Apple Dapple Cake

I found this recipe in a cookbook I've had for about 8 years...and this is the first time I've made it. And let me tell you...my family and I have been missing out! This cake recipe came out of "Recetas Mexicana de Mi Gente" (Mexican Recipes of My People). I don't know if there is any chance that this is an authentic Mexican recipe, but it sure is good!

What you'll need:

3 eggs

1 1/2 c. cooking oil (I use Canola)

2 c. sugar

3 c. flour

1 tsp. salt

1 tsp. baking soda

1 c. walnuts, chopped

4 c. apples, peeled and chopped (I used Gala)

1 c. brown sugar

1/4 c. milk

1 stick butter or margarine

2 tsp. vanilla

What you'll do:

Cream eggs, oil, and white sugar. Sift together and fold in flour, salt, and baking soda. Add vanilla. Add walnuts and apples. Stir until just blended. Bake at 350* F for about 40 minutes in a 9x13 cake pan. Place cake (still in pan) on a cooling rack. Boil brown sugar, butter, and milk for 2 minutes and pour over hot cake. Let cool in pan.

*The brown sugar topping will be absorbed and make the cake moist and delicious!

Sloppy Joes

I just have to tell you that these are the BEST sloppy joes. EVER. We have never been a Manwich family...we've always used the sloppy joe powder and tomato sauce. After trying this recipe (about a year ago) we have never gone back to the powder and paste. You will LOVE these!

What you'll need:

*2 1/2 pounds ground beef
*1 medium onion, chopped
*3 cloves garlic, minced (I use the stuff in the jar...easy!)
*1 1/4 cups ketchup
*1 medium sweet green pepper, seeded and chopped
*2 celery stalks, chopped
*1/3 cup water
*3 Tbsp. brown sugar
*3 Tbsp. yellow mustard
*3 Tbsp. vinegar
*3 Tbsp. Worcestershire sauce
*1 Tbsp. chili powder
*16 to 20 hamburger buns

What you do:

*In a large skillet cook ground beef, onion, and garlic until meat is brown. Drain off fat.
*In a 3 1/2 - 4-quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
*Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Spoon meat mixture into buns.

Nacho Cheese Chicken Chowder

I made this for dinner tonight. It didn't go over too well. I think it may have been due to the fact that it's still pretty warm where we live. This is an excellent chowder on a chilly day.

What you'll need:

*1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
*2 14-oz. cans Mexican-style stewed tomatoes, undrained
*2 11-oz. cans condensed nacho cheese soup
*1 10-oz. package frozen whole kernel corn
* Tortilla chips

What you do:

*In a 3 1/2 - 4-quart slow cooker combine chicken, undrained tomatoes, soup, and corn.

*Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2-3 hours.

*Serve with tortilla chips.

Ramen Noodle "Stuff"

What you'll need:

1 lb. ground beef (or ground turkey)
5 packages of Oriental Ramen Noodles
1 can corn (or frozen)
1 can diced tomatoes

What you do:

*In a large skillet, brown and drain ground beef (or turkey).
*Stir in flavor packet from the Ramen Noodles, tomatoes, and corn (with juices).
*Break up Ramen Noodles and add them to the skillet.
*Add some water.
*Bring to a boil, then reduce heat to low.
*Cover and simmer until noodles are tender.

Ice Cream Cake

I haven't made this in ages...which is the main reason there are no pictures to accompany this recipe. I got this recipe from an issue of Kraft's Food and Family. It is delicious...and it's pretty easy too.

What you'll need:

1 package (18.25 oz.) cake mix, any flavor
1/2 gallon ice cream (any flavor, softened)

What you do:

*Prepare cake according to package directions; bake in a 9x13 baking dish, and cool completely.
*Use ice cream that comes in a rectangular carton. Remove the carton and cut the ice cream in half, lengthwise (in other words, long side to long side).
*Place the two layers side by side on waxed paper.
*Place the cooled cake over the ice cream.
*Trim the cake and ice cream so that the edges match. (this is my kids favorite part...they get to eat the "scraps")
*Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. (you may need help with this step...I know I did)
*Remove the waxed paper and smooth out the seam between the ice cream slabs. (a butter knife works well)
*Cover with waxed paper and freeze until firm.
*Decorate as desired.

NOTE: When it comes to the decorating, I always use ice cream that has softened enough so I can spread it like frosting, then I freeze it again.

And...I'm back! and Strawberry Pretzel Dessert

It's been awhile since my last post/recipe. For that, I apologize. I have some pictures of tasty goodies on my husbands laptop. As soon as I can access said laptop I will post more pictures and more recipes. What am I saying??? I don't need no stinking pictures! The following recipe will be passed down in my family for generations to come...I'm sure of it! You've probably seen this recipe before. If you haven't and you haven't tried it...you've been missing out. I think the first time I ever saw this was in an old church recipe book...I'm not sure who to give credit to.

What you'll need:

2 C. crushed pretzels
3/4 C. butter
1 1/2 C. sugar
1 (8 oz.) cream cheese, room temp.
1 (8 oz.) Cool Whip
2 (3 oz.) boxes strawberry JELLO (or you can use 1-6 oz. box)
2 C. boiling water
1 pt. frozen, sweetened strawberries

Here's what you do:

*Mix crushed pretzels, butter, and 1/2 C. sugar.
*Pat into 9x13 baking dish.
*Bake at 350* F for 8 minutes.
*Beat cream cheese, 1 C. sugar, and Cool Whip together and spread on pretzel crust.
*Dissolve JELLO in boiling water. Add strawberries; chill until slightly set.
*Pour the JELLO mixture over the cream cheese mixture. Chill until hard.
*May be made a day ahead...but I don't like to do that because you run the risk of the pretzels getting soggy.

Lasagna Rolls

I. Love. These. I got this recipe from Jessica at A Country Girls Livin. This is definetely (sp?) a keeper! No picture of this one...sorry!

What you need:

*1 box Lasagna noodles
*1 lb. Italian sausage
*1 small onion, chopped
*2 cloves garlic, minced
*Spaghetti sauce (about 36 oz.)
*1/4 cup chicken broth
*3 Tbsp. parsley (fresh or dried)
*1/2 tsp. salt
*3 cups Ricotta cheese
*2 cups Mozzarella cheese
*2 eggs, lightly beaten
*1/4 cup dry bread crumbs
*1/2 cup and 2 Tbsp Parmesan cheese
*1 tsp. Italian seasoning

What you do:

*Cook Lasagna noodles according to package directions; drain. Cut in half (width-wise) and set aside.
*Cook sausage (make sure you remove the casings) and onion in a large skillet, stirring until sausage crumbles and is almost cooked. Add garlic a few minutes before sausage is completely cooked. Stir and continue cooking until the sausage is no longer pink; drain if necessary.
*Add spaghetti sauce, broth, parsley, and salt; stirring well. Cover and simmer 10 minutes, stirring occasionally.
*Ladle a small amount of sauce into the bottom of a lightly greased 9x13 baking dish. Set the remaining sauce aside for now.
*Combine ricotta cheese, 1 cup Mozzarella, eggs, bread crumbs, 2 Tbsp Parmesan, and Italian seasoning; stir until well combined.
*Spread ricotta mixture evenly over lasagna noodles. Roll up (like you would if you were making enchiladas or cinnamon rolls). Place rolls, seam side down, into the baking dish.
*Pour the remaining sauce over the lasagna rolls and sprinkle with 1/2 cup Parmesan and 1 cup Mozzarella.
*Bake, covered, at 375 degrees F for 30 minutes.
*Uncover and bake for an additional 15 minutes.
*Serve with a green salad and French bread for an awesome meal your family will love!