Decorating frosting for cakes

1 cup softened butter
3  cups powdered sugar
2 T heavy cream
2 tsp vanilla

Whip butter, add cream, and flavoring. Add powdered sugar one cup at a time and mix until creamy and no lumps. That's all there is to it. It works great in all types of piping units and it does freeze well too.

To make chocolate frosting, mix 3/4 cup cocoa powder to powdered sugar.

Apple fritter cake

For Filling:

2 cups diced apples

1/3 cup sugar

1/4 teaspoon cinnamon

2 tablespoons cornstarch

2 teaspoons water

 Layering

1/2 cup brown sugar, light or dark

1/2 teaspoon ground cinnamon

For Cake:

1/3 cup butter

3/4 cup sugar

1/2 cup applesauce (I use my homemade chunky)

1 teaspoon vanilla

2 eggs

2 1/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup sour cream (you could use plain yogurt)

 For Glaze:

2 cups powdered sugar

1 teaspoon vanilla

5 tablespoons milk

For filling: 

Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and the apples are a bit soft. Set aside to cool. 

In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.

For Cake: 

Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.

Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each egg.

Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the sour cream, beginning and ending with the dry ingredients. Beat until just combined.

Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.

Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.

For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly, I use an inverted/offset spatula.Let the cake sit for the glaze to set. Serve and enjoy. Store well covered, if there is any left. 

Texas Roadhouse butter

Never have I had such a delicious spread for a dinner roll. The unique flavor takes butter to the highest level. It's a spread, not something you would want to slather on your potatoes, but wonderful on bread or dinner rolls. It makes a large batch so for just the two of us I only make half the recipe. It keeps a long time in the fridge and can be frozen as well. Soften on the counter to room temperature, do NOT thaw in microwave or you will have soup, not a spread.

Texas Roadhouse butter

2 sticks of softened butter 

1 cup powdered sugar

1 cup honey

2 tsp cinnamon

Mix together to the desired consistency. Serve.

Crockpot hash brown casserole

1 lb ground beef
1 small onion chopped
3 to 4 cups O Brian hash browns
1 can cream of mushroom or cream of chicken soup
3/4 can of milk
2 cups cheddar cheese

Brown beef and onion, place in bottom of greased crock pot. Top the beef with the hash browns.
Mix soup, milk and cheese and pour over the hash browns. Place cover on crock pot.

Cook for 6 to 8 hours on low or 4 to 5 on high.

Power Air Fryer Oven Chicken

Power Air Fryer Oven Chicken

chicken pieces

choice of seasoning

olive or canola oil

foil

tongs

paper towel

wire rack

cookie sheet or jelly roll pan

Crispy chicken in a power air fryer oven is amazing and pretty easy to do as well. I really really dislike baked chicken, but this is the best "baked" chicken I've ever eaten.

After some dealing with the messy bottom tray I finally got wise and now cover it with foil for easier clean up. We all like easy. After all cooking is just one of the many chores in a day, why not make it a little easier.

So first off, cover the bottom drip pan/tray with foil. Secondly set the chicken pieces on paper towel to dry. Once the chicken has been patted dry as well, put it in a large bowl and drizzle about 1 or 2 Tablespoons of oil (depending on how many pieces) over the chicken. Mix well. I use a tongs to toss the chicken in the oil. Place on a wire rack  that sets in a pan, sprinkle with your desired seasonings. I use onion salt and all season salt. Turn the pieces of chicken over and sprinkle the other side. Let set for at least 10 minutes.

Transfer the chicken pieces to the racks of the air fryer oven using a tongs. I make 6 pieces of chicken, placing three pieces on each of two racks.

Place the racks in the oven, using the bottom and center positions. Close the door, set the temp to 375º for 25 minutes for dark meat, 20 for white meat. After that time has past rotate the racks bringing the bottom one to the center and the center rack to the bottom. Setting the oven for 375º at the required time again, after closing the door.

Once the chicken is done, unplug the oven and leave the door open to cool down for clean up. Once the chicken is plated, I like to put the racks in hot soapy water while we eat. It makes cleaning them a snap.  

Enjoy!!!!

Turkey meatballs and gravy

1 lb. lean ground turkey

1 1/2 cups seasoned cornbread stuffing

1/2 cup chicken stock

1 small onion finely chopped

1 stalk chopped celery

3 TBL chopped fresh parsley or 1 Tbl dry

2 eggs

2 cloves garlic minced

salt and pepper to taste

2 TBL olive oil

Herbed Gravy

12 oz container McCormick Simply Better Turkey Gravy

1 tbsp chopped fresh herbs thyme, rosemary, sage, parsley or 1/2 T dry herbs

pepper to taste

Preheat oven to 400F degrees.

Line a baking sheet with parchment paper and set aside.

Place stuffing in a resealable Ziploc bag and crush lightly with a rolling pin or mallet. It will be about one cup of crumbs

In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.

Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.

Add ground turkey and mix gently just until combined.

Use a cookie scoop to scoop out mixture. Use your hands to gently form into a ball and place on prepared baking sheet.

Drizzle with olive oil. The cookie scoop keeps the meatballs uniform in size for even cooking.

Bake for 20 minutes  until cooked through.

Herbed Gravy

In a small bowl, combine gravy, herbs, and pepper.

Heat according to package instructions.

Serve with meatballs and mashed potatoes.

Recipe and photo adapted from Mom on timeout.

Parmesan Chicken with noodles

6 ounces extra-wide egg noodles

   desired amount of leftover roasted chicken

1 cup frozen peas

4 cloves garlic, minced, or 2 teaspoons bottled minced garlic

1 3/4 cups whole milk or light cream( I use half and half and 1% milk)

1/2 slice white or wheat bread

3/4 cup shredded Parmesan cheese

2 tablespoons butter, melted

Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain.

In a saucepan combine chicken, peas, garlic, and whole milk (I use half and half and 1% milk); heat through. Cover and keep warm.

In a blender or food processor, process bread into coarse crumbs with several on/off turns. Transfer to a small bowl; add 1/4 cup of the Parmesan cheese and melted butter.

Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top with the bread crumb mixture. Bake  until top begins to brown.

Carmel PuffCorn

1 Package (9 Ounces) Puffcorn (I Used Old Dutch)

1 cup Butter (not Margarine)

1 1/4 cup Brown Sugar

2/3 cups Light Corn Syrup

1 teaspoon Baking Soda

Preheat oven to 250º.

Pour the puffcorn into a large roaster pan.

Combine butter, brown sugar, and light corn syrup in at least a 2-quart sauce pan. Cook on medium heat until mixture has melted, about 4 to 5 minutes. Once mixture has melted, add the baking soda. Stir until combined. This will foam up a lot.

 Pour the caramel mixture over the puffcorn and stir until well coated.

Place in oven for 45 minutes, stirring  every 10-15 minutes.

Remove from oven, pour onto waxed paper and break apart. Let cool and then break into individual bites.

Enjoy!!

Lemon Brownies

With lemons being so plentiful here in Yuma, this recipe is a must have. Lemon treats have never been my favorite but with the fresh lemons, mmmmmm.

Lemon Brownies

1 cup butter softened

1 1/2 cup sugar

2 tbsp lemon zest

4 large eggs

2 tbsp fresh lemon juice

1 1/2 cups flour

1 tsp baking powder

LEMON GLAZE

1 1/2 cups powdered sugar

3 tbsp. fresh lemon juice

4 tbsp. lemon zest

Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper.

Using a large bowl, whisk together the flour and baking powder. Using a mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.  Beat in eggs, one at a time until combined

Gradually beat in the dry ingredients until combined. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs.  Do not over bake. 

Allow to completely cool on the counter!

Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.

Pour the glaze over the lemon bars and spread evenly.

Allow to set overnight so the frosting sets.

*Recipe found on Kitchenfunwithmy3sons

Sloppy Joe's

Sloppy Joe’s like mamma made

1 pound ground beef

1/4 cup chopped onion

1 teaspoon prepared yellow mustard

3/4 cup ketchup

1/2 tsp chili powder

1 Tbl. sugar or more if you like it sweeter

salt to taste

3/4 cup water

In a medium skillet over medium heat, brown the ground beef, salt, pepper, and onion. Drain off liquids.

Stir in mustard, ketchup, chili powder,water, and  sugar; mix thoroughly. Reduce heat, and simmer until liquid is about gone.

Serve on warm buns.

Pineapple Coconut Cake

This recipe makes a large cake which is perfect for a potluck or family gathering. It's so good that there will be none to take home, so you better set a piece aside before you put it on the serving table. 😋

Pineapple Coconut Cake

1 box of lemon cake mix

1 can of crushed pineapple

3.5 oz package of instant vanilla pudding

1/2 c. milk

16 oz cool whip

2 1/2 c. shredded coconut

Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes. Bake according to box directions. Remove from oven and poke holes all over the cake with a fork. When it's still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top.

Refrigerate for several hours or over night. Cut and serve.

Carrot Cake dip

This yummy treat is great as a dip on some cinnamon crisps, vanilla wafers, or a spread on your morning bagel or english muffin. The recipe can be halved so you don't indulge in too much of a good thing.

8 oz softened cream cheese
2 cups shredded carrots Not the bagged, they are too thick
1 1/2 cups powdered sugar
1/2 cup chopped walnuts
1 tsp vanilla extract
1/2 tsp cinnamon 
1/8 tsp nutmeg

1. In a medium mixing bowl, combine cream cheese and powdered sugar with a hand mixer.
2. Add in remaining ingredients and stir to combine.
3. Refrigerate until serving. Enjoy!

Better Bits o Brickle cookies

Better bits o Brickle cookies

1 c softened butter

1 c granulated sugar

1 c packed  brown sugar

1 1/2 tsp. vanilla extract

1/2 tsp. salt

3 eggs

3 1/4 cups all-purpose flour

2 tsp. baking soda

2 tsp. cream of tartar

1 package HEATH BITS 'O BRICKLE Toffee Bits

Preheat oven to 375°.  Lightly grease cookie sheet or line with parchment paper. 

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. Flatten slightly for a crispier cookie. 
Cookies are crispy on the outside and chewy on the inside. 😊

Bake 8 to 10 minutes, depending on oven or until lightly browned.

OMG Good Cookies

OMG these are good cookies

my own concoction/recipe.

3/4 cup softened butter NOT margarine

3/4 cup shortening

1 1/2 c brown sugar

1 1/2 c white sugar

1 Tbls. vanilla

2 eggs

3 1/2 c flour

2 tsp salt

2 1/2 tsp baking soda

16 ounces of chips ( I used partial bags of various chips, white and chocolates) or however many you like. I like a lot of chips in my cookies. 😀

Mix butter, shortening, vanilla, sugars well. Add eggs one at a time until well blended. Add flour, salt, soda and mix well. Then add your chips.

Using a small cookie scoop place dough at least 1 1/2 inches apart on greased cookie sheet or use parchment paper. They do spread. Pat down slightly if you like flat crispy cookies. Which is what I do. 

Bake at 375 for 10 to 11 minutes.
Let cool slightly on cookie sheet before removing them.

 Cool on wire rack, or waxed paper which is what I do. Then enjoy melt in your mouth cookies.

Makes over 6 dozen depending on how big you make them. This recipe can be cut in half. But it’s so good you really will wish you didn’t.

Cherry quick bread

2 cups flour

1 cup white sugar

3 tsp. baking powder

1/2 teaspoon salt

2 eggs

1/4 cup maraschino cherry juice

3/4 cup milk

3 Tbls. oil

1/4 tsp. almond flavoring

1 cup maraschino cherries

1/2 cup walnuts or pecans  (optional)

Grease and flour loaf pan.

Cut cherries in half and chops nuts.

Put dry ingredients in bowl, beat in eggs, milk, juice and oil and flavoring. Mix until smooth

Stir in halved cherries and chopped nuts. Pour into prepared pan.

 Bake at 350º for one hour.

Golden Corral Crab Salad

This recipe is every bit as good as the one served at the GC. I think it's even better. Last month I brought it to a pot luck and had nothing left in the bowl but the spoon. Oh so good and so simple to make. A great summer dish or anytime.

Golden Corral Crab salad

1+1/2 pound imitation crab meat

1/2 cup diced celery

1/2 cup diced green onions (both white and green parts)

1/4 cup diced green bell pepper

1/4 cup ranch salad dressing

1/4 cup mayonnaise

Directions:

Pat crab meat between two paper towels to remove excess moisture.

In a large bowl, break up crab meat. I like it shredded like GC does it.

Dice celery, green onions (white and green part) and bell pepper.

Add celery, onion and green pepper to crab meat.

Toss to blend.

Mix ranch dressing and mayonnaise.

Gently stir to coat.

Refrigerate for 1 hour before serving.

Fabulous Fruit Salad

1 small can pineapple chunks or tidbits, in their own juice

1 small can mandarin oranges, drained

1 bunch green grapes, halved

2 bananas

1 lb strawberries, sliced however you want

1 box small box of vanilla instant pudding 

You can also add other fruits that you like to this as you please.

Directions:

Pour the pineapple, juice and all into a bowl. Add the pudding mix and stir until creamy. Stir in the drained mandarin oranges. Add additional fruit and stir in completely until covered and creamy.

Refrigerate the salad for a while until it is nice and chilled. Don’t let it sit too long or the bananas will turn brown. You can serve right after making this without chilling. I like it  much better chilled.