Ultimate Southern Macaroni & Cheese

1 lb elbow macaroni, cooked - Alden, drained well.

2 overflowing cups of sharp cheddar cheese, shredded or cut into 1/4 - in cubes.

1 can evaporated milk.

1 tablespoon sugar.

2 eggs, beaten.

Season salt - to taste.

Fresh cracked black pepper - to taste.

Dash or two or three or four of cayenne pepper.

Salt and pepper to taste.

DIRECTION:

In a bowl, mix cooked and well drained macaroni and cheese together.

In another bowl whisk together eggs, milk, sugar and seasoning.

Pour egg / milk mixture over mac and cheese mixture, stir until well incorporated.

Pour into baking dish or tin, cover with foil.

Bake at 350 degrees for about an hour.

Remove foil, turn on broiler - broil top of mac and cheese until golden brown and bubbly..

Lemon Herb Roasted Potato Nuggets

6-8 Large sized russet potatoes, peeled and cut into 1/2 to 2 inch chunks.

Juice of one lemon.

1/4 to 1/2 cup olive oil (butter or other oil will work as well a butter / olive oil combination is very good too.

1/2 teaspoon kosher salt.

1/2 teaspoon cracked black pepper.

1 1/2 tablespoon dried herbs, oregano, thyme and rosemary are good choices.

1 whole garlic bulb broken into about 4 pieces (optional).

DIRECTION: 

Parboil the potatoes in salted water for about 3-4 minutes, no longer.

Meanwhile in a 375 degrees F oven, heat baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

Toss together so that the potatoes absorb the lemon juice

Add the salt, pepper, herbs, garlic cloves and olive oil.

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan: a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or util they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before  the potatoes are finished as it generally cooks faster.

Melt in Your Mouth Chicken

4 boneless, skinless chicken breasts.

1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo).

1/2 cup Parmesan cheese.

1 teaspoon seasoning salt.

1/2 teaspoon black pepper.

1 teaspoon garlic powder.

DIRECTION: 

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.

Spread the mixture on top of each of the chicken breast.

Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through.

Serve warm..!!

Chicken Spaghetti

1 lb boneless, skinless chicken breasts.

1 lb Velveeta cheese, regular or Mexican.

1 can (s) rotel tomatoes, regular or hot.

1 lb spaghetti pasta.

1 stick butter.

1 can (s) cream of chicken soup, undiluted.

1 can (s) cream of mushroom soup, undiluted.

1 medium onion, chopped.

1 bell pepper, red or green, chopped.

DIRECTION: 

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.

Remove chicken when completely done, about 10 to 15 minutes.

Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water.

Set aside the pasta.. Do not rinse.

Melt the butter in that same (empty) pot and saute the onion and bell pepper.

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

Add cheese and stir together, mixing well. Add salt and pepper to taste.

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Cheesy Noodle Bake

2 lbs Hamburger Meat.

1 16 oz. bag of Extra Wide Egg Noodles.

1 15 oz. of Ricotta Cheese.

1 16 oz. of Sour Cream.

1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano.

1 15 oz. can of Hunts Tomato Sauce original flavor.

2 Cups of Shredded Sharp cheese (See below before deciding).

DIRECTION: 

Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13x9 pan put some of the sauce on bottom layer noddles, the meat sauce and repeat. Top with shredded cheese. Bake in preheated oven at 375 for 25-30 minutes. Remove let set 5 minutes.

On the 2 cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan.

Sweet Potato Pound Cake

3 cups all purpose flour.

2 teaspoons baking powder.

1 teaspoon baking soda.

1 teaspoon salt.

1/4 teaspoon nutmeg.

1/4 teaspoon mace (optional).

1/4 teaspoon cinnamon (optional).

1 cup unsalted butter (softened).

21/2 cups sweet potato (cooked mashed).

1 cup of chopped pecans.

DIRECTION: 

Preheat oven to 350 degrees.

Grease and dust with flour a 10 tube pan.

Mix flour, baking powder, baking soda, nutmeg, mace and cinnamon in a medium sized bowl. In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.

At low speed, add sweet potato and eggs one at a time until well mixed.

Beat flour mixture into the sweet potato mixture. Add vanilla and mix.

Pour batter into Bundt Pan. Add pecans evenly on top of mix. (You can always add more before you bake if you like them a lot) Bake for approximately 55 minutes to one hour and 10 minutes or until a toothpick inserted comes out clean. Check cake at 55 minutes.

Amazing Mini Fall Pumpkin Pie Croissants

2 tubes of refrigerated crescent rolls.

Pumpkin Pie Filling.

1/2 block of cream cheese.

1 cup of canned pumpkin (not pumpkin pie filling).

1 tablespoon pumpkin pie spice.

3 - 4 tablespoons sugar (granulated or powdered).

DIRECTION:

These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and out lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling.

Beat cream cheese and canned pumpkin together until fluffy and creamy.

You do want to stuff them a little full and they are messy to roll up. Now here is the fun part. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it.!

Bake at 375 degrees for 15-18 minutes. These are sweet but not so much so sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because.

Cheesy Smoked Sausage & Potato Casserole

3 cup Idaho potatoes, peeled, boiled, and out into cubes.

4 tablespoons butter.

4 tablespoons flour.

2 cups milk.

1/2 teaspoon salt.

1/4 teaspoon pepper.

1/2 lb Velveeta cheese, diced.

1/2 cup sharp cheddar cheese, shredded.

1 lb skinless smoked sausage.

1/8 teaspoon paprika.

DIRECTION:

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (use a whisk and stir constantly). Pour white / cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350 F oven for 35-45 minutes.

The Best Red Velvet Cake

2 eggs.

1 1/2 cups sugar.

1 1/2 cups vegetable oil.

1 teaspoon white vinegar.

2 1/2 cups cake flour.

1 teaspoon baking soda.

2 to 3 tablespoon cocoa powder.

1 cup buttermilk.

1 teaspoon vanilla.

5/8 ounce bottle red food coloring.

Preheat the oven to 350 F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda and cocoa together. Add the flour mixture to the creamed ingredients while beating, slowly add the buttermilk. While still beating, add the vanilla and the food coloring. Pour in to three 8-inch layer pans and bake for about 25 minutes. 

Press lightly; if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides server 12 to 14.

Red Velvet Cake Frosting.

1 (8 ounce) package cream cheese, softened.

1/2 cup butter.

1 (1 pound) box confectioners sugar.

1 cup chopped pecans.

1 teaspoon vanilla extract.

DIRECTION:

Combine the cream cheese and butter and melt over very low heat.

Add the sugar, pecans and vanilla and mix well. if the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Rum Cake Recipe

1 box yellow cake mix.

1 box instant cheesecake or vanilla pudding.

3 large eggs.

1/3 cup water.

1/3 cup coconut oil.

1/3 cup coconut rum or cream soda.

1/2 cup water.

3/4 cup chopped pecans.

GLAZE: 

1 stick unsalted butter.

1-2 oz rum to your tasting or cream soda.

1 cup sugar.

1/4 cup water.

DIRECTION: 

Preheat oven to 340 degrees and prepare your bundt pan, I don't like to use sprays so I just melted a tbsp of butter and coconut oil and coated the pan with the mixture on a clean paper towel. Mix the above cake ingredients on high for about 2 minutes then let it rest. Pour the pecans into the bottom of the pan followed by the cake mixture. Bake for 45 minutes. When the cake has baked, let it cool completely before adding the glaze.

MAKING THE GLAZE:

Melt butter, add rum or cream soda, mix in sugar and water. Stir until mixed. Pour over cooled cake.

Sausage Cream Cheese Crescents

16 oz bulk sausage cooked and crumbled (any flavor).

8 oz cream cheese, softened.

2 can (s) refrigerated crescent rolls.

1 c shredded sharp cheddar cheese (or any cheese).

DIRECTION: 

I have made these and they were a hit!! These look and sound like the perfect meal for breakfast.. So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you'd like. Then you need to separate rolls into triangles.

Second Step: At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll & roll up.

Step 3: Finally step, bake at 375 degree F about 15 minutes (till golden brown). Serve and enjoy.

The Best and Easy Banana Pudding

1 8 ounce package Philadelphia Cream Cheese, room temperature.

1 box Nil la wafers cookies.

1 box (3.4 ounce) Jello Banana cream pudding mix.

1 box (3.4 ounce) Jello French vanilla pudding mix.

2 cups whipped cream topping.

1 can sweetened condensed milk.

1 1/2 cups whole milk.

1 1/2 cups heavy cream.

3 bananas, sliced.

1 teaspoon vanilla.

DIRECTION: 

Add cream cheese to a mixer and beat on medium speed until light and fluffy, about 2 minutes.

Add milks, cream, and puddings, beat over low speed for about 2 minutes, add vanilla, mix well.

Fold in 1 cup of whipped cream toppings into pudding.

To assemble pudding, scoop about 1 cup of pudding into bottom of casserole dish, top with Nil la wafers, top with bananas, top with more Nil la wafers.

Pour pudding over Nil la wafers and end with remaining Nil la wafers on top.

Cover and refrigerate for about 4 hours or overnight.

Serve with more whipped cream topping.

Mediterranean Vegetable Rice

4 Fresh Tomatoes.

4 Garlic clove.

1 bunch of thyme.

1 bunch of Parsley.

1 Courgette / Zucchini.

1 Red pepper.

1 Parsnip.

1 carrot.

1 large onion.

1 spring onion.

1 bunch of Pak Choy (optional).

1 can of Chick Peas.

DIRECTION: 

Roughly Chop all vegetable... in a frying pan add two spoons of Olive Oil, add chop tomatoes and Garlic leave to simmer, add thyme parsley. Cook for 5 minutes then add all vegetable except pak choy, cover. When veg's almost cook add can of chick peas and stir, add some salt and pepper and pak choy. cover for 2 minutes.

Hot Cheese Dip

1 roll of jimmy dean's hot pork sausage.

1 block cream cheese, softened.

1 can rotel, hot.

1/2 cup cheddar cheese, grate.

tortilla chips for serving.

DIRECTION:

In a skillet, brown the pork sausage. There wasn't much grease at all, so i didn't drain mine. Turn off the heat, but while the pan is still hot add the cream cheese and stir until combined. Add the entire can of rotel, do not drain, stir to combine.

Lightly spray a square baking dish with cooking spray. Spoon sausage mixture into pan and sprinkle cheese over top. Bake in the oven at 350 for 20-25 minutes until hot and bubbly. Serve with tortilla chips and enjoy. !!

Stuffed Chicken

First you need 6 boneless, skinless chicken thighs.

And also you need one-6 ounce box chicken stuffing mix (the best choice is Stove Top).

Then One 12 - ounce jar chicken gravy.

Finally you need to taste salt, pepper then granulated garlic.

DIRECTIONS:

This is one of the easiest recipes I've found, very tasty recipe and simple. I enjoy it... So to prepare this recipe you need first to prepare stuffing mix and for that you need to follow manufacture directions, and cover, set aside.

Step 2: Now after all that work you need now to spray a 13x9 casserole dish with cooking spray, and after that you need to trim excess fat form chicken and season both sides using salt, pepper then garlic.

Step 3: Now in this step all what you need is to put 1/4 cup of stuffing mix on each piece of chicken and after that wrap sides around and make sure to create a little bundle.

Step 4:  Now in this step you need to put bundles in casserole dish. And then around chicken bundles you need to spoon remaining stuffing into casserole dish. After all that work now cover dish using aluminum foil then bake 375 F about minutes.

Step 5: Finally step, now in this step you need to move out dish from oven, and also remove aluminum foil  next pour gravy over chicken & stuffing. Then finally you need to continue cooking, uncovered between 10 to 15 minutes.

Chocolate Pudding Trifle

2 cups heavy cream.

2 tablespoons confectioner's sugar.

1 teaspoon pure vanilla extract.

One 11-ounce loaf store-bought pound cake, cut into cubes.

4 cups prepared chocolate pudding.

Chocolate shavings, for decoration.

DIRECTIONS:

In a large clean bowl, whip the cream for around 30 seconds until frothy. Add the sugar and vanilla.

Whip again until soft peaks form, being careful not to over whip.

Place an even layer of cake on the bottom of a 3-quart trifle dish. Top with half of the chocolate pudding, smoothing out the layer with a spatula. Cover with half of the whipped cream and smooth out repeat again, starting with the cake. Decorate the top with shaved chocolate.

Refrigerate until ready to serve.

Million Dollar Pie

INGREDIENTS

• 2 graham cracker pie crusts.
• 1 (14 ounce) can Eagle Brand. Condensed Milk.
• 1 (10 ounce) can crushed pineapple.
• 9 ounces Cool Whip.
• 3 tablespoons lemon juice.
• 3/4 cup pecans.

DIRECTION: 

• Mix all Ingredients.
• Pour into crusts. Garnish with extra pecans if you wish.
• Refrigerate 2 hours before serving.

Southern Creamy Pralines

INGREDIENTS

• 3 cups sugar.
• 1 cup whole fat buttermilk.
• 1/4 cup light corn syrup.
• 1 pinch salt.
• 1 teaspoon baking soda.
• 1 teaspoon vanilla extract.
• 4 cups of pecans.

DIRECTION: 

• Combine sugar, buttermilk, corn syrup and salt in very large pan (it will foam considerably when soda is added) and bring to a rice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.
• at 235 F on Candy thermometer, the syrup is at the "soft ball' stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. *** 
• Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoon on a Well greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens) *** I drop mine on foil***.

Chicken Biscuit Casserole

INGREDIENTS

• 1 can (10  3/4 ounces) Cream of Chicken Soup.
• 1/4 cup milk.
• 3/4 shredded cheddar cheese.
• 1/4 teaspoon ground black pepper.
• Chopped onions (if you like).
• Green peas.
• Boiled potatoes.
• Boiled chicken shredded or chunked.
• 1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits).

DIRECTION: 

• Heat the oven to 400 F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
• Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture top the chicken mixture with the biscuits.
• Bake for 15 minutes or until the biscuits are golden brown.

Hawaiian Ham Roll Sliders

2 pkg Hawaiian sweet dinner rolls.

1 pkg deli sandwich ham.

12 slice, Swiss cheese.

1/2 c butter, melted.

1 tablespoon poppy seeds.

1 1/2 teaspoons Worcestershire sauce.

1 1/2 teaspoons brown or Dijon mustard.

1 teaspoon onion powder.

DIRECTION: 

Slice top from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops. Combine butter, poppy seeds, mustard, Worcestershire, and onion powder and mix well, Drizzle over rolls. Refrigerate until butter is firm or overnight. Cover with foil and bake at 350 F for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold. 

Pepperoni Roll

per-packaged frozen dough (I prefer Rhodes).

shredded cheese (maxi-blend or mozzarella).

Parmesan cheese.

Pepperoni or whatever other pizza topping you like.

Some herbs.

Olive oil.

DIRECTION: 

Loosely cover the frozen bread dough with plastic wrap.

Allow dough to thaw for a few hours at room temperature.

Roll dough out to approximately 11 x 11 square.

One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer.

Lay pepperoni on dough. covering entire surface. I like to use sandwich pepperoni from the deli. Sprinkle with shredded mozzarella cheese.

Next, sprinkle with shredded Parmesan cheese. you can use grated from a can if that is what you already have on hand.. but you can buy the shredded Parmesan in a bag. You'll find it right next to the other bags of shredded cheese.

Wall mart sells it for $1.99 and it is very good. I like using the shredded Parmesan in the bag because the flavor is so much better!.

Lightly sprinkle with Italian herbs.. basically, some dried oregano, parsley and basil. Be careful, not to much.. oregano can be very strong and you don't want too much!.

Add a sprinkling garlic powder. I was all out of garlic powder, so I used garlic salt.

Roll up dough starting at one edge of square.

Place rolls on baking sheet, leaving space between,

Brush some melted butter on top of uncooked pepperoni roll. You do not need to let rise.

Bake it right away. It will rise up in the oven perfectly.

Bake at 375 degrees of approx. 15 to 25 minutes. oven temps. and times may vary.

When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with you fingernail.. just the same as when baking bread. Make sure you allow pepperoni roll to cool completely before serving.

Better-than-mom's Stovestop Goulash with Macaroni, Tomatoes, and Ground Beef

2 teaspoons, olive oil.

1 lb. extra-lean ground beef (less than 10% fat).

1 large onion, chopped.

2 teaspoons minced garlic.

1 1/2 cups water.

1 can (15 oz.) tomato sauce.

1 can (15 oz.) petite diced tomatoes with juice.

1 T Italian Herb blend (I love the mix from The Spice House, but any Italian seasoning blend will work.).

2 bay leaves.

2 T soy sauce.

1 tablespoon garlic powder.

1 teaspoon Montreal Steak Seasoning (or use your favorite purchase steak seasoning).

Salt and fresh-ground black pepper to taste.

1 cup macaroni (I used Dream field's Macaroni, although after it cooks in the sauce for 30 minutes it's not really a low crab macaroni.).

Low-fat sour cream for serving, optional.

DIRECTION: 

In a large non-stick pan, heat the olive oil, add the ground beef, and cook until it's well-browned, breaking apart with the turner as it cooks. Push the beef to the side of the pan, add the onions and cook until the onions start to brown, about 5 minutes. add the minced garlic and cook about 2 minutes more.

Add the water, tomato, sauce, petite dice tomatoes and juice, Italian herb blend, bay leaves, soy sauce, garlic powder, Montreal steak seasoning, salt, and pepper. Stir the mixture together, then cover the pan and simmer about 20 minutes.

Add the macaroni, cover the pan again, and simmer 30 minutes. Remove from the heat, discard the bay leaves, and let the mixture sit for a few minutes before serving. (We only made it about 10 minutes, which was fine.).

Serve hot, with a dollop of low-fat sour cream if desired.

30- Minutes Mozzarella Stuffed Turkey Meatballs with Homemade Marinara Sauce

1 pound ground turkey meat.

5 garlic doves, minced, divided.

1 egg.

1/2 cup freshly grated Romano cheese.

2 teaspoons Italian seasoning.

2 teaspoons fresh parsley, chopped.

Salt and ground black pepper, to taste.

1 cup whole wheat panko bread.

1/2 cup lukewarm water.

4 ounces mozzarella cheese, cut into bite sized cubes (you can use 4 (1 ounce) string cheese pieces, too).

6 tablespoons olive oil, divided.

1 (28-ounce) can crushed tomatoes.

1 teaspoon salt.

1/2 teaspoon sugar.

2 teaspoons Italian seasoning.

1/2 teaspoon crushed red pepper flakes.

DIRECTION: 

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.

Heat 4 tablespoon of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.

In a large bowl combine ground turkey meat, half of the minced garlic, egg, cheese, parsley Italian seasoning, salt and pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very most but still hold its shape when rolled into meatballs.

Scope one tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.

Fry meatballs in batches in the hot oil, 2  minutes on each side.

Place semi-cooked meatballs on prepares baking sheet. Once all meatballs have been panfried. place the baking sheet in the oven to bake for 10-12 minutes, or until they're cooked through.

While the meatballs bake, make you marinara.

Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and saute for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar, seasoning and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally. Season with additional salt and pepper to taste. 

When meatballs are done cooking, add them to the sauce, stir to coat.

Country Apple Fritter Bread

Ingredients

Bread Loaf

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk or almond milk

2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon old-fashioned Creme Glaze

1/2 cup of powdered sugar

1-3 tablespoons of milk or cream - (depending on thickness of glaze wanted).

How to Make It

Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat while sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar / cinnamon mixture.

Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar / cinnamon mixture.

Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make glaze, mix powdered sugar and milk or cream together until well mixed.

Let cool for about 15 minutes before drizzling with glaze.

Simply Great Chicken

Ingredients

About 3 1/2 pounds boneless, skinless chicken (I've used both thighs and breasts)

1(.7 ounce) packet of dried Italian dressing mix (such as Good Seasonings)

1/2 cup brown sugar, packed 

How to Make It

Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and / or it may be preferable to line you dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Carol says to cook for 50-60 minutes or until chicken is done. I do that as well, but during the interim, I turn the chicken over a couple of times and spoon the resultant saucy melted brown sugar mix over the baking chicken allowing, with the final turn leaving the topside facing up for the last bit of baking. I want to get as much of that flavorful coasting as I can.