The Most Awesome Apple Dumplings

Ingredients:(The Most Awesome Apple Dumplings)

2 cups flour
1 teaspoon salt
1/2 tablespoon baking powder
1 cup cold butter, cut into 32 pieces
1 egg
1/2 cup cold water
1 tablespoon vinegar
2 -3 apples, sliced and peeled
[For Sauce]
2 cups brown sugar
2 cups water
1/4 cup butter
1/2 teaspoon cinnamon

Directions:(The Most Awesome Apple Dumplings)

Mix together the flour, salt, and baking powder.
Cut in butter until mixture resembles coarse crumbs.
Beat egg, add to flour mixture.
Add vinegar and water to flour mixture.
Mix until dough forms.
In a medium saucepan over medium-high heat, melt butter for sauce.
Add brown sugar, water, and cinnamon and bring to a boil.
Remove from heat.
Roll out dough into 4 pieces.
Place 3-4 apple slices on each piece of dough, wrap dough around apples; covering completely.
Place apple dumplings, seam side down in 8 x 8 inch square baking pan.
Pour sauce over dumplings.
Bake in preheated 375 oven for 30 minutes.
Serve with icecream or whipped cream.

Spaghetti With Butternut Squash and Parmesan Sauce

Ingredients:(Spaghetti With Butternut Squash and Parmesan Sauce)

1 (12 ounce) box of ronzoni smart taste spaghetti
1 small butternut squash, peeled and diced
2 tablespoons unsalted butter
1 chicken bouillon cube
2 tablespoons grated parmesan cheese salt & freshly ground black pepper, to taste
4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped

Directions:(Spaghetti With Butternut Squash and Parmesan Sauce)

xpepper to taste.
Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
Toss the drained pasta with the sauce. Mix well to combine.
Top with extra Parmesan cheese if you like.


Overnight Coffee Cake

Ingredients:(Overnight Coffee Cake)


1 cup chopped pecans, toasted

1/2 cup Splenda brown sugar blend

2 teaspoons cinnamon



1 cup all vegetable shortening

1 cup Splenda brown sugar blend
3 eggs
2 cups low-fat sour cream (or plain yogurt)
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark chocolate chips, divided

Directions:(Overnight Coffee Cake)

Combine pecans, brown sugar blend, and cinnamon. Reserve.
Grease a 10” tube pan.
Beat shortening and brown sugar blend until light and fluffy. Add eggs, one at a time, beating well after every addition. Beat in sour cream and vanilla. Add next 4 ingredients and mix until combined. Stir in ½ cup chocolate chips. Batter will be thick.
Spread half the batter into prepared pan. Sprinkle half the filling mixture over batter.
Sprinkle remaining ½ cup chocolate chips over filling. Spread remaining batter over chocolate chips and sprinkle with remaining filler.
Cover and refrigerate 6-24 hours.
Preheat oven to 350F (180C). Uncover cake and bake for 65-75 minutes or until a toothpick inserted in center of cake comes out clean.
Serve warm or at room temperature.


Penne With Chicken and Broccoli Casserole

Ingredients: (Penne With Chicken and Broccoli Casserole)

1 (16 ounce) box penne pasta, cooked (I use less sometimes)
2 (16 ounce) jars alfredo sauce, warmed
4 cups cheese, shredded & divided in half (4-cheese Mexican blend is good)
1 bunch broccoli, cooked (I use a large one)
3 -4 boneless skinless chicken breasts, seasoned, cooked, & cut into bite-sized pieces.


Directions: (Penne With Chicken and Broccoli Casserole)



Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.


Orange Sesame Glazed Salmon W Extra Crispy Skin

Ingredients:(Orange Sesame Glazed Salmon W Extra Crispy Skin)

4 (4 ounce) salmon fillets, skin on, rinsed, patted dry
1 tablespoon olive oil
1/3 cup low sodium soy sauce
3/4 cup water (1/2 cup reserved for cooking process)
2 teaspoons sesame oil
2 teaspoons seasoned rice vinegar
1/2 cup orange marmalade
2 tablespoons brown sugar, packed
1 teaspoon sriracha sauce (if you don’t like it spice, omit)
1/4 cup red onion, chopped
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1/8 teaspoon garlic salt (or to taste)
1/2 teaspoon fresh cracked black pepper (or to taste)

Directions:(Orange Sesame Glazed Salmon W Extra Crispy Skin)

In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
Brush skin side of salmon with olive oil (this will help to insure skin doesn’t stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you’re broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus

Nargisi Kofta Pullao

Ingredients:(Nargisi Kofta Pullao)

800 gm finely ground chicken mince – minced twice
3 times for a super smooth mixture)
1 and half tsp salt, or to taste
2 tbsp chopped fresh coriander
2 chopped green chillies
1 medium onion, finely chopped
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin powder
1 tsp ginger paste
1 tsp garlic paste
5-6 boiled eggs
[Ingredients for Masala/Gravy]
1/4 cup oil
4 tomatoes, finely chopped
3 onions, sliced and fried until golden
1/4 cup yoghurt
1 tsp red chilli powder
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1 tsp cumin powder
1 tbsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 tsp whole cumin seeds
1 bay leaf
1/2 tsp whole black pepper
4 cardamoms
2 cinnamon sticks
2 tbsp chopped coriander
1-2 tsp lemon juice
[Ingredients for Rice]
3 cups basmati rice, washed 2-3 times then soaked for half an hour
Salt saffron & food colouring
Oil whole spices
Directions:(Nargisi Kofta Pullao)

Koftas/Meatballs Mix all the ingredients well and keep for half an hour. In the meantime, boil 5-6 eggs, peel and set aside.
Once the keema has marinated for half an hour, take a handful of the mince, flatten it like a pancake on a piece of plastic, preferably cling film.
Put a boiled egg in the center of the pancake, then using the plastic, enclose the egg completely with the keema. Make sure it’s very smooth and without cracks anywhere.
The reason we use plastic to help in shaping is so that you get a smoother kabab. Doing it with the hands might leave some areas uncovered, thereby resulting in the kababs/koftas disintegrating during frying.
So shape them using the help of a plastic bag. After shaping each kabab, set it aside and continue with the rest of the mince.

One Bowl Kentucky Butter Cake

Ingredients: (One Bowl Kentucky Butter Cake)

3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs
3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla

Directions: (One Bowl Kentucky Butter Cake)

Preheat oven to 325 degrees.
Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
Pour the batter into prepared pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.

Lolly’s French Toast Casserole

Ingredients:(Lolly’s French Toast Casserole)

1/2 cup butter
1 cup brown sugar
1 teaspoon Karo syrup
6 eggs
2 cups milk
1 loaf challah or 1 loaf French bread

Directions:(Lolly’s French Toast Casserole)

In a saucepan, melt together, butter, brown sugar, Karo syrup. Pour mixture into a 9-by-12 inch Pyrex dish that has been greased with butter.
Lay French bread slices 1 inch thick in dish.
Mix eggs and milk. Pour mixture over the bread. Top with cinnamon. Soak overnight.
In morning bake at 340 degrees for 45 min to 1 hour.

Kentucky Butter Cake

Ingredients: (Kentucky Butter Cake)

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions: (Kentucky Butter Cake)

Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
Beat for 3 minutes at medium speed.
Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Prick holes in the still warm cake.
Slowly pour sauce over cake.
Let cake cool before removing from pan.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
Cook over medium heat, until fully melted and combined, but do not boil.