Apple Bread

Happy Tax Day!  I actually start dreading this day months before it ever gets here.  It’s not so much the tax part that I hate.  It’s getting everything together to have the taxes done.  Greg is so OCD and I am so…NOT!  There is always something that I can’t find which leads to searching my “piles” and secret hiding places and usually ends with me mad at Greg.
This bread will make any day better, even April 15th.  It’s a recipe from an old church cookbook.  This recipe makes two loaves so you can feed a crowd or share a loaf with someone special.


Apple Bread
  • 2 c. sugar
  • 1 c. vegetable oil
  • 3 eggs
  • 3 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 2 c. baking apples, peeled and chopped
  • 1 c. chopped pecans
  1. Preheat oven to 325 degrees.
  2. Grease loaf pans and set aside.
  3. In a large bowl, using an electric mixer, beat together sugar, oil, and eggs.
  4. In a separate bowl mix together flour, salt, baking soda, and cinnamon. Add to sugar mixture and mix just until blended.
  5. With a wooden spoon stir in vanilla extract, apples, and pecans.
  6. Divide into prepared pans and spread out. Bake for 1 hour or until toothpick inserted in center comes out clean.
  7. Cool in pan for 5 minutes. Remove from pan onto cooling rack and cool completely.
Share Button

Doctored Brownies

I love the warm weather we are having in Georgia.  We’ve been working in the yard for the past couple of weeks and between Wes & I we cut 10.5 acres of grass today.  There’s no better therapy than mowing grass in the middle of the country.  I have my iPod cranked up and sing as loud as I want to!

I made these really quick brownies using a Ghirardelli brownie mix.  It’s a recipe from The Cake Doctor, Anne Byrn.  She describes them as a cakey brownie and they have great flavor.


Doctored Brownies
  • 1 box Ghirardelli Brownie Mix
  • 1 stick butter, softened (almost melted)
  • 2 eggs
  1. Pour brownie mix into a mixing bowl. Add butter and eggs and mix with electric mixer on low for a minute.
  2. Spread into a greased 9-inch square pan and bake at 350 degrees for about 25-30 minutes, or still soft in the center.
  3. You can double the recipe and use a 9 x 13-inch baking pan.
You can add chopped pecans or chocolate chips if desired.
Share Button

Roasted Red Pepper and Tomato Soup

I thought I’d post a picture of our storm damage.  Greg, with the help of his cousin, Clay, removed all of the big items from underneath the rubble.  The only thing with significant damage was my Suburban, and even though it has $15,000 damage it isn’t totaled.  They have got to remove the roof and weld a new roof on.  Can you believe Suburban roofs are only $1000?  Yep…in this economy where everything is outragously priced, Suburban roofs are a steal!  The vehicle has a little bit of damage everywhere.  It has to be painted all over, but it still isn’t totaled!  I guess with so much damage, we would have preferred it to be totaled.  Oh well, I’ve always loved the the Suburban, so I guess I’ll be driving it a few more years.

Now, for today’s recipe.  I’m always searching for low carb recipes.  Here is a new recipe that I have gone nuts over.  It is SOOOO delicious and simple that I made it twice the first week I tired it.

Roasted Red Pepper and Tomato Soup
  • 2 tbsp. butter
  • 2 tbsp. oilive oil
  • ½ c. chopped onion
  • 2 cloves garlic, minced
  • 2 (12-oz.) jars roasted red peppers, drained & coarsely chopped
  • 1 (14.5-oz.) can diced tomatoes
  • 3 c. chicken broth
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. freshly ground black pepper
  • ½ tsp. salt
  • ½ tsp. dried basil
  • 2 tbsp. granular Splenda
  • 1 c. heavy cream
  1. In a large Dutch oven melt butter and add olive oil. Add chopped onion and cook, stirring often, until tender. Add garlic and continue cooking for a minute or two.
  2. Add chopped red peppers, tomatoes, chicken broth, onion powder, garlic powder, black pepper, salt, dried basil and Splenda to onion mixture. Stir to combine then bring to a boil, uncovered. Lower heat to a simmer and simmer, uncovered for 25 to 30 minutes, stirring often.
  3. Remove from heat and cool slightly. Puree in a blender or with an immersion blender. Return to Dutch oven and add 1 c. heavy cream. Heat over low heat until warm.
Share Button

Roasted Vegetable Frittata

I feel like I haven’t blogged in forever!  I guess it’s because I haven’t.  I have picked up my computer and taken it back so many times that I’ve lost count.  At last, I have it and I’m hoping that everything is fixed.  The real text will be tomorrow when I sit down to actually do more than blog.

I have been making this Barefoot Contessa roasted vegetable frittata since the first of the year.  I roast the veggies on a regular basis so it’s easy to throw it together with leftover veggies.  I usually make 1/3 of the recipe and keep leftovers in the fridge for breakfast the next day or I’ve even had it for lunch.


Roasted Vegetable Frittata
  • 1 small zucchini, 1-inch diced
  • 1 red bell pepper, seeded and 1½-inch diced
  • 1 yellow bell pepper, seeded and 1½-inch diced
  • 1 purple onion, 1½-inch diced
  • ⅓ c. good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tsp. minced garlic (2 cloves)
  • 12 extra-large eggs
  • 1 c. half-and-half
  • ¼ c. freshly grated Parmesan cheese
  • 1 tbsp. unsalted butter
  • ⅓ c. chopped scallions, white and green parts (3 scallions)
  • ½ c. grated Cheddar Cheese
  1. Preheat the oven to 425 degrees F.
  2. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper, toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
  3. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 tsp. salt, and ½ tsp. pepper.
  4. In a 10-inch ovenproof saute pan, melt the butter and sauté the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle. Sprinkle with Cheddar cheese and bake for another 3 minutes, until the cheese is just melted. Cut into 6 to 8 wedges and serve hot.
Share Button