Iced Cinnamon, Apple, Raisin, & Oatmeal Bars! Good as A Drop Cookie Too!

Chewy & Gooey with lots of Apple & Raisin with Cinnamon all covered in a Vanilla Butter Cream drizzle. OK, so I more than drizzled but as I have said before I am a FROSTING LOVING FREAK! So if you cut back on the drizzle I won't be offended but I will look at you kind of funny!

1/2 Cup Shortening
1 & 1/3 Cup Brown Sugar
1 Egg or 2 if small! If batter seems dry add another egg!
1 TSP Vanilla
2 Cups Flour
1 TSP Baking Soda
1/2 TSP Salt
1/2 TSP Nutmeg
4 Medium Apples Peeled, Cored & Chopped in about 1/2 inch dice
3/4 Cup Raisin ( Optional)
1/2 Cup Oatmeal ( Old Fashioned) or Nuts
1 Cup Cinnamon Chips ( Hersheys) OR 2 TSP Cinnamon but the chips are best!

Spray 10x16 baking sheet that has edges. Preheat oven to 350 degrees. Stir the flour, baking soda, salt, nutmeg & cinnamon if using that, all together. In a large mixing bowl cream the shortening the beat in the brown sugar. Add egg & vanilla & beat well.  Now add 1/2 of the dry ingredients & beat well. Peel, core & dice the apples & stir them into your cookie dough. Stir in the oatmeal & cinnamon chips & raisins. Stir well. Now add the remaining flour mixture & stir until all is incorporated. Spoon batter into your prepared pan. Take a spatula & smooth batter out spreading evenly. This looks like it will not be enough batter for the pan but as you work the batter to the edges & make it even it is exactly the right amount. Now pop the pan in the preheated oven & bake 15 to 18 minutes until golden brown ! Remove & cool then drizzle or DOLLOP the following icing over the cookies.  

AS A DROP COOKIE! Drop using a HEAPING TBS onto a greased sheet bake at 375 degrees for 10 to 12 minutes. Cool & frost with the following frosting!

                                                        
Butter Cream Drizzle:
3 TBS Butter Melted 
2 & 1/2 Cups Powdered Sugar
Dash of Salt
1 Tsp Vanilla
2 to 4 TBS Milk or enough to get a drizzle consistancy
Place sugar & salt in a bowl & stir.
Add melted butter & milk & stir with a whisk until all lumps are gone. I use the whisk to drizzle or GLUMP onto the bars using a swirl motion. Let cool & the drizzle will develop a hardened crust while still being soft under the crust! Once drizzle has set cut into LARGE SQUARES & eat!  
   
                                                                                

Tender Moist & Easy Eye Roast

Do not overlook this cheaper cut of beef. Done right this roast is succulent! This recipe lets you throw it in the oven & then FORGET ABOUT IT! It does not get easier then this!

1, 2 to 4 LB Beef Eye Roast
Seasonings, I used Sea Salt, White Pepper, Garlic Powder, Onion Powder & Dry Mustard. Sprinkle a liberal dose of each on the roast.
Preheat oven to 500 Degrees! YES THAT IS CORRECT 500 Degrees!
Place meat in roast pan & do NOT add liquids & do not cover. Place meat in the preheated oven & turn oven down to 465 Degrees. Roast 7 minutes per pound. Once meat is in the 7 minutes per pound TURN THE OVEN OFF! YES OFF but do NOT open the oven AT ALL. Let roast sit in the oven for 2 hours. Remove and carve in thin slices & SERVE! DELICIOUS & practically WORK FREE! ENJOY THIS ONE FOR ITS' EASE & GREAT TASTE!  
                                                                                

PUMPKIN ANGEL FOOD CAKE from a BOX!

IT IS TIME FOR ALL THINGS PUMPKIN & why not an EASY ONE? NO REASON AT ALL! CHEATING with this one foodies but not ashamed to admit it! Sometimes you just want FAST, EASY & GOOD ! This is THE CAKE for all of those reasons!

1 Angel Food Cake Mix ( make sure it is a one step cake mix)
1 15 oz Can of Pumpkin about 1 & 1/4 Cups of Pumpkin
1 Cup Cold Water
1 TSP Cinnamon
2 Dashes each Nutmeg, Ginger & Cloves ( all spices are optional, I am a spicy girl )
 Place cake mix in a DEEP mixing bowl. Add all remaining ingredients & BEAT WELL! Pour into a TUBE PAN or a 9x13 pan. Bake at 350 degrees in a preheated oven OR until cake test done! Check the 9x13 pan at 35 minutes! Remove cake from oven & let cool. FROST or top with Whipped Topping! I LOVE FROSTING so frosted mine with my vanilla frosting that is on this blog!  

                NOTE this cake does not bake up as HIGH as a normal ANGEL FOOD CAKE but no matter it is to GOOD to worry about! The pumpkin does weigh the batter down but you get wonderful pumpkin sponge like texture & the taste it WOW!                                                   

Homemade Hamburger Buns!

Fresh FRESH F R E S H ! The best your burger deserves! Still warm out of the oven, these buns you'll be LOVIN' ! 

This recipe comes from King Arthur Flour Company & I thought I would give them a try! YUM!

1 Cup Warm Water
2 TBS Melted Butter
1 Egg Beaten
3 & 1/2 Cups Flour
1/4 Cup Sugar
1&1/4 TSP Salt
1 Packet Yeast

Stir together  all the dry. Stir yeast into the warm water stir & let sit until it foams. Now add all your wet ingredients & stir. Knead to combine & work the dough. Place dough in a bowl cover & let rise until double in size. Gently pat down & break off 8 pieces of dough. Roll & pat into balls & place on a parchment covered baking sheet.  Pat down until they are 3 inch circles. Cover & let rise puffed up about 1 hour. Now melt butter & brush tops with the butter. Bake in a preheated 375 degree oven for 15 to 18 minutes. Remove & brush with more melted butter. Let cool until warm. Use for burgers or pulled pork & beef!      MAKES 8 NICE SIZED BUNS!                              
                                                                               

Crock Pot Mac & Cheese!

The EASE of Mac & Cheese all in your crock pot with NO PRIOR COOKING! Yup! It is POSSIBLE & this is the recipe for a creamy, cheesy crock pot of DELIGHT!

2 Cups Elbow Macaroni , DO NOT COOK!
2 Cups Milk
1 Cup Plain Yogurt
3 TBS Melted Butter
1 Beaten Egg
Dash each of Nutmeg & Red Pepper
1 TSP Ground Dry Yellow Mustard
Spray crock pot with cooking spray OR butter the crock. Place all ingredients in the crock pot & stir well. COVER & COOK on LOW for 4 hours stirring halfway thru cooking. Serve ! DO NOT OVERCOOK THIS DISH or you will lose the creaminess. It will still taste great BUT not as pretty!  
                                                                                 

Roasted Chicken Thighs with Brown Rice

This is a VERY EASY dinner idea! Roasts up nicely browned with the nutty goodness of whole grain rice! This taste like you fussed all day but only you will know that you didn't!

5 Large Chicken Thighs Thawed
1 Can 10.5 OZ Cream of Mushroom Soup
2/3 Can of Water , use the empty Mushroom Soup Can
1 Cup Whole Grain Brown Rice ( white rice is ok for this too)
Seasonings
In a large deep casserole dish stir together the soup & water. Add the rice & give a stir. Lay the chicken thighs on top of the rice. Sprinkle a good amount of Paprika, Onion Powder, Garlic Powder, Parsley Flakes & I also used Pampered Chef Greek Seasonings too! Use whatever suits your fancy! Cover with lid or use foil & bake in preheated 325 degree oven for 2 hours. Remove from oven & PLATE UP! DELICIOUS & NO FUSS!
                                                                                 

Soft Pretzels

Big Delicious Hot Soft Pretzels that you mix up from scratch & bake . Fun to make & so GOOD to eat, a GREAT TREAT for snacking! ENJOY FOODIES!

1 & 1/2 Cups WARM water
1 Pkg. Fast Rising Yeast
4 Cups Bread Flour ( regular flour is ok but bread flour is best)
1 TSP Sugar
1 TSP Salt ( I used Sea Salt)
1 Beaten Egg White with 1 TBS Water added & 1 Teaspoon of Baking Soda
Extra Flour
Coarse Sea Salt for Sprinkling
 Dissolve yeast in the warm water & let sit for 5 minutes. Stir & then add the sugar & salt.
 Stir all of it into the flour. Work through & add more water if needed. Knead in the bowl, cover & let rise double in size about 1 hour. Turn out on a floured surface & knead again . Now pinch of nice sized pieces & twirl & roll between your hands to make long ropes about 12 inches long. You will get 8 ropes. Twist into pretzel shapes & lay on a baking sheet. 

                                                                           




Brush with the egg white, baking soda,  & water that you beat together with a fork. Now sprinkle with the coarse sea salt & bake in a preheated 425 degree oven for 25 minutes or until golden brown!  Serve WARM & with mustard if you like! MAKES 8 NICE BIG PRETZELS!   

       Lightly CRISP on the outside & FLUFFY SOFT inside!                                                                         
                                                                                 

Candy Apple Red Upside Down Cake!

YES! An Apple Cake with that lovely Candy Apple Red Color to tantalize your eye & get your taste buds all perky! This has the lovely topping of Candy Apple Red apples sauteed in brown sugar & spices with a hint of Apple Cider! The cake is moist & lightly spiced with the hint of cider too! Together they melt in your mouth & leave you SATISFIED!

   CANDY APPLE RED TOPPING:
1 Cup Apple Cider
3 Apples peeled cored & sliced
1/3 Cup Brown Sugar
3 TBS Butter
Dash of Salt
1 TSP Vanilla
2 Dashes each of Nutmeg, Cloves, & Ginger
1 Tsp Cinnamon
Drops of Red Food Coloring ( enough to be Candy Apple Red I used about 8 drops) IF YOU HAVE FOOD COLORING ALLERGIES just go natural & leave out the red food coloring. You will have the GREAT tasting cake with an ALL NATURAL look!

Place all of the above in a saucepan & simmer & stir until reduced & slightly thickened. About applesauce consistency. Once cooked remove from heat & mix up the cake batter.

CAKE BATTER:
1 & 1/2 Cups Flour
1 Cup Sugar
3 TBS Shortening
2 Eggs
1/2 TSP Salt
1 & 1/2 TSP Baking Powder
1/4  Cup Milk
1/4  Cup Apple Cider
1 Tsp Vanilla
Dash each of Cloves, Nutmeg, & Ginger
1 TSP Cinnamon

Stir all dry ingredients together. Beat shortening with the sugar. Add eggs & beat again.  Stir the remaining wet ingredients together. Now add 1/3 of the dry to the shortening mixture & beat. Add 1/3 of the liquid & beat. Continue until everything is combined & batter is smooth.  Butter a 9" round cake pan. Spoon in the Candy Apple Red mixture & spread out evenly. CAREFULLY spread the cake batter over the apple mixture & smooth out the top. Bake in a preheated 350 degree oven for 30 minutes or until batter test done. Remove from oven & let cool in the pan about 8 minutes. Run a knife along the edge to loosen cake. Now place a plate over the cake & invert to dump out cake. IF cake does not release tap the bottom & sides with a knife handle & cake will release. Let cool to warm & serve with Cool Whip or Vanilla Ice Cream or just as is. GREAT COLD TOO! Eating this cake  just as is this and  is still an AWESOME CAKE!                                                                        

Whole Browned Potatoes

             No one seems to make these & I do not know why. Crispy browned lightly seasoned on the outside with soft fluffy potato inside makes these potatoes a treat! Great with any meat these are a potato go to when you just want something simple, SIMPLY DELICIOUS that is!

Allow 3 to 4 potatoes per person!
2 TBS Butter
1 TBS Oil
Salt, pepper, parsley, & paprika as seasonings
Peel potatoes. Place in a large pot with enough water to cover potatoes. Add about 1 TSP Salt. boil until fork tender about 20 minutes. Place oil & butter in large skillet & add the DRAINED potatoes. Fry until crispy brown, season & turn potatoes to brown all sides, about 15 to 20 minutes of frying time. Dish up & that is all you need for these!                                                                      

Cheeseburger Cups

 Want a warm gooey Cheeseburger tucked inside a fluffy homemade biscuit? Well here you go! Perfect for supper or as an appetizer or GAME NIGHT food!

Biscuit Dough: Or use canned biscuit dough, but they won't be as good!
2 Cups Flour
1/2 TSP Salt
2 TSP Sugar
1 TBS + 1 TSP Baking Powder
1/2 TSP Cream of tartar
1/2 Cup Shortening
2/3 up to 1 Cup Yogurt

Stir all the dry together. Cut in shortening to make fine crumbs. Now add 2/3 Cup yogurt & work into a dough. If to dry keep adding yogurt until you get moist but not wet dough! This will depend on your yogurt & how thick or thin it is. Now flour your hands & take about 2 TBS of the dough & pat into a circle on the palm of your hand. Push dough down into a muffin tin. You want a deep well with high sides.

This should make 9 biscuit cups. Now make your filling. Preheat oven to 450 degrees while the meat cooks.

FILLING:
1 & 1/2 LBS Ground Beef sauteed & drained
1 Small Onion peeled & chopped
1 Small Can Sliced Mushrooms (optional)
1 TSP Dry Mustard
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Parsley Flakes
1 Can Cream of Mushroom Soup
1 Cup Shredded Cheddar Cheese
Add all of the above ingredients, EXCEPT THE CHEESE, into the drained beef & cook until onion is tender. Now spoon the meat mixture into each cup using about 2 heaping TBS.

                                                                        





                  . Top each one with a heaping tablespoon of the shredded cheddar cheese.

                                                                      
        Bake 12 to 15 minutes until cheese is melted & biscuits are nice & brown! Let cool about 5 minutes & then gently loosen the edges of the biscuits. Lift out of the pan using a spatula knife like you use for frosting a cake. They lift right out! Plate up & DIG IN! Serve with a nice veggie or salad!

      HOW CUTE ARE THESE? But hearty & filling too!