Apple Dump Cake Recipe

I haven't tried this but it sounds yummy!

Apple Dump Cake

Ingredients:

§                     2 cans apple pie filling (use a good brand)

§                     ground cinnamon

§                     ground nutmeg

§                     box of yellow cake mix

§                     1/2 cup chopped pecans

§                     1 stick butter, sliced into very thin slices (you want 24-30 slices)

Preheat oven to 350 degrees.

Spray a 13 x 9 inch baking dish with non-stick cooking spray.

Spoon the pie filling into the baking dish and spread evenly to cover the bottom.

Lightly sprinkle with cinnamon and VERY lightly sprinkle with nutmeg.

Spread the dry cake mix on the top.

Sprinkle the pecans evenly over the cake mix.

Dot with the butter slices.

Bake for 40-45 minutes or until golden brown and bubbly.

Serve warm, at room temperature, or chilled. It’s great by itself or with whipped cream or vanilla or caramel ice cream!

Apple Cake Recipe

I have no idea where this recipe comes from but my aunt made it for our family reunion last year and it is delicious!

Apple Cake with Buttery Caramel Sauce 

Makes: 16 servings

Prep: 35 mins

Cool: 45 mins

Bake: 350°F 45 mins

ingredients

                        2 
cups all-purpose flour

                        1 
teaspoon baking powder

                        1/2
teaspoon salt

                        1/2
teaspoon ground nutmeg

                        1/2
teaspoon ground cinnamon

                        1/4
teaspoon baking soda

                        1/2
cup butter, softened

                        2 
cups sugar

                        2 
eggs

                        6 
cups coarsely chopped unpeeled cooking apples (5 to 6 medium)

                        1 
cup chopped walnuts

                        1 
recipe Buttery Caramel Sauce

directions

1.Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set pan aside. In a medium bowl stir together flour, baking powder, salt, nutmeg, cinnamon, and baking soda; set aside.

2.In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape side of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Add flour mixture to butter mixture, beating on low speed just until combined. Fold in apples and walnuts. (Batter will be thick.) Spread batter in prepared baking pan.

3.Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 45 minutes. Serve warm with Buttery Caramel Sauce.

Buttery Caramel Sauce

ingredients

                        1/3
cup butter

                        1/3
cup granulated white sugar

                        1/3
cup packed brown sugar

                        1/3
cup whipping cream

                        1/2
teaspoon vanilla

directions In a small saucepan melt butter over medium heat. Stir in granulated sugar, brown sugar, and whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla. Serve warm.

Healthy Breakfast Cookie Recipe

Breakfast Cookie

Ingredients
3/4 cup whole-wheat or white flour (or any combination of the two)
1/2 cup ground flax
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
¼ to 1/2 teaspoon ground nutmeg
1/4 teaspoon salt

2 tablespoons coconut oil, melted (or butter)
1/4 cup applesauce (or canola oil)
1/4 cup turbinado sugar (or brown sugar)
1 tbsp honey (optional)

1 egg

2 tablespoons natural peanut butter (optional)
1-2 carrots, shredded
1 teaspoon vanilla extract

1/2 cup rolled oats
¼ cup wheat germ 

¼ extra oats or oat bran

1/4 cup mini chocolate chips (or other chocolate pieces) (optional)
1/3 cup raisins (optional)
1/3 cup pecan pieces, chopped (optional)

Directions
Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together first 6 ingredients in a medium-sized bowl. Combine next four ingredients (butters, sugars, oils..)  in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot, pbutter*, and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Mix together remaining ingredients in seperate bowl.  Add oat mixture to mixer bowel and mix over low speed just until incorporated or fold in. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper or use cooking spray. Use spoon or cookie scoop to scoop 2 inch balls onto cookie sheet.  Repeat with remaining batter, leaving about 2-3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. (whatever shape it is in when it goes in the oven, it comes out same shape).  Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

This recipe has been adapted from one I found here.

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/breakfast-cookies-recipe/index.html?oc=linkback

These are not as sweet as some cookies but they are very tasty and mostly healthy.  More importantly, little man gives it two thumbs up!