Upside Down Cinnamon Apple Coffee Cake

25 Thursday Apr 2013

Posted by in Baking, Breakfast, Cooking, Desert, Recipes

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Upside Down Cinnamon Apple Coffee Cake ~ Easy Recipe Made With Pillsbury Cinnamon Rolls!

This recipe is so easy to make!   By the time your oven has preheated you are ready to put the coffee cake into the oven.   Nice and gooey with plenty of pecans and apples it’s just as good re heated in the microwave.   A GREATSunday morning breakfast, perfect breakfast to serve out of town guests and to serve at your next brunch.
Upside-Down Cinnamon Apple Coffee Cake Recipe
Ingredients
1-1/2 cups apples, chopped and peeled
1 can (12.4 ounce) Pillsbury cinnamon rolls with icing
1/2 cup pecan halves or pieces
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 tablespoons corn syrup
Directions
Heat oven to 350 degrees.  Spray 9-inch glass pie plate with cooking spray.  Spread 1 cup of the apples in pie plate.
Separate dough into 8 rolls.  Cut each roll into quarters; place in large bowl.  Add remaining 1/2 cup apples and pecans.
In small bowl, mix butter, brown sugar and corn syrup until well blended.  Add brown sugar mixture to dough mixture; toss gently to combine.  Spoon mixture over apples in pan.
Bake 28 to 38 minutes or until deep golden brown.  Cool 5 minutes.  Invert onto serving platter.
Remove lid from icing.  Microwave icing on high 10 to 15 seconds or until drizzling consistency.  Drizzle over warm coffee cake.  Serve warm.  Serves 8- This recipe from the Pillsbury Spring Brunch  Magazine 2010


Good Night April 19th 2013

25 Thursday Apr 2013

Posted by in Good Night

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Sweet Dreams & God Bless” … Nite-nite, Everybody… I’m off to bed. Thanks so much for stopping by, I appreciate you all. Thanks again for all your love, encouraging words and prayers for my neck and me getting better! I just can’t believe my baby girl is growing up and tomorrow we are celebrating with some of her little friends for her birthday. Just crazy to believe she is almost 5 years old. I am also praying for my mom as she is getting ready to leave in the morning to Mexico to spend some time with my Aunt Punk and my cousins for some relaxation, birthday celebrations, and just some family time. Sweet Dreams and safe travels mom! Love, Michele ♥

Fudge Brownie Pie

25 Thursday Apr 2013

Posted by in Baking, Cooking, Desert, Recipes

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Fudge Brownie Pie
http://theenglishkitchen.blogspot.co.uk/2010/06/fudge-brownie-pie.html

Ingredients~
(3/4 cup) flour
1 cup caster sugar
1 ounce of unsweetened cocoa powder, sifted
(1/4 cup)
1 tsp baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 tsp vanilla
1/2 c of chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted
(1/4 cup)
1 ounce cocoa powder, sifted
(1/4 cup)
2 ounces evaporated milk
(1/4 cup)
8 ounces icing sugar, sifted

Preheat the oven to 350*F/ gas mark 4. Butter a 9 inch flan pan with a removeable bottom well and then set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating on love until smooth and thick. Spread on the hot marshmallows.
Let cool completely. Cut into wedges to serve.

Fried Green Tomatoes

18 Thursday Apr 2013

Posted by in Appetizers, Cooking, deep frying, side dish, Southern Dishes

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Fried Green Tomatoes
1 large egg, lightly beaten 
1/2 cup buttermilk 
1/2 cup all-purpose flour, divided 
1/2 cup cornmeal 
1 teaspoon salt 
1/2 teaspoon pepper 
3 medium-size green tomatoes, cut into 1/3-inch slices 
Vegetable oil 
Salt to taste 

Preparation
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side