Grandma's Apple Cake

If there is one thing that brings back memories of my childhood, specifically at Thanksgiving or Christmas, it would be Grandma's Apple Cake. Grandma always had her irresistibly delicious apple cake on the dessert table next to the pumpkin and boysenberry pies. Though boysenberry is my all-time favorite pie, and Grandma made it perfectly, I simply could not resist that apple cake. (Who am I kidding...? I had both. With a scoop of vanilla ice cream too). 

This cake is like no other apple cake recipe I have tried. It is loaded with chunky bits of apple and walnuts and then drizzled with a yummy cream cheese icing. Grandma also added raisins. I ate them when I was ten; but now that I can make the cake myself, there will be no raisins. It's your call if you want to raisin it up. Either way, this cake will not disappoint. 



Ingredients

4 cups apples 
2 eggs
2 cups sugar
1 tsp vanilla
1 tsp cinnamon
1 cup chopped walnuts (optional)
1 cup raisins (optional)
1/2 cup oil
2 cups flour
2 tsp baking soda
1 tsp salt

Preheat oven to 375 degrees.
Peel and chop apples. Break eggs over apples and stir. Add sugar, vanilla, cinnamon, walnuts, raisins, and oil. Mix. In a separate bowl, stir together flour, baking soda, and salt. Add to apple mixture and blend well. The batter will be very thick and lumpy. Place batter in a greased and floured Bundt cake pan. Bake at 375 for one hour. 

Allow to cool for 30 minutes and then remove from pan. Drizzle with cream cheese icing and finely chopped walnuts.
Serves 12.

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Per serving: 315 Calories; 12.1g fat; 4.6g protein; 49.5g carbohydrates.


Cream Cheese Icing

1/2 brick cream cheese
3-4 tbs milk
1 tsp vanilla
1 tbs powdered sugar

Mix all ingredients until thin enough to drizzle over cake. If too thick, continue to add milk, one teaspoon at a time, until you get the desired consistency.

This is Grandma and Grandpa B, with my mom.  All live in heaven now. I miss them terribly. I don't know where Grandma got this recipe but I know it's been in our family for decades. Actually, I think it came from Great Grandma who would have been making this cake in the 1930's. She probably got it from a church ladies' recipe book. Good guess anyway. 

Totally Gross Chicken and Rice

About a thousand years ago, when I was little, my grandma made the most amazing chicken and rice casserole. I loved it. My siblings loved it. We all gobbled it up and asked for more. The smell of chicken and rice still reminds me of grandma, and mom, and a happy childhood. It gives me all the "feels". Truth!

So when Army Guy and I first got married, chicken and rice was one of the dishes I used to make... a lot. Notice I said "used to"? It took about ten years for Army Guy to inform me he doesn't really like that chicken and rice recipe. GASP!!! What?!?!?!  

1. HOW could he not like the yummy-ness of my childhood; the smell that takes me back to a simpler time; the taste that reminds me of grandma; the food that tastes like "home"?
2. WHY did it take TEN YEARS to tell me this?  I believe his exact words were "I'd rather eat dirt!" You cut me deep, Army Guy.

I was bewildered and confused. I simply cannot accept that he doesn't like grandmas chicken and rice. But I put the recipe away none-the-less. Insert whiny, sad face here.

Last week I was chatting with my three siblings in a group text. My brother brought up chicken and rice and we all reminisced about the taste and the memories....ahhhh... it took me back. When I informed them I haven't had it for ten years because Army Guy hates it, they all had the sads for me and wondered aloud if he might be a communist...or something. In that moment I devised a plan to introduce my boys to grandma's chicken and rice. I plotted this dish's comeback with glee. My opportunity came last weekend when Army Guy was out of town. It was my chance to share my grandma with the boys and I was super excited.

I served the nectar of grandma's kitchen. It really is love in a 9x13 casserole pan. OhEmGee... SO GOOD!  I devoured it. The boys kinda, sorta said "meh", picked at the entree and ate their broccoli. The dog ate well!  Nifty!  AND THEN... I woke up to this text from Army Guy the next morning.

Et tu, Brute?

So I'm guessing everybody in my house is against me on this one, except the dog, of course. She's got my back!  And also...did Matthew actually think I wouldn't notice when the Domino's guy showed up at my door?  Really? 

It's pretty clear my family will not eat my favorite childhood meal ever again, so I have retired grandmas recipe forever. A small part of me has died. I'm not sure why this bothers me so much. My children have very different ideas about what IS and IS NOT gross (read all about that here). I mean, these are the people who have been known to eat nasty cookies found under the couch. Clearly their opinions are questionable.

As for the leftovers... yup, I rinsed the rice from the chicken, diced it up and put it in the freezer. That chicken will resurface as enchiladas next week. And the rice... well that's in the freezer too, but I'm not sure how I'll use it. Soup maybe?  This one thing I DO know: they WILL eat every bit of that chicken and rice.  EVERY LAST BIT! Mwahahaha!

Below is the recipe for the most offensive dish ever created. If you can find the nerve to try it (considering that only 1 in 5 people in my household will eat it) please let me know what you think.  I mean, is it possible I grew up on a completely vile dish? Could it be super gross and my siblings and I just lack awareness? Somebody please make this and get back to me. If you think it's gross too, my childhood will be shattered. Sometimes we need a person who can gently deliver the hard truth. This might be such an occasion. Please be kind and consider my tender heart, but let me have it. Is this gross?

TOTALLY GROSS CHICKEN AND RICE

Ingredients
Boneless, skinless chicken thighs (as many as you need)
2 cups white rice
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope Lipton onion soup
2 cups water

Directions
Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick spray
Place chicken in pan
Combine rice, soups and water. Pour over chicken. 
Cover and bake for 1 hour.

Basic Alfredo Sauce and Accidental Brilliance

Penne Alfredo with Chicken and Mushrooms

Alfredo Pasta is my go-to quick dinner. It's super easy, gives my family the ultra yummies and is ready in the amount of time it takes to boil up some pasta. WIN! 

Below is the recipe I use. I've tried several recipes, including one from a "traditional Italian cookbook" that begins with a classic béchamel and includes nutmeg. (I may be off base here, but I'm going with - "Nutmeg in Alfredo sauce is just weird") That recipe was good, but this one is GREAT (and also easier).  Guess which one I prefer?

Classic Alfredo

1 stick of butter
1 cup heavy cream
1 cup grated, fresh Parmesan cheese

salt and pepper to taste (1/2 teaspoon - ish)

pinch of garlic powder
1 pound rotini pasta

(Note: sometimes I double the sauce for a creamier/saucier pasta. Because, let's face it, what my life really needs is more butter....MORE BUTTER!)

Directions

Cook pasta according to package directions.

In a medium sauce pan, melt butter in the cream over medium heat. Stir in fresh Parmesan and simmer for a few minutes, stirring occasionally with a whisk until the cheese is completely melted. Season with salt, pepper and garlic. Pour sauce over pasta, and viola...yummy dinner is served.

Add ins: At this point I usually add in steamed broccoli florets and cooked chicken breast (cubed) or shrimp that I have sautéed in butter and seasoned with a little garlic, salt and pepper. 

Serves 8
Approximately 415 calories per serving (for pasta and plain Alfredo sauce)

Brilliance
Here's where the accidental brilliance comes in. A few weeks ago I made sausage and spinach manicotti, which was ah-maze-ing!  That recipe left me with about 2 cups of extra stuffing; a mixture of ricotta cheese, sausage and spinach. I didn't want to throw that away so I shoved it into the freezer to create another something on another day. Well, "another day" was last night. I decided to stir that ricotta and sausage mixture into the Alfredo sauce. Sweet Mother of Moses!!!  I created something genius! 

Here's how to create Alfredo a la Lori:

Start with the Classic Alfredo Sauce above (this is one time you DO NOT want to double the sauce recipe).

Add  the following:

• 1 cup of steamed, fresh spinach. Squeeze to drain excess water. (It will take 4 or 5 cups of raw spinach to get a cup of cooked spinach. Or... just use 1/2 a brick of chopped, frozen spinach - defrosted and drained.) 
• 1/2 pound of browned sausage
• 1 cup ricotta cheese
• 2 cups steamed broccoli florets

Pour heavenly Alfredo mixture over pasta of choice (I use Rotini)

This recipe is super rich and creamy. It will also go straight to your backside so I recommend doing ten minutes of squats while the pasta cooks. This disclaimer is required because I cannot be held responsible for enlarged butts. mmmmkay?

Serves 8
Approximately 615 calories per serving

Baked Spaghetti

I love spaghetti...I do. But I was in a total rut, and making spaghetti Way.Too.Often! My family was getting bored. So, did I stop making spaghetti? NOPE! I just searched for new and improved versions of my "go-to easy dinner".  I found a baked spaghetti recipe online, but it called for a jar of spaghetti sauce. Look, I'm all about easy in the kitchen. I mean, I buy pre-made pie crust, so I am not judging anyone who wants to buy the spaghetti sauce in a jar. You do what you do. BUT... if, like me, you find the jar sauce is too sweet, here is a great meat sauce recipe for you.  (And also, WHY is sugar added to literally EVERYTHING! Just say "no" to added sugar.) Making your own meat sauce is easy and super tasty. Win! Plus - the directions are right here, so you really have to try it or my feelings will be hurt. Just kidding. 

Note: this is also the sauce I use for lasagna - which I made last night. And I must say, last night's lasagna was on point! Super delish.  But there is no way the ducklings will "kick me off this show" if I keep on cook'n like this. DRAT )


Ingredients

Meat Sauce
1 lb Ground Beef *

1 Onion, chopped

1-2 garlic cloves, minced

1 15 oz. can tomato sauce

1 15 oz. can petite diced tomatoes

1 6 oz. can tomato paste

1 cup water

1 tbs Italian seasoning

1 tbs dried parsley

1 bay leaf

1 tsp salt

½ tsp black pepper

Cream Cheese Mixture

4 oz. cream cheese

½ cup sour cream
½ tsp salt

2 tsp Italian seasoning
1 tbs dried parsley

1 lb spaghetti

1 cup Shredded Mozzarella Cheese

½ cup Shredded Parmesan Cheese

Directions
Sauce: Brown ground beef with minced garlic and chopped onion. (*A tasty option is ½ ground beef and ½ ground sausage. Or substitute the beef with turkey. Whatever you like, do that). Drain. Stir in all canned tomatoes, water, Italian seasoning, parsley, bay leaf, salt and pepper. (If you don’t have Italian seasoning, substitute 1 tsp basil and 1 tsp oregano). Bring to a boil then reduce heat to low, cover and simmer for 1-3 hours. (1 hour minimum but longer is better).

When the sauce is nearly finished, preheat the oven to 350 and bring 6 quarts of water to a boil. Cook spaghetti noodles according to package directions and drain. 

Cream Cheese Mixture: Mix cream cheese, sour cream, Italian seasoning, parsley flakes and salt. Stir cream cheese mixture into the cooked pasta. Set aside.

Spray a 9x12 pan with nonstick spray.  Coat the bottom of the baking pan with about 1 cup of sauce.  Divide the pasta, placing ½ in the pan and top with ½ of the sauce. Repeat with the rest of the pasta and sauce.  Top with mozzarella and Parmesan cheeses (For a twist, use cheddar cheese instead. It’s good that way too.)

Bake for 30 minutes. Serve with garlic bread and salad.

Serves 8.  About 370 calories per serving.

Spinach Quiche

Sometimes it's difficult to feed my kids because they each have things they will not eat. I suspect this is normal for most families. Since I will not become a short order cook, I've been forced to find recipes that everyone loves. Enter spinach quiche. The breakfast of champions - or something.

“You mean my kids will actually devour a food with approximately zero sugar that is actually GOOD FOR THEM”, you ask?  Yes!  Yes, they will!!! (well...mine will, anyway). Quiche is the perfect food. Adding spinach is both underhanded and genius. Ideal for the evil mom in search of ways to force-feed introduce vegetables to an unwilling audience. Just call it Popeye Pie and you are golden. Because who doesn't love pie? 

This recipe is simple to put together in the evening, and easy to microwave for a quick breakfast to feed the “always late for the bus” crowd I live with.

Ingredients

6 eggs

1 cup milk

1 package frozen chopped spinach

1/3  cup finely diced onion

1 cup grated Swiss cheese

1 tsp salt

1/2 tsp pepper

1 pie crust*

Directions

Defrost the spinach and squeeze out the excess water.

Preheat oven to 350 degrees.

Mix together all ingredients (except, of course, the pie crust).

Prepare a pie pan with non-stick spray and lay the crust onto the pan. Pour the egg mixture into the pan and bake for 55-60 minutes.

Serves 6.

295 calories per serving

* pre-made pie crust for those of us who:

          a) Can’t make a decent crust,

          b) Don’t want to bother making a decent crust or,

          c) Operate in a world where we just don’t reinvent the wheel.

In case you were wondering, I am firmly planted in option “c”. Rarely do I reinvent any wheel, ever! It’s my homage to those who have gone before me and have labored to make my life easier. If you have an inventor’s spirit, and/or can make a great home-made pie crust, do that! I applaud your spirit and your skill. I’ll just be over here, truly impressed by your effort, but in no way inspired to not buy the pre-made crust. 😂

Beef Stroganoff

My boys love Beef Stroganoff.  And I love it because it takes about 5 minutes to throw together and then I get to play Candy Crush do highly important things for a full 60 minutes while the meat simmers.  WIN!

Ingredients

1 - 1 1/2 pounds of beef for stew
2 cups beef stock
1 tbs. butter
1 - 2 cloves garlic
2 tbs. ketchup (I know... it's weird... just trust me on this)
1 onion - sliced
Sliced mushrooms (a little or a lot.  We like A LOT)
Salt and pepper to taste
1/3 cup flour
1/2 cup sour cream

Directions

• Heat a large skillet to medium-high. Season the beef with salt and pepper and seer in the butter. Add beef stock, garlic, and ketchup. Bring to a boil then reduce heat and simmer for one hour.
• After one hour, add sliced onion and mushrooms, stir.  Cover and simmer another 5 minutes.
• Spoon 2/3 cup of juice into a small bowl and mix with the flour. Pour back into the beef mixture and bring to a boil to thicken.
• Stir in the sour cream just before serving.
• Serve over egg noodles, rice, or mashed potatoes. (Rotini Pasta is also good)

Serves 6
About 200 Calories (beef and gravy mixture only).
Add another 200-250 more for the rice, pasta, or potatoes.

The Pioneer Woman is GENIUS!

Cheesy Olive Bread

Ducklings love anything from The Pioneer Woman. Seriously! When I try a new recipe, the first question is, without fail, "is this a Pioneer Woman recipe?" If my answer is "no" the response is always "aw man" or "you really need to stick with The Pioneer Woman. Her recipes are never bad." This is a fact!  Case in point... the most often requested recipe in our household: Cheesy Olive Bread.

This is the most yummiest, goodest, mostest bestest receipe of all time (if you love olives and enjoy bad grammar, that is). If you don't enjoy olives, this might also be yummy with green chilies or jalapeno and cheddar substituted for the olives and jack cheese.  Ooooh...I need to try that.

Our other favorites from Ree Drummond herself include Alfredo Sauce, Corn Chowder, and Dr. Pepper BBQ Ribs. But seriously, everything is fantastic. You can explore more yummies at The Pioneer Woman website here. 

The Ducklings give this 1000 thumbs up and hope you love it too.

Gourmet Pork Chops

Ducklings' Favorite (aka: Gourmet Pork Chops)  

This is one of the Ducklings' all-time favorite meals. Amazingly, it's also easy and worthy of company. So I would call this my "WINNER WINNER CHICKEN DINNER" (except with Pork). 

Ingredients


6 Pork Chops (Bone In)
Salt
Pepper
Garlic Powder
Drizzle of Olive Oil
1 tbs butter
Sliced Mushrooms (a lot or a little, or maybe even none. Ducklings like A LOT)
1 Onion, sliced (red, yellow, white... Ducklings don't care)
1 cup Chicken Broth
1/2 cup red wine (pretty much any kind... just not a sweet wine)
1-2 Garlic gloves - minced
Bay Leaf

Directions

• Preheat oven to 350
• Season pork chops with salt, pepper and garlic powder. Drizzle pan with olive oil and seer the pork chops over med-high heat until golden on both sides.
• Remove pork to a 9x12 baking dish
• Saute mushrooms and onion in the butter for a few minutes
• Add chicken broth, wine, minced garlic and bay leaf. Simmer for 5 minutes or so.
• Poor mushroom mixture over pork chops. Cover and bake for 1 hour.
• Optional: Strain the juice and thicken with flour or cornstarch for a yummy gravy. But it's super yummy without the thickener. I'm all about easy...so we just use the juice as is.
• Serve with mashed potatoes or rice and whatever veg you like. Ducklings recommend steamed asparagus. 

This dinner is killer good!  I mean like... WOW GOOD! 

This recipe comes from one of the Atkins cookbooks.  Yes... that's right... it's also low carb (without the mashed potatoes, of course). Low carb enthusiests...you will love me for this...cross my heart! YOU ARE WELCOME!  :)

About 240 Calories per serving (Pork chop without the sides)