My mother-in-law’s birthday was last week and she isn’t a fan of sweets. I decided to look for a cake that was a little on the savory side and I found a winner. This cake screams, “I’ll keep you warm this Winter!” It’s everything that makes up a great comfort treat on a cold day. The cake by itself was wonderful, but add the brandy sauce and a scoop of ice cream, and I was a happy girl. I’m a huge fan of anything iced in butter cream, but sometimes you need to change things up and I’m glad I did!

Brandied Apple Cake

Cake

• 1 Granny Smith apple, peeled and thinly sliced
• 1/2 tsp ground cinnamon
• 1/2 cup sugar, divided
• 1 1/2 cups all-purpose flour
• 2 Tbsp wheat germ
• 2 tsp baking soda
• 3/4 tsp ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• 6 oz French Vanilla Nonfat yogurt
• 1/2 cup Honey Apple Butter
• 1/4 cup canola oil
• 1 Tbsp brandy
• 1 tsp vanilla extract
• 1/4 tsp sea salt, or to taste

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Apple Brandy Sauce

• 3/4 cup Honey Apple Butter
• 1/4 cup brandy
• 2 Tbsp salted butter

Preheat oven to 350 F. Spray an 8 inch square baking pan with vegetable cooking spray, using a paper towel to make sure the pan is thoroughly coated, flour pan.

In a medium bowl, toss apple slices with cinnamon. Add 1 Tablespoon of sugar to apples, stir to mix, and set aside.

In another medium bowl, whisk together flour, wheat germ, baking soda, ginger, and cloves.

In a large bowl, whisk together the remaining sugar, eggs, yogurt, honey apple butter, oil, brandy, vanilla extract, and salt. Add the dry ingredients to the wet ingredients and stir until combined, being careful not to over mix. Pour the batter into the baking pan and spread it into an even layer. Place a single layer of apple slices on top in a decorative pattern.

Bake until a cake tested in the center comes out clean, about 40 to 50 minutes. Let cool slightly in pan on a wire rack.

Make the brandy sauce. Combine honey apple butter, brandy, and butter in a small saucepan. Bring to a simmer over medium high heat. Whisk until smooth and evenly blended.

Serve cake warm or at room temperature. Top each slice with ice cream, if desired, and a drizzle of warm brandy sauce.

Source: Hannaford Fresh Magazine, Jan./Feb. 2012

I’ve never really thought of adding any extra flavor to onion rings. Usually, you go with a something special to dip them in if you want that. I saw this recipe and thought, “hmmm that sounds good.” Really, the possibilities are endless when you think about it. The flavor is subtle, but nice. Although there are a lot of spices involved, it definitely isn’t overwhelming. I’m a bit of a wimp when it comes to spice, but I really enjoyed these.

Make sure to do the breadcrumbs in batches like the recipe advises, to ensure the crumbs stay dry for maximum crispiness. I like to use Panko breadcrumbs, but you can try regular breadcrumbs, Corn Flakes, or cornmeal.

Barbecue Flavored Onion Rings

Ingredients

• 3 T all-purpose flour
• 1 T sugar
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp ground allspice
• 2 large eggs, lightly beaten
• 1 pound Vidalia or other sweet onions, cut into 1/4 inch thick slices and separated into rings
• 1 1/2 cups dry breadcrumbs, divided
• Cooking spray

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Preheat oven to 450 F

Combine flour, sugar, chili powder, cumin, salt, paprika, allspice and eggs in a large bowl. Dip onion rings in flour mixture. Place half of onion rings in a plastic bag; add 3/4 cup breadcrumbs, shaking bag to coat onion rings. Repeat procedure with remaining onion rings and remaining 3/4 cup breadcrumbs.

Arrange onion rings in a single layer on 2 baking sheets coated with cooking spray. Lightly coat onion rings with cooking spray. Bake at 450 F for 5 minutes. Rotate pans on racks; bake 5 minutes. Turn onion rings over; lightly coat with cooking spray and bake 5 minutes. Rotate pans and bake 5 minutes or until crisp. Serve immediately. Yields 6 servings, about 1/2 cup per serving.

Source: Cooking Light, April 2008

What if I said you could have this delicious meal on your table within 5 minutes? This lovely, decadent meal that is restaurant quality? Would you believe me? You should!

I make this often because it’s a nice treat, but I can also eat it without pasta. It’s filling, but not heavy. Perfect when you are trying to be good in between all of the treats that have been cooked up lately! Even though you take shortcuts, this meal will taste nice and fresh. My mind immediately goes back to Summer. Use previously frozen shrimp and you can have this on your plate in 5 minutes. Use uncooked and it will take you a few more minutes. Throw some pasta with it and you’re still at your table in around 10 minutes! Prep is nice and easy, chop some grape tomatoes in half and cube up some fresh mozzarella. Buy the little mozzarella balls and you’ve saved yourself that prep. Definitely use fresh mozzarella in this dish. Anything else will not give you the cheesy, melted results you are looking for. Plus, you’ll skimp on the taste big time.

Shrimp Saute with Pesto, Mozzarella, and Grape Tomatoes

Ingredients

• 14 Large Shrimp, previously frozen
• 1 Tbsp Pesto
• 8 grape tomatoes
• 2 oz fresh mozzarella, cut into cubes

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Add all of the ingredients to a large saute pan on medium-high heat. Stir to spread the melting cheese. Cook for about 2 minutes, just until the tomatoes are tender and the mozzarella is nice and creamy. If you are using previously frozen shrimp you only need to reheat them, so don’t over cook!

If you are using uncooked shrimp, add all of the ingredients and cook for about 3 to 4 minutes.

Source: The Way to His Heart

I saw this recipe back when I was trying to eat healthier and broaden my horizons. I hadn’t given Brussel sprouts a fair chance since childhood and this recipe sounded very light and clean, so I figured I’d give it a try. I liked the shredding concept, because it might fool the hubby’s eye and throw him off the Brussel sprout track!

It didn’t fool him, he still didn’t care for the cabbage taste, but  I think the lemon added a freshness to the Brussel sprouts and have made smaller portions of the recipe for myself since.

Lemony Shredded Brussel Sprouts

Ingredients

• 2 Tbsp olive oil
• 2 pounds Brussel sprouts
• Coarse salt and ground pepper
• 2 Tbsp fresh lemon juice

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In a large nonstick skillet, heat oil over medium-high . Add Brussels sprouts and 2 Tablespoons of water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.

Source: Martha Stewart Living