Apple Fritter Cake

 Do you like those apple fritters from the bakery?

You know, the ones that are as big as your head,

and you can never eat a whole one?

They are so good, but I always pass them by because I don't want 

to be wasteful.

But anyway, this cake tastes exactly like those bakery apple fritters.

No joke!

I didn't sway from this recipe because I don't like to experiment much with

baked items. 

So I stuck to the exact directions.

I'm so glad I did. 

This cake is amazing. 

And you can cut the pieces any size you want.

So, instead of typing out the recipe I'm just going to give you the link

to take you to the original recipe.

Here it is: Nerdy Baker, Apple Fritter Cake

Pulled Pork Sliders

 I see slider recipes come through Facebook and Pinterest all the time. I wanted to see what all the hype was about. So I set out to throw together some sliders.

 I headed to the grocery store to get my cheeses and some of those awesome Hawaiian Rolls.
To make things simple I left Schwan's do most of the cooking. I used Schwan's pulled pork and oven roasted peppers and onions.
Hey, sometimes even I like simple.

Preheat oven to 350 degrees.
I cooked the peppers and onions in a little olive oil and butter.
I had thawed the pulled pork overnight so it was ready to go when I assembled the sliders.
I cut the rolls in half (tops and bottoms) and placed the bottom half in a glass baking dish.
I placed Monster cheese slices on the bottoms of the rolls.
Spread the pulled pork over the cheese.
Spread the peppers and onions on top of the pork.
Topped the peppers with provolone cheese slices.
I placed the roll tops on top of the provolone cheese slices.
I melted 2 TBS butter along with 1 TBS dried oregano.
When the butter was melted I drizzled it over the rolls.
Bake in a 350 degree oven for 18-20 minutes.

Portuguese Sausage Sauce

 One question I often ask myself is,

Why do you make things harder for yourself?

During the summer months Johnie and I tend to be very busy.

We spend the summer months traveling on the motorcycle

whenever we get a chance, and we also use the warm weather

months to do our family visiting. 

So the blog tends to be neglected.

Oh, we still cook and take photos of our creations.

But I, the information provider.

I tend to let things sit.

Procrastinate.

I know you know what I'm talking about.

And then when I find time to post I have to weed through

all the photos, note pads, and Pinterest.

It's kind of like putting a jig-saw puzzle together

with no shapes.....

I put together this sauce not to long ago. 

I was in search of a pasta sauce recipe that called for chorizo.

I headed to my favorite recipe finder....Pinterest.

But I wasn't happy with the recipes I found.

So what I did was, I pieced together many recipes to 

come up with this one.

Portuguese Sausage Sauce

I had about a pound and a half of bulk Mexican Chorizo.

I cooked the chorizo in about two TBS of olive oil.

Added 3 cloves chopped garlic

3 green onions, tops included, chopped

3 celery hearts, chopped fine

1/2 c. chopped fresh mushrooms

I left the veggies cook with the meat until glassy/tender.

I added a jar of good quality marinara

Brought it to a low simmer and added 3/4 c. of heavy cream.

I left it simmer until heated through.

Then I added 1/3 c. chopped parsley before serving over pasta.