Sunday, September 26, 2010

"Mock" Apple Cobbler

I made this apple cobbler version of dump cake and it was very tasty! The almonds on top roasted during baking and it made for a nice crunch. There was some cake mix that stayed dry (in the corners) but when you take a serving it all gets mixed up and you do not notice. It is tastiest when served warm so microwave left overs for 30 seconds!

Hot Apple Cobbler (from

2 - 21 oz cans apple pie filling
1 - 8 0z can crushed pineapple (do not drain)
1 - 18.5 oz box yellow cake mix
6 oz evaporated milk
1/4 cup butter, sliced in pats
1 cup sliced almonds

Spread pie filling and pineapple in greased 13 x 9 pan. Evenly spread dry cake mix over fruit. Drizzle evaporated milk over cake mix. Place pats of butter over cake mix (where the milk does not touch.. just a few pats here and there). Sprinkle almonds on top. Finally, sprinkle desired amount of cinnamon.

Bake 40 to 45 minutes in 350 degree oven until golden brown.

Saturday, September 18, 2010

September 12, 2010

We met at Carol's house and the theme was Bon Appetit's August 2010 Harvest Menu. I thought every course was delicious and I appreciate the other gals letting me dictate what the recipes would be! I thought it would be a good test of a variety of recipes from the magazine to know if I want to make more on my own.

Appetizer: Teresa - Bruschetta with Roasted Plum Tomatoes, Rosemary and Prosciutto

This was one of the best appetizers I have ever had! The flavors blended together perfectly plus it looked very elegant.

Salad: Mary - Summer Bean Salad with Toasted Walnuts

This was a nice, hearty salad and the walnuts made it very delicious. If the dressing is too tangy for your tastes, add a little sugar or honey.

Bread: Janet - Cheesy Beer Bread

YUM! This was excellent straight from the oven with a little butter.

Cheesy Beer Bread

2 cups self rising flour

1 cup whole wheat flour

½ tsp salt

¼ cup sugar

1 cup cheddar cheese, grated

12 ounces beer

¼ cup melted butter

1 tsp garlic powder

1 tsp onion powder

1 ½ tsp dried mustard

Parsley flakes for presentation

Sift together dry ingredients (flour, salt, sugar). Stir in grated cheese and coat well with flour. Mix in beer until loose and sticky. Place dough ball in the center of a greased pan (a loaf pan works well). Pour melted butter on top. Spring garlic powder, onion powder and dried mustard on top. Sprinkle parsley flakes for a nice presentation. Bake for one hour at 375 degrees. Allow to cool for 15 minutes.

Side: Tonya - Creamy Polenta with Fresh Corn

I have never had polenta like this and it was delicious. Very creamy and with the fresh corn it tasted very fresh.

Main Dish: Angie - Grilled Mustard Chicken

I enjoyed the flavor and it was simple to prepare.

Dessert: Carol - Peach Ice Cream Pie

This was so very good. You can use store bought ice cream for a more simple preparation. Carol suggests using another tablespoon of butter to keep the crust together.