Apple Coconut Bread

I love most anything with coconut in it.   This is soooo good.  To make it even better add about 1/2 cup chocolate chips.  I've also been known to add a glaze over the top of it while it's still warm.

APPLE COCONUT BREAD
(makes 1 loaf)

Ingredients:
*1 teaspoons ground cinnamon
*2 tablespoons granulated sugar
*3 medium apples, peeled and chopped
*1/3 cup light brown sugar
*2/3 cup granulated sugar
*1/2 cup butter, softened
*2 large eggs
*2 teaspoon pure vanilla extract
*1 1/2 cups all-purpose flour
*1 3/4 teaspoon baking powder
*1/2 teaspoon salt
*1 teaspoon ground  cinnamon
*1/4 cup milk
*1 cup flaked unsweetened coconut

Directions:
~Preheat ove to 350 degrees.
~Spray a 9 x15 inch loaf pan with cooking spray.
~In a medium bowl, mix 3 diced apples, 1 teaspoon cinnamon and 2 tablespoon granulated sugar until apples are well coated.
~In mixing bowl, beat 1/3 cup light brown sugar, 2/3 cup granulated sugar and 1/2 cup butter together until smooth and creamy.
~Beat in 2 large eggs, 1 at a time.
~Stir in 2 teaspoons vanilla extract and 1/4 cup milk.
~Sift 1 1/2 cups flour, 1 1 3/4 teaspoon baking powder, 1 teaspoon cinnamon and 1/2 teaspoon salt into butter mixture.
~Mix until just blended.
~Mix in 1/4 cup milk until batter is smooth.
~Stir in 1 cup coconut and apples.
~Pour into prepared pan.
~Bake for 55-60 minutes.
~Remove from oven and allow to cool for 10 minutes before removing from pan.
~Allow to cool on a wire rack.

Bacon Cheese Sloppy Joe's

This amped up version of sloppy Joes is just plain awesome.  Of course adding bacon can only make it better.  

BACON & CHEESE SLOPPY JOES
(serves 6)

Ingredients:
*1 ground beef
*1 medium yellow onion, chopped small
*2 garlic cloves, minced
*1/2 green bell pepper, chopped small
*1/2 red bell pepper, chopped small
*1/2 cup tomato sauce
*1 tablespoon worcestershire sauce
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 tablespoon cornstarch
*1 cup beef stock or broth
*6-8 slices provolone cheese
*6-9 slices bacon
*6 hamburger buns (homemade makes this even better)

Directions:
~Cook bacon, until crispy.
~Remove from pan and set aside.
~In a large skillet, add ground beef, onions, green bell pepper, red bell pepper and minced garlic.
~Break up meat as it cooks.
~Cook until hamburger is browned and done.
~Stir in tomato sauce and simmer for 10 minutes.
~In a small bowl, mix beef stock/broth and cornstarch together.
~Stir into hamburger mixture.
~Cook for another 5-10 minutes until the sauce thickens.
~Toast insides of buns until golden brown (optional).
~Add provolone cheese to sloppy joe's mixture and stir until melted.
~Scoop sloppy Joe's onto each bun bottom.
~Top with 1 to 1/2 slices of bacon.
~Place top bun over sandwich.

Hamburger Buns

So light, soft and delicious.  Will make any burger better.  Sometimes I like to add a little bit of garlic salt to the top of the bun before baking.

HAMBURGER BUNS
(6 buns)

Ingredients:

*2 tablespoons bread flour

*2 tablespoons water

*1/4 cup whole milk

*1/2 cup warm whole milk (95-100 degrees)

*1 tablespoon active dry yeast

*2 1/2 cups bread flour

*1 fine sea salt (if using regular salt 1 1/4 teaspoons)

*2 1/2 tablespoons granulated sugar

*1 large egg

*1 large egg yolk

*3 tablespoons butter, softened

*1 large egg

*1/4 teaspoon whole milk

*1/2 teaspoon sesame seeds (optional)

Directions:
~In a small saucepan, whisk 2 tablespoons bread flour, water, and 1/4 cup whole milk until it's smooth.

~Heat over medium-low heat until it forms a thick paste (about 15-20 seconds.

~Remove from heat and set aside.

~In a small bowl, lightly whisk 1/2 cup warm milk and yeast.

~Set aside and allow to proof for about 10 minutes.

~In a large mixing bowl with a dough hook, mix flour, salt, and sugar together.

~Mix in egg & egg yolk.

~Mix in yeast mixture and flour paste mixture.

~Once it's all mixed well, add in butter one tablespoon at a time.

~Allow to knead for 5-7 minutes, until dough is lightly sticky (add a very little flour if needed) If kneading by had to it for 10-12 minutes.

~Shape dough into a ball.

~Grease a large clean bowl, place dough into bowl, and cover until dough doubles In size (about 1 1/2 - 2 hours).

~Punch dough down.

~Place on a clean lightly floured surface.

~Divide dough into 6 pieces.

~Line a cookie sheet with parchment paper and lightly spray it with cooking spray.

~Roll each dough into a small ball

~Place onto prepared cookie sheet about 2  1/2 inches apart.

~Sprinkle tops with a small amount of flour 

~Lightly cover dough with plastic wrap.

~Allow dough to rise for 1 1/2 - 2 hours or until doubled in size.

~In a small bowl, beat egg and milk together.
~Very gently brush egg was over top of dough.
~Sprinkle seed mixture over top of buns.

~Preheat oven to 375 degrees.
~Bake for 16-18 minutes or until tops are browned.
~Let cool completely.
~Slice in half crosswise before using.

Chocolate-Peanut Butter Brownies

Peanut Butter and Chocolate are one of my favorite mixtures.  I normally will add Heath Toffee Bits to it, but you can add chocolate chips, peanut butter chips, mint chips or omit them all together.

CHOCOALTE-PEANUT BUTTER BROWNIES

(serves 16)

Chocolate Layer Ingredients:

*1/2 cup butter

*1 cup granulated sugar

*2 large eggs

*1 teaspoon pure vanilla extract

*1/3 cup unsweetened cocoa

*1/2 cup all-purpose flour

*1/4 teaspoon salt

*1/4 teaspoon baking powder

*3/4 cup Heath English Toffee Bits

Peanut Butter Layer Ingredients:

*1/2 cup butter

*2 large eggs

*1 teaspoon pure vanilla extract

*1 cup all-purpose flour

*1/2 teaspoon salt

*1/2 cup creamy peanut butter

*1/2 cup Heath English Toffee Bits

Chocolate Layer Directions:

~Preheat oven to 350 degrees.

~Coat a 9x13 inch pan with cooking spray.

~Melt butter and pour into a mixing bowl.

~Stir in sugar until well mixed.

~Add eggs and vanilla extract.

~Beat in unsweetened cocoa, flour, salt and baking powder, just until mixed (do not over mix).

~Spread batter into prepared pan.

~Sprinkle toffee bits over chocolate layer.

Peanut Butter Layer Directions:

~Melt butter and pour into a mixing bowl.

~Stir in sugar, eggs and vanilla extract.

~Add flour, salt and peanut butter and mix until just mixed (do not over mix).

~Gently spread batter over top of chocolate layer.
~Sprinkle remaining toffee bits over peanut butter layer.
~Bake for 25-30 minutes or until brownies are done.

Butterfinger Icebox Cake

I do enjoy icebox cakes.   They are easy to make and so good.   This is my favorite one.

BUTTERFINGER ICEBOX CAKE
(serves 12)

Ingredients:
*1/4 cup light brown sugar
*1/8 cup heavy cream
*1 tablespoon butter
*dash of salt
*1 teaspoon pure vanilla extract
*1 (3.5 ounce) package instant butterscotch pudding
*1 3/4 cup whole milk
*18 fun size butterfingers
*1 (8 ounce) package cream cheese
*1/3 cup light brown sugar
*1 cup powdered sugar
*1/2 cup heavy whipping cream
*1/3 cup light brown sugar
*1/2 cup heavy cream
*1 (12 ounce) container cool whip
*chocolate graham crackers (2-3 packages)

Directions:
~Mix 1/4 cup brown sugar, 1/8 cup heavy cream, butter, and salt in a small saucepan.
~Cook over medium-low heat, whisking for 3-4 minutes, until sauce gets thicker (careful not to burn it).
~Add vanilla and cook another 40-60 seconds.
~Remove from heat and allow it to cool completely.
~Spray a 9x13 inch baking dish with cooking spray.
~In a mixing bowl, whisk butterscotch pudding and 1 3/4 cup milk until pudding mix is dissolved.
~Refrigerate for 10-15 minutes or until pudding sets.
~In a food processor, grind up butterfinger bars into small crumbs.
~In a mixing bowl, whip cream cheese until light and fluffy.
~Mix in 1/3 cup brown sugar.
~Add powdered sugar until well mixed, scraping sides when needed.
~Mix in cooled caramel sauce and 1/2 cup heaving whipping cream.
~Beat on medium speed for about 2 minutes.
~Fold in 2 cups of crushed butterfingers into mixture (you should have about 1/2 cup left for top)
~Fold in 1/2  of cool whip.
~Line bottom of prepared pan with a single layer of the graham crackers.
~Spread 1/3 of the cream cheese mixture over top to the graham crackers.
~Layer 1/2 of the pudding over cream cheese mixture.
~Put another layer of chocolate graham crackers over pudding mixture.
~Layer another 1/3 of cream cheese mixture over graham crackers.
~Layer remaining pudding over cream cheese mixture.
~Add another layer of graham crackers.
~Add remaining cream cheese mixture.
~Refrigerate cake for at least 3 hours.
~Remove from refrigerator and spread remaining cool whip over cake.
~Sprinkle remaining butterfinger crumbs over top.

Antipasto Pasta Salad

I love this pasta salad.  It's easy to make.  It makes a lot.  It's filling and it's very tasty.  Great for picnics or potluck dinners.

ANTIPASTO PASTA SALAD
(serves 12)

Ingredients:
*1 (16 ounce) bag of bow tie pasta
*1/4 pound Genoa Salami, chopped into bite size pieces
*1/4 pound pepperoni sausage, chopped into bite size pieces
*1/4 pound sharp cheese, chopped into bite size pieces
*1/4 cup asiago cheese, chopped into bite size pieces
*1 red bell pepper, chopped into bite size pieces
*1 green bell pepper, chopped into bite size pieces
*1 (2.2 ounce) can sliced black olives, drained
*1 (16 ounce) container grape or cherry tomatoes, sliced
*6 green onions, sliced (I slice up part of the greens to)
*3 garlic cloves, minced
*1 cup extra virgin olive oil
*1(.7 ounce) package dried italian salad dressing mix
* 1/3 cup balsamic vinegar
*1 tablespoon dried oregano
*1 1/2 teaspoons dried basil
*1 tablespoon dried parsley
*2 tablespoons parmesan cheese, grated
*1 teaspoon salt
*1/2 teaspoon ground black pepper

Directions:
~Bring a large stock pot of water to a full boil.
~Salt with about 1 teaspoon salt.
~Add bow tie pasta, and cook until al dente.
~Drain pasta and rinse with cool water.
~Set aside.
~In a large bowl, combine salami, pepperoni, sharp cheese, asiago cheese, red pepper, bell pepper, olives, tomatoes and green onions.
~Mix in pasta.
~Cover with plastic wrap and refrigerate for 30-40 minutes.
~In a small saucepan heat olive oil and minced garlic until oil is hot.
~Remove from heat and allow to cool.
~Add balsamic vinegar, oregano, basil, parsley, parmesan cheese, salt and pepper to olive oil.
~Whisk until well mixed.
~Pour over pasta salad and mix well.
~Cover and refrigerate for at least 1 hour.

Stuffed Cabbage Soup

Super easy and quick to make.   If you like Cabbage Rolls (stuffed cabbage) you are going to love this.   The soup is thick like a stew, but you can thin it out with chicken or beef stock if you prefer your soup thinner.   I shred the cabbage very small, because that's how the family likes it, but you can leave it in bigger pieces if you prefer.

STUFFED CABBAGE SOUP
(serves 8)

Ingredients:
*1 1/2 pounds lean ground beef
*1/2 pound ground pork (optional)
*1 large yellow onion, chopped
*4 large cloves of garlic, minced
*2 medium carrots, chopped small
*2 stalks of celery, chopped small
*1 teaspoon ground black pepper
*1/2 head of cabbage, shredded or chopped
*2 (14.5 ounces) beef broth
*1 quart of stewed tomatoes
*1 (8 ounce) can tomato sauce
*1 1/2 tablespoons light brown sugar
*1 tablespoon Worcestershire sauce
*2 bay leafs
*1 teaspoon dried paprika
*1 teaspoon dried oregano
*1/2 teaspoon dried basil
*1 tablespoon dried parsley
*1/2 teaspoon dried thyme
*1 cup dry white rice
*2 cups chicken stock or beef stock (if needed to thin soup out)
*1 teaspoon salt (if needed)

Directions:
~In a large stock pot, over medium heat, add beef, pork, onions, carrots, celery, garlic and pepper.
~Cook until beef and pork are browned, breaking up beef and pork as it cooks.
~Drain any excess grease.
~Pour in 2 cans of beef broth, stewed tomatoes, tomato sauce, cabbage, brown sugar, Worcestershire sauce, paprika, oregano, basil, parsley, and thyme.
~Bring to a boil.
~Reduce heat to a simmer and stir in rice.
~Cover and cook for 20-25 minutes or until rice is cooked, stirring occasionally.
~Add salt, if needed.
~Add chicken stock or beef stock, only if you want to thin out the soup.

Instant Pot Directions:

~Set Instant Pot to sauté mode.

~Once liner is hot, add beef, pork, onions, carrots, celery, garlic and peppers.

~Cook until beef and pork are browned, breaking up the beef and pork was it cooks.

~Drain any excess grease.
~Pour in 2 cans of beef broth, stewed tomatoes, tomato sauce, cabbage, brown sugar, Worcestershire sauce, paprika, oregano, basil, parsley, and thyme.
~Put on lid and set valve to seal.

~Pressure cook for 15 minutes.

~Add cooked rice and stir. (I cook it on the stove while the soup is pressure cooking).

Pumpkin Cake with Maple Frosting

Yummy!  If you love pumpkin, you are going to love this.  Very moist and light.

PUMPKIN CAKE with MAPLE FROSTING
(serves 12)

Cake Ingredients:
*2 cups all-purpose flour
*1 cup cake flour
*1 1/2 teaspoons baking soda
*1/2 teaspoon ground cinnamon
*1/8 teaspoon ground nutmeg
*1/8 teaspoon ground ginger
*1/2 teaspoon salt
*3/4 cup butter, softened
*2 cups granulated sugar
*3 large eggs
*2 teaspoons pure vanilla extract
*1 (15 ounce) can pumpkin puree
*1/4 cup oil
*1 cup whole milk

Frosting Ingredients:
*2 (8 ounce) packages cream cheese, softened
*1 cup butter, softened
*1 teaspoon maple flavoring
*2 teaspoons ground cinnamon
*7 cups powdered sugar
*1 cup chopped pecans (optional)

Cake Directions:
~Preheat oven to 300 degrees.
~Grease and flour 3, 8-inch pans.
~In a large bowl, mix all purpose flour, cake flour, baking soda, 1/2 teaspoon ground cinnamon, nutmeg, ginger and salt.
~In large mixing bowl, cream butter and sugar until light and fluffy.
~Beat in eggs one at a time.
~Mix in vanilla, pumpkin puree and vegetable oil.
~Mix in flour mixture, and milk alternately into pumpkin mixture.
~Pour batter evenly into prepared cake pans.
~Bake for 35-40 minutes until done
~Remove pans from oven.
~Allow cakes to cool for 10 minutes
~Remove from pans.
~Wrap each layer with plastic wrap.
~Freeze for 40-60 minutes.

Frosting Directions:
~In a large mixing bowl, cream cheese and butter util smooth.
~Mix in maple flavoring, vanilla and cinnamon.
~Beat in powdered sugar  and beat until smooth.
~Place first layer of cake on a cake pan.
~Apply about 3/4 cup of frosting over top of cake.
~Add second layer of cake.
~Apply another 3/4 cup of frosting over top of cake.
~Add final layer of cake.
~Frost top and sides of cake with remaining frosting.
~Sprinkle pecans over top of cake (optional).
~Store in the refrigerator until ready to serve.

Canning Salsa

I do love salsa and chips, but salsa is also good over chicken or potatoes.   My family likes the salsa veggies to be cut small, but you can cut them into bigger chunks if that is what you prefer.  Delete or add jalapeño peppers if you like mild or hot salsa.  Remember the more seeds you leave in the hotter
it will be.  This recipe is more on the milder side.

CANNING SALSA
(24 pints or 12 quarts)

Ingredients:
*1/2 bushel of Roma tomatoes
*3 large green bell peppers, chopped and seeded
*2 large yellow bell peppers, chopped and seeded
*2 large orange or red bell peppers, chopped and seeded
*3 large banana peppers, chopped and seeded
*3 jalapeño peppers, chopped (remove seeds if you want.  I do not)
*2 large red onions, peeled and chopped
*1 large sweet onion, peeled and chopped
*2 cup apple cider vinegar
*1 large garlic bulb, minced
* 2 tablespoons salt
*2 tablespoons ground cumin
*1/2 cup fresh cilantro, chopped
*1 (12 ounce) can tomato paste (only use if salsa is to runny)

Directions:
~Bring a large saucepan of water to boil.
~Place tomatoes into boiling water for 3-5 minutes to loosen skins.
~Place tomatoes into a sink of cold water to cool down.
~Peel tomatoes, and cut into small pieces.
~In a large stock pot or roaster pan, add all ingredients, except tomato paste.
~Bring mixture to a boil.
~Reduce heat and simmer for 30 minutes.
~Place salsa into sterile jars, leaving a 1/2 inch head space.
~Make sure top of jar is free from any residue.
~Place lids and rings on jars (do not tighten rings to tight).
~Cook in hot bath for 15 minutes for pints jars and 20 for quart jars.
~Remove from hot bath, and allow to sit for 24 hours before storing.
~Make sure all lids have sealed and tighten rings (if there is a bubble in the lid, then it didn't seal).