Wednesday, September 30, 2015

Fruit Pie

4 cups of whatever fruit you have
1 cup sugar
1/8 teaspoon cinnamon (optional)
1 Tablespoon melted butter
2 Tablespoons cornstarch
1 Tablespoon tapioca (quick kind)
Mix dry ingredients together.  Stir in fruit and set aside 10 minutes for the tapioca to soften.  Put in the bottom of a crust.  Drizzle the melted butter over the top.  Put on top crust.  Bake 20 minutes at 400 then reduce heat to 350 and bake 45- 55 minutes more.

Tuesday, September 29, 2015

Cabbage Roll Soup

Cabbage Roll Soup ( although it could pass for a stew!!)
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
¾ cup uncooked long grain rice
1 medium head cabbage, chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
2 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper, to taste
1.) In a large pot, brown onion, garlic,and beef. Drain any fat.Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
2.) Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 30-45 minutes)
Remove bay leaf and serve.

Monday, September 21, 2015

AMAZING Apple Spice Cake

Chunky Apple Spice Cake With Vanilla Butter Sauce

Photo by buttercreambarbie
  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 12

About This Recipe

"This cake is good, I mean REALLY GOOD. If you use real vanilla extract the flavor is amazing. I have had a friend just pick at an entire meal because she knew I was serving this for dessert."


    • 1/2 cup butter, softened
    • 1 cup firmly packed light brown sugar
    • 2 eggs
    • 2 teaspoons pure vanilla extract
    • 1 cup all-purpose flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 2 cups peeled and chopped apples ( Granny Smith or Gala)
    • 1/2 cup chopped walnuts
    • 1/2 cup raisins (optional)
    • 1 1/2 teaspoons baking powder

    Vanilla Butter Sauce

    • 1/2 cup butter
    • 1/2 cup whipping cream
    • 1 cup firmly packed light brown sugar
    • 2 tablespoons pure vanilla extract


  1. Preheat oven to 350°F degrees.
  2. Beat butter and brown sugar for 5 minutes in a mixer bowl.
  3. Beat in eggs and vanilla just until blended.
  4. Set aside.
  5. Mix flour, pumpkin pie spice, baking powder, allspice and salt.
  6. Gradually add to sugar mixture; beating until well blended.
  7. Stir in apples, nuts, and raisins, if desired.


  1. Pour into one greased 9-inch baking pan; bake 35-40 minutes or until toothpick inserted in center comes out clean.
  2. Cool on wire rack 10 minutes.
  3. Serve warm with Vanilla Butter Sauce.
  4. Vanilla Butter Sauce:.
  5. Combine butter and whipping cream with brown sugar.
  6. Bring to boil over medium heat.
  7. Reduce heat; simmer 10 minutes or until slightly thickened.
  8. Remove from heat; stir in vanilla.
  9. Serve warm.
  10. Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated separately the day before.
  11. Warm the cake, in the oven, and the sauce, on top of the stove, before serving.

Sunday, September 6, 2015

Italian Penne Salad

Italian Penne Salad

1 box (1 lb.) penne macaroni
1 sweet red pepper
1 green pepper
Small red onion, or 6-8 slices, chopped 
50 slices pepperoni (that how they are labeled in my store)
1 small can black olives
Kraft Caesar Vinagrette dressing, approx. 1/2 cup.  More or less to taste.
Salt and pepper to taste

Cook the penne in salted water, drain and rinse under cold water.
Chop the peppers and sweet red onion into small bits.
I nuked the pepperoni (10 sec.) to make it easier to separate, then cut into smaller pieces.  
Chop up the olives.
Pour dressing over all.
This recipe was delicious immediately. 

Perhaps you might want to add small mozzarella chunks, and maybe add grape tomatoes before serving.  IMHO, the dressing really made it - I did not overdo.