Paula Deen's Uncle Bob's Fresh Apple Cake

Uncle Bob’s Fresh Apple Cake
http://www.pauladeen.com/index.php/recipes/view2/uncle_bobs_fresh_apple_cake/

5 Based on 15 Reviews


Servings: 6 to 8 servings, about 3/4 cup
Prep Time: 1 hour 25 min
Cook Time: 1 hour 30 min
Difficulty: Easy
Ingredients Add to grocery list
Honey Glaze:

1 cup confectioners’ sugar
2 tablespoons honey
2 tablespoons milk

Apple Cake:

3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

Directions

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with some of the honey glaze, serve and enjoy!

Cook’s Note:

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Mini Mac n' Cheese Muffins

Haven't tried yet...sounds like a neat idea
http://shine.yahoo.com/tistheseason/tis-season-mini-mac-n-cheese-muffins-004800028.html

These bite-sized treats are perfect for a holiday party whether you're a guest or the host.

Yields: 48 mini muffins



Ingredients:


1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked

¾ cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste

Special equipment:
24 count mini muffin tin



Method:



Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
(Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.)



Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.



Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.



Liberally grease mini muffin tins.

Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.



Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.

Christmas Gift Cheese

http://familyfun.go.com/recipes/christmas-package-cheese-snack-688436/

White chocolate parfaits

http://www.tasteofhome.com/Recipes/White-Chocolate-Parfaits

Calico Corn Muffin Harry & David

Calico Corn Muffins

http://www.harryanddavid.com/gifts/store/view____Recipes-SideDishes.html?featurestory=1123127&sliSearch=calico%20corn

Ingredients:
1 large egg
3/4 cup milk
1/4 cup Canola oil
2 tablespoons cream
1/2 cup Harry & David Calico Corn Relish
1 cup and 3 tablespoons unsifted All-purpose flour
2 teaspoons baking powder
Salt
Dash of Cayenne pepper
1 cup yellow cornmeal
3/4 cup grated Cheddar cheeseDirections
Preheat oven to 400°F. In a bowl, whisk egg, milk, oil, cream and relish. Sift together dry ingredients and stir into egg mixture. Add cornmeal and cheese and mix well to blend. Grease muffin tins or 8″ square cake pan. Pour the batter into tins or ...(read full recipe)Preheat oven to 400°F. In a bowl, whisk egg, milk, oil, cream and relish. Sift together dry ingredients and stir into egg mixture. Add cornmeal and cheese and mix well to blend. Grease muffin tins or 8″ square cake pan. Pour the batter into tins or pan. Bake for 20-25 minutes or until golden. Cool in the pan on a wire rack for 5 minutes and serve warm.(hide full recipe)
HarryAndDavid From:OregonEase of preparation:BeginnerHarry & David ingredients used in this recipe:Relish Related Products

Calico Corn Relish

Grands Monkey Bread

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19/

INGREDIENTS
1/2cup granulated sugar1teaspoon cinnamon
2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2cup chopped walnuts,
if desired1/2cup raisins,
if desired1cup firmly packed brown sugar
3/4cup butter or margarine, melted.

DIRECTIONS
1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Sugar Free Peanut Butter Pie

1 c. peanut butter
8 oz. cream cheese - softened
1 c. Splenda
1 4-serving size sugar free vanilla pudding
1 c. milk
1 small tub sugar free Cool Whip
2 regular pie crusts, baked or graham cracker crusts


1. Bake pie crusts according to package directions

2. Cream together cream cheese, Splenda and peanut butter.

3. Blend in pudding mix and milk.

4. Fold in Cool Whip.

5. Spoon into cooled pie crusts

6. Chill completely before serving.

Ranch Chicken and Potato Bake

http://www.pillsbury.com/recipes/ranch-chicken-and-potato-packets/d4b92888-b8c0-4290-9bf5-b96362a0dede/


INGREDIENTS
1bag (20 oz) refrigerated cooked new potato wedges
6boneless skinless chicken thighs (about 20 oz), cut in half1
1/4cups low-fat or regular ranch dressing
4slices precooked bacon, chopped
1/4cup chopped green onions (4 medium)
1/2teaspoon coarse ground black pepper

DIRECTIONS
1 Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray.
2 For each packet, place about 1 cup potato wedges and 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 cup dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
3 When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender.
4 Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper. .Look for precooked bacon in the meat or deli department of the supermarket.
Using reduced-fat ranch dressing in place of the regular ranch dressing will reduce the fat per serving by about 13 grams and the calories by about 115.
To bake packets, place on large cookie sheet; bake at 400°F using times above as a guide.

Cold Brew Coffee

1/3 cup ground coffee
1 1/2 cups water
Soak 12-15 hours
Strain through coffee filter
Refrigerate


1/3 cup coffee extract
1/2 cup almond milk
1 pck splenda
Tastes Like Light Starbucks Frappucino

Starbucks Frappuccino

http://www.blogger.com/post-create.g?blogID=2212485000807212783

Make a Starbucks Frappuccino for $0.32
By Kerry - 105 Comments
Email

I wanted one. Badly. The intoxicating sip of caffeine and the sweet taste of sugar, all blended together into a mixture of iced creamy goodness and designed to melt in your mouth. Yep, there’s nothing quite like the seductive taste of a Starbucks Frappuccino on a hot summer’s day.

With my resolve kicked to the curb in favor of a self-indulgent caffeine hit, I walked into the nearest Starbucks with my wallet in hand. It had been years since I’d ordered a Frapp, so I was fairly shocked by the variety of flavors available, but I was mostly appalled by the price — $3.45 (plus tax) for a tasty Tall! WTF? (Yeah, what the Frapp?)

frappuccino recipe
Take a guess: One is real. The other is cheaper, but just as tasty.


Now I’m not a complete cheapo (cough) and I do enjoy an indulgent treat every now and then, but shelling out nearly $4 for a chilled coffee beverage seemed a bit steep. What’s in a classic Starbucks Frappuccino anyways? Coffee, milk, ice, and sugar? For $4? How’s that for a brain freeze?

starbucks recipes frappuccino

The Starbucks barista must have been used to caffeine-starved customers with mouths agape, ’cause she stood there patiently waiting for me to order. But the only words that dropped outta my gap formed this question: What ingredient keeps the Frapp from separating?

“Oh, that’s just a little xanthan gum — it’s a food thickener, and it keeps blended drinks mixed,” she said.

So I bit my frugal tongue, ordered a classic Tall Frappuccino for $3.86 (including tax), and went home to replicate this costly drug for dimes a drink.
Frapp Price Attack: You’re saving around 92%

Talk about a steep latte factor — a copycat classic coffee Starbucks Frappuccino (using my recipe) can save you 91.7% on a 12 oz (354 mL) Tall sized beverage. Can you really see the difference?

frappuccino recipe

Here’s the caffeinated cost breakdown for each ingredient scaled to a Starbucks Tall.

starbucks frappuccino cost

Bottom Line: Make your own copycat Frappuccino at home and save $3.54 — that’s nearly 92% — on a Tall.

But here’s the thing — my tasty recipe yields around 2.5 cups of frappy goodness. Since I got a little cranked on caffeine for this experiment, I did the mathy math for the total cost of my recipe too.

starbucks frappuccino recipe

Bottom Line: Share a little chilled coffee goodness with a friend (or pour yourself a second serving) for just $0.53 per recipe.

But what about my Mocha Soy Venti? I only did the math on a Tall classic Frappuccino. Calculating the cost of coffee grams per cup, sugar weight, milk measurements, and xanthan gum nearly killed me. Feel free to measure the cost of a homemade Mocha Frapp on your own dime — I’m almost certain you’ll save a lot of moolah!
Homemade Frappuccino Recipe

Make a copycat Starbucks Frappuccino for a fraction of the cost in three easy steps.

STEP ONE: Gather your ingredients.

make a frappuccino

Frappuccino ingredients: makes 2.5 cups (590 mL)

1 cup double-strength Starbucks coffee OR 3/4 cup fresh espresso (cold)
3/4 cup milk (low fat, 2%, whole or whatever)
3 tablespoons granulated sugar (or to taste)
2 cups ice
Secret ingredient: Pinch of xanthan gum OR 1 teaspoon dry pectin (keeps Frapp from separating)

starbucks coffee

Since I don’t own an espresso machine, I went to Costco and bought a bag of Starbucks Pike Place roast to best mimic the Frappuccino recipe. Brewed strongly, I think these beans did the trick.

STEP TWO: Toss your Frapptastic ingredients into a mixer and blend. Some of my friends swear by the Magic Bullet blender, but I’ve been happy with my simple Cuisinart for years.

frappuccino recipe ingredients

Depending on the strength of your blender, it may take a few stirs to get the ice moving.

starbucks recipes

STEP THREE: Pour Frapp in a cup. Use an authentic Starbucks cup to fool your friends. Sneaky, I know.

starbucks recipes
Warning: Photographing a Frappuccino for hours may cause coffee separation. Grumble.


Admire your handy work. Add toppings at the will of your waistline. Oh it’s summer so friggits — full whip with chocolate syrup, please!

starbucks frappuccino

Owl Smores

http://www.livinglocurto.com/2010/09/owl-birthday-party/

Buttercream Icing

http://www.wilton.com/recipe/Buttercream-Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Instructions:
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 3
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
Step 4
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

World's Best Lasagna

Recommended by Sarah. She says the sauce is what makes it great. Funny, as I read the ingredients it looks like my recipe with the exception of fennel...until I started getting lazy and using the assistance of Ragu...LOL
http://allrecipes.com/recipe/worlds-best-lasagna/detail.aspx

Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Zucchini Bread

1 dozen egg whites
3 tsp vanilla
1/2 apple sauce
3 large zucchini grated
3 cups of oats (not ground)
1 tsp NSA baking powder
1/2 cup splenda (less if you don't want it sweet)
cinnamon and nutmeg to taste

Amy's Cheap and Easy Crowd Pleaser

3 lbs chuck roast in a crock pot on low overnight with
2 small or 1 large pepperocini
seasonings


Shred meat and continue to simmer on low

Serve on hoagie or hamburger buns with

Provolone cheese

Cheap, easy and feeds a crowd!

Ruby Tuesday Apple Salad

Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 Granny Smith small apple, diced
1 Gala or Fuji small apple, diced
1/2 cup dried cranberries
1/3 cup chopped pecans (candied)
1/4 cup minced celery

Directions:
1. Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk until sugar has
dissolved.

2. Add remaining ingredients and stir. Store the salad in a sealed container in your refrigerator for 3 to 4 hours
before serving.

Makes 1 quart (6 servings).

Twice Baked Potato Casserole

http://www.copykat.com/2011/04/19/twice-baked-potato-casserole/

3 pounds russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
1/3 cup heavy cream
1 teaspoon salt
1/2 cup cheddar cheese
3 pieces cooked bacon
1 tablespoon chopped chives
Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. Cook potatoes for 10-15 minutes or until the potatoes are soft. Drain potatoes and place back into pot. Add butter, sour cream, heavy cream, salt, and cream cheese into pot and mix with a mixer until smooth and creamy. Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.

I have found that cooking the bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven, since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown.

If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.