CREAM CHEESE APPLE BUNDT CAKE

Cream Cheese Filling:

8oz. Cream Cheese, room temp.
1 Large Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla
1/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar

For The Apple Cake Batter:
1 Cup Finely Chopped Pecans, lightly toasted
3 Cups All-poupose Flour
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
3 Large Eggs, lightly beaten
1 Teaspoon Vanilla Extract
3 Cups Jonathan or Gala Apples, peeled and finely chopped
1/2 Teaspoon Ground Allspice
3/4 Cup Canola Oil
3/4 Cup Applesauce

For The Praline Frosting:
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
3 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar

Prepare the Filling:
Beat the cream cheese, butter, and granulated sugar at medium speed with an electric mixer until blended and smooth. Add the egg, flour and vanilla. Beat just until blended.

Prepare the Batter:
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with non-stick spray and cover with flour. (Or do like I do and use Baker’s Joy.) Stir together the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice. Then add the eggs, oil, applesauce and vanilla; stir just until the dry ingredients are moistened. Stir in the apples and pecans.
Spoon 2/3 of the apple batter into the prepared pan. Spoon the cream cheese filling over the batter, leaving a 1-inch border around the edge of the pan. Swirl the filling through the apple batter using a knife. Spoon the remaining batter over the filling.
Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted near the center come out clean. Cool in the pan for 10 minutes and then turn out on a cooling rack and let the cake cool down completely.

Prepare the Frosting:
Bring the brown sugar, butter, and milk to a boil over medium heat, whisking constantly. Boil for 1 minute while still whisking constantly. Remove from heat and stir in vanilla. Gradually whisk in the powdered sugar until smooth; stir gently for 3-5 minutes or until the frosting begins to cool and thickens slightly. Pour immediately over the cooled cake.

PINEAPPLE FLOAT

1 Can Dole Pineapple Juice Concentrate
1 Box Vanilla Ice Cream

Take the pineapple juice concentrate and make up according to instructions. Take a tall glass and put some vanilla ice cream in it. Then pour the juice over top of it. They taste like the ones you get at Walt Disney World.

CRUNCH AND MUNCH SUNDIES

1 Box Chocolate Brownies
1 Gallon Vanilla Ice Cream
1 Jar Hot Fudge Sauce
1 Pack M & M's
1 Box Crunch and Munch
1 Can Redi Whip

Make the brownies according to directions on box. Let cool. Cut into squares. Put one on a plate and then add ice cream. Top with redi whip and then the hot fudge sauce. Put the crunch and much over the sauce and then add m and m's.

BLUEBERRY JELLO DESSERT

2 Boxes Blackberry Jello
2 Cups Boiling Water
1 Can Blueberries, drained but juice saved
1 (20)oz. Can Crushed Pineapple, drained, and juice reserved
8 oz Cream Cheese, softened
1/2 Cup Sugar
1 Cup Sour Cream
1/2 Teaspoon Vanilla
1 Cup Chopped Pecans

Dissolve the jello in the boiling water. Add 1 cup of saved juice. Stir in the blueberries and pineapple. Refrigerate until set up.
For the topping, mix the cream cheese and sugar together with an electric mixer. Fold in the sour cream and vanilla. Spread on the jello and sprinkle with nuts. Keep ref. until ready to serve.

PINEAPPLE COOKIES

1Cup Butter
1 Cup Brown Sugar
1 Cup White Sugar
2 Eggs
20 oz. Can Crushed Pineapple, drained and juice reserved
1 Teaspoon Vanilla
4 Cups Flour
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder

Use real butter for this recipe and not marg. In a medium bowl cream the sugars with the butter. Add the eggs, pineapple and vanilla. In another bowl combine the dry ings. Blend into the wet ings. Drop by teaspoonfuls onto a sprayed cookie sheet. Bake on 350 for 8-10 minutes. Watch and do not let burn on bottom.

Iceing:
Reserved Pineapple Juice
2 Cups Powdered Sugar

Using a small bowl put the powdered sugar in it. Gradually add pineapple juice to the powdered sugar by the tablespoon. Want it to be a bit thick but not real thick. Just keep adding juice until you get it the right thinness. Spread on top of the warm cookies.

BATHROOM DRAMA

Well it is time for another good story of drama in our family. This one is about my son. He called and was telling me what happened to him in the bathroom at work. lol.
Now just what do you do when you look down and here comes a flood while using the toliet. Getting caught with your pants down can sometimes be a bad thing. lol.
While using the bathroom  and talking on the phone I don't guess you pay much attention to the floor. But when you look down and see water covering the bottom of your pants I guess you will get up in a hurry.
 That is what happened to him the other day.
 He was in the bathroom and someone flushed the comode on up from him. So with him on the phone he really did not pay much attention to water coming all around him until he looked down and his pants was wet. lol. Now here he was trying to get his pants legs up out of the water and clean his ...... all at the same time and the water getting deeper.
I guess he wished he had four hands instead of two. lol. Someone had put so much paper in the comode and it had overflowed and leave it to him to just be in the bathroom. Everyone got a good laugh at him having to wear wet pants around work but his tennis shoes covered them so at least he never got his legs wet.
So long story short make sure to look down when you are on the comode. lol. Never know what may come floating by..........

USE FOR BREAD AND BUTTER PICKLE JUICE

We all know how good bread and butter pickles makes a cheeseburger taste so much better. So what do we do with the juice that is leftover in the jar. You just hate to throw it out.
Take some chicken breasts or chicken legs and wash it good. Pat dry with paper towels.
Put the chicken in a ziplock bag and then pour enough juice over the chicken to use for a marinate. Zip up the bag and sit in a bowl in case it might leak.
Let sit in the juice overnight in the ref. and take out and either grill or bake it. This gives the chicken such a good flavor. Almost like the italian dressing flavor.