Apple Cake with Brown Sugar Frosting

 Apple Cake 

1 box spice cake mix (or substitute a yellow cake mix with 1/4 tsp ginger, 1/4 tsp allspice, 1 tap cinnamon, and 1/2 tsp nutmeg added) 

20 oz can of apple pie filling

4 eggs

Preheat oven to 350 F. Grease 9 x 13 cake pan. 

Beat together until well blended (there will be chunks of apple) 

Pour into pan. Bake 25-30 minutes or until toothpick comes out clean. 

Allow to cool completely. 

Frosting

1 cup softened butter

3 cups powdered sugar 

1/2 cup brown sugar

1 tsp cinnamon

2 Tbsp milk

1 tsp vanilla 

Whip butter, brown sugar, cinnamon, and vanilla until fluffy. 

Gradually add powdered sugar. 

Add milk until you reach desired consistency 

Spread frosting over cake. 

Korean BBQ

 Slow Cooker Korean BBQ (double batch)   4 servings (8-10) 

(For freezer meal, place all ingredients in a freezer bag or container.  Can cook from frozen state or defrost.). 

1/4 cup corn starch (1/2 cup)

2 Tbsp sesame oil ( 4 Tbsp)

1/2 tsp garlic powder (1 tsp)

1/2 cup soy sauce (1 cup)

1/2 tsp chicken or beef granules (1 tsp)

3/4 cup brown sugar (1 1/2 cup)

1 onion diced ( 1 - 1 1/2 onion) 

1/4 tsp red pepper flakes (1/2 tsp)

1 - 1 1/2 lb flank steak or favorite cut (3 lb) {I often use a roast}

Place all ingredients in slow cooker.  Cook on low 6-8 hours or high for 4-6 hours. 

Shred and serve over rice, noodles, or mashed potatoes. 

Corn and tomato salad

 Corn and tomato salad

1 1/2 cup diced tomatoes 

10 ounce bag of frozen corn

1/2 red onion, diced 

2 tsp dried basil

Salt and pepper 

2 Tbsp apple cider vinegar

2 Tbsp olive oil

 Mix oil and vinegar together and set aside. 

Combine remaining ingredients in a large bowl.  Pour oil and vinegar over and toss. Refrigerate at least 1 hour. 

Peachy Chicken

 Peachy chicken

2 boneless skinless chicken breasts, cut into strips of desired

2 Tbsp olive oi

Chili powder

Italian seasoning 

Salt and pepper 

2 peaches, sliced thin.  Better if not peeled. 

3 Tbsp honey

1 Tbsp lemon juice  

2 Tbsp butter 

Season breasts with with spices.  Heat oil in a large skillet.  

Brown chicken breasts for 5 minutes on one side - do not reposition.  Flip the breasts and let cook 5 more minutes or until cooked through. 

Remove chicken and set aside. 

Place peaches in skillet and heat for about 5 minutes. 

Add honey, lemon juice, and butter. 

Heat until butter melts and sauce begins to thicken.  

Return chicken to the skillet to reheat. 

Lettuce wraps

 A tasty filling for lettuce wraps or can be eaten over noodles or rice.

1 - 1.5 lb ground turkey

1 Tbsp minced garlic

Shredded veggies - I used 

1 small zucchini

1 small yellow squash

1 cup carrots

Seasoned salt

Black pepper

Dried parsley flakes

Soy sauce

Worcestershire sauce 

Corn starch

Brown turkey with the minced garlic in a large skillet or saucepan.  Season to taste with the seasoned salt and pepper.

Shred or grate the veggies and drain any excess liquid. Add to the turkey mixture and heat until vegetables are tender.  Add soy sauce, Worcestershire and parsley flakes to taste.

Mix together about 1 tbsp cold water and 1 tbsp corn starch. Stir into the mixture and heat for a couple minutes, keep stirring. 

Serve in a lettuce leaf or over noodles or rice.  

Cheesy Chicken Noodle Casserole

 Cheesy Chicken Noodle Casserole

12 oz package of egg noodles

2 12 oz cans of chopped chicken breast meat

2 10.5 oz cans condensed cream of chicken soup

1 cup milk

1 cup mayonnaise (I use Dukes)

2 cups shredded cheese

12 oz package frozen peas and carrots

1 stick butter, melted

1 cup panko beard crumbs

Cook egg noodles as directed on package.

Preheat oven to 350.

While noodles are cooking, mix together chicken, soup, mix, mayonnaise, shredded cheese and frozen peas and carrots in a large bowl.

Drain noodles and stir into the chicken mixture.  

Pour into a 9 x 13 casserole. 

Spread panko crumbs over the mixture then drizzle butter over top.

Bake 30 minutes at 350. 

Easy Peanut Butter Pie

 Easy Peanut Butter Pie

Original recipe here

8 oz cream cheese at room temp

1 cup peanut butter, creamy

1 cup powdered sugar ( I used a heaping cup for added sweetness)

16 ounce tub of non-dairy whipped topping (cool whip) 

2 9” prepared graham cracker crusts ( can use chocolate cookie crust also) 

Extra whipped topping, chocolate syrup, and/or chocolate candy to garnish.

1. Using an electric mixer, blend peanut butter and cream cheese until well mixed.

2.  Add the powdered sugar s little at a time and mix.

3.  Use a spatula or large spoon to stir in the whipped topping a cup or so at a time.

4.  Divide the mixture between the 2 pie crusts.

5.  Cover and chill at least 1 hour.

6. Garnish with whipped topping.  Sprinkle chopped chocolate candies and drizzle syrup over individual slices.