Apple Cream Cheese Cake with Praline Frosting

For the cream cheese filling

1. 8 ounces cream cheese, softened
2. 1/4 cup butter, softened
3. 1/2 cup granulated sugar
4. 1 large egg, lightly beaten
5. 2 tablespoons all-purpose flour
6. 1 teaspoon vanilla extract
7. Pinch of salt
8. For the batter
   1. 3 cups all-purpose flour
   2. 1 cup granulated sugar
   3. 1 cup firmly packed light brown sugar
   4. 2 teaspoons ground cinnamon
   5. 1/4 teaspoon ground nutmeg
   6. 1/2 teaspoon ground allspice
   7. 1 teaspoon salt
   8. 1 teaspoon baking soda
   9. 3 large eggs, lightly beaten
   10. 3/4 cup canola oil
   11. 3/4 cup unsweetened applesauce
   12. 1 teaspoon vanilla extract
   13. 3 cups peeled and finely chopped apples, a combination of Gala and Granny Smith
   14. 1 cup finely chopped walnuts, toasted, plus 2-3 tablespoons for garnish (optional)
   15. For the frosting

       1. 1/2 cup firmly packed light brown sugar
       2. 1/4 cup butter
       3. 3 tablespoons milk
       4. 1 teaspoon vanilla extract
       5. 1 cup powdered sugar
       6. For the cream cheese filling

          1. In a medium bowl, beat the cream cheese and butter together at medium speed with a hand-held electric mixer. Add the sugar, and beat well to combine. Add the 2 tablespoons flour and remaining ingredients, and beat until mixture is light and creamy. Set bowl aside.
          2. For the batter

             1. Place flour, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt and baking soda in bowl of an electric stand mixer outfitted with a paddle attachment. Stir at low speed to combine. Add the eggs, oil, applesauce and vanilla to the bowl, and mix at medium speed until dry ingredients are just moistened. Stir in the chopped apples and walnuts.
             2. Preheat oven to 350.
             3. Grease and flour a 14-cup Bundt pan. Pour half of the apple batter into the pan, using a spatula to spread evenly over the bottom of the pan. Spoon the cream cheese mixture over the batter, leaving a 1-inch border around edges of pan. Spread the remaining batter over the cream cheese mixture, making sure the batter extends all the way to the outer edges of the pan. (This will prevent the cream cheese filling from oozing out at the cake cooks.)
             4. Place pan in preheated oven and bake for 60-70 minutes, or until a tester inserted into the cake comes out clean. (Be sure when testing to not insert the tester through the cream cheese filling, as this might make the cake appear uncooked.) Cool in pan on wire rack for 10-15 minutes before inverting onto the rack to cool completely.
             5. For the frosting

                1. While cake cools, prepare the frosting. In a medium microwave-safe bowl, combine the 1/2 cup brown sugar, butter and milk. Heat in 30-second intervals, stirring after each interval, until mixture boils and sugar dissolves, about 90 seconds total. Stir in vanilla. Gradually stir in powdered sugar, mixing with a spoon until mixture is smooth and creamy. Drizzle warm frosting over cooled cake. Top with remaining chopped walnuts, if desired.
                Adapted from Southern Living
             6. Enjoy! 

THE BEST Avocado Chicken Enchiladas EVER!

Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream

Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Directions

1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Enjoy!

Crockpot Shredded French Dip

Ingredients

• 4 pounds Pot Roast
• 32 ounces, fluid Low Sodium Beef Broth
• 7 cloves Peeled Garlic
• 1 whole Onion, Quartered
• 1 Tablespoon Italian Seasoning
• 1 Tablespoon Ground Mustard
• 1 Tablespoon Pepper
• 4 whole Rolls ( I Used Whole Foods Mini Ciabatta Rolls)

• Preparation

  Place beef in a crockpot. Add beef broth, garlic, onion, Italian seasoning, ground mustard, and pepper. Put the lid on and turn it on low to cook for 7 hours. Take beef out of the crockpot and place on a cutting board. Using a fork, shred the beef. Strain au jus (broth from the crockpot) into a bowl so that there are no large chunks.
  Slice rolls in half. Place ¼ of the beef on each roll. Place au jus in 4 small individual bowls. Serve sandwiches and au jus together.

Enjoy!!

Sausage Muffins

 1 cup of Bisquick, 1 lb cooked sausage, 4 eggs beaten, & 1 cup of shredded Cheddar cheese. 350 degrees 20 minutes. YUM! Great for a cold night!

Enjoy!

CHICKEN PARMESAN WITH GREEN BEANS

12 oz fresh green beans (340 g)

¹/₄  cup olive oil (60 mL)

1 lb boneless chicken breasts, diced (0.45 kg)

Seasoning salt, to taste

¹/₂  cup diced onion (125 mL)

1 tbsp minced garlic (15 mL)

1 cup shredded Parmesan cheese (250 mL)

¹/₂  cup whipping cream (125 mL)

 

First remove any strings from the green beans and then cut fresh green beans into short pieces.  Place in pot in boiling water and cook about 6 minutes.  Drain in colander over a large bowl.

In frying pan in half olive oil, cook half chicken until tender and turning brown in spots but make sure the chicken is just tender.  While cooking sprinkle chicken with seasoning salt, to taste.  Repeat with remaining oil and chicken.  Set chicken aside.

To frying pan add onion and garlic.  Cook over medium heat until onion is turning translucent.  Add beans, cover pan and cook until beans are done to your liking.  Add chicken back into pan.  Stir in Parmesan cheese and whipping cream.  Cook until cheese has melted and the sauce is to desired consistency.

 

Enjoy!!

Breakfast Sweet Potato Hash

Ingredients

1. 1 large onion, sliced
2. 3 tbsp olive oil, divided
3. 1/2 tbsp ghee
4. 2 Italian sausages, diced
5. 2 sweet potatoes
6. 3 tbsp fresh rosemary
7. Salt and freshly ground black pepper, to taste
8. 3 eggs
9. Instructions
1. Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
2. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
3. In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
4. Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
5. Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.

Enjoy!!

Creamy No-Roux Stove Top Macaroni and Cheese

What You Need

Ingredients

1 pound pasta, any shape
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2-3 cups shredded cheese, like cheddar, monterey jack, or colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

Equipment

Pasta pot
Sauce pan
Whisk
Spatula

Instructions

1. Boil the Pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.

2. Warm the Milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.

3. Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.

4. Combine the Pasta and Cheese Sauce: In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.

5. Serving and Storing Leftovers: Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.

Enjoy!

I made this last night with onions and peas it was awesome!