Apple Streusel Bread

This bread is absolutely fantastic.  It has just the right amount of apple and the perfect combination of flavors.  We love it.  I love to make bread into mini loaves so I can give some away so I don't eat it all because trust me, I can and will do it.  Be sure if you make smaller loaves to decrease the baking time. 

Apple Bread:

2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 granny smith apple, peeled and diced

Streusel Topping:
2 tablespoons flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter

2 tablespoons brown sugar

Directions:
1. Preheat oven to 350.
2. To prepare topping, combine flour, granulated sugar and cinnamon in a small bowl. Cut in butter until crumbly. Set aside.
3. To prepare bread, combine flour, baking soda, and salt in a medium bowl.
4. Cream butter and sugar in a mixing bowl. Beat in eggs, lemon juice and vanilla.
5. Add the flour mixture to the butter mixture and stir just until moistened. Add apples and stir gently to combine.
6. Spoon half of the batter into a buttered 9-by-5 inch loaf pan. Sprinkle with half of the topping. Spoon remaining batter into the pan and sprinkle with remaining topping. Finish by sprinkling evenly with brown sugar.
7. Bake for 55-60 minutes, or until a wooden pick inserted in the center comes out clean. Remove the bread from the pan and set on a rack to cool. Makes 10 servings.

Recipe Source:  The Costco Cookbook

P.F. Chang's Mongolian Beef Copycat Recipe

So I can't say that I have actually eaten this beef at P.F. Chang's, but regardless, this recipe was really good.  Plus, it's so quick and easy to make.  My whole family enjoyed it.  The sauce didn't thicken up for me as much as I would have liked, but the end result was still delicious.  We will definitely be making this again.   

P.F. Chang's Mongolian Beef Copycat Recipe

Ingredients:

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped

Directions:

Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Recipe Source:  Six Sisters' Stuff

Baked Chocolate Cake Donuts (Gluten Free and Dairy Free)

So my sweet sissy and niece are visiting me for the week from Las Vegas.  My sister found out a couple of years ago that she can't eat gluten or dairy along with a few other food items.  So I created this donut recipe exclusively for her.  I have to say, these were really good.  We all really liked them and my sis was overjoyed to have something made especially for her. 

Chocolate Cake Donuts (Gluten Free and Dairy Free)
Makes 6 donuts

Ingredients:
1 cup oats, ground into a fine powder (You can use a food processor or blender.)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy milk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 325. Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk oat powder, cocoa, baking soda and salt. In small bowl, whisk soy milk, sugar, egg, oil and vanilla until smooth. Add soy milk mixture to oat mixture; whisk until blended and smooth.

3.  Batter is more liquidy than firm.  Spoon batter into donut pan, filling until 2/3 full.  Bake at 325 for 13 minutes.  Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

For chocolate-frosted donuts: Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons vanilla soy milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Recipe Source:  Kimmy's Creation

Shauna's Banana Bread

I am not the biggest fan of banana bread because I am not the biggest fan of bananas, but this bread, oh my, is one of the best banana breads I've ever tasted. My dear friend, Shauna, would invite us over all the time for banana bread when we lived in Portland. Then she would send us home with a loaf. What a dear, dear woman. This is a family favorite!

Shauna's Delicious Banana Bread

Ingredients:
1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
3 or 4 smashed bananas
1 tsp. lemon juice
1/2 c. milk
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp salt

Directions:
Preheat oven to 350 degrees. Cream together sugar and butter. Then mix in eggs, bananas, lemon juice, milk, and vanilla. Add the remaining dry ingredients, beat until smooth. Pour into greased pans. This makes two large loaves of banana bread. Bake large loaves for 1 hour or until toothpick inserted in center comes out clean. Don't overbake! Bake for less time if you make smaller loaves of bread.

Recipe Source: Shauna Nemelka

Overnight Crock Pot Oatmeal

There is nothing better than waking up to an already cooked breakfast.  This was so easy to prep the night before, and I even got to sleep in.  I just told the hubs breakfast was in the crock pot and he took care of the rest.  My 4 year old little lady chowed down on this.  She ate 3 bowls for breakfast.  (They were kid size bowls mind you.)  Then she had another bowl for lunch.  It was a really delicious and filling breakfast. 

The idea behind this oatmeal is that you create a double boiler with your crock pot.  The oatmeal ends up so creamy.  Seriously, it is a great way to cook up some oatmeal. 

Overnight Crock Pot Oatmeal

Ingredients:
1 - cup steel cut oats
4 - cups water
(if using a slow cooker liner decrease the water to 3 1/2 cups)
1/2 - cup half and half or milk
1 - cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc)
1/4 - cup brown sugar
1 - tablespoon butter
1/2 - teaspoon vanilla extract
2-3 tablespoons cinnamon sugar

Directions:

First off, find a glass bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steele cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple add it as well. Fill the crock with water to about halfway.

Set the inner bowl in the crock pot and see how high the water rises. Add more water in the crock pot if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.  Serves 4-6.

Recipe Source:  Mommy's Kitchen

Easy Pistachio Layer Dessert

This dessert is easy and really scrumptious. We make this for St. Patrick's Day every year, but it is delicious at any time. You can also swap out the Pistachio Pudding for another favorite flavor, like maybe chocolate. You can make it in a flash!

Easy Pistachio Layer Dessert

Ingredients and Directions:

1st layer

Mix:

1 cup flour

1/2 cup margarine or butter

2 Tablespoons sugar

1/2 cup pecans chopped

When these ingredients have been mixed, press into a 9x13 inch pan. Bake at 350 for 15 minutes or until brown. Cool crust.

2nd layer

Mix until smooth:

8 ounces softened cream cheese

1 cup powdered sugar

1 cup whipped topping (from a 12 to 16 oz. container of whipped topping)

Spread onto cooled crust.

3rd layer

Prepare according to package directions:

1 large package pistachio pudding

Pour over 2nd layer and let it set.

4th layer

Put remainder of 12-16 ounce container of whipping topping on top of pudding and sprinkle with 1/2 cup chopped pecans or other type of nut.

Recipe Source: Momma Barney

Linked to:  Sweets for a Saturday

Cinnamon Rolls with Cream Cheese Frosting

Hello you!  I'm calling your name.  You can't have just one bite.

Lovin' the gooey middles coming out of the oven. 

Seriously?  Look at that frosting just drizzling down the side of that cinnamon roll.  That's my kind of roll baby!

These are hands down probably some of the BEST cinnamon rolls I have ever tasted if not the best.  They got rave reviews from everyone I gave them too including the hubs and kids.  The cinnamon roll recipe is from Pioneer Woman.  They are truly to die for and will leave eating a whole pan without sharing.  The frosting is a cream cheese frosting which in my opinion is a must for a cinnamon roll.  You may not want to start making these because friends and neighbors will begin knocking down your door when they smell the delicious smell of oozy, gooey cinnamon and sugar combined with butter wafting through the neighborhood.  Plus, you can even store the dough for up to 3 days if you don't have the time to make a complete batch.  Good luck resisting these, but you absolutely must try them! 

Pioneer Woman Cinnamon Rolls with Cream Cheese Frosting

Ingredients
Dough:
1 quart milk (not skim)
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons active dry yeast
9 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt

Filling:
2 cups melted butter, plus more as needed
1/4 cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Directions:
1.  For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

2.  Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

3.  Preheat the oven to 375°F.

4.  To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

5.  Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

6.  Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.  One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into a pan.  You can use pie plates, 9x13 inch baking dishes, or baking sheets.  Place the sliced rolls in the pans, being careful not to overcrowd.

7.  Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.  I made my rolls bigger than 1/2-inch thick, and they took a bit longer to cook. 

For the Frosting:
Mix all the ingredients together until smooth.  

Recipe Source:  The Cinnamon Rolls Recipe - The Pioneer Woman, The Cream Cheese Frosting - Cooks