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.

  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 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!

   A tender, moist and thoroughly scrumptious cake with a distinct honey flavor and toasted almonds.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs
¼ cup honey
1 tablespoon coconut oil (highly recommended, but can substitute vegetable oil) Note: Do not melt the coconut oil before adding it.
½ teaspoon pure vanilla extract
⅛ teaspoon pure almond extract
1 cup Greek honey yogurt (do not use non-fat)

For the Honey Glaze:
1½ cups sifted powdered sugar
2 tablespoons honey
3 tablespoons whole milk
⅓ cup sliced almonds

Preheat the oven to 350 degrees F. Generously grease a 9x2 inch round cake pan.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.
In a large mixing bowl, cream the butter and sugar for several minutes until light and fluffy.
Add the eggs and beat another 2 minutes until lighter in color and fluffy.
Add the honey, coconut oil, vanilla and almond extracts and beat until combined.
Using a rubber spatula, stir the flour mixture and honey yogurt into the wet mixture in thirds, alternating between the two, beginning and ending with the flour.
Spoon the batter into the prepared cake pan and bake for 35-45 minutes, or until a toothpick inserted into the very center of the cake comes out clean.
Let the cake sit in the cake pan for 10 minutes before inverting onto a wire rack to cool completely.
Toast the sliced almonds in an oven preheated to 375 degrees F for 4-5 minutes or until light golden brown.
Cool.

To make the glaze: 
Combine the powdered sugar, honey and milk until no lumps are remaining.
Place the rack over a cookie sheet and pour the glaze over the cooled cake, starting at the center and moving out, allowing the glaze to drip down the sides of the cake.
Evenly sprinkle the almonds over the top of the cake.
​Let sit for at least 10 minutes before carefully transferring to a serving platter.

 This is a super simple recipe that's been in my recipe box for years! It's melt-in-your-mouth scrumptious!

Cake
1 cup (2 sticks) butter
1 cup water
¼ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
½ tsp salt
1 tsp baking soda
½ cup sour cream
2 eggs, room temperature

Chocolate Frosting
¼ cup + 2 tbsp whole milk
½ cup (1 stick) butter
3¾ cups powdered sugar
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup chopped pecans (optional)

Cake:
Preheat oven to 350F.
Grease and flour a 10 x 15  pan.
Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently.
Remove from heat and let cool for 10 minutes.
Whisk together the flour, sugar, salt and baking soda in a large bowl. Set aside.
Whisk together sour cream and eggs.
Combine the sour cream and egg mixture with the flour and sugar mixture.
Gradually stir in the warm cocoa mixture and mix well. 
Pour the batter into the prepared  pan.
Bake for 22-25 minutes.
The center of the cake should spring back when touched.

Chocolate Frosting
Bring the milk and butter to a boil.
Remove from heat.
Whisk in the powdered sugar, cocoa powder and vanilla extract.
Pour the frosting over the cake while the cake is still warm.
Quickly sprinkle on nuts if desired.

This is a simple dish that every grandma somehow knows how to make! It's super simple and awesome for leftover chicken!

3cups cooked chicken, chopped
2 cans  cream of chicken soup
2 cups shredded Cheddar cheese
3 cups Panko bread crumbs or dry stuffing mix
6 tablespoons butter or margarine, melted

Heat oven to 350.
Place chicken in bottom of ungreased 13 x 9-inch baking dish.
Spoon soup evenly over chicken and top with shredded cheese.
In medium bowl stir together melted butter and breadcrumbs.
Sprinkle over baking dish.
​Bake 35 to 40 minutes or until bubbly.

 This is a delicious treat, best served slightly warm!

2 cups all-purpose flour
1 and ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
6 oz. fresh or frozen blueberries
¾ cup buttermilk (or regular milk + 1/2 tsp vinegar, stir and let sit 5 minutes)
1 tsp vanilla extract
¼ cup vegetable or canola oil
1 large egg, slightly beaten
1 cup granulated sugar

Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
Add blueberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
Pour batter into prepared pan.
Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool most of the way in the pan.
Slice and serve.

 With all the fancy creations people come up with nowadays, sometimes just going the simple route is the safest route. I don't think you can ever go wrong with a basic yellow cake recipe, it's a favorite that everybody loves!

3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Crisco or other good shortening
2 cups sugar
4 eggs (at room temperature)
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

Preheat oven to 375°F. Grease and flour three 9-inch cake pans. 
Sift together the flour, baking powder and salt. Set aside.
Cream the shortening and sugar, beating well at medium speed of electric mixer for 5 minutes.
Add the eggs, one at a time, beating well after each addition. 
Beginning and ending with the dry ingredients, add dry ingredients to the creamed mixture alternately with milk and vanilla (and almond extract, if desired).
Pour into three prepared 9-inch cake pans. 
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Allow to cool for 10 minutes, then invert onto wire racks to finish cooling. 

For Muffins: Makes approximately 4 dozen. Bake at 375°F for 20 minutes in greased muffin tins or paper liners in muffin tins, filling half full. 

For Sheet Cake: Pour into greased and floured 17x11-1/2x2-1/4-inch pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean.

**Ice with your preferred flavor- pretty much anything goes with a basic yellow cake!**

 Don't have the time to wait on old-fashioned cinnamon rolls? Try this easy cinnamon roll cake- it's just as good!

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
4 teaspoon baking powder
1 + 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Glaze:
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Butter and flour a 9x13 baking pan. 
To a large bowl add all the cake ingredients except the butter.
Mix until just combined - the mixture will be thick.
Slowly stir in the butter until just combined - don't overmix or it will be rubbery.
Pour into the prepared pan.
To make the topping mix all the ingredients together until well combined.
Drop spoonfuls evenly over the batter and swirl with a knife.
Bake 28-32 minutes.
While cake is warm whisk the glaze ingredients together until smooth and drizzle over the cake.
​To serve cut into squares.

Basic sugar cookies filled with apricot or raspberry jam for a burst of sweet fruit in every bite. Here is an easy dessert recipe for the all-time favorite treat!

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Jam of any flavor you'd like (preserves work great too!)


In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugar until smooth using an electric mixer. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or until needed (can be stored this way for up to 3 days).
Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets lined with [archment paper. Make a well in each ball by pressing your thumb in the center. Fill the wells with apricot jam, raspberry jam or any other fruit jam of your choice.
Bake in a 350° F pre-heated oven until just beginning to brown, around 15 to 18 minutes.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.