Caramel Apple Cake

I found this yummy cake over at Your Home based Mom. Let me tell you it was delicious!! I can't get enough of it!! It is such a great fall treat especially if you have some too ripe apples you need to use up. I always use my over ripe apples to bake with because I can't stand eating a soft apple mine have to be crisp and then that way I don't waste them and they work great for apple pie, apple crisp, apple cake, ect. If you love caramel and apples give this cake a try.

Caramel Apple Cake adapted from Your Home Based mom
3 eggs
2 cups sugar
3/4 cup butter, melted
3/4 cup oil
1T. vanilla
3 cups cake flour(I used regular all purpose flour and it worked great)
1 tsp salt
1 tsp baking soda
3-4 cups peeled chopped apples (i used about 4 cups about 4 apples)
1/2 -1 cup pecans(optional)
1(3.4oz) box instant vanilla pudding mix or pumpkin spice pudding mix(if you can find it)

Preheat oven to 350. Grease a bundt cake pan well. Set aside. Beat eggs and sugar till foamy. Add the butter, oil, and vanilla and mix well. Add the pudding mix and mix well. Mix in flour, soda, and salt till combined. Stir in the apples and pecans. Your batter will be pretty thick. Don't be alarmed as the apples cook they add moisture to the cake. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Take out of oven and turn over onto a platter and let cool 10 minutes before taking the pan off the cake.

Caramel Sauce(I doubled this because I like a lot of caramel)
1/2 cup butter
1/4 cup milk
1 cup brown sugar
In a medium saucepan, bring all ingredients to a boil and boil for 3 minutes, stirring constantly. Pole holes in the cake with a bamboo skewer and then pour the caramel over the top of the cake. Eat nice and warm or let cool a little bit before serving. I think it taste great both ways.

US Military Tribute - Far Away - Nickleback

Saw this and thought it was a wonderful thing for us to remember this Veteran's Day. I am so thankful for the country we live in and the freedoms we enjoy and that wouldn't be possible without the US Armed Forces. Thank you to all who have served and do serve still and their families who make a sacrifice as well. Even if you don't all agree with the war remember one of the reasons we enjoy all the things that we do!!!

Green Bean Chicken/Fried Rice

We love Chinese food around our house but I have a hard time finding recipes that are really tasty. I did find a good sweet and sour chicken one and now I have found this one. It was suppose to be General Tso's chicken but I don't think it taste like the General Tso's chicken at Chinese restaurants. It was good non the less and you can add lost of red pepper flakes to it to make it a little spicer and redder in color but I didn't because I knew my kids wouldn't eat it if I did so I just added Siracha Chili sauce to mine right before I ate it. My kids gobbled this up. So if you like chinese food give it a try.

Green Bean Chicken
2 T. Cornstarch
1 cup cold water
1 lb green beans or snow peas, washed,trimmed and cut
1 T. minced garlic
2 inches fresh ginger, peeled and minced or 1 tsp ground ginger
6 T. brown sugar
6 T. soy sauce
1/2 tsp red pepper flakes(optional I didn't use because of my kids)
3 large egg whites
1 tsp pepper
1 tsp salt
3 T. cornstarch
1 lb, boneless skinless chicken breast cut into 1inch or smaller pieces

In a large bowl stir together the 2 T. cornstarch and the cold water until smooth and cornstarch is dissolved. Add the green beans or snow peas, garlic, ginger, sugar, soy sauce and red pepper flakes;toss to coat and set aside.

In another bowl, whisk together the eggs whites, 3 T. cornstarch, salt and pepper. Add the chicken and toss to coat.

In a large skillet, heat 2 T. of oil Lift half of the chicken mixture(shaking off excess coating) and add to the skillet. Cook, turning occasionally until golden and chicken is cooked through(8-10 min) Transfer to a plate and repeat with remaining chicken. Set aside. Add the green bean mixture to the skillet. Bring to a simmer, cover and cook until the beans are desired tenderness and sauce has thickened. Return chicken to skillet and heat through. Serve over steamed rice or Fried Rice.

Fried Rice
2 T. oil
1 onion
1 T. minced garlic
6 cups cooked white rice or basmati rice(cold or day old rice works best)
6 T. soy sauce or enough to taste
2 tsp sesame oil
1 tsp ground ginger
1 tsp chicken bouillon
1 cup frozen corn
1 cup frozen peas
5 cooked eggs(scrambled)

Heat oil in a large pan or wok, add the onions and garlic and cook until onions are tender.Add the rice and cook stirring occasionally. Add the soy sauce, sesame oil, ginger, chicken bouillon and cook a few minutes more. Add the frozen corn and peas and the cooked eggs and heat through.

Chocolate Granola

If you haven't noticed by now I love granola. I love how versatile homemade granola is. It is so easy to change it or to add what you like and you don't really have to follow a recipe to the T. Plus homemade granola is healthier for you and way cheaper than buying it in the store. If you haven't ever made your own granola I highly recommend that you give it a try. You won't be disappointed.

Chocolate Granola
8 cups old fashioned oats
1 cup wheat germ or wheat bran
1 cup flax seeds
1-2 cups chopped almonds or pecans
1 cup coconut
1 cup sunflower seeds

Mix these all together in a large bowl and set aside.

In a saucepan bring these ingredients to a boil:
1/2 cup oil
1/2 cup unsweetened applesauce
1/2 cup brown sugar
3/4 cup Honey or agave nectar
2 T. vanilla
2 T. Cinnamon
2 T. maple syrup

Once it boils, take it off the heat and pour over the oat mixture. Mix until well combined. Spread mixture onto two greased large cookie sheets. Bake at 250 for 45 minutes stirring halfway through the baking time. Take out of the oven and let granola set on cookie sheets for 1 hour undisturbed. Then add in 2 cups dark or semi sweet chocolate chunks or chips and 1 cup raisins and mix well. Store in an airtight container or ziploc bags. Keeps for months!!