Sunday, September 22, 2019

Caramel Apple Quick Bread / #OurFamilyTable

Today I am talking about quick breads! Quick Breads have been a part of my life since I can remember. My mother was not the type of cook with the patience to wait for bread to rise, so quick breads were a staple on our dinner table. I have always loved them, so I was excited to join in this celebration! 
I made a Caramel Apple Quick Bread to celebrate fall! Here in North Carolina we are enjoying a little taste of cooler weather, and although I know it will not last, it is definitely worth celebrating and enjoying it! So Happy Fall!
I used a basic quick bread recipe and then added some additional ingredients to create today's recipe. I hope you love it as much as I do! 
Caramel Apple Quick Bread 
Makes 1 loaf
printable recipe at end of page
2 1/4 cup all purpose Flour
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 1/2 cup Buttermilk
3 large Eggs
6 tablespoons Vegetable Oil
3/4 cup of granulated White Sugar
3/4 cup light Brown Sugar
1/2 teaspoon Vanilla

APPLES
2 Gala Apples
1 teaspoon all purpose Flour
1 teaspoon Roasted Cinnamon
1 teaspoon Lemon Juice
1/2 cup Caramel Bits
5 Caramel Squares 


Mix together the flour, baking powder, and salt in a medium bowl. Set aside.
Mix together the eggs, buttermilk, oil, sugars and vanilla.
Add the dry ingredients into the bowl of wet ingredients and mix well.
Grab another bowl and chop up the apples into small pieces, like shown above. Add the flour, roasted cinnamon and lemon juice. Mix together, coating the apples.
Add the bowl of apples into the bread mix. Stir with a spoon or spatula. Add the caramels bits to the bowl and stir.
Grease and flour a loaf pan. Pour bread batter into the pan. Add additional caramel bits. Bake at 350 degrees for 60-80 minutes.
Place 5 pieces of caramel squares across the top of the bread while it is still hot. Drag a knife or rubber spatula around the pan to loosen the sides.

As soon as the bread is taken from the oven, place foil over the bread pan, tented at the top, so the caramels don't get stuck to the foil. Let cool.
 Remove the bread from the pan. 
Enjoy the bread warm or cooled. Be aware that the bread might be wet in some areas because of the apples.
Thank you for joining me today! As always, if you have any questions please send me an email.
 I am part of a group of bloggers today, who are all celebrating Quick Breads! 

For more amazing, fun and delicious recipes, check out what my fellow bloggers made today!:


Easy Quick Bread Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!













Caramel Apple Quick Bread

Yield: 8-10
Author:

ingredients:

  • 2 1/4 cup all purpose Flour
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Buttermilk
  • 3 large Eggs
  • 6 tablespoons Vegetable Oil
  • 3/4 cup of granulated White Sugar
  • 3/4 cup light Brown Sugar
  • 1/2 teaspoon Vanilla
Apples
  • 2 Gala Apples
  • 1 teaspoon all purpose Flour
  • 1 teaspoon Roasted Cinnamon
  • 1 teaspoon Lemon Juice
  • 1/2 cup Caramel Bits
  • 5 Caramel Squares

instructions:

How to cook Caramel Apple Quick Bread

  1. Mix together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Mix together the eggs, buttermilk, oil, sugars and vanilla.
  3. Add the dry ingredients into the bowl of wet ingredients and mix well.
  4. Grab another bowl and chop up the apples into small pieces, like shown above. Add the flour, roasted cinnamon and lemon juice. Mix together, coating the apples.
  5. Add the bowl of apples into the bread mix. Stir with a spoon or spatula. Add the caramels bits to the bowl and stir.
  6. Grease and flour a loaf pan. Pour bread batter into the pan. Add additional caramel bits. Bake at 350 degrees for 60-80 minutes.
  7. Place 5 pieces of caramel squares across the top of the bread while it is still hot. Drag a knife or rubber spatula around the pan to loosen the sides.
  8. As soon as the bread is taken from the oven, place foil over the bread pan, tented at the top, so the caramels don't get stuck to the foil. Let cool.
  9. Remove the bread from the pan.
  10. Enjoy the bread warm or cooled. Be aware that the bread might be wet in some areas because of the apples.
quick bread, caramel, apple, easy to make
bread, easy to make, fun to make, caramel, apple
treats, breakfast, break time food,
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Saturday, September 21, 2019

Cubano Dip / #Tailgate Party















It is time to celebrate Americas favorite game~FOOTBALL! Today I have joined a fun group of bloggers in sharing some favorite Tailgate Recipes, and I am so happy that you stopped by! We also have a fun giveaway going on. The prize is a Thermopop       Thermometer!!! This is a new product to me, and once you hear about it, you are going to want to enter the giveaway at the end of the page! You can see the thermometer at work while I made this Cubano Dip that I am sharing today! 

Cubano Dip tastes just like a Cuban Sandwich. I used all the same ingredients that the sandwich uses, and I picked up some Cuban Crackers as a way to scoop up the dip. So yummy! This dip is easy to transport for tailgating. I made the dip on the stove , and when it was done, I poured it into a small crock pot to be used for serving at the party. The crock pot keeps the dip hot, making it taste great!
This party has lots of fun and tasty recipes at the bottom of the page, so check them out and find more tasty tailgating party food!
Cubano Dip
Serves 10-12 people
(printable recipe at end of page)

 Pork w/ Mojo Sauce
 3/4 cup extra-virgin olive oil 
1 tablespoon orange zest 
3/4 cup fresh orange juice 
1/2 cup fresh lime juice 
1 cup cilantro, finely chopped 
1/4 cup lightly packed mint leaves, finely chopped 
8 garlic cloves, minced 
2 teaspoons dried oregano
2 teaspoons ground cumin 
Kosher salt and pepper 
3 and 1/2 pounds boneless Pork Loin

Dip Recipe
4 ounces Cream Cheese, softened
8 ounces Swiss Cheese, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
2 tablespoon Mustard
4 ounces Deli Ham
2 tablespoons Milk 
10-12 Dill Pickle Spears 
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder 
1 pound Pork Loin, shredded
1/4 teaspoon Black Pepper
1 teaspoon Salt
Cuban Crackers



 In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight. 
Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.
I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches. 
Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.
Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.
Pour the dip into a small crock pot, or some other pot for serving. I temped both the pork loin and the dip with my ThermoPop thermometer! It is very awesome and so easy to use. 
 This is one reason the ThermoPop is so great! The temperature reading can be seen from any direction. For instance. I set mine sideways so I could see when it reached my desired temperature. I wanted to wash dishes, and keep an eye on the temperature. With being able to change the direction of the reading, all I had to do was turn my head to the right, and I got the quick look I was looking for! Such a great idea!
 Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy!


Thanks so much for joining me today! Find a lot more tailgate party recipes below, and don't forget to enter the ThermoPop
Thermometer giveaway at the end of this page! Good luck!



Welcome to our #TailgateParty! 



We have delicious recipes from across the country to make your next tailgating party the best and most delicious party ever!


a Rafflecopter giveaway


Cubano Dip

Yield: 15-20
Author:

ingredients:

Pork w/ Mojo Sauce
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro, finely chopped
  • 1/4 cup lightly packed mint leaves, finely chopped
  • 8 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Kosher salt and pepper
  • 3 and 1/2 pounds boneless Pork Loin
Cubano Dip
  • 4 ounces Cream Cheese, softened
  • 8 ounces Swiss Cheese, shredded
  • 1/3 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 2 tablespoon Mustard
  • 4 ounces Deli Ham
  • 2 tablespoons Milk
  • 10-12 Dill Pickle Spears
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 pound Pork Loin, shredded
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon Salt
  • Cuban Crackers

instructions:

How to cook Cubano Dip

  1. 1. In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight.
  2. Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.
  3. 2. I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches.
  4. 3. Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.
  5. 4. Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.
  6. 5. Pour the dip into a small crock pot, or some other pot for serving.
  7. 6. Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy!
cuban food, cuban dip, cuban sandwich, ham, pork, swiss, cuban crackers, appetizer, party food, game day food
appetizers, game day food, party food,
Cuban
Created using The Recipes Generator

Friday, September 13, 2019

Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!
Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms

1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow Mustard 
1/4 pound deli Corned Beef 
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard

 Wash and dry 4 large Button Mushrooms.
Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.
Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
While the mushrooms are cooking, chop the onions, and.....
the corned beef.
Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
Flip the mushrooms over and add onions to each of the mushrooms.
Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
Pile on a medium amount of the sauerkraut.
Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
 Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:







Reuben Stuffed Mushroom Appetizers

Yield: 4
Author:

ingredients:

  • 1/4 cup Butter
  • 4 large Button Mushrooms
  • 4 teaspoons chopped yellow Onions
  • Yellow Mustard
  • 1/4 pound deli Corned Beef
  • 1/4 cup Sauerkraut
  • 1-2 pieces Swiss Cheese
  • 1/4 cup Mayonnaise
  • 2-3 tablespoons Mustard

instructions:

How to cook Reuben Stuffed Mushroom Appetizers

  1. Wash and dry 4 large Button Mushrooms.
  2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
  3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
  4. While the mushrooms are cooking, chop the onions, and the corned beef.
  5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
  6. Flip the mushrooms over and add onions to each of the mushrooms.
  7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
  8. Pile on a medium amount of the sauerkraut.
  9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
  10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!
appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese
appetizers, party food, fall food, fun food, foodtball food, Oktoberfest
Created using The Recipes Generator











Sunday, September 8, 2019

Easy Tortilla Pizza / #OurFamilyTable

A long time ago, when my son was growing up, fixing and eating a quick meal every evening was a way of life. My husband and I worked, after school activities were a thing every night, or so it seemed, and finding the time to sit down and have a family dinner was rare. Even years later, it always seems like we are busy, running here, going there, never stopping. Sometimes the answer is a simple meal, that comes together quickly and becomes a favorite. This Easy Tortilla Pizza may be what you have been looking for!

Easy Tortilla Pizza 
feeds 4
printable recipe at end of page 

1 raw Chicken Breast (8-10 ounces)
Minced Garlic
Black Pepper
Fresh Jalapeno Pepper
1 Corn on the Cob
Butter
Onion Slices
Mini Tortillas
Pizza Sauce
4 Cheese Mix
Shredded Mozzarella Cheese
Fresh Avocado
Salsa


Slice the chicken into small, bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.
Chop the jalapeno pepper into small pieces.
Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.
Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown. Add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan unless everyone eating the pizzas like jalapeno.
Start building your pizza. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.
Top the pizzas with the cheese, choosing one or the other or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.
Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

I hope you find this Easy Tortilla Pizza to be the answer to your busy family dinners!

Looking for more fun, quick and easy pizza ideas?
Check out the list below from my blogging friends!




Quick and Easy Pizza Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!





Thanks for stopping by today! Find a printable copy of this recipe below!


 



Easy Tortilla Pizza

Author:

ingredients:

  • 1 raw Chicken Breast (or 8-10 ounces)
  • Minced Garlic
  • Black Pepper
  • Fresh Jalapeno Pepper
  • 1 Corn on the Cob
  • Butter
  • Onion Slices
  • Mini Tortillas
  • Pizza Sauce
  • 4 Cheese Mix
  • Shredded Mozzarella Cheese
  • Fresh Avocado
  • Salsa

instructions:

How to cook Easy Tortilla Pizza

  1. Slice the chicken into small bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.
  2. Chop the jalapeno pepper into small pieces.
  3. Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.
  4. Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown, and the add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan, unless everyone eating the pizzas like jalapeno.
  5. Start building your pizzas. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.
  6. Top the pizzas with the cheese, choosing one or the other, or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.
  7. Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!
pizza, fast and easy meals, tortilla pizzas, chicken pizza, four cheese, quick meals
dinner, lunch, after school snack, snack
Created using The Recipes Generator