SHORT CUT APPLE PIE CUPCAKES

 

SHORT CUT APPLE PIE CUPCAKES

yields 24 cupcakes PREP 15 minutes COOK 15 minutes TOTAL 30 minutes

A fun and easy apple pie cupcake recipe made with a spicy cinnamon roll dough, spicy apples and a sweet crumble topping. Is there anything better than the sweet smell of an apple pie baking? I think not.

APPLE FILLING
6 tablespoons unsalted butter
6 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
6 tablespoons brown sugar
2 teaspoons QUALITY ground cinnamon (I use red ape)
3/4 teaspoon FRESH ground nutmeg
SCANT 1 teaspoon salt
Juice from LARGE lemon

• Melt butter in a large skillet over medium-high heat.
• Add the diced apples and cook 5 minutes or so, tossing occasionally, until they start to soften.
• Stir in brown sugar, cinnamon, nutmeg and the salt.
• Cook 5 more minutes, or until tender.
• Stir in lemon juice.
• Set aside.

CRUMBLE
6 tablespoons unsalted butter
3/4 cup WONDRA
3/4 cup dark brown sugar
1/4 teaspoon QUALITY cinnamon
1 teaspoon FRESH grated nutmeg
3/4 cup chopped walnuts

• Add the flour, brown sugar, cinnamon, nutmeg and walnuts to a medium bowl.
• Grate the butter with a cheese grater over the bowl.
• With a pastry cutter work the butter in until crumbly.
• Set aside.

CUPCAKES & ASSEMBLY
3 cans (8 count) refrigerated cinnamon roll dough (store bought or home made is up to you!)

• Heat oven to 400°.
• LIGHTLY spray muffin tins with cooking spray.
• Separate cinnamon roll dough into 24 rolls.
• Flatten each into 4-inch round then place into each muffin cup so it comes up the sides evenly.
• Divide the cooled apple filling mixture evenly into muffin cups.
• Top with the crumble topping.

• Bake the cupcakes 15 minutes or until bubbly and tops are light brown.
• Cool in the pan 5 minutes then transfer to a cooking rack.

TOPPING – your choice – store bought or home made is up to you!
Whipped cream
Ice cream
Caramel sauce drizzle

• Serve the cupcakes with topping of choice.

CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18 pancakes

PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

• Whisk together the eggs, mayonnaise, salt, pepper and dill.
• Add flour, stirring until smooth.
• Fold in cheese and then chicken pieces, stirring until well blended.
• Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
• Heat a large non-stick pan over medium heat with avocado oil.
• When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

• Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

• To test for doneness, cut a pancake in half and the chicken should be completely white inside.
• Partially frozen chicken breasts are easier to dice.
• Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
• Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

BLT SALAD with CREAMY CHIVE DRESSING

Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the PERFECT summer salad full of flavor and satisfying to everyone. I make the dressing in a double batch so there is always extra and preparing the bacon the night before after the sun sets keeps you cool too.

BLT SALAD with CREAMY CHIVE DRESSING
12 ounce package center cut bacon, cooked crisp and crumbled
2 tablespoons apple cider vinegar
2 cloves garlic, minced
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
3/4 cup sour cream
1/4 cup finely minced FRESH chives
2 tablespoons avocado oil
1-2 tablespoons buttermilk (yep, that reads milk :D)
1 head green leaf or Bibb lettuce, torn into pieces
1 package grape tomatoes, halved
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion
8 ounces of sourdough bread, WELL toasted, lightly buttered and cut into cubes

• Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.
• Whisk in sour cream and avocado oil until well blended.
• Fold in chives.
• Thin with milk to desired consistency.

 

• In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.
• Fold in toasted bread pieces.
• Season to taste with FRESH ground salt and pepper.
• Drizzle with dressing.
• Garnish with additional chives and ENJOY!

BUTTERMILK FUDGE BROWNIE CAKES

 

BUTTERMILK FUDGE BROWNIE CAKES
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter, cut into pieces
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons PURE vanilla extract

• Preheat oven to 350°.
• Grease 13×9 inch baking pan.
• In a large bowl sift together the flour, sugar, baking soda and salt.
• In a 2 quart saucepan combine water, butter and cocoa powder bring it JUST to a boil, stirring constantly. Remove from heat.
• Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.
• Add eggs, buttermilk and vanilla, beating 1 minute more. Your batter will be thin and that’s okay.
• Pour into prepared pan.
• Bake 25-35 minutes until toothpick comes out clean.
• Pour warm frosting over brownies, spreading evenly.
• Cool at least one hour before cutting into bars.

CHOCOLATE BUTTERMILK FROSTING
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar
1/2 teaspoon PURE vanilla extract
1/4 cup chopped roasted walnuts or pecans, optional

• Combine the ingredients in a medium saucepan.
• Bring JUST to boiling.
• Remove from heat.
• Add powdered sugar and vanilla, beating until smooth.
• Topped with roasted nut of choice if desired.

CHEESY ARTICHOKE CHICKEN

 

CHEESY ARTICHOKE CHICKEN
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
1 sleeve Ritz crackers, crushed
2 tablespoons butter, softened
1 tablespoon FRESH chopped tarragon
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian flat leaf parsley
FRESH ground sea salt and black pepper
6 boneless, skinless chicken breasts, flattened to 1/4 inch thickness
1/2 cup chopped and drained marinated artichoke hearts

• Preheat oven to 400°.
• Spray 9×13 baking dish with non-stick cooking spray.
• Stir together the cream cheese, mayonnaise, Italian seasoning, two thirds of the artichoke pieces and half of the tarragon, thyme and parsley.
• Melt butter and stir together with the crushed crackers and half of the remaining thyme, tarragon and parsley. Set aside.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Sprinkle half of the cracker crumb mixture on the bottom of the baking dish.
• Arrange chicken breasts in a single layer on top of the crackers crumbs.
• Spread cream cheese mixture on top of the chicken breasts.
• Sprinkle the remaining cracker crumbs over the cheese mixture.
• Loosely tent with foil and bake 20 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes more until chicken is cooked through.
• Let sit 5 minutes.
• Sprinkle remaining chopped herbs and serve immediately.

CINNAMON ROLL FRENCH TOAST CASSEROLE

CINNAMON ROLL FRENCH TOAST CASSEROLE
TOAST
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon

• Cut bread into 1 inch cubes.
• Spray a 9×13 baking dish with non stick cooking spray.
• Place bread cubes in a large mixing bowl.
• In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
• Evenly sprinkle the cinnamon mixture over bread cubes and toss.
• Whisk together the milk, eggs, vanilla and sugar.
• Pour evenly over bread cubes and toss to coat.
• Fold in raisins.
• Arrange an even layer in the baking dish.
• Cover tightly with saran and chill overnight.

TOPPING
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter

• Preheat oven to 350°.
• Uncover casserole.
• Mix together 1/4 cup sugar and cinnamon.
• Sprinkle over casserole.
• Drizzle melted butter over casserole.
• Bake 35-45 minutes until browned and baked though in the center.

ICING
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar

• Cream together the cream cheese and butter until light and fluffy.
• Add vanilla and 4 tablespoons milk, blending until smooth.
• Gradually add powdered sugar until well incorporated.
• Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
• Pour over slightly cooled french toast casserole and serve.

GREEN ENCHILADA CHICKEN SOUP

Thank you Carrie for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀

GREEN ENCHILADA CHICKEN SOUP

2 1/2 pounds boneless, skinless chicken breasts or thighs
1 recipe homemade green enchilada sauce (recipe below) or 1 (28 ounce) can green enchilada sauce
3 cups homemade chicken bone broth
1 cup half and half or heavy cream, depending on desired consistency
2 cups Monterey jack cheese or pepper jack cheese
4 ounces cream cheese, cubed at room temperature
4-8 ounces green salsa verde, to taste
FRESH ground salt and pepper, to taste

• In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on LOW 6 to 8 hours.
• Remove chicken and shred.
• Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
• Turn slow cooker to warm and stir until cheeses are melted.
• Add hot sauce or additional salsa to taste.
• Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.
• Serve and enjoy!

NOTE: you can short cut this recipe using chopped Costco chicken rotisserie pieces. They now come already picked in a large package. Using this chicken also makes it easy to cut the recipe in half or double it 😀

GREEN ENCHILADA SAUCE
Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.

1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce

2 tablespoons avocado oil
1 cup chopped onion
2 garlic cloves, FINELY minced
1 cup UNDRAINED diced canned green chiles
2 cups homemade chicken bone broth
1 teaspoon cumin
1 teaspoon oregano
FRESH ground sea salt and black pepper, to taste
Optional to spice it up: 1 jalapeno pepper, diced

• Heat oil in a skillet over medium high heat.
• Saute onion until soft.
• Add garlic and cook for 1 minute.
• Reduce heat to medium.
• Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.
• Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.
• Use an immersion blender to blend ingredients to your desired consistency.
• Transfer back to your skillet.
• If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer. I use a canning jar with an airtight lid.