 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.
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 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!  Ascenders |
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