Apple Cake

Here's a recipe from Vicki's mother, Mary Lou. Calvin says it's delicious, so I'm adding it to the mix while visiting Calvin and Vicki in Seattle. I can't wait to try this with my favorite apple, Honeycrisp, once I return home.

1 cup vegetable oil
2 cups sugar
2 eggs
2-1/2 cups flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 t. cinnamon
3 cups peeled, diced apples
Chopped nuts
Butterscotch pieces

In large bowl, mix together oil, sugar and eggs. In medium bowl, mix together dry ingredients. Add apples to wet ingredients and gradually add dry ingredients. Mix well and pour into greased 9 x 13-inch pan. Sprinkle top with chopped nuts and butterscotch pieces. Bake at 350 degrees for 45 to 50 minutes.

Artichoke-Chile Dip

An easy dip recipe for any festive occasion from football parties to holiday gatherings.

1 14-oz. can artichoke hearts, drained and chopped
1 4.5-oz. can chopped green chiles, drained
1 cup grated Parmesan cheese
1 cup mayonnaise

Combine all ingredients; spoon into a lightly greased 1-quart baking dish. Bake at 350 degrees for 20 minutes. Serve warm with tortilla chips. Yield: about 3 cups.

Cheese Ball

I got this recipe years ago from a former co-worker named Kim. This is an easy party treat for home or work. Any time I make it and take it to the office it disappears within minutes!

8-oz. cream cheese, softened
2.5-oz. pkg. Carl Buddig beef (in lunch meat aisle)
1 T. mayonnaise
1 T. minced dried onion
1 T. wine (white or red)
Chopped nuts (I usually use almonds)

In medium bowl, mix ingredients, except nuts. Scoop mixture out onto sheet of wax paper and place in refrigerator until firm enough to shape into ball (about an hour). Roll cheese ball in nuts. Serve at close to room temperature with crackers.

Macaroni and Cheese

We like Stouffer's Macaroni and Cheese. It's easy--just pop in the microwave for a few minutes and serve. Well, this Mac and Cheese recipe isn't that easy, but it is pretty darn easy. And it's delicious. So when you have a bit more time that a few minutes, give it a try.

One 10.75-oz. can Campbell's Condensed Cheddar Cheese Soup
1/4 cup milk
1/4 cup sour cream
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. onion powder
1/8 t. pepper
1 cup shredded sharp cheddar cheese
3 cups hot cooked spiral elbows
1 T. dry bread crumbs
2 t. butter, softened

Mix soup, milk, sour cream, spices and cheddar cheese in a bowl. Stir in cooked, drained pasta. Put in 1-1/2 qt. baking dish. Mix bread crumbs and butter and sprinkle over top. Bake at 400 degrees for 20 minutes or until hot.

Notes: You can adjust up or down on the milk and pasta to get the right consistency for you. For the pasta, I like using Barilla Plus multigrain elbows. The bread crumb topping can be optional if you wish.

Swiss Chicken

We had this at Kenny and Tammy's during the Christmas holiday last year. Super easy to make and super good.

6 boneless chicken breasts, pounded thin
1/8 t. garlic powder
1/8 t. pepper
6 slices Swiss cheese
1 10-3/4-oz. can cream of chicken soup
1/4 cup milk
2 cups herb seasoned stuffing mix (I use a small box of Stove Top)
1/4 cup butter, melted

Preheat oven to 350 degrees. Place chicken in greased 13x9 pan. Sprinkle with spices. Top each breast with a slice of cheese. Combine soup and milk. Pour over chicken. Sprinkle with dry stuffing mix. Drizzle butter over all. Cover with foil and bake for about 50 minutes or till done. Serves 6.

Beans and Franks

This recipe is one of Calvin's favorites. For many years, I would take a huge batch to the beach with us and we'd eat it as our first night's meal.

8 frankfurters, thinly sliced (I use all beef. Nathan's are my favorite brand.)
1 cup chopped onion
2 T. butter
2 t. dry mustard
1-1/2 t. allspice
1/2 t. pepper
1 28-oz. can baked beans (I like Bush's with onion.)
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 cup shredded cheddar cheese, optional (I don't bother. It's fattening enough.)

Preheat oven to 350 degrees. In skillet, lightly brown sliced franks with onion, butter, mustard, allspice and pepper. Pour beans into 12x9x2-inch baking dish. Add barbecue sauce and brown sugar; mix well. Add the frankfurters and mix together. Spread evenly in pan. Top with cheese if desired. Bake for 30 minutes. Serves 4.

Savory Pot Roast

Aunt Tammy dished this delicious meal up for us during one of our trips to North Carolina. I had to bring the recipe home and it's now Henry's favorite roast.

2 T. olive oil
One 3 to 4 lb. chuck roast
1/4 cup wine vinegar
16 oz. can smooth crushed tomatoes
2 T. worcestershire sauce
3 t. dried rosemary
1 to 2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 T. prepared mustard or 1 t. dry mustard
2 bay leaves
Water
Potatoes, peeled and quartered
Carrots, cut lengthwise and quartered
White onions

Brown meat in olive oil in dutch oven. Sprinkle with salt. Combine remaining ingredients except water and vegetables and pour over meat. Cover tightly and simmer 2 to 3 hours or until tender. Add potatoes, carrots and onions during last 30 to 45 minutes of cooking.

Note: I use garlic powder instead of garlic. The white onions can be found frozen or in a jar on the vegetable aisle. If using the jar, drain first. Or they can be omitted if you prefer.