Easy Apple Cake

So, the boys are at another house for their football worship.  Yay!!!!  But my husband begged me to pleasepleaseplease fix something he could take because the lady of that house is not known for her hospitality.  Big screen TV and lots of places to sit and be comfy, but that’s it.

I fixed the sausage balls I have earlier posted under football food and this apple cake.  Again, it is Saturday.  It is Keep it simple and easy day.  It uses a boxed mix and canned pie filling – the only time I use those items are for this cake.  The recipe was given to my grandma Ninny and it has been eaten many times, through the years.  Moist, spicy, easy, good snack cake, excellent gamer food or to take to munch on when you go Autumn Leaf Watching…a keeper.

どうぞめしあがれ  douzo meshiagare y’all!

Easy Apple Cake
1 box spice cake mix
1 21 oz. can apple pie filling
2 eggs or, equivalent in egg substitute
3 tbs. sugar
1 tbs. cinnamon
1/2 cup chopped nuts, optional

Preheat oven to 350. In large bowl, beat eggs well. Add apple pie mix and stir. Add spice cake mix and nuts and gently stir until well mixed. In 9×13 greased baking dish, spoon in half of mixture. Top with half of sugar/cinnamon mixture. Spoon rest of cake mixture over and then top with rest of sugar/cinnamon. Bake for 32 – 40 minutes, until done – a toothpick inserted comes out clean. Allow to cook and cut into squares. if you like, you can mix up a bit of frosting made with confectioner’s sugar, butter, and cinnamon and drizzle on top. Good, but not needed.

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Overnight Oats

English: Bowl of fresh muesli, made from rolle...

English: Bowl of fresh muesli, made from rolled oats, orange juice, blended apple and banana, redcurrants, raisins, cottage cheese, topped with raspberries. (Photo credit: Wikipedia)

In keeping with the weekend, no elaborate recipes. This recipe is so easy, my cat could fix it. The difference between Overnight Oats and regular oatmeal or slow cooker oats is this:  No Cooking.   It takes me awhile to wake up. I am a morning zombie: moving, going about the routine but brainless until being jolted with caffeine. Idiot proof is the word for breakfasts for me. Overnight Oats is an imminently portable food as well. Fix in a container that has a secure top for taking with you.

When visiting in Switzerland years ago, I fell in love with müesli. Raw oats, other grains, fruits, nuts, liquids – I’ve not been a fan of cold cereal but this stuff made me happy. One night, I was getting ready to have a bowl for my supper when an emergency occurred. I had to leave suddenly to see to a friend and I put the bowl of müesli into the fridge for safe keeping. Next morning, I remembered it and pulled it out. Hello gorgeous! All the grains had softened and the flavors blended. I was not the creator of Overnight Oats, but rather, a discoverer of something easy and good. Others have also discovered this wonderful food.

Overnight Oats do not have to be eaten cold. I’ve taken my container with me to work and nuked for a bit to get warm. Equally good, especially if the morning was cold or rainy and cold. The aroma of cinnamon, apples, maple, bananas, peaches wafting into others’ work areas has caused them to wander in and obtain a printed note from me with the recipe for Overnight Oats.

So enjoy. This is food truly your way and it is good for you. I use whole grains, almond milk, nuts, organic fruits. You don’t have to. It is your way!  Oh, it is good gamer food as well.

I posted a recipe for Slow Cooker Oats in November 2012 and have updated it. I hope you do a search for it and try it. It is truly comfort food.

Overnight Oats

1 part liquid (apple juice, soy mild, almond milk, milk)
1 part rolled oats (non-instant or quick cooking. I like Irish oats)
fruit: apples, peaches, bananas, mangos, strawberries, blueberries, raisins, prunes, etc.
sweetening: sugar, raw sugar, brown sugar, stevia, honey, maple syrup,none.
Seasoning: cinnamon, nutmeg, mace, orange zest
Extra: nuts, crumbled muffins, fruit preserves

Method: Mix together and place into a container and cover. Put in fridge. Eat the next morning.

Last Football Food Post – I hope

After today, it is someone else’s turn to babysit and feed the boys. I am in the process of a massive fall cleaning, getting rid of stuff campaign.  I am busy. Yesterday while I was at work tending my garden of fragile student engineer test candidates, I let my crockpot do the cooking work for me. Today, I pulled the crock out of the fridge and put in the heating element for reheat.  By the time the rest of the crew gets here at noon, the food will be ready to rock and roll.

Simple Saturday Menu: Italian sausages and peppers on hoagie rolls, assorted chips and onion dip, in-shell roasted peanuts, brownies, soft drinks and sweet tea. The Brownies are a classic Hersey recipe. My grandmother made them, my mother made them, I make them. You can frost with homemade or purchased chocolate icing if you choose. I don’t.

For the in-shell peanuts:  I buy several large bags and dump into THE punchbowl. Ready at hand is a small lined trash can for the shells. House Rule:  You vacuum the area before you leave.  Vacuum is in the area as a reminder.

Douzo meshiagare, y’all!

 

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Easy Crockpot Italian Sausages
16 (4 ounce) links fresh Italian sausage (hot, sweet, pork, turkey – your choice. I use hot turkey)
1 large can crushed tomatoes
4 green bell peppers, seeded and sliced into strips
2 onions, sliced
salt and pepper
2 cloves minced garlic
1/2 tsp Italian seasoning Optional
Hoagie rolls – 4 guys = 8 rolls

Brown sausages in skillet and drain off grease. In bottom of crockpot, place peppers and onions. Top with sausages. Mix rest of ingredients and pour over. Cover and cook on low for six hours. Serve on rolls.

Onion Dip: the Classic
Recipe is on the onion soup mix box. I use low fat sour cream and add a few dashes of hot sauce. I make a double recipe.

Hershey Classic Brownies
1 cup Butter melted
2 cups Sugar
2 teaspoon Vanilla extract
4 large Eggs
3/4 cup Hershey’s Cocoa
1 cup All purpose flour
1/2 teaspoon Baking Powder
1/4 tsp Salt
1 cup chopped nuts, optional

Heat oven to 350 degrees Fahrenheit. Grease 13 x 9 x 2-inch baking pan. (I use parchment paper) Into melted butter, stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder, and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.

I hate football but love to cook….

Last Saturday was the saga of how the pantry saved me from my husband’s last minute football extravaganza. This Saturday, I had plenty of notice, since the game is at 1:30 and he told me yesterday afternoon.  As we speak, the house is filled with the aroma of slow cooker “Asian” chicken for pulled chicken sammies.  Slaw was made last night. A punch bowl of mixed snack food and M&M’s are centered on the coffee table in front of the couch. On the kitchen counter are a plate with hand sized watermelon wedges and chocolate chip cookies.  A plate of assorted pickles are also good. Kosher dill slices, hot pickled okra (I’m Southern, remember?), bread and butter chips, assorted olives –  It’s up to you and what you have on hand.  If they’re still hungry, they’ll have to go out in the backyard and bag some squirrels during halftime.

When folks visit, I send them home sober.  Soft drinks, sweet tea and lemonade are in the fridge.  Strong paper plates, heavy duty plastic cutlery, and a couple of rolls of paper towels for wiping mouths and hands stand at the ready.  Are you ready for some football??? Heck no. I’m ready for a nap.

どうぞめしあがれ douzo meshiagare y’all!

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Asian Pulled Chicken Sammies
6 boneless chicken breasts
1/2 cup lite soy sauce
1 – 2 tsp. fresh minced ginger
1 – 2 tsp. minced garlic
1 – 2 sriracha sauce (optional)
1/4 cup packed light brown sugar
1 can (16 oz.) tomato sauce

Preparation:
Wash chicken; pat dry. Place chicken pieces in a crockpot. In a medium bowl, combine soy sauce, brown sugar, garlic, ginger, and tomato sauce. Pour sauce over chicken. Cover and cook on LOW for 5 to 6 hours or until chicken is tender and juices run clear. Take chicken from sauce and use two forks to shred. Return meat to sauce and mix well. Have buns and slaw ready for them to assemble. Serves 6.

Easy Vinegar Coleslaw
14-oz bag store-bought cole slaw mix, rinse in cold water and drained
several scallions, sliced, to taste
1/4 cup chopped red or green pepper
3/4 cup rice vinegar
1 – 3 tsp. sugar
1 tsp. grated fresh ginger root
Juice of 1/2 lime
Kosher salt and black pepper to taste

In a large mixing bowl, combine last five ingredients and whisk together.  Stir in the veggies, and toss well to combine.  Let the slaw sit at room temperature for 15 minutes, then toss again.  Refrigerate for at least one hour, and up to two days.  Use a slotted spoon to serve the cole slaw, as quite a bit of liquid will collect in the bowl as the slaw sits in the refrigerator.  Or to make it easy for guys, drain and place slaw in a bowl for them.

Punchbowl Munchie Mix
The ingredients are up to you. This mix will be: Cheetos, bbq corn chips, cocktail peanuts, pretzels, wavy potato chips, large bag of peanut M%Ms. The object is to fill the bowl. Mine belonged to my great-grandmother and is large enough to use to bathe a toddler – just the right size for four guys.

Chocolate Chip Cookies
I make the standard Tollhouse cookie recipe. During holidays or bake sale times, I quadruple the recipe. I make rolls of the cookies from one recipe, wrap well and freeze. On occasions like this or just because, I bring out a couple of rolls, thaw, slice, and bake. You can also purchase the rolls or tubs of cookie dough. Quick and easy.

Saved by Pantry – again. Football: Bah humbug.

Okay, so sometimes my husband has the brain of a gnat. I still love him but at noon today, he tells me he has invited several of his friends to come watch VA Tech and Alabama play football at……5:30. First game of the season and Hokie that my husband is, he has been marking off this day on the calendar with alternating burgundy and orange X’s.

After I landed back on the floor after shooting up to the ceiling, I made an immediate survey of my pantry and freezer. Times like this make me glad I am obsessive-compulsive about always being prepared to feed a horde of hungry gamers, not to mention several guys stoked for the first football game of the season.

So the menu is:  Calico Beans, salsa and chips, sausage and cheese balls, Dump Cake, Jalapeno Cornbread. Easy and I have everything on hand. Several pitchers of lemonade, sweet tea, and cans of cold sodas will keep them hydrated. The pantry saved my husband – this time.  Payback will occur when it is basketball season and Duke is running wild.   どうぞめしあがれ (douzo meshiagare) Y’all!

 

calico beans

 

Calico Beans
•4 ounces bacon, about 10 to 12 slices (jar of bacon pieces)
•1 pound lean ground beef
•1 cup chopped onion
• 1/2 cup brown sugar
•1 tbsp. dry mustard
• 2 cans pork and beans
• 1 can lima beans or black beans, drained
•1 can kidney beans, drained
•1/2 cup ketchup
• 1 tsp. salt
• 1 tbsp. vinegar
Dashes of Worcestershire sauce and hot sauce.

Preparation:
Brown bacon, ground beef, and chopped onions. Combine drained ground beef mixture in slow cooker with remaining ingredients; cover and cook on LOW for 3 to 5 hours.

Sausage and Cheese Balls
2 pounds pork sausage (hot or mild) or turkey sausage
1 1/2 c. buttermilk baking mix
16 oz. shredded sharp Cheddar cheese
1/2 cup diced onion
1/2 teaspoon garlic powder

Directions
Let ingredients come to room temperature. Preheat oven to 375 degrees F (190 degrees C). Combine the sausage, baking mix, cheddar cheese, onion, and garlic powder. Mix well and form into 1 inch balls. Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown. I use baking parchment to line baking pan.

 

 

dump cake

Dump Cake
•1 (20 ounces) can crushed pineapple, undrained
•1 (21 ounces) can prepared more fruit cherry pie filling
•1 (18.25 ounces) box yellow cake mix
•2 sticks (1 cup or 16 Tablespoons) of butter or margarine, each cut into 12 slices
•1/4 cup chopped nuts (pecans, walnuts, pistachios, cashews, peanuts, etc., your choice)

Preparation:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump undrained pineapple baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers. Cut butter into slices with a butter knife and place slices evenly over cake mix. Sprinkle nuts on top if you’re using them.

Bake for one hour. Use heavy oven mitts to remove the dump cake. To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.
I used vanilla cake mix and added some fresh blueberries I had on hand. This is my favorite go-to and to eat dessert.

 

 

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Jalapeno Cornbread

1 cup buttermilk (or milk)
1/4 cup oil or butter
2 eggs
1 cup cornmeal (I use a local yellow stoneground)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, seeded and finely diced

Directions
Mix the buttermilk, oil and eggs. Mix the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
Mix the dry ingredients in to the wet and then mix in the jalapeno peppers. Pour the Mixture into a grease 9×5 inch loaf pan and bake in a preheated 375F oven until a toothpick pushed in the center comes out clean, about 30-40 minutes.  if you have them on hand, some chopped green scallions add an extra pop to this.

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