Caramel Apple Pecan Cobbler: A Decadent Fall Dessert

 

Ingredients

For the Filling:

6 cups peeled and sliced apples (Granny Smith or Honeycrisp work well)

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup chopped pecans

For the Topping:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup milk

1 teaspoon vanilla extract

For Garnish (optional):

Additional caramel sauce for drizzling

Whipped cream or vanilla ice cream

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, flour, salt, and vanilla extract. Toss until the apples are evenly coated. Pour the mixture into the prepared baking dish. Drizzle the caramel sauce evenly over the apple mixture and sprinkle the chopped pecans on top.

Make the Cobbler Topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined.

Assemble the Cobbler: Drop spoonfuls of the cobbler topping over the apple mixture, spreading it out slightly but leaving some gaps for the filling to bubble through.

Bake the Cobbler: Place the cobbler in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, cover the dish loosely with aluminum foil.

Serve: Allow the cobbler to cool for about 10 minutes before serving. Drizzle with additional caramel sauce and serve with whipped cream or vanilla ice cream, if desired.

Pineapple Heaven Cake: A Tropical Dream Dessert

 

Ingredients

For the Cake:

1 box yellow cake mix

1/2 cup vegetable oil

3 large eggs

1 can (20 ounces) crushed pineapple in juice (do not drain)

For the Topping:

1 package (3.4 ounces) instant vanilla pudding mix

1 cup cold milk

1 container (8 ounces) whipped topping (like Cool Whip), thawed

1/2 cup shredded coconut (optional, for garnish)

1/4 cup chopped maraschino cherries (optional, for garnish)

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.

2. Make the Cake Batter:

In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and crushed pineapple (with juice).

Beat with an electric mixer on medium speed until smooth and well combined, about 2 minutes.

3. Bake the Cake:

Pour the batter into the prepared pan and spread it evenly.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan.

4. Prepare the Topping:

In a medium bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.

Fold in the whipped topping until smooth and fluffy.

5. Assemble the Cake:

Spread the topping evenly over the cooled cake.

Sprinkle shredded coconut and maraschino cherries on top if desired.

6. Chill and Serve:

Refrigerate the cake for at least 1 hour before serving.

Slice into squares and enjoy!

Grandma Rita’s Soft Butter Rolls

 

Ingredients:

3/4 cup milk

1/4 cup butter

1/4 cup white sugar

1 teaspoon salt

4 1/2 teaspoons active dry yeast

1 teaspoon white sugar

1/2 cup warm water (110 degrees F/45 degrees C)

3 1/2 cups bread flour, divided, or as needed

1 egg, lightly beaten

1 tablespoon all-purpose flour, or more as needed, for dusting

Directions:

Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.

Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.

Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until browned, about 15 minutes.

Pumpkin Spice Crumb Cake: The Ultimate Fall Comfort Dessert

 

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

1/4 cup milk

For the Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, cold and cubed

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.

Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine the melted butter, sugar, eggs, and vanilla extract. Mix in the pumpkin puree and milk until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.

Assemble the Cake: Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the crumb topping evenly over the batter.

Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The crumb topping should be golden brown and slightly crisp.

Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature.

Lemon Cream Cheese Squares – A Sweet and Tangy Dessert Delight

 

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

8 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1/4 cup fresh lemon juice

Zest of 1 lemon

1/4 teaspoon vanilla extract

For Garnish (optional):

Powdered sugar, for dusting

Lemon slices or zest, for decoration

Directions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of the prepared baking pan to create an even layer.

Bake the crust: Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling.

Prepare the filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.

Pour and bake: Pour the cream cheese mixture over the cooled crust and spread it evenly. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Cool and chill: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours or until fully set.

Serve: Once chilled, slice into squares. Dust with powdered sugar and garnish with lemon zest or slices, if desired.

Monterey Chicken

 

Ingredients

4 boneless skinless chicken breasts

4 slices bacon

½ cup chicken stock

4 tablespoons barbecue sauce use your favorite!

4 ounces Colby jack cheese shredded

1 tomato diced

2 green onions sliced

salt and pepper optional

Instructions

Fry bacon in a large skillet until crispy.

While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.

Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.

Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side.)

Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.

Turn off heat and spread barbecue sauce on top of each chicken breast.

Top with two slices of bacon.

Divide cheese evenly among the chicken.

Place under the broiler for 30 seconds to 1 minute – just until cheese is fully melted.

Top with tomato and green onions.

Serve immediately.

LUSCIOUS Lemon Cheesecake Recipe

 INGREDIENTS

Graham Cracker Crust

2⅔ cups graham crackers, crushed into crumbs

⅓ cup organic sugar

⅔ cup butter, melted

Lemon Cheesecake Filling

24 oz cream cheese

1¼ cup organic sugar

3 eggs, cage free

2 Tbs grated lemon peel

3 Tbs lemon juice, freshly squeezed

1 tsp vanilla

Lemon Glaze

1 cup organic sugar

2 eggs, cage free

¼ cup lemon juice, freshly squeezed

3 Tbs grated lemon peel

6 Tbs butter, melted

INSTRUCTIONS

Preheat oven to 350°.

Graham Cracker Crust

In a large baggie, add graham crackers, a few at a time, and roll with a rolling pin to get fine crumbs. Continue this step until you have 2⅔ cups.

Add to medium mixing bowl, along with the sugar. Stir until combined.

Whisk in melted butter until graham crackers crumbs are well coated.

Press graham cracker crumbs into either a 9 inch springform pan or a 9 inch deep dip pie plate.

Cook for 13-15 minutes.

Remove from oven and set aside.

Lemon Cheesecake Filling

Whisk eggs in a small bowl and set aside.

In a large mixing bowl, beat on medium speed, cream cheese and sugar until creamy and smooth.

Beat in eggs on low speed.

Stir in lemon juice, grated lemon peel and vanilla. Stir until blended.

Add lemon cheesecake mixture to graham cracker crust.

Bake for 45 minutes.

Remove from oven and place on a cooling rack and cool for 10-15 minutes.

Put cheesecake in the fridge for approximately 6 hours or overnight.

Lemon Glaze

In a small pan, whisk together eggs, sugar, lemon peel and juice until combined well.

Add butter to pan and continue stirring constantly. Mixture will thicken and will be done when then lemon glaze mixture sticks to the back of a metal spoon.

Remove from pan, put into a small bowl and let glaze cool for 15 minutes.

Refrigerate covered until cold.

Once cheesecake has chilled, remove from springform pan, if using, and add lemony glaze. If using a deep dish pie plate, top cheesecake with lemon glaze and enjoy!

Keep refrigerated.