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