Dutch Apple Cake

Dutch Apple Cake

3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
3 tablespoons plus 1 cup sugar, divided
1 teaspoon ground cinnamon
2/3 cup butter, softened
4 Eggland’s Best® Eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt

In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.

In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.

Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together.

Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.

Recipe found here: Dutch Apple Cake

Onion Cheese Soup

Onion Cheese Soup

1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Pepper to taste
4 cups milk
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional

In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cheese until melted. Serve with croutons and Parmesan cheese if desired. Yield: 6 servings.

Onion Cheese Soup

Spinach Rice

Spinach Rice

1/2 cup chopped onion
2 tablespoons olive oil
2 cups torn baby spinach
3/4 cup water
1 tablespoon dried parsley flakes
1/2 cup uncooked Minute® White Rice
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings

Recipe found here: Spinach Rice

Chicken with Rosemary Butter Sauce

Chicken with Rosemary Butter Sauce

4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken. Yield: 4 servings.

Recipe found here: Chicken with Rosemary Butter Sauce

Fried Rice

Fried Rice

1/2 cup chopped green pepper
1/2 cup egg substitute
4 cups cooked rice
2 tablespoons reduced-sodium soy sauce

In a skillet coated with cooking spray, saute green pepper until crisp-tender. Add egg substitute; cook and stir until egg is completely set. Chop egg into small pieces. Add rice and soy sauce; heat through. Yield: 5 servings.

Recipe found here: Fried Rice

Bacon Breakfast Pizza

Bacon Breakfast Pizza

1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil, divided
6 eggs
2 tablespoons water
1 package (3 ounces) real bacon bits
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400° for 7-8 minutes or until lightly browned.

Meanwhile, in a small bowl, whisk eggs and water. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.

Spoon eggs over crust. Sprinkle with bacon and cheeses. Bake 5-7 minutes longer or until cheese is melted. Yield: 8 slices.

Recipe found here: Bacon Breakfast Pizza

Nutty Apple Streusel Dessert

Nutty Apple Streusel Dessert

6 cups sliced peeled tart apples
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup 2% milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup biscuit/baking mix

1 cup biscuit/baking mix
1/3 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds
Ice cream or whipped cream, optional

In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a small bowl, combine the milk, butter, sugar, eggs, vanilla and baking mix. Spoon over apples.

For topping, combine biscuit mix and brown sugar in a large bowl; cut in butter until crumbly. Add almonds; sprinkle over apples.

Cover and cook on low for 6-8 hours or until the apples are tender. Serve with ice cream or whipped cream if desired. Yield: 6-8 servings.

Recipe found here: Nutty Apple Streusel Dessert


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