Texas Size Apple Pie Muffins

 

Ingredients:

1 (22 ounce) can apple pie filling- mashed*

1 yellow cake mix

4 eggs slightly beaten

1 cup self rising flour

1 tablespoon Saigon cinnamon

1 medium chopped apple ( I left the skin on)

Directions:

Whisk all dry ingredients

Add wet ingredients to dry

Fold in apples into 2 prepared muffin liners

Sprinkle sugar and cinnamon on top of muffins

Bake at 325 for 35 to 45 minutes. Test by inserting toothpick into muffin and make sure it comes out clean.

* Wonder what they would taste like if I used canned fried apples. Will have to try next time.

** I also added on my own 1/4 tsp. vanilla.

This recipe came via a cakemix group on FB.

I really don't like making quick breads. I have a few quick breads that are my favorites but if I can swap the recipe to a large muffin I will. 

I'm big on spreading acts of kindness. A few of the people who work at the gym were VERY kind to me when I needed TLC. They seem to like my baked good so what better way to say I care then to bake😀

Hibiscus ( Roselle) Lemonade

 I started two plants this season. Mei took one and I put the other in a large pot. Mine never got really big but Mei's was huge. I dried quite a bit.

This is a wonderful lemonade! Will make it again.

Ingredients

4 cups water

4 hibiscus tea bags or 4 tablespoons of dried hibiscus petals

4 lemons

4 tbsp simple syrup

How to make hibiscus lemonade:

Boil the water: Pour 4 cups of water into a pot and bring it to a boil.

Steep the Hibiscus Tea: Once the water reaches a rolling boil, remove it from the heat and add the hibiscus tea bags or dried hibiscus petals. Steep the tea for 10 minutes until you achieve a deep red color and a strong hibiscus tea taste.

Sweeten with Simple Syrup: Add the simple syrup to the hibiscus tea and stir well until the syrup dissolves completely. Taste the tea and adjust the sweetness according to your preference by adding more simple syrup if desired.

Squeeze the Lemons: While the hibiscus tea cools down, roll the lemons gently on a countertop to release their juices. Cut each lemon in half and squeeze out the juice. Remove any seeds from the juice.

Mix the Lemon Juice with Hibiscus Tea: Pour the freshly squeezed lemon juice into the cooled hibiscus tea. Stir well to combine all the flavors evenly.

Chill and Serve: Place the hibiscus tea lemonade into a large pitcher or mason jar in the refrigerator to chill for at least 1 hour or until thoroughly cooled.

Pumpkin Rice Krispie Treats- Live Oak Library Recipe Exchange

 

Ingredients:

2 tablespoons pumpkin puree

3 tablespoons butter

1 16- ounce package mini marshmallows

6 cups Rice Krispies

½ teaspoon pumpkin pie spice

Directions:

Spread the pumpkin puree over a paper towel to soak excess moisture out of the pumpkin.

In a large stock pot, heat the butter over medium heat. When the butter is melted, add the mini marshmallows and stir until they begin to melt.

When the marshmallows are melted, remove from heat and stir in the pumpkin and pumpkin pie spice until well combined.

Add the Rice Krispies and stir until evenly coated.

Press the mixture into a 9x13 dish and allow to rest for at least one hour before cutting and serving.

CAROL'S CHEESY MEXICAN CAULI RICE

 Ingredients:

1 Tbsp. extra virgin olive oil, plus more if needed

1 medium onion, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1/4 tsp. ground cumin

1 large head cauliflower, grated, or 4 c. riced cauliflower

Kosher salt

Black pepper

1 Tbsp. tomato paste

2 c. shredded cooked chicken

1 (15 oz.) can black beans, drained and rinsed

1 c. corn kernels (fresh, canned, or thawed frozen)

1 c. chopped tomatoes

2 jalapeño's, thinly sliced OR finely chopped*

1/4 c. chopped fresh cilantro

1 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

Lime wedges, for serving

 Carol's note: I finely chop the jalapeno rather than slicing it and add it to the pan when I'm cooking the onion. If using sliced jalapeno, follow the instructions below as to when to add it.

Directions:

In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, oregano and cumin and cook until fragrant, about 1 minute, stirring constantly.

Put grated cauliflower in a clean dish towel and twist to drain any excess liquid. (I wet the towel first and wring it out so that the cauliflower doesn't stick as much).

Add a splash more oil to the pan if it seems dry. Add the drained, grated cauliflower and season it with salt and pepper to taste. Cook, stirring occasionally, until tender, about 3-5 minutes. Add the tomato paste; stir until combined. Stir in the chicken, beans, corn, tomatoes, jalapeños and cilantro.

Sprinkle the cheeses over top and cover the pan with a lid to let the cheeses melt, about 2 minutes.

Serve with limes. 4 servings.

NOTES: You can add a little broth or water before topping with the cheeses if it seems a little dry-not enough to make it wet, just enough to have it not stick. I did that to mine.

I don't keep in touch with Carol as much as I did but whenever there is a hurricane in our area I always hear from her.

In our conversation we talk food and she said this recipe is something I should try.

It's a make again! Thanks Carol 😊

HONEY MUSTARD CHICKEN

 

Ingredients:

8 bone-in chicken thighs

¼ cup honey

¼ cup Dijon mustard

2 garlic gloves, minced

1 tablespoon extra-virgin olive oil

1 ½ teaspoons finely chopped fresh rosemary

1 ½ teaspoons finely chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

DIRECTIONS:

Preheat the oven to 350°F (177°C). Place the chicken in a baking dish and pat dry with a paper towel.

In a small bowl, stir together the honey, mustard, garlic, oil, rosemary, thyme, salt & pepper.

Brush or spoon the honey mustard mixture liberally on top of the chicken.

Bake for 40 to 45 minutes or until the chicken is fully cooked and registers 175°F (80°C). Turn on the top oven broiler in the last 2 to 3 minutes to crisp up the skin.

IP Cinnamon Red Hot Apple Sauce

 

Ingredients:

6 large apples

1 tbsp Vanilla extract

2.5 ounce box Red Hots candies ( I bought a 5.5 ounce box and used half)

1/4 cup Brown Sugar

1/2 cup apple juice

Directions:

Peel and core the apples. Slice the apples into 6 slices.

Add the apples, vanilla extract, red hot candies, brown sugar, and water to the liner of the Instant Pot.

Set the pressure to high and set a timer for 15 minutes. Let it naturally release for 20 minutes then quick release if needed.

When the pressure has been released, remove the lid and use an immersion blender to blend until smooth.

Set the Instant Pot to sauté and bring the easy Instant Pot apple butter to a simmer. Then turn off the Instant Pot and let the apple butter cool. Sauté again if needed to thicken your apple butter in an Instant Pot.

Let it cool. Store in the fridge or in the freezer

I came upon this idea in a strange way. I joined a pie group on FB. I suck at making crust and Gabe loves apple pie. Figured I would get some hints on how to make a good crust. Will let you know if it happens😉

Someone posted that she adds red hots to her apple pie. Now, that sounded pretty good to me but Gabe said no way, he wants a traditional pie.

Reading the comments, someone mentioned about Red Hots apple sauce- now that's something I would really like. I had few apples hanging out in the bin. I knew they wouldn't be good crisp but fine for the applesauce. Worked out great!

I also adapted the amount of the ingredients to suit my taste. The original recipe called for 15 plus ounces of the red hots. That's A LOT of candy! I subbed apple juice for water they listed and cut the brown sugar to 1/4 cup, they wanted to add 1/2 cup. Next time I'll add less brown sugar.

If you don't have a instant pot you can also make this in a slow cooker. 

Will make this again but next time add a little less candy.

Peach Habanero Salsa Recipe

Peach season is just about done. Seems I'm last to pick them up. 

I picked up a few and Gabe and I really like salsa

Ingredients:

1 c white vinegar

12 c chopped pitted peeled peaches

2 habanero peppers, seeded and chopped

2 red bell peppers, seeded and chopped

1 c loosely packed finely chopped fresh cilantro

1/4 cup honey (or substitute agave nectar or white sugar)

2 cloves of minced garlic

1 Tbsp ground cumin

1 tsp cayenne pepper

2 1/2  c chopped red onion 

Directions:

In a nonreactive pot add vinegar. Chop peaches and add to vinegar to prevent browning.  Add remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened – about 10 minutes. Remove from heat.  If you do not plan to can this recipe, let cool and serve.