It is time for The Secret Recipe Club
Yes, I know how time flies, and must say this is the quickest I have ever made my chosen selection. I was assigned From Chapelhill to Chickenville this time around, and I think I made my assignment about two days later. After reading through every single recipe I finally decided to give these Caramel Apple Cupcakes a try. They were delicious! Even my husband, a I would rather have chips than a dessert sort of guy, really liked them. I tried to whip that icing up into a frosting but mine still turned into more of a glaze but hey that was one yummy glaze and the caramel portion of this recipe makes your house smell divine. All my kids came in from the park proclaiming the house smelt like Christmas. Make these, enjoy these, I highly recommend!
- 1 boxed cake mix pus eggs milk, oil called for on box-Aimee used white, I used yellow as I already had one
- 2 cups peeled and diced apples
- 1 lb light brown sugar
- 1 cup heavy whipping cream
- 1/2 tsp baking soda
- 1/2 cup butter
1. Make cake according to package directions, stir in diced apples. Bake according to times on box.
2. To make icing melt together the brown sugar and whipping cream. Bring to a rolling boil. Boil for an additional minute, add baking soda, boil another minute. Remove from heat. Add butter but don’t mix it in, cool.
3. Beat frosting until desired consistency is reached. spread onto cooled cupcakes.
4. Eat and enjoy!
Check out what eveyone else made at the link below:
What is with me and oranges lately? I made this yummy chicken along with a side of orange stir fried broccoli, plus two batches of orange flavored muffins in the last two weeks. I guess you could say I have been craving citrus! Maybe the last of the summer flavors to enjoy before I fully completely give our kitchen over to fall and all the yummy flavors that entails! Anybody else excited for turkey? How about apple pie? Pumpkin bread? I sure am! This chicken would be great anytime of year, it’s a snap to put together and makes your house smell wonderful while it’s cooking. Enjoy!
Recipe from Allrecipes
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1 packet dry onion soup mix
- 1 teaspoon poultry seasoning
- 1 tablespoon cornstarch
- 4 chicken legs
1. Place chicken legs in 13×9 inch pan.
2. Mix together the orange juice, soup mix, poultry seasonings and cornstarch pour over chicken. Cover with foil.
3. Bake for 45 minutes at 375 degrees. remove foil bake additional 15 minutes or until cooked through.
4. Eat and enjoy!
I really do enjoy having a vegetarian night once a week. It is yummy! Although I do seem to be in a soup and muffin rut, mostly because I am longing for fall, and hoping to help it along with the yummy fall food. Fall food, so yummy, comfort food at it’s finest. Although summer is still here, it is definitely on its way out, I may just hold onto this little soup/muffin rut I’ve got going a little longer. It’s just to delicious to pass up.
What is your favorite soup/muffin combo?
Recipe from Campbell’s 3 Books in 1
- 1 Tbsp olive oil
- 2 large carrots, coarsely chopped
- 2 stalks celery, chopped
- 1 large onion chopped
- 3 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 1 can red kidney beans
- 1 can diced tomatoes (14 1/2 ounces)
- 1/4 cup pearl barley
- 2 cups firmly packed spinach leaves
- black pepper
1. Heat olive oil in large soup pot, cook carrots, celery, onion and garlic until tender.
2. Add broth, beans, tomatoes, and barley, bring to a boil, reduce heat to low. Cook , covered, for 30 minutes, or until barley is cooked.
3. Add spinach, cook until just wilted, add pepper.
4. Eat and enjoy!