Updated: Oct. 5, 2021 at 5:01 PM EDT
Updated: Oct. 4, 2021 at 5:02 PM EDT
Ingredients: 1 box yellow (butter) cake mix. 2 Tablespoons apple pie spice 3 large eggs 1 cup apple cider 1/2 cup vegetable oil 1 cup grated apple (about 2 medium apples) (I used honey-crisp apples) Cinnamon-Sugar Topping: 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 3 Tablespoons melted and cooled butter Directions: Preheat oven to 350 degrees. Butter a Bundt pan, set aside. Peel apples. Using a grater, grate the apples into a small bowl. Discard seeds and apple core. Set aside. Empty cake mix into a medium bowl. Stir in the apple-pie spice, apple cider, eggs, oil, mix to combine. Fold in the grated apple. Fill the prepared Bundt pan evenly with batter. Bake on the middle rack of a preheated 350 degree oven for about 40 minutes, or until the cake is set. Test with a wooden skewer, to see that there in no wet batter in the center. Remove cake from oven and let rest in the pan for 5-10 minutes. Invert cake onto a cooling rack, removing pan. Allow to cool to room temperature. Transfer cake to a large plate. Brush with melted and slightly cooled butter, then sprinkle cake with cinnamon-sugar mixture. Serve with SweetenWhipped cream or a Buttered Rum Sauce: Buttered Rum Sauce: Heat in a saucepan over medium heat: 1/2 cup granulated sugar 1/2 cup butter 1/2 cup cream 2 Tablespoons water bring to a boil, and boil for 1 minute while stirring. Turn off heat and add 2 Tablespoons spiced rum and 1 teaspoon vanilla and stir well. Cool, serve as a drizzle along side a slice of cake. If making ahead, store sauce in refrigerator and warm just before serving.
Updated: Oct. 4, 2021 at 5:02 PM EDT
Updated: Oct. 4, 2021 at 4:58 PM EDT
Ingredients: 1 medium yellow onion-chopped (about 1/2 cup) 3 garlic cloves chopped 1 Tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon pepper 1 Tablespoon fresh cilantro-chopped (may replace cilantro with flat leaf parsley if desired) 10-ounce can diced tomatoes with peppers (Ro-Tel) 28-ounce can crushed tomatoes 7-ounce can Chipotle peppers-chopped in adobo sauce: For Mild Spice: 1 Tablespoon chopped pepper/sauce For Medium Spice: 2-3 Tablespoons chopped pepper/sauce For Hot Spice: 4 Tablespoons chopped pepper/sauce 3-ounce can pickled jalapeños (Use 1/2 can and it’s juice, reserve the second half for garnishing soup.) 15-ounce (un-drained) black beans 15-ounce (un-drained) chili beans in mild chili sauce 2 cups corn-frozen (1 small 10-ounce bag) 4 cups chicken broth (1 large 32-ounce can) 1 cup heavy cream or half and half 1-2 cups cooked shredded chicken In a large pot, over medium heat add olive oil, and chopped onions. Let onions soften and become translucent, about 3-5 minutes. Add the garlic, salt, pepper and ground cumin, add cilantro-if using. Stir well and let cook for 1 minute. Add: diced tomatoes and peppers, crushed tomatoes, 1/2 jar of pickled jalapeños and 1/2 of their juice add the un-drained cans of beans, frozen corn, the desired spice level of chopped chipotle peppers in adobo sauce. Stir. Next, add the chicken broth, and heavy cream. Stir. Bring mixture to a low boil for 2-3 minutes. Add the shredded chicken. Turn the heat to medium-low and simmer for at least 30 minutes—soup thickens and flavors build the longer the soup simmers. I like to make my soup in the late morning and let it simmer for two-three hours for amazing flavor—and just in time for an afternoon football game. Fun garnishes: Crispy tortilla strips Sour cream Chopped avocado Chopped red onion Pickled jalapeños Shredded cheeses Lime wedges Bread Bowls
Updated: Oct. 2, 2021 at 4:59 PM EDT
Salad 6 cups spinach, cleaned and torn 2 Honey Crisp or Granny Smith apples ¼ cup chopped pecans ¼ cup chopped dates ¼ cup feta cheese crumbles Dressing Juice from one lemon or ¼ cup bottled lemon juice 1/3 cup canola oil 1 teaspoon ginger paste 1. Wash and rip the spinach then add to a large salad bowl. 2. Slice the apples then cut into ½ inch chunks and add to the spinach 3. Add pecans, dates and feta cheese to the spinach and toss. 4. Whisk together lemon juice, canola oil and ginger. 5. Drizzle dressing over salad and toss prior to serving.