Apple Fritters


Apple Fritters

Makes about 20 bite sized Fritters

1 fresh apple
1 cup all purpose flour
1 1/2 teaspoons baking powder
3 Tablespoons granulated sugar
1/4 teaspoon salt
1 egg ( beaten)
1/3 cup milk

Oil for frying

1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2-3 Tablespoons milk

Peel and grate the apple a small bowl

Measure and stir all the dry ingredients together in a medium sized bowl

Beat the egg and milk together

Pour into the dry ingredients and mix with a fork

Add the grated apple and stir with a fork until combined


Bring the oil temperature up to 350 degrees

Drop the batter into the oil with tablespoons

Fry the fritter until it is brown then flip them over and cook the other side

It will take about 3-4 minutes to cook through

Flip as needed for even browning

Have a plate lined with paper towels ready to lift each fritter out and drain

Continue until all the fritters are cooked


Mix together the confectioners’ sugar, vanilla and add in the milk

Stir with a fork and add enough milk to give you a glazing consistency.

Using a pastry brush, paint the glaze onto each fritter or roll fritter around in glaze

Slow Cooker Creamed Corn


Slow Cooker Creamed Corn

6 Servings


2 (15oz) cans whole kernel corn or 2 (16 oz) packages frozen whole kernel corn

4 oz softened cream cheese

1/4 cup softened butter

1/4 cup milk

1/2 tablespoon white sugar

Salt and pepper to taste


In a slow cooker, combine corn, cream cheese, butter, milk, and sugar

Cook on High for 2 to 4 hours or on Low for 4 to 6 hours

Season with salt and pepper to taste


*  You can also use a mixture of white and yellow corn

Mediterranean Puff Pastry Chicken



Mediterranean Puff Pastry Chicken


2 boneless skinless chicken breast

2 cups fresh spinach or 1 cup cooked spinach

2 tablespoons pesto

3 cloves chopped garlic

1/3 cup chopped sun dried tomatoes

1/4 cup crumbled feta cheese

1 frozen puff pastry sheet

1 egg yolk


Preheat oven to 375 degrees

Grease a 9×13 baking dish or sheet pan

Cut puff pastry in half

Place one half of the puff pastry sheet on a lightly floured board

Place 1/2 cup spinach in the center of the pastry sheet

Place one chicken breast on top of spinach

Spread 1 tablespoon pesto over chicken

Add chopped garlic

Layer with half the sun-dried tomatoes

Sprinkle with half the feta cheese

Finally top with 1/2 cup spinach

Fold pastry sheet around chicken, using fingers or fork to seal pastry seam

Place chicken seam side down on baking sheet

Repeat steps with the second half of the puff pastry sheet and remaining chicken breast

Brush each pastry with egg yolk

Bake uncovered 35 to 40 minutes.

Test for doneness by inserting a meat thermometer reading 160 degrees

Sour Cream Pound Cake #2


Sour Cream Pound Cake

Makes 1 Loaf


1/3 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour

1/2 teaspoon baking powder

8 ounces sour cream



Preheat oven to 325 degrees

Beat together sugar and butter

Add eggs, vanilla and almond extract

Beat mixture until fluffy

Combine flour and sour cream to butter mixture

Mix well

Pour into a greased loaf pan

Bake 1 hour or until wooden tooth pick inserted in center comes out clean

Cool on wire rack completely before slicing


I used this cake for our Strawberry Shortcake dessert

Pesto Chicken Salad with Sun-Dried Tomatoes


Pesto Chicken Salad with Sun-Dried Tomatoes

Makes 4 sandwiches


8 ounces cooked, chopped chicken

2 tablespoons pesto sauce

6 sun-dried tomatoes, diced

2 tablespoons mayonnaise

1 teaspoon garlic powder

2 tablespoons grated Parmesan cheese


In a bowl, mix the chicken, pesto, sun-dried tomatoes, mayonnaise, garlic powder and Parmesan cheese

Cover, and refrigerate until ready to serve


Top your sandwich with lettuce, tomato, onion, cheese and anything else you like to add to your favorite sandwich



Slow Cooker Hot Cocoa



Slow Cooker Hot Cocoa


1.5 cups heavy whipping cream

1 14oz can sweetened condensed milk

6 cups milk

1 teaspoon vanilla

2 cups of milk chocolate chips


Stir together the whipping cream, milk, vanilla, and chocolate chips in a 5 quart crock pot

Cover and cook on low for 2 hours, stirring occasionally with whisk, until mixture is hot and chocolate chips are melted

Once it is heated through and chocolate is melted, switch the slow cooker to the warm setting

Stir again before serving.  If you have trouble getting the chocolate to melt, turn to high temporarily

Garnish individual cups of hot chocolate with whipped cream or marshmallows

Thanksgiving Leftover Sliders


Thanksgiving Leftover Sliders


1 cup sliced of turkey

1 cup mashed potatoes

1 cup stuffing

1/2 cup cranberry sauce

1 cup gravy

Cheese of your choice

Other optional leftover ingredients

12 dinner rolls or slider rolls


Garlic Parsley Butter

1/4 cup butter (1/2 stick)

2 cloves garlic minced

2 teaspoons minced parsley


Preheat oven to 350 degrees

Prepare a 9×13 inch baking dish with cooking spray

To make the garlic parsley butter: Mix melted butter, garlic and minced parsley in medium bowl

Cut the buns in half

Place the bottom halves of the buns in the baking dish

Add a layer of the cheese to the bottom buns

Top with your thanksgiving leftovers and layer with more of the cheese

Place the top halves of the buns on top

Brush the tops of the buns with the melted garlic parsley butter

Bake until the cheese melts and everything is warmed through, about 15 minutes

Serve warm