Homemade Apple Dumplings

It’s fall and it’s time for some good southern comfort food
What better place to start than apple dumplings!

Ingredients

• 1 large apple {any apple will do, tart is better}
• 1 can Pillsbury Crescent dough
• 1/2 cup butter
• 2/3 cups sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.

Cut each apple into 8-10 wedges. Slice the apple skin off as well and set aside.

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings.

Bake for 40 to 45 minutes in the preheated oven, or until golden brown.

They’re best when served immediately, with a scoop of Cool Whip or vanilla ice cream.

However if you want to save them for later, be sure to separate the dumpling from the excess liquid that remains after baking.

Enjoy!

Loaded Potato & Buffalo Chicken Casserole

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 6 TBS. hot sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Preheat oven to 500 degrees…Yes you read that right!

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

 

Add the potatoes and stir to coat.

 

Add the potatoes to a greased baking dish.

 

 

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

 

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

 

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

 

Once the potatoes are fully cooked add the marinated chicken.

 

In a large bowl mix all the topping ingredients together.

 

Top the raw chicken with the topping.

 

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Cake Batter Cheesecake Bars

“Boxed Funfetti cake and cheesecake are two of my all-time favorite desserts, so I figured it was about time to combine the two. The result? A sweet, creamy, colorful cheesecake bar filled with all the flavors of Funfetti cake! Yum!”

Ingredients:

• 1 ¾ cups vanilla cookie crumbs (I used Nilla wafers, but any type of vanilla cookie should work!)
• 6 tablespoons butter, melted
• 16 ounces cream cheese, at room temperature (I used low-fat.)
• ¾ cup + 2 tablespoons granulated sugar, divided
• ½ cup yellow cake mix
• 2 eggs + 1 egg yolk
• ½ cup + 2 tablespoons milk (I used 1%.)
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• ¼ cup sprinkles
• ~5 drops blue food coloring (optional)
• ~3 drops green food coloring (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan, then line with parchment paper; set aside.
2. Stir together cookie crumbs, 2 tablespoons granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes.
3. Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix and sprinkles until smooth.
4. Pour the filling over the crust. Set the pan in a larger pan (a 9×13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
5. Cut into bars. Store leftovers in an airtight container in the refrigerator.

For more delicious recipes like this…visit The Teenage Taste

Memorial Day Bundt Cake

 

 

Ingredients:

 

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and eggs called for on cake mix box
• Red food coloring
• Blue food coloring
• 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting

 

Directions:

 

Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well.

 

Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan.  Then carefully pour the blue batter over the white batter.

 

 

 

The blue batter does not need to cover the white batter completely.  It looks better if it just forms a ring in the center of the white batter. When you add the batter, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

 

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

 

 

 

Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.

 

 

Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Add sprinkles if desired. Set cake aside to dry.

 

 

 

 

 

Enjoy!!

For more recipes, visit http://www.cookingwithsugar.com

Bacon and Bleu Cheeseburger Potato Skins

If anyone wants to make me these in, let’s say about a month…FEEL FREE! #Yummy

 

 

Ingredients

1. 4 whole Russet Potatoes, Cleaned
2. 6 slices Nueske’s (or Your Favorite) Bacon
3. 3 Tablespoons Unsalted Butter, melted
4. 1 teaspoon Salt To Taste
5. 1 teaspoon Cracked Black Pepper, To Taste
6. ¼ pounds Ground Beef, Browned
7. ½ cups Great Blue Cheese, I Used Hook’s Blue Paradise

Instructions

1. Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove potatoes from the baking sheet and place them on a plate to cool for about 15 minutes.
2. Cook your bacon in a skillet on low heat for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon from the skillet and drain it on some paper towels before you crumble it.
3. Once your potatoes are cooled, use a sharp bread knife and cut them lengthwise. For each potato you’ll have three long segments—two nice rounded sections, one from each side for the skins and one thin cutout from the center. Place the middle slice in a bowl for later use, such as breakfast the following morning. Or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
4. Continue this cutting process with the rest of the potatoes. You should then have 8 skins. With a small spoon, carefully scoop out about 70 percent of the potato. You still want some potato near the skin, to hold the structure of your boat.
5. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
6. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Pull them out of the oven and place generous amounts of the cooked ground beef into each skin, topping with bacon pieces and about one tablespoon of blue cheese for each skin. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, top with just a bit more blue cheese, and get ready for a flavor of explosion.
7. Serve on a platter and have your guests dig in. The subtle crisp from the exterior of the potato skin, with the tenderness of the potato on the inside will satisfy your french fry craving. Then your burger fix comes in with just the right balance of bacon and sharp creaminess from the blue cheese. Small in size and packed with flavor, these skins definitely satisfied my craving for a burger. If you are a fan of blue cheese on your burger, definitely make these. You will be happy you did!

 

 

Thanks SweetToothLove.com

 

Bacon, Egg, & Cheese Breakfast Goodness

Bacon, Egg, & Cheese Breakfast Goodness

 

 

 

Looks delicious right?? I know I know LOL It’s really simple too!

Ingredients:

1 can crescent roll dough, 8 count

5 eggs

1 cup of shredded Colby and monterey jack cheese

8 slices of fully cooked bacon

Step 1: Preheat oven to 375 F degrees.  Scramble your eggs on stove top.  Lay out crescents on a parchment lined pizza pan or try foil on pan

Step 2: Add your cooked bacon, either cook it yourself or buy the kind that’s already cooked

Step 3: Add about 1/3 of your cheese.

Step 4: Add your scrambled eggs and a third more of your cheese and fold crescents over.

Step 5: Add  the rest of your cheese to the top and bake for about 15  minutes or until crescents are done
and golden brown.

Step DONE!!!

Your finished product:

 

Also try to slip some veggies in there like peppers or tomatoes!

 

Breakfast: Bacon and Egg Cups

Try these bacon and egg cups.  And they are easy to make paleo friendly!

What you need:

Muffin Pan
Pam or oil
Eggs
Bacon
shredded cheese
whatever else you like in your eggs
salt
pepper

Step 1: Spray muffin pan with Pam (or use oil or non stick pan)

 

Step 2: Line muffin with bacon, then pour in egg and whatever else you like with your eggs (spinach, cheese, ham, etc)

   

 

Step 3: Bake at 350 for 45 minutes or until bacon is done! ( you might bake the bacon for 20 minutes alone first then out of the oven and add the rest of the ingredients if you like your bacon very crispy)

 

Tell me how it goes!!!

 

 

http://thisfoodequalslove.blogspot.com/2013/02/bacon-wrapped-egg-and-vegetable-cups.html