Ruby's Raw Apple Cake

Since apples are so plentiful right now, here's a traditional Thanksgiving dessert served at our house, but it's delish anytime, especially in the fall! This is the recipe that I use from my own mother's kitchen and it will be one of those "passed down for generations" recipes, I hope. I have to laugh because I can literally smell the cake baking right now, just thinking about it!

3 eggs

2 cups sugar

1 1/2 cup oil (I'm thinking of trying half oil and half applesauce next time I bake this.)

3 cups flour

3 cups shredded raw apples

1 cup chopped pecans

1 tsp. salt

1 tsp baking soda

1 tsp. vanilla

1 tsp. cinnamon

Cream oil and sugar together. Add eggs. Mix dry ingredients in. Add apples, vanilla and nuts. VERY THICK. Pour into greased floured bundt pan. Bake 1 hour and 15 minutes at 350°. Dust with powdered sugar when completely cool. Store loosely covered. Enjoy!

Fire and Ice

I only wish I'd had my camera last night at Book Group to photograph this very pretty and most tasty appetizer! April, fabulous friend and hostess, loved the name of them as much as the taste. This was a beautiful treat and I'll be making them soon so that I can add a photograph to the recipe. A must try, if you love fresh tomatoes! So simple! I can also see them served at Christmas because they are the perfect colors!

6 tomatoes

3 cucumbers

1 red onion

Slice the tomatoes about 3/8" thick. Slice the cucumbers about 1/4" thick. Place the tomatoes on a serving platter. Put one cucumber slice on each tomato slice.

1 pint sour cream

4 Tbsp. Red Wine Vinegar

1 tsp. sugar

2 tsp. salt

a dash of Tabasco Sauce (I'd add a bit more for some more fire!)

Mix the topping. Drop by spoonful onto the cucumber/tomato and then add a finely sliced sliver of the onion on top of that. OH MY! Enjoy

Julie's Wonder Dough!

While at a girls night out at the ranch last winter, Julie and Erin made Navajo Tacos that were to die for! Not only were they delish, they made them in no time flat! When they went into the kitchen to prepare dinner, I figured it would be 2 hours before we ate. We were eating in 30 minutes. They'd made Indian Frybread or Scones from scratch. I call them donuts without sugar. VERY TASTY. This is one of the most versatile things you'll ever cook and so so simple! A must try recipe!

1 Tbsp. dry yeast

1 Tbsp. Sugar

1 cup warm water

1 tsp. salt

2 1/2 cups flour

2 Tbsp. olive or vegetable oil

Mix the yeast and sugar in warm water until bubbly and fluffy. (Let it sit for five minutes.) Add salt, oil and flour. Stir 20 times with a fork. Let rise about fifteen minutes.

For pizza: Bake 20-25 minutes at 450 degrees. Use all the dough to make one large pizza or split in half for a thinner crust. *For crispy crust, roll out in corn meal. (Yummy.)

Breadsticks

Roll out dough, cut and twist into strips. Coat with garlic butter and/or cheese. Bake 20 minutes or until golden.

Fry bread/scones

Stretch or roll dough out flat and fry in hot oil (375 degrees) until golden.

For Navajo Tacos: Serve all the toppings along with the fry bread and let your guest add what they'd like. Choose from:

Browned ground beef with onions, peppers and taco seasoning mix

Refried beans, pinto beans, chili

shredded cheddar cheese

lettuce

onions

olives

tomatoes

any of your favorite taco toppings

top with salsa and ranch dressing!

OR

Serve the scones for breakfast with a choice of toppings:

Jams and Jellies

Honey Butter

Powdered sugar

cinnamon sugar

Sugar

A powdered sugar glaze

fresh fruit and whipping cream

ENJOY!!!

Craisin Cookies

For some reason, I have abnormal children... they prefer broccoli to french fries, fresh fruit to cake and craisins to chocolate chips. Perhaps is that their father is commonly referred to as "Granola-Man". Regardless, here's their favorite cookie. And indeed, it's tasty and actually, pretty healthy compared to some. In the photo, they look pretty crumby. That's because I took them out of the cookie jar to photograph them. There were this dozen left because all the rest were eaten while cooling on the rack! First day of school will do that to ya!

3/4 cup brown sugar

3/4 cup sugar

3/4 cup butter flavored Crisco (almost healthy, I said)

2 large eggs

Cream together the sugar, shortening and eggs until no longer crystally.

2 1/2 cups whole wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

Add the dry ingredients and mix, then add:

2 tsp. vanilla

1 hearty cup of craisins

Scoop by rounded teaspoons onto baking sheet. Bake about 10-12 minutes in a preheated 350degree oven until they start to turn golden. Do not overbake or they'll be crunchy. Makes about 50-60 cookies. Enjoy!

7 layer bars

This has to be my all time favorite treat. I remember the first time that I had them in 1969! It was Christmas-time and my Aunt Maxine brought them to a family party! I was in love them and am even more today. Actually, I mean that literally because I made them yesterday and by default (using what I had to work with before going grocery shopping), I made them better than ever! The Heath Bar bits were the secret! NUMMMMMMMM!

Crush one package of graham crackers to crumbs. (about 1 1/2 cups)

Melt 1/2 cup butter and pour over the crumbs in a 9x13 glass baking dish.

Mix the crumbs and spread to make a crust, pressing down with a fork.

Layer:

1 cup milk chocolate chips.

1 cup Heath Bar Tidbits (available near chocolate chips in the baking aisle.)

1 cup crushed pecans

1 cup shredded coconut

Pour 1 can of sweetened condensed milk over the crust.

Bake at 350 degrees until the coconut is toasted slightly brown. (about 20-25 minutes)
Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature. ENJOY!

Macaroni Salad ~ Amy Style

My friend, Amy Sorenson, posted this recipe on her blog and I thought I'd try it for a cool summer meatless meal. We drew mixed reviews on it from the kids. (As if that were any surprise...why can't kids love summer salads like grown-ups?) I liked it, Doug loved it. So, I called in my cooking friend, Connie, to get her opinion and she really loved it. So, here's the recipe, in Amy's words.

Macaroni Salad, Amy-Style
24 ounces ditalini or other small pasta

1/2 red onion, diced small

1/2 red pepper,diced small

2 1/4" thick slices of cheese, diced small (meunster, cheddar or swiss)

1 cup corn

3/4 cup petite peas

2 avocados, diced small (just barely ripe)

While the pasta is boiling in salted water, dice everything and make the dressing:
1 1/2 cups mayo

1/3 cup white vinegar

3 T sugar

3 T yellow mustard (not Dijon or honey or fancy or spicy—just yellow mustard)

2 tsp dill

1 1/2-2 tsp salt

tons of freshly-ground black pepper

When the pasta is tender—cook a little bit softer than al dente for cold macaroni salad, otherwise it's too firm—drain, preserving the water. Bring the hot pasta water back to boiling, then cook the corn and peas for about 3 minutes. Chill the pasta with ice (otherwise, it will melt the cheese). Chill the corn and peas in the same way. Stir all ingedients together carefully (if you are too rough the avocado will turn into guacamole), then add the dressing and mix. Adjust seasonings as necessary. Chill till serving. Or eat some slightly-warm for lunch.

***I usually put hardboiled eggs in my macaroni salad. The salad is still delicious without the eggs, but with it...even better!

And a note from me... I'm not big on mustard, so next time, I'll probably use a little less mustard. We're big on veggies, so I'll probably double the peas and corn. The bites with avocado were the best, so I'll add an extra avocado, too! Loved the dill! I used fresh from the garden! Enjoy!

Chinese Cabbage Salad

This salad has been around forever and there are lots of versions of the recipe. Here's the one that I fell in love with first! It's really not that much work and can be made to chill in less than 20 minutes. It serves a plethora of people and is great for a summer dish!

1 head of chinese cabbage (or regular)
1 bunch green onions
1 can Swanson's chicken breast (optional, but I prefer it)
1/2 cup butter
2 packages of ramen noodles (chicken flavored)
1/2 cup sesame seeds
1/2 cup slivered almonds
1cup canola oil
1/2 cup sugar
1/2 cup cider vinegar

Chop cabbage and green onions. Drain the can of chicken and toss chicken into a large bowl and mix well. For dressing, combine the oil, sugar and vinegar in a container and mix well. Pour over the cabbage mix. Toss and coat well. Chill.

Melt butter in a large frypan. Crush the dry ramen noodles into tiny pieces and add to the melted butter. Add sesame seeds and almonds. Sautee until the almonds begin to turn golden brown. Sprinkle the seasoning packets from the raman into this mixture. Stir well and put in a bowl, cover and chill.

Just before serving, mix all of the ingredients into the large bowl of cabbage. Stir and toss well. It doesn't keep well, so don't mix too far in advance of serving or the noodles will not be crunchy. (Personally, I like it just as well when they aren't! It's good anytime!) Enjoy!

Ham and Cream Cheese Roll-ups

I made these to take to our Twilight Trilogy Marathon and kept them on ice in a cooler. Fun stuff! Very quick and easy to make!

3-ounces cream cheese, softened
3 tablespoons pineapple apricot perserves or jam
1/3 pound thinly sliced fully-cooked ham, cut into 1 x 4-inch strips

Mix the cream cheese and jam until smooth and creamy. Spread a thin layer on the tortilla. Place ham strips on half of the tortilla. Roll up tightly, starting with the side that has the ham slices. Slice in one inch roll-ups. You can use pretty toothpicks to hold them closed, but not necessary. You can also add mango or kiwi in the center of the roll-up for another bit of flavor and a lot of color! Make up to 4 hours ahead, cover and chill. Enjoy! Enough to fill about seven tortillas.

Baked Tilapia

Tilapia has become one of our favorite main dishes. It's mild enough that it doesn't taste fishy. For me, a non-fish lover, that's important! I've been trying new recipes and tonight's was a hit. The best part was that it took about five minutes of prep time and there's no clean up! You toss the foil and voila!

1 cup bread crumbs (I blended up Garlic toasted croutons)
1 cup of shredded Monterey Jack/Colby cheese blend
1 tsp. onion powder
1 tsp. salt
1 tsp. Spanish Paprika
1/2 tsp. pepper

Mix the breading ingredients. Place 8 tilapia filets on a large piece of foil, placed on a baking sheet. Sprinkle the breading mix evenly over each filet. Cover with a second piece of foil and seal the edges, trying not to flatten the foil onto the breading. Bake at 400 degrees for 30 minutes. Enjoy!

Sweet and Sour Meatballs

I made this for dinner a long time ago and remembered the recipe last night. It's such a simple meal and tastes like you've been cooking all day. (not my photo, for the record.) The little touch of tomato in it gives it a little kick. Everyone loved it!

Meatballs:

1 pound hamburger

1 egg

1 Tbsp. cornstarch

1 tsp. salt

1/2 tsp. pepper

1 sprinkle of nutmeg

Mix all ingredients. Make tiny meatballs and bworn on all sides in a little olive oil. OR use premade meatballs if you're in a pinch.

Sauce:

3 Tbsp. cornstarch

1 can Pineapple tidbits (do not drain)

2 Tbsp. Soy Sauce

3 Tbsp. vinegar

1/2 cup cold water

3/4 cup sugar

8 oz. can of tomato sauce

1 green pepper

Dissolve cornstarch in water. Add remaining ingredients in a medium saucepan. Bring to a boil until thinckened. Add green pepper and simmer. Pour over meatballs. Serve over cooked rice. Serves six. Enjoy!

Apple Mango Salsa

This weekend, I discovered along with this fabulous recipe that I am allergic to mangoes. Funniest thing is that I never even liked mangoes until this weekend..and I grew up in Florida with a mango tree in our back yard! Everyone that tried it this weekend, asked for the recipe and said, as my good friend, Marilyn always says, "That's a WOWSER!!" It is! No sugar, totally healthy, quick to fix and so simple!

2 mangoes

2 apples

1 small purple onion (I used about 1/3-1/2 cup)

cilantro (about 2 T. dried because I was out of fresh)

juice of 2 limes

salt to taste

Put all ingredients in a food processor and chop. Pour lime juice over top and stir in. Add salt to taste. Serve with chips. (I used Mission Style chips.) Enjoy!!

BUT... for even better delight, I made the second batch to take to Carol's and spread 16 oz. softened cream cheese on a plate, then poured the salsa on top. OH MY!!! Milder because of the cream cheese. And of course, everything's better with cream cheese on it! ENJOY twice as much! Enjoy!

Ginger Chicken Stir-fry

I came across this old recipe recently and had forgotten how wonderful and simple it was. You could even use a bag or two of frozen stir-fry veggies if you don't want to chop fresh veggies, but I think it's a great way to use up all the veggies in the fridge. It couldn't be any more simple! I don't even remember who I got it from but I do remember how tasty it was!

3 tbsp. olive oil

1 pound of chicken tenders

4 cups fresh chopped veggies of choice (celery, carrots, broccoli, onions, snow peas, peppers. water chestnuts...)

1 clove garlic

1 small can chicken broth

2 tbsp. cornstarch

1 Tbsp. soy sauce

1/2 tsp. ginger (0r fresh ginger root)

hot noodles

Stirfry the chicken in the olive oil. Add the veggies and stir-fry until cooked. In a separate bowl, mix the broth, cornstarch, sit sauce and ginger until smooth. Pour over the chicken and cook until the sauce boils and thickens. Serve over hot spaghetti, vermicelli noodles or cooked rice. Enjoy!

Funeral Potatoes

Funeral Potatoes are called funeral potatoes because they are the staple at every LDS funeral I've ever attended! Denise calls them Party Potatoes. We just call them good!

8 large potatoes (boiled or baked, then chopped into bitesize or smaller pieces)

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups sour cream

2 cups grated cheese

1/2 cup green onion chopped

2 tbsp. butter

Sprinkle salt to taste over the potatoes and then pour the remaining mixture over the potatoes. Do not mix. Cover with corn flakes and more cheese. Bake at 350° till bubbly

OR

Toss all ingredients (plus 1 soup can of milk) in the crockpot and let them cook all afternoon, then add more cheese at the end. Leave out the cornflakes. Different, but my family prefers them MUCH more than the baked way! Either way, Enjoy!

Crescent Roll Cheesecake

Liza ranted about this recipe during the holidays and dropped by with one leftover piece this week. OH MY! VERY tasty and so simple! I can't wait to make it again!

2 packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup butter, melted
1/2 cup cinnamon sugar

Unroll one package of crescent rolls and line the bottom of a 9x13" pan. Flatten out well. Mix together the cream cheese, sugar and vanilla. Spread this mix over the crescent rolls. Unroll the other can of crescent rolls and place on top of the cream cheese mix. Pour the melted butter over the top and sprinkle with the cinnamon sugar. Bake at 350 degrees for 30 minutes.

Grape Salad

Ruth brought this nummy "salad"/treat to our movie night last week and I've been craving more ever since! It was delish! I will photograph it when I make it myself! But, don't wait for a photo, try it this weekend!

1 - 8 oz cream cheese
1 c. sour cream
1/2 c. sugar
1 tsp vanilla

Mix together and pour over grapes, then sprinkle with brown sugar and pecans. Enjoy!