Along with the Friday favorite recipe of the week we will also be posting some of our favorite crockpot recipes.
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Showing posts with label fall recipes. Show all posts
Showing posts with label fall recipes. Show all posts
Thursday, November 8, 2007
Apple and Maple Cupcakes
I was recently browsing for a new dessert recipe and came upon this refreshing recipe at Cupcake Frenzy. Just a few things need to be picked up from the grocery store and I will be trying out this new fall recipe. Add a cup of coffee and it's a perfect snack.
Dagmar on her blog added mini Torturros which makes the cupcakes even more fabulous. Take a look at her rendition of this recipe here.
The frosting is extremely sweet so you might want to try the cupcakes with and without the frosting.
Apple and Maple Cupcakes
Cupcake Ingredients:
4 1/2 tablespoons butter, softened
1 cup self raising flour
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar
1/4 cup maple-flavoured syrup
2 eggs
2/3 cup coarsely chopped pecans
1/2 cup coarsely grated apple
Preheat oven to 360 degrees. Beat butter, flour, cinnamon, sugar, syrup and eggs with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture changes to a paler color. Stir in pecans and apple. Fill cupcake cases 2/3 full with batter. Bake for about 15-20 minutes, or until golden. Cool on wire racks, then spread with maple frosting. Makes approximately 30 mini cupcakes.
Maple Frosting
6 1/2 tablespoons butter, softened
1 cup icing sugar
2-3 teaspoons maple-flavored syrup
Beat butter, sifted icing sugar and maple syrup until light and fluffy.
Dagmar on her blog added mini Torturros which makes the cupcakes even more fabulous. Take a look at her rendition of this recipe here.
The frosting is extremely sweet so you might want to try the cupcakes with and without the frosting.
Apple and Maple Cupcakes
Cupcake Ingredients:
4 1/2 tablespoons butter, softened
1 cup self raising flour
1 teaspoon cinnamon
1/2 cup firmly packed brown sugar
1/4 cup maple-flavoured syrup
2 eggs
2/3 cup coarsely chopped pecans
1/2 cup coarsely grated apple
Preheat oven to 360 degrees. Beat butter, flour, cinnamon, sugar, syrup and eggs with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture changes to a paler color. Stir in pecans and apple. Fill cupcake cases 2/3 full with batter. Bake for about 15-20 minutes, or until golden. Cool on wire racks, then spread with maple frosting. Makes approximately 30 mini cupcakes.
Maple Frosting
6 1/2 tablespoons butter, softened
1 cup icing sugar
2-3 teaspoons maple-flavored syrup
Beat butter, sifted icing sugar and maple syrup until light and fluffy.
Monday, October 22, 2007
Fast and Simple Stuffed Pork Chops
If you are on the go, this is a fast recipe for supper that tastes so good it seems like it should have taken hours. Both filling and taste bud appealing, this recipe will be a pleasure after a hard day at the office.
Ingredients:
2 Tablespoons salted butter (unsalted butter optional)
4 Butterfly thick cut pork chops
2 cups sage croutons
1 1/4 cup chicken broth
Thyme
Seasoned salt
One small onion, peeled, rinsed and finely chopped
1/2 cup celery, rinsed and finely chopped
1/4 cup fresh mushrooms, rinsed and finely chopped
Salt
Pepper
In small cup, put 1/2-teaspoon thyme, and 1/2 teaspoon seasoned salt. Mix together well. Sprinkle over each side of pork chops. In large frying pan, add butter, and seasoned pork chops. Cook up to 6 minutes on each side on low to medium heat. Keep pan covered as much as possible. When well done, remove from pan, place on cookie tray and put in oven. Turn oven to 200 degrees to keep pork chops warm while making stuffing. In juices and drippings left in pan, add chopped onion, celery and mushrooms. Saute on low to medium heat until vegetables are done. Add chicken broth and sage croutons. Stir ingredients together until stuffing texture takes hold. Heat on low heat until stuffing is nice and hot. Take out pork chops from oven and spoon a balanced amount of stuffing onto each pork chop. Add salt and pepper to taste. Serves 4 people. Add a vegetable or side salad and your meal is complete.
Ingredients:
2 Tablespoons salted butter (unsalted butter optional)
4 Butterfly thick cut pork chops
2 cups sage croutons
1 1/4 cup chicken broth
Thyme
Seasoned salt
One small onion, peeled, rinsed and finely chopped
1/2 cup celery, rinsed and finely chopped
1/4 cup fresh mushrooms, rinsed and finely chopped
Salt
Pepper
In small cup, put 1/2-teaspoon thyme, and 1/2 teaspoon seasoned salt. Mix together well. Sprinkle over each side of pork chops. In large frying pan, add butter, and seasoned pork chops. Cook up to 6 minutes on each side on low to medium heat. Keep pan covered as much as possible. When well done, remove from pan, place on cookie tray and put in oven. Turn oven to 200 degrees to keep pork chops warm while making stuffing. In juices and drippings left in pan, add chopped onion, celery and mushrooms. Saute on low to medium heat until vegetables are done. Add chicken broth and sage croutons. Stir ingredients together until stuffing texture takes hold. Heat on low heat until stuffing is nice and hot. Take out pork chops from oven and spoon a balanced amount of stuffing onto each pork chop. Add salt and pepper to taste. Serves 4 people. Add a vegetable or side salad and your meal is complete.
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