One Bowl Apple Cake

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)
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Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

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Bear Wallow Antiques Lakeside, AZ

• Bear Wallow Antiques
• 3100 W. White Mountain Blvd.
  Lakeside, AZ 85929
• Phone number(928) 368-6427

Bear Wallow Antiques in Lakeside area is a unique location. If you are in the White Mountains of Arizona take a few minures and stop in and visit.  We did recently and were suprised at the items available.

I found a cookbook from the a Show Low area Church which had family recipes in it which I trhought had been lost.

CINNAMON ROLL CAKE

CINNAMON ROLL  CAKE

Cake:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla

While warm drizzle the glaze over the cake

Nutella Muffins

Nutella Muffins ~ So easy & yummy!

Makes 12

1 Cup Nutella
8 Tbs Self Rising Flour
2 Eggs

Mix all ingredients in a bowl. Place in muffin tray, and bake at 175*C (350) for 15 mins. Allow to cool, and Enjoy.

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DR. PEPPER CAKE

 DR. PEPPER CAKE 


1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. pepper
3/4 cups walnuts (Chopped)
Glaze: 1 cup powdered sugar and 1 tsp vanilla and enough Dr. pepper to make a thin glaze.

How to make it

Turn oven to 350 degrees.
Grease a bundt pan.
Mix all ingredients together and pour into bundt pan.
Bake for one hour.
After cake cools , pour glaze over the top. Cut and serve.

Baked Chicken Chimichangas

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Triple Chocolate Chunk Muffin Knock-Offs

Queen of Clean Linda Cobb

Recently I have been getting requests for the Triple Chocolate Chunk Muffin Knock-offs like Vita Top Muffins. Here is the recipe again. They are 58 calories per muffin and totally delicious! A fabulous treat with a cup of coffee. You won't believe they are lo-cal and good for you!

Triple Chocolate Chunk Muffin Knock-Offs

Ingredients:
• 1 - 3/4 c oats
• 3 egg whites
• 3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside. You must use the foil liners or the muffins will stick to the paper ones.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans. ** Batter is very runny. I used a gravy ladle to put in cups.

Place muffin tin in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

*Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!

Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin