Apple Fritters Recipe

Saturday, January 31, 2009

Straight from Grandma Hepworth's kitchen...good old fashioned apple goodness! These are soft and light and have just the right amount of flavor. Our family eats up a plate of these in no time flat!

 Click here for printable recipe

The ingredients:

1 cup buttermilk
2 eggs, separated
1 teaspoon sugar
pinch of salt
1/4 tsp. nutmeg
2 tsp. cinnamon
2 cups flour (I used part whole wheat)
1 teaspoon baking powder
1-1/2 cups finely diced tart apples (about 2 medium)
Vegetable oil
for frying

Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg together.
 (because I used whole wheat flour, the batter is a little darker
than it would be if I had used all-purpose white flour)

Blend buttermilk and egg yolks with flour mixture. Beat  until well combined. Set aside.

Beat egg whites until stiff, then fold egg whites and chopped apple into buttermilk and flour mixture.

 (after the egg whites and apples are folded in)

Heat oil in heavy pan, then drop batter by tablespoonfuls into hot oil.

Cook until golden brown, then roll over with a fork and cook the other side until golden also.
 (My kids thought they looked a little like chicken nuggets before we glazed them)

Remove from pan and roll in sugar or drizzle with orange-butter glaze. Serve hot with fresh fruit.




Thursday, January 29, 2009

To welcome all of our new Foodie BlogRoll friends (and our old friends too), Recipe Shoebox is hosting our first ever giveaway. Please leave a comment for a chance to win one of two fabulous prizes:

$25 Visa Gift Card

$25 Gift Card to Regal Cinemas

Winners will be chosen at random from all comments. If you are a follower of Recipe Shoebox, you will automatically receive a second bonus chance to win! All entries must be received by Sunday, February 1st at 11:59pm.


Hearty Spinach Salad

This recipe from Aunt Zina is the perfect accompaniment to any meal. It's bright, colorful, fun to look at, hearty, and delicious. What more could you ask of a salad? I sometimes serve it with bread as a standalone meal, when we're looking for something light, yet filling.

My mouth is watering just looking at this picture.

This is one of those recipes where you don't really need exact measurements, but I'll include them for a family size salad. You can easily adjust them for your own needs or preferences.

1 bag baby spinach
1/2 container cherry tomatoes
3 hard boiled eggs, chopped
1/4 lb. mushrooms, chopped
2 Tbs. Parmesan cheese
1 avocado, chopped
1 Tbs. toasted sesame seeds

Place spinach in bowl and garnish with remaining ingredients. Serve with your favorite creamy dressing.



Peanut Butter Bars Recipe

Monday, January 26, 2009

We got this recipe from AnnaLisa and quickly became hooked on it. We love the chocolate/peanut butter combination and we can't pass a month without either Glen or the kids requesting these as a treat at least once!

 Click here for printable recipe.
The ingredients:

1 cup butter
2/3 cup peanut butter
2 eggs
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
2 cups flour
2 cups oats
1 tsp. soda
1/2 tsp. salt
1/3 -1/2 cup peanut butter (for glaze layer)

3 cups powdered sugar
1/4 cup cocoa
2-3 Tbs. milk
1 tsp. vanilla
1/4 cup butter, softened

Mix first six ingredients together, then add the remaining four and mix again. Spread in cookie sheet. Bake at 350° for 15-18 minutes (do not overcook). While peanut butter crust is baking mix the frosting ingredients until smooth and creamy.

Right after removing from the oven, dollop gobs of peanut butter over the top. After the peanut butter has softened a bit, spread it in a thin layer. Then add layer of frosting. Makes 24 bars.



Makeover Turkey Chimichangas

Saturday, January 24, 2009

I was pleasantly surprised at how much more everyone enjoyed this new healthier version of this meal.  All that without beef or deep fat frying...I'll be making them again soon! 

Click here for printable recipe.  

The ingredients: 1 lb. ground turkey
1 small red onion, diced
1 can (4-ounces) green chilies
1 green or red pepper, diced
1 tsp. chili powder
1 cup salsa
1 cup cheddar cheese, shredded
10 medium sized tortillas
cooking spray (like Pam)
garnishments of your choice (sour cream, salsa, guacamole)

Directions: Preheat oven to 350°. Saute ground turkey, onion, and green pepper until turkey is cooked through. Drain and add salsa, chilies, and chili powder. Cook until heated through (about 3 minutes). Remove from heat and stir in cheese.

Assemble chimichangas by placing about 1/4 cup of filling in each tortilla, then tuck in the sides and roll. Place in lightly greased 9x13" pan, then spray each chimichanga with a light layer of Pam. Cook for 20 minutes. Then turn the oven to broil and allow the top to brown for one minute (watch very closely so they don't burn). Remove pan from oven, flip each chimichanga upside down and brown the other side under the broiler too.
Serve with the garnishments of your choice. We like sour cream, salsa, and guacamole.



Pumpkin Pancakes

Thursday, January 22, 2009

We found this recipe on my friend Andrea's blog. Emma decided to make them one morning for our family and we thought they were a fun, healthy, yummy way to start the day!

The ingredients:
1 cup wheat flour
1 cup white flour
2 Tbs. brown sugar, packed
1 Tbs. baking powder
1-1/4 tsp. pumpkin pie spice (I used a mixture cinnamon, ginger, nutmeg)
1 tsp. salt
2 Tbs. ground flax (optional)
1-3/4 cups milk
½ cup pumpkin
1 egg
2 Tbs. oil

Mix wet and dry ingredients separately, then add wet to dry. Mix just until moistened. If batter is too thick, add more milk. Cook by ¼ cupfuls on griddle. Makes about 12 pancakes.



Easiest Chicken Enchiladas Ever

Tuesday, January 20, 2009

This is another one of those recipes that I can truly call my own. I started making these in our newly married days in Baltimore and all these years later Glen and I still prefer them over other enchilada recipes I've tried. My cousin Trish, an authentic enchilada maker, is probably laughing in derision right about now at this cheap and easy version that I dare call enchiladas...but, hey, I like cheap and easy so I'll risk the wrath of Trish and go ahead and share this long time favorite of ours! [I'll have to try taking a new picture next time I make these...this picture definitely does not do them justice)

The ingredients: 2 chicken breasts, cooked and shredded (I usually use a can of Costco chicken)
1 can refried beans

1 jar (or can) of enchilada sauce (29 oz)

2-1/2 cups shredded cheddar cheese
corn tortillas

Mix refried beans, chicken, 1 cup shredded cheese, and 3/4 cup enchilada sauce. Heat corn tortillas briefly in microwave to make them easier to roll. Place a stripe of filling down the center of each tortilla, then roll and place in casserole dish. When pan is full, pour remaining enchilada sauce evenly over the top of the rolled tortillas. Use a spoon to spread it evenly if needed. Sprinkle remaining cheese over the top. Bake at 350° for about 20 minutes or until heated through. Serve hot with corn bread. Serves 8.



Chocolate Chip Oatmeal Cake

Monday, January 19, 2009

We just found this in an old ward recipe book and decided to try it one night for our Sunday dessert. We all really enjoyed it and I felt like the oatmeal made it at least a little healthier than some desserts. :)

The ingredients:
1-3/4 cups hot water
1 cup oatmeal

1/2 cup butter

1 cup white sugar
1 cup brown sugar

2 eggs

1-3/4 cups flour

1 tsp. baking soda
1/2 tsp. salt
3 Tbs. cocoa

2 cups chocolate chips

Pour hot water over oatmeal and let stand 10 to 15 minutes. Soften butter and add sugars. Mix and add eggs. Add flour, soda, salt, and cocoa. Mix and add oatmeal. By hand, mix in 1 cup of chocolate chips. Pour into greased 9x13" pan and top with remaining chocolate chips. Bake at 350° for 40 minutes or until done in center.

We liked it with a little bit of whipping cream and some Heath bar crumbled on top. Yum.Enjoy!


Oreo Truffles

Sunday, January 18, 2009

My roommate made these the other day and I pretty much fell in love with them:) They are so yummy and so easy to make.

1- 18 oz package Oreo cookies (mint Oreos are the best!)
1- 8 oz package cream cheese
1- 12 oz package semi-sweet chocolate chips

Crush the Oreos into small pieces (my roommate put them in the blender and they crushed really well). Then mix 3 cups of the crushed Oreos with the cream cheese (my roommate mixed them together in her Bosch or a Kitchenaid would work too). Form Oreo and cream cheese mixture into 1" balls.   Freeze formed balls for about 1-hour.  Melt the chocolate chips in the microwave and then dip the balls into the melted chocolate (as messy as it may be, your fingers will work best for dipping, although using two spoons will work too). Place the balls on a pan lined with wax paper. Sprinkle the remaining Oreo mixture (or other sprinkles) on top of the balls and place in the fridge to cool for about an hour. Then take out and Enjoy! Yields about 40- 1" truffles.



Groundhogs Day Cupcakes

Saturday, January 17, 2009

I made my first batch of these cute Groundhog's Day cupcakes when Spencer was in first grade and haven't missed a year since then. I got the original idea from Family Fun magazine, but over the years I've made a few adaptations that make them cheaper and easier (a necessity when you have lots of little helpers and you're making an army of several dozen at a time). Kids and teachers alike love these cute little treats to brighten up a dreary Groundhog's Day!

The ingredients:

baked cupcakes with liners
*1 package Nutter Butter cookies (or Pepperidge Farms Mint Milanos)
1 package Oreo cookies (crushed)
1 jar white frosting
1 tube pink or red decorator icing (with small tip)
mini M & M's
**1 package white Betty Crocker Drizzlers (or other melted chocolate)

*if peanut allergies are a problem then Pepperidge Farm Mint Milano cookies will work just as well, however since they're a little more expensive I use the Nutter Butters when possible. This year I ended up with an egg allergy to accommodate as well and we used Cocoa Krispie marshmallow groundhogs and the kids LOVED them probably more than any other groundhog cookie we've ever used.

this is a hard chocolate made for melting, that comes with a prepackaged applicator tip. You should be able to find this with the decorator icing at the grocery store. You just remove the cap, throw it in the microwave for a couple minutes [checking and squeezing frequently during the process to prevent burning]. If you can't find this particular product then use another melted chocolate with a toothpick for applying [we couldn't find it this year, so we bought some Wilton's candy decorating pens, which worked great]. I don't recommend using plain icing instead, since they will smear too easily and the eyes tend to fall off.

1. Frost each cupcake with white frosting.
2. Sprinkle a small spoonful of crushed Oreos onto each frosted cupcake.
3. Set cupcakes aside.
4. Apply small dots of melted chocolate onto the cookies for the eyes and nose.
5. Add mini M&M's for the eyes while the chocolate is still melted.
6. Allow chocolate to set.
7. With pink or red decorator icing draw a smile below each nose.
8. Wait until shortly before serving before placing the cookies into the cupcakes. I've learned from experience that if you insert the cookies the night before they tend to get soggy and fall over, but if I wait until right before school to do this last step they'll be standing up straight when I serve them.
9. Enjoy the smiles of delight when they see this cute little fellow popping up to say, "hello"!



Mexican Lasagna Recipe

Friday, January 16, 2009

We call this recipe Mexican lasagna, but I've been told that it's more like a green chili enchilada recipe. Glen doesn't really care what it's called, he just wishes I'd make it more often. It takes a little longer to make than most of my meals, but whenever we do make it we are never disappointed by the genuine blend of Mexican flavors and layers. Serve it with cornbread and some Spanish rice and you've got a meal fit for guests and family alike!

Click here for printable recipe.

The ingredients:
1 pkg. (8-oz) cream cheese
8 green onions, chopped
2 garlic cloves, minced
1/2 tsp. parsley
1/4 cup butter
1-1/2 cups chicken broth
1 cup sour cream
1/8 tsp. salt
1/4 tsp. pepper
2 cups shredded Mexican blend cheese
3/4 tsp. cumin, divided
3 cups chicken, cubed and cooked
1/4 cup flour
1 cup shredded Monterey Jack cheese
1 can (4-oz.) green chilies
12 flour tortillas (6-inches), halved
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups of Mexican blend cheese, garlic, 1/4 tsp. cumin, and parsley. Stir in cooked chicken; set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add broth, while whisking. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in Monterey Jack cheese, sour cream, chilies, salt, pepper, and remaining cumin.
Spread 1/2 cup of the cheese sauce in a greased 9x13" baking dish. Top with six tortilla halves, a third of the chicken mixture, and a fourth of the cheese sauce. Repeat tortilla, chicken, and cheese sauce layers twice. Top with remaining tortillas, cheese sauce, then Mexican cheese blend. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yields 12 servings.



Triple Chocolate Cake

Wednesday, January 14, 2009

This moist, chocolate-y cake is so easy to make that even Glen can do it...and not just make it okay, but make it with such style and vigor that he won second prize in a husband cake baking contest (aren't you impressed now?). No one will ever guess that this simply delicious dessert ever began as a cake mix.

The ingredients:

1 chocolate cake mix (dry)
1-3/4 cups milk or water (I prefer milk)
1 pkg. (4-oz.) chocolate pudding mix
2 eggs
1 pkg. (12-oz.) chocolate chips

Preheat oven to 350°. Grease and flour 9 or 10-inch bundt pan. Bake for 45-50 minutes. Let cool for 5 minutes, then invert onto serving plate. You may need to loosen the edges with a knife prior to removing from pan. Sprinkle lightly with powdered sugar. Voila...easy, moist, delicious, beautiful chocolate goodness.



Chicken Pasta Salad

Tuesday, January 13, 2009

This is one of those few recipes that I can truly call my own. It's colorful, it's easy, it's good. How good is it? Let's just say it's in the top 5 of every single one of my kids' favorite meal list. If that hasn't convinced you to try it yet, did I also mention it's chock full of fresh vegetables? And that it's easy to make?

Click here for printable recipe.

The ingredients:
1 lb. cooked, shredded chicken (I usually use a 12-ounce can of chicken)
1 lb. cooked rotini noodles (or bow tie)
2 heads broccoli, finely chopped (the smaller the better)
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Italian Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together Italian dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving (I usually am not organized enough to do this and it still gets devoured). Serves 8 - 10.

*This is one of those meals that's actually even better as leftovers. My kids beg for me to put it in their lunches.


Don't miss a single recipe at Recipe Shoebox.  Sign up on the right for free email updates. 


Barbecue Beef Sandwiches

Monday, January 12, 2009

After making this easy, tender, beefy dish, instead of compliments I got full out complaints that I don't make things like this often enough! They first loved the fact that it was beef ( a rare occurrence in our house), then loved the rich, barbecue flavor. I loved the fact that it was perfect for a hectic day, since I did all the hard work (if it could be called hard) early in the day. Now I just need to make it more often.

The ingredients: (not pictured: rolls)

2-1/2 - 3 lbs. beef roast
1 Tbs. beef bouillon (3 cubes)
1 onion, finely chopped
1 green pepper, finely chopped
1/4 tsp. pepper
1 can (8 oz) tomato sauce
1/2 cup brown sugar
1 cup barbecue sauce
large buns or rolls

Place roast in large crock pot. Sprinkle bouillon, onion, green pepper, and pepper over roast. Cover and cook on low for 8 hours* (do not add extra liquids). When beef is tender enough to break into chunks, add the remaining ingredients (tomato sauce, brown sugar, and barbecue sauce). Cook one more hour. Serve beef on large rolls or hamburger buns.

*When I made this I didn't have 8 hours, so I placed the crock pot temperature on high, cooked it for four hours.

Leftover idea: Since we had quite a bit leftover, we decided to try an old Crain family favorite a couple nights later. Take a can of refrigerated biscuits (these were Grands), stuff them into a greased muffin tin leaving a hollow middle. Place the leftover BBQ beef into the hollow, sprinkle with cheese, and bake at 400° for 12-15 minutes. Easy and yummy...BBQ cups!



About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

  © Blogger template On The Road by 2009

Back to TOP