Apple Cake with Caramel Sauce

Cake:

¾ c. butter

2 c. granulated sugar

2 eggs

2 c. all purpose flour

2 t. ground cinnamon

2 t. baking soda

½ t. ground nutmeg

½ t. salt

4 cups finely chopped apples

1 t. vanilla

Sauce:

¾ c. butter

¾ c. granulated sugar

¾ c.  packed brown sugar

¾ c. heavy cream

1 ½  t. vanilla

Preheat oven to 350 degrees. Grease a 9x13 cake pan.

Cream butter and sugar in a large bowl. Beat in eggs one at a time. Sift together dry ingredients and add to egg mixture alternately with apples. Stir in vanilla. Pour into greased pan and bake for 40-50 minutes.

Cool in pan for 5 minutes before cutting into squares.

Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat, stirring constantly. Immediately remove from heat and spoon over individual servings of warm cake.

YUM YUM!!!

Creamy Chicken & Chile Enchiladas

1 pound uncooked chicken breast strips (I cut my chicken into chunks or shred it)

1 package (8 ounces) cream cheese, cut into cubes

1 can (4.5 ounces) Old El Paso chopped green chiles

1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) Old El Paso green chile enchilada sauce

¾ cup shredded Cheddar cheese (3 ounces) (Use as much as you like)

1. Heat oven to 400 degrees.  Lightly grease 13 x 9 x 2 inch baking dish
2. Cook chicken in 10 in skillet over medium-high heat (season as desired), stirring occasionally, until no longer pink in center.  Add cream cheese and chilies; reduce heat to medium.  Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas (I add some shredded cheddar cheese to the inside also); roll up and place seam side down in baking dish.  Pour enchilada sauce over top; sprinkle with cheddar cheese.  Bake 20 to 25 minutes or until hot and cheese is melted.

This recipe came to me from a friend. It is so yummy. Thanks, Regina!

Peanut Butter Meringue Pie

2 c. milk
3 T. cornstarch
1 c. sugar
4 eggs
1 t. vanilla
1/4 c. peanut butter

Beat egg yolks, add sugar and cornstarch. Beat until smooth. Have milk scalded and gradually add it to sugar mixture. Cook until thick. Stir in vanilla and peanut butter. Pour in a baked pie shell and top with a meringue.

I first ate this pie on a ladies trip to Nacogdoches this spring. If you like peanut butter, you will love this pie!

Dove Cookies

1/2 c. shortening
1 stick butter
1 egg
1 c. sugar
1/2 t. soda
1/2 t. cream of tarter
1 t. vanilla
2 c. flour

Combine all ingredients. Roll into small balls and place on ungreased cookie sheets. Pat down with a fork. Cook at 350 for about 8-10 minutes.

This is a great basic plain cookie that you can garnish or decorate easily.

 Pralines

1 c. granulated sugar

1 c. light brown sugar

1 c. evaporated milk

2 T. Karo syrup

3 cups pecans

2 T. butter

1/4 t. cream of tartar

Mix first four ingredients in a pan. Heat and bring to a soft ball stage. Remove from heat and add pecans, butter, and cream of tartar.

Stir for just a few minutes and then drop spoonfuls onto parchment paper. Let set and then ENJOY!

Maple Nut Chiffon Cake

This recipe is from my 4-H and FHA days when I was in school. Last year while visiting Canada, we ate Maple cookies which reminded me of this recipe.

2 1/4 c. sifted flour
3/4 c. sugar
3 tsp. baking powder
1 tsp. brown sugar, packed
1/2 c. cooking oil
5 unbeaten egg yolks
3/4 c. cold water
2 tsp. maple flavoring
1 c. egg whites
1/2 tsp. cream of tartar

Step 1: Measure and sift together flour, sugar, baking powder, and salt into mixing bowl. Add brown sugar.Mix well and add in order the cooking oil, egg yolks, cold water, and maple flavoring. Beat with spoon or with electric mixer on medium speed for 1 minute.

Step 2: Measure into large mixing bowl. Beat by hand until whites form very stiff peaks, or with electric mixer on high speed for 3 to 5 minutes. DO NOT underbeat. Egg whites are stiff enough when a rubber scraper drawn through them leaves a clean path.

Step 3: Pour egg yolk mixture over beaten egg whites gently folding with rubber scraper just until blended. Do not stir. Sprinkle over top of batter gently folding in with a few strokes: 1 cup very finely chopped pecans or walnuts. Pour immediately into ungreased tube pan. Bake 55 minutes in 325 degree oven, then increase heat to 350 degrees for 10 to 15 minutes or until top springs back when gently touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with brown butter icing. Decorate with chopped or pieces of nuts.

BROWN BUTTER ICING: Melt 1/4 cup butter over low heat until golden brown. Remove from heat. Blend in 2 cups sifted confectioners' sugar. Remove from heat. Blend in 2 cups sifted confectioners' sugar, 2 tablespoons cream, 1 teaspoon cooking oil and 1 1/2 teaspoon vanilla. Stir vigorously until consistency to spread. If too thick, stir in a little hot water. For more generous icing, double the recipe.

Grilled Chicken Marinade

1 c. soy sauce
1 1/4 c. cooking sherry
26 oz. pineapple juice
1/2 c. red wine vinegar
3/4 c. sugar
1 T. accent
1/2 T garlic powder

Mix all ingredients and marinate chicken for at least 24 hrs; 48 hrs. or more is best. Grill.
This chicken is SO wonderful! You could use for fajitas, in a Caesar salad, with pasta or just eat by itself.

Red's Salad

Growing up this was all I ever heard this salad called. "Red" was a good friend of Mother's. I just think she got the recipe from her friend; thus the name stuck. Regardless, it's awesome!

1 large cool whip

1 can Eagle Brand milk

1 cup pecans

1 cup coconut (could be omitted if you are not a fan)

1 large can crushed pineapple, drained

1 cup small marshmellows

1 can cherry pie filling

Just mix and refrigerate.