Apple Crisp with Diane's Graham Cracker Crunch Topping

My sister, Diane, posted this recipe for me and my sister, Karen, for her apple crisp when I made an apple pie a few weeks back.  I had never in my life heard of crunch with graham crackers, but it sounded good since I like graham cracker crusts on a lot of desserts and pies.  Today I had more Haralson apples and am having my son over for supper, who loves apple desserts, so thought I'd give it a try.  thinking it's going to be good with vanilla ice cream or cool whip!  I can tell you it smells like it's definitely going to be a hit!  Hers her recipe:

Apple Crisp: 4 c. sliced, pared, cored baking apples. Place sliced apples in greased 8x8x2 or 10x6x1/2 pan or 1 1/2 qt. baking dish. Blend 2/3 to 3/4 c. brown sugar (packed) with 1/3 c. soft butter, add 1 c. graham cracker crumbs (I crush my own crumbs using honey graham crackers placed in a plastic bag and running the rolling pin over them until I get the consistency I prefer), 3/4 tsp. cinnamon and 3/4 tsp. nutmeg and mix until crumbly. Spread over apples, pat down lightly. Bake at 375 degrees for 30 to 35 mins. or until apples are tender and topping is golden brown. Serve with cream, whipped cream (or Cool Whip), ice cream.

Breakfast burritos for now or to freeze for later

I am always wondering what I can have for breakfast that is filling, yet quick, yet not too high caloried and carb laden.  I ran across this recipe from one of my Favs "Smitten Kitten" and thought I'd try it.  I added a few more vegetables and changed the wraps to different flavor and size, but otherwise made it like she suggested..Here is my version (that was really good by the way!)..

BREAKFAST BURRITOS:

Preheat your oven to 400 degrees.

On a large jelly roll pan that has been slightly oiled (I used avocado oil, but you can use anything), add small cubes of below in "strips" so you can remove if some are getting done too quickly:

Two large potatoes, peeled and diced in about 1/2 x 1/2 inch cubes
One yellow squash, washed and cubed
1 small zucchini, washed and cubed.
1/2 of a red pepper cubed finely
one small red or yellow onion, diced finely

Put in oven and bake about 30 minutes, then add 1/2 can of black beans that have been drained and rinsed well if you like black beans-actually I will leave them out next time because I am not a fan-and a 5-6 ounce bag of baby spinach-chopped fine-I didn't do this and it gets stringy when thawed out- on top.  put back in the oven until the spinach wilts.  Toss all and remove from the oven.

In the meantime: prepare 1 lb of breakfast sausage (in the roll)  so it's into fine crumbles.  add to the finished vegetables (you can also used cooked, crumbled bacon).  Using a large fry pan (perhaps the one you cooked the sausage in) scramble 12 eggs with added salt and pepper.  cook and beat until almost done-a little moisture left in them, but almost completely cooked.

On a square of aluminum foil (I use those squares for baking potatoes), lay out one of your tortillas.  I used the Ole brand lower carb with no added sugar, 5 net carbs, in both the tomato basil and spinach flavors -they had them at Walmart, but if you want a bigger one you can use the burrito soft pliable ones and just make less of them..maybe 8 per recipe. I thought these were really good though and made a smaller size for breakfast).  Anyway, after laying out your tortilla, lay a portion of egg, depending on the size of your tortilla, on it, then some of the vegetable/meat portion, then some salsa..I used fresh salsa and drained the juice off, and cheese according to how much you like.  Roll it up like a burrito (pay attention to Chipotle when they roll them, or find a tutorial online if you haven't rolled them or eggrolls) and then use the foil underneath to wrap them up to finish heating or freeze in.  Try not to way overload them and this will be a lot easier.  hopefully you have some flexible tortillas that will stretch a little or you can warm them a little in the microwave and that will help.

If you are eating them right away, heat the oven to 350 degrees and warm for 5 minutes to melt the cheese.  If you freeze them (up to 2 months) you can remove the foil and heat in the microwave for 2-1/2 to 2-3/4 minutes, turning over halfway through the cooking time.

NOTE: you can make this your own by adding other ingredients or taking away them.  You just don't want anything with a lot of water in it so it's not drippy and soggy when you heat them back up.

Crockpot Pumpkin Butter

With Fall in the air and all the ads for pumpkin everything popping up, I decided to make some pumpkin butter today.  I really like it on bagels, toast etc, along with some melting butter.  This is a new recipe that I tried and it's really a good one, nice and mild yet flavorful.  It makes two jars so I can take one to work tomorrow to share along with Robyn Hastings ginger snaps she brought in, or with english muffins and butter.  It's so simple, just dump everything in the crockpot, stir every hour and then put in a glass jar to store in the fridge.  It's supposed to last quite a while in there according to the recipe..hope so!

CROCK POT PUMPKIN BUTTER:

Put all the below ingredients in a crockpot on HIGH for 2-3 hours stirring every  hour:

2 cans (12 oz) plain pumpkin
1/2 cup apple cider or apple juice
2/3 cup granulated sugar
1/4 cup brown sugar
1 Tablespoon pumpkin pie spice
1 tsp vanilla
1/2 tsp salt

Once done store in mason jars in the fridge..lasts all fall according to the writer.

CROCKPOT BBQ SHREDDED PORK

I was going to be really busy today and decided to put something in the crockpot.  I had purchased some boneless country pork ribs, so found this recipe to try.  It's really easy and turned out great!  I just made some mashed potatoes, some of the copycat KFC coleslaw (recipe in my blog) and warmed up some baked beans and pineapple to go with it all.  I will make it again..

CROCKPOT BBQ SHREDDED PORK:

3-4 pounds of boneless country style pork ribs
1/2 tsp salt
1/4 tsp pepper
1/4 cup brown sugar
2 cloves of garlic minced
1 onion, halved and thinly sliced
1/2 cup apple juice or cider
1 16 oz bottle BBQ sauce (I used Kraft -one of the spicier ones)

1) Lightly spray the crock insert of a 5-6 quart slow cooker.
2)  Rinse the pork, trim and discard any excess fat and pat dry with paper towels
3) Scatter the sliced onions in the bottom of the slow cooker, then place ribs on top.
4) sprinkle the pork with salt/pepper and brown  sugar and minced garlic turning the ribs to coat all the pieces.  Pour apple juice into the crock. 
5) cover and cook on LOW for 7-9 hours until it easily will shred. 
6) Drain the liquid off the pork and add your BBQ sauce.  Toss to cover.  Cook an additional hour for 1 more hour.  Serve on potatoes or buns with coleslaw. 

Thank You Coconut and Pineapple Layer Cake for Coworkers

I was on vacation last week and wanted to do something for my coworkers who helped pitch in and do my job duties while I was gone.  We got back from Vacation last Saturday and this recipe happened to pop up on Facebook.  I thought it looked super good because I love both coconut and pineapple, and so made it on Sunday.  The people LOVED it.  Some took 2 pieces and one said she'd order it and pay for it because it was so delicious.  I am documenting it here in case I lose my recipe (which has occasionally happen, right when I want to make something again!).  It definitely made a big mess in my kitchen..uses a lot of bowls and even a kettle, but it's a great special occasion cake and looks so inviting besides.  I don't have a picture of it cut, but it's 4 layers of pineapple filling and the fluffy cream cheese filling in a moist, yet light coconut cake.  Here is the recipe and a picture of my finished cake:

Coconut Cake with Pineapple Filling

Prep Time

4 hrs 30 mins

Cook Time

30 mins

Total Time

5 hrs

 

Servings: 16

Calories: 575 kcal

Author: Lauren Allen

Ingredients

For the Coconut Cake:

• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter , room temperature
• 2 cups granulated sugar
• 13.5 ounces canned unsweetened coconut milk , divided
• 1 1/2 teaspoons coconut extract
• 5 large egg whites

For the Pineapple Filling:

• 20 ounce can crushed pineapple
• 2/3 cup granulated sugar
• 2 Tablespoons cornstarch

For the Coconut Cream Cheese Frosting:

• 1/2 cup butter , room temperature
• 8 ounces cream cheese , room temperature
• 4-5 cups powdered sugar
• Remaining coconut milk , or 2 tablespoons regular milk
• 1 cup shredded sweetened coconut

Instructions

For the cake:

1. Line the bottom of two 8 or 9-inch cake pans with wax or parchment paper.
2. Preheat oven to 350 degrees F.
3. In mixing bowl, whisk together flour, baking powder and salt. Set aside.
4. In a separate mixing bowl, beat the butter on medium speed (with hand or stand mixer) for 1 minute, until light and fluffy.
5. Add sugar and mix 1 minute.
6. Add 1 1/4 cups coconut milk and coconut extract and mix.
7. Gradually add flour mixture and mix on medium speed for 2 minutes.
8. In another bowl, beat egg whites until stiff peaks form.
9. Fold the egg whites into the batter until incorporated.
10. Spray the bottom and sides of the lined cake pans with non-stick cooking spray. Divide batter evenly between the pans.
11. Bake at 350 degrees F 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean.
12. Remove the pans from the oven and  allow to cool for 5 minutes before inverting them onto a cooling rack to cool completely.
13. Once cakes have cooled, use a sharp serrated knife cut each cake round in half horizontally, so that you end up with four cake rounds.
14. At this point I like to freeze the cakes for several hours or up to 3 weeks. They're much easier to assemble and frost when they are frozen. But, you can assemble them fresh, the day of.

For the Pineapple Filling:

1. Add all ingredients to medium saucepan over medium heat. Stir well to combine.
2. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
3. Pour filling into a tupperware. Place a piece of plastic wrap gently over the top and allow it to cool.
4. Once cooled, cover it with an airtight lid and refrigerate until you're ready to use it (up to 1 week).

For the frosting:

1. Beat butter and cream cheese together until smooth.
2. Add powdered sugar and the rest of the remaining coconut milk (or regular milk). Mix until smooth and fluffy, about 3 minutes.
3. Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency.
4. Stir in coconut flakes, saving some for sprinkling on the sides and top of the cake, if desired.

Assembly:

1. Place your first cake layer on your cake board or serving platter. Spread half of the pineapple filling over it.
2. Top with another cake layer. Smooth a layer of frosting over it.
3. Top with third cake layer. Spread remaining half of the pineapple filling over it.
4. Top with last (4th) cake round.
5. Frost the sides and top of the cake. Sprinkle with coconut, if desired.
6. Refrigerate for at least 4 hours, before serving. Tastes even better the next day