Wednesday, February 17, 2010

Quick & Easy Apple Crunch Cake by Terri

Recently I came across a blog that had a delicious looking Peach Crunch Cake. I printed the recipe and then searched my pantry to see if I had the ingredients to make it. Of course, I did not have the exact ingredients but I found enough substitutions to give it a try. The resulting ooey, gooey apple crunch cake was not only delicious but relatively figure friendly, made primarily with low sugar or sugar free ingredients. I have discovered numerous variations online since finding the original recipe. I hope you'll give it a try using whatever ingredients you have in your pantry!
From the kitchen of: Terri Fonville
Ingredients from first attempt at this recipe.
Preheat oven to 350 degrees F.
Pour 1 can No Sugar Added Apple Pie Filling into the bottom of a large Pyrex pan.
Cut the apples into small pieces.
(Last time I made it I used a jar of Kroger Sliced Peaches ...they are sweetened with Splenda.)
Sprinkle box of Pillsbury Reduced Sugar Butter Cake Mix on top of apples
Shave one stick of Light Butter on top of the cake mix.
Sprinkle 1 cup Splenda Brown Sugar Blend on top of light butter.
Sprinkle 1/2 chopped Walnuts on top of Brown Sugar Blend.
Bake in preheated oven for 40 minutes.
Serve hot with cold ice cream. 
(I serve with Blue Bell's No Sugar Added Vanilla Ice Cream.)

Walk with God!

Tuesday, February 2, 2010

Soup making 101 - Old Fashioned Beef Stew by Terri

No one can resist a steaming bowl of beef stew on these cold winter evenings.  This weekend I made a big pot of old fashioned beef stew. Each time I make this recipe it turns out a little different depending on what I have in my pantry & freezer.  I thought I 'd give you the basic recipe and hope you will feel free to substitute your family's favorite veggies & meat when you make it.  This time I am using some 1/2 inch thick steak that I found in the clearance section of Kroger's meat dept. since it was $3.00 a pound cheaper than stew meat. I frequently use roast as the meat in my soup & stews. I also forgot to buy the angel hair Cole slaw so I left it out this time.
From the kitchen of: Terri Fonville
2 - 3 lbs. beef (your choice of cuts)
3/4 cup flour (for drenching meat)
lime pepper
1/2 cup Crisco  (or whatever oil you prefer)
1 large chopped onion
2-3 chopped sweet peppers
1/2 stick light butter
1 can fire roasted tomatoes
1 can fire roasted tomatoes with chilies and peppers
1 can fire roasted tomatoes with Italian seasonings
1-2 cans Campbell's tomato bisque soup
2 - 3 bags frozen veggies 
1 can black beans
1 can Ranch Style beans
1 bag angel hair Cole slaw (optional)
Trim off fat and cut into small cubes. Generously season with Lime Pepper.
Melt Crisco in a large heavy stew pot.
Drench in flour.
Drop meat carefully into hot Crisco.
Cook until meat turns a dark brown.
Drain excess fat onto a plate covered with 3 squares of folded paper towels.
Return meat to stew pot and cover with tomatoes.
Add beans.
Chop a large onion and a couple sweet peppers on a clean cutting board with a clean knife.
Chop into small pieces.
Melt light butter in small nonstick pan.
Saute onions & peppers in light butter.
Cook until onion & peppers are tender.
Add the onions and peppers to the stew.
Add mixed veggies. (This time I used summer 1 bag of summer blend)
And 1 bag of store brand mixed veggies.
Mix carefully.
Prop lid on top and cook at low/medium temp. for 1-2 hours stirring every 20 minutes..
Stew is done with carrots are done and meat is tender.
Serve with crackers. Yummy!


Walk with God!