Banana Stuffed French Toast

Ingredients

4 tablespoons butter

1/4 cup light brown sugar

Pinch ground cinnamon

3 ripe bananas, peeled, cut into 1/2-inch-thick rounds

4 ounces cream cheese, room temperature

1 large unsliced loaf French bread, bread cut into

8 slices

4 large eggs

1/2 cup heavy cream

1 1/2 cups whole milk

2 teaspoons ground cinnamon

1 teaspoon rum extract

Nonstick cooking spray

Confectioners' sugar, for garnish & Maple syrup

Directions

Preheat oven to 350 degrees F.
Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon.

Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce.

Add bananas and toss together.

Let cook until the bananas are soft and incorporated into the sauce.

Remove to a bowl and let cool completely.

Once cool, add cream cheese and mash with a wooden spoon.
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.

Divide banana mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine.

Pour mixture into a 13 by 9-inch casserole dish.

Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally.

Remove the bread from egg mixture, using a spatula, letting the excess drain off.
Spray a wire rack with nonstick spray and put the rack on a baking sheet.

Put the bread on the rack and transfer to the oven.
Bake the French toast until it is golden brown and filling is hot, about 25 minutes.

Serve with confectioners' sugar and maple syrup! Enjoy!

Hamburger Stroganoff Recipe

Ingredients

1 lb ground hamburger

Salt and pepper (to taste)
2 TBL worcestershire

4 ounces sliced mushrooms (optional)

1/3 cup of dry sherry or dry white wine (optional)
1/4 cup chopped parsley, loosely packed
1/2 cups sour cream

1-2 cans cream of mushroom soup

1/4 teaspoon paprika or more to taste

8 ounces egg noodles, COOKED

Cook hamburger, drain.

Add mushrooms and sherry or wine & worestershire & paprika & soup & sour cream.

Serve over noodles.

Chicken & Vegetable Pizza

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

1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
2 cooked chicken breast (10ounce)
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper

Spread the soup on the crust to within 1/4 inch of the edge.

Bake at 450°F. for 5 minutes.
Heat the oil in a 10-inch skillet over medium heat.

Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally.
Spoon the vegetables on the pizza.

Top with the chicken and cheese. Sprinkle with the oregano, if desired.
Bake for 5 minutes or until the cheese is melted.

Red & Black Candy Apples

http://www.mattbites.com/

8-10 medium sized apples
8-10 wooden twigs, twimmed
3 cups granulated sugar1/2 cup light corn syrup
1 cup of waterseveral drops of cinnamon flavored oil
1/4 teaspoon of red food coloring
1/4 teaspoon of black food coloring

Clean and dry the apples. Try to remove as much of the wax as possible. If you purchase them from your local farmer’s market then chances are they have not been treated with the food grade wax that makes then shine. Remove any stems or leaves and insert a twig into the end of each apple. To facilitate easier twig entry you can carefully sharpen the end of the twig or use a candy stick to create a guide hole. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer. Don’t go over 310 degrees or your candy burns and then you’ll be sad.
Remove from heat and stir in flavored oil and food coloring.
Dip one apple completely in the syrup and swirl it so that it becomes coated with the melted sugar candy. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, onto a baking sheet that’s greased or lined with a silpat. Repeat the process with the remaining apples. If your syrup thickens or cools too much, simply reheat briefly before proceeding. Let the apples cool completely before serving.
A note about the black apples: Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky!
Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores.

CHECK OUT THESE COOL IDEAS FOR HALLOWEEN!

http://sassysites.blogspot.com/2011/10/halloween-treats-for-kids-link-up.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SassySites+%28Sassy+Sites%21%29

Crock Pot Apple Pie

Image and Recipe Copyright © 2008 Jennifer Iserloh

http://www.skinnychef.com

This dessert has the same flavors as apple pie without the guilt of a fattening crust!
Makes 6 baked apples

Ingredients
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon6 Gala or Macintosh apples, cored
1/2 cup apple juice or apple cider
2 tablespoons orange liquor (optional)

Directions
Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.

PLUM CRUMBLE

1 3/4 lbs. plums, stoned, thickly sliced (about 4 c.)
1/2 c. granulated sugar or more depending on the tartness of fruit
3 tbsp. flour
1/2 tsp. cinnamon
Unsalted butter, softened for pie dish

TOPPING:
1 c. brown sugar, lightly packed
3/4 c. oatmeal
3/4 c. flour
1 stick (4 oz.) chilled, unsalted butter, cut up
Preheat oven to 375 degrees. Combine plum slices, granulated sugar, flour, and cinnamon in bowl. Toss gently. Butter 10 inch pie plate.

Topping: Rub brown sugar, oatmeal, flour, and butter together with fingers until crumbly. Arrange mixture evenly over plums. Lay sheet of foil under dish to catch drips. Bake about 45 minutes. Can serve warm with vanilla ice cream. Serves 4 to 6. Delicious

Deviled Chicken Lollipops on the Food Network

Deviled Chicken Lollipops on the Food Network

Pork chops with Apple Stuffing

Ingredients
Apples
Pork Chops
Stove Top Stuffing
Sugar

Directions
Cut up your apples and put them in the bottom of a cake pan put a little sugar over them.
Then get a stove top stuffing mix make it (follow the directions for the stuffing)

Layer
Put half of the stuffing over the apples,
Then put pork chops on
Next put the other half of stuffing on top.
Bake until done

My friend Dena Mills gave this to me!

Jalapeño(Honey) Plum Jam

Ingredients
2 pounds plums, pitted and chopped
1½ cups honey
2 TBS minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
1½ cups honey OR 7 cups white sugar

8 half pint canning jars with lids and rings

Directions
Place the pitted, mashed plums, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

Than sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Apple Butter

Ingredients
4 lbs of good cooking apples (Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon

Equipment Needed
1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
A food mill

A large (8 cup) measuring cup pourer
6-8 8-ounce canning jars

Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.

Makes a little more than 3 pint jars.

Apple Cobbler with Coconut



Ingredients

4 Granny Smith apples - peeled, cored and sliced
1/2 cup caramel ice cream topping
1 tablespoon all-purpose flour
1 (10 ounce) can refrigerated flaky biscuit dough
2 tablespoons butter
3 tablespoons white sugar
3/4 cup sweetened flaked coconut

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
3.Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.


Apple Cobbler

7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4-inch
3/4 cup sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
2 cups sugar
2 Eggs
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup Butter, melted

Heat oven to 350°F. Place sliced apples in ungreased 13x9-inch baking pan.

Stir together 3/4 cup sugar and 1/2 teaspoon cinnamon in small bowl; sprinkle over apples.

Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 45 to 55 5minutes or until lightly browned and apples are tender.

Serve warm with ice cream!!! ENJOY

Country (easy) Apple Dumplings with mountain dew


•2 Granny Smith apples, peeled and cut into 16 pieces
•2 cans refrigerated crescent rolls
•1 1/2 cups sugar
•1 tsp cinnamon
•2 sticks butter, melted
•12 oz Mountain Dew

Unroll and separate the crescent rolls. Wrap each apple slice in a crescent roll and place in a 9×13 ungreased pan. Melt butter; add sugar and cinnamon and mix well. Pour mixture over the tops of the crescent rolls. Pour Mountain Dew between the rolls. Bake at 350 degrees for 40-45 minutes or until golden brown.

Apple Crisp

Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions
Preheat oven to 350 degrees F.

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Apple Hermits



Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners' sugar
1 tablespoon milk

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2.In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
3.Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
4.In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.