Apple Pudding

This recipe is a terrific recipe for the Fall because of the apples, cinnamon, and nutmeg. Although it is called a pudding, it really is a cake. It is especially delicious when topped with a bit of whipped cream. I finely chopped the apples. A courser chopped apple would also be good for this recipe. 

When I make desserts, I sometimes do not include nuts, but this time I included the nuts. The walnuts added a nice crunch to this cake. I used a 9x9 pan, which resulted in thin cake. Other pans could easily be used for different sized cakes. Next time, I might make this using a muffin pan. 

Apple Pudding 

• 1/4 cup butter
• 3/4 cup sugar
• 1 egg
• 1 cup flour
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• 3 apples, peeled and chopped
• 1/2 cup walnuts, optional

Cream butter and sugar until light and fluffy. Add egg; beat thoroughly. Sift flour with soda, cinnamon, and nutmeg. Add flour to creamed mixture. Beat until blended. Stir in apples and walnuts. Turn into buttered 9x9 pan or 11x7 pan. Bake at 350 for about 40 minutes. Enjoy!

Campbelled Eggs

This recipe came from the Campbell Soup Company. It is a variation on scrambled eggs that is flavorful and rich. The recipe is very easy and would make a good meal for breakfast, lunch, or dinner. The basic recipe is easy and can be dressed up with different vegetables, meats, or cheese. The key to this recipe is mixing a cream soup with the eggs for great flavor.

The recipe is pretty basic using bacon, bell pepper, onion, cream soup, and eggs. I decided to try this recipe because I had a can of cream of celery soup that I wanted to use. The recipe calls for cream of chicken soup but any cream soup can be used. Also, you could leave out the bacon or swap in another meat such as ham or turkey.

Campbelled Eggs 

• 4 slices bacon
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 can cream soup
• 8 eggs
• dash pepper

Cook the bacon until crispy. Remove and crumble. Meanwhile, cook the green pepper and onion until tender. Add bacon back in. In a bowl, stir soup until smooth. Add eggs and blend well. Pour eggs into skillet. Cook over low heat. As mixture sets, lift edges to allow uncook portion to bottom. Continue until eggs are completely set. Enjoy!

Banana-Peanut Bars

I am often careful to avoid recipes with peanuts for family events. But when those with peanut allergies are away at college, I thought I would give this recipe a try for Andrew's second birthday. These bars were a hit, which is not surprising because peanut butter is popular in my family. A good time was had by all and the Banana-Peanut bars disappeared.

These bars taste like banana bread with a strong peanut flavor. The recipe calls for crunchy peanut butter, but I only had creamy peanut butter on hand, so that is what I used. And, for the streusel topping, I used more peanut butter instead of peanuts. I also think that these bars would be good with chocolate chips added to the batter.

Banana-Peanut Bars 

• 1 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 2 Tbsp. milk
• 1/2 tsp. vanilla
• 2 Tbsp. vegetable oil
• 3/4 cup firmly packed brown sugar
• 1/4 cup chunky peanut butter
• 1/2 cup mashed banana

Streusel topping

• 1/2 cup flour
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter
• 1/4 cup peanuts, chopped

Sift together flour, baking powder, and salt. Set aside. Beat egg; blend in milk, vanilla, and oil. Add brown sugar, peanut butter, and mashed banana. Mix thoroughly. Add in flour mixture; beat until smooth. Spread in greased 9x13 pan. Bake at 350 for 15 minutes. Sprinkle with streusel topping. Continue to bake for 15 to 20 minutes longer or until golden brown. Cool. Cut into bars.

Make the Streusel topping by combining flour and brown sugar. Cut in butter until small lumps form. Add in chopped peanuts and stir.

Hamburger-Rice One Pan Meal

This recipe is so easy and delicious. Using just one pan, everything gets thrown in together and simmers for a bit to finish on its own. The preparation and clean up could not be easier. The recipe includes a step of topping the dish with cheese and broiling the pan to melt the cheese, but I skipped that step due to a non-cheese eater. But I did add a bit are grated parmesan cheese on my plate for a nice flavor.

When I made this recipe, I used homemade tomato sauce that I had made with my garden tomatoes. My homemade tomato sauce is the chunky variety because I use the entire tomato including the skin and seeds. I used red onion because that is what I had on hand but other varieties of onion could be used. I used one pound of ground beef rather than the one-half pound called for in the recipe to make this simple recipe more hearty.

Hamburger-Rice One Pan Meal 

• 1/2 pound ground beef
• 1 cup uncooked rice
• 1 medium onion, chopped
• 2 cups water
• 1 can (8 oz.) tomato sauce
• 1/2 tsp. salt
• dash pepper
• 2 oz. cheese, optional

Brown the beef, rice, and onion. If there is excess fat, drain off. Add water, tomato sauce, salt, and pepper. Bring to a boil. Cover and simmer for 15 to 20 minutes. Optional: top with cheese and broil until cheese melts and browns slightly. Enjoy!

Blueberry Pie Bar

This recipe is not a family recipe but reminded me of the Apple Slices recipe. It is a version of pie but in bar form. I happened to have a can a blueberry pie filling, so I gave this recipe a try. One warning is that the bars should be refrigerated and served cold, otherwise, the bars get gooey and fall apart. These bars are delicious and a worthwhile addition to the dessert rotation, especially if you like fruit pies.

When making these bars, you could easily use any type of fruit filing instead of blueberry. Or, you could also use homemade pie filling instead of canned. I also think the recipe could work using preserves. The crust is similar to a shortbread cookie and compliment the fruit well.

Blueberry Pie Bars 

• 3 cups flour
• 1 cup granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter, room temperature
• 1 egg
• 21 ounces blueberry pis filling
• 1 cup powdered sugar
• 1 tsp. vanilla
• 1-2 Tbsp. milk

Preheat over to 350. Spray a 13x9 inch pan with cooking spray. Mix flour, sugar, baking powder, and salt. Add butter one tablespoon at a time and press to form crumbs. Add the egg. Press 2/3 of the dough into the pan. Bake at 375 for 12 minutes. Dollop pie filling and spread evenly. Crumble the remaining dough over the pie filling. Bake for 25-30 minutes. Cool. Mix powdered sugar, vanilla, and milk. Drizzle glaze over bars. Refrigerate for an hour. Cut and serve. Enjoy!

Lentil Salad

I recently made this recipe for a get together for various college friends. I was looking for a vegetarian recipe that would be hearty. This recipe was an excellent addition to the menu. While the ingredient list on this recipe is somewhat long, it creates great flavors. If there is an ingredient that you do not like, you could easily leave it out or substitute in something else. 

I have recently started using lentils more often. I tend to rely on canned lentils for the convenience. I may need to try using dried lentils to allow more customization. Lentils are versatile and nutritious.

Lentil Salad 

• 2 cans lentils, drained and rinsed
• 1 red onion, diced
• 2 Bell peppers, diced
• 3 carrots, shredded
• 1/2 cup mint or parsley
• 1/2 cup dried apricots, chopped
• 1/2 cup pistachios
• 3 Tbsp. lemon juice
• 1 Tbsp. dijon mustard
• 1 Tbsp. minced garlic
• 1 tsp. ground cumin
• 1 tsp. cinnamon
• 1 tsp. paprika
• 1/2 tsp. ground coriander
• 1/2 tsp. ground black pepper

Combine lentils, red onion, bell pepper, carrots, mint or parsley, and apricot. Make the dressing by blending the lemon juice, dijon mustard, garlic, cumin, cinnamon, paprika, coriander, and black pepper. Add the dressing to the salad ingredients. Refrigerate. Prior to serving, mix in pistachios. Enjoy!

Lemon Pizzelle

Pizzelles are a family classic. The standard flavor is vanilla or anise, but I like to try out other flavors. Anise Pizzelles are delicious, but not universally liked, so I do not make them too often. I made these Lemon Pizzelles for Mom's Birthday. These Lemon Pizzelles were a hit and may make it into the regular rotation of pizzelles.

The nice lemon flavor was subtle but clear. I used lemon extract. Adding in lemon zest would also enhance the lemon flavor. The basic pizzelle recipe is the same for all pizzelles. The recipe makes about 40 pizzelles on my pizzelle baker, so this recipe is great for a party.

Lemon Pizzelle 

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter, melted and cooled
• 2 tsp. lemon extract
• 1 3/4 cup flour
• 2 tsp. baking powder
• powdered sugar for sprinkling

In a large mixing bowl, beat the eggs and sugar. Add the cooled butter and lemon extract. Sift flour and baking powder together; add to the egg mixture. Drop by spoonful onto the heated pizzelle baker. Close to allow the pizzelle to bake, about 1-2 minutes. Remove pizzelles with tongs to a flat surface. Allow to cool. Sprinkle with powdered sugar. Enjoy!