here, pretty much followed as written except I used chopped parsley instead of chives... I never have chives on hand. I also halved the original recipe since it made 12 egg cups... double this if you need more than six! Enjoy!
Prosciutto Egg Cups
Monday, February 20, 2017
Apple Fritter Coffee Cake
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
1 pint apple pie filling (I chopped in the can with two knives so the apple pieces were smaller)
Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1 teaspoon pure vanilla extract
1 or two dashes of salt
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)
Preheat oven to 350 degrees. Use a 8-inch round cake pan and spray with non-stick spray or grease and flour it. Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Stir in your apple pie filling until mostly incorporated
Pour half the batter into the prepared cake pan; then sprinkle half the brown sugar/cinnamon mixture over it.
Pour the remaining batter over cinnamon/sugar layer and top with remaining the remaining brown sugar/cinnamon mixture.
Lightly pat brown sugar mixture into the batter. You can run a knife around through this now to make swirls if desired.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, approximately 25 to 30 minutes approximately. (ovens vary so cooking time varies-- may need a few minutes longer)
To make glaze, mix powdered sugar, vanilla, dash of salt and milk or cream together until well mixed.
Let cool for about 5-10 minutes and turn over onto serving plate. Drizzle with glaze. Serve while still warm! YUMMO
Saturday, February 11, 2017
My favorite thing is to try out new recipes that look delicious and put my spin on them... this year is no different!
I think I will start the dinner out with a wedge salad....
you don't really need a recipe for that... ice burg lettuce cut into wedges and served with your choice of dressing and toppings..... and I may try out this Scampi recipe for the next course...
And then try this recipe for my main course served with a crusty bagguette bread...
Looks delicious doesn't it?? and you can't have a Valentines dinner without chocolate.....
I may try these Chocolate bombs... I have always wanted to make these....
don't they look like they would be amazing??? I might put strawberries in the center of mine instead of raspberries....
So no matter how you celebrate Valentines day..... Celebrate it deliciously!!!!
Friday, February 3, 2017
Slow Cooker Mississippi Pot Roast
One 3- to 4-pound boneless beef roast, your choice of cut
1/2 stick (4 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Sliced Pepperoncini peppers, number to your liking, and a little juice
freshly ground pepper, if desired
Put the roast in a slow cooker. Sprinkle the au jus gravy mix, and ranch dressing mix over the roast then add pepperoncini peppers and juice --as much as you like. Place the 4 Tablespoons butter on the top. Add pepper if you like and cook on low until tender, about 8 hours.
Serve in sandwiches... or along side mashed potatoes or any other way you enjoy roast.
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