Tuesday, September 30, 2008

Apple Fritters

Okay, I went out to Patterson's today...and had to make some fresh apple fritters. My family loves these. Warning: don't think about the calories!

2 eggs, beaten
1/2 C. milk
1/4 C. sugar
1 tsp. vegetable oil
1 tsp. cinnamon
1 C. flour
2 tsp. baking powder
3/4 tsp. salt

2 large, tart, cooking apples

Glaze: combine powdered sugar with milk to desired quantity and consistency (sorry! I never measure!)

Peel, core, and dice the apples, and set aside. Beat eggs, milk, 1 tsp. oil, and sugar together until well blended. Stir dry ingredients together, and then add into egg mixture until just blended. Stir in apples. Drop by heaping tablespoon (like huge heaping tablespoon) into hot oil. Fry a few pieces at a time, turning once. Drain on paper towel, then transfer to a cooling rack with wax paper underneath. Drizzle the glaze on top, wait a few minutes, turn fritters and drizzle glaze on other side then transfer to the serving tray. Make sure that you drizzle the glaze while they're still hot, this way the glaze spreads really well.

This recipe makes about 12-15 fritters...so if you're serving a big crowd double or triple it. Also, I use vegetable oil to fry the fritters in, and put in about 1 1/2 in. of oil into the pan.

Kielbasa Skillet with Rotini

I tried this a few weeks ago and it was so good. I'll make it again for sure. Although, it was more for an adult pallet. Not kids.

2 C. dried rotini or rotelle pasta (about 6 oz.)
1 T. olive oil
1 med. onion, cut into wedges
2 cloves garlic, minced
1 lb. cooked kielbasa, halved lengthwise and sliced diagonally
1 small zucchini, cut into matchstick-size strips (I used a yellow one, for color)
1 yellow or orange sweet pepper, cut into small strips (I used an orange one for variety of color)
1 tsp. italian seasoning
1/8 tsp. ground red pepper
8 roma tomatoes, cored and chopped (about 1 lb)

Cook pasta according to package directions; drain. Meanwhile, in a very large skillet heat oil over medium heat. Add onion and garlic and cook 1 minute. Add kielbasa; cook until onion is tender, stirring frequently.

Add zucchini, sweet pepper, Italian seasoning, and ground red pepper; cook and stir for 5 minutes. Stir in tomatoes and cooked pasta. Heat through, stirring occasionally.

*This was so easy, and it was so good and flavorful!

Wednesday, September 17, 2008

Chicken Quesadillas

I am not a big fan of Quesadillas, but my husband likes them. So, when I came across this recipe I gave it a try. I actually really liked it and will do it again.

2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese (I actually used mozarella with a chedder mix)
sour cream and guacamole

In a skillet, combine the first six ingrediets. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese.

Place on a lightly greased baking sheet. Bake at 475 for 10 minutes or until crips and golden brown. Cut into wedges; serve with sour cream and quacamole. Yield: 6 servings.

Monday, September 15, 2008

Chili's Southwestern Eggrolls

from Top Secret Restaurant Recipes 2

The directions are for frying but this time we baked it to make healthier and it was still great! I also didn't add the red pepper b/c I didn't want to buy it. To bake, you don't need to freeze, and I defrost the frozen veggies before starting.


2 skinless chicken breasts
2 Tbsp vegetable oil
4 Tbsp minced red bell pepper
4 Tbsp minced green onion
2/3 c frozen corn
1/2 c canned black beans, rinsed and drained
4 Tbsp thawed and drained frozen spinach
4 Tbsp diced, canned jalapeno peppers
1 Tbsp minced fresh parsley
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
2 dashes cayenne pepper
1 ½ c shredded Monterey Jack cheese
10 (7 in) flour tortillas
6-10 c vegetable or canola oil for frying

Avocado- Ranch Dipping Sauce
1 avocado, smashed
½ c mayonnaise
½ c sour cream
2 Tbsp buttermilk
3 tsp white vinegar
¼ tsp salt
¼ tsp dried parsley
¼ tsp onion powder
2 dashes dried dill weed
2 dashes garlic powder
2 dashes pepper

4 Tbsp chopped tomato
2 Tbsp chopped onion

Heat oil in skillet and grill chicken (or brush oil on chicken and cook over a grill on bbq for 4-5 minutes per side until done). Lightly salt and pepper each side of chicken while it cooks. Set aside until cool enough to handle.
Preheat 2 Tbsp oil in a skillet. Add red pepper and onion and sauté for a couple minutes until tender.
Dice cooked chicken into small cubes and add to pan. Add remaining egg roll ingredients except the cheese. Cook another 4 minutes. Stir well so the spinach separates. Remove pan from heat and add cheese, stir until cheese is melted.
Wrap tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot. Spoon mixture into tortillas. Fold in ends and roll up.
To bake, place on a cookie sheet and bake at 350 until golden, about 15 minutes.
Frying Directions:
Pierce each tortilla with a toothpick to hold together. Arrange on plate and cover with plastic wrap and freeze at least 4 hours. Overnight is best.
Preheat oil to 375. Deep fry 12-15 minutes and remove to paper towels or rack to drain for about 2 minutes.

Slice each egg roll diagonally and arrange on a plate around a bowl of dipping sauce. Garnish the dipping sauce with tomato and onion.

Combine all ingredients in a small bowl.

submitted by dalyce

Wednesday, September 10, 2008

Easy Bake Granola

2 c regular rolled oats
1 c coarsely chopped sliced almonds, chopped walnuts or chopped pecans
1/2 c coconut (optional)
1/2 c shelled sunflower seeds
1/4 c toasted wheat germ
1/4 c flax seeds
1/2 c honey or maple syrup-flavored syrup
2 T cooking oil
1 c dried fruit (cherries, snipped pitted dates, raisins, or cranberries) (optional)

Grease your baking pan, set aside. Combine oats, almonds, coconut (if desired), sunflower seeds, wheat germ, and flax seeds. In a bowl combine honey and oil; stir into oat mixture. Spread evenly in the prepared pan. bake in a 300 F oven for 30-35 min or until light brown, stirring after 20 min. If desired, stir in dried fruit.
Spread on a large piece of foil to cool. Store in an airtight container for up to 1 week. (Or store infreezer bags and freeze for up to 2 months.)