This is not a light fluffy cake it is similar to a brownie in texture and really doesn’t even need any frosting, I have also made this cake using fresh blueberries

Servings 9

Ingredients:

1/2 cup butter, melted

1 cup sugar

1 large egg

2 teaspoons vanilla (or can use maple extract)

3 medium apples, peeled and coarsely chopped

1/2 cup chopped walnuts or pecans

1 cup all-purpose flour

1/4 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon nutmeg, optional

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 9 x 9-inch baking pan.

In a large bowl beat melted butter with sugar, egg and vanilla for about 3 minutes.

In a medium bowl combine the flour with next 5 dry ingredients then fold into the wet mixture just until blended.

Fold in apples and nuts.

Transfer/spread the batter into pan.

Bake for 30-35 minutes or until cake tests done.

Taken from my “Favorites” folder…. when you make these you will see why!

Amounts may be doubled

Yield 16-18 cookies

Ingredients:

1/2 cup butter, softened

1/2 cup brown sugar (preferably a mixture of dark and light brown sugar)

1/2 cup white sugar

1-1/2 teaspoons vanilla

1 large egg

1/2 cup peanut butter

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup rolled oats

1 cups semi-sweet chocolate chips

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a baking sheet.

In a medium bowl cream the butter with both sugars and vanilla until well blended (about 2-3 minutes).

Add in egg and peanut butter; beat until well blended.

In a small bowl combine the flour with baking soda and salt then add to the creamed mixture and beat on low speed until just blended.

Mix in the oatmeal until combined then mix in the chocolate chips.

Drop by tablespoonfuls onto greased cookie sheet.

Bake for about 10 minutes or until edges start to brown.

Cool for about 5 minutes on cookie sheet then remove to wire racks to cool completely.

If I have any leftover potatoes in my fridge I most always make these…  the potatoes must be completely cold from the refrigerator before using for this or they will fall apart, I have not listed the exact amounts you may use as much as you like but make certain to have enough oil in your skillet while frying the potato slices…

if you love crispy potatoes you will love this!

Ingredients:

cooked cold potatoes, sliced thinly (use as much as you like)

oil for frying

seasoned salt and fresh ground black pepper

cayenne pepper, optional

Instructions:—————————————

Heat about 1/2 inch oil in a heavy skillet over medium-high heat (the oil must be hot before adding in the potatoes).

Add in the potato slices in one layer in the skillet and cook on one side until browned then using tongs turn and brown on the other side turning quite frequently until desired crispiness is achieved and seasoning with seasoned salt and black pepper while frying (you may need to fry the potatoes in batches depending on the amount you are making as the potato slices must be in one layer).

Transfer to a plate (if I am doing a lot of potatoes I transfer the browned ones to a foil plate and keep warm in a 200 degree F oven removing to add more potatoes as I am cooking, if you are doing a large amount of potatoes you may need to add in more oil during cooking).

Posted on recipezazz.com

Taken from my “Favorites” folder!…a chocolate crust topped with a gooey marshmallow chocolate and peanut butter topping

I most always double the chocolate/peanut butter and rice krispies topping as the topping is soooo good!…this is the ultimate Rice Krispies cereal bar!

Servings 24

Ingredients:

CRUST:

3/4 cup butter, softened

1-1/2 cups sugar

3 large eggs

1-1/2 teaspoons vanilla

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons sifted unsweetened cocoa powder

1/2 cup chopped walnuts, optional

TOPPING:

4-1/2 cups mini marshmallows (can use more)

1-1/3 cups semi-sweet chocolate chips

3 tablespoons soft butter

1 cup peanut butter

2 cups Rice krispies cereal

Instructions:———————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the crust; in a large bowl cream the butter with sugar for about 3 minutes.

Add in eggs and vanilla and beat until well blended (about 2 minutes).

In a bowl sift the flour with baking powder, salt and cocoa powder; add to the creamed mixture then beat until blended.

Mix in the  nuts if using.

Transfer/spread into baking pan.

Bake 15-18 minutes.

Remove from oven and immediately sprinkle the marshmallows over the hot crust; return to oven for 2-3 minutes.

Using a sharp knife dipped in water spread the marshmallow evenly over the crust; cool for about 30 minutes or more.

In a small saucepan (can do this in the microwave also) combine the chocolate chips with 3 tablespoons butter and peanut butter; stir over low heat until the chocolate chips are melted and combined with the butter and peanut butter.

Remove from heat and stir in the Rice Krispies cereal.

Dollup the mixture over the bars (the mixture does not have to cover the marshmallow completely).

Refrigerate then cut into squares.

You will also find this recipe on Recipezazz.com

The potatoes may be stuffed covered with plastic wrap and refrigerated for up a day in advance, use only russet potatoes and choose the largest ones you can find!… all amounts may be adjust to taste

Servings 8

INGREDIENTS:

4 extra large russet potatoes

1 (3-ounce) packages cream cheese, softened

1/2 cup sour cream

1/2 (1-ounce) package Hidden Valley dry ranch dressing mix

1/3 cup soft butter

1/2 cup shredded Swiss cheese

1/2 cup shredded cheddar cheese

1/2 cup cooked bacon, finely crumbled

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese, use amount desired

INSTRUCTIONS:———————————————–

Preheat oven to 350 degrees F.

Prick all four potatoes with a fork then place onto a baking sheet.

Bake until fork tender (about 1 hour depending on the size of the potatoes).

Slice each potato in half, then allow to cool slightly just enough so you will not burn your fingers.

Carefully scoop out the pulp leaving about 1/4-inch thick shell.

Transfer the pulp into a large bowl, then add in cream cheese, sour cream Ranch dressing and butter; using an electric mixer beat until smooth and combined.

Mix in Swiss cheese, cheddar cheese and bacon, then season with salt and pepper.

Divide the mixture into each shell.

Sprinkle each top with Parmesan cheese.

At this point you may cool cover with plastic wrap and refrigerate for up to 1 day.

Place the stuffed potatoes onto a baking sheet.

Bake for about 15-20 minutes or just until hot (if baking chilled potatoes  you may need to increase baking time slightly)

You may sprinkle shredded cheddar cheese on top just after baking if desired.

Another favorite chicken casserole that also works well with cooked turkey, you can prepare the soup mixture and refrigerate overnight before using just warm in the microwave or on top of the stove until hot, the filling must be hot before topping with the dough, if desired double all ingredients and bake it in a 13 x 9-inch pan

Servings 4-6

INGREDIENTS:

3-4 tablespoons butter (or as needed)

1 medium onion, chopped

1 celery stalk, diced

3 garlic cloves, minced (garlic lovers can use more)

1/2 pound fresh sliced mushrooms (or can use as much as desired)

1/8 teaspoon cayenne pepper (you should know by now I add this to everything, you can omit though)

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

2/3 cup mayonnaise (do not use salad dressing)

1/2 cup sour cream

1/2 to 3/4 cup shredded cheddar cheese

1/4 cup freshly grated Parmesan cheese

3 cups cooked chopped chicken

1 (8-ounce) can sliced water chestnuts, drained

salt and fresh ground black pepper, to taste

Topping:

1 (8-ounce) can refrigerated crescent rolls

1 cup shredded cheddar cheese

1/2 cup slivered almonds

3 tablespoon melted butter

INSTRUCTIONS:—————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

In a large saucepan melt butter over medium-high heat.

Add in onions and celery; saute until softened (about 4 minutes).

Add in garlic, sliced mushrooms and cayenne pepper ; cook stirring until the mushrooms are tender.

Add in condensed soup, sour cream 1/2 to 3/4 cup shredded cheddar cheese and Parmesan cheese; mix until smooth and combined.

Mix in the cooked chicken and water chestnuts; bring to a boil, reduce heat and simmer for about 5-6 minutes or until heated through.

Season with salt and pepper (at this point you may refrigerate the mixture until ready to use for the casserole, the mixture must be warmed before topping with the crescent dough).

Transfer to baking dish.

For topping; unroll the crescent roll dough and shape into two rectangles then seal all perforations together.

Place the dough rectangles over the hot chicken mixture trimming to fit the baking dish if necessary (the filling mixture must be hot before topping with the crescent dough).

In a small bowl combine 1 cup shredded cheddar cheese with the sliced almonds then sprinkle over the crescent dough.

Drizzle melted butter over the top.

Bake for about 20-25 minutes or until the crescent topping crust is browned.

You will also find this recipe on Recipezazz.com

I have also made this using skin on boneless chicken thighs and increased the frying time to about 12-15 minutes either wings or thighs are delicious! for extra heat mix in hot sauce with the eggs

Servings 4

Ingredients:

12-14 chicken wings (split at the joint and tips removed)

2 large eggs, beaten

2/3 cup all-purpose flour

1 tablespoon seasoned salt

1/8 teaspoon cayenne pepper (can increase for more heat)

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon fresh ground black pepper

oil for deep-frying

Instructions:

In a shallow bowl whisk eggs.

In another shallow bowl combine the flour with next 5 spices.

Dip the wings firstly into the egg allowing excess to drip off then coat well in the flour mixture.

Transfer to a rack and allow to sit at room temperature for about 30 minutes (this is important!).

Heat oil in a deep-fryer to 375 degrees F.

Deep-fry wings in batches until golden brown (about 8 minutes).

Remove to a rack to drain.