This apple bread is to DIE FOR! No joke this is hands down the BEST apple bread I have ever tasted! My good friend Cathy from work made this bread and brought some in for us to try. We all went crazy over this and had to have the recipe! So when I made this at my house last week we had just a small snow storm the night before. While the boys were out clearing the driveway I was inside making this bread. When Robby walked in the door he instantly said how good the house smelled and made his way over for a warm piece of the bread. He decided that this MUST be made for every holiday or any day! Jim came in next and loved it just as much as Robby and I did! Needless to say this apple bread was GONE, G_O_N_E , gone by the end of the day not a single crumb could be found! If you want to impress everyone at your house I highly suggest making this apple fritter bread!
INGREDIENTS
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used 1%)
2 apples peeled and chopped (I used fuji apples) Mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
GLAZE
1/2 cup powdered sugar
1-3 Tablespoons milk, depending on how thick you want your glaze.
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside. In a medium size bowl beat the white sugar and butter together until creamy. Beat in eggs one at a time and add vanilla extract. In another bowl combine and whisk flour and baking powder then add a little bit at a time into the creamed butter mixture stirring until well combined. Mix milk into the batter until smooth. In a medium bowl mix together the brown sugar and cinnamon, peel and chop the apples and add to the brown sugar and cinnamon mixture. Stir to coat all of the apples. Pour half of the batter into the prepared pan, add half of the apples on top of the batter and half of the brown sugar/ cinnamon mixture. Lightly pat apples into the batter. Pour the remaining batter over the apple/cinnamon layer and top with the remaining apples and then the brown sugar cinnamon mixture. Lightly pat the apples into the batter. Bake in a preheated oven for
50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
To make the glaze simply mix the powdered sugar and desired amount of milk to get the thickness you like and when the apple loaf has cooled for at least 15 minutes, drizzle with glaze.
Enjoy,
Last weekend I was looking for a simple dessert to bring to our daughter. I had planned on bringing her a couple of her favorite dinners. My fall-off-the-bone baby back ribs, along with coleslaw and a pot of sweet and spicy chili. Making all of that I really wanted a simple, fast and easy dessert. I found this Butterfinger Pie and knew that was what I would be making and bringing over! This was enjoyed by Amanda and a few of her friends. Absolutely NO leftovers! As a matter of fact it is amazing I had a moment to take a picture!
INGREDIENTS
1 pre made graham cracker crust
8 ounces cream cheese, softened
12 ounces of light cool whip
7 (2.1 ounce) Butterfinger bars crushed
DIRECTIONS
Combine softened cream cheese, cool whip and 6 of the crushed butterfinger bars mixing until well combined. Pour the mixture into the crust and sprinkle the top with the remaining crushed candy. Store in the fridge for at least four hours before serving.
Enjoy,
This recipe can be found at www.plainchicken.com
All I can say is… FINALLY! Dover has a Mexican restaurant. OK, one that is not a chain. Don’t get me wrong I am not opposed to chain restaurants, but I personally would rather support a local small business. I am also thrilled that we are getting restaurants and business’s that are open on Sunday’s. This restaurant has only been open for about two short weeks at the time of our visit and I am thrilled to say we enjoyed every bit of it!~
We were greeted by a very nice hostess who promptly seated us at a table in front of the bar area. Before we took a breath we had warm chips, salsa and a menu to look at! That’s a great start in my book! The chips and salsa were very tasty. I am a sucker for warm chips and the salsa was freshly made with a nice hint of cilantro. Our waitress was quick to come by and ask us if we might like something from the bar. I asked her what her recommendation was and she was very quick to say the house margarita, so that was the beverage of the day. The margarita was full of flavor and very fruity, garnished with a slice of orange and plenty of orange flavor in the drink itself. Although I did like the margarita, I found it to be slightly weak, but good overall. Oh, did I mention the bartender? Every now and then he would sing with the Mexican music playing in the restaurant. Nothing like an afternoon serenade…and he was not bad either!
On to the menu, they have a great selection to choose from and guess what? it’s not all FRIED!!!! They have guacamole (made table side), a few different types of nachos, chicken wings with your choice of sauce, taco’s, burritos , enchiladas, soups and salads. Wait…that’s not even close to everything they have. I have not mentioned the fish taco’s, shrimp tacos, sampler platters, combo plates! Oh, the variety and there is still more but you will have to take a trip and check it out!
The one slight pitfall, and I think it was just where we were seated, is the lighting. It was very low and made it a little difficult to read the menu. Jim jokingly took out his iPhone and turned the flashlight on for me. If it would not have been so embarrassing, I might have actually used it!
I ordered the El Tapatio and let me tell you it is delicious! it is made with chicken breast, sautéed onions, chorizo and melted Mexican cheeses. This comes with a side of guacamole salad, Pico de Gallo, sour cream, rice, beans and flour tortillas! WOW! All of that for only $13.99!! I could not come close to eating all of it or even half of it. I loved eating the meat mixture with the warm nacho chips! This dish is warm, comforting and had great flavor! I would order this again any day!
Jim ordered the Quesadilla , Tostada and Enchilada lunch special for $8.99. His meal was also huge as well as oh so scrumptious! This special came with a cheese quesadilla, bean tostada , beef enchilada along with beans and rice! Jim was able to finish about three quarters of it, but still had to take some home!
Overall this experience was fantastic and a must go to restaurant! Needless to say we will be back sooner than later and hope you find some time to visit Cinco De Mayo!
Enjoy,
I just love a warm bowl of soup on a cold winter day! Jim and I really enjoyed this soup. Robby had a little different review of it. Robby did not like the kale in it at all BUT he loved the broth it made and had plenty of it! I made this using ground “HOT” sausage but I think next time I will buy the spicy links and cut those into bite size pieces and use that instead. I think Robby might like that a little better. I may even throw in some sweet sausage links too! No matter how you make it… it will be delicious!!! I will definitely be making this again.
INGREDIENTS
1 Tablespoon olive oil
1 large onion
3 garlic cloves, minced
1 pound spicy pork sausage
1 pound small new potatoes, cut into bite size pieces
1 bunch of kale, trimmed and chopped (remove stems)
8 cups chicken stock
1 cup dry white wine
1/2 teaspoon crushed red pepper (or less )
1/3 cup heavy cream
3/4 cup shredded Parmesan cheese
salt to taste
pepper to taste
DIRECTIONS
Heat large saucepan over medium high heat and add oil, onion and garlic. Sauté for two to three minutes then add the sausage to the pot and brown sausage breaking it up into small pieces as you go. Once the sausage is brown add the potatoes, chopped kale, chicken stock, wine and crushed red pepper. Bring to a boil reduce heat and simmer for 15 minutes. When ready to serve stir in the cream and Parmesan cheese, taste and add salt and pepper if needed.
Serve warm.
Enjoy,
This recipe was inspired by a recipe from www.aspicyperspective.com
I love a good , hearty, easy, tasty dish that can feed a crowd! This casserole hit ALL of those marks and I LOVE it! This can also be changed up anyway you want, you can use almost any cheese you like or sausage links (sweet or spicy) instead of kielbasa. Be warned this makes a TON but don’t worry your friends and family will all enjoy it!
INGREDIENTS
12 ounces of cooked smoked kielbasa, sliced in rounds
1 pound spiral pasta
1 1/2 jars of pasta sauce (I used Ragu onion and garlic 24 ounce jars)
2 jars roasted garlic parmesan Alfredo sauce ( 14.5 ounce jars)
1 1/2 cups sharp cheddar cheese grated
1 1/2 cups Monterey jack cheese grated
DIRECTIONS
Preheat oven to 350 degrees. Cook the pasta according to package directions. Heat the sliced kielbasa in a medium saucepan until lightly browned on both sides. Spread 1/2 cup of the spaghetti sauce on the bottom of a 9×13
pan. Layer half of the pasta , then half of the kielbasa, half of the remaining spaghetti sauce, half of the Alfredo sauce and half of the cheeses. Repeat with all of the layers ending with the cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional ten minutes or until cheese is melted and bubbly. Serve with a side salad and garlic bread.
Enjoy,
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