Cinnamon Apple Coffee Cake

There’s a delicious surprise in every bite of this easy-to-make coffee cake.

Cooking Time: Bake 1-1/2 to 2 hours

Ingredients:
3 cups all-purpose flour, unsifted
3 tsp. baking powder
1 tsp. salt
4 eggs
2 cups C&H Pure Cane Granulated Sugar
1 cup oil, vegetable
3 tsp. vanilla
1/2 cup orange juice
3 tsp. cinnamon
1/2 cup C&H Pure Cane Granulated Sugar
5-6 Granny Smith apples, peeled and sliced

Instructions:
Preheat oven to 325°F. Lightly grease Bundt pan. In large bowl, combine flour, baking powder and salt; set aside. In another bowl, mix eggs, sugar, oil and vanilla; add dry ingredients a little at a time alternating with orange juice. In a small bowl, combine cinnamon and sugar. Layer in Bundt pan as follows: 1/3 batter, 1/3 sliced apples and 1/3 cinnamon/sugar mixture. Repeat 3 times. Bake for 1-1/2 to 2 hours or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan. Serve warm.

Zucchini Bread

Super delicious and moist!!

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Green Bean Casserole

Ingredients:

1 (10 3/4 oz.) can  Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups Original or Cheddar French Fried Onions ** I also use 2 Large cans of French's Fried Onions.**

Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

**I have used canned green beans. When I do, I use one can of Cut Green Beans and one can of French style green beans..**

Chocolate Whoopie Pies

 I learned how to make these when my husband requested them one year.  :)

3 cups sugar
1 cup butter, softened
4 large eggs
1/2 cup oil
1 1/2 tablespoons vanilla
6 cups flour
2 cups cocoa powder (unsweetened)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3 cups milk
Filling
1 cup butter, softened
1/2 cup shortening
1 1/2 cups marshmallow cream topping
3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup half and half
Directions
Preheat oven to 350 degrees. In a large mixing bowl, with an electric mixer, cream butter and sugar together until creamy. Add eggs, oil, and vanilla and mix until well combined. In another large bowl, sift flour, cocoa, salt, baking powder, and baking soda. Alternately add flour mixture and the milk to the egg and sugar blend, mixing well. Using a 1/4 measuring cup or large ice cream scoop (remember, you want them to be uniform), place six circles of batter on a prepared baking sheet and bake for 10 minutes. Remove from oven and allow to cool.
For the filling, combine all ingredients except for the half and half in a large mixing bowl with an electric mixer until a thick, uniform paste forms. Slowly add in the half and half until you reach a thick, creamy texture. You may add more or less half and half, depending on your taste.
Once the cakes have cooled, spread the filling between two cookie cakes. Wrap individual whoopie pies in plastic wrap for best handling and storage.

Bacon & Cheese Stuffed Mushrooms

3 - 8oz containers of Mushrooms w/ stems (produce section)

1- 3oz pkg of Oscar Mayer Real Bacon Bits

1- 8oz pkg Fancy Shred Colby Jack Cheese


Preheat oven to 350.

Stem and clean mushrooms and place open side up on a foil covered cookie sheet.

Mix most of the cheese w/ the bag of bacon bits and grab little pinches of the mix and stuff into the Mushroom caps..  Put back on cookie sheet and bake for 15-20 mins until cheese is bubbly and melted..   ENJOY!!

Chex Muddy Buddies

Muddy Buddies
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
...1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 servings (1/2 cup each)

Hot Meatball Sandwiches

 1- 40oz (2.15lbs)bag Fully Cooked Meatballs (choose your flavor)

1- 16oz jar of Spaghetti Sauce ( I use Prego)

1-lb or more shredded Mozzarella Cheese

1 lg bag Hoagie Rolls (bakery section)

Heat Meatballs in saucepan according to package directions. Once done make sure all water is removed from pan. The add Sauce to meatballs and heat thoroughly.

Heat Rolls in microwave. Add Meatballs and top w/ shredded Mozzarella Cheese..

Serve w/ a Salad...

Overnight Breakfast Casserole

Casserole I prepped Christmas Eve for Breakfast Christmas morning! I'm used Hash brown patties like McD's. Regular cheese not spicy. and doubling the recipe.. :)

  This picture is was taken before it was cooked.. :-)

3 cups frozen hash brown potatoes

3/4 cup shredded pepperjack cheese

1 cup cooked ham, diced

1/4 cup chopped green onions

4 eggs, beaten

1 (12 fluid ounce) can evaporated milk

1/4 teaspoon ground black pepper

1/8 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.

In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Double Corn Tortilla Casserole

Delicious Vegetarian Dish! **I always Double this recipe & use a 9x13 dish**

8   corn tortillas

1-1/2 cups  shredded Monterey Jack cheese (6 ounces)

1 cup  frozen whole kernel corn

4   green onions, sliced (1/2 cup)

2   eggs

1 cup  buttermilk

1 4-ounce can  diced green chili peppers

Directions

1. Grease a 2-quart square baking dish. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the green onions. Repeat layering with remaining tortillas, cheese, corn, and onions.

2. Stir together eggs, buttermilk, and chilies. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warm. Makes 4 servings. 
**I serve this with a side salad...***

Cheesy, Chicken & Garlic Cream Sauce

 *I made this recipe up myself..** I served it with a Side Salad and Garlic Bread**

3 med size Chicken Breast
4 C. Milk
4 tbsp butter
3 tbsp.cornstarch or Flour.. *I use Cornstarch b/c flour gives it a pasty taste*
1/2- 1 tsp. Garlic Powder *or more to taste*
Salt & Pepper to taste
1/2-3/4 c. Shredded Cheese

Boil Chicken Breast until done and cut into sm. bite size pieces and set aside..

While Chicken is boiling start your sauce.. 

In a saucepan, heat milk & butter on medium-high setting. Bring to a simmer, but do not boil; add garlic, salt & pepper.

Stir corn starch into 1/4 c. of water; mix. add. Stir in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a "powdery" uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.