Hot Apple Dumplings

 Ingredients
2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
Directions
Preheat the oven to 375 degrees F.

Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.

In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.

Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

Caramel Apple Sheet Cake with Caramel Frosting (13 X 9)

Ingredients:

Cake:
2 eggs
1 cup  Vegetable Oil
1 3/4 cups sugar
2 1/2 cups  Self-Rising Flour
3 cups apples, peeled and chopped
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon vanilla

Preparation Directions:

1. Heat oven to 300º F. Spray a 13x9-inch baking pan. In large bowl, beat eggs. Add oil and sugar; stir until well blended. Stir in remaining cake ingredients; blend thoroughly. Pour batter into pan. Bake at 300º F. for 1 hour 10 minutes or until cake begins to pull away from sides of pan. Cool.

Caramel Frosting

Ingredients

1/3	cup butter
2/3	cup firmly packed dark brown sugar
1/3	cup milk
3	cups powdered sugar
1	teaspoon vanilla extract
	Pecan halves (optional)

 

Preparation Directions

1.	MELT butter in saucepan over medium-low heat. Stir in brown sugar; cook and stir 2 minutes. Add milk, continue cooking until mixture boils, stirring constantly.
2.	REMOVE from heat; gradually stir in powdered sugar. Add vanilla; blend well. Spread over cooled cake. If frosting gets too thick, add a little more milk; blend well. Garnish with pecan halves, if desired.

Individual Cheddar Meat Loaves

Ingredients

• 1 egg
• 3/4 cup milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup quick-cooking oats
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1 pound ground beef (or ground turkey)
• 2/3 cup ketchup
• 1/2 cup packed brown sugar
• 1-1/2 teaspoons prepared mustard

Directions

• In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves.
• Bake, uncovered, at 350° for 25-30 minutes or until no pink remains and a meat thermometer reads 160°. Yield: 8 servings.

Cobb Salad

Ingredients

Salad dressing:

• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• 3/4 teaspoon coarsely ground pepper
• 3/4 teaspoon Worcestershire sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon ground mustard
• 3/4 cup canola oil
• 1/4 cup olive oil
• SALAD:
• 6-1/2 cups torn romaine
• 2-1/2 cups torn curly endive
• 1 bunch watercress (4 ounces), trimmed, divided
• 2 cooked chicken breasts, chopped
• 2 medium tomatoes, seeded and chopped
• 1 medium ripe avocodo, peeled and chopped
• 3 hard-cooked eggs, chopped
• 1/2 cup crumbled blue or Roquefort cheese
• 6 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh chives

• Directions

  • In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.
  • In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
  • To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
  •  Yield: 6 servings (1-1/4 cups dressing).

5 Minute Salsa

Ingredients

• 2 (10 ounce) cans diced tomatoes (I used Rotel Hot) or 3 large tomatoes
• 2 cloves garlic
• 1 jalepeno, including seeds and membrane (remove seeds if you don't want it too spicy)
• 1/2 cup cilantro (optional)
• 1/4 to 1/3 cup diced onion
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• juice of one lime

Instructions

1. Place your ingredients in a food processor or blender, and pulse to combine.

Melt in your mouth Baked Chicken Breast

1/2 c parmesan cheese
1 c Greek yogurt
1 tsp garlic powder
1 1/2 tsp seasoning salt (optional)
1/2 tsp pepper
Mix all ingredients.

4 boneless, skinless chicken breast halves

Spread mix over chicken breasts, bake at 375 for 45 minutes

Roasted Lime Chicken

•1/2 cup Dijon mustard

•1/4 cup lime juice

•1/4 cup soy sauce

•2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

•2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

•2 tablespoons minced fresh sage or 2 teaspoons rubbed sage

•2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

•1 teaspoon white pepper

•1 teaspoon ground nutmeg

•1 roasting chicken (6 to 7 pounds)

•4 medium limes, cut into wedges

Directions

•Combine the first nine ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a 2-gallon resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours.

•Drain chicken and discard marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken.

•Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan juices. Cover loosely with foil if chicken browns too quickly. Let stand for 15 minutes before carving. Yield: 6 servings