Apple Spice Cake

Apple Spice Cake is more like a cobbler, than a cake. It is quick, and easy to prepare with canned apple pie filling, spices and a cake mix.  It's a recipe where you basically just dump the ingredients into a pan and bake it.  But the end result looks like it took you a lot longer to achieve this great tasting, flavorful dessert.

Ingredients

2 (21 oz.) can apple pie filling
1 1/2 to 2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 Tbs. white sugar
1 (15.25 oz.) pkg. yellow cake mix or spice cake mix
1 and a half sticks cold butter
1 cup pecans, finely chopped (optional)

Directions

Preheat oven to 350º. Lightly spray or butter a 9 x 13-inch cake pan.

Pour the apple pie filling into the prepared pan. 

In a small bowl, combine cinnamon, nutmeg, allspice, and sugar.  Mix well to combine. Sprinkle the spice mixture evenly over the top of the apple pie filling.

In a large bowl, add cake mix.  Cut the butter into the cake mix using a pastry cutter or two table knifes held in one hand. The mixture should look crumbly, and the butter will be the size of small peas.  *See Notes

Sprinkle the cake mix and butter over the top of the apple pie filling and spices.  Try to get the cake mixture spread evenly over the apples.  This will help prevent dry spots in the cake mixture.  

Scatter the pecan nuts over the top if desired.

Bake for 45 to 60 minutes, or until the cake is brown on top and bubbling on the sides.  Check the cake for dry spots after 30 minutes.  If you see any dry spots, put a half tablespoon of butter in those spots and continue baking until done. 

Serve with ice cream or whipped cream.

Notes

If you are in a big hurry, you don't need to cut in the butter.  Just sprinkle the cake mix over the top of the apples, then dot the butter over the top of the cake mix.  Cut the butter in small squares and line them up on top of the cake mix like a checkerboard. Make sure the butter is covering most of the dry cake mix.  Another way is to melt the butter and pour this over the top of the cake mix.

Smothered Pork Chops

This is a recipe that my mother made quite often.  Tender, juicy pork chops served with a delicious onion gravy.  It is a one pot meal that is easy to prepare and does not take a lot of time.  You can use bone in or boneless pork chops, whatever you have in your refrigerator or freezer.

Ingredients

4 slices of bacon cut into 1/2 inch slices
4 thick cut pork chops
1 c. flour
salt and pepper to taste
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. thyme
2 cup chicken broth
4 potatoes, peeled, and cut in half or in quarters

Directions

Preheat oven to 300°
     
Heat a cast iron Dutch oven, over medium high heat, cook bacon until it starts to crisp.  Remove bacon to a paper towel lined plate and set aside. Drain off all but 2 tablespoons bacon grease from the skillet. *See note below.

Season both sides of the pork chops with salt and pepper.  
     
In a low sided dish or bowl, combine flour, onion powder, and thyme.  Dredge the pork chops in the flour mixture, shaking off the excess flour.  Do not discard the remaining flour, as you will need that later in the recipe.  
     
In the same skillet that you fried the bacon in, add the pork chops. Cook for 2 to 3 minutes on each side, or until each side is golden brown. You may have to fry the pork chops in batches. Remove the pork chops and place them with the bacon, while you prepare the gravy.

In the Dutch oven you were just using, add the onions.  Sauté the onions until they are translucent.

Slowly sprinkle 1/4 cup of the reserved flour mixture, over the onions, stirring constantly. Be sure to scrap the bottom of the pot to remove the flavorful bits at the bottom.    Cook for a minute or until the flour is golden brown, but not burned. If the mixture is too dry, add a little more bacon grease to the skillet.  

Slowly pour in the chicken broth, whisking constantly.  Cook and stir until the mixture thickens. Season with more salt and pepper to taste.

Return the pork chops and bacon to the Dutch oven.  Cover the Dutch oven with a lid.

Bake for 50 to 60 minutes or until the internal temperature of the pork chops is 145°.

Notes

Keep your bacon grease.  I pour mine through a strainer into a mason jar.  Secure with a lid.  You can use this any time when you are cooking foods that you want that extra flavor in, like potatoes, carrots, and other meats.

Fiesta Corn Dish

Corn, sweet bell peppers, jalapeño peppers and onion makes for a colorful side dish.  During the dreary, cloudy days, this side dish is sure to perk up your table and bring smiles to all who gather around at meal time.  It is so easy to make with just a few simple ingredients. 

 Ingredients

2 tablespoons butter
1 red bell pepper chopped
1 green bell pepper chopped
1 onion, chopped
1 jalapeno, chopped (Optional)
4 c. frozen (or 24 oz. can oz. can drained) canned corn
1/4 tsp.  cumin
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
salt and pepper to taste
2 tablespoons lemon or lime juice (Optional)

Directions

In a large cast iron skillet, over medium-high heat, melt butter.

Add the bell peppers, onion, and jalapeño. Stirring constantly, cook the vegetables for about 2 to 3 minutes.

Mix in the corn.  

Season with cumin, smoked paprika, garlic, and cayenne pepper. Add salt and pepper to taste. Mix the seasonings in and continue to cook until hot.  This takes about 3 to 4 minutes. 

Squeeze lime over the vegetables, if desired.  Serve warm. 

Notes

You can sprinkle some fresh cilantro on top if desired.  I do leave this ingredient out as we don't have fresh cilantro anywhere close to where we live.

Chicken Corn Chowder

This recipe is great if you have left over chicken.  It is simple to prepare, especially if you have precooked potatoes and chicken on hand.  This dish is creamy and full of flavor that your whole family will enjoy.   It is comfort food to help warm you up on those cool or cold evenings.

Ingredients:

1 c. chicken stock
1 chicken bouillon cube
1 c. milk
1 c. heavy cream
2 chicken breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
1 onion, chopped
2 cloves garlic
1 sweet bell pepper, chopped
1 stalk celery, chopped
1 carrot, chopped
2 c. corn, frozen 
2 tsp. sugar
2 tsp. hot sauce
1 tsp. parsley
salt and pepper to taste

Method:

In a large saucepan, pour in stock and add the chicken bouillon cube.  Over medium high heat, bring the stock to a boil.

Stir in the milk, heavy cream, chicken, potatoes, onions, garlic, red peppers, celery, carrots, corn, and sugar.  Bring the mixture to a bubble, then reduce heat to low.  Simmer for 40 minutes, stirring occasionally.

Add parsley and hot sauce, simmer for five minutes.

Serve and enjoy.

Note:

You can use canned corn in place of frozen.  Just be sure to drain it first.

If you want a thicker soup, mix a tablespoon cornstarch and cold water together.  Stir until smooth. Slowly add the cornstarch mix into the soup, stirring constantly.  Cook for another minute or two and then serve.

Cheddar Cheese Popcorn

One of our favorite foods to snack on is popcorn.  Salty, cheesy, crunchy popcorn.  It is so easy to make your own, at home, without having to buy a tin of stale, processed, old popcorn at the store.  This treat isn't just for movie nights. You can serve it anytime that you are wanting a snack that is quick, cheesy and crunchy.

Ingredients

6 c. popped popcorn (This is about 1/4 c. of popcorn kernels)
3 Tbs. melted butter
salt
1/4 c. cheddar cheese powder
1 Tbs. Parmesan cheese

Instructions

In a large bowl, or a large container with a lid for easier mixing, add the popcorn.  

Drizzle melted butter over the top of the popcorn. Season with salt to taste. Toss the popcorn to coat it evenly with the melted butter and salt.  Or, if using a container with a lid, secure the lid on tight, and then shake the container to coat the popcorn.  You can also use a paper bag as well.

Sprinkle the Cheddar cheese powder and Parmesan cheese over the popcorn and toss to coat.  Or put the lid on the container and shake the popcorn until evenly coated.  

Taste the popcorn.  You may want to add more cheeses and/or salt to the popcorn.  

Serve and enjoy.

Sweet Potato Biscuits

Sweet Potatoes are good for your body. They are high in fiber and contain antioxidants.  They also make great biscuits.  These biscuits are light and fluffy, light orange in color, and they have a delicious flavor. 

Ingredients

2 to 3 c. flour
2 Tbs. baking powder
1/2 c. brown sugar
1/2 tsp. cinnamon
1 tsp. salt
8 Tbs butter, cut into smaller pieces
2 c. mashed sweet potatoes
2 Tbs. honey
1/4 c. heavy cream or evaporated milk
melted butter for brushing the tops

Directions

Preheat oven to 400°. Lightly grease a 10-inch cast iron skillet, or baking sheet.

In a large bowl, combine flour, baking powder, brown sugar, cinnamon and salt.

Add the butter.  Cut in the butter using a pastry knife or two table knives held together in your hand. The butter should be the size of small peas when you are done. 

In another bowl, combine mashed sweet potatoes, honey and cream.

Add the sweet potatoes to the flour mixture. Gently stir to make a soft dough.  

Turn the dough out onto a floured surface. Knead the dough about 4 times until it is a smooth ball. Knead in more flour until it is no longer sticky. Do not over work the dough or your biscuits will be hard and tough.

Flatten the dough out until it is about 1 inch thick. Cut the dough with a biscuit cutter or a glass. Place on prepared pan or cast iron skillet. 

Coat tops with melted butter.

Bake for 14 minutes, or until lightly browned on the top.

Ground Beef Noodle Skillet Meal

 

Growing up, my mom used to make this dish quite often.  It was an easy recipe that went together quick.  The taste was so much better than buying the processed box mixes you buy at the store. It tastes delicious, and it is comfort food that brings back good memories.   

I remember she would ask me to go to the grocery store, to get a pound of fresh ground beef.  The vegetables, she already had on hand, because she grew them in her garden. In no time at all, she had the meal prepared and on the table.

Ingredients

1 lb. ground beef
2 slices bacon (cut up)
1 onion, chopped
1 sweet bell pepper, chopped
1 hot pepper, chopped (Optional)
1 (20 oz.)  can tomatoes
1/2 c. water
1/2 c. chili sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tbsp. parsley flakes
1/2 tsp.  pepper
salt and pepper to taste
2 c. egg noodles

Directions

In a cast iron skillet, over medium high heat, cook the ground beef, bacon, onion, green pepper and hot pepper.  Cook until the meat is no longer pink, and the onion is translucent. 

Mix in tomatoes, water, chili sauce, garlic powder, onion powder, parsley flakes.  Season with salt and pepper to taste.  Bring the mixture to a bubble.

Stir in the egg noodles and bring to a boil. Cover and reduce heat.  Cook for about 35 minutes, stirring occasionally, until the noodles are soft.  If it needs more moisture for the noodles to cook, add more water or tomato juice.

Season with more salt and pepper if desired. You can also add some shredded cheese, like sharp cheddar, Parmesan, pepper jack or Colby, over the top. Cover and continue to cook until the cheese is melted.

Serve and enjoy.