Apple Dump Cake

This cake is a perfect alternative to an apple pie.  It is very easy to make and tastes delicious.  I assume you could also use cherry or any other flavor pie filling, although I have not tried the other flavors yet.

APPLE DUMP CAKE

YOU WILL NEED:

1 box yellow cake mix

1 stick butter

2 cans apple pie filling (the cans I use are 21 oz. Comstock Brand)

1/2 cup brown sugar

DIRECTIONS:

Preheat oven to 350 degrees

Grease a 9X13 baking dish

Dump pie filling

Dump cake mix over the filling

Place pads of butter on top of the cake mix

Evenly sprinkle brown sugar on top of butter

Bake for about 40 minutes

Enjoy!!!

Advertisements

Hush Puppies

Ingredients

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Coarse salt
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 3 tablespoons grated onion with juice
  • Vegetable or peanut oil, for frying (about 2 quarts)

Directions

1. Whisk together cornmeal, flour, sugar, baking powder, baking soda, 1 teaspoon salt, and the cayenne. Whisk together egg, buttermilk, and onion. Stir egg mixture into cornmeal mixture. Batter will be as thick as a heavy pancake batter.

2. Heat 4 inches oil in a large heavy pot or Dutch oven over high heat until a deep-fry thermometer reaches 360 degrees. Working in batches, drop batter by the tablespoon into oil. Cook, turning occasionally, until cooked through and deep golden brown, 4 to 5 minutes. (Adjust heat so that temperature remains constant.) Transfer hush puppies to a paper-towel-lined baking sheet. Serve warm.

Tortilla Wraps

I started making this recipe when I wanted to eat something flavorful without turning a hot stove on.  These make a lot and they are delicious!!

TORTILLA WRAP

INGREDIENTS:

  • 10 tortillas
  • 1 can sweet corn, drained
  • 1 can black beans, drained
  • 5 slices jalapenos from a jar, more or less, to taste, chopped
  • ½ teaspoon cumin
  • ¼-1/2 teaspoon chili powder
  • Garlic powder, to your taste
  • salt and pepper to taste
  • 5 slices pepper jack cheese. or your favorite flavor, cut in half
  • 1 box cooked chicken, or rotisserie chicken, or 1 chicken breast.  Just use any COOKED chicken that you like
  • Onions, (optional)

DIRECTIONS-

  • MIX CORN, BEANS, JALAPENO, ONION, COOKED CHICKEN & SPICES COOK IN SAUCE PAN FOR ABOUT 3 MINUTES, OR UNTIL WARM.
  • PUT ½ SLICE CHEESE ON A TORTILLA, DROP A SPOONFUL OF MIX ON TORTILLA, WRAP LIKE A BURRITO.
  • COOK IN OVEN FOR 15 MINUTES AT 350 DEGREES, OR COOK IN MICROWAVE OVEN FOR 20 SECONDS. I use microwave oven for hot days. You can also try this in an air fryer. I have not tested the time in air fryer yet but as soon as I do I will update the blog. ( Use the oven method for crisp tortillas.)
  • SERVE PLAIN OR WITH SOUR CREAM OR SALSA.

Enjoy!!

Rae

Review Security Flood Light

I recently wanted to get a security light for my home. I checked Amazon and found LTE 20W LED Motion Sensor Floodlight Outdoor Plug in Security Flood Lights 1600 Lumens Waterproof IP65 Cool White 6000K.  I like the super bright light so it keeps people out of the yard where they don’t belong. It gives light in almost my whole backyard. I have mine set to go off only at night and when people walk by. It’s a great light and I feel more safe in my home having this light in my yard.

Full Disclosure. The first light I ordered didn’t seem to work right for me. I was having trouble adjusting it. I contacted the company and they corrected the problem with suggestions and ultimately a exchange for a new light. It’s nice to know the company stick by its product. I loved working with the company and would buy this again.

Chocolate Chip Zucchini Cookies

 

 If you still have zucchini and you’re looking for new recipes, I have the perfect recipe for you Zucchini Cookies.  These cookies are more of a cake like cookie.  If you are more of a crisp cookie fan these may not be your favorite cookie, but I think they’re worth a try.

Chocolate Chip Zucchini Cookie Recipe

1/2 cup butter, softened

2/3 cup packed brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 teaspoon baking soda

2 1/2 cups all-purpose flour

1 teaspoon cinnamon

Pinch of all-spice, optional

1 cup milk chocolate chips

1 cup grated zucchini

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with a sil pat or parchment paper, If using the parchment paper spray with nonstick cooking spray.
  3. Cream the butter and sugars until well blended. Add eggs and vanilla combine.
  4. Add flour, baking soda and mix until combined, add spices & zucchini mix until combined, do not over mix.
  5. Using an ice cream scoop or 2 spoons,  scoop dough onto the prepared sheet. Bake 10 to 12 minutes or until golden brown on the bottom. The cookies should look almost a bit glossy n top, but the edges will show the golden brown color.  Immediately remove the cookies from the sheet to cooling racks to cool.

I didn’t like what I saw. Why my new lights got me cleaning.

I recently made a purchase from Amazon.  I bought led strips for my basement. I wanted better lighting in the basement and this was a great option. Just remove the lightbulb add an adapter and plug it in. I was very pleased with how bright it made my basement. But then I noticed I could finally see EVERYTHING in my basement. There was a lot to see and I knew half of it need to go. I started in one corner I made a few piles. First a garbage pile then a donate pile. Finally my keep pile. It wasn’t so much a pile as much as I finally put it where it belongs in a designated space. After cleaning the basement I took out about three broken hampers full of recycling. I also managed to throw away about two garbage bags of actual junk that could not be fixed or was not able to be upcycled. Then I had about six big garbage bags of donations. And a box for my local Restore. Restore took old flood lights that were still working but I no longer had a use for. I also donated building supplies from when I remodeled my home and old light fixtures. I was glad to clean my basement and happy to know that my items were going to good use. I am excited to tell you I found some treasures. I had a silverwear set that was passed down from my grandmother that I didn’t know I had. It’s now being used in my kitchen. I have a designated spot for overflow of baking pans and vases now. It’s nice to see what you have so you don’t go out and buy more. I needed cement screws to make repairs and I knew exactly where to find them. If I lost them on the mess it would have cost me six dollars to buy new ones. I feel a clean and organized home can save you your sanity and money. No one wants to run around searching for things. I highly recommend if you have an area in your home that needs some organization just do it. It feels great to have it accomplished. Check your local sanitation department so you know when you can throw away all your trash and recycle and get the number to your local donation thrift center. Once you make the decision to donate put the items straight in your car and get rid of it that day. Good luck on your cleaning adventure and I hope you uncover some of your hidden treasures.

Puerto Rican Beans

I love to have a dinner that is meat free.  I love making these Puerto Rican beans and rice.  Its a very filling dish with tons of flavor.  Enjoy!!!

PUERTO RICAN BEANS

INGREDIENTS:

  • 1 teaspoon oil
  • 1 (15.5 OZ.) can pink beans
  • 1 (8 oz.) can tomato sauce
  • 1 package sazon, (can be found in an orange box in Hispanic isle)
  • 1 tablespoons sofrito, (can be found in a jar in Hispanic isle)
  • 7 green olives, (can be found in Hispanic isle, I use Goya salad olives, pitted Manzanilla,  olives and pimientos)
  • 2 cubed medium potatoes
  • 1 can water, (use the tomato sauce can)
  • Cooked rice, to serve beans over

DIRECTIONS:

  • Put oil in a deep saucepan, on low/medium  add sofrito. Cook 1 minutes.
  • Add tomato sauce, sazon, olives, cook and stir for 2 minutes.
  • Add drained beans, potatoes and water.
  • Cook to a boil, then turn heat to low, cover and cook 20 minutes, or until potatoes are fork tender.
  • Serve over rice