Apple Cake

 

Ingredients

3 apples, sliced into wedges

For the batter:

150g (3/4 cup) sugar

220g butter

340g (1 cup) honey

180ml (3/4 cup) buttermilk

3 eggs

1 tsp vanilla extract

300g (2 1/2 cups) flour

2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

10g baking powder

For the caramel:

100g (1/2 cup) sugar

3 tbsp water

Directions

In the pan add sugar and water, cook on medium heat until turns into caramel, and top apples with prepared caramel.

In another pan cook butter for 6 minutes on medium heat, mix with honey, buttermilk, eggs, sugar, and vanilla extract, sift in the flour, baking powder, cinnamon, and nutmeg, and add in salt.

Pour onto the apples and caramel.

Bake at 170°C (340°F) for 1 hour. Let it cool for 15 minutes and serve.

Mini Corn Dog Muffins

 Ingredients

1 (8.5 ounce) package corn muffin mix

2 ounces VELVEETA(R), cut into 24 small cubes

4 OSCAR MAYER Beef Franks, each cut into 6 pieces

1/2 cup GREY POUPON Savory Honey Mustard

Directions

Heat oven to 375 degrees F.

Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.

Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup

Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

Crab Rangoon

 

Ingredients

1 package of square wonton wrappers

8-ounce package imitation crab

2 8-ounce packages cream cheese, softened

5 green onions sliced thin

1 tsp Worcestershire sauce

1 tsp sugar

1 teaspoon salt

1/2 teaspoon pepper

Vegetable oil for frying

Instructions

Preheat Oil:

Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).

Prepare Filling:

In a mixing bowl, combine the softened cream cheese, imitation crab, green onions, Worcestershire sauce, sugar, salt, and pepper. Mix well.

Fill Wonton Wrappers:

Place a spoonful of the crab mixture in the center of each wonton wrapper.

Moisten the edges of the wrapper with water and fold in half to form a triangle. Press to seal.

Fry the Crab Rangoon:

Carefully place the filled wontons in the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes per side.

Remove the fried Crab Rangoon with a slotted spoon and drain on paper towels.

Serve:

Serve the crispy Crab Rangoon hot with sweet and sour sauce or your favorite dipping sauce.

Enjoy the delicious blend of creamy crab filling in a crispy wonton wrapper!

Pumpkin Pie Egg Rolls

 

Ingredients

1 package egg roll wrappers

1/2 cup brown sugar, packed

1/4 teaspoon ground cloves

1 (16 oz) can pumpkin puree

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

Oil, for frying

Instructions

In a large bowl, mix together all ingredients until well incorporated then set aside.

Take each egg roll wrapped and face the corner towards you, and place 2 tablespoons of the filling in each wrapper

brush the edges of the wrappers with water

Fold the corner nearest to you over the filling.

Gently press the wrapper around the filling, because you do NOT want air in them

Fold the right and left corners of the wrapped toward the middle of the filling , one by one.

Brush the rest of the wrapper with water, then roll up the rest of the egg roll

Make sure all edges are sealed completely, (you do not want filling coming out while frying)

You dont want the rolls TOO damp , just wet enough to keep them sealed before frying

Repeat process until they are all filled and ready to fry!

For Frying:

In a Medium , (semi deep) sauce pan, fill with about one inch of oil

heat until 325F

One at a time, slowly put each filled roll into the HOT oil carefully.

Fry until golden brown, (about one minute)

using tongs, remove from the oil, and place onto a cooling wrack lined with a paper towel

Repeat with remaining egg rolls.

ENJOY!

Creamy Spinach and Mushroom Lasagna

 

Ingredients

For the Filling:

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

10 oz mushrooms, sliced (cremini, white button, or portobello)

10 oz fresh spinach, chopped

½ tsp salt

¼ tsp black pepper

½ tsp dried oregano

½ tsp dried basil

For the Bechamel (White Sauce):

¼ cup all-purpose flour

3 cups milk (whole or 2%)

½ tsp salt

¼ tsp black pepper

¼ tsp ground nutmeg (optional)

½ cup grated Parmesan cheese

For the Lasagna Layers:

12 lasagna noodles (regular or oven-ready)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Instructions

Step 1: Cook the Vegetables

1. Heat olive oil in a large skillet over medium heat.

2. Add diced onion and saute for 2-3 minutes until translucent.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Add sliced mushrooms, salt, pepper, oregano, and basil. Saute for 5-7 minutes until mushrooms are soft and release their juices.

5. Stir in chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.

Step 2: Make the Bechamel Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook for about 1 minute to eliminate the raw flour taste.

3. Gradually whisk in the milk, stirring constantly to prevent lumps.

4. Add salt, black pepper, and nutmeg. Continue stirring until the sauce thickens (about 5 minutes).

5. Remove from heat and stir in Parmesan cheese. Set aside.

Step 3: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of bechamel sauce on the bottom of a greased 9×13-inch baking dish.

3. Layer 3 lasagna noodles over the sauce.

4. Spread ⅓ of the ricotta cheese over the noodles, followed by ⅓ of the spinach-mushroom mixture, and a drizzle of bechamel sauce.

5. Sprinkle with a handful of mozzarella cheese.

6. Repeat layers until all ingredients are used, finishing with noodles, bechamel sauce, and the remaining mozzarella and Parmesan cheese on top.

Step 4: Bake the Lasagna

1. Cover the dish with foil and bake for 25 minutes.

2. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

3. Let it rest for 10 minutes before slicing and serving.

Crab and Shrimp Stuffed Bell Peppers

 

Ingredients

4 large bell peppers: Choose any color you like – red, yellow, orange, or green.

1 tablespoon olive oil: For sautéing the vegetables.

1 onion, chopped: Adds sweetness and depth of flavor.

2 cloves garlic, minced: Provides a robust, aromatic taste.

1 celery stalk, chopped: Adds a bit of crunch and a fresh flavor.

½ cup chopped mushrooms (optional): For an earthy taste, if desired.

8 ounces lump crab meat: Ensure it’s fresh for the best flavor.

8 ounces cooked and chopped shrimp: Adds a wonderful, succulent texture.

½ cup panko breadcrumbs: Helps to bind the stuffing mixture.

¼ cup chopped fresh parsley: For a fresh, herbaceous note.

1 tablespoon lemon juice: Adds brightness and enhances the seafood flavors.

1 teaspoon dried thyme: A subtle herbal flavor that complements the seafood.

½ teaspoon paprika: Adds a mild, smoky flavor.

Salt and freshly ground black pepper to taste: Season the stuffing perfectly.

1 cup shredded cheddar cheese: For a creamy, melty topping.

½ cup chicken broth (or vegetable broth): Keeps the peppers moist during baking.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prepare it for the stuffed peppers.

Step 2: Prepare the Bell Peppers

Wash the bell peppers thoroughly. Cut off the tops to create a lid, and carefully remove the seeds and membranes from the inside of the peppers. If you prefer a softer texture for the peppers, you can blanch them. To do this, bring a pot of salted water to a boil, add the bell peppers, and cook for 3-4 minutes. Drain them and let them cool slightly before stuffing.

Step 3: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant. This will form the aromatic base of your stuffing mixture.

Step 4: Combine Seafood and Breadcrumbs

In a large bowl, combine the cooked and flaked crab meat, chopped shrimp, panko breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix well to ensure the ingredients are evenly distributed. This mixture will be the flavorful filling for your bell peppers.

Step 5: Stuff the Peppers

Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly into the peppers, ensuring they are well-filled but not overflowing.

Step 6: Add Cheese and Broth

Top each stuffed pepper with a generous amount of shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish, around ½ cup, to help keep the peppers moist during baking.

Step 7: Bake the Stuffed Peppers

Cover the baking dish with aluminum foil, tenting it slightly to allow some steam to escape. Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.

Step 8: Golden Topping (Optional)

If you prefer a golden, bubbly top, uncover the baking dish and broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.

Step 9: Serve and Enjoy

Nostalgic School Cafeteria Spaghetti: A Classic Comfort Food

 

Ingredients

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 (24 oz) jar spaghetti sauce

1 (15 oz) can tomato sauce

1 teaspoon Italian seasoning

1 teaspoon sugar

Salt and pepper, to taste

1 pound spaghetti

Grated Parmesan cheese, for serving

Directions

Step 1: Cook the Ground Beef

Brown the Beef:

In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it into small pieces with a spoon.

Drain Fat:

Drain any excess fat from the skillet.

Step 2: Prepare the Sauce

Sauté Onions and Garlic:

Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes, or until the onions are soft and translucent.

Add Sauces and Seasonings:

Pour in the spaghetti sauce and tomato sauce. Stir in the Italian seasoning, sugar, salt, and pepper.

Simmer:

Bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.

Step 3: Cook the Spaghetti

Cook Pasta:

While the sauce simmers, cook the spaghetti according to the package instructions. Drain and set aside.

Step 4: Combine and Serve

Combine Pasta and Sauce:

Toss the cooked spaghetti with the sauce until well coated.

Serve:

Serve the spaghetti topped with grated Parmesan cheese.

How to Prepare

Brown the ground beef and sauté the onions and garlic. Add sauces and seasonings, then simmer. Cook the spaghetti and toss it with the sauce. Serve hot with Parmesan cheese.

Preparation Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings

This recipe serves 4-6 people.