Pancake Apple Rings

Yay it's Sunday! 

That is what you will here almost every Sunday in my house. 

Why? You may ask

Well I will tell you. 

It's PANCAKE DAY!!!!

I love to try new version of this weekend staple. So when I found this it was an instant hit! 

The younger kids call them "Breakfast Donuts". Mainly because anything that's round with a hole that you eat is a Donut. 

So give them a go..

Pancake Apple Rings

Ingredients:

2 medium Granny Smith apples, pared and cored

1 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg, beaten

1/2 cup milk 

1/2 cup cinnamon sugar

Directions:

Slice apples crosswise into 1/8" thick rings. (a mandolin slicer works great for this)

Whisk together flour, baking power, baking soda and salt. Beat in eggs and buttermilk (or sour milk), mixing just until incorporated.

Heat a large skillet over medium-low heat and grease lightly. Dip apple rings into cinnamon sugar then into batter and allow excess batter to drip off. If the batter is too thick, add more milk, one tablespoon at a time, until it is thick enough to stick to the apple ring, but thin enough to have excess drip off. You might want to cook a test apple ring to make sure the batter is to your liking before adding too much milk.

Cook apple rings on skillet until golden brown, turning once. Skillet temperature is important here because if the skillet is too hot, the outside dough will burn before the apple inside starts to soften. Once again, you'll probably want to try a test apple ring and adjust the skillet temperature before cooking a bunch of rings at once.

Serve immediately with maple syrup.

Prep Time: 5 min Cook Time: 10 min Serves: 2-3

BBQ Chicken & Peach Kabobs with #Bacon #HappyFourthOfJuly

This is a ver quick well loved meal for the family. 

It will totally please your Bacon lover as well. 

BBQ CHICKEN & PEACH KABOBS WITH BACON

What You Need

1 cup Barbecue Sauce, divided

4. boneless skinless chicken breasts, cut into pieces

3 peaches, peeled, each cut into 8 pieces

8-10 slices of Bacon, cut crosswise in half

Make It

Heat grill to medium-high heat. 

Reserve 2 Tbsp. barbecue sauce. 

Stack 1 each chicken and peach piece; wrap with 1 bacon piece. 

Thread onto  skewers; brush with remaining barbecue sauce.

Grill 12 to 14 min. or until chicken is done, brushing with reserved sauce for the last 2 min.

*wood skewers should be soaked for 30 min prior to assembly*

Ritz Peanut Butter Cut S'more Bars

What's there to say about these?

They are oooie gooie goodness no one will know started with the world loved Ritz Cracker. 

AND

THEY HAVE REESE'S PEANUT BUTTER CUPS!! 

Enough said!

Ritz Peanut Butter Cup S'more Bars

Ingredients

1 1/2 packages of Ritz Crackers, crushed

7 tablespoons of butter, melted

1/4 cup cinnamon sugar

3 1/2 cups of mini marshmallows

12 reese's peanut butter cups, chopped

Instructions

Heat the oven to 350. Place tinfoil or parchment paper in the bottom of an 8x9" pan.

In a bowl, combine the crackers, butter and cinnamon sugar. Stir to combine until it resembles wet sand. Press 2/3 of the crust into the bottom of the pan and bake for 6 minutes. Remove from the oven and quickly sprinkle on the marshmallows, reese's and the left over topping. Bake for an additional 6 minutes and remove from the oven. 

Enjoy!

Caramel Apple Bunt Cake

Yes the tittle should say it all!

Three Fave things in this house:

1: Caramel 

2: Apples

3: CAKE

So I made this recipe with a smaller Bunt pan & realized I had leftover cake batter. ( My Husband offered to take it off my hands gladly. All he required was a spoon to go with the leftovers. To his much dismay that's not what happened.) I chopped up a few more apples fried them up, lined a 8x9 pan with Parchment Paper & layered them up like I did in the main put together. Turned out great!

 

So now on to the Main Event:

CARAMEL APPLE BUNDT CAKE

CARAMELIZED APPLES

2 cups chopped apples

1 tablespoon butter

1 tablespoon brown sugar

LAND O LAKES BUTTER CAKE

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups sugar

1 cup Butter, softened

4 Eggs

2 teaspoons vanilla

1 cup milk

Microwaveable caramel

CARAMELIZED APPLES

Add the chopped apples, butter and brown sugar.

Sauté for about 10 minutes or until the apples are soft and the sugar has caramelized.

BUTTER CAKE

Add all of the ingredients together and mix.

Preheat the over to 350.

Spray and flour the bundt pan.

Add the caramelized apples to the bottom of the bundt pan.

Cover with the butter cake mix.

Bake for 45 minutes or until a toothpick comes out clean.

Melt your caramel in the microwave until it comes out smooth.

Drizzle it over the cool cake.

Enjoy!

Reese's Peanut butter Cup Brownies

Yes, Yes I am at it again with my LOVE (and I do mean L-O-V-E) with Reese's Peanut Butter Cups. 

Now I know I did a version of this well over a year ago. You can take a look in this link. 

http://myhalfbaked.blogspot.ca/2013/04/cookie-cake-why-not-have-both.html?m=1

But these my friends are just OOOHHMYGOODNESSYUMMM! 

So with that into here they are:

Ingredients

1. 1 box brownie mix
2. 2 eggs
3. 2/3 cup vegetable oil
4. 1/4 cup water
5. 1/2 cup chocolate chips
6. 9 Reese's peanut butter cups

Instructions

1. Preheat oven 325 degrees F.
2. Grease an 8x8 baking dish and set aside.
3. Stir together brownie mix, eggs, oil, water, and chocolate chips.
4. Pour half the batter into baking dish.
5. Align peanut butter cups on top.
6. Cover with remaining batter and bake for 55 minutes.

Braided Apple Bread

Apple Braid

For the Apple Filling 3 medium-size Granny Smith apples 3 tablespoons granulated sugar 1 1/2 teaspoons cinnamon 2 teaspoons lemon juice For the Bread 2 1/2 cups bread flour 1/4 cup granulated sugar 1 tablespoon instant yeast (I prefer SAF Instant Yeast) 3/4 teaspoon salt 1 cup warm water 2 1/4 teaspoons vegetable oil For the Glaze: 1/3 cup confectioner’s sugar, sifted 5 teaspoons whipping cream 1/2 teaspoon vanilla extract Pinch of kosher salt Pinch of nutmeg Preheat the oven to 350 degrees Fahrenheit. Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.) Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed. Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet. Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten. Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes. Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

The "Oopps I Forgot" Saturday Funny: June 28/14

Hey Everyone!

How was your week? Mine well Crazy, Frustrating, Upseting, & Pleased don't even begin to explain it. There will be a post to follow this up & explain in the next few days I hope. 

So let's add a bit of humor to all of this shall we? Let's see what was funny on Facebook this week:

Saturday Funny: June 21/14 + #Thankyou

Happy First Day Of Summer!!

How are all of you this week?

This week has been super interesting for me personally. 

Yesterday I was tweeted by the makers of Butterfinger here take a look:

I think this is super cool. So thank you all who tweeted and shared it!!

So on that totally awesome note let's see what was funny on Facebook this week:

Best Ever Beef Enchiladas!!!

So who loves Mexican?

OO ME!! PICK ME! ME RIGHT HERE WAVING MY HAND IN THE AIR!!! OHH PLEASE PICK ME!!

Who loves all time it takes to make said Mexican food and have it turn out eatable?

*Hears the crickets chirp*

No one?

Well guess what?  You are not alone!

So here is my ALL TIME FAVE Enchilada recipe that with prep and cook time will take you under an hour!

BEST EVER BEEF ENCHILADAS

What you need:

3/4 lb. extra-lean ground beef
1 cup each chopped green and red peppers
1 cup salsa, divided
1/2 cup Tex Mex shredded Cheese, divided
8-10 small tortillas
4 tbsp Zesty Italian dressing

Make It:

• Heat oven to 400°F.
• Brown meat with peppers in large nonstick skillet on medium-high heat. Stir in 1/2 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
• Spread 1/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Brush both sides of tortillas with dressing. Spoon 1/3 cup meat mixture down centre of each tortilla; roll up. Place, seam sides down, over salsa in dish. Repeat with remaining tortillas; top with remaining salsa. Cover.
• Bake 20 min. or until heated through. Top with remaining cheese; bake, uncovered, 2 to 3 min. or until melted. 

SERVE AND ENJOY!!

Saturday Funny: June 14/14

Hey everyone! 

How was your week? Mines been ok. Been baking up a storm. 

Wanted to share what was funny on Facebook this week & wish all the Dad's & Dad like people a Happy Fathers Day!

"Nobody Better Touch My Butterfinger" Cake

Hey everyone!!

Yup I'm so on a roll this week. Apparently stress is a good motivation to be in the kitchen trying to work it out. 

Now this cake is to die for. Not even kidding. Teen #2's workers were here yesterday had a piece & even took one for the road. 

I was asked by them for the recipe. 

*Please note like always I never use boxed cake mix. We all know how that turns out for me lol. 

But give it a whirl either from scratch or box, you will have the same desired effect. 

My Favorite part of this whole cake is taking the candy bars in a sealed zip bag wrapped in a towel, putting it on the counter & beating the holy Hanna out of it with the hammer. It's very therapeutic. A must try in my opinion. 

BUTTERFINGER CAKE:

WHAT YOU NEED:

 

• 1 box yellow cake mix, and all ingredients it calls for
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar caramel topping
• 1 (8 oz) tub cool whip, thawed to room temp
• 3-4 regular size Butterfinger candy bars

 

INSTRUCTIONS:

1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5-10 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle with crushed Butterfinger candy bar pieces.
8. Store in fridge until ready to eat. Store any leftovers in fridge.

Reese's Peanut Butter Marshmallow Cookie Pie

Well Hi!

If you've been following along over the last year you know I L-O-V-E Reese's Peanut Butter Cups. I can not express now much I actually love them. 

Maybe it's because it's one of my Dad's favorite treats, that he use to share with me when I was little. Or it's because it's got the 2 best things in the world. Chocolate. Peanut Butter. Combine. No need to say more. 

So when a friend of mine sent me a recipe with them. Let's just say it didn't take me long to get on board & make this 

So here it is. 

REESE'S PEANUT BUTTER MARSHMELLOW COOKIE PIE:

 

• 1 1/2 package chocolate chip (or chunk) cookie dough *we use Pillsbury
• 1/2 cup chocolate chips
• 12 Reese's Peanut Butter Cups
• 1 1/2 to 2 cups of mini marshmallows
• Hot fudge for drizzle

Instructions

1. Heat the oven to 350.
2. Spray a pie pan with nonstick cooking spray. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake for 5 to 8 minutes or until, as seen in the photo, it's starting to set up, but is not baked through.
3. Sprinkle chocolate chips evenly over the bottom, and add the peanut butter cups. Sprinkle marshmallows over the top. Press 1/4 cup sized balls of remaining dough into the palm of your hand and carefully place on the top of the pie. Bake for an additional 15--18 minutes or until golden brown. Remember, the insides are gooey so it will jiggle a little coming out. Cool for 6-10 minutes before slicing or 20 minutes for the perfect piece to come out. Drizzle with hot fudge for serving. 

Saturday Funny: June 7/14

Hi Everyone! 

I know I took the last 2 weeks off lots of stuff going on in my personal life & just needed the time away. But now I'm back & got lots to share with you this week. 

So how have you been? Anything new?

Let's see what's been funny on Facebook this week;