Amish Applesauce Cake

 

Amish Applesauce Cake

 Ingredients:

 2 cups all-purpose flour

 1 1/2 cups sugar

 1/2 cup shortening

 1 cup unsweetened applesauce

 1/2 cup water

 1 teaspoon baking soda

 1 teaspoon ground cinnamon

 1/2 teaspoon ground nutmeg

 1/2 teaspoon salt

 1/2 cup chopped nuts

 1/2 cup raisins

 Directions:

 Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.

 In a large mixing bowl, combine the flour, sugar, shortening, applesauce, water, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until all the ingredients are well blended and form a smooth batter.

 Stir in the chopped nuts and raisins until evenly distributed throughout the batter.

 Pour the batter into the prepared baking pan, spreading it out evenly.

 Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

 Remove the cake from the oven and allow it to cool completely in the pan before serving.

 Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

 Servings: 12

 Enjoy this moist, flavorful Amish Applesauce Cake with its warm spices and delicious hints of nuts and raisins!

Rotisserie Chicken Mushroom Soup

 

Rotisserie Chicken Mushroom Soup

Ingredients:

1 rotisserie chicken, shredded

8 ounces mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced mushrooms to the pot and cook until they are tender and have released their moisture, approximately 5-7 minutes. 

Pour in the chicken broth and bring the mixture to a simmer. Add the shredded rotisserie chicken and dried thyme, stirring to combine. Let the soup simmer for about 10 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste, adjusting as needed. 

Allow the soup to warm through for another 5 minutes, then remove from heat. 

Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 6 servings

Bacon Jalapeño Popper Eggrolls

 

Bacon Jalapeño Popper Eggrolls Ingredients:

- 8 slices of bacon, cooked and crumbled

- 4 jalapeños, seeded and finely diced

- 8 oz cream cheese, softened

- 1 cup shredded cheddar cheese

- 1 tsp garlic powder

- 1/2 tsp salt

- 1/4 tsp black pepper

- 12 egg roll wrappers

- Vegetable oil, for frying

Instructions:

1. In a mixing bowl, combine the cooked and crumbled bacon, diced jalapeños, softened cream cheese, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until well combined.

2. Lay out an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the bacon jalapeño popper mixture onto the wrapper.

3. Fold in the sides of the wrapper and then roll it up tightly, using a little water on the edges to seal the egg roll.

4. Repeat with the remaining wrappers and filling.

5. Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).

6. Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy. Make sure not to overcrowd the fryer.

7. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

8. Serve the bacon jalapeño popper egg rolls hot with your favorite dipping sauce, such as ranch or sweet chili sauce.

Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Serving: 6-8 egg rolls

Greek Yogurt Zucchini Bread

 

Greek Yogurt Zucchini Bread - moist, healthy, and absolutely delightful!

Greek Yogurt Zucchini Bread

Ingredients:  

- 1 1/2 cups grated zucchini (about 2 medium)  

- 2 large eggs  

- 1/2 cup plain Greek yogurt  

- 1/3 cup honey or maple syrup  

- 1/4 cup vegetable oil or melted coconut oil  

- 1 teaspoon vanilla extract  

- 1 1/2 cups whole wheat flour (or all-purpose flour)  

- 1 teaspoon baking powder  

- 1/2 teaspoon baking soda  

- 1/2 teaspoon ground cinnamon  

- 1/4 teaspoon ground nutmeg  

- 1/4 teaspoon salt  

- 1/2 cup chopped walnuts or chocolate chips (optional)  

Steps:  

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.  

2. In a large bowl, whisk together eggs, Greek yogurt, honey, oil, and vanilla extract until smooth.  

3. Stir in the grated zucchini.  

4. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  

5. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.  

6. Fold in walnuts or chocolate chips if desired.  

7. Pour the batter into the prepared loaf pan and spread evenly.  

8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.  

9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.  

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour  

Servings: 10 slices  

Perfectly Mini Doughnuts

 

Perfectly Mini Doughnuts

Ingredients :

Making mini donuts is fun! Here's a simple recipe:

Ingredients:

- 1 cup all-purpose flour

- 1/4 cup granulated sugar

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup milk

- 1 egg

- 1 tablespoon melted butter

- 1/2 teaspoon vanilla extract

- Oil for frying

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, mix together the milk, egg, melted butter, and vanilla extract.

3. Combine the wet and dry ingredients until just combined. Be careful not to overmix.

4. Heat oil in a pot or deep fryer to 350°F (175°C).

5. Using a mini donut pan or a piping bag, carefully pipe small circles of batter into the hot oil.

6. Fry the mini donuts for about 1-2 minutes on each side, until golden brown.

7. Remove the mini donuts from the oil and drain on paper towels.

8. Optionally, toss the warm donuts in cinnamon sugar or powdered sugar.

9. Enjoy your delicious homemade mini donuts!

Lemon Butter Salmon with Roasted Potatoes & Broccoli

 

Lemon Butter Salmon with Crispy Potatoes and Broccoli 

Ingredients (Serves 4):

4 salmon fillets 

1 lb baby potatoes, halved 

2 cups broccoli florets 

3 tbsp butter 

2 tbsp olive oil 

2 garlic cloves, minced 

Zest and juice of 1 lemon 

Salt and black pepper, to taste 

Fresh parsley, for garnish 

Instructions:

Prepare the Potatoes:

Preheat your oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes. 

Add Broccoli:

After 20 minutes, add broccoli florets to the baking sheet with the potatoes. Roast for an additional 10 minutes until crispy and tender. 

Cook the Salmon:

In a skillet, melt butter over medium heat. Add minced garlic, lemon zest, and juice. Sear the salmon fillets in the skillet for 3-4 minutes per side, or until cooked to your preference. 

Serve:

Plate the salmon over the roasted potatoes and broccoli. Drizzle with the lemon-butter sauce from the skillet. Garnish with fresh parsley. 

Details:

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

This wholesome dish is a perfect balance of flavors with zesty lemon, buttery salmon, and crispy veggies. Enjoy a satisfying and nutritious meal!

Amish Hamburger Steak Bake

 Amish Hamburger Steak Bake

Ingredients:

1 1/2 lbs ground beef

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

2 cups milk, divided

1/4 cup all-purpose flour

4-5 medium russet potatoes, thinly sliced

1 medium onion, thinly sliced

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 375°F and grease a 9×13 baking dish.

In a bowl, mix the ground beef with garlic powder, onion powder, salt and pepper. Form into 6 patties.

In a skillet, brown the patties on both sides, but don’t fully cook through. Set aside.

In the same skillet, whisk together 1 cup milk and the flour until smooth. Slowly whisk in remaining 1 cup milk until a gravy forms. Season with more salt and pepper if needed.

Layer half the potato slices in the bottom of the baking dish. Top with half the onion slices.

Place the browned hamburger patties over the onions.

Layer the remaining potatoes and onions on top of the patties.

Pour the prepared gravy evenly over everything.

Cover dish with foil and bake for 1 hour.

Remove foil, top with shredded cheese, and bake uncovered for 15 more minutes until cheese is melted.

Let me know if you need any other details on bringing this wonderfully cozy and comforting Amish Hamburger Steak Bake to your table!