Stuffed Baked Apples With Pecans and Cranberries

Stuffed Baked Apples With Pecans and Cranberries

Good for gluten free...and almost dairy free if someone can handle a little butter.

 

https://www.thefoodieaffair.com/stuffed-baked-apples/#recipe

Ingredients

2 large Granny Smith Apples

1/4 cup chopped pecans

1/4 cup dried cranberries

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

3 tablespoons unsalted butter melted

Fresh lemon juice

Fresh orange juice

Whipped cream or Ice cream optional

Instructions

Preheat oven to 400 degrees. Line a baking sheet or pan with parchment paper and set aside.

In a small bowl mix together pecans, cranberries, brown sugar, cinnamon and salt. Pour butter on ingredients and mix well.

Slice top of the apples and core the middle removing the seeds. Drizzle the juice from 1/2 of a lemon over the flesh of the apple. Pack the center of the apples with the nut/cranberry mix. Slice the orange in quarters and drizzle the juice of one 1/4 of the orange over the stuffed apple. Bake for 20 minutes. Remove and serve with whipped or ice cream.

 

 

Hayley's Italian Pasta Salad

 We had 2 celebrations for Memorial Day in our home today. My friend, Hayley Bennett, brought this to dinner. It was wowzers and great!  She left some for us...and Joshua, our summer intern ate so much of it!  He said it was one of his top favorite meals...pasta salad.

Ingredients:

• 3 cups tri color rotini pasta...cook for 10 minutes in salted water. Set aside to cool while you chop up the following.
• 1/2 small red onion
• 1/2 green bell peppers
• 1/2 red bell peppers
• 1/2 orange bell pepper
• 1/2 yellow bell pepper
• 1/2 cup black olives (Hayley wisely omitted.)
• bunch of fresh parsley
• 1 cup diced mozzarella cheese
• 1 cup grape tomatoes
• pepperoni
• hard salami

Dressing:

1/2 cup extra virgin olive oil

1/2 apple cider or red wine vinegar

2 T Italian seasoning

 1 T salt 

2 grated cloves of garlic

1 tsp black pepper

1 T Dijon mustard

1 T honey

1 tsp red pepper flakes

https://www.youtube.com/watch?v=_TXkTZ79r_o

Thin & Crispy Onion Rings

 Saved from FaceBook...really great!  These Thin and Crispy Onion Rings are perfect for burgers, as a side dish or eat them for a snack! You might want to double the recipe though - they're addicting! You have to wonder how something so simple can be so darn good?!

Actually, these reminded me of the Onion Loaf we used to get at Tony Roma's

INGREDIENTS

• 1 large onion, thinly sliced
• 2 cups buttermilk
• 2 cups all-purpose flour
• Salt and pepper, to taste
• Oil, for frying

INSTRUCTIONS

1. Place onion rings in a container. Pour buttermilk over the top. Cover with plastic wrap and allow to sit for at least an hour.

2. In a separate shallow dish (such as a pie plate), combine the flour with salt and pepper.

3. In a deep skillet or fryer, heat oil to 375°F.

4. Working in batches, take some of the onions from the buttermilk and coat in the flour mixture. Shake off excess flour and immediately place the onions in hot oil. Carefully mix the onions in the oil with a metal slotted spoon (to break them up) and allow to cook until golden brown. Remove onions from oil with a metal slotted spoon to a paper towel-lined plate. Repeat with remaining onion slices.

Broccoli Cassserole

This is another recipe I asked for from the Women's Association Tea Prep.  I may need further instructions because this seems too easy but Pam said it was very easy.  I would add some salt/pepper, tho.

BROCCOLI CASSEROLE  from Pam K Monschien
Bake 350 degrees, 45 minutes, 9 x 12 pan

1 package of Broccoli pcs. med size
3 c. minute rice
3 c. water
1 stick butter/margarine
1 jar cheese whiz (melt in microwave) I pour on top
bite size pcs. of Hillshire sausage or ham.

Mix together & bake.

Yorkshire Pudding

Oops....I did it again.

Tonight, I made Yorkshire pudding. There were other foods involved, but in the face of the Almighty Yorkshire Pudding, do they really matter?

These are great because they're individual puddings, made in a muffin pan. You get more fluff for your buck that way.

Check 'em out.

Ingredients:

• 4 large, fresh eggs, measured out
  
• Equal quantity of milk to eggs
• Equal quantity of all purpose/plain flour to eggs
• Pinch of salt
• 2 tbsp lard, beef dripping or vegetable oil

Preparation:

Serves 6

• Heat the oven to a random high temp, however, do not exceed 450F or the fat may burn.
• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly. Leave to stand for 10 minutes.
• Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump-free batter resembling thick cream.
• Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
• Place a pea-sized piece of lard, dripping or ½tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk, adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
• Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

To the Queen!

(In case you're itching to know, we ate it with mashed potatoes and London Broil-- pan-seared, baby! If you couldn't care less what we ate with it, but are still experiencing an itch, well...you might want to get that checked out.)

tony roma's onion loaf....love these

Onion Ring Loaf (Ala Tony Roma's)

4 white onions, (4 to 6) 1 cup Milk 3 Eggs, beaten Salt 2 cups Pancake mix, about Oil Parsley 1 Slice onions crosswise and separate into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. 2 Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8x4-inch loaf pan Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate. Garnish with parsley. Servings: 4