Apple Pecan Coffee Cake

Posted on April 5, 2020 by dpardoe

Ingredients

1/2 cup softened butter
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup sour cream
5 chopped peeled apples
1/2 cup chopped pecans

TOPPING:
3 peeled thin sliced apples
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture alternately with sour cream and applesauce, mixing well after each addition. Stir in apples and pecans (reserve enough chopped apples to layer bottom of the pan). Grease a 9×12. cake pan. Layer the bottom of the pan with chopped apples, then pour the mixture on top.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts.

Layer the top of the batter with the sliced apples, sprinkle the topping over the apples.

Bake at 350° until a toothpick inserted in the center comes out clean, about 40 – 50 minutes. Serve warm or cool completely before serving.

To freeze unused portion: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

Vegan Sushi

Posted on September 27, 2019 by dpardoe

What you need:

Cucumber
Soft Cream Cheese
Fresh fruits and vegetables

Wash your cucumber then cut it in half. Scoop out or cut out the seeds leaving a hollow cucumber. Slice the hollow cucumber, leaving the slices sushi thick about 1 or 2 inches. Now slice your fruit and vegetables in to thin sticks.
Add a little cream cheese to each cucumber slice on the inside to help hold the first veggie stick to the side. Then add your vegetable and fruit sticks inside the hollow of the cucumber.

For these Vegan Sushi I used apple slices, peppers and mushrooms.

Berea Schools Peanut Butter Squares

Posted on December 10, 2017 by dpardoe

Makes 24 Squares

These squares were always a popular dessert at the school cafeteria. We all loved them so much we begged the recipe from the kitchen staff (who gave it up grudgingly). Whenever I make them and take them somewhere they are one of the first things to disappear.

3/4 Cup Melted Butter
3 Cup Peanut Butter
4 Cup 10x Sugar
3/4 Cup Light Brown Sugar
3/4 Teaspoon Vanilla

Topping

6 Ounce Chocolate Chips
Small amount melted butter

Mix together well and press into a 9″x13″ pan.
Top with the following.

Topping

Melt chocolate chips and butter together, stirring into a nice glaze. Pour over all.

Dalton Bobcats Apple Crescents

Posted on December 4, 2017 by dpardoe

Ingredients:
1 apple thinly sliced
1 roll of cinnamon rolls

Directions:

Take a cinnamon roll and flatten it into a thin circle of dough.

Place an apple slice in the middle of the circle

Wrap the apple with the dough.

Place the wrapped apple on a lightly greased cookie sheet.

Repeat with the rest of the cinnamon rolls.

Place the sheet in a preheated 475 degree oven for 15 minutes.

Remove and let cool.

LiLi Wren’s PeanuChocoDillas

Posted on November 27, 2017 by dpardoe

Ingredients:

Flour Tortillas
Peanut Butter
Chocolate spread (like Nutella)
Vanilla Ice cream

Directions

Take 2 tortillas and place them on a plate.

Spread peanut butter on the face of one tortilla.

On the other tortilla spread your chocolate spread

Place the 2 tortillas together peanut butter to chocolate.

Place the tortillas in a skillet over medium heat. Cook for 3 minutes to brown the tortilla then flip it over and brown the other side.

Remove from the heat and cut into 4 slices.

Place a slice on a plate and top with a scoop of vanilla ice cream.

Jeff Chipmunk’s Apple Bacon Cheddar Bake

Posted on October 31, 2017 by dpardoe

Ingredients:

5 medium apples, sliced
1 pound bacon, cooked
3 cups shredded cheddar cheese
1 cup craisins

Directions:

Preheat oven to 400 degrees

In the bottom of a baking dish place a layer of bacon.

Cover the bacon with 2 layers of sliced apples.

Add a layer of shredded Cheddar cheese.

Continue the layers ending with a layer of cheese.

Top with craisins for a festive look.

Bake at 400 for 30 minutes or until the apples are soft and the cheese is melted.

Serve.

Aiyana Turtle’s Bacon Wrapped Pickles

Posted on October 17, 2017 by dpardoe

Ingredients:
1 Jar of pickle spears
1 pound of bacon
Toothpicks

Directions:

Preheat the oven to 425 degrees

Use paper towels to dry your dill pickle spears.

Start on one end of the pickle and completely wrap the pickle spear with your slice of bacon.

Use a toothpick to secure the end of your bacon to the pickle spear so it does not come unwrapped.

Place on a baking sheet and put in the oven at 425 degrees for 15 to 20 minutes, or until the bacon is crisp.

Serve, enjoy.

Cranberry Orange Chicken

Posted on October 3, 2017 by dpardoe

3 Chicken breasts or 6 Chicken strips
1 can cranberry sauce
1 can mandarin oranges
1 clove garlic
1 package Lipton onion soup mix
1 Tbsp Honey
1/2 cup cornmeal

Mix the cranberry sauce, Lipton soup mix and oranges in a bowl. Make sure all the ingredients are thoroughly blended.
Stir in the garlic and honey.
Sift in the cornmeal to thicken the mixture.
Pour a little of the mixture on the bottom of a baking dish, just enough to coat the bottom.
Place your chicken in the dish, spread the rest of the mixture over the chicken, coating it eavenly.
Put in preheated oven at 250 for 60 minutes or until the chicken is cooked all the way through.
Serve with rice.