Font:

Times

Arial

Text Size:

Small

Medium

Large

Include:

Nutrition Facts

Reviews

Photo

3 large eggs

1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F
2. Generously grease a 13 x 9-inch baking pan
3. In medium  saucepan over low heat cook butter, whipping cream and brown sugar stirring just until butter is melted then stir in vanilla.
4. Pour into the bottom of the pan;  sprinkle with pecans, then top with the sliced apples.
5. In large bowl beat cake mix with water, oil, eggs and cinnamon with electric mixer on low speed until moistened, then beat on medium speed 2 minutes; carefully spoon batter over apple mixture.
6. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean.
7. Cool in pan 10 minutes.
8. Using a knife loosen the sides of cake from pan.
9. Place heatproof serving platter upside down on pan then carefully turn platter and pan over.
10. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
11. Serve warm.

SERVINGS 6

INGREDIENTS:

• 4 tablespoons butter
• 1 small onion, finely chopped
• 1 cup uncooked white aborio rice
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 1/2 cups low-sodium chicken stock (can use half water and stock)
• 1 cup plus 2 tablespoons milk or light cream
• 1/3 cup freshly grated Parmesan cheese (more to mix in after cooking if desired)
• 1/2 to 1 teaspoon garlic powder (garlic loves can use 1 teaspoon)
• 1/2 teaspoon fresh ground black pepper, or to taste
• 1 (10 ounce) can sliced mushrooms, well drained

INSTRUCTIONS:———————————–

1. Preheat oven to 350 degrees F.
2. Prepare a medium oven-proof saucepan with a tight-fitting lid.
3. In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese, garlic powder and black pepper until well combined; set aside.
4. In the saucepan melt butter over medium heat.
5. Add in onion and cook for about 4 minutes or until translucent.
6. Add in rice and stir for 2 minutes.
7. Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
8. Cover with a lid and place in the oven.
9. Bake for about 25 minutes.
10. Remove the lid and stir well then place back in the oven for 10 minutes or until the rice is desired texture.
11. Season with more Parmesan cheese is desired (the mixture will thicken up more upon standing).

For a nice presentation place cooked egg wedges around the top of the bowl before serving, plan ahead the salad needs to chill for 4 hours before serving

Taste Tester Notes; if desired 1 teaspoon celery seed may be added in, all amounts may be adjust to taste

3 pounds potatoes (about 8 medium red potatoes, peeled)

6 hard-cooked eggs, chopped (more to place around the top of bowl before serving)

3 celery ribs, finely diced

1 bunch green onions, chopped (about 6-8)

2 medium dill pickles, finely chopped (hand-squeeze out as much moisture as possible after chopping)

1-1/2 cups mayonnaise

3  tablespoons sour cream

1/4 cup dill pickle juice (use the juice from the pickle jar)

1 tablespoon prepared yellow mustard

1/2 teaspoon garlic powder (garlic lovers can use 1 teaspoon)

1 teaspoon seasoned salt (or to taste, can use white salt)

1/2 teaspoon fresh ground pepper

Place potatoes in a large pot with 1 tablespoons each white salt and white vinegar; cover with cold water and cover with water and bring to a boil,  reduce heat cover and simmer for 20-30 minutes or until fork-tender; drain and cool.

Peel and cube potatoes, then place in a large bowl.

Add the eggs, celery, green onions and chopped dill pickles

In a small bowl  combine the mayonnaise, sour cream, pickle juice, mustard, garlic powder, salt and pepper; pour over potato mixture, then gently toss to combine.

Cover and refrigerate for at least 4 hours.

Before serving if desired place cooked egg wedges around the top of the bowl.