gingerbread apple upside-down cake

This recipe is now in my top 5 list of favorite desserts! We will be making it again really soon....I just need an excuse....anyone having a party and need me to bring dessert? ;)
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Topping:
4 Tablespoons butter
1/2 cup brown sugar
pinch of salt
4 apples (about 1 3/4 lbs), peeled, cored and cut into 1/4-inch wedges
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Batter:
1/2 cup butter, at room temperature
1/2 cup sugar
1 lg. egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk (*see below)
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
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Make the topping: preheat oven to 325 degrees. Grease a 10 inch cake pan or a 8x11 casserole pan. Melt butter in a small saucepan. Add brown sugar and simmer over medium heat, stirring for four minutes, then swirl in the salt. Remove from heat and pour into the bottom of your prepared pan. Layer on the apples in whatever pattern that pleases you.
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Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium speed. In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next one after the last has been incorporated.
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Pour the batter into the pan. Bake at 325 for 50-60 minutes or until a toothpick comes out clean. Let cool for a few minutes before turning it onto a platter (or a cutting board in my case...I really need some nice serving dishes. It's kind of embarrassing.)
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Serve warm or cold with whipped cream or vanilla ice cream. Serves 12.
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*Buttermilk - if you don't have any on hand, which I never do, you can just put a tablespoon of lemon juice into a liquid measuring cup and add enough milk to make one cup. Let it sit for 5 minutes before adding to the recipe. It turns it into sour milk which also works for any recipe calling for buttermilk.
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Can't you just see the moistness of this cake?! You will not regret making it.

Reindeer Noses - or Holiday Preztel Treats

I love making these because my little boy can help with them. He can help lay out the pretzels, unwrap the hershey kisses or hugs, and then plop the M&M's on top when they come out of the oven.

What you'll need:
waffle shaped pretzels
Hershey kisses or hugs
M&M candies

1. Heat the oven to 180 degrees. Lay out a single layer of pretzels on a cookie sheet (you can line the sheet with parchment paper if you'd like).
2. Top each pretzel with a Hershey kiss.
3. Bake for 4-6 minutes (watch the Hugs because the white chocolate softens more quickly than the milk chocolate), or until the chocolates feel soft when touch with a spoon.
4. Remove from the oven and quickly press an M&M into the center of each Kiss.
5. Allow the treats to cool for a few minutes and then put them in the refrigerator to set for about 10 minutes.
6. You can bag them up in colorful Christmas bags, place on treat plates or just pop them in your mouth!

Egg Nog Creams

One of my favorite Christmas cookies to make are Egg Nog Creams. They are a basic butter cookie with a tasty egg noggy middle. I had a cookie exchange this year with local family members and some good friends and these are the cookies I brought.

For the cookie:

2 sticks of butter, softened
1 egg
2/3 cup sugar
1/2 tsp baking powder
vanilla (approximately 1 tsp)
pinch of salt
2 1/2 cups flour (may need more if the dough is sticky)

For the egg nog cream:
1/4 cup butter
1 cup powdered sugar
1 TBSP rum (or in my case, 1/2 tsp imitation rum extract - hee, hee)
nutmeg and powdered sugar for garnish

::NOTE::
I usually double this, because I like a lot of cream in each cookie and one batch isn't quite enough.

1. Mix first six ingredients. together until well blended.
2. Add in flour until a soft dough forms. Dough will be soft, but should not stick to your fingers.
3. Roll dough into 1" balls. Gently flatten in the palms of your hands. Place at least 1" apart on lightly greased cookie sheet.
4. Using your thumb, gently press an indentation in the center of each cookie.
5. Bake at 350 for about 8 minutes. Remove and gently (using the back of a rounded teaspoon so you don't burn yourself!) re-indent the thumbprints (you'll notice they've risen a bit) and put them back in the over for another 3-4 minutes. Cookies will be light in color, but firm when you touch the top.
6. Cool on wire racks.
7. After cooled, fill with homemade eggnog cream. Sprinkle nutmeg and powdered sugar on top.

Mud Hen Bars

You can't pass these up...I got them from a friend's blog and WOW! Travis said, "They have all the goodness you want in one bar".

MUD HEN BARS

1/2 c. butter, soft

1 c. white sugar

3 eggs, separated

1 1/2 c. flour

1 t. baking powder

1/4 t. salt

1 c. chopped nuts (opt)

1/2 c. chocolate chips

1 c. mini marshmallows

1 c. brown sugar

Preheat oven to 350. Cream the butter and white sugar. Beat in 1 egg + 2 yolks. Mix flour, baking powder + salt together. Stir dry into the wet ingredients. Spread into a 9x13 glass dish. Sprinkle with nuts, chips + marshmallows. Beat remaining 2 egg whites until STIFF, fold in the brown sugar carefully. Spread over top of cake. Bake for 30-40 minutes.

Creamed Corn

This is so different from the canned creamed corn and you can't have just one serving.

1 cup milk
1 cup whipping cream
6 teaspoons granulated sugar
1 teaspoon salt
1/4 teaspoon black pepper
3-4 cups fresh kernal corn (I use the organic frozen corn from Costco)
3 Tablespoons flour
3 Tablespoons butter (use real butter, not margarine)

In a medium sauce pan combine the first five ingredients and heat over medium-high heat until almost boiling , stirring occasionally. Add corn and continue to cook until mixture comes to a medium boil. Continue to boil stirring more frequently for five minutes. In a pan melt butter then add flour and cook for one minute to cook out flour taste. Add flour paste to the corn mixture and boil another two minutes. Let stand 10 minutes before serving. Mixture will thicken upon standing.

I will actually substitute the milk and cream for fat free half & half and it is just as good but I NEVER substitute the butter. Enjoy!!!

peppermint marshmallows

My new addiction.....who knew it was so easy to make your own marshmallows? You can put in any flavor extract, but I think I will stick with vanilla and peppermint. Delicious!

Get everything you need together before beginning.

2 Cups granulated sugar

1/2 Cup plus 2 Tbs. light corn syrup

3 Tbs or 3 envelopes of unflavored gelatin

1 pinch of salt

3/4 Cups water, divided

1/2 teas. peppermint extract

food coloring (if desired)

3/4 C. powder sugar for dusting

1. Coat a 9x13 inch baking pan with cooking spray then dust generously with powder sugar.

2. Pour 1/2 C cold water into a bowl of a stand mixer fitted with the paddle attachment. Stir in the gelatin and let sit for 10 minutes. (It will look kinda gross...it's okay!)

3. While the gelatin in sitting - put the 2 C. sugar, corn syrup and 1/4 C. water into a medium saucepan and bring to a boil on high heat. Stir it to make sure the sugar dissolves. Let the mixture boil (bubble vigorously) for approx. a minute to a minute and a half and no more! Remove from heat immediately. With the stand mixer on low, drizzle the hot sugar syrup in a small, steady stream into the gelatin. Add a pinch of salt and gradually increase the speed to medium. When the mixture has begun to froth and stabilize (1-2 minutes) increase the mixer speed to high and beat until fluffy (8 minutes)

4. With the mixer still on high, add the peppermint extract and food coloring and beat for another minute AND NO MORE! (It will cool too much.)

5. Working as quickly as you can, scrape the fluff into the prepared pan. Using slightly moistened hands, smooth the marshmallow down into the pan and let cool for 2 hours. If you are cooling longer than 2 hours then you need to cover it with plastic wrap. Do not let the plastic touch the marshmallows or you may never get it off.

6. When it's ready, use a pizza cutter dipped in powder sugar to cut the marshmallows into 1 inch squares. Roll each square into powder sugar so it wont stick to anything. Store in an airtight container. They will keep for up to a month. Good luck not eating them in less than a week though.

Corn Dog Casserole

This recipe totally brings out the kid in me. I love hot dogs and this was pretty good. The sage in it made it taste a little like stuffing. Delicious!

I didn't take a photo of mine so I'm using the one from www.tasteandtellblog.com

Ingredients:

2 cups celery, chopped

1 cup onion, chopped

1 1/2 lbs hot dog, sliced

2 eggs

1 1/2 C milk

1 teas. sage

1/2 teas. black pepper

18 oz. corn bread mix (I couldn't find an 18 oz box so I used one that was a little smaller and it turned out fine)

8 oz. shredded cheese

In a skillet cook onions and celery until tender. Place in a mixing bowl and set aside. Place hot dogs in the skillet and brown them slightly. Mix them with the celery/onion in the bowl. Pull out one cup of that and set aside. In another bowl, combine eggs, milk, sage, and pepper. Add it to the hot dog mixture. Stir in cornbread and 1/2 the cheese. Pour into a greased 3 quart baking dish. Top with reserved hot dog mixture and the rest of the cheese. Bake uncovered at 350 until golden brown. About 30-45 minutes.

Swiss Cheese Grean Bean Casserole

This is not your everyday green bean casserole....it's the best there is! However, I haven't actually tried any other kind of green bean casserole, but I'm pretty sure this destroys the competition.

Ingredients:

1/2 onion, diced (I usually put the whole onion in)

6 T butter, divided

2 T flour

1 tsp salt

1 tsp sugar

1 tsp pepper

16 oz sour cream

16 oz swiss cheese, grated

5 cans green beans, drained

2 C corn flakes

In a large pot saute onion with 2 T butter until translucent. Add 2 more T butter, flour, salt, sugar, and pepper. Cook for a few minutes. Add sour cream and swiss cheese. Heat until all cheese is melted. Fold in green beans. Pour into a 9x13 casserole pan. In a small bowl melt 2 T butter and add corn flakes. Sprinkle over the casserole and bake uncovered for 20-25 minutes at 400 degrees. Enjoy!

If I am making this for just my family, I will divide it up between two smaller casserole pans and freeze one without the cornflakes on top.

Genevieve couldn't keep her hands out of it this morning. I didn't really mind.....she was actually eating veggies which is something she rarely does. Plus it made for a cute photo.

Chunky Cheddar Cheese Chowder

I love this soup! It's like drinking cheese - yum!

Ingredients:
1/4 cup butter or margarine
1 small onion, chopped
4 carrots, chopped
2 celery ribs, chopped
1 small green or red bell pepper, chopped
2 garlic cloves, minced
1/3 cup flour
1 (14.5 oz) can chicken broth
2 cups milk
4 cups (16 oz) shredded cheddar cheese
1/2 teaspoon salt
3/4 teaspoon pepper
cooked and crumbled bacon


Directions:
Melt butter in a 3 quart saucepan over medium-high heat; stir in onion, carrots, celery, bell pepper, and garlic. Saute 5-10 minutes or until veggies are tender.
Add flour; cook 1 minute, stirring constantly. Stir in chicken broth and milk; cook over medium heat for five minutes or until mixture is slightly thickened and bubbly.
Add shredded cheese, salt, and pepper, stirring until cheese melts and mixture is smooth. Ladle into soup bowls and serve with crumbled bacon on top. *Makes 7 cups
* I have also added some left over baked potato to the soup which makes it a little more filling. I also like to sprinkle some green onions on top with the bacon. DELICIOUS!!!

Corn Chowder

It's totally soup season! I love all kinds of soups. So get ready for a few recipes from me this month.

Ingredients:

2 cups cubed, peeled potatoes.

1/2 cup chopped onion (I always do more like a cup)

1/2 cup finely chopped celery

1 (8 oz) can cream-style corn (I always use a regular size can and it's just fine.)

1 (15 oz) can whole kernel corn, drained

1 (12 oz) can evaporated milk

1/8 teaspoon of cayenne pepper

1/4 teaspoon salt - or however much you like

some crumbled bacon for the top. The recipe calls for only 2 slices for 4 servings. Yeah right! I say 2 slices per person. You do whatever makes you happy! =)

You can also add some cubed ham to make it a hearty meal.

Direction:

Boil potatoes for about 20 minutes or until tender. Drain and set aside for a few minutes. In the same pot saute your onion and celery in a little evoo until tender and then add the potatoes back to the pot. Partially mash the potatoes with a fork. Add both cans of corn and evaporated milk. Mix well and simmer for 5 minutes. Add your cayenne and salt to soup. Ladle chowder into soup bowls and top with bacon. And there you have it - a quick and easy - yet very yummy soup.

*I've always thought it would be delicious to add some cheddar cheese to this chowder, but have yet to test it out. Let me know if you do.

Lion House Dinner Rolls

Ingredients
2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour

Directions

1) In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2) Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3) Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4) Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5) Add about ½ cup flour and mix again, by hand or mixer.
6) Dough should be soft, not overly sticky, and not stiff.
7) (It is not necessary to use the entire amount of flour.)
8) Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9) Cover with plastic wrap and allow to rise in warm place until double in size.
10 (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11) After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
12) Roll out and cut rolls in desired shape and size.
13) Place on greased (or parchment lined) baking pans.
14) Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
15) Bake at 375 for 15 to 20 minutes or until browned.

16) Brush with melted butter while hot.

Ryan loves these rolls...I think they are a little bitter (probably from the dry milk) but a little honey butter or jam will sweeten them right up. Enjoy!!!

Pumpkin Pecan Dessert Squares

Ingredients:
1 box yellow cake mix

8 TBSP unsalted butter, melted

4 TBSP unsalted butter, cut into small pieces

3 eggs

1 jar Muirhead Pumpkin Pecan Butter

2 TBSP milk

1 TBSP All-Purpose flour

1/4 cup sugar

1 tsp cinnamon

Directions:

Preheat oven to 350 degree. Lightly grease a 9x13 baking pan.

Reserve 1 cup of cake mix in a small bowl.

In a bowl, stir together remaining cake mix, 8 TBSP melted butter and 1 egg. Pour into the prepared pan.

In another bowl, stir together the jar of pumpkin butter with the remaining 2 eggs and the milk. Spread over the cake batter in the baking pan.

Add the flour, sugar and cinnamon to the small bowl with the reserved cake mix and stir together. Add the 4 TBSP of cold butter. Using a pastry blender or fork, cut the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the mixture in the baking dish.

Bake until golden, about 40 minutes. Transfer pan to wire rack to cool. Cut into squares and serve.

This is an enjoyable treat that warms up your home with the fall scent of pumpkin pecan. Enjoy!!!

Butternut Squash

Cut the butternut squash in half and lay face up in 9x13 pan. Fill pan 1/2 inch with water. Generously spray insides of squash with spray butter. Sprinkle with nutmeg and cinnamon. (maybe a little ginger)

Cook at 400 for 1 hour. Leave in longer if needed.

Spoon squash into serving bowl. Spray with more butter or use real butter, add more cinnamon and nutmeg. Sprinkle with salt. Lightly mash so it is chunky. Serve! That is the lowfat version. If you think your family may not eat it, let them sprinkle some brown sugar on their portion.

(sorry about the funny picture positioning, haven't figured out how to move them around...I wanted the one in the bowl at the bottom, oh well, I guess you at least get the idea, :) right?)

Pumpkn Pancake & Cider Syrup

Pancakes: Beat 2 eggs Stir in: 3/4 cup pumpkin, 2 TB sugar, 1/2 tsp each: cinnamon, nutmeg, ginger, baking soda and salt; 1-1/2 tsp baking powder, 1/4 cup oil, and 1-1/2 cups flour.
Stir in about 1-1/2 cups milk, until desired consistency.

Syrup: Mix well and boil 1 minute: 1 cup sugar, 2 TB cornstarch, 2 cups apple cider or juice and 2 TB lemon juice.

Stacia's Treat