Apple Bread

I found this recipe on allrecipe.com and it is an excellent way to use up extra apples:)

APPLE BREAD
3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 cups sugar

1/3-2/3 cup water (use only enough so that you can mix everything together well)

2 eggs, beaten

1/2 teaspoon vanilla

2 cups apples - peeled, cored, and coarsely chopped

1 cup broken walnuts (optional)

*In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans or greased muffin tins. Bake at 350 degrees F for 40-45 minutes for loaves and 20-25 minutes for muffings or until done. Cool for 10 minutes on wire rack before removing from pan. Enjoy!!!

Corn Pudding

This is one dish that I have to have for Thanksgiving. My absolute favorite dish on the day.


1 (17 oz.) can whole kernel corn
1 (17 oz.) can cream style corn
1 stick butter, melted and cooled
1 (8 oz.) pkg. sour cream
2 eggs, beaten
1 pkg. Jiffy corn muffin mix

Mix all ingredients together and spread into a greased (or sprayed) 13 x 9. Bake at 375 for one hour or until golden brown and the center is firm.

Caribbean Jerk Chicken Freezer Recipe

This is by far the most yummy chicken marinade that I've ever had. We do two different things with this. We'll cook up a lot of chicken cubed and then use it up in stir fries or rice or pasta dishes or we'll just put the raw chicken into a marinade and then grill it. The grill version seems to be the preferred. :)

2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix

Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.

On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbeque on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.

Jello Magic Mousse

We made this the other night for supper... it was a huge hit:)

Jello Magic Mousse
~1 1/2 cups boiling water
~1 pkg. Jello (you can use any kind:)
~1 8oz. tub of whipped topping, frozen or thawed

*Add boiling water to gelatin mix in large bowl; stir until completely dissolved. Whisk in topping until well blended.

*Refrigerate until firm. Serves 5 (1/2 cup each). Enjoy!!!

**Next time I make this I may layer it by making a batch of Jello and chilling that... then adding this to the top:) ***

Toasted Ravioli

Drew has been wanting some toasted ravioli since we moved to WI but for some reason we have had a hard time finding any:( This was probably a blessing in disguise since we were able to find this really good recipe for it:)

TOASTED RAVIOLI

2 T. whole milk 1 egg 3/4 cup Italian Breadcrumbs (well worth making:) 1/2 tsp salt (optional) 1/2 (25 oz) pkg. frozen ravioli, thawed (we cooked ours:) 3 cups oil for frying Parmesan cheese Spaghetti Sauce for dipping

*Combine milk and egg in a small bowl. Place Breadcrumbs and salt (if desired) in a shallow bowl. Dip ravioli in egg mixture and coat with breadcrumbs. *Drop coated ravioli in hot oil until browned. Drain on paper towels. Sprinkle with Parmesan cheese and serve with sauce. ENJOY:)

FOR ITALIAN BREADCRUMBS:

2 cups chopped hard or Italian bread (if the bread is soft... cube it and bake at 260 for about 20 min.) 1/2-1 cup Parmesan cheese 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1/2 ground pepper

*Place all ingredients in a food processor and pulse until it is the texture that you prefer.

Fajitas

This is a really awesome fajita marinade that actually came to me through a MOPS cookbook for a steak marinade. We tried it for the steak and thought it would make super fajitas and now that's what we use it for.

Fajita Marinade:

1 1/2 pounds Steak (I use half sirloin and half top loin)
2 tablespoons vegetable or canola oil
1 teaspoon ground ginger
1/4 teaspoon ground pepper
1/2 cup soy sauce
2 tablespoons brown sugar
1 clove garlic
1 tablespoon onion flakes
1 tablespoon lemon juice

First, trim your steaks, getting as much fat off as possible. Next, slice lengthwise into strips and then half lengthwise again, depending on the size of your steak. Prepare your marinade and then place your strips in, making sure to stir to coat and cover the strips with the marinade. Chill this in the fridge for at least six hours, but overnight is best.

You will cook the strips over medium heat until done and then to low to keep them warm, tossing occasionally.

We like peppers and onions with ours, which you can cook with the meat, but I find the veggies cook much better (don't turn to sludge) if you cook them separately in olive oil.

Serve with tortillas, sour cream, guacamole, cheese, tomatoes and salsa.

Note: You can make this ahead and freeze your marinade covered raw beef strips in a Ziploc to use later.