Sour Cream Pound Cake!

 

Buttery.  Moist.  Delicious. 

It's your basic Sour Cream Pound Cake recipe you see in every cookbook, and on every website.  I just added a simple splash of almond extract in with the vanilla. 

I love the simplicity of a recipe like this.  Nothing fancy, but you can make it what you want.  Omit the almond and toss in some mini chocolate chips and you have a whole 'notha treat.  How about zesting and orange and plopping in some blueberries?  Doesn't that sound good?  Yeah.  Thought so.

I love that you can go with the timeless traditional recipe, or class it up a bit!  

Sour Cream Pound Cake

1 cup butter, softened
3 cups sugar
6 eggs
3 cups flour
1 cup sour cream
1 tsp almond extract
1 tsp vanilla extract

1.  Preheat oven to 325.

2.  Cream together butter, sugar, and eggs until light and fluffy.

3.  Add in flour.

4.  Mix in the sour cream, and then the extracts.

5.  Dump into a greased/floured bundt pan, and bake for about 1 hour and 20ish minutes.

6.  Let cool, invert onto a cake plate, and serve!  

Glazed Cinnamon Donut Muffins!

Thursday Morning Treats!  Here we go again!  Hosting a small group is a great way for me to try out some recipes I've been wanting to try!  Each week is a new excuse to make a new recipe!  These muffins were a hit!  ( FOR SURE with my kids!!!)  They'd have gobbled up the whole batch if I would have let them! 

Glazed Cinnamon Donut Muffins!

MUFFINS:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup buttermilk

GLAZE:
3 tablespoons butter; melted
1 cup powder sugar
3/4 teaspoon vanilla
2 tablespoons hot water

1.  Preheat oven to 425 degrees.

2.  Line 12 to 14 muffin cups with muffin liners or spray with nonstick cooking spray.

3.  Beat together butter, vegetable oil, and sugars till smooth.

4.  Beat in eggs, one at a time.

5.  Add in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.

6.  Mix the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

7.  Spoon batter into cups, filling the cups to the top.

8.  Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.

9.  Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

10.  To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

11.  When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Spicy Chicken Legs!

I NEVER cook skin-on, or bone-in chicken.   This was a stretch for me.  I like my meals nice and neat, and not a mess.   A perfectly shaped, boneless, skinless, chicken breast, is right up my alley.  So for me to go all "rustic" was out of my comfort zone.

I have come across recipes super similar to this one about five times in the last few weeks, so I decided to pick up a package of chicken and just go for it.  I just kind of went with a basic of what I read in recipes.  I don't have  a specific one I used, but I saw one in Taste of Home Magazine, another in Simple and Delicous Magazine, and yet another from The Pioneer Woman.

Each recipe called for Lemon Juice, and Butter. . .and from there, the possibilities are endless!  These turned out perfectly moist, flavorful, and juicy!  The whole family loved them!  Even the ones who "don't like food with bones in them" gobbled them all up!  Of course, with 20 legs, and five in our family, we had leftovers, but for a crowd, this is the ticket!  And so budget friendly too!  The package I got cost me $6.41!

Spicy Chicken Legs!

Drumsticks! (I bought a big ol package of chicken legs from Sam's Club, there were 20 in here.)

1 1/2 sticks melted butter (yes, I agree, that's a  lot of butter, but I'm not asking you to drink it, unless of course you feel inclined, and if that's the case, it's fine by me.)

1/2 cup lemon juice

1 tsp cayenne pepper

1/2 tsp salt

2 cloves of crushed garlic

1.  In a bowl combine butter, lemon juice, and spices.

2.  Dip the legs into your butter mixture, and then put them on a baking sheet.

3.  Drizzle a little more butter on each leg, and bake in a 400 degree oven for about 30 minutes, basting every ten minutes.  

4.  After the first 30 minutes of cook time, I threw the oven on Broil, and finished them off for about ten minutes, turning the legs after five minutes to get even cooking! 

Oh My! Macaroni Salad!

OK. . .so Oh My! Macaroni Salad may sound like a bit much, and there's nothing boring about it!  Occasionally, I'll hit up the deli at the grocery store and grab a container of the ultra goopy, super gloppy, totally mushy but oh so tasty, container of macaroni salad. 

As I'm eating it, I'll wonder what it is: 
What's the "veggie" chunk that just got stuck between my teeth, or
what on earth is that "saucy" stuff the macaroni is floating in, and
is that REALLY pasta, because the texture is way not pasta-ish.

And then I came across this recipe from the The Pioneer Woman and YIKES!  I am in trouble!!!!  She just took Macaroni Salad to a whole. ..nutha. . .level.  This is so insanely delicious, that I most certainly have to pace myself when it comes to my macaroni salad intake level.

Did I mention my kids?  Who HATE macaroni salad? Who think it's totally nasty?  Who gobbled up this stuff in no time flat?!!!!!  Yeah, they loved it!  I can say for certain, that I will never purchase another sloppy container of that goo from the deli, and that this will be my stand by recipe!!!!!

If you'd like the ORIGINAL version by my favorite blogger Miss Ree Drummond, you can grab it right here!  The version I have for you here, is close to the same as hers, but with a few additions and one subtraction! 

Oh. My. Macaroni Salad!!!!

4 cups elbow macaroni
3 big ol roasted red peppers, finely chopped (in a jar, next to pickles. . . you're welcome)
6 whole SUPER spicy pickles!  (I used some really hot ones!  Trust me. . . the whole "sweet-heat" thing is really workin for this recipe!)
1/4 cup finely diced red onion
1/2 cup cubed cheddar cheese (when I say cubed, I mean petitely diced, like you were feeding a Barbie.)
3/4 cup mayo
4 tsp sugar
1 1/2 Tbsp vinegar
Salt and Fresh Cracked Pepper to taste (which means LOTS)
1/4 cup milk
Splash of pickle juice (not a drizzle, wouldn't be enough, you need a full on splash)

1.  Boil pasta as directed on package.  Then drain and rinse with COLD water.

2.  Toss the peppers, pickles, onion, and cheese in a big bowl.

3.  In a separate bowl combine the mayo, sugar, vinegar, salt and pepper, milk, and pickle juice. 

4.  FINALLY, dump the macaroni in the bowl with the cheese and veggies, and dump on the dressing! Toss to coat, and serve that good stuff up! 

Classic Potato Salad!

This year for the 4th of July we went with an "American Classics" theme. . .burgers, watermelon, strawberries, cherries, and of course the must needed, ULTRA-American creation known to us as Potato Salad.

Of course there are MANY variations of this classic dish, and each family prepares it their very own way, but I just went with a pretty basic/typical recipe!

You know, there are days when you want to mix things up and try something different, and days where the "same old thing" just feels so right. . .and the 4th of July is one of those days!

Potato Salad

5 lbs potatos, peeled and cubed
1 1/3 cup mayo
1/3 cup sweet-hot pickles, diced SUPER small
3 Tbsp mustard
several pieces of jarred, roasted red peppers
2 tsp salt
dash of sugar
dash of pepper
2 ribs of celery, finely diced
3 hard boiled eggs, chopped finely
several Tbsp finely diced onion

1.  Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

2.  Drain and cool to room temperature.

3.  In a large bowl, combine the mayonnaise, pickles, mustard, roasted red peppers, salt, sugar and pepper.

4.  Combine the potatoes, celery, eggs and onion; add mayonnaise mixture. Stir to combine.

5.  Refrigerate and ENJOY!

Cream Cheese Coffee Cake!

It's Bible Study Thursday!  (I realize it's really not Thursday, but just play along for the sake of the story.)  And I'm baking up some treats!  I am hosting a Women's Small Group in my home on Thursday mornings and what's a ladies group without treats?!  You've gotta feed the people!  I am so excited about this group, and we have had such a great time getting to know one another!  One of the things that I really enjoy about this group, is that we're all from different churches and different faiths!  It's incredible that we can all get together in the name of Jesus, and just fellowship over some treats and a GREAT book!  

Not that I want to hook you on the book, but if you haven't read Not a Fan, you SO need to grab the book and open it up!  It's compelling, it's convicting, and most of all, it's a real eye opener!  I could go on and on about this fun group of ladies, but the real reason I'm here right now is this recipe!

Coffee Cake is just cake.  But if you throw the word "Coffee" in front of it, it becomes a wonderful excuse to eat cake for breakfast.  This recipe is one I've made several times, and we all love it more and more each time we enjoy it! 

Cream Cheese Coffee Cake!

FOR THE FILLING:
2 8oz bricks of cream cheese
3/4 cup sugar
1 egg
1 Tbsp vanilla extract

1.  Combine all ingredients in a mixer, and beat until creamy and delicious.

2.   Set aside and prepare the cake!

FOR THE TOPPING:
1/2 cup sugar
1/2 cup flour
6 Tbsp cold butter

1.  Cut all ingredients together with a pastry blender until crumbly and set aside. 

FOR THE CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream (light or regular)

1.  Combine the flour, powder, soda, and salt.

2.  In a mixing bowl, cream together the butter and sugar.

3.  Add in eggs one at a time.

4.  Beat in the sour cream.

5.  Slowly dump in the dry ingredients and mix until moisted.

6.  Stir in the vanilla.

7.  Pour half the batter in a greased and floured 9 x 13 baking dish and spread.

8.  Top with all of the cream cheese filling.  To do this, I usually put the filling into a pastry bag, and evenly pipe it over the cake batter.

9.  Top the filling now, with the remaining cake batter.

10.  Last but not least, top the whole cake with the delicious, sugary, crumb topping.

11.  Finally, bake in a 350 degree oven for about 40 to 45 minutes!  This is so good hot, but if you're me, you'll prefer it cold!

Homemade Granola!

So a while back my sister, Kim, made the BEST granola ever!!!! She was kind enough to share that recipe with me, and it's become my kids favorite granola now too! I couldn't find the recipe last night so panic struck me. I called and texted Kim several times, but I FINALLY found it. (At 10:30pm. . .and it took about two hours to bake. . .was a late night!) The original recipe is slightly different, called for lots of nuts, but I didn't have any so I just upped the amount of coconut and oats used. I make a huge batch of this every few weeks, and it's not around for long! Dave eats it with just about everything. . .and also by the handful! It's a pretty basic recipe, leaving room for you to add in just about anything you like! (Raisins, cranberries, slivered almonds, etc!) The kids were thrilled to get up and have Parfaits for breakfast! Vanilla Greek Yogurt, layered with raspberries, a drizzle of honey, and granola! Great way to start the day! Thanks for sharing this wonderful recipe Kim! 

HOMEMADE GRANOLA

4 cups oats
2 cups coconut
1/4 plus 2 Tbsp brown sugar
1/4 plus 2 Tbsp maple syrup
1/4 cup oil
1Tbsp vanilla or almond extract
1/2 tsp salt (if you're not a fan of sodium: leave it out!)

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, vanilla/almond extract, and salt. Combine both mixtures and pour onto 2 sheet pans.
Cook for 1 hour and 15 minutes, ( had to go for about 2 hours to get it done) stirring every 15 minutes to achieve an even color.

 

Strawberry Rhubarb Cupcakes with Strawberry Rhubarb Cream Topping

Oh. So. Tasty.

I planted rhubarb about four years ago . . . and this is the first year we got enough to actually pick!!!  It wasn't much, (only 2 cups all said and done) but it's something!  I was so excited to use it!!!  Tonight is our very last Wednesday Night Small Group. . . so I used my VERY special Rhubarb to make special treats!

STRAWBERRY RHUBARB CUPCAKES WITH STRAWBERRY RHUBARB CREAM TOPPING

CUPCAKES
24 Vanilla Cupcakes (Whatever recipe you like best.)

STRAWBERRY RHUBARB FILLING
2 cups chopped strawberries
2 cups chopped rhubarb
2/3 cup sugar
2 Tbsp flour

Combine all ingredients together in a saucepan and cook over medium heat until thickened.  Cool COMPLETELY.  Cut out centers of cupcakes, and scoop filling inside. (Reserve 1/2 cup filing to fold into cream topping)

STRAWBERRY RHUBARB CREAM TOPPING
1 8oz brick cream cheese
3/4 cup sugar
2 cups heavy whipping cream
1 Tbsp vanilla extract

Whip together the cream cheese and sugar, until smooth, creamy, and fluffy.  This takes a while.  In another bowl, beat cream until stiff peaks form.  Fold the cream into the cream cheese mixture.  Now fold the leftover Strawberry Rhubarb Filling into the cream topping.  Scoop BIG mounds of cream on top of each cupcake!  Enjoy!

 Check out that DELICIOUS filling oozing out beneath that sweet light cream!  So good.  Just the right amount of tartness with just the right amount of sweetness!

Lemon Drop Cupcakes!

Had someone place a cupcake order and told me to make whatever flavor I want!  Well, with all this snow, I decided to go for a more summery/sunny option!  LEMON!  These are pucker-up delicious!!!  Just the right amount of sweet and tart, and oh so lemony. . .and as an added bonus:  I used a cake mix!  What can I say, I was in a hurry and I just doctored it up a bit!  

Lemon Drop Cupcakes!

CAKE: 
1 box White Cake Mix
1 cup lemonade
zest of two lemons
juice of two lemons
1/3 cup oil
4 egg whites

1.  Mix together lemonade, lemon juice, lemon zest, oil, and egg whites.

2.  Stir in cake mix until thoroughly incorporated.

3.  Scoop batter into 24 cupcake liners and bake at 350 for about 22 minutes.  Cool Completely.

LEMON BUTTERCREAM:
1 cup butter
1/4 cup shortening
2 tsp vanilla extract
5-6 cups powdered sugar
zest from one lemon
juice from two lemons
milk (enough to get desired consistency)

1.  Cream together butter and shortening.

2.  Slowly add in about half the powdered sugar.

3.  Mix in lemon zest, and lemon juice and whip the daylights out of it!

4.  This last part is all about your taste:  add in however much more powdered sugar or milk to get the desired taste or consistency you like.  I like my buttercreams a bit fluffy and airy so I whip it a lot, and use most of the sugar.  I usually add enough milk to make it light!

5.  Tint with food coloring if you wish, and frost cupcakes!

Monster Cookie Dough Cupcakes!

Who doesn't love Monster Cookies?  It's the best of  all things baked. . .chocolate, peanut butter, creamy, crunchy, delicious!  I found a recipe for something similar to this on the "Something Swanky" blog and had to give it a try!!!  I used her exact recipe for the cake portion. . .but made my own frosting.   

They are amazing. . . especially if you're really looking for that peanut butter flavor!  When I was done making these there was about a cup of leftover Cookie Dough Frosting. . .and I had to throw it away.  Because I knew. . .that if left in a container in the refrigerator, that stuff didn't stand a chance!  Sure, I could have put it in the fridge and walked away. . . for about five minutes. . .but I'd be back.  And so would my kids.  As if having 30 of these babies sitting on my kitchen counter isn't tempting enough, the last thing I need is a giant container of "leftover goodness" calling my name from the fridge!  As I was throwing it away, it was like watching a horror movie in slow motion.  All three of my kids came at me crying :

"""NNNNNnnnnnnooooooooOOOoo!!!!!!!!  Don't do it!!!!!  We'll eeaaatttt ittttt!!!!!"  

That's my worry exactly!  You can pace yourself and eat just one cupcake. . . but given the opportunity to grab a spoon and go for it, there's just no stopping! 

These sweet little cakes will be brought to my church small group tonight, and hopefully devoured! 


Monster Cookie Dough Cupcakes!

Peanut Butter Chocolate Chip Cake:
1/2 cup butter
1 cup peanut butter
2 cups sugar
4 eggs
2 1/2 tsp baking powder
3 cups flour
2/3 cup milk
1 cup mini chocolate chips

1.  Cream together butter, peanut butter, and sugar. 

2.  Add in eggs one at a time until well incorporated. 

3.  Mix together your flour and baking powder.  Add it alternately with the milk. 

4.  Stir in chocolate chips. 

5.  Scoop into cupcake liners (this batch makes about 30 cupcakes) and bake at 350 for about 25 minutes or until cake springs back when touched.  Cool Completely and frost!

Monster Cookie Dough Frosting:
8 oz. Cream Cheese, softened
1/2 c. Butter, softened
3/4 c. Peanut Butter
3 1/2 c. Powdered Sugar (even more if you really want it thick)
1/2 cup Brown Sugar
1/2 cup Flour
1 Tbsp. Vanilla
Milk (enough to get desired consistency) 
2 c. Oats (more or less depending on desired texture)
1 cup Mini Chocolate Chips
1 cup Mini Reese's Pieces
1 cup Mini M&M's

1.  Cream together the cream cheese, butter, and peanut  butter.

2.   Add in the powdered sugar, brown sugar, and flour.  Mixture will be thick! 

3.  Mix in vanilla, and add enough milk to get desired consistency.  (I like mine right between cookie dough and frosting!) 

4.  Mix in oats and candies and top each cupcake with a big old scoop of "cookie dough!"

Cheesy Spaghetti Pie!

I don't know how you roll at your house, but at mine, we are all big fans of a lot of the shows on Food Network!  Our favorites are The Pioneer Woman, which Ava and I watch together EVERY Saturday morning, Trisha's Southern Kitchen, which we always watch AFTER The Pioneer Woman, and The Best Thing I Ever Made/Ate! 

On one of our lazy Saturday mornings, Ava and I were watching The Best Thing I Ever Made and the topic for this episode was ChEeSE!  One of the chefs said that he made this recipe for his family for years, it's inexpensive, takes only about 20 minutes to make, and it's simple!  Well, for weeks we kept this episode on our DVR, but never made this cheesy recipe.  (Ava and I have this thing that if EVERY recipe in an episode looks good to both of us, we pick one to try to make at home. . .and this was her pick.)  Ava really wanted me to try to make it, so tonight for dinner. . . I tackled it!  I tried to make it just like Marc Murphy. . .but ended up making a few substitutions based on what I had on hand at home.  The original recipe is here, but I'll post it the way I made it!

As far as my official "review" goes. . .it was good.  Not great, not a life changing recipe, nothing that brought me to tears of enjoyment, just good.  I mean essentially it's pasta and cheese. . .how can you go wrong?   I guess what makes it "special" is the crispy, crusty, outer edges of the pie.  That part. . .was  just a pinch life-changing.  Who knew pasta could have such a tasty texture!  I guess, if you're a mac and cheese fan this is right up your alley!  It's our of the "box" and a little bit different.  Pair it with some fresh veggies or a salad and dinner is complete!  This was a good "Meatless Monday" option and I'm sure I'll make it again!

 Cheesy Spaghetti Pie

1 lb of cooked spaghetti noodles (I used thin spaghetti) cooled to room temp.
4 eggs
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
salt and pepper
6 slices of American cheese
olive oil

1.  Toss together the eggs, parm, mozzarella, and cheddar cheese with some salt and pepper.  I just do this to taste.  We happen to prefer a LOT of pepper around here. 

2.  Toss noodles with egg/cheese mixture.  Here's where it gets just a little gross. . .its' really hard to do this with a spoon or utensil. . . so I washed up and used my hands!

3.  Over medium heat, heat about two TBSP of oil in a large SKILLET (this is not baked, all done on the stovetop!)  Toss in about half of the noodles. 

4.  Top noodles with the six slices of cheese.  Just layer or arrange them to cover most of the noodles. 

5.  Add the rest of the noodle mixture to the top.  Keeping heat medium/high cook it in the skillet for about 6 minutes.  Here's the tricky part:  you have to flip it over.  There is a method to this!  I cover the skillet with a plate, and turn the pasta out onto the plate. . .then put the pasta (uncooked side down) back into the pan and cook for another 6 minutes!  When it's done, just turn it onto a plate again!  Let it cool for about then minutes and then use a serrated knife to cut it into wedges!

 See!  It's just like a pie!  A great, big, cheesy, noodley, pie!  Cut it up, plate it up, serve it up, and enjoy!

Funfetti Cinnamon Rolls!

Let me start by saying, that the whole world seems to be on a "Funfetti" kick.  Funfetti cake, Funfetti pancakes, Funfetti ice cream, Funfetti puppy chow, . . .and now. . . Funfetti Cinnamon Rolls.  Why not right?! 

So I have this little routine I do every night.  Before I go to sleep, I always do two thing:  browse Pinterest, and then read the Good Book.  Can you think of a better way to end the day?  Inspiring Ideas followed by the Word of God?  I think not! 

Well, a while back I came across this recipe on the "Six Sister's Stuff" blog and HAD TO MAKE IT!!!!  The only substitution I made was I used Funfetti Cake Mix. . . because I have two little girls who absolutely adore all things sparkly and fun. . and the closest things to sparkles in your food, is of course, sprinkles in your food!  I had to go a little further though. . .and add in another whole container of sprinkles! 

Yeah. . . they were pretty delicious.  It made a rather large batch though. . .so we had some lovely friends who were gifted with a pan of 9 rolls as well!  The texture isn't your typical gooey bread consistency, and it's not really like cake either.  It's right in between.  Just where it should be.  I'm sad to say that I didn't get a picture of these with the frosting on top (and of course MORE sprinkles)  but I was able to snap a quick pick when they came out of the oven!

Now the recipe on the Six Sister's Blog calls for a CAN of cream cheese frosting.  .  . but that stuff don't fly in this house!  I made homemade cream cheese frosting, and there's no comparison to anything you can buy in a can:  and I should admit, that when you make it at home the batch of frosting you get is rather large, so you can freely slather that goodness on nice and thick! 

Funfetti Cinnamon Rolls!

Ingredients:

Cinnamon Rolls:
1 box of white or yellow cake mix
2 packages of active dry yeast
2 1/2 cups of warm water
1 teaspoon vanilla
1 teaspoon salt
5 cups flour

Filling:
2 cups brown sugar
Cinnamon
1/2 cup butter, softened

1.  Mix yeast and warm water until dissolved.  

 

2.  Combine cake mix, salt and flour in a large bowl.  

 

3.  Add warm water/yeast mixture and vanilla to cake mix, salt and flour mixture.  Mix well.  This may require kneading with your hands a bit to completely combine ingredients.  UNLESS you have a nice big Kitchenaid mixer. . . then it will gladly do the work for you! 

 

4.  Cover tightly.  Let rise for one hour.  Punch down and let rise again for another 30-60 minutes.

5.  On a floured surface, roll dough into a rectangle shape, approx 1/4″ thick.  

 

6.  Once dough is rolled out, brush with softened butter.  Sprinkle with brown sugar.  Sprinkle with cinnamon – use as little or as much as you like. 

 

7.   Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.  Slice dough into 24 equal sized pieces.

8.  Place rolls in two greased 9×13 pans.  Cover and let rise until doubled in size.  I usually sit my rolls on my stove top while my oven preheats to 350 degrees.  This allows them time to rise and provides a bit of warmth from the oven warming.  

 

9.  Bake at 350 degrees for 15-25 minutes or until golden brown.  

 

10.  Remove from oven and let cool slightly.  If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes.  If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.  With all that cream cheese frosting I made. . .I frosted once when warm. . .and then did a follow up layer of delicousness!

 

Apple Pie Salsa and Cinnamon Tortilla Chips!

 

Went to a Mom's Group last week and someone made a fruit salsa with cinnamon tortilla chips. . . tasted like a Pampered Chef recipe that I made years ago. Was DELICIOUS!!!! Got me thinking: I could SO DO an Apple Pie version of this! Made it tonight and it was really great! I ate mine just like chips and salsa. . .but everyone else had a scoop of Vanilla Ice Cream, topped with warm Apple Pie Salsa, with the Cinnamon Tortilla Chips on the side. Dave said it's his new fave!

Apple Pie Salsa with Cinnamon Tortilla Chips!

APPLE PIE SALSA:
4 apples, peeled and diced SUPER tiny
6 Tbsp sugar
1 1/2 tsp cinnamon
1 Tbsp lemon juice
Combine all ingredients and toss in the microwave until apples are crisp/tender.

CINNAMON TORTILLA CHIPS:
10 tortillas
1/4 cup melted butter
cinnamon sugar
Brush melted butter on tortillas, sprinkle with cinnamon sugar, cut into wedges, and bake at 400 for about 11 minutes or until crisp!