APPLE CAKE

Welcome to Kill It, Cut It Up, and Cook It. The food blog for us guys and gals who want to stop eating OUT !!!!!

We don't do many deserts, but once in a while they can be fun.

No, let's be honest. Deserts are fun ALL the time. But since I am Low Carbing it these days, I try to avoid them.

This week my Wednesday dinner friend was coming over. With the Holidays and busy schedule, we have not had a chance to catch up for a couple of months. 

So I decided to do a quick slo cooker recipe and a nice Apple cake for desert.

For our main entree, let's do a Swiss Steak in a mushroom sauce. We have done this before and it was great. (And EASY)

SWISS STEAK IN MUSHROOM SAUCE 

For desert, I found an Apple Cake recipe I wanted to try.

You can find it here :

GRANS APPLE CAKE 

This recipe was so easy. I promise you if you try this, you'll thank me later.

Here is our cast of characters for tonight's show

The CAKE

1 2/3 Cups of Sugar

2 Large Eggs

½ Cup of unsweetened Apple Sauce

2 TBL Canola Oil

2 tp Vanilla extract

2 Cups AP Flour

2 tsp Baking Soda

2 tsp Ground Cinnamon  (I think I used 2 TBL by accident)

¾ tsp salt

6 Cups Peeled & Chopped Granny Smith Apples

½ Cup Chopped Pecans (optional)

The FROSTING

4 OZ Cream Cheese

2 TBL Softened Butter

1 tsp Vanilla extract

1 CUP Confectioners sugar

Pre heat oven to 350

Coat a 13 x 9 baking pan with cooking spray

Peel and chop the apples

In a large bowl, beat sugar eggs, apple sauce, oil and vanilla until

well blended

In another bowl, whisk the flour, baking soda, cinnamon and the salt.

Gradually beat into the sugar mixture

Use a wooden spoon to combine

Fold in the apples and pecans

Pour into your 13 x 9 pan.

Bake 35-40 minutes or until top is golden brown, and a toothpick

inserted into the center comes out clean.

After 20 minute, rotate the pan.

While it bakes, let's have a refreshing adult beverage, and play with the cute doggie.

Leave the cake in the pan, and cool completely on a wire rack.

In a small bowl, beat cream cheese, butter and vanilla until smooth

Gradually beat in the confectioners' sugar. (mixture will be soft)

Spread over cake.

The cake came out great, as did the Swiss Steak

What a great meal this was. And it was SOOOO EASY !!!!

Hope you try this.

Remember: Cook at HOME !!!!!  See you next time !!!!

Live Long and Prosper

ITALIAN MEATLOAF

Hello friends, and welcome back for another exciting and delicious edition of Kill It, Cut It Up, and COOK IT.

Last week my newest edition of Cook's Country arrived.  

Cook's Country is another wonderful cooking magazine that should be on your shelf.

I'll wait while you subscribe

SUBSCRIBE TO COOK'S COUNTRY

OK, glad you are back.  You can thank me later.

In this months issue is a great meatloaf recipe that looked interesting, so I tried it out. Although I already have a great Meat Loaf recipe -

WEST VIRGINIA MEATLOAF

 You can never have too many Meatloaf recipes.

Let's grab a refreshing adult beverage, look at the cute doggie, then get to work

 "Sammy" was our house guest this past week. He loved all of Grover's toys.

 

First we need to make some sauce for the meat loaf.

SAUCE

1 TBL EVOO

5 Garlic Cloves, sliced thin (I chopped them)

1 (28 oz) can of Crushed Tomatoes

1 (15 oz) can of Tomato Sauce

¼ tsp Red Pepper Flakes

¼ tsp salt

I ADDED Mushrooms, because.....I can.

When the  sauce was done we thought it was a bit “harsh” so we added :

1 tsp Basil

1 TBL Splenda

That addition really kicked it up a notch

MEATLOAF

35 square Saltine Crackers

¾ Cup MILK

2 large Eggs

1 lb Ground Beef

1 lb Italian Sausage (If you use Links, remove the casings)

2 oz Parmesan Cheese (grated- 1 Cup, but best to weigh it)

          (and DON'T use that crap in the green container)

1 tsp Granulated Garlic

1 tsp Dried Oregano

½ tsp Salt

½ tsp Pepper

¼ tsp Red Pepper Flakes

4 oz Cheese (of your Choice)

3 TBL chopped Fresh Basil

Make the Sauce

Set your oven rack in the middle and heat oven to 400 degrees.

Heat oil in large saucepan over medium heat until it shimmers.

Add the Garlic and cook until lightly browned. (1 minute)

Stir in tomatoes, tomato sauce, pepper flakes, and salt.

Add the mushrooms

Bring to a simmer and cook for 5 minutes.

Turn off the heat

NOW, LET'S MAKE THE MEATLOAF

Spray your oven casserole dish (9 x 13) with Veg. Oil

Place Saltines in a zip lock bag and seal. Crush Saltines with a rolling pin.

Whisk the saltines, milk, and eggs together in a large bowl.

Let sit for about 5 minutes.

Now, whisk the saltine mixture until a smooth paste forms.

Add the beef, sausage, Parmesan, granulated garlic, oregano, salt, pepper, and the pepper flakes and mix with your hands until combined.

Transfer the beef mixture to you casserole dish. Using your wet hands, shape it all into a 9 x 5 inch rectangle that should be about 1 ½ inches thick. 

 

Now pour the marinara sauce over the meatloaf.

Cover with foil, and set the dish on a rimmed baking sheet, lined with foil.

 Shown with foil removed

Bake until the internal temp. of the meatloaf reaches 160 degrees (About an hour and 15 minutes)

Time for another refreshing adult beverage and a cute puppy

Goo Bradshaw

Remove the baking sheet from the oven and remove the foil from the meatloaf.

Now sprinkle your cheese on top. Return the now uncovered meatloaf to the oven.

Turn on the Broiler function and broil the meatloaf until the cheese is nice and melted and starting to brown. (about 2 minutes---keep your eye on it !!!!)

Remove and set on top of the stove and let it rest for 15 minutes.

Transfer meatloaf to a serving dish. You can now cut the meatloaf to desired size.

Spoon any extra sauce over the slices.

Sprinkle the top with the Basil, and serve

RESULTS !!!

 Don't forget the salad

and a beer

This was GOOD !!!!!!

The Red Pepper flakes give it a bit of a “kick” but

not bad. The heat was perfect for me. !!!!

The mushrooms all but disappeared when it cooked but still added that Mushroom taste....

IF I HAD TO DO IT OVER AGAIN..... 

I would not change a damn thing on this one......As usual the folks at Cook's Country have nailed another GREAT recipe. My little additions didn't hurt it at all.

OFF THE HOOK   !!!

Here are a few hints.

When you put the left overs in the fridge, cover them with plastic wrap NOT foil. The tomato sauce will react with the foil. And not in a good way.

NOW FOR LEFTOVERS......which is the reason I make meat loaf.

First I had extra marinara sauce so I poured some over a couple of Hot Dogs and threw them in the RF Box.

Then I made Grilled meat loaf sandwiches. SOOOOOOO GOOOOOD

And I even threw some mozzarella cheese on a slice and heated it up.

You can also use the recipe in the magazine for an Italian Sub Sandwich.

There are so many things you can do with leftovers.. WHY go out to eat ?????

So that's a wrap for this time friends....See you again soon on Kill It, Cut It Up, and COOK It....

And Live Long and Prosper.