Friday, April 18, 2014

Apple Doodle Cookies

I love the name of these cookies Apple Doodle Cookies as much as I love the flavor.

I was looking for a different type of cookie. I thought about snicker doodles, since I have never made them before, at least I don't think I have. But I wanted cookies with apples in them, don't ask me why. Well maybe it just seems like ages ago since I baked anything with apples and I was craving something sweet with apples.

I found this recipe called apple doodles; the name of the recipe caught my attention. It had the apples that I wanted and it sounded like something my family would enjoy.

I decided to change things around a bit, with a little icing and a couple of other things. The cookies were a big hit with my family; they were gone in no time. 

cookies -
3/4 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 1/4 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded apple (I used a mini food processor)
1 cup powder sugar
1/4 teaspoon cinnamon
Enough milk or cream for a consistency to drizzle over cookies 
1. Preheat oven to 375.
2. In a large bowl, cream butter and white sugar, and brown sugar with an electric mixer until light and fluffy.
3. Beat in egg and vanilla. Combine the flour, cinnamon, baking powder, baking soda, and salt, add to the cream mixture and mix until well blended.
4. Add the apples and mix until well blended.
5. Drop by teaspoons about 3 inches apart on a light greased baking sheet.
6. Bake in a preheated oven for 13 to 15 minutes or until golden brown. Remove and cool on wire racks to cool
7. While the cookies are baking make you icing. Add the powder sugar and cinnamon to a medium bowl and mix together. Add enough cream or milk to make it a consistency to drizzle over cookies. Add 1 teaspoon at a time. Beat until icing is smooth.
8. Once cookies are cooled. drizzle with icing.

Wednesday, April 16, 2014

Dry Rub Recipe

Spicy Dry Rub... try it for your next barbecue

Mike does a lot of traveling with his job. That means that he eats in a lot of different restaurants when he is on the road. He likes trying new things and then when he gets home he likes to tell me about all the things that he has been eating. I am not sure if he is trying to make me jealous or if he is hinting that I should try making some of this stuff.

One of his last trips he tried ribs that had a dry rub on them, they were served with barbecue sauce on the side. He mentioned that the rub was a bit spicy and that the sauce tamed things down a little. I have been wanting to try a spicy rub for pork, I love barbecued pork, but I don't think I have tried a rub on pork before.

So this past weekend I decided to give it a try. I didn't have any ribs to try it on, but thought that pork tenderloin would work just as well. I found a recipe I liked, but only changed it a bit to accommodate our taste. I served the tenderloin with the rub and I made my go to barbecue sauce to serve with it, you don't have to make barbecue sauce if you don't have time you can use a purchased sauce... there are many tasty ones out there.

Wow! The rub had a bit of a kick to it and just as Mike had mentioned the barbecue tamed things down a bit. This is very tasty and Mike has been talking about this rub and what we should try it on next.

Dry Rub Recipe (Source: adapted from
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon red pepper
1 teaspoon black pepper
1 teaspoon ground mustard
Combine all ingredients in a large bowl and mix well. Use this coat your meat, I rubbed it into my tenderloin. I used about half of the rub on a tenderloin that was about a pound and a half. You can store the rub in an airtight container.

Note: Feel free to change things up, to your own taste.

Monday, April 14, 2014

Mexican Pizza

Mexican Pizza... great for a quick meal

Saturdays are always a busy day in our house. I work all week, so Saturday is the day that we do our grocery shopping (Mike and I always do the grocery shopping together, I actually look forward to having him along), clean the house, usually go to church, and visit a person that is from our church that is now home bound. After all this most Saturday nights we find ourselves picking up something fast from one of the local restaurants to bring home to eat.

But this last Saturday while waiting in line at the grocery store, I picked up a food magazine that you find at the end of the check-out line and as I looked through it I found a recipe for a Mexican pizza. I knew after seeing the picture that this would be dinner for the evening.

This is a great pizza for a busy night, such as during the week or if you have to make something quick on the weekends. This is great for a family with kids; they can help and throw the things that they like on their pizzas.

We used tortilla shells for the crust, which were fried a bit to crisp them up before adding the topping. Instead of a red sauce we used refried beans on top of that we added chicken that was seasoned with taco seasoning. I add onions, tomatoes, green chilis, and cheddar cheese, but you can decide what you would like to add to your pizza. Then it is placed under the broiler just until the cheese is melted.

This one is going to be on the menu again, probably on another busy Saturday night. We loved it!

Mexican Pizza (I am not sure what magazine this came from)
Flour tortilla shells
15 ounce can refried beans
1/2 to 1 pound of chicken season with taco seasoning (I cooked this before adding it to the pizza)
Cheddar Cheese
Other pizza toppings, such as chilis, chopped tomatoes, onions...
After it is taken out of the oven you can add salsa, Verde sauce...
1. Prepare the chicken by cutting into small chunks, season it with taco seasoning and cook until done, set aside.
2. In a skillet add enough oil just to coat the bottom, add one tortilla shell and heat until just light crisp. You will need to turn it a few times and watch it so not to over crisp.
3. Remove the tortilla from skillet and spread with refried beans to just about the edge. Top with chicken, along with other toppings, and add the cheddar cheese last.
4. Place the pizza on a baking sheet and place under the preheated broiler. Watch carefully so pizza does not burn.
5. Add salsa or whatever toppings you would like to add.