October 11, 2014

Apple Fritter Bread

Chopped apples and a brown sugar cinnamon swirl with a vanilla drizzle make this apple fritter bread a hit. You definitely don't need to tell anyone how easy it is to make.  It has a light crumb but is really moist at the same time. You can just drizzle the glaze on or if you have a sweeter tooth you can put it on a little heavier while the bread is still warm. The house smells heavenly. I think fall has just begun.

1/3 cup brown sugar
1 1/2 teaspoons cinnamon
2/3 cup white sugar
1/2 cup butter, room temperature
2 eggs
2 teaspoons vanilla
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup plain greek yogurt (I used Chobani)
1 large apple, peeled and finely chopped (I used a Gala apple because that is what I had)

Preheat oven to 350 degrees.

1.   Spray with baking spray a 9x5 loaf pan or glass loaf dish.

2.   Mix brown sugar and cinnamon together in a bowl and set aside.

3.   Use a stand or hand mixer to combine white sugar and butter until smooth.

4.   Add eggs and vanilla and continue to beat on medium speed until combined.

5.   Add flour and baking powder, mix, then add yogurt and mix until combined. Batter will be thick.

6.   Spread half the batter into the prepared pan.

7.   Cover with half the apples.

8.   Pat apples a little into batter with the back of a spoon.

9.   Sprinkle with half of the sugar and cinnamon mixture.

10. Pour the remaining batter over apple layer; top with the remaining apples and more brown sugar    
      cinnamon mixture.

11. Pat topping into the batter with the back of a spoon.

12. Bake for 55-60 minutes or until tester comes out clean. Remember a metal pan will bake faster.

13. Cool for 15 minutes or so, then take bread out of pan to drizzle with glaze and cool on a rack.

1 cup powdered sugar
2 tablespoons milk or cream
1/4 teaspoon vanilla

Mix until smooth then drizzle or spread on top of warm bread.

September 23, 2014

Baked Spaghetti


This is a perfect dish to make ahead for the kiddos on Halloween that is coming up sooner than you think. If you do make it earlier in the day just cut it into squares and reheat in the microwave.  Add some cut up fresh fruit or a lettuce wedge and maybe a piece of garlic bread and they are good to go.  Also a great dish if you find yourself having to take in dinner to a family or bringing a pot luck dish somewhere this is a great choice and it makes a boatload. Such a comfort meal.

Because this makes so much and there is only two of us I cut the leftovers into serving size squares and wrapped them in Handi wrap and put them in a ziplock and into the freezer they went. Now when I took some out all I did was thaw it on the counter during the day and then when I was ready for dinner I put a serving size on to a plate and into the microwave on 50% for two minutes and it was just as good if not better than the day I baked it.  What a great way to have a meal without having all the work.

Preheat oven to 350 degrees.


1 (16 ounce) package angel hair pasta
1 pound ground beef
1/4 of an onion, chopped
2 cloves of garlic chopped OR garlic powder
1 (24 ounce) jar meatless spaghetti sauce. I used Prego.
2 eggs
1/4 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese


1. Cook pasta according to package directions. Meanwhile, in a large skillet, season and cook beef and
    onion over medium heat until meat is no longer pink and cooked thru. Stir in the spaghetti sauce and
    set aside.

2. In a large bowl, whisk the eggs, Parmesan cheese and melted butter. Drain spaghetti;  add to egg
    mixture and toss to coat.

3. Place half of the spaghetti mixture in a greased 13X9 baking dish. Top with half of the cottage            
    cheese, meat sauce and mozzarella cheese. Repeat layers.  Cover and bake on 350 degrees for 25
    minutes, UNCOVER and bake for 15-20 minutes more or until cheese is melted.

Since I posted this recipe I have had a little feedback from some people saying they would like more sauce in this recipe. By all means if you are a saucy person add a little more. Just make sure you have a large enough pan so it doesn't bubble over. Another thought is that you could have a little gravy container with warm sauce in it so you can pour it over when you serve it.





September 14, 2014

Pumpkin Bars with Cream Cheese Frosting

At this time of year and since Fall begins on the 23rd I'm really thinking of anything I can make with pumpkin in it. This is a really moist bar with the most fabulous cream cheese frosting. It's soft, very creamy and perfect for a full pan of pumpkin or any other flavor of bars. This recipe makes a large pan so it's good for a potluck, family gathering or weekend crowd for football.

Preheat oven to 350 degrees.

4 eggs
1 2/3 cup granulated sugar
3/4 cup canola oil
15 ounce can of pumpkin puree (not spiced pie filling)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt

Put the eggs, sugar, oil, pumpkin and spice in a large bowl and mix with electric mixer until it gets nice and light (just takes 30 seconds or so).

In separate bowl whisk all the dry ingredients. Add dry flour mixture to pumpkin mixture and beat well until combined, but don't over mix.

Spray pan with baking spray and spread into a 13x18 sheet pan (jellyroll pan). Bake at 350 degrees for 20-25 minutes or until it springs back when lightly pressed. Cool completely before frosting.

8 ounces cream cheese
1/2 cup butter (room temperature)
3 cups powdered sugar
1 teaspoon vanilla extract

Cream the cream cheese and then add the butter and beat until smooth. Add the powdered sugar one cup at a time and cream well, add vanilla and blend well. Frost cooled pumpkin bars.  If you cut into two and a half inch squares it makes about 40.

Other pumpkin favorites:

Mini Pumpkin Poppers

Healthy Pumpkin Shake