Apple Pie Cake

From Martha Stewart Everyday Food. Super easy, super yummy.

2 c flour
1 c packed light brown sugar
2 tsp cinnamon
1 c cold unsalted butter, cut into pieces
5 lbs tart apples, such as Granny Smith (about 12)
2 TBSP fresh lemon juice

1. In large bowl combine flour, brown sugar and 1 tsp cinnamon. cut butter into mixture until it forms pea-sized pieces. Press two-thirds of mix onto bottom and 1 inch up side of a 9-inch springform pan.

2. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss with remaining 1 tsp cinnamon and lemon juice and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle the remaining crumb mixture on top.

3. Put the pan on an aluminum foil lined baking sheet and bake 1 hour 15 minutes, or until golden brown. Runa knife around the edge of the pan and let the cake cool in the pan to set. Sprinkle with powdered sugar once cool. Serve at room temperature.

Chocolate crunch peanut butter bars

Found this recipe on a cake mix box, and took it to potluck today. I came home with none :(

base:
1 pkg (18.25 oz) Pillsbury Moist Supreme Golden Butter Recipe Cake Mix
1 C crunchy peanut butter
1/3 c water
1 egg

topping:
1 pkg (6oz) semisweet chocolate chips
1/2 c crunchy peanut butter
1 1/2 c slightly crushed cornflakes cereal

1. Heat oven to 375 degrees. In large bowl combine all base ingredients at low speed until well blended. Press evenly in ungreased 15x10x1 inch baking pan. Bake 375 for 13-18 minutes or until light golden brown. Cool slightly.

2. In medium saucepan melt chocolate chips over low heat, stirring constatnly. Stir in 1/2 c peanut butter and cereal. Spread over slightly cooled base. Refrigerate to set topping; cut into bars.

36 bars.

I added chocolate chips to the base, then created my own chocolate/pb mix without the cereal, and it was yummy.

let's see

So our VCR died, and luckily we have a few "extras" lying around. Kevin is trying to replace it, and we're going to see how long it takes him to now figure out how to program it. I know he can do it, just how easliy. Usually I've been the one to program the VCR. It's something I picked up early on in life and just know how to do. Kind of amusing/sweet to observe...

Also, why oh why can't we have a Dairy queen close by. Earlier we were discussing food touching other food and how we didnt' like warm salad, or jello melting because it was touching hot cassarole. Kevin mentioned hot fudge melting the ice cream, which now has me on a kick for a hot fudge sundae with spanish peanuts. And there is no diary queen close by for that... and making my own just isn't quite the same - though making my own I definately get adequate hot fudge and peanuts

(Oh, and he got the VCR programmed)

Thai-style warm noodle salad

This recipe from some cookbook I borrowed from library ages ago. Not
sure what cookbook it was. I've rearranged the directions a bit as I
find it easier this way. And we've found that it is much better warm
than at room temperature.

Thai-style warm noodle salad

8 oz uncooked angel hair pasta, broken in half
1/2 c chunky peanut butter
1/4 c soy sauce
1/4 to 1/2 tsp red pepper flakes
2 green onions, thinly sliced
1 carrot, shredded

Shred carrot and slice green onions.

Blend peanut butter, soy sauce and red pepper flakes in bowl until smooth.

Cook pasta according to package directions.

Drain pasta, reserving 1 c water. Mix half of hot pasta water with
peanut butter mixture until smooth. Toss pasta with sauce. If still
hard to mix together easily, add more water. Stir in green onions and
carrots. Serve warm or at room temperature.

For a heartier meal, chicken or beef can be added.

Mmmm, muffins

got this recipe from the Spokesman Review, 02/01/2006. Super easy, and super yummy!

Copycat Costco Muffins

1 box cake mix (18.25 oz, suggested to use Duncan Hines)
2 TBSP flour
3 eggs
2/3 c milk
1/3 c vegetable oil
1 tsp baking powder

Mix all ingredients together. Spoon into muffin cups. Bake 375 for
20 minutes or until tops are lightly browned.

Chocolate Chocolate chip muffins
Use chocolate cake mix and stir in 1 1/2 c chocolate chips

Almond Poppyseed muffins
Use white cake mix, add 2 tsp poppyseeds and 1 tsp almond extract.

other options
French vanilla cake mix and fresh raspberries
lemon cake mix and poppyseeds
spice cake mix with cinnamon & sugar topping

makes 24 small muffins or makes about 6-8 large muffins

I've used soy milk and that doesn't seem to affect the mix.
I made chocolate chocolate chip muffins, and french vanilla with raspberries/blackberries. both were excellent!