Wednesday, October 13, 2010

Apple Brownies

submitted by Cyndi and found online

Apple Brownies
Original Recipe Yield 12 servings


• 1/2 cup butter, melted

• 1 cup white sugar

• 1 egg

• 3 medium apples - peeled, cored and thinly sliced

• 1/2 cup chopped walnuts

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.

2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

3. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Wednesday, September 15, 2010


Paula Dean's Peach Cobbler


4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter (if using a 9x13 pan, 4 Tbsp for a 9x9 dish)

1 1/2 cups self-rising flour

1 1/2 cups milk

Ground cinnamon, optional


1.  Preheat oven to 350 degrees F.

2.  Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

3.  Put the butter in a 3-quart baking dish and place in oven to melt.

4.  Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

5.  To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Wednesday, August 4, 2010

summer recipes - pound cake, tortellini salad, blueberry muffins

  • light pound cake

  • Ingredients:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 egg whites
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup (6 ounces) fat-free lemon yogurt
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 4 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/3 cup dried apricots, finely chopped


  • In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt.
  • Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon peel until blended. Stir in apricots. Drizzle over cake. Yield: 12 servings.
Nutrition facts: 1 slice equals 276 calories, 8 g fat
(Healthy Cooking August/September 2010, p30)

tortellini salad

7 oz cheese tortellini
1 cup broccoli florets
cup fresh parsley, chopped
6 oz. marinated artichokes, drained
2 green onions, chopped
1/2 cup italian salad dressing
2 1/2 tsp fresh basil, chopped
3 tbsp parmesan cheese, grated
6 cherry tomatoes, halved

Cook tortellini according to package directions; drain. Rinse and drain again.

Combine tortellini with broccoli, parsley, artichokes, and green onion in a large bowl; toss lightly to mix.

Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently.

Arrange tomatoes on top and sprinkle with cheese.

blueberry muffins

1 cup sugar
1/4 cup oil
1 cup milk
4 tsp. baking powder
2 2/3 cup flour
1/2 tsp. salt
1/2 cup shortening
2 eggs

Mix all ingredients well. Add 2 cups of blueberries which have been coated with flour. Fill greased muffin tins 3/4 full. Sprinkle sugar on top.

Bake at 375 for 15-20 minutes.
Works best with fresh blueberries.

Summer Food

Summer Vegetable Tortellini

1 pkg. cheese tortellini
2 Tbs. olive oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 zucchini, cut in half lengthwise, sliced
1.5 cups frozen corn
½ cup vegetable broth
2 cups coarsely chopped roma tomatoes
2 Tbs. chopped fresh basil (2-3 tsp. dry)
¼ cup shredded Parmesan cheese

1. Cook ravioli as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and
garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil
Reduce heat; summer 3 to 5 minutes or until zucchini is crisp-tender.
3. Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated
and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste.
Sprinkle with cheese.

Cream Cheese Fruit Dip

8 oz. Cream Cheese
1/4 c. Brown Sugar
1/4 c. Strawberry Yogurt
3 tsp. Lemon Juice
1 tsp. Vanilla Extract

Mix cream cheese, sugar and yogurt together until creamy texture. Add lemon juice and 
vanilla and continue to mix together. Refrigerate 1 hour and serve.

Asparagus, Tomato & Feta Orzo Salad
  • 1/2 cup rice vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 3/4 pound asparagus - cut into 1-inch pieces, cooked and drained
  • 1 (4 ounce) container crumbled feta
  • 1 large tomato, diced
  • 1 green onion, diced
  • 2 tablespoons chopped cilantro
Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving. 

Tuesday, April 20, 2010

This is a fabulous summer appetizer!  if you remember, mine weren't nearly this cute or perfect looking- but they were delicious.

1 sliced cucumber (I left the peel on)

soft fresh bread (any sort will do- I used a white presliced italian bread loaf from the bakery) cut into small pieces

4 oz cream cheese softened
ranch packet seasoning to taste. It's really strong so I suggest starting with just a few shakes
1 dallop sour cream

mix it all together and let sit six or more hours if possible.  I didn't do this and they were still very good.
spread dip on bread. place cucumber on top.  you can sprinkle with dill if you have it.

Saturday, April 17, 2010

Fruit Salsa

1 apple
8 strawberries
handful of grapes
1/3 cup orange juice
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons applesauce

Cut up fruit into bite size pieces and then mix with other ingredients. Serve with Cinnamon Tortilla Chips.

Cinnamon Tortilla Chips
(4) 6 inch flour tortillas
1/2 tablespoon cinnamon
2 tablespoons sugar
1 tablespoon water

Preheat oven to 375 degrees.

1. Mix cinnamon and sugar together. Set aside.
2. Use a pastry brush to lightly brush tortillas with water. Sprinke each one with the cinnamon sugar mixture.
3. Stack tortillas on top of each other. With pizza cutter, cut stack into 8 wedges.
4. Spread in a single layer on a cookie sheet. Place in preheated oven fro 8-9 minutes.

Friday, April 16, 2010

Apple Snickers Salad

5 apples ( i used fuji, but you can use any kind)
5 snickers
1 tub of cool whip
sprinkle of cinnamon (optional)

chop up the apples.
chop up the snickers.
mix together
stir in cool whip.

best if chilled before serving.

*It is easier to chop the snickers if they are cold, so put them in the freezer or fridge before you cut them.