Apple Pecan Cake

This recipe is my all time favorite cake recipe. It's so moist and delicious, made with apples, cinnamon, spices and pecans topped with a wonderful brown sugar icing...it just screams Autumn! It stays fresh several days...in fact it gets better with time! This recipe comes from my favorite cookbook of all time, "Sassafras" The Junior League of Springfield Missouri (my hometown) published it back in 1985. I wore my first copy out, and my husband gave me another one in 2002. There are so many wonderful recipes in it, but since we are getting closer to the holidays, I thought I'd share this cake recipe with you.

Ingredients:

1 cup vegetable oil

2 cups sugar

3 eggs, well beaten

1 tablespoon vanilla

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

3 cups peeled, chopped apples

1 cup chopped pecans

Icing:

1 cup firmly packed brown sugar

1/2 cup butter

1/4 cup evaporated milk

1 teaspoon vanilla

Instructions:

Preheat oven to 350 degrees. Generously grease a bundt pan. In a large bowl, thoroughly mix oil, sugar and eggs. Add vanilla. Sift together flour, baking powder, cinnamon, nutmeg, soda and salt. Blend into oil mixture. Fold in apples and pecans. Pour into prepared pan and bake 55 to 60 minutes. Remove cake from pan and cool. To prepare icing, bring brown sugar, butter and milk to a boil, stirring constantly. Remove from heat and stir in vanilla. Beat with a spoon until icing is cool. Drizzle over cake. Serves 12 to 15.

Kielbasa and Kraut

This is such a quick and easy dinner idea! And so delicious! I really like Frank's sauerkraut the best. It doesn't seem as sour or tart as other brands that I've tried.

Kielbasa and Kraut

Ingredients:

1 tablespoon olive oil

1 lb. Kielbasa smoked sausage (or any kind of hard sausage) sliced into 1/4 inch pieces

1 14 oz. can kraut, drained and rinsed

1 medium onion, diced

1 1/2 teaspoons minced garlic

Instructions:

Heat olive oil in a medium skillet over medium high heat. Saute' onion until transparent. Add garlic, cook for 1 minute more. Add sausage. Cook until it's almost seared. Add drained kraut and stir ingredients together. Reduce heat to medium low. Cover and cook for 15-20 minutes, stirring occasionally. Serve hot.

Creamy Chicken Noodle Soup

Miss Cindy's Homemade Creamy Chicken Noodle Soup

First off, I think the reason this recipe turned out so good was because of the soup base I used. Instead of using canned chicken broth, or bouillon cubes, I used "Better ThanBouillon" you'll find it in the section of the grocery store where the chicken broth is. I love this stuff! It comes in other flavors too, like beef, pork and ham. And I think using heavy whipping cream gives it an incredible creamy texture and flavor! This is by far, the BEST soup I've ever made!! So delicous!

Start out by chopping all of your ingredients, chicken, onion, carrots and celery.

Melt butter and add onion, carrots and celery. Cook until onions are transparent and celery and carrots are soft. About 10 minutes. Add bouillon, slowly add water, whisking together then add chicken and crushed bay leaf.

Cook for about 20 minutes, bring to a boil. Add spices and cook for about 10 more minutes.

In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, this will thicken it a bit and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes or until noodles are done.

It is so creamy, and delightful!!! Perfect for a cold winter's night.

SOUP'S ON!!!

Miss Cindys Creamy Chicken Noodle Soup

2 cups cooked chicken, chopped (I use rotisserie chicken from grocery store)

large onion, chopped

1 cup chopped carrots

1 cup chopped celery

3 tablespoons butter

6 Tablespoons bouillon (I used Better Than Bouillon)

1 teaspoon garlic powder

1 teaspoon Hungarian paprika

1 bay leaf, crumbled

1 teaspoon thyme

3 teaspoons dried parsley flakes

Ground pepper, to taste

16 oz. package of Reames Frozen Noodles

7-8 cups water

2/3 cup heavy whipping cream

3 Tablespoons flour

Melt butter in large dutch oven on medium/high heat (or a large sauce/soup pan) add celery, carrots and onion. Saute until onions are translucent and celery and carrots are soft. (About 8-10 minutes) Add bouillon and slowly add water, stirring well. Add chicken and crushed bay leaf. Bring to a boil. Add frozen noodles and reduce heat to about medium. Cook for about 20 minutes, stirring occasionally. Taste broth to see if it is too salty, if it is, add more water. Add garlic powder, paprika, thyme, parsley and ground pepper. Cook for 10 more minutes. In a small bowl add flour and spoon enough of the broth out of the pan, whisking together to adsorb the flour making a runny paste. Whisk the mixture into the soup, and then add the heavy whipping cream. Mix together well. Simmer for 10 more minutes. Serve hot.

Slow Cooked Pulled Pork

Thursday, September 24, 2015 10:16 a.m. by Cindy Rippe

Slow Cooked Pulled Pork

Ingredients:

1 teaspoon vegetable oil

1 (4 lb.) pork shoulder or butt roast

1 cup barbecue sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup brown sugar

1 tablespoon prepared mustard

1 tablespoon soy sauce

1 tablespoon chili powder

1 large onion, chopped

2 large cloves garlic, chopped

1 1/2 teaspoons dried thyme

buns

Instructions:

Pour the oil into the bottom of slow cooker. Place the pork roast into the slow cooker, pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, mustard, soy sauce, chili powder, onion, garlic and thyme. Cover and cook on high until meat shreds easily. (About 5 or 6 hours) Remove the pork from the slow cooker and shred the meat using two forks. Return the meat to the slow cooker and stir the meat into the juices. Spoon pork onto buns and serve!

Pineapple Upside Down Cupcakes

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These are so amazing! I was a bit worried that these would fall apart after removing them from the muffin pans...but they came right out and looked beautiful! The pineapple, buttery brown sugar with cherries....and in cute little individual cakes! Your family will LOVE these!

Pineapple Upside Down Cupcakes

Ingredients:

2 cans (20 oz) sliced pineapple, drained (reserve 1 cup of the juice)

1 box yellow cake mix ( I used Betty Crocker Super Moist)

1/2 cup vegetable oil

3 eggs

1/3 cup melted butter

2/3 cup brown sugar

12 maraschino cherries, halved

Instructions:

Preheat oven to 350 degrees. Spray 24 regular-sized muffin pans with cooking spray.

Cut each pineapple slice into 4 even pieces. Set aside. In a large bowl, beat cake mix, oil, eggs, and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

In a small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons brown sugar mixture into each of the muffin cups. Spread evenly. 

Top each with 3 pineapple pieces. (depending on the size of muffin pans)

Place half a cherry, cut side up, in the center of pineapple pieces.

Spoon 1/4 cup batter into each cup. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Run knife around edge of cupcakes to loosen. Turn over onto cookie sheet. Serve warm.

Southern Fried Apples

I love these fried apples for breakfast! It's a perfect addition to your weekend breakfast! And they are so simple and easy to make! (Especially if you fry them up in a old fashioned cast iron skillet) The aroma of the sweet butter and cinnamon will fill up your house! It just smells like autumn. Granny Smith apples work best for this recipe, but I used Honey Crisp (because that's what I had on hand) and they were still delicious!

Southern Fried Apples

Ingredients:

2 large granny smith apples

4 tablespoons sweet butter, cubed

Juice of 1/2 lemon

2 tablespoons white sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

Instructions:

Peel, core and slice apples evenly. Melt butter over medium heat. Add apples and drizzle them with lemon juice. Let apples simmer until most of the butter is absorbed and apples are tender. Stir together sugars and cinnamon and sprinkle over apples. Gently combine so that apples are coated with sugar and cinnamon. Turn heat to low and cook until sugar is completely dissolved and syrupy. Serve hot. 

Note: Cooking time will vary based on what type of apples used and the thickness of the apples.  

Slow Cooker Apple Butter

It's apple season! I just love this time of year! My family went to The Country Apple Orchard down by Harrisburg over the weekend to pick up some apples. I have been wanting to make homemade apple butter for so long! This recipe is very, very easy to make. All in your slow cooker. This is not a recipe that needs to be canned. You can put it in containers and keep in the refrigerator or freeze it. But it turned out SO GOOOD!!!! And I love the fact that it was made with locally grown apples! It makes about 3-4 pints.

Slow Cooker Apple Butter

Ingredients:

6 1/2 pounds apples, peeled, cored and sliced (I used Honey crisp, but you can also use a combination or Granny Smith or Fuji)

1 cup sugar

1 cup brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 tablespoon vanilla extract

Instructions:

Place prepared apples in slow cooker. In a medium bow, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine.

Cook on low for 10 hours.

Stir in vanilla extract, breaking up any large chunks of apples that are remaining. Cover and cook 2 more hours.

Remove cover and use an immersion blender to puree the apple butter until completely smooth. (You can also puree in batches in a food processor or regular blender.)

If you desire a thicker consistency, cook on low with the lid of the slow cooker slightly ajar so that steam can escape.

Let apples cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

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Creamy Chicken In Swiss Cheese Wine Sauce 

This surprisingly easy recipe is a combination of cream of chicken soup, Swiss cheese, white wine, butter and seasoned croutons with chicken breasts. The gravy it makes is divine, and it tastes delicious with mashed potatoes or rice.

Start with boneless, skinless chicken breasts. Place in a 9 X13 baking dish.

cover each breast with a think slice of Swiss cheese. It doesn't have to look perfect, the cheese is going to melt!

Next, spread 1 can of cream of chicken soup over the top of cheese and chicken.

Evenly pour 2/3 cup of dry white wine (chardonnay works very well)

Melt 1 stick of butter and pour evenly over the top.

Top with 1 bag of seasoned croutons. Spread over the top. The croutons will soak up most of the wine and butter.

Bake for 50-60 minutes in a preheated 350 degree oven.

Serve and enjoy!!!

Creamy Chicken In Swiss Cheese Wine Sauce

Ingredients:

5-6 Boneless, skinless chicken breasts

5-6 slices of swiss cheese

1 can cream of chicken soup

1 stick of butter, melted

2/3 cup of dry white wine (Chardonnay works very well)

1 5 oz bag of seasoned croutons (I used garlic butter flavored)

Instructions:

Preheat oven to 350 degrees.

Place chicken breasts in 9 x 13 baking pan. Top each piece of chicken with a slice of cheese. Spread 1 can of cream of chicken soup over cheese and chicken. Evenly pour 2/3 cup of white wine over the top. Pour melted butter over the top. Sprinkle croutons over the top.

Bake for 50-60 minutes. Serve.

Miss Cindy's Award Winning Chili

I have been making chili for many years, and I have entered my recipe in several chili cook-offs and have won a few trophies!! It's hard to make it the same way every time, but I recommend adjusting seasonings to your personal taste. This recipe isn't too spicy, it has just enough heat to make it delicious. You can always combine all the ingredients and put in your slow cooker and slow cook it on low for 8 hours, it makes it ever BETTER!

Ingredients:

2 lbs. ground beef

1 clove garlic, minced

1 medium onion, chopped

1 15 oz. can chili beans

1 15 can of diced tomatoes & onion (Rotel)

1 15 oz. can crushed tomatoes

1 pack of chili seasoning (I LOVE William's Original Chili Seasoning)

3/4 cup Spicy V-8

1 teaspoon shallot salt (I love Penzey's)

1 teaspoon Hungarian paprika (add more if you like a little more heat)

2 teaspoons apple cider vinegar

Dash of seasoned salt

Salt & pepper to taste

Shredded cheddar cheese to garnish (optional)

Instructions:

In a large pot, brown ground beef, after it's browned, add onion and cook for a couple minutes, until onions are tender. Add garlic. Cook for about 1 minute, until garlic is tender. Drain grease from the beef . Add beans, tomatoes, crushed tomatoes, chili seasoning, V-8, apple cider vinegar and spices. Combine ingredients and bring to a slow boil, stirring occasionally. Reduce heat and simmer for about 30 to 45 minutes. Top with shredded cheese and serve with crackers or tortilla chips.

Oven Baked Cherry Tomatoes With Parmesan Topping

Oven Baked Cherry Tomatoes With Parmesan Topping

This is a wonderful healthy side dish! And very quick and easy! 

Ingredients:

2 tablespoons extra virgin olive oil

2   12 oz. baskets of cherry tomatoes, cut in halves

1 teaspoon salt

1 teaspoon black pepper

1/4 cup chopped fresh parsley

1/4 cup Parmesan cheese

1/4 cup Italian seasoned breadcrumbs

Instructions:
Preheat oven to 400 degrees. Place tomatoes in a 13 x 9 baking dish. Drizzle oil over tomatoes. Sprinkle with salt and pepper. Toss gently, until tomatoes are coated in oil. Top with parsley, cheese and bread crumbs. 

Bake tomatoes just until plump and shiny, but not split. (about 10 minutes)

Remove from heat. Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 or 3 minutes, watching carefully not to burn. Serve hot or warm. YUM!

Tuscan "Flavor Pounded" Chicken

Tuscan "Flavor Pounded" Chicken

Ingredients:

2 6-8 oz. boneless skinless chicken breasts

7 large sage leaves, roughly chopped

1 sprig of rosemary, roughly chopped

1 small garlic clove, chopped

2 tablespoons extra virgin olive oil

salt and pepper to taste

Zest of one lemon

Instructions:

Butterfly the chicken breasts.

With a meat mallet or pounder, pound breasts until it almost doubles in size. Combine herbs, lemon zest and garlic on a cutting board and chop together until blended. It should yield about 2 tablespoons. Put herbs into a small bowl and add 1 tablespoon of olive oil. Mix until it forms a paste. Spread pounded chicken onto a cutting board. Rub half of herb mixture onto 1 side of the chicken breast, the other half on the other side. Lightly pound mixture into each side. Add salt and pepper to taste. Add a tablespoon of oil to a large skillet set over high heat. Allow pan and oil to heat for about 1 minute or until pan is hot. 

Add chicken breast to pan, being careful not to crowd. Cook for 60 seconds. Flip chicken and cook for an additional 60 seconds or until nicely browned. Serve hot with a fresh squeeze of lemon. 

Arkansas Green Beans

These green beans are amazing! They are sweet and savory! My husband LOVED them! And it's so easy! 

Arkansas Green Beans

Ingredients:

5 15 oz cans green beans, drained

12 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

1 1/2 teaspoons garlic powder

Instructions:

Preheat oven to 350 degrees. Place the drained green beans in a 9 x 13 baking dish. Cook bacon in a frying pan or microwave just until bacon is cooked enough to chop into large pieces. (they should be done, but not crispy) Sprinkle the bacon pieces over the beans. Combine brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour mixture over green beans and toss, making sure all the beans are coated. Bake uncovered for 40 minutes. 

Creamy Cheddar Baked Corn

Who doesn't love corn? This recipe is so delicious....corn with peppers and shallots baked in a creamy, cheesy sauce topped with a little white wine and fontina cheese on top!! This would be a great side dish for the upcoming holiday season! 

Ingredients:

1 bell pepper

1/4 cup chopped shallots

2 tablespoons butter

2 tablespoons flour

2 tablespoons white wine

1 and 1/2 cups milk

1/4 teaspoon salt

dash of adobo seasoning

4-6 oz. shredded cheddar cheese

1/2 teaspoon sugar

2-3 oz. fontina cheese

5 cups sweet corn (I used frozen, but you can use fresh)

Instructions:

Defrost corn. It's very important that you defrost, if you don't the corn will make your sauce too watery. Preheat oven to 350 degrees.

Dice pepper and shallots. In a sauce pan over medium heat melt butter. Add peppers and shallots Saute until shallots and peppers are tender and translucent. 

Add flour to create a roux, cook for a few seconds, then whisk in white wine. Slowly begin adding milk, little by little while whisking. Add seasonings and cheddar cheese.

Pour sauce over corn in an oven safe baking dish or cast iron skillet. Mix well. Bake until corn is hot peppers are tender, about 20 minutes. Remove from oven, top with fontina cheese, place dish back in the oven for about 10 minutes or until cheese is bubbly. 

Weekend Sausage Breakfast Casserole

This is a great recipe to make for breakfast if you have guests coming and don't want to make a big mess in the kitchen. You can make this up the night before. It's DELICIOUS!!! 

Start by browning 1 pound of breakfast sausage. Then add 1 shallot, finely chopped. 

Line a 13 x 9 baking dish with refrigerated crescent dinner rolls, firmly pressing perforations to seal. Poke several holes with a fork. 

Sprinkle with cooked sausage.

Next top evenly with 2 cups of mozzarella cheese.

Beat 4 eggs, add 3/4 cup milk. Beat a couple minutes more. 

Pour eggs over sausage and cheese. 

Now you can either bake immediately, or cover and refrigerate overnight. Bake at 425 degrees for about 15 to 20 minutes, until eggs are set. 

Ingredients:

1 8 oz. can refrigerated crescent dinner rolls

1 lb. breakfast sausage

1 shallot, finely chopped

2 cups shredded mozzarella cheese

4 eggs, beaten

3/4 cup milk

1 teaspoon dried thyme

salt and pepper to taste

Instructions:

Preheat oven to 425 degrees. Crumble and cook sausage in medium skillet until browned. Add shallots. Cook until shallots are tender. Drain off grease.

Line a 13 x 9 inch baking dish with the crescent roll dough, firmly pressing perforations to seal. Poke holes with a fork. Sprinkle with sausage and cheese. Combine eggs, milk, thyme, salt and pepper in a medium bowl until blended. Pour over sausage. 

Cover and refrigerate until ready to bake or bake immediately for about 15 to 20 minutes or until eggs have set. Let stand for 5 minutes before cutting into squares, serve hot. 

Slow Cooked Italian Beef Sandwiches

OMG! This makes the most amazing sandwiches!!! And it's so simple! Chuck roast is slow cooked for 10 hours in a mixture of hot pepperoncini peppers, Giardiniera (Which is a Chicago-style Italian beef sandwich topper) Italian salad dressing mix, and beef broth, then shredded and served on a chewy hoagie bun with melted provolone cheese. Unbelievably delicious!!!  And made with just 5 ingredients! I thought for sure we'd have leftovers....no, it was devoured! 

Start out by trimming any fat off a 3 lb. chuck roast, then cutting into several big hunks and place in the bottom of a large slow cooker. 

Next sprinkle a pack of Good Seasons Zesty Italian dressing over the top of meat.

Now add 8 oz. sliced pepperoncini peppers (mild or hot) plus a splash of the juice, and 8 oz. Giardiniera. You'll find it in the pickle section of the grocery store. If you are wondering what Giardiniera is, it's like a relish made with pickled olivews and veggies that's seasoned with herbs and oils. Since it is packed in oils, make sure and use a fork to drain most of the oil. And add a can of beef broth. 

Now you are ready to cover and  cook this on low for about 9 hours. When the beef has cooked, the beef should be easily shredded with a couple of forks. Then cook in the juices for another hour. 

Spoon the beef onto a toasted hoagie bun, top with a slice of provolone cheese on top to melt then top with the extra pepperoncini peppers and Giardiniera! 

Slow Cooker Italian Beef Sandwiches

Ingredients:

3 lbs. chuck roast, trimmed of fat and cut into large hunks

1 Envelope Good Seasons Zesty Italian Salad dressing mix

8 oz. pepperoncini pepper slices (with a splash of juice)

8 oz. Giardiniera (Chicago Style Italian Sandwich Mix) drained, reserving some for the topping

14.5 oz. can beef broth

provolone cheese slices

hoagie buns

Instructions:

Place roast chunks in the bottom of a large slow cooker. Sprinkle with Italian seasoning mix. Add pepperoncini peppers plus a splash of juice from peppers, Giardiniera, and beef broth. Lift up pieces of beef so that broth will get underneath. Cover. Cook on low for 9 hours, or until meat starts to shred easily with a fork. Shred meat then cover and cook for one more hour. 

Spoon meat mixture on toasted buns (if desired) top with provolone cheese, and additional pepperoncini peppers and Giardiniera, if desired. Serve and enjoy!!! 

Beef Tortilla Stack (Make in the Slow Cooker)

Beef Tortilla Stack

This is comfort food at it's best! And so cheesy, savory and delicious! 

This recipe is  great because you can make it ahead and let it cook in the slow cooker (For only about 4 hours or so) I was a bit nervous that the tortillas would come out all dry, but not the case! It's SUPER easy and SOOO delicious!
It's even better the next day! Enjoy!

Ingredients:

2 lbs. lean ground beef

1/2 cup chopped onion

2 cloves garlic

1 (6 oz.) can tomato paste

1 can cream of mushroom soup

1 can chicken and rice soup

16 ounces shredded Cheddar cheese

1 8 oz. jar taco sauce (I used Old El Paso)

1 sm. can chopped green chili peppers

1 teaspoon cayenne pepper

1 pkg. flour tortillas

Preparation:

Brown meat, onions and garlic. Drain. Add remaining ingredients except tortillas and cheese. Simmer for 5 minutes. Pour a small amount of the mixture into the bottom of a slow cooker. Next add a tortilla and top it with a small amount of grated cheese. Continue to layer the mixture with a tortilla and cheese until all ingredients are used. Cover and cook on low 3 to 4 hours. Garnish with guacamole, sour cream and green onions