One Bowl Apple Cake

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One Bowl Apple Cake

2 eggs
1 ¾ cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

 From Susan Fowler 

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http://www.q99fm.com/BreakfastClub/FDT2015.aspx

Pillsbury Peanut Butter Pumpkins

Makes: About 40 small pumpkins

1 bag (10 oz) peanut butter chips
1 can (16 oz) vanilla spreadable frosting
1/4 teaspoon orange paste or gel icing color (not liquid)
pretzel twists or thin pretzel sticks, broken into short stems

Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.

Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

Source: Pillsbury Halloween, October 2005

http://www.seededatthetable.com/2009/10/25/peanut-butter-pumpkins/

Mom's cole slaw

2 pounds cabbage
4 carrots
1/2 c mayonnaise
Black pepper to taste
1/4 c mustard
2 t apple cider vinegar
1 c sugar

Quarter and core the cabbage
Peel carrots
Place in food processor
Pulse to chop

Prepare dressing
Whisk together
Mayo
Mustard
Vinegar
Sugar
Black pepper
Add to chopped cabbage and carrots
Refrigerate 2 hours before serving

Strawberry short cake

Angel food cake
1 large box instant vanilla pudding
Milk
1 large box strawberry jello
1 pint strawberries sliced

Mix pudding per instructions on box let set up
Mix strawberry jello with 1 c hot water and strawberries place in refrig to let set up slightly

Break angel food cake into small pieces and place 1/2 in a trifle bowl
Pour 1/2 pudding mixture on top
Pour 1/2 strawberry mixture on top

Add 2nd half of angel food cake
Add Pudding
Add Strawberry mixture

Refrigerate at least 2 hours before serving

Pineapple cheese ball

2 8oz cream cheese
1/4 green pepper chopped
2 T chopped onion
1 T salt
1 can crushed drained pineapple
1 c chopped pecans

Mix all but pecans and form into a large ball
Roll in Pecans

Refrigerate
Can be frozen

Cherry Yum Yum

1 stick butter
2 1/2 c graham cracker crumbs
2 cans cherry pie filling
8 oz cream cheese
2  pkg (1 box) dream whip topping
1 c sugar
1 c milk

Melt butter and add to graham cracker crumbs
Press into 9 x 13 pan for crust

Mix cream cheese and sugar.
Add milk and both packages of dream whip
Whip for approx 5 minutes until it thickens
Pour cherries over graham cracker crust
Top with whipped mixture
Sprinkle the top with graham cracker crumbs

Refrigerate

Crock pot creamy banana french toast

CROCK POT CREAMY BANANA FRENCH TOAST

PREP TIME

10 mins

COOK TIME

4 hours

TOTAL TIME

4 hours 10 mins

Full of amazing flavors, this French Toast is loaded with bananas and it's baked in the Crock Pot.

Author: Katerina Petrovska

Recipe type: Breakfast

Cuisine: French

Serves: Serves 4 to 6

INGREDIENTS

• 1 (10-inch) French baguette, cut into 1-inch slices
• 4-ounces cream cheese, room temperature
• 3 to 4 bananas, sliced into rounds
• 2 tablespoons light brown sugar
• ½ cup chopped walnuts or pecans
• 3 eggs
• ¼ cup skim milk
• ⅓ cup honey
• 1 teaspoon ground cinnamon
• pinch of nutmeg
• ½ tablespoon pure vanilla extract
• 2 tablespoons butter cut into thin slices
• Honey, optional

INSTRUCTIONS

1. Lightly grease a 6.5-quart (or larger) crock pot with cooking spray.
2. Spread cream cheese on both sides of all bread slices and arrange slices in a single layer on the bottom of the crock pot.
3. Layer banana slices over the bread slices. and sprinkle with brown sugar and nuts.
4. Arrange butter slices over the top and set aside.
5. In a mixing bowl, lightly beat eggs using a whisk or egg beaters.
6. Add milk, honey, cinnamon , nutmeg and vanilla extract; whisk until thoroughly combined.
7. Pour egg mixture over bread.
8. The liquid should not cover the bread slices, but it should come up about three-quarters of the way up. If it's less than that, add more liquid.
9. Cook on LOW for 3 to 4 hours or on HIGH for 2 to 2.5 hours.
10. Remove lid and, if not using immediately, set the dial to "warm".
11. Transfer to plates, drizzle with honey and serve.

NUTRITION INFORMATION

Serving size: 171 grams (6 ounces) Calories: 388 Fat: 19.7 Carbohydrates: 42.6

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http://diethood.com/crock-pot-creamy-banana-french-toast/