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May 212015
 

                                                         Double Apple Muffins

With my new glasses coming tomorrow, I hope that if I spell something wrong, my Editor-in-Chief, aka Husband, will catch it. I was reading a couple of recent posts only to see mistakes that even he managed to miss along with my spell checker on my computer! Spelling was never a problem for me and I think that sometimes I might go over a recipe so many times that it’s easy to overlook a typo, as you start to get cross-eyed, ha ha..

Pour me another cup of coffee!

Pour me another cup of coffee!

Today’s gems stem from an older recipe I found and with a few additions to the mix, they were a big hit and a for sure thing with our coffee in the morning! Of course with Kenny still griping about gaining weight, guess what he bought at the grocery store yesterday, CHOCOLATE WAFER COOKIES, what’s up with that? And then he threw in some pudding mixes into the cart, I say it again, MEN!

Double Apple Muffins
 
Author:
Ingredients
  • 2 cups biscuit mix
  • ¼ cup sugar
  • 1 teas ground cinnamon
  • ¼ teas ground nutmeg
  • 1 egg, slightly beaten
  • ½ cup unsweetened applesauce
  • ¼ cup peeled and grated Granny Smith apples
  • ¼ cup milk
Instructions
  1. Combine the dry ingredients in a medium bowl.
  2. Mix together the remaining ingredients; add to biscuit combination.
  3. Stir vigorously for 30 seconds.
  4. Fill greased muffin tins ⅔'s full, I used paper liners and wish I hadn't as they stuck to the paper somewhat; this will make 10 to 12 muffins.
  5. Bake in a 400 degree oven for 15 to 20 minutes.
  6. Slightly cool in pan and then remove to wire rack to finish cooling.

On a funny note for today’s recipe, upon getting out the ingredients before I started, I found I had just enough cinnamon to make these, phew! I never run out of cinnamon or much of anything as I keep a list on my counter at all times and when I get low on something, it goes on my list STAT! Oh well, I survived and so did the muffins……………..Doubly enjoy!

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May 192015
 

                                                      Crock Pot Ravioli Casserole

Perfect with garlic bread...

Perfect with garlic bread…

Phew! The last half of May here in northern Florida has been like living in HELL or to put it more gently, it feels like August instead of May and wondering what summer will bring us! I think a trip to Alaska might be in store if it gets any worse, ha ha! Every Day here in the last few days has been hitting the upper ’90’s in the shade. Even the dog only goes out to do her thing, the cats are hibernating in the woods all day, the chickens only leave their coop in the morning and Kenny and I are getting our work done outside in the morning and then retreating to the A/C for relief.
So in other words, I will try to spare my oven as much as possible by using our crock pot and cooking on the grill whenever possible. This is one of the simplest and easiest recipes if you like ravioli and a great way to beat the heat if you’re in the same boat as we are. You can use all store bought ingredients if you like or substitute your own homemade spaghetti sauce as I did. I did cheat on the ravioli as our store had some on sale, the hamburger I used of course was home grown, OOPS I wish, I meant to say home ground and Husband made his version of garlic toast to slop up the extra sauce!

Crock Pot Ravioli Casserole
 
Author:
Ingredients
  • 1 lb ground beef
  • 26 oz jar spaghetti sauce or the equivalent of homemade sauce
  • 1 bag (24 oz) frozen or refrigerated ravioli, cheese or meat for that extra man thing!
  • ¾ cup of stale Italian bread torn into small pieces
  • 1 cup of grated mozzarella cheese or more if desired
  • ⅓ cup of grated Parmesan cheese
Instructions
  1. Brown ground beef breaking up as it cooks; drain.
  2. Place about ⅓ of a cup of the spaghetti sauce into the bottom of your crock pot to cover and combine the beef with the remaining sauce.
  3. Place the ravioli atop the sauce and cover with the remaining sauce.
  4. Top with bread crumbs and sprinkle with the mozzarella and Parmesan cheeses.
  5. Cover and cook on LOW for 2-1/2 to 3 hours for the refrigerated ravioli and about 3 to 3-1/2 hours for the frozen, being careful not to overcook the pasta.

Hope you enjoy…………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

May 162015
 

                                       Jalapeno Coated Fried Chicken Fingers

This one goes out to my granddaughter and her boyfriend who both like it hot and I mean this in more ways than one as we have another great grand-baby on the way!
I had bought some crispy jalapeno strips from Winn Dixie that had gotten a little stale as both Kenny and I found them a little too hot to eat just more than one or two at a time which lead them to go a little on the way side and  the oops side, hence this idea. I am not going to write this out in recipe form like I usually do as it is a no brainer and just another different coating for fried chicken.
I took the jalapeno strips, put them in my food chopper, and chopped them up as fine as I could. Cut my chicken breasts into strips, dipped them into an egg wash, and then coated them with the chopped jalapeno strips. Then we go into either a deep fryer or cast iron frying pan on the stove and cook until golden brown and done. For this one, I used my cast iron and they came out wonderful.

Goes great with BBQ or Ranch Dressing!

Goes great with BBQ or Ranch Dressing!

Kenny was not too fond of this idea because they did not suit us that well straight out of the bag and I did promise to make some of the chicken plain, but after all was said and done, he was a happy camper again even with the jalapeno coating! Will he ever learn to trust me, ha ha? Served them up with some country corn bread and bacon wrapped tater tots, guess that’s why he was so happy!
Well it’s Saturday, life here is good and it must be 5 o’clock somewhere! Have a great rest of the weekend, enjoy and see ya next week! Thanks for visiting and following our site, it makes it all worth the effort………………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

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