Apple Blueberry Crisp

I'm SO excited to be doing a guest post at Lark's Country Heart today - sharing TWO more blueberry recipes.  Check it out at the link above...


I am partial to blueberries - they are so good for you! Since they're in season now, I'm using them in recipes often.

Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium. But this is just the tip of the nutritional iceberg, for recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.

WOW huh? 

So...I was excited when I came across this recipe, as I had some apples that needed to be eaten.

I honestly can't recall where the recipe came from.

This is a great combo of flavors.  The recipe calls for orange juice concentrate to be added to the fruit. It's very tasty.

And I always enjoy a crunchy oatmeal topping with fruit...and ice cream too.

I listed my changes below in bold print.

APPLE BLUEBERRY CRISP
(From The Better Baker)

4 c. peeled and sliced tart apples
2 c. fresh or frozen blueberries
1/4 c. packed brown sugar (I used 2 Tb. Brown Sugar Splenda)
1/4 c. orange juice concentrate
2 TB. all purpose flour (I used 3 Tb. because I used frozen berries)
1 tsp. ground cinnamon
(I added about 1/2 tsp. fresh grated nutmeg also)

Preheat oven to 350.  Spray 9" X 9" square baking dish with non stick cooking spray.  In a large bowl, combine all these ingredients and pour into prepared pan.  

(Doncha just love it when you can mix all the ingredients at once?!  And by hand? I do!)

TOPPING:

1 c. old fashioned oats

1/2 c. packed brown sugar

(I used 1/4 c. Splenda Brown Sugar Blend)

2 Tb. all purpose flour

1/2 tsp. ground cinnamon

1/3 c. cold butter, cubed

Combine first 4 ingredients in medium bowl; cut in butter until mixture is crumbly; sprinkle over fruit.

(I added about 1/3 c. more oats)

Bake for 30-35 minutes or until topping is golden brown and fruit is tender.  Serve warm with ice cream or whipped topping.

BERRY DELICIOUS!

Linked to Sweets for Saturday

                               Fit & Fabulous Friday

         Made it On Monday

             This Week's Cravings

Simple Potato Pancakes

I was so tickled to see this recipe for tater pancakes at Joelle's blog. I made them and they tasted just like the ones my mama use to make when I was growing up.

Joelle cooks much like I do...simple and frugal dishes.  Please be sure to check out her blog.

This is a simple recipe and you can make as few or many as you'd like.  The recipe below just gives you guidelines.

I had some leftover mashed potatoes and was so comforted to enjoy this delicious dish.

I'm sure I could have eaten them all by myself.....but I didn't...(but almost!)

I didn't change a thing in Joelle's recipe so I share it with you right here...

Potato Pancakes



2 cups leftover mashed potatoes
1 egg, slightly beaten
1/4 cup finely minced onion, (white, red or green)
1/4 tsp each garlic & onion powder
3 T. flour (need a couple of additional tablespoons as well)
seasoned salt & pepper to taste
oil & butter for frying


In bowl mix cold mashed potatoes, egg, onion, garlic & onion powder, 3 T. of flour and seasonings, Mix well.
 
On plate sprinkle the additional 2 T. flour. In large frying pan melt a couple of tablespoons of butter and a couple tablespoonfuls of oil. Heat till hot.
 
Make patties one at a time using about 1/4 cup of potato mixture. Dredge patties in flour and place into hot oil mixture. Fry for about 3 minutes per side until each side is crispy and golden brown. Turn patties over and fry until that side is crispy and golden.
 
When patties come out of the pan sprinkle with a little more seasoned salt & pepper. Add additional butter & oil to pan and repeat process until all are done. I usually turn the oven onto about 300 degrees and place the finished ones on a baking pan to keep warm while I am frying the next batch.
 
Serve with either ketchup, applesauce, sour cream or toppings of your choice.
(I love ranch dressing on most everything!)
 
Yield: about 6 - 7
 
Enjoy!!

Linked to Made It On Monday
Melt in Your Mouth Monday

Mandarin Orange Pecan Salad

I am not especially fond of green salads. 

I don't eat enough of them, unless I have this in front of me.

Then I can woof down a whole plateful, and more...

Easy, simple & delicious.

That's all that needs to be said...

MANDARIN ORANGE PECAN SALAD

Romaine lettuce

1 - 12 ozs. can mandarin oranges, drained

pecan halves, toasted in butter then coated with a little brown sugar

green onions, chopped

Dressing:

1 dash pepper

1/4 c. canola oil

2 Tb. sugar

2 Tb. apple cider vinegar

2 shakes tabasco sauce

1 Tb. fresh parsley

Blend together and toss over salad.

CHOW DOWN!

Linked to Weekend Potluck

Beloved Banana Chocolate Chip Bread

This recipe is definitely a beloved family favorite.

Both my daughter-in-loves make this often for their families.

A revised version of this recipe made it into my cookbook.  It has added peanut butter and peanuts.

It's something I've made for many years after writing the recipe into a 'make your own' cookbook. The page is very stained and torn out of the book.  The corner of the page has been taped back together...

Yet it's very treasured just the same.

Like family should be...loved and accepted as we are. 

This is what the dough looks like before baking.

And this is the beautiful bread after baking - MMM!

BANANA CHOCOLATE CHIP BREAD

2-1/2 c. flour

1 tsp. baking soda

3/4 tsp. salt

1-1/4 c. sugar (I use half Splenda) - it bakes faster

1/2 c. oil (I use half applesauce)

3 eggs  (I use 2 whole eggs and 2 egg whites)

1-1/2 c. mashed ripe bananas (about 3 large)

3 Tb. sour milk

1 c. semisweet chocolate chips

Preheat oven to 325. Generously grease 4 - 6"X3"X2" foil loaf pans. (Or use 2 medium & 1 small)  In medium bowl, stir flour, baking soda and salt; set aside.  In large mixer bowl, at medium speed, beat sugar, oil & eggs; add bananas, then milk; beat in flour mixture at low speed just until blended.  Stir in chocolate chips.  If using medium pans, begin checking after 35 minutes. I don't really have baking time written down, so just keep checking - with a toothpick stuck in the middle - to see if they're done. 

Cool 10 minutes before removing from pan to rack to cool.  Store overnight before serving. 

These loaves freeze nicely.

Or bake them as muffins - about 15 - 20 minutes...YUM!

Hints:  To make your own sour milk, add about 2-1/2 TB. milk to a bowl, stir in 1/2 tsp. vinegar; let stand about 5 minutes. (I use 1% milk).

I freeze my bananas whole, in the peel.  Just thaw and they pop right out of the peel.  This adds a lot of moisture to anything being baked.

​

Linked to Miz Helen's Country Cottage

                 Ingredient Spotlight

Baked Waffles with Raspberry Cream Cheese

Oh my Ya'll! 

You're gonna love this tasty dish.....I found it in a Cooking with Paula Deen magazine and feel like I've 'struck gold' with this one!

(My friend Lois, took me to Chicago for my birthday a few years ago.  We saw Paula Deen Live and laughed ourselves absolutely silly.  I want to be just like Paula when I grow up! I love her sweet spirit and that she's always so 'common and every day'. Her recipes are mighty fine too.) 

I had to have TWO pieces of this for breakfast. It's so delicious! No way could I stop at one. *-*

I changed up the recipe a tad because I had raspberries on hand and had frozen waffles that needed to be eaten too, so this was the perfect dish for me to make.

Ya'll know I'm a big-time cream cheese hound!

My waffles were round and they worked fine, but I would suggest using square ones, just because they fill in the pan better.

I also used Splenda brown sugar blend and sugar free syrup.  No one would have ever guessed. 

I can't imagine it tasting a bit better than it did already!!

I love that it's an overnight dish so it's wonderful for brunch or lunch...any time of day!

It was simple to put together - no hassle.  Your older kids could even make this one.

I'm sure blueberries, or even apples, would work in this recipe.  Make it your family's favorite choice.

BAKED WAFFLES WITH RASPBERRY CREAM CHEESE

8 frozen buttermilk waffles

4 Tb. cream cheese, softened

1-1/2 c. sliced fresh raspberries (or strawberries)

(I cut the raspberries in half, but you wouldn't have to)

1-1/4 c. milk

6 lg. eggs

1/4 c. maple syrup (I used sugar free)

1/2 c. firmly packed brown sugar

(I used 1/4 c. Splenda brown sugar blend)

1/2 c. butter

Garnish: fresh raspberries

Preheat oven to 350. Arrange waffles in a single layer on a baking sheet.  Toast for 10 minutes or until lightly browned. Spray an 11" X 8" baking dish with non-stick cooking spray.  Line waffles in a single layer on the bottom of dish.  Spread cream cheese over waffles.  Top with raspberries. Arrange remaining waffles over raspberries. In a small bowl, whisk together milk, eggs, and maple syrup.  Pour mixture over waffles.  Cover and chill overnight.

Preheat oven to 375. In a small saucepan, whisk together brown sugar and butter over medium high heat until sugar dissolves and butter melts.  Pour over waffles.  Bake for 25 - 30 minutes or until set in the middle.  Remove from oven; let stand 10 minutes before serving.  Top with additional raspberries if desired.

(Using Splenda, I baked mine about 22 minutes - be sure to start checking early for doneness)

Linked to Everyday Sisters Sharing Sunday

              Made it on Monday

               Ingredient Spotlight

               Creative Thursday

              Mix it up Monday

            Breakfast Inspirations Monday

             Ingredient Spotlight - Berries

Gooseberry Patch Roundup - Favorite Fruit Weekend Potluck