Friday, June 10, 2011

Homemade Applesauce

I made and canned this applesauce recipe at Christmas time as gifts to some of my closest friends. It's June and I'm still receiving kind comments about it. My neighbor calls it "the best apple sauce she's ever had!" and I just gave her another jar of it the other day. Part of me doesn't want to share my secret for the "best apple sauce" but that's what this site is all share great recipes. So here it is. But don't think that because I gave you my applesauce recipe that you're going to get my lasagna recipe too. A girls gotta have some secrets. ;-)

Homemade Applesauce

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)
4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher. Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.
Freezes easily, lasts up to one year in a cold freezer.

Thursday, June 9, 2011

Corn Salad

In our household this is known as Cornslaw. I made it the other day for a potluck and it was a huge hit, especially by Josh. He loved it. I'm planning on making it again this weekend for my twin nephews birthday bbq. Josh can hardly wait.

2 cups frozen corn, thawed
1 Granny Smith apples, peeled, cored and chopped
1 fennel bulb, quartered, cored, and thinly sliced
1/2 medium red onion, chopped
2 tablespoons chopped parsley leaves
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons apple cider vinegar
1 tablespoon spicy brown mustard
1/4 cup canola oil

In a large serving bowl, toss together the corn, apples, fennel, and onion. Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. Add the dressing to the vegetables and toss well to coat.

This recipe is from Sandra Lee at the Food Network

What do you like to bring to a potluck?

Wednesday, June 8, 2011

Meals by Mel On The Go!

You can now view my blog on your mobile device! Out grocery shopping and can't remember an ingredient? Need a quick dinner idea? Now you can easily view all of my recipes on the go.

Just scan the bar code below and the mobile version of my site will appear. Save it in your favorites so you can find it quickly in the future.

One Bowl Chocolate Cake III

My dear friend, Sara "The Baker", is sharing another one of her sweet desserts with us. I haven't tried this one yet but Josh's birthday is in July and this is what I plan to make him. He's requested a spider-man cake, I'll let you know if I can pull it off. :-)

One Bowl Chocolate Cake III
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Found at one of the largest online recipe sites, All Recipes

Tuesday, June 7, 2011

Oreo Stuffed Chocolate Chip Cookies

I have a friend who is an excellent baker! I'm sure she'll be shy and say "Oh, I just follow the recipe, it's nothing." But believe me when I say she's really good! For her hubby's birthday she found a recipe for Oreo Stuffed Chocolate Chip Cookies. Just the name excites me. She was kind enough to submit her recipe to my blog to share. "I'm more of a baker than a cooker, and I thought your blog was getting WAY too healthy lately.  So, here's some unhealthy desserts!" ~Sara.

Everyone thanks you, Sara!!

Oreo Stuffed Chocolate Chip Cookies
2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies, I used the double stuff

1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

2.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk, enjoy!
Makes about 2 dozen VERY LARGE Cookies

You can also see more step-by-step photos at Picky Palate.