Fried Apples

 

Breakfast is my favorite meal of the day.  And I like to make it inexpensive when I can.  Cream of Wheat is one of our go to breakfasts, alternated with baked oatmeal.

I got to thinking one day, that I needed to “jazz up” our Cream of Wheat.  I wanted to make it a real treat.

Enter……fried apples…..Cracker Barrel style.  Restaurants make great fried apples and I figured that if I chopped the apple smaller, they would be just the perfect thing for breakfast toppings.

Not only are these perfect on top of a warm cereal, but they go great on pancakes and waffles.  I have also served them plain as a side dish with a BBQ dinner.  And if you want to go all out and get crazy, spoon these over a big bowl of ice cream

Fried Apples

4 Golden Delicious apple, peeled and diced*

2 cups apple juice

1/2 cup apple juice

3 Tbsp cornstarch

1/4 cup sugar

1 tsp apple pie seasoning*

1. Place apples and 2 cups juice in a skillet and let simmer until fork soft but not mushy.

2. While the apples cook, mix the remaining 1/2 cup juice, cornstarch, sugar, and seasoning in a blender and mix until smooth.

3. When apples are done, use a slotted spoon to move apples to a bowl.  Add blended mixture to hot juice still in skillet.  Bring to boil then turn to simmer and let cook stirring constantly until thick and bubbly.  Pour over apples in bowl.

*If you do not have apple pie seasoning, use 1/2 tsp cinnamon and 1/4 tsp nutmeg and 1/4 tsp ground cloves.

*If you are serving these apples as a side dish, they are best cut in to 1/2 inch slices.  And if you would like, you can leave the skin on.

Pancakes

 

I had promised my toddlers pancakes for breakfast.  However, I didn’t have enough mix in the bag to make enough.  So….I googled a recipe and made some alterations. 

These were so yummy that my husband requested that I never go back to the bag mix again.

We are looking forward to the next time we make pancakes.

 

Pancakes

1 3/4 cup all purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 1/4 cup milk

2 eggs

1 tsp vanilla

2 Tbsp oil

cooking spray for pan

1. In a mixing bowl, whisk together all dry ingredients.  Create a well in the mixture and add wet ingredients.  Stir well to combine.  Some lumps will remain. 

2. Heat griddle to 350 if using electric.  Medium-high heat is best if using the stove. 

3. Pour 1/4 cup mix on to hot griddle and let cook until bubbly on top.  Flip and cook until bottom is brown.

4. Serve with butter and warm syrup.  Or….with peanut butter if you are my sister.

You will never want to pay for mix again once you realize that you always have all the ingredients on hand for fresh fluffy pancakes.

Enjoy!

YIKES!

 

Blog trouble!  No clue what is going on with the format and design.  Please ignore the mess and continue to enjoy recipes.  Hoping I can have it fixed soon.

Blessings

Crock Pot Apricot Chicken

 

Its fall!!  That means crock pot cooking around here while we soak up the last drops of warm afternoons before dinner time.  We have been getting snow in the mountains occasionally, but it has been a really beautiful fall season.

We have made this chicken twice since my friend shared the recipe. 

Crock Pot Apricot Chicken

6 chicken breasts, frozen or thawed

1 packet onion soup mix

1 cup apricot jelly or jam

1 bottle Russian salad dressing

1. Place onion soup mix, jam and dressing in bottom of crock pot and stir up well.

2. Add chicken and stir to coat.

3. Cook on low 4-6 hours until chicken in cooked through.

*We served this with cheesy hashbrown casserole and peas*