Friday, September 28, 2012

Apple Cake with Browned Butter Glaze

Fall is here and I'm welcoming it with open arms. With fall comes apples at my house. My mom has a few apple trees so I usually end up with apple coming out of every surface of my body. That means I'm always on the hunt for new recipes along with the old goodies like Mom's Apple Crisp, Apple Bars with Caramel Frosting, Upside Down Caramel Apple Rolls and Speedy Cinnamon Rolls.

Hold up. Wait a minute. When I was searching the blog I found this recipe for Apple Peanut Butter Cookie and I had totally forgot about them! Man those might need to be made again this weekend....I have memories of peanut butter cookies that were super soft and melt in your mouth with a hint of apple. Yup now I know what I'm craving!

This new recipe I found is super amazing also. The recipe is for a 8x8 pan but please feel free to double it and put it in a 9x13 pan and share it with all your friends. Trust me they will kiss you! You wouldn't need to make the browned butter glaze but why not go all out and throw the diet out the window? I sure did!

P.S. I ordered Miss K's Halloween costume this morning. She's going to be so adorable, like she isn't all the time?! I have to admit when I found out last fall I was expecting I texted my husband multiple cute baby Halloween costumes with subjects as "Oh Cute!" "I can't wait to dress up Baby E" and I'm sure he was tired of it, but my dream came true and I get to do it this year!!!

Apple Cake with Browned Butter Glaze

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1 1/4 c. all purpose flour
1 1/4 c. sugar
1 tsp cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
2 large granny smith apples, chopped (I left the skins on!)
1 c. chopped walnuts (optional)
1 tsp vanilla

Salted Browned Butter Cinnamon Glaze
2 Tbsp butter
2 c. powdered sugar
2-3 Tbsp milk
1 tsp cinnamon

1. Preheat your oven to 350 degrees. Grease an 8x8 baking dish with cooking spray.

2. Mix flour, sugar, cinnamon, baking soda, baking powder, salt and nutmeg together in a bowl with a whisk.

3.  In a small bowl, whisk together the two eggs. Add to dry ingredients along with the apples, vanilla and walnuts. Mix until well combined. It will look really dry but keep mixing until it comes together. Pour the cake batter into the baking dish and baked for 45 minutes. Cool on wire rack.

4. Once the cake is cool make the glaze. Melt butter in a small saucepan (do not use nonstick, you need the lighter color to see the butter change colors!). Cook the butter on low heat until brown particles form on the bottom of the pan. Immediately take off heat when you see this, it will burn quickly! Pour into mixing bowl. Add powdered sugar and cinnamon. Beat in milk. Add more milk until it's the consistency you want!

Recipe from: A Little Bit Crunchy A Little Bit Rock n' Roll

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Wednesday, September 26, 2012

Apple Brickle Dip

Well it looks like fall is rolling in here in Minnesota. I enjoy the crisp mornings and hoodie sweatshirt weather, but I also fear what is looming ahead. Good 'ol winter. Boy do I hate that season, and of course it lasts the longest. Just my luck right?

This morning I had to dig into my totes and find a sweater to wear to work today. I even have my little space heater running under my desk. Brrrr.... I peaked at the 10 day forecast and they promise that next week holds 70 degree weather again. I'll pray to the Lord above they are correct!

Along with fall comes those lovely colds. I've been battling one for a few days now. They suck. No way around it. It seems like no cold medicine helps it either. I think they are just stealing our money as we hope and dream of our symptoms leaving us!

This yummy dip that I'm sharing with you comes together quickly and it's a true fall treat. I could almost eat it with a spoon. Run to the grocery store and grab some of those yummy apples filling the aisles this time of year and make this dip to accompany them!

Apple Brickle Dip
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1 (8 oz) package cream cheese, softened
1/2 c. brown sugar
1/4 c. white sugar
1 tsp vanilla extract
1 (8 oz) package toffee baking bits
8 Granny Smith Apples, cored and sliced

1. Beat together cream cheese, sugars and vanilla extract in a bowl until smooth.

2. Stir in toffee bits.

*I dipped my apples in a lemon lime soda to try and prevent them from browning. They didn't brown as fast, but they will brown a little after a while if you try this.

Recipe From:

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Monday, September 24, 2012

Meatball Sub Casserole

This is a hearty, yummy casserole perfect for those cool, crisp days that seem to be here to stay.

I found this recipe over at The Country Cook. If you haven't checked out her blog please go over and do that. Brandie is a wonderful gal that speaks straight to my stomach (and thighs, and hips and...). If you like my recipes you are definitely going to like hers. We are from the same "mold" I do believe!

I knew when I saw this I had to try it. It comes together so fast and easy. I used pre-made meatballs, toasted the bread a little so it would stay firm. I did wonder when I was making this if I was going to end up with a soggy mess. This is also what my mom asked when I told her about this! I'm proud to report that it doesn't turn into a soggy mess!

For all you farmer's wives out there this would be a PERFECT casserole to bring out to the meal and would have the guys coming back for seconds. I know if you are anything like us you are always on the look out for new meals to bring out! 

Meatball Sub Casserole
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1 loaf french bread, cut into 1 in thick slices, toasted
1 (8 oz) package cream cheese, softened
1/2 c. mayonnaise
1 tsp Italian seasoning
1/4 tsp pepper
2 c. shredded mozzarella cheese, divided
1 lb package fully cooked frozen meatballs, thawed
1 (28 oz) jar pasta sauce

1. Preheat oven to 350 degrees.

2. Arrange bread slices in a single layer in an ungreased 9x13 baking dish. Fill in gaps with smaller chunks of bread.

3. In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

4. Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

5. Bake uncovered for 30-35 minutes.

Recipe from: The Country Cook

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Friday, September 21, 2012

Easy Caramel Rolls

I love making breakfast on the weekends. I wish I had time on the weekdays to do this, but lets get real. Most of us are barely getting out the door on time let alone making breakfast for everyone!

Even though I like to make breakfast on the weekends I'm still not going to slave over it all morning. I mean I have a to do list a mile long to still get through after that! This is why I like recipes that let me cheat just a little bit, but yet taste so yummy.

This recipe calls for frozen cinnamon rolls and yes the homemade ones taste way better, but when you are short on time these will do in a pinch. Then you just poor some whipping cream on and sprinkle some brown sugar on top. What could be easier?

Easy Caramel Rolls
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5 cinnamon rolls, frozen
Whipping Cream
Brown Sugar

1. Pour whipping cream on the bottom of the pan to cover the entire pan. Sprinkle brown sugar on top. Place cinnamon rolls on top.

2. Let rolls raise according to package directions. I was in a hurry so I turn the oven on the lowest temp and then once it was preheated I turned it off and stuck the rolls in the over. The raised quickly this way!

3. Once the rolls are done raising bake according to package directions.

4. Take out of the oven and flip over onto platter.

Recipe Adapted from: Pink Polka Dot

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Wednesday, September 19, 2012

Ranch Pretzels

Looking for something perfect to share with your friends on the next game day? These are so yummy and easy they will be snatched up.

Do you know why I look forward to football season?

It's simply for the food. How pathetic is that?

Oh and now I have another reason. That reason is dressing little Miss K up in her Viking gear.

The hubby was in Target and he came and told me he found these onsies that were Vikings and he almost got them. I said, "Almost?? Let's get them!" 

My lovely sis-in-law shared this recipe with me. She brings them to gatherings and they are that item you keep going back for even though you know you need to stop eating them. Not great for the waistline, but hey I'm not going to judge you!

 Yup. I don't have a lot of self-control and these little babies let me know that.

Ranch Pretzels
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1 (10 oz) bottle popcorn oil
1 tsp dill weed
1 tsp garlic powder
1 pkg (dry powder) Ranch dressing
1 bag of pretzel sticks
1 bag of butter flavored pretzels

1. Combine all ingredients except pretzels in a large bowl or bag. Add pretzels and toss until well coated.

2. Bake them at 250 degrees for one hour on two jelly roll pants. Stir them every 15 minutes while baking.

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Monday, September 17, 2012

Cheerios Trail Mix

Wow another month has flew by and it's time for the Secret Recipe club reveal again!

This month I was assigned the blog Mother Thyme. She has a tons of fun and new recipes on there. I choose the Cheerios Trail Mix. I saw it and I knew my dad was going to love this mix. He like any kind of nut and dried craisins.

I have to say this is the first time I've ever used agave nectar. If you haven't used it it's found in the baking aisle by the sugar.

It's a super simple trail mix that welcomes in fall!

Cheerios Trail Mix
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2 c. Cheerios
1/4 c. agave nectar
1/2 tsp cinnamon
1/3 c. dried cranberries
1/4 c. chopped or whole walnuts or almonds
1/3 c. white chocolate chips

1. Preheat oven to 350 degrees.

2. Mix Cheerios with agave nectar and cinnamon in a large bowl. Add cranberries and nuts. Spread out on a non sticking baking sheet and bake for 7 minutes.

3. Remove from oven and let cool completely. Once cooled toss with white chocolate chips.

*My mix was still sticky so I think I would bake it at 250 degrees for 1 hour stirring everyone 15 minutes.


Thursday, September 13, 2012

Taco Stroganoff

Fall is in the air and I'm tending to lean towards comfort food these days. The transition from grilling and cooking the least amount possible during the summer months is leaving. Although, if the hubby decides to volunteer

I now want pumpkin and apple treats. Yummy comfort dishes at suppertime and the couch and my sweats. Wait. The couch and my sweats part never left all summer long. Who am I kidding?

I love my Hamburger Stroganoff recipe so when I saw this Taco Stroganoff concoction I knew it was going to have to go on my must try list.

I'm pleased to say if you are looking for a little zip to your stroganoff this one won't disappoint! It comes to gather quick and easy (a must in my life!) and it will spice up your regular old rotation at supper!

Taco Stroganoff
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1 small onion, chopped
1 lb ground beef
1 (1 1/4 oz) envelope taco seasoning mix
1/2 c. water
1 (14 1/2 oz) can corn, drained (use type with diced peppers)
1 (8 oz) package cream cheese (chive & onion flavor)
1 c. shredded cheddar cheese
8 oz egg noodles, cooked and drained

1. Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.

2. Add cream cheese and cheddar; cook until it is heated through and cheese has melted.

3. Serve over noodles or toss with noodles. 

Recipe from:

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Wednesday, September 12, 2012

Golden Oreo Dream Salad

Being a mom comes with a whole lot of duties. I found out a new one on Saturday when I was making this. My new one is hiding downstairs with my blender while Miss K sleeps on the floor upstairs. I have quickly learned that you will do ANYTHING not to disrupt a sleeping baby. Anyone else been there before?

Even though I may have blended my Oreos in a laundry room this still turned out AH-MAZ-ING! Plus how do I call myself a "food blogger" and I don't even own a food processor? I really think I need to invest in one of those....

What's with calling a calorie laden delectable dish a salad anyways? Is it our way of making us feel less guilty about the indulgence? Hey if it works I'm all for that!

This fabulous little "Salad" will be the star of your dinner so go out there and make it now!!

Golden Oreo Dream Salad
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1 Package Oreos, crushed
8 oz 1/3 less fat cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
3 c. milk
2 small boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

1. Cream together the cream cheese, butter, powdered sugar and vanilla.

2. In a separate LARGE bowl mix milk and vanilla pudding. Chill until set. Fold in Cool Whip. Add cream cheese mixture.

3. Layer pudding mixture then Oreos, alternating until done. Chill until ready to serve.

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Monday, September 10, 2012

Sausage & Cheese Hash Brown Breakfast Bake

Did you have a good Labor Day weekend? I know we sure did. It was our last summer weekend at our cabin and I'm am thoroughly and utterly depressed that we are done with summer per say. It was our first summer with the cabin and we sure enjoyed it and used it as much as possible. I think hubby and I got the most use out of it for sure as my mom kept telling me she felt like she was visiting "my cabin" when she would come up!

In between soaking up the rays on the pontoon, playing with Miss K and reading I found time to make some food. Actually the best part of planning the weekend was coming up with what I was going to make up there. It gave me a chance to try out some recipes on a bigger crowd of people. Obviously I wasn't going to slave over a hot stove while the lake was calling my name so quick and easy was the main goal!

This breakfast treat is super easy and you can make it up the night before and then just pop it into the oven the next morning. We were usually up with Miss K first so I just put it in the oven and it was ready when every one got going that morning.

I love this breakfast bake because I am not a fan of the ones with bread and ham. Of course if ham is your thing then by all means substitute ham for the sausage or bacon for that matter! If you have company coming or are looking for a treat for a holiday or weekend this is calling your name!

Sausage & Cheese Hash Brown Breakfast Bake
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1 pound ground Breakfast Sausage
1  medium onion, diced (1 cup)
1/2  cup flour
3  cups milk
2  teaspoons Frank's Hot Sauce 
4  cups Sharp Colby Jack Cheese, divided
4  cups frozen Hash Brown Potatoes, thawed (12 ounces)
10 eggs, beaten
1   teaspoon salt
1/2  teaspoon pepper

1. In a large skillet brown the ground sausage and onion over medium heat, until cooked through, drain.

2.  Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat and let simmer for a minute or two until thickened, make sure to scrape any brown bits from the bottom of the pan.

3.  Remove from the heat and add the Frank's hot sauce and 2 cups of the cheese. Stir until melted and set aside to cool for about 5 minutes.  Add the hash browns, beaten eggs, salt and pepper. If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well.

4.  Pour the mixture into a lightly greased 9 x 13" Pyrex dish. Top with the remaining 2 cups of cheese. Bake in a 350 degree oven for 30-40 minutes. Let stand 5 minutes before serving.

*It is great if you want to make ahead and refrigerate over night.

Recipe from: Sunflower Supper Club

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Wednesday, September 5, 2012

Cajun Broiled Shrimp

Shrimp you say? I know it's a big fancy for this girl, but I've gotta get all fancy on you once in a while!

Don't worry. It's not a 13 step recipe. I don't roll like that. Well, most of the time I don't.

I bought a bag of shrimp (a specialty because holy expensiveness) and I needed some different ways to use them up. We first grilled the with butta and garlic. Oh my goodness amazing.

Next I tried this. Oh my goodness amazeballs!

Now be careful on how hot your cajun is and how much you add. Mine were a tad bit spicy. Like my upper lip might have been beading with sweat, but I'm a wuss, so you guys would have been fine with the amount of heat in the dish!

Cajun Broiled Shrimp
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1 lb shrimp, peeled and deveined
1 Tbsp Cajun Seasoning
2 Tbsp Olive Oil

1. Prehat oven to broil setting. I have two settings, low and high. I used high.

2. Combine shrimp, cajun seasing, and oil in bowl. Stir to combine. Cover and refrigerate up to 30 minutes.

3. Lay shrimp in a single layer on a jelly roll pan.

4. Cook on the middle rack until shrimp turn pink, about 5 minutes.

5. Transfer to serving platter and squirt lemon juice over shrimp.

Recipe From: Fresh Plate

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