medium heat.
Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.

Recipe adapted from Allrecipes.com

Nana’s Mac and Cheese

Nana's Mac and Cheese

I have needed comfort food after this week of hell. There is nothing worse than when your child is sick and you feel like your world is spiraling out of control and you feel helpless. Comfort is what I need. All things positive. To be surrounded by love and health.

My kids request this Mac and Cheese all of the time. Hubs loves it too. I was raised eating Nana’s Mac and Cheese. This was my great grandmother’s recipe. Laura Moore, I think she was part Saint / part goddess, everything she cooked and baked tasted like manna. My Mom will tell you not to add an onion, but that’s the way I have always made it.

Pure unadulterated comfort. Thank you Nana, my tummy feels better and your great great grand daughter is finally home recooperating.

Nettie <3
Nana's Mac and Cheese
Ingredients:

1 lb ground beef
1 onion chopped
1 8 oz cheddar cheese shredded
1 can tomato soup
1 can mushroom soup
1 small jar Manzilla Olives
1 lb shell pasta cooked
1 tbsp olive oil

In a saute pan add olive oil over medium heat, add onions, saute for 2 minutes, add ground beef, cook until brown, drain fat.
Add soups, stir beef and soups until mixture is combined, add cheese, stir until melted, add olives and juice. Let sauce come to a simmer, stir so that sauce doesn't stick to pan. Serve sauce over pasta. Enjoy!
Serves 8

Best Macaroni and Cheese

Best Macaroni and Cheese

We eat a LOT of Mac and cheese, no seriously, a lot. I usually double the recipe because there are always a lot of kids at my house and everyone loves a bowl of mac and cheese with a second helping.
This recipe comes from The Two Bite Club. I am always trying out different recipes and using the kids as my tasters to vote for which recipe they like best, this one was inhaled and it looked like the dishes were licked clean. I think that is a great indicator.

Ingredients
16 oz elbow macaroni, cooked and drained ( I used rigatoni)
1 lb sharp white cheddar cheese, sliced into ¼ inch thick slices ( I used Orange Sharp Cheddar)
5 tsp butter
milk
15 oz can stewed tomatoes, roughly chopped ( I didn’t have any on hand, will try it next time, The Two Bite Club really recommends it)

Instructions
Preheat oven to 350°.
Spray a 9 x 13 baking pan with non-stick cooking spray. Layer ingredients in the following order: half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese. Sometimes I’ll spread it out even more and do the layers of macaroni a little thinner and I end up with somewhere around 1 or two more layers. As long as you end up with cheese on the top, you’re good.
Top with sliced butter.
Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you’re looking at it from the top.
Bake uncovered in preheated oven for 50 minutes to one hour or until the top is golden and bubbly. Let sit 10-15 minutes before serving. Serve with warmed stewed tomatoes.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Spring in Maine. It’s like you can breathe again after 7 months, no more snow, actual green grass and flowers and flowering trees and rhubarb and my favorite……. strawberries. When I think of rhubarb, I automatically think of strawberry rhubarb crisp. So easy to make, so easy to eat!

Strawberry Rhubarb Crisp

Ingredients

For filling:
2 cups rhubarb, chopped into 1″ pieces
5 cups strawberries, hulled and halved (or quartered if large)
1 apple, peeled, quartered and sliced (optional)
½ cup granulated sugar
Juice from one large lemon
3 Tbsp. cornstarch

For topping:
1½ cups regular rolled oats
1½ cups all purpose flour
1½ cups brown sugar
1 cup cold butter, cut into small pieces
1/4 cup Coconut (optional)
1/4 cup nuts ( optional)

Instructions

Preheat oven to 375 degrees.
Combine the rhubarb, strawberries, apple, sugar, lemon juice, cornstarch and a pinch of salt in a 9″ x 13″ baking pan or a large pie dish. Toss gently to combine.
In a large bowl, combine the oats, flour, and brown sugar, coconut and nuts.
Add the butter to the flour mixture and cut in the butter pieces with a pastry cutter, a large fork, or your fingers until the mixture forms coarse crumbs.
Sprinkle the topping over the strawberry rhubarb filling.
Bake at 375 degrees for approximately 40 minutes until the filling is bubbly and the topping is crisp and browned.

Serves 8-10

Recipe inspired from a Passionate Plate

Garlic Parmesan Crusted Potatoes

Garlic Parmesan Crusted Potatoes

I have a LOT of food blogger friends. Not just friends that you write to on facebook and blogs, but friends that you wish you could hang out with if they lived closer. One of those friends is Monica Mooney, whom I fondly refer to as Moondoggie. She has the food blog, Sweet Heat Chefs, and I think she is wonderful. We belong to a food group where we talk and laugh and cry and talk about all kinds of personal stuff with no judgement, stuff we can talk about such as our blogging, or how do we get more followers or how do you like this recipe or my kid got an award today. I can’t wait for the day when we can all get together and share a meal and a big bottle of something!! These friends mean a lot to me, like a pen pal but in a group and way better!
So, Chris ( or as I fondly call her Pickles~ yes I fondly have nicknames for the friend’s I love) from Foodthoughtsofawannabechef Blog came up with a brilliant idea to have a food ingredient swap, a secret swap with our Foodie Group. We all chose an ingredient from our local area and were given a secret friend to send the ingredient to. Monica was given me as her secret swapper…..lucky me!!!…. and she sent me a wonderful Zesty Garlic Seasoning, For Cooking and Dips, All Natural, no salt or sugars, from Bittersweet Herb Farm. Ingredients are: parsley, garlic, chives, onion, lemon peel, herbs and spices. Well I was thrilled that Monica was my secret pal, she sent it to me in the greatest card, I swear the card burst open with the sunshine that she sent me , it was raining that day in Maine by the way, but not after that! Inside she wrote how excited she was that I was her secret pal, see what I mean?? I am crazy about Moondog, she is a wonderful person, she can make me spit my coffee all over my computer screen in a split second with her witty comments, I know she will have words of wisdom to bestow upon me or just a great joke!

So I have been wanting to make these amazing, drool worthy, Parmesan Crusted Potatoes that I saw on my friend’s facebook page. Ann, from The Fountain Ave Kitchen’s blog, is a fabulous cook and everytime I see these potatoes posted on facebook, I say I really want to try them, they looked simple to make and really delicious. Well guess what?? They really are, plus I sprinkled the Zesty Garlic Seasoning over the cheese before I placed the potatoes face down to bake. OOOOh! You are going to love this recipe. See what happens when you have such great friends? Great recipes are made!! Thank you Moondog for my Zesty Garlic Seasoning gift and thank you Ann for always having such amazing recipes, you know how I love the easy one’s!! Thank you Pickles for coming up with another fantastic idea!!

Garlic Parmesan Crusted Potatoes
Recipe:
Serves 4
4 medium baking potatoes, halved lengthwise ( I used Maine White Potatoes)
2 ½ tablespoons olive oil
1/3 cup grated Parmesan cheese
1 TBSP Zesty Garlic Seasoning
½ teaspoon kosher or sea salt
 and a few turns of the pepper mill
Chives, optional
Preheat the oven to 400 degrees F.
Coat the bottom of a 13×9-baking dish with the olive oil, and then evenly distribute the grated Parmesan over the olive oil. Sprinkle Zesty Garlic Seasoning over the cheese. Sprinkle with the salt and pepper.
Place the potato halves, cut side down, on top of the cheese mixture and bake for 45-50 minutes or until the potatoes are very tender when pierced with the tip of a knife. Precise baking time will depend on the thickness of your potatoes.
Cool for five minutes before serving. Remove to a platter with a metal spatula, and garnish with snipped chives, if desired. Leftovers are equally delicious reheated in the oven or eaten cold, my son will attest to this!

Recipe from The Fountain Avenue Kitchen

Linked up: Our Three Peas