Copycat Cracker Barrel's Fried Apples

Buttery, cinnamon and spice apples!

If you've never had Cracker Barrel's fried apples, you may have missed out on one of the tastiest side dishes they serve.  But, never fear because now you can make them yourself with very little effort!  This recipe features Golden Delicious apples, lightly simmered in a buttery, sweet sauce and then thickened with a cornstarch slurry. It ends up tasting like apple pie, without the crust.

I found this recipe on "allrecipes" and every review gave it a 5 star rating. So, since my granddaughter and I love going to this wonderful, old-time southern restaurant, I knew I had to try them.  I think you'll love them too! 

Ingredients:

6 Tbsp. butter

4 Golden Delicious apples, cored, sliced and peeled

2 tsp. ground cinnamon

1/8 tsp. nutmeg

1/2 cup white sugar (I like to use brown sugar)

For the slurry:

1/2 cup water

1 1/2 Tbsp. cornstarch

Instructions:

Melt butter in a deep skillet over medium-high heat.

Add sliced apples, cinnamon and sugar; stir until all are well coated in sugar mixture. Bring to a simmer, then reduce heat to medium-low and cooks, covered until apples are tender. This takes about 20 minutes, but check and stir occasionally.

Whisk together the cold water and cornstarch until dissolved. Stir cornstarch mixture into the apples and return to a simmer.  Cook until thickened, about 2 minutes; remove from heat.  Serve warm.

Yields: 6 servings

A Tip from Grammy:

-Add a scoop of vanilla ice cream on top and it becomes a yummy dessert.

-Use as a side, for brunch or breakfast too.

Be encouraged!

The Lord is near to all who call upon Him, to all who call upon Him in truth. 

-Psalm 145:18

Joanna Gaines' Pumpkin Cream Cheese Bread

Excellent Fall Quick-bread!

Photo from Taste of Home website

I've always wondered why these are called "quick" breads...they take at least an hour to bake! LOL! But, I must say, they're always worth the wait. I think I just found the prize standard for Pumpkin Bread too, with its' wonderful fall spices and tangy cream cheese, this is truly a winner in my book!

I was watching Joanna Gaines make this beautiful pumpkin loaf the other day on her show and then was thrilled when I found it online and get to share it with all the other pumpkin lovers out there! 

It's not a difficult recipe to make and since I make pumpkin bread with a cream cheese spread every year, I thought, "What a great way to combine the two!" Yes, I should have thought of this ages ago...but it's never too late to kick up a favorite recipe. Right?

Ingredients:

Cream Cheese Filling:

4 oz. cream cheese, softened

3 Tbsp. sugar

1 egg yolk

1/2 tsp. pure vanilla extract

In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla. Mix with a hand mixer or a stand mixer on medium speed until smooth. Set aside.

Pumpkin Bread:

1 3/4 cups flour

1 1/2 cups sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves (If desired)

1/2 tsp. salt

1 cup canned pumpkin puree (not pie filling)

8 Tbsp. butter

1 egg

1/3 cup whole milk

1 tsp. pure vanilla extract

Preheat oven to 350'F. Prepare a 9x5" loaf pan with cooking spray.

In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl, combine the pumpkin, melted butter, egg, milk and vanilla. Mix on low speed until smooth. Gradually add in the dry ingredients mixture, mixing slowly until just combine. Mix for 30 seconds on medium-high speed.

Layer the batter:

Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over the top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over top and then drop spoonfuls of the remaining pumpkin batter over top.  Use a knife to cut through the batter to create a swirl on top.  

Photo from Taste of Home website

Place in preheated oven and bake for 1 hour and 10 minutes. Insert a toothpick to be sure it comes out clean.

Once fully baked, remove from oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Cool one hour before serving.

I doubled it, hot out of the oven!

Be encouraged!

Create in me a clean heart, O God; and renew a right spirit within me. -Psalm 51:10

Libby's Pumpkin Bars

The ultimate pumpkin treat!

Photo from Pinterest

I've enjoy my share of store-bought pumpkin bars, but I have to say...there is no comparison to these! They're moist with a rich pumpkin flavor, and topped with luscious cream cheese frosting...perfection!

Somehow, people who aren't even that crazy about pumpkin love this dessert, and those who do like pumpkin flavors, rave about these bars.

Another great thing about this recipe is that it only takes about 10 minutes of prep work, then 30 minutes in the oven. Let cool (waiting for this is the hardest part. LOL),  frost and you're ready for a real treat!

Ingredients:

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

4 egg whites

1 2/3 cup granulated sugar

1 cup vegetable oil

1 (29 oz.) can pumpkin puree (NOT pumpkin pie filling)

Cream Cheese Frosting:

8 oz. cream cheese, softened to room temperature

1/2 cup butter, softened

1 tsp. vanilla extract

3 1/2 cups confectioner's sugar

Milk (enough to make the right consistency)

Instructions: 

Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray, set aside. 

In a large bowl sift together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the egg whites until foamy.

Switch to the paddle attachment (or continue using the hand mixer). 

Add the sugar, oil, and pumpkin. Mix to combine. 

Add the dry ingredients to the wet ingredients. Mix to combine. Spread the batter into the prepared baking sheet. 

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no crumbs on it. Remove from the oven and allow to cool completely before frosting it. 

Cream Cheese Frosting:

Beat the butter and cream cheese until smooth and fluffy about 2 minutes. 

Add the powdered sugar and vanilla. Beat until smooth. 

Add milk a little at a time, to create your desired spreading consistency. Once the pumpkin bars have cooled, spread frosting on top!

A Tip from Grammy:-Let the cream cheese sit at room temperature for about an hour to ensure it’s soft enough to combine smoothly in the frosting. 

-Use room temperature wet ingredients.

-The frosting needs to be stored in the fridge in an airtight container (good for up to 7 days). If you have bars that are frosted, store in the fridge as well.


Be encouraged!"I (God) will refresh the weary and satisfy the faint."  -Jeremiah 31:25

Easy Crockpot Rice Pudding

Rich and creamy!

Traditionally, rice pudding is either oven-baked or cooked on top of the stove.  This one just cooks in the crockpot for a couple of hours. All you have to do is put a few ingredients into your slow cooker, turn it on and...go take a nap! Hehe!

Anyway, the last few nights, I've been craving some rice pudding, but in this heat, there was no way I was going to turn my oven on or stand over a boiling pot on the stove. Not me! Time to search the "webber-net" for an easier way to satisfy this hunger. Turns out my efforts were not in vain! 

Ingredients:

3/4 cup long-grain white rice

4 cups milk

1/2 cup sugar

1/3 cup butter

1 tsp. cinnamon (if desired)

1 tsp. vanilla extract

Instructions:

Rinse rice under cold water. (This removes excess starch)

Add all ingredients into the crockpot and mix until sugar is dissolved.

Set temperature to high and let cook for 2 1/2 to 3 hours until rice is cooked and liquid is creamy.

Yields: 4 good size servings

A Tip from Grammy:

-Additions include raisins, dried cranberries, chocolate chips or cut up fruit.

-Garnish with a sprinkle of cinnamon or a cinnamon stick.

-Cooking time may vary depending on you slow cooker. Check it after 10-15 minutes to ensure it's just a light simmer, not a boil.

Be encouraged!

"Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom." 

                                                                                                   -2 Corinthians 3:17

Neiman Marcus Chocolate Gooey Butter Cake

Indulge in this delicious dessert!

I've made the Lemon Ooey Gooey Brownies before and they were a hit with the whole family!  Then I found this chocolate version and you all know I can't resist chocolate "anything"!

The "Neiman Marcus Chocolate Gooey Butter Cake" is not actually sold by Neiman Marcus and is instead a variation of a St. Louis classic called "gooey butter cake". Gooey butter cake is believed to have originated accidentally in the 1930's during the Great Depression due to a baker's mistake. The name "Neiman Marcus" is used because the cake is rich and decadent, reminiscent of the luxury department store.

The funny thing is no one seems to agree on what the name of this cake should be.

Let's just call it the Neiman Marcus/St. Louis Ooey Gooey Butter Cake, the chocolate version.  See, that works...whew, just saying that has made me hungry now!

But, seriously, you won't care what it's called because it's so easy to make and tastes to rich and delicious!

Hot out of the oven

Ingredients:

Bottom Cake Layer:

1 box (18 1/4 oz.) chocolate fudge cake mix

2 eggs

1/2 cup butter, softened 

1 cup semi-sweet chocolate chips

1/4 cup chopped nuts, if desired

Top Layer:                                                         

4 cups confectioners' sugar

1 (8 oz.) package cream cheese, softened

2 eggs

Instructions:

Preheat oven to 350'F.  Grease (or use a non-stick spray) a 13x9" baking pan.

In a large bowl, combine the cake mix with 1 egg and butter; mix until smooth. Pat mixture into prepared baking pan. (Mixture is thick)

Sprinkle with the chocolate chips (and chopped nuts, if desired) evenly over the cake-crust in the pan.

In a separate bowl, mix together the icing sugar, cream cheese and the remaining 2 eggs until well blended; pour over the semi-sweet chocolate chips and the nuts.

Bake 40-45 minutes or until toothpick inserted into the center comes out clean.

Let cake cool before cutting.  Serve warm or cold.

Store at room temperature for up to 2 days, but should be refrigerated after that for up to 5-7 days to preserve quality and prevent the cream cheese from spoiling.

A Tip from Grammy:

-Try using different flavored cake mixes like lemon, spice, strawberry...etc.

-A German Chocolate cake mix with chopped pecans is another idea.

Be encouraged!

If we confess our sins, He is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.  -1 John 1:9

No-Bake Strawberry Shortcake

 A creamy, dreamy summer dessert!

I was searching for some no-bake desserts to make this summer, because I'm boycotting my oven. Yes, I'll admit that I don't enjoy cooking or baking in the summer down here in the south. Even with air conditioning, my house still heats up fast if I start using the oven.

So, in my search, this beautiful no-bake strawberry dessert came up as I scrolled through recipe sites. It came through on my phone from a page called "recipesfiber.com" so when I saw this picture, I knew I'd be giving it a try this summer.

This dessert only takes about 30 minutes to whip up!  Perfect for summer get-togethers, birthdays, potlucks or just because! LOL!

Ingredients:

1(3.4 oz) box vanilla instant pudding
1 1/2 cups milk
1 tsp. vanilla extract
25 Golden Oreos or Shortbread cookies, crushed
2 Tbsp. butter, melted

1/2 cup confectioners sugar

12 oz. frozen whipped topping
1 lb. fresh strawberries, hulled and sliced

Instructions:

Prepare the Crust:

Place the cookies in a food processor and pulse until you have fine crumbs. Transfer to a bowl and mix with the melted butter until evenly combined. Press the mixture firmly into the bottom of a 9x9: dish to create the crust.

Make the Pudding Layer:

In a medium bowl, whisk together the vanilla instant pudding mix, milk and vanilla extract until thickened (about 2 min.). Gently fold in half of the frozen whipped  topping until smooth and fluffy,

Assemble the Layers:

Spread the pudding and frozen topping mix over the prepared crust. Layer the slice strawberries evenly over the pudding layer.

Chill:

Cover the dish and refrigerate for at least 4 hours or overnight to allow the dessert to set and the flavors to combine.

Serve:

When ready to serve, garnish with additional cookie crumbs or sliced strawberries and a dollop of whipped topping, if desired.  Slice into squares and enjoy!

A Tip from Grammy:

-You can switch the vanilla pudding to cheesecake flavor. Be sure it's instant too.

-1% or 2% milk is fine in this recipe.

-Use graham crackers for the crust, that will work great!

Be encouraged!

Taste and see the Lord is good!  Blessed is the man who takes refuge in Him. -Psalm 34:8

Chicken Cordon Bleu Casserole

 Just a little prep for a whole lot of flavor!

Our dearest friends came for a visit this past week and I decided they were the perfect people to have as "taste testers" for this new casserole recipe I found on the Six Sisters Stuff website. 

They adapted it from a Kraft recipe and did a great job, because we all enjoyed it so much!   I'll definitely be making this again!

It takes a little prep work, but you can always buy the ham already cut up, and use a rotisserie chicken, instead of boiling your own. 

If your family doesn't like broccoli, add a different veggie or leave it out entirely.  But, I will tell you, the broccoli in it was delicious!

Served with a salad and rolls, this made the perfect dinner for us all.

Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix (I use lower sodium)
1 (10 3/4 oz) can condensed cream of chicken soup (Healthy Request)
1/2 cup milk
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets, (optional)
2 cups cooked, chopped ham
8 slices of extra thin Swiss cheese       

Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package.

Mix soup, milk and mustard in medium bowl; stir in chicken, broccoli and ham.

Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.

Bake 35 to 40 minutes or until heated through.


A Tip from Grammy: Check after 25 minutes, cover loosely with aluminum foil if the top is getting too browned.



Be encouraged!

"Take delight in the lord, and he will give you the desires of your heart."  - Psalm 37:4

Lemon Blueberry Sugar Bars

 Easy-peasy and a great combination of flavors!

 



I was looking through my pantry today and noticed a can of blueberry pie filling that was about to pass the "best used by" date.   Since I don't like to make a pie with anything but fresh fruit, I knew I had to think of something else to do with it.  Happily, I thought of one of our favorite cookie bars "Cherry Almond" and decided to improvise with other flavors.

The result was a really good one!  The flavor combination of lemon and blueberry is a classic, and works well with these delicious cookie bars.   I also like the fact that they're not too sweet...jut right!  These sugar cookie bars got a thumbs up from the whole family! 

Base:
2 pouches (1 lb. 1.5 oz. each) Betty Crocker™ sugar cookie mix
1 cup butter, softened
1/2 tsp. lemon extract
2 eggs

Filling:
1 (21 oz.) can blueberry pie filling (I used the one with "more fruit")

Topping/Glaze: (to drizzle over baked cookie bars)
1 cup confectioners' sugar
2 Tbsp. milk
1/4 tsp. lemon extract

Instructions:
Heat oven to 350°F.  Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir base ingredients until soft dough forms.  Press 2/3 of dough in bottom of pan. 

Spread pie filling over dough.

Drop remaining 1/3 dough by teaspoonfuls over filling. 

Bake 45 to 50 minutes or until golden brown.  Cool 10 minutes.  (If the top looks like it's getting too browned, place aluminum foil loosely over it.)

                         

In small bowl, stir glaze ingredients until smooth.  If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars.  For bars, cut into 6 rows by 4 rows.  Store covered at room temperature.

Be encouraged!
[You were marked in him with a seal, the promised Holy Spirit,] who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession — to the praise of his glory." - Ephesians 1:14

James Barber's Baked Rice Pudding

 Buttery, sweet, rich and oh, so creamy!

One of my husband's favorite desserts in the world was rice pudding.  I'd never had it before, so when he told me of his love for rice pudding, the search for the best recipe was on!  Of course, I found it in my new cookbook and made it for him right away.  It was good, but, I must admit, this recipe from James Barber is the best rice pudding ever.  So, out with the "old" and in with the "new"!  I'll be using this recipe from now on.

I added the "dash" of nutmeg and the raisins because of hubby, but, if they're not your thing, that's fine too.  It's wonderful without them.   Best part of this pudding is it takes just a couple of minutes to mix in a bowl.  The hard part is waiting the two hours for it to come out of the oven, while you're taking in the delicious aroma floating throughout your house.

You'll love the aroma that fills your home while this is baking...heavenly...really...heavenly.  The cinnamon, nutmeg and lemon blended together to make a great tasting, creamy-dreamy dessert, and you may have a little trouble waiting until after dinner to have some.

Hmmm...is dinner ready yet?

"Cooking is the simplest way of saying I love you."

- JAMES BARBER 1923-2007 

Ingredients:
2/3 cups Arborio rice                                          

A beautiful, golden brown top

2 cups whole milk or cream
6 Tbsp. sugar
6 Tbsp. butter
zest of 2 lemons
1 tsp. cinnamon
1 tsp. vanilla
dash nutmeg
1/2 cup raisins (opt.)

Preheat oven to 250°.   Grease a 2 quart baking dish
(an oval Pyrex works great).

Mix the rice, milk (or cream), sugar, butter, vanilla and lemon, nutmeg and raisins together in a bowl and then pour mixture into a greased 2-quart baking dish.

Bake for 2 hours, until golden brown on top.  (If you use a deep dish, the cooking time takes longer.)

Sprinkle with some cinnamon and serve hot or cold. (We like to pour just a little bit of cream over the top.)


Be encouraged!

But those who do what is right come to the light so others can see that they are doing what God wants.  -John 3:21

Best Basic Brownies

 A Chocolate Lover's Dream!

Have you been under the impression that a boxed brownie mix might just be the easiest and best way to go?  Guess what, this recipe will prove you wrong.  It was quick, easy and the texture is the same fudgy, chewy one as the mix.

Now who doesn't love brownies?  I know they've been a favorite in my family forever, and this is the best and easiest basic brownie recipe I know.  

The beauty of this recipe is that you can add walnuts, peanut butter, chocolate chips, white chocolate chips, frost them, leave them plain...it doesn't matter, you can do it all!  


Ingredients:                      

                           

1 cup butter
2 cups granulated sugar
4 eggs
2 tsp. vanilla extract
2/3 cup unsweetened cocoa powder
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350'F.  Grease a 9x13 pan.

Melt butter.  Remove from heat and add ingredients in the order listed, stirring well by hand, until all ingredients are blended.  Do not over-stir or brownies will get tough.

Bake for 25-30 minutes (mine took exactly 24 minutes).  Do not overbake.

If you want those wonderful clean edges, use a plastic knife to cut them (best brownie trick ever).

Creamy Brownie Frosting: (optional)

6 Tbsp. butter, softened
6 Tbsp. cocoa
2 Tbsp. light corn syrup
1 tsp. vanilla
2 cups confectioners' sugar
4-5 Tbsp. milk (add a little at a time until of spreading consistency)

In a mixer bowl, beat butter, cocoa, corn syrup and vanilla until blended.

Add powdered sugar and milk; beating until spreading consistency.


Be encouraged!
"Blessed is the nation whose God is the Lord." - Psalm 33:12

Peach Cobbler Dump Cake

 A peach of a dessert!

I seriously couldn't believe how easy this was to make...I've never made a "dump" cake before, but I will definitely be making more of them!

The family loves peach cobbler, but I've only made it once and wasn't that pleased with it. So every summer, we take a trip to our local peach farm and make sure we have our homemade peach cobbler before we leave with our load of peaches, veggies and other goodies.

But, this year we just couldn't get there, so I went searching for a cobbler recipe and found a whole list of it made with this dump method.  Using the information I read about it, I added some extra peaches and spices, knowing that's what my crew would love.

It was a big hit!  My granddaughter's first words after tasting it were, "Wow, Grandma! 
This is even better than the one at the peach farm!"  Gotta love grandkids, huh?

Ingredients:
2 (15.5oz) cans sliced peaches in heavy syrup
2 (15.5 oz.) can sliced peaches in heavy syrup, drained
1 (18.25) box yellow cake mix
1 stick butter, cold, sliced into 16 pieces
3/4 cup brown sugar
1 tsp. cinnamon (optional)
1/2 cup pecans (optional)

Preheat oven to 350'F.

Spray bottom of a 9x13" baking pan.  

Using the juice and peaches of two cans, pour into baking dish.  Then drain the liquid from the third can of peaches; using only the peaches.  (This added more fruit without adding too much liquid.)

Cover with the dry (Yes, you heard me right...I said "dry") cake mix and spread evenly over the peaches.  Press lightly onto the peaches.  

Cut cold butter into 16 small pieces and place on top of the cake mix. 

Sprinkle brown sugar and cinnamon over the top. 

Add chopped pecans, if desired.

Bake at 350'F for 40-45 minutes until bubbly and when touched, the cake feels firm.

Serve warm with vanilla ice cream or whipped topping!

Be encouraged!
 And everyone who calls on the name of the Lord will be saved.   -Acts:2:21

Apple Crisp

 A favorite in our house any time of the year!

We all love the aroma of a great apple dessert baking in the oven every fall, and I know it won't be long now until it's fall again. I have to tell you though, we love Apple Crisp any time of the year, it's a "comfort" dessert! We've even had it for Christmas dessert!

I do confess to one thing though...I never use tart apples. The apple that's our choice for "anything apple" has always been McIntosh. But, with that said, you can use whatever apple you like best! After all, it's all about pleasing your own family and making any recipe "yours"! 

Let this cool slightly before serving, and then top with vanilla ice cream...even a drizzle of caramel sauce would be delicious!

Bottom Layer:

5 cups apples (sliced thin and evenly)

1/2 cup granulated sugar

1/2 tsp. cinnamon

1 tsp. vanilla extract

Combine above ingredients until all the apples are evenly coated. Spread onto the bottom of prepared baking dish.

Topping:

3/4 cup packed brown sugar

1/2 cup unbleached all-purpose flour

1/2 cup old-fashioned or quick cooking oats

1/3 cup butter, melted

1/4 tsp. salt

3/4 tsp. ground cinnamon

3/4 tsp nutmeg

Heat oven to 350'. Prepare an 8" baking pan or deep dish pie plate with shortening or cooking spray.

In a separate, medium size bowl, mix all topping ingredients except butter, until well blended. Pour in the melted butter and mix together until well coated and crumbly. Sprinkle over evenly over apples. 

Bake about 45-60 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with vanilla ice cream or whipped cream and don't forget about the drizzle of caramel sauce. Yum!

Yields: 6 servings

A Tip from Grammy: 

-Slice your apples evenly to prevent some from over-cooking and others not cooked enough. 

-Check on your crisp before the time is up, to prevent over-browning of the topping.

-You can add extra flavor to the topping by adding chopped pecans or walnuts. (If you have no allergies in your family.)

Be encouraged!

"The Word of God is more precious than gold."  -Psalm 19:10