Saturday, October 25, 2014

Bloomin' Baked Caramel Apples

While the girls were in town, we had eaten out a couple of times so we decided to cook dinner at home.  We had steak, cheesy potatoes, yummy garlic-cheese bread and roasted green beans.  We had eaten enough or had enough sugar so I decided to try a new Fall dessert.  I saw this one on Facebook too.  Facebook has lots of yummy recipes lately.  If I am on my phone, I usually just take a quick screen shot so I can refer to it later.  I followed the link to a fun blog - The Gunny Sack.

This was easy and fabulous.  The recipe call for two apples.  There were six of us sharing this dessert. I knew we didn't need a lot but I thought I better at least make three apples.  I just doubled the sauce that I put on top!!

I TOTALLY recommend visiting The Gunny Sack.  Tonia has great pictures and more detail regarding this recipe.  She has step by step pictures on cutting the apple, etc.

Please try this yummy FALL treat!!


Instead of adding the recipe to my blog, I am just going to direct you to The Gunny Sack.  She has fabulous details!

**I want to point out the yummy crusty sweetness that is baked in on the apple - see it on the left edge.  The entire apple was fabulous.... but my favorite part was the "crust" that was made from the butter, brown sugar, cinnamon, flour mixture that is poured over the apple before baking - YUM!

Wednesday, October 22, 2014

Amazing Chocolate Chip Cookies

I was at a work party with my hubby a few weeks ago.  Susan and John are fabulous hosts.  They love to entertain.  They always have fabulous food and this time, they even had a magician!!

Susan had great side dishes and desserts.  I would love to have asked for all of her recipes but decided to just ask for her cookie recipe.  These cookies were large, slightly brown on the bottom and edges and soft in the middle and on top.  Her cookies looked way better than mine.  I will have to try to perfect them.  I think hers tasted better too.  Mine were way yummy and didn't last long but I will still have to work on it a little more.

Our two college age girls came home for Fall Break.  They are loving Baylor but it is SO nice to have them home.  We all love Fall in Nebraska!!  We shopped, we ate, we did the pumpkin patch, we watched Baylor football on tv, we ate more, we watched movies, we ate again......You get the idea.  I had four desserts made for them when they walked in the door.  I loving have some of their favorite treats.  Jenna brought a friend home so I had to make even more fun goodies.  So, I made these yummy cookies and I filled up our cookie jar.  They are gone!!  I cannot wait to try them again!!

One other thing, I don't normally make cookies where I have to refrigerate the dough.  I am usually in a hurry and don't want to take the time.  I think the refrigeration and then baking these gems at 400 made them unique to the chocolate chip cookie family!!



Chocolate Chip Cookies

1 cup butter, softened
1 cup packed brown sugar
¾ cup sugar
2 eggs
1 ½ tsp. vanilla (I use 2)
2 2/3 cups flour (I use 3)
1 ¼ tsp. baking soda
1 tsp. salt
12 oz. semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted (I omit)

Cream butter, brown sugar and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Stir in chips and walnuts.

Spoon dough and shape into balls.  (I flatten slightly).  Place in airtight container, separating layers with waxed paper.  Cover and refrigerate minimum of 12 hours or overnight (I only do overnight).

To bake, place dough on parchment paper-lined baking sheets (very important, do not omit).  Bake at 400 degrees for 10-12 minutes (I do 7-8).  Cool for 2 minutes before removing from pans to wire racks; cool.

Makes about 3 dozen cookies

*I wasn't sure which size cookie I wanted.  I made some with my medium cookie scoop and my large cookie scoop.  I just varied my cooking time.  



Monday, October 20, 2014

Slow Cooker Gravy Pork Chops - Easy

I saw this recipe on Facebook.  The title was "Most Amazing Pork Chops Ever".  When I read the title, I was enticed and had to try it.   I couldn't remember who put the recipe on Facebook so I searched the internet and found the recipe came from The Crockin' Girls.  With only five ingredients and a Crock Pot, I knew I was good.  The ingredients are definitely higher in sodium so you may want to adjust according to your diet.  I did use a few low sodium items.

My picture isn't great.  I should have taken a picture of the pork chops with the mashed potatoes and roasted green beans.

This was quick and simple and a yummy comfort meal.


"Most Amazing Pork Chops Ever" from The Crockin' Girls
\
4 bone in pork chops
1 can cream of chicken soup
1 pkg dry onion soup mix
1 pkg dry pork gravy mix
1 1/2 cups chicken broth

Spray your slow cooker with cooking spray.  Place pork chops in the bottom.  Mix the remaining four ingredients in a mixing bowl and pour over the pork chops.  Cover and cook on low 6 - 8 hours.  Serve with mashed potatoes!

Saturday, September 20, 2014

Chocolate Coconut Pecan Gooey Butter Bars

Well, as you can tell from this post and previous posts, I am a little obsessed with Gooey Butter Bars and all of the different varieties.  I love coconut, chocolate and pecans so I decided to add these ingredients to the basis recipe.  I did and they were heavenly.  I think these may be my favorite so far. I think I might try Chocolate Raspberry next!  Give these yummy bars a try!

Now, if you haven't made the traditional Gooey Butter Bar, please give those a try first.  With Fall quickly approaching, you can try Pumpkin Gooey Butter Bars or Peanut Butter Chocolate Gooey Butter Bars.   You can be creative too!!




Chocolate Coconut Pecan Gooey Butter Bars

Cake:
1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted

1 cup chopped pecans

Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

1 cup shredded coconut



Directions 
Preheat oven to 350 degrees.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Add pecans and mix.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter, and beat together.  Add the powdered sugar and mix well. Add the coconut and mix well.  Spread cream cheese mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake 
as the center should be a little gooey.