Sunday, April 8, 2012

Apple Dumplings

These are delicious. This is a Pioneer Woman recipe that she put out a few years ago. At the time I thought they looked good, but I never made the time to try the recipe. I've been missing out. I used three apples instead of 2 and made 12 of these. There were 4 leftover pieces of dough, and I just wrapped up them up like crescents and baked them alongside. I think they were almost better than the ones with apples in them. I really want to try this recipe using canned peach halves next.
Apple Dumplings
2 apples, peeled and sliced into 8 slices each
2 cans of crescent rolls
2 sticks of butter
1 1/2 c. sugar
2 t. vanilla
2 t. cinnamon
12 oz. Mt. Dew
Spray a 9 x 13 pan with Pam. Roll each apple slice in a crescent roll and place in the pan. In a microwave safe bowl, melt the butter. Stir in the sugar and vanilla. Pour evenly over the dumplings, making sure they are totally covered in goo.  Pour Mt. Dew around the dumplings. Evenly sprinkle the top with cinnamon. Bake at 350 for 40 minutes.

Thursday, April 5, 2012

Corn Dip

This is really good and it is fast and easy to make. It's hard to stop eating it! You can adjust this recipe to your tastes by adding a can of green chiles, chopped jalapenos or using pepper jack cheese.
Corn Dip
1 c. mayo
1 c. sour cream
1 t. cumin
1 t. paprika
2 T. taco sauce
1 can white corn, drained
1 can fiesta (or Mexi) corn, drained
1 can rotel, drained
3 c. shredded sharp cheddar
2 bunches of green onions chopped
Mix the mayo, sour cream and seasonings. Fold in the rest of the ingredients. Serve with chips. It's better if it has a few hours to sit, but tastes good right away too.

Sunday, April 1, 2012

Cheesecake Bars (with a Gluten Free option)

These are great. Much easier to serve people than a traditional cheesecake. If you are interested in making these gluten free, you can substitute gluten free graham crackers for the regular ones. I did not have gluten free graham crackers, so I used crushed gluten free cornflakes. They made it a bit chewy, but the flavor was fine.

Cheesecake Bars
1 1/4 graham cracker crumbs
4 T. powdered sugar
1/8 t. cinnamon
5 T. melted butter 

2 pkgs. cream cheese, room temperature
1 c. sugar
1/4 c. sour cream
3 eggs
3 t. vanilla

Preheat the oven to 375°F. Stir together the crust ingredients. Press in the bottom of an 8 x 8 pan. Bake for 8 to 10 minutes. Lower the temp to 325°F. Beat the cream cheese and the sugar. When smooth, gradually beat in the rest of the ingredients. Pour onto the crust. Bake for 40 minutes. Let cool for at least 30 minutes before refrigerating.

Chewy Chocolate Chip Cookies

I could not stay out of this dough. It is awesome. If you prefer a chewier cookie, then you will likely enjoy these. They are good. Note that they don't spread much at all when you bake them. I used my small cookie scoop, but I probably should have used a larger one. These would be great as sandwiches if you filled them with ice cream or frosting.
Chewy Chocolate Chip Cookies
2 sticks of butter
3/4 c. brown sugar
1/4c. white sugar
2 eggs
2 t. vanilla
1 pkg. instant vanilla pudding (I want to try butterscotch next time)
2 1/4 c. flour
1 t. baking soda
1 t. salt
2 c. chocolate chips
Cream the butter and sugar together until fluffy. Beat in the eggs and vanilla. Beat in the pudding mix. Gradually beat in the flour, salt and baking soda until just combined. Beat in the chocolate chips. Bake at 350 for 10 minutes or so, until lightly brown.

Fruit Pizza

This is super easy and perfect for Spring.
Fruit Pizza
2 pkgs. refrigerated sugar cookie dough (or make your own)
2 jars of marshmallow fluff
2 pkgs. cream cheese
4 T. orange juice concentrate, thawed
sliced fruit (I used: purple grapes, kiwi, strawberries, canned pineapples and canned mandarin oranges)
Spray a jelly roll pan or deep cookie sheet with Bakers Joy or grease and flour. Spread in the cookie dough. I crumbled it up and dropped the pieces evenly on the pan, then took a piece of wax paper and pressed it down. Bake at 350 for 15 minutes or so, until brown. Let cool. Beat the cream cheese and orange juice. Beat in the fluff. Spread evenly over the crust. Slice the fruit and pat dry with paper towels to make sure there is no juice. Arrange on top the cream cheese. Refrigerate and serve cold.