Upside Down Apple Cake

Upside Down Apple Cake

Topping
1/4 c. butter
2/3 c. brown sugar
1/2 t. cinnamon
2 to 4 medium apples (cut slices about 1/2" slices)

Boil 1/4 c. butter, 2/3 c. brown sugar, and 1/2 t. cinnamon.

Put the sauce in the bottom of a 9 x 9 pan or 8 x 8 pan.  Then slice two to four medium apples and arrange next on bottom.

Then make the cake batter and pour over apples.

Cake

1-1/3 c. flour

1 t. baking powder

1/2 t. cinnamon

1/4 t. salt

3/4 c. sugar

1/2 c. butter

2 eggs

1/2 t. vanilla

1/4 c. milk

Bake 320 degrees for 55-65 minutes
Cool in pan for 15 minutes
Put plate on top of cake pan then quickly turn over to present cake.

Serve warm with whip cream or ice cream

Source: Betty Crocker recipe

Mom made this for dessert and it was delicious and looked beautiful on top.

Chicken cacciatore

Chicken Cacciatore

In skillet, brown one 2-1/2 to 3lb chicken or chicken tenders, cut up, in 1/4 cup hot oil.  Remove       chicken.  In same skillet, cook 2 medium onions, cut in 1/4 inch slices, and 2 cloves garlic, minced, till tender, but not brown.  Return chicken to skillet.

Combine one 1-lb. can tomatoes, one 8-oz. can tomato sauce, 1 tsp. salt, 1/4 t. pepper, 1 t. dried oregano, 1 tsp. basil,  1/2 t. celery seed, and 1 or 2 bay leaves.  Pour mixture over chicken.  Cover and simmer 30 minutes.  Stir in 1/4 cup dry white wine.  Cook chicken, uncovered, 15 minutes longer or till tender; turn occasionally.  Remove bay leaves; Ladle sauce over chicken in dish.

Makes 4 servings.

Source: Betty homes and garden new cook book Meredith

(Mom made this chicken cacciatore and it was delicious, but she made homemade spaghetti sauce and used that instead.  She said she uses the same spices as listed above.  She did not use white wine and she fried her chicken tenders and then added the sauce and allowed it to cook for 30 minutes.  We ate this served over brown rice.

crock pot mashed potatoes

yield: 8-9 servings

SLOW COOKER MASHED POTATOES

PREP TIME: 15 MINS

 

COOK TIME: 3-4 HOURS

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INGREDIENTS:

FOR POTATOES:

• 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• 2 cloves of garlic, smashed
• 1 1/2 teaspoons coarse, kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth (I use low-sodium)

FOR MASHING:

• 1/3 cup milk, if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese, softened (or 1/4 cup sour cream)
• Salt and pepper, to taste

DIRECTIONS:

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1. Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
2. Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed – if the potatoes already look plenty soft/liquidy, don’t add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
3. Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES:

The potatoes won’t be completely covered with liquid, but that’s ok. It’s even ok if the tips of the uncovered potatoes discolor just a bit. Depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I’m lazy and just mash it up all together. Delicious!

The potatoes may be able to stay in the slow cooker on “warm” longer than an hour, but that’s the longest I’ve kept them hanging out before serving.

Kale Salad

MY FAVORITE KALE SALAD {LEMON VINAIGRETTE + PECAN PARMESAN}

PREP TIME: 20 MINS

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INGREDIENTS:

SALAD:

• 12-14 ounces kale (about 2 bunches), stemmed and finely shredded or chopped
• Pinch of sea salt or coarse kosher salt
• 1/4-1/3 cup dried cranberries or cherries
• 3-4 slices cooked, crumbled bacon (optional)

DRESSING:

• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• Pinch coarse black pepper
• Pinch of coarse kosher salt
• 1 tablespoon pure maple syrup or honey

PECAN PARMESAN TOPPING:

• 1/2 cup pecan halves, lightly toasted
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon coarse kosher salt

DIRECTIONS:

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1. For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You’ll notice the kale starting to soften and darken in color.
2. For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).
3. For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs. The size is up to you but I like the pieces fairly small (but not turning to mush, if that makes sense).
4. Add the craisins and bacon to the salad and toss.
5. Sprinkle the pecan topping over the salad. Serve immediately.

NOTES:

This salad is best served the day it’s made (unless storing the pecan topping/bacon separately – then the kale and dressing can be combined up to a day in advance).

All images and text ©Mel's Kitchen Cafe.

Sous Vide Mashed Potatoes

Sous Vide Mashed Potatoes

Cook 2 hours at 195 degrees

3 potatoes

1/2 cup butter

1/2 cream cheese bar

2 tsp. salt

1/2 cup whole milk

1 Tb. garlic powder

Source: T Rappleye

Raspberry Spring Salad

Raspberry Spring Salad

1/4 cup walnuts (I used pecans)
2 T sugar

stir over low heat until sugar melts and caramelizes

1 bag salad greens ( I used Romaine)
2 containers raspberries (I used fuji apple)
1/2 red onion
1/2 chopped dates ( I didn't use)
2 oz goat cheese ( I substituted feta cheese)

source: all recipes

Fresh Raspberry Vinaigrette
1 cup fresh raspberries
1 Tbsp. white sugar
2/3 cup balsamic vinegar ( I used white wine vinegar-pretty strong vinegar taste)
1/4 cup EVOO
1 Tbsp honey
1/2 t. salt

Mix raspberries and sugar together in a bowl. set aside for about 10 minutes.  Mash berries using a fork until liquefied.  Pour berry mixture into a jar with a lid.  add balsamic vinegar, EVOO, honey and salt.  Cover jar with lid and shake until dressing is mixed well.  Store in refrigerator.
(I put all in the blender)