Apple Crisp

We received some baking apples from our CSA this week. I used this classic recipe from the Better Homes and Gardens cookbook.

Apple Crisp

5 cups sliced and peeled cooking apples
2 to 4 tbsp granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp nutmeg
1/4 cup butter

Preheat oven to 375 degrees.
Place fruit in a 2 quart baking dish.
Stir in the granulated sugar.
For the topping, mix the oats, brown sugar, flour, and nutmeg in a medium bowl.
Cut in the butter until the mixture looks like course crumbs.
Sprinkle the topping over the fruit.
Bake for 30 minutes or until the fruit is tender and the topping is golden.

Hamburger Cupcakes and French Fries

I saw this recipe on a few cooking blogs and I just knew I had to make these. Check out this blog
http://bakerella.blogspot.com/2009/06/fast-food-fun.html
These were a crowd pleaser at 2 cookouts. Kids and adults went nuts for these cute little guys. I used a box mix for the brownies and the cake mix to leave more time for the decorating. The french fries were made from sugar cookie dough.

For the cupcakes:
To begin prepare a brownie mix according to the package directions in a 9x13 pan.
Also prepare a yellow cake mix to make 24 cupcakes.
Use baking cup liners for the cupcakes.
While the brownies and cupcakes cool, prepare the icing.
I used a can of vanilla frosting.
Divide the frosting in three small bowls.
Add red food coloring to one bowl (make extra red if making the french fries), yellow to another, and green to the third.
Place the colored frosting in a small sandwich bag.
Begin the assembly of the cupcakes.
Place a sheet of aluminum foil on the counter to prevent the cupcakes from sticking.
With a small round cookie cutter, cut out 24 circles of the brownies.
Remove the paper baking cups from the cupcakes, and cut each cupcake in half.
Cut off a very small corner of each sandwich bag to make the decorating easier.
On the bottom layer of the cupcake, place a thin amount of the red frosting on the outer edge.
Place a brownie on top, then add a layer of yellow then green frosting to the outer edge.
Then place the top of the cupcake on the frosting.
Slightly wet the top of the cupcake and sprinkle on a couple sesame seeds.

For the french fries:
Spray a baking sheet with cooking spray.
Roll out the sugar cookie dough onto the sheet in a thin layer.
Bake the dough until it is golden brown (according to the package directions).
When cool, using a pizza cutter cut the dough into different size strips.
Serve with some of the extra red frosting.

Pumpkin Cake

Here is another great recipe from Cathy at Noble Pig http://noblepig.com/2008/11/11/the-pilgrims-would-approve.aspx
This cake is a great quick fall dessert. It only uses a yellow cake mix and a small can of pumpkin puree. I can eat more cake and not feel as bad because there is no eggs or oil added. I have made this cake twice this week (it really is that good). I have also thought about using cream cheese frosting for the cake.

Pumpkin Cake
1 yellow cake mix
1 15oz can pumpkin puree

Glaze:
1 & 1/2 cup powered sugar
4 tbsp water
3/4 tsp pumpkin pie spice

Combine cake mix and pumpkin.
Use a hand mixer until incorporated (it will be thick).
Pour into a greased 7x11 or 9x12 pan.
Bake at 350 for 28 minutes, or until a toothpick comes out clean.
Prepare glaze while cake is baking.
Mix sugar, water, and pumpkin pie spice and stir.
Let the cake rest for 5-10 minutes, then pour the glaze over.

Chocolate Trifle

Here is another weekly recipe from the Weekend Warriors. I made this for a going away party for a couple of people at my work. I was unable to taste the dish due not having everyone there at the same time for the party, so I left the dish. I did try the pudding filling and it tasted great!! The recipe was from allrecipes.com

Chocolate Trifle

19.8oz package brownie mix
3.9oz package instant chocolate pudding mix
14oz can sweetened condensed milk
1/2 cup water
8oz container whipped topping
12oz container whipped topping
1.5oz bar chocolate candy

Prepare brownie mix according to package directions and cool completely.
Cut brownies into 1 inch pieces.
In a large bowl, combine pudding mix, water, and sweetened condensed milk.
Mix until smooth, then fold in the 8oz whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of pudding mixture, and half of the 12 oz whipped topping.
Repeat layers.
Shave chocolate onto top layer for garnish.
Refrigerate for 8 hours prior to serving.

Slow Berry Cobbler

I made this for a new cooking group I joined. Its called the Weekend Wizards. The first recipe selected was a berry cobbler that bakes in the slow cooker. I'm not really a cobbler fan, but I think the recipe is a good one!
Here is a link to the original recipe by Paula Deen.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_78776,00.html

For the fruit filling:
2 12 oz bags of frozen berry medley
2 fresh peaches
1 cup fresh strawberries
1/3 cup sugar
1/2 cup baking mix

For the topping:
1 cup baking mix
1 cup regular quick cook oats
2 tbsp melted butter
1/4 cup milk
2 tsp cinnamon
1/2 cup brown sugar

Mix fruit ingredients and place in slow cooker.
In separate bowl mix topping mixture and place on top of fruit.
Cook on high for 3 hours.
Serve with vanilla ice cream.

I submitted this recipe to Fruit Frenzy Blogging Event hosted by the fabulous Joelen. Check out here blog http://joelens.blogspot.com/

No Bake Cheesecake With Block O Design

No Bake Cheesecake

This is a recipe that my grandma would always make. This version will fill a 9x13 pan, but you can half the recipe and make into a normal pie shape. Most people top it with pie filling or fresh fruit. I just had to decorate it for an Ohio State game. Enjoy!

1 3/4 cup graham cracker crumbs
1/3 cup butter
1 cup sugar
16 oz reduced fat cream cheese
16 oz reduced fat sour cream
4tsp vanilla extract
16 oz reduced fat whipped topping
1 tsp lemon juice

Mix crumbs, butter, and 1/3 cup sugar in bowl and spread into 9x13 pan. Press down and set aside. Beat cream cheese with mixer until smooth, then add 2/3 cup sugar. Beat until combined. Blend in sour cream and vanilla. Fold in whipped topping and lemon juice. Spoon into crust. Chill until set at least 4 hours.