Wednesday, July 18, 2012

Peach Applesauce


5 lbs. apples, cored, quartered **(skins on)**

2 lbs. peaches, pitted, sliced (skins on)

2-4 cups water



Combine fruit and water in a large stock pot and bring it to a boil over high heat


Reduce the heat to medium and stir occasionally while the sauce is simmering, uncover, for 25 minutes

Then run the fruit/applesauce through a food processor, skins and all


Then pour into a freezer safe container.100_1373

Can be frozen for months… Keeps in fridge for up to 8 weeks

**Note** Since I do not own a chinois or mesh sieve I had to use the processor… it worked great but the DH did not like the skin so next time I will peel some.

*** Can add any kind of fruit you would like… next time we will try the blueberries from Nonny’s garden***

French Dip Crescent Roll


2 packages (8ct) crescent rolls

1 pound deli roast beef, thinly sliced

4 ounces Swiss or Provolone cheese, cut in 16 equal sized pieces

optional: Au Jus for dipping



Unroll crescents onto a large cookie sheet 100_1376

Place a slice of roast beef on top100_1377

and then add your cheese


Roll crescent starting from the wide end and ending with the narrow end

Bake at 375 for 11-13 minutes, until crescents are a golden brown


Enjoy plain or with some Au Jus


Chocolate Syrup


2 cups granulated sugar

1 cup cocoa powder

dash salt

1 1/2 cups water

1 teaspoon vanilla



Stir together ingredients in a medium saucepan100_1447

Boil for 2-5 minutes, stirring rapidly until sauce begins to thicken


Enjoy in ice cold milk


Store in the fridge


Breakfast Ring



1 can (8 count) crescent rolls

5 large eggs

1 cup shredded Colby-jack cheese

8 slices fully cooked bacon (can use precooked kind)



Preheat oven to 375 F

Scramble eggs on stovetop


Lay out crescents on a parchment lined pizza pan


Add your cooked bacon


Add about 1/3 of your cheese


Add your eggs and a 1/3 more of your cheese


and fold crescent tips over to middle100_1364

Add the rest of your cheese to the top 100_1365

Bake for 17 minutes or until crescents are done and golden brown



Wednesday, July 11, 2012

Cowboy Meatloaf and Potato Casserole


1 package Ore-Ida Steam n Mash Garlic Seasoned Potatoes

1 pound ground lean meat

3/4 cup onion finely chopped

1/3 cup bread crumbs seasoned

1/4 cup Jack Daniel’s Barbecue Sauce, Honey Smokehouse

1 egg lightly beaten

2 teaspoon chili powder

3/4 teaspoon salt

2/3 cup evaporated milk

1 tablespoon butter

1 cup crumbled bacon (real)

1/4 cup crispy fried onions

2/3 cup Mexican blend cheese shredded



Preheat oven to 375 F. Coat 9x9 baking dish with nonstick cooking spray.

In a large bowl, combine beef, onion, breadcrumbs, barbeque sauce, egg chili powder and salt until well mixed.


Remember this is the fun part so get your hands dirty and mix it well!!


Gently press into bottom of baking dish


Bake uncovered for 20-25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6-8 inches from heat source.

Meanwhile microwave potatoes according to package instructions.

In a large bowl, mix together hot potatoes, milk and butter and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency.100_1317

Stir in bacon and fried onions.


Spread evenly on top of beef mixture and sprinkle with cheese.


Broil for 3-5 minutes, or until cheese is lightly browned.


Serve hot with additional barbecue sauce if desired.100_1325


Saturday, May 19, 2012

Monster Cookie Dough Dip


1 (8oz) package cream cheese, softened

1/2 cup butter, slightly softened

1 cup creamy peanut butter

2 cups powdered sugar

3 tablespoon brown sugar

1/4 cup all purpose flour

1 teaspoon vanilla

2 1/2 cups rolled oats, old fashioned or quick (see note)

2/3 cup plain M&M’s (give or take)

1 cup semi-sweet chocolate chips



With hand mixer or stand mixer, beat the cream cheese, butter and peanut butter until smooth


Don’t forget to do a bit of quality control test here100_0914100_0913


Add in the powder sugar, brown sugar, flour and vanilla100_0918

Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. If you like the oats in it and a thicker dip, add a lot. Remember that the dip will also firm up a bit in the fridge.


Add the M& Ms and chocolate chips


This would be another great opportunity to do a bit of quality control again


Store in the fridge until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip.


*Note* You can use more or less oats to adjust the thickness of your dip. If you use quick oats you might use less since it’s finer and will make the dough thicker.

Sunday, May 13, 2012

Tiramisu French Toast


1 loaf challah bread

8 whole eggs

1/4 cup cream

1 tablespoon vanilla extract

1 cup mascarpone cheese

1/2 teaspoon cinnamon

1 tablespoon instant coffee powder

1/2 tablespoon cocoa powder

1/2 tablespoon sugar

1 tablespoon honey

4 tablespoons butter

maple syrup




Slice one loaf of challah bread into 1 inch thick slices.100_0624

In a large baking dish, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tablespoon instant coffee powder and whisk together.


Lay bread in dish and let soak in the egg mixture for about 30 seconds each side.


Heat a skillet on medium heat and add 1 tablespoon of butter. Add French toast and fry until golden brown. Flip (adding more butter if needed, use your judgment) and fry on other side. Repeat with remaining slices of bread and tablespoons of butter.100_0635

Mix mascarpone cheese with honey and remaining coffee powder and spread on French toast slices while warm.100_0637

Sprinkle with cocoa powder and serve with syrup and strawberries.100_0638

We also made some whip cream to top this off with100_0640