Bavarian Apple Torte

I love finding new recipes to share with family and friends. This wonderful torte is sure to bring pleasure to whomever you serve it!

The Filling:
2 packages (8 oz each) cream cheese, softened
1/4 sugar
2 eggs
3/4 tsp vanilla extract

Beat cream cheese and sugar, add eggs and vanilla, mix well

The Crust:
3/4 cup butter, softened
1/2 cup sugar
1-1/2 cups flour
1/2 tsp vanilla extract
Combine and press into ungreased 9 inch springform pan

Peel and thinly slice 3 tart apples, I use Granny Smith. **You can do this step first, place sliced apples in a mixing bowl and cover with cold water, add a tablespoon of lemon juice to keep them from browning. keep refrigerated until ready to use. Drain and lightly pat dry when ready for them

Pour the filling over the crust....

Toss the apples with 1/2 cup sugar and 1 tablespoon of cinnamon and spoon over filling

Bake at 350 degrees for -65 minutes or until center is set. Cool on wire rack. Store in refrigerator. Cut torte into wedges with serrated knife.

Slow Cooker Heaven

Summer time is my favorite time to pull out the slow cooker. Not only does it keep my kitchen from getting too hot, we have a shake up in our menu. It's a nice change :)

Fantastic Ribs
1/2 cup paprika
3/8 cup sugar
1/4 cup onion powder
1 1/2 tsp salt
1 1/2 tsp pepper
2 1/2 lb pork or beef baby back ribs - slice to fit in slow cooker
1 can (20oz) beer or beef stock
1 quart barbecue sauce
1/2 cup honey
White sesame seeds and sliced chives (optional for garnish)
Lightly oil grill grate and preheat on high
while grill heats, combine first five ingredients and generously season ribs with the rub mixture. Place ribs on grill. cook for 3 minutes on each side or until ribs have grill marks.
place in 5-qt slow cooker. pour beer over ribs. Cover and cook on high 2 hours. blend barbecue sauce with honey and add. Cover and cook for 1 1/2 hours or until done. serve with extra barbecue sauce.
Recipe from the Rival Slow Cooker Cookbook



Next on the agenda: sort through the kid's clothes and toys for donation...sigh, toys they haven't played with in months are suddenly their favorite! I will have to buckle down though if we intend to get the house in order!!

Chicken rules.....

That's what my kids said after trying this new recipe from Taste of Home!

Chicken breast drizzled with extra virgin olive oil, salt and peppered, topped with sliced plum tomatoes

Fresh basil leaves.....

Then wrap the chicken in bacon slices...(the bacon was baked in a 400 degree oven for 10 minutes and drained before being wrapped around the chicken bundles) Then bake uncovered for 27 minutes until cooked through....

Top with mozzarella slices and bake until cheese melted

Yum~ We placed them on toasty buns, terrific!!

Apple Brined Chicken Thighs

I received my newest issue of Taste of Home magazine. I love the spring and summer issues, because they are chock full of recipes with ingredients that are fresh and in season! The grilling recipes are my hubby's favorite and he is anxiously awaiting my signal to pull the grill out :-)

For tonight's recipe I chose Apple-Brined Chicken Thighs and I was not disappointed. They are some what involved, but it is definitely worth it in the end!
The Brine:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/4 cup packed brown sugar
4 garlic cloves, minced
1 bay leaf
1 tsp whole peppercorns
2 cups cold water
In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature. Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally.

Other ingredients:
10 bone-in chicken thighs (about 3-3/4 pounds)
One 2-gallon resealable plastic bag
1 pound fresh green beans, trimmed
3 medium tart apples, cut into wedges
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 cup packed brown sugar
1 tablespoon olive oil
1/4 teaspoon pepper

Place beans and apples in a greased roasting pan.




Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes.


Combine the minced rosemary, oil, pepper and 1/4 cup brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a meat thermometer reads 180° and beans are tender. Yield: 5 servings.


Delicious!

Distressed Mommy

I have a dilemma and , although I have been gone from my blog for quite some time now, I thought I would take a chance in asking for your advice.

I recently returned to work an I have loved it. i work 9-3 and for the most part that sounds perfect. However, things haven't settled as I thought they would. I don't get to cook or have as muich time with the kids. I am too exhausted to take night classes, so my degree is on hold, again. My son (he's 4) has had to be shuffled around between Mother's Day Out part of the week, a drop-in center that he loves and a friend's house. I think he is having the worst time adjusting and he seems to be picking up traits that I am not exactly thrilled about.
My daughter is 9 and it seems kids these days are warping into tweens early than ever.

My mom was a single mom and all I recall is her being very busy. Busy with work, helping her alcoholic sister and maintaining a relationship with someone she should have dumped long before she did.

I have less drama than that, but I do not want my kids to look back and feel I wwas too busy/stressed/exhausted to be there for them.

Should I quit and wait until he is in school full time to go back?