Packed with cinnamon and juicy apple chunks, these fritters are a perfectly scrumptious snack for anytime! Kids love them! (And adults too!)

FRITTERS:
2 C chopped apples (about 2 large apples)
2 C flour
1/2 C sugar
1 1/2 tsp salt
1 Tb baking powder
2 tsp cinnamon
2/3 C milk
2 eggs
1/2 tsp vanilla

GLAZE:
3 C powdered sugar
2 Tb butter, melted
5 Tb milk
1 tsp vanilla
dash salt
Peel, core and chop two large apples. You will need 2 cups total.
In a large mixing bowl, add 2 C flour, 1/2 C sugar, 1 1/2 tsp salt, 1 Tb baking powder and 2 tsp cinnamon.
Toss them together with a fork to combine.
Pour 2/3 C milk into another medium bowl.
Add 2 eggs and 1/2 tsp vanilla and whisk it all together with a fork.
Add the wet ingredients to the dry and mix just until combined.
Fold in the apples. Be careful not to over mix.
Pour about 4 cups of canola or vegetable oil into a deep skillet. You want about 1 1/2 inches of oil to cover the bottom of the pan.
Heat it up over medium high heat (closer to high, than to medium).
You want to be sure the oil is hot enough for frying before you place the batter into it. You can test it by placing a tiny spoonful of batter into the oil. If the oil bubbles and the dough "floats" the oil is ready.
Carefully set spoonfuls (about 1/3 C each) of batter into the hot oil.
Spread the center of each piece out as much as you can (with your spoon) so they aren't too ball like.
Allow them to brown on the bottom and then turn them over to cook on the other side. Should only take about 2-3 minutes per side.
Set the cooked fritters on a large cookie sheet covered with paper towels to cool.
To make the glaze, place 3 C powdered sugar, 2 Tb melted butter, 1 tsp vanilla, 5 Tb milk and a dash of salt into a medium sized mixing bowl.
Whisk it together to combine. Add a bit more milk if it gets too thick.
Place a wire rack on top of a large cookie sheet.
​Set the fritters on the rack and drizzle the glaze over the tops. Wait for the glaze to set (should only take 2-3 minutes). Then turn the fritters over and glaze the other side.

  These scrumptious rolls are made like cinnamon rolls but with cheese, seasonings and herbs. I highly suggest making a double batch since they disappear so fast!

DOUGH:
1 1/2 C warm water
1 T yeast (I use active dry)
1 T sugar
3 1/2-4 C flour
1/2 t salt
1/4 C butter, melted

CHEESE AND HERB TOPPING:
2 C mozzarella cheese, grated
2 C cheddar cheese, grated
1 C parmesan cheese, grated
1 t granulated garlic
1/2 t oregano
1 t italian seasoning
1/2 t thyme

Preheat your oven to 170 degrees.
Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer.
Let it sit for 5 minutes.
Add the salt and the flour, one cup at a time, until it is well incorporated.
Mix on high for 5 minutes.
Let the dough rest for 5 minutes.
Melt the butter and pour half of it into a large cookie sheet.
Place the dough in the center of the pan.
Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape!
Spread the dough out flat onto the pan until it reaches all of the edges. 
Once the dough is spread out, cut in half  with a knife or pizza cutter.
Pour the rest of the melted butter over each half of the dough and spread it around with your hands so that it evenly covers the dough.
Combine 1 teaspoon granulated garlic, 1/2 teaspoon oregano, 1 teaspoon italian seasoning and  1/2 teaspoon thyme together in a small bowl.
Sprinkle the seasonings evenly all over the top of the buttery dough.
Sprinkle the shredded cheeses over the top.
Roll each dough half up, starring with the long end of each.
Take a sharp knife and cut each roll into 12 small pinwheels.
Lay each roll flat along the cookie sheet.
Pop the pan into your warm oven and let the rolls rise for about 5-10 minutes.
Turn your oven up to 350 degrees (leaving the rolls inside, please. They will continue to rise a bit as the oven temperature rises.)
Once your oven has reached 350 degrees the rolls should cook for about 10 minutes, or until the tops and bottoms are golden brown.
Remove the pan from the heat and let the rolls rest on the pan for about 5 minutes.
​Serve and enjoy!

  This recipe is so simple, quick and delicious! It's a true winner for the whole family and perfect for weeknight dinners!

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
 
Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter

Cut each chicken breast into 3 large chunks.
In a small food processor grind up the ritz crackers.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk then the cheese.
Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.
Press the cheesy chicken into the cracker crumbs and press it in.
By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.
Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
Stir it over medium high heat until the sauce is nice and hot.
Serve over the chicken and enjoy!

  This book is absolutely brilliant! The complexity of everything is just stunning! Immediately, I was drawn into the story and didn't want to put this book down until I devoured every bit of it! The storyline was completely original and unique, the dialogue was flawless and the characters were so complex they seemed real! There's not one single boring moment in this book! I was completely absorbed into this uniquely awesome world! I can't wait to pick up the second book of this series! I would recommend this book to everybody - young or old! It desperately needs to be made into a movie!

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 This lemon loaf is so moist, dense and delicious! The glaze adds that extra sparkle of sweetness to set it off perfectly!

3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not juice!)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners' sugar
3 tablespoons lemon juice, may need more or less depending on how thick you want it



Preheat oven to 350F.
Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. 
Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before removing and glazing.

For Glaze:
In a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

​Drizzle on top of loaf and enjoy!

This cake has got it all! It's so scrumptious, you're going to have to force yourself to stop eating it!

FOR THE CAKE
2 c Sugar
1 c Shortening
4 Eggs
1 1/2 c Flour
1/3 c Cocoa
1 ts Vanilla
1/4 ts Salt
1 c Pecans 
1/2 lg Jar of marshmallow fluff

FOR THE FROSTING
1 c Butter
1/3 c Carnation milk
1/3 c Cocoa
1 ts Vanilla
1 lb Confectioners’ sugar
1 c Pecans

Make the frosting first, by simply creaming all of the ingredients together and setting aside
Preheat oven to 350.
Cream together the sugar and the shortening
Add the eggs one at a time, beating well after each addition
Add the flour, cocoa, vanilla and salt, creaming well then fold in the pecans
Bake in a well greased and floured 9″ x 13″ cake pan, at 350 for 30 min
Remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable
Remove from oven and let cool.
Spread the frosting on top of the fluff and refrigerate until ready to eat

 This is a quick favorite that is so easy to whip up for dinner! A sure winner for everybody!

4 Tbsp oil
1 lb Lean Ground Beef
1/4 cup Bread Crumbs (I like the seasoned ones best!)
1/4 all-purpose flour
1 tsp Worcestershire*
1/2 tsp Garlic Powder*          (I usually don't measure the seasonings, I just put a healthy sprinkle in!)
1/2 tsp Onion Powder*
salt and pepper to taste*
1 egg
2 Tbsp milk
small can of mushrooms (optional)
1/2 medium sized onion
2 packs of brown gravy mix (I like using the mushroom gravy)

Heat the oil in a medium skillet, but don't let it get too hot!
In medium bowl, mix together the ground beef, bread crumbs, Worcestershire sauce, half the garlic powder, half onion powder, salt and pepper.( I usually don't measure the seasonings, I just put a good sprinkle in).
In small bowl, mix together flour and more of the dry seasonings.
In another small bowl, beat the egg. milk and another sprinkle of all the seasonings.
Pat the burger meat into evenly sized patties, I usually get 3 or 4, and you can always add a few more bread crumbs to stretch it a little more!
Quickly dip the patties into the egg mixture and then lightly coat them in the flour mixture.
Fry in the hot oil until golden brown and cooked in the middle.
Drain the patties on newspaper when done.
After the patties are done, I like to add some sliced onion and a can of mushrooms to the oil and sautee until the onions are done.
Remove onions and mushrooms from pan.
Drain all the oil, leaving just a few drippings in the pan.
Add the required water for the gravy mixes to pan and blend in the gravy mix until smooth.
Let simmer for a few minutes until it starts to thicken.
Add the onions and mushrooms and stir.
Then add the patties to the gravy mix and spoon gravy on top until they're well doused.
Let simmer for about 5-10 minutes and then serve!

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