Apple Doughnuts are DIVINE!!!

Since I can't convince you guys to come visit me in Michigan this fall, I thought I would post this recipe so you guys can taste the yummy doughnuts I get at the cider mills. I haven't actually made this recipe, but I am guessing they are pretty close to the ones we get here. You guys should have an Oktoberfest Celebration and make these doughnuts!!!!

http://www.ourbestbites.com/2009/10/apple-cider-spice-doughnuts/

Orange Chicken...

 Orange Chicken is Corlan's favorite. Here is a recipe he really likes. Enjoy!

http://tastykitchen.com/recipes/main-courses/orange-peppered-chicken/?print=1

This is TO DIE FOR!!!!!!!!!!!! The frosting really makes it YUMMERSSS!!!
Anyone have zucchini they would like to trade for tomatoes?

Zucchini Spice Cake with Browned Butter Frosting

Cake:

• 3 cups grated unpeeled zucchini
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 cups white sugar
• 3/4 cups brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 4 eggs
• 1/3 cup milk
• 1 cup vegetable oil {can substitute applesauce}
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts {optional}

Frosting:

• 2/3 cup butter {do not use margarine!}
• 4 cups powdered sugar
• 2 tsp vanilla
• 4 TBSP milk

Preheat oven to 325 degrees F. Grease one jelly roll pan.

Grate zucchini and set aside.

Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 30-32 minutes. Allow to cool completely before frosting and cutting.

Frosting: In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. {I would even have it turn a bit darker than the photo above.} Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.

Tomatoes!

We have tomatoes coming our our ears... does anyone have any ideas what I could do with them other than feed them to Tyce????

Rachel's Tortilla Soup

When I lived with Rachel, she would make this all the time. I am pretty sure it is one of the only recipes she knew. But it was a good one so it was OK.

I made it for us the other day. It was as good as I remembered. I sent some home with Jenny...not sure what her verdict on it was. But I think it is super yummy. Here it is:

Chicken Tortilla Soup

INGREDIENTS

3 cans chicken broth

1 can beef broth

2 cans tomato soup

2 cans Rotel tomatoes

1 chopped onion

2 chicken breasts, cooked and shredded

1/2 c. fresh cilantro

1 T chili powder (you can add a bit more or less with the spices)

1 T cumin

1 can black beans, drained

1 can corn, drained

1 can garbanzo beans, drained

DIRECTIONS

Place all ingredients into a large pot.  Bring to a boil; turn down heat and simmer for at least one hour.  Serve with shredded cheese, sour cream, cilantro, and tortilla chips on top.

Super yummy! Enjoy!

My Favorite Chicken Pesto Pasta

So I have made this so often that I kind of just make up my own measurements and add however much I want of everything. You need:

Spagetti noodles

Chicken 1-2 pieces

1 Jar artichoke hearts (cut up)

1 Jar pesto

Sun dried tomatoes

Spinach

And last night I added bacon and it was way yummy!

Cooking instructions:

Start by cutting the chicken into cubes and then cooking them on a skillet. Once the chicken is fully cooked add the artichoke hearts, spinach, and sun dried tomatoes. saute it all together until the spinach in no longer fluffy :) Then add the jar of pesto to the noodles.

When I serve it I usually keep the noodles and veggies separate because it is easier to work with. I hope you like it!

Mango Chicken Fajitas

Ingredients:	3 pounds of chicken 1 jar of mango salsa 1 can of black beans, drained and rinsed 1 T. taco seasoning
Directions:	Place ingredients in crockpot. Cook on low for 6 hours if chicken is already cooked, or 8 hours on low if chicken is raw. Remove chicken from crockpot and shred. Return to crockpot and serve on tortillas. Add any additional toppings, such as cheese, tomatoes, avocado, sour cream, or lettuce.

Pear-Walnut Coffee Cake

Ingredients:	Cake: ¼ cup soft butter or margarine ½ cup sugar ½ teaspoon vanilla 1 egg 1 cup flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream 1 large pear, peeled, diced (about 1 ½ cups, or one 14.5 oz can of pear tidbits) NUT TOPPING: ½ cup packed light brown sugar ¾ teaspoon ground cinnamon 2 Tablespoon soft butter or margarine 1/2 cup chopped walnuts
Directions:	Cake: Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth. In a separate bowl, mix flour, soda, baking powder, and salt. Add to butter mixture alternately with sour cream, mixing just to blend after each addition. Fold in pears. Spread in a greased 8-inch square (or about 9x13 if doubling) baking pan. Sprinkle evenly with nut topping. Bake at 350 for 40 to 45 minutes or until top is well browned and cake tests done when a pick is inserted near center. Cut into squares and serve warm, at room temperature, or cold the next day! NUT TOPPING: Mix brown sugar, cinnamon, and butter until well combined. Stir in chopped walnuts.

Taiwanese Edamame Snack

Ingredients:	16 oz. Package of Edamame (soy beans in their pods) Sauce: ¾ cup soy sauce 1 T. sesame oil Chili garlic sauce to taste (1 t. for mild, more for spicy!)
Directions:	If your edamame are uncooked, cook them in rapidly boiling water for 3-5 minutes. Rinse in cool water. Then add sauce and toss. Chill and eat!